Grant Burge `Meshach` Shiraz 2006 (6 x 750mL), Barossa, SA. RRP$139.95

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RRP $139.95

$129.99 per Bottle
$779.94 per pack
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Overview

The palate is sumptuous and carries on with flavours of swiss chocolate, savoury spices, raspberry fruit, a hint of toasted oak and bushfire ash. The powerful palate shows a complex combination of flavours, with excellent length and balance; this 2006 Meshach will not disappoint.

Region:
SA - Barossa
State:
South Australia
Country:
Australia

Expert Reviews

Bottle-aged characters mixed with rich red berry fruit aromas, and a mature, old-fashioned, oak-driven palate. 3 1/2 Stars - Winestate Magazine (JUL-AUG/2011)

Winery Tasting Notes

Colour

The 2006 Meshach shows great depth and intensity in the dark red colouring of the wine, together with its youthful purple hues.

Aroma

The wine shows intense lift from the glass with a complex array of aromas including; raspberry coulis, Irish moss, old leather, and some subtle confectionary marshmallow like notes. These aromas are complimented with cocoa powder, milk chocolate, a hint of bitumen, sweeter tar characters and fresh green pine needles.

Palate

The palate is sumptuous and carries on with flavours of swiss chocolate, savoury spices, raspberry fruit, a hint of toasted oak and bushfire ash. The powerful palate shows a complex combination of flavours, with excellent length and balance; this 2006 Meshach will not disappoint.

Cellaring Potential

As with the Meshach’s gone before it, the elegant 2006 vintage should be enjoyed on special occasions and will appeal to the collector in you with this Grant Burge Wines flagship Shiraz’s ageing potential upward of 20 years with careful cellaring.

Vineyard

The fruit for this Iconic Shiraz is carefully handpicked from the Filsell Vineyard, where the vines are nearing 100 years old. Smaller parcels are also sourced from even older premium vines in the Barossa to add further complexities to the wine. The age of these vines means Meshach is made from fruit with tremendous concentration and intensity.

Winemaking Notes

After crushing, the juice was fermented down to a Baumé of approximately 1°, then pressed before being transferred to barrel, mainly American and a small portion of French oak hogsheads, to complete primary and secondary fermentation. After the wine was racked and the barrels cleaned, the wine was returned to the same oak for 22 months maturation. The wine was then bottled and aged for another three years before release.

Medals & Trophies

Gold Medal, Hobart International Wine Show 2008

Gold Medal, Royal Adelaide Wine Show 2008

Gold Medal, Royal Queensland Wine Show 2008

Gold Medal, Royal Melbourne Wine Show 2007

Gold Medal, Class 22, Royal Melbourne Wine Show 2007

Vintage
2006
Region
SA - Barossa
Grape Style
Shiraz / Syrah
Closure Type
Cork closure

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