Blizzard 14 ft trampoline with net - Blue

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Liquor Act 2007: It is against the law to sell or supply alcohol to, or to obtain alcohol on behalf of, a person under the age of 18 years. Liquor licence LIQP770010049

RRP $25.95

$19.99 per Bottle
$119.94 per pack
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Great elegance and finesse...a rich and generous palate with a creamy mouthfeel and fine acid.

The palate is rich and generous and shows flavours of bread dough, strawberry and oyster, is accented by a lean acid backbone from its cool climate fruit origins and a lingering creamy mouth feel due to extended time on lees.

SA - Other South Australian
South Australia

Expert Reviews

Grant Burge Pinot Noir Chardonnay NV is a definite step up: smoky, nutty, lightly bready and with a full, slightly broad palate. It offers depth of character that's rare at the price, often winning gold medals at shows. Huon Hooke, Sydney Morning Herald (18-24/DEC/2001)

…. Is made from 80% pinot noir and chardonnay from the Adelaide Hills. The copper tinged (from the pinot skins) sparkling white tops the shopping list for an Aussie sparkler in the $25-$35 range. Fruity on the palate, it has an acid backbone and a creamy texture.Ross Noble (DEC/2010)

Such is the strength of the Burge red wine portfolio you can often overlook the fact that he has made some mighty fine sparkling wine along the way. This one offeres stacks of classic sparkling wine character. West Australian (DEC/2010)

Made from the traditional varieties — pinot noir and chardonnay — in the methode traditionelle way. Fragrant nots on the nose, yeasty characters, stonefruit and citrus flavours, a find persisten bead and clean dry finish.Illawarra Mercury (NOV/2010)

PROUDLY SA: The Chardonnay and Pinot Noir grapes for this Sparkling wine are carefully hand-picked into 200kg crates to minimise maceration of grape bunches during transport. The percentage of Pinot Noir in the blend has gradulally been increased to give greater depth of flavour and increased aromatics. It is accenbted by a lean acid backbone and a lingering creamy mouthfeel from extended time on lees.Starting the Party - National Liquor News (OCT/2008)

Toasty nose, fresh pastry cream flavours, the palate with very good weight and developed complexity and a fresh, clean honeyed finish.Bubble & Trouble - graeme Phillips, Hobart Mercury (22/NOV/2008)

It has to look good to match your patrons' little black dresses; it has to tickle their taste buds; it needs to bubble as long as they do; it needs to be affordable, yet impressive. Grant Burge's Pinot Noir-Chardonnay NV does all of that and more and is a perfect partner for any great celebration.Eat Drink (FEB/2007)

Winery Tasting Notes


Tinged with copper hues.


This wine exhibits yeasty, biscuit like, hazelnut and brioche aromatics that combined with ripe strawberry and rose-petal notes to form a complex nose.


The palate is rich and generous and shows flavours of bread dough, strawberry and oyster, is accented by a lean acid backbone from its cool climate fruit origins and a lingering creamy mouth feel due to extended time on lees.The bead is small and delicate and serves to heighten all of the flavours and textures of this wine.This sparkling wine is adaptable to all occasions and as such is just as enjoyable with food as it is on its own.

The style that I aim for is one of elegance and finesse, balanced with flavour and, above all, drinkability. I believe I've achieved that with this wine.

Winemaking Notes

The Chardonnay and Pinot Noir grapes are carefully hand picked into 200- kilogram crates to minimise maceration of grape bunches during transport. On delivery to the winery the crates are placed in refrigerated rooms to chill the fruit to 4C.These cold temperatures minimise the amount of colour extracted from the red skinned Pinot Noir grapes during pressing.The whole bunches are then loaded directly into the bag press and gently squeezed to produce a clear, fine juice fraction.The juice is then clarified and inoculated with native Champagne yeasts to ferment at cool temperatures.The percentage of Pinot Noir in the blend has gradually been increased to 80% to give greater depth of flavour and increased aromatics.The blend spends 24-27 months on tirage before disgorgement and liqueuring.

Medals & Trophies

Best Sparkling Consumer, Class Consumer, Hyatt Advertiser SA Wine of the Year 2006

Silver Medal, Sommelier Wine Awards 2009

Silver Medal, Royal Adelaide Wine Show 2008

Silver Medal, Class 78, Hobart Wine Show 2004

Bronze Medal, Class 69, Royal Melbourne Wine Show 2006

Seal of Approval, International Wine Competition London 2006

SA - Other South Australian
Grape Style
Domestic Sparkling
Closure Type
Cork closure

Winery Profile

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History and Tradition

Grant Burge is a fifth-generation Barossa Vigneron. Throughout his career, Grant has been one of the most respected and innovative forces in the Australian wine industry. The history of the Burge family and their long association with winemaking in the region can be traced back to March 1855, when noted tailor John Burge immigrated to the Barossa from Hillcot, near Pewsey in Wiltshire, England with his wife Eliza and their two sons. With help from his sons Meshach and Henry, John’s farm flourished with wheat, sheep and viticulture. His eldest son Meshach continued the farming tradition and was a prominent community leader. He married Emma in the early 1900s and they had eight children. First-born Percival established the Wilsford Winery in 1916, beginning the Burge winemaking tradition. Percival had two sons, Noel and Colin, and Colin and his wife Nancy had one son, Grant. Following in the footsteps of his father and forefathers before him, Grant now carries the winemaking tradition into the 21st century

Family Owned

Grant Burge Wines was formed in 1988 by Grant and his wife Helen, and is located in the heart of the Barossa Valley on the banks of Jacob's Creek and is still proudly family owned. Continuing the family tradition, Grant and Helen have now brought the sixth generation into the fold. Eldest son Toby is the company’s Vineyard Manager, upholding the premium quality and consistency of fruit produced from the vineyards. Amelia joined the Marketing Department in an assistant role early in 2007, and in late 2008 went out into the world to gain more experience to bring back to the company later on in her career. Trent, the youngest, has been part of the hardworking cellar team at the Illaparra Winery since vintage 2006. All three children share Grant and Helen’s vision to continue this long family tradition of bringing exceptional wines to the world.

“I am a romantic, and I have a real sense of my family history, of my father and grandfather, and what they achieved.” Grant Burge

View Grant Burge website


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