This quintessential and stylish Australian blend of Shiraz and Cabernet Sauvignon is an indulgent wine, which is complex, rich and utterly delicious. It has been in the making for some time, the current blend is made from a selection of premium vintages, which are a minimum of 2 years old.
- SA - Other South Australian
- South Australia
The classic Australian blend with bubbles in it. A blend of small parcels of Shiraz and Cabernet Sauvignon predominantly from the 2001 and 2002, liqueured with a little 1996 Vintage Port. The result is a stylish sparkling red with complex flavours of spice, dark cherry and smokey bacon. Serve with roast duck.Darryl Thomas, "By the Glass" Sunday Territorian (May/2006)
Good classic Aussie style. Creamy texture with leathery/spicy black fruit characters. Winestate (DEC/2010)
..'Rich and fruity wine showing tonnes of blackcurrant and ripe plum flavours with a nice spicy lift. Warm and soft palate..'West Australian - Nov 2007
If you're looking for a nice drop for your office Christmas party, we can highly recommend the Grant Burge Sparkling Slriraz Cabernet. Anthony Madigan, Wine Business Magazine (NOV/2006)
It's a lively, sweet and fruity blend of shiraz, and cabernet with intense berry and cherry fruit flavours, a persistent bead and a smooth creamy finish. If you are planning a Christmas in July dinner this would be an ideal match with roast duck. Kerry Skinner, Illawarra Mercury (JUL/2009)
Winery Tasting Notes
Our inaugural release of Sparkling Shiraz Cabernet is deep ruby in colour.
The wine shows a complex, earthy nose of smokey oak, bacon and spicy cedar along with rich fruit characters of liqueur cherries and blackberries. It is elegant and lively with the big flavours of the nose carrying through to the palate.
The palate has a creamy mousse and elegant mouth feel finishing with a perfect balance of acidity and fruit sweetness.
This wine perfect with duck, and is a favourite accompaniment to the Burge's Christmas dinner. vintages.
Both varieties were crushed and fermented separately and left on skins a short time to ensure full flavoured and soft textured wines. The ferments were pumped over three times a day and completed primary fermentation in French and American oak and then aged for between 15 and 18 months in old puncheons. After blending, the wine was on tirage for 18 months before being disgorged and liqueured with Vintage Port, which has contributed to the wine’s incredible complexity.
Medals & Trophies
Trophy, Class Sparkling Red Category, Hyatt/ Advertiser S.Aust Wines of the Year 2007
Silver Medal, Class 56, Burswood Perth Royal Wine Show 2006
Bronze Medal, Class 61, Royal Sydney Wine Show 2010
Bronze, Royal Melbourne Wine Show 2007
Bronze, Class 8, Barossa Wine Show 2006
Bronze, Class 75, Royal Melbourne Wine Show 2006