Semillon and Sauvignon Blanc complement each other and coalesce into a delightful accord. A component of 5th Generation is sourced from two of the oldest plantings in Barossa Valley, ninety nine and sixty five years of age, these wonderful old sites yield a quality of Semillon endowed with exceptional character and intensity of flavour. The supple richness of the Semillon's delicate perfume mingles alluringly with the piquancy of Sauvignon Blanc.

$1599each $189DOZEN EACH DOZEN Grant Burge has selected harvests of Sauvignon Blanc from splendid Eden Valley vineyards on the basis of vibrancy and retention classic fruit profile. Fruit is crushed, the free run juices drained from skins and cold settled in small batches for two days. Two months of a slow, cool vinification in temperature controlled fermenters serves to maximise the retention of fresh varietal flavours. A small portion of Semillon is matured in seasoned French oak and left on yeast lees to impart additional texture, infuse richness and achieve the perfect balance.

Lemon green hue. Lifted aromas of citrus and melon, delicately interwoven with subtle herbaceous notes. The palate is fresh and lively, ripe tropical fruit flavours, zesty lime and a soft creamy lemon curd finish. The time spent by Semillon on lees has rounded the palate, adding an extra dimension to the wine. 5th Generation is best enjoyed young, the perfect match to fresh fishes and crustacea.

Grant Burge has driven the development of Barossa Merlot, the third Australian ever to release a pure Merlot wine. The Miamba Vineyard's Shiraz vines boast a long history. Careful management by Burge have returned the historic block to it's former glory. Cameron Cabernet is a pure and prestigious, superior vineyard wine from vines planted in the early seventies, between the appellations of Lyndoch and Williamstown. And a Methode Traditionelle of elegance and finesse from the Summers Hill Vineyard high in the Eden Valley.

$2499each $297DOZEN EACH DOZEN As a fifth generation member of a great winemaking and grape growing dynasty that has been part of the Barossa since 1855, Grant Burge's commitment to the Barossa is absolute. He strongly believes fine wines are born in the vineyard, and that the vineyard is the genesis of a wine's quality. Grant Burge has carefully selected his vineyards for their suitability to the individual varieties grown at each. Grant Burge is Barossa through and through, and a mentor to other Barossa winemakers. Grant Burge has been awarded every major trophy and medal in Australia, including the Jimmy Watson, Stodart, Brisbane Club and Montgomery Trophies. The Grant Burge label is your guarantee of quality and integrity.

Tinged with copper hues, a fine effervescence and pure bead. Grant Burge deals out a delightful biscuit-like nose combined with ripe strawberry, peach characters and an apricot nougat aroma. On the tongue are plenty of honey and biscuit characters, dtrawberry and cherry from the Pinot, peach lemon and quince from the Chardonnay coming through on the palate. Rich and generous, vital fruit expressions are heightened by the creamy mouthfeel and a dry, acid finish. This is a sparkling that adapts to every environment, as enjoyable with food as it is on its own. Cuvée Grant Burge is a mostly Pinot wine fashioned from exclusively hand picked fruit. Rich and generous, plenty of honey and biscuit characters.

This young semillon has lots to recommend it: charming lemony, grapey nose that's light and appetizing, and a crisp, zesty palate of middling intensity and length. Grant Burge's Barossa Vines wines are his entry level range but their quality is very good at the price.

$1599each $189DOZEN EACH DOZEN Semillon grapes are from Grant's own vineyards, along with fruit from selected Barossa growers with whom Grant has long established relationships. Burge maintains vineyards that are perfect for the Semillon, the ideal growing conditions yield excellent quality Semillon, normally picked at healthy baumés of 12.5°. The fruit was crushed, de-stemmed and drained, then cold settled in small batches for 48 hours, before fermentation takes place. To maintain the fresh varietal character and flavour of the fruit, controlled fermentation took place in stainless steel tanks. A small portion of the fruit was kept on lees for about five weeks and encouraged to complete malo-lactic fermentation, to enhance the fruit flavour and balance.

Pale straw in colour, complex aromas of citrus, florals and lemon zest. The elegant finely structured palate displays similar zingy citrus characters, candied lemon, a hint of lime, as well as a slight herbaceous character from a touch of Sauvignon Blanc. The wine has a rounded mouth feel and persistence of fruit flavours, with a clean, fresh acid finish. Ready to drink now, while it is young and fresh, this wine is an ideal partner to good food. “Light golden colour. Full ripe melon aromas with lifted grapefruit scents. Excellent dry and crisp acids infused with ripe creamy fruit. Good depth and balance. A warm, yet clean, persistent finish. 4 Stars.

Always a wine of limited production and suitably high demand, fashioned from the distinguished vineyard of Dennis and Val Kraft at Tanunda, which consistently delivers an impeccable quality of fruit with balance and definition. Vines are fully mature and well into their fourth decade, they perform magnificently every vintage, yielding a big, exotic tropical fruit style of Sauvignon Blanc with firm structure. In some years, a component of Adelaide Hills fruit is included, to enhance the refinement of Barossa Valley with a dollop of cool climate steelyness and vegetal.

$1799each $213DOZEN EACH DOZEN Fruit is harvested throughout the cool of night, grapes from the distinguished Kraft vineyard always ripen fully to develop vibrant varietal characters while maintaining fine and clean, natural acidity. Following the crush and draining through tank press, the free-run juices are cold settled forty eight hours before being racked off gross lees. Separate batches are then transferred to tank for fermentation, whilst a small percentage can be barrel fermented in new French oak for complexity. Ferments are carried out at low temperatures to ensure freshness and crispness. Batches are assembled to express the outstanding varietal characters and exquisite balance of fruit grown to Kraft Vineyard.

Pale golden hue. Vibrant green melon, fresh tropical fruit and subtle passionfruit aromas, complimented by delicate floral. The palate is round with crisp fruit flavours, grapefruit, honeydew melons and varietally characteristic green herbaceous tones. The clean fruit flavours are enhanced by refreshing lemon citrus and crisp acidity leaving a lingering and satisfying finish. Fashioned to a vibrant drink now style, Kraft is the perfect for accompaniement to spicy Asian and piquant seafood recipes.

Lily Farm is the vineyard in front of Grant's house near Tanunda, planted to vine some thirty years ago. Frontignac is a wine that typifies the fruit from which it is made, showing a distinctively, pleasant grape flavour. Frontignanc is unique amongst varietals in that the wine actually tastes and smells of ripe, luscious grapes.

$1699each $201DOZEN EACH DOZEN The mature Lily Farm vines yield Frontignac grapes with heightened flavour profiles and varietal character. Grapes are hand picked at healthy baumes, just short of their ripening potential, capturing a good measure of natural acidity to balance the sweetness of fruit. Following the crush, only the free run juices are retained to ensure a wine of maximum freshness and delicacy. Juices are cold settled and chilled over forty eight hours prior to racking and inoculation. The fermentation was stopped and yeast lees removed when the wine had reached the desired sugar level. This translates into a long crisp finish, which Grant Burge believes is the most important feature of the style.

Pale gold in colour. Striking varietal aromas of musk and blossoms, citrus and rosewater. This delicate wine is slightly sweet, offering fruity flavours of lemon and limes, the palate is mouthfilling with delicious citrus sweetness, balanced perfectly by fine natural acidity and a cleansing, refreshing finish which makes it extremely more-ish.

Fashioned from select harvests of white Muscat grapes, a substantial serving of which is grown at Grant Burge's own Lily Farm Vineyard in the Barossa.

$1399each $165DOZEN EACH DOZEN Each of the contributing Barossa vineyards are influenced by differing soils and mesooclimes, Grant Burge matches them to individual grapes and styles of wine, ensuring the best quality fruit is grown to the most appropriate terroir. White Muscat/ Frontignac grapes are sorted, crushed and destemmed. Juices are cold settled and inoculated by neutral yeast to retain the natural fruit characters of this luscious varietal. Vinification is carried out at cool temperatures below 10°C for three weeks at which time the fermentation is arrested to retain natural grape sugars. At just 7.6% alcohol, Moscato is bottled early at low temperatures to retain natural carbon dioxide which appears in the wine as elegant bubbles.

Pale gold in colour, small beads of bubble. Lifted aromatics, sweet spice and subtle herbaceous tones are complimented by hints of boiled sweets and musk. The palate is light in the mouth, balanced, natural sweetness, acid and lingering frizzante dance on the tongue. Lightly spritzig and lower in alcohol, it offers great drinkability, well suited as aperitif or accompaniement to nibbles.

The Eden Valley delineation of Barossa is renowned for producing Australia's finest Riesling styles, as the cooler climate and higher rainfall, provide ideal conditions for the Riesling grape. Fruit is sourced mainly from thirty year old vines grown to the Thorn Family property and Summers Vineyard.

$1699each $201DOZEN EACH DOZEN Grapes are hand picked at healthy levels of baume, to cronstruct a wine of delicacy and finesse. The earlier long cool ripening period of Eden Valley provides outstanding growing conditions and is the raison d'être for some of Australia's most internationally renowned Riesling wines. Half of the fruit is whole bunch pressed to maximise elegance, the balance is crushed directly to tank press, the juices immediately drained to minimise skin contact. After settling over a period of forty eight hours, exclusively free run juices are racked and two cultured yeasts added to initiate five weeks of strictly temperature controlled fermentation at 11°C. The finished wine is centrifuged, assembled and made ready for bottling.

Pale gold with green tinges. Delicate bouquet of fresh lime, lemons and hints of floral blossom. The flavours of fresh limes and lemons flow into the palate, clean and crisp, acidity and minerality provide a fine, lingering finish. Thorn Vineyard shows excellent balance, integration and length, drinking exceptionally well while young, the perfect choice with natural oysters.

Predominately from the Zerk Vineyard, owned and operated by a fourth generation Barossa grower who knows his Semillon very well. As the vines are over seventy years old, they produce grapes with great depth, flavour and complexity. The Viognier is sourced from the cooler climate of the Adelaide Hills, to blocks that are ideally suited to this uniquely aromatic varietal.

$1799each $213DOZEN EACH DOZEN Percival Burge established his nascent Wilsford Winery in 1916, thereby founding one of the Barossa's great winemaking dynasties. Barossa Semillon has a style of it's own and the old vines yield the most expressive fruit. Most parcels are hand picked at healthy levels of baumé to retain the bright colour and vibrant flavours. Semillon is crushed and de-stemmed, the Viognier is whole bunch pressed, a technique which contributes elegance to the finished wine. After crushing and draining, the Semillon juices were transferred to tank for vinification, while the Viognier was fermented in a combination of prior use French oak barrels, followed by four months maturation and less stirring to increase palate complexity.

Pale straw with hints of green. A complex yet delicate bouquet of citrus blossom, apricots, orange sherbet and candied lemon citrus. The palate is rich, mouthfilling with fresh fruit flavours, offering hints of shortbread from the oak and lees contact. A beautifully balanced wine with fresh acidity which also lends generous length of flavour and a clean finish. Ready to drink now, a delicious match with food.

A revitalizing cépage of Semillon and Sauvignon Blanc, Chardonnay, Riesling and Pinot Gris grown to the Eden Valley and Adelaide Hills, fashioned into a seamless wine with stunning bouquets and engaging palate. This attractive blend is named as a tribute to great aunt Ottilie Mathilde Henschke. Like the many remarkable women of an era when daily life was a far cry from the ease of today, she grew her own produce while raising a large family.

$1499each $177DOZEN EACH DOZEN The Henschke Eden Valley vineyard is located in the cooler part of the Mount Lofty Ranges, in the Barossa Range just east of the Barossa Valley, at an altitude of 500m and average rainfall of 700mm. The vines are planted on their own roots to a contour planting with the aim of conserving soil moisture and reduce erosion. They are effectively dry grown, and a clonal research trial for Semillon, including old and new clones, is being run. A small component of Chardonnay and Semillon is aged on lees for nine months in seasoned 225L French oak barriques. The remainder of the components have been kept in tank to preserve fruit characters and assembled just prior to bottling. Alcohol 12.0%

Pale straw in colour. A sweet, fragrant nose of lemon grass and gooseberry, clover blossom and ripe, soft peaches with lifted pear and citrus aromas. The palate is sweet and juicy with tropical notes, fresh crunchy fruit, and an attractive long, crisp finish. Drinking beautifully upon release and known to develop admirably, try Tillys Vineyard with a smoked pork and prune terrine.

Behind every great winemaker is a winemaker's wife. Duval recounts how he finally gave in to Mrs Duval's appeals and created his estate's first white wine. A winemaker may spend decades refining his skills but a woman's intuition rules. Duval's Rhone styled cépage of Marsanne, Rousanne and Viognier has been a runaway success. Duval's aim with Plexus MRV is to promote a vibrant expression of fruit aromas from the interaction of the three varieties, to build structure and texture on the palate, rather than the blend's typical acid crispness.

$2699each $321DOZEN EACH DOZEN Two thirds of the wine is Marsanne grown to splendid vineyards in Marananga and Seppeltfield. A quarter of Roussanne is sourced from Kalimna and the balance of Viognier from Eden Valley. Gentle pressings of the fruit are combined with free run juices and cold settled. Vinification is initiated in fermenters, portions of Marsanne and Viognier complete their course in barrel where they remain until late September. The remaining parcels of Marsanne and Roussanne are aged on lees to enhance structure and texture to the completed wine. A total of half the components are matured in a selection of mostly seasoned fine grain French oak barrels for six months. Alcohol 12.5%

Attractive pale straw with lime tinge. Fresh lifted aromas of stone fruit, honey suckle and citrus. Medium bodied with superb texture and mouthfeel. Flavours of mandarin and pear, fennel and Asian spice. Finishes on a note of citrus with minimal acidity. Drinking beautifully on release with the certainty of waxing wonderful complexity, toasted honey varietal characters as it continues to evolve.

A single vineyard Chenin Blanc, sourced from mature vines on the Kalleske farm, wild fermented and partially barrel matured to provide a varietal yet complex wine. It gets its name from Caroline Florentine Kalleske, the first daughter of Johann Georg Kalleske who migrated to Australia from Prussia in 1838. Florentine is a true hand crafted wine that's been grown, vintaged and matured on the Kalleske estate at Greenock in northwest Barossa.

$1999each $237DOZEN EACH DOZEN Florentine is from a single block of Chenin Blanc on the Kalleske property that was planted in 1988. The vines are low yielding, the soil is shallow sand with clay subsoil. Grapes are harvested in the cool of the night and whole bunch pressed, juices are settled prior to racking. The wine is entirely wild indigenous yeast vinified, half is treated to a mix of Russian and Hungarian oak hogsheads, the balance is sent to fermenters. Partial lees stirring is employed upon completion for added texture and complexity. The wine final wine is assembled and bottled after several months of barrel age. Florentine is 100% organic as certified by Australian Certified Organic.

White straw colour. Intriguing nose of fresh apple, cut hay, honeysuckle, quince and a hint of almond. Medium bodied with intense fresh fruit supported by subtle barrel ferment characters. Well structured with crisp acid balanced by a lightly creamy texture and hint of minerality. Fresh finish and persistent length completes a complex and classy wine.

An assemblage of four vineyard sites chosen for their unique capacity to construct a wine that is so much greater than the sum of parts. For twenty years, Kellermeister have been perfecting the Chardonnay, fashioned to be a chaste wine from exclusively free run juices. Virgin offers a great depth of fruit driven flavours with a touch of herbaceousness in wonderfully unoaked styling.

$1799each $213DOZEN EACH DOZEN Inherent to the inclusion of grapes are considerations of clonal selection, soil type and climate. Each parcel is treated individually based on past experience with the vineyard or with a view to gain maximum complexity in the finished wine. The base is crushed and chilled, then held on skins for up to twenty four hours prior to gentle pressing using a Willmes membrane on low solids extraction cycle. Other parcels are hand harvested a little earlier, gently loaded into the presses and treated to battonage or malolactic. Parcels are inoculated with different yeasts, fermentation is carried out at lower temperatures for an extended period with regular tank rummage to enhance yeast autolysis until the final assembly.

Light straw gold in colour. A complex style displaying rich, ripe Chardonnay and stone fruit characters reminiscent of lychee and peach. The delicacy of hazelnuts, kiwi and tangerine, combined with subtle complexity brings to this wine it's renown and pedigree. There is an underlying richness from the time spent on lees and a subtle complexity of the malolactic ferment component. The finish is soft with a hint of fruit sweetness balanced by judicious acidity to leave a long, flavoursome finish. With its good structure and engaging comlexity, Virgin is an excellent match to white meats and fresh seafood.