Grant Burge wines are rightly one of the global flagships of Barossa Valley winemaking. They are a true embodiment of South Australian spirit and the flavour that put this part of the world on the map. This one’s actually from Eden Valley, the slightly higher elevation part of the Barossa ranges, giving similar flavour, but a touch more acidity to aid balance and age-ability. It’s opulence in a bottle, with supple leather, dark chocolate, liquorice, black plum and spicy herbaceous notes wafting lazily towards you. It’s impenetrably dark and defiantly full bodied, offering an impressively mouthfilling experience and real sense of occasion. Look, it’s probably not ideal with last night’s reheated pizza after a tough Monday slog, but that’s not what it’s made for anyway. Give it the respect it deserves.
Full price $56.00 from the winery on 18 June 2019.
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It’s cool, we get it, you want to know absolutely everything about this wine. Well here you go, go nuts.
- Eden Valley
- Alcohol by Vol.
- Bottle Vol
- Blend Info
- 100% Shiraz
- Serving Temp.
From the producer
Deep, yet bright, purple in colour with a deep, dark red hue. On the nose, raspberry and blackberry fruit is surrounded by aromatic dark spices and black pepper. Complemented by oak derived spice with a hint of vanilla. The palate shows bright raspberry and fresh black fruits, with milk chocolate, dark spice, vanilla, luscious fruit cake and long, lingering velvety tannins. A wine that displays a fine balance between elegance and power. A benchmark Eden Valley Shiraz, this wine is immediately approachable yet can be cellared for up to 15 years. The soft silky tannin profile of this wine makes it an ideal accompaniment to a multitude of pork, game and red meat dishes.
The Fruit The Balthasar Shiraz, one of Grant Burge’s Wines of Distinction, is sourced from the Eden Valley region of the Barossa, showcasing elegance and varietal definition from this cooler part of the district. The 2016 vintage experienced a cool winter, with lower than average rainfall which continued into spring, warmer than average temperatures through November, December & January. Early lignification and flavour development was observed, late January rain had a positive effect and this combined with a mild February and March allowed for a smooth harvest and good flavour development. 2016 will be regarded as a very good to exceptional year for reds in the Barossa.
Four individual parcels from three premium Eden Valley vineyards were picked separately with each batch receiving a unique fermentation regime. Extended time on skins added to the depth of flavour and silky tannin structure. After pressing, the wine was transferred to 38% new French Hogsheads, 62% 2-5 Year old French Hogsheads and Puncheons for 18 months in oak.
If you don't know "Grant Burge" I'm not too sure we can be friends. This legendary 5 red star producer is an Australian icon that is recognised and respected on an international level. Located in the Barossa, winemakers Grant Burge and Craig Stansborough craft exquisite wines for every tier of appreciation.
Next door to the Barossa Valley lies Eden Valley, a small yet highly significant Aussie region celebrated for their signature cool climate wines and impressive history. According to our sources, the first Eden Valley vineyard was planted in the early 1840s, and today there are just over 12 local wineries, both boutique and familed-owned that continue to produce, exceptional vintages, including the famous Yalumba and Henschke. Renowned for their signature Riesling and Shiraz, the glorious region is a heavenly picking field for A-grade fruit, it comes as no surprise that many of Australia's winemakers source their grapes from the Eden Valley. Not only limited to Rizza and Shiraz, the local and boutique winemakers also produce Sauvignon Blanc, Semillon, Chardonnay, Pinot Gris, Cabernet Sauvignon and Merlot. Just goes to show, size isn't everything!
The rules are there ain’t no rules, but here are some foods we think will work pretty well with this wine...
- 3 medium tomatoes, diced
- 1/3 cup roughly chopped fresh coriander leaves
- 1 avocado, peeled, mashed
- 2 1/2 tablespoons lime juice
- 400g beef rump steak, thinly sliced
- 40g packet fajita seasoning
- 1 1/2 tablespoons olive oil
- 2 brown onions, thinly sliced
- 1 red capsicum, thinly sliced
- 8 large flour tortillas
- Lemon wedges, to serve
- Combine tomato and coriander in a bowl. Combine avocado and 2 teaspoons lime juice in a separate bowl.
- Combine steak, seasoning and 1 tablespoon oil in a bowl. Heat remaining oil in a large frying pan over high heat. Add onion and capsicum. Cook, stirring, until golden and softened. Transfer to a bowl. Cover to keep warm. Reduce heat to medium-high. Cook steak, in batches, until cooked to your liking. Combine steak, onion mixture and remaining lime juice in a bowl.
- Meanwhile, heat tortillas following packet directions. Serve tortillas with tomato mixture, avocado mixture, beef mixture and lemon wedges.
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