Grant Burge Shadrach

Traditionally this wine has been a blend of Coonawarra and Barossa fruit, the 2001 release continues this tradition with 60% Coonawarra fruit, 18% from Grant's own Barossa vineyards and is also enhanced by 22% Adelaide Hills fruit. The Coonawarra fruit is know for its minty, green-leaf character, which are characters that he believes are essential for a super-premium cabernet, balanced with the concentrated fruit flavours from the Barossa component and acidity from the hills. Harvesting commenced once the grapes reached suitable ripening of 13° Baume.The wine underwent traditional fermentation in open stainless steel static fermenters for seven days, with a portion of the fruit left on skins to undergo extended maceration to develop its structure and longevity. The balance underwent primary and malolactic fermentation in French oak, then the wine was then matured in one, two and three year old oak for a further 20 months before bottling. It has spent 3 years in bottle before its