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Barossa Valley

2017 Grant Burge Filsell Shiraz

The Collective Review

One of the legendary reds of the Barossa, Filsell has always been a celebration of old vine Shiraz and deliberately built in a bold, and compellingly rich style, with decades of history showcasing its consistency.

Filsell is sourced from Barossa vines up to 100 years old, with much of the same fruit making its way into Grant Burge's iconic Meshach. You'll find a ball of concentration here, from the black fruit flavours, chocolate, licorice and tar on the full-bodied palate to the integrated oak... and yet it doesn't drag you down. This will reward the patient, yet with a suppleness that makes it approachable in its youth.

Filsell stands the test of time. At last count, this most veritable name had amassed 22 Gold medals, 48 Silvers and 5 Trophies! Throw in some impeccable high 90's scores from the likes of Halliday and you've got one sure-fire Australian classic.

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Very classic in the way that this wine is so constantly good. Great complexity of length. Read more
Critic Reviews
Expert Review
95 POINTS
Barossa Valley Wine Show
Wine Collective Tasting Panel
Internal Review
96 POINTS
Johan Axlund - TWC Tasting Panel

Very classic in the way that this wine is so constantly good. Great complexity of length.

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Technical Attributes
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Tasting Notes

Displaying aromas of mocha and spiced blackberry. Crammed with dark plums and chocolate with a long finish, persistent tannins and dense by the richness and sweetness of fruit.

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Winemakers Note

The Grant Burge Wines Filsell vineyard of near century old vines is considered one of the best vineyards in the Barossa Valley, and consistently produces fruit of incredible intensity and concentration. Planted in 1920, the Filsell vineyard also produces some of the fruit for the highly acclaimed Meshach Shiraz, making the Filsell Shiraz a sought-after younger brother to loyal followers.

The 2017 vintage in the Barossa saw cool, wet conditions during December, January and February resulted in a very late vintage. Warm, mild conditions through March & April combined with excellent canopy density allowed the fruit to attain excellent flavour ripeness while maintaining good levels of natural acidity.

Individual batches of fruit were crushed and fermented separately. Primary fermentation on skins occurred for approximately eight days, with a couple of small batches undergoing natural yeast fermentation in small open fermenters for a further week. The wine was pumped over three times a day and the skins were pressed gently before the free run and pressed wine was transferred to oak to finish fermentation. The wine was matured in a combination of French and American oak for 20 months.

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Customer Reviews
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