NV Grant Burge Pinot Noir Chardonnay Brut

NV Grant Burge Pinot Noir Chardonnay Brut

Sabine Duval

"Fresh, strawberry, raspberry, dry finish"

Sabine Duval

Johan Axlund

"Rich sweet fruit, toasty notes. Crowd-pleaser"

Johan Axlund

RRP: $30.00 per bottle26% OFF

$21.99

(buy 6 or more)

$22.99 per single bottle
4 payments of $5.75 with More info
Taste Guarantee
Love it or your money back*
Free Delivery
On orders
over $300*
Sabine Duval

"Fresh, strawberry, raspberry, dry finish"

Sabine Duval

Johan Axlund

"Rich sweet fruit, toasty notes. Crowd-pleaser"

Johan Axlund

RRP: $30.00 per bottle26% OFF

$21.99

(buy 6 or more)

$22.99 per single bottle
Bottles
4 payments of $5.75 with More info
Taste Guarantee
Love it or your money back*
Free Delivery
On orders Over $300*

Expert Reviews

89 Points - Campbell Mattinson - The Wine FrontIt’s always interesting to look at a wine like this. It’s a bottle of white fizz from a noted Barossan producer, though I don’t think the grapes for this wine are necessarily grown in the Barossa. The interesting bit is looking at what the Grant Burge winemaking team think the public is looking for. There’s lot of soft, creamy, highly textural flavour here and although it’s also quite sweet, you have to take your hat off to how satiny this wine feels. It tastes of strawberry pie and peach, toast and rosewater and it all smooths out nicely through the finish. Sweet to the point of syrupyness (in the context of it being labelled Brut), it has nonetheless been immaculately made – and should have widespread appeal.
89 Points - Campbell Mattinson - The Wine FrontBeen a wee while since I tried this but this is a much better release than the last I tried. Indeed this has good richness, texture and flavour. It tastes peachy, strawberried, bready and buttery. But the length is good and the power of it impressive. Almost scored it higher.
88 Points - Stephen Creber - Halliday's Wine CompanionPredominantly pinot noir and chardonnay with a small amount of meunier. Made by the transfer method with 24 months on lees. Aromas of fresh bread dough and ripe apple, the palate dry, with strawberry and some aldehyde flavours, and quite vigourous. A touch of sweetness on the finish.
88 Points - Jane Faulkner - Halliday's Wine CompanionNo details supplied regarding the makeup although the base wine shouldn't be that old, but given the colour, a mid-gold, it's somewhat worrying. Rich and ripe stone fruit, bruised apple, toasty, overt aldehydes plus preserved ginger and orange. Certainly brut with a harsh finish.
88 Points - Stephen Creber - Halliday's Wine CompanionPredominantly pinot noir and chardonnay with a small amount of meunier. Made by the transfer method with 24 months on lees. Aromas of fresh bread dough and ripe apple, the palate dry, with strawberry and some aldehyde flavours, and quite vigourous. A touch of sweetness on the finish.
86 Points - James Halliday - Halliday's Wine CompanionQuite deep colour; a little aldehydic, with toast and grilled nuts; quite complex, but pulls up short.
85 Points - Jane Faulkner - Halliday's Wine CompanionNo details supplied regarding the makeup although the base wine shouldn't be that old, but given the colour, a mid-gold, it's somewhat worrying. Rich and ripe stone fruit, bruised apple, toasty, overt aldehydes plus preserved ginger and orange. Certainly brut with a harsh finish.
84 Points - Jane Faulkner - Halliday's Wine CompanionNo details supplied regarding the makeup although the base wine shouldn't be that old, but given the colour, a mid-gold, it's somewhat worrying. Rich and ripe stone fruit, bruised apple, toasty, overt aldehydes plus preserved ginger and orange. Certainly brut with a harsh finish.

Tech stuff

Light

Full

How's it taste?

Aussie grapes meets traditional methods with a touch of skin contact to give some weight and colour. Peaches and strawberries accompanied with constant biscuit profile from 28 months tirage before disgorgement. Great value for creamy bead and lees.

How was it made?

Pinot Noir and Chardonnay are the traditional grape varieties for crafting premium sparkling wine. Bottle fermented, this sparkling is dry in style and rich in flavour with fresh red berry fruit character, perfectly balanced with fine acidity.

Who made it?

One of the largest landholders in the Barossa, Grant Burge wines is a bastion of well made, value for money wines. Drawing on depth of experience in the region, Grant Burge and his wife Helen established the brand in 1988 and have developed a formidable range of wines across a broad spectrum of price points. The history of the Burge family and their long association with winemaking in the region can be traced back to March 1855, when noted tailor John Burge immigrated to the Barossa from Hillcot, near Pewsey in Wiltshire, England with his wife Eliza and their two sons. John worked as a winemaker at Hillside Vineyards and his love of viticulture was passed onto his son Meshach, who continued the tradition making his first wine in 1865, while becoming a prominent community leader. Meshach married Emma in 1883 and they had eight children. First-born Percival established the Wilsford Winery near Lyndoch in 1928. Percival had two sons, Noel and Colin, and Colin and his wife Nancy had one son, Grant. Following in the footsteps of his father and forefathers before him, Grant carried the winemaking tradition into the 21st century. Grant Burge Wines came under the ownership of the Accolade Wines' family of brands in 2015. Since then, the winery has flourished both nationally and internationally.