If ever there was a time to pull out a bottle of “Port” for a little tipple at the end of the night, this is it.
Mid-winter, the hearty dinner braise has warmed you up, and a rich, dark pudding adds a sweet and sticky end to the dining proceedings.
We’re not supposed to be calling it “Port” anymore. The is term derived from the northern Portuguese city of Oporto and, due to international trading agreements, is now only allowed to refer
So we have Tawny. It’s a good time to get a little tawny, you might say.
The Barossa has forged a strong great resources of the grenache, shiraz and mataro varieties, as well as other supportive grapes such as touriga, this continues even though fewer people are buying and enjoy such strong wines.
Grant Burge, based at his Illaparra Tanunda, has kept the tawny ball rolling for several decades now after securing a large stock of old material to kick off what is called a solera – where barrels of older and more complex wines are fractionally drawn off for blending then topped up with fresher gear.
That way, winemakers can keep up a consistent style and offer a broad range of aged blends.
The Grant Burge collection includes a simply termed Grant Burge Aged Tawny ($17.95) that is the most youthful, a reddish mahogany in colour with spicy notes from its predominant grenache out front of more typical wooded character.
It’s smooth, with decent power and richness and a great starting point.
Then there’s Grant Burge 10 Year Old Tawny ($30), which actually means it’s an average age of 10 years, and begins to show that more complex refer to as “rancio” character.
That doesn’t mean “rancid” by the way – it’s a mix of nuts, almonds, caramels and toffee tastes all concentrating to create a mellow matrix and unctuous palate.
The joy of such wines is that in the parcels that genuinely add surprising freshness and acidity amongst all that sweetness, which makes these tawnies much more appealing than you might imagine.
The Grant Burge 20 Year Old Tawny ($85)