UNIQUE WINES
LOCATED IN THE HEART of South Australia’s Barossa Valley, Grant Burge has been synonymous with premium wine since 1855. Grant Burge produce red wines that are big, bold and of the exceptional quality we have come to expect from this heritage Barossan brand. That continuing reputation for excellence in winemaking, particularly their signature shiraz, lives on today thanks in no small measure, to chief winemaker Craig Stansborough. With more than 35 years in the industry, 30 of those making wine, Craig reflects on how not just the industry has changed, but how much shiraz itself has come of age. Though he works with century-old vines renowned for their ability to produce fruit with concentrated, intense flavours, Craig clarifies, “It’s not just about concentration and big flavour bombs anymore. Now we are looking for balance, complexity and layers in shiraz.” Cultivating that complexity and quality we associate with Grant Burge shiraz starts in the vineyard, with winemaker and viticulturist working in harmony, not just with each other, but with the land of the Barossa itself. This work, along with the versatility of the region and the Mediterranean climate, produces grapes of such character and condition that wine is never made or manipulated in the winery, but crafted and shaped from what the vines provide. Though he’s been making shiraz for three decades, Craig never tires and in fact thrives on the dedication to quality. “Every time someone opens a bottle of wine it’s a 50/50 chance that it’s either delight or disappointment. We always strive for delight and never put anything in a bottle that we don’t think is worthy.” Craig’s formula for wine that is truly worthy? “Attention to detail. There are no shortcuts, do it right from the start and not just the sexy stuff.” What is it about this Barossan staple that makes it so appealing? Craig believes it’s the versatility of the shiraz grape with its luscious dark fruit flavours and superb mouthfeel that makes it so easy to enjoy with food and family. A keen chef, Craig is quick to recommend his homemade ragu made with Italian sausages, lots of tomatoes, butter and fennel as the perfect match with any Grant Burge shiraz. He promises it’s a firm favourite in his family and I look forward to sharing it with mine one of these cold winter nights.