Grant Burge Filsell Old Vine Barossa Shiraz 2017 (Australia)

Grant Burge Filsell Old Vine Barossa Shiraz 2017 (Australia)French & American oak Chocolate & coffee beans Plum & blackberry Persistent tannins The 2017 Filsell Shiraz has an intense and deep purple colour. The nose displays aromas of chocolate and coffee bean with hints of cinnamon, vanilla and blackberry. Filsell Shiraz is a powerful wine, rich and dense, with loads of plum, dark chocolate and spice. Long persistent tannins are balanced by richness and sweetness of fruit. Whilst approachable now this Shiraz

• French & American oak
• Chocolate & coffee beans
• Plum & blackberry
• Persistent tannins

The 2017 Filsell Shiraz has an intense and deep purple colour. The nose displays aromas of chocolate and coffee bean with hints of cinnamon, vanilla and blackberry. Filsell Shiraz is a powerful wine, rich and dense, with loads of plum, dark chocolate and spice. Long persistent tannins are balanced by richness and sweetness of fruit. Whilst approachable now this Shiraz can be confidently cellared for 20 years after release.

The Filsell vineyard with near century-old vines is considered one of the best vineyards in the Barossa Valley and consistently produces fruit of great intensity and concentration. Planted in 1920, this vineyard also produces some of the fruit for Grant Burge Wines' flagship Shiraz, the highly acclaimed Meshach. Filsell is known to loyal followers as Meshach’s younger brother.

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.

Food Pairing: Partner it with rich beef dishes such as a tenderloin or slow cooked beef cheeks.