Chardonnay Grant Burge Summers Eden Valley Vin Blanc Vin Tranquille Australie Vin de Table Grant Burge Wines 136 Murray Street 2007
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Grant Burge is a fifth-generation Barossa vigneron and winemaker. Throughout his career, Grant has been one of the mo...Read more...
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RiceSelect's creamy Arborio gets blended with sweet potato, coconut milk and vanilla to create this decadent cheesecake. Pairs well with Saunternes; a white dessert wine that has hints of coconut from aging in oak barrels.
Food Pairings for Chardonnay Grant Burge Summers Eden Valley Vin Blanc Vin Tranquille Australie Vin de Table Grant Burge Wines 136 Murray Street
Grant Burge is a fifth-generation Barossa vigneron and winemaker. Throughout his career, Grant has been one of the most respected and innovative forces in the Australian wine industry. 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. Grant Burge Wines was formed in 1988 by Grant and his wife Helen, and is located in the heart of the Barossa Valley on the banks of Jacobs Creek and is still proudly family owned. Continuing the family tradition, Grant and Helen have now brought the sixth generation into the fold. The 2007 Summers Chardonnay is an elegant and luscious wine, with pale straw colouring. The wine has an intense and complex nose showing sweet ripe fruits and subtle green melons, complimented with creamy hazelnut and warm stone fruit aromas. The palate is equally enticing with a rich, creamy mouth feel and melon flavours continuing from the nose. It is beautifully balanced with integrated oak along with mineral and lime acidity, and has terrific length. It is drinking well now and will develop further complexities with correct short to mid-term cellaring. Although elegant, this wine can support full flavoured food such as Asian spiced quail with coconut rice, roasted pork loin with fennel or a creamy seafood gumbo.
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