2003 Grant Burge The Holy Trinity |
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Price: $34.99 $31.49 as part of mixed case Region: Barossa Valley, South Australia Reviews: 91 WA: 88 WS About this Wine: The palate is complex with vibrant plum and red berry ... Production: 3,400 cases imported 18 bottles available. Ships in 1-5 business days. Quantity in Basket: None |
Wine Advocate
"91 pts ... Grant Burge’s best known wine, The Holy Trinity, is an SGM blend. The 2003 The Holy Trinity is composed of 39% Grenache, 37% Shiraz, and 24% Mourvedre. It presents an enticing nose of earth, garrigue, sage, lavender, black cherry, and black raspberry. Fleshy, ripe, and full-flavored, it is slightly narrow in the finish. Drink it over the next 10 years." --10/07 Wine Spectator
"88 pts ... Dark and dense. A dried blueberry character is most prominent, with hints of black pepper and coffee as the finish lingers against chewy tannins. Grenache, Shiraz and Mourvèdre. Best after 2010. " Winemaker's Notes
"The wine is deep purple with crimson hues, and the nose is alive with floral characters, sweet dense spice and dried thyme, a hint of mint and pleasant sweet berry aromas. The palate is complex with vibrant plum and red berry fruits supported by subtle quince and floral flavours; followed by savoury and earthy spice from the extended maceration. It displays an intensity, texture and structure that makes it an extremely well balanced wine, and it will cellar well for the next 10 years or more. The Holy Trinity matches well with duck and other gamey meat dishes." Technical Notes
"The fruit for this wine is 100% Barossa, handpicked from old, dry grown vines at around 14.5° Baumé. The youngest of these vines is 50 years old, while the oldest is well over 110 years old. The varieties are fairly evenly proportioned for this vintage with 39% Grenache, 36% Shiraz and 25% Mourvedre. The 2003 vintage was a drier warmer year which provided lower yields and in turn intensely concentrated fruit characters. After crushing, the juice was fermented on skins for six days in a combination of static and open fermenters. Most of the juice was macerated separately on skins for up to 30 days after primary fermentation to improve the structure, and to extract the rich colour, flavour and tannins. Grenache was allowed to peak at 30°, and the Shiraz and Mourvedre peaking at 28°. The wine was transferred in individual portions to one, two, three and four year-old French oak barrels to mature for 16 months. 14.5% alc. " | |