Grant Burge Meshach Barossa Valley Shiraz 2014
95 POINT RATED ANDREW CAILLARD MW & 95 POINT RATED JENI PORT WINE PILOT
- 94 POINT RATED HUON HOOKE THE REAL REVIEW
- 95 POINT RATED JENI PORT WINE PILOT
- PREVIOUS VINTAGE 95 POINT RATED CAMPBELL MATTINSON & JAMES HALLIDAY
- MUSEUM RELEASE OF ICONIC GRANT BURGE MESHACH SHIRAZ
The 2014 Meshach is inky red/black in colour with vibrant purple hues. It has great intensity and depth which is typical of Meshach. The aroma is truly distinctive, with rich dark chocolate, berry coulis, leather and cinnamon. The palate is textural with powerful fruit flavours and silky soft tannins providing a rich mouthful of wine. The balanced tannins perfectly complement the influential fruit characters. The flavours mirror the complex set of aromas, toffee and spice with a big berry hit. A truly distinctive Meshach from an outstanding vintage will ensure this wine is still drinking well with the best Australia has to offer well into the next decade.
95 Point Rated - Jeni Port Wine Pilot
"Meshach looms large in the glass. It’s the Barossa Valley Shiraz’s signature as its creator, Grant Burge, intended. From vines 60+ years old, it holds court both colour-wise – deep, dark with twinkling red hues – and with a powerful presence that belies its age. Big perfume of cigar box, chocolate, spice, plum pudding, black fruits, earth and leather. It’s generous and complex and, yes, carries the bold, warm-hearted Barossa shiraz stamp. It’s packed with flavour that lingers long. Meshach lives up to many drinkers’ expectations of what a traditional Barossa Shiraz should be, and that includes an ability to age. Firm tannins are the not so quiet force behind this wine with the clear intention of providing the framework for that extended ageing. It’s still but a pup and you can’t say that about too many nine-year-old Australian Shiraz."
95 Point Rated - Andrew Caillard Mw Vintage Journal
94 Point Rated - Huon Hooke The Real Review
Very deep colour, starting to show development in its hue but retaining a good amount of purple in the meniscus; the bouquet is very complex and mellow, earthy and dark-to-red fruited, the palate is full-bodied and firm with ample tannins providing support. Stacks of vanilla, chocolate and mocha with a trace of cigarbox starting up. There's been a lot of oak employed here. Impressive plushness and character too.
Meshach William Burge (1843 – 1942) was Grant’s great grandfather and a central figure in establishing the Burge family’s winemaking tradition. He was 11 when his family moved from Hillcot in Wiltshire, England, to the Barossa Valley and established what has grown into a thriving viticultural, wheat and sheep property near Lyndoch. In tribute, Grant has selected his finest Shiraz to bear his name and be his flagship wine. Since the first vintage in 1988, Meshach has won several of Australia’s top trophies and many medals. It is generally regarded as one of the country’s best dry reds.
The fruit for this iconic wine is handpicked from near century old vines. Smaller parcels are also sourced from even older premium vines in the Barossa to add further complexity to the wine. There is a portion that comes from younger vines in different sub regions in the Barossa that have amazing flavour and colour profiles. The aged vines produce fruit with tremendous concentration and intensity that make Meshach powerful, yet beautifully balanced. After the dry vintages of 2007, 2008 and 2009, 2010 was a welcome relief with good winter rains and a mild summer allowing even ripening and retention of natural acidity as well as the development of concentrated flavours. The wines already released from this vintage have proven outstanding, and we believe the 2010 Meshach will follow suit.
Winemaking using such special old grapes is kept very simple. After crushing the wines remain in the fermenters for between 6 to 9 days, depending on the extraction required. Most of the wine for Meshach is basket pressed and then fermented in open and static fermenters. The tanks are pumped over 3 times a day with the pump over times reduced from 30 mins to 15 mins as fermentation progresses. After pressing, the wine is allowed to settle for 24 hours prior to filling in new French (20%) and American (40%) oak barrels with the balance predominantly one and two year old American and French oak. All of the wine completes malolactic fermentation in barrel. Meshach spends a minimum of 18 months in oak prior to bottling. It is un-fined and only passes through a coarse cartridge filter prior to bottling.
Barossa Valley, South Australia
|Cellaring:||Drink now or cellar for the next decade|