Burge Family Draycott Shiraz 2001
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Parker
Robert
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Robert Parker's Wine Advocate
Burge’s flagship wine is the limited production (480 cases) 2001 Premium Shiraz Draycott (a blend of 90% Shiraz, 6% Mourvedre, and 4% Grenache from vines averaging 40 years in age). Half was aged in French oak and half in American. The 2001 continues the beautiful succession of Draycott cuvees made since 1986. Its saturated purple color is accompanied by aromas of creme de cassis, melted licorice, camphor, and a hint of vanilla. Full-bodied and dense, with stunning purity, a multilayered texture, and a voluptuous finish, this is classic Barossa Shiraz, powerful yet well-balanced. It will drink well for 15+ years. In short, it’s a stunner!
Other Vintages
2004-
Parker
Robert
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Parker
Robert
"Rick Burge, whom I visited on my trip to Barossa last year, manages to keep prices in check for his sumptuous wines, which offer extraordinarily pure fruit, and the warmth and intensity of the Barossa. Readers should not confuse these wines with those from Barossa’s Grant Burge. The latter offerings are competent but commercial, simple efforts."
Marked by an unmistakable deep purple hue and savory aromatics, Syrah makes an intense, powerful and often age-worthy red. Native to the Northern Rhône, Syrah achieves its maximum potential in the steep village of Hermitage and plays an important component in the Red Rhône Blends of the south, adding color and structure to Grenache and Mourvèdre. Syrah is the most widely planted grape of Australia and is important in California and Washington. Sommelier Secret—Such a synergy these three create together, the Grenache, Syrah, Mourvedre trio often takes on the shorthand term, “GSM.”
Historically and presently the most important wine-producing region of Australia, the Barossa Valley is set in the Barossa zone of South Australia, where more than half of the country’s wine is made. Because the climate is very hot and dry, vineyard managers work diligently to ensure grapes reach the perfect levels of phenolic ripeness.
The intense heat is ideal for plush, bold reds, particularly Shiraz on its own or Rhône Blends. Often Shiraz and Cabernet partner up for plump and powerful reds.
While much less prevalent, light-skinned varieties such as Riesling, Viognier or Semillon produce vibrant Barossa Valley whites.
Most of Australia’s largest wine producers are based here and Shiraz plantings date back as far as the 1850s or before. Many of them are dry farmed and bush trained, still offering less than one ton per acre of inky, intense, purple juice.