Burge Family G3 2002
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Robert
Parker
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Robert Parker's Wine Advocate
The awesome 2002 G3 (52% Grenache from 80-year-old vines, 42% Shiraz from 40-year-old vines, and 6% Mourvedre from 10-year-old vines) is a world-class offering that hits every sweet spot on the palate as well as anybody's G spot. Dense purple to the rim with a remarkably complex nose of black fruits, lavender, acacia flowers, vanilla, and sweet red as well as black fruits, this gorgeous blend sees no new oak, being aged completely in neutral French barrels for approximately one year prior to bottling. Elegant, concentrated, and powerful, it builds incrementally in the mouth offering multiple dimensions in addition to fabulous length. Already approachable, it should continue to evolve for a decade.
"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."
With bold fruit flavors and accents of sweet spice, Grenache, Syrah and Mourvèdre form the base of the classic Rhône Red Blend, while Carignan, Cinsault and Counoise often come in to play. Though they originated from France’s southern Rhône Valley, with some creative interpretation, Rhône blends have also become popular in other countries. Somm Secret—Putting their own local spin on the Rhône Red Blend, those from Priorat often include Merlot and Cabernet Sauvignon. In California, it is not uncommon to see Petite Sirah make an appearance.
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.