1995 Grant Burge Meshach Shiraz 750ml

Minor Cellar Scuffed Label/Capsule

Overview

Grant Burge Meshach is the estate’s flagship Barossa Shiraz, built around old-vine fruit and a style designed for power, concentration and longevity. The 1995 vintage carries 96-point acclaim from Jeremy Oliver and has now developed three decades of bottle age, making it a compelling mature release from one of Barossa’s established prestige Shiraz labels.

Vineyard

The fruit for Meshach was handpicked primarily from the Filsell Vineyard, with small portions also selected from even older premium Barossa vines. These old vines provide the power, intensity and concentration central to the Meshach style.

Winemaking

The fruit was 100% hand harvested and fermented in a combination of stainless steel and concrete open fermenters using heading boards for optimal fruit extraction. The wine was matured for 18 months in a combination of new and older French oak, ranging from 300-litre vessels to 2500-litre foudres.

Critic Reviews

96/100 — Jeremy Oliver
Tasted January 2003
Drinking window: 2007–2015.

92/100 — James Halliday, Halliday Wine Companion
“Medium to full red-purple; in typically full-frontal oaky style on the bouquet, but there is lots of fruit to justify that oak. The same play occurs on the palate, with a mix of expansively sweet berry fruit and creamy vanilla oak. Has continued to develop well since its Adelaide Wine Show trophy.”
Tasted 11 October 1999

90/100 — Wine Spectator
Tasted October 2000

Producer

The Burge family’s roots in the Barossa Valley date to 1865, beginning a multi-generational association with viticulture and winemaking in the region. Meshach occupies the flagship position within the Grant Burge portfolio and is centred on old-vine Barossa Shiraz, particularly fruit from the historic Filsell Vineyard.

Specifications

• Vintage: 1995
• Producer: Grant Burge Wines
• Wine: Meshach Shiraz
• Grape Variety: 100% Shiraz
• Region: Barossa Valley, Barossa, South Australia, Australia
• Harvest: 100% hand harvested
• Fermentation: Stainless steel and concrete open fermenters
• Maturation: 18 months in new and older French oak, including 300L vessels and 2500L foudres
• Drinking Window: 2007–2015 (Jeremy Oliver)