BAR

The story of grant Burge is one of the past the present and the future. Planning their roots in the Barossa valley in 1865

Citrus, floral aroma and crisp fresh fruit flavour fill the palate. This quality Australian Prosecco Delivers approachability It’s easy drinking and affordable.

Kangaroobie Sauvignon Blanc 2025, Orange, New South Wales Displays fresh tropical melon and citrus palate with a subtle lemongrass character

2023, Orange, New South Wales Mortimer's "Kangaroobie" Merlot displays true cool climate intensity of dark berry fruit, cinnamon and clove. Silky soft tannins from French & American oak provide a lingering palate.

2024, Orange, New South Wales Mortimer's "Kangaroobie" Shiraz boasts wild berry and black forest fruits. Aging in French & American oak provides subtle vanillin, clove and a soft round palate.

2024 Riesling, Orange, New South Wales Mortimer's " Kangaroobie" Riesling boasts a bouquet of citrus blossom with fresh lemon, apple and peach nuances. A superb example of a cool-climate Riesling.

Sparkling Rosé is eminently suited to the alfresco lifestyle of Australia. Not only is the colour enticing on those warm afternoons, it’s loaded with fresh raspberry, cherry and spice flavours with a zest and zeal that only adds to the occasion. The wine has a dry finish that refreshes the palate. Enjoy this Sparkling Rosé as a celebratory drink or simply as an aperitif with friends and family

A fuller bodied wine with concentrated flavours of mulberry and dark berries complemented by spice and herbs with integrated oak and persistent length. It has a lovely balanced and complex structure with approachable yet drying tannins that will further integrate with time in the cellar.

| Harvested in the cool morning on the 17th and 18th February. Fruit was whole berry pressed to stainless steel. The free run juice was clarified before being inoculated with a specific yeast strain to complement the distinctive aromatics of Sauvignon Blanc. Left on light fluffy lees for 3 months to build palate texture and complexity. The wine was slightly filtered and bottled in July.

Harvested on 28th March 2023 from Annangrove Park. Whole berry fermented in open and closed stainless steel fermenters. Hand-plunged (opens) and pumped over (closed) twice per day. Left on skins for 14 days before pressed to tank. Transferred to older French oak barrels to complete malolactic fermentation. Matured for 7 months. One portion left in stainless steel to retain freshness in final blend. No fining with a light filtration. Bottled on 29th November 2024.

Prosecco was harvested from Annangrove Park from 10th-12th February 2025. Harvest decisions were based on flavour and balance in the fruit. The juice was cold settled before it was inoculated with a neutral sparkling yeast strain. The ferment was long and cool to preserve delicate fruit aromatics and flavours. The addition of Pinot Noir, also from Annangrove Park, brought a pink hue and red fruit to the fore. Stored in stainless steel prior to bottling in June 2025.

| Harvested in the cool morning on the 17th and 18th February. Fruit was whole berry pressed to stainless steel. The free run juice was clarified before being inoculated with a specific yeast strain to complement the distinctive aromatics of Sauvignon Blanc. Left on light fluffy lees for 3 months to build palate texture and complexity. The wine was slightly filtered and bottled in July.