Meshach Burge was Grant Burge's Great Grandfather, and the man who began the Burge winemaking tradition. Aged 11, he came to the Barossa Valley from Hillcot in Wiltshire, England, with his family establishing a thriving viticultural wheat and sheep property near Lyndoch. In 1865, under the watchful eye of his father, Meshach began making the first wines in the Burge winemaking history. In tribute, our finest Shiraz bears his name.
The fruit for this iconic wine is handpicked from the Filsell vineyard, where the vines are nearing 100 years old. Smaller parcels are also sourced from even older premium vines in the Barossa to add further complexity to the wine. The age of these vines means Meshach is made from fruit with tremendous concentration and intensity.
THE WINEMAKING: After crushing the wine remains in the fermenters for between 5 days to 8 days, depending on the extraction required. The fermentation peaks at 28 ° C on day 3 and is then reduced back to 22 - 24 ° C for the remainder of the fermentation. 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 (80%) oak barrels and then completes malo lactic fermentation in barrel.
The lees barrels are tasted every week and will remain on lees anywhere up to 9 months if required. The barrels are racked every 6 months with a total maturation of 22 months in the selected oak before bottling.