Grant Burge Miamba Shiraz 2107
Although it is good solid wine at its price point you can find better value elsewhere.
Grant Burge Miamba Shiraz 2017 Review
Grant Burge Miamba Shiraz 2017
2017 rated a 7 with Halliday’s wine companion, however it still produced some nice wines and this is one of them.
With all red wines, it is best to let them breathe allow all the characteristics to come to fruition.
It is a nice wine is it their best no, but a safe and comfortable shiraz from the Barossa Valley, if you can’t get a shiraz right from there you are in trouble. This is no different great rich colour, wonderful aroma and excellent taste. It is a full-bodied dry wine that would go well with steak or a winter casserole.
This is a very enjoyable shiraz as we expect from Grant Burge so why is the rating so low. The price on the Grant Burge website it is listed at $27.00 I purchased it for $22.00 at my LBS, which to me places it in the awkward price range? You can find wines at a lower price point that are just as enjoyable or you can go the next bracket the Filsell 2016 shiraz and get a corker based on previous experiences at around $30.00 a bottle at Dan Murphys.
For me, this wine is for someone that wants to try a true Barossa Shiraz without going over the top or you are going to a party and want to take something a little better than the norm.
Would I recommend the wine a resounding yes, because of all the traits of a Barossa Shiraz, would I purchase it regularly probably not?
The fruit for this wine is sourced from the Miamba vineyard, located at the southern end of the Barossa, near the town of Lyndoch. The Miamba vineyard has a long viticultural history. When Grant Burge purchased the property in 1983, it was completely bare. Careful planting and sustainable practices have returned this block to its former glory.
The 2016 vintage in the Barossa commenced with a generally cool winter with lower than average rainfall, which continued into spring, as well as warmer than average temperatures through November, December and January. Late January rain combined with a mild February and March allowed for a smooth harvest and good flavour development. The 2016 vintage will be regarded as a very good to an exceptional year for reds in the Barossa.
After crushing and de-stemming, the fruit was fermented in a combination of open and static fermenters and pumped over three times per day for six to 10 days to achieve optimal flavour and structure. Several batches of the Shiraz were pressed directly into new French and European oak hogsheads and allowed to complete primary and secondary fermentation in oak. These components remained in oak for eight months prior to blending with the unoaked components. The entire blend was then transferred back into oak where it matured for a further nine months.
The wine has a bright red and purple hue with depth and intensity. While overflowing with aromas of blood plum, raspberry and blackberries, it balances perfectly with liquorice, oak spice and a hint of vanilla sweetness. The palate mirrors the aromas, with bright fruit flavours of raspberry and blackberry complemented with vanilla sweetness. The rolling dark chocolate tannins and subtle oak spice carry through the entire length of the palate, finishing with a long lingering spice and subtle vanilla sweetness. Although drinking well on release, the 2016 Miamba will continue to evolve with careful cellaring for seven to 15 years.
|Grape Variety||Shiraz||Brand||Grant Burge|
|Vintage Rating by Halliday||7||Closure||Screw Cap|
|Size||750ml||State / Country||South Australia, Australia|
Jamie Olivers easy beef stew
- 800g lean stewing beef
- 2 tablespoons plain flour
- olive oil
- 2 cloves of garlic
- 1 handful of shallots
- 2 sticks of celery
- 4 carrots
- ½ a bunch of fresh thyme, (15g)
- 4 ripe vine tomatoes
- 150 ml red wine
- 500 ml of organic beef stock
- 2 fresh bay leaves
- Worcestershire sauce
- Preheat the oven to 160ºC/325ºF/gas 3.
- Dice the beef into 1cm pieces, then toss in a bowl with the flour, making sure the meat chunks are totally covered. Set aside.
- Add a splash of oil to a large casserole pan and place it over medium heat. When it’s hot, add the beef and cook for 5 minutes, or until the meat is browned all over. Transfer to a plate and leave to one side.
- While the beef cooks, peel and finely chop the garlic, then peel the shallots and halve most of them, keeping a few whole. Trim and roughly chop the celery, then peel, trim and chop the carrots into 2cm rounds.
- Splash a little more oil into the pan, then add the veg. Strip the leaves from the thyme and add to the pan, then cook for 10 to 15 minutes, or until the vegetables are softened.
- Return the beef to the pan, then stir through the tomatoes and wine. Once the liquid has been absorbed, add the stock, bay leaves and a splash of Worcestershire sauce.
- Season with sea salt and black pepper, then transfer the stew to the oven to cook for 3 to 4 hours, or until the meat is tender and pulls apart easily with forks.
- Serve your beef stew with creamy mashed potato and, if you like, a glass of your favourite red wine.