The Vision
Burton Premium Wines has the benefit of sourcing our grapes from the famed "terra rosa" soil of the Coonawarra. This places us in the perfect position to capitalize on the natural attributes and strengths of the Australia's most famous Cabernet region to provide classic varietal characteristic wines.
Strict tests are conducted in the vineyards to select mature vines and the fruit is only picked when the baume and flavour are in perfect harmony.
Fruit selection, time of picking, the very best winemaking and barrel selection prior to bottling is conducted with the help of Dr Ray Healey, of one Australia's foremost wine judges.
One of Adelaide's top international designers, was commissioned to create the Burton Premium Wine identity with us. Together we chose the Roman Archer as our symbol.
It depicts the birth of wine, its strength, complexity, forward thinking and the striving for excellence. All hallmarks of Burton Premium Wines.
The archer logo is in relief form in the shoulder of the bottle and the dramatic small front label placed at the lower third of the bottle was seen as subtle, elegant and exuding quality, a perfect match for the wine.
The award winning bottle was made for us by the World renowned Saver Glass in Calais in Northern France
These prestigious wines are only available as a strictly limited release.
The Winemaker
We utilized the talent, skills and experience of one of Australia's most distinguished winemakers, the late Pat Tocaciu (formerly of Hollicks and Tollana),thus ensuring wines of outstanding structure
The combination of the best of modern technology with a healthy respect for traditional methods to create wines of exceptional and consistent quality.
Our Wines
Burton 1999 to 2004 Coonawarra Cabernet Sauvignon
Variety 100% Cabernet Sauvignon
Alcohol
1999 12.3% vol
2000 13.0% vol
2001 14.3% vol
2002 13.0% vol
2003 13.0% vol
2004 13.0% vol
Winemaker Pat Tocaciu
Grapes from the best vineyards in the Coonawarra were used to make wines showing distinctive regional and varietal characters.
Two years in both French and American Oak has added great complexity to these grapes to make a truly premium wine. The rich berry fruit palate is well balanced with a long acid tannin finish, hallmarks of 'the King of Grapes" from Australia'stop growing region.
Careful cellaring has integrated the fruit and oak and soften the tanin and acid making all the wines drinking at their peak.
Look for the classic characters of a Coonawarra Cabernet of mint,eucalyptus, cigar, blackcurrant tobacco.
1999 Below average rainfall led to a long ripening period and excellent conditions for colour enhancement and flavour . The comparatively low level of alcohol has helped slow the aging process and is remarkably youthful for its maturity
2000 vintage was the earliest on record for Coonawarra and the lower than average yields have been compensated for by outstanding quality.
This Cabernet displays an intense, bright red claret colour with a vibrant edge. The bouquet and palate show the wine to be fruit driven with the complexity of both oaks giving it a finesse and elegance
2001 was 10 days earlier than normal, The extended ripening period led to perfect picking opportunities. Yields were good and quality high.
The bouquet and palate show an explosion of berry fruit with added complexity from both French and American oak to give a wine of finesse and elegance. Its finish is firm and long.
2002 was one of the coolest years on record and this led to low yields, wonderful ripe and intense fruit flavours. The wine was fermented in primarily new French oak which gives it a wonderful silky mouth feel.
The bouquet shows an explosion of ripe berry fruit with added complexity from the French oak. These characters follow through onto the palate where the silky mouth feel adds to the finesse complexity and elegance of this wine.
2003 was one of the driest o record and this led to low yields with the resultant fruit having vibrant colour and intense flavours.
The bouquet shows an explosion of ripe berry fruit with added complexity from the French oak. These characters follow through onto the palate where the silky mouth feel adds to the finesse and elegance of this wine.
2004 has been recognized as one of the best vintages in recent times. A slow, lengthy ripening period produced perfect growing conditions and intense flavoured grapes. Matched with top winemaking and the finest oak, a great vintage has produced this outstanding wine.
Bottle maturation has brought a wonderful harmony to the wine with a smooth flow of flavours from the bouquet to the clean long intense finish.
Best served at 15ºC
Burton 2001 Limestone Coast Merlot
Variety 100% Merlot
Alcohol 13 % vol
Winemaker Pat Tocaciu
Unseasonably warm temperatures led to vintage starting 10 days earlier than normal, with some vines showing reduced acidity. Rain in March reduced sugar levels for some fruit, but the extended ripening period led to perfect picking opportunities. Yields were good and quality high.
The vintage allowed for the all important even fruit set and thick skins. After picking and pressing the wine enjoyed extended maceration and was barrel fermented in both new and used French and American oak for 20 months. Just before bottling the wine was fined, stabilized and filtered.
The wine shows the benefit of optimally ripe fruit both on the nose and the palate. The use of good oak, which is already fully integrated adds complexity, yet leaves this very attractive wine, fruit driven. The finish is long, soft and pleasing.
Now aging gracefully this wine has wonderful soft fruit and is showing the additional complexity that careful cellaring can offer. Recommended drinking now or up- to a further 10 years
Best served at 15ºC.
Burton 2001 Limestone Coast Cabernet Sauvignon
Variety 100% Cabernet Sauvignon
Alcohol 13 % Vol
Winemaker Pat Tocaciu
Unseasonably warm temperatures led to vintage starting 10 days earlier than normal, with some vines showing reduced acidity. Rain in March reduced sugar levels for some fruit, but the extended ripening period led to perfect picking opportunities. Yields were good and quality high.
The vintage allowed for the all important even fruit set and thick skins. After picking and pressing the wine enjoyed extended maceration and was barrel fermented in both new and used French and American oak for 20 months.
Just before bottling the wine was fined, stabilized and filtered. The wine shows the benefit of optimally ripe fruit, both on the nose and the palate. The use of good oak, which is already fully integrated, adds complexity, yet leaves this very attractive wine, fruit driven. The finish is long, soft and pleasing.
This Aged Release Cabernet may be enjoyed now but with the benefit of careful cellaring it will give pleasure for the next 6 years. The mintiness evident in the wine’s youth has mellowed, but is still very much in evidence. Tannins have softened and the complexity, gained through aging adds an additional dimension to this terrific wine.
Best served at 15ºC.
Burton 2000 SEA Cabernet Merlot
Varieties 90% Cabernet Sauvignon, 10% Merlot
Alcohol 13.5% Vol
Winemaker Mike Farmilo
This wine blends ripe, luscious grapes from South Australia and more restrained fruit from Victoria. Both areas are known for their abundance of sunshine leading to maximum richness and flavour.
Wine made from Cabernet Sauvignon grapes is known for its intense red colour and strong tannins. With the addition of a small parcel of Merlot the winemaker has created a wine that gives a more rounded mouth feel with added softness to the palate.
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This wine shows the benefit of blending to produce the best of both varieties. Showing attributes of both Cabernet Sauvignon and Merlot, this wine displays opulent fruit and a vibrant, velvety texture leading to a pleasing integrated finish.
Exposure to wood before bottling has led to some complexity without altering the fruit driven nature of this wine.
Carefully crafted to be enjoyed now this wine is an ideal companion to red meat and game.
Best served at 15ºC
