GRANT BURGE

The Burge family have been associated with winemaking in the Barossa Valley for five generations, so some decent time on the clock, you might say. It began in 1855 with John Burge, an immigrant from England, whose son Meshach made the first wine back in 1865 and established the family preoccupation with winemaking.

Current champion of this family obsession is Grant Burge, who as past winemaker for a number of high-profile outfits has won an array of awards. In 1988, together with his wife Helen, he established the Grant Burge Winery. Grant believes that vineyards are the key to it all, and that they must be carefully managed by selecting the varieties that best suit their particular soils and climatic conditions.

Grant personally oversees every aspect of production, from the vineyard through to the winemaking. His control of a diversity of prime sites and his profound knowledge of what they can deliver provides him with the ability to craft a superlative range of wines.

Craig Stansborough

Born in Gawler, on the edge of the Barossa Valley, Craig grew up with the wine industry around him. He started as a cellarhand with B Seppelt & Son in 1983, firstly at Chateau Tanunda and then later at Seppeltsfield. He lives on a property in Williamstown, and tends a small vineyard.

Craig joined Grant Burge Wines in 1993 as Cellar Manager and was soon promoted to Assistant Winemaker in 1994, Winemaker in 1995 and Senior Winemaker in 1997, with his meteoric rise within the company being due to his enormous talents, leadership, inquisitive mind, and his unrelenting passion for winemaking.

Craig must be acknowledged for his contribution to some of Australia’s most respected wines – Meshach, Shadrach and the highly regarded Filsell and The Holy Trinity. He is justifiably proud of their development and with his close working relationship with Grant, has crafted a solid reputation for excellence and conveying the true vales of the Barossa.

Being a vineyard owner as well as winemaker, Craig knows the nuances of the region intimately, the seasons, the soil, the varieties, and is committed to maintaining the healthy environment to hand to future generations. His involvement with the company's viticultural team is greatly respected, where his knowledge transfers to influencing the management of each year's harvest.