Grant Burge Wines

One of the Barossa Valley's well-established names, Grant Burge Wines has been producing red wines from its Tanunda base since 1988. Built on the Burge family's deep roots in Barossa winemaking, the winery has developed a reputation for Shiraz that speaks clearly to the region's character, alongside Cabernet Sauvignon and Merlot drawn from the same warm-climate, red-soiled country that defines the valley. With a cellar door, restaurant, and a range of tasting formats on site, it's a destination that suits both a quick stop and a longer half-day visit.

The Wines

Grant Burge's focus sits firmly with red varieties — Shiraz, Cabernet Sauvignon, and Merlot — all well-suited to the Barossa's growing conditions. Shiraz is the signature, reflecting the region's traditional strengths with the kind of depth and full-bodied character that warm continental seasons tend to produce. The Cabernet Sauvignon and Merlot are structured varieties that benefit from the valley's warm days and cooler nights, which allow colour and flavour to develop gradually before harvest.

The on-site wine shop stocks the full range, including releases available exclusively at the cellar door, so it's worth browsing before you leave.

Cellar Door Experience

The cellar door in Tanunda is open to casual visitors and groups alike. You can work through the range at your own pace or opt for a guided tasting if you'd prefer some context with your glass. Both formats are available, and the space is set up to accommodate individuals through to touring parties.

Bookings are recommended for larger groups, particularly on weekends and during the vintage season between February and April when the winery sees increased visitor traffic. For smaller groups or solo travellers, dropping in without a reservation is generally fine outside of peak periods.

Food and Dining

An on-site restaurant rounds out the visit with table service and a menu centred on regional produce. The kitchen works alongside the winery's red wine range, so you'll find the food choices oriented towards dishes that pair with Shiraz, Cabernet Sauvignon, and Merlot. The venue suits families and touring groups, and combining lunch or dinner at the restaurant with a tasting session is a straightforward way to make a half-day of it. Booking ahead for dining is advisable, especially on weekends.

The Vineyard

The Barossa Valley's warm continental climate drives the style of wine Grant Burge produces. The vineyard soils — a combination of red volcanic earth and limestone — contribute to the full-bodied profile of the reds, particularly the Shiraz. The diurnal range between daytime warmth and cooler overnight temperatures slows ripening enough to build concentrated flavour and deep colour, which shows through in the finished wines.

History

Grant Burge Wines was founded in 1988, drawing on the Burge family's longstanding involvement in Barossa Valley winemaking. Over the decades since, the winery has grown its presence in the region while keeping Shiraz production at the centre of its identity — a natural fit given the Barossa's established reputation for the variety. The cellar door and restaurant development reflects a later shift towards hospitality as an integral part of what the winery offers visitors.

Getting There

Grant Burge is located in Tanunda, roughly 75 kilometres northeast of Adelaide. The most direct route from the city is via the Sturt Highway (B19). The property has dedicated parking for cars and coaches, and the site is caravan-friendly with sufficient space for larger vehicles to manoeuvre. Public transport to the Barossa is limited, so a private vehicle or pre-arranged tour operator is the practical way to get there for most visitors.

Visitor Tips

• Book ahead for restaurant dining and group tastings, particularly on weekends and during vintage (February–April)
• Visit midweek if you prefer a quieter experience — weekends and school holidays bring noticeably more traffic
• Arrive early during summer — the Barossa gets hot between December and February, and late afternoon visits are more comfortable than midday
• Allow half a day if you're combining the cellar door with a restaurant meal
• Check the wine shop before leaving for cellar door-exclusive releases not available elsewhere
• Best shoulder seasons for visiting are March–May and September–October, when temperatures are more moderate and crowds are thinner