THE STORY OF BAROSSA BOY
A sixth generation Barossa winemaker, our founder Trent Burge grew up in and on Barossa soil.
Riding trail bikes around the vineyards, playing local cricket and footy, he had dirt under his nails and Barossa blood in his veins.
The boy has grown to craft new stories in wine. Barossa Boy is his passion project; his heart worn proudly on his sleeve. Tales of generational wisdom and legendary old vines are blended with fresh perspective and a worldly, modern palate. Barossa Boy wines are devoted to the ultimate expression of the Barossa region's signature varieties and distinctive characters.
Each vintage brings the anticipation of a new chapter, and the opportunity to bottle the season's tale from bud to harvest.
The boy behind the wines is Trent Burge.
His family’s history in the Barossa Valley goes back to 1855 when his great-great-great grandfather John Burge immigrated to South Australia. He began work as a winemaker, and every generation since has followed. Winemaking is well and truly in the Burge blood.
Growing up a ‘country boy’, Trent had an active outdoor childhood. Team sports were his passion, when he wasn’t tearing about the family property and vineyards on his motorbike. The young sportsman headed to England for a cricket club program that saw him live an ‘endless summer’ for several idyllic years. When the English cricket season was over he’d return for the Barossa vintage, earning his keep as a cellar hand in the family winery.
Involved in every aspect of grape growing and winemaking, Trent learnt the trade quite literally from the ground up. The craft, the Barossa region, its people and stories wove their magic. Trent’s passion for winemaking intensified to eclipse even his love of sports, and in 2006 he officially joined the family business full-time.
A vision for his own label grew. This sixth generation Barossa boy needed to make his own mark on the world. A particularly fine vintage in 2016 propelled plans into place and Barossa Boy was born.
In 2017 Trent and his wife Jessica welcomed their first child, a seventh generation and a new chapter of this Barossa Boy’s story brought to life.
In 2019 Barossa Boy found a home at Underground Barossa, a unique, historic space that showcases family owned wine brands.
Barossa Boy sources fruit from long-term Barossa growers, with whom Trent Burge has built excellent working relationships over many vintages.
Fruit from the low-lying floor of the Barossa Valley is used across all wines, typically providing ripe, juicy flavours consistent with the classic Barossa style. Bush vine Grenache lives up to its untrained, relaxed appearance with lively, approachable fruit flavours. Old vine Mataro, planted in 1950, is savoury, dark and earthy. The majority of our Barossa fruit is dry-grown, imparting deep and concentrated flavours.
Cabernet Sauvignon for our Double Trouble Shiraz Cabernet is grown in family-owned Eden Valley vineyards. This picturesque neighbouring region has a higher altitude and cooler climate than the Barossa floor. Slower ripening and late harvest allows the accumulation of complex, refined flavours. Distinct, textured blackcurrant characters are the perfect complement to the big ripeness of valley floor Shiraz.
Barossa Boy writes its own chapter in the Barossa’s ongoing winemaking story.
Honouring the wisdom of our forebears and present-day Barossa spirit, we aim to leave our own legacy.
Finest regional fruit is selected from sites that allow each variety to best express itself: bold, concentrated Shiraz from the valley floor, cool climate Eden Valley Cabernet, dry-grown Mataro, lively, untrellised bush vine Grenache.
Time-honoured (and often time-consuming) winemaking methods are predominant. The occasional modern innovation creeps in, if it bolsters our confidence in quality. Thus, grapes are gently crushed with the fine control of a mechanical basket press. Fermentation and hand plunging of skins takes place in traditional open concrete tanks at the Barossa’s iconic Illaparra winery in Tanunda. We view the entire winemaking process as custodianship and gentle guidance of our Barossa fruit, for sublime and honest regional expression.
Fruit parcels are individually barrel matured for greatest control over the final blend. From a couple of preferred oak brands, Barossa Boy primarily selects French oak for its ability to add structure, and small amounts of American oak to add depth without overpowering. New and old barrels allow us to tweak the oak influence even further, as does using two styles of each oak for each grape variety. The result: an array of subtle nuances to play with, adding complexity and layers to each final blend. Fruit character foremost, with complementary oak, is our blending philosophy.
Our wines are crafted for rewarding enjoyment upon release, and to repay careful cellaring.