Grant Burge is well positioned to produce the Barossa's most remarkable, aged tawny port wines. Parcels of Grenache, Mourverdre and Shiraz are crushed into traditional open fermenters, arrested at the desired sweetness by the addition of brandy spirit. After pressing and clarification, components are matured in a selection of older oak barriques and hogsheads, slowly achieving superb harmony and complexity without adding any obvious oak character. A solera system of rack offs and top ups is employed to construct a palate of consistency and to improve the quality of fortifieds into perpetuity. A limited quantity of Aged Tawny is drawn for bottling each year, as barrels are topped up with stocks from younger vintages.