Born in Gawler, in the Barossa Valley, Craig grew up with the wine industry around him. He started as a cellar hand with B Seppelt & Son in 1983 and now leads the charge at Grant Burge.
A true to life Barossan, Craig Stansborough’s shiraz and cabernet-making philosophy stays equally true to the region’s style: big, bold and generous. We’re talking the classic flavours of plum and raspberry, dark chocolate and liquorice, with perfectly balanced vanilla oak and the rich tannin structure that makes these wines such a great partner with red meat, such as steak or roast lamb. However, Craig has an impeccable talent for not overdoing the style, either. As the Grant Burge winery has access to some of the Barossa’s best fruit, Craig regards the significance of letting the grapes speak for themselves as equal to the importance of crafting wine in the opulent style so many Australian shiraz drinkers have come to know and love.