Barossa Boy launched in 2016 after Trent’s stint in the UK playing cricket and he runs it with his wife Jessica.
The Burge family’s subsequent launch of the Corryton Burge brand in 2020, marked an exciting new chapter.
Corryton Burge is named after the family’s 1845 Corryton Park Homestead and the 1851 Corryton Park Vineyard, both restored by Helen and Grant. The original vines didn’t make it through the vine pull but were later replanted and the cabernet sauvignon it produces makes its way into the Corryton Burge ranges ‘Kith’ and ‘Kin’.
The Kith range represents friendship and the people who helped the siblings get to where they are today. It includes an Eden Valley Riesling, Adelaide Hills Pinot Gris, Barossa Shiraz, and Barossa Grenache and Cabernet.
The Kin range is devoted to family members who shaped the Burge family’s Barossa legacy. While Trent honours the Barossa’s past, he isn’t blindsided by nostalgia.
"We launched our sparkling wines last year and my focus recently has been on having a space for the brand. For 2026, we’re working on some exciting new premium wines to add to the portfolio," he says.
He says the future for the Barossa is increasingly sustainable.
“We’re getting smarter about our soil structures, what we’re planting and where. Someone recently asked me where the best shiraz grows here. It's really hard to say because the Barossa has approximately 56 different soil types so you could have beautiful shiraz on sand or on hard, cracking clay.”
It's also about each grower’s approach. “As a family we look after just over 400 hectares of vineyard and we’re trying to minimise chemicals in the soils and trial things like specific cover crops,” Trent says. “Barossa growers are also planting some grenache blanc. It may not be a mainstay but it’s about trying to show what the Barossa can do to showcase its diversity. We also just planted some chardonnay in Eden Valley and I’d like to plant albariño there, too.”
It's exciting news for Barossa white varieties.
Trent can often be found out in the vines, deep in thought about the Barossa’s future.
“I’m excited about the region’s future but I think we have to be careful that we don’t rest on our laurels,” he says. “We have to keep trying to show how exciting it can be here. We don’t want people to say, ‘Oh, the Barossa, we’ve been there already’. We’re trying to bring the family-run, premium and exciting vibe here.”
The goal at the new cellar door is for people to sit down, be engaged and experience different style flavours. “In an educational but modern way. We’re not jamming it down their throat. Wine can be quite intimidating for people so we try to make it a safe, comfortable environment. Ultimately, we just want more people drinking great wine.”
Trent’s goal as a winemaker is drinkability.
