Summer 2008 Newsletter
Dear Friends,
Since you received our winter newsletter in July we have not been idle here at Turkey Flat. All the pruning was completed in September just in time for budburst in early October. The inter-row cover crops have been mown and we are currently removing any unwanted vine shoots in preparation for the lifting of the first of the foliage wires. We do this to allow light and air into the vines during the growing season as well as exposing the bunches to sunlight. It also seems to make the vines ‘happy’!!
We have also spread over 700 round bales of straw to some of our vineyards to preserve valuable moisture. This also serves to smother the under vine weeds and thereby eliminate the use of herbicides.
I guess the message is that no matter what sort of financial mess the world is in we still tend to our vineyards year after year. After all, the red wines we make in 2009 will not be sold until 2011.
In a recent article in “The World of Fine Wine” publication, James Halliday has written a very interesting article about the origin of Shiraz in Australia.
It is now accepted that the Shiraz vine in ustralia started on the Hill of Hermitage on Dec 10th 1831 when James Busby was presented with 12 Shiraz cuttings by a Monsieur Machon. The 12 vine sticks were then propagated in Sydney and somehow a few cuttings found their way to Turkey Flat to be planted here in 1847. These ancient vines still exist to this day and have just gone through budburst. In about 130 days they will produce yet another crop and provide an integral part of our 2009 vintage Shiraz.
It is with Christmas festivities in mind that we offer you a selection of our latest releases. Here we hope you’ll find something special to enjoy with family and friends.
Cheers,
Peter & Christie Schulz
New Releases
2008 Butcher's Block White
Our 2008 Butchers Block White is a blend of Marsanne (58%), Viognier (28%) and Roussanne (14%) produced from fruit grown in our Stonewell and Bethany vineyards. A crisp, minerally white with flavours of ripe white stone fruits, citrus and grapefruit are enhanced from partial barrel fermentation in French oak hogsheads.
2008 Eden Valley Chardonnay
Our first Chardonnay has been produced from grapes grown in the high altitude, cool climate region of Eden Valley. The rough, stony terrain has produced a wine of great elegance and finesse. Aromas of white peach, cashew nut and citrus blossom lead to a palate of fresh, ripe pear, rich Chardonnay intensity and a crisp, dry finish. Six months on lees in new and seasoned French oak has added to the luscious texture and mouthfeel of this wine.
2004 Sparkling Chardonnay
The second disgorgement of our 2004 Sparkling Chardonnay will be available in December 2008. It has spent an additional 18 months ageing on lees to add further toastiness and complexity.
This sparkling wine is produced from cooler climate Eden Valley Chardonnay. Bottle-fermented and tiraged in the traditional Champagne method. Aromas of elderflower, nougat and nectarine are all carried by a vibrant bead. Showing impressive Chardonnay length and richness on the palate.
Other Current Releases
2008 Rosé
The Australian climate and lifestyle is perfect for making and consuming Rosé. Having been amongst the first to lead the great Rosé revival, it has been interesting to watch the growth in popularity of this wine style. Our dedication to making the best wine possible and having the choice of many premium vineyards spread throughout the Barossa Valley, has seen our Rosé grow to be the most popular wine of this style on the market. Slightly drier than the previous vintage, this wine displays fresh green apples crispness. The 2008 is, as always, a handcrafted and complex blend of Grenache, Shiraz, Cabernet Sauvignon and Dolcetto.
2006 Mourvédre
The Barossa Valley is one of the few viticulture areas in Australia that can consistently ripen this variety. We have been making Mourvédre for inclusion in our Butchers Block since 1997 and have now selected our best vineyards to make 100% varietal. We have used our experience gained over the years in making Rhone style wines to capture all the great attributes of this noble variety. Extended time on skins and new French oak puncheons have produced a deeply coloured wine, which is rich in spice, full of fruit when young and developing some gaminess with age. cellaring potential up to 10 years.
2006 Shiraz
The 2006 vintage was typified by a hot beginning and a mild to cool finish. Just the conditions required to fully ripen Shiraz. In addition to cold soaking, we have extended our maceration time on skins post fermentation. These techniques have introduced a greater level of tannin and flavour length to our Shiraz and we believe will improve cellaring over time. This wine displays dark berry fruits, blackberry, olive and plummy aromas. The palate is rich, persistent & concentrated with flavours of blackberry, dark bitter chocolate & cedar with a fine, grape tannin finish. Cellaring potential 10 years and beyond.
2006 Grenache
Our 90 year old dry grown bush vines thrived during the hot spell in January 06. Grenache being the last variety to be harvested, loves the long Barossa ripening period and produces intense fruit with deep colours and extremely rich flavours. A stunning single vineyard wine, the 2006 Grenache is elegant and perfumed, displaying aromas of fresh raspberries and dark cherries. The palate is full with stewed plum and anise overlain with warmth and peppery spices. Full of rich fruit whilst young, this wine will develop wonderful savoury and earthy characters with careful cellaring.
2006 Butchers Block Red
56% Shiraz 27% Grenache 17% Mourvédre
The Butchers Block Red is a traditional Barossa blend made with grapes selected from the Turkey Flat vineyards, including some from the original old vine plantings. Each varietal component of this wine was vinified separately in open fermenters and subsequently aged in both hogsheads and larger format French oak for approximately 18 months. The result is an intense, earthy, full-bodied red with seamless oak integration.
The nose is rich with dark plum and violets and hints of clove, cherry and juniper berry. The palate shows sweet lifted fruits with a hint gaminess and creamy vanillin oak character.
NV Sparkling Shiraz
The Turkey Flat Vineyard boasts some of the oldest Shiraz vines in the world. Planted in 1847, these hard-working gnarled old vines are still producing fantastic grapes. They are dry grown with their roots extending metres into the soil in search of moisture.
Much of the credit for the best Shiraz made in the Barossa is due to old vines such as these. The fact that these vines still exist is largely due to a far-sighted quarantine scheme, in which South Australia was spared the phylloxera outbreak which devastated the vineyards of Europe, America and subsequently parts of Australia in the late 1800’s.
Every spring we select a few of our finest barrels of Shiraz to become base wines for this bottle fermented sparkling wine. Base wines are matured in seasoned French oak hogsheads for up to three years before being tiraged in the traditional champagne method. Following this second fermentation the wine is left to mature in the bottle on lees for 10 months before disgorgement and liquoring with very old Australian vintage port (ranging in age from 14 to 40 years).
Very dark ruby red, subtle and complex aromas of plums, prune, cherry, blueberry pastries, panforte, dark chocolate and earth follow onto a full bodied and intensely flavoured palate. Rich yet fresh on the palate, very fine and soft tannins and lingering complex flavours. Cellar up to 10 years