ROBERT PARKER'S WINE ADVOCATE - Issue 181, February 2009
The 2006 Cabernet Sauvignon is purple/black in colour with a classy nose of toasty oak, pencil lead, mineral, black currant, and blackberry liqueur. Dense on the palate, this structured effort is already revealing some complexity and will continue to evolve for several more years. Drink it from 2011-2020.
Rating: 91 Points

AUSTRALIAN WINE COMPANION 2009 James Halliday
Deeply coloured; luscious blackcurrant and cassis; a strongly regional-accented structure and flavour; needs time to shed its puppy fat.
Rating: 93 Points

SASS April 2008
Red and black currants, juniper berries, red pepper and subtle tobacco notes are just some of the notes in this more traditional cabernet sauvignon.

THE WINE FRONT - Campbell Mattinson, Oct 2008
Deceptively good wine this Turkey Flat cabernet. It’s almost the Barossa version of the Aussie Claret-style red. It’s riper and more luscious than the true Claret take-off, but it has an easy-going appeal in the mouth and shows very little sign of oak.
It tastes of tar, blackberries, grainy old cedarwood and earth, a spot of mint giving the nose a good deal of lift. It’s satisfying on the finish if not remarkably long, and its tannins build up on you. There’s a feeling that the wine is loose-knit, which is why it drinks so easily, and well. But I’m betting that it will age gracefully well.
Rating: 91 Points

THE WINE FRONT - Campbell Mattinson, August 2008
Turkey Flat cabernet is capable of being a major surprise and this vintage is just that. The acidity is a little high and it’s arguably a touch dilute, but in terms of sheer drinkability it’s a beauty. It tastes of chocolate, dust, scattered leaves and cassis, and both to smell and drink it is a joy. Fine-grained, lengthy tannins are a highlight. Lots of juicy drinkability here.
Rating: 92 Points

ROBERT PARKER’S WINE ADVOCATE – Issue 173, October 2007
The 2006 Cabernet Sauvignon was sourced from a single block and aged in 25% new French oak. It delivers a perfume of toast, smoke, leather, black currant, and blackberry. This is followed by an intense, rich, full-flavoured Cabernet with gobs of spicy black fruit flavours, great depth and concentration, and a long pure finish. It has enough stuffing to evolve for 8-10 years but can be enjoyed now with a 40 day dry-aged prime rib-eye.
Rating: 92-95

THE WINE FRONT – Campbell Mattinson, April 2008
This is a particularly good cabernet from Turkey Flat. It's bold and chocolaty but long and lingering too, its flush of curranty fruit thick and satisfying. Structure, power and length. Drink: 2008-2016.
Rating: 93 points.

AUSTRALIAN WINE COMPANION 2008 James Halliday
Rich, almost velvety, with blackcurrant to the fore backed by touches of licorice and the French oak in which it spent 20 months; delicious and luscious.
94 points!

ROBERT PARKER'S WINE ADVOCATE - Issue 167, October 2006
The 2005 Cabernet Sauvignon boasts a deeper colour as well as more nuances, purer fruit, and sweeter tannin. It should also drink well for a decade.
Rating: 92-94 Points

DECANTER - Pierre Mansour, December 2009
Ripe, upfront cassis mixed with light vegetal secondary notes. Concentrated with super-ripe, yet delicious fruit. A big, bold wine; classically Australian.
Rating: 16.8pts/20

AUSTRALIAN WINE COMPANION 2007 – James Halliday
Very good colour; firm, medium-to full-bodied blackcurrant and cassis; excellent structure and length; controlled French oak.
Rating: 94.

ROBERT PARKER’S WINE ADVOCATE – Issue 167, October 2006
The 2004 Cabernet Sauvignon’s deep ruby/purple hue is accompanied by superb aromas of cassis, black cherries, cedar and spice box. It should drink well for a decade.
Rating: 93 Points.

THE WINE FRONT – Campbell Mattinson, June 2006
I like the way Turkey Flat are going with their reds. They really seem to be cutting back on the oak – or at least that's the way the wines taste. This is full of varietal charm, with smoky, leafy, gamey scents floating around a core of pure, tarry blackcurrant. Tannins are fine and mentholly. I can't see how you could go wrong with this wine, even if the alcohol is at 15%. It is in beautiful shape, and will cellar very well. Drink: 2006-2016.
Rating: 91 Points.

AUSTRALIAN WINE COMPANION 2007 – James Halliday
High-toned, pure Cabernet varietal character; deliciously ripened and focused blackcurrant and cassis fruit; exceptional vintage for Barossa Cabernet; 20 months in French oak.
Rating 96 Points. Drink 2015.

ROBERT PARKER’S WINE ADVOCATE – Issue 161, October 2005
The 2003 Cabernet Sauvignon boasts a deep ruby/purple colour as well as plenty of smoky black currant characteristics intermixed with loamy soil and subtle herb notes. Silky tannin, a notion of background oak, and loads of fruit, earth, and character suggest it will drink well for 5-8 years.
Rating: 90 Points.

THE WINE FRONT – Campbell Mattinson, January 2005
The thing that might surprise people is how minty it is, a pointer that won't bother a lot of people in the slightest, but will some. It's integrated mint though, twisted into a dusty, herbal, sweet-liqueured body, with dry under-towing tannins that keep it solidly in check. It's atypical Barossa cabernet, but it is a good wine. You just have to enjoy the taste of mint.
Rating: 87 Points

THE ADELAIDE REVIEW – October 28 November 10, 2005
The cool 2002 vintage worked some special magic in warm regions like the Barossa Valley, especially for Cabernet Sauvignon. While Shiraz does its thing year in and year out, Cabernet Sauvignon can lose its nerve in the Barossa, making descent wine, but not necessarily great Cabernet. There are many standouts from the ’02 Barossa offerings and this Turkey Flat is a blinder. Super deep colour, really inky, there’s great varietal character here. It oozes Cabernet Sauvignon. Briary, leafy aromas sit across ripe dark berry fruits, tarry liquorice, fennel seed and juniper berry. The oak wallows in rich fruit aromas that are both pure and defined. This is exceptional cabernet. The palate is also on target and really pins the variety to the board. It’s bright, full of life and strong on primary berry fruit flavour with fine tannins supporting the mid-palate bringing balance and style all the way home. The lasting impression is savoury and strong.
Rating: 92 Points

THE WINE FRONT – Campbell Mattinson, January 2005
If this isn't a super Barossa cabernet then I don't know what is. It's just gorgeous – one for the lovers of Seppelt Dorrien. Jam-full of blueberry and liqueured blackcurrant with a slippery smooth sheen of knicker-like French oak, it's voluptuous, ripe, not excessively alcoholic and – for all that – controlled. Tannins are flavoursome and warm and you could pour this for just about anyone.
Rating: 93 Points

THE SYDNEY MORNING HERALD – August 3, 2004
An outstanding Barossa Cabernet, with chocolate, dark berry and green bean aromas, terrific depth and concentration. The palate has a lot of extract and ripe chewy tannin, tight structure, yet it's smooth and supple. Now to 2010 . Cabernet Trophy at the '03 Barossa show. Drink with: Hard Cheeses.

THE WINE FRONT – Campbell Mattinson, January 2005
Muted red and black berries with a strike of mint and questionable flavour persistence. Lovely rich dark colour, taut structure, but very raw and abbreviated.
Rating: 82 Points

Qantas 'the Australian way' - Jeremy Oliver. August, 2001
While others struggled with the vintage, Turkey Flat produced one of its best Cabernet Sauvignons in 1999. It is almost essence-like in its delivery of pure, vibrant cassis and plum flavours, fresh aromas of violets and smartly balanced cedary and chocolate oak.

WINE SPECTATOR - January, 2001
Ripe and smoky, generous with its dark cherry and olive flavors, finishing with a touch of tobacco. It all echoes nicely on the supple finish. Best from 2003 through 2008. 1,200 cases made. (1200 cases produced)
Rating: 88 Points.

JAMES HALLIDAY – March 9, 2000
Medium to full red-purple; the solid berry fruit with hints of leather and earth on the bouquet is accompanied by lots of vanilla oak. The moderately intense palate has the hallmark cassis berry fruit, but is going through a transition phase at the moment, making it a little hard. There is no problem with the oak, and the wine should merit higher points in the years ahead.
Rating 84 Points

THE DAILY TELEGRAPH – February 3, 2001
Blackcurrant, chocolate and vanilla all gently squeezed out of some of the oldest vines in the Barossa.

JAMES HALLIDAY'S RECOMMENDED WINES – 8 August, 1999
Joins the very good Turkey Flat Shiraz, and indeed in 1997 outpointed its better-known stablemate. Made in the generously proportioned and fruity style which has gained Turkey flat such a loyal band of followers.