ROBERT PARKER’S WINE ADVOCATE – Issue 173, October 2007
The 2005 The Turk Red is a blend of 50% Shiraz, 28% Grenache, 16% Cabernet, and 6% Mourvèdre. It offers a splendid amalgam of forest floor, scorched earth, mushroom, blueberry, and blackberry aromas. This is followed by a ripe wine with some complexity, layers of flavour, and a pure, seamless finish. Drink this terrific value now and over the next 4 years. Rating: 89 Points.

ROBERT PARKER’S WINE ADVOCATE – Issue 167, October 2006
The best value red cuvée is the 2004 The Turk, a combination of 54% Shiraz, 26% Mourvèdre, 12% Grenache, and 8% Cabernet Sauvignon. It offers a dark ruby/ purple colour along with wonderful ripeness, plenty of black cherry, strawberry, cassis, and licorice characteristics, and a medium to full bodied, plush fruit forward personality. Drink this classic Australian red over the next 3-4 years.
Rating: 90 Points.

ROBERT PARKER’S WINE ADVOCATE – Issue 161, October 2005
The 2003 The Turk (48% Shiraz, 30% Cabernet Sauvignon, 16% Grenache, and 6% Mourvèdre), which, like all Turkey Flat’s inexpensive wines, is finished with a screw cap. Its deep ruby hue is accompanied by sweet aromas of cassis, plums and cherries, medium body, and a spicy, chunky finish. Drink it over the next 1-2 years.
Rating: 87 Points.