2010 Butchers Block White
MASTERCHEF MAGAZINE, May 2011
Food Match: Bruschetta with mushrooms and walnuts
2011 Rosé
THE WEEKEND - Wine Issue, November 2011, James Halidays Top 100 wines.
Pale fuchsia colour: the usual blend of grenache, shiraz, cabernet sauvignon and dolcetto.The bouquet is fragrant, with same red berry fruits that are found on the palate: with a hint of citrus. Consistently at the very top of Australian rosés, you could drink this with anything. Rating: 94 Points
MELBOURNE WEEKLY- The Grapevine by Ben Knight, October 2011
If you asked me what I knew about Turkey Flat a few days ago, I'd have been able to tell you that they made more rosé than any other wine. I possessed a little more information than this, but this pearl of wisdom stuck in my mind. If you don't know where Turkey Flat is based, this may not seem too remarkable, but it is the Barossa home of the big Aussie red yet they make lots of rose.
This rosé isn't made from the bleedings of the shiraz wines a technique where juice is run off from the tank of another wine. This is rose made from an unusual mix of grapes destined to be pink and nothing else.If you have read this column before, you will know of my lack of interest in the type of grapes that go into a wine, but this one is worth a mention.It combines grenache (originally from Spain), shiraz and cabernet sauvignon (France) and dolcetto (Italy). This unique blend of red grapes speaks volumes about Australians borrowing ideas from all over the world. All of this information can be found on the back label as the front label simply says Rosé (I do wish we would start labelling it 'Pink' instead). I love rose wine. I love its apparent simplicity, and the fact there are no rules governing it, other than it should be refreshing and pink. And as you'll see, this does just that.
THE ADVERTISER; Tony Love - October 2011
One of the most popular Rose styles on the market, this is new release is a vibrant and fresh wine with infinite drinkability Attractive flavours of cranberry and strawberry are complimented by a touch of natural fruitness and a sherbert like spritz. It would be perfect for that afternoon picnic in the shade.
WINE OF THE WEEK - Winsor Dobbin
I must admit I am a sucker for the rosé revolution; all these new-wave, food-friendly, dry rosés that are perfect lunchtime wines - and are pretty darn good with dinner too. This wine has been one of the flagbearers. A blend of grenache, shiraz, cabernet sauvignon and dolcetto from the Barossa Valley, it is light, crisp and refreshing with a nice balance between red fruit characters and savoury nuances. You could take this on a picnic, pair it with a Lebanese banquet or simply qauff it on the porch on a warm evening. Viva la Revolucion!
THE WINE FRONT – Campbell Mattinson, August 2011
Interesting style of Rose, this one. It’s something of a half-way house between the red-and-fruity Barossa standard and the lighter, paler, drier Provencal style. The Turkey Flat is pale and dry, but fruity. It’s made using grenache, shiraz, cabernet sauvignon and dolcetto grapes.
I’m partial to a rose and I’m especially partial to this Turkey Flat rendition. It’s leathery and herbal/twiggy but bright with Turkish delight and musk-like flavour. It finishes dry but gives your mouth lots to hang onto along the way. Absolutely delicious. Rating : 93 Points
WINE STAR - Tyson Stelzer, September 2011
The Turkey has landed and it’s putting on quite a spectacle! Watermelon, pomegranate and strawberry, with a touch of textural acidity and a well-gauged dose of sweetness. Most 2011s need another six months to calm down. Not this one, so catch this bird right away! Rating: 92 Points;
DAILY TELEGRAPH - Jeff Collerson, July 2011
The Barossa's Turkey Flat was our top rosé maker before that style became fashionable. But despite increased competition its dry, stylish and gently fruity offering remains among the finest. Fragrant with red berry flavours and fresh acidity.
WEST AUSTRALIAN - Ray Jordan, July 2011
Consistently one of the best roses made in Australia. Brilliant bright crimson pink colour with red berry scents flecked with a little leafy spiciness. The palate is light bodied and with a vibrant bouncy feel that makes for excellent current drinking. Serve chilled. Sensation of sweetness but the dry finish is a feature. Rating: 91/100
2009 Grenache
THE ADVERTISER; Tony Love-05/10/2011
Old-Vine, dry grown grenache from the heart of the barossa with all its varietal notes hit tunefully. There's black Cherry, earthy elements, woody spices and herbs given some air by a restrained oak profile, and there's a whiff faintly of licorice in the backdrops. There's a fair bit of fabulous grenanche going around at the moment. Wines like this deserve to have more of the spotlight.
DANI GONGOOZLA- 04/10/2011
The bulk of the grenache is from vines planted in 1920 and only the top grapes are selected in production of this wine. The 2009 vintage was great for grenache – showing lifted fruit and peppery notes. This is a soft, warming, almost luscious & richly concentrated grenache showing great balance between body weight and grown-up acidity.
Review by Natasha Hughes:- 04/10/2011
The Schulz family are renowned for their Rhône-style wines (albeit Rhône with an Aussie twist), and this varietal grenache is made predominantly from the fruit of 98-year-old vines. There’s oodles of sweet spice, mulberries and raspberry compote on the nose, but the palate is perhaps as marked by cracked pepper and fennel as much as it is by crushed red berries. The age of the vines shows in the concentration of fruit, which is balanced by ripe tannins and juicy acidity. The texture is rich and velvety, and the overall impression is of a smooth, fleshy, full-bodied wine that should age nicely for at least another five years. 16/20.
CANBERRA TIMES - Chris Shanahan
The Maximus wine reviewed today showcases grenache harmonising with shiraz and mourvedre. In Turkey Flat, grenache sings solo hitting the musk and floral aromatic high notes of the vintage. On the palate, a piquant spiciness cuts through the sweet, fleshy fruitiness, with soft tannins completing the red wine tune.Turkey Flat owners Pete and Christie Schulz say they make the wines from low-yielding 90-year-old vines, pruned into a goblet shape. Have a look at them next time you're in the Barossa. 4 Stars
THE WINE FRONT – Campbell Mattinson, July 2011
It’s grown on 90 year old vines and blessedly it’s all about the fruit; there’s not a lot of oak here.
It was a hot vintage but the conditions don’t seem to have done this grenache any harm. I may be under-rating it. It tastes iof raspberry, licorice, five-spice and earth. The wine’s fleshy, velvety tannin keeps the warm flavour in tidy check. It has good length and good up-front appeal, but it’s likely to age well over many years. It’s a bright version of an old-fashioned South Australian burgundy. It had me lapping it up. Rating: 92 Points
QWEEKEND MAGAZINE- Ken Gargett, July 2011
Typical Aussie grenache offering delightful drinking - soft, broad, ripe and bright. Flavours are upfront and it does drop off a little. Ideal for drinking over the next year or two. Ninety-year old vines help the concentration. Rating: 89 Points
AUSTRALIAN WINE COMPANION 2012 - James Halliday
From a 90 year old estate vineyard. Excellent colour is the first sign of something special; the wine has far more depth and structure than most barossa Valley grenache, but age of itself is not the only reason - the terroir of the block is also important, as is the dedication of the winery team.
Rating: 94 Points
AUSTRALIAN GOURMET TRAVELLER WINE - Nick Bulleid MW, August 2011
It is a big contrast with the previous wine, showing grenache's versatility. It split the panel, but Bourne spoke up for it. "On the nose, beautiful raspberry jelly and lifted spices. Plenty of flavour and really clear characters". I found concentrated dark plum, other rich, ripe fruits and chewy tannins. Two other tasters thought it too tannic. Think of this as a typical Turkey Flat wine, with considerable power and depth, built for age and for richly flavoured foods, and you should be delighted. Rating: 91 Points
2009 Butchers Block Red
GOURMET TRAVELER - Wine -July 2011-TOP 100
Sweaty and reductive at first, the bouquet clears to reveal raspberry jam and meaty characters, just teetering on the brink of over ripeness. It's lavishly deep and lush in the mouth, with balance and succulent drink ability.
AUSTRALIAN WINE COMPANION 2012 - James Halliday
Colour of medium depth; a powerful, concentrated wine more akin to Mclaren Vale than normal Barossa model; old vines and controlled yields at work giving the blackberry and plum fruit, plus the ripe tannins.
Rating: 94
AGE - Ralph Kyte Powell, 19/7/2011
A dark, generous, three-way blend of traditional Barossa red grapes, Butcher's Block starts off with rich aromas of spices, florals, plums and tar, ahead of a seamless, complete medium-bodied palate that weaves ripe berry fruit and sweetly spicy flavours through ripe, fine-grained tannins in easy balance. Rating: 4 out of 5 Stars
SYDNEY MORNING HERALD - Huon Hooke, May 2011
WINE OF THE WEEK
Turkey Flat is consistently producing wines of character and individuality, and their Rhone-style blends, both red and white, under this label are excellent value. The 09 red has a slightly "wild", funky aroma to open, airing to reveal faintly jammy raspberry-dominant fruit aromas. It leads into a succulent, fruit-sweet palate that has soft, slippery tannins and lavish, almost opulent, flavour. But it retains its structure and avoids the syrupyness of many of its peers. Now to seven years. Rating 90/100
WEST AUSTRALIAN - April 2011
Beautifully soft and lush blend of shiraz, grenache, and mourvedre. It's generous and supple with excellent balance of fruit and oak. This is one of the best of these I have tasted. Dark chocolate and dense lush flavours with a floral lift. Rating: 93/100
WINE 100 - Tyson Stelzer March/April 2011
Old vine fruit and larger format oak keep the focus on primary Barossa fruit. Mixed spice, rose petals, rhubarb and berry compote all unite here in a floral, spice-edged style with finely structured, textural tannins. Rating: 92 Points
THE WINE FRONT - Campbell Mattinson, December 2010
I’m away with the family at the moment but I tucked a bottle of this Turkey Flat shiraz-grenache-mourvedre into the boot prior to leaving, and then opened it up on the first night away. Turned out to be just the ticket.
It’s extremely pure; it’s like an advertisement for the fresh, luscious sweetness of Barossa red wine grapes. I love how young and fruity this wine is. It tastes of raspberries and spice, earth and fennel. It has modest but ripe tannin and positive warmth. The bottle was drained to the last drop; anything less would have been doing the wine a disservice. Rating: 92 Points
2009 Cabernet Sauvignon
AUSTRALIAN WINE COMPANION 2012 - James Halliday
Medium red-purple, in classic Turkey Flat style, with savoury overtones to the distinguished blackcurrent fruit on the bouquet and palate alike: has soaked up 20 months in French Oak, the tannins fine, the finish long and complete. Rating 94 Points
2009 Mourvèdre
WINE COMPANION, January 2012
Deep colour from old vines aged for 20 months in French oak puncheons (500L) thus thoroughly taming the tannins without subduing the fragrant plum fruit of the bouquet and palate alike.
Rating: 94
AUSTRALIAN WINE COMPANION 2012 - James Halliday
Deep colour from old vines; aged 20 months in the french oak puncheons (500 1) thus thoroughly taming the tannins without subduing the fragrant plum fruit of the bouquet and palate alike.
Rating: 94
THE WINE FRONT - Campbell Mattinson, June 2011
This mourvedre from Turkey Flat spent 20 months in French oak puncheons.
We have another winning mourvedre here. It's dark berried and earthen, leathery and polished. Spicy, cedary oak makes a delicious contribution and its grainy, assertive, rusty tannin is a highlight. Lovely length. Medium-bodied but almost porty in its ripeness. Beautiful wine to drink even now though it can be cellared with confidence too. Rating: 94 Points
CANBERRA TIMES - Chris Shanahan, June 2011
Peter and Christie Schulz's Turkey Flat vineyard has Shiraz vines dated from 1847, as well as mature, dry-grown mourvedre vines, source of this wine. It's deeply coloured, purple rimmed and on first opening the oak influence is obvious (20 months in new and seasoned French puncheons). But tasted over several days, the beautiful ripe and spicy fruit dominates a rich but gracefully structured wine - and oak becomes background seasoning, adding as well to the substantial tannin structure of the wine. Rating: 4 Stars
2009 Shiraz
THE WEEKEND - Wine Issue, James Hallidays top 100 wines
96 points
AUSTRALIAN WINE COMPANION 2012 - James Halliday
Deep crimson Purple; one of the icons of the Barossa Valley that in, year out, has an extra degree of elegance without compromising the depth and intensity of its spicy blackberry and Black cherry fruit; the use of 100% French oak is the the icing on the cake.
Rating: 96 points
THE WINE FRONT - Campbell Mattinson, June 2011
Always look forward to a spot of Turkey Flat shiraz. We've been on a bit of a run in terms of coverage too. 2009 was of course a hot vintage but I enjoyed this wine from the first sniff/taste.
I haven't looked at the specs but it tastes as though there's a smidge more new oak in this release than there have been in the few years previous. There's some coconut, spice, cedarwood and toast - but before anyone is put off, these flavours are gentle and well integrated. They made a positive contribution. It's otherwise blackberried and tarry and, as well, red berried. The aftertaste is all sweet, dessicated fruits and fine tannin. It's a difficult wine to rate, but it's clearly of above average quality. Rating: 92 Points
NV Sparkling Shiraz
THE WINE FRONT Campbell Mattinson, Dec 11 2011
Until this release Turkey Flat sparkling shiraz has been dosed with vintage port but this release has been dosed with Pedro Ximenez. It`s a rich, luscious style but it does not lack restraint. It basically tastes of blackberry and chocolate with some sweet, cooked vegetable scents and dry, licoricey accents.Kinda same same, but different. Has lovely flow and feels seamless throughout. Needs time to build complexity but has a bit of class about it. Rating 92 points
AUSTRALIAN WINE COMPANION 2011 James Halliday
Blend No. 5 disgorged Nov '09. Deep colour; typically rich and textured, with layers of black fruits sustained by perfect dosage; will develop and age with grace if given the chance. Rating: 94 Points
AGE - May, 2010
This November 2009 bottling is a drier more savoury, edition of Turkey Flat's justifiably popular sparkling red. It has a deep ruby colour and a gentle, foaming bubble. The harmonious, complex nose is reminiscent of blackcurrant jam, raspberries, plums and spice. It's fine in texture, tangy, earthy and ripe and finishes dry with very sofy tannins. Rating: 4 out of 5 Stars.
QANTAS - Sally Gudgeon, February 2009
Turkey Flat in the Barossa has some of the world's oldest Shiraz vines, dating to 1847. Only the best barrels are used. It spends 10 months on lees, is liqueured with old fortified Shiraz and is under crown seal. A complex savoury, fabulous red fizz.
SYDNEY MORNING HERALD 19/1/2008
In the ranks of sparkling reds, Turkey Flat is right at the top. It has an enticing aroma of
liquoriceallsorts and stewed blood plums. There is not too much fizz and, thankfully, not too much sweetness. Serve with stylish terrines
SUNDAY AGE 8/6/2008
Turkey Flat Sparkling Shiraz NV, $45
It's no surprise this historic Barossa vineyard has an excellent sparkling red - a wine enjoyed by Hussies since Victorian times. This is like a summer pudding of raspberries and spice with a dab of oak. The palate has
just the right sweetness, long flavour and ripe, soft tannins in balance.
Food: Peking duck.
Ageing: Drink now. Five Stars
WBM 100, November 2008
One of the admirable quaities of Turkey Flat is that they stick to their guns to deliver really authentic Barossa style. This has all the juicy depth and intensity that makes Barossa Shiraz bubbles so darn popular. Gentle sweetness, earthy, complete and intelligently balanced. Rating: 92 Points
QUIETLY QUAFFING, JANUARY 2008
In the ranks of sparkling reds,Turkey Flat is right at the top. It has an enticing aroma of
liquorice allsorts and stewed blood plums. There is not too much fizz and, thankfully, not too much sweetness. Serve with stylish terrines.
2008 The Last Straw
Currently we have no reviews for the 2008 The Last Straw.
NV Pedro Ximènez
THE WEEKLY REVIEW- Ben Thomas, July 2011
This is a lighter style of PX than the dark treacle-like wines of Spain, and with a bit of time in the bottle - this blend from vintages from 1997 to 2002 was bottled in 2004- it has developed well. Blended with brandy spirit, delicious orange marmalade, coffee, old leather, raisins, fig and spice flavours lead to a satin-smooth, sweet yet fresh palate. It finishes with rancio complexity and persistent orange marmalade flavours. Rating: 4 Stars
MASTERCHEF MAGAZINE- Greg Duncan Powell. May 2011
What to drink with… chocolate
Not as heavy or tarry as the average Spanish PX, this is one from the Barossa still has plenty of cut and thrust, and is particularly handy with chocolate and fruit based dishes.
AUSTRALIAN WINE COMPANION 2011 James Halliday
Rating: 94 Points
DECANTER - TOP 10 AUSTRALIAN WINES, February 2009
Renowned for producing fine wines in Jerez, Pedro Ximènez (or PX) can really excel in other part of the world. Intense marmalade aromas with some sweet spice and dried figs. The palate is lusciously rich with some pure marmalade and dried figs characters, very long, sweet and rich finish but with a good freshness.
TASTE FOOD AND WINE 2009 – Matthew Jukes & Tyson Stelzer
Pedro’s cousin Pierro Ximènez made a fleeting appearance at The Great Australian Red dinner at Gianni’s this year, thanks to a rather ill-informed but delightful waiter who introduced this new member of the Ximènez family to us in the form of a jus drizzled over a duck leg terrine! Whenever we talk about this variety, we remember that night with a smile and toast Pierro while we drizzle this sensational wine over legs and all sorts. Tasting like boozy raisins and dark powerful spirit, just make sure the leg you’re aiming for is not a turkey leg, or you will certainly need a second bottle.
AUSTRALIAN WINE COMPANION 2009 James Halliday
Seemingly fairly youthful, albeit strong expressive, fruit meets spirit in an as-yet unresolved Indian arm wrestle. Rating: 89 Points