2009 Butchers Block White
THE WEEK - July, 2010
Marsanne, viognier and roussanne with well-integrated oak. "An intriguing blend with supple texture."
THE WEEK - April, 2010
Another marsanne-dominant blend; "restrained, seamless and quite textured" with subtle stone fruit notes.
COURIER MAIL - April, 2010
This Barossa blend is marsanne dominant, restrained, seamless, quite textured in the mouth with a lovely build of subtle stone fruits and seductive minerals.
MELBOURNE AGE - EPICURE, 2nd February 2010
Barossa whites aren't always known for their finesse but this blend of Marsanne, Viognier and Roussanne has suprising delicacy. Floral, stone fruit, heather and earthy aromas introduce it, followed by a crisp palate of good depth and texture. Barrel fermentation adds a very subtle seasoning and it signs off long and fragrant. Rating: 4 out of 5 stars.
2010 Rosé
Currently we have no reviews for the 2010 Rosé.
2009 Rosé
WEST AUSTRALIAN - June 2010
This has been one of the benchmark roses in Australia each year. It comes from one vineyard specially set aside for rose. The acid is crisp and there is a good structure which provides something more substantial. It is a good food wine and will handle some cellaring. Needs to be served quite chilled. Rating 92/100
ROBERT PARKER'S WINE ADVOCATE - Issue 186, December 2009
The dry 2009 Rosé is medium pink-coloured with a delightful nose of strawberry and rhubarb. Concentrated and full-flavoured on the palate, it is well balanced and long in the finish. Drink it over the next 12-18 months. Rating: 90 Points
THE WEEKEND AUSTRALIAN - James Halliday, November 14 - 15, 2009.
A blend of Grenache (60%), Shiraz (19%), Cabernet Sauvignon (16%), and Dolcetto (5%) sourced largely from a single vineyard. Bright fuschia; the bouquet has fragrant small red fruits plus a touch of spice; the palate with structure and length way above average, the finish deliciously dry, spice coming again on the after taste. Drink to 2010 with antipasto. Rating: 96 Points
THE AGE, UNCORKED - Ralph Kyte-Powell, 5th January 2010
Turkey Flat's Barossa Rosé is an excellent example that combines the region's traditional rosé variety grenache with shiraz, cabernet sauvignon and dolcetto. It's more delicate and seems a shade drier than past vintages. A restrained pink wine with subtle raspberry and floral aromas, the palate is light, clean and lively with ripe, fruity flavours and tangy, lip-smacking acidity. Rating: 4 out of 5 stars.
THE ADVERTISER - Tony Love, 18th November 2009
Blended from a well tried set of components that changes subtly each vintage - this year grenache, shiraz, cabernet sauvignon and a small dose of dolcetto, in that order, brings out a lovely fresh burst of strawberry aromas with foresty undertones that follow through with a pleasant texture and spice in the mouth, well rounded, fully realised and with an adult approach to the flavours often forgotten in the style. Rating: 91 Points
2007 Grenache
WEST AUSTRALIAN - June 2010
In what was a tough year, the fruit has been left to fully ripen and hence the alcohol is high. Yet the wine is balanced and poised, with a soft, medium-weight generosity. Smell the bed of roses with some freshly turned earth while on the palate the silky fine tannins and sweet fruit intensity are terrific. Rating: 90/100
COURIER MAIL - Ken Gargett, January 2010
This is more refined than most from the variety. Very attractive. Rating: 91 Points
ROBERT PARKER'S WINE ADVOCATE - Issue186, December 2009
The 2007 Grenache was sourced from 97 year old estate vines. Medium crimson-coloured, it has an alluring perfume of underbush, forest floor, strawberry, and cherry. Round and glossy on the palate, it has excellent grip, loads of sweet fruit, and a long, pure finish. Drink this pleasure-bent effort over the next 6 years. Rating: 90 Points
WINE 100 - Tyson Stelzer, June 2009
For those who enjoy a slightly sweeter Grenache style, Turkey Flat offers a juicy strawberry, raspberry and red cherry palate with a sprinkle of savoury spice to give some complexity to the finish. 92 Points
WINE SPECTATOR - Harvey Steiman, July 31 2009
Supple in texture, with a lively feel to the wide open cherry and raspberry flavours, hinting at pomegranate as the finish sails on impressively. Drink now. 90 Points
2008 Butchers Block Red
WINE 100 - Nick Stock, June 2010
Shiraz dominates here with an alluring pepper and spice note, as well as trademark Barossan blackberries, hints of red fruits and provencal herbs. The ripeness creeps in on the palate as the wine opens up like a soft-centred chocolate. Easy drinking joy. Rating: 91 Points
WEST AUSTRALIAN - June 2010
From the first sniff you get a nose full of ripe fruit laced with spices, dried herbs and stacks of blackcurrant richness. The palate is loaded with sweet, ripe fruit and has soft suppleness to complete a nice medium to long-term cellaring wine. Rating 89/100
WINE 100 - Tyson Stelzer, February 2010
The best Butchers Block ever? You be the judge. Plush stewed plum, rhubarb and cherry fruit, lovely christmas spice, persistent finish and fine, soft tannins all present a compelling case. You might just find you'll need a second bottle to confirm. Rating: 92 Points
2008 Mourvèdre
WINE 100- Tyson Stelzer, June 2010
In the right hands, Mourvèdre can fly solo confidently in a vintage like 2008, as this wine exemplifies effortlessly. It's a rich, juicy style with all manner of dark berries swimming through its depths, and a touch of dried herbs complexity to add a little interest. Rating: 92 Points
2007 Mourvèdre
AUSTRALIAN GOURMET TRAVELLER WINE - May 2010
Clean, fresh aromas of herbs plus peppery mourvèdre varietal signature. The palate is sweet and super-ripe, with succulent, almost jammy fruit. It has charm and popular appeal as well as quality. Rating: 4 Stars
COURIER MAIL - Ken Gargett, May 2010
Lovely spicy Barossa effort. Delicious black fruits, cherries and a hint of tobacco leaf. Rich style with a firm finish. Seamless. Rating: 90 Points
ROBERT PARKER'S WINE ADVOCATE - Issue 186, December 2009
The dark ruby-coloured 2007 Mourvèdre was aged for 20 months in a mix of new and used French oak. It offers up alluring aromas of mineral, mushroom, underbrush, and blueberry. On the palate it has plenty of flavours but comes off as a bit compressed and lean in the finish. Even so, it is a fine example of this grape. Rating: 88 Points
CANBERRA TIMES - October 2009
A wine that divided the crowd - comments ranged from "the best wine all week", to "that's nice", to "yuk, don't like that one at all". To my taste, it was wonderful - full and savoury, with Mourvèdre's distinctive, firm tannins.
AUSTRALIAN WINE COMPANION 2010 James Halliday
A dark and savoury bouquet, full of spice and sage; the palate is tannic and shows lots of sweet dark fruit, but the savoury component dominates alongside the tannins. Rating: 89 Points
2006 Cabernet Sauvignon
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.
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
2008 Shiraz
WINE 100 - Tyson Stelzer, May 2010
Do not open this wine this year! After a double decant, it took three days on the bench to reveal its black plum, rhubarb and red berry fruits amid a sea of textured tannins and dark chocolate oak. Great length and balance, but it's going to take some years to show itself. Rating: 94 Points
2007 Shiraz
ROBERT PARKER'S WINE ADVOCATE - Issue 186, December 2009
The 2007 Shiraz is purple-coloured with a nose of spice box, game, lavender, and blueberry. On the palate it is a bit compressed and sinewy in the style of the vintage. The flavours are attractive and a few years of cellaring may fill it out. Rating: 88 Points
DAILY TELEGRAPH -Jeff Collerson, 17th November 2009
Turkey Flat vineyard was first planted in the Barossa in 1847. This has welldefined shiraz fruit intensity on the nose, under-pinned by pepper, spice and a deft balance of acid and wood. In the mouth there is a dense, persistent fruit flavour with some warmth on the long, sweet fruit finish. Has deliciously chewy tannins surrounding chocolatey oak on the finish. Drink with a rare rib eye on the bone.
CANBERRA TIMES - October 2009
A deep and generous, soft and savoury shiraz sourced in part from vines planted in 1847.
AGE - September 2009
Turkey Flat has some of the oldest Shiraz vines in Australia, planted in 1847. Its small crops provide the basis for this classical Barossa red that combines restraint, concentration and complexity. Loganberry, sweet spice, plum and cedary oak aromas introduce a sumptous, velvety wine of great length and fine texture.
Rating: 5 Stars
AUSTRALIAN WINE COMPANION 2010 James Halliday
Bright colour; pure Barossa fruit, with blackberry, redcurrant and fruitcake on the bouquet; the abundant sweet fruit is offset by a savoury/tarry complexity that drives the palate to its ultimately long and tannin - textured finish. Rating: 95 Points
NV Sparkling Shiraz
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
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