2004 Sparkling Chardonnay
An exceptional parcel Eden Valley Chardonnay from the relatively cooler 2004 vintage presented the opportunity to make this bottle fermented sparkling wine. Extended ageing on lees has given brooding toasty nuances and a full creamy palate. Aromas of elderflower, nougat and nectarine are all carried by a vibrant bead. Showing impressive Chardonnay length and richness on the palate it is an exciting addition to the Turkey Flat range.
The Wine
Oak Treatment - Fermentation in seasoned French oak hogsheads
Bottled - November 2004
Colour - Straw
Nose - Elderflower, peach, nectarine, nougat, cashew, honey
Palate - full and creamy with lifted citrus characters and crisp acidity
Cellar - Drinking well now
Alcohol - 12.2%
Disgorged -July 2006
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 mouth feel of this wine.
The Wine
Harvested - March 2008
Maturity At Harvest - 13.0’ Baumé
Yeast Type - EC1118
Skin Contact - None
MLF - Minimal
Time On Lees - 7 months
Oak Treatment - New and seasoned French oak
Bottled - September 2008
Colour - Pale straw/ yellow
Nose - Aromas of white peach, cashew nut and citrus blossom
Palate - Fresh, ripe pear, rich Chardonnay intensity and a crisp, dry finish.
Cellar -3-5 years
Alcohol - 13.6%
2011 Butchers Block White
The 2011 Butchers Block White is a blend of 56% Marsanne 32% Viognier and 12% Roussanne produced from fruit grown in our Stonewell and Bethany vineyards.
Marsanne & Roussanne are premium varieties originating from the Northern Rhone in France where they are the dominant white grape varieties used in making the great white wines of Hermitage. Viognier also has its origins in the Northern Rhone, where it is used to make rich and aromatic white wines in Condrieu.
The 2011 growing season provided many challenges with a cooler than average March and heavy unseasonal rainfall. Traditional to Turkey Flat style the Marsanne was picked early and pressed lightly avoiding any ill effects caused by the unseasonable weather. The Viognier and Roussanne were carefully handpicked and sorted by the vineyard team ensuring that only the best fruit reached the winery.
This wine has bright aromatics, subtle texture and vibrant acidity. The Marsanne received partial new oak maturation, some malolactic fermentation and 6 months of battonage to guarantee mouth feel whilst contributing restrained secondary aromas. The Viognier contributes apricot and floral aromas with Roussanne adding tropical nuances and a round palate weight.
Harvested - March 2011
Yeast Type - D47, D254 and EC1118
Skin Contact - minimal
MLF - Partial
Time On Lees - 6 months
Oak Treatment -50% Oak treatment – a mix of Puncheons and Hogsheads
Bottled -October 2011
Colour - pale straw with lime hues
Nose - Aromatic of fresh apricots & orange blossom.
Palate - subtle & complex flavours of pear & stone fruit
Cellar - 6 to 7 years
Alcohol - 13.0%
2011 Rose
The Barossa Valley has the perfect climate and ideal grape varieties to produce Rosé. It is a wine style that should be enjoyed fresh and chilled.
Having been amongst the first to lead the great Rosé revival, it has been interesting to watch the popularity of this wine style grow. We dedicate one vineyard to Rosé ensuring continuity of style.
The 2011 vintage has delivered another fine Rosé, the long cool summer provided optimum conditions for ripening Rosé varieties. It is showing beautiful primary fruit characters as well as all the vibrant pink/salmon hues for which this wine is renowned.
The Wine
Harvested - February/March 2011
Maturity at Harvest - 10°-12° Baumé
Varieties - grenache (61%), Shiraz (22%), Cabernet Sauvignon (12%), Dolcetto (5%)
Oak Treatment - Nil
Bottled - May 2011
Colour - Rose/Salmon Pink
Nose - Raspberry, watermelon and cherry.
Palate - Vibrant red berries with soft tannins and a crisp, dry balanced finish
Cellar - A fresh wine best consumed within the year, always serve chilled
Residual Sugar - 5 g/L
Alcohol - 12.5%
2009 Grenache
Grenache has its origins in Spain and is particularly well suited to the Barossa climate due to its ability to withstand extremes of heat, aridity and wind.
The fruit for this wine was predominantly sourced from 98 year old grenache vines grown on the Turkey Flat Vineyard. These old vines produce fantastically concentrated fruit which translates into a style of grenache for which Turkey Flat has become famous.
These vines are traditionally spur pruned, in the goblet style of Southern France and yields are kept low (around 2 tonnes/acre or approximately 32 hectolitres/hectare) producing wines of exceptional quality.
The 2009 vintage produced some exceptional grenache, rich in colour and tannin structure. The result is a vibrant grenache which displays primary fruit characters of fresh raspberry and plum. A balanced and elegant wine, with a pleasantly warming palate of sweet spice and clove. More savoury characters of fennel and black pepper give way to a lingering fine tannin finish. This wine will age gracefully with careful cellaring of up to 10 years.
T h e W i n e
Harvested - March 2009
Maturity at Harvest - 14.5° to 15° to Baumé
Yeast Type - L2226 and D254
Fermentation Temp - 15° to 30°C
Time On Skins - 7 to 14 days
MLF - spontaneous in barrels
Oak Treatment - 18 months maturation in seasoned French oak hogsheads & puncheons
Bottled - December 2010
Colour - deep plum to black cherry red
Nose - plum, anise and fresh raspberry
Palate -full bodied with rich & fleshy spiced fruit flavours. Lingering French oak tannin finish.
Cellar - up to 10 years
Alcohol - 14.5 % alc/vol
2010 Butchers Block Red
The Butchers Block is a made with grapes selected from the Turkey Flat Bethany, Stonewell and Koonunga vineyards. The 2010 vintage of Butchers Block is a blend of 53% Shiraz, 31% grenache and 16% Mourvèdre.
In 2010 the growing season proved ideal with a warm summer preceded by the best winter rains for 5 years. Shiraz and Mourvedre soaked up the warmth showing both varietals suitability to the Barossa Valley by producing wine with great depth and structure. The grenache yield was reduced due to an unseasonal heat wave in November which affected flowering, producing a wine with increased colour and bright varietal expression.
The 2010 BBR is a firmly structured wine with Shiraz providing a significant backbone with rock solid tannins and fantastic depth of flavour. grenache provides a dash of Cherry sweetness, taming the Shiraz beautifully and increasing the appeal of the 2010 BBR as a young wine. Mourvedre plays the baseline adding extra layers to the tannins and a little funk and fragrance.
The Wine
Harvested - February, March 2010
Maturity at Harvest - 14.5’ Baumé
Yeast Type - L2226, D254 and EC1118
Skin Contact - 10-14 days
MLF - spontaneous in barrels
Oak Treatment - 18 months in French oak hogsheads & large oak vats
Bottled -October 2011
Colour - deep ruby red
Nose - dark plum and cherry, violets & five spice
Palate - juicy sweet blackcurrants and pepper
Cellar - up to 8 years
Alcohol - 14.5%
2009 Mourvèdre
Encounters with unblended Australian Mourvèdre are rare. The origins of Mourvèdre are almost certainly Spanish where it is often called Monastrell. It is the principal black grape of the five appellations that cluster on Spain's South-eastern Mediterranean Coast.
A very late variety in both bud break and ripening season, the Barossa Valley is one of the few areas in Australia that can successfully ripen Mourvèdre. One of the original grapes grown in the Barossa Valley, Mourvèdre thrives in the hot and dry conditions of a Barossa summer.
The wine produced from Mourvèdre’s small, sweet, thick-skinned berries tend to be deeply coloured, rich in spice, high in alcohol and tannin, gamey when young and full of fruit.
The 2009 Mourvèdre displays heady aromas of plum, sandalwood, anise and violet. A complex and layered palate of fresh mulberries, white pepper and licorice finishes with a long persistent tannin structure.
The Wine
Harvested - April 2009
Maturity at Harvest - 14° Baumé
Yeast Type - EC1118/Spontaneous
Fermentation Temp - 20° to 28°C
Time On Skins - 12 days-18 days
MLF - spontaneous in barrels
Oak Treatment - 18 months in new & seasoned French oak hogsheads and puncheons
Bottled - December 2010
Colour - deep cherry red
Nose -bouquet of plum, sandalwood, anise and violet.
Palate - fresh mulberries, white pepper and licorice
Cellar - up to 15 years
Alcohol - 14.5%
2009 Cabernet Sauvignon
This wine is made from fruit grown on the historic 150 year old Turkey Flat vineyard. The Cabernet Sauvignon vines are planted on the river flat near the cellar door where they thrive on deep soils without the need for irrigation. Cabernet Sauvignon vines produce fruit of exceptional richness and concentration when grown in sites such as this.
What sets Cabernet Sauvignon apart is its ability to travel, to set down its roots in distant lands and still produce something that is recognisably Cabernet, whatever the circumstances and conditions.
Whilst the Barossa Valley has largely earned its reputation for making bold Shiraz, this wine is testimony that the Barossa is also able to produce ‘classic’ Cabernet. The ‘Black Flat’ vineyard, behind the winery, has been producing a consistent lineage of distinctive and stylish Cabernets since 1994.
This elegant and varietal Cabernet sourced from the “Black Flat” vineyard, is infused with eucalypt from the old gums that grow along the creek bed. Red currant, cedar and subtle tobacco on the nose gives way to a long palate of fine firm tannin, cassis, wood spice and forest floor. This strictly limited release will improve with careful cellaring of up to 15 years.
The Wine
Harvested - April 2009
Maturity at Harvest - 14.5° Baumé
Yeast Type - Enoferm B.D.X.
Fermentation Temp - 18° to 26°C
Time On Skins - 14 days- 28 days
MLF - spontaneous in barrels
Oak Treatment - 20 months in new & seasoned French oak barriques
Bottled - December 2010
Colour - deep garnet red
Nose -raspberry, juniper, five spice and subtle tobacco notes
Palate - full bodied, intense, flavours of red fruits, cassis, and forest floor with ripe but fine, chalky tannin structure
Cellar - up to 15 years
Alcohol - 14.5% Alc/Vol
2009 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.
The 2009 Shiraz shows bright and generous fruit character with lively acidity. Extended pre and post ferment maceration has given the wine a fine tannin finish. The 100% French oak adds depth and length of flavour to the structure supporting a palate of blackberries, cedar and nutmeg.
A complex and restrained wine which benefits from decanting to reveal depth and purity of fruit whilst young, promising great aging potential.
The Wine
Harvested - March – April 2009
Maturity at Harvest - 14º-15º Baumé
Yeast Type - Various, L2056, L2226, D254, EC1118
Fermentation Temp - 18º to 26º C
Time on Skins - 10-21 Days
MLF - Spontaneous in barrels
Oak Treatment - 20 Months matured in new & seasoned French Oak Hogsheads
Bottled - December 2010
Colour - Deep Purple
Nose - Black Cherry, liquorice and savoury spice
Palate - Concentrated fruit characters with youthful yet restrained tannins and lively acidity.
Cellar - 15 years
Alcohol - 14.5%
NV Sparkling Shiraz
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
The Wine
Oak Treatment - maturation in seasoned French oak hogsheads up to 36 months
Bottled - November 2005
Colour - very ruby red
Nose - plum, blackberry, blueberry, chocolate & earth
Palate - rich & concentrated with flavours of plums, cherry & wood spice, with a long, fine tannin finish
Cellar - up to 10 years
Alcohol - 13%
2008 Shiraz VP
In 2008 the Barossa Valley experienced 13 days over 35 degrees- a one in 1,000 year event which provided the ideal conditions for us to produce this rare release of fortified Shiraz.
Sourced from the original vines planted by Silesian refugee Johann Frederick August Fiedler in 1847 and in honour of our Barossa winemaking heritage, which was founded with the production of fortified wines such as this.
The wine had a slow, controlled fermentation before fortifying with the finest brandy spirit following maturation in small French oak casks.
A dense sweet wine which is best served by an open fire with strong aged cheeses or with chocolate truffles.
Vintage Port is enhanced by many years of bottle maturation, we recommend decanting after opening and drinking within a few days.
The Wine
Bottled - July 2008
Colour - Inky, deep purple
Nose -Stewed plums, licorice and spice
Palate - Viscous, with sweet, concentrated fruit characters, lifted brandy spirit and spice
Cellar - 5 to 25years
Alcohol - 17.5%
2008 The Last Straw
Inspired by the rare and luscious vin de paille of France’s Rhône Valley, this is the fifth release of this sweet white, made from 100% Marsanne grapes.
In both France and Italy a traditional method of obtaining concentrated sugars and flavours is to lay harvested grapes on straw mats where they are left in the sun to dehydrate.
We adopt a similar method, spreading out the bunches on our old apricot drying trays for up to six weeks before gently crushing and basket pressing. The unfermented juice is transferred into 112 litre French Oak barrels, where the wine will slowly ferment and mature until bottling.
Sweet wines of this style are not only suited to traditional desserts; served as an aperitif it will drink well with savoury dishes & tapas such as green olives stuffed with white anchovies, Manchego with quince paste or try with salt cod fritters.
T h e W i n e
Harvested - April 2008
Maturity at Harvest - 14.5’ Baumé
Baumé at Crushing - 19.0’ Baumé
Yeast Type - Zymaflore ST
Skin Contact - minimal
MLF - nil
Time On Lees - 3 months
Oak Treatment - 100% French oak
Bottled - November 2009
Colour - Pale Straw
Nose - Lime syrup, crushed brazil nuts and oak derived sandalwood aromatics
Palate - While complex and initially sweet, rich flavours of ripe pear, spice and honeysuckle are balanced with a delicate acidity allowing a dry finish.
Cellar - up to 5 years
Residual Sugar - 67 g/L
Alcohol - 14.5%
NV Pedro Ximénez
This fortified Pedro Ximénez was made from grapes grown specifically for us by a number of traditional Barossa grape growers. When the grapes reached a maturity of 15 Baumé the canes supporting the bunches were cut, which enabled the fruit to dehydrate and concentrate. Two weeks later the fruit was harvested at a maturity of approx 18 Baumé.
The grapes were then crushed, and after maceration for 4 days were fortified with brandy spirit, pressed and matured in French oak hogsheads.
Amber in colour, the nose and palate display attractive marmalade and citrus peel characters.
The Wine
Harvested - A blend of 1997, 1998, 1999, 2000, 2001 & 2002 vintages
Maturity At Harvest - 15 Baumé
Oak Treatment - French oak hogsheads
Bottled - April 2006
Colour - bright orange/amber
Nose - intense marmalade, cumquat with a slightly spicy edge
Palate - lusciously rich and intense, with apricot and marmalade flavours
Alcohol - 17.2%