2016 Butchers Block Shiraz - the Turkey is in full flight

"Fermented with 15% whole bunches, and matured in used oak to throw the emphasis on the fruit. The Turkey is in full flight here, with delicious cherry and satsuma plum fruit given context by persistent but rounded tannins (and oak maturation). 95 points" James Halliday

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20/12/2017
James Halliday Halliday Wine Companion

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James Halliday on the 2016 Butchers Block Red

"A shiraz/grenache/mourvedre blend, part sourced from some of the oldest (1865) vines on the Turkey Flat vineyard. Excellent colour; a warm and spicy bouquet introduces a medium-bodied palate with red and black berries, plus good mouthfeel and length. Oak plays little or no part in framing the palate, fine tannins doing the trick. 94 points" James Halliday

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2016 Mataro

"Crushed/destemmed, wild yeast open-fermented, 14 days on skins, matured in Italian-coopered French oak (50% new) for 9 months. Bright, clear crimson; from Turkey Flat's aged, dry grown vines, the fruit and tannins well able to stand up to the French oak. It's deceptively light-bodied, its length and persistence likewise. While it can be drunk now. 5+ years will see it bloom. 92 points." James Halliday

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2016 Grenache - an iconic wine.

"Predominantly from 100+-yo vines on the home vineyard. Here the cherries are red, the raspberries dark, and fine tannins run throughout the palate. It is an iconic wine, and while the yields are less than those from younger vines, the quality is markedly consistent from year to year, with none of the confection that is common in the Barossa Valley. This is a grandstand bargain, winner of the Jimmy Watson Trophy '17. 96 points." James Halliday

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2015 Turkey Flat Shiraz - one of the greatest yet

"From a backbone of some of the oldest Shiraz vines in the world, planted in 1847 on Bethany Road, this is one of the greatest Turkey Flat releases yet. Mark Bulman has taken this estate to new heights and this wine is the barometer. It's deep in colour yet vibrant, loaded with dense black fruits and black pepper, framed in finely structured yet commanding tannins. Patience. 95 points." Tyson Stelzer The Barossa Mag - Summer 2017/18

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19/12/2017
Tyson Stelzer The Barossa Mag

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