100% Barossa Valley. With input from grenache (92%), cabernet sauvignon, shiraz, dulcet and mataro. It’s in a good place. And is excellent drinking. It’s bright, fruit-driven, and is unafraid of the sweetness of ripe fruit – and yet it’s savoury and spicy too. It’s all things to all people, and yet mostly it’s simply delicious. I reckon they’ve nailed this one. It is, simply, stellar summer drinking. Campbell Mattinson The Wine Front July 2015

49% marsanne, 35% viognier, 16% roussanne. Excellent power and intensity of flavour. Toast, nougat, stone fruit and lemon butter. Rich but zesty. Spicy too. Thoroughly prosecutes its case. 94 points 2016 James Halliday Wine Companion

A name change from Mourvèdre reflects common usage in the Barossa Valley. From estate, old dry-grown vines, matured for 8 months in French puncheons. Deep colour; mataro is not an easy variety to make as a 100% varietal, but Turkey Flat manages the task well, mid-palate strength the key. 93 points 2016 James Halliday Wine Companion

Partially dried marsanne grapes were fermented in new French oak and then bottle-matured for 15 months. Bright green-gold, it is extremely complex, the sweetness balances by savoury spicy flavours; prolonged cellaring might see an exceptional wine develop. 95 points 2016 James Halliday Wine Companion

Predominantly made from 100yo estate vines. The savoury/earthy melody of fruit flavours is outside the norm for the Barossa Valley, but is not headed south to McLaren Vale either; part stems from the tannins welded to the red fruits, and it may well be that a few years in bottle will ease the tension of the palate. 92 points 2016 Wine Companion