GOOD WEEKEND - Wine by Huon Hooke, July 24, 1999
Now Turkey Flat, one of the Barossa's outstanding small producers, has issued a blend and called it Butchers Block. It could be a play on words, as many wines are named after a section of a vineyard, know as a block: Old Block, Back Block, Mum's Block, Block 6 - But there really is a butcher's block at Turkey Flat, a slab of red gum trunk that was used as a chopping table by Peter Schulz's forebears. They ran a butchery at the vineyard from the late 1800's. The block is still there, slightly white-anted, and the 120-year-old bluestone butcher's shop now houses cellar door sales. Butchers Block 1997 is 67 per cent mataro, 17 per cent shiraz and 16 per cent grenache and has an intense, peppery spiciness. It's a big, voluptuous 14.5 per cent alcohol drop: fleshy, sweet and opulent. It drinks well with rustic foods, game and offal - especially steak and kidney pie.
EWINEEXCHANGE, www.ewinexchange.com.au, Tasted 6/99
Mid red in colour. The ripe forest fruit aromas are subdued for a Barossa Rhone blend, underlying earth and gamey notes rival for centre stage. On the palate the flavours focus on fresh raspberries and black cherry, white pepper spice and earthy notes add to the complexity. The finish has very good length of persistence; the firm yet velvety tannins and tight structure indicate fine cellaring potential. Rating: 90 Points.