Encounters with unblended Australian Mataro (also known as Mourvèdre) are rare. The origins of Mataro 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 Mataro. One of the original grapes grown in the Barossa Valley, Mataro thrives in the hot and dry conditions of a Barossa summer.

The wine produced from Mataro’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.

Ripeness levels are critical to producing Mataro with this rich level of fruit & spice. Careful selection of French oak enhances the fruit characters and structure of this wine.

Enjoy with: Honest foods of the earth; slow-roast lamb, game with wild mushrooms & thyme or roasted 5-spice duck.

Reviews and Awards

2006 Mourvedre - this wine is no turkey

Mourvèdre Monday #### 27: Turkey Flat 2006 It’s been quite a while since I’ve had a chance to taste a Barossa Mourvèdre for the intermittent yet persistent #### MourvedreMonday series. I recently came across this bottle at a wine shop I hadn’t visited before. I’d heard of Turkey Flat before via my Mourvèdre-radar (i.e., hours on the internet), but hadn’t ever found a bottle on the shelf. So I was happy to find this one, with bonus points for a little bottle age.

Producer: Turkey Flat Vineyards

Grapes: 100% Mourvèdre

Appellation: Barossa Valley (Australia)

Vineyard: Turkey Flat Stonewell Block, a dry-farmed estate vineyard with limestone soil

Vintage: 2006

Winemaking: 20 months in new & seasoned French oak puncheons

My tasting notes: Deep, dark color. A bright raspberry note dominates the nose, but there’s an earthy complexity as well. It’s rich and full on the palate, with lifted red and black fruit that stays grounded by a sense of leather and spice. A bit of toasty oak. It finishes dry and grippy.

Overall impression: A nice spicy Barossa Mourvèdre that I’d happily drink again. This wine’s certainly no turkey. I hope to track down some other vintages of this wine and/or Turkey Flat’s GSM called Butchers Block Red

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Reviews for the 2006 Mourvedre - Marvellous stuff!

WBM 100 - Nick Stock, April 2009 A terrific expression of the happy marriage of Mourvedre and the Barossa Valley. Sanguine earthy savoury notes with dark fruits and pepper. The palate is a real powerhouse, making a concentrated impression with toasty oak throughout. Sturdy dark plum finish. Rating: 94 Points.

ROBERT PARKER'S WINE ADVOCATE - Issue 181, February 2009 The purple coloured 2006 Mourvedre offers up an enticing perfume of wood smoke, scorched earth, mineral, and blueberry. Mouth-filling on the palate, it has enough ripe tannin to eveolve for 3-4 years and should offer prime drinking from 2011-2020. Rating: 90 Points

DECANTER - Top 10 Australia Wines, February 2009 TThis rare unblended Mourvèdre from Australia is Turkey Flat's first varietal wine. Produced in the Barossa Valley, the only area in Australia where Mourvèdre can ripen fully, the wine has a very deep colour with some rich black fruit and spice. Full-bodied on the palate with firm tannins and supported by lots of black fruits and some gamey charcaters. A wine to enjoy with food.

AUSTRALIAN WINE COMPANION 2009 James Halliday Has far deeper colour than the Hewitson mourvedres; robust and powerful black fruits, with elements of the savoury/spice/fairly sour tannins and flavour nuances. Will definately repay 10 years cellaring. Rating: 94 Points.

THE ADELAIDE REVIEW - HOT 100, 2008 Turkey Flat's dedication to this terrific variety continues again with this 2006 vintage release, once again a shoe-in for the Hot 100. Plenty of richness, ripe and lifted - blood plum and pomegranate flavours charm whilst serious moody tannins create edgy impact. Marvellous stuff!

THE GUARDIAN - Victoria Moore, 15 November 2008 The bandol grape also has great potential down under. I like the way it retains mourvedre's violet perfume and plumbing depth while unpacking its flavours, which can be so compressed they are hard to appreciate.

THE ADVERTISER - Tony Love, November 2008 One of the southern Med varieties that comes into its own here in GSM blends and occasionally appearing on its own. Here it's full of earthy and meaty character underlying a dark, rich, almost licorice and spice set of flavours and beautiful tannins that lightly coat the mouth yet allow a juiciness that deserves a superb steak mash.

THE WINE FRONT – Campbell Mattinson, October 2008 I still think we should bottle more wines as either varietal mourvedre or as mourvedre-dominant … and it's good to see that some folks around these parts agree. It's well flavoured, that's for sure. It tastes of tar, sweet raspberries, aniseed and dry red port, the lot combining to make a large bed of rich, semi-sweet flavour. There's a moderate amount of tannin grip as you swallow it – though it doesn't get in the way. Rating: 92 Points

ROBERT PARKER’S WINE ADVOCATE – Issue 173 October 2007 The 2006 Mourvèdre was aged in French Oak puncheons and hogsheads with some native yeast fermentation. This leads to a very fragrant bouquet with notes of forest floor, truffle, blackberry, and blueberry. Full-bodied, plush, and dense, this full-flavoured wine has several years of aging potential and can be enjoyed through 2020. Rating: 91-94

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Release history

Vintage Format
2017 750ml bottle $32.00
- +
2016 Sold out.
2015 Sold out.
2014 Sold out.
2010 Sold out.
2009 Sold out.
2008 Sold out.
2007 Sold out.
2006 Sold out.
2005 Sold out.
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