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
