Shiraz Barossa South Australia
Excellent Langtons Classification. Much of the credit for the best Shiraz to come out of Barossa Valley is due to old vines such as Turkey Flat. Dry grown, their roots extend metres into the soil in search of moisture. That they still exist is largely due to a far sighted quarantine scheme, as South Australia was spared the phylloxera outbreak which devastated the vineyards of Europe, America and subsequently parts of Australia in the late 1800s. Planted in 1847, the precious, gnarled old vines contribute the backbone of fruit for Turkey Flat Shiraz.
The historic Turkey Flat property, located within Section One at Tanunda, lies on rich, alluvial soils adjacent to Bethany Creek. Parcels of original planting, old vine Shiraz, picked off low yielding, low vigor vineyards of varying ages in the Bethany and Stonewell sub regions are assembled. The crushed musts are inoculated to a recipe of yeasts L2056 and L2226, D254 and EC118. After up to three weeks on skins, juices are vinified at warmer temperatures of 18ºC to 26ºC. Extended pre and post ferment macerations contribute to the exceptionally fine tannin finish. The final wine completes spontaneous malolactic and twenty months maturation in a mix of seasoned and new, French oak hogsheads. Alcohol 14.5%
Deep, crimson purple colour. Dark berries and cedar nose, wild blackberries, licorice and savoury spice, black pepper and plum. A concentraion of fruit on the palate, lingering flavours of blackcurrants and plum, raspberries, dark bitter chocolate and cedar fill the mouth with a brooding intensity. A beguiling drink, Turkey Flat will carry the distance with ease.