Grenache Shiraz Mourvedre Barossa South Australia
The Turkey Flat vineyards are unique, in that the estate can trace their first plantings back to early settlement in the 1840s. The site was acquired by Gottlieb Ernst Schulz in 1865, a successful butcher who established a thriving business. His descendants are still there to this day, working amongst the vines. Butchers Block is fashioned to a crowd pleasing style, Mourvèdre provides the backbone, Shiraz adds flavour, Grenache brings rustic spice and dark morello fruit. Balance is essential, each grape plays a role, yet nothing competes for your attention.
The original butcher's shop employed by Gottlieb Ernst Schulz is now the Turkey Flat cellar door. It is a place where the Turkey Flat team, assemble to bring together the various components of a wine, they give each part an opportunity to speak, to articulate and define its contribution to the greater whole. Parcels of Shiraz, Grenache and Mourverdre are separately handled, crushed into a mix of seasoned oak vessels and treated to a term of cold soak for optimal extraction of flavour, colour and tannin. Upon completion of ferments, batches are rested for spontaneous malolactic, followed by a term of eighteen months in French oak hogsheads and larger format oak vats before the final assemblage.
Bright garnet red. Good fruit on the nose, black berries and plum, spiced olives, bay leaf and savouryness. A fully aromatic, subtly structured wine, Shiraz providing a backbone of solid tannins and luscious depth of flavour, Grenache contributes a dash of spice and cherry sweetness, whilst Mourvedre adds extra layers to the tannin, as well as a measure of fragrance and an element of funk. A match to braised game with herbs, olive and tomato.