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Crafted from small parcels of single vineyard, Gippsland fruit, treated to the traditional old world regimens of whole bunch and wild yeast ferments. These are a range of new world Chardonnay and Pinot Noir to match the classic Cru La Bourgogne, the cool ripening climes provide the perfect chill to encourage velvet tannins. Home Block Chardonnay, a big burgundian style with weighty palate and outstanding length, driven by powerful orchard fruit complexity, supported by textural and seductive, creamy oak richness. Exclusively Myrtle Point grown Pinot Noir, its bright sassafras, cherry fruit complexity is supported by charming pastoral elegance, a touch of barnyard, French oak sophistication and the soundest structure... All that's good from gippsland »
The Australian winemaking industry is grateful to Leontine O'Shea, instrumental in the establishment of Mount Pleasant wines, she sent her son Maurice to France for an education in viticulture right at the outbreak of World War I, gifting him his first Hunter Valley vineyard in 1921. Mount Pleasant are now custodians of some grand old sites, a canon of small, elite blocks of vine that yield a precious range of icon wines, which represent peerless value and readily disappear before release of the following vintage... The legacy of grand old hunter valley vineyards»

Turkey Flat Mataro CONFIRM VINTAGE

Mourvedre Barossa South Australia
Encounters with pure Mataro wines are rare. Mataro thrives in the hot and dry conditions of summer, a very late comer in budbreak and ripening, Barossa is one of the few parts of Australia with a clime which allows a full and complete ripening of Mataro grapes. Barossa Valley can also be proud as the original Australian home of ancient Mataro vineyards, some of the oldest in the world, established by Lutheran pioneers during early settlement. Turkey Flat's vines were amongst the first ever planted in Barossa Valley.
Available by the dozen
Case of 12
$359.00
It is here at Turkey Flat, on the banks of Tanunda Creek in the Hundred of Moorooroo where wild bush turkeys once roamed, that Johann Friedrich August Fiedler planted his first vines in 1843. Grapes are macerated on skins over the course of a fortnight or more, inoculated to auspicious Mataro friendly yeasts and vinified at warmer temperatures. Treated to a spontaneous malolactic fermentation in barrel, followed by an extended term of maturation in a combination of new and prior use French oak hogsheads and puncheons.
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