Monday, June 16, 2008

Turkey Flat

Turkey Flat Turkey Flat Bethany Road
Ph: 08 8563 2851 Fax: 08 8563 3610
White wine Butchers Block White Our 2007 Butchers Block White is a blend of Marsanne (82%) and Viognier (18%), produced from fruit grown in our Stonewell and Bethany vineyards. A crisp, minerally white with flavours of ripe white stone fruits, citrus and grapefruit are enhanced from partial barrel fermentation in French oak hogsheads.
The Last StrawInspired by the rare and luscious vin de paille of France’s Rhône Valley, this is the third release of this sweet white, made from 100% Marsanne grapes. We spread out the bunches on our old apricot drying trays for up to six weeks before gently crushing and basket pressing.Sweet wines of this style are not only suited to traditional desserts; it will drink well with full flavoured savoury dishes such as blue cheese, foie gras or sardines.
Red wine
Rosé The Australian climate and lifestyle is ideally suited to making and consuming Rosé style wine. Having been among the first to lead the great Rosé revival, it has been interesting to watch the popularity of this wine style grow. Our dedication to making the best premium Rosé possible and ensuring continuity has seen our Rosé grow to be the most popular premium Rosé on the market. Slightly drier than the previous vintage, this wine displays fresh green apple crispness. The 2008 is, as always, a complex blend of Grenache, Shiraz, Cabernet Sauvignon and Dolcetto.
GrenacheGrenache is one of the most widely planted grape varieties in the world. Very old, low yielding vines, gravely soil, and maturation in oak are ingredients needed to produce a full bodied style as this. Grenache is well known in Europe where the vignerons of the Rhône Valley in France and the Rioja in Spain hold it in high regard.The 2006 Grenache displays aromas of dark cherry, plum and spice. The palate is full with cherry chocolate and plum flavours, overlain with warmth and peppery spices.

Butchers Block Red
The Butchers Block Red is a traditional Barossa blend made with grapes selected from the Turkey Flat vineyards, including some from the original old vine plantings. The 2006 vintage of Butchers Block Red is a blend of 56% Shiraz, 27% Grenache and 17% Mourvédre. The palate has rich sweet lifted fruits with a hint gaminess and creamy vanillin oak character. The tannin structure is long and restrained with a velvety finish.
Cabernet Sauvignon2005 proved to be a particularly fine vintage for this single vineyard wine. The extended ripening period allowed optimum tannin ripeness and extended time on skins to build seamless tannin and flavour structure. This wine displays classic Cabernet aromatics of red and black currants, juniper berries, red pepper and subtle tobacco notes.
ShirazEach small parcel of Shiraz was vinified separately and matured in French oak barrels. The result is a firmly structured, elegant Shiraz, with lifted ‘primary‘fruit aromas of red current and plum and ‘secondary aromas’ of dark bitter chocolate, black pepper, aniseed and suede.The full-bodied palate has flavours of plums, red fruits and cedar, which will improve with careful cellaring of up to 10 years.

Sparkling Shiraz DISGORGED NOV 2007
Every spring we select a few of our finest barrels of Shiraz to become base wines for this bottle fermented sparkling wine. Base wines are matured in seasoned French oak hogsheads for up to three years before being tiraged in the traditional champagne method. Following this second fermentation the wine is left to mature in the bottle on lees for 10 months before disgorgement and liquoring with very old Australian vintage port (ranging in age from 14 to 40 years).

Fortified winePedro XimenezThis fortified Pedro Ximénez was made from grapes grown specifically for us by a number of traditional Barossa grape growers. When the grapes reached a maturity of 15 Baumé the canes supporting the bunches were cut, which enabled the fruit to dehydrate and concentrate. Two weeks later the fruit was harvested at a maturity of approx 18 Baumé.The grapes were then crushed, and after maceration for 4 days were fortified with brandy spirit, pressed and matured in French oak hogsheads.Amber in colour, the nose and palate display attractive marmalade and citrus peel characters.

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