Turkey Flat Vineyards
2009 Barossa Valley Mourvèdre
Australia: Barossa Valley (South)
Today’s Turkey Flat Vineyards 2009 Barossa Valley Mourvèdre is a heady blend of fruit and earth, with a fantastic finish that fans of spicy California Pinots will love.
This wine really caught our tasting panel by surprise, but the more time we spent with it, the more it grew on us. By the end, quite a few of our panelists were angling to secure a bottle or two for their personal cellars! The wine is rich and expressive, with plenty of lush fruit rounded out by earth and spice, that hit the sweet spot for us.
If you haven’t been won over by our previous Aussie offerings, this wine will delight and surprise you.
Dark, foreboding scarlet at the heart of the glass, slowly transitioning into a ruby fringe.
Robust aromas of sweet plums and blackberries blend with dark currant, sweet cedar wood, tobacco, anise, clove, and a touch of lavender.
A fantastic blend of sweet fruit and earth, with fresh raspberry, dark cherry, and boysenberry laid overtop sweet tobacco leaf, fresh cedar wood shavings, cherry cola, and dark baking spices.
Fans of spicy California Pinots will love this wine, with a familiar lengthy finish highlighted by fruit and a spicy oakiness.
A hearty meal of Latin-spiced braised pork shoulder, served in tacos with fresh avocado and homemade salsa.
What the Winery Says
The 2009 Mourvèdre displays heady aromas of plum, sandalwood, anise, and violet. A complex and layered palate of fresh mulberries, white pepper, and licorice finishes with a long, persistent tannin structure.
94 Point Review - James Halliday Deep colour from old vines aged for 20 months in French oak puncheons thus thoroughly taming the tannins without subduing the fragrant plum fruit of the bouquet and palate alike.
94 Point Review - The Wine Front This Mourvèdre from Turkey Flat spent 20 months in French oak puncheons. We have another winning Mourvèdre here. It’s dark berried and earthen, leathery and polished. Spicy, cedary oak makes a delicious contribution and its grainy, assertive, rusty tannin is a highlight. Lovely length. Medium-bodied but almost porty in its ripeness. Beautiful wine to drink even now though it can be cellared with confidence too.
- Peter Schulz
- 92 Points - Wine Enthusiast, 94 Points - James Halliday, 94 Points - The Wine Front
- Barossa Valley, Australia
- 20 months in new and seasoned French oak
- 5 to 10 years
About the Winery
The old Schulz family butchers shop is now the heart of Turkey Flat and the home of our cellar door. This wonderful old bluestone building is tucked away on the edge of Tanunda in the beautiful Barossa Valley, completely surrounded by our historic vineyards, dating back to 1847. Gnarly vines, elegant lawns and impressive, old gum trees surround our modern winery and provide a stunning backdrop to experience our wines and hear our story.
Turkey Flat owns five vineyards spread over a radius of 20km from Bethany in the south to Stonewell in the west, with other vineyards in the east. They cover very different sub-regions and give us the ability to blend the attributes of each subregion into our wines.
To a large degree our winemaking begins in the vineyard. We spend a great deal of time managing vine vigor, controlling shoot growth as well as shoot and bunch thinning. This helps to reduce yields and open up the vines to let in the sunlight. We also spend a lot more time trying to understand when the grapes are mature.
We are not industrial winemakers and try at all times to keep the winemaking process simple and traditional, to not interfere with the true expression of the vineyard.
Winemaker Mark Bulman
Mark Bulman, our winemaker, has always had an infatuation for taste and flavors. A passionate Physics teacher introduced Mark to the thought of winemaking and it was during secondary school that Mark decided to unite his interests of science and food by enrolling in Oenology at the University of Adelaide. Throughout university Mark honed his palate by working for various fine wine retailers and gaining winery work wherever possible. He worked in a variety of regions for esteemed producers in Australia, New Zealand and Europe. This time helped Mark to gain a philosophy that wines should be judged by far more than just flavor and taste alone, a summation of culture; the people, history of a region and local foods are all required for a wine to find true context.
Arriving at Turkey Flat in late 2008, Mark was pleased to find a winery where quality and integrity were a priority. He quickly began to implement his skills with the Turkey Flat wines, looking to add definition and balance to the naturally generous Barossa Valley style. He continues to enjoy the challenges of working in a warmer climate, and though he values all the wines he makes, Mark has developed a love for Grenache that borders on the obsessive.