The Butchers Block is a traditional Barossa blend made with grapes selected from the Turkey Flat vineyards, including some from the original old vine plantings. It is a blend of Shiraz, Grenache & Mourvdre (Mataro), with the proportions of each variety varying from vintage to vintage. Enjoy with: Warm, comforting meals just like Mum makes
- spaghetti bolognese, braises or lamb cutlets. Or funk it up a notch with braised rabbit or hare with tomato & olives.
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This wine is made from fruit grown on the historic 150 year old Turkey Flat vineyard. The Cabernet Sauvignon vines are planted on the river flat near the cellar door where they thrive on deep soils without the need for irrigation. Cabernet Sauvignon vines produce fruit of exceptional richness & concentration when grown in sites such as this. What sets Cabernet Sauvignon apart is its ability to travel, to set down its roots in distant lands & still produce something that is recognisably Cabernet, whatever the circumstances & conditions. Whilst the Barossa Valley has largely earned its reputation for making 'big' reds with the Shiraz grape variety, this wine is certainly proof that the Barossa can produce distinctive classic Cabernet with power, concentration & structure, in specific sites. The Black Flat vineyard, behind the winery, is such a site, which, since 1994, has been producing a consistent lineage of classic distinctive & stylish Cabernets. This intensely varietal Cabernet sourced from the Black Flat vineyards, is infused with eucalypt from the old gums that grow along the creek bed. Red currant, cedar & subtle tobacco on the nose gives way to a long palate of fine firm tannin, wood spice & wild fennel. This strictly limited release will improve with careful cellaring of up to 15 years. ...

This wine is made from fruit grown on the historic 150 year old Turkey Flat vineyard. The Cabernet Sauvignon vines are planted on the river flat near the cellar door where they thrive on deep soils without the need for irrigation. Cabernet Sauvignon vines produce fruit of exceptional richness & concentration when grown in sites such as this. What sets Cabernet Sauvignon apart is its ability to travel, to set down its roots in distant lands & still produce something that is recognisably Cabernet, whatever the circumstances & conditions. Whilst the Barossa Valley has largely earned its reputation for making 'big' reds with the Shiraz grape variety, this wine is certainly proof that the Barossa can produce distinctive classic Cabernet with power, concentration & structure, in specific sites. The Black Flat vineyard, behind the winery, is such a site, which, since 1994, has been producing a consistent lineage of classic distinctive & stylish Cabernets. This intensely varietal Cabernet sourced from the Black Flat vineyards, is infused with eucalypt from the old gums that grow along the creek bed. Red currant, cedar & subtle tobacco on the nose gives way to a long palate of fine firm tannin, wood spice & wild fennel. This strictly limited release will improve with careful cellaring of up to 15 years. ...

The wine is one of power, balance & is exceptionally varietal. The nose delivers black fruit & a subtle hint of bracken. The palate follows with a rich body of dark fruit compote & gentle spice, bound by a deep structure & modest oak integration. ...

A savoury, rustic wine that speaks about the warmth of the Barossa Valley's earth. Rich in spice & full of fruit with a backbone of dusty tannin. This variety is known by many names, including Mourvedre (as previous vintages of this wine were called). A thick skinned grape variety rich in spice & depth. With a nose steeped in white pepper the palate follows with blueberries & mulberries. Gently savoury though classy. Pairing: Rustic, honest foods of the earth; a fine accompaniment to duck or quail. ...

A wine style that should be enjoyed fresh & chilled. It is showing beautiful primary fruit characters as well as all the vibrant pink/salmon hues for which this wine is renowned. The Barossa Valley has the perfect climate & ideal grape varieties to produce Rose. Having been amongst the first to lead the great Rose revival, it has been interesting to watch the popularity of this wine style grow. ...

Playful. Fresh peach. Tangerine peel. The Barossa Valley has the perfect climate & ideal grape varieties to produce Ros. It is a wine style that should be enjoyed fresh & chilled. Turkey Flat were amongst the first to lead the great Ros revival. Bucking the notion that Ros is an afterthought, the ' Prince of Pink' is crafted with a clear purpose. Sourced from specific sites achieving perfect yields promoting prominent primary fruit while retaining appealing palate cleansing crispness. Enjoy with: Friends, under a tree on a hot, summer's day. Not summer? Just turn up the heat & serve with Asian or Spanish inspired spicy or seafood dishes. Best served chilled. ...

Extended pre & post ferment maceration has given the wine a fine tanninfinish. The 100% French oak adds depth & length of flavour to the structuresupporting a palate of blackberries, cedar & nutmeg. A complex wine which will need time to unfold. Cellar up to 10 years. Deep violet with dark berry fruits, plum, tobacco & black pepper on the nose. The palate has restrained fruit character with underlying richness, persistent & with flavours of blackcurrant, plums, dark bitter chocolate & cedar with a fine, grape tannin finish. Beef cheeks braised in red wine or hare pie with red wine & juniper glaze. ...

Generous, plush & rich on the palate, the 2016 over-delivers in every quarter. Marks understated hand has crafted this wine from its beginnings in our 1847 Bethany vineyard, with select parcels from the Stonewell block to create a wine of presence, power & structure. Wood spice, fresh cassis & black pepper. ...

Inspired by the rare & luscious vin de paille of Frances Rhone Valley, this is the fifth release of this sweet white, made from 100% Marsanne grapes. In both France & Italy a traditional method of obtaining concentrated sugars & flavours is to lay harvested grapes on straw mats where they are left in the sun to dehydrate. We adopt a similar method, spreading out the bunches on our old apricot drying trays for up to six weeks before gently crushing & basket pressing. The unfermented juice is transferred into 112 litre French Oak barrels, where the wine will slowly ferment & mature until bottling. A pale straw yellow colour. This wine shows lime syrup, crushed brazil nuts & oak derived sandalwood aromatics. The palate is complex & initially sweet with rich flavours of ripe pear, spice & honeysuckle, balanced with a delicate acidity allowing a dry finish. Sweet wines of this style are not only suited to traditional desserts; served as an aperitif it will drink well with savoury dishes & tapas such as green olives stuffed with white anchovies, Manchego with quince paste or try with salt cod fritters. ...