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Turkey Flat Butcher's Block

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Turkey Flat Butcher's Block

The nose is spicy and complex with aromas of leafy raspberry, cherry, and sandalwood with hints of cocoa, sage, leather and white pepper. The palate displays flavours of black cherries, spice, red currants and pepper with an appealing soft tannin finish. Pair with steak, grilled meats and barbecue. ... Read More

Quick Facts

  • Country: Australia
  • Region: Barossa Valley
  • Vintage: 2015
  • Bottle Volume: 75cl
  • Grape Variety: Shiraz, Grenache, Mourvèdre
  • ABV: 14.5%
  • Wine Style: Rich Spicy Red
  • Taste: Medium Bodied
  • Food Match: Vegetarian, Lamb, beef & game

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Additional Information

The nose is spicy and complex with aromas of leafy raspberry, cherry, and sandalwood with hints of cocoa, sage, leather and white pepper. The palate displays flavours of black cherries, spice, red currants and pepper with an appealing soft tannin finish. Pair with steak, grilled meats and barbecue.

The birth of Turkey Flat took place in 1847 when a far-sighted Silesian refugee Johann Frederick August Fiedler planted Shiraz vines in the rich alluvial soils adjacent to the Bethany Creek. Fiedler was the brother-in-law to Pastor August Kavel, who led the German emigrants to Australia’s Barossa Valley, and he settled on one of the first parcels of land to be surveyed in the area.

Turkey Flat is the local name for the vineyard property and is believed to be so named by the original settlers in the late 1840’s after the large flocks of native bush turkeys (Australian Bustard) in the area. Local artist Rod Schubert was commissioned for the design of the label. It is his depiction of the native bush turkey that gives bottles of Turkey Flat wine their distinctive elegance. Each wine has its own personalised turkey to distinguish them from one another.

The Turkey Flat vineyards and winery are now situated on the historic Section One property in the centre of the Barossa. The Schulz family became owners of the Turkey Flat property in around 1865 and while they continued to tend the ancient vineyard, they also developed a thriving butchers business. The sensitively restored bluestone butchers shop is now the wine sales and private tasting room referred as 'The Butcher's Block Room' for the company.

Turkey Flat wines are made from five individual vineyard estates, all owned by Peter and Christie Schulz.The original Section One vineyard has the Shiraz, Grenache and small parcels of Mourvedre, Rousanne and Viognier. The highly regarded Cabernet Sauvignon is grown on the banks of the Bethany Creek in a small picturesque vineyard surrounded by ancient gum trees.Our famous Rosé is made from the Menge Road estate – Shiraz, Cabernet Sauvignon, Grenache and Dolcetto vines are grown specifically for this purpose. The “Butchers Block” blend of Shiraz, Grenache and Mourvedre is sourced from the Stonewell estate. This vineyard is planted on a unique combination of red-brown earth soils (terra rosa) on a unique underlying limestone base. The Marsanne plantings are also at Stonewell. In June 2007 Peter and Christie purchased the Ebenezer Vineyard, located in the northern Barossa Valley consisting of a rare 30 acres of dry grown vines. Planted in 1975 by the Mattschoss family this Shiraz, Cabernet Sauvignon and bush vine Grenache vineyard, is situated in the elevated northern extremity of the Barossa and is only 600 metres from the famous Penfold's block 53B, grapes from which are used in the rare Bin 60A. Turkey Flat now has vineyards spread over the major appellations of Bethany, Stonewell and Ebenezer and they are looking forward to this new vineyard making a significant contribution to all of their red wines in the future.

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 Mataro (Mourvedre), Shiraz and Grenache, with the proportions of each variety varying from vintage to vintage. Each varietal component of this wine was vinified separately in large oak vats, and subsequently matured in French oak hogsheads for 18 months. The result is a warm, earthy, full-bodied red with seamless oak integration.

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