You could bite into this. It's dense, chocolaty and richly flavoured; the smooth, spreading flavour of it very easy to fall for. Christmas cake, plums and chocolate. Bloody delicious, mate.
Sparkling Shiraz, in some circles, is considered as something of an oddity. In the Barossa however it’s an iconic tradition, with a cult following to match. Every spring winemaker Mark Bulman meticulously assesses the multitudes of Shiraz barrels and a select few are set aside for sparkling production. Rich in primary fruit and naturally low in tannin this Shiraz is perfect for this bottle-fermented sparkling wine. The Shiraz then goes into their solera system to join other base wines and aged for an average of 8 years in French casks. The base wine is then blended and tiraged in the traditional method. Following the secondary fermentation the wine is left to mature on lees for approximately one year before disgorgement and liquoring with their own estate grown
On the banks of Tanunda Creek, in the heart of the Barossa where wild bush turkeys once roamed, grow Shiraz vines from 1847, some of the oldest planted in Australia, and indeed the world. These vines, propagated from cuttings brought to Australia from Hermitage Hill in the Rhône Valley in the 1830s remain a productive part of Turkey Flat’s vineyards. Despite having just completed their 169th vintage, they continue to produce truly exceptional grapes.
Turkey Flat Vineyards is a family-owned estate that forms a vital part of the Barossa Valley’s rich cultural heritage. Christie is the fourth generation of the Schulz family to become caretaker of the remarkable property, and the fifth generation, Christie’s eldest son Alex, is now involved in running the winery. Intensely aware of the individual ecosystems in the area, extensive viticultural research has been undertaken in the five vineyard sites, allowing the team to sensitively blend traditional Rhône varietals that speak confidently of their origin. The vineyards survive on natural rainfall, with minimal tillage, and focus on reducing herbicide usage with the goal of becoming Organic Certified in the near future.