TURKEY FLAT VINEYARDS BAROSSA VALLEY
Turkey Flat owns two estate vineyards within the Barossa Valley- the original 'Turkey Flat' near Bethany, and the sloping, westerly-facing Stonewell in the heart of the Barossa Valley. They are both in very different sub-regions and give us the ability to blend the attributes of each sub-region into our wines.
To a large degree our winemaking begins in the vineyard. We spend a great deal of time managing vine vigour, 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 are also spending 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.
BAROSSA VALLEY WHITE
VARIETY 63% MARSANNE, 19% VIOGNIER, 18% ROUSSANNE RELEASES 1ST RELEASE
Johann Fiedler moved to Bethany in 1843. It was here on the banks of Tanunda Creek where he planted an experimental garden, orchard & 72 varieties of grapes to see what would thrive best. Fiedler, a muse to generations of Barossa viticulturists and winemakers, inspired the planting of three white varietals; Marsanne, Viognier & Roussanne.
VINTAGE TASTING NOTES
Sugar levels and flavour development came together his year for the earliest picked parcel in 26 years of production. Each component during harvest displayed distinct varietal character, great phenolic development, good colour & lifted acidity.
A layered & thought-provoking blend inspired by the whites of the Rhone Valley. The underlying rich medley of fresh & roasted stone fruit is topped with a toasty note of spice-laced crumb. Balanced with a restrained zesty lingering hit of ginger on the finish.
The Turkey Flat Barossa Valley White blend is sourced from the Bethany and Stonewall regions of the Barossa. Traditional to the Turkey Flat style the Marsanne was picked early & pressed lightly. The viognier was handpicked, chilled, crushed & saw 48 hours on skins before pressing. The Roussanne was a little riper when handpicked and subsequently whole bunch pressed.
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