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The Turkey Flat vineyards are unique, in that the estate can trace their first plantings back to early settlement in the 1840s. The site was acquired by Gottlieb Ernst Schulz in 1865, a successful butcher who established a thriving business. His descendants are still there to this day, working amongst the vines. Butchers Block is fashioned to a crowd pleasing style, Mourvèdre provides the backbone, Shiraz adds flavour, Grenache brings rustic spice and dark morello fruit. Balance is essential, each grape plays a role, yet nothing competes for your attention.

$2499each $299DOZEN EACH DOZEN The original butcher's shop employed by Gottlieb Ernst Schulz is now the Turkey Flat cellar door. It is a place where the Turkey Flat team, assemble to bring together the various components of a wine, they give each part an opportunity to speak, to articulate and define its contribution to the greater whole. Parcels of Shiraz, Grenache and Mourverdre are separately handled, crushed into a mix of seasoned oak vessels and treated to a term of cold soak for optimal extraction of flavour, colour and tannin. Upon completion of ferments, batches are rested for spontaneous malolactic, followed by a term of eighteen months in French oak hogsheads and larger format oak vats before the final assemblage.

Bright garnet red. Good fruit on the nose, black berries and plum, spiced olives, bay leaf and savouryness. A fully aromatic, subtly structured wine, Shiraz providing a backbone of solid tannins and luscious depth of flavour, Grenache contributes a dash of spice and cherry sweetness, whilst Mourvedre adds extra layers to the tannin, as well as a measure of fragrance and an element of funk. A match to braised game with herbs, olive and tomato.

Turkey Flat are still the luminary, having taken charge of the great Aussie Rose revival. The winemaking team take the task of making Australia's best Rose very seriously, dedicating an entire vineyard to ensure the continuity of style. An auspicious cepage of Grenache and Shiraz, Dolcetto and Cabernet Sauvignon, slightly drier than most of her siblings, a princess in pink, displaying a complexity and balance that's very rare indeed, a winning style that's enjoyed around the nation by the most discerning Rose enthusiasts.

$2499each $299DOZEN EACH DOZEN Turkey Flat is more than just a vineyard and home to the best Barossa wines, it is a family tradition that forms a vital part of the region's rich culture and heritage. A dry microclimate without irrigation produces concentrated fruit from the ancient vines. Barossa Valley enjoys the perfect weather patterns, it has for generations grown the most intensely flavoured grapes to create this style of wine. Vinified and assembled at the Bethany Road wineworks, employing traditional open fermenters, a course of cap plunging and a spell of cold maceration, submerged cap and pumpovers for optimal extraction of unparalleled aromatics and natural fruit weight.

Rose colour, salmon pink hue. A nose of sweetly perfumed red fruits, raspberry, watermelon and cherry bouquet. Vibrant red berries with soft tannins before a crisp, dry balanced finish. A fresh wine to be enjoyed immediately, always well chilled and crisp. No oak treatment makes it lively and fresh, a stylishly modern Australian Rose, an intensely flavoured pink wine to be enjoyed in its youth.

From the very beginning, Two Hands have been very well received by a healthy stream of accolades. Notable reviewer Robert M. Parker anointed Two Hands as the finest negociant operation south of the equator. Grenache, Mourverdre and Shiraz, Barossa through and through. Buoyant raspberry, red cherry characters with a restrained savoury palate, grainy tannins and delicately integrated oak. A serious food wine that shows what a wonderful marriage these three varietals make judiciously balanced with harmony in mind.

$3099each $371DOZEN EACH DOZEN Batches are de stemmed and crushed into open top fermenters, a portion are added as whole bunches, Shiraz is pumped over three times daily through the peak of ferments, Grenache and Mourvèdre are cold soaked and lightly plunged. Components spend a fortnight on skins, all pressings are rack and returned to the free run, some barrels are treated to extended lees contact. Batches are filled to a selection of older French oak foudre, hogsheads and puncheons for a year's maturation.

Bright red colour. Bright raspberry bouquet, dark cherrie and rose petal, jelly crystals and the sweet savouryness of deli meats. Bright and vibrant on the palate, jellied fruits, cherry drops and strawberries cream, rose water notes, a lovely interplay of creamy/ leesy textures, the gentle, chalky tannins run the length of palate, finishing with hints of white pepper, aromatic cedar oak and hints of smoked meats.

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