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Turkey Flat, Butchers Block Red, Barossa Valley, Australia 2021






A structured, fruit-driven crowd-pleaser that’s excellent value for money. Layers of spice, dark plum, cassis and berry fruit, held together by fine tannins. A food-friendly red if there ever was one, it’s a real chameleon, equally comfortable with steak and roasts, or with a cheese and charcuterie board.

2 in stock

Barossa Valley
Grenache, Shiraz, Mataro
Now to 2027
Beef, lamb, cheese, charcuterie

It would be hard to find a more storied wine at a friendlier price than this one. Turkey Flat is a bit of a legend, even dubbed a cult winery by Oz Clarke. It boasts some of the oldest vines used for commercial wine production on Earth, planted way back in 1847, propagated from cuttings from the Rhône Valley’s Hermitage hill, the birthplace of Syrah/Shiraz, in the 1830s. The Schulz family has owned and tended the place since 1865, when they also developed a thriving butcher’s business, hence the name of this wine.

Today, Turkey Flat is perhaps best known (perhaps surprisingly) for its vivid rosé. It turns out some fine single varietal Shiraz and Grenache too, as well this classic Rhône-style ‘GSM’ blend, which is shorthand for Grenache, Shiraz and Mataro/Mourvèdre. Each of the three varietals is vinified and aged individually in French oak barrels, before the final blending. Shiraz adds the generous mouthfeel, Grenache the spice and cherry-like sweetness, and Mataro the backbone, savoury edge and fragrance.

There’s no rush to drink this. James Adams the winemaker reckons you can cellar it for up to 10 years, but we’d probably recommend getting stuck in and enjoying its glorious fruit right now. A top drop, as they say in the Barossa.



“This classic Barossa GSM blend uses fruit from some of the original vines planted on the property, founded in 1865. Juicy, pure raspberry, pepper spice, chocolate rose creams, and raspy spiced plum skins on a silky palate. Really moreish!” 92 (2017 vintage)