Vintage
2018
ABV
14.1%
Wine Type
Red Blend
Wine Style
Still
Wine Description
Named in honour of our family’s original use for the building that now houses our Cellar Door, the Butchers Block Red is a structured, fruit-driven & medium bodied wine. A crowd-pleasing style of wine that offers excellent value for money.
Accolades
2018 Butchers Block Red
Gold Medal, The National Wine Show - 2019
Gold Medal, Royal Adelaide Wine Show - 2019
“Wow, this is stunning. Opulent, powerful fruit on the nose. Sweet and luscious with tremendous power and suppleness. Has a chalky tannin mouth feel. It’s made by blending batches matured in old oak. Brilliant and vibrant with rose petal and earthy notes of plum and licorice. Uses different fermentation strategies to capture the various expressions. Energy and
vibrance.” 94 Points
Ray Jordan, The West Australian.
"It’s something of a golden year for Grenache and blends from the Barossa Valley. This is not released as yet, so forewarned and all that. My forearms are quite slender, as it happens. Dark cherries, black raspberry, liquorice and spice. Full of flavour, but less than full-bodied, chocolate, earth and spice, succulence and depth, fine almost brick dust tannin, a bit of a ‘mineral’ feel,
and very good length. Something like black forest cake flavour in the aftertaste, and other things too, of course. What a bargain." 94 Points Gary Walsh, The WINEFRONT.
Winemaker's Bio
Mark Bulman, Winemaker, has always had an infatuation for taste and flavours. Strong influence from his German relatives saw him grow up around a family that viewed food as a celebration.
A curious nature and an insatiable appetite, led him on a path of food discovery that gradually revealed the wider world of fine wine.A passionate Physics teacher introduced Mark to the thought of winemaking and it was during secondary school that Mark decided to unite his interests of science and food by enrolling in Oenology at the University of Adelaide. An ability to make the most of his opportunities saw Mark work in a variety of regions for esteemed producers in Australia, New Zealand and Europe. During this time Mark gained a philosophy that wines should be judged by far more than just flavour and taste alone, a summation of culture; the people, history of a region and local foods are all required for a wine to find true context.
Arriving at Turkey Flat in late 2008 Mark was pleased to find a winery where quality and integrity were priority. He quickly began to implement his skills with the Turkey Flat wines looking to add definition and balance to the naturally generous Barossa Valley style. He continues to enjoy the challenges of working in a warmer climate, and though he values all the wines he makes, Mark has developed a love for Grenache that borders on the obsessive.
