Vintage
2019
ABV
13.8%
Wine Type
Red
Wine Style
Still
Wine Description
Mataro was brought to Australia by James Busby in 1832 from Perpignan in the Roussillon in southern France and has shown its suitability to the Barossa Valley climate exceptionally well ever since. The broad appeal to Mataro lies in its earthy ruggedness and ability to show finesse and structure. While often used as a blending component, at Turkey Flat we feel Mataro deserves to star in its own right as a single varietal.
Accolades
2019 Turkey Flat Mataro
“25% whole bunches. 50% new French oak. It’s a wine in complete command of matters. It’s balanced, svelte, well powered and exceptionally well finished. Sweet fruit, top notes of spice, a suede leather aspect and (dark) chocolate infused tannin. It’s very good”. 94 Points
Campbell Mattinson, Halliday Wine Companion 2021
“It’s fair to say that I prefer Mataro and Grenache over Shiraz from the Barossa Valley. There’s always exceptions of course, but in general, I think they are better suited to the climate there. Exemplary example of Mataro here, combining freshness and medium-bodied appeal, dried herbs and black olive, mixed berries, that kind of nutty/floral/honey top note that often comes with the grape, graphite tannin, savoury things, ferrous things, and a finish that runs long and clean. It has vigour and verity of boysenberry fruit, not so much to speak of in the way of oak influence, though it’s there and adds a layer of toast and spice, and it drinks a treat, is the main message.” 94 Points
Gary Walsh, The WINEFRONT
"Very attractive blueberry, blackcurrant, roasted-coffee, violet and freshleather notes with some meaty, spicy nuances, too. The palate has a very succulent and fleshy core of blueberry and plum flavors. Smooth and mellow tannins". 93 Points
Nick Stock, jamessuckling.com
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.
