Vintage
2020
ABV
21%
Wine Type
White
Wine Style
Still
Wine Description
In the lead up to vintage in 2015 we had the idea of creating an aromatised white. We began to explore the possibilities and after tasting through leading vermouths and aperitifs, we were taken by the lifted aromatics and layered interest of Lillet Blanc and Cocchi Americano. There began our path of aromatic infusion. After infusing just about everything we could find from berries, fruits, hard spices, tea, fresh and dried herbs, flowers, nuts and seeds we decided on a fresher and more distinct aromatic profile. Our chosen aromats were a combination of fresh and dried botanicals, bittered with cinchona bark.
Marsanne was pressed, settled, racked and began fermentation. Our aromats were added at 5 Baume and steeped with the fermenting juice until the blend was fortified at 1 Baume. The Quinquina continued to infuse for a further 3 months (differing from the traditional method of adding aromatised spirit to wine). A slow process of separately simmering small batches of cinchona bark and extracting a bitter quinine solution proceeded. This solution was added just prior to bottling. It is this process that makes this wine a Quinquina (or Chinati).
Accolades
Turkey Flat Quinquina, 5th Release
TEN TOP VERMOUTHS TO TRY
"This aromatised wine is made from marsanne, infused with cinchona bark and botanicals including orange rind, lychee and green tea. Intense and sweet - best served as an apéritif, with soda and ice."
Max Allen, Gourmet Traveller Wine.
“The forgotten aromatised wine, Quinquina is hard to pronounce (think ka-kina) but very easy to drink. Like vermouth, it can be found in red and white varieties but uses cinchona bark rather than wormwood as a central ingredient. This delightful iteration uses a base of marsanne and the bitterness of the cinchona is offset with herbal notes and sweet citrus flavours. Look out for hints of lychee and lemongrass as well in this versatile drink that is perfect in a spritz on a warm spring day.”
Alexis Buxton-Collins, Broadsheet Adelaide.
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.
