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Flat front label of wine

Turkey Flat Shiraz 2003

Syrah/Shiraz from Barossa Valley, Barossa, Australia
  • JH96
0% ABV
  • RP95
  • JH95
  • WE94
  • WS91
  • WS92
  • RP93
  • WS90
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Winemaker Notes

"Ripe and generous, from 150-year-old vines, with heady ripe plum and spice flavors; nicely refined, picking up a hint of raspberry and a floral note as the flavors linger beautifully."
-Wine Spectator

Always one of the top Shiraz in Australia from a vineyard first planted in 1847; the spotlessly clean, scented bouquet offers an array of cherry, spice, earth and vanilla; the particularly harmonious balance and extract of the palate is constructed around the red berry fruit at its core, amplified by spice, chocolate and soft tannins.

Critical Acclaim

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JH 96
Australian Wine Companion
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Turkey Flat

Turkey Flat Vineyards

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Turkey Flat Vineyards, Barossa Valley, Barossa, Australia
Turkey Flat is more than just a vineyard and home of the best Barossa wines, it is a family business that forms a vital part of the region’s rich cultural history and heritage. It was here, on the banks of Tanunda Creek where bush turkeys once roamed, that pioneer Salesian settler Johann Friedrich August Fiedler planted the first Shiraz vines in 1843. His vines flourished and the land – Section One, in the Hundred of Moorooroo – was bought in 1865 by Gottlieb Ernst Schulz, a successful butcher who established a thriving retail business among the vines. Butchering developed into dairying, but the vineyards were always kept, until Peter, a fourth generation Schulz, and his wife, Christie, made the transition from grape growing to winemaking. They transformed the historic bluestone butchers shop into the cellar door and heart of their Turkey Flat wine business, and made sure that the vines that Fiedler planted so long ago, now gnarled and twisted, are still a vital part of the process. And with good reason, for it is the intense, concentrated fruit from these ancient vines that set Turkey Flat wines apart and have made them sought after the world over.

Barossa Valley

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Historically and presently the most important wine-producing region of Australia, the Barossa Valley is set in South Australia, where more than half of the country’s wine is made. Because the climate is very hot and dry, vineyard managers must be careful so that grapes do not become overripe.

The intense heat is ideal for plush, bold reds, particularly Rhône blends featuring Shiraz, Grenache, and Mataro (Mourvèdre). White grapes can produce crisp, fresh wines from Riesling, Chardonnay, and Semillon if they are planted at higher altitudes.

Most of Australia’s largest wine producers are based here and Shiraz plantings date back as far as 1860. Many of them are dry farmed and bush trained, still offering less than one ton per acre of inky, purple juice.

Syrah/Shiraz

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Marked by unmistakable aromatics, a savory palate, and an elegant texture, Syrah is capable of producing fascinatingly complex and long-lived wines with a stunning purple hue. Native to the Northern Rhône, Syrah’s best examples are found in Hermitage and Côte-Rôtie. It is also an important component of the GSM blends of the Southern Rhône and beyond, alongside Grenache and Mourvèdre. Both varietal Syrah and GSM blends are common in Australia and California and are gaining popularity in Washington State. In Australia, Syrah is known by the synonym Shiraz, which tends to indicate a bolder, fruit-driven style of wine, and is occasionally blended with Cabernet Sauvignon for added depth and structure.

In the Glass

At its best, Syrah shows aromas and flavors of purple fruits, fragrant violets, baking spice, white pepper, smoke, and even bacon fat. Many examples from California aim to recreate this savory style, while others focus more on concentrated fruit flavors. In Australia, under the name Shiraz, it shines as that country’s unofficial signature red grape, producing deep, dark, intense, and often jammy reds.

Perfect Pairings

Cool-climate Syrah, with its peppery spices, is a natural match with flavorful Moroccan-spiced lamb dishes, where the spice is more about flavor than heat. With Australian Shiraz, grown in warmer regions, heavy meat dishes with abundant protein and fat are a necessity to match the intensity of the wine.

Sommelier Secret

Due to the success of Australian “Shiraz,” this synonym for Syrah has been adopted by winemakers throughout the world. If the label says “Shiraz,” you can typically expect a plush, fruity, and potent wine made in the Australian style. New World "Syrah" will generally more closely resemble the French style.

LIM3127567_2003 Item# 83553