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Turkey Flat Vineyards Butcher’s Block Red
The BBR is an aromatic and subtly structured wine with Shiraz providing a backbone of solid tannins and luscious depth of flavour. Grenache provides a dash of spice and cherry sweetness, taming the Shiraz beautifully whilst Mourvedre adds extra layers to the tannins and a little funk and fragrance.
Our Normal RRP: £14.99 now £12.99
Product Description
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 Silesian settler Johann Friedrich August Fiedler planted the first Shiraz vines in 1847. 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. We are not industrial winemakers and try at all times to keep the winemaking process simple and traditional, to not interfere with the true expression of the vineyard. 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.
The nose is floral with dark plum, violets and hints of clove, cherry and juniper berry. The palate shows juicy sweet lifted fruits with a hint gaminess and creamy vanillin oak character. An elegant and restrained wine with a velvety finish.
Grilled Lamb Kebabs with Smoky Tomato Sauce
Cooking Time: 02 hrs 25 mins (Approx.)
Number of Servings: 6
INGREDIENTS
1/4 cup extra-virgin olive oil
4 large garlic cloves, minced
2 teaspoons Aleppo pepper (see Note) or 1 teaspoon crushed red pepper
2 1/4 pounds trimmed boneless leg of lamb, cut into 2-inch pieces
6 large firm-ripe tomatoes
Salt
2 green bell peppers, cut into 2-inch pieces
Freshly ground black pepper
2 tablespoons chopped parsley
1. In a large glass dish, combine the olive oil, garlic and Aleppo pepper.
2. Add the lamb and turn to coat. Cover with plastic wrap; refrigerate for 2 hours.
3. Light a grill. Grill the tomatoes over a hot fire until charred all over.
4. Let cool slightly, then peel, core, seed and coarsely chop them.
5. Transfer to a medium saucepan. Using a potato masher or large fork, crush the tomatoes until chunky.
6. Season the sauce with salt.
7. Thread the lamb onto six 12-inch metal skewers, alternating the meat with pieces of green bell pepper.
8. Season the kebabs with salt and black pepper and grill over a medium-hot fire, turning once, until the lamb is medium rare, about 8 minutes.
9. Reheat the tomato sauce and spoon it onto plates.
10. Set a kebab on each plate, sprinkle with the parsley and serve.
11. Alternatively, remove the lamb from the skewers and quarter each piece.
12. Heat the lamb in the tomato sauce, transfer to plates and serve.
Grower: Turkey Flat Vineyards
Grape Variety: Shiraz / Grenache / Mourvedre
Style: Aromatic and Velvety
Country: Australia
Appellation: Barossa Valley
Vintage: 2019/20
Closure: STELVIN
Alcohol: 14.5% ABV
Bottle Size: 75cl
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