Pale green colour. The nose jumps out of the glass - gooseberries, fig, tinned peas, black truffle, elderflower, some ripe fruits, cut grass, green pepper. The wine is full, intensely flavoured and very long on after taste.

Selected from both Vergelegen's own vineyards in Somerset West and selected vineyards on the West Coast near the town of Koekenaap, approximately 400 km from Vergelegen. The Vergelegen vineyards are located on south or south-west facing slopes. The grapes are picked when the desired flavours are showing at optimum.

No skin contact is employed as we believe this technique leads to coarse wines. The juice is settled for 72 hours at low temperatures before inoculation with the desired yeast strain for Sauvignon grapes. To avoid conformity with other SA...

The grapes were harvested from Vergelegen's two premium white wine vineyards: Schaapenberg and Lower Schaapenberg. South & South-West sloping vineyards at 200 - 240 m above sea level. The soils are Clovelly or granites with a clay base.

Rootstock used is R 110 - which is very suitable for dry-land conditions. Whole bunch pressed, with no skin contact. The juice was clarified to 220 NTUs (quite turbid) and then racked into 50% new French barrels (Francois Frere & Dargaud and Jaegle) and 50% second fill barrels for alcoholic fermentation.

No cultured yeast's are used. The wine was matured on the lees for 12 months with regular batonage. The wine shows an attractive lemony yellow-green colour with a complex nose of citrus, vanilla, butterscotch, tropical fruit and mineral...

This Tempranillo comes from the newest wine region in Spain, Ribera del Guadiana. Wines have been made there for years but recently the area seen an upturn in investment. A lovely Temprenillo, with good typicity, soft on the palate and an easy going finish.

Rich plum and vanilla nose, with a smooth ripe plum and damson palate. Gentle tannins and well integrated oak.

Big fresh grass and citrus nose. Lovely ripe green fruit on the palate, with well balanced refreshing acidity and subtle minerality. Easy drinking in style.

Every spring Turkey Flat select a few of their finest barrels of Shiraz to become base wines for this bottle of fermented sparkling wine. Base wines are matured in seasoned French oak hogsheads for up to three years before being tiraged in the traditional champagne method. Following this second fermentation the wine is left to mature in the bottle on lees for 10 months before disgorgement and liquoring with very old Australian vintage port (ranging in age from 14 to 40 years).

Very dark ruby red, subtle and complex aromas of plums, prune, cherry, blueberry pastries, panforte, dark chocolate and earth follow onto a full bodied and intensely flavoured palate. Rich yet fresh on the palate, very fine and soft tannins and lingering complex flavours. Cellar up to 10 years Bottled- November...

The Australian climate and lifestyle is ideally suited to making and consuming rosé style wine. We dedicated one vineyard to rosé ensuring continuity of style. Their rosé is still drier than most and displays complexity and balance difficult to find.

As in previous years, a blend of Grenache, Shiraz, Cabernet Sauvignon and Dolcetto. Each of these varieties adds its own individual characteristic to the wine. The 2006 is fresh and vibrant with raspberries, leafy red and black currants, and an ever so slight 'spritz' on the palate from naturally retained CO2.

The Turkey Flat Vineyard boasts some of the oldest Shiraz vines in the world. Planted in 1847, these hard-working gnarled old vines are still producing fantastic grapes. They are dry grown with their roots extending metres into the soil in search of moisture.

Much of the credit for the best Shiraz made in the Barossa is due to old vines such as these. The fact that these vines still exist is largely due to a far-sighted quarantine scheme, in which South Australia was spared the phylloxera outbreak which devastated the vineyards of Europe, America and subsequently parts of Australia in the late 1800's. The warm 2003 vintage, compared to 2002, produced full flavoured concentrated wines.

Each small parcel of Shiraz was vinified separately and matured in French oak barrels. The result...

This wine is made from fruit grown on the historic 150-year-old Turkey Flat vineyard. The Cabernet Sauvignon is planted on the river flat near the cellar door where tobacco once grew during World War I. Although the tobacco did not thrive, the Cabernet Sauvignon vines produce fruit of exceptional richness and concentration.

What sets Cabernet Sauvignon apart is its ability to travel, to set down its roots in distant lands and still produce something that is recognizably Cabernet, whatever the circumstances and conditions. Whilst the Barossa Valley has largely earned its reputation for making 'big' reds with the Shiraz grape variety, this wine is certainly proof that the Barossa can produce Cabernet with power and concentration. The 1999 vintage has produced a full-bodied ripe...

This wine is made from 90-year-old Grenache vines grown on the Turkey Flat Vineyard. These old vines produce fantastically concentrated fruit which translates into a style of Grenache for which Turkey Flat has become famous. Grenache has its origins in Spain, in particular the Northern Province of Aragon.

A favourite in Southern Australia due to its ability to withstand extremes of heat, aridity and wind, it produces wines of exceptional quality, providing yields are kept low (around 2 tonnes/ acre or approximately 32 hectolitres/ HA). The vines are traditionally spur pruned, in the goblet style of Southern France. Grenache has been a very popular variety in the Barossa Valley and has traditionally been the mainstay of fortified winemaking.

A major decline in the consumption of...