Turkey Flat Wine Dinner
Date: April 18, 2024
Time: 7:00 pm -
Join us for a decadent 5-course menu paired with 5 Turkey Flat wines including The Ancestor Shiraz (valued at $250 per bottle).
✲ Date: Thursday April 18th
✲ Time: 7pm
✲ Price: $140pp + bf
On the banks of Tanunda Creek in the heart of Barossa where bush turkeys once roamed, reside Shiraz vines from 1847, some of the oldest in Australia. These form part of the vineyards of Turkey Flat, a family-owned estate which plays a vital role on the Barossa Valley’s rich cultural heritage. Their quaint and charming cellar door is a rustic bluestone building that has been lovingly restored from its previous days of the Schulz family butcher shop.
Christie Schulz is the fourth generation of the Schulz family to become caretaker of this remarkable estate. Extensive viticultural research has been undertaken in the vineyards, allowing Christie and her team to sensitively blend traditional Rhone varietals which speak confidently of their origin. Turkey Flat is a true estate winery, growing, making, aging and marketing their wines – Rose, Rhone Blend White, Butchers Block Red, Butchers Block Shiraz, Mataro, Grenache, Shiraz.
✲ The Ancestor Shiraz ✲
The Ancestor Shiraz is only made in the best years and produced in extremely minimal quantities from our 1847 Ancestor Shiraz vineyard. The Ancestor Shiraz is the epitome of the Turkey Flat style. Balance, poise and purity are hallmarks. An exceptional wine that guarantees to reward the owner for a generation to come.
– Menu –
1st course | Paired with Turkey Flat Barossa Valley White (Marsanne Roussanne)
Hiramasa kingfish ceviche, dehydrated mandarin, orange, pineapple, jalapeno, pickled onion, dill
2nd course | Paired with Turkey Flat Rosé
charred sourdough, whipped burrata, peach salsa, coriander, lime, chilli, chickpea
3rd course | Paired with Turkey Flat Grenache
sous-vide duck breast, spiced orange reduction, wild puffed rice, black berry compote, green onion
4th course | Paired with Turkey Flat Butcher’s Block GSM
smoked rare beef fillet, leek puree, fig jus, salt and vinegar potato chip, chives
5th course | Paired with The Ancestor Shiraz
assorted cheeses, dried apricot, spiced blue berry compote, dark chocolate truffle, cashews, charcoal crackers
