Mataro was brought to Australia by James Busby in 1832 from Perpignan in the Roussillon in southern France and has shown its suitability to the Barossa Valley climate exceptionally well ever since. The broad appeal to Mataro lies in its earthy ruggedness and ability to show finesse and structure. While often used as a blending component, at Turkey Flat we feel Mataro deserves to star in its own right as a single varietal.
The Real Review: "Ink black core with a deep purple rim. Deep and dark aromas of plum, blood and tar tell a story that resonates on the intense and weighty palate. Cola spices fill in as it builds long, caressed all the way to the finish by a gravelly tannin frame. Will cellar well and definitely needs a serious roast brief to make it truly sing. Stuart Knox," The Real Review, Rating: 95.
The Wine Front: "I prefer Mataro over Mourvedre when the wine is Australian. Something quite nice about it. Some flinty reduction here, blue and black fruit, lots of dried herb perfume, iodine and spice. It’s medium-bodied, but concentrated, with thick crushed stone tannin, meaty and coffee flavoured, but perfumed too with all that scrub herb, acidity is very fresh, and the whole thing comes over as being highly purple in nature, if you take my meaning, and the finish is long and firm. Excellent. Such vigour and character. A whole lot of ‘mineral’ stuff in tow. Gary Walsh." Rating: 95.
