Have you ever stopped to contemplate how good it is to have 4 seasons in each lap around the Sun? I’m not sure whether it’s just that I love Spring, or if it’s more a function of Winters seeming darker, wetter, colder and longer?.... this year it has been exacerbated by the frustrations of lockdowns, restrictions and uncertainty for the way out, but finally with the arrival of Spring, warmer weather, longer days and siome hope for a return to life as we used to know it, things are looking brighter!!
At Turners Crossing, we have been plugging away with production…. Bottling new vintages for imminent release, maturing wines from the 2021 vintage (which looks exceptionally promising I might say!!) and preparing ourselves for the anticipated demand when business begins to open up yet again!
One very special wine due for a timely appearance in the marketplace is our next vintage of the outstanding white grape varietal, Viognier. The 2019 Viognier stands to be a formidable follow on from the delightful 2018 vintage which has won the hearts of so many. This Viognier is fresh, lively and rich on the palate with its lifted aromatics of stone fruits and its balanced poise and length.
Viognier hails from the Cote du Rhone in the central south of France and it is a grape variety that thrives in the favourable growing environment afforded by the Turners Crossing vineyard at Serpentine.
Shed your layers, feel the warmth of sun on your back and pour yourself a tasty glass of the Turners Crossing 2019 Viognier to accompany your next spicy Asian salad, chilli prawn linguine or perhaps try these Chicken Koftas with cucumber mint yoghurt!! Sante!
Spring Recipe – Chicken Koftas with cucumber mint yoghurt
INGREDIENTS
For the Yoghurt mix:
METHOD
Mix chicken with onion, chilli, mint, salt, Garam Masala, coriander, cumin and breadcrumbs – knead mixture until stiff and smooth
Shape the chicken mixture into a small sausage size around one end of the bamboo skewer. The meat mixture should be around 3cm in diameter and 8cm long.
Lay the koftas on a cling wrap topped plate, cover and refrigerate for 1 hour.
Spray the koftas with oil and cook on a medium hot plate – turn every minute until cooked, which will take 8-10 minutes.
Mix the cucumber, mint and yoghurt together – serve koftas on platter decorated with mint sprigs and with a bowl of the yoghurt mixture in the centre of the platter.
Pour the Turners Crossing 2019 Viognier and enjoy!!.......
What’s happening in the Vineyard? ...
With the advent of longer day length and the hint of warmth in the soil, the vines begin to wake from their winter slumber. The foliage is soft and tender and susceptible to the ravages of possible frost while night time temperatures can still fluctuate between cool to mild at this time of year. We certainly don’t want to see the young shoots and leaves damaged by frost, however it is the emergence of flowers in late Spring that are most vulnerable with those often unexpected and extreme frosts that can occasionally occur.
So far, this Spring has been wet and still relatively cool with day-time temperatures slowly beginning to rise, which augurs well for an optimistic outlook for Vintage 2022!!
Meanwhile, there’s plenty to be done as the vineyard springs to life. A complete refurbishment of irrigation lines, pumps, filters and frost sprays over the past two winters has brought the property up to a very contemporary and efficient standard.
More vines are being planted to introduce some new varieties to the property, especially the inclusion of Grenache which will add diversity, depth and character to the Turners Crossing portfolio, so watch out for some exciting additions to the range over the next few years.
Don't forget to stock up for Christmas and the Summer ahead with a selection of our fabulous whites, rose and stunning reds!.
]]>While the world has been preoccupied with so many other distractions, most of which have been a little unpleasant and extremely distracting, Turners Crossing Wines has been nurturing a very exciting little bundle of joy!..... in a bottle!
Yes, this little baby is bound to turn heads and make the wine toffs bolt upright! Not only does the new 2018 The Crossing Shiraz wear a completely new and stylish outfit with its stunning black wrap around label emblazoned with its distinctive topographical logo, but the contents of this delightful Shiraz presents the advent of a new era in winemaking for this special vineyard.
This Shiraz emanates from the 2018 vintage, an affable, even growing season, producing fruit with excellent acid, sugar and flavour balance. Following harvest, the fruit was transferred to open fermenters without de-stemming, where it was plunged and pumped over twice a day for three weeks. This allowed the luscious fruit character to be released into the viscous juices from the grapes along with all its pepperiness and spices to prepare for maturation. After pressing and a brief period of malolactic fermentation, the wine matured in large 5000L oak vats for 12 months before bottling in these impressive premium burgundy bottles, sealed with a cork and wax capsule.
The result is a divine assembly of the typical high quality Shiraz fruit from our exceptional Serpentine vineyard on the banks of the Loddon River. While the wine is certainly ready to drink now and has incredible fruit intensity, it is likely to continue to improve for some time, subject to good cellaring conditions.
What’s happening in the Vineyard? ...
Well, this vintage was quite extraordinarily positive. After a wet Spring and a very mild Summer which encouraged strong vigour and growth on the vines, fruit production was at an all time high. Yields exceeded estimates and fruit quality was exceptional.
With the completion of harvest it is as if the vines breathe a collective sigh of relief. The autumnal colours of the leaves begin to exert their prominence and senescence kicks in as the vines prepare for the onset of winter. The first cool breezes sweep the spent foliage from the vines and a gentle hush settles on the vineyard as man and machinery depart.
While there’s still maintenance work to be done around the property, it is generally a time to slow down just a bit and savour some of the products while enjoying the dappled light and peaceful serenity of the natural setting around us!
Don't forget to stock up for winter with a selection of our Back Vintage Wines and some treasure pleasures in our online store!
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For the rest of August (to help you make it through Winter!...) we are offering a deal on this special Block 25!
20% discount on RRP in packs of six and we’ll throw in a bottle of our special Picolit NV dessert wine!
]]>WINTER SPECIAL: Turners Crossing 2015 Block 25 Cabernet Shiraz
For the rest of August (to help you make it through Winter!...) we are offering a deal on this special Block 25!
20% discount on RRP in packs of six and we’ll throw in a bottle of our special Picolit NV dessert wine!
More About our 2015 Block 25 Cabernet Shiraz....
The Block 25 Cabernet Shiraz is a unique, limited edition blend that combines the intense flavour of our exceptional Cabernet Sauvignon with the finesse of our famous The Crossing Shiraz from the Turners Crossing vineyard at Serpentine, Central Victoria.
Australian winemakers have made the Cabernet Shiraz blend their own in that the combination of these two grape varieties is rare outside this country, yet the selection of firm, classic tannin structure of cabernet sauvignon with the rich fruit and ripe tannins of shiraz complement each other in a sumptuous and very appealing fashion.
Penfolds, Yalumba and Rockfords are other classic Australian labels that produce outstanding wine using the blend of these two ‘powerhouse’ varieties. Penfolds 1962 Bin 60A Cabernet Shiraz is regarded as the best red wine ever made in Australia!
The Turners Crossing 2015 Block 25 Cabernet Shiraz is yet another superb example of this unique blend. The shiraz adds middle-palate velvety richness and savoury notes to the elegance and length of cabernet, creating a complex but balanced wine with great cellaring potential.
Colour: deep, dark, and black
Aroma: The wine offers a complex array of fruit aromas of blackcurrant and spices.
Palate: Savoury, spice berries with medium-high acidity and mouth-watering taste.
Ageing: Ready to drink now, but will most likely continue to improve for 5-6 years
The vintage: 2015 is considered an outstanding vintage in Victoria. The long, cool summer with no heat spikes gave grapes enough time for balanced ripening, and a dry, warm autumn brought the season to an ideal close.
Food Friends: Cabernet Shiraz is a delightful accompaniment to roasted, braised or grilled, beef, slow-cooked lamb, or moussaka.
]]>Picolit, the little known and extremely rare grape variety of European extraction, originates in northern Italy’s ‘Colli Orientali del Friuli’ (eastern hills of the Friuli region). As its name suggests, the stalks of the fruit are very small and due to a genetic disorder known as floral abortion, the variety’s flowering buds don't develop properly, resulting in poor pollination rates and a subsequently exceptionally small crop. The grapes that do develop and ripen fully are packed with flavours, which contribute to the variety’s notoriety as Italy’s most precious and prized dessert wine.
While the variety was first officially documented in 1682, it is understood the Romans cultivated the grape and brought it into Italy around 1500 AD. It wasn't until the 17th and 18th century when 100,000 bottles of Picolit were distributed through the European and Russian courts of nobles and royalty that the wine gained popularity and recognition throughout the world.
Picolit very nearly became extinct after being largely discarded and ripped out of vineyards to make way for better performing varieties, however one 20th century family, the Perusini family persisted with an investment in the plantation of the variety that effectively saved it. Today there’s only 400 acres of commercially grown Picolit in the world.
It is often likened to Sauterne with its delicate, yet complex characteristics, which reflect the balance of acidity and sugar that lends itself well to dessert wine production.
Makers of the Picolit wine use two distinct styles to produce the highly sought after wine. Passito style wines are normally harvested mid-vintage as the fruit ripens and then dried to raisins on straw mats to further develop sugars before pressing. Late harvest styles are picked several weeks later just before the grapes raisin on the vine. After fermentation the wine is often aged in oak barrels.
Typically Picolit offers aromas of honey, pressed flowers and candied orange peel with peach and apricot flavours. While it is more often paired with elegant desserts or served after dinner, it is also considered an aperitif that can be served alone or with foie gras before the main meal.
Turners Crossing vineyard carries just one acre of the grape variety.
Late-Summer Recipe – Persian Love Cake (Gluten Free and Delicious!)
Turners Crossing NV Picolit
INGREDIENTS
Crumb Base
Cake Batter
METHOD
Preheat the oven to 1700C Fan-forced.
Grease the ring of a 24cm spring-form tin, then line with strips of baking paper. Turn the base upside down, so it no longer has a lip. Place a piece of baking paper over it, then clamp the ring around it to secure.
To make the crumb base, combine the almond meal, caster sugar, brown sugar and butter in a large mixing bowl and rub together until you have an even, sandy consistency. Divide the mixture in two and tip half into the prepared tin. Using the back of a spoon or a spatula, press the crumb mixture evenly over the bottom of the tin.
To make the cake batter, add the eggs, yoghurt, salt, cardamom, rosewater and saffron to the remaining crumb mixture and whisk until there are no lumps. Pour over the crumb base and sprinkle the flaked almonds and pistachio nuts over the top. Bake for about 20 minutes until golden and fully risen – you will know because the top will probably crack a little. If the top is colouring too quickly, cover with foil, then bake for a further 20 minutes. The centre of the cake should spring back when pressed gently. Cool completely, before removing from the tin and cutting to serve.
Decorate with edible rose petals, sliced fresh figs and a very light dusting of icing sugar. Serve with a dollop of Greek style yoghurt.
The Turners Crossing NV Picolit is a stunning accompaniment to this amazing cake!
What’s happening in the Vineyard? ...
Vintage is upon us! …
Baume levels are rising every day, which means harvest is imminent. The fruit is well and truly through veraison and has ripened and coloured superbly. Fruit bunches are multiple and full and so far the birds and insects have not shown any interest!
Despite the dry, warm days, the vine health is exceptional and fruit establishment appears ideal, largely due to the consistent supply of water applied throughout the growing season.
It won’t be too long before the early morning silence will be broken with the sound of harvesters in action as the urgency to pick and process the ready fruit arrives.
So sit back, pour yourself another glass of Turners Crossing fine wine and prepare for the next stunning collection of great produce form the 2019 Vintage!
Santé!.......
In the meantime, don't forget to check out our special offers of Back Vintage wines to add to your collection.
]]>Primary producers are subject to the uncontrollable elements of nature and viticulture is no exception. The dormancy of vines through the cooler months of the year affords some protection against winter chills and further allows hard pruning of canes and spurs with minimal impact on the plants’ metabolism. With the arrival of spring…. longer daylight and steadily increasing warmth, the plants ‘wake up’ and begin a new cycle of growth. The climatic change stimulates leaf bud burst producing soft, tender foliage tissue, highly susceptible to the prevalent frosty conditions at night at this time of year.
To assist the Turners Crossing vineyard team in managing such conditions, an online weather station has been created with direct links to the physical site. This allows valuable data including air temperature, relative humidity and rainfall to be monitored and recorded, providing vital information about what is happening at any point in time and subsequently to create a profile that enables staff to plan ahead.
Early Spring Recipe
Saumon aú Crumble
Turners Crossing Viognier
INGREDIENTS
METHOD
Mix the butter, flour, salt, pepper and parmesan and rub to form a crumble.
Heat the spinach and chopped onions until soft.
Grease a gratin dish. Mix the crème fraiche with the dill, salt and pepper.
Cut the salmon into large pieces and layer the spinach with the fish and pour the crème fraiche mix over the top.
Finally, sprinkle the crumble mix over the top and bake in a pre-heated oven at 2000C for 15-20 mins until crumble begins to brown.
Serve with a glass of exquisite Turners Crossing Viognier!!
What’s happening in the Vineyard? ...
Spring has most definitely arrived in the vineyard and with the bud-burst and development of the new, soft foliage comes the inherent risk of frost damage. Warmer and longer days stimulate growth, but the nights remain cool at Serpentine, often dropping below 00C. This effectively means that pumps, filters, spray nozzles and water supply all need to be available and functioning properly to avoid that soft tissue damage that can be so devastating so early in the growing season.
In addition to the concerted efforts to protect the vines from frost, the vineyard team have been busy applying sulfur sprays; the initial spray prior to bud-burst to prevent rust mite attack and a secondary application at lower concentration just after leaf appearance to minimise powdery mildew. .
The vineyard is about to explode into mass production and the team will have their work cut out for them in the ensuing months as foliage fills out and fruit begins to form. In the meantime, they need to keep their eyes peeled and wits about them as the serpents also spring to life and full activity at ground level! Beware the brown snakes!.......
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The varieties have been carefully selected to reflect compatibility with the climate and soils of the vineyard site. The vigour of the vines and fruit productivity is testament to that suitability.
Cabernet Sauvignon
One of the world’s most widely recognised and grown red wine grape varieties, Cabernet Sauvignon produces wine that is typically medium-to full-bodied with high tannins and noticeable acidity, which in turn contributes to the ageing potential of the wine. In more moderate to warm climates such as that found at Serpentine, the Cabernet Sauvignon exhibits blackcurrant notes with a hint of black cherry and black olives.
The Turners Crossing Cabernet Sauvignon vines (Clone SA125) were planted in 1999 in east-west rows ensuring minimal exposure of fruit to the adverse effects of sun and heat stress. There are 40 acres with 30,000 Cabernet Sauvignon vines on the property, all of which are spur pruned.
Shiraz
Often described as the “Classic Australian Red Wine”, Shiraz was one of the original varieties brought into Australia and is now firmly established as an iconic grape variety grown in virtually every wine region across the country.
It is a relatively adaptable grape variety and can be grown in moderate to cool regions as well as warmer areas, such as the conditions found at Serpentine. Shiraz creates medium to full-bodied wines with varying flavour profiles, depending on region, climate and winemaking techniques.
The Turners Crossing Shiraz is noted for its intense fruit characters and earthy savoury elements, which typify the wines of this region. The fruit is rich, ripe and dark in colour with pronounced aromatics and fullness of flavour.
The Shiraz vines at Turners Crossing vineyard occupy 60 acres, with the most select fruit in the exceptional vintages being allocated for use in making ‘The Crossing’.
Viognier
The clear, pale yellow colour of Viognier as a single-varietal white wine is a key feature of this lesser known grape variety. It has had a resurgence in Australian wine-making where its crisp acid finish is valued for blending with other varieties, most notably Shiraz in the case of Turners Crossing’s range of wines.
The aromatics associated with apricot, peach and orange blossom are notable characteristics of Viognier, which is considered somewhat between a chardonnay and Riesling in terms of style.
There are only 2 acres of Viognier vines at Turners Crossing vineyard, the bulk of fruit being used for the Shiraz Viognier in each vintage, however the single varietal has been produced since 2009 with favourable reviews awarded for this unique, but alluring wine variety.
Picolit
Originating in northeastern Italy, Picolit is a prized dessert wine made from a very rare grape variety with few examples of production in Australia.
Turners Crossing vineyard carries 1 acre of the grape variety, which is traditionally difficult to grow and has low annual yields. The fruit, however presents a balance of acidity and sugar that lends itself well to dessert wine production.
While traditional methods of wine-making often rely on late harvest for extra sweetness in Picolit, Turners Crossing produces a style that is medium sweet with soft floral aromas that allows it to be consumed as an aperitif or as a more subtle dessert wine after a meal.
Late-Winter Recipe
Moroccan Lamb Tagine with dried fruits and
Turners Crossing Cabernet Sauvignon
INGREDIENTS
For the spice mixture:
For the dried fruits:
METHOD
Put the pieces of lamb in a large tagine dish. Mix together the ingredients for the spice mixture. Scatter on the spice mixture and roll the pieces of meat in the mixture. Add the prepared saffron. Put over a medium heat and add the onions, garlic, oil, butter and 100ml of the water. Cover and leave to cook for 1 hour.
After 30 minutes, mix the dried fruits and the cinnamon sticks in a bowl, cover with a ladleful of the meat sauce and leave to swell for 30 minutes.
Add the fruit mixture with the cinnamon sticks and the juice to the meat tagine, cover and leave to cook for 10 more minutes.
Before serving, remove the cinnamon sticks, arrange the meat in the centre of the tagine and surround it with the dried fruits, alternating the three colours and sprinkle with the flaked almonds.
Serve with couscous and a glass of the finest Turners Crossing Cabernet Sauvignon!
What’s happening in the Vineyard? ...
The gradual appearance of an indication of warmer weather coupled with increasing day-length has significant impact on plant physiology. While the now completed pruning leaves vines bare and reduced in size, already the vegetative buds for the new season’s growth are beginning to swell. This is the time to apply a sulphur spray to protect the new foliage from rust mite and to create some residual effect that serves to control the development of powdery mildew as humidity increases after foliage appears.
]]>It seems appropriate at this time of year to talk about weather. As inclement and cold and bitter as it may feel in a Central Victorian winter, it is generally a much safer time of the year for vines that are dormant and not vigorously active in terms of growth and development. While winters are often dry and cold, summers can be dry and hot for extended periods. Access to reliable water is therefore essential and the proximity to the Loddon River flowing along the north-western boundary of the Turners Crossing vineyard is of significant value in that sense. To compliment the water entitlement from the river, a back-up bore on the property has the capacity to supply water for a whole growing season, if required.
It is in the growing season that weather variations are far more critical to vine development and fruit production. Although not common, frosts can be expected in late spring, just as we are reaching bud burst. This is when vegetative material and flower parts in particular are tender and most vulnerable. A sub-zero frost in one night can have devastating results causing flowers to not bloom and the subsequent fruit, to not set.
To manage this situation, a solar-powered online weather station has been installed at the Turners Crossing vineyard. It records variations in temperature, relative humidity and rainfall. While the weather station itself is fairly non-descript and located centrally within the expanse of vines, it is the capacity of the unit to initiate an alarm that proves its primary benefit. In the event of frost conditions, for example, the temperature alert is set at a level that when reached, automatically sends an alert to the Vineyard Manager. He then is able to respond by activating an overhead spray system to ensure damage is averted.
Mid-Winter Recipe
Slow-cooked beef cheeks, parsnip purée and watercress with
Turners Crossing ‘The Crossing’ Shiraz
INGREDIENTS
METHOD
Preheat the oven to 1800C.
Trim fat from beef cheeks – seal in half the oil and keep warm. De-glaze the pan with a little beef stock and keep to one side.
Heat the remaining oil in a large casserole dish and add the celery, carrots and onion and lightly brown. Sit the cheeks on top of the vegetables – add the de-glazing juices, red wine, stock, honey, juniper berries and bay leaf. Cover and cook for 1½ hours, then rest for at least ½ hour.
Put the parsnip and potato into a saucepan and whip in the butter over medium heat; remove from heat and fold in the cream and salt. Mix with a blender until smooth.
To serve, lift the cheeks from the liquid. Spoon the purée into the centre of a plate, top with the beef cheeks and freshly ground pepper. Ladle cooking juices around the purée base and serve with a bowl of watercress leaves.
Enjoy with a glass of the finest Turners Crossing ‘The Crossing’ Shiraz!
What’s happening in the Vineyard? ...
While the plants themselves are ‘resting’ in this period of dormancy, that context of complacency does not extend to the activity of vineyard employees! Far from it. There is much to be done on the ground and in preparation for the next active growing season… The pruning is almost completed now…. That in itself is a mammoth task with nearly 130 kilometres of trellis to attend to!! Wires are dropped as vines are pruned and tied down and dripper lines and frost spray units damaged during harvest are repaired or replaced. Equipment and machinery is checked, serviced and maintained to ensure effective operation when it counts most.
The pumps, housed inside an on-site shed for protection against the elements are an integral component of the irrigation function, which will be the next most crucial aspect of operations throughout August. This has been a notably dry winter and the vines will require ‘wet-feet’ at bud-burst to enable maximum shoot and foliage development.
In the meantime, the Loddon River continues to manifest its raw, peaceful beauty as it wends its way gently north towards the mighty Murray!....
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Driving northwest from Bendigo, the landscape begins to flatten out and open up through pastoral country divided by serpent-like bands of River Red gum trees that line sporadic river courses meandering slowly to the mighty Murray River. Not far from the tiny settlement of Serpentine, some 200 kilometres northwest of Melbourne, Turners Crossing vineyard rests on the banks of the Loddon River on the Old Bridgewater- Serpentine road. It is here where Paul Jenkins and Phil Bennett found property available to establish their vision for a productive and viable vineyard. The initial assessments involved intensive soil testing and irrigation planning before site preparation began followed by the extensive planting and trellising of the vines.
The entire property is just over 225 acres in area of which 105 acres is planted with 70,000 vines comprising 4 different grape varieties. The majority of the vineyard was planted in 1999 with over 70 acres of Cabernet Sauvignon and Shiraz selected for the initial vine establishment. Another 30 acres of the same grape varieties were planted the following year while a further 5 acres of Picolit and Viognier were added between 2000 & 2006.
The Vineyard is 268, above sea level with a nor-west aspect and falls no more than 2 metres in height away from the Loddon River, which runs along its western edge. The soil is typically a medium clay loam infused with a ridge of limestone pebbles that influences a neutral pH across the profile.
Climatic conditions at the site generally include warm to hot days (up to 40 degrees Celsius) during summer and throughout the growing season with mild night-time temperatures just below 20 degrees Celsius. Frosts can and do occur in October and into early November on occasions. Variations in weather are monitored using an online weather station, while an overhead spray system is activated in advance of forecast frosts to ensure crop damage is avoided. The prevailing wind in the growing season is generally of warm northerly inland origin.
Winter Recipe
Quince and Hazelnut Tart (Dessert with Turners Crossing Picolit)
Ingredients:
Preheat the oven to 100C. Juice 1 lemon and combine with 1 cup of water. Peel and quarter the quinces and drop them into the lemon water to help prevent them from browning.
Quarter the remaining lemon, then place in a flameproof casserole with 1 1/4 cups of sugar and 2 cups of water. Stir over low heat until sugar dissolves, then bring to the boil. Drain the quinces and add to the sugar syrup. Bring back to the boil, and then remove from heat. Cover the surface closely with baking paper, and then transfer to the oven. Reduce the oven to 75C and cook for 3-4 hours or until the fruit is tender and a rich crimson colour. Cool in the syrup. Meanwhile, lightly grease a loose bottom 23cm x 4cm tart pan. Line with the pastry and chill for 30 minutes.
Preheat the oven to 180C
Line the tart pan with baking paper and fill with pastry weights or uncooked rice. Bake for 10 minutes, then carefully remove the baking weights and paper and bake for a further 8-10 minutes or until dry and lightly golden. Set aside.
Meanwhile, place the butter and remaining 125g sugar in a food processor and whiz until combined. Add the flour and whiz to combine. With the motor running, add the eggs and vanilla and then add the hazelnut meal and whiz until well combined.
Drain the quince, then arrange in the tart shell to completely cover the base. Pour over the hazelnut mixture and smooth the top with a spatula. Return the tart to the oven and bake for 40-45 minutes or until a skewer inserted into the hazelnut layer comes out clean.
Allow the tart to rest for 10 minutes, then remove from the pan and dust with icing sugar. Cut into slices and serve with vanilla bean ice cream.
What's Happening in the Vineyard?
With the arrival of winter, the vines are well into their annual period of dormancy. While the immediate world around them shivers and shudders in sub-zero night temperatures and frozen white landscapes dominate the early morning vistas, the vines rest with their stored carbohydrates reserves from the previous growing season lying latent in the woody trunks and roots ready to burst into foliage production when Spring appears.
This is the perfect time to start pruning back the last season's lateral shoots that now have a layer of wood around them. This serves to 'train' the vines to make harvest and management easier, but to also encourage the ideal balance of fruit and foliage production in the next growing season.
At Turners Crossing, mechanical pre-pruning is undertaken initially to remove the excess shoot growth followed by hand pruning to objectively leave around 50 buds per vine. It is from these buds that the fruit bearing shoots will arise throughout spring and summer months.
Back in the winery, the first of the latest vintage wines have been bottled already, a new and exciting Rose and that scrumptious Viognier that we followed through its dynamic fermentation.
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“I’d rather have a full bottle in front of me than a full frontal lobotomy!!” ~ Fred Allen
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“I’d rather have a full bottle in front of me than a full frontal lobotomy!!” ~ Fred Allen
The American comedian, Fred Allen captures the essence of this scenario in a colourful and entertaining way, but there’s no doubt the desire to open and consume a bottle of wine as fine as a Turners Crossing can be overwhelming to the point of cerebral distraction …we know!... but as you open this ‘full’ bottle in front of you and give it time to breathe, we want you to use your grey matter to contemplate its origins and learn a little about how this product is crafted and what makes it so special.
Over the next few months we invite you on a journey that explores the background behind the Turners Crossing label and shares the story of the lesser known factors that influence the distinction between a good wine and an exceptional one…. The many variables that can be encountered along the way, the highs and lows of primary production in viticulture, the challenges and opportunities with winemaking and the effort that is poured into producing this wine that you are about to enjoy! We will meet some of the characters along the way, whom all play a special part in the production of our unique wines. We will also explore some of the heritage around Turners Crossing; the origins of the vineyard, the label and the wine region in which this distinguished brand exists.
In the process, our hope is that you gain an appreciation that allows you to savour every drop… and has you returning for more!! So, with the advent of cooler weather, get comfortable, pour yourself a glass and join us on this journey of discovery and enlightenment….
Autumn Recipe
Baked Mushrooms (Brunch with Turners Crossing Shiraz Viognier)
INGREDIENTS
METHOD
Main
Preheat oven to 200C. Place mushrooms in a single layer in a baking dish large enough to hold them snugly, season to taste, scatter over remaining ingredients. Bake, covered with foil, until just tender (10-12 minutes), serve immediately, scattered with extra thyme sprigs.
What’s happening in the Vineyard?....
The arrival of Autumn in Central Victoria has already brought some notable change in the vineyard as the vines rapidly commence their preparation for dormancy in the cooler months of the year. That means striking colour variations creeping into the leaves as they begin to senesce and fall from the vines as well as signaling the end of fruit harvest. The last of the Piccolit has now been picked and all our fruit has been delivered to the winemakers who are executing their craft in what promises to be a distinctively exceptional vintage. We look forward to sharing more of the stories of fermentation and wine development with you over the coming months!....
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The name of this outstanding vineyard originates from a popular ford (Two Chain Road) used by local farmers to cross the Loddon River in the mid to late 1800s on their way to Inglewood, from where they could access a bank and the main train line to Bendigo and beyond……….
]]>Turners Crossing – Origins and Early Settlement
The name of this outstanding vineyard originates from a popular ford (Two Chain Road) used by local farmers to cross the Loddon River in the mid to late 1800s on their way to Inglewood, from where they could access a bank and the main train line to Bendigo and beyond……….
Rumour has it that Thomas Turner, the first registered owner of the land title where the vineyard sits today, operated a punt used to ferry the locals across the Loddon River near his property. He purportedly was also the local hotel keeper and farmed the estate, although it wasn't fruit of the vine he was producing back then…
Allotments in the area were taken up by Selectors in the mid 1800s, not long after the arrival of prospectors and gold-diggers arriving on the Bendigo and Mt.Alexander goldfields at that time. The nearby township of Serpentine was established in 1863 and eventually became the seat of the Shire of East Loddon.
In 1903, Serpentine was described in the Australian Handbook as follows…
Today Serpentine is a producer of grain, cattle and one exceptional fruit-bearing vineyard. The Loddon in this area remains a popular place for anglers.
Late Autumn Recipe
Lamb Korma Meatballs (Dinner with Turners Crossing Shiraz Viognier)
INGREDIENTS
Meatballs:
Korma Sauce:
METHOD
Meatballs
Add all ingredients to mince and combine well. Make mixture into meatballs. Brown in hot frying pan with oil in batches and set aside.
Korma Sauce
Place Korma simmer sauce, lamb Korma paste and coconut cream in large frying pan or pot.
Return meatballs to pan and let simmer for 20 minutes until cooked through. Add spinach at the end.
Serve and sprinkle with nuts and a dollop of yoghurt.
What’s happening in the Vineyard?....
Well, here’s evidence that there’s something special in the soils at Serpentine!... These little pebbles of limestone are like vineyard gold nuggets. Their presence scattered through the river loam profile is what keeps the pH neutral and contributes to the high quality character of the soils that sustain and support vine health and vigour. It’s no secret that vineyards established on soils with a limestone influence are highly regarded for the ‘edge’ they provide in fruit production that is full-bodied, expressive and exceptional in flavour.
So while the vines approach dormancy for winter, the foliage senesces and turns golden, the limestone pebbles continue to exert their unique attributes to ensure next year’s crop is even better.
Meanwhile, in the winery, we are well into secondary fermentation as the freshly pressed fruit progresses through its next stage of development.
Check out the primary ferment of the Turners Crossing Viognier gurgling away in François Frere oak barrels a few weeks ago…. Exciting flavours heading your way!!
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