I like this wine because when you taste it, your are pushed into a foreign pinot sanctum. A world where pinot takes on a different meaning. It’s just very different. It’s a paradox, and maybe primitive, but for my wife and I. It does have utility. Day 2 and it’s still a fruit bomb. Sweet, textured and decadent.
I shud have remarked that I pay less than $30 for it! — 5 months ago
excellent primitive wine! — 2 years ago
Warm spice and dark cherry bblittle herb on nose verbbalances for a primitive Nice finish suggest little bit cooler Temp made the alcohol come out. — 4 years ago
In memory of one of Australia’s finest winemakers, Maurice O’Shea, who made memorable, medium weight long living wines in the Hunter Valley in the 1940s and 50s under primitive conditions. This particular wine has departed from medium weight to be reasonably full bodied. Aromas of earth, minerals Spice and chocolate. Also wood Spice notes. Not typically Hunter Valley. A little unbalanced even at 18 years with a slightly bitter finish. Overall a good wine with a while to go yet. — 4 years ago
Very primary showing its Youth on nose and palate. The perfume of the Pinot Noir and the spice of the Syrah - both varieties grow well in the Yarra, expertly blended by Steve Flamsteed. Not sure who else would make this blend around the world but it was a blend used in the late 40’s and 50’s in the Hunter Valley by the legendary Maurice OShea who crafted some amazing wines in primitive conditions by gaslight. This version from Giant Steps is designed to be eminently smashable and it is as our Delectable friend from the Adelaide Hills, Scott Rowe said as well. The ultimate out door Bistro Wine in an Australian Spring bursting with flavour and vitality. Buy by the case. 73 weeks later on 14th January 2022, I had my last bottle of the 2018 and have decided to leave the last bottle of 2019 for some years to see how it develops and put HH’s drinking window to the test. — 2 years ago
Interesting ,a bit primitive ,red cherry and raspberry .Nice surprise.Unique — 4 years ago
Come back to this often for something interesting, refreshing, like unsweetened cherry cola that’s a bit shocking in a primitive. — 4 years ago
I view Turley Zinfandel much like Williams Selyem wines when they are young, good not great.
They need ten years plus to show you greatness. There is no faking bottle age properly stored.
I can’t drink their wine young. Too primitive, astringent, all tannin, wood & baking spices.
The nose reveals, ripe, ruby, candied fruits that are; stewed & naked, jammy fruit of; black plum, blackberry, black raspberries, plum, raspberries, mulberries, olallieberries, boysenberries, dark cherries, blue fruit mix, rhubarb & ripe date & some figs. Steeped black tea, creamy violet cola, black licorice to anise, sweet tarriness, tobacco leaf, dark spices, vapors of alcohol, dark spices, limestone minerals, moist, fresh forest floor, some mushroom, black pepper, clove, nutmeg & vanillin, rounded oak, spiced florals of; dark, red, candied florals with withering dark florals set in old violet & lavender.
The palate is full, round, ripe, candied, baked, stewed liqueured, ruby & lush w/ high viscosity. ripe, ruby. Jammy fruit of; black plum, blackberry, black raspberries, plum, raspberries, mulberries, olallieberries, boysenberries, dark cherries, blue fruit mix, rhubarb & black raisins, ripe date & some figs. The tannins, stern, tarry & chewy. Steeped black tea, creamy violet cola, black licorice to anise, dark chocolate/dry mocha powder, caramel, sweet, dark, chewy tarriness, tobacco leaf, dark spices, touch of alcohol burn, dark spices w/ soft heat, limestone minerals, moist, fresh forest floor, dry top soil & clay, some mushroom, black pepper, clove, nutmeg & vanillin, cedar/oak plank, spiced florals of; dark, red, candied florals with withering dark florals set in old violet & lavender. The acidity is like a fresh, clean river. The finish is a little too ripe, sweet but, well balanced with great complexity and persistent length.
I don’t drink a lot of Zinfandel but, this is the style that speaks to my origins. This is good with food or some berry desserts.
This still needed a two plus hour decant & has another 5-7 plus years of pleasure ahead of it. At its current evolution, it is bordering on dessert wine & should be treated as such going forward.
Photos of; Turley tasting room in Paseo, very old, taller & slimmer than normal grape press, 2008 Winemaker- Ehren Jordan and their Cedarman Vineyard on Howell Mtn. — 2 years ago