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MadFish Gold Turtle Tempranillo

Cracka Value Rating
Out of Stock

Cracka Review

Would a fish wear a straitjacket? It would if it were a Madfish, but bad jokes aside this premium range from WA has such a good strike rate that we can rarely fault any of their releases. The Gold Turtle is an emphasis on single vineyard wines and this tasty Tempranillo is sourced from the Geographe. Perfect food wine this, relying on its tannins, dark chocolate and plum flavours to pair well with Pizza or pasta.

Winemaker's Notes

The 2008 Tempranillo grapes were sourced from blocks on a low yielding vineyard on the outskirts of the Harvey township. The vines were shoot-thinned and fruit thinned to ensure even ripening before handpicking.

MadFish Wine Reviews and Accolades

"The 2008 Gold Turtle Tempranillo has a medium to deep garnet colour and pronounced notes of rasberries, forest floor, freshly tilled loam and balsamic. Medium acid and a medium level of chewy tannins structure the medium bodied palate. It has a nice long finish.” - 87 Points and 3.5 Stars, David Schildknecht for The Wine Advocate, 2010

"Light on nose...lovely chewy wine, good sour cherry top flavours underscored with acid and tannin, very enjoyable. - 92 Points, Tony Keys for The Key Review of Wines, 2010

expert reviews about

MadFish Gold Turtle Tempranillo

Expert Reviews

James Halliday (2008 Vintage) says
Australian Wine Companion 2011 2010
90
Ray Jordan (2007 Vintage) says
This is something new from Howard Park. A medium-weight wine made from this increasingly popular Spanish variety, this opens with a lifted bramble cedary aroma displaying traces of fine dusty earth. The palate is dry and savoury with an almost arid finish that is so good for matching with food.
Ray Jordan's 2009 WA Wine Guide
88
WINESTATE (2007 Vintage) says
Nice minty edge to fruity nose. Youthful soft plum flavours - very powerful, with fleshy mouthfeel.
Winestate
Campbell Mattinson & Gary Walsh (2007 Vintage) says
Tempranillo is a difficult grape variety to get right -particularly as we Australians are still learning how to grow it. This is a good effort. It might seem like a pain, but it pays to decant it - for at least an hour. It would then make for a great red to drink with barbecued meats. It tastes of red berries and citrus leaves, freshly tilled earth and violets. It's fresh and pleasant and ever so slightly sweet, with an aftertaste of bay leaves. Nice tannin structure too.
2009-2012
The Big Red Wine Book 2009/10
87

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