Light, bright yellow colour and a smoky, toasty-barrel, lightly-toasted cashew nut bouquet. The wine is intense and rich, mouth-filling and powerful, with a long finish, which is full and emphatic. Delicious fruit-sweetness and a clean, persistent carry that is pure, refined and thoroughly satisfying. Clearly the best of Oakridge's three 2016 LVS wines.
95 points, Huon Hooke (October 2017)
A wine that is spicy and subtly fruity with hazelnut and cocoa. Full-bodied, with a firm tannic backbone and a long flavorful finish. This is racy and gorgeous. Class. Made with Shiraz with a touch of Viognier.
94 points, Nick Stock (August 2012)
The 2007 Descendant is composed of 92% Shiraz and 8% Viognier sourced from a single vineyard. Super-fragrant with a floral lift from the Viognier component, it gives up exotic scents of smoke, bacon fat, Asian spices, and wild blueberry. Voluptuous on the palate with loads of succulent fruit (a rarity in this challenging vintage), it has impeccable balance and 4-6 years of aging potential. It will be at its best from 2013 to 2027.
94 points, Jay S Miller, Wine Advocate (December 2009)
Flooded with warm flavour. Blueberries and blackberries, cedar-spice and apricot stones. There’s some saltiness here too, most notably in the aftertaste. Its tannin structure is very fine, and very good. Lots of juicy, warm, flavoursome length. It was a tough, warm vintage but it’s usual hedonistic personality is still wholly in place. Fresh, bright, rich and silken.
93+ points, Campbell Mattinson (October 2009)
Deep colour; an ultra-powerful wine, crammed with flavour, but which hasn't entirely escaped the hot vintage effect. Will settle down, methinks. Shiraz/Viognier.
93 points, James Halliday (February 2009)
Colonel William Light, the South Australian colony’s Surveyor-General, named the Barossa in 1837 after the site of an English victory over the French in the Spanish Peninsular War. In the mid-1800’s Silesian and English immigrants settled in the area. The Barossa itself comprises two distinct sub-regions: Eden Valley and the warmer Barossa Valley floor at 270m.The Barossa Valley enjoys a warm Mediterranean climate characterised by hot dry summers and relatively low rainfall. Cool sea breezes from the Gulf of St Vincent modify the temperature, however hot northerly winds can occasionally dominate creating considerable vine stress. Many older established vineyards are dry-grown, but supplementary irrigation is also extensively used. The valley is comprised of rich brown soils and alluvial sands. A long history of uninterrupted viticulture in the area means the Barossa valley is home to Australia’s largest concentration of old-vine Shiraz, Grenache and Mourvedre with many over 100 years old. Although most famous for Shiraz, the Barossa can also produce fragrant and deliciously fruity Grenache blends and beautifully rich, chocolatey Cabernet Sauvignons.
David Powell, a former lumberjack turned winemaker, established Torbreck in 1994. Since then, the tiny winery operation has grown exponentially, buoyed by the success of its highly opulent and perfumed wines. Torbreck sources fruit from a myriad of dry grown low-yielding vineyards located on the western ridge of the Barossa Valley and as far south as the Jacob’s Creek area. These include established century-old vineyards. It either share-farms or has full vineyard management control, ensuring optimum fruit quality, ripeness and flavour development. The wines are batch vinified in open fermenters and vinification incorporates a palette of winemaking options including pre-fermentation cold soak, extended maceration, partial whole bunch fermentation, warm and cooler ferment regimes and regular pumping over.