"92% shiraz crushed on top of 8% Viognier, co-fermented, matured for 20 months in 2nd fill French barrels previously used for RunRig. By Torbreck standards it's medium-bodied, by normal standards full-bodied. There is more textural give and take, presumably from the Viognier. At the end of the day it doesn't matter, the lilt on the finish brings you back to where you began."
97 points, James Halliday, August 2018
Very deep, dark red/purple colour. The bouquet speaks of mocha chocolate/coffee, earth, vanilla and a trace of spice, the palate deep in blackberry and dark plum fruit as well, with a core of fruit sweetness. Lovely wine, but it just tapers off a bit short.
92 points, Huon Hooke (January 2018)
Deep, dark red colour with a little purple tinge and some earthy, savoury, slightly jammy ripe-fruit aromas. There are mocha and espresso coffee nuances as well. The wine is full-bodied and softly-textured, with abundant supple tannins and pleasing length, finishing with some alcohol warmth. (From younger vines than RunRig, and goes into ex-RunRig barrels)
92 points, Huon Hooke (June 2018)
Super tarry with a coal, smoky edge. It is bursting with aromas of blackberries and dark plums, as well as a dark-spice thread and plenty of black licorice. The palate has deep flavors in a smooth, fleshy medium-bodied frame. Impressive concentration, deep ripeness and a long future.
95 points, Nick Stock (August 2018)
The full-bodied 2015 Descendant features layers of dark berry and plum fruit, scorched earth, black olives and roasted meat, among other things. It's dense, rich and concentrated, slowly developing in the glass to reveal hints of licorice and pepper on the firm finish.
93 points, Joe Czerwinski (March 2018)
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.