"Simultaneously incredibly rich and incredibly fragrant, the 2010 RunRig seems capable of ageing at least another 15 years. Scents of violets and red berries combine with darker fruit, ample dried spice and hints of savoury meatiness. It's a complete wine and one of the ultimate expressions of Barossa Valley Shiraz."
100 points, Joe Czerwinski, The Wine Advocate.
"Deep garnet-black with a hint of purple to the colour, the 2010 RunRig taunts at first with a slightly closed nose before it engages with subtle kirsch, preserved plum, dried mulberry and Christmas cake notes intermingled with hints of violets, cinnamon stick, mocha and game. Full-bodied, rich and incredibly concentrated, the palate astonishes with incredible poise for such a big style as it perfectly balances the wine’s generous fruit flavours with firm, velvety tannins and seamlessly vibrant, lively acid. It finishes with incredible persistence. Delicious now, it should drink best 2016 to 2028+."
100 points, Lisa Perrotti-Brown MW, The Wine Advocate.
The 2010 vintage saw 6-7 days on skins and was matured for 30 months in a mix of new and old French oak barriques. Inky ruby; perfumed apricot/floral aromas with cedary overtones. Rich and ripe with deep-set brooding blackberry fruit, abundant slightly chewy fully ripe tannins swathed in cedary oak. Opulent and powerful. Drink 2015-2025
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.