"Who would've thought that in the context of Barossa Shiraz, the 2015 RunRig would seem like a relative bargain? It's certainly much less expensive than Grange or Hill of Grace will be when they're released. It's also more approachable in its youth, with enormously appealing aromas of grilled fruit, savoury complexities and rich, velvety tannins. Of course, it's full-bodied and concentrated, with the stuffing to age for up to a couple of decades, and it has a long, liquorice-tinged finish. Winemaker Ian Hongell, who joined Torbreck from Peter Lehmann, may not have made this wine, but he deserves a lot of credit for the blending and finishing of this tour de force."
98 points, Joe Czerwinski for Robert Parker
"Medium to deep red colour with a faint tinge of purple, the bouquet smoky and tarry, charcoal and charred oak-scented. A roasted northern Barossa style bouquet. The wine is full-bodied and rich, big and opulent, with masses of supple tannins and a savoury disposition. Dense, chocolate/mocha and tarry flavours, the palate big and ample and long on the finish. A rich, generous, satisfying drink of red wine. (Southern, middle and northern Barossa vineyards. 20% new oak. 2.5% Viognier). Drink 2018 to 2035"
95 points, Huon Hooke, June 2018.
"Destemmed, open-fermented, 7 days on skins, matured for 30 months in French barriques (50% new) before blending trials determined 2% of viognier be blended in. One of the classic Torbreck wines, with the added benefits of the '15 vintage. It is a gorgeously deep pool of supple, mouth-filling/watering fruit flavours (impossible, I know, but it is). Seduction clinically confronts and comforts the consumer. Black fruits, liquorice and a shaft of dark chocolate, plus oak, do the business."
97 points, James Halliday, August 2018.
A great RunRig that has unapologetic richness and ripeness with a very fragrant viognier kick on the nose, which adds perfume to the aromas of blackberries, blood plums and tarry notes. The palate sweeps in big waves of fleshy fruit, carrying an impressive core of spice-wrapped sweet black fruits, The ribbon-like tannins deliver length in a smoothly charming mode.
96 points, jamessuckling.com (December 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.