Explosively and seductively perfumed, displaying potent dark berry and floral aromas along with Indian spices, pipe tobacco and incense. Deeply concentrated, ripe blackcurrant and bitter cherry flavors are framed by silky tannins, picking up suave spices and candied flowers on the back end. This hits every square inch of the palate and lingers endlessly on the finish, with the dark berry and floral qualities repeating. 95 points, Stephen Tanzer (International Wine Cellar).
Ultra-ripe and profoundly concentrated, luxuriantly unctuous and lavishly sumptuous, this wild, briary and exotically musky blend is the best Runrig of recent times. Ethereal and floral, with understated elements from Viognier, its meaty perfume of brambly fruit, dark olives and charcuterie notes precedes a long, seamless and deeply-layered palate. It finishes spirity and rather sauvage, with undertones of minerals and slightly cooked suggestions of raisins, currants and treacle. You don’t need technical perfection to be delicious. 95 points, Jeremy Oliver (jeremyoliver.com).
Stunning wine. A blaze of crushed fennel, smoke, blackberry and oystery notes, the riot of it then chanting out through the palate. There’s masses of brandied, smoky, jammy flavour here, its warm alcohol noticeable but well accommodated. An incredible wine. 95 points, Campbell Mattinson (winefront.com.au).
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.