Lots of soy, stone, iodine and oyster shell with blue and black fruits. Full to medium body, firm and silky tannins and a juicy and long finish. The quarter of Eden gives this complexity and length. Drink now.
95 points, Nick Stock (January 2018)
100% shiraz, matured in French oak (17% new for 20 months). In the very heart of the massive Torbreck style, even if simply an entry level example. There's no point in arguing about its merits, clearly made in fashion that Torbreck aficionados expect and respect. Sultry black fruits have soaked up the oak, and the tannins are totally integrated.
94 points, James Halliday (June 2017)
(Barossa & Eden Valley) Very deep red/purple colour, dense; the bouquet very concentrated and rich, plummy, dense and spicy with blackberry jam and licorice on the finish. A big, powerful, concentrated wine with some freshness and a lot of style. Long carry and good balance. This will age very well. (Majority Barossa Valley floor; 10-15% new French oak).
94 points, Huon Hooke (February 2017)
(17 percent new French oak; 15.5 percent alcohol) Lurid violet. A powerfully scented, complex bouquet evokes boysenberry, cherry preserves, licorice, five-spice powder and smoky minerals. Stains the palate with sweet black and blue fruit, spicecake and violet flavors that show a surprisingly light touch for their heft. Supple, slow-building tannins gently frame the broad, smoky finish, which hangs on with strong, floral-dominated persistence.
94 points, Josh Raynolds (October 2017)
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.