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.
