| BAROSSA
The majority of the vines are between 50 and 125 years old, with the oldest vineyards between 140-153 years old. All the grapes are hand harvested from hand-tended vines. All the grapes are de-stemmed but not completely crushed. This leaves approximately 40% whole berries. Grapes are fermented in small open fermenters in single vineyard batches. All the grapes are manually handled, minimizing maceration. Typically the time spent on skins is between 7 and 10 days. Basket Presses are used to gently press the grapes. Malo-Lactic fermentation is natural. Torbreck uses gravitational settling and racking both in barrel and tank, therefore eliminating the need to remove solid particles by filtration. Where possible gravitational transfer methods are used. |
| Torbreck Website |
| Saignée (Rosé) |
| This Rosé is made from 100% Mataro and has spent 6 months in seasoned French oak.
The 2006 Saignée Rosé, only the second release of this wine, shows a clean salmon color as it is poured into the glass, with a light terracotta tinge. The fragrant nose of ripe red cherries, orange rind, spice and earth immediately entice the drinker, and display how good Mataro Rose can be. The bright red fruits are carried over onto the palate and a crisp yet rich, lush finish complete this Rose’s flavor profile. |
| Woodcutter's Semillon |
| The Woodcutter’s White is made from 100% Semillon. Half of the wine was barrel fermented and aged for 10 months in 3 year old French oak barrique, with the remainder fermented in tank. It is a satisfying medium to full bodied wine that combines fresh citrus fruit characters with a faint nutty richness obtained from barrel fermentation. This wine has been blended for immediate enjoyment, but please keep some aside if you feel so inclined, Australian Semillon is known to age well and you’ll be pleasantly surprised! The name Woodcutter’s stems from when David Powell spent several years working in the Scottish Highlands as a lumberjack or woodcutter in the Torbreck forest. "This is the kind of wine that I like to drink after a hard day’s work in the vineyard." DAVID POWELL, Chief Winemaker |
| Les Amis |
| This cuvee is made from 100 % Single Vineyard Grenache. This wine has matured for 18 months in new French barriques. Les Amis, which means "the friends" in French, was founded by four partners- Stockbroker, Desmond Lim; Gynaecologist, Dr Chong Yap Seng; Executive Chef Justin Quek and former Sommelier, Ignatius Chan. The partners wanted to bring the finer aspects of French cuisine to Singapore, to be served in a setting that offers the ultimate dining experience, so they created Les Amis Restaurant, which opened on 15th March 1994. Through the shared passion and experience in wine appreciation of the partners, Les Amis' wine list soon gained international recognition. Since 1997, the flagship restaurant's wine list has been a consistent recipient of the Wine Spectator's "Grand Award", possibly one of the highest levels of achievements in the F&B industry. In 2001 Ignatius Chan requested David Powell to create a single vineyard wine compatible with Les Amis’ French styled cuisine. The result was this 100% single vineyard Grenache from 129 year old bush vines in Greenock, aged entirely in new French oak barriques.
The 2004 Les Amis is a direct and distinctive reflection of the 2004 Vintage – flamboyant, rich and elegant. The nose flows from lavender, violets, black cherries and squashed raspberries to liquorice and spice. The overtly opulent palate is silky smooth, persistent and spicy, with a hint of refreshing, juicy fruit just to remind you that this is actually Grenache.
“I was honoured when my good friend Ignatius Chan, formerly of the Les Amis group, asked me to make a wine for the renowned Singapore establishment in 2001. This unique parcel of Grenache, sourced from a single, old vineyard (128 years) in the hamlet of Greenock, has successfully endured eighteen months maturation in new French barriques.” DAVID POWELL, Chief Winemaker |
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| Woodcutter's Shiraz |
| This wine is composed of 100% Shiraz. Like all Torbreck wines, the fruit sourced for the Woodcutters Shiraz is from hand harvested, hand tended, low yielding vines. It is fermented and gently basket pressed, then aged for 12 months in large format, old French oak foudre. Pure blackberry liqueur intermixed with hints of pepper jump from the glass of this soft, velvety-textured, opulent Shiraz.
The name Woodcutter’s stems from when David Powell spent several years working in the Scottish Highlands as a lumberjack or woodcutter in the Torbreck forest. This is just a reflection of the up and coming younger Shiraz vineyards of the Barossa, rather than the battle hardened old warriors which make up the heart and soul of the of the established Torbreck range. "This is the kind of red I liked to drink with a hearty meal after a hard day’s work in the wood, but you don’t have to be a woodcutter to enjoy it." DAVID POWELL, Chief Winemaker |
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| Juveniles |
| A bold and seductive unoaked blend of 60% Grenache, 20% Shiraz and 20% Mataro. The Cuvée Juveniles represents a youthful wine made from old vines. Fruit from dry grown, low yielding vines is fermented, bottled and released early not dissimilar to a nouveau style wine.
It is fragrant, intense and concentrated in flavor with blackberry, earth and Asian spices. Sensuous palate feel and tremendous length make this wine frighteningly drinkable now, yet with a constitution to mature in the cellar for many years.
"Tim Johnston, owner of Juveniles wine bar in Paris, suggested I make a wine for him. I decided that it should be a youthful blend of unoaked Grenache, Mataro and Shiraz, in keeping with the name of Tim’s establishment." DAVID POWELL, Chief Winemaker |
| The Steading |
| This old vines cuvee is made up of the three principle Baossa varietals: Grenache 60%, Mataro 20% and Shiraz 20%. Each single-vineyard component is fermented and then matured in seasoned French oak hogsheads for 22 months. These parcels are later blended prior to bottling.
Since Torbreck’s first release, The Steading has been David Powell’s favorite wine because of the magnificent old vines that produce its core. The melding of the three traditional Barossa varieties creates a tremendously complex and rewarding wine. The Grenache and Mataro are from old bush vines that are pruned in the traditional ‘goblet’ style to a limited number of buds, reducing yields and promoting flavor and color concentration. Only the free run component of the Shiraz is used in the blend to allow the Grenache identity to shine through.
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| Struie |
| A new cuvee of 100% Shiraz. When poured, the density and depth of the 2004 Struie is immediately apparent; completely black/purple with an opulent magenta tinge. A floral hit of violets makes way for the more brooding aromas of tar, chocolate, licorice and coffee with a subtle hint of cinnamon and spice. The rich, luscious palate of great concentration envelopes the mouth and silky smooth tannins compliment and complete this elegant blend.
Named after a hill that rises above the Glenmorangie distillery, The Struie is the home of a pub called the Altman Arms. This is where David Powell first heard a band called Run Rig play!
"The view from the Struie down across the Dornoch Firth is as inspiring as that of the Valley floor from the Barossa Ranges. This wine is a blend of Shiraz from the Eden and Barossa Valleys, combining the best of both regions." DAVID POWELL, Chief Winemaker |
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| The Factor |
| Torbreck's homage to the great old vines of the Barossa Valley, this wine is composed of 100% Shiraz. Small parcels of fruit from old dry grown vines are selected for their individual qualities and matured separately in 70% old and 30% new French Oak barriques for 24 months.
Complex and concentrated, the wine is cloaked in velvet tannins that will continue to develop for another 10 years at least. The Factor is all that you would expect of a pureblood Barossa Shiraz.
"The manager on a highland estate is referred to as The Factor. Having spent two years in predominantly older oak, this wine manages to express true Barossa Shiraz character." DAVID POWELL, Chief Winemaker |
| Descendant |
| This wine is composed of 92% Shiraz and 8% Viognier. The vineyard was planted with cuttings from one of the old RunRig vineyards. The Shiraz is crushed on top of the Viognier from the same vineyard, which has been lightly pressed for blending with the RunRig. The blend of fruit is then co-fermented and later the wine matured for 18 months in 2½ year old French barrels that had been previously used for RunRig.
The color is completely black/purple with healthy, vibrant magenta hues. A pure, wild, powerful nose of blackberry and tar is complimented by a gentle floral lift of lavender and violets. Full-bodied with great concentration, silky tannins and perfectly judged extract, this vigorous and suave young wine has a long, long future ahead of it.
"From the cuttings taken from the old vines used to plant the vineyard, the viognier skins the shiraz was crushed onto, to the barrels it was matured in, this wine is directly descended from RunRig" DAVID POWELL, Chief Winemaker |
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| RunRig |
| This wine represents the finest qualities of dry-grown, old-vines Barossa Shiraz. This Shiraz cuvee spends 30 months in 60% new French Oak, and Viognier is fermented and aged for 6 months in barrel and added to the blend just prior to bottling.
DAVID POWELL, Chief Winemaker |
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| The Bothie |
| The aromas of this Muscat à Petits Grains immediately leap from the glass with fresh pine/lime and lychees slowly dissipating to reveal extraordinary floral notes of lavender and a hint of rosemary. The subtle, clean flavors of lemon sorbet, lemon tart and orange rind balance perfectly with the residual sugar creating a full, lush, round palate.
The grapes are gently crushed and pressed with as little skin contact as possible to minimize the phenolic content of the wine. The primary fermentation progresses slowly in stainless steel tanks and is arrested mid-ferment by the addition of brandy spirit, retaining the grapes’ natural sweetness.
"On a highland trail the place to stop and rest when weary is known as a Bothie. This sweeter styled wine exhibits lifted fruit aromatics characteristic of its origin" DAVID POWELL, Chief Winemaker |
| The Pict |
| Made from 100% Mataro, this wine has aged for 24 months in new French oak barriques. The Picts, a tribe of fierce warriors, were the first people to inhabit Scotland. This wine is made from Mataro (100%) and, being one of the founding varieties planted in the Barossa, has been named in their honour. It is sourced solely from a single plot of ancient vines near the hamlet of Greenock. A truly rich and extravagant wine, enough to satiate a Pictish warrior.
“I have always professed to a strong influence from French wine styles and varietals in my approach to wine making, and the 2004 Pict fervently displays these influences. The wild, rugged and earthen aromas typically associated with the Bandol region of France provide the basis for this powerful single vineyard Mataro. Fresh soil, tree bark, cassis and leather dominate the nose with hints of spice and chocolate coming through. The palate is elegantly rich and earthy and already beautifully balanced. The tannins are ripe and profound and the 2004 Pict is expected to flourish and develop for many years." DAVID POWELL, Chief Winemaker |
| Marsanne/Roussane |
| The 2005 Marsanne/Roussanne is a luscious blend of rich, barrel fermented Marsanne (66%) and the more austere stainless steel fermented Roussanne (34%).
On the nose, the wine exhibits concentrated fragrance of guava, nectarines and honey as well as hints of lush tropical fruits. These aromas are balanced by notes of lemon and lime and the mineral, flinty characteristics of the Roussanne. The palate again expresses the coming together of these two varieties with the rich, full texture of the Marsanne working with the fresh, crisp Roussanne, making the experience akin to eating a lemon tart.
"It came as no surprise to find that these non-traditional varieties to the Barossa, have adapted as well to their new home as their red counterparts have done over the last century or so." DAVID POWELL, Chief Winemaker |
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