Torbreck Vintners was founded by David Powell in 1994. The roots go back to 1992 when Dave, who was then working at Rockford, began to discover and clean up a few sections of dry-grown old vines. Near lifeless, he nurtured them back to health and was rewarded with small parcels of fruit that he made into wine. Dave was able to secure a contract for the supply of grapes from a run-down but ancient Shiraz vineyard.He managed to raise enough money to share-farm the vineyard, a practice which involves paying the owner a percentage of the market rate for his grapes in return for totally managing the vineyard.
This share-farming principle has enabled Torbreck to use fruit from the very best vineyards in the Barossa Valley, which is home to some of the most precious old vines in the world. In 1995 Dave crushed three tonnes of grapes and fermented them into wine in a shed on his 12-hectare Marananga property.
He named his wine 'Torbreck' after a forest in Scotland where he worked as a lumberjack. The Torbreck endeavour is based around the classic Barossa Valley varietals of Shiraz, Grenache and Mataro, and a love for the wines of France's Rhone Valley.
Our homage to the great old vines of the Barossa Valley, this wine is composed of 100% Shiraz. Complex and concentrated, the wine is cloaked in velvet tannins that will continue to develop for another 10 at least.
The Factor is all that you would expect of a pureblood Barossa Shiraz.
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.”
The RunRig has often drawn comparison with the beautifully fragrant & tautly structured wines produced from the steep slopes of the Northern Rhône Valley’s Appellation of Côte Rôtie.
The RunRig is a structured, muscular wine with phenomenal density, dry vintage port-like concentration, and magnificent notes of smoke, blackberries, cassis, leather and coffee. A hint of viognier’s sweet marmalade character comes through as the wine sits in the glass.
The Highland clans used a “RunRig” system to distribute land amongst their clansmen in a series of widely dispersed holdings.
The emphasis not on any one farm, but rather the communal element of the whole. Shiraz from old dry grown vineyards is blended with viognier, complementing the strengths and complexities of these individual parcels of fruit, whilst giving the resulting wine a further dimension..
The 2003 is completely opaque, right to the rim of the glass. The nose is also imposing with magnificent notes of lifted spice. Closer investigation reveals wonderfully multi-dimensional but very condensed aromas at this early stage.
A dark, rich and concentrated palate displays the up front flavour of apricot nectar, and flows into brooding cassis, anise and tar. This wine possesses a multitude of different facets and nuances that will constantly change and evolve.
Inspired by the rich, luscious & mineral scented dry whites of the Rhône Valley the 2014 Steading Blanc is sourced entirely from the Descendant Vineyard on Roennfeldt Road.
Fragrant aromas of acacia flowers, roasted nuts and buttered citrus are neatly balanced with underlying hints of bees wax, minerals, chalk and fino.
The ripe, fleshy barrel fermented Viognier and Marsanne gives the palate extraordinary richness whilst the Roussanne contributes its more flinty and austere personality. The result is a seamless wine with a silken texture that can be enjoyed with anything from the sea, particularly with a rich crustacean based sauce.
From the cuttings taken from old vines used to plant the vineyard, and the Viognier skins the Shiraz was crushed onto, to the barrels it was matured in, this wine is directly descended from RunRig.
The 2014 vintage benefitted from a cooler period in mid-February, resulting in longer ripening periods and relatively low yields providing fruit with good concentration and depth.
Descendant was picked on the 13th March with lifted aromatics and a rich, pure fruit profile.
Intense, dark berry fruits with an underlying perfume of violet, lavender and spice. Dense dark cherry and blueberry fruit is perfectly interwoven with nuances of cinnamon, spice and pepper.
Full-bodied with great concentration, and silky tannins this suave wine has impeccable balance and a long future ahead of it.
The manager on a highland estate is referred to as The Factor. The Factor is our homage to the great old Shiraz vines of the Barossa Valley and the growers who painstakingly tend and nurture them each year.
The 2014 is predominantly from the Gomersal and Ebenezer sub-regions of the Barossa providing real texture and richness to the palate. Dense, dark plum, black pepper, spice are all perfectly supported with a dark core of ripe blackberries, leather and earth.
The palate is all about texture and combines richness and purity of fruit with subtle notes of olive tapenade, saddle leather and spice.
Brooding and densely packed, this lavish wine has ample generosity to cellar for many years, where it will slowly unravel its beguiling riches.
Equally as enjoyable as an aperitif as it is with dessert, the 2013 Bothie displays beautifully fragrant aromas of fresh pine/lime, melon and lychee accompanied by extraordinary floral notes. The subtle, clean flavours of lemon sorbet, lemon tart and orange rind balance perfectly with the residual sugar creating a full, lush, round palate.
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.
A sweet wine at Torbreck was always going to be something slightly different and we've been tinkering away at it since 2001. Muscat Blanc a petit grains is harvested in several stages to achieve different levels of ripeness, creating a myriad of potential flavours. A small amount of spirit is added to the fermenting wine to arrest the yeasts against further activity and raise the alcohol level to around 14 percent.