Aromas of ash, stone, licorice, and wild mushroom. Moss. Basil. Full body, firm and silky tannins. So much spice and cumin. Black pepper. Goes on for minutes. Racy. Ready. Drink now. 96 points, jamessuckling.com (7/17).
Deep garnet coloured with a touch of remaining purple at the rim, the 2012 The Laird is one of those wines you could just go on smelling all day. It opens with a complex perfume of kirsch, dried mulberries, blackberry tart and spice cake over cloves, mocha, dusty earth, incense, star anise, yeast extract and aged beef. The full-bodied palate is drop-dead seductive, unfurling in the mouth to reveal exotic spice, meat, earth and berry preserves layers, supported by firm, velvety tannins and seamless acid. The finish seems to go on forever -- and this is exactly what you want it to do. Stunning. 100 points, Wine Advocate (10/2017).
Powerful, polished and smooth, with heady aromas of sandalwood, sarsaparilla, pepper and cigar box, giving way to a core of dark fruit flavours and a slice of toasted date nut bread. Intense and persistent on the epic finish, but never loses a sense of elegance, with grace notes of Earl Grey tea and dried violet that linger. Drink now through 2035. 97 points, Harvey Steiman.
"Matured for 32 months in new French oak. Astonishingly vibrant colour for a 5yo wine. The intensity of this 100% shiraz burns like an arc light across the senses, catching every nuance of the panoply of the purple and black fruits at the core of this remarkable wine. The balance and length are awesome, making a mockery of its alcohol."
97 points, Wine Companion (June 2017)
"(100 percent new French oak) Inky ruby. Powerful, deep-pitched aromas of ripe black and blue fruits, violet, incense, mocha and Indian spices are lifted by a strong suggestion of smoky minerals. Utterly stains the palate with densely packed blackberry, blueberry, bitter cherry and floral pastille flavors that slowly stretch out and become sweeter with aeration. Conveys a distinctly powerful character but comes off elegant, showing no rough edges. The strikingly long, gently tannic finish eventually leaves behind sappy blue fruit liqueur, vanilla and spicecake qualities."
97 points, Vinous (October 2017)
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.