Winemaker Notes
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.
Professional Ratings
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Jeb Dunnuck
In complete contrast, the 100% Grenache, 2004 Torbreck Grenache Les Amis was as effusive and sexy as they come. Presenting over the top richness with plenty of berry fruit, spice, and flowers, as well as a touch of volatile acidity (which I almost always find in David Powell’s upper tier wines), it was a complete knockout on the palate and was holding nothing back. Not for everyone given its exuberant ripeness and flesh, I still found it utterly compelling and a thrilling example of the variety. Drinking well now, it will continue to evolve gracefully for a number of years.
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Robert Parker's Wine Advocate
The brilliant 2004 Les Amis (100% Grenache aged 18 months in new oak) is fashioned from a vineyard planted in 1903. While it does not have quite the size and power of the 2002 Les Amis, it is still a Grenache on steroids. With wonderful purity, more elegance than the 2002, and remarkably well-integrated oak, I suspect it will shut down at some point, require 4-5 years of patience, then re-emerge and last for two decades or more.
Grenache thrives in any warm, Mediterranean climate where ample sunlight allows its clusters to achieve full phenolic ripeness. While Grenache's birthplace is Spain (there called Garnacha), today it is more recognized as the key player in the red blends of the Southern Rhône, namely Châteauneuf-du-Pape, Côtes du Rhône and its villages. Somm Secret—The Italian island of Sardinia produces bold, rustic, single varietal Grenache (there called Cannonau). California, Washington and Australia have achieved found success with Grenache, both flying solo and in blends.
Historically and presently the most important wine-producing region of Australia, the Barossa Valley is set in the Barossa zone of South Australia, where more than half of the country’s wine is made. Because the climate is very hot and dry, vineyard managers work diligently to ensure grapes reach the perfect levels of phenolic ripeness.
The intense heat is ideal for plush, bold reds, particularly Shiraz on its own or Rhône Blends. Often Shiraz and Cabernet partner up for plump and powerful reds.
While much less prevalent, light-skinned varieties such as Riesling, Viognier or Semillon produce vibrant Barossa Valley whites.
Most of Australia’s largest wine producers are based here and Shiraz plantings date back as far as the 1850s or before. Many of them are dry farmed and bush trained, still offering less than one ton per acre of inky, intense, purple juice.