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Flat front label of wine

Torbreck The Steading 2003

Rhone Red Blends from Barossa Valley, Barossa, Australia
  • RP93
  • JH93
0% ABV
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Try the 2014 Vintage 35 99
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Winemaker Notes

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.

Blend: 60% Grenache, 20% Shiraz & 20% Mataro

Critical Acclaim

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RP 93
Robert Parker's Wine Advocate
Medium garnet in color with a purple rim, the 2012 The Steading (a blend of Shiraz, Grenache and Mataro) has a beautifully open nose of kirsch, mulberries and black raspberries with white pepper, dusty earth and Chinese five spice suggestions. Full-bodied and yet wonderfully poised in the mouth, the silky tannins and refreshing acid support the generous flesh throughout the long, spicy finish.
JH 93
Australian Wine Companion
Relatively light colour; a light to medium-bodied mix of fresh, juicy red berry fruit and fine tannins; needed a touch more bulk. Grenache/Shiraz/Mataro. Quality cork.
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Torbreck

Torbreck

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Torbreck, Barossa Valley, Barossa, Australia
Banner image for winery header
Torbreck, founded in 1994 by David Powell, is situated at Marananga on the western ridge of the Barossa. Since that time he has produced some of the world's finest 'Rhone varietal' wines, exclusively from Barossa fruit; this has been acknowledged by the wine press in Europe, America and Australia. The overwhelming majority of his vines are dry-grown, nearly all are 80 - 125 years old and are tended and harvested by hand.

The wines have an extraordinary combination of power, intesity, complexity and great finesse, and bearing in mind the age of the vines and the laughably low yields, no Torbreck wine could ever be accused of being heavy, cloying or over-extracted.

Barossa Valley

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Historically and presently the most important wine-producing region of Australia, the Barossa Valley is set in South Australia, where more than half of the country’s wine is made. Because the climate is very hot and dry, vineyard managers must be careful so that grapes do not become overripe.

The intense heat is ideal for plush, bold reds, particularly Rhône blends featuring Shiraz, Grenache, and Mataro (Mourvèdre). White grapes can produce crisp, fresh wines from Riesling, Chardonnay, and Semillon if they are planted at higher altitudes.

Most of Australia’s largest wine producers are based here and Shiraz plantings date back as far as 1860. Many of them are dry farmed and bush trained, still offering less than one ton per acre of inky, purple juice.

Rhône Blends

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With bold fruit flavors and accents of sweet spice, red Rhône blends originated from France’s southern Rhône Valley. Grenache, supported by Syrah and Mourvèdre typically form the base of the blend, while Carignan, Cinsault and Counoise often come in to play. With some creative interpretation, Rhône blends have also become popular in Priorat, Washington, Australia and California.

In the Glass

The taste profile of a Rhône blend will vary according to its individual components, as each variety brings something different to the glass. Grenache is the lightest in color but contributes plenty of ripe red fruit and a plush texture. Syrah supplies dark fruit flavors, along with savory, spicy and earthy notes. Mourvèdre is responsible for a floral perfume and earthy flavor as well as structure and a healthy dose of color. New World examples tend to be fruit-forward in style, while those from the Old World will often have more earth, structure and herbal components on top of ripe red and blue fruit.

Perfect Pairings

Rhône red blends typically make for very food-friendly wines. These can work with a wide variety of meat-based dishes, playing equally well with beef, pork, lamb or game. Braised beef cheeks, grilled steak or sausages, roasted pork and squab are all fine pairings.

Sommelier Secret

Some regions like to put their own local spin on the red Rhône blend—for example, in Australia’s Barossa Valley, Shiraz is commonly blended with Cabernet Sauvignon to add structure, tannin and a long finish. Grenache-based blends from Priorat often include Carignan (known locally as Cariñena) and Syrah, but also international varieties like Merlot and Cabernet Sauvignon. In California, anything goes, and it is not uncommon to see Petite Sirah make an appearance.

VIN99337_2003 Item# 86599