Torbreck The Steading 2006
The 2006 Steading is composed from the traditional Barossa cultivars of Grenache, Shiraz & Mataro. It has long been David Powell's favourite wine within the Torbreck stable because of the old, gnarled ‘bush vines' that produce its core.
Deep ruby with flickers of violet, its delicate aromas of truffle, five spice and spring flowers are supported by a rich core of framboise, licorice, saddle leather and Provencal herbs. Very ‘Burgundian' in style, the palate is elegant and pure with subtle notes of crushed cherries, earth and cedar all neatly wound by a taught spine of acidity and ripe supple tannins.
The 2006 Steading will continue to unfold with time in the cellar & shall provide those with the patience great enjoyment for many years to come.
"60% Grenache and 20% each of Mataro and Shiraz. Deep, bright red. Wide-open on the nose, offering seductive raspberry, candied cherry, floral and Asian spice aromas, along with a subtle smoky undertone. Fleshy and sweet on the palate, offering vivid red and dark berry flavors and an exotic sweet tobacco quality. Candied floral notes build through the long, sweet finish, where fine-grained tannins make a late appearance. Already quite seductive." 92 Points,
International Wine Cellar
Critical AcclaimAll Vintages
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.
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 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 featuring Shiraz, Grenache, and Mourvèdre. 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.