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Torbreck The Steading 2007

Rhone Red Blends from Barossa Valley, Barossa, Australia
  • RP91
  • JH91
15.3% ABV
  • RP91
  • JH94
  • RP91
  • RP93
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15.3% ABV

Winemaker Notes

The 2007 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 2007 Steading will continue to unfold with time in the cellar & shall provide those with the patience great enjoyment for many years to come.

Grenache (60%), Shiraz (20%) & Mataro (20%)

Critical Acclaim

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RP 91
Robert Parker's Wine Advocate
The 2007 Steading is the same blend as the Juveniles bottling but aged for 2 years in old oak. Reminiscent of a quality Chateauneuf-du-Pape, this purple-colored wine emits aromas of Asian spices, lavender, garrigue, black cherry, and kirsch. Dense, sweet, and concentrated, it has excellent grip, succulent flavors, and a lengthy, fruit-filled finish.
JH 91
Australian Wine Companion
Clear colour, with some expected development; a mix of contrasting ripe Turkish Delight and distinctly earthy/savoury components; in traditional Barossa Valley mode. Grenache/Shiraz/Mataro.
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Torbreck

Torbreck

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Torbreck, , Australia
Torbreck
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.

Napa Valley

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One of the world's most highly regarded regions for wine production and tourism, the Napa Valley is the AVA that brought worldwide recognition to California winemaking. The area was settled by a few choice wine families in the 1960's who bet that the wines of the area would grow and flourish. They were right. The Napa wine industry really took off in the 1980's, when vineyard lands were scooped up and vines were planted throughout the county. A number of wineries emerged, from large conglomerates to small boutiques to cult classics. Cabernet Sauvignon is definitely the grape of choice here, with many winemakers also focusing on Bordeaux blends. Whites are usually Chardonnay and Sauvignon Blanc.

Within the Napa Valley lie many smaller sub-AVAs that lend even more character specifics to the wines. Furthest south is Carneros, followed by Yountville, Oakville & Rutherford. Above those two are St.-Helena and the valley's newest AVA, Calistoga. These areas are situated on the valley floor and are known for creating rich, smooth Cabernet Sauvignon, Merlot and Chardonnay. There are a few mountain regions as well, nestled on the slopes overlooking the valley AVAs. Those include Howell Mountain, Stags Leap District, and Mt. Veeder. Wines from the mountain regions are often more structured and firm, benefiting from more time in the bottle to evolve and soften.

Other Red Blends

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With hundreds of red grape varieties to choose from, winemakers have the freedom to create a virtually endless assortment of blended wines. In many European regions, strict laws are in place determining the set of varieties that may be used, but in the New World experimentation is permitted and encouraged. Blending can be utilized to create complex wines with many different layers of flavors and aromas, or to create more balanced wines. For example, a variety that is soft and full-bodied may be combined with one that is lighter with naturally high acidity. Sometimes small amounts of a particular variety are added to boost color or aromatics. Blending can take place before or after fermentation, with the latter, more popular option giving more control to the winemaker over the final qualities of the wine.

PIO70009811_2007 Item# 108747

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