Winemaker Notes
The Steading has a fragrance, purity of fruit, mid-palate concentration and savory tannin profile that makes it an exemplary wine. Vibrant aromas of violet, star anise and spice all unfold to reveal an impressive array of underlying fruit flavors. Silky, succulent dark fruits, black olive, savory earth, liquorice and Asian spice. These complex yet elegant flavors are all neatly interwoven with a perfect balance of acidity and supple, silky tannins. The Steading will continue to develop with time in the cellar, and provide those with patience great enjoyment well into the next decade. Pairs well with fattier meats such as ribeye. Pork, mushrooms, charcuterie or moussaka.
Blend: 55% Grenache, 28% Shiraz, 17% Mataro
Professional Ratings
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Tasting Panel
A rich and ripe blend of 55% Grenache, 28% Shiraz, and 17% Mataro (aka Mourvèdre) sourced from multiple vineyards containing 40- to 150-year-old vines. Aromas of rhubarb, anise, and dried violets are spiced and heady. Supple but dry black-tea tannins and a sprinkling of black pepper coat the palate, with walnut and plum skin on the far end of the mouth. Earthy, with well-integrated oak and fine acidity.
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James Suckling
This has an array of red fruits that roll through darker shades and into earthy territory. The palate is bright, fleshy and mouth-filling with plenty of flavor and approachable structure. A blend of grenache, shiraz and mataro.
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Robert Parker's Wine Advocate
Torbreck's full-bodied 2016 The Steading is a sturdy Barossa blend of Grenache, Shiraz and Mataro. Hints of smoke and grilled meat bring savory complexity to the cherry and raspberry fruit. Firm tannins suggest cellaring a year or two, but they also serve to define the fruit, imparting shape and length to the palate.
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Wine Spectator
Bold and dense, with black pepper, licorice and wild blackberry notes up front, thick, velvety tannins and emerging details of espresso and dark chocolate. Finds balance. The flavors are distinct and aromatic. Grenache, Shiraz and Mataro. Drink now through 2028.
With bold fruit flavors and accents of sweet spice, Grenache, Syrah and Mourvèdre form the base of the classic Rhône Red Blend, while Carignan, Cinsault and Counoise often come in to play. Though they originated from France’s southern Rhône Valley, with some creative interpretation, Rhône blends have also become popular in other countries. Somm Secret—Putting their own local spin on the Rhône Red Blend, those from Priorat often include Merlot and Cabernet Sauvignon. In California, it is not uncommon to see Petite Sirah make an appearance.
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.