Torbreck The Struie 2017
The Struie is a wonderfully aromatic and deeply concentrated wine produced from the harmonious combination of both regions, delivering layers of dark chocolate characters and defining structure. Nuances of plum, blackberries, violets and hidden spice characters all further enhance the natural elegance and tension of the fruit quality.
Pairs well with grilled or roast beef, ribs, spicy sausage, big beefy stews, strong or hard cheese.
Critical AcclaimAll Vintages
The black-licorice and tar aromas really give focus and character to this young red, yet it’s so solid and tight with oyster-shell undertones to the light toffee and smoky flavors. Lavish and agile.
A blend of Barossa Valley (79%) and Eden Valley (21%) fruit aged 18 months in 30% new French oak, Torbreck's 2017 The Struie is another one of the values to be had from this producer. Marked by pronounced floral and blueberry notes, this full-bodied, creamy-textured sexpot is rich and concentrated, with just enough spice to keep the palate engaged through the long, velvety finish.
Plush, with concentrated juicy huckleberry and blackberry flavors at the core and a supple body backed up by velvety tannins. White pepper, espresso and mahogany details combine with an air of elegance to persist on the finish.
There’s a signature to Torbreck reds, a polished yet sexy appeal to the plush fruit and florals. The Struie is no exception. Plump, plummy fruit and drying flowers are backed by soft, peppery spices and subtle charred notes, like pan scrapings after a roast. The alcohol shows a touch on the palate, and there’s some oaky bitterness at the finish. But there’s also a lovely line of satiny fruit to counteract the drying tannins. It’s a high octane wine, with plenty for big red lovers to enjoy. Drink 2021– 2035.
This is cool and concentrated up front, with juicy flavors of tart plums and blueberries, along with dark notes of licorice. Then it finishes heady and long, with some warmth in the end. For dark-meat game.
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.
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.
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.
Marked by an unmistakable deep purple hue and savory aromatics, Syrah makes an intense, powerful and often age-worthy red. Native to the Northern Rhône, Syrah achieves its maximum potential in the steep village of Hermitage and plays an important component in the Red Rhône Blends of the south, adding color and structure to Grenache and Mourvèdre. Syrah is the most widely planted grape of Australia and is important in California and Washington. Sommelier Secret—Such a synergy these three create together, the Grenache, Syrah, Mourvedre trio often takes on the shorthand term, “GSM.”