Grape: Shiraz (92%), Viognier (8%)
Region: Barossa Valley, Australia
Ageing Potential: Drink now -2020
Perfect with: Steak Fillet with truffled mash
Why you’ll love it:
The Torbreck story is a little bittersweet. Established in 1994 by Dave Powell, a larger than life character whose vision was to make Torbreck one of the greatest Australian wines to be considered along with the Penfolds and Henschekes. He started his winemaking career with some of the great Barossan producers including Rockford. Whilst working with them he discovered a patch of very old dry grown vines which he single handedly nurtured back to life and started producing some of his first wines which he used to finance his share farms. The share farms allowed Torbreck to access some of the best vineyard locations in Barossa and that was how it all started. The name Torbreck actually came from the name of a forest where Dave used to work as a woodcutter in Scotland.
Torbreck is the name of the forest in Scotland where Dave Powell worked as a woodcutter. Descendant is descended from Runrig. Dave is passionate about wine and winemaking, not so much about finances. After running into some financial trouble, Dave ended up losing control of the Torbreck estate to a US billionnare in 2013.
Composed of 92% Shiraz and 8% Viognier the Descendant vineyard was planted with cuttings from one of the old Run Rig vineyards. The Shiraz is crushed on top of the Viognier from the same vineyard, which has been lightly pressed for blending with the Run Rig. The blend of fruit is then co-fermented and later the wine matured for 18 months in 2 ½ year old French barrels that had been previously used for Run Rig.
Deep garnet colored with a touch of purple, the 2008 The Descendent (Shiraz blended with a little Viognier) offers aromas of warm blackberry preserves, stewed plums, prunes, mulberries and coffee underlying hints of black olives and soy. Big, powerful and opulently fruited in the full bodied mouth, it’s packed with dried fruit and savory flavors and well supported by a medium level of velvety tannins and crisp acid. It finishes long and spicy.
Drink: 2012 - 2018+ | Date Tasted: Feb 12