2009 Les Amis, Torbreck Barossa Valley, Australia

2009 Les Amis, Torbreck Barossa Valley, Australia

Red, For laying down   Red | For laying down | Torbreck | Code: 13255 | 2009 | Australia > South Australia > Barossa Valley | Grenache/Garnacha | Full Bodied, Dry | 14.5 % alcohol



Bottle 6 x 75cl



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The Story




Torbreck was established in 1994 and is located at Marananga on the western ridge of the Barossa Valley. It is named after a forest situated just south of Inverness in the Highlands of Scotland. Founded by David Powell, a former lumberjack who worked in various vineyards to hone his oenological skills, Torbreck’s first releases in 1997 of a 1995 Runrig (Shiraz/Viognier) and 1996 The Steading (Grenache/Mataro/Shiraz) were greeted with rapturous applause by critics and connoisseurs alike. The winery is overseen by Senior Winemaker Craig Isbel and his team.

The overwhelming majority of his vines are dry-grown, nearly all are 100 - 165 years old and are tended and harvested by hand. The wines have an extraordinary combination of power, intensity, complexity and great finesse.





Grenache is the most widely planted black grape variety in the world. In the Southern Rhône it provides the backbone for most red blends and is the key component of Châteauneuf du Pape. Some Châteauneufs such as Château Rayas are even made from 100% Grenache. In the Languedoc it plays a key role in many blends and is responsible for much of the Rosé wine from Southern France.

It is the most extensively red wine grape grown in Spain where it is known as Garnacha Tinta - in Rioja it is blended with Tempranillo and is most widely planted in the warm Eastern Rioja Baja region. The very best Garnacha wines come from Priorat in Catalonia, where fruit from old Garnacha bush vines is blended with small quantities of Cabernet Sauvignon to produce wines of startling intensity and depth of fruit.

Grenache was once Australia`s most widely planted black grape but much of it was grubbed up in the 70s and early 80s to make room for more fashionable grapes. However plantings have been on the increase since the early 1990s and the best examples are found in the Barossa Valley from dry-farmed, bush-pruned, old Grenache vines.


Barossa Valley

Barossa Valley is the South Australia's wine industry's birthplace. Currently into its fifth generation, it dates back to 1839 when George Fife Angas’ South Australian Company purchased 28,000 acres at a £1 per acre and sold them onto landed gentry, mostly German Lutherans. The first vines were planted in 1843 in Bethany, and by the 1870s – with Europe ravaged by war and Phylloxera - Gladstone’s British government complemented its colonies with preferential duties.

Fortified wines, strong enough to survive the 20,000km journey, flooded the British market. Churchill followed, between the Wars, re-affirming Australia’s position as a leading supplier of ‘Empire wines’. After the Second World War, mass European immigration saw a move to lighter wines, as confirmed by Grange Hermitage’s creation during the 1950s. Stainless-steel vats and refrigeration improved the quality of the dry table wines on offer, with table wine consumption exceeding fortified for the first time in 1970.

Averaging 200 to 400 metres’ altitude, the region covers 6,500 hectares of mainly terra rossa loam over limestone, as well as some warmer, sandier sites – the Cambrian limestone being far more visible along the eastern boundary (the Barossa Ranges) with Eden Valley. Following a diagonal shape, Lyndoch at the southern end nearest Gulf St Vincent is the region’s coolest spot, benefiting from sea fogs, while Nuriootpa (further north) is warmer; hot northerlies can be offset by sea breezes. The region is also home to the country’s largest concentration of 100-year-old-vine ShirazGrenache and Mourvedre.

Barossa Valley Shiraz is one of the country’s most identifiable and famous red wine styles, produced to a high quality by the likes of Rockford, Elderton, Torbreck and Dean Hewitson. Grenache and Mourvèdre are two of the region’s hidden gems, often blended with Shiraz, yet occasionally released as single vineyard styles such as Hewitson’s ‘Old Garden’, whose vines date back to 1853. Cabernet Sauvignon is a less highly-regarded cultivar.

Wines are traditionally vinified in open concrete fermenters before being cleaned up and finished in American and French oak barrels or ‘puncheons’ of approximately 600 litres. Barossa Shiraz should be rich, spicy and suave, with hints of leather and pepper.

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