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Torbreck Woodcutter's Shiraz 2015 Red Austrailian Wine 750 mL

Torbreck Woodcutter's Shiraz 2015 Red Austrailian Wine 750 mL
Wine Spectator
91
James Suckling
93
Our price:
$25.99
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Wine Spectator 91 points - Plum, licorice and cigar box notes are inviting and plush, with nutmeg and cedar accents. Firms up on the finish, where a chai tea detail crescendos. Drink now through 2030. 9,000 cases made.-M.W..June/2017 Wine Advocate 90 points - Deep garnet-purple in color, the 2015 Woodcutter’s Shiraz offers up notes of crushed black plums and black cherries with hints of tar, spice box and licorice. Unashamedly full-bodied, soft and well-balanced, it has a great concentration of ripe black fruit and baking spice flavors, finishing with good persistence..August/2017

James Suckling 93 points - A beautiful expression of shiraz from Barossa with a freshness and linear length to it. Medium to full body, fine and intense. Spice and meat character is all here. Just hint of peanuts. Drink now. Screw cap..July/2017

One of Australia’s leading wineries, Torbreck Vintners was founded by David Powell in 1994. He affectionately named his winery “Torbreck” after a forest in Scotland where he once worked as a lumberjack. Torbreck produces wines exclusively from the most revered vineyards in the Barossa Valley, home to some of the oldest vines and clonal material in the world, thanks to its freedom from phylloxera.

Red wines are produced from the classic Barossa varieties -Grenache, Shiraz and Mataro, using manual, traditional methods. White wines are produced from Semillon, Viognier, Marsanne and Roussanne. The wines have been praised effusively since the beginning by the world’s leading wine critics, journalists and opinion leaders and are represented on the wine lists of the world’s best restaurants.

In 2008 the completion of a state of the art, eco-friendly winery, packaging and administration building has meant the realization of David’s goal to have all Torbreck wines produced and bottled on the estate. Fruit sourced from six parcels planted in northwestern Barossa Valley was fermented in cement, wood and stainless steel vats for 6-7 days. The must was basket pressed into neutral hogsheads and French oak foudres for 12 months, the wine was bottled without fining or filtration.

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