Torbreck Runrig vertical tasting
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Tasted Thursday, April 28, 2022 by kostaslonis with 98 views
Introduction
Tasting the wines at home due to Covid.
Wines bought straight from the winery via Nicliani
home
Tasted Thursday, April 28, 2022 by kostaslonis with 98 views
Tasting the wines at home due to Covid.
Wines bought straight from the winery via Nicliani
2004 Torbreck RunRig
Australia, South Australia, Barossa, Barossa Valley
Varietal: 96.5% Shiraz & 3.5% Viognier
Regions: Marananga, Greenock, Moppa, Gomersal, Kalimna & Ebenezer.
Harvest: Late March through early April 2004
Analysis: pH: 3.62, acidity: 6.81g/L, alcohol 14.5% Alc/Vol
Fermentation: Each of the eight parcels of fruit were gently de-stemmed into both wooden & concrete open top fermenters where they were carefully nurtured for 6-7 days on skins. After basket pressing the wine was run directly into both new and old French barriques where they spent 30 months with minimal racking. During the final ‘assemblage’ a small addition (3.5%) of estate grown Viognier was added and the wine was later bottled without the use of filtration or fining.
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Tasting from old to new vintages, the bottles were opened at 15.00, double decanted, tasting at 21.00
The wine shows very sweet nose, overripe red cherries, sour cherries, pomegranate, sweet spices, fine oak frame, elegant and utterly decadent, cinnamon and clove, floral notes (carnation), fruit in alcohol.
In the palate, the wine shows fine melted tannins, overripe red and black cherries, currants, clove, cinnamon, earthy and sweet oak notes, espresso coffee and chocolate notes, med acidity, warmth, med finish
Brilliant
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2006 Torbreck RunRig
Australia, South Australia, Barossa, Barossa Valley
Varietal: 97% Shiraz & 3% Viognier
Regions: Marananga, Greenock, Moppa, Gomersal, Kalimna & Ebenezer.
Harvest: Late March through early April 2006
Analysis: pH 3.50, acidity 6.32g/L , alcohol 15% Alc/Vol
Fermentation: Each of the eight parcels of fruit were gently de-stemmed into both wooden & concrete open top fermenters where they were carefully nurtured for 6-7 days on skins. After basket pressing the wine was run directly into both new and old French barriques where they spent 30 months with minimal racking. During the final ‘assemblage’ a small addition (3%) of estate grown Viognier was added and the wine was later bottled without the use of filtration or fining.
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Tasting from old to new vintages, the bottles were opened at 15.00, double decanted, tasting at 21.00
Very different to 2004, much more fruit, linear, shows less depth, cinnamon, sour cherry and chocolate cake, fruit syrup, red cherry, overripe strawberries, a touch mineral with a lighter notes, ripe stone fruit that lifts everything up !
In the palate, the wine keeps the same profile, light, with pure red fruit, cherry and currant, a touch warmer than 2004, the acidity feels higher too, dissolved tannins with short to med finish
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2009 Torbreck RunRig
Australia, South Australia, Barossa, Barossa Valley
Varietal: 100% Shiraz
Regions: Marananga, Greenock, Moppa, Gomersal, Kalimna & Ebenezer.
Harvest: 11th March through to 17th April 2009
Analysis: pH 3.51, acidity 6.80g/lt, alcohol 15.48% Alc/Vol
Fermentation: Each of the eight parcels of fruit were gently de-stemmed into both wooden & concrete open top fermenters where they were carefully nurtured for 6-7 days on skins. After basket pressing the wine was run directly into both new and old French barriques where they spent 30 months with one racking.
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Tasting from old to new vintages, the bottles were opened at 15.00, double decanted, tasting at 21.00
Closer to 2006, the wine is again lean with the same freshness and uplifting aromatics, a nice mixture of red cherries and peaches, light floral notes, the oak is nowhere to be seen.
In the palate, the wine again follows the same pattern, the acidity feels more aggressive, the tannins have a few harsh edges, the alcohol gives your warmth, but the fruit is again pure red, sour cherry and currant next to pomegranate, med body and finish
Very interesting
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2010 Torbreck RunRig
Australia, South Australia, Barossa, Barossa Valley
Varietal: 97.5% Shiraz; 2.5% Viognier
Regions: Marananga, Greenock, Moppa, Gomersal, Kalimna & Ebenezer.
Harvest: 18th March through to 6th April 2010
Analysis: pH 3.71, acidity 6.13g/lt, alcohol 15.58% Alc/Vol
Fermentation: Each of the eight parcels of fruit were gently de-stemmed into both wooden & concrete open top fermenters where they were carefully nurtured for 6-7 days on skins. After basket pressing the wine was run directly into both new and old French barriques where they spent 30 months with one racking.
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Tasting from old to new vintages, the bottles were opened at 15.00, double decanted, tasting at 21.00
The wine shows a spicier version of 2006, nice purity of fruit with a mixture of red and black fruit, cinnamon, a firm oak frame but not at all aggressive, fruit in alcohol but no warmth, fresh, easy with a few floral notes, clove, carnation with a few cured meat notes in the back.
In the palate the wine shows full body, nice texture the fruit is fresh and ripe, high acidity, warm, nice oak frame around all this fruit, coffee, cinnamon spice flavoured long finish
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2012 Torbreck RunRig
Australia, South Australia, Barossa, Barossa Valley
Varietal: 98.5% Shiraz; 1.5% Viognier
Regions: Lyndoch, Rowland Flat, Seppeltsfield, Greenock, Moppa & Ebenezer.
Harvest: 29th February through to 5th April 2012
Analysis: pH 3.74, acidity 6.51g/lt, alcohol 15.5% Alc/Vol
Fermentation: Each of the six parcels of fruit were gently de-stemmed into both wooden & concrete open top fermenters where they were carefully nurtured for 6-7 days on skins. After basket pressing the wine was run directly into both new (50%) and 2nd and 3rd fill French barriques to complete natural malo. The wine was then racked after six months, but left on fine lees throughout maturation to enhance texture. After 30 months the Shiraz components were blended into tank and a bench trial was conducted to determine the final percentage of Viognier.
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Tasting from old to new vintages, the bottles were opened at 15.00, double decanted, tasting at 21.00
I can’t make up my mind on this one. On one hand it feels diluted, lacks depth and complexity but on the other hand, it shows fresh red cherries, sour cherries, maraschino notes, no oak whatsoever with a few white fruit notes like orange/orange peel.
In the palate, the wine shows more of this uplifting mature freshness and fruit purity, working together with coffee and chocolate, very light for what it is. There is warmth, the acidity is more elevated with med body, med to long finish.
It feels lean for a Barossa beast but its also highly drinkable
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2013 Torbreck RunRig Flawed
Australia, South Australia, Barossa, Barossa Valley
Varietal: 98.5% Shiraz, 1.5% Viognier
Regions: Lyndoch, Rowland Flat, Seppeltsfield, Greenock, Moppa & Ebenezer.
Harvest: 21st February through to 20th March 2013
Analysis: pH 3.59, acidity 6.33g/lt, alcohol 15.5% Alc/Vol
Fermentation: Each of the six parcels of fruit were gently de-stemmed into both wooden & concrete open top fermenters where they were carefully nurtured for 6-7 days on skins. After basket pressing the wine was run directly into both new (45%) and 2nd and 3rd fill French barriques to complete natural malo. The wine was then racked after six months, but left on fine lees throughout maturation to enhance texture. After 30 months the Shiraz components were blended into tank and a bench trial was conducted to determine the final percentage of Viognier.
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Tasting from old to new vintages, the bottles were opened at 15.00, double decanted, tasting at 21.00
Corked
damn
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2014 Torbreck RunRig
Australia, South Australia, Barossa, Barossa Valley
Varietal: 98.5% Shiraz, 1.5% Viognier
Vineyards: 6 vineyards, assemblage
Subregions: Lyndoch, Rowland Flat, Greenock, Seppeltsfield, Moppa, Ebenezer
Harvest: 7 March through to 3 April 2014
Maturation: 30 months on new (42%), second fill and third fill French oak barriques, completing a natural malolactic fermentation in barrel and resting on fine lees throughout maturation to enhance texture
Analysis: Alc/Vol 15.5% pH 3.62 Acidity 6.69g/L
Cellar: 15 to 20 years
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Tasting from old to new vintages, the bottles were opened at 15.00, double decanted, tasting at 21.00
The wine shows almost the same spice profile as the 2014 Factor I had some time which is very interesting (obviously due to vintage). Cinnamon, bacon, cured meat, clove, fruit in alcohol, black cherry and berry with some heavier floral notes. This is brighter with higher intensity than previous vintages in the lineup.
In the palate, the wine shows very ripe black cherry fruit, velvety but also tight tannins, sweet spices, warmth, nice acidity, medium body and long, coffee-infused finish
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2015 Torbreck RunRig
Australia, South Australia, Barossa, Barossa Valley
Varietal: 98% Shiraz, 2% Viognier
Vineyards: 6 Vineyards, assemblage
Subregions: Lyndoch, Rowland Flat, Greenock, Moppa, Ebenezer
Harvest: 19 February through to 20 March 2015
Maturation: 30 months on new (50%), second fill and third fill French oak barriques, completing a natural malolactic fermentation in barrel and resting on fine lees throughout maturation to enhance texture
Analysis: Alc/Vol 15% pH 3.64 Acidity 6.35g/L
Cellar: 15 to 20 years
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Tasting from old to new vintages, the bottles were opened at 15.00, double decanted, tasting at 21.00
A 2006 on steroids, with pure red fruit, a thin frame of sweet spices, cinnamon, clove, earthy, ripe black fruit and a touch gamey.
In the palate, the wine is rounder than expected, very fruity but also spicy, with a firmer oak, fruit it alcohol, warm, black cherry, med acidity, white peach and apricot notes, orange peel (?), full body, medium to long finish
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2016 Torbreck RunRig
Australia, South Australia, Barossa, Barossa Valley
Variety: 98% Shiraz, 2% Viognier
Vineyards: 6 Vineyards, assemblage
Subregions: Lyndoch, Rowland Flat, Moppa, Ebenezer, Light Pass
Harvest: 18th February through to 23rd March 2016
Maturation: 30 months on new (50%), second fill and third fill French oak barriques, completing a natural malolactic fermentation in barrel and resting on fine lees throughout maturation to enhance texture
Analysis: Alc/Vol 15% pH 3.69 Acidity 6.04g/L
Cellar: 15 to 20 years
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Tasting from old to new vintages, the bottles were opened at 15.00, double decanted, tasting at 21.00
The wine shows very spicy character, closer to 2014 with an equal amount of ripe red fruit, cherries, currants, the palate shows again the same balance, sour cherries, ripe red currant, nice balancing acidity, a few coffee and chocolate notes, deceptively lean, medium body and a rather medium to long very tasty finish
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2018 Torbreck RunRig
Australia, South Australia, Barossa, Barossa Valley
Variety: 98% Shiraz, 2% Viognier
Vineyards: 6 Vineyards, assemblage
Subregions: Lyndoch, Rowland Flat, Moppa, Ebenezer, Light Pass, Greenock
Harvest: 29th March – 25th April 2017
Maturation: 30 months on new (50%), second fill and third fill French oak barriques, completing a natural malolactic fermentation in barrel and resting on fine lees throughout maturation to enhance texture
Analyisis: Alc/Vol 15% pH 3.60 Acidity 6.01g/L
Cellar: 15 to 20 years
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Tasting from old to new vintages, the bottles were opened at 15.00, double decanted, tasting at 21.00
The wine shows ripeness, but also elegance, black fruit notes next to white, thin oak layers, a spicy film, light and refreshing floral notes, fruit in alcohol but no warmth here.
In the palate, the wine shows nice sweetness from the fruit, black fruit, apricot notes, tight tannins, medium to high acidity, alcohol heat, prunes and plums, black cherries, chocolate, fresh, full body and long finish
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2018 Torbreck RunRig
Australia, South Australia, Barossa, Barossa Valley
Variety: 98% Shiraz, 2% Viognier
Vineyards: 6 Vineyards, assemblage
Subregions: Lyndoch, Rowland Flat, Moppa, Ebenezer, Light Pass, Greenock
Harvest: 20th February – 13th April 2018
Maturation: 30 months on new (50%), second fill and third fill French oak barriques, completing a natural malolactic fermentation in barrel and resting on fine lees throughout maturation to enhance texture
Analyisis: Alc/Vol 15% pH 3.58 Acidity 6.11/L
Cellar: 30+ years
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Tasting from old to new vintages, the bottles were opened at 15.00, double decanted, tasting at 21.00
Close to the 2017 but a lighter red fruit profile (splitting hair here really), the main difference being there is a more pronounced floral profile here that offers a certain freshness, great work on the oak adding airy spicy/nutty notes everywhere.
In the palate, the wine is very different though, the fruit is much riper offering texture, depth and sweetness, the tannins are silky but also tight the fruit is more on the prune, black cherry, raisin side, the alcohol heat is considerable, the acidity feels lower and the finish endless.
Still an infant
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2019 Torbreck RunRig
Australia, South Australia, Barossa, Barossa Valley
Variety: 98.5% Shiraz, 1.5% Viognier
Vineyards: 6 Vineyards, assemblage
Subregions: Lyndoch, Rowland Flat, Moppa, Ebenezer, Light Pass, Greenock
Harvest: 1st March – 22nd March 2019
Maturation: 30 months on new (50%), second fill and third fill French oak barriques, completing a natural malolactic fermentation in barrel and resting on fine lees throughout maturation to enhance texture
Analysis: Alc/Vol 15% pH 3.58 Acidity 5.79/L
Cellar: 30+ years
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Tasting from old to new vintages, the bottles were opened at 15.00, double decanted, tasting at 21.00
Going back to the 2017 style, this shows ripe black fruit but with enough floral note to make it lighter and more elegant, plums next to black cherries, the oak is nowhere to be seen.
In the palate, the wine shows pure fresh black fruit, vanilla notes, plums, black cherries, alcohol heat, brutally tight tannins (the most of all the wines), teeth-kicking acidity, feels a bit disjoint (which is normal), med to full body and long steely finish.
This well require some considerable time to settle down
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