Wine Article
2018 Torbreck RunRig
Last edited on 7/2/2021 by LindsayM
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WHY'S THIS WINE FOR YOU?
You know that your wine has made it when the label no longer needs a winery. Just a single name. Like (Penfolds) Grange or (Henschke) Hill of Grace. RunRig is now it's own entity. A member of the Barossa upperclass, a cult wine with huge following, huge points and a relative snip when compared to the price of its fellow megastar siblings ala the aforementioned Grange and Hill of Grace.
But don't be fooled, there is more than just glitz and high score to RunRig. It is a truly majestic wine. A hedonistic delight, with endless flavour.
The Shiraz from old dry grown Barossa vineyards is blended with Viognier, complementing the strengths and complexities of these individual parcels of fruit, whilst giving the resulting wine a further dimension.
Although wonderfully aromatic, RunRig also exhibits a power and latent richness making it more akin to the hugely concentrated wines sourced from the sun drenched hill of Hermitage – the historic home of Syrah and some of the world’s most powerful and longest living wines.
HOW'S IT TASTE?
In 2018 - a vintage firming upping in the bookies stakes as one of the most prime examples of Barossa in full flight - is a ripper. Audaciously coloured, ripe, perfumed and unctuous. It's a quality Shiraz, drenched with violets, smoked meats, tar, and blue berries.
HOW WAS IT MADE?
Great wine always comes with a varied history and Torbreck is no exception. David Powell founded the winery in the mid 1990’s, taking the name of a section of Scottish woodland to majestically label his bottles of world class shiraz. Almost twenty years later, they are synonymous with royalty and prestige.
It was five years ago that Ian Hongell, star winemaker of Peter Lehmann, joined the winery and put his fingerprint on his first RunRig - the much lauded 2016 vintage.
Made from ancient vines found in the varying sub districts in the region (the oldest date back to 1858), parcels of fruit are separately vinified, aged and then painstakingly tasted and analysed before the final blend is determined. The end result is expressive not only of the vintage but of Barossa as a whole.
You know that your wine has made it when the label no longer needs a winery. Just a single name. Like (Penfolds) Grange or (Henschke) Hill of Grace. RunRig is now it's own entity. A member of the Barossa upperclass, a cult wine with huge following, huge points and a relative snip when compared to the price of its fellow megastar siblings ala the aforementioned Grange and Hill of Grace.
But don't be fooled, there is more than just glitz and high score to RunRig. It is a truly majestic wine. A hedonistic delight, with endless flavour.
The Shiraz from old dry grown Barossa vineyards is blended with Viognier, complementing the strengths and complexities of these individual parcels of fruit, whilst giving the resulting wine a further dimension.
Although wonderfully aromatic, RunRig also exhibits a power and latent richness making it more akin to the hugely concentrated wines sourced from the sun drenched hill of Hermitage – the historic home of Syrah and some of the world’s most powerful and longest living wines.
HOW'S IT TASTE?
In 2018 - a vintage firming upping in the bookies stakes as one of the most prime examples of Barossa in full flight - is a ripper. Audaciously coloured, ripe, perfumed and unctuous. It's a quality Shiraz, drenched with violets, smoked meats, tar, and blue berries.
HOW WAS IT MADE?
Great wine always comes with a varied history and Torbreck is no exception. David Powell founded the winery in the mid 1990’s, taking the name of a section of Scottish woodland to majestically label his bottles of world class shiraz. Almost twenty years later, they are synonymous with royalty and prestige.
It was five years ago that Ian Hongell, star winemaker of Peter Lehmann, joined the winery and put his fingerprint on his first RunRig - the much lauded 2016 vintage.
Made from ancient vines found in the varying sub districts in the region (the oldest date back to 1858), parcels of fruit are separately vinified, aged and then painstakingly tasted and analysed before the final blend is determined. The end result is expressive not only of the vintage but of Barossa as a whole.