Dual sticky · minimal four · soft blob on noise paper
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62% pinot noir and 38% chardonnay
Die Süße der lokalen Anzac Keksen integriert sich gut mit den Früchten und fließt in eine süßen Abgang mit einer Würze und fein strukturierten Tannin über
Malvasia di Candia 70%
temperature-controlled vats for about 3 weeks
rich and creamy in texture
2016 Descendant Torbreck 62% pinot noir and 38%92% Shiraz, 8% Viognier James Sucklin 97 Punkte: A wine that really sits at the heart of the Torbreck DNA with plenty of blackberries and plums. Graphite and dark chocolate, too. Theres a beautifully exotic peppery and spicy edge here. The co fermented viognier really is exceptional. The length and build on the palate is phenomenal and the weight of tannin is convincing, all thick and velvety. A blend of 94% shiraz and 6% viognier. Drink or hold.