Light gold in the glass with a distinct greenish cast, this wine has rich aromas of apples and peaches with hints of white flowers. In the mouth the wine has a silky texture with apple and peach flavors tinged by a bright lemon curd juiciness that lingers through the finish.
Wine Advocate 88 points - A Roussanne, Marsanne, Viognier blend, the 2011 Woodcutters RMV yields subtle floral notes over a core of fresh pears and white peaches. Dry, light to medium-bodied an elegantly fruited of honeyed peach in the mouth, it finishes with gentle medium to long persistence. I recently tasted a 2001 vintage representing Powell’s early offering of this style (which is also represented by the upper level “Steading Blanc” label) and it is aging beautifully, so I’d say there’s no rush to drink and it should cellar to at least 2015+. (Dec 2012)
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.
|(46% Roussanne/41% Viognier/13% Marsanne). The varities were gently pressed and naturally settled for 24 hours. The Rousanne was racked to tank and the Marsanne and Viognier were transferred to neutral French barriques for fermentation. Each parcel was aged on its lees for seven months prior to assemblage.