Description

• Alcohol %: 15%
• Decant Time: 60 minutes
• Taste: plum, blackberry jam, blueberry, baking spice, floral lift, velvety, ripe tannins, oak spice, warm alcohol, long finish
• Food Matching: Grilled ribeye or medium-rare steak, Roast or braised venison, Lamb shoulder or rack, Rich beef stew or osso buco, Mature cheddar or aged alpine cheeses, Smoky barbecue and charred vegetables
• Grape Variety: Shiraz , Syrah ,

Tasting note

品飲筆記：酒體飽滿、果實濃郁，初聞有李子、黑莓醬與藍莓的甜美果香，底層伴隨香料與柔和木質調，還帶一抹花香提升空氣感。入口絲滑，果味豐厚但被成熟的單寧溫柔包覆，尾段有些許暖意和持久回甘。 酒莊與田地：這款酒來自巴羅莎老藤與伊登谷的混釀，老藤平均約五十年，80%來自巴羅莎的力道地塊、20%來自伊登谷的高地提振，使酒既有重量也保有清晰度。田間分批採收、控時機，強調成熟與平衡。 釀造手法：採多次分批採收以確保果實成熟度，去梗後入木桶與混凝土開頂發酵槽，發酵期間每日溫和兩次翻渣約6–7天；籃壓後進地下水泥槽靜置沉澱，再轉入較舊的法國橡木桶陳年約20個月（新桶約20%）。整體風格注重口感的豐富與層次，醒一小時香氣、口感會更開放。

Tasting Note: Plush and inviting, this wine opens with layers of plum, blackberry jam and ripe blueberry, framed by baking spice and a subtle floral lift. The palate is broad and velvety, showing concentrated fruit, well-integrated oak and ripe, supportive tannins; a touch of warming alcohol trims the long finish. Producer Notes: A skilful blend from older vineyards—fruit from both a mature Eden Valley parcel and long-established Barossa blocks—designed to balance elegance with intensity. The name Struie nods to the founders’ Celtic inspirations and the sweeping views of valley landscapes. Winemaking: Fruit parcels were hand-managed and picked in multiple passes for perfect ripeness. Grapes were de-stemmed into wooden and concrete open-top fermenters with gentle pump-overs twice daily for about a week. After basket pressing the wines settled in underground cement vats before racking to older French barriques. Aged 20 months in French oak (approximately 20% new), producing a plush, layered profile. Vineyard: Sourced primarily from mature Barossa vines with a portion from higher-altitude Eden Valley blocks; average vine age is around 50 years. The mix of valley floor intensity and cooler vineyard lift gives both depth and freshness. Cellar Potential: Drink now with an hour’s decant for best aromatic lift, or cellar through 2037 for further integration.

Winery

托布史酒莊位於巴羅莎，擅長運用老藤果實釀酒，名稱帶有凱爾特文化的影子。酒莊重視地塊選擇與細緻釀造：分批處理果實、開頂發酵、以水泥槽與法國橡木桶做中性與風味的平衡，現由Jack Cowin擁有並持續強化老藤風格。

Torbreck Vintners is a Barossa-based producer known for working with old-vine fruit and crafting intensely expressive wines. Drawing inspiration from Celtic names and the rugged landscape, the estate focuses on site selection and artisanal handling—small parcels, careful fermentations and thoughtful oak aging under current ownership led by Jack Cowin.