Spend $200 & get free delivery to most of Australia
Click here for all Australian freight rates
- Melbourne 1-2 working days
- Sydney 1-2 working days
- Brisbane 3-4 working days
- Adelaide 4-5 working days
- Perth 5-10 working days
For express service, call 1800 069 295 for a quote.
International deliveries click here We cannot ship to all countries.
There are currently no reviews for this product.
2005 Torbreck Woodcutter's Shiraz
Subscribe to stock alerts
Please enter your email address to receive stock alerts for this product:
- Cellar 3 - 4 years (2009-2010)
- ABV 14.5%
- Closure: Screw Cap
Winemaker Dave Powell has produced a voluptuous Barossa red. Very deep black mauve colour with deep mauve hue. Perfumed nose of violet, cherry, spice and confectionary. The palate delivers excellent ripe fruit flavours, reflecting the richness of the Barossa vintage. Flavours of spice, confectionary, vanilla, ripe cherry and blood plum emerge. Excellent mouthfeel. Very long, spicy, liquorice and cherry aftertaste. Cellar 3-4 years (2009-2010) Alc/Vol: 14.5%
First tasted, June 2006:
A delightful young Shiraz. Very deep crimson colour with deep crimson mauve hue. Aromas of spicy plum, blackberry and vanilla with liquorice allsorts end notes. The palate has plenty of primary fruit flavours with ripe plum, spice and black cherry to the fore followed by nuances of vanilla on the back palate. Velvet smooth tannins. Aftertaste of spice, black cherry, vanilla and black pepper.
Cellar 2-3 years (2008-2009)
2005 was an extraordinary vintage in the Barossa, and Torbreck’s 2005 Woodcutters Shiraz may be the finest David Powell has yet produced. There are 25,000 cases of this beauty, which offers dazzling layers of fruit, texture, richness, and purity. Blackberry jam, creme de cassis, licorice, white flowers, and black olive scents jump from the glass of this full-bodied, silky-textured, gorgeous red. It is meant to be drunk during its first 2-4 years of life. The wine was kept on its skins for six days during which time amazing color and fruit were extracted. It was aged in old wood foudres, a la a southern
Robert Parker, Wine Advocate #165 (Jun 2006)