2013 Torbreck The Laird Shiraz Museum Release Magnum 1.5L, Barossa Valley

There's no denying the power and concentration of Torbreck's 2013 The Laird. The fruit is impressive, the oak luxurious, the texture velvety, yet I can't help but wonder if it needs to spend that extra time in barrel. Complex notes of baking spices, licorice and pepper add nuance to the Christmas-cake flavors and somehow emerge savory on the long finish. It's a wonderful wine, but would I rather have three bottles of RunRig? Without question. Drink 2020-2030.

97 points Joe Czerwinski Robert Parker’s The Wine Advocate

Very deep, dark red colour with a purple tinge and a density that stains the glass. Very oaky, smoky, toasty and bitumen aromas, tar and graphite, a very Marananga-area style. Mocha, coconut, espresso coffee and cocoa powder too. Oak is very evident. It's concentrated and weighty, powerful and tannic, with density and commanding presence. It needs years for the oak to mellow in fully. The tannins are abundant and gently chewy but never astringent, the finish long and harmonious. A really superb Laird. (From the 2-hectare Laird vineyard in Marananga, which Torbreck now owns. 3 years in new Dominique Laurent barrels.) 08 Jun 2018 Drink 2020–2038

97 points Huon Hooke for The Real Review

Few Australian wines occupy the same rarified company as The Laird. Created by Torbreck founder David Powell and first released from the 2005 vintage, it was conceived as the ultimate expression of Barossa Valley Shiraz. Sourced from the historic Gnadenfrei vineyard at Marananga, planted in 1958 and owned by the Schulz family, The Laird represents one of Australia's most coveted collector wines. The Museum Release programme allows mature vintages to be re-released directly from the winery's cellars, offering wine lovers the opportunity to experience the wine with significant bottle age and perfect provenance.

The 2013 vintage is regarded as one of Barossa's modern classics. A warm, dry growing season delivered exceptional fruit concentration while retaining freshness and structure. The old vines produced tiny yields of intensely flavoured berries, which were fermented in traditional open fermenters before spending more than three years maturing in new French oak. Time in bottle has allowed the wine's immense power to settle into extraordinary harmony while preserving the depth and concentration for which The Laird is famous.

Deep garnet with a dark ruby core, the bouquet is profoundly complex and layered. Waves of blackberry, black cherry and satsuma plum are joined by liquorice, dark chocolate and blueberry compote. With air, notes of cedar, espresso, star anise, smoked meats and exotic spices emerge, alongside hints of earth and ironstone. The palate is monumental yet remarkably refined, delivering immense concentration without heaviness. Dense layers of dark fruits, cocoa and spice are framed by perfectly integrated tannins, while vibrant acidity provides balance and precision. The finish seems endless, unfolding with notes of mocha, black olive, spice and savoury complexity for minutes after each sip.

This is a wine worthy of the grandest occasions. Pair it with dry aged ribeye, slow roasted wagyu, venison loin, braised beef cheeks or a wild mushroom and truffle pithivier. Already magnificent, the wine still has decades ahead of it and will continue to evolve with grace and complexity.

Cellaring: Drink now to 2055+.