2024 Torbreck Hillside Shiraz Roussanne, Barossa Valley

Torbreck Hillside Shiraz Roussanne from the Barossa Valley is a striking and unconventional blend that reflects the winery’s adventurous spirit and its deep roots in Rhône-inspired winemaking. Founded by David Powell in 1994, Torbreck has long been known for its devotion to old-vine Barossa fruit and a winemaking philosophy that marries power with elegance. The estate’s current custodian, Ian Hongell, continues that vision with precision and flair. The Hillside Shiraz Roussanne showcases this perfectly — a co-fermented blend of Shiraz with a small addition of white Roussanne grapes, a nod to the ancient winemaking traditions of the Northern Rhône, particularly Côte-Rôtie, where Viognier is used in a similar way.

The fruit comes from the Hillside Vineyard, situated in Lyndoch at the southern end of the Barossa Valley, where the climate is slightly cooler and the soils are a complex mix of ironstone, clay and gravel. These conditions produce Shiraz with intensity, savoury depth and natural balance. The inclusion of a touch of Roussanne (typically around 2 to 3 percent) adds aromatic lift, brightness and a subtle textural elegance. The grapes are co-fermented using wild yeasts and matured in a mix of seasoned and new French oak for 18 months, developing structure and integration while preserving fruit purity.

In the glass, it shows a deep purple hue with crimson highlights. The nose is beautifully perfumed — lifted violets, red currants and dark plum mingle with notes of cocoa, spice and roasted coffee. On the palate, it’s plush and full-bodied yet refined, bursting with layers of blackberries, mulberries and black cherry framed by fine tannins and gentle oak. The Roussanne component brings a lovely aromatic freshness and a silky texture to the finish, which lingers with notes of dark chocolate, cloves and dried herbs. The result is a wine that’s both powerful and graceful — distinctly Barossa in depth but Rhône-like in finesse.

This is a versatile red that pairs superbly with slow-cooked lamb shoulder, venison, barbecued ribs, or a rich mushroom and thyme ragù. It also complements semi-hard cheeses like Manchego or aged Gouda. While approachable in its youth, it will continue to evolve beautifully over 10 to 15 years, gaining savoury complexity and earthy nuance.