|Specified Vineyard||Domenico Martino|
|Vineyard Practices||Family traditional responsible farming methods with a diet of composts, native grasses & flora as ground cover, dry grown and natural sprays for diseases.|
|Soil||Hard melding shales of ironstone, hard clay and white sands|
|Trellis System||Single wire|
|Varietal||Grenache 50% & Mataro 50%|
|Age of Vines||110 years|
|Yield per Vine||2 kg / 1.2 ton per acre|
|Oak Treatment||Aged for 14 months in seasoned 3 and 4 year old Burgundian French casks.|
|Total Production||2,400 bottles|
|Vintage||Good winter rains and good fruit set was a sign of a great start. The summer months between December and March was blessed with mild to warm conditions with no temperature extremes leading into April 11 harvest.|
|Wine Making||Hand picked, co fermented as one with 30% whole bunch in open top milk vats via natural yeast from the vineyard, basket pressed to barrel and bottled unfined and un filtered.|
|Taste||Expect a wine of purity, freshness and harmony.|
Wine Spectator June 2014
Medium garnet colored and revealing a lovely, warm red cherry and black raspberry nose dotted with hints of lavender, pepper, dusty earth and dried roses, medium to full-bodied with vibrant acid backbone cutting through the concentrated, red berry and peppery flavors with just enough chewy tannins to frame through the long finish.
David Herbert The Australian August 2013
Stewed lamb is a heart-warmer. The wine; A rich Barossa red blend, such as the 2012 Torzi Matthews Old Vine Grenache Mataro
LAMB is perfect for stews and casseroles; I generally use diced boned shoulder. These dishes are even better reheated the next day. Moroccan lamb pot, 2 tablespoons olive oil, 1 large red onion, chopped, 2 sticks celery, chopped, 2 carrots, chopped, 1 clove garlic, crushed, 1/2 teaspoon ground cinnamon, 1 teaspoon ground cumin, 1/2 teaspoon chilli flakes, Knob ginger, grated, 1kg diced lamb, 400g tin crushed tomatoes, 8 dried prunes, 2 cups chicken or beef stock, Chopped flat-leaf parsley, to serve Preheat oven to 160C. Heat oil in a large casserole; saute vegetables until soft. Add spices and diced lamb; cook, stirring for 7 minutes. Add tomatoes, prunes and stock; bring to the boil. Cover, transfer to oven, cook for 2-3 hours, or until tender, stirring occasionally. Serve with parsley. Serves 4
Will Stud & Max Allen Gourmet Traveller Wine Aug 2013
GRENACHE SOLUTION CHEESE AND WINE HUNTING
THE CHEESE – CARLES ROQUEFORT only produced for 6 months of the year from raw ewe’s milk, its soft, rich, fatty texture and steely, salty, blue finish with a hint of hazelnuts, is an example of why Roquefort has its reputation as the king of French cheese.
THE WINE – This is an exceptionally well-priced example of classic Barossa blend from a 110-year old vineyard from Moppa Hill, farmed since the 1960s by Domenico Martino. The Italian influence is important. As well as the usual dark, rich, ripe fruit you’d expect from a top Barossa grenache blend there’s also a complex, satisfying tannic grip that reminds us of a top Campania or Puglia -the richness and chewiness makes for a fantastic match with the Roquefort’s intensity.
Max Allen Gourmet Traveller August 2013 TOP DROP OF THE MONTH
Sourced from a very old dry-grown vineyard, this stunning red is for lovers of tannin: brooding composty richness wrapped up in a serious tongue-hugging dryness. Drink some now with rare rib-eye steak and stick some in your cellar.
Mike Bennie Sun Herald June 2013
A fantastic mesh of varieties that will likely see a longer, happier marriage than most celebrities. Complex fruit and peppery spice.
Josh Tuckfield Vino – Review June 2013
The wine opens with fragrance and earth all in one. The medium weight is a mix between cherries, pepper, lavander and christmas pie on a very long palate. This great depth of flavour is balanced by savoury chalky tannins that enhances the whole package and lets the message of the wine speak volumes. In the end the vibrant acidity finshes off the party nicely. Bargain.
Andrew Graham Ozwine Review June 2013
There is so very much I like much about this wine really. High-five Dom Torzi (again). I had ‘purity’ written down before even sighting the back label, the wine showcasing the mid-weight, bright and fruity Grenache grapiness apparent from the outset.
There’s a hint of carbonic tutti-frutti, and a veneer of vanilla bean oak, but otherwise it’s just lovely bright fruit, layers of flavour and fine tannins. It’s perhaps a little simple, a little warm but that wonderful pure red fruit is intoxicating (in more ways than one).
Delicious. I went back for more.
Jeremy Pringle Wine Will Eat Itself May 2013
A great deal of respect with this unfettered, uncluttered and expressive blend.
Initially it’s lithe bordering on ripped but it puts on some flesh in the glass. Fresh plums and cherries mingle with blue flowers and ironstone. Sweet, earthen spices. Pure, defined aromas. A predominately savoury flavour profile with precise delivery and extended length via linear, long-strand tannins. Sophisticated architecture. Oak is a minor player, contributing to the texture but never obstructing the fruit. There’s a joie de vivre about the whole affair which is just impossible to deny. Longevity is pretty much assured.
Gary Walsh The Wine Front May 2013
Some peppery whole bunch lift, dark chocolate, mint and liquorice, black fruit and framboise – stuff like that. Then round and chewy, with sweet nutty fruit, grainy tannin, fresh through the middle and long at the back. Unusually savoury too. That’s really really good.
So much character and life to this wine.