Torbreck is located on the western outskirts of Nuriootpa, a famous wine-producing area in South Australia, in (Barossa Valley) Valley, about 5 kilometers from the center of Nuriootpa and 80 kilometers from Adelaide, the capital of South Australia.
Torbreck is only 10 years old, but it has some of the oldest vineyards in Australia's holiest wine region: the Barosha Valley. Torbreck founder David Powell (David Powell) began to come into contact with wine through his uncle when he studied economics in college. In the 25 years since he graduated, David Powell has been studying wine-making techniques in famous wineries and Europe, the United States and the Barosa Valley. In the 1990 s, he came into contact with local landowners and learned that most of them were dead and weeds were overgrown in vineyards they ignored. With the passage of time, David brought them back to life. Then he began to negotiate contracts with the landowners for the use of the vineyards. By the end of 2003, he had signed long-term contracts with 35 local grape growers with vineyards. Today, David Powell has become one of Australia's geniuses for making red wines with (Rhone Valley) style in the Rona Valley. The current owner of the winery is Pete Kate (Pete Kight).
At present, Torbreck's vineyard covers an area of 250acres (about 101ha) and grows grape varieties such as Gohina (Grenache), Sila (Shiraz), Mohe White (Mourvedre), Vioni (Viognier), (Marsanne), Coral Mountain (Roussanne), Fantina (Frontignac) and Cabernet Sauvignon (Carbernet Sauvignon). The average age of vines is 60 years and the planting density is 1500 plants / ha.
In wine making, Torbreck's wine philosophy adheres to the idea that high quality wine is brewed in vineyards through cultivation before bottling. As a result, most of the grapes used in the winery are collected from old vines, which are selected from different sub-producing areas of the Barossa Valley. Winery can judge the harvest time of grapes according to the maturity of fruit taste, not the level of sugar, so tannin, sour and physiological maturity of grapes can be obtained from vines. After the grapes are collected, the winery will use very traditional brewing technology to make the grapes. At first, the grapes will be gently removed, then slowly pumped into the fermentation container with the top opening, rotated twice a day, and the load will be completely reduced once a day. At the end of the fermentation process, all grape skins were squeezed with a basket, malic acid and lactic acid fermentation was carried out spontaneously in a barrel, and each single vineyard native strain was used. All wines in the winery are not clarified and filtered before bottling. The recent excellent years of Torbreck are 2002, 2001 and 1998.
