Kyloe Mataro

All Torbreck wines rely on great terroir and great viticulture, but the third and equally significant quality factor is the time when the fruit leaves the vineyard – the picking date.

This is particularly true for Mataro, where patience is required to ensure physiological and flavour ripeness is achieved, regardless of the sugar levels in the fruit.

This restraint is rewarded with dense, wild and completely rounded wines made from fruit that has reached the optimum stage of flavour development. The climate in the Barossa Valley is perfectly suited to achieving this level of ripeness and is a place where we truly believe some of the best Mataro wines in the world can be made.

Torbreck is the name of a forest near Inverness, Scotland. You’ll find more than a passing nod to the Celts in our wine naming conventions including this reference to the wild and hardy Kyloe or Highland cow.

Current Vintage 2017
After a cold and rainy winter in 2016, the Barossa had one of its wettest springs on record, replenishing sub-soil moisture and setting the vineyards up for a healthy summer. Mild conditions during veraison and light rains in January and February 2017, were followed by an extended warm, dry Indian summer, creating perfect ripening conditions through to April 2017. An outstanding vintage producing bright, aromatic whites and intense, well-structured reds.  
Current Vintage 2016
Despite a dry winter, rains in January and March, 2016 freshened the older vines and provided long, slow ripening periods in between, which led to a stand-out vintage with high-quality fruit.
Current Vintage 2015
Dense wild berry fruit, lavender, black olive, and savoury, earthy plum characters are all further lifted with a complex array of exotic spice, clove and wild game characters. At the heart of this wine is a soft plump blueberry fruit core with a freshness and vivacity giving the wine a real focus and purity.
Current Vintage 2010
Each of the individual blocks (many were picked in different stages to ensure perfectly ripened fruit) were de-stemmed separately into both wooden & concrete open top fermenters where the juice was gently pumped over the skins twice a day for 7-10 days. After basket pressing the wine was transferred to tank where it naturally settled and was later racked into older French Hogsheads. Following 24 months maturation the wine was assembled and bottled in July 2012 without the use of fining or filtration.

$32.00

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2017 - tasting notes and reviews

Get a detailed breakdown of the Kyloe Mataro 2017 vintage:

Download the Winemaker's notes

2016 - tasting notes and reviews

Get a detailed breakdown of the Kyloe Mataro 2016 vintage.

Download the Winemaker's notes

2015 - tasting notes and reviews

Get a detailed breakdown of the Kyloe Mataro 2015 vintage.

Download the Winemaker's notes

2010 - tasting notes and reviews

Get a detailed breakdown of the Kyloe Mataro 2010 vintage.

Download the Winemaker's notes
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