The Laird (formerly Gnadenfrei) Vineyard was first planted in 1958 on a southwest facing slope in the tiny hamlet of Marananga in the Barossa Valley. Torbreck’s first harvest of Shiraz from this highly coveted plot came in 2005.
With a combination of red and black clays over an ironstone base intermingled with gravel and quartz, the red and black soils produce two distinctly different wines that complement each other when blended.
The Eastern block of red clay offers up power and intensity with robust black fruit and tannins due to higher sunlight hours and later harvesting. The setting sun shades the Western side of this single vineyard and the black cracking clays offer a more fragrant, elegant wine complemented by spice and earthy notes.
Handpicked in two separate parcels up to a few weeks apart depending on vintage conditions, the fruit is immediately transported to the winery to be gently de-stemmed into open top fermenters. It is then carefully nurtured for 6-7 days on skins with pump overs occurring twice daily, varying in duration and intensity. When primary fermentation is almost complete, the wine is drawn off from the skins and the must is gently basket pressed for 8 hours.
The wine remains in a stainless steel tank until primary fermentation is completed. It is then run directly into new French barriques coopered by Dominique Laurent, where it spends 36 months in temperature-controlled conditions. Once the oak and the wine have melded perfectly, the wine is blended and bottled without the use of filtration or fining. Finally, it is matured in the bottle for a further 24 months before release.
Only nine vintages of The Laird have been produced since the inaugural 2005 vintage.
Over this time, the wine has become a favourite of wine collectors the world over, and has been fortunate to have received the highest accolades from the international wine trade and media. This includes receiving a perfect 100 points three times from Robert Parker's 'The Wine Advocate' for the 2005, 2008 and 2012 vintages.
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.
2017 The Laird
Immediately aromas of rich black and red fruits such as and mulberry, blackberry red cherry and cassis fill the bouquet, complimented by savoury notes of tobacco leaf, garrigue, tar, bay leaf, vanilla pod and sarsaparilla root. Alluring spices such as cinnamon and liquorice meld further into the complexing amalgam of flavours. The palate possesses great fruit depth and a degree of elegance displaying wonderful harmony and posture with firm tight tannins holding the fruit and the structure together.
The 2017 The Laird will reward those with patience. Enjoy from 2025 and cellar to 2050+.
|3lt Double Magnum||$3,480|
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