Family owned vineyard using traditional and responsible farming methods with a diet of composts, native grasses & flora as ground cover, low water input and natural sprays for diseases. Healthy vineyard equals healthy fruit which equals more detailed and vibrant flavours in the wine.\nSubtle wild herb notes, dark chocolate and dark berries. Wonderfully plush in its fruit, generous mouthfeel with a complexity via spice and food freindly tannins. This is suberb Barossa Shiraz.
Producer
Torzi Matthews, a food and winemaking partnership between Domenic Torzi and Tracy Matthews have passion and the firm conviction of appreciating the value of heritage tradition in the crafting of their wines and olive produce. Domenic is fifth generation Calabrian – Abruzzese stock and grew up on the Adelaide Plains working for the family’s market gardens, Tracy was born and raised in Newcastle, NSW with a long career in hospitality. In 1996 we stumbled across a small, frost-pocketed hollow in the beautiful Mt McKenzie, Eden Valley and fell in love with the area for its remoteness and its diverse thin soils. The rationale was quite simple: this land would produce low yields of fruit which in turn would translate into flavoursome European style wines – the style of wines needed to match our Mediterranean food. We had plenty of detractors and lots of unsolicited advice, some good, some …well some people don’t have vision. The vines went in, the frosts came, the yields were low and the wines were created. Self taught as a youngster it was quite natural being involved in the production of wine for own consumption, with that confidence our wines are crafted via non-interventional Italian / European techniques that employs careful hand harvesting, whole bunch natural ferments, basket pressed and the use of fine grained French oak barrels.
Domenic is fifth generation Calabrian and uses non-interventional Italian techniques in his winemaking in the Barossa.
Region
The Eden Valley makes up the remaining half of the Barossa region, lying at a higher altitude than the valley floor with leaner, bonier soils and vineyards to 650 metres. Compared to the Barossa Valley, the vineyards are spread out sparsely in the Eden Valley, dotted amongst ancient gums, quartz outcrops and river courses and it is home to some incredibly old vines, most notably Henschke’s Hill of Grace vineyard, planted in 1860. The Shiraz up here is finer than the valley floor; more elegant, less horsepower and has an impressive track-record of cellar worthiness. Riesling too excels, with the Yalumba’s Pewsey Vale and Contours vineyards in the High Eden leading the way. Again diversity rules and in Flaxman Valley you’ll find the concentrated, full-throttle wines of Chris Ringland virtually next door to the beautiful natural wines from Tom Shobbrook and Abel Gibson of Ruggabellus. That’s why we love it. Local Knowledge: Take a drive out to peer at the ancient ancestor vines at Hill of Grace and then check out the wonderful Casa Carboni wine bar in Angaston.
Specifications
-
Cellaring
5-10 Years -
Varieties
Shiraz -
Vintage
2019 -
Alcohol Content
14.5% -
Vegan
Yes -
Closure
Screwcap -
Bottle Size
750ml
Critic Reviews (2)
Gary Walsh
Bright blueberry and blackberry, plenty of pepper and spice, potpourri perfume. It’s medium bodied, sleek and dark cherry juicy, super fine tannin, some meaty and nutty flavours, gentle stony tannin pulling along the finish.
Bright blueberry and blackberry, plenty of pepper and spice, potpourri perfume. It’s medium bodied, sleek and dark cherry juicy, super fine tannin, some meaty and nutty flavours, gentle stony tannin pulling along the finish.
Andrew Graham
The second label to the glorious ’18 Frost Dodger and is basically the non dried fruit portion and aged in ex-Frost Dodger barrels.
What a $25 wine it is too. Fennel, dark chocolate and dark berries with a little mint. Maybe a bit more diffuse than the top dog (which has the added complexity of air-dried fruit), but this is plush fruited and generous with a liberal dose of spice and light tannins. Modern Barossa in a good way.
You could pay $40 a bottle and get less wine. Would I buy it? Absolutely.
The second label to the glorious ’18 Frost Dodger and is basically the non dried fruit portion and aged in ex-Frost Dodger barrels.
What a $25 wine it is too. Fennel, dark chocolate and dark berries with a little mint. Maybe a bit more diffuse than the top dog (which has the added complexity of air-dried fruit), but this is plush fruited and generous with a liberal dose of spice and light tannins. Modern Barossa in a good way.
You could pay $40 a bottle and get less wine. Would I buy it? Absolutely.
Showing 1-2 of 2 reviews
Food Pairings & Recipe
Food Pairing
• Slow roast lamb shoulder
Slow roast lamb shoulder
with Simon Johnson
INCREDIENTS
Slow Roast Lamb Shoulder
1.2-1.4kg Lamb Shoulder on the Bone
110g Ortiz Anchovies in Olive Oil, reserve olive oil
6-8 Fresh Rosemary Sprigs
1 Garlic Bulb, halved lengthways
6 French Eschallots, peeled & halved
1 cup Dry Red Wine, plus an additional cup, if needed
Vinaigrette
1 cup Forvm Cabernet Vinegar 8 Years
1⁄3 Spanish Onion, finely diced
10 Fresh Mint Leaves, finely chopped
Pons Summer Fresh Extra Virgin Olive Oil, as needed
METHOD
Preheat oven to 200C
In a large roasting pan add the halved garlic bulb and eschallots
Lay the lamb shoulder on top & score the lamb at 3cm intervals, (making sure) each cavity is deep enough to push a finger through
Stuff each cavity with one anchovy fillet, pushing deep into the flesh. Add a small sprig of rosemary to each cavity.
Tip the remaining contents of the anchovy tin, including oil & any additional anchovies into the bottom of the pan, place into oven & roast for 1hr.
After an hour, reduce temperature to 180C. Add a cup of red wine over the base of the pan and cover with foil or a (lid) to roast for a further 1hr & 15 mins.
Reduce temperature to 160C, cover lamb again and cook through for another 1 hr & 30 mins.
Lamb should be fork tender, after cooking for 3 & 1/2 to 4hrs.
If additional cooking time is required, add another cup of red wine and cover with foil or lid again (to prevent meat) from drying out and cook until tender.
Remove lamb from oven and rest for 20 mins before serving, with vinaigrette on the side
Vinaigrette
Mix Forvm vinegar, red onion & fresh mint in a small serving bowl. Drizzle in a little olive oil and mix to emulisfy, until desired texture for the dressing is achieved.
Mix Forvm vinegar, red onion & fresh mint in a small serving bowl. Drizzle in a little olive oil and mix to emulisfy, until desired texture for the dressing is achieved.
Expand recipe
Food Pairing
• Slow roast lamb shoulder
Slow roast lamb shoulder with Simon Johnson
INCREDIENTS
Slow Roast Lamb Shoulder
1.2-1.4kg Lamb Shoulder on the Bone
110g Ortiz Anchovies in Olive Oil, reserve olive oil
6-8 Fresh Rosemary Sprigs
1 Garlic Bulb, halved lengthways
6 French Eschallots, peeled & halved
1 cup Dry Red Wine, plus an additional cup, if needed
Vinaigrette
1 cup Forvm Cabernet Vinegar 8 Years
1⁄3 Spanish Onion, finely diced
10 Fresh Mint Leaves, finely chopped
Pons Summer Fresh Extra Virgin Olive Oil, as needed
METHOD
Preheat oven to 200C
In a large roasting pan add the halved garlic bulb and eschallots
Lay the lamb shoulder on top & score the lamb at 3cm intervals, (making sure) each cavity is deep enough to push a finger through
Stuff each cavity with one anchovy fillet, pushing deep into the flesh. Add a small sprig of rosemary to each cavity.
Tip the remaining contents of the anchovy tin, including oil & any additional anchovies into the bottom of the pan, place into oven & roast for 1hr.
After an hour, reduce temperature to 180C. Add a cup of red wine over the base of the pan and cover with foil or a (lid) to roast for a further 1hr & 15 mins.
Reduce temperature to 160C, cover lamb again and cook through for another 1 hr & 30 mins.
Lamb should be fork tender, after cooking for 3 & 1/2 to 4hrs.
If additional cooking time is required, add another cup of red wine and cover with foil or lid again (to prevent meat) from drying out and cook until tender.
Remove lamb from oven and rest for 20 mins before serving, with vinaigrette on the side
Vinaigrette
Mix Forvm vinegar, red onion & fresh mint in a small serving bowl. Drizzle in a little olive oil and mix to emulisfy, until desired texture for the dressing is achieved.
Mix Forvm vinegar, red onion & fresh mint in a small serving bowl. Drizzle in a little olive oil and mix to emulisfy, until desired texture for the dressing is achieved.
Shipping & Returns
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Returns
- Sale price
- $22.00
- Regular price
- $22.00