Torbreck Saignee, Barossa Valley, Australia

托布雷賽格伊干型桃紅葡萄酒

點(diǎn)擊次數(shù)：7405

The 2006 Saignee, as David Powell freely admits, is modeled after the top dry Roses of Provence. Produced from 100% Mataro (aka Mourvedre), the juice was barrel-fermented in used French oak for 6 months prior to bottling. Dark pink in color, with a spicy perfume of minerals, pepper, roses, and wild strawberries, in the mouth it is medium-bodied, supple-textured, and dry with layers of flavor, great balance, and a lengthy finish. Drink it over the next 12-18 months. Torbreck, under the leadership of owner/winemaker David Powell, remains a Barossa Valley benchmark as well as one of the world’s greatest wine estates. The top cuvees are limited production and expensive but there are also some outstanding values in the portfolio. With regard to the current vintages for the Barossa red wines, David Powell states “? 2004 is more savory while 2005 has more purity and definition. 2004 is more classic, 2005 will take longer to come around.”Importer: Jon Elkins, The Australian Wine Connection, Carlsbad, CA; www.torbreck.com

Although not indicated on the label, this is 100% Mourvedre, bone dry and barrel fermented. As a result, it’s not your typical fresh and fruity rose, showing instead dark, complex flavors of cola, chocolate tree bark and earth. Hints of strawberry lighten it somewhat, but this is almost more red than rose. Drink now–2008.——J.C.(12/31/2007)—— 90