Torzi Matthews is a food and winemaking partnership between Domenic Torzi and Tracy Matthews. Both share a passion and firm conviction of appreciating the value of heritage in the crafting of their wines and olive produce.
In 1996 they 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 their Mediterranean food.
Torzi Matthews also produces wines under the Vigna Cantina label that introduces their Italian family native varietals and those outside the Italian wares that they seek interest to explore. These wines are truly wonderful in their aromatics and fresh lively fruit flavours that are the pinnacle of Mediterranean food pairing.
Region Eden Valley
Sub-Region Angaston & Springton
Altitude 380 – 450 metres
Vineyard Practices
Family traditional responsible farming methods with a diet of composts, native grasses & flora as ground cover, low water imput and natural sprays for diseases.
Soil Limestone & Quartz
Trellis System Single wire
Varietal Prosecco di Dal Cin
Alc/vol 12.0%
Closure Diam
Yield per Vine 3 kg / 2 ton per acre
Oak Treatment Aged for 4 months in seasoned French Francois Feres hogshead barrels.
Winemaking
Hand picked and basket pressed the juice to seasoned French oak for natural fermentation for 4 weeks with a further 3 months barrel maturation before transfer to tank pressurised secondary fermentation to produce its natural occuring bubbly beads (Prosecco’s traditional Martinotti / Charmat method).
Vintage
Good winter rains and average fruit set was a sign of a low cropping vintage. The early summer months between December and January was dry, mild to very warm conditions with welcoming rains during February helped freshen things up leading into harvest. Beautifully frothy & bright pale straw in colour, the nose has bright fresh pears and apples with a hint of floral fragrance. The palate is supple and textured, yet lively with a fine citrus acidity from the bubbles. At the core of it there is a lovely deep pear flavour that is delicate and powerful at the same time, and this drives it through to the vibrant and long citrus finish with great finesse.
Reviews
BEN THOMAS – The Weekly Review May 2015
WINE FOR MOTHERS DAY Grown on the rolling hills of the Eden Valley, this smells of Juicyfruit chewing gum, fresh pear and Jonathan apples. The key to prosecco is freshness and this is fresh. Bursting with bubbles, there’s citrus, pear and apple flavour, a little chalky minerality and crisp, refreshing flow from a zippy, zesty line of acid.
OZWINE REVIEW – ANDREW GRAHAM
WOULD I BUY IT -YES. IT’S DELICIOUS This is about as far from the green apples and residual sugar Prosecco archetype as you’ll get. Handpicked, basket pressed and fermented naturally before then spending 4 months in old barrels, it’s a full and vinous sparkling that feels a little like one a nouveau Loire cremant or even a bottle conditioned cider. But you know what? It’s delicious. The lees and barrel elements give weight to the clean appley fruit, the acidity still prominent enough to keep things clean. It’s perhaps a bit too full (and looked a little broad when warmer), especially compared to an equivalent Champagne, but on interest and weight this creams it (and it’s still vital and pure). Round of applause.
GARY WALSH – THE WINE FRONT SEPT 2014
Like this. It’s quite discreet in the flavour department – white flower, almonds, pear and lemon – nice bit of bubble, light chalky texture and a spicy almond finish. Dry. Right in the slot style-wise. Better than just about all bubbles at this price point too.
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