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 Barossa Valley
Sub-Region Altona & Koonunga Dunes
Altitude 230 metres – 280 metres
Vineyard Practices Family traditional responsible farming methods with a diet of composts, native grasses & flora as ground cover with natural sprays for diseases.
Soil Altona; deep white sand over clay and Koonunga Dunes; clay loam over iron stone shale.
Trellis System Single wire
Varietal Trebbiano
Age of Vines 106 years
Alc/vol 12.5%
Closure Stelvin
Yield per Vine 2 kg / 1.8 ton per acre
Oak Treatment Seasoned French oak of Sirugue, Damy & Dargaud / Jaegle
Vintage
A cooler and milder vintage with moderate falls of rain throughout the region that required intense row by row inspections leading upto harvest. The old vine Trebbiano showed resilient and poise with its free draining undergrowth and open canopy showcasing small loose bunches of yellow nectar to produce another lovely textural table wine of character.
Wine Making
Hand picked, whole bunch press with natural cold settling for 7 days then racked off heavy lees leaving behind some fluffy light lees for partial wild ferment in seasoned French oak for 4 weeks with lees aging for a further 3 months in oak to build texture, weight and complexity. A lovely delicate and yet very complex dry styling with intense custard apple, citrus florals, cashew nuts, hints of brioche, lemon and grapefruit. On the palate: zesty lemon citrus, nuts, savoury bay leaf-like, grapefruit, citrus and orchard fruits that persists to a savoury delightful finish table wine most suited to shell fish, white meats and semi soft cheeses.
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