This unoaked red presents bright and juicy notes ofdark and red fruits that are wrapped around a core of fresh acidity and minerality. Fine grained tannins lead to a finish that features Asian spices and juicy fruit. The wine was named after David’s friend Tim Johnston, the owner of Juveniles wine bar in Paris, and the label was designed by Tim’s daughter Carolyn.

One of Australia’s leading wineries, Torbreck Vintners was founded by David Powell in 1994. He affectionately named his winery “Torbreck” after a forest in Scotland where he once worked as a lumberjack. Torbreck produces wines exclusively from the most revered vineyards in the Barossa Valley, home to some of the oldest vines and clonal material in the world, thanks to its freedom from phylloxera. Red wines are produced from the classic Barossa varieties –Grenache, Shiraz and Mataro, using manual, traditional methods. White wines are produced from Semillon, Viognier, Marsanne and Roussanne. The wines have been praised effusively since the beginning by the world’s leading wine critics, journalists and opinion leaders and are represented on the wine lists of the world’s best restaurants. In 2008 the completion of a state of the art, eco-friendly winery, packaging and administration building has meant the realization of David’s goal to have all Torbreck wines produced and bottled on the estate.

Wine maker notes

Juveniles is a 'cult' Parisian wine bar run by eningmatic ex-pat Englishman, Tim Johnston. He's been in Paris more than twenty years and is a passionate promoter of the Rhone Valley and it's wines, particularly individualist, quality minded producers. Dave Powell hit it off with Tim over the years, eventually making a wine exclusively for his wine bar in 1999. In keeping with Tim and Dave's love of Rhone Valley varietals and the fact that they are equally at home in the Barossa,the blend constitutes old-vine Grenache, Mataro (Mourvedre) and Shiraz and was elevaged entirely in stainless steel.

Technical notes

(60% Grenache/20% Shiraz/20% Mataro). Grapes from vines aged 40-150 years old were harvested from six different vineyards in the Barossa Valley. The musts were fermented separately and then assembled. The final blend completed malolactic in tank and the wine was bottled without fining or filtration.