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Maker: Torbreck is a winery on a mission to become one of the world's great wine brands. Since 1994, they have remained committed to creating exceptional Rhone-style red and white wines that reflect the very best vineyards in Australia's famous Barossa region. Provenance is everything to them, and they believe that the Barossa is the most exciting place to make wine in the world. With a European sense of tradition, Torbreck pays tribute to the vineyards with minimal intervention, creating wines of richness, structure and length that age gracefully. The multi-generational growers, whose descendants arrived here nearly two centuries ago, are the backbone of Torbreck's winemaking aspirations. They work in partnership with the people of the Barossa who grow their fruit, always aiming to get the very best out of their vineyard sites. At Torbreck, they constantly seek to understand the difference between all of these special places in the Barossa and how this combination of soil, climate and farming experience is reflected in unique grape flavours. They are simply custodians, enhancing the innate expressiveness of the wines and enabling them to reveal over time their individual origins and personality. Torbreck is actually named after the forest near Inverness, Scotland where the winery's founder, David Powell worked as a lumberjack after completing university studies. Vineyard: The growing season was defined by a continuously warm to hot summer with no effective rainfall, wind and hail at flowering, and followed with three major frosts - resulting in an earlier and much smaller harvest than average. These tough conditions produced smaller clusters of intensely dark berries with thick fleshy skins contrasted against brown mature stalks. Whilst yields were down, once these vineyards were fermenting in our cellar the concentration of colour, tannin and aroma of the 2019 vintage was revealed. Wine style/Cuvee: Chief Winemaker, Ian Hongell, explains "we chose the name 'The Forebear' to honour the pioneering spirit of the Springbetts and other pioneering families and their role in establishing the Barossa as of the great winegrowing regions of the world. This wine is our tribute to those who came before us." The vines are from an ancient Heritage clone originally brought from Europe as cuttings and planted before the discovery of Phylloxera. These ancestor vines (125+ years old) are embedded in soils of sand over deep loam and red clay. The Forebear is crafted from the original 12 rows of ancient Shiraz vines planted by the Springbett family (1849) which represent an irreplaceable link to the early history of the Barossa as a viticultural treasure from the first generation of European settlers. They are Torbreck’s oldest collection of vines from any single plot. The cooler evening breezes that flow through the southern end of the Barossa produce an elegant style of Shiraz that is regarded for its distinctive aromatic, lifted floral notes and red fruit flavours, across a medium weight line intertwined with subtle rounded tannins. The core of red berry fruit and texture derived from these very old and gnarly vines produce an unmistakable degree of finesse and complexity that was calling out to bottled as a single site expression, and a reflection of place. Torbreck chief winemaker Ian Hongell and viticulturist Nigel Blieschke, who have driven this project since 2014, were firm in their belief that this vineyard had a rightful place in Torbreck’s pursuit of single-site wines of significance and pedigree. Shiraz comes from the Hillside Vineyard, planted c.1850. It undergoes 24 months in new French oak barriques (Troncais). Deep crimson with brilliant hue. A wine of poise and nobility from some of the world’s oldest living Shiraz vines. A complex nose of mostly red berry fruits such as red currant, red cherry and cassis fill the bouquet, complimented by savoury notes of wild thyme, garrigue, graphite, and sandalwood. The palate carries a wonderful textural mouthfeel with enveloping soft, round tannins and cleansing acidity that balance the wines modern Barossa elegance with the power of the harvest from extremely low yielding vines. A wine that pays homage to its forebears and their vision for grape growing and dry farming from the 19th century. Enjoy from 2026 and cellar to 2050+. Tasting: Aroma - Complex, Redcurrant, Ironstone Predominately red berry fruits, then cassis and savoury garrigue, wild thyme and sandalwood. Palate - Blood plum, Mulberry, Sumac Typical Barossan feel, ample but fresh. Baking spice, awash with dark fruits, a lick of aniseed, and forest accents. Finish - Chewy, Exotic Spices, Peppercorns Superb finish, long and with plenty of chewy tannin and flavour to sink your teeth into.

The Hoffmann Vineyard Shiraz is a tête de cuvée (literally ‘head of the blend’) style. Key parts of the vineyard, with vines between 60 and 100 years old, are picked at different stages of ripeness, resulting in five separate two-tonne grape parcels ultimately filling 20 barrels. The final wine is a selection of the best four barrels. The annual make will never exceed 200 dozen. It’s an ‘essence-of-Shiraz’ style – uncompromisingly rich and concentrated. The first vintage was 2006 and the wine has begun building a track record that will inevitably match that of the Barossa Ranges wine. Right now, you need to decant it 12 hours (or more) before serving to allow the fruit to come to the fore.

Garnet red colour with delicate orange reflections. Fine and complex bouquet with violet and wild berry notes. Its flavour is full, velvety and harmonious. Great elegance in this Nebbiolo wine by Bruno Giacosa.

At the very top of the Appellation. Black fruits with spicy ink notes on the nose The palate- the tannins are very powerful but also mellow, smokey notes pepper, highlights wonderfully the Syrah variety on granite soils.

Château l'Eglise-Clinet is a much sought after Domaine within the right bank district of Bordeaux and can be hard to come by. A majority blend of Merlot to Cabernet delivers a wine of subtlety and plushness and due to the properties long planted vines, the ageability is second to none in the region. After not pulling out vines after the 1956 frost, this Château can boast some of the oldest vine material in Pomerol and that evidence can be found in the 2003 bottle of l'Eglise-Clinet which is still ageing gracefully in the bottle even after a difficult vintage due to heat.

The 2012 Cos dEstournel is a classic expression of St.-Estèphe, with notes of graphite, crushed rock, blackberry, blackcurrant fruit, a medium to full-bodied mouthfeel, structured, but well-integrated tannins and a long finish of 35 seconds or more. This is a beauty and an undeniable top success in the Médoc for 2012. Give it 4-6 years of cellaring and drink it over the following two decades or more. The final blend, which achieved 13.8% alcohol, is 75% Cabernet Sauvignon, 22% Merlot and the balance Cabernet Franc and Petit Verdot - Rober Parker Jr

Penfolds Bin 95 Grange Shiraz is Australia's most famous wine with a reputation for superb fruit complexity and flavour richness. An exquisitely perfumed, concentrated wine, Penfolds Bin 95 Grange Shiraz combines the intensely rich fruit and ripe tannins of Shiraz with the fragrance and complementary nuances of new, fine-grained American oak. A portion of Cabernet Sauvignon is used in some years to enhance the aromatics and palate structure. Explore Penfolds 2023

Chris Ringland Shiraz is steeped in the Barossa’s post-colonial story and the high art and science of winemaking. Typically the wine is deep in colour with intense dark berry, paneforte, espresso roasted chestnut aromas. The palate is plush and concentrated with blackberry, mocha, paneforte spicy flavours and dense fine chocolaty tannins. Despite the opulence, flamboyance, richness and concentration, the wine has superb percussion and freshness. The wine is a small vinification of around four to five hogsheads or 1500 litres. The "unusually thick skinned" Shiraz is entirely sourced from Chris Ringland's dry-grown vineyard on the edge of the Barossa Valley, but technically in Eden Valley, along Flaxman's Valley near Randall's Hill. The wine is "painstakingly hand-made" in open fermenters and regularly pumped-over to extract colour, flavour and tannins. After draining and pressing through a traditional basket press, fermentation is completed in 100% new French oak hogsheads. A period of up to 50 months oak maturation follows to achieve optimum complexity and balance between oak and fruit. The extraordinarily high release prices (higher than Penfolds Grange), limited production and reputation make Chris Ringland Shiraz the stuff of legends.

DOMAINE DUJAC Aux Malconsorts 1er cru, Vosne-Romanee