New products

RRP: $2950
Sold by: Pack Size 6
10% off

Varietals: Grenache (66%), Shiraz (13%) & Mataro (21%) 


Regions: Gomersal, Lyndoch, Greenock, Marananga, Moppa, Seppeltsfield & Ebenezer.


Vinification: Each of the individual blocks (many were picked in different stages to ensure perfectly ripened fruit) were de-stemmed separately into both wooden & concrete open top fermenters where the juice was gently pumped over the skins twice a day for 6-7 days. After basket pressing the wine was racked from a tank into older French Hogsheads where natural malo-lactic conversion occurred. Following 24 months maturation on fine yeast lees, the wine was assembled and bottled in June 2014 without the use of fining or filtration.


On a highland farm in Scotland, the collection of barns, stables and outbuildings is known as a Steading. Here in the Barossa Valley the varieties Grenache, Mataro and Shiraz all stand in their own right, however, in blending, their strengths create a complex wine of solid, earthy structure.


The 2012 Steading is from one of the best vintages in recent memory. The purity of fruit, mid-palate concentration and tannin profile make this an exemplary wine. Barossa cultivars of old vine Grenache, Shiraz & Mataro.

Vibrant aromas of dark cherry, blackberry, and star anise all unfold to reveal an impressive array of underlying fruit flavours.

Dense, succulent dark fruits with layers of licorice, plum, black olive, earth, white pepper and Asian spice. These complex yet elegant flavours are all neatly interwoven with a perfect balance of acidity and supple, silky tannins.


The 2012 Steading will continue to develop with time in the cellar and shall provide those with patience, great enjoyment for many years to come.

Torbreck-The Laird-Shiraz-2012-750mL

Vendor Deal ID : 706880
RRP: $88000
Sold by: Pack Size 1
9% off

Every now and then, in life and in wine, we are presented with unique opportunities to express ourselves and create something truly remarkable. When these rare opportunities arise, we need to capture, nurture and develop them so that their potential is fulfilled. So when we were given the opportunity to work with one of the most famous vineyards in the Barossa Valley, it became almost inevitable that the resulting wine would be truly remarkable.

The Vineyard
Every great wine in the world has its roots buried in the terroir of a breathtaking vineyard, and the Laird is no exception. Originally owned by the legendary Malcolm Seppelt, fruit for the Laird comes from the Gnadenfrei vineyard, nestled on a gentle south facing slope on the eastern side of a ridge separating the Seppeltsfield and Marananga appellations in the Barossa Valley. Planted in 1958, the 5 acres of Shiraz is embedded in very dark, heavy clay loam over red friable clay. The vineyard is meticulously hand tended, un-irrigated, traditionally farmed and pruned. The resulting small, concentrated Shiraz berries produced consistently on the property make it the envy of all winemakers in the valley.

The Barrels
The oak selected for the maturation of this wine is considered to be some of the finest barriques in the world - Dominique Laurent’s ‘Magic Casks’. Dominique Laurent is an extraordinary individual and a truly great winemaker in his own right. He was so frustrated by the sales-driven and mass-production methods of the larger cooperages in France that he decided to make his own barrels. He left nothing to chance when developing his cooperage, selecting a site that was very high in wind and rain on the côte at the edge of La Forêt de Citeaux. The coopers he selected to craft his barrels had deep ties to artisanal barrel production, proud and driven by traditional techniques. The oak was personally harvested from Forêt de Tronçais in Allier and more specifically from the original area of this forest that was known to produce the finest oak. The oak trunks were split by hand and then again hand split into staves, producing staves that are almost twice as thick as traditional machine split staves. These were then aged for 48 to 54 months at a location that is already more exposed and weathered than the average maturation site. After this aging, the staves were hand-made into barrels. As part of this process, they were heated over three differing flames for several hours. This again is much longer than the standard process; however it does not result in a heavy toast because of the remarkable density of the wood.

The Winemaking
The Gnadenfrei vineyard is handpicked in two separate parcels a few days apart depending on vintage conditions. It is immediately taken to the winery where the fruit is gently de-stemmed into wooden & concrete open top fermenters. It is then carefully nurtured for 6-7 days on skins with pump overs occurring twice daily, varying in duration and intensity. When primary fermentation is almost complete, the wine is drained from the skins and the must is gently basket pressed for 8 hours. The wine remains in a stainless steel tank until primary fermentation is completed. It is then run directly into new French barriques coopered by Dominique Laurent where they spend 36 months under temperature controlled conditions. Once the oak and the wine have melded perfectly the wine is blended and bottled without the use of filtration or fining. Finally it is matured in the bottle for a further 24 months before release. The Laird is a wine born from perfectionists following the highest possible standards.

The Vintage
The 2012 Vintage will undoubtedly go down as one of the great vintages that the Barossa Valley has experienced. The Vintage is completely ‘dirt driven’ in that there was no serious weather event that pulled the flavour profiles of the wines either way. The cool weather conditions and resulting slow ripening period allowed us to pick The Laird with perfect aromatic ripeness and purity of fruit and the sublime quality is second to none. The Western block was harvested in perfect condition on the 19th of March and the Eastern side a day later on the 20th. Both blocks remained on skins for just one week. The resulting wine shows all the opulence and elegance of previous Laird’s, but with a complexity, precision and prominence that will make sure it ages gracefully for the next 20 years plus. One of the greatest examples of Barossa Valley Shiraz.

Nautilus-Estate-Pinot Noir-2013-750mL

Vendor Deal ID : 706862
RRP: $4115
Sold by: Pack Size 6
6% off

Tasting notes:

The 2013 Nautilus Pinot Noir is dark ruby in colour. The nose reveals fragrant aromas of violets, dark plums and spices. The palate is medium bodied with good structure. Refined and balanced, this elegant wine shows good intensity and a lengthy finish.



A cool spring but warm, dry summer made for ideal conditions during the 2013 growing season. The harvest started at a normal time but became quite rushed towards the end as a lot of fruit ripened at the same time. This meant it was all hands to the pumps & presses as we worked hard to capture the ideal varietal flavour profiles and the end result was a tired team but great quality wine across the board. This wine is a carefully selected blend from two premium hillside vineyard sites, in the Southern Valleys sub region.



To make this wine, fruit from Pinot Noir clones 114, 115, 5, 667, 777 and Abel was hand harvested and de-stemmed without crushing to allow a portion of whole berries in the ferment. A small amount of whole bunch fruit was also included in some ferments. The grapes were fermented with indigenous yeast in open top fermenters after a 6-8 day ‘cold soak’. Careful cap management, using our pneumatic punch down device, has resulted in extraction of only the soft ripe tannins. After pressing the wine was racked directly to a mixture of new and older French oak Barriques, where it remained undisturbed until filtration and bottling in March 2014.



The primary fruit components showing in the wines youth will further develop and integrate over the next five years as the wine matures.


Food match:

Beautiful accompanied by Venison with Star Anise



RRP: $2455
Sold by: Pack Size 6
12% off
RRP: $2199
Sold by: Pack Size 6
9% off
RRP: $4815
Sold by: Pack Size 6
10% off

GOLD – International Wine Challenge 2016 (London)
5 STARS - Michael Cooper's NZ Wine Buyers Guide 2016
5 STARS - Bob Campbell MW, The Real Review
SILVER – Decanter World Wine Awards 2016
SILVER – Hong Kong International Wine & Spirit Competition 2015
SILVER – Royal Easter Show Wine Awards


Grasshopper Rock’s Earnscleugh vineyard is one of the world’s southern most vineyards. Established in 2003 and dedicated exclusively to a single vineyard pinot noir.

Winemaking notes:

The fruit (clones 5, 777, 115, 114, Abel, 667) was harvested from 14 April – 23 April 2014. After the fruit was de-stemmed into 8 stainless steel tanks, all but one tank was inoculated with a selected wine yeast to carry out the fermentation whilst the remaining tank was ‘wild’. The wine was aged in French oak barriques for approximately 10 months, of which 26% was new oak.


Winemaker’s tasting notes (pre-bottling):

Medium purple with pink hues. Perfumed on the nose with violets, dried herbs, red fruit and mushroom. Sweet black and red cherry fruit on the palate with savoury notes of leather, spice and tobacco. A medium bodied, complex wine which is well structured with fine grained tannin and a long mineral finish.


2014 Vintage comment:

Despite a strong warm start, 2014 ended being one of our cooler but also kinder vintages. October through to December proved remarkably warm and similar to our warmest vintages (2006 and 2011). A few spring frosts seemed to impede flower development and bunch weights were the lowest since 2010. Ideal weather at flowering resulted in an excellent fruit set and crop levels needed to be reduced over most of the vineyard. After Christmas, cool temperatures and winds slowed things down and January 2014 was the coolest January we have experienced. February was also cooler than average. April was not our typical cool nights and hot fine days with large diurnal temperature ranges, this year April temperatures were moderated with lower highs and higher lows and the final ripening taking place in quite different circumstances from what we normally experience. The fruit was in exceptional condition with excellent flavours and balance. Harvest was completed 14-23 April.



Grasshopper Rock

RRP: $11655
Sold by: Pack Size 6
14% off
RRP: $6855
Sold by: Pack Size 6
13% off

The 2011 single site shiraz is sourced from the Yalumba Steeple vineyard. This old block of shiraz was planted in 1919, on its own roots, close to the Light Pass township on the floor of the Barossa Valley. The soil is well drained and consists of a marked contrast in texture between the surface soil and the subsoil.



Small open fermenters and wild yeast both contributed to the individual complexities and texture of the wine. The wine has been matured in French oak crafted from a 370-year-old tree in the heart of the Compiègne forest in France. With only 60 barrels produced each year, each of these truly unique barrels is numbered and bears the name of the oak tree from which it is made.



Conditions were generally cool to mild with consistent rainfall throughout the whole season. This was a vintage where our grape growers needed vigilance and our winemakers patience. The grapes benefited from the cooler season with lifted aromatics and fine natural acidity. The cool conditions during March meant harvest was a little later than usual and the grapes retained delicate aromatic qualities and freshness.



The 2011 Steeple captures this cooler Barossa vintage. This has a cool fruit spectrum of cedar and fresh herbs mingled with eucalypts and seasonal red berries, powdery spices and earthiness. Certainly not lacking in any concentration, it’s all about the fruit delivery. The palate is tightly wound with a generous selection of mixed red fruits, great acid and tannins, to see it cellar well for the medium term. Enjoy with rosemary lamb and roast vegetables.


Yalumba Wines

RRP: $5495
Sold by: Pack Size 6
9% off

Terroir & Site:

The Menzies is in the heart of Coonawarra terra rossa country. The vineyard site is reasonably level, with the defining terroir difference coming from the soils. Our soil is red sandy loam over limestone, which is classic Cabernet Sauvignon dirt. Most of the vines for Yalumba The Menzies were planted in 1985 and are trellised tall with wide rows. Bunches are usually small with small berries giving a concentration that favours the creation of full bodied reds.


Winemaking & Viticulture:

2013 was an excellent vintage; it was preceded by good winter rains and mild conditions during flowering, giving a good even set of berries. The warm conditions continued through harvest allowing the winemakers to pick ripe grapes at the ideal colour, flavour and tannin accumulation; it is a vintage to collect. The Menzies is made by small batch winemaking, maintaining the integrity of each eight-tonne vineyard parcel through vinification and initial barrel maturation. The grapes were crushed to small static fermenters where the liberation of colour and tannin is controlled either by plunging the skins, irrigating the fermenting wine over the cap or draining all the wine from the skins then flooding it back. Selected parcels are given extended skin contact before pressing.


Tasting notes: 

Full depth in colour with a plum red hue. The bouquet leads with violet and lilac floral notes to the tangy counterpoint of seaspray and pepper. The palate is rich and powerful; red fruits and dark chocolate on a robust tannin framework. The finish is long, complex and well worth contemplating. A char-grilled rib-eye on the bone is an excellent food accompaniment.


Yalumba Wines

RRP: $7349
Sold by: Pack Size 6
5% off
RRP: $7455
Sold by: Pack Size 6
6% off

They release their 55th iteration of Yalumba The Signature Cabernet Sauvignon & Shiraz – a superb 2013 vintage that honours Andrew Murphy. they raise a glass of this wine to celebrate Murph’s years of service, commencing in the Cellar he rose to Cellar Manager, qualified as a Winemaker, was promoted to Operations Manager in 1992 and today is Director of Wine.


Terroir & Site:

The Cabernet Sauvignon components were sourced entirely from the Barossa Valley, with five main vineyards selected. The vineyards of Trevor Fromm, near Williamstown, the Brooks vineyard at Gomersal, the Cowham Light Pass vineyard and the Crown Village vineyard, in the Krondorf foothills. These components all provide the rich lifted Cabernet Sauvignon aromatics and palate structure that The Signature is known for the majority of the Shiraz comes from the Schiller family vineyard north of Nuriootpa on the Barossa Valley floor. Four blocks were selected with vines planted between 1925 and 1969. These blocks provide the Shiraz sweetness, fullness, depth and add many layers of complexity.


Winemaking & Viticulture:

Dry and warm conditions during the 2013 growing season produced Cabernet Sauvignon and Shiraz crops with smaller bunches and berries full of concentrated flavour. All parcels of fruit were fermented separately in either eight-tonne open fermenters or six-tonne static potter fermenters using wild yeasts. These wild yeasts have helped contribute individual complexities to the wine, creating richness and fine textures. 


Tasting notes: 

The colour of The Signature 2013 is almost impenetrable, this is a wine of aromatics and fineness with great depth of concentration. Showing dark red powdery currants and the leafy freshness of mint and cool spices, the aromatics are complex Cabernet Sauvignon. The palate is all about Shiraz with dark plum, licorice and a potpourri of berry fruits, round, rich and complete with an ironstone depth of tannin, giving the support that will take this through the cellar for a very long time. Not to be opened for at least 5 years, but if you weaken, enjoy with a char grilled rump steak with all the extras.


Yalumba Wines


RRP: $2695
Sold by: Pack Size 6
5% off

The Cigar is a name coined by Coonawarra Vignerons to describe the unique cigar-shaped strip of rich red terra rossa soil. Home to some of Australia’s most famous vineyards, the secret of Coonawarra lies in the intimate bond between the terra rossa soil, limestone layers, pure artisan water and a long cool ripening season. Fortunate to be part of this iconic place, Yalumba salutes the region’s pioneers and those privileged to inherit its future.



Good winter rains replenished soil moisture level and an early burst of warm weather initiated bud-burst a few weeks earlier than normal. Shoot growth proceeded rapidly and the early head start was maintained through November and December. January and February were dry so our winemaker and vineyard manager had few concerns and held high expectations for the vintage. Their hopes were realised and the grapes reached full ripeness and maturity easily. Harvest was completed by March 30.



Yalumba The Cigar is made through traditional small lot winemaking techniques.The grapes are crushed to small static fermenters, ensuring good extraction of colour and tannin. The grapes stay on skins for around seven days, though some tanks are given extended skin contact before pressing.The wine is matured for 22 months in mainly French oak hogsheads and barriques; 28 per cent of them new.



This wine has a full nose with intense savoury blackcurrant fruit and cherry ripe highlights. The wine’s palate shows a warmer vintage and opens with cassis and ripe cherries. There are layers of plum and cherry fruit entwined with middle weight tannins, giving a lengthy savoury textured finish.


Yalumba Wines

RRP: $23000
Sold by: Pack Size 6
25% off

Start selling on Cellar Link - Marketplace