New Arrivals

Exclusive to The Vinorium

Barossa Super 100 Classification – Wines over $100

With over 100 wines featured in the Classification the list represents the depth of collectable wines of distinction being made in Australia’s most famous wine region.

The quickest seller was Dan’s 2016 Lamella, which and to highlight the speed, sold-out before the team snaffled one bottle. The Lamella is sourced from Shiraz grown by the Angas family on Hutton Vale Farm, Eden Valley a home their family has tended for seven generations. Today, Lamella is Eden Valley’s No:1 Shiraz, a reputation gained through careful and sensitive winemaking. Our 2017 allocation has doubled to a full pallet, translating to more bottles to spread around our customers’ and staff. We expect ’17 Lamella to be the first to sell-out.

Exclusive to The Vinorium

Barossa Super 100 Classification – Wines over $100

With over 100 wines featured in the Classification the list represents the depth of collectable wines of distinction being made in Australia’s most famous wine region.

The 2017 Standish, The Standish Shiraz is made from fruit farmed by the Laycock family in the Greenock sub-region of the Barossa Valley. Dan has worked closely with this great vineyard since 2005, with previous releases of Standish 'Andelmonde’ and ‘Borne Bollene’ coming from this site. A few lucky customers experienced these wines
during the past year.

Exclusive to The Vinorium

Barossa Super 100 Classification – Wines over $100

With over 100 wines featured in the Classification the list represents the depth of collectable wines of distinction being made in Australia’s most famous wine region.

Exclusive to The Vinorium

Barossa Super 100 Classification – Wines over $100

With over 100 wines featured in the Classification the list represents the depth of collectable wines of distinction being made in Australia’s most famous wine region.

Exclusive to The Vinorium

Gary Walsh (The Wine Front) "Fancy bottle. 100% whole bunches from a vineyard planted over 150 years ago. Spicy, malty, blackberry and raspberry, fresh mint and sage, new leather. Texture is very good here, with a suede-like feel and density to tannin, red and black berries, a chocolate richness, rosy mouth-perfume, choc-cherry in the aftertaste. Comes over almost like a bold Beaujolais, though that’s only meant as an aside, rather than definition. Compelling wine. So nicely done."

Exclusive to The Vinorium

Jaysen Collins (winemaker)  - "I love Grenache, I love its versatility and its drinkability. I was mostly drawn to getting involved with the process and leaning to more textural, structured and savoury versions. Then one day I got to thinking, what about just doing nothing and let the grapes do the work.

So I chucked a few bins of hand-picked Grenache grapes into a tank with a bit of CO2, sealed the lid and came back several weeks later. When I lifted the lid I was hit with a whole lot of gassy funk, but in a really good way. It was wild and feral but mostly intoxicating. So for a few weeks after I just jumped on top of these bunches, breaking them up, in real terms to build structure, but mostly to get lost in the ferine like smells that filled the air."

Exclusive to The Vinorium

Mike Bennie (The Wine Front) "Jaysen Collins from Massena, well, he is his own man, but that’s his day job, doing a side project here. Or is Massena the side project? No matter. Some great wines emerging from this label, reminiscent of Standish in some respects, power but elegance, shaped by tannins, and the like, but wholly its own thing too. The last JC’s shiraz wine reviewed here was 2016 and from Stonewall, this from Greenock and 2017. Bold, brash, assertive red of booze-soaked stewed berries, sweet spice, earthy savouriness, brined black olives with a match between the fog of scent and wall of flavour. A freight train through the palate but finds graphite-licked tannin plumes and good shape with a surprisingly fresh and buoyant finish. Yes, a big red, but finds a groove, indeed, carves one out and leaves a lingering train of autumnal but sweet flavours. It’s a pretty darn epic wine here."

Exclusive to The Vinorium

Jaysen Collins (winemaker) - I always get mesmerised when I see a flock of birds floating and drifting in the wind. It brings a sense of freedom and joy to me. I knew the bluebird is the symbol of happiness so I had a concept for the label – I just needed the wine!

So with this idea floating about in my head, I set out to make a great drink that brings a true sense of delight. I found an east facing vineyard in the shallow soils of the Adelaide Hills that just gets the morning sun – no baked flavours here. I got rid of the stalks and just fermented this as whole berries. Just before coffee in the morning and after a cold beer in the afternoon I quickly give it a plunge by hand, nothing too serious or strenuous. It’s bottled early to catch the brightness I’m looking for, meaning it’s dangerously drinkable whenever you need a pick me up.

Exclusive to The Vinorium

Jaysen Collins (winemaker) - "I grew up across the road from a famous old school winemaker who was known to be one of the best blenders of his generation. So for years I followed this ideal in the wines I was making. For a hands off winemaker, you actually feel like you are doing something. One day pondering life, the universe and everything I thought about why I hadn’t challenged this notion. Grenache and friends work well together – I’ll just pick them within a few days of each other, chuck it all in one fermenter and let the ferment rock it in its own way. So my theory is that the different varieties bring something complimentary but they also bring something individual – so equal but opposite reactions in the ferment. I then remembered my high school physics and worked out it’s actually the same way a rocket works. Go figure."

Exclusive to The Vinorium

Mike Bennie, The Wine Front "Single vineyard shiraz from the Barossa Valley. Absolutely pitch perfect. Neat as a pin, flushed with flavour, balanced, generous, polished; everything is in brilliant good order. Plums, cloves, sweet earth, cocoa and tar. It’s Barossa shiraz on parade. Tannin is fine-grained but firm. Everything feels right."

Exclusive to The Vinorium

Hand picked 25% whole clusters added to concrete open fermenter with the balance crushed on top. After fermentation commenced heading boards were placed on top. Fermentation temperatures were allowed to peak at 32C before cooling to 24C for the balance. After 11 days on skins the wine was basket pressed to older 500 lt French oak barrels. The wine was matured on lees in oak for 16 months before bottle. No finings used. Red with purple hues. Aromas of strawberry, kirsh, earth, with hints of bergamot. Great flesh with textural long tannin.

Strictly limited to six bottles per customer / per street

Top Rated Cabernet Sauvignon at the 2020 Halliday Wine Companion Awards

98 Points - James Halliday "From a single vineyard owned by the Zerk family, planted 1880 to 1890, making it one of the oldest cabernet vineyards in Australia (and the world). Wild yeast-open fermented, hand-plunged, 8 days on skins, pressed to French hogsheads (44% new), on lees 17 months. This is pure and simple cabernet, elegant, long and finely structured. A great cabernet vintage for this great vineyard."

93 Points - Joe Czerwinski (robertparker.com) "Peppery and meaty on the nose, the 2017 Charlie's Garden Shiraz is nevertheless ripe and fruity at the same time, with boysenberry and blueberry notes to sustain it across the medium to full-bodied palate. Silky and rich, it picks up hints of mint and licorice on the long finish."

92 Points - Joe Czerwinski (robertparker.com) "Hints of eucalyptus and bay leaf appear on the nose of the 2017 Samantha's Garden Shiraz. Cola and plum notes fill out the full-bodied palate, balanced by crisp acids and some ripe, supple tannins. Like all of the Garden series wines, it should drink well for a decade."

92 Points - Joe Czerwinski (robertparker.com) "Ripe and silky, the 2017 Bella's Garden Shiraz boasts oodles of black cherries layered with loamy-earthy notes. It's full-bodied and expansive but stays balanced, with supple tannins lingering on the finish."

Joe Czerwinski (robertparker.com) "Made with 20% whole bunches, the 2017 Harriet's Garden Shiraz shows some herbal-stemmy notes, hints of green peppercorn and vibrant raspberry fruit. It's medium to full-bodied, with a ripe, creamy texture leading into a long, silky finish. It's a lovely blend of herbal-savory and ripe fruit that should drink well for up to a decade or so."

92 Points - Joe Czerwinski (robertparker.com) "The 2017 Lily's Garden Shiraz is marked by ripe cherry fruit and herbal undertones. Hints of thyme and mint appear on the nose, while the medium to full-bodied palate is creamy and ripe, turning silky on the finish. This is one of the few Garden series wines where the oak is evident, but it's still well blended with the rest of the wine, showing up as just a bit of additional structure."

Please note this wine is not available to customers in Switzerland

97+ Points - Stuart McCloskey "The ’14 Margarete’s Shiraz burst from the glass with warm earth and mint. With more aeration the aromas move towards a lovely savouriness of smoked charcuterie, well-hung game, charcoal and liquorice. The nose is full of drama whereas, and quite by surprise, the palate is reserved which is really pleasing. The individual components completed primary & secondary fermentation in new, French oak hogsheads. The wine matures for a further twenty-six months prior to bottling (Aug 2016). The tight grains of the French oak come through a treat and add a lovely textural element and framework to the fruit. The wine is masterfully controlled and full of sappy red & black fruits – cassis and redcurrant coming to the fore. Again, with more aeration, the wine moves towards a savoury characteristic. There is a level of concentration to be admired however, it’s the wines sense of completeness and harmony which is beautiful. The acidity is mouth-watering and the finish is truly endless. Such is the complexity, I could spend an entire evening with the same bottle and write ten, separate tasting notes. Its potential is exciting and I look forward to sampling a bottle in 5-10 years. Today I award 97+ but know there’s much more to come. Drink from now through to 2035. Decanted for 5 hours and served with Zalto’s Bordeaux glassware.

95 points - James Halliday "From four vineyards, vinified separately, fermented and matured for 26 months in new French hogsheads. Practice makes perfect, and John Glaetzer has practiced unrelentingly for 42 years. The vinification, oak usage and the reliable climate of Langhorne Creek mean that you know what you will get without taking the cork out of the bottle."

Please note this wine is not available to customers in Switzerland

Gary Walsh (The Wine Front) "It’s kind of anachronistic, I guess, but there’s a feel of solidity, and quality to this wine. It’s a gently maturing classic Australian dry red, with red and black fruit, dark mint chocolate and maybe liquorice, with spicy freshly lathed wood as seasoning. Medium to full bodied, almost succulent small dark berry fruit, toasty wood, a saline beefy character, minty perfume, firm but ripe fine grained tannin, and a gently dry and grippy finish of fine length. It’s old fashioned, yes, but kind of feels like falling back into your favourite old leather lounge. It’s a yes from me.

Winemaker's notes "Colour - Deep red, some mature hues. Nose - Intense cinnamon/chocolate/mint with refined French oak. Palate - Rich and soft with classic Langhorne Creek chocolate/mint intensity. Excellent "long" palate balanced by the French oak complexity."

Best Chardonnay at the 2020 Halliday Wine Companion Awards

* Strictly limited to 6 bottles per customer / per street *

99 Points - James Halliday "It only takes a millisecond to know you are in the presence of vinous royalty. This is a truly beautiful chardonnay, seamless perfection from the first sip. You know there has to be quality oak somewhere in the wine, and know that all the analytical numbers will be a Bo Derek 10. It is liquid gold."

  'Best in Show' at the Decanter World Wine Awards 2019

97 Points - Decanter "With its fresh, sappy, crushed-spring-leaf aromas and limpid, long, vinous yet tender flavour profile, this is great Sauvignon from an outstanding site rather than one of the overt or flamboyant Marlborough Sauvignons that drinkers have become used to (and often bored by). It's charming too, with its whispered sweet-pea floral notes. Pretty and distracting enough to serve on its own on a warm afternoon, but with all the structure and sap to accompany food well, too. Marlborough is moving on. Drink 2019-2022."

92 Points - James Halliday "Various parcels of fruit were fermented and aged for 12 months in seasoned French oak, and blended just prior to bottling based on a precise tasting profile. Regional personality is certainly front and centre here, with the Margaret River 'bay leaf' character jumping out on the bouquet, followed by red and black fruits with a touch of smoky oak in the background. Typically medium-bodied, it's ripely-flavoured and supple as it flows along the palate, the tannins gently persuasive on the finish to balance the books. One for now or a moderate spell in the cellar."

94 Points - James Halliday "80% cool-fermented in stainless steel, 20% as cloudy juice in used French oak. This gives a tactile flavour expression equalled by few other Australian sauvignon blancs. It's not about Marlborough, but the Loire Valley/Bordeaux of France at half the price."

96 Points - James Halliday "One-third fermented and aged for 10 months in new 500l French puncheons, remaining on lees during maturation. The extra year in bottle has created a wine of spectacular flavours and complexity, green apple and gently spicy oak all dance around the mouth. This will go on its merry way for several few years yet."

96 Points - James Halliday "Absolutely nails all that is good about Margaret River chardonnay. Bright grapefruit and white peach fruit glide along a palate with great mouthfeel from its fruit, acidity and touches of grilled cashew nuts. Nothing wasted here, nothing included without need. 13% alc."

96 Points - James Halliday "A single vineyard planted in '78. 55% new oak for 14 months. Redcurrant, blackberry, violets and bay leaf bouquet; characters of cedar and chocolate on the palate are oak-derived, but sit seamlessly within the wine as well. The fruit and the tannin filling the mouth expansively."

97 Points - James Halliday "A full-bodied wine of remarkable intensity, filling every crevice of the mouth with a pure stream of cassis and mulberry fruit, oak and tannins dutifully lending support, but remaining in their place, simply reinforcing the inherent elegance of the wine."

97+ Points - Stuart McCloskey “The wine demands some aeration and reveals a crystalline, mineral-driven bouquet with nashi pear, white flowers, oatmeal and a whiff of smoky sulphide. The palate is certainly complex with flavours ranging from stonefruit, lemon peel and touches of anise. Concentrated but at the same time supremely measured and seamless. The palate offers a lovely glossy texture and is incredibly satisfying. Flavours expand from citrus notes, limestone, smoked almond to more oatmeal. Everything is kept in check with a healthy wash of acidity. A wine of immense potential and will only improve with more cellaring (3-8 years). I love this. Served using Zalto Bordeaux glassware”. Our Wine of the Week - 26 April

97 Points - James Halliday  "Hand-picked, whole-bunch pressed, cloudy juice wild-fermented in French oak (40% new), matured for 12 months. It's exceptionally fresh and pure, white peach and nectarine at its core. Roasted cashew and citrussy acidity dance around the core, creating a very long and crisp finish."

94 Points - James Halliday "Promotes itself (on the back label) as rich with butterscotch and French oak but it's more refined than it makes out. Better to over- than under-deliver in this regard. It's slightly backward and enclosed but there's power here, coiled, green melon and white peach, oatmeal and toasty oak keeping a close eye. It will venture out in its own sweet time."

  Platinum Best in Show Decanter Asian Wine Awards 2018

97+ Points - Stuart McCloskey "John Duval has a special place in Australia’s wine history and it’s easy to understand why. The perfume is full of charisma and covers a myriad of aromas from plum, sweet exotic spice, a faint whiff of warm earth, blood orange, vanilla, liquorice to an entire collection of black and purple fruits, which go onto flood the palate. There are some high-toned notes from cherry to dried cranberry offset with a wonderful creaminess. The tannins are perfectly woven – As silky as a spider’s web. The finish is long, super-satisfying with touches of blood orange. Reminiscent of Standish in some respects - Faultless winemaking and pure expressive fruit. Impossible to fault for the money. Sampled using Zalto Bordeaux glassware."