[6] In 2008, the estate was acquired by Peter Kight, the owner of Quivira Winery in Sonoma County's Dry Creek Valley in California.

In 2017, Torbreck expanded the original settler’s cottage cellar door to become an international guest centre, and now exports wines to over 50 countries.

The Torbreck endeavour is based around the classic Barossa Valley grape varieties Shiraz, Grenache and Mataró.

The winery also produces a benchmark Barossa Semillon known as Woodcutter's, made from Madeira-clone vines ranging up to 100 years old.

Grapes are hand-harvested and immediately brought to the Torbreck winery and gently de-stemmed into wooden & concrete open-top fermenters.

After being basket pressed into stainless steel until primary fermentation is completed, the wine is moved into French oak barriques from Burgundian winemaker Dominique Laurent.

[14] The 2005 vintage received a perfect 100 point score from Lisa Perotti-Brown MW in the December 2010 issue of the Wine Advocate.

After hand-harvesting and gentle processing, the wine undergoes 24 months of aging in French barriques followed by a further three years of bottle maturation before release.

Descendant is produced from grapes grown on the winery property from vines planted in 1994 from cuttings selected from several of the vineyards that provide fruit for RunRig.

The elevation of the Eden Valley is some 200 metres higher than the Barossa and the cooler climate results in a longer growing season and thus more flavour development.

When he first saw the outcroppings surrounding the Knight's vineyard he was reminded of the stone burial grounds on the hills above the Torbreck forest that are part of the Gask Ridge.

It is then open-top fermented and gently basket pressed, and aged on fine lees for 12 months in large format seasoned barrels and foudres.

Cuvée Juveniles is made of Grenache, Mataró, Carigan, Counoise and Shiraz, created as a ‘Cotes Du Rhone’ inspired bistro wine from the classic Barossa varieties of from mostly unirrigated old vine vineyards.

The grapes are hand-harvested and destemmed into a single cement vat before being basket pressed directly into new French barriques for 18 months.

The name comes from the group of Late Iron Age and Early Mediaeval Celtic people living in ancient eastern and northern Scotland.

After 24 hours the younger blocks were racked to tank while the older, more robust parcels were transferred to six-year-old French barriques where they underwent a long cool fermentation.