Now you can enjoy Tilbrook Estate’s artisan wines any time by purchasing from the comfort of your own home.

We offer Free Delivery with all orders. And the minimum you need order is just 6 bottles, which can be all the same or mixed.

To purchase online please use the order form below the tasting notes. Your payment is secured through the WineBoss System.

RED SOFA range

Named after the Red Sofa in our cellar door, these are fun, everyday drinking wines

Red Sofa Pinot Gris – Sauvignon Blanc 2009 

Two classic Adelaide Hills varieties brought together in a new blend.

Mostly Pinot Gris with a dash of Sauvignon Blanc this wine has aromas of pear and honey, whilst the palate is fresh, limey and fruity.

Cellar door price $15.00          200 cases made. 2nd batch bottled 01/12. Screwcap

Red Sofa Cabernet Shiraz 2006

A blend of two Aussie favourites made from grapes picked from the wine regions around Adelaide.

Made using traditional methods including ageing the wine in French oak barrels, this wine is soft and medium bodied with aromas of dark fruits, vanilla and fine tannins.

Cellar door $15.00          500 cases made. 5th batch bottled 04/12. Screwcap

Red Sofa Mulled Wine 2012 Winter Season

Made from a blend of good red wines, port, cane sugar, orange zest and our secret spices this is a massive favourite come winter time here in the Hills. People who visit our cellar door can taste a glass straight from the pot being kept warm on our Morso slow combustion stove, and more often than not leave with a bottle or two under their arm. Traditionally we start making the new season blend from ANZAC Day onwards and finish just before Christmas, allowing visitors to the famous Lights of Lobethal festivities to try some.

Mulled Wine is traditionally drunk at Christmas time in England at parties, with mince pies. As I am English born and bred I thought it would be fun to re create this hearty winter drink which is served hot. Warms the cockles of yer heart!

Cellar door $15.00          200 cases expected. Bottled progressively from 25/05/12.  Screwcap

TILBROOK ESTATE ADELAIDE HILLS range

These are a group of wines offering good value, some taken from our Lenswood vineyard Estate but all from the Adelaide Hills.

“Moneypenny” Adelaide Hills Sparkling Wine 2010

Named after my mother who worked for British Intelligence as a secretary, my wife when told the story thought of her as “Moneypenny” and the name stuck.

The wine is made in the traditional method from a blend of Pinot Noir and Chardonnay hand picked from our Lenswood Estate. The grapes were picked into baskets and chilled over night in our cool romm before being whole bunch pressed the next day. The best juice was set aside – known in France as the cuvee, and fermentation occurred in vat. Once completed I let the wine age for a few months on lees before hand bottling with the yeast and sugar mixture. The wine fermented in bottle to create the bubbles and has been progressively hand disgorged on demand. It has now been on lees for 12 months. Most sparkling wines have an amount of sugar added to balance the acid in the wine – called the dosage. I decided not to add any as I felt the wine had enough flavour. The wine is thus Zero Dosage.   

The wine is very tight and fresh, with characters of apple, citrus and yeasty notes, a fine mousse and a dry finish. Exceptional value considering the quality focus and everything done by hand, most sparkling wines of this pedigree would be at least another $10 per bottle.

Cellar door $25.00          100 cases made. Bottled 05/11. Screwcap

Sauvignon Blanc 2010

The grapes were hand picked from three vineyards in the Adelaide Hills including our own Estate vineyard. We sourced grapes from the coolest parts of the vineyards to attain the crisp, vibrant characters that we are after. The grapes were destemmed and crushed then pressed in our Bucher air bag press. The juice was settled overnight and then the clear juice transferred into another vat for fermentation. After this was completed I allowed the wine to sit on its lees for several months for added flavour.

“Light straw green; a potent, complex and powerful Sauvignon Blanc from three seperate vineyards in several parts of the Adelaide Hills; the flavours straddle grass/capsicum through to tropical fruit salad”

93 Points out of 100, James Halliday 2012 Australian Wine Companion.

Cellar door $22.00          200 cases made. 2nd Batch Bottled 02/12. Screwcap

Pinot Gris 2010

Handpicked from a vineyard near our home town of Lobethal in the Adelaide Hills, the grapes were whole bunch pressed to reduce the chance of any colour getting into the juice from the bronze coloured grapes. Whole bunch pressing also means we get better quality juice so we can make a better wine. The juice was settled overnight and then the celar juice taken off to be fermented. We used so called cultured yeasts to ferment the wine, with the aim of making a clean aromatic wine. After fermentation the wine was left on lees for 10 months for added richness and complexity. This step is unusual in Modern Australian winemaking but we like to emulate the wines and winemaking techniques of the regions from which the grapes originally came from. In this case the beautiful French region of Alsace.

Aromas of pear, quince and honey follow through to the palate which has a soft and mellow mouthfeel but with crisp acidity to balance.

88 points out of 100, James Halliday 2012 Australian Wine Companion

Cellar Door $22.00          200 cases made. Bottled –/10. Screwcap

Estate Chardonnay 2010

This is the first release of an Estate Chardonnay since the award winning 2006 Vintage. And we are very pleased with the result! The fruit was handpicked from the top of the “Hill” block into 15kg slotted baskets. This is more time consuming than the usual (and preferred) method of picking into buckets. But is necessaryto maximise the quality of our Estate grown fruit so that the quality shines through in the wine. The baskets were transferred to the winery and cooled overnight in our new coolroom. The next day batches were taken out of the cool room to be whole bunch pressed with the juice being allowed to settle overnight. We then transferred the best juice into a new 500L classy French oak barrel, and the remainder into older French oak barrels – all from the best cooperages. Fermentation with wild yeasts was followed by “lees stirring” and malo – lactic fermentation. The wines spent a total of 24 months in the equivalent of 20% new French oak, before being blended & bottled.

It has characters of grapefruit, pear and vanilla, and is tight and clean on the palate with great mouthfeel and length. Drinking beautifully now this wine will age for up to 5 years.

Cellar Door $25.00          100 cases made. Bottled 04/12. Screwcap

Estate Pinot Noir 2010

This is the first release of an Estate Pinot Noir since the 2006 Vintage. Again we are very pleased with the reult! The fruit was handpicked from the “Back” block and the “Close Planted” block which is next door. The grapes were then destemmed but not crushed into open top fermenters. Fermentation with wild yeasts followed and the grapes were “on their skins” for a total of 21 days before being gently pressed in our Bucher air bag press. After pressing the wine was allowed to settle for a week before the clear wine was transferred for maturing into 1/3rd new French oak barrels for 24 months.

This lovely supple wine has characters of red berries, plums and spice which are supported by a fine tannic structure. Drinking beautifully now this wine will age for up to 5 years.

Cellar door $25.00          100 cases made. Bottled 04/12. Screwcap

TILBROOK ESTATE RESERVE range

These are a group of wines, which I believe are the best wines I make. They can be drunk young but will also benefit from up to 10 years cellaring.

Reserve Chardonnay 2010

Consistently one of Australia’s top Chardonnays. James Halliday rated the last 4 vintages produced 94, 96, 94, 93 points out of 100, respectively. We are sure you will be impressed with the latest release! The fruit was handpicked into 15kg slotted baskets, from the very cool, south facing, bottom of the “Hill” block. The baskets were cooled overnight in our new cool room before being taken out in batches the next day and whole bunch pressed in our gentle Bucher air bag press. The juice lots were kept seperate and allowed to settle overnight. Then the best juice went into the classy Burgundian cooperages’, Damy and Billon, new oak barrels. The juice considered next in quality went into two and three year old barrels with the rest going into four and five year old barrels. After 5 years the barrel has no more flavour to give. The juice was fermented with wild yeasts and after it became wine was “lees stirred” every few weeks for 6 months. In Summer the warmer winery temperatures allowed the wine to naturally undergo 2/3rds of “malo”. This softens the natural acidity whilst increasing the mouthfeel. It was then allowed to rest for a further 18 months to allow the fruit and oak to integrate harmoniously. The wine was then blended and bottled one month after what the French call the “assemblage”

Complex aromas of stone fruit, fig, citrus and spice. This follows through to the palate and has a generous mouthfeel yet crisp acid to balance. Drinking beautifully now this wine will age gracefully for up to 10 years.

Cellar door $40.00          130 cases made. Bottled 04/12. Saver glass bottle. Screwcap.

Reserve Syrah 2010 (Extended Ageing)

As of the 2010 Vintage I have called our Shiraz after the French word for the variety, Syrah, because the style is more reminiscent of the Northern Rhone than the warmer regions of Australia. The fruit was handpicked from a vineyard in the Southern Adelaide Hills on the hills above Kuitpo. Kuitpo itself can have cold nights being in a valley but the hills above are warmer as the cool night air falls into the valley below. The vineyard we source our fruit from is also a wine producer and so understands the need to make great quality fruit. We pick the fruit together and split it so that we both get an even chance at making a great wine. The grapes were destemmed and crushed into open top fermenters. Usually we use a yeast strain isolated from a vineyard in the Northern Rhone but in 2010 we allowed the wild yeasts to ferment the wine – just to see whether the results were good. I think you will be impressed with the result! After the fermentation the grapes “sat on their skins” for 6 weeks to extract flavour, colour and fine tannins. The resulting wine was inky back and smelled and tasted great. We were excited! After pressing the wine it was allowed to settle for a week before being transferred into 1/3rd classy new French oak barrels for maturation lasting 24 months. It was then blended and bottled.

Luscious cool grown blackberry, violets, pepper and spice with fine tannins, a hint of smoky oak, lovely weight of fruit and a good finish. Drinking beautifully now this wine will age gracefully for up to 10 years.

Cellar door $40.00          25 cases made. Bottled 04/12.  Saver glass bottle. Screwcap. 

Botrytis Pinot Gris 2010

The first crop from our Pinot Gris block dedicated to producing Late Harvest. Starting with the 2002 we sourced our fruit from other people’s vineyards but found it hard to convince them to leave their vines unpicked till the leaves fell off and also not to charge us handsomely for the loss of weight caused by the long “hang time”. So we decided that we must have our own block, where we could control as much as Mother Nature would allow us. This decision followed a visit to the vineyards of La Tour Blanche, a top producer in the Sauternes region of France. In 2010 we bunch thinned our vines 6 weeks before the “Late” harvest. By the time harvest came round they were fully botrytised. This can be grey rot but in the right conditions, which we had in 2010, we had “noble rot”. The fruit was handpicked into buckets making sure no raisined berries fell off the bunches onto the ground and taken to the winery where it was immediately pressed. Following the example of the Sauternes producers we press the grapes for the maximum time to get every last drop of  sweet juice out of the berries. The juice was immediately cooled – to stop fermentation – and settled in the cool room over several weeks, before the clear juice was fermented in vat. After fermentation was complete the wine was aged for a further 12 months in vat before filtering and bottling.

The results are stunning! Bright gold colour, then intensity and complexity – sweetness impeccably balanced by acidity. Drinking beautifully now but will age gracefully for up to 10 years

92 points out of 100, James Halliday 2012 Australian Wine Companion

Cellar door $35.00          40 cases made. Bottled –/11.  Imported half bottles. Diam cork.