Welcome to our store!

For the first 18 months after the Cudlee Creek bushfire, because nearly all our stock was destroyed in the fire, we had no wine of our own.

Two local wineries came to the rescue, one donated wine, the other sold it to us at cost. We called this wine ”hope!” because that is what it gave us.

In July 2021 our next step on our road to recovery has been the release of four wines in which we have had a hand in making.

2021 "hope!" First Reserve Shiraz

SKU 00117
In stock
Product Details

The "hope!" label replaces the wine that was made before the December 2019 Cudlee Creek bushfire.

In Vintage 2021 we were lucky to get our hands on some ultra low yielding Shiraz from our grower in the Southern Adelaide Hills area of Kuitpo. Even though he didn't really have enough for us, he made some available so we could have a really good Shiraz for our range. We have always bought in Shiraz as we don't grow it. Although the winery is still in ruins we made some space in our vineyard house's garage and did the whole winemaking process in there! As we have had to start again from scratch everything is very low volume, including the hand cranked basket press and the single bottle floor corker.

For the wines we are making on site everything is being sealed by cork. Back in 2003 we started using Diam corks, which are cork taint free, for our very best wines, and recent tastings of these older vintages have shown how well the wines have aged.

This is a fantastic wine and I am very happy with it. Sadly there was only enough two hogsheads which means 60 odd cases in total were made. Get in quick or it will all run out. It's only available at the cellar door, via the web site and via our wine club!

This tasting note is from a customer who was awe inspired by it:

"A glorious red, magenta, and crimson colour.

Nose: Earthy, pepper, dark cherry, sandalwood aromas. Later, Kalamata olives. I grow these, it is subtle but distinct, longer (sic) after the bottle is opened, a layer of toffee and caramel.

Taste: Dark Cherries, pepper, the syrup of blueberries made into a coulis, that blue and crimson sauce stuff on the side of the plate, and oh, leads into the wonderful taste of beef rump covered in 5 spices and both white and black pepper, roasted to pull apart perfection, the spices, the 5 spice and peppers, lasted through star anise, leading later to the chalky tannin and acid. Good enough to have now, and one can only imaging (sic) the wonders after it is aged for 5 years or more. .

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