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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!”

Our latest step on our road to recovery has been the release of four of our own vineyard grown and made wines. We now have Tilbrook Estate Reserve Chardonnay, Tilbrook Estate Pinot Gris, Tilbrook Estate Sauvignon Blanc and Tilbrook Estate Shiraz back in bottle and available online and at the cellar door.

2022 "hope!" Pinot Noir

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Product Details

The "hope!" label (1st and 2nd photos) replaces the burnt and destroyed wine, and label (3rd photo), we had previously. Special dispensation from Liquor Licensing has allowed us to label this wine under our label, but the wine has generously been sold to us at cost by a local winery keen to help us get back on our feet.

The wine is elegant and flavoursome with a bit of well matched oak. Drinking well now but it will reward ageing.

$35.00 per bottle

This is the tasting note of our previous wine (3rd photo), which was made by me in our winery and bottled on site. The whole winery including all our stock was destroyed. There is none left.

We wanted to create a point of difference between our two Pinot Noirs and we think we nailed it!

Gently hand bottled by gravity . The wine is unoaked. The nose is all strawberries and cherries leading to an elegant palate with nice structure. Drinking beautifully now but will still reward cellaring for 5 years. Goes well with lamb shanks, pork belly and roast duck!

The fruit was hand picked into slotted baskets and then brought to the winery. We crushed destemmed approx 70% of the fruit onto about 30% that was left as whole bunch. We then waited for the fruit to start natural fermentation - with native yeasts from the vineyard. This "pre soak" helps extract the finer aromas and lasted about 5 days. From the time of crushing through to pressing we plunged the fruit by hand twice a day to keep the grapes healthy and to extract colour and flavour. Fermentation lasted approx 7 days after this but at the 10 day mark we started pressing the batches. In previous Vintages we had always waited till fermentation finished and had left the wine "on skins" for a week or two afterwards. So this was a major change for us. We wanted to make a Pinot Noir that was softer and fleshier than previous years with less drying tannins.

We also decided to make, for the first time, this wine as an unoaked wine. It was matured in vat rather than barrel and consisted entirely of the free run when we pressed the grapes.

We hope the end result is a softer, more approachable wine!

$30 Per Bottle

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