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Descendants of the Schrapel family have been caretakers of vineyards in the Barossa Valley for more than 150 years. Today, those very vineyards continue to be nurtured to produce what have become some of the most iconic wines in the Valley.

Winemaking

Bethany Wines employs traditional winemaking techniques combined with modern practices to create wines of elegance, complexity, flavour and length.

The winemakers favour minimal intervention and hands-on winemaking to achieve the individual expression of each vineyard parcel.

Every parcel of fruit is handled separately from crushing through to fermentation and oak maturation to ensure complexity and personality in the finished wines. Each wine is crafted to ensure ageing capacity and to be fantastic wines with food.

For white wines the aim is to retain the fresh vibrant fruit flavours of citrus and lime and the delicate floral esters.

In red winemaking a balance of rich, ripe, red berry characters combined with fine grained tannins is typical of Bethany’s palate structure and style.

Grapes are taken to the highest point of the winery for crushing and gravity flow allows gentle transfer to tanks for primary fermentation. Judging the length of time over which fermentation takes place ensures that the red wines will have a soft tannin structure.

Equally important is the length of time that the wine matures in oak. Maturation in quality French and American oak barrels compliments and lifts the fruit characters. A system of barrel classification is employed with the Shiraz to select the parcels suitable for the Bethany Shiraz, Bethany LE Shiraz & Bethany GR Shiraz.

Bethany Wines has an annual crush of between 450 and 500 tonnes producing around 30,000 cases per year and is classed as a small producer.