Our Vineyards

It takes a long time to know a vineyard.

A vine grows from a tiny budded stick. Like humans, they wear the scars and scratches, wrinkles and frowns of a full and vigorous life.

In the Barossa these vines can live for four or even five generations.

Johann Gottlob Schrapel planted Shiraz in Bethany in 1852, making our vineyards some of the oldest in the Barossa.

The fruit they yield is dark and rich, full of flavour and complexity and commands respect.

It took our ancestors many years to understand how to grow grapes in the clay soils and Mediterranean climate.

And now we continue to practice that accumulated wisdom and knowledge.

Our greatest natural advantage is the fruit which comes from the 38 hectares of Schrapel family vineyards. These include the Bethanien, Manse, Homestead and Quarry vineyards.

Our winemaking philosophy is to produce individual vineyard wines with rich, ripe fruit characters. Quality oak and bottle maturation enhance these characteristics.

Our wines are a natural reflection of the unique micro-climate on the eastern slopes of the Barossa Ranges.


The vineyards face west resulting in increased rainfall catchment. The Homestead and Quarry vineyards collect the run-off from the surrounding hills which replenishes the subsoil moisture.

Cooling gully breezes fan the vineyards during the spring and summer months. This creates a special microclimate and a slower, longer ripening period. This allows the grapes to achieve good sugar and acid levels without becoming over-ripe.

Vineyard Management

The older vineyards need specialised management practices to maintain vine health and productivity.

Traditional planting techniques including wider row spacing and wider vine spacing, follow the contours of the Bethany Ranges.

We still hand prune and hand pick our fruit – ancient traditions which sit well alongside modern technology.

Sourcing grapes

We also source grapes from growers in Eden Valley. The cool climate Chardonnay, Riesling, and Shiraz matures later in the season, giving our wines fragrant and elegant flavours.


Our strategies to reduce water, chemical and energy use will nurture and maintain the land for future generations.

The soil structure and water-holding capacity within our vineyards means annual rainfall provides enough moisture to maintain nutrients and organic matter. We grow a cover crop between the rows each spring to increase soil nutrients and organic matter. Maintaining high nutrient levels in the soil makes our vines drought resistant and reduces our water usage. Through careful hand-pruning, we can control the growth of the vine so there is an open canopy. This supports free air movement which reduces the potential for disease and disease management.

In the winemaking process, the traditional set up of gravity feeding grapes from the highest point of the winery into the press reduces energy costs. This minimal intervention process also promotes the natural fruit flavours and soft tannins in the wine. Limiting the exposure of fruit to oxidation, reducing the need for additives during the winemaking process.