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Johann Gottlob Schrapel and his family arrived from Silesia on the George Washington in 1844. This was just eight years after South Australia was settled. Like many Silesian migrants, they travelled by ox cart to Bethany (Bethanien) and established the Barossa’s first settlement.
Johann planted the first vineyard in 1852 from cuttings carried from Europe. He built a wine cellar and had reputation as a winemaker. Despite this our family were grape growers for the next four generations.
In 1981, fifth generation brothers Robert and Geoff established Bethany Wines. They built a winery in the quarry where the early pioneers had hewn stone for their homes. They crushed 2 tonnes of Shiraz and Riesling, launching the next chapter of the Schrapel wine story.
Made from grapes grown on the eastern ridge of the Barossa by the Schrapel Family. This youthful medium bodied wine smells of ripe cherries, florals and plums.
The Shiraz fruit was sourced from the Schrapel family vineyards planted along the eastern ridge of the Barossa foothills. Traditional viticulture practices were applied with the yield from old vines, 6.25t/Ha. The vineyards were hand pruned to 70 buds per vine to limit yields and concentrate aromatics and flavour profile.
The fruit was crushed, de stemmed and left on skins in open top fermenters for eight days at a controlled temperature of 15-18 degrees. The juice was then racked and pumped over the skin cap for optimal colour and fine tannin extraction. Once the primary fermentation was completed the juice was pressed and left to settle to complete secondary fermentation before being transferred into older French oak barrels for maturation. The wine was matured for 12 months in oak to enhance fruit and palate structure development before bottling.
The Bethany Creek Barossa Shiraz 2018 offers aromas of lifted black and red cherries along with a hint of baking spices is evident on the nose together with a tightening note of clean earth. The palate is medium bodied but filled with vibrant cherry and satsuma plum fruit as well as cloves and vanillin spice perfume. With bright acidity and soft bracing tannins the structure carries the fruit through the palate with pace and elegance to a long finish.
Roast Beef & Yorkshire puddings, and all the trimmings.
Will continue to improve with careful cellaring for up to 5 years.