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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.
The early 1980s were tough for Barossa grape growers. A glut followed a red wine boom and grape prices fell below production cost. The State Government wanted growers to pull out old Shiraz and Grenache vines. They encouraged growers to plant new varieties or leave the industry.
Fortunately, the brothers chose to establish a tradition of winemaking from this undervalued yet irreplaceable resource of old vineyards
With fruit from the high Eden Valley and Barossa Valley this Chardonnay displays bright citrus and apple fruit profiles with a clean and juicy plate of orchard fruits, subtle spicy oak and textural length.
2021 provided Bethany with exceptional conditions for growing high quality grapes. It was one of those years that had a little bit of everything but not too much of anything. A good winter and spring rains with total rainfall for 2020 being right on the money for a normal average Barossa year (around 450-500mm). This lead to good fruiting conditions and a much more balanced yield than previous, drier years. The growing season then proceeded to give some nice warm conditions. Critically, the evening and night temperatures were always on the cooler side.
Handpicked at night, destemmed, and pressed to stainless steel and 10% new French oak for cool fermentation of 10-14 days. Lees stirring for approx. 2 months post ferment before being allowed to settle naturally and continue to gain weight and freshness through contact with the lees.
It displays a straw gold colour with green hues. Intense focused nose of green apples, white florals and crunchy stone fruit. A tight and fluid palate with lovely citrus and orchard fruit elements pulling through on a juicy driven core. Light hints of spicy oak and citrus cut complement the fruit and add complexity to the palate.
Chicken pot pie, cheesy polenta, or oregano salmon patties.
Will continue to improve with careful cellaring for 5-8 years.
Don’t just take our word for it…
“Fresh uncomplicated style with aromas of stone fruit and toasty oak. Beautifully pristine varietal palate with powerful acid and lingering finish.” – 96.5 pts Winestate Magazine – February, 2022