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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.
Bethany Wines continues to maintain a proud tradition of producing Barossa Valley Semillon. The fruit is sourced from the Schrapel family vineyards along the Barossa foothills. The vineyards are traditionally hand rod & spur pruned to 70 buds per vine to regulate and promote balanced growth. Vines are grown in red brown earth with a limestone subsoil.
Night picked, destemmed, and pressed to stainless steel for a cool ferment of 10-14 days. Minimal lees stirring before being stabilized and transferred to stainless steel for maturation and development.
Pale Straw with green hue. Complex nose of sweet lime florals, straw and custard apple. Bright citrus and white floral flavours are to the fore on a tightly wound core of juicy acidity and lemon meringue complexity. Very good length finishing with a clean crisp orchard fruit note.
Grilled prawns or antipasto.
Will continue to improve with careful cellaring for up to 5 years.