THE AUSTRALIAN ARK – Federation to the Modern Era | 1900–1982
1953 ORLANDO SPECIAL VINTAGE RHINE RIESLING Barossa Valley, South Australia
This multi-gold-medal-winning wine created huge excitement around the Australian show circuit for its superb aromatic quality and freshness. It was the first commercial white wine to be made using a pressure fermenter, which had the effect of slowing down fermentation rates and creating an environment in which the delicate floral aromas of riesling and its pure fruit flavours could be preserved. The pressure fermenter was earmarked for Yalumba, but the winery was not ready to receive it. As a consequence, Orlando, notably Colin Gramp, is credited with being the first to adopt and pioneer this game-changing technology. Although there were nonsensical jokes about ‘pressure-cooked wines’, it was George Fairbrother who recognised the significant technical breakthrough it represented. The wine went on to win gold medals across all the capital cities and support from Australia’s wine trade. Wine writer James Halliday wrote, ‘This wine has better claim than any other single wine to be the ancestor of modern-day aromatic white wines’. Orlando also introduced horizontal pressure tanks in 1956 to make cheap sparkling wine. Orlando Barossa Pearl introduced a whole generation of Australians to wine, many of whom eventually graduated to better quality bottles. Gradually, cold fermentation would take hold, and Eden Valley and Clare Valley rieslings have never looked back.
Orlando Special Vintage Rhine Riesling label, 1953.
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