THE AUSTRALIAN ARK – Federation to the Modern Era | 1900–1982
MOUNT OPHIR A labour-saving winery and cellars. Based on a Californian design. Architect – Mr EC Macnight – Builder John Burns
Black Grapes (primarily shiraz and malbec)
£4 to £4.10 per ton
Minimum 14° Baumé
Intake 3yr Contracts with growers
Carbinet
£5 to £5.10 per ton
Minimum 14° Baumé
WINERY
Water catchment
Underground cemented tanks – largest 45,000 gallons
Cool water used to control temperatures of fermenting musts Can process roughly 30 tons per working day Puts through at a rapid rate while rejecting any stalks escaping from the stemmer Temperature controlled with copper-coiled or galvanised iron piping
Extensive roofing
Grape Receival
Tipped by gravity into stemmer
Crushing House 35ft x 15ft
Bagshaw & Sons Adelaide Pump
A high force based on the French-designed ‘Coq’ principle
Occupied by tiers of rectangular fermenting vats Californian wine pumps Small Steam Engine
Each Vat – with false heads (header boards) has a capacity of 2,000 gallons – lined with polished cement Operated by overhead eccentrics on horizontal shaft Steam conveyed in a pipe from a large boiler house Taking up no more room than an ordinary stemmer
Rack and Returns/Pumping over
Rope belting used throughout
Steam-powered
Skins placed in a hopper; perforated cylinder with Archimedes screw working within it; juice extracted and a core of solid dry marc ejected
Fermenting Cellar 115ft x 47ft
Mabille Continuous Press
Cleaning Enclosure
Steam-powered cleaning facility to clean false heads, coolers and other appliances Wine transferred (racked) to large casks in maturation cellar
French-designed high-pressure pumps
32
Powered by FlippingBook