CHAPTER 13 | 1900s – Federation
Stocked with tiers of large casks
Outer tiers – 1,200-gallon casks
Wine maturation. All casks are sitting on white-washed stillage of brick and cement capped by red gum studs
Maturation Cellar 125ft x 46ft
Under tiers – 500–1,000 gallons
Large Blending Tank of brick and polished cement
Two levels
Stored with 1,200-gallon casks
Wine maturation. All casks are sitting on white-washed stillage of brick and cement capped by red gum studs
Old Cellar
Stocked with new hogsheads
Cleaning and preparation of export hogsheads (American oak) Mostly red ‘Burgundy’ wine with 19 months age including Ophir Rich ‘Harvest Burgundy’ for lighter reds ‘White Harvest Burgundy’ for white wines Wines are blended – roughly 1/3 cabernet, 1/3 shiraz and 1/3 malbec and distributed to British Public under ‘attractive brands’ and liberal advertising
Outer Shed
Considered the best age for export by sea to England
Wine
London Cellars
South Africa Special label ‘Loyal Australia’ Adapted from a report in the Melbourne Leader, Saturday, 13th of February 1904, p. 9
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