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GRAVITY FED WINERY Benno Seppelt designed and built this gravity-fed or gravity-flow winery in the 1890s and it was the main Seppeltsfield winery until the 1980s. Gravity fed wineries require a natural hillside and using gravity assist “minimal intervention” the holy grail for many winemakers. We are gradually recommissioning this wonderful winery, with the first crush for nearly 30 years coming from the 2008 vintage. Exclusive hand made reds will come from the old open fermenters, and we even have some lagars- the traditional Portuguese open fermenters designed for foot-treading, still used today for the finest Vintage Ports. Would you like to tread grapes in a traditional lagar? Let us know! April 2011 bookings now accepted. Contact Nicole at nicole@seppeltsfield.com.au or 08 8568 6217 |
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MODERN WINERY Seppeltsfield has a modern winery capable of crushing up to 12,000 tonnes of fruit. Most of the wine processed here is for Seppeltsfield and Foster’s, the former owners, and includes both table and fortified wines of high quality. Current capacity will be limited to around 6,000 tonnes per annum to ensure the highest standards. We are able to undertake limited amounts of contract processing for the 2011 vintage. Email or call our Senior Winemaker Fiona Donald at fiona@seppeltsfield.com.au or 0411 281 670 for more information, rates and availability. |
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Tuesday 16th February was a historic day in the new era of Seppeltsfield Wines vision to become a premium table wine producer. Using the renovated 1890 Gravity Flow Winery, 80 open top fermenters have been stainless steel lined for this vintage, with the remaining 20 to be recommissed before the 2011 vintage.
Tuesday 16th February was a historic day in the new era of Seppeltsfield Wines vision to become a premium table wine producer. Using the renovated 1890 Gravity Flow Winery, 80 open top fermenters have been stainless steel lined for this vintage, with the remaining 20 to be recommissed before the 2011 vintage.Warren Randall, Managing Director has been working with Senior Production Manager and Winemaker Fiona Donald over the past 5 months in order to get this winery working after a 25 year sabbatical.
