Pictured: Andrew Blackberry, Mary Ford, David O’Leary, Peter Teakle, Liz Hedienreich, Ben Teakle at the history-making Peter Teakle facility.
A state of the art 100 tonne crush facility has started operation at Peter Teakle Wines in Port Lincoln, with the first harvest of estate wines processed on site by Chief Wine Maker Liz Heidenreich this week.
The 1200sqm facility is complete with the latest technology and will allow fruit grown on the vineyard to be crushed and processed within hours of being harvested.
In previous years, the fruit was transported to Clare Valley in refrigerated trucks at significant cost.
The facility utilises technology new to Eyre Peninsula, including a membrane bag press for pressing white grapes and a basket press for processing red fruit, along with a de-stemmer capable of crushing 25 tonne of fruit an hour.
“With Peter’s vision to create another wine region for South Australia, this is a huge step towards achieving that and we are all very excited to be part of it,” Heidenreich says.
The Peter Teakle Wines crushing facility will also process fruit for other local producers, with Boston Bay Wines using the winery within the first few days of operation.
According to Heidenreich, the first crush went well.
“The fruit was harvested and brought straight here to the facility and we have started processing already,” she says.
“We have our own harvest later this week (subject to the weather) and will crush around 30 tonne over ten batches.”
Peter Teakle has been involved in the wine industry for over fifty years, with the family business ‘Collotype Wine Labels’ producing labels from their head office on South Road in Adelaide.
The 11 hectare vineyard is Teakle’s newest project and the crushing facility will see his dream become reality.
“I now get to ‘literally’ see the fruits of our labour harvested right in front of me and then processed by Liz in this incredible on-site facility,” says Teakle.
“We don’t do things by halves and this is history making. I couldn’t be prouder of what we have achieved already.”
Peter Teakle Wines will also open a cellar door in coming months, open seven days a week for locals and visitors to enjoy their seven estate wines.
The venue will overlook the vineyard and Boston Bay, and feature a window to showcase the crushing facility.