The Australasian (Melbourne, Vic. : 1864 - 1946)

 

 

Saturday 9 April 1898

Page 13

 

 

RUTHERGLEN VINEYARDS

 

There are perhaps half-a-dozen vineyards in the colony with a larger acreage under vines than that of Mount Prior, but the wines produced at this well-known establishment have a reputation for sterling quality which is known far and near. Mr. Alexander Caughey's vineyard is about eight miles from Rutherglen, and occupies an excellent situation. A most extensive view is obtained from the house, or, rather, mansion, as the building is an imposing one, and worthy of occupying a prominent site in Toorak.    

The vineyard consists of 278 acres, in full bearing, the varieties in coloured grapes being Shiraz, Malbec, Mataro, Grenache, Cabinet, Carignane, and Brown Muscat.White kinds are chiefly Reisling, Pedro Ximenes, Tokay, Gordo Blanco, Gouais, White Hermitage, and White Ivanhoe, or Pineau Blanc. The most valued sorts are Shiraz, Reisling, and White Hermitage. In reply to an inquiry, the proprietor stated that with his lengthened experience the above kinds could not be improved upon for planting in that district.

When Mr. Caughey purchased this estate some 15 years ago there were only 14 acres under vines, and the extension increased each year until the present limit was reached. Some of the old vines, planted 40years ago by Mr. Lindsay Brown, are still in existence, but they are being gradually destroyed. They were very closely planted, and could not be efficiently cultivated. The vineyard is very clean, and, like most of the neighbouring properties, is looking very healthy. A considerable number of the vines Are trellised on two wires, and these  plants are 12ft. x 4ft. and 12ft. x 6ft. apart; those which are simply staked are planted8ft. square. The soil is chocolate, about2ft. deep, with a subsoil of clay.

The usual average yield is 250 gallons to the acre, but owing to the drought the quantity will be this season only about 200gallons; and had it not been for a down-pour of 3in. in the middle of February the result would be very considerably less. But the dry weather has its compensation. The wine made this season will be of a very high quality, and the vintage, although it will not be recognised as that of the "Comet" year, will be known as that of the "dry" year.

No difficulty is experienced in disposing of the wine made here. Some 30,000 gallons per year are on an average usually shipped, chiefly to London, and the demand is increasing steadily. The Indian market was tried, but it was found to be uncertain, and shipments to that country have ceased. The local consumption of colonial wines in-creases very slowly; hotelkeepers seem more anxious to encourage the drinking of spirits and beer rather than the more wholesome pure juice of the grape.

The Mount Prior wines are specially suitable for export purposes. They are full and heavy bodied, containing from 26 percent to 28 per cent, of alcohol.

On nearing the handsome new cellars of this establishment an immense heap of used hoop-iron is noticed. This is part of the debris of the disastrous fire which occurred here in September, 1895, when buildings, wine, casks, and everything were burnt. Fires often do good. In this case the de-struction of the old wooden structure has caused a new building to be erected on the most approved modern principles. The cellar is two-storied, 100ft. in length, and54ft. in width. The upper story is of brick and the lower of stone, the walls being 2ft.in thickness. The lower portion is always deliciously cool, 65deg. Fahr. being the maximum temperature, while the upper story ranges up to 10deg. higher. This cellar will hold 100,000 gallons, and is splendidly ventilated. Cemented vats are largely used. There are 16 of these, holding 1,000gallons each, used for fermenting purposes, and also nine storage vats, with a capacity of 1,400 gallons each. The latter is to some extent experimental, but much confidence is felt in the result. The cost is only about one-half of wooden vats.

Tasmanian Myrtle (native beech) is largely used for making the smaller casks, and no objection has been raised to its use. The large wooden vats of 1,400 gallons each are made of oaken staves with kauri ends.

Cleanliness and economy are the chief considerations in this cellar. Only four men are engaged in the immediate manufacturing of the wine, and from the time the grapes are carted in in the tubs they are never touched by the hand.

An elevator 30ft. long and about 8in. deep, with carriers placed 15in. apart, carries the fruit up to the crusher, where the juice and the stalks are separated, the latter being shot out by means of a shoot on one side, the juice running away into the vats on the other. The man in attendance at the bottom of the elevator tilts on one side the tub of grapes rolled up to him on the platform by the driver of the dray, and with a handy implement-not unlike a draw hoe- draws the grapes to the elevator or shoot. He can also, without moving from his place, by simply pulling a lever, put the apparatus out of gear or start it again.

The dry and fairly cool weather has been this autumn particularly favourable for wine-making, and there should be no spoilt wine anywhere. Fermentation has been slow and regular, but should very cold weather suddenly ensue an aerating pump is ready to encourage fermenting by oxygenating the must.

Steam-power is used here for nearly everything. About 300 yards from the cellars is a billabong, from which the water is pumped up by an Austral-Otis pump at the rate of 700 gallons per hour, and if not so far distant 3,000 gallons in the same time could easily be pumped up. Besides crushing the grapes, the casks are cleansed, wood is cut, and hay converted into chaff, all by steam-power. The pump cost £32, and the300 yards of piping is made of galvanised

iron.

There are three presses in the fermenting cellar, and the still is capable of holding up to 50 gallons. The spirit-room was locked, or the brandy would likely have been sampled by the writer.

The Mount Prior (not an inapt name)Vineyard is hedged round with box-thorn and osage orange. The former has been well kept, and has made a splendid hedge. The osage has not been so well cared for,  

and near the cellars there are a number of small trees of it covered with a showy but useless fruit. The main avenue to the dwelling house about a third of a mile in length, has been planted with olives, some of which are in fruit, and all are healthy.