The Winery
Woodstock
As a small, red fermenting winery, Woodstock worked efficiently for 26 vintages. However, as grape tonnages grew and as Cellar Door and The Coterie visitor numbers grew, the winery became harder to run efficiently as a fermentation cellar. Rather than destroy the big gum trees and natural ambience of Woodstock, the efficiency of a larger scale winemaking facility was preferred. Plans are being drawn to re-build small scale winemaking at Woodstock. Barrel storage, warehousing and finished wine distribution will continue at Woodstock. Doug Collett left many barrels of lovely old fortifieds at Woodstock. Scott will continue to discover and bottle these fine old tawnys in future years.Hospitality and wine tourism will continue to be a priority at Woodstock Winery and Coterie.
Barossa Vintners
Established collectively by experienced winemakers in 1995, Barossa Vintners is a flexible, efficient winery capable of making many different styles for its winemaking shareholders. Barossa Vintners itself does not own any wines, and is not a co-operative. It provides a winemaking service for shareholders and clients.
Hygiene is important at Barossa Vintners, and so too is the environment. All waste water is immediately pH adjusted, agitated and filtered. It then enters a biological reactor where specific bacteria breakdown suspended organic matter. After another filtration the water is stored in a 25 megalitre dam before irrigating a woodlot or neighbouring vineyards.
