Beckinham Wines Pty Ltd
Wine in Kingston

At the winery, we crush, ferment, adult and finally bottle our range of sparkling, whites, reds and fortified wines. You are welcome to visit us maximum weekends. Peter brings state of the art technology to wine making such as reverse osmosis and electrodialysis. She assists with the finishing steps of each wine. In a big year this equates to 80 tonnes of contract fruit being processed. Riddling is done by one of two riddling robots. Fruit is picked when grape flavor is optimum. The quality of the fruit is critical in the production of quality wine, and this is determined by both the sugar level and the balance of acidity in the grapes. The grapes are picked during the optimum phase of their flavor, depending on the climate. Most grapes are machine harvested, due to the lofty costs of labor and the high daytime temperatures. The best wines are produced from hand picked grapes. After the grapes are picked, they are delivered to the winery, tipped into the crusher and processed to must. MAKING WHITE WINE: The must is drained and pressed. Two fractions of juice are produced at this stage and these are obvious as free run and pressings. Both release run and pressings are clarified and the juice is ready for fermentation. Pressings are more fruity but more bitter whilst the release run juice is gentle and will provide a wine with very easy tannin. The air bag press we have is the state of the art for grape pressing. The wine is 'racked' (the clear segment on top is removed) and clarified and filtered. The use of wood depends on the wine makers preference and wine style. Barrels are kept packed to prohibit air from oxidizing the wine but due to evaporation through the wood require topping every 24 weeks. If blending is needed parcels of wine juice are put together to confront the required style. Blending is an ongoing process, that can occur at the crusher or throughout the bottling process. A constant smooth filler puts just the right amount of wine in the bottle and then it is sealed, either with a cork or with a screw cap. The corking machine has a particular connection to blow the air out of the ullage space impartial as the cork is going in.