Our Year 10 Agriculture, Horticulture and Viticulture class was fortunate to attend an excursion to Yering Station recently to learn about the process of winemaking in a large-scale winery. We were able to see the winemaking facilities and learn from industry experts.
Our students met Rod Harrison (chief viticulturist) who oversees the care of the beautiful vineyards to get an insight into the work done in viticulture. We also met Brendan Hawker (chief winemaker) and Amanda Flynn (winemaker) who oversee the production of the various wines that Yering Station has on offer. It was exciting to hear about the processing of the grapes, fermentation methods, aging and have a look at the amazing barrels that store the wonderful products produced by Yering Station.
Our students and staff were privileged to get a glimpse into the large-scale operation during the tour, learn about the various stages of the process of winemaking and hear about the various career opportunities that the industry has to offer. We are extremely grateful for the opportunity to learn from Yering Station experts.
Below two of the students reflect on the experience:
When we went to Yering Station I learnt how they store the wine, which is underground in a big concert hall with barrels stacked to the ceiling. I also learnt that there are massive metal containers that can be rotated to mix the wine up during fermentation to keep the massive amount of wine moving.
— Alexander Harrington (Year 10 Gold)
I learned that they have 3000 barrels and that they have four barrels that can hold 3500 litres of juice.
— Owen Read (Year 10 Jade)
