The 2019 vintage at McAuley Park was truly a team effort, with students coming together from Years 7 to 12 on Tuesday morning to pick the grapes and crush them ready for the next stage of the process. Our program combines the scientific principles taught in the classroom with production of a real product in a process that is no different to the 90 local commercial wineries. Students enjoy getting their hands dirty producing a wine that has proven itself in interstate competitions.
The harvest was captured by a journalist and photographer from The Age newspaper. You can read their article all about the program HERE.
We now look forward to the pressing of the wine in 10 days’ time and the subsequent bottling of the 2018 vintage, making way for this year’s wine in barrel. The next couple of months look to be exciting down on McAuley Park.
The vineyard has been at the school for about 20 years, but this is the fifth year of the student-created wine program and the fifth vintage produced. The 226 plants on approximately half an acre in the school grounds yield about 300 bottles annually. Yering Station has supported the College for several years, supplying wine analysis and barrels. Its chief winemaker, Willy Lunn, hosts tours of Yering Station to link the students’ classroom learning about biosecurity and the full winemaking process.
The first 'Reserve' wine produced at the College, the 2017 cabernet, won a silver medal at the 2018 Royal Adelaide Wine Show, while the 2016 vintage won a bronze at the Victorian Wine Show.
