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Barossa Valley,  Australia


Our winemaking technique is a combination of traditional and modern practices. Harvesting takes place in the cool of the night allowing quick delivery from vineyard to winery, eliminating any possibility of bacterial spoilage or oxidation. Red varieties are mostly mechanically harvested – again allowing quick delivery to the winery for processing. Elderton Wines use contract winemaking facilities which include a crusher, air bag press, open fermenters, temperature controlled stainless steel potter and Vinomatic fermenters. The wines are then brought back to our maturation cellars where they are matured and carefully monitored until blending and bottling, allowing us to maintain the high quality wine styles for which we are renowned.

Once the fruit arrives at the winery, it is crushed and destemmed. The must is chilled and placed into the Wilmes Air Bag Press and the free run juice allowed to run off the skins. The pressing cycle is commenced and the pressings are kept separate from the free run. Fermentation is induced by adding a selected yeast strain with the ferment controlled with refrigeration over five days. Fermentation is conducted at 11oC to retain the fresh fruit flavours. Again this attention to detail is an example of Elderton's commitment to producing quality wines.


The length of time each wine is matured in oak depends on which wine is being made and the individual requirements for that vintage. A mixture of French and American oaks is most often used, with French oak being used specifically for the Merlot. Barrel selection at the time of blending is conducted over two to three weeks.
The vineyard now comprises 70 acres with the principle varieties being Shiraz, Cabernet Sauvignon and Merlot. The majority of the vineyard is between 40 and 80 years in age. This age, combined with minimal irrigation, produces rich, concentrated fruit for exhibiting classic varietal characters. The majority of the vineyard is planted east to west, allowing the breezes from the Barossa ranges to flow through the rows rather than across them. These breezes assist with canopy management. Some of the older blocks on the vineyard are planted with unknown clones, however, all plantings since 1949 are Shiraz 1654, BVRC12 or BVRC30, with the Cabernet Sauvignon being G9V3 or LC10. The trellising used throughout the vineyard for recent plantings is simply a double wire vertical with single wire trellising used on earlier plantings.

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Southern Hemisphere Wine Center
5973 Engineer Dr.
Huntington Beach, CA 92649
(800) 504-9463