From Vine to Bottle: Purchase Now

We still have a few bottles of  The 2025 Blewitt Springs Shiraz available for purchase.

Price $15/bottle

Order your wine via the Qkr! app.

• Collection of the wine will be during office hours from Alan Wheaton House.
• Collection can only be made by a person 18 years or above.
• Proceeds from the sale of the wine go back into developing the winemaking elective program.

On the 17th of February 2025, students from Pulteney Grammar School ventured to Blewitt Springs, to the property of Steve Tunstill, for their annual winemaking excursion. It was a perfect day for hand-picking grapes, and the students worked together to harvest approximately 300 kilograms of Shiraz. The freshly picked grapes were taken straight back to school for processing. After crushing and destemming, students were left with approximately 250 litres of grape must. Tests were conducted to measure sugar content and pH, and that afternoon, the must was inoculated with yeast to begin fermentation. Over the next two weeks, students closely monitored the fermentation process, observing the transformation of grape juice into young wine. Once fermentation was nearly complete, the wine was drained and pressed into glass demijohns using a small basket press. The next stage was the secondary, or malo-lactic, fermentation, where bacteria convert the sharper malic acid into smoother lactic acid, enhancing the wine’s flavour and mouthfeel.

While this process took time, students carried out analysis to determine the alcohol content of the wine. The wine was then racked (separated from the sediment) and preserved with the minimum amount of additive needed to prevent spoilage. Students checked the pH of the wine, as it changes after malo-lactic fermentation, and adjusted to prevent spoilage and enhance the flavour.To refine the wine’s texture, students conducted fining trials using egg white to balance tannin levels. Once the ideal result was achieved, the egg white solution was mixed through, allowed to settle, and the wine was racked once more. Before bottling, the wine underwent a final analysis to check preservative levels, ensuring quality and stability.

When it came time for bottling, students were again hands-on, carefully filling each bottle themselves. The label was designed by Pip Jackson and printed locally by OBH Labels. Every bottle was then labelled by hand, adding a personal finishing touch to this collaborative project. This hands-on experience gave students a full appreciation of the science and art behind winemaking—from vineyard to bottle—and the satisfaction of crafting their own Pulteney Shiraz. Next year, we are looking forward to expanding the program and purchasing some additional equipment to perfect the process and to continue to enhance the quality of the wine being produced by the students.

The wine itself has a vibrant red colour with purple hues. The aroma has fragrant notes of red berries and light spices. The palate is well rounded and structured with hints of vanilla oak, red currants and plum. This wine can be enjoyed now or after a short period of cellaring.