Our Wine

Family Winemaker
in Victoria

Beckingham Wines is a family winemaker in Moorabbin , VIC, selling quality retail wines and delivering a range of commercial winemaking services.

Call us today to find out more about what we do.

Join Our WINE CLUB

Join the Beckingham Wine Club and receive the following:

Regular updates on our wines;
Invitations to club functions/open days regularly held throughout the year;
Use of private tasting room (bookings essential).

To join, simply send an email to the address below with Wine Club in the subject. Please provide the following information in the body of the message:

Name
Return Email Address
Postal Address
Phone/Fax number

Email the information to peter@beckinghamwines.com.au.

Any information you provide will be kept confidential and will not be given or sold to any other parties without express written consent.

Future tastings are:

Sunday 17th march 2024
Sunday 19th may 2024
Sunday 7th July 2024
Sunday 22nd September 2024
Sunday 8th December 2024
all from Midday on wards

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Purchase Our Wines

You can purchase wines directly from the Winery located at 6 and 7/477 Warrigal Road, Moorabbin — open Wed,Fri and Sat 10am until 3pm; (we recommend you phone first 0400192264).

Alternatively, call us or email your order to us at: peter@beckinghamwines.com.au.

Pricelist

Wine Contract Services

Beckingham Wines produces wine under contract for many wineries/individuals around Victoria.

In a “big year” this equates to 80 tonnes of contract fruit being processed.

Beckingham Wines has 58 tanks ranging from 200 to 4000 litres. We can handle quantities as low as 100kg up to several tonnes (we prefer a minimum of 400kg).

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Whites are whole bunch pressed in either a 400kg or a 1500kg air bag press. Fermenters are thermostat controlled for maximum aroma retention. Whites are filtered with a lenticular filter followed by a (sterile) membrane filter. Cold stabilisation is achieved by either cold storage for 3-4 weeks, by electrodialysis or reverse osmosis.

Reds are not filtered unless the client requests this. Beckingham Wines prefers to supply barrels as this makes barrel management easier.

Bottling is via a Borelli monobloc and uses screw caps.

Sparkling wine production is a specialty at Beckingham Wines. We can store your wine while on lees so that the wine doesn’t have to be taken away and then returned for disgorging. Riddling is done by one of two riddling robots. Disgorging is all done by hand.

We can fix a wide range of wine faults using reverse osmosis, electrodialysis and ion exchange technology. A 20-litre sample is the preferred volume for doing benchtop trials.

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Making Our Wines

Our wines go through seven stages before they are available to be served at your next soiree. The stages include:

Harvesting - The best wines are produced from handpicked grapes. All Beckingham Wines grapes are handpicked.
Crushing . After the grapes are picked, they are tipped into the crusher and processed to "must" (ie squashed).
Grapes for white wine are pressed off skins at this point. This is done later for reds.
Fermentation. Yeast is added to turn sugar into alcohol.
Clarification, Fining and Stabilisation of Wine - wine is clarified, and bitterness & crystals removed.
Blending
Bottling

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MAKING WHITE WINE:
The "must" is drained and pressed. Two fractions of juice are produced at this stage, "free run" and "pressings". Free run is the juice that drains freely from the press, while pressings is the juice obtained by mechanically squeezing the must. Both are clarified and the juice is ready for fermentation.

Yeast is added and the fermentation begins. The temperature is usually maintained at 13°C until all the sugar has been converted to alcohol (usually after 10-18 days). The wine is 'racked' (the clear portion on top is removed), clarified, filtered, and stored until bottling.

MAKING RED WINE:
Red wine is fermented at higher temperatures (25-30°C) than white wine.

The colour and flavour of red wine comes from the skins, therefore the skins must be kept in regular contact with the juice. Skin contact is achieved by plunging or circulating the juice so that the skins are mixed into the wine. This is known as 'maceration' and done over a 5 to 20 day period.

The wine is then pressed off the skins and after a few days the resultant wine is racked and clarified. Bacteria is added (Lactic Acid Bacteria) and a second fermentation begins, which converts lactic acid to malic acid.