Skip to comments.Australia: Forklift mishap destroys $1m of shiraz wine
Posted on 07/22/2011 5:15:18 AM PDT by LibWhacker
More than A$1m ($1.07m; £664,000) of wine has been destroyed in a forklift accident in Australia.
The 2010 Mollydooker Velvet Glove shiraz sells for A$185 a bottle ($199; £122), the AFP news agency said.
Winemaker Sparky Marquis told reporters he was "gut-wrenched" that 462 cases of wine had been smashed while being loaded for export to the United States.
"When they opened up the container they said it was like a murder scene," he said. "But it smelled phenomenal." 'Massive loss'
(Excerpt) Read more at bbc.co.uk ...
Oh come on. They made that name up by just randomly choosing words, at least one of which isn't even a real word, and they should just come right out and admit it!
True - one hell of an "accident". My thought was some union worker that was pissed for having to work for his pay. Tie that with your Muslim thoughts and we have the worst workers in the world: disgruntled Muslim union
What did they do, drop it off a 4-story building?
Some of the forklifts used to load cargo ships are positively immense, as are the shipping containers. I think it quite possible that 500 cases of wine would fit in a single shipping container. It would probably only weigh about 15,000 lbs (assuming 12, 750 ml bottles to the case).
I did not say I thought the wine was bad.
WTF is a Mollydooker? Is it a riverbed that is only filled during hurricane season? One of those Australian spiders that can kill you at twenty feet just by looking at you? An aboriginal weapon combining a boomerang and a stick of dynamite?
OK, I just looked it up. Mollydooker is Aussie for a left-hander. Why can't they just speak English and call them southpaws. :-)
Maybe the forklift operator had been sampling the merchandise.
Maybe they should put the wine in aluminum cans. ;-)
I agree with you that 500 cases would easily fit into one container. Normally, a container is loaded by the end user and a truck hauls it to the pier, where it’s loaded onto a ship.
Now, I KNOW, Mollydooker didn’t destroy their own wine.
Maybe one of those giant forklifts you’re talking about dropped the container at the pier?
That’s what I was thinking.
This article says it was a container that fell from the forklift.
At least one of us ugly Americans didn't do it, huh?
I worked part-time as a Teamster when I was going to college. That's how I paid for school. I worked out of the "hiring hall," so over the years, I worked for many different companies, drove all kinds of trucks and forklifts, and have loaded innumerable containers, and I like what you said about disgruntled employees.
I've seen it with my own eyes. For instance, at one mega winery operation (whose name I dare not reveal), I've seen forklift drivers deliberately drive stacked pallets of wine into other stacked pallets at high speed just to see how many bottles they could break. AND, I've seen them doing this practically under the noses of the winery's owners, who didn't seem to care. After all, it was all insured. Insurance companies are some of that company's biggest and best customers.
Anyway, on that job, we were literally wading around in ankle-deep wine all night long (want to destroy a good pair of boots?... that's how you do it... it's the acid). Good thing it was rotgut and not Mollydooker's top of the line!!!
After working there for a night, your skin, clothes and boots reeked of wine. You could taste it and couldn't get the taste out of your mouth for days. And if you worked there for a week or a month? Fugeddaboutit! I couldn't drink wine for 20 years after that job.
Ahh, thank you. Man, talk about putting all your eggs in one basket.
Girl from Accounting wearing tight pants, drops a pencil, bends to pick it up. Forklift operator watches her... 462 cases of Shiraz kaput.
That's what we call "human error!"
A lot of people in this country pooh-pooh Australian table wines. This is a pity as many fine Australian wines appeal not only to the Australian palate but also to the cognoscenti of Great Britain.
Black Stump Bordeaux is rightly praised as a peppermint flavoured Burgundy, whilst a good Sydney Syrup can rank with any of the world’s best sugary wines.
Château Blue, too, has won many prizes; not least for its taste, and its lingering afterburn.
Old Smokey 1968 has been compared favourably to a Welsh claret, whilst the Australian Wino Society thoroughly recommends a 1970 Coq du Rod Laver, which, believe me, has a kick on it like a mule: eight bottles of this and you’re really finished. At the opening of the Sydney Bridge Club, they were fishing them out of the main sewers every half an hour.
Of the sparkling wines, the most famous is Perth Pink. This is a bottle with a message in, and the message is ‘beware’. This is not a wine for drinking, this is a wine for laying down and avoiding.
Another good fighting wine is Melbourne Old-and-Yellow, which is particularly heavy and should be used only for hand-to-hand combat.
Quite the reverse is true of Château Chunder, which is an appellation contrôlée, specially grown for those keen on regurgitation; a fine wine which really opens up the sluices at both ends.
Real emetic fans will also go for a Hobart Muddy, and a prize winning Cuivre Reserve Château Bottled Nuit San Wogga Wogga, which has a bouquet like an aborigine’s armpit.
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