First Vintage: Wine in colonial New South Wales

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  1. Julie McIntyre - Google Scholar Citations
  2. First Vintage: Wine in Colonial New South Wales
  3. Julie McIntyre
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  5. Product description

He's an enlightened winemaker who bucks much of the accepted wisdom taught by wine schools. Chapter topics include minerality, tannin quality, ''natural'' wine, the functions of oak, biodynamics, and profiles of wine's ''lunatic heroes'', such as Randall Grahm, who challenge orthodoxies.

Julie McIntyre - Google Scholar Citations

Smith has an entire chapter on the spoilage yeast brettanomyces, of which he writes: "Brett management is the central problem in the making of serious wine". He concludes ''brett'' cannot and should not be eradicated, just managed better. So, seguing to the next two books, why is it that two new, serious books on Burgundy don't even utter brett's name? It's as though this insidious form of spoilage doesn't even exist, and yet a lot of otherwise great, often very expensive wine from Bordeaux, Burgundy, Tuscany and other places is ruined by brett.

As someone who often tastes wine costing hundreds of dollars damaged by this taint, I consider it irresponsible not to at least broach the subject. Often these poor wines come from wineries that leading authors rate among the greatest. It's a scandal. By submitting your email you are agreeing to Fairfax Media's terms and conditions and privacy policy. Tasting notes comprise more than half the text, but there are also excellent vineyard profiles, profiles of 27 favourite domaines, vintage assessments and ''observations''. The last tackles global warming, biodynamics, modern winemaking, and the white-wine scourge, premature oxidation - but not brettanomyces.

Coates is an excellent writer and his 40 years of Burgundy experience shine through. Like Coates, Morris is a master of wine and an Englishman living in Burgundy, with three decades of experience there. His book is enormous, and beautifully designed, with great colour maps, and he is also a superb writer. He gives us many more domaine profiles, but they are much briefer than Coates'. If you could only afford one, which book? It's hard to choose. For a reader relatively new to Burgundy, choose Morris. For a Burgundy-phile who has already read some books, Coates may be a better choice.

First Vintage: Wine in Colonial New South Wales

Once the 's had been reached, the technology of winemaking and viticulture began to be better understood and the industry was primed to develop to another level. One individual, Dr Thomas Fiaschi, who pioneered the introduction of Listerian surgery in Australia at the Hawkesbury District Hospital Windsor also made a pioneering contribution to the wine industry through his experimental use of new grape varieties, use of aseptic conditions in a modern winery and new trellising techniques.

Fiaschi was elected president of the NSW winegrowers Association for some 25 years. By , James Angus had begun to introduce modern wine making techniques at Minchinbury and released its famous sparkling wines in All was not well however in the wine industry and the turn of the century saw the decline of many vineyards in the County of Cumberland and in many other parts of Australia due to the Phylloxera louse. Many remnants of early vineyards hung on throughout the 20th century, exploiting the still rich farming lands, but succumbing to the pressure of growth from an ever-growing metropolis.

Recent years however has seen a revival in the planting of vineyards in the Sydney basin offering visitors a unique opportunity to compare Sydney wines to other regions. Norrie, Dr Philip. On December 7, Captain Tench records that Schaeffer has flourishing vines planted.

Julie McIntyre

Cox leases the property until The vineyard failed. Nothing more was done. Marsden establishes a vineyard here from cuttings grown on one of his Parramatta farms. He is also accredited with introducing the Mueller's Burgundy grape variety by James Busby. Gregory Blaxland leases 'The Vineyard'. The property becomes a showpiece and its vineyard is 'second only to Gregory Blaxland'. Gregory Blaxland determines from his experiments that Black Constantia and Claret are the most suitable varieties.

He subsequently plants more vineyard at 'Brush Farm'. James Chisholm purchases 'Buckingham' and renames it 'Gledswood'. Chisholm extends the homestead and includes a cellar with a capacity of 20, bottles.


William Macarthur also plants 20 acres of vineyard at Penrith. This is Australia's first export of wine. Land at Parramatta granted to The Parramatta Agricultural and Horticultural Society for the propagation and distribution of fruit trees and grapevines for the colony.

In it, 'Annandale Farm' is praised for its fine vineyard. John Eyre Manning established a vineyard at Rushcutters Bay. Believed to have supplied grapes for winemaking at 'Vaucluse House'. In future years, Jacob Stein will work in the vineyard. Notice lists vineyards. Johann Stein is the first successful person to bring Rhine Riesling into Australia.

Vines reported to be growing well. Polding presents it to the Benedictine Order of Nuns. Joseph Doust leases 'Cawdor' at Cawdor and establishes 5 to 7 acres of vineyards. Frederick Christian Luther, who had previously worked at 'Regentville', establishes his own vineyard at 'The Hermitage' in Camden. William Charles Wentworth cultivating large enough grape quantities at 'Vaucluse House' to be recorded on an inventory.

He also had the original winery constructed on the site. Fowler also establishes a 15 acre vineyard on the property. William Arthur Helleyer's Mulgoa property 'Fairlight', has two vineyards and a winery. John Bruchauser settled at 'Elderslie', Camden, and planted vineyards. McLean establishes 'Kaluna' vineyard.

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Construction of the sandstone cellars at 'Tizzana' are completed. Vineyards have been expanded to 55 acres. Over the subsequent years, Penfold's will go onto expanding the cellars in order to store in excess of 1. Mainly grew table grapes. On this property, called 'Leonay', he also establishes a vineyard. They occupy the property until - their main source of income is the sale of altar or communion wine produced on the estate. The estate was demolished in to make way for a manufacturing plant. Vineyard established at Cobbitty by the Giribaldi family.

Barbera is one of their main varieties grown. Replanting on own roots is successful and eventually 22 acres are under vines. Attempts with Chardonnay are unsuccessful. Additional grapes from other areas are also bought in. Giribaldi vineyard at Cobbitty ceases to operate. Tony Radanovic purchases 'Richmond Estate'. Wine and Grape History in the Sydney Region The history of the Australian wine industry had its beginnings with the arrival of the first fleet into Sydney Cove.

Total Sydney. Other NSW.