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Magazine pages bring history to life for Rutherglen grower
This article continues our look at Australian & New Zealand Grapegrower & Winemaker magazine's five decades of service to the grapegrowing and winemaking sector and its origins in the pages of The Australian Grapegrower.
MALCOLM CAMPBELL MUST have been impressed by The Australian Grapegrower magazine, which first appeared almost 50 years ago, in December 1963.
'I've got a lot of those old issues - and we still get the magazine,' he said.
'I think the magazine met the needs of the growers at the time - it addressed technical issues as well as general industry issues, much the same as it still does today.'
After looking at the November, 1968 edition, Campbell recalled growing wine grapes 45 years ago.
'The late '60s were pretty dry times - in '68 there was a stinking drought, '69 wasn't a lot better. In 1970 things started to pick up.
'Mechanical harvesting was only just being introduced at the time.
'I brought one here to Rutherglen on a demo and All Saints got the first one in this district. They bought a Mecca.
'We bought the first harvester in '81, from Patterson in Mildura - we've still got one.
'Yields in those days were around 1 ton to the acre - they were not big yields. Nowadays we look for about 3 1/2 tons to the acre or thereabouts.
'The quality of fruit in the 1960s was very good, there's no doubt about that,' he said. 'There were no major issues with pest and disease, we don't have all of those problems in this part of the world.
'In those days we sprayed with mainly copper and sulphur, not a lot different to today.'
Fortifieds were popular in the '60s but surprisingly, Campbells now make more fortifieds - and also make a lot more table wines.
'The balance is different now, but fortifieds are still a good seller.'
And are the fortifieds still the best in the world?
'We believe so.'
In the late '60s Campbells were planting vines, mainly Muscat and Shiraz. And vineyard practices have changed, too.
'We don't cultivate these days,' Campbell said.
'That's probably the biggest change and of course the vines are irrigated now and weren't then - they were the two biggest changes.
'Trellising has changed too, it was very simple with two wires, one was about 18 inches from the ground and the other about 3 feet.
'In the late 60s things were pretty exciting. The industry was growing at a nice steady rate and doing pretty well back in those days.
'The industry today is promising I'd say. The future for Rutherglen wines lies basically in the domestic market and a little bit into Asia and the United States and Europe - fairly traditional markets.
'We have about 25 employees today in the 60s we had about five.
'At that time we weren't bottling wine, we were selling in bulk, whereas now everything bottled and now we do all our own marketing and distribution.
'It's a different business now to what was in the 1960s.'
The current vintage has seen some very hot weather in the mid-40s and Campbell expects to kick off harvesting the whites in about the 2nd or 3rd week of February.
'Quality will be all right. We lost a little bit with heat damage and burnt fruit (in January). We don't usually have much bunch exposure - we try to keep a little bit of cover.'
Following are some of the articles from the November 1968 issue of The Australian Grapegrower.
Dual varieties for new winery
Sunraysia's new winery now being constructed for Hungerford Hill Vineyards Pty Ltd at Mourquong, about 2 1/2 miles from Buronga, will crush sultanas, gourds and currants during the 1969 vintage.
They will be used to make sweet white and distillation wines for sale in South Australia, according to the company's general manager, Mr Norman P. Hanckel.
Initial plans are for the winery to handle 5000 tons of grapes a year from Sunraysia growers.
Mr Hanckel said the winery was designed basically for table wine production and to this end contracts had been let locally for the establishment of 224 acres of Cabernet Sauvignon and Shiraz vineyards.
It was anticipated that contracts for a further 200 acres would be made next year.
In October 1967 the company purchased 854 acres of land at Pokolbin in the Hunter Valley, 200 acres of which has been planted to Cabernet Sauvignon, Shiraz and Semillon.
The company intends to plan a further 300 acres of the Pokolbin area in 1969, and expects it will have a new winery established in the Hunter Valley in readiness for the 1971 vintage.
Mr Henkel said the general design of the new Sunraysia winery would be very modern and somewhat unique in Australia - it would probably have the appearance of an oil refinery rather than winery. All plant would be constructed of stainless steel and would not be roofed.
Improving red wine
A new method of improving Australian dry red table wines was producing promising results, the officer in charge of the Australian Wine Research Institute (Mr B.C. Rankine) said at the institute's Urrbrae laboratories recently.
It was hoped the process would improve flavour, quality and stability.
Results would be evaluated early next year. The work continued research begun by the institute's former director, Mr J.C.M. Fornachon, who died this year.
Seppelts to establish winery in MIA
B. Seppelt and Sons Pty. Ltd. Have purchased a property of 11 acres at Bilbul near Griffith in the Murrumbidgee Irrigation Area and have announced that they will commence processing grapes there in 1969.
Seppelts have been winemaking since 1851 when the original winery was established at Seppeltsfield in the Barossa Valley. During the 117 years since that beginning, they have spread their activities to other areas. At the present time they operate five wineries, three in the Barossa Valley - Seppetsfield, Chateau Tanunda, Dorrien - and two in Victoria at Rutherglen and the famous champagne cellars at Great Western.
With vast connections and outlets in the eastern states, Seppelts have recognised the need to expand production activities in an area nearer to these markets. Realising the potential of the MIA, they have selected this location as the location for their sixth winery. Operations in 1969 will be on a limited scale, but there are plans being prepared for rapid expansion in the area.
Mr. Frank O'Callaghan will be Seppelts representative in the Griffith area and he will be making contact with grapegrowers. Mr. O'Callaghan is at present the vineyard manager at Seppelts Barossa Valley vineyards and prior to July this year he was manager of the company's vineyards at Barooga in New South Wales.
Many phases of colourful growth by Yalumba Wines
A special correspondent's report highlighted the ongoing expansion of the company's vineyard and winery interests, with a new shareholding bringing in Hungerford Hill vineyards in the Hunter Valley and a winery and distillery being built at Mildura.
Back in Yalumba's own vineyard at Oxford Landing, near Waikerie on the River Murray in South Australia, plantings total 400 acres in this now well-proven venture of faith in a breakaway from the Barossa Valley tradition. It is over 10 years since Yalumba, about the same time as several other companies, entered on what were then the pioneering days of private pumping plants and sprinkler irrigation downstream from Waikerie, to gain the benefits of bigger yields, especially in shy bearers like Cabernet Sauvignon - without loss of the grape's winemaking quality.
Associated with new supplies of white grapes, Yalumba have marketed Carramar Chablis and Koorianda White Burgundy.
The Pewsey Vale winery boasts new additional storage French oak - 85,000 gallons, all in 100 gallon casks, all for Galway Vintage Claret, Four Crown Claret and the Burgundies.
A new chilling plant and 30,000 gallons of stainless steel containers have been made to specification for dry wines and cold fermentation.
This progressive attitude stems from the top, from managing director Wyndham Hill Smith; sales director Mark Hill Smith, vineyards and grape production director John Hill Smith, secretary Alfred Wark, chief winemaker Rudy Kronberger, cellar manager Ray Ward, oenologist Peter Wall, and the men we met in the cellars - to name just a few, David Von Saldern, dry white foreman (once at Great Western and a missionary in New guinea for a time, Les Falkenberg, sweet wine foreman, Harold 'Potts' Obst, bulk filling foreman completing 45 year's service, and coming in from his outside domain, Stan Linke, local vineyard foreman.
You see vast excavations by the builders. You see new bond stores, immense square footages of floor space. But 'Wyndy' simply says - 'I still want to sell a nice claret at 85 cents'.
Other feature articles
- Natalie Fryar, Winemaker, Jansz Tasmania
- Angelo Puglisi, Ballandean Estate, Queensland
- Dave Cleary, West Cape Howe Wines, WA
- Kim Chalmers, Chalmers Nurseries, NSW
- Tiffany Nugan, Nugan Estate, NSW
- Doug Bowen, Bowen Estate, SA
- Drew Brent-White, Windance Estate, WA
- Ian Hollick, Hollick Wines, SA
- Andrew Nugent, Bird in Hand Winery, SA
- Jim Chatto, Pepper Tree Wines, NSW
- Tony Keys, The Key Files
- Forum in pursuit of Pinot excellence
- Andrew Naylor, Pernod Ricard, NZ
- Samantha Scarratt, Fishtail Vineyards, New Zealand
- Adam Hooper and Elena Golakova, La Curio, SA
- Kathleen Quealy, T’Gallant/Balnarring Vineyard/Quealy Wine, VIC
- Richard Smart, Tamar Ridge Wines, TAS
- Terry Lee
- Ben Glover, Wither Hills, NZ
- David Fonseca Guimaraens, Fonseca and Taylor’s Port, Portugal
- Sam Temme, Lloyd Brothers, SA
- Peter May
- Colin Kay, Kay Brothers Amery, SA
- Mark Deegenaars, Sirromet Wines, QLD
- Peter Dry, University of Adelaide, SA
- Simon Thistlewood, Bimbadgen Estate, NSW
- David Lehmann, Barossa Valley, SA
- Mark Lloyd, Coriole Vineyards, McLaren Vale, SA
- Tom Harvey, Chalk Hill, SA
- Albarino – potentially Australia’s great white hope
- Ian Hendy, Tahbilk, VIC
- Oak trials instigated to create the right balance
- Jason Conti, Paul Conti Wines, WA
- Swan Valley goes organic in its approach to wine production
- 100-year-old vines saved from destruction
- Paul Boulden, Margaret River, WA
- Pinot trophy wine a close call
- Grenache finds its place in the spotlight
- Ashley Ratcliff, Yalumba Wine Company, SA
- Lessons from a fiery day in February
- Prolific Penfolds takes a double triumph
- Great win for Tatachilla Shiraz
- Ian Long, Yarraman Estate, NSW
- Capercaillie looks to future
- Tolley leaves AWBC in good shape
- Julian Parrot, Mandala Wines, NSW
- Yarra Valley’s Sticks grows up
- Rebuilding Bianchet Winery
- Kalleskes take organic grapegrowing to heart
- Vineyards benefit from WWOOF program
- Organic producer in touch with the earth
- BackVintage adopts integrated IT solution
- Lark Hill achieves full biodynamic certification
- Joseph Gilbert of Pewsey Vale – early maker of the classic Australian blend
- Sam Statham, Rosnay Wines, NSW
- Young achiever to study in USA
- Evolving Durif at Morris Wines
- Diane Miller, The Vintage Wineworx, WA
- NZ’s star producer guided by the cosmos
- On the rise: Pinot Gris secures its place
- Killeen wins Winetitles’ scholarship
- Rebecca Wilson, Tamar Valley, TAS
- Liz Riley, Vitibit, Hunter Valley
- The Gilberts of Pewsey Vale: the next generation
- Mark Cairns, Riverside Wines, Hawke’s Bay
- Craigow wins Tasmanian Vineyard of the Year
- Cornwall’s Camel Valley sets Sparkling pace in the UK
- Fred Peacock, Bream Creek Vineyard, Tasmania
- Arneis a winner, no matter how you say it
- WA’s Vanya Cullen named ‘woman of the year’
- McWilliams Mount Pleasant Estate award-winning cellar door
- Planning eases heatwave burden for Mount Horrocks
- Supplier of the Year proves customer service goes a long way
- Meet Ken Murchison
- The journey of Tempranillo to Australia
- Successful events have wineries bursting into song
- Jim Barry Wines winemaker chooses biodynamic option
- Meet Belinda Gould
- Hard grind is paying off for Sangiovese
- Biodynamic viticulture benefits Nazaraay Estate Winery
- Monitoring the key to reducing water use
- Consistently improving the quality and reputation of Australian Cabernet
- Making sure vines are true to type
- Lessons from the drought
- A story of Cuban cigars and a good nose
- A Murray Valley winery has released one of Australia’s first 100% carbon-neutral wines
- John Casella: The brains behind the brand
- Quality Tasmanian Pinot Noir stems from varying degrees of stalk removal
- Young leader forecasts positive future for Australian viticulture businesses
- China’s light shines on Aussie export radar
- Driving the blue bus of industry exposure
- Noble wine proves sweet for Australian wine industry
- Solar energy schemes lack uniformity in Australia
- Solutions for the wine industry’s fiddlier labelling jobs
- Carbon neutrality: The new black
- An understanding of excellence: James Irvine and his life in wine
- Can Australia overcome a harsh reality in the US
- Cape Mentelle treats itself to first place
- Aussies export their expert advice to China
- Bruce Tyrell: the Don Quixote of Semillon
- Why the past could help unlock grape’s future
- Brazil opportunities beckon
- Cool wine regions to benefit from research on new pathogen
- Wineries embrace sensory analysis
- Author reveals first steps to marketing magic
- China - emerging market or competitor?
- Young Vine Decline is studied closely in NSW
- Is the Shiraz berry the biggest loser?
- Small players the big winners for tomorrow’s vineyard
- Save money and wine by choosing the right bentonite
- Significant variations in an Iconic Coonawarra vineyard lead to radical solutions
- Sustainable pest control – now and in a changing climate
- Is there value in adding tannin to wine?
- How do country of origin, closure type and label style affect purchase decisions?
- City sellers
- Selective science – from the vineyard to the winery
- Change agenda includes new thinking
- WineCloud provides future direction for winemakers
- The iron(III) tartrate photochemistry of wine: impacts of bottle colour and weight
- How important are wine medals and how much can we rely on those who assign them?
- Big rewards in fine detail
- Italian inspiration for novel Nero d’Avola making
- Oak deserves its fine environmental credentials
- Machinery maintenance is key to vintage success
- Wine: does vine age really matter?
- SA wineries make a positive and lasting impression
- Magazine pages bring history to life for Rutherglen grower
- Coles tells small wineries to ‘work with us’
- Distinguished vineyard sites are essential for quality fruit production says Petaluma
- From vine to bottle: sustainability a core value for Barossa winery
- Adapt and innovate in a challenging wine business world
- Verduzzo - a 'crazy' white
- Australia’s grapevine germplasm collections under threat
- Expo offers suppliers a chance to shine
- Wineries celebrate end of vintage
- Artisan by name and nature
- Barossa symposium delivers tips for Shiraz vineyard management
- Research to reveal best irrigation practice in dry winters
- Lake’s Folly proves its credentials over 50 years
- New research sheds light on flavour additives in wine
- It’s a three-ringed circus
- Trying to paint the world red
- Where do little winemakers come from?
- A chip off the old block
- The rise and rise of Gatt Wines
- Bizot and Croser – a marriage made in the vineyard
- Wine’s wild man rides into town
- Jeff Bond – a licence to thrill
- The Visionary – who’s laughing now
- Chilling out in Australian wine’s own Ice Age
- Quarter of our wines face Chinese ban
- Four-year research project investigates early influence of oxygen
- Australian winemakers’ views towards oak barrel alternatives matures
- Ready…set…tweet! How you can bank your social media benefits
- Wine show season: It seems not all wine shows would earn a gold medal
- January 2015 Grapegrower & Winemaker magazine out now
- Smart & Sustainable: Jana Shepherd
- Lazy bones: Jo Perry’s ironic nickname
- Can’t sit still: Bleasdale’s energiser bunny
- Meet New Zealand’s best young viti
- Suzie Muntz
- Clare Burder: Ideas are nothing without action
- Steve Baraglia: A tale of two valleys
- The terror of terroir - By Tony Keys