THE WINE AND BRANDY INDUSTRY IN SOUTH AUSTRALIA.

New Zealand Illustrated Sporting & Dramatic Review, Volume VIII, Issue 380, 4 November 1897, Page 17

THE WINE AND BRANDY INDUSTRY IN SOUTH AUSTRALIA.

A visitor from this colony supplies some very interesting particulars concerning the progress and development in South Australia of wine making and brandy distillation, an industry which has taken a leading position in that colony of late years. “ It would,” he remarks, “ be a most difficult matter to estimate the total capital that is now outlaved in this most important branch of South Australian producing industries, but the wonderful growth during the last few years is very apparent to one who has had opportunities of judging from occasional visits—more apparent, no doubt, than it is to the resident, upon whom the steady increase has come gradually. My present visit only afforded a chance of viewing the Barossa district, so famed for that enormous edifice, Chateau Tanunda named after the township where it is situated. It is the property of the Adelaide Wine Company, Limited, and is the mainstay of a thriving settlement containing about IGO families. These, 1 ascertained, live almost entirely on t lie cultivation of the vine, and the company purchases the grapes from them year by year. Between 2500 and 3000 tons of grapes are produced annually from about 2000 acres of vines some of which are not in full bearing —immediately round the Chateau, and from this supply a yield of 300,000 gallons of wine represents the turnover of this particular cellar. Of this total some 150,000 gallons of specially selected wines are distilled into brandy. The progress of this, particular department is practically illustrated by the large bonded stock on the premises, for no less than 70,000 gallons of pure grape brandy is stored in oaken casks in spacious bonded warehouses, a sufficient warranty

that provision is made for maturing before the article is sent out for consumption. “ The stock of wines is represented principally by large blends of dry red, of a Burgundy character, for which the company has a regular outlet in the English market, three customers alone takihg some 120,000 gallons annually. About 400,000 gallons of wine are at present stored in the basement of this huge edifice—and, by the way, it may be mentioned that it is the largest structure of its kind in the Southern Hemisphere.

“ The company were the first to successfully overcome the local prejudices against colonial brandies. This was a most difficult task at the outset, but their patience and perseverance have been amply repaid by the establishment of a world-wide reputation as the producers of a most superior pure grape brandy. The origin of a brandy—apart from its palatableness —is of the greatest importance from a medical point of view, and so few, if any, French brandies are wholly of grape origin, it is little wonder that the most important hospitals in Australia are regular customers of the Chateau Tanunda. From these institutions I was shown many flattering enconiums, and one from the well-known Adelaide surgeon, Dr Way, is most pronounced in tone. It reads thus :—

16 North Terrace, Adelaide, August 29, 1895. I have been using the “ Chateau Tanunda” Brandy for a considerable time, both in my house and in my professional work. I have so high an opinion of its value that I have urged its introduction into the Adelaide Hospital and other institutions in lieu of other kinds at present in use. It is a pure spirit—distilled from grape juice only—of delicious flavour, and my advocacy of it is due to my knowledge of its purity and of its special excellence. I know of no brandy in the market that can excel it. G. W. Way, M. 8., &c., Surgeon, Adelaide Hospital (Department for Diseases of Women), and Member of the Board of Management, &c.

“Asa matter of interest to myself I was informed that the company are determined to win the favor of New Zealand consumers by studying the production of the wines which are most in demand in our colony. Some exceedingly fine samples of Burgundies were submitted for my approval, and of these I can only speak in the highest terms. Of fuller - bodied and fruity varieties I was much impressed with a delicious Constantia, which I am sure would be greatly appreciated by wine-drinkers here. “ My only regret was that the limited time at my disposal would not permit to make my inspection more detailed. But I saw enough to convince me that there is a great future before the South Australian wine and brandy industry, especially when it is in the hands of such an enterprising and energetic company as that which controls Chateu Tanunda. To any New Zealander who is interested in the wine trade visiting South Australia I can safely say, ‘ Don’t fail to visit the Chateau.’ It is a most valuable object-lesson.”