THE AUSTRALIAN ARK – Federation to the Modern Era | 1900–1982
In the Barossa, the Falkenberg family renovated and rebuilt their 1890s winery to expand its production. The previous year, 1934, Johannes August Falkenberg, described as ‘a capable farmer and vinegrower’ and ‘a man of sterling character’, had died. By the 1940s, Falkenberg’s Glen View winery (and its Krondorf vineyards) would primarily make fortified wines. But the war economy would hamper progress. Glen View and its Krondorf vineyards would remain an important part of Barossa wine culture, even participating in the region’s inaugural Vintage Festival Procession in 1948. The 1930s was an important time for Australian wine, especially in the progression of science and technology. Although the establishment of a formal oenology course at Roseworthy did not take place until 1936, the college initiated original research of profound importance to the wine industry. Even during Professor Arthur Perkins’ time, the college had played an important role in the education of vineyard managers and winemakers. Some graduates worked on significant projects. Unable to find employment after studying at Roseworthy, Ray Beckwith returned to the college as a ‘first cadet’ to investigate the role of yeasts and acidity in wine with the highly influential physical and chemical scientist Alan Hickinbotham. . . .
‘As Mr Hyland had asked for a decision and a convenient date to start work at Nuriootpa, I wrote and suggested December 13th, 1934. He replied and sent a cheque for £4-10-0 for one week’s holiday pay with the instruction to start at Nuriootpa on 2nd January 1935.’ – Ray Beckwith, ‘Keeping Good Wine Good and Other Matters’, unpublished personal memoirs, c. 2021
Beckwith recalled that Penfolds, in 1935, did not own any vineyards in the Barossa. All the grapes were purchased from independent growers, many of whom still used ‘German wagons and horses’ to deliver their crops. The only company vehicle at Nuriootpa was a ‘heavy masher dray pulled by a Clydesdale horse’. Wine, in hogsheads, left the winery by rail. ‘Sweet wine disease’, as discussed earlier, caused by the development of the bacteria Lactobacillus, had severely damaged the reputation of Australian wine in export markets during the 1920s. In 1934, the scientist John Fornachon started working on understanding its causes. He began working in Adelaide University’s laboratory of human pathology but was soon transferred to the more suitable research laboratories at the Waite Research Institute. Fornachon succeeded in
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