CHAPTER 14 | 1910s – Nationhood Pain
been awarded so repeatedly and constantly that the Auldana wines may well be described as the undisputed champions throughout the Commonwealth’, adding that the ‘red-capsuled’ Auldana Special St Henri Claret, ‘a wine which won the championship cup against all Australia’, was establishing itself as South Australia’s most celebrated wine. While still connected to Auldana, Edmond Mazure purchased a portion of the adjacent Auld family’s Home Park Vineyard at Magill in 1909, which he renamed the La Perouse Vineyard. Plantings were typically ‘pedro ximenez, hermitage, and semillon’. After World War I, Mazure left Auldana and took with him his understudy, Hurtle Walker, who had returned from Europe as a casualty. Leo Buring, who worked as a consultant, brought French levures (winemaking yeasts) to La Perouse around 1920 and helped Mazure establish his La Perouse label. Typically, the offering included sparkling burgundy, sparkling hock, sparkling moselle, and Champagne Cuvée de Luxe. La Perouse made two kinds of this champagne: AD (absolutely dry) and ED (extra dry). After Mazure’s departure in 1925, the business was renamed Romalo Cellars (after Roma Collins and Malo Watt, daughters of the new partners). For a while, Romalo Cellars took
Minchinbury Advertising, 1912.
Minchinbury Champagne, 1912. [Penfolds’ Collection]
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