“Even in the cooler districts of Victoria, such as the Yarra Valley, I do not know of any variety of vine which is weakened by long pruning, even in a series of years; while certain varieties are so influenced by short pruning as to bear no fruit at all.  If this be the case on the Yarra, how much more must it be so on the Murray?”

Mr. de Castella then referred to some other matters connected with the practices followed at Mildura, and concluded with these encouraging words:—­

“I contend that no other culture will give such magnificent returns, do so much good to a country, or have greater attractions for the happy proprietor of the vineyard, as there is no branch of agriculture which presents such a vast field for experimental research, or which is so extensively benefited by the practical application of scientific laws and principles, as viticulture.”

THE MAKING OF THE WINE—­THE CELLAR.

Up till this time our whole attention has been taken up with everything that has to do with the production of the grape.  But with the gathering of the crop a complete change has taken place, for nature no longer exercises such a controlling influence.  At this stage the art of winemaking really begins, and the climate, the soil, and all the other factors that have so much to do with the growth of the grape assist us no longer.  From the moment that the grapes are gathered till the wine is ready for bottling is a most eventful period; for, during this important time, under proper treatment, wine may be made to reach perfection.

Indeed, it is only by paying the most minute attention to all the details connected with the making of wine that Australian vignerons will succeed in placing our wines before all others; because it is very important to remember that the must produced in Australia is equal, if not superior, to any in the world.  Now, all that follows this portion relates to wine-making alone; and it should for that very reason, therefore, possess a special interest for us.  Moreover, it will be a good thing for the wine industry, for Australia, and for her people, when such an interest becomes part of our daily life.

Naturally the first thing to suggest itself, therefore, in the making of the wine, is the place in which it is made.  There is no doubt that in Australia the importance of a proper cellar has never been sufficiently appreciated.  But the French have a proverb, “the cellar makes the wine,” showing that it plays no inconsiderable part in the production of good wine.  As Mr. Walter W. Pownall, the representative of the Australian Wine Company, explained before the Vegetable Products Commission in Victoria, a knowledge of cellar routine and cellar work would aroid the spoiling of much good wine.  A man thinks when he has grown the wine that is all that is necessary.  But the fact is, a wine-grower has never done with his wine till it has passed out of his hands.