The reputation of Australian wines in the English market has hitherto been damaged to a considerable extent by the practices which have been followed on the part of some of the large buyers.  But before referring to these proceedings, to which Mr. Hans Irvine, of the Great Western Vineyard, in Victoria, has so properly and powerfully drawn attention, it must be distinctly understood that any subsequent remarks do not apply to all the London wine-merchants.  On the contrary, there are many whose characters are irreproachable, and whose integrity is above suspicion.  By clearing the ground in this way one is enabled to protest against the treatment which Australian wine receives in London, without levelling charges against estimable men, who command respect, and who deserve the gratitude of all Australians for their fair dealings.

Well then, most of our wines purchased by English buyers have been those of full-bodied, crude, and coarse young wines, containing a great amount of alcohol.  Two reasons have been assigned for this proceeding; the first being that Australian wines would not bear the voyage unless they were sufficiently strong; and the second, that in England the demand was more particularly for such a class of wine.  But many of these firms are utterly ignorant of any special knowledge as to treating the finer and more delicate wines.  It has suited these buyers to deal only with the stronger wines, as they are the more secured from any loss or trouble.  For the fact is, these wines, while being of a greater alcoholic strength, are really of most excellent character and quality.  And besides this, they release certain customers, whose idea of a good wine—­even at the present time—­is a wine of great body and strength, and not so much one with that delicacy of character and bouquet which the finer wines possess.

Some of the merchants, having but little bother with the heavier wines, have encouraged their sale to as great an extent as possible.  From this it follows that those who prefer and habitually drink a better class of wine have never had the opportunity of becoming acquainted with the magnificent wines which Australia can supply.  As Mr. Irvine tells us, the higher types of fine, light, delicate, dry wines, with a richness of bouquet, such as most districts in Australia are capable of producing, are the kinds of wine we must look forward to for establishing a name and fame for our produce.  It is not too much to assert that before very long Australia will be able to supply wines whose quality will rival the choicest vintages of the most famous vineyards of Europe.  Even as it is, the delicacy of bouquet and excellent characters of many of the Australian red and white wines have fairly astonished connoisseurs on being submitted to them.