Patrick Iland Awarded Australian Medal
Patrick has been awarded the Medal of the Order of Australia in recognition of his outstanding service to wine industry through research, writing and the teaching of viticulture and oenology in the 2006 Queen's Birthday honours.
Patrick George Iland Ph.D., M.Sc., B.App.Sc. joined the Society in 1981 and quickly became Treasurer and Secretary over a 14 year term. The committee of the Society heartily congratulates Pat on this significant award.
At Roseworthy Agricultural College (1976-1992) he lectured in a range of increasingly technical topics including wine chemistry, viticulture and sensory evaluation. During this time he completed a Masters Degree in Viticulture investigating aspects of acidity and colour development in grapes. In this research he studied the effects of viticultural practices on grape and wine colour of Shiraz and Pinot Noir.
Later, his interest in the links between grapes and wines was extended through his PhD studies where he developed a method for measuring grape colour. This method is now widely used in the Australian and the New Zealand wine industry for research purpose and by the larger wine companies to aid in assessing the suitability of a batch of fruit for specific wine styles.
The Iland method achieves considerable financial economies for producers because it eliminates subjective judgments thereby enabling assessment of uniformity in quality.
Recently his research focused on studies aimed at gaining a heightened understanding of the chemistry and sensory aspects of tannins in grapes and wines and in that quest his results have raised the bar of knowledge internationally. Patrick is still involved in a tannin project as an inspirational team leader.
When Roseworthy Agricultural College amalgamated with The University of Adelaide in the early 1990's, Patrick joined the Viticulture group in the new Department of Horticulture, Viticulture and Oenology as a Senior Lecturer in Viticulture.
Success in the wine industry is via the application of a mixture of disciplines e.g. chemistry, microbiology, etc. and Patrick's ability to firstly comprehend the interactivity of those disciplines and then to communicate knowledge of that complex interaction to his students in a readily comprehensible format is truly remarkable.
He is a past winner of The Vin De champagne Award, the Stephen Hickinbotham Memorial Trust Award (for his research on Pinot Noir grapes and wines) and the Stephen Cole the Elder Award for Excellence in teaching by The University of Adelaide.
Patrick's mastering of the multiple properties of ripe tannin and the practical application of those properties plus his influence via his tutoring of the current generation of winemakers in Australia, directly contributes to the unique qualities that make Australian wine so well respected domestically and internationally.
He has written technical books on grape and wine analysis including co-authorship of the text book Chemical analysis of Grapes & Wine - Techniques & Concepts and Monitoring the Winemaking Process from Grape to Wine; Techniques & Concepts. Patrick also co-authored an educational wine book with Peter Gago entitled Australian Wine: Styles and Tastes. These books are texts in wine courses of universities and technical colleges, both in Australia and overseas.
Australian Wine: Studies and Tastes is also used in wine appreciation classes for the general consumer. He is also a consultant for the Tannin Project and is Visiting Research Fellow at The Adelaide University.
Patrick married Judith in 1975 and they have two children, Damien and Julie.
In 2002 Patrick retired from the University to spend time on his writing activities, but remains involved with the University through part-time lecturing and supervision of senior research students. He and his wife Judith are now involved in developing their writing and publishing activities through their business Patrick Iland Wine Promotions Pty Ltd
His hobbies are writing, travel, gardening and Rugby Union.
Richard Haselgrove Awarded Australian Medal
The Society is delighted to congratulate one of its longest serving members, Richard Frederick Haselgrove B.Ag Sc.,CP Ag., FAICD, on his inclusion in the 2002 Australia Day Honours List.
Richard has been awarded The Order of Australia in recognition of his outstanding service to Australia through his leadership within the wine industry, and his devotion to the community from which he came.
Few would deny this is an honour well bestowed, for Richard Haselgrove's drive and enthusiasm has considerably elevated the technical and commercial aspects of the industry, as well as enhancing the Australian wine industry’s international reputation.
Born in Renmark in 1936, there was perhaps no escape from the passion of the vine. His father H R Haselgrove was then Technical Director of the Mildura Winery Pty Ltd and an elected member of the Board of Mildura Winery. (He was later to become Managing Director and Chairman until his retirement in 1971).
It was largely through H R Haselgrove's expertise that inroads were made in the reduction of bacterial spoilage of fortified wines in the 1930s. Richard Haselgrove was to follow in his father's footsteps, and continue to make progress in the discipline of agricultural science throughout his own career.
His early schooling was spent at Renmark before attending St Peters College in Adelaide. In 1958 he graduated as a Bachelor of Agricultural Science from the University of Adelaide. From University Richard 'came home' to Mildara Wines Ltd as Assistant to the Manager, before spending 18 months studying oenology in Europe. On his return in 1960 he was appointed Technical Manager of Mildara Wines Ltd.
A series of hard earned career elevations followed, and in 1971 Richard Haselgrove succeeded his father in the dual role of Managing Director and Chief Executive Officer of Mildara Wines Ltd. He held these positions until 1985 and then served as Chairman of Mildara Wines Ltd until 1990. From 1990 to 1996 he served as Non-Executive Director of Mildara Blass.
Although impressive, the list of Richard Haselgrove's career achievements alone does not adequately paint the broader picture of his involvement in the industry.
Since 1984 Richard has been a member of the Council of the Royal Agricultural Society of Victoria, serving on a number of its committees. He holds memberships in the Australian and International Professional Associations, as well as being a member of the American Society of Oenology (for which he has contributed articles for publication).
Early on in his career he became actively involved with the Australian Institute of Agricultural Science and Technology (whose aim it is to provide opportunities, networks, representation, knowledge and recognition for its members and graduates). Remaining true to the Institute's commitment to promote a quality Agri-industry, Richard has dedicated his time to training, research and particularly professional development and accreditation programs. His efforts for the Institute are reflected in its Graduates, who enter the work force with a high degree of unique specialist knowledge and proficiency, ensuring a bright future for the industry.
In 1994 Richard's continuing voluntary service and contribution to the Institute were acknowledged when he was appointed as a Stage 3 (highest category) member. As a Certified Practicing Agriculturalist Richard Haselgrove exemplifies the standards set by The Australian Institute of Agricultural Science and Technology.
Throughout his career he has constantly taken the lead in maintaining and improving professional standards. Although the wine industry is highly competitive domestically and internationally, he has unselfishly shared his knowledge on the improvement of quality and production techniques to the benefit of all growers.
With his voluntary involvement over the years with organisations such as
- North West Regional Advisory Committee of Victorian Government Department of Agriculture (1989-94)
- Agribusiness Council of Victoria (1989-90)
- Co-operative Research Centre for Viticulture (1992-)
- Australian Council of Viticulture
Richard Haselgrove has helped lay the foundations, and put into practise the ethical, environmental and social responsibilities that the industry calls for.
Although well known for his work within the wine industry, perhaps not as well known outside his community are Richard Haselgrove’s voluntary contributions to the Mallee region. (Contributions he approaches with no less vigour or professionalism)
Richard and his wife Suzanna settled at their 20.2 hectare property 'Beneden' near Merbein, developing a haven of wine grapes, native flowers and citrus. It proved an ideal place to bring up their four children. In her article The Haselgroves of Mildura written for Mallee Family Care, Liz Maffei (MFC Board Member and Merbein neighbour) recalls Richard's enthusiastic involvement in pre-school and school committees, church activities, tennis, Rotary Clubs, the Wine and Food Society, and the Lake Hawthorn Sailing Club.
This enthusiasm was to foreshadow his commitment to an even larger community project. In 1989 Richard Haselgrove joined the Board of the Mallee Family Care inc., and was elected President in 1991.
Mallee Family Care Inc. is the major provider of human services to the Mallee community. Recognised within Australia and throughout Asia as an inspiration in sound and comprehensive Community Care, its program provides a host of Family and Counselling Services, Community Services, Disability and Support Services and Children's Specialist Services. Employing more than 80 staff, it boasts 100 foster families and more than 300 other volunteers.
As with all he approaches, Richard Haselgrove is not merely a figurehead, but he is a totally involved and active president. His presidency has seen the expansion of the MFC services and the development of a coherent and efficient organisation. The need to bring all of the local operations of the care agency under the one roof saw the remarkable 'can do' approach of the committee and its many supporters, and in March 2000 the new home for the Mallee Family Care, Haselgrove House was opened. At the opening ceremony Sir Rupert Hamer commented, that it was right that a building committed to the well being of the regional community, be dedicated to a family, which had over the years made such a major contribution to the district. However, always willing to extend himself further, Richard Haselgrove has since 1993 been President of Westate Inc. (associated with the Mallee Family Care) stretching his community service even beyond the Mallee region.
It is a wonder the man has had time to enjoy the recreations he so loves, his tennis, fishing and sailing. He is a member of the Mildura Club, the Melbourne Club and the Adelaide Club. He is also a member of the Mildura Arts Centre Board.
The rewards for Richard Haselgrove's efforts lie in the fact that the community has in some way benefited. There have been awards, but they were never sought. In 1995, he was made a Patron of the Winemakers Federation of Australia. In 1997 he received the Victorian Wine Industry Association Distinguished Service Award; and in 1998 he was conferred a Life Member of Mallee Family Care Inc.
The Order of Australia encompasses all that Richard Haselgrove has given, and all he has achieved. It is an eloquent and timely statement of the esteem in which he is held, not only by his colleagues in the wine industry, but in the wider community.
The inscription on the cairn at the entrance to Mallee Family Care reads 'Citizenship is the chance to make a difference to the place where you belong'.
Richard Haselgrove has made a difference.
We congratulate him.
Pat Williams Awarded Australian Medal
The Society is delighted to congratulate one of its longestserving members, Pat Williams, B.Sc., PhD, on his inclusion in the 2003 Australia Day Honours List. Pat is currently the Deputy Editor of the Society's scientific journal theAustralian Journal of Grape and Wine Research.
Pat has been awarded The Order of Australia in recognition of his outstanding service for research achievements in grape flavour compounds.
Unanimously acclaimed by his peers in Australia and the world, particularly in the USA and Germany, Dr Pat Williams, 'Dr Pat' is a Scientists' scientist.
He has excelled in frontier-breaking scientific research. The wine industries of Australia and the entire world are the beneficiaries of the intellectual achievements of Dr Pat, a perfectionist who holds a personal definition of 'perfection' which is several degrees above that of many others.
The unraveling of the ultimate secrets of grape flavour chemistry and its application to the wine industry resulted from Dr Pat's tenacity and enterprise in voluntary effort, additional to his salaried time commitment, to the extent that his contribution exceeded by far that which may normally be expected.
Despite his unique, solo contributions, Dr Pat is also a team creator and a team leader, as demonstrated by his achievements and as evidenced by the number of joint publications in which he has participated.
For more than 30 years he maintained a degree of sustained scientific excellence, a truly above-expectation performance.
He was the first recipient (1993-94) of the Canterelli prize which is bestowed annually by the Italian Academy of Vine and Wine for outstanding research achievements in grape flavour compounds.
Below is a summary of his achievements by international scientist Prof. A.C. Noble, Professor of Enology, University of California, USA:
- Patrick Williams created and ran the outstanding wine flavour chemistry program in the world, leading a very active and focused group of scientists in a program which evolved to systematically explore grape and wine flavour in depth and provide practical information to the wine industry.
- His group was the first to demonstrate that many flavour precursors are present in an odourless, non-volatile form, as glycosides. Initially his group focused on the floral-smelling terpene derivatives found in Muscat, but he later broadened his studies to characterize the terpene and glycoside composition and concentrations in many grape varieties.
- His research followed the terpene concentrations and composition over the maturation of grapes, through winemaking providing basic information of use to both viticulturists and winemakers. Specifically, the information his studies provided helped winemakers to harvest grapes at optimum level of terpenes.
- He explored the use of enzymes to enhance aroma by increasing the rate of release of volatile terpenes, definitively showing that this could not be done in must and had only a temporary increase in aroma, due to subsequent rearrangement of the released terpenes to odourless or less desirable compounds.
- More recently these studies expanded to study other derivatives of carotenes, norisoprenoids, which are also found as glycosides, and are present in both white and red grape varieties.
- He contributed to the field of flavour chemistry through integration of basic organic chemistry research with analytical chemistry and most recently with sensory evaluations. His development of methods to separate, identify and quantify complex non-volatile mixtures set the stage for later work identifying compounds, which had not been analyzable previously. His group was the first to characterize the structures of the carbohydrate moiety bound to the terpene derivatives. His work analyzing the effect of pH and heat on the hydrolysis, rearrangement and interconversion of the hydrolysed terpenes was elegant and sophisticated basic research.
- Most recently, the flavour chemistry studies were linked with sensory analysis, in which the change in composition of volatiles over time or from different treatments, such as oak handling, were related to the flavour profiles of the same systems. For example, his work on volatiles from oak samples of different origin and different drying conditions, confirmed the importance of the temperature and conditions under which oak samples were seasoned. This study showed the differences in flavour (and in the composition of volatiles) between French and American Oak, and of the changes produced by heating the wood, analogous to the barrel making toasting operations.
ASVO Honours Award
Peter May Awarded Australian Medal
In 1996 ASVO Honorary Life Member Dr Peter May received the award of the Australian Medal in recognition of his contribution to viticultural research in Australia. Peter was involved in research in the wine industry for well over 40 years commencing work at CSIRO Merbein in the 1950s and he continued at CSIRO for many years.
Peter spent a considerable amount of time offshore most notably in Dijon, France in a teaching role. With his experience and understanding of language he was instrumental in starting the enormous exchange of information that occurs between Australia and Europe.
He worked in many projects that were both incisive and practical, having a direct benefit to the grapegrowing industry. But by far his greatest contribution to the industry was the work he did with mechanical harvesting. Peter was at the coalface of the introduction of mechanical harvesters to the Australian Viticultural industry in the late sixties and early seventies. This in theory set up the low cost viticulture on a broad acre scale as we know it today. It was also his work that set the stage for the introduction of mechanical pruning and eventually minimal pruning. This early work kept Australia at the forefront of technology in viticulture, and has given us the basis for the competitive edge so spoken about today.
From 1995 until his retirement from the position in 1998, the ASVO benefited from Peter's experience through his contribution as Editor of our scientific journal, the Australian Journal of Grape and Wine Research.
The industry continues to benefit from his knowledge and energy.