56 On Colonal Wines. 
concurred in the expression of opinion, that they were new 
in some of their charactistics, and excellent in all. And 
that if such kinds could be supplied at fair prices, they would 
command ready sale. 
Another class of wines, all Victorian, are the produce of 
the Geelong district, with which I would place: the young 
wines of Yering. These are delicate, dry, and admirable 
summer wines. I have seen samples of Dr. Hope’s wines, 
of Batesford, and of Mr. Dardell’s, and some others, as well 
as the Yering, of great merit. Some wines of Dr. Hope's 
were absolutely splendid. The same may be said of Sun- 
_bury and Riddell’s Creek wines. 
When we pass the Dividing Range north and east, we at 
once come upon another class of wines quite distinct from 
any of those already enumerated, strong, luscious, and full- 
bodied. Here the Scyras and the Verdelho grape seem to 
come to perfection, while the Riesling also appears to sur- 
pass the produce of Adelaide in sweetness. What these 
wines will come to I can only guess, but they promise great 
things. From Castlemaine, Sandhurst, Wabgunyah, Albury, 
and lately from the Goulbourn, I have met with wines that 
lead us to hope that this country will ere long replace 
without disadvantage every one of the best imported 
varieties, and with this decided advantage, that they are 
not sophisticated. 
The first lot, then, which I took in hand, was the produce 
of the Camden vineyards, New South Wales, furnished by 
Mr. Hutchinson, of Sydney, at that time agent for the 
Messrs. Macarthur, 
These consisted of several. samples of different ages of 
wines, labelled ‘“ Cawarra” and Red Camden, at least they 
are so entered in my note book. The ‘“Cawarra” was a 
fine pale coloured white wine, somewhat resembling 
Sauterne, but of course with little bouquet, very thin, quite 
dry, and altogether a delicious hot weather wine. A mean of 
five distillations gave it 728 per cent. of alcohol 
(absolute alcohol). But it would not keep ; ifa bottle were 
opened, a glass or two taken out, and the cork replaced, 
next day it showed much acetic acid, and by the third 
was quite sour. I speak of warm weather. I could never 
detect a trace of sugar in this wine, while the residue 
of vegetable matter, extractive, &c., was the least I ever saw 
in any wine, yet when drank, it gave one the idea “of a 
mouthful of wine.” It was remarkable for little tannic acid. 
My experiments on the Red Camden were many and 
