Australia's first great winemaker was a Frenchman. He walked onto a hillside vineyard in the Hunter Valley north-west of Sydney in the early 1920s - fresh from study at Montpellier - and in a hot, soggy climate worked to craft a set of wines that, when finally opened as forty and fifty and sixty-year-olds, could make people gasp. He made these wines without electricity, without any kind of personal or professional convenience, and with a broken heart. It makes no sense that these wines should prove so good; what he managed was a miracle. He died without knowing of the legend he and his wines would become.
This is the story of Maurice O'Shea, creator of Australia's first fine wines.
This is the story of Maurice O'Shea, creator of Australia's first fine wines.
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