Hamilton’s part in SA’s wine world
Vale Wine Doyen
ROBERT FRANK HAMILTON
Wine industry DOYEN
Born: May 27, 1926; Ewell Vineyards, Glenelg
Died: October 14, 2014, North Adelaide, in his 89th year
Well known wine identity Robert Frank Hamilton was a 5th generation
descendant of early settler Richard Hamilton, who planted vines at his
Sturt Creek property in 1837, and made the South Australia’s first wine in
1841.
By the time Robert was born to Eric and Doreen HAMILTON, Hamilton’s
was a leading name in the Australian wine industry, producing port for
the English wine market.
While Robert was playing in the vineyards and winery, his father and
uncles were shifting focus from fortified to table wines. Uncle Sydney
Hamilton introduced closed fermenters, and in 1936 led the Australian
wine industry into refrigeration, vastly improving the quality of red and
especially aromatic white table wines. Hamilton’s Ewell Moselle
became the biggest selling white wine in Australia and its success
paved the way for a revolution in table wine making in Australia.
Robert attended St Peters College and joined the Navy at 18, serving
on the corvette HMAS Arrarat in the Pacific arena and clearing mines
after the war. This vessel was captained by Commander Muzel and
with Robert on board, ironically was responsible for rescuing French
Winemaker Maurice Ou from the Japanese. Maurice subsequently
became Syd Hamilton’s assistant winemaker at Hamilton’s and was
responsible for making the Ewell Moselle for the next 35 years.
Back home after the war Robert took up motor racing, and his
successes included finishing third in the 1948 Australian Grand Prix.
Rather than work in the family winery he settled in Melbourne selling
and marketing wines. He married and they had two children. As the
generational change played out, Robert was brought back into the
family fold to run Hamilton’s Victorian business. Back in Adelaide he
served as manager under Eric and then as managing director of the
company.
By the 1950s and 1960s Hamilton was a top Australian brand, with the
full range of fortified and table wines, and spirits such as Hamilton’s
Gold Label Whisky. When it sold to Mildara Wines in 1979 Hamilton’s
Ewell Vineyards was the sixth largest wine maker in Australia.
Robert was kind enough to allow his young cousin Richard Hamilton,
later Dr Richard Hamilton to work a couple of vintages at the Hamilton
Winery under the guidance of Maurice Ou. This experience was a key
element in Richard’s decision to start his own winery which he did with
assistance of his father Burton in 1972.
Most of SA’s great wine families disappeared from winemaking after
corporate takeovers. However, the Hamilton name has been kept alive
in wineries and vineyards by its many family members, especially with
Dr Richard Hamilton who is proprietor of Richard Hamilton Wines and of
Leconfield Wines, and by Mark Hamilton of Hamilton’s Springton
Vineyards among them.
Robert retired after the sale of Hamiltons, but in 1982 bought back the
ancient Springton winery and vineyards from Mildara and made fine
table wines under the Robert Hamilton and Sons label. In doing so he
became 13th Baron of the Barossa.
In his later years Robert and son Mark kindly collaborated in the making
of the feature documentary film Wine Line – The Hamilton Story. The film
is screened for visitors at Leconfield Cellar Door McLaren Vale by
appointment.
Robert is survived by his second wife Dorothy, son Mark , two
grandchildren and sister Susie McTaggart. He will be sadly missed.