Despite the publication by Dr John Wilson of The Wilson Vineyard in Clare of some well-researched evidence to the contrary, its is still regularly printed that sparkling burgundy was developed at the instigation of Australian diggers returning from France after the first World War. Supposedly charmed by the rare sparkling form of Bouzy rouge, made from pinot at the village actually called Bouzy, they are alleged to have persuaded local winemakers to take up the art. But let’s stick to the facts. Here follows a pre-World War I timeline of sparkling burgundy. Sparkling Burgundy – The Pre-History 1881 Auguste d’Argent makes a light-bodied sparkling red wine for the Victorian Champagne, established by Melbourne doctor and parliamentarian Louis Lawrence Smith. 1893 Edmond Mazure creates the first true sparkling burgundy at Auldana for Josiah Symon (Based on sound assumptions by y John Wilson). 1894 Hans Irvine & Co commended for its Sparkling Burgundy in the class for Australian sparkling wine at the Melbourne Wine Show. 1895 A Hans Irvine Sparking Burgundy wins a gold medal at the Bordeaux Exhibition of 1895. The entry is listed as a pinot noir. John Wilson suggests it might possibly have been pinot meunier. A new class at the Adelaide Show for ‘sparkling wine other than champagne’ is won by Auldana. 1897 Edmond Mazure makes 1,500 dozen sparkling burgundy at Auldana. 1907 A class for sparkling burgundy is created at the Adelaide wine show and is won by Auldana. 1909 Minchinbury wins the sparkling burgundy class at the Sydney show.
