BOTTOMS UP: Ivor Hemphrey receives his 2012 Supreme Champion Award from Chief Steward John Hozack during last year’s Milton Show beer and wine competition.IVOR Hemphrey has been making wines of all types since the mid-1950s, and will be one of the local producers taking part in the Milton Show’s beer and wine competition.
Mr Hemphrey’s grandfather made wine and as he started following the tradition Mr Hemphrey went to the library to read books on wine making.
Now in his 84th year, Mr Hemphrey is still producing quality wines across 72 varieties.
It has brought a range of experiences, including the time he was getting married in 1958 and needed to settle his nerves, which was done with a fortified carrot whiskey. It did the job well.
After 60 years of making wine there has not been a bad batch, there were only two that he did not like.
However Mr Hemphrey is no ordinary wine maker as he makes his wines and spirits using products from the bush and the garden, all types of fruits, vegetables, even thistles and stinging nettles, and there are no preservatives used.
As a keen producer of a range of beverages, Mr Hemphrey is busy preparing his entries for the 2013 home brewing and wine making competition, being staged as part of the annual Milton Show.
The show starts Friday March 1, and all entries need to be lodged between 9am and 6pm on Monday, February 25, or between 9am and 10am on Thursday, February 28.
Special entry forms need to be used & can be obtained from the Milton Show Society Secretary on 44554075, or email: [email protected]苏州美睫培训, website: www.showdayonline苏州美睫培训.
Entry forms are also available from sponsors Lynns Removals and Storage, Keith Purvis Podiatry, Jewellery Plus, Walsh’s Mitre 10 Nowra, Milton Ulladulla Funeral Services, IGA Supermarket Milton, and Hozack Clisdell Lawyers.
There is a new prize of $50 for the best Australian heritage beer (class 20008), and $50 for the best novice beer (class 26001-20008)
Judging will take place on Friday March 1, and the tasting at 2.00pm on Saturday March 2.
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