Interview with Clem Adams [sound recording] Interviewer: Rob Linn, Part 2 of 2

Clem Adams was born at Magill in 1927. After the end of World War II, he went to work in the original Penfolds champagne cellars which now house Grange Hermitage. Clem's father, brothers and in-laws also worked for Penfolds or Auldana. When Clem first started, candles lit the champagne cellars, horses transported grapes from the vineyard, and the men rolled the hogsheads from the ground on to the trucks. He described in great detail the making of the champagne yeast for champagne bottlings, the champagne shaking, and the cleaning of the vats. In 1960, Clem was involved in the computerisation of processes. From 1970, he led tours of Penfolds at Magill, in particular the expertise of Mary Penfold. He also discussed the export marketing of wines. Clem Adams worked through the Southcorp takeover of Penfolds. He concluded with his appreciation of the introduction of electricity to take over heavy manual labour and the effect of the Beefsteak and Burgundy Club on wine appreciation

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