Colin Preece (1903-1979), winemaker, graduated dux from Roseworthy Agricultural College in 1923 planning to manage the family flour mill. However, after taking an optional subject in oenology, he decided to join the staff at Seppeltsfield. He arrived at Great Western during the depression in late 1932. Starting from a focus on simply keeping the company afloat, he retired 30 years later as one of the key winemakers of Australia, producing a number of dry white, dry red and sparkling wines for Great Western of exceptional complexity and quality. Ranked with Maurice O'Shea as Australia's great winemaker and master blender, in the production of sparkling wine he is said to have had no local peer.
Collection: National Portrait Gallery
Gift of the artist 2005
© Estate of Douglass Baglin
Douglass Baglin (2 portraits)
On one level The Companion talks about the most famous and frontline Australians, but on another it tells us about ourselves.
Masters of fare: chefs, winemakers, providores celebrates men and women who have championed the unique culinary characteristics and produce of Australia, enriching our lives with new ideas and new flavours over the past forty years.
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