Commemorative Gifts
150th Commemorative book
150 years of making history
For 150 years, the University of Adelaide has been committed to the discovery of new knowledge, and preparing our graduates to achieve their aspirations and enjoy careers that meet the needs of the future workforce and society more broadly.
This commemorative book celebrates the contributions and achievements of inspirational people who have been a part of our evolution, be they alumni, staff, students or volunteers. To honour them, we’ve curated 150 vignettes and photographs to provide a sample of the many significant people, places and objects that have placed us as one of the top 1% of universities worldwide.
Vice-Chancellor’s 150th Celebration Wine Collection
As a one-time Professor of both Viticulture and of Oenology at the University of Adelaide and wine show judge, Vice-Chancellor Professor Peter Høj AC knows the quality of the Uni’s education and research program in viticulture and oenology is among the very best globally.
To illustrate this point, Professor Høj presents the following tangible (and drinkable) evidence – six outstanding products from our exemplary alumni, showcased in a celebratory collection of wine.
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Adam Wadewitz | Bachelor of Agricultural Science (Oenology) (2005)
VC’s selection: Shaw & Smith M3 Chardonnay 2022
Adam Wadewitz has had a profound effect on Adelaide Hills winery Shaw + Smith since joining as senior winemaker in 2013. Now joint-CEO, Adam has implemented more organic practices for the winery and is a partner in its MMAD project, extending the winery’s reach to other regions.
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Peter Gago AC | Bachelor of Applied Science (Oenology) (1990)
VC’s selection: Penfolds Bin 150 Marananga Shiraz 2018
Much of Penfolds’ reputation is attributable to Peter Gago, who joined the label in 1989 and became Chief Winemaker in 2002. He’s described the sub-regional Bin 150 Marananga Shiraz as a barometer for the quality of a vintage, and the 2018 just hit its suggested drinking age.
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Brian Croser AO | Bachelor of Agricultural Science (1971) + Doctor of the University (2007)
VC’s selection: Tapanappa Foggy Hill Vineyard Pinot Noir 2021
Founder of Petaluma, Croser and Tapanappa, Brian Croser acquired AO status in 2000 for his contribution to the Australian wine industry. One such act of service we can be thankful for is this wine from the Foggy Hill Vineyard, grown on a Fleurieu property purchased for the purpose of creating an excellent table Pinot Noir. Brian is also a Distinguished Alumni Award winner (2021) and was Deputy Chancellor of the University from 1999 to 2007.
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Sue Hodder | Diploma of Applied Science (Agriculture) (1984) + Graduate Diploma in Wine (1988)
VC’s selection: Wynns Single Vineyard Messenger Cabernet Sauvignon 2015
Good winemakers – particularly those, like Sue Hodder, with a viticultural background – know great wines are grown, not made. As Chief Winemaker at Wynns, Sue led a rejuvenation of their vineyard and planted more varieties that thrive in Coonawarra soil, like Cabernet Sauvignon.
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Peter Fraser | Bachelor of Agricultural Science (Oenology) (1998)
VC’s selection: Yangarra Hickinbotham Clarendon Grenache 2021
Yangarra’s industry-wide respect is the product of winemaker Peter Fraser’s foresight. He facilitated the purchase of the winery by US-based Jackson Family Wines in the early ’00s, and doubled-down on Grenache well before it became popular. This release is distinctive for its wild fermentation and maturation in amphora.
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Louisa Rose | Bachelor of Applied Science (Wine Science) (1993)
VC’s selection: Yalumba The Virgilius Viognier 2021
Heritage and contemporary relevance matter equally to Hill-Smith Family Estates, owner of Yalumba. Head of Sustainability and Brand Ambassador, Louisa Rose is known for her focus on sustainability, use of wild yeasts, and for making the entire Yalumba range vegan, beginning with the 2012 vintage. The Virgilius is considered an Australian benchmark for the oft-misunderstood Viognier. Louisa was also Chair of the University’s Alumni Council between 2017 and 2023.
Waite 100 Whisky
The Waite 100 Whisky was produced to highlight the contribution from the Waite in the agriculture and beverage industries over the last 100 years.
The grain used was a barley variety, Compass, which was bred at the Waite. This barley was grown by South Australia farmers and malted by Coopers Maltings at no charge. The Whisky was fermented and distilled at the Hickinbotham Roseworthy Wine Science Laboratory at the Waite. It was aged in French and American oak wine barrels and finished in a donated bourbon barrel (Independent Stave Company).
The Whisky displays finesse with a smooth texture. It has a sweet and nutty aroma, reminiscent of walnuts or almonds. There are caramel flavours that provide a subtle sweetness with undertones of spice. Notes of nutmeg contribute to the complexity with lingering vanilla on the finish.