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Frank Cunningham Jaunay tells his own story
From the content of this story it would appear to have been written about late 1898. Frank took over the licence of the Scenic Hotel, Norton Summit in 1899 but he makes no mention of this fact which seems to indicate this move is still unforeseen. Thank you to Max Bell for making this material available to us as it fills in some of the gaps in the account of Frank's life.
Educated at the Lycee Imperial of Reims, I entered my father's champagne business [Association Vinicole de la Champagne L Jaunay & Co Reims] on finishing my studies which extended as far as Mathematiques Speciales.
However, after leaving I continued my chemical studies, our professor in that branch being also the town's professor in chemistry. He kindly gave us [my friends and self] a series of lessons on special subjects wine, wool preparing and dying which were only interrupted by the 1870 war.
PHOTO:Frank Cunningham Jaunay, Paris before emigrating to Australia
After a few vintages in the Champagne District, I was sent successively to study wine making in Burgandy Touraine and the Rhine.
The partnership of the Association Vinicole de la Champagne finishing in 1879 was not renewed and I took over the brand and stock and continued working same until 1894 when circumstances forced me to close down.
Our business connections included England, France, Belgium, Germany, US of NA, Shanghai and Port Durban. These were regular customers and beyond we did a little now and then, India, the Cape, South America and Russia and the Danubian provinces.
When the Phyloxera had taken a firm hold of the Charentes and Coop Spirit attained an outrageous price a M. Delachinal opened at Reims a small distilling and rectifying plant to utilise the very cheap champagnes and refuse from the disgorging of Champagne. Through him I got initiated into all secrets of distilling and rectifying.
As a boy I was acquainted with M. Maumene, an authority in wine making and who gave me my fist ideas of chemistry. Later on I became, when a young man, in contact with M. Salleron who was a friend of my uncle M. A Jacquesson [Jacquesson & Fils: Ch�lons s/M] and he completed my scientific knowledge in wine making.
When I reached Australia in 1894, I was for three months with H Irvine of Great Western, then came on to Chateau Tanunda where I was wine manager from Aug 94 to Jan 98.
Since then I have made wine at Highercombe and been for six months distiller at Mesrs Milne & Co.
The other branch of our family the Krugs are well known Champagne makers.
My father was in the trade from 1832 to the day of his death.
This article was published: Jaunay Journal No 21 October 1996
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