Justice William Charles Crockett AO - Victorian Bar

News and Viewsgiven much time to enjoy the hospitalityas photo sessions were hastily arrangedand organised by the ABA and other StateBar Associations. As some preferred theafternoon tea and champagne, the photographerhad trouble getting togetherall the new silks, but eventually everyonemade it to the steps for the group photos.Kindly, some of the appointees fromNSW and Queensland offered to lendtheir full bottomed wigs to the Victoriansfor the photos, but we graciouslydeclined.After the photo session and the reception,most of the appointees and theirguests headed back to the Hyatt Canberra,hoping for a swim in the pool, as by thistime it was very hot. Unfortunately wateraerobics were underway, and I think it isfair to say no one wanted to join the class,although a few of us could have clearlybenefited from the exercise.In the early evening, we headed backto the High Court for the dinner in theGreat Hall. As most of us were not driving,the dinner progressed in a mostrelaxed manner. Speeches were made bythe past and incoming presidents of theABA. The Honourable Justice CallinanAC, who was made a lifetime member ofthe ABA that evening, proposed the toastto the new silks, and the Queensland DPP,Ms Leanne Clare S.C. responded, focusingher speech on the role of the DPP inQueensland and the need for independence.After the dinner concluded we allslowly made our way back to the HyattHotel and to the Garden Terrace Bar,where the day had begun many hours ago.At this time some of our colleagues fromNew South Wales and Queensland joinedus, but for the first time the new silks fromVictoria out-numbered our counterpartsfrom the other States. The celebrationscontinued for some hours, but not withoutchallenging moments, the least ofwhich being that the hotel closed the barat about midnight. Fortunately, throughintense negotiation with the hotel management,agreement was reached for theongoing supply of drinks until the nightcame to a halt, when the last few standing,to use a term recently used in the debateabout the silk selection process, “retiredhurt”.The EssoignWine ReportBy Andrew N. BristowBERESFORD SHIRAZ 2004BERESFORD Wines was establishedin 1985 by Rob Dundon.Rob Dundon is the chief winemakerwho commenced his winemakingcareer in 1974 with the Hardy WineCompany in McLaren Vale and goingon to form Beresford Wines in 1985Rob’s uncompromising dedicationto winemaking has become histrademark.Working with Rob is ScottMcIntosh. Scot learned his craft inthe McLarenVale at MaglieriWines.Winestatemagazine inits May 2006edition ratedthe wine withfive stars andsaid: “Greatwine with anattractive, complex and stylish nose.Super palate with lovely softness.Has length, complexity and intensityof lip-smacking black cherry flavoursand quality toasty oak.”This wine’s bouquet exhibitstypical McLaren Vale shiraz aromas ofpepper, spice and dark berries.The wine colour is a deep dark redwith a touch of purple.The palate is soft, juicy, lusciousdark berries with spicy charactersand subtle ground black pepper. Thefinish is long with a lingering finish ofwell-balanced oak and fruit with anexcellent tannin balance. Althoughdrinking well now, this is a wine withaging potential. It has 14.0 per centalcohol. It should be drinking well forat least the next four to eight years.It is available from the Essoign Clubat $32.00 a bottle or $7.50 a glass (or$27.20 takeaway).I would rate this wine as middlingbarrister with good prospects, able todo a Supreme Court cause if calledupon, but not given the opportunityoften enough.63