Robert Baker

Bob Baker graduated RDOen from Roseworthy Agricultural College in 1943.

Bob continued studying in 1946 to 1947 at Davis University, California.  Bob then worked in wineries in related areas of California.

He was appointed Oenologist at the College in 1965 following experience as Senior Winemaker and Distiller at Renmark Growers’ Distillery Ltd and ten years as Technical Manager with Loxton Co-op Winery & Distillery.

Bob Baker was awarded the Rudi Buring Memorial Scholarship for graduate study of Oenology in California and Europe in 1970, and the ACTIM Scholarship awarded by the French Agency for Technical, Industrial and Economic Cooperation in 1981, for cooperation with the Viticultural and Wine Industries.

In 1982, Bob was granted Emeritus Membership of the American Society of Viticulture and Oenology.  

At Roseworthy, Bob encouraged the use of gypsum to increase the acidity prior to fermentation, to control the growth of flor film in sherry production. He was particularly involved with fortified, sparkling and table wine production, and stressed the importance of distillation. He also managed the winery. 

Bob Baker was promoted to Senior Lecturer and Head of the Department of Oenology in 1970. The winery and distillery were rebuilt in 1971 and furnished with new equipment, including a new glass still (now on display at the Waite Wine Research Institute, and named after him), and the Oenology course was subsequently re-written and upgraded to degree standard.

Bob continued as Head of Oenology when Roseworthy became a College of Advanced Education and was joined by Dr Bryce C Rankine as Head of School when the ‘school system’ was introduced in 1978; Bryce subsequently became Dean of the Faculty of Oenology, the Oenology course being upgraded to a degree as from 1978: B.App.Sc(Oen).

Bob Baker retired from Roseworthy and the wine industry in 1982.

Bob Baker was conferred with the ROCA Award of Merit in 1993 for services to the wine and viticulture industries.