The Evolution of Hamilton's Ewell Moselle Wine

The transcript narrates the story of Maurice U, a French winemaker who, after being liberated from Japanese captivity in Borneo, joined Hamilton's winery. His expertise in enology, gained in Montpellier, France, significantly improved the Yule Moselle wine. Collaborating with Sid, they introduced a cold cellar and later expanded to Springton, a region with a rich German heritage and Riesling grape cultivation. This strategic move further enhanced the wine's quality, leading to the 1955 Yule Moselle being acclaimed as Australia's best white wine.

What grape variety did Sid primarily use for making wine before he bought the winery in Springton?

What was the outcome of Sid's experimentation with the grapes from Springton?