He was fortunate to obtain the services of the French winemaker, Charles Pierlot, a former employee of the Champagne house of Pommery & Greno.

Irvine was well aware of the potential market in Victoria for quality Champagne method sparkling wine and became the leading Australian commercial producer.

[1] Irvine became influential in the wine business in the Great Western area, buying two thirds of local produce in the early 1890s and distilling a considerable amount into brandy.

He suggested a conference in 1894 to discuss problems in the industry and supported moves to establish American root-stocks, which were resistant to phylloxera, into Victoria.

[2] He was the first president of the Viticultural Society of Victoria in 1905; he also produced Report on the Australian Wine Trade in 1892 for the Victorian minister for agriculture.