SoVino Magazine

A GUIDE FOR LOVERS OF FINE WINES, CRAFT BEERS AND PREMIUM SPIRITS. SUMMER ISSUE 13/14. EXCLUSIVE TO INDEPENDENT LIQUOR RETAILERS.

SUMMER PARTY FUN ENTERTAINING FOR THE PARTY SEASON

jason brown Drink this with that food matching ideas

A Capital Drop CANBER R A’S WINE DISTRICT

Enjoy Responsibly

S AV B L A N C S P R I T Z

Welcome to BONDI RD. Soak up the sun by day, enjoy the bustle after dark & drink in the essence of Australia’s famous backyard.

From the makers of [yellow tail], BONDI RD is crafted from Sav Blanc grapes with a light spritz and no artificial colours or flavours, it’s simply clean crisp natural refreshment.

Enjoy chilled with a stripy straw.

DISCOVER THE NEW TASTE OF SUMMER A RANGE OF LIGHTLY SPARKLING SAV BLANC SPRITZ ORIGINAL // ELDERFLOWER & MINT // GINGER & GREEN TEA ENJOY CHILLED WITH FRIENDS AND A STRIPY STRAW

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CONTENTS editor’s letter 2

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ummer party fun s 4 entertaining for the party season rink this with that 6 d food ideas for reds and whites jason brown 10 mastering a cool climate meet the locals 14 ainslie cellars a capital drop Canberra’s wine district bring your own the perfect plus one

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ew product spotlight n kirin ciders and wild turkey

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features voyager estate 8 william hardy 12 chambord 16

Created by Coordinate for Independent Liquor Retailers Pty Ltd localliquor.com.au Managing Editor: Alex Tricolas Contributors: Jan O’Connell, Kate Edwards Content Coordinator: Andrea Cano Design: Marijke Spain Publishing Manager: Chris Robey Advertising and editorial enquiries contact: Samantha Watson T 1300 408 399 F 02 6230 4278 E samantha.watson@ilr.net.au Unit 67/12 Challis Street, Dickson ACT 2602 PO Box 157, Dickson ACT 2602

h. blin 20 cricketer s ar ms 26 hills cider 28 baileys of glenrowan 30

“Wine is one of the most civilized things in the world and one of the most natural things of the world that has been brought to the greatest perfection, and it offers a greater range for enjoyment and appreciation than, possibly, any other purely sensory thing.”

- Ernest Hemingway

Hello and welcome to our first issue of SoVino, a celebration of our enjoyment of a fine drop, brought to you by the passionate people at Independent Liquor Retailers. I have decided to begin our journey together with the immortal words of that great American writer Ernest Hemingway; for try as I might, I could think of nothing to trump Mr. Hemingway’s quote when it came to articulating just what it is about this noble liquid that makes us love it as much as we do. Winemaking is perhaps one of mankind’s oldest endeavours, and archaeologists tell us that humans have been squeezing grapes and fermenting their juice since prehistoric times.

Of course in Australia, our winemaking history begins at a much later point in time, and acceptance of it in mainstream culture is even more recent. Our love of a good beer is well documented however, as is our appreciation of a fine spirit. At SoVino, we hope to give you an insight into some of our finest wines and the people that make them, along with the latest in beers, premium spirits and liqueurs. In our first issue, we take a look at the Canberra region, and also have a chat with recent award winner from Young, Jason Brown. We’ll give you some great tips on summer entertaining and throw in some food matching ideas as well. I trust you will love reading the first issue of SoVino as much as we’ve loved putting it together and look forward to sharing many more issues with you in the future.

Alex Tricolas Editor

Tullamore D.E.W. Irish Whiskey is a trademark of William Grant & Sons Irish Brands Ltd

GLASSES UP TO DRINKING RESPONSIBLY.

ENTERTAINING FOR THE PARTY SEASON

Summer Party Fun The combination of summer, friends, food and cocktails is a great recipe for fun; and with a little pre-planning you can turn a good party into a great one.

This time of year, there are plenty of reasons to throw open your doors – from a backyard bash to a starlit dinner. But if the idea of logistics is putting you off, we’ve gathered together some tried-and-true tips to help you make the most of the social season.

What’s the occasion?

Whether it’s an intimate formal dinner party or a casual everyone-bring-a-plate affair, once you’ve decided on the exact nature of your gettogether, everything else—such as number of guests, food, music, drinks, time of day, and location—can fall more easily into place.

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Theme it

Soundtr ack

Food

Choosing a theme adds an immediate splash of fun to a party, gives you something to plan to, and builds excitement amongst your guests. From a garden picnic to an elegant garden party, a 1920s prohibition cocktail party to a Hawaiian Luau, the range of themes you can choose from is endless.

The role of music at a party is crucial in setting and maintaining the mood. MP3 players make it easy to organise the perfect selection of songs to move the natural flow of your party. Start out with quieter music for the first hour as guests arrive, move it to a more upbeat pace and then wind things down with a mellow selection.

Perhaps one of the most important elements to every successful party comes down to one thing: food. Make sure your menu reflects the theme of your party and the weather.

On really hot days for example, go for lighter, fresher options such as chilled dips and spreads, salads, sorbets and fruity cocktails, instead of rich, heavy food.

SOVINO. LOVERS OF FINE WINES, CRAFT BEERS AND PREMIUM SPIRITS

OUR TOP SUMMER PARTY PICKS

play this Bocce t he l a on wn s

listen to this

eat this

gr a s s e r s n o m e L ske w n e k c c hi

The Lovin’ Spoonful Summer in the City

drink this White peach Bellini Process 2 white peaches, scored, blanched, peeled and stones removed in a blender. Pour purée into a Champagne flute.

Top with chilled prosecco and serve.

Avoid bottleneck at the bar Multiple beverage stations help ensure that guests can get a refill without waiting. Galvanised tubs, colorful enamel buckets, and planters full of ice, stacked with an assortment of drinks, save room in the fridge and make it easy for guests to help themselves whenever they’re thirsty. Don’t forget to provide an interesting non-alcoholic beverage option for the nondrinkers who invariably get bored drinking soda water and lime.

Get a head start

Let it shine

Entertainment

No one wants to spend their own party tied to the kitchen or sorting out problems, so get everything that you can ready in advance, such as food, drinks, plates, glasses, music playlist, seating and decorating. And if you’re planning on holding a BBQ, don’t forget to check that the gas bottle is full!

If your party is at night, lighting is a great way to create ambience. String up fairy lights or enjoy candlelight in hurricane lanterns or jam jars.

If you really want to give your guests something to talk about and break the ice between people who don’t know each other well, plan something completely novel. From setting up an outdoor screen and showing a movie, to organising a friendly poker tournament, there are lots of great ideas to get everyone involved.

Combat the bugs Ensure the comfort of your guests by investing in repellent candles, lanterns and torches, to ward off the mozzies.

SUMMER ISSUE 13/14

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DRINK THIS White Wines

kataifi prawns

Evans & Tate Artisan 2012 Sauvignon Blanc Blending parcels of the finest Sauvignon blanc with a lesser amount of Semillon, the result is a wine that shows layers of aroma, flavour and textural elements whilst remaining fresh and vibrant. The wine displays citrus fruits, guava and cut grass aromas that are mirrored nicely on the palate with creamy cashew nut and spice nuances.

$26 99 ea

sandalford Margaret River R ange 2012 Classic Dry White With a pale lime colour as befits a fresh new vintage and a lovely, elegant, perfumed bouquet of fresh gooseberry and mange tout, this light bodied wine is easy to drink. There is a real minerality to the palate and those flavours seen on the nose translate beautifully to the palate. As reflected in the vintage, the acidity is perfectly judged and the wine finishes with a zesty crispness and harmonious balance.

$19 99 ea

INGREDIENTS 1 kg (about 20) large green prawns, de-veined and peeled (tail intact) 1 packet kataifi pastry 100g melted butter 1 egg, lightly beaten

METHOD –– Preheat oven to 220°C. –– Place pastry in a bowl and loosen until strands are separated.

–– Lay out the pastry in strips, about 15 cm long, on a chopping board, brush with the butter and cover with a damp tea towel.

–– Dip each prawn into egg mixture, then place at one end of the pastry strip. Roll pastry over the prawn, keeping the remaining pastry covered with the damp tea towel while you work.

–– Place the prawns onto a flat oven tray and let them cook in the oven for 8-10 minutes, or until the prawns are cooked.

Hugel Gentil 2011 This wine revives an ancient Alsace tradition of calling wines assembled from noble grape varieties “Gentil”.

A cool and long growing season gives this unique dry wine great finesse and unequalled drinkability. Bright, young and fresh, it has a nice richness and opulence on the palate without heaviness. Well-balanced, soft and tender with a lively acidity on the finish.

$19 99 ea 6

SOVINO. LOVERS OF FINE WINES, CRAFT BEERS AND PREMIUM SPIRITS

Accompany with wakame salad & wasabi mayonnaise

WITH THAT peking duck

pancakes

Red Wines

sandalford Margaret River R ange 2011 Caber net Merlot

2011 was an early year for Margaret River, with the reds coming in a couple of weeks after the whites. But unlike the whites, they were more evenly spread out in terms of picking schedules. Smooth yet firm tannins add great length to the finish of this wine. There are well-balanced nuances of new French Oak, but the fruit is definitely the driver of this style.

ingredients 120 g plain flour 120 ml milk 2 eggs 2 tsp butter, melted 1 Peking duck breast (available from Asian grocery stores) 1 bunch spring onions, cut into small pieces 1 continental cucumber, de-seeded and cut into thin 5-10 cm long strips 100 ml hoisin sauce

method –– Combine flour, eggs, milk and butter in food processor until smooth.

–– Cover and refrigerate for 10 minutes.

–– Heat a non-stick frying pan over medium heat. Pour about 20ml of pancake mix into a frying pan and spread to form a thin round pancake.

–– Cook for 2 minutes, turn and then cook for further 1 minute.

–– Thinly slice duck breast.

–– Place duck meat, cucumber and spring onions on each pancake. Roll up and serve with hoisin sauce on the side.

$19 99 ea

Hardys TINTAR A 2011 Shir az McLaren Vale missed out on the worst of the rains that besieged Australia and their Shiraz vineyards, especially the drier sites, made small parcels of very high quality fruit. This wine is a vivid dark ruby red in colour, with a bouquet of milk chocolate, chocolate ice cream, fruitcake spice, plum/mulberry. Voluptuous and plush mouth-filling tannin with plum and cocoa flavours, a sweet fruit profile and finely grained and succulent structure.

$2499 ea

Br and’s Lair a Blocker s 2011 Caber net Sauvignon Brand’s Laira Blockers cabernet sauvignon is a powerful and intensely flavoured wine that pays tribute to the rich heritage that Brand’s Laira has within Coonawarra. Laden with dark berry fruits, cedar wood spices and long supple tannins this wine is drinking beautifully now or perfect for the cellar.

$24 99 ea SUMMER ISSUE 13/14

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The best of margaret river From the beginning, founder Michael Wright’s vision for Voyager Estate was to deliver a wine experience not previously seen in Margaret River. With over 150 years of family farming in his blood, Michael’s fascination with agriculture and in bringing produce to life led him to the wine industry in 1991.

He used his extensive knowledge of soils and climate to help him in his choice of vineyard location, enabling Voyager Estate to grow the grape varieties best suited to the area and to make elegant and sophisticated wines that tell a site-specific story.

Voyager Estate is located in the southern part of the Margaret River region in Western Australia, just a few kilometres from the ocean. Michael settled on the sub-region of Stevens Valley because it had the ideal characteristics to create wines that are at home amongst the world’s best. The gravel soils, microclimate, aspect, and consistent maritime influence are the foundations of the Voyager Estate wine style.

The viticulture and winemaking teams work together to create distinctive wines from each vintage displaying elegance, complexity and balance that are true to the individuality of the vineyard blocks. The genuine dedication to viticulture can be seen in the fruit, which shows depth of flavour and finesse, and the winemaking approach is subtle, yet curious, continually exploring new ideas.

Voyager Estate is also taking significant steps every day to achieve its long-term objective to be a wholly sustainable enterprise and a model business to the Australian wine and tourism industries.

The Voyager Estate team consists of more than 60 people all working to ensure that the extremely high standards set by Michael are consistently achieved and maintained. It is this dedication to excellence which has led Voyager Estate to establish itself as one of Australia’s most memorable wine estates.

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SOVINO. LOVERS OF FINE WINES, CRAFT BEERS AND PREMIUM SPIRITS

SUPPLIER FEATURE

2012 Voyager Estate Sauvignon Blanc Semillon - $24.99 Made for drinking in its youth when the fruit is fresh and bright, the aromatics and tangy intensity of Sauvignon Blanc are complemented by the lifted citrus fruit aromas, palate weight and texture of the Semillon. A small component of barrel fermentation and some lees contact offers additional complexity and texture to the palate, finishing with a clean crisp natural acidity.

Voyager Estate 2013 Chenin Blanc $24.99 An easy-drinking aromatic white, not complex or overly wooded.

But retaining vibrant ripe fruit flavours. Lovely fresh aromatics, fruit weight, natural acidity and a touch of sweetness are typical of Voyager Estate’s Chenin Blanc style. Tropical fruit flavours of papaya and melon with elements of citrus and red apple create a fruit-salad style palate.

2010 Girt by Sea Caber net Merlot - $24.99 The exceptional 2010 vintage resulted in a wine that displays excellent concentration of vibrant, summer berry, plum and cherry fruit with soft, silky tannins. With a nose of floral berry fruit aromas and hints of spice and vanillin tones, the dusty cedar notes follow from the fine-grained French oak.

The palate is perfect for this season–a medium bodied wine with lovely summer berry, cherry and plum fruits. * Product available from participating stores.

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“IT’S NOT EASY TO MAKE GREAT WINE BUT IT’S IMPOSSIBLE IF YOU DON’T START WITH GREAT FRUIT. OUR SITE IS UNIQUE. THERE’S NOWHERE ELSE IN THE WORLD WE COULD MAKE THESE WINES.”

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SOVINO. LOVERS OF FINE WINES, CRAFT BEERS AND PREMIUM SPIRITS

Jason Brown on mastering a cool climate In the past, southern New South Wales did not come immediately to mind when considering Australia’s wine regions, but the wines coming out of this cooler climate region are making real inroads of late, and winemakers like Jason Brown are at the forefront.

The “Most Successful Exhibitor” at this year’s Canberra Regional Wine Show is understandably excited about the future of his two vineyards in Young and Tumbarumba, after taking home five of the 12 trophies awarded at the show, along with a total of 19 awards for wines from both of the Moppity vineyards. “It’s the most important show in this part of Australia. Southern NSW is hot property right now, producing wines of great elegance and refinement,” says Jason.

It is perhaps fitting that Moppity cleaned up at the Canberra awards, as Jason is a Canberra boy who grew up around the wine industry. Apart from playing guitar and harbouring dreams of being a rock musician, he spent his time learning all there was to learn about wines. When the opportunity arose to realise the dream of owning his own vineyard, he searched Australia-wide for a one that was capable of making world class cool climate Shiraz. “In the end, I chose the vineyard in the Hilltops–not just because I believed it could make great Shiraz but also because it was under the radar,” he says. “It’s not easy to make great wine but it’s impossible if you don’t start with great fruit. Our site is unique. There’s nowhere else in the world we could make these wines.”

Jason and wife Alecia have since discovered that the jewel in the crown is the site itself. It’s at the highest elevation in the region.

The combination of aspect and free draining soil coupled with cool days and warm nights produces elegant Shiraz with incredible fragrance and spice. “It reminds me of Grampians but with a delicious richness and generosity that speaks more of Barossa.

It’s a site that’s unique and really quite special. Great wines should speak of their origins, and we work hard at expressing our unique site through our wines,” says Jason.

In recent times, and following on from the success of the Young vineyard, the opportunity arose to purchase the Tumbarumba vineyard. Set at the foothills of the Snowy Mountains, the coldest viticultural region on mainland Australia is a remote, pristine wilderness at the frontier of modern Australian winemaking.

“It was like buying the Beatles before they’d cut their first album,” says Jason with obvious enthusiasm. “2012 was our first vintage in control of the vineyard, and those Chardonnays have already won a Trophy and six Gold medals. They’re expressive, delicate wines of great finesse and precision, far more European in style than the broad, oaky, buttery Chardonnays from the 80s and 90s that turned so many people off.”

Of course, cool climate wine making is not without its challenges.

“Cool climate viticulture is a double-edged sword,” says Jason. “In a good year the wines can be mind blowing. However, in a cold, wet year you can lose the whole crop to frost or disease. We’ve been fortunate to date, but these risks are ever present.”

It’s hard to believe that Jason and wife Alecia were contemplating bankruptcy just five years ago; but when a winery they were selling all their grapes to went into receivership, they knew they were in serious trouble. “We had two little boys under three and faced losing absolutely everything–that was a very difficult time for Alecia and I,” says Jason. It is interesting to note that it was that event that actually was the catalyst to the success that they now enjoy.

“We launched Lock & Key as a “value” range, to trade out of the hole we’d been placed in.” It was an overnight success, and achieved incredible results on the show circuit. They won “Best New Brand Of The Year”, which translated into very strong sales and have powered on since then. “Everything we’ve achieved was really only possible because of that one event. That’s given us the resources to make better wines.”

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SUPPLIER FEATURE

Celebrating

the Hardy heritage The Hardys story began when English immigrant Thomas Hardy boarded a ship from Plymouth and arrived at Port Adelaide in 1853.

Thomas’s first job was on a vineyard south of Adelaide owned by John Reynell.

After adventures on the goldfields of Victoria and time spent cattle droving, Thomas returned to wine-making. He had saved enough money to purchase land of his own, located on the River Torrens just outside of Adelaide. It was here, on the property called ‘Bankside’, that the first ever vintage for Hardys was made in 1857.

Bankside was tragically destroyed by fire in 1904 and never rebuilt.

In 1873 Thomas Hardy purchased the Tintara winery in McLaren Vale, building the region’s reputation for making some of the world’s best Shiraz. In 1882, he made history by producing the first Australian wine to be awarded the prestigious Gold medal at the International Wine Show in Bordeaux. He repeated this feat in Paris in 1889. These would be the first of many awards subsequently won

by Hardys wines.

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Passionate, highly skilled and well-trained, members of the Hardy family have dedicated years of their professional lives to elevating the Hardys brand, producing fine wines that draw on fruit from South Australia’s premier wine regions and from further afield. After six generations and 160 years of winemaking for Hardys, the legacy continues with the launch of the newest member of the Hardys wine family – the William Hardy Range.

Named in honour of fifth-generation Hardys Brand Ambassador, Bill Hardy, the new range has been created with a “right grapes from the right regions” philosophy to complement the rest of the Hardys portfolio.

The history of Hardys wines is a story of adventure, romance, tragedy, ambition and indomitable spirit. This spirit of discovery, of taking measured risks and dreaming big dreams has continued to dominate in succeeding generations, and has, in many ways, lead to the success of the brand today.

SOVINO. LOVERS OF FINE WINES, CRAFT BEERS AND PREMIUM SPIRITS

2013 william hardy adelaide hills sauvignon blanc - $17.99 bouquet; bright gooseberry with fresh grassy notes and grapefruit spicy undertone. palate; fresh vibrant dry white displaying ripe tropical flavours and a crisp zesty finish.

2013 william hardy adelaide hills chardonnay - $17.99 bouquet; bright white peach and melon with hints of pineapple and red apple. palate; a fruit driven palate with notes of fresh white peach and melon showing hints of soft acidity. the wine exhibits a creamy mouth feel.

2012 william hardy coonawar r a caber net sauvignon - $17.99 bouquet; rich and multifaceted aromas of chocolate, mint, herbs and cedary oak. palate; intense mint and blackcurrant fruit flavours intermingled with cedary, vanillin oak characters, resulting in a well-structured wine with a long, lingering finish.

THREE OF HARDY’S BEST

*Products available from participating stores.

SUMMER ISSUE 13/14

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STORE PROFILE

meet the locals AINSLIE CEL

L AR S

After 18 years working for his family business, Keith Mihailakis led the expansion of the Ainslie IGA and developed Ainslie Cellars – a separate bottle shop in the same complex. His partner Kate O’Leary, who had worked in the wine industry for 11 years, joined him, and together they run the very popular Ainslie Cellars. Here they give us an insight into what it’s like being the Local Liquor for a diverse, inner city suburb:

What do you love most about your job?

When is the busiest time in your store?

“We love interacting with our customers and finding out what they want. We also love meeting winemakers and having the freedom to choose whatever we think our customers will like.”

“Thursday and Friday nights, and Saturdays are pretty steady all day. People tend to time their visits to the store to coincide with our weekly tastings, so between 5.30 and 7.30 on these days tends to be the busiest.”

What is the product you sell most?

“Since Ainslie Cellars opened, the most growth we have seen has been in our local and premium sections. At the moment, we would have to say that we sell the most out of our Canberra District Section. We have local wine tastings every Thursday evening between 5.30 and 7.30 – more often than not, put on by the winemakers themselves!”

What is the question you get asked most by customer s?

“We get a lot of questions about food and wine pairing, and also a lot of customers come in looking for something new to try.”

Who are some of your regular s and what do they typically buy?

“We have a very diverse clientele – ranging from tradies to professionals and even discerning wine collectors.”

What is the most unusual request you’ve ever had?

“We have many people from different cultures coming in to ask for beverages from their homelands. We always do what we can, but sometimes they can be a little hard to find!”

What ’s your favourite end of the week tipple?

“We both really enjoy a nice cold glass of Riesling – 2012 Clare Valley or 2013 Canberra region are what we’re drinking now!”

What was the fir st job you ever had?

KEITH: “My first role in the family business was as bag packing supervisor.”

KATE:

“ Mine was at a family friend’s BBQ chicken shop in Brisbane.”

Ainslie Cellars 7 Edgar Avenue, Ainslie ACT

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SOVINO. LOVERS OF FINE WINES, CRAFT BEERS AND PREMIUM SPIRITS

THE PUREST EXPRESSION of AUSTRALIAN SHIRAZ “The best varieties are selected over time by nature herself; under her care they learn to thrive.

Nowhere has Australian Shiraz thrived as in the Barossa. With gentle guidance, we have encouraged the pure expressions of variety and region to shine through. We've produced what I believe is a pure, definitive expression of Australian Shiraz.”

WILLIAM HARDY {5th Generation}

www.hardyswines.com

Enjoy Hardys responsibly.

SUPPLIER FEATURE

x i t s e b m e h t ith w

500ML $34.99

From France comes a luscious liqueur that works brilliantly in cocktails, as well as being delicious all on its own. Called Chambord, after one of the most famous of the French châteaux, it’s not only stylish and sophisticated, but is linked with royalty.

Chambord is inspired by a unique raspberry liqueur produced in the Loire Valley of France during the late 17th century.

The liqueur was said to have been served to King Louis XIV during one of his visits to the Château de Chambord during his reign. It was common during that time for liqueurs and cognacs to be consumed with elegant meals.

Today, Chambord is enjoyed throughout the world. Embraced for its velvety rich taste and versatility, Chambord works mixed with champagne, with soda and lime, and as a flavourful ingredient in cocktails.

The liqueur comes from an area dubbed “the garden of France”, Cour Cheverny, in the Loire Valley two hours south of Paris.

It is produced in a state-of-the-art facility

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on the grounds of another magnificent château, La Sistiere. Here, the master blender supervises the blending of each batch according to a 300-year-old tradition.

All natural ingredients are used, in a unique three-step process. First, whole raspberries and blackberries are blended, then steeped in French spirits for several weeks to achieve a rich, silky fruit infusion. This infusion process produces a distinct natural raspberry flavour and aroma.

The second step captures the remaining flavours from the berries. The first infusion is extracted and a second layer of spirits is added to the fruit to obtain the final nuances of the whole fruit blend. This second infusion is allowed to rest for a few weeks, then the infused spirit is drawn off

SOVINO. LOVERS OF FINE WINES, CRAFT BEERS AND PREMIUM SPIRITS

and the remaining fruit is delicately pressed to obtain the natural sugars and juice. The fruit-infused spirits and juices from the final pressing are then combined to yield an incredibly rich, natural berry infusion.

The final step is performed by the Maitre Liquoriste (master blender). The magnificent berry infusion is married with a proprietary blend of cognac and all-natural extracts of Madagascar vanilla, Moroccan citrus peel, honey, delicate herbs and spices, and black raspberry. The result is a one-of-a-kind liqueur possessing an unprecedented level of complexity, flavour and aromas - Chambord Black Raspberry Liqueur. *Product available from participating stores.

How to enjoy Chambord... chambord royale Ingredients 10ml Chambord Champagne to top

Method –– Add Chambord to champagne flute and top with champagne.

–– Garnish with a fresh raspberry.

chambord lime & soda Ingredients 30ml Chambord 2 lime wedges Soda to top

Method –– Add Chambord to highball glass and squeeze lime wedges over.

–– Fill with ice, top with soda and stir.

–– Garnish with a lime wedge.

french martini Ingredients 15ml Chambord 45ml Finlandia Vodka 30ml pineapple juice

Method –– Shake ingredients with ice and strain into a cocktail glass.

–– Garnish with a pineapple leaf.

SUMMER ISSUE 13/14

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A Capital Drop Canber r a’s Wine District

Until recently, Canberra may not have been on the radar of the casual wine lover. Whilst there has been the odd attempt at growing wine grapes in the region for over a century, it has only been a serious affair since the early to mid 70s. Relatively new compared to far more established regions in South Australia, Victoria and the central coast of New South Wales, the Canberra District has been steadily gaining a reputation and is perhaps the region that in-the-know types now drop when asked what’s hot right now.

The overwhelming majority of the 140 vineyards and 36 wineries that make up the district are not actually situated in the ACT, but rather, pepper the countryside around our capital–in and around the NSW towns of Murrumbateman, Sutton and Bungendore– and one may argue that the name is a little misleading; but ultimately one would be incorrect. It is the existence of Canberra in the heart of this terrain that makes the region what it is, as it was actual Canberra residents that first planted vines here.

More interestingly, many of these Canberra residents were men who had been employed in various scientific fields in the capital.

Doctor Edgar Riek and Ken Helm, both from CSIRO Division of Entomology, Doctor John Kirk from the CSIRO Division of Plant Industry, and Doctor Max Blake from the John Curtin School of Medical Research, are listed amongst the pioneers of the district.

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Perhaps as devotees of the scientific method, their emphasis on careful study and analysis has left a legacy that has allowed the region to get to where it is in such a short time (at one stage, Dr Riek was experimenting with up to 40 different varieties of grape).

One cannot, however, discount the continental climate–very similar to some of the finest in Europe–as a major contributing factor in the rise of the region. In fact, when John Kirk first surveyed Canberra’s surrounds, he was understandably surprised that there was no established wine industry in a region that was obviously so well suited to it. Vineyards in the region have a large altitudinal range of 300 to 800 metres. Such a wide range in elevations, along with varying soil types and temperature, gives rise to a wide range of varieties – Chardonnay, Pinot Noir, Sangiovese–and of course, the two superstars of the region: Riesling and Shiraz. The latter is at the heart of the all-conquering Clonakilla Shiraz Viognier that has been referred to as “an icon wine, one of the best in Australia” by none other than wine supremo James Halliday.

It is hard to write about the region without acknowledging the legacy of these founding fathers. Even today, names like Ken Helm continue to be at the forefront of the Canberra wine industry. He

SOVINO. LOVERS OF FINE WINES, CRAFT BEERS AND PREMIUM SPIRITS

CANBERRA’S WINE DISTRICT

was recently was on hand to officiate as Chair of the Canberra International Riesling Challenge; and to speak at the presentation of a special ACT Government Centenary of Canberra Award to Riesling Challenge founder, Edgar Riek. Tim Kirk (son of John) has been acknowledged as an industry leader since his Cote-Rotie influenced Shiraz Viognier stormed the scene in the late 90s; and he has just been named Australian Winemaker of the Year by Gourmet Traveller WINE magazine for 2013.

A number of new names, however, are standing up and being noticed in the region of late, determined to keep up with the Kirks, and armed with the mighty Canberra Shiraz and Riesling grapes.

Nick O’Leary is one of them. A man whose name is frequently on the lips of most Canberra wine buffs, O’Leary saw his 2011 Shiraz awarded a gold medal at the 2012 Canberra Regional Wine Show, Royal Melbourne Wine Show, and National Wine Show of Australia.

O’Leary honed his skills at Hardy’s Kamberra Wine Complex under Alex McKay, who now runs Collector Wines. In 2009, Collector Wine– rated a 5 star winery from James Halliday–was named Best New Winery in the Penguin Australian Wine Awards; and in 2010, McKay was a finalist for the 2010 Gourmet Traveller WINE Winemaker of the Year.

Apart from the leaps and strides that have been made in the quality of the product coming out of the region, it also makes for a great weekend of wine tasting. There are over 30 boutique cellar doors, most of them are only around a half hour drive from Canberra, and some have excellent restaurant facilities as well.

Great dining spots in the region include Flint in the Vines at Shaw’s Vineyards; Poachers Pantry–home of Wily Trout Wines–and Grazing at Gundaroo amongst others. With the quality of wine and the opportunities for lifestyle tourism on an upward trajectory–not to mention the fact that the region is nestled tidily around an increasingly cosmopolitan Canberra–the future is certainly looking up for the Canberra District.

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SUPPLIER FEATURE

Vive la différence It may not be the champagne label that first springs to mind, but if you’re looking for something a little different for those celebratory moments, perhaps it’s time you discovered Champagne H.Blin.

Crafted from grapes grown in and around the little village of Vincelles in the Marne Valley in France, H.Blin is made predominantly from the Pinot Meunier grape, blended with Pinot Noir for structure and Chardonnay for finesse. The result is a champagne with elegant fruit and a zesty freshness, a creamy texture and a longer-than-average finish.

Henri Blin, an established winemaker from a long line of champagne growers, established the house of H.Blin in 1947.

It is now in the hands of his grandchildren, eighth generation champagne growers.

The grapes, from their own vineyards, are grown using sustainable farming methods that avoid the use of chemicals, maintain the soil by ploughing and planting grass, and limit the loss of energy, fuels and water. H. Blin is even exploring organic viticulture—a pioneering venture in the Champagne area where just over 1% of the 33,500 hectares of vineyards are organically farmed.

The wine-makers combine time-honoured traditions with modern methods. The result is a lively and effervescent French champagne, with the outstanding quality you’ve come to expect from the larger champagne houses, but with a much smaller price tag. It’s the perfect accompaniment to poultry, cold seafood and fruit-based desserts, but also makes a great aperitif.

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SOVINO. LOVERS OF FINE WINES, CRAFT BEERS AND PREMIUM SPIRITS

H.Blin Brut Champagne - $54.99 Golden straw, sparkling clear and transparent with an abundance of fine but persistent bubbles. The nose is lively and expressive with scents of citrus freshness and nuances of fresh butter and freshly baked bread. The palate is simple and elegant with lively aromas of ripe green apples and notes of toasty brioche.

Awarded silver medals at both the International Wine Challenge 2013 and the International Wine & Spirits Competition 2013. * Product available from participating stores.

Excellent as an aperitif or with white meat in a creamy sauce or a sweet and sour meal.

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THE PERFECT PLUS ONE

AUSSIES LOVE BYO!

e on a warm es to a mate’s plac on ld co of k ac -p ed es, asking an invit d-cheerful, or a six at in many countri the local cheap-an th to te e h no ttl uc to bo m g a in d ng st an gi re le ptab y. It’s inte Whether it’s brin is a perfectly acce it ea wholeheartedl , id lia e ra th st e d Au ac an in br t sm em Bu riani be seen as rude. summer night, we strates our egalita along to drink may g, but also demon ng in hi in et rta m need, or te so in en g e in to at br e guest to lping a m ck attitud he ba s it’ id r la r he ou et s wh fie ; pi nd of drink. t only ty nd a ha r favourite choice sleeves up and le loved ritual that no ou r ou on ll ro sip to to t e lik ge e we h in. Yes, w social gathering.

– and as a bonus, willingness to pitc at a get together going at your next s rty vie be pa e of th ks ep oc ke st e s to contributing to th of wines and beer here’s our choice s, ite ur vo fa of g Speakin

BYO Beer

Endeavour Vintage 2013 Grower s Bright Ale Clear, pale and bright in the glass with a fine bead and good foamy head–perfect as a pre-meal apéritif and also suited to fresh shellfish–the 2013 Galaxy hops give tropical fruit character to the beer while the Vic Secret hops deliver spicy, mineral notes. There is an herbal element to this beer but it is restrained and balanced with very light malts. Bitterness is kept in line with the light weight of this beer to frame the hops and malt and to deliver a bright ale that is very true to style. It is a refreshing, sessionable and very bright beer matched to any occasion.

$21 99 ea Cascade Bright Ale Cascade Bright is made from 100% malt and uses a blend of three specially selected hops: Pride of Ringwood for bitterness and both Galaxy and Cascades for aroma. Its golden hue is a result of the crystal malt added to the mash. Cascade Bright Ale is easy-drinking, crisp and refreshing with a subtle balance of fruit and floral aromas which come from the hops. Great with grilled meats, and especially a burger and caramelised onions.

$1399 ea James Squire “The Constable” Copper Ale A deep golden English-style Ale, with a balanced nose of floral, citrus and earthy notes and a moderate hop-bitterness that lingers after the firm malt backbone. Even though The Constable has a lower ABV of 3.4%, the brew is an authentic full flavoured craft beer with a rich malt body and distinctive earthy and fruity hop characteristics. Brewed in the style of an English Ordinary Bitter.

$1799 ea

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SOVINO. LOVERS OF FINE WINES, CRAFT BEERS AND PREMIUM SPIRITS

BYO Wine Saltr am 1859 Eden Valley Chardonnay The 1859 wines have been created in a contemporary style, with the Eden Valley Chardonnay having notes of stone and citrus fruit, a soft palate, a complex creamy texture and subtle oak characters; whilst the Barossa Shiraz displays excellent balance of fruit flavours, subtle tannins and a soft, silky finish.

$18 99 ea Moppity Vineyards 2012 Estate Hilltops Shir az This stunning Shiraz dominated the red wines at the recent Canberra Regional Wine Show, and has won two trophies and two gold medals to date. A wine of elegance, purity and refinement, it is fragrant, spicy and deeply complex. This wine plays understudy to Moppity’s flagship ’09 Reserve Shiraz; rated higher than Grange and Hill Of Grace by Australia’s foremost wine critic, James Halliday.

$19 99 ea West Cape Howe “Cape to Cape” Semillon Sauvignon Blanc 2012 A vibrant and flavoursome palate combining the ripe, textural elements of Semillon with lighter refreshing Sauvignon Blanc characters. Selected from parcels of Semillon and Sauvignon Blanc from various vineyards across the Great Southern and Margaret River. Each parcel was fermented separately in 100% stainless steel.

$16 99 ea

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supplier feature

The single malt that started it all.

Please drink responsibly

new product spotlight spicing up wild tur key Wild Turkey is forever looking to change the Bourbon category, and with Wild Turkey Spiced has again written a new chapter in its impressive history of innovation. Associate Master Distiller and Bourbon Hall of Famer, Eddie Russell, has created an eminently mixable yet sip-able spirit with a sweet and spicy taste profile that can be enjoyed on its own, but really shines when mixed with cola. At 86 proof, Wild Turkey Spiced maintains Wild Turkey’s signature bold flavour while highlighting spiced cues. The legendary brand has added to its impressive history of innovation with the first-ever spiced Bourbon from what they like to call the “Island of Kentucky.”

a range of truly unique flavour expressions

Cider with the flavour s of Japan Drawing on years of experience crafting fresh flavour combinations, Kirin has combined the finest ingredients to create a unique range of perfectly balanced ciders. Kirin’s passionate team of experts have studied subtlety and balance of flavour for decades, and have now turned that craftsmanship to cider. In association with Master Blender Hideaki Kito, Kirin has created a range of premium ciders using traditional Japanese flavours that are perfect for the Australian market.

Each cider has been considered, balanced and perfected to deliver a range of truly unique flavour expressions combining Fuji apple with fruits such as Japanese plum, mandarin and ginger. * Products available from participating stores.

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SUPPLIER FEATURE

sensationally sessionable The maker s of Cricketer s Ar ms cr aft beer describe it as a ‘sessionable beer’.

But what does this mean and where does the ter m come from?

First launched in 2009, Cricketers Arms Lager is a Victorian-produced craft beer developed under the helm of Master Brewer, Dermot O’Donnell. It’s brewed with less carbonation, using sun-dried Australian Malt, and matches well with food, from fine dining to barbeque. It’s the brew of choice in many top-rank Melbourne restaurants

Beer Advocate magazine defines a ‘session’ beer as one with an alcohol content no higher than 5 per cent, with a balance between malt and hop characters and, typically, a clean finish – a combination that gives it high drinkability.

Originally produced by Mildura Brewery, Cricketers Arms’ recent move to Asahi Premium Beverages’ state of the art Melbourne plant provided an opportunity to produce two new refreshing selections: India Pale Ale and Mid On (mid-strength beer). This ultra-modern brewery ensures an extra level of quality and freshness (reflected in the evocative packaging) but with the extra care that comes from personal brewer supervision.

They suggest that the term “session” may refer to one of the two allowable drinking periods of English pubs after WW1 – originally 11am to 3pm and 7pm to 11pm.

A “session” beer was one that workers could happily quaff for the duration of a session.

“For the first time, Cricketers Arms is being brewed in Melbourne at one of the most high-tech breweries in Australia.” says its ambassador and creator, Paul Scott.

“Summer 2013/14 is set to be an exciting period for Cricketers Arms.”

Appropriately, Cricketers Arms is a beer that makes a lot of sense when you’re settling in for more than one. The name speaks of the values of camaraderie, sportsmanship and the great Australian pastime – cricket.

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* Product available from participating stores.

Cricketer s Ar ms Mid On - $13.99

Cricketer s Ar ms Lager - $16.99

Cricketer s Ar ms Indian Pale Ale - $18.99

This beer is brewed using ultra high gravity technology providing full-flavoured characteristics of the lager at mid-strength.

Made with sun dried Australian malt and an infusion of Amarillo hops to deliver citrus characteristics to the aroma and flavour.

The flagship craft beer is brewed longer to deliver an extra dry taste. Made with sun-dried malt and infused with Amarillo hops, imparting intriguing citrus characteristics to the aroma and flavour. Best enjoyed icy cold.

Brewed to tradition using dry hopping and two specialty malts evidenced by the smooth, full bodied taste. Three varieties of aroma hops are carefully selected for their piney complexity, citrusy thread and a long tropical note in the aftertaste.

SOVINO. LOVERS OF FINE WINES, CRAFT BEERS AND PREMIUM SPIRITS

Hat-Trick.

Any other beer is just not cricket.

The Hills Apple Cider - $18.99

A blend of Jonathan and Golden Delicious for true apple flavour and complexity, and Granny Smith for acid backbone.

Fruit driven style, filtered bright straw colour, great acid backbone, vanilla, lime /sherbet characters shine through the palate that actually tastes like real apples. Well balanced, complex, clean, lightly carbonated cider finishing dry and fresh.

The Hills Pear Cider - $18.99

Made from Packham pears with the skins left on. Clean, crisp fruit driven style, filtered bright green /pale straw, with great real fruit pear complexities. Perfectly balanced skin extraction, luscious mouth fill, great length with drying finish.

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SOVINO. LOVERS OF FINE WINES, CRAFT BEERS AND PREMIUM SPIRITS

SUPPLIER FEATURE

Award-winning cider is a natural The Hills Cider Company had its origins in two friends throwing around ideas after a couple of drinks. The friends were Steve Dorman, a qualified wine and cider maker, and Tobias Kline, a hospitality manager and owner of a beverage marketing and consulting firm. Unsurprisingly, the conversation turned to cider and the two remarked on a gap in the market for good ‘real’ Australian made and owned cider.

It was this that led them to establish the company, with an aim to make the highest quality craft products possible, while growing sustainably and supporting local Australian farmers. After tasting and analysing fruit from orchard regions throughout Australia, they decided on the Adelaide Hills, which produces the best balance of acidity and sugar levels in the fruit needed for the cider they wanted to create.

The Hills Cider is also made gluten free & vegan friendly

Steve and Tobias develop relationships with local farmers, built on the premise of sustainability and minimal intervention. Steve oversees every step, from the use of any fertiliser to one-by-one hand picking specifications. Because of Steve’s background in winemaking, he employs a lot of

winemaking techniques to create this unique cider style. For instance, he uses particular yeast that brings out the natural fruit flavours and aromas.

The cider is made from 100% fresh Adelaide Hills apples or pears, with absolutely no added sugar, concentrate, flavours – or even water. The fresh juice is cold crushed, cold filtered and cold fermented to decrease the impact on the natural fruit. This preserves the floral notes, acidity and structure. The same day the fruit is crushed, the cider is put into cold ferment. Weekly small-batch fermentations are then blended together to create a level of consistency.

The Hills Cider is also made gluten free and vegan friendly.

Since entering the market in 2010 the company has won a string of awards including most recently ‘Australia’s Best Pear Cider’ and ‘Champion Cider at Show’. This was the first time the top award has been won by an Australian producer. *Product available from participating stores.

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SUPPLIER FEATURE

baileys of glenrowan 2012 organic shir az - $28.99 The 2012 Organic Shiraz is a medium bodied, feminine representation of Glenrowan fruit, with aromatics of lifted violets, cherry and perfume that complement the rich upfront palate leading into firm wine and oak tannin.

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SOVINO. LOVERS OF FINE WINES, CRAFT BEERS AND PREMIUM SPIRITS

Organic wine from Kelly Country There’s a long history behind Baileys of Glenrowan. It all started in the 1860s, when Richard Bailey and his family, newly arrived in Australia, set up a store in Glenrowan to supply miners on nearby goldfields. Right next door was the Anne Jones Inn where, in 1880, the Kelly gang was to make its last stand.

The Baileys soon settled on a nearby property, Bundarra, and planted one of the district’s first vineyards. The first vintage was in 1870, establishing Baileys as one of the pioneers of wine production in North East Victoria, a region renowned for producing intensely flavoured red wines and luscious fortifieds.

When founder Richard Bailey produced his first Shiraz at the Bundarra property, he used a range of practices common to producers at the time, such as open fermentation. These processes contributed their own subtle flavours. Since then, the winemaking mantle has been passed on from father to son through the generations.

During those early years, the Glenrowan region was terrorised by the bushranger Ned Kelly. Later, there was the plague of phylloxera, a pest that wreaked havoc on the local wine industry. Despite these challenges, the Bailey family persisted, replanting in 1904 on phylloxera-resistant rootstock. The original 1904 Block, planted with Shiraz, continues to produce outstanding wines to this day.

Today Baileys of Glenrowan is a medium sized winery of 143 hectares under vine.

All the grapes used to produce their wines are grown in the Glenrowan vineyard and all winemaking is completed on site. Grape varieties include Rutherglen brown Muscat, Shiraz, Durif, Cabernet Sauvignon, Topaque and Merlot. Baileys produce both red and dessert wines, including Muscat, Topaque and the much acclaimed VP140, a modern twist on the Vintage Port.

Chief Winemaker Paul Dahlenburg continues to preserve the rich history and tradition of this iconic Australian brand. For example, the restored 100 year old basket press is still in operation.

Paul and his team take the best of old vineyard winemaking techniques and combine them with modern winemaking skills to produce a range of uniquely Australian wines. These are rich, full-bodied wines with fruit intensity, structure and excellent cellaring potential, from some of the oldest vines in Australia.

The entire vineyard has been Certified Organic since 2011, and this year Baileys of Glenrowan has proudly released its first Organic Shiraz as a tribute to Richard Bailey and his first Shiraz back in 1870. * Product available from participating stores.

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Store Locations

All products can be found at the following participating stores

AINSLIE CELLARS

7 Edgar Street

AINSLIE

6230 6622

AVOCA BEACH CELLARS BELLINGEN PROVIDORE

179 Avoca Drive 2 Lyon Street

AVOCA BEACH BELLINGEN

4382 1606 6655 1503

BEROWRA VILLAGE TAVERN BOWRAL HOTEL SYDNEY CELLARS BROADWAY LOCAL LIQUOR BUNGENDORE DENMAN CELLARS COFFS HARBOUR HOTEL PIER HOTEL COFFS HARBOUR LOCAL LIQUOR CONDER (CORKS LANYON) COONAMBLE CELLARS BOTTLO'BRIENS CRONULLA LOCAL LIQUOR CURTIN (STATESMAN HOTEL) DULWICH HILL CELLARS LOCAL LIQUOR GRIFFITH (SHOP-RITE) LOCAL LIQUOR LYNEHAM (IGA) BOTTLE PLUS MALABAR MOSMAN CELLARS COURT HOUSE HOTEL MULLUMBIMBY COMMODORE HOTEL NORTH SYDNEY PITT TOWN BOTTLESHOP LOCAL LIQUOR THIRLMERE RYANS HOTEL THIRROUL C'ELLAR VIE TURRAMURRA

1 Turner Road 412 Bong Bong Street 227 Broadway Road 1/15 Gilbraltar Street 64 Halley St 135 West High Street 365 Harbour Drive Norman Lindsay Street 83 Aberford Street 38 Cronulla Street Cnr Strangways & Theordore Streets 572 Marrickville Road 2 Barker Street Wattle Street 3/1215 Anzac Parade 154 Spit Road 31 Burringbar Street 206 Blues Point Road 1A Eldon Street 5/ 83-85 Westbourne Avenue 138 Phillip Street 8 Princes Street

BEROWRA HEIGHTS BOWRAL BROADWAY BUNGENDORE CHISHOLM COFFS HARBOUR COFFS HARBOUR CONDER COONAMBLE CRONULLA CURTIN DULWICH HILL GRIFFITH LYNEHAM MALABAR MOSMAN MULLUMBIMBY NORTH SYDNEY PITT TOWN THIRLMERE THIRROUL TURRAMURRA

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The Hidden Cave Margaret River collection encourages devilish thinking to create wines with a twist and showcase Margaret River style at its best. A captivating Chardonnay, an alluring Sauvignon Blanc Semillon and a rich Cabernet Shiraz.

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