SoVino - Summer Edition

a guide for lovers of fine wines, craft beers and premium spirits. summer issue 2014-15 exclusive to independent liquor retailers

MARGARET RIVER

SIGNATURE LABEL

COCKTAIL HOUR

The wine region that’s Australia’s answer to Bordeaux

Canberra’s Nick O’Leary makes a name for himself

The story behind some of our favourite cocktails

Editor’s letter................................................................................. 2 Your food and wine calendar....................................................... 3 Regional food and wine events to check out this summer Cocktail hour................................................................................ 4 Myths, legends and the world’s top ten cocktails Know your cocktail glasses........................................................ 6 How to tell your Highball from your Old Fashioned Meet the locals............................................................................. 7 Plaza Cellars Narooma Drink this with that....................................................................... 8 Six simple canapé recipes to match six summer wines A signature drop........................................................................... 12 Wine-maker feature: Canberra’s Nick O’Leary Margaret River.............................................................................. 18 Wine region feature: SoVino heads west Bring your own............................................................................. 22 Finders and keepers: beer to enjoy now and wines worth putting away New product spotlight................................................................. 25 A premium whisky blend and a sophisticated golden ale Features Herradura tequila............................................................................. 10 Barossa Valley estate wines............................................................. 14 Lindemans early harvest.................................................................. 16 Ketel one vodka............................................................................... 20 Somersby double press cider.......................................................... 26 Grant Burge heir apparent............................................................... 28 Great northern beer......................................................................... 30

Created by Coordinate for Independent Liquor Retailers Pty Ltd localliquor.com.au Editor: Jan O’Connell Project Manager: Angie Raj Creative Direction and Design: Javier Steel Cover Photography and Styling: Tess Godkin 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 Products and prices throughout this magazine are available only at participating stores.

editor’s letter

Editor’s letter What’s your perfect summer drink? For me, it’s a strongish gin and tonic. And I’m finicky about how I make it. The ice has to be fresh, without that nasty refrigerator taint it acquires after a few days next to the frozen left-overs. Everything has to be chilled: the glasses, the tonic and the gin.

And a twist of lemon (not lime, not for me) is a must.

Gin has other guises, of course. Not least the martini. James Thurber wisely remarked that “One martini is good, two is too many and three is not enough”. Certainly the cocktails we’re highlighting in this issue should be treated with respect. And no, you may NOT count a Margarita as your daily serving of fruit. But if you’re wondering which glass suits your favourite cocktail, we have a handy guide.

For the next in our wine region series, we’re taking you to Margaret River. This Western Australian region is renowned for its similarity to Bordeaux. And, besides wine, it shares something else with that famous French region: surf. In fact, we believe some call the beaches of Bordeaux’s Côte d’Argent "The Big Board Eau". (Ahem.)

Also in this issue we meet wine-maker Nick O’Leary, a Canberra lad who’s just carried off a prestigious trophy in Queensland for his one-year-old Shiraz. We discover tipples from Scotland, New Zealand and Mexico (tequila anyone?) as well as many fine local drops. And with our regular events calendar, there’s no excuse for not making the most of your summer.

Jan O’Connell Editor

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sovino. lovers of fine wines, craft beers and premium spirits.

summer calendar

Your food and wine calendar time to make the most of those long summer days and balmy summer nights.

December dec 28 – jan 3 The Taste of Tasmania From wallaby burritos to fish and chips – come for the food and wine and stay for Hobart’s biggest New Year’s Eve party. thetasteoftasmania.com.au

January 10 – 11 Taste Of The World (TOTW) Beer Festival Newcastle celebrates craft and boutique beers, international cuisine, award-winning Hunter wines and great local cheeses. tasteoftheworld.com.au

17 McLaren Vale Harvest Festival Cheese, olive oil, beer and wine master classes, world-class wines, music and fun for the kids. What’s not to love? harvestfestivalmclarenvale.com.au

24 – 25 Wines of the West Part of the Blue Mountain Summer Harvest Festival, this event showcases many of the leading wineries, breweries, and distillers from Central West regions. winesofthewest.com.au

24 – 25

23 – 26

20 – 22

Tunarama

Canberra Food & Wine Expo

Toss a tuna, eat some tuna, have a laugh over a glass of wine and see Port Lincoln at its finest. tunarama.net

Over 150 exhibitors of gourmet food and exquisite wines. Free classes on wine, beer, cheese and gourmet food plus demonstrations from celebrity chefs. foodandwineexpo.com.au

30 jan – feb 1 Gold Coast Food & Wine Expo With over 100 exhibitors, gourmet food and exquisite wines, there will be something for everyone. foodandwineexpo.com.au

February 1 – 28 Canberra Region Summerside Festival A month-long festival of alfresco dining events celebrating local and seasonal produce, the best of the region's wines and local performers. thepoachersway.com.au

feb 7 – mar 1 NSW Food and Wine Festival Starring growers, winemakers, producers, chefs, restaurants, sommeliers and bars across Sydney and regional NSW, culminating Sydney Cellar Door, The State's favourite outdoor food and wine event. nswfoodandwine.com.au

13 – 15 Launceston Festivale The very best of Tasmanian food, wine, beer, arts and entertainment in Launceston’s historic City Park. festivale.com.au

20 – 22 Adelaide Cellar Door Wine Festival Featuring over 170 wineries and producers, interactive master classes and a buzzing farmer’s market all in the heart of Adelaide. cellardoorfestival.com

21 – 22 Tumbafest Tumbarumba’s celebration of the country lifestyle, with entertainment, sublime regional wines, regional food and produce, farmers’ market and kids’ activities. tumbafest.com.au

feb 26 – mar 31 Southern Highlands Wine Time Festival This celebration of the harvest season will run throughout March and includes vineyard walks, wine tasting, dinners, workshops and, yes, the Grape Stomp. southernhighlandsfoodandwine.com.au

feb 27– mar 15 Melbourne Food and Wine Festival This Festival attracts the world's biggest culinary personalities as well as Victoria's own celebrated chefs, restaurateurs, winemakers, sommeliers, producers and artisans. melbournefoodandwine.com.au

Adelaide Hills Crush Festival A diverse program includes picnics, cooking demonstrations, live music, meet the wine maker lunches and dinners, and fashion parades. crushfestival.com.au

summer issue 2014–15.

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feature

Spirits summer of

In the summer of 2013, a barman in Melbourne set a new Guinness world record. Mixing two shots of 155-year-old Cognac with rare liqueurs and Angostura Bitters and garnishing the result with an elaborate liqueur-flavoured confection of pulled sugar, Joel Heffernan of Crown Casino’s Club 23 created what was then the world’s most expensive cocktail. The tab? A mere $12,040. If you want to try one, you need to order three days in advance.

The first cocktails

Fortunately, you don’t need to be a high-roller to enjoy your own summer cocktails. All you really need is a bottle of your favourite spirit and something to mix with it. Today, our definition of “cocktail” seems to have expanded to take in almost any mixed drink. Originally, though, cocktails were more narrowly defined as “a stimulating liquor, composed of spirits of any kind, sugar, water, and bitters”.

According to some, the cocktail goes even further back, to 1586. One account has Sir Francis Drake, stranded near Cuba, concocting a mix of mint, lime, sugar and chuchuhuasi tree bark soaked in rum as a cure for his ailing sailors. The sailors supposedly drank the mix from a long spoon with a cock tail handle – hence, cocktail. Well, it’s a good story.

This definition comes from a New York publication in 1806. But although we think of the cocktail as an American invention (even the Oxford dictionary says so) someone has unearthed a mention in a London newspaper in 1798 of “cock-tail (vulgarly called ginger)”.

Perhaps they meant gin, the popular spirit in 1700s London.

It was in America that the cocktail became popular. By the 1860s, cocktails were being offered in bars alongside “punches, sours, slings, cobblers, shrubs, toddies and flips”. The so-called “king of cocktails”, the Manhattan, was invented in New York’s exclusive Manhattan Club in 1870. The Pendennis Club in Louisville Kentucky is hailed as the birthplace of the Old Fashioned while the Mint Julep, now the official drink of the Kentucky Derby, emerged some time in the late 1800s.

As trans-Atlantic tourism increased, “American Bars” sprang up in London and in Europe, inventing their own cocktail classics. Harry’s New York Bar in Paris is responsible for one of the enduring favourites: the Bloody Mary, invented in 1921. Regular patrons at Harry’s included Earnest Hemingway, Humphrey Bogart and Jack Dempsey. Sometime in the mid-1930s another Harry’s, in Venice, gave us the Bellini.

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For purists, the vodka martini is an upstart, James Bond’s preferences notwithstanding.

Shaken or stirred?

No-one really knows where the Martini came from or how it got its name. An early recipe for the “Martinez” calls for a dash of bitters, two dashes of maraschino (a cherry liquor), a wineglass of vermouth, a pony of Old Tom gin (a sweetened gin) and a quarter slice of lemon. This dates back to the 1870s in gold rush California. Other theories have the drink being named after the British Martini & Henry rifle or Martini & Rossi vermouth.

The classic Martini is made from gin. For purists, the vodka martini is an upstart, James Bond’s preferences notwithstanding. A dry martini consists of about 25 parts gin to one part of dry vermouth, garnished with a twist of lemon peel and an olive. And even that can be too much vermouth for some. Winston Churchill’s Martini recipe goes as follows: Shake gin with cracked ice. Strain into a chilled cocktail glass and garnish with an olive. Drink while looking at a bottle of dry vermouth.

Incidentally, that famous Bond “shaken, not stirred” line never appeared in any of Ian Fleming’s books. It only featured in the movies. But movies can do a lot for a cocktail. Take the White Russian, a mix of vodka, Kahlua and cream. It enjoyed a surge of popularity on the back of the Coen Brothers’ cult movie, The Big Lebowski. During the 117 minutes of the movie “the Dude” drinks nine White Russians and spills one of them.

The cocktail top ten When it comes to naming the world’s favourite cocktails, opinions vary.

But some enterprising guys looked at Google to work out the mostsearched-for cocktail recipes. Top of the chart was the Martini, closely followed by the Bloody Mary, then the Mint Julep. Following on were the Manhattan (rye whiskey, red vermouth and bitters) and the rum-based Mai Tai. Moving away from the lethal and getting into the summer spirit is No. 6, the Tom Collins. This mix of gin, lemon juice, sugar syrup and soda water, served in a highball or Collins glass, sounds like a cool choice for a hot day. The Tequila Sunrise, Cosmopolitan, Gimlet and Dark ‘N’ Stormy (otherwise known as rum and ginger beer) complete the top ten. Chances are you have other favourites though. For us, nothing says summer by the pool like a Pina Colada (which, by the way, is the national drink of Puerto Rico).

Think pink Fruit cocktails always feel summery – just take a look at our cover, for example. Make your very own Watermelon Mojito by muddling (that’s bartender speak for mashing) two chunks of watermelon with the juice of one lime and two teaspoons of sugar in each old-fashioned glass.

Stir in some mint leaves, add ice, two ounces of white rum and top up with dry ginger ale. Garnish with more mint leaves. Salud!

summer issue 2014–15.

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feature

Know your cocktail glasses while we know people who will drink out of anything, using the appropriate glass for your cocktails does enhance the experience. mostly there’s a good reason one glass works better than another. here’s a quick bartender’s guide.

shot glass

martini glass This triangular glass is used for cocktails that are served “straight up” – that is, in a chilled glass without ice. Examples are the Martini (duh), the Manhattan and the Cosmopolitan.

Holding the glass by the stem helps keep the drink cold in the absence of ice.

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flute glass This glass is designed to make the most of champagne’s sparkle. The deep bowl shows off the rising bubbles and the reduced surface area retains the fizz.

These are used for cocktails, like the Kir Royale or the Bellini, that are based on champagne or other sparkling wine.

While these are used for straight shots (hardly qualifying as cocktails) they’re also often used for shooters, which are a mix of two or more different spirits. And of course there are the famous ‘depth charges’ or ‘bombs’, where the shot glass and its contents are actually dropped into a larger glass of beer, cider or a mixer.

A distinctly Aussie variant is the Drop Bear – a shot glass of Bundy submerged in a glass of VB.

highball glass coupe glass This used to be called a champagne glass and is supposedly shaped like the breast of Marie Antoinette.

No-one uses these for champagne any more, but lots of mixologists like them for cocktails like Daiquiris and Margaritas. That big rim holds a lot of salt.

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A tall, straight glass for long drinks containing ice and a mixer. The straight sides help retain the bubbles.

This is your classic glass for most long drinks like gin and tonic, and for ‘long’ cocktails like the Harvey Wallbanger or the Bloody Mary.

A larger version of the highball glass is called a Collins glass, after the classic Tom Collins.

old fashioned or rocks glass This short, wide glass is used for cocktails built in the glass and served with ice. Examples are the Negroni, the Mint Julep and, yes, the Old Fashioned.

It’s wide enough to hold generous chunks of ice so is also a favourite for spirits served on the rocks, or with a splash.

store profile

Plaz a Cellars Narooma

Jethro (left) and Stuart (right) from Plaza Cellars Narooma

The name Narooma comes from an Aboriginal word meaning ‘clear, blue water’. The population expands dramatically during holiday season, when those blue waters attract beachgoers and fishing enthusiasts to this town on the New South Wales south coast. Jethro DeVries manages Plaza Cellars, the locally-owned and operated Local Liquor store, located in the town’s major shopping plaza. SoVino asked Jethro about the challenges of operating in a holiday town.

tell us about

what is the biggest

how are you building

the business

challenge you face?

your business?

The business was started by Leonie Baer about 15 years ago, when Local Liquor was first established, and she still owns the store. I’m a bricklayer by trade, but I’ve been involved here for ten years, first as a casual second job and then full-time. Two years ago I got the opportunity to become the manager.

Now we have six staff, which expands to ten over the holiday periods.

what makes plaza cellars special?

The important difference is that we’re local.

I’m a local. My mum and dad have shopped at this store for years, and I know most of the people who come in here personally and we chat with them. It’s good old-fashioned service, not “next please, next please”.

If people shop here their money stays in Narooma and, in spite of what people often think, our everyday prices for most things beat the prices of the big chains. Plus we’ve got the only drive-through in town.

Because Narooma’s a holiday destination, we do around a third of our yearly trade in eight to twelve weeks over summer. The kind of stock we carry has to change then. It’s a challenge because I need to have the locals’ favourites on the shelf year-round. But people on holidays like to spoil themselves, to spend a bit more than they normally would. So I have to stock up with the items they’re looking for.

The tricky part is getting that right, so I’m not left with stuff that’s hard to move at the end of the season.

what do your locals like to drink?

The locals are looking for good value.

They take advantage of the two-for-$20 type specials on wine, the beer drinkers will probably go for VB or Carlton Dry and, because we’ve got a lot of older people, I’m always looking for a good Scotch at a reasonable price.

We’re involved with the community – for example we ran the liquor outlet at the local Oyster Festival and donated the profits back to the Chamber of Commerce. And we’re experimenting with Facebook to try to educate the younger people to shop local. We’ve built up to about 200 followers over six months and we’ve run some promotions on there to try to see what works. We also do free Fridays, with tastings.

what do you like most about what you do?

I like the interaction with the customers. And at the end of the day I like the fact that I’m the boss – I’m not governed by corporate rules.

So if a customer comes in and I know they like cider I can crack open a bottle and say “Here, try this.” I just like the feeling of being part of the community.

summer issue 2014–15.

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drink this with that

Salmon, mascarpone + dill crepes

Ingredients For the crêpes: 2 cups plain flour 480ml milk 4 eggs Salt Pepper Fresh herbs

For the filling: 350g mascarpone cheese Lemon juice Smoked salmon Poppy seeds Dill

Directions Blend crêpes ingredients until smooth. Cover and set aside for 30mins at room temp Heat a fry pan, then pour in a small amount of crêpe mixture. Cook for approx. one minute until underside is golden, then flip. Cook the other side for another minute, then remove from fry pan. Repeat until mixture is used. Allow crêpes to cool.

Filling: Mix 350g mascarpone cheese with a little lemon juice. Spread onto crêpes and top with smoked salmon, poppy seeds and dill. Roll crêpes, slice into 1cm thick pieces and serve.

De Bortoli Rococo Sparkling 750mL Bottle $1799 Rococo Premium Cuvée is a light, fresh sparkling made from an elegant blend of Yarra Valley Chardonnay and a touch of Pinot Noir. The name Rococo was inspired by the highly decorative artistic movement of 18th Century Europe.

Made from fruit selected for its subtlety and finesse, this wine exudes style and elegance. According to the makers, it’s “as soft and creamy as silk sheets”, with a vibrant citrus taste and sweet finish.

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Bruschetta

Rockmelon + prosciutto

Ingredients 1 loaf ciabatta bread 6 vine-ripened tomatoes Olive oil 1 clove garlic Fresh basil Salt Pepper Directions Chop tomatoes into fine cubes, pour olive oil over, add chopped fresh basil, salt & pepper.

Slice the ciabatta into 2 cm slices, grill on hot plate.

Brush bread with olive oil, rub garlic clove over bread, spoon tomatoes on top, serve immediately.

Yealands Land Made Series Marlborough Sauvignon Blanc 2014 750mL Bottle $1599 Yealands Wine Group was named as New Zealand Wine Producer of the Year at the 2014 International Wine and Spirits Competition. For their Land Made Series, the winemakers allow the land from New Zealand’s leading wine regions to tell its own story. This wine, a trophy-winner at the International Cool Climate Wine Show, shows notes of stone fruit and guava, underpinned with fresh herbs. The palate is brimming with zingy fruit, balanced with a long, crisp mineral finish. It’s vegan-friendly too.

sovino. lovers of fine wines, craft beers and premium spirits.

Ingredients 1 fresh rockmelon Good quality Italian prosciutto, thinly sliced Directions Cut rockmelon into wedges.

Place thinly sliced prosciutto over individual pieces of rockmelon.

Serve on platter.

Pikes “Traditionale” Riesling 2014 750mL Bottle $1999 This is the 30th release of this much loved Riesling. It drinks beautifully as a fresh, young wine, but will improve in the bottle for 6-10 years. It has a typically fresh and bright aroma, displaying layers of lime/lemon zest, stone fruit and subtle nuances of mineral/wet slate.

Fresh, crisp and dry, the palate is chock full of lemon/lime/slate characters neatly coiled around a spine of crunchy acidity that provides length and drive to the soft, dry finish.

drink this with that

Mini sliders

Ingredients 500g premium mince 1 finely chopped onion Chopped parsley 1 clove garlic, crushed Salt Pepper Mini Hamburger Rolls Avocado, lettuce & tomato Your favourite sauce, mayonnaise or tomato sauce Directions In a bowl, mix the mince, onion, parsley, garlic, salt and pepper.

Mozzarella, tomato + basil stacks

Ingredients 200g buffalo mozzarella 4 large ripe beef tomatoes 1 handful fresh basil leaves Extra virgin olive oil Sea salt & cracked pepper Balsamic vinegar Directions Cut mozzarella into thick slices, and tomato into slightly thinner slices. Arrange slices of tomato on individual plates or a platter.

Form into rolls then pat flat with palm of your hand. Grill both sides.

Layer with a slice of mozzarella and a basil leaf. Repeat this process one more time and garnish with the basil leaf.

Slice rolls in half, place under grill until lightly toasted. Spread sauce on roll, and assemble other ingredients.

Drizzle with the oil and vinegar and season with salt and pepper.

Langmeil Long Mile Shiraz 2013 750mL Bottle $1899 Langmeil means 'long mile' in German, and signifies the length of the walk from this Barossa winery to the village church. The Long Mile Shiraz shows a rich aroma of satsuma plum and mulberry fruits with savoury, roasty and herbal notes. Bright, juicy fruit flows over the tongue giving a lovely full palate yet medium body. Fine white pepper and briary spice add to the complexity with silky tannins and a fruity, slightly spicy finish.

BBQ beef skewers

Ingredients 500 g beef sirloin fat trimmed and cubed 150ml dry red wine 150ml soy sauce 1 tbsp Worcestershire sauce 1 clove garlic crushed 1 tbsp brown sugar Directions Combine beef and marinade ingredients in a non metallic dish. Cover with plastic wrap and marinate in the fridge for 6 to 24 hours.

Removing from refrigerator and thread onto BBQ skewers. (If using wooden skewers it’s best to soak these in water for at least 30mins.)

Preheat BBQ or hot plate, drizzle some oil on the skewers and grill until medium-rare, about 6 minutes, turning once.

Stonier Mornington Peninsula Pinot Noir 2013 750mL Bottle $2699

Tyrell’s Rufus Stone Heathcote Shiraz 2012 750mL Bottle $1999

The Mornington Peninsula’s unique geography and cool maritime conditions produce a distinctive expression of Pinot Noir, typically showing flavours of vibrant cherry to savoury plum within a fine tannin structure. This wine has complex aromas of Indian spice with lifted perfume of strawberries and red berries.

The palate of spice and red fruits opens up in the glass to display a complex array of flavours, with savoury tannins holding things nicely together.

Around 100kms north of Melbourne, Heathcote is an exciting new red wine producing region and provides some of Tyrell’s top non-Hunter reds. This Shiraz has a nose full of ripe plum and dark cherries with a hint of white pepper and sweet vanillin. The flavours carry onto the palate which is full of big soft fruit, but balanced by an elegant oak structure and natural acid, resulting in a rich, intense wine with a complex and fresh structure.

summer issue 2014–15.

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supplier feature

Viva tequila, viva Herradura All tequilas are not created equal. Tequila is made from the blue agave plant, a spiky succulent with an underground heart called a pina. It looks a bit like a pineapple. The heart is baked to turn its starches to sugar, then crushed to extract the sweet juices, which are fermented and distilled. Fine tequila is 100% agave. Tequila mixtos, on the other hand, can have as little as 51% agave, with other sugars making up the balance.

Tequila Herradura is 100% agave and has been Mexico’s leading ultra-premium tequila since 1870. To this day it remains the only 100% naturally produced tequila in the world and is made in the same traditional ways as those of the last century.

The name, Herradura, is Spanish for horseshoe. The story goes that in 1870 Feliciano Romo, the company’s founder, was searching the foothills of the Sierra Madre Mountains for an ideal location for his distillery. He glimpsed a shining object in the distance, within sight of Tequila Mountain, and discovered it was the sunlight reflecting off a discarded horseshoe. Interpreting it as a sign of good luck, he built his distillery on that very spot and named his tequila accordingly.

As well as being dedicated to authentic production methods Casa Herradura has a reputation for innovation. Much of this has to do with the way the tequila is aged. Herradura tequilas are aged for longer than the industry standard, producing a range of unique tastes.

Herradura Plata is a fine example of a ‘silver’ or ‘blanco’ tequila, delivering the pure agave taste. It’s aged for 45 days, making it the

oldest Plata/Blanco in the industry. Herradura Plata is synonymous with contemporary Mexican cocktails. From the original heartland, this is what “real” tequila tastes like.

Then there’s Herradura Reposando, or ‘rested’ tequila, aged in oak barrels for 11 months.

Herradura was the first to introduce the world to this style. The barrels mellow the flavours, adding a touch of oak to the agave, as well as giving the tequila its light rich copper colour.

It remains the only 100% naturally produced tequila in the world and is made in the same traditional ways as those of the last century.

Añejo tequila is "aged" tequila. Herradura Añejo is aged for two years – twice the industry standard – to produce a dark, very robust spirit. The “Seleccion Suprema” Extra Añejo, the world’s first Extra Añejo, is aged for four years. These aged tequilas are perfect for sipping straight – try them in a brandy snifter to savour the aromas and flavours.

The “lick, sip, suck method of drinking tequila does not exist in Mexico, Mexicans themselves would not dream of desecrating quality sipping tequila in such a manner. For an authentic experience, try with either a side of sangrita, verdita, fresh pineapple or watermelon. Salud!

Herradura Plata 700mL Bottle + Agave Nectar $6999

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supplier feature

Tommy’s Margarita Although there are many conflicting claims, no-one knows who invented the Margarita or where it was first served.

Tequila-based cocktails were certainly around in the 1930s, but the Margarita seems to have first appeared under that name in the early 1940s. The Tommy’s Margarita, though, is attributed to one Julio Bermejo, who named it after his family’s restaurant and bar in San Francisco. Considered the “premier tequila bar on earth”, Tommy’s Mexican Restaurant was set up in 1965 by Bermejo’s parents.

Instead of the Cointreau in the classic Margarita recipe, a Tommy’s Margarita uses agave nectar.

Agave nectar is the ideal sweetener for a great Margarita as the spirit itself is derived from this magical “juice”. With its unique crisp and full bodied agave flavor, Herradura Plata balances perfectly with the tart citrus kick of fresh lime and the subtle sweetness of agave nectar. Bermejo doesn’t use salt around the rim of the glass, but it’s optional.

Here’s the recipe: 60ml (2 shots) Herradura Plata 30ml (1 shot) freshly squeezed lime juice 15ml (1/2 shot) Herradura Agave Nectar Shake all ingredients vigorously over lots of ice, pour contents (including ice) into a large rocks / old fashioned glass & garnish with a wedge of fresh lime.

Enjoy. * If rimming the glass with salt, be sure to use a high grade “flaked” sea salt.

summer issue 2014–15.

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winemaker feature

Nick O’Leary makes wines firmly rooted in the Canberra district, the place where he grew up and lives. The officially designated wine region of Canberra District is a small triangular area with 60km sides that stretch from Yass in the north, to Bungendore in the east and Canberra in the south. At recent count it has 33 wineries, around 140 vineyards and an attractive undulating geography which gives it three distinct sub-regions.

A new regional champion is 34-year-old O’Leary. His Shiraz and Riesling have been scooping up trophies and gold medals for the past five years. A Young Winemaker of the Year finalist in 2011, he won the Trophy for Best Riesling at the 2012 NSW Wine Awards. And now there’s his Stodart Trophy.

All of which has cemented his James Halliday Australian Wine Companion 5 star rating firmly to the corrugated iron of the winery wall.

Nick’s father grew up in the Adelaide Hills and his uncle is David O’Leary of O’Leary Walker so the family has a history in wine. In the mid‘90s he did some school work experience in the Clare Valley. But the formative experience, he says, was working for Canberra wine retailer, the late Jim Murphy. “Jim was very generous in opening up a lot of good older bottles of wine for us, especially Clare Valley Rieslings, so I had the chance to try those and some great older Australian Shiraz. And that’s when I knew I wanted to make wine like that myself.”

Graduating with a degree in Sales and Marketing he began working in wine wholesaling until he could find a job in

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winemaking. That opportunity came when he met Hardy’s Kamberra Winery head winemaker Alex McKay in a pub. “I was about 21 and I didn’t really ask for a job, I demanded one! I don’t think he expected me to actually turn up at the door. I started at the bottom of the ranks and eventually I was a winemaker at vintage and used to run the winery night shift.”

In 2006 the news came that Hardy’s were going to pull out of Kamberra and the area.

Nick says “When I heard we’d be made redundant I saw it as an opportunity to start my own brand. I got straight on the phone and rang a few growers and in 2007 I made my first vintage.

“My main vineyard is Fischers’ in Murrumbateman and I’ve got a very good relationship with them that goes back to that beginning. I feel as though that is my vineyard and that is the home of my wines, where they come from.”

He was fortunate to have access to a winery through the family of his wife, Amy. “The Hendrys said I was welcome to use their Affleck winery to make my own stuff. When I got serious I started leasing the winery, and I’ve expanded it with a lot of tanks and equipment. I bought as many grapes as I could afford, borrowed a bit of money and I’ve been re-investing and building the business since. We started off at 300 cases for the first year and we’re now up to 4000.

“At that volume it’s still personal,” he says. “I still clean the presses and wash bins and get my hands dirty. I find you get better results if

sovino. lovers of fine wines, craft beers and premium spirits.

you have more interaction with the wines. I’m just a small scale winery that’s hand’s on, and that’s the way I’d like to keep it.” Nick has also continued to make wine in partnership with his former boss Alex McKay, under the Bourke Street label.

In the Canberra bars and restaurants that sell Nick O’Leary Wines it is noticeable that they’re great value. Nick explains his pricing strategy.

“Without people buying it you don’t have a brand. I haven’t changed the price on my Riesling for seven years. The Shiraz has had one small price increase. I do have some more expensive wines, I have a premium Shiraz and Riesling, but they’re only made in the very good years. It’s not something that has to be made every year.”

Which leads to that eponymous label.

Nick laughs. “I couldn’t think of anything else!

I was coming up with brand names I didn’t really like and a friend suggested Nick O’Leary Wines. Done! I’ve always liked all those classic simple labels like Leo Buring, and it’s important to have a label that stands out in the fridge.”

The Stodart is one of the big trophies to win on the show circuit. For Nick it is especially pleasing because “it’s an historic trophy, there are some great names on it. It’s good for me personally and it’s good for the district. We want people not to go for brand names and to recognize the Canberra District.” He laughs when we say he’s being generous, “You’ve got to share the love”.

The Stodart Trophy "A trophy for winemakers" There’s a Stodart family legend that has roots in 1960s Brisbane. Kay Stodart, wife of Brisbane businessman Toby Stodart, was experimenting with a recipe which called for a small amount of wine. She asked Toby to pick some up on the way home and, as was not unusual for the time, he could only get a flagon. Their daughter Kate Stodart tells that this led them to “the question of what do we do with the rest of it? Drinking it and liking it, their interest in wine began”.

At that time, Brisbane’s small-town lack of dining sophistication led to an active interest in informal food and wine clubs. The late Len Evans convened memorable wine tastings and, meeting Toby and Kay, suggested they address the lack of wine awards presented to encourage the fledgling industry. In 1970 they established the Stodart Trophy for the best one-year-old dry red table wine to be awarded at the Royal Queensland Wine Show, and the trophy has been awarded continuously ever since.

Kay and Toby’s six children have ensured that the Stodart Trophy has continued. This year it was awarded to Nick O’Leary.

supplier feature

Barossa Valley Estate only makes red wines. In fact, they only make Shiraz, Cabernet Sauvignon and Grenache Shiraz Mourvèdre. “If history has taught us anything,” they say, “these are the Barossa Valley’s greatest wines.”

And there’s a lot of history behind Barossa Valley Estate. It goes back to the mid-‘80s.

Australian’s were drinking less red and more white, and the federal government was offering subsidies to grape-growers to pull out old Shiraz vines and plant Chardonnay.

A band of Barossa Valley grape growers decided to buck the trend, forming their own cooperative to make wine from the vines that had been in their families for generations. The venture went on to make some outstanding wines, with exports to the UK, the USA and other major markets.

In 2013, Barossa Growers Holdings Limited, which represented the grower shareholders of the original co-operative, was bought by New Zealand wine group Delegat, the people behind the Oyster Bay brand. Along with the winery and the relatively small vineyard, they acquired the grape grower contracts and the determination to continue to showcase the Barossa’s best.

“We respect and celebrate the rich history of the Barossa Valley, and are proud to be a part of it,” they say. “But it is the future where we thrive. We capture the heritage of the Barossa Valley and bring it to today. We take all that we have learnt and create exciting wines from the Barossa Valley - wines capturing the distinctive elegance, finesse and vibrant fruit flavours of this special place.”

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sovino. lovers of fine wines, craft beers and premium spirits.

supplier feature

Certainly this small wine region nestled on the southern edge of Australia has become one of the world’s great wine regions. Along the foothills of the Barossa Valley, a tapestry of ancient friable red clay loams combined with a warm and dry climate to create a unique environment for vines to develop fruit that has a vibrancy and depth of flavour like nowhere else on earth. Amongst the oldest in the world, the Barossa Valley soils provide a unique environment for viticulture. Their mineral rich content and moderate fertility restricts vine vigour and contributes to the growing of concentrated fruit.

At Barossa Valley Estate they’ve looked at the 150-year history of the Valley and determined that the very best wines of the region are Shiraz, Cabernet Sauvignon and Grenache Shiraz Mourvèdre. “The unique warm climate and red clay soils create some of the best examples of these varietals in the world,” they say. "Our vision is to ultimately see

Barossa Valley Estate as one of Australia's leading super-premium global wine brand producers."

“One of the Barossa’s greatest vintages” The 2012 vintage was one of the Barossa Valley’s greatest vintages of the past two decades. Throughout the spring and summer growing period, the Barossa Valley experienced average seasonal rainfall, mild daytime temperatures and cool evenings.

These favourable weather conditions allowed for excellent budburst, flowering and fruit set.

Lush, healthy vine canopies enabled extended ripening, producing small berries and bunch sizes with intense and vibrant fruit flavours.

Harvested in ideal conditions, the fruit showed exceptional varietal intensity, tannin profile and brilliant colour.

Shiraz 2012 The Barossa Valley created, and is still home to the greatest Shiraz in the world. Alluring exotic spice with vibrant flavours of red plum and fresh blackberry.

Grenache Shiraz Mourvèdre 2012 A beautiful combination of these three majestic grape varieties perfected in a true Barossa Valley style. Fragrant violet with a burst of red berry fruits lingering softly on a velvety texture.

Cabernet Sauvignon 2012 750mL Bottles $24

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Cabernet Sauvignon is regarded as the king of red wines and it’s not hard to see why. Expressive dark plum with a seductive blackcurrant richness.

All images by Dragan Radocaj, Copyright: Barossa Grape & Wine Association.

summer issue 2014–15.

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supplier feature

Look on the light side for summer, what could be better than a light, fruity wine – one that’s lower in alcohol and (as a bonus for people wanting to maintain a taut summer body) lower in calories as well? the lindemans early harvest range is just that: lighter in alcohol and calories than comparable wines of the same style.

It’s part of a global trend towards lighter, more refreshing styles of wine.

The reasons for the changing preferences are many. For some, it’s being conscious of the risks and penalties associated with drink driving.

For others, it’s more about health and fitness. There’s no doubt that high alcohol levels boost the kilojoule count, so weight-watchers are embracing low-alcohol varieties. Others simply like the opportunity to drink a couple of extra glasses without the heady effects.

Of course, the wine has to taste good. That’s where Lindeman’s 170 years of wine-making experience comes in. Founded by Dr Henry Lindeman in 1843, Lindeman’s is one of Australia’s pioneering wine brands and one of the first wineries established in the Hunter Valley, New South Wales. The Early Seasons range is an example of combining their winemaking heritage with technical skills and innovation, so there’s no compromise on taste or varietal integrity. It takes great skill and a dedicated team of experienced winemakers to get this balance right.

Lindeman’s describe their Early Harvest range as “crisp and fruity wines that are 25% lighter in alcohol and calories,* and refreshingly full of flavour”. They’re carefully crafted from select parcels of flavourripe grapes, harvested from early ripening regions in South Eastern Australia, giving these wines a uniquely fruity and refreshing taste. The range delivers a lighter lifestyle alternative, while maintaining the quality and enjoyment that Lindeman’s wines are renowned for.

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sovino. lovers of fine wines, craft beers and premium spirits.

Crisp and fruity wines that are 25% lighter in alcohol and calories Lindemans Early Harvest Crisp Dry White 2011 750mL Bottle $1499 A blend of classic dry white varieties Verdelho, Viognier and Marsanne, this perfect summer wine has lifted citrus and tropical fruit aromas.

The ripe flavours of the generous citrus and tropical fruits linger on the palate and are balanced with clean, refreshing acidity.

Lindemans Early Harvest Semillon Sauvignon Blanc 2013 “I’m very proud that we have been able to utilise our viticultural and winemaking insights to create wines that are lighter in alcohol and calories, but maintain the quality, flavour and enjoyment that Lindeman’s wines have become renowned for,” says Wayne Falkenberg, Lindeman’s Chief Winemaker. He says that these wines take great skill to create, but are satisfying in their challenge to the team.

“Not only are we in the hands of Mother Nature each season,” Wayne says, “but we are determined to make these wines with full flavour and varietal integrity - it takes great care and attention to get that balance. These are thoroughly enjoyable wines in their own right, with the added benefit of being lighter in alcohol and calories.”

The Early Harvest range has grown from two wines in 2007 to 11 popular varieties including red, white, sweet and sparkling styles. All are designed for drinking now, while they’re young and fresh. You can choose red, white or pink, sparkling or still. And in acknowledgement of those often-forgotten drinkers who like a sweeter drop, there’s a choice between crisp and sweet. Whether you enjoy the refreshing bubbles and subtle creaminess of a sparkling wine, the full flavour of strawberries and cream of a rosé, or the medium-bodied juicy plum flavours of a Shiraz, Lindeman’s Early Harvest range has a wine for everybody and every occasion.

750mL Bottle $1499 This 70% Semillon in this blend contributes aromas of citrus, lime, lemon and quince, while the 30% Sauvignon Blanc adds notes of passionfruit, grapefruit, gooseberry and guava.

On the palate, it’s light-bodied with a fresh, crisp finish.

Lindemans Early Harvest Rosé 2009 750mL Bottle $1499 Carefully selected parcels of Shiraz (40%), Sangiovese (35%), Grenache (20%) and Cabernet Sauvignon (5%) were fermented cool and blended to provide the best characteristics of each variety. This vibrant pink wine has aromas of red fruits and rose petals with a hint of spice. The palate showcases strawberry and cream flavours with a touch of sweetness balanced by lively, refreshing acidity on the finish.

* The Lindeman’s Early Harvest range is 25% lighter in alcohol and calories when compared to comparable wines.

summer issue 2014–15.

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region feature

Bordeaux down-under?

Margaret River

The old world and the new Bordeaux, in south-western France, stretches inland from the Atlantic coastline. Here, the maritime climate produces mild, wet winters and warm summers. Along with the ancient gravelly soils, this makes it perfect for grapes.

These characteristics of one of the world’s oldest grape-growing regions are remarkably similar to those of one of the youngest: Margaret River.

The similarities are not coincidental. In the early 1960s a Western Australian agronomist studied the climate of the area between Cape Naturaliste in the north and Cape Leeuwin on Western Australia’s south-west tip. He was the first to make the comparison with Bordeaux.

Dr John Gladstones wasn’t even a wine man; his previous specialty had been lupins.

But he was perceptive enough to see a new future for an area that had previously been devoted to timber and farming. "As far as the writer is aware,” he wrote, “the Busselton-Margaret River region has never been seriously proposed as suitable for

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sovino. lovers of fine wines, craft beers and premium spirits.

commercial viticulture. Nevertheless, a study of its climate shows that it definitely warrants consideration.”

In fact, Margaret River enjoys some advantages over its northern hemisphere counterpart. The summers are drier and the growing season longer, reducing the chance of mildew and allowing the grapes time to ripen fully. As a result, quality from vintage to vintage is more consistent.

From little things….

The first commercial vineyards were planted in Margaret River in response to the papers John Gladstones published in 1961 and 1966.

Initially, they were experimental ventures. Dr Kevin Cullen and his wife, Diana, planted a trial acre of vines at Wilyabrup in 1966. In 1967, Dr. Tom Cullity, a cardiologist, planted vines on the eight acres of land that he named “Vasse Felix”. Others soon followed and by the end of the 1970s there were 20 new vineyards in production. In 1972 Vasse Felix released the region’s first commercial wine.

Wines from Margaret River are winning plenty of acclaim both locally and internationally.

Now there are more than 150 wineries in the region. Margaret River Wine Association chief executive Nick Power told the ABC that he saw Margaret River not just making its mark in the industry, but leading the way. "In just under 50 years, we've come a very long way," he said. "It's our seasonal consistency, our position on the world's surface, the prevailing influence of the ocean, and namely that many people here are absolutely passionate and committed to the wine industry."

Which grape, grown where?

Not surprisingly, the grapes that shine in Margaret River tend to be the classic Bordeaux varieties. Long, relatively warm summers are ideal for growing late-ripening grape varieties like Cabernet Sauvignon.

While Shiraz might be Australia’s favourite red, Cabernet has a long history in this country.

However, it didn’t always perform well in the established east-coast growing areas. The Cabernet vines feel more at home in the maritime climate of Margaret River, producing elegant wines with great structure and powerful fruit. The area also produces some savoury Merlots.

Another Bordeaux classic is the Sauvignon Blanc and Semillon combination. In France they just call it “blanc”, and the wines are usually named for their place of origin – Graves, for instance. In Margaret River, the locals talk about SBS or SSB, depending on which is the dominant variety in the blend.

With a nod more to Burgundy than Bordeaux, the region is now also making some of Australia’s best Chardonnay. It’s a modern style that’s more refined in structure and flavour, in contrast to the big buttery Chardonnays of the past. You’ll also find fine Margaret River Shiraz, fresh Riesling and some impressive Malbecs.

National and international acclaim Paul Pontallier, Managing Director of Bordeaux’s famous Chateau Margaux, recently told an Australian wine consultant: “I feel a little sorry for the New World. After all, we do have 400 years of history on our side.”

But while it may be over-reaching to compare Margaret River’s wines to the very finest of the Bordeaux chateaux, they’re winning plenty of acclaim both locally and internationally. In fact, a couple of years back, a Margaret River Chardonnay from Cullen Wines carried off the title of “World’s Best Chardonnay” at the Decanter World Wine Awards.

Last year, at the James Halliday Wine Companion Awards in Melbourne, Margaret River wineries took out the gongs for Wine of the Year and new Winery of the Year. The 2011 Stevens Road Cabernet Sauvignon from Xanadu was named Wine of the Year.

Xanadu’s chief wine-maker, Glenn Goodall, saw it as an endorsement of their philosophy of making wine that is expressive of the region.

The New Winery of the Year, Flowstone, got its name from the limestone formations in the caves that underlie much of the Margaret River area. “Just as the flowstones are formed with time and patience, to allow their true beauty and origins to be revealed, so are our wines,” they say.

Where to from here?

One expert we spoke to saw Margaret River’s greatest strength as, in a way, its greatest challenge. “Margaret River has been lucky in that the research was done before any vines were planted,” says Justin Knock, MW, a UKbased consultant to the wine industry. Justin spent several years as winemaker at Margaret River’s Devil’s Lair.

“With less trial and error, the varieties that were planted have been successful from the start,” he says. “The downside is that, without the tough periods that many other regions have been through because of climate or changing fashions in wine, there has been less incentive to innovate. So they have to keep raising the bar of quality for the things they do really well.”

He sees Margaret River as retaining its boutique winery character. “The land there is expensive, so it doesn’t necessarily suit the big companies who are looking for high volume, moderately priced wine,” he says.

“People like Cullen and Vasse Felix are making exceptional wine and I see Margaret River as continuing on that high quality path.”

All images © margaretriver.com

summer issue 2014–15.

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supplier feature

Going Dutch The crisp, sophisticated taste of Ketel One Vodka is inspired by over 300 years of family distilling expertise. Crafted from small batches, Ketel One Vodka delivers an exceptional drinking experience, whether sipped pure or in cocktails.

Remarkably, The Nolet Distillery in Schiedam, near Rotterdam in Holland, has been producing the highest quality spirits for ten generations of the same family. It was founded in 1691, by Joannes Nolet. He chose the location for its access to the North Sea and because of its large grain auctions. Here he perfected his unique distillation method.

Jump forward to 1794. Four generations later, with the distillery under the control of Jacobus Nolet, family members built the Nolet Distillery windmill, known as 'The Whale.' Because of the many warehouses and factories in this busy manufacturing centre, windmills had to be tall, catching the wind above the surrounding rooftops. The windmills of Schiedam were the tallest in the world and ‘The Whale’, one of only five

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surviving windmills, is a magnificent landmark that remains today in the town center. It still provides a percentage of the power used by the distillery.

During the 18th and 19th centuries, Schiedam became famous for its distilleries. There are claims that brandy was invented here, along with jenever (Dutch gin). The Jolet family acquired an interest in shipping, and began to export their produce. An attempt to enter the American market in the early 1900s foundered when Prohibition was introduced.

The development of the Ketel One vodka recipe in the 1980s set the stage for a new assault on the USA and other markets around the world. One of the Nolets, Carl Jr, moved to the United States to concentrate on growing the company. He paid personal calls on bartenders and restaurateurs, converting many into ambassadors for the brand. By the early 2000s, a million cases of Ketel One were being sold every year – all without the benefit of any paid advertising.

sovino. lovers of fine wines, craft beers and premium spirits.

700mL Bottle $4499

The name Ketel One is derived from Distilleerketel Number 1, a Dutch word meaning 'pot still.' It is probably one of the only vodkas in the world to be named after a key element in its production process. This process begins with the careful selection of the finest European wheat, which helps provide smoothness, purity and neutrality to the vodka.

The wheat's high starch content makes it ideal for vodka production. Once harvested, it is ground and blended with water to form a mash, then allowed to ferment. After fermentation, the mash goes through the column distillation process. This produces a fresh, crisp ultra- wheat spirit.

A part of the ultra-wheat spirit is re-distilled in small batch copper pot stills, including the original coal-fired Distilleerketel #1 or Pot Still Number 1. During this distillation process, the heads (too harsh) and tails (too weak) are discarded, keeping only the heart of each

distillate. After discarding the heads and tails of the pot still distillate, the remaining hearts, including those from Pot Still Number 1, are individually filtered to create a Master Pot Still Blend.

The Master Distiller carefully oversees the marrying of a portion of the Master Pot Still Blend, a portion of the ultra-wheat spirit and water. The final product is Ketel One Vodka, the perfect marriage of old world pot still craft and modern distilling techniques. Each final production run is approved by a member of the Nolet family. The purpose of this extensive production process and associated effort is to make a truly exceptional vodka.

Ketel One Vodka is sophisticated and crisp.

Bring it to your nose and you’ll detect hints of citrus and honey. After a sip, you’ll taste a crisp, unmistakable coolness. There’s a generous mouthfeel and the finish leaves a lively tingle. On its own or in cocktails, the quality of Ketel One Vodka shines through.

Ketel One Breeze Something long and cold for summer Ingredients: • • • • •

50ml Ketel One Vodka 75ml cranberry juice 35ml fresh grapefruit juice 6ml lime juice Grapefruit wedge to garnish

Method: Shake all ingredients with ice and strain into ice-filled Collins glass.

Garnish with grapefruit wedge (1.6 standard drinks)

The KETEL ONE words, label, bottle and associated logos are trademarks of Double Eagle Brands B.V. 2014

summer issue 2014–15.

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byo feature

Finders… there’s no doubt that we’re drinking less beer than we used to. in fact, beer consumption in australia is now at a 70 year low. but what’s more interesting is that australians are increasingly by-passing the mainstream brands and seeking out something different. industry pundits credit craft beers with keeping the aussie beer-drinking tradition alive. and there are some great finds among them. pale ales are particularly popular for summer, in contrast to the heavier, malt-driven dark beers. australian pale ales are typically a light amber colour, made with a proportion of crystal malt and with a bitter, hoppy taste.

6pk $1799

6pk $1899

monteiths southern

cricketers arms

4 pines

pale ale

spearhead pale ale

pale ale

Monteith’s is a New Zealand brewing company with nearly 150 years of history behind it, but they’re not stuck in the past. They continue to innovate, and this time they’ve tinkered with their Pale Ale, re-naming it Southern Pale Ale and altering the brew to include Southern Cross hops. This Kiwi-bred hop imparts a soft bitterness and a flavour that’s a mix between citrus and spice. Southern Pale Ale is batch brewed with both Southern Cross and Pacifica hops to produce a lightly-bittered strawcoloured ale with zesty citrus and pine aromas and a clean crisp finish.

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6pk $1699

The Spearhead Pale Ale sits alongside its stable-mates, Cricketers Arms Lager and Cricketers Arms Mid-On, all now being brewed in high-tech facilities in Melbourne. The brews are supervised by Dermot O'Donnell, former master brewer at Fosters. This ‘new-world’ pale ale is late hopped with Amarillo for a subtle citrus aroma, dry hopped with Nelson Sauvin for a tropical finish and balanced with a pale malt and two specialty malts to deliver a sturdy caramel backbone. It’s a sessionable and approachable beer, with biscuit, caramel and orange citrus aromas and a dry finish.

sovino. lovers of fine wines, craft beers and premium spirits.

“Drinking 4 Pines Pale Ale is a bit like watching Natalie Portman juggle cats whilst riding a unicycle,” say the Manly makers of this prize-winning ale in typically quirky fashion.

“Think delicate complexity. When poured, it’s a lovely deep ruby amber colour, a prelude to aromas of pine, citrus, stone fruit and grapefruit, which overlay a malt background.

On the palate medium to full-bodied malty flavours balance with a tight and bitter, hop-driven finish.” No wonder this American style Pale Ale was one of only two in the world to win a Gold medal at 2013 London International Beer Challenge.

…keepers well, when we say byo, we’re not necessarily talking about what you’re going to be drinking tomorrow. it’s worth putting some bottles away for that special dinner some time down the track. it’s a good idea to talk to your liquor retailer about this, as not every wine is going to improve with age and the ones with the greatest ageing potential may not be particularly rewarding if you drink them young. if you do want to build up a stock of ‘keepers’, experts recommend buying by the case and trying a bottle every six to twelve months, to see how the wine is evolving.

750mL Bottle $1999

750mL Bottle $6999

750mL Bottle $2899

penfolds bin 389

bunnamagoo

nick o’leary

cabernet shiraz 2012

chardonnay 2013

shiraz 2013

Bin 389 is often called “Poor Man’s Grange”.

First made in 1960 by the legendary Max Schubert, components of the wine are matured in the same barrels that held the previous vintage of Grange. This wine has exotic aromas of dates, prunes and a multitude of spices. The palate is focused, tight and fresh – perhaps most impacted by the blend’s Cabernet fruits and vibrant acidity. Confiture, marzipan, liquorice and aniseed flavours couple with those of roasted white meats – enhanced by sensitive oak accompaniment. Slatey tannins are unobtrusive but propel length and character.

Peak drinking: 2015 – 2040

The 2013 Bunnamagoo Chardonnay was made using parcels of fruit predominantly from the Central Ranges in NSW. Bunnamagoo’s winemaker, Robert Black, embraces a number of winemaking techniques to maintain the popular house style. Components are treated with different yeasts, a mixture of new and older French and Hungarian oak of varying toasts and grains, and alternative maturation techniques. The wine has spent 10 months on lees and it exhibits peach and cashew aromas with a mouthfilling texture derived from the sur lees treatment and style of fermentation. It will benefit from careful cellaring over the next 6 – 8 years.

Nick O’Leary crafts his wines on the southern escarpment of Lake George near the town of Bungendore. Each wine comes from small individual parcels of fruit, sourced in and around the Canberra District. This is the Shiraz that was recently awarded the historic Stodart Trophy at the 2014 Royal Queensland Wine Show as well as two other trophies for Best Red and Best Shiraz of Show. Nick O'Leary Wines was rated a 5 red star winery in James Halliday's 2015 Australian Wine Companion.

It’s a keeper. Nick says its lifespan is up to 20 years in the bottle.

summer issue 2014–15.

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2014

new product spotlight

New product spotlight

6pk $1699

another jewel in the crown crown golden ale The launch of a new golden ale represents the next chapter in the history of beer and brewing in Australia according to Carlton & United Breweries (CUB).

700mL Bottle $5499

“As beer lovers, we know that drinkers today are more sophisticated and exploratory than ever; they want to try different styles of beer, they want a more premium choice and Crown Golden Ale is a brew that will give them that,” CUB’s Richard Oppy says.

a treat for the senses chivas regal extra Australian drinkers are the first in the world to enjoy a remarkable new release from the renowned whisky house, Chivas Regal. Tracing its history back to 1801 in Aberdeen, the Chivas brand is known for fine blended whiskies. The new release, Chivas Regal Extra, is a premium blend best appreciated, according to the makers, with the addition of a little natural still water.

Among the factors that make a great whisky is the selection of casks so that the precious contents mature to perfection. This new release – the first from Chivas in nearly ten years – is crafted using a higher proportion of whiskies matured in sherry casks. The resulting blend, which incorporates a selection of rare malt whiskies, delivers richer and more intense flavours.

Ales tend to be brewed from malted barley and hops using a warm fermentation method to deliver a fruity aroma as well as a malty, fullbodied and sweeter taste. Crown Golden Ale is brewed using 100% malt and a combination of first choice Pride of Ringwood hops and Galaxy hops. The balanced flavour has zesty, citrus hop characteristics, while being subtly aromatic.

“We think Crown Golden Ale has a subtle bitterness that appeals to a wide variety of palates. It’s a much easier drinking beer than the traditionally heavier English style ales; we’ve brewed it locally with our climate in mind,” says Tully Hadley, Crown Head Brewer.

“This exceptional whisky has rich fruity aromas of ripe pears and melons, creamy toffee and milk chocolate, with hints of cinnamon and ginger” says Chivas Regal’s master blender, Colin Scott. “The resulting taste is an alluring combination of sweet ripe pears in syrup and vanilla caramel, well balanced with the subtle warmth of cinnamon sweets and almonds in the background, for a rich and generous experience".

summer issue 2014–15.

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supplier feature

The taste of . summer .

Somersby double press cider It’s not what you’d expect to see. An end-ofseason footy trip. Interstate team, dropping into Melbourne’s famous Young & Jackson’s hotel for a few cold ones. And the drink of choice? Cider. The pub’s cider bar is doing a roaring trade as Australians embrace a drink that’s been around, in one form or another, for around 2000 years.

A survey early this year found that around 20% of us drink cider either most of the time or some of the time. And while cider is slightly more popular with women, guys are increasingly opting for cider instead of beer. Cider drinkers tend to be younger, well-educated and particularly sociable souls. And summer, as far as they’re concerned, is a great time to indulge in their favourite beverage.

Somersby Cider made its debut on the local scene just over two years ago. The brand hails from Denmark, where it was launched

by Carlsberg in 2008. While Somersby was originally intended for its local market, its fame quickly spread. Today, you’ll find Somersby throughout Europe, the UK, Russia, Malaysia, Canada and the USA. It’s the fastest-growing of the world’s top ten cider brands.

In Australia, Somersby has quickly become a favourite. It was launched here in October 2012 in apple and pear styles and is one of the fastest-growing cider brands in the country. In fact, it’s Australia’s best-seller.

And now there’s Somersby Double Press, a cider designed to extend Somersby’s appeal beyond its core group of fans. The Somersby people say it’s designed to appeal to the “mature consumer”, meaning those of us over 45 who have so far been slower to catch the cider wave.

popular sweeter varieties. If you’re a qualityconscious drinker and enjoy a premium product that delivers a consistent taste experience, this is for you.

Somersby Double Press is delicious served over ice and the refreshing effect on your taste buds makes it a great alternative to beers, sweet ciders and wines. It also matches well with food. Double Press comes in a convenient four-pack of 330ml bottles, easy to take home or when you get together with friends.

Somersby Double Press is a premium dry, yet fruity cider that uses traditional English cider brewing techniques. It’s a response to requests from drinkers for “a cider that’s less sweet and more natural in taste, as an alternative to today’s younger alco-pop style drinks.”

Designed for a more sophisticated palate, Somersby Double Press has a clean, mediumgolden appearance with a fermented, winey apple aroma. The flavour comes across as a balanced blend of crisp and ripe apples, with some residual sweetness mid-palate and a dry, tart finish. In character, it’s more like a traditional English-style apple cider than the 4pk $1299

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sovino. lovers of fine wines, craft beers and premium spirits.

· A premium dry, yet fruity cider that uses traditional English cider brewing techniques ·

summer issue 2014–15.

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supplier feature

Sparkling story

When Grant Burge founded his business in 1988 with his wife Helen, he didn’t plan on becoming one of Australia’s leading exponents of sparkling wine. And he certainly didn’t expect to produce a sparkling red that would be named a World Champion. Yet just a few months ago, in London, that’s exactly what happened.

The journey took decades. As a fifthgeneration Barossa vigneron, Grant spent his boyhood immersed in the wine industry, watching his father and grandfather build respected wine businesses and learning traditional winemaking techniques. These techniques have served him well in his winemaking endeavours. He has always understood that to be a great winemaker you need to appreciate the relationship between the vineyard and wine, and believes that this knowledge can only come from hours spent among the vines, cultivating the soil and carefully managing precious water resources.

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However, these traditional foundations were never a barrier to innovation. Grant Burge Wines has developed into one of the most innovative companies in the Australian wine industry, producing still, sparkling and fortified wines of exceptional quality and consistency.

distributed through the cellar door. The success of this foray into sparkling wine encouraged Grant to expand the portfolio in the late 1990s by developing a definitively Australian red sparkling wine using Shiraz and Cabernet.

Back in 1988, when Grant and Helen were developing plans for their new business venture, they focused on one simple philosophy; to create wines of character and value from renowned Barossa Valley vineyards – wines which they would be proud to put their name to. At first they focused on producing wine styles that their home base, the Barossa Valley, was known for. This first ‘edition’ of wines included Hillcot Merlot, Cameron Vale Cabernet Sauvignon and the iconic Meshach Shiraz.

The range was expanded further in 2009 with a NV Blanc de Noir, and again in 2013 with the very special release of a vintage sparkling: the 2004 Helene Grande Cuvée, using fruit sourced from Tasmania. In 2014 the focus was on producing a quality sparkling wine for the growing $15 to $20 category, so Heir Apparent Sparkling Chardonnay Pinot Noir NV was born.

As wine drinkers embraced the new brand it was time to try something new. And so, in 1990, the first bottling of a Non Vintage (NV) Sparkling Pinot Noir Chardonnay was

sovino. lovers of fine wines, craft beers and premium spirits.

These award-winning sparkling wines represent an evolution of style for Grant Burge Wines. The company has grown from the business plans of two passionate people to become a respected market leader, not only in still and fortified wines, but also the sparkling wine category.

The quintessential Australian Sparkling red blend of Shiraz and Cabernet Sauvignon… beat contenders from around the world

Heir Apparent Sparkling Cuvée Brut Heir Apparent is the next in line to the Grant Burge Sparkling Pinot Noir Chardonnay NV, capitalising on the growing Australian sparkling $15 to $20 category, and providing a choice of premium sparkling wine at different price points for every occasion.

Made from traditional sparkling varieties of Chardonnay (67%) and Pinot Noir (33%), this wine exhibits subtle hints of fresh green apples, bread and lemon citrus. The palate is rich and creamy with complex almond and biscuit flavours with great persistence and supported by a fine bead.

Grant Burge Sparkling Shiraz Cabernet NV In September 2014, the Grant Burge NV Sparkling Shiraz Cabernet was crowned the World Champion Sparkling Red Wine at the inaugural Champagne and Sparkling Wine World Championships held in London.

Against wines submitted from all over the world, the quintessential Australian Sparkling red blend of Shiraz and Cabernet Sauvignon, made using the traditional European fermentation method, beat contenders from around the world to take the crown.

In true Burge style the wine also has a secret fortified ingredient. Two Vintage Ports are used in the dosage: the 1996 Shiraz from the 1887 Shiraz Vineyard and the 2009 Cabernet Sauvignon from the Lyndoch foothills. Both are crucial in adding complexity as well as sweetness to the final blend.

750mL Bottles $2799

Grant has a real soft spot for the wine. As a family the Burges always start Christmas Day with the Sparkling Shiraz Cabernet on the back lawn at their home in Krondorf.

You might consider doing the same.

750mL Bottles $1699

summer issue 2014–15.

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supplier feature

Great Northern continues to gain favour Great Northern Brewing Co. was named in honour of CUB’s first ever Queenslandbased brewing operation, the Great Northern Brewery in Cairns, acquired in 1931. Back then, beer was made locally for locals. The brewery has since gone, but the concept of drinking locally-made beer lives on in Great Northern Brewing Co. This beer is brewed longer for a super-crisp and refreshing full strength lager.

Just over four years ago, Carlton & United Breweries (CUB) answered the call to give Queensland beer lovers what they wanted by launching a new Queensland beer. The first batch of Great Northern rolled off the production line at Yatala Brewery on 25

October, 2010 and was launched into the Queensland market about a week later.

The smooth, easy to drink beer soon tipped CUB’s original estimate for pre-sales and has climbed up into the top 10 brands in Queensland with distribution soaring.

With Great Northern Brewing Co. CUB brought together local brewers, industry experts and beer drinkers to help create the quintessential Queensland brew, one that captures the Queensland adventure of sun, sand and fishing. The flavoursome, easydrinking beer has citrus undertones and aroma coupled with a good dash of zesty bitter flavour at the end.

Just as local breweries have traditionally looked after their local communities, Great Northern stepped up to help volunteer workers who were struggling to cope with the aftermath of the Brisbane floods. Thousands of cartons of Great Northern beer were provided to hard working State Emergency Service (SES) and Rural Fire Service volunteers to say thank you for their continuing efforts in helping Queenslanders throughout the flood disaster.

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sovino. lovers of fine wines, craft beers and premium spirits.

who like that lifestyle, and a beer to go with it.

That’s why CUB is expanding Great Northern Brewing Co. into the southern states and beyond. Starting with New South Wales and the ACT, the Queensland brew will soon be available nationally. With summers down south getting hotter, chances are we’ll all be getting thirstier. And this easy-drinking, crisp drop will really hit the spot.

In October 2014, just four years after the launch, The Brisbane Courier Mail reported that demand for the brand was strong. The paper quoted Events Manager Penny Clarke from The Exchange Hotel in Brisbane’s CBD, who said that Great Northern had “skyrocketed” over other brands since the hotel had introduced it earlier in the year. “It’s gone absolutely mental at The Exchange,” she said.

So who’s drinking Great Northern? A seasonable and refreshing beer, it seems to be particularly popular with blokes who like to get away to the outdoors with their mates. Of course, Queenslanders aren’t the only ones

6pk $1499

summer issue 2014–15.

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contact details

Store locations all products can be found at the following participating stores

Ainslie Cellars

7 Edgar Street

Ainslie

02 6230 6622

Sydney Cellars Broadway

227 Broadway Road

Broadway

02 9660 9996

Local Liquor Bungendore

1/15 Gilbraltar Street

Bungendore

02 6238 1735

City Supabarn

Shop EG24-Ground Floor Canberra Centre

Canberra City

02 6257 4055

Denman Cellars

Shop 1-3, 68 Halley Street

Chisholm

02 6292 5713

Pier Hotel Coffs Harbour

365 Harbour Drive

Coffs Harbour

02 6652 2110

Local Liquor Conder (Corks Lanyon)

Norman Lindsay Street

Conder

02 6284 7000

Coonamble Cellars

83 Aberford Street

Coonamble

02 6822 1756

Crace Supabarn

Tenancy 1, 56 Abena Avenue

Crace

02 6162 0913

Local Liquor Curtin (Statesman Hotel)

Cnr Strangways & Theordore Streets

Curtin

02 6281 1777

Local Liquor Dalmeny (Iga)

69 Mort Avenue

Dalmeny

02 4476 7805

Dulwich Hill Cellars

572 Marrickville Road

Dulwich Hill

02 9560 2946

Five Dock Supabarn

Five Dock Square, 4-12 Garfield Street

Five Dock

02 9370 0100

Local Liquor Griffith (Shop-Rite)

2 Barker Street

Griffith

02 6295 0781

Islington Cellars

110 Maitland Road

Islington

02 4969 4772

Kaleen Supabarn

Shop 13 Kaleen Plaza, Georgina Crescent

Kaleen

02 6255 0805

Station Hotel South Lismore

2 Casino Street

Lismore

02 6621 5966

Local Liquor Lyneham (Iga)

Wattle Street

Lyneham

02 6249 7263

Nambucca River Co-Op Macksville

17 Cooper Street

Macksville

02 6568 1163

Argyle Tavern

205 River Street

Maclean

02 6645 4134

Bottle Plus Malabar

3/1215 Anzac Parade

Malabar

02 9661 4184

Mosman Cellars

154 Spit Road

Mosman

02 9969 4368

Nambucca Liquor

36 Borwa Street

Nambucca

02 6568 6714

Narooma Plaza Cellars

Shop 23, Narooma Plaza, Princess Hwy

Narooma

02 4476 3716

Pitt Town Bottleshop

1A Eldon Street

Pitt Town

02 4580 9007

Sutherland Bottleshop Supabarn

571 President Avenue

Sutherland

02 9521 6524

Local Liquor Silverdale

4/2320 Silverdale Road

Silverdale

02 4774 2315

Local Liquor Thirlmere

5/ 83-85 Westbourne Avenue

Thirlmere

02 4681 8027

Ryans Hotel Thirroul

138 Phillip Street

Thirroul

02 4267 1086

C'ellar Vie Turramurra

8 Princes Street

Turramurra

02 9449 8550

Urunga Cellars

16 Bonville Street

Urunga

02 6655 6012

Wanniassa Supabarn

Wanniassa Group Centre, Sangster Place

Wanniassa

02 6231 6851

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sovino. lovers of fine wines, craft beers and premium spirits.

Enjoy Hardys responsibly