Drinks Trade #88 - Spring 2023

AUSTRALIAN DRINKS AWARDS 2023 WINNERS

Is the GinAissance Over?

Australian Barbera Sparkling and Champagne Review

One hundred years ago, our family-owned fine wine merchant business was founded to present wines of passion and provenance.

Fast forward to today - our partnerships with our brands and customers have thrived and endured through good and challenging times; this milestone is an opportunity to thank you, whether you are a long-time loyal customer or to introduce ourselves to ones we are yet to meet.

May there be many more years to come as we continue to grow our knowledge, service and friendship. Together.

Please reach out and connect with our team if we can support you on your wine journey.

1300 615 072 | welcome@samsmith.com samsmith.com

CREDITS

PUBLISHER The Drinks Association

www.drinksassociation.com.au

All enquiries to:

The Drinks Association

Locked Bag 4100, Chatswood NSW 2067

ABN 26 001 376 423

The views expressed in Drinks Trade are those of the respective contributors and are not necessarily those of the magazine or The Drinks Association. Copyright is held by The Drinks Association and reproduction in whole or in part, without prior consent, is not permitted.

EDITORIAL

PUBLISHING EDITOR Ashley Pini ashley@hipmedia.com.au

MANAGING EDITOR Melissa Parker melissa@hipmedia.com.au

DIGITAL EDITOR Rachel White rachel@hipmedia.com.au

STAFF WRITER Cody Profaca cody@hipmedia.com.au

DESIGN

SENIOR DESIGNER Jihee Park jihee@hipmedia.com.au

ADVERTISING

NATIONAL SALES MANAGER Jenny Park jenny@hipmedia.com.au

PRODUCTION MANAGER Sasha Falloon .........sasha@hipmedia.com.au

CONTRIBUTORS

Caroline Ashford, David Messum, Sharon Wild

Welcome to our special annual Australian Drinks Awards 2023 Winners edition (p 29). In this standout issue, we present the welldeserved, award-winning liquor companies and their brands excelling in the Australian market over the past twelve months.

The Australian Drinks Awards 2023 was held at the Sofitel Wentworth Melbourne on August 10 with Vince Sorrenti as an entertaining MC as The Drinks Association hosted hundreds of industry members gathered to recognise hard work and commitment in the drinks business.

So why are industry awards percieved as valuable? The philosophy behind the ‘award’ is to recognise and acknowledge hard work and to celebrate and reward excellence. Awards encourage performance, motivate and incentivise. They also inspire and foster a sense of camaraderie. The collegiate atmosphere at the Australian Drinks Awards presentation evening was a strong example; industry colleagues said it felt like a high school reunion.

Awards nights drive progress, they offer the opportunity to connect as an industry; to share ideas and reward new ones. They give purpose and value to the work we do every day. Awards encourage us to continue a positive trajectory, making systems better, acknowledging future trends and embracing change for good. They also promote healthy competition, and in our industry’s case, to the benefit of the consumer – and we are all one of those.

As members of the liquor industry, we love an entertaining evening of sharing a drink or two with work colleagues old and new. But a serious amount of work goes on behind the scenes of a big awards night, it would be remiss not to shout out a huge thanks to Thrive Insights and Circana for the research and The Drinks Association team for the stellar event planning.

This issue also presents the results of the Australian Distilled Spirits Awards 2023 (p 56) and the Australian Beer & Cider Awards 2023 (p 57).

Produced and contract published by:

ACCOUNTS: accounts@hipmedia.com.au

For new product or current releases in Drinks Trade magazine send a sample to:

HIP Media

20 Gillian Parade, West Pymble, NSW 2073 www.hipmedia.com.au | facebook.com/drinksmedia

ABN: 42 126 291 914

So, here’s cheers to the awards night, the soapbox, the stage, the arena from where we acknowledge the best of the best.

From all at Drinks Trade, congratulations to award winners everywhere. You are an inspiration to us all.

Melissa melissa@hipmedia.com.au @drinkswithmelparker

UNDER 100 CALORIES

TAYLORS WINES MAKES A PROMISE TO THE SEAS

Introducing the new-look Promised Land collection

WITH ITS NEW-LOOK PROMISED LAND COLLECTION, TAYLORS WINES CONTINUES ITS MISSION TO SAVE THE ENDANGERED SEAHORSES IN AUSTRALIA’S WATERS AND AROUND THE GLOBE.

The vibrant new design introduces Taylors’ ‘Promise to the Seas’ campaign, where every bottle of Promised Land wine purchased supports global marine conservation organisation Project Seahorse.

For over 50 years, the seahorse has been the brand symbol of the Taylors family winery in the Clare Valley, South Australia, after seahorse fossils were found in the vineyards. Limestone soils from fossilised marine organisms in ancient seabeds deliver some of the best wine in the world; Taylors is no exception.

Today the magical seahorse is under threat of extinction, particularly in Australian coastal waters. Like the grapevine, they are susceptible to climate change and raise the alarm for serious climate-related issues. Taylors’ Promised Land range is committed to saving seahorses one sip at a time.

Founded in 1996, Project Seahorse is an organisation committed to the conservation and sustainable use of coastal marine ecosystems.

The organisation believes our oceans will be better for thousands of other species by setting up marine protected areas, drawing attention to harmful fishing practices, and regulating wildlife trade to increase seahorse populations. Led by award-winning marine

biologist Amanda Vincent and co-founder Heather Koldewey, Project Seahorse has made significant progress and measurable gains in marine conservation worldwide.

“Since the beginning, the seahorse has symbolised our three generations of family winemaking at Taylors Wines. Today, it represents our dedication to running our winery sustainably and for many generations. That includes supporting efforts beyond our vineyards through partnerships with the likes of Project Seahorse,” thirdgeneration Winemaker and Managing Director Mitchell Taylor said.

“I’m proud to unveil this new look for our Promised Land collection and our bigger ‘Promise to the Seas’ campaign. We look forward to bringing more awareness and support to the incredible work of Project Seahorse.”

Taylors is a prominent supporter of marine conservation through ongoing partnerships with Project Seahorse and the Sydney Institute of Marine Science. In 2020, Taylors launched its ‘SeaBnB’ fundraising initiative with the Sydney Institute of

Marine Science to raise funds for the organisation’s seahorse rehabilitation efforts.

Since its launch, the SeaBnB program has raised almost $40,000, with the funds used to launch a chain of underwater ‘seahorse hotels’ in areas where the endangered White’s Seahorse’s natural seagrass habitats no longer exist. The White’s Seahorse was classified as endangered by the IUCN Red List in 2017 because of loss of habitat.

Australian scientists revealed that the White’s Seahorse population in Sydney Harbour nearly halved between 2008 and 2015, while the population on NSW’s north coast fell by 95%. As recently as

July, hundreds of baby White’s Seahorses were released into ‘seahorse hotels’ in Sydney Harbour to help restore Australia’s endangered population.

The Promised Land is a special area of the Taylors estate at the southern end of the Clare Valley wine region. The site was promised to Bill Taylor Sr. in a handshake over the fence with a neighbour. These days the range explores the vast array of premium South Australian wine regions, including fruit sourced from Padthaway and the Limestone Coast.

In addition to the new label design, Taylors has added two new SKUs to the range - the 2022 Promised Land Sauvignon Blanc and the 2022 Promised Land Rosé Both new wines are available nationally. All wines in the collection are RRP $16.

For more information about Taylors Wines’ new-look Promised Land range and its fundraising efforts for Project Seahorse, visit www.taylorswines.com.au/promise-to-theseas.

Since the beginning, the seahorse has symbolised our three generations of family winemaking at Taylors Wines

– Mitchell Taylor

Treasury Wine Estates announces strong results.

Treasury Wine Estates (TWE) announced strong full-year financial results this morning, led by 13.8 per cent revenue growth by Penfolds and the group’s continued premiumisation strategy.

Financial highlights included earnings growth and margin expansion companywide, with EBITS +11 per cent to $583.5m and EBITS margin +2.9ppts to 24.1 per cent as a result of top-line growth in the luxury portfolio, price increases across several brands and cost-saving strategies.

The long-term consumer trends towards premium wines continue, with luxury wine consumption remaining strong in several of TWE’s key markets, including increases in Asia of (excluding China) 10 per cent, two per cent in the US, 11 per cent in Australia and the UK, respectively.

Tim Ford, Chief Executive Officer at TWE, said the group’s overall performance was driven by sustained demand for luxury wine, price increases and cost saving strategies.

“Performance was driven by continued growth in our luxury portfolios where momentum remains very strong, particularly for Penfolds. Also, through the successful implementation of price increases across several key brands with strong equity, and also through incremental cost savings from a global supply chain optimisation programmes,” he said.

World’s Most Valuable Spirit comes to Melbourne.

The world’s most valuable liquor brand is set to show Melbournians what the fuss is about with the opening of the Melbourne Moutai Boutique on Exhibition Street.

Located in Melbourne’s Chinatown, the new store is designed to allow Melburnians to experience one of the world’s most intriguing spirits Chinese baijiu and one of

its leading brands, Moutai.

Moutai is one of the most sought-after spirits in the world but is relatively unknown within the Australian and Western markets in general. The new store aims to change that by introducing the Moutai taste and experience to Melbournians following its Sydney store’s success.

Baijiu spirit is one of the oldest in the world, dating back some 2000 years. It was first offered as tribute to the Wu Emperor of the Han Dynasty. It is distilled from sorghum grain and aged in ceramic pots. Moutai uses traditional methods of production handed down through generations and is aged for a minimum of five years.

Adelaide lockout laws remain.

South Australia’s Liquor and Gambling regulator, Consumer and Business Services, has decided the 3 am lockout will remain in place after consulting liquor licence holders, industry bodies and the broader community.

Following a review of South Australia’s Late Night Trading Code of Practice, Dini Soulio, the Commissioner for Liquor and Gambling, said data provided by authorities indicates the Code had successfully reduced alcohol-related incidents and anti-social behaviour in the CBD.

“Alcohol-related presentations to the

Royal Adelaide Hospital have more than halved since 2015, while offences in the CBD committed between midnight and 7 am on a Saturday and Sunday remain significantly lower now than in 2015.

“And while some of this can be attributed to the impacts of the COVID-19 pandemic, it still indicates that the Code is helping keep people safe in the CBD.

“I appreciate industry members have concerns about the lockout, and I will keep working with them to see what can be done to alleviate some of their concerns, but the fact is the lockout is backed by key agencies responsible for health and public safety, as well as community groups,” he said.

Your favourite Wild Turkey Kentucky straight Bourbon now with Zero Sugar

The newest addition to the Wild Turkey premix range, Kentucky Straight original and zero sugar cola is a low calorie RTD specifically crafted for those consumers looking for a high quality, low calorie bourbon premix.

The new blend has been carefully adjusted to retain the same bold Wild Turkey flavor loved by bourbon drinkers, with a zero sugar cola for a refreshing blend with under 100 calories. It will sit within the lower ABV range of 4.8 % making it perfect for all consumption occasions and is best enjoyed icy cold,

to bring out its earthy tones and vanilla notes.

With the zero sugar category forecasted to grow by 10% in the next three years, we’re excited to keep innovating in line with consumer demands and offering a low calorie option to the Portfolio

The new RTD is available now in 4 packs & 10 pack cans nationwide for all retailers. To find out more about this refreshing, low calorie, Wild Turkey Kentucky Straight & Zero Sugar Cola, contact your local Campari representative Remember to Drinkwise.

ESPOLON TEQUILA - It’s in our bones

Handcrafted in Los Altos, the Highlands region of Jalisco, Espolon reveals the essence of Mexico. At our distillery, Casa San Nicholás, we create perfectly crafted tequila. Spurred on by the legacy of Maestro Tequilero, Cirilo Oropeza, who wanted to make tequila unlike the rest. Tequila that honours the past while looking boldly to the future. A unique fermentation and distillation using hand-harvested 100% Blue Weber Agave, in the highlands of Jalisco. It’s the Espolon way. And it’s in our bones.

Our tequila tastes like the pride and passion of the Mexican stories you see on the bottle. Stories you hold in your hand. At its core is the spirit of the iconic Rooster, a symbol synonymous with Mexico’s proud history. Our tequila is a tribute to the Mexican artists who inspired the world with their true portrayals of the rich, storied culture of Mexico. Espolon takes you to where people celebrate everyday life – it

pours you into the heart of real Mexico with a tequila for every occasion.

Espolon Blanco is the purest unaged expression of Espolon tequila delivering a perfectly smooth and balanced taste profile. Perfect for serving neat, on the rocks or shaking into a cocktail such as an Espolon Paloma or Margarita.

Espolon Reposado is aged for at least two months inside new American oak barrels to create a complex and well-rounded character, created to sip and share or served in a Spicy Margarita or Mexican Mule cocktail.

Espolon Anejo is aged at least 11 months inside new American oak barrels and finished for at least 1 month in ex-bourbon barrels to create a perfectly balanced and complex character. Medium to full-bodied and wonderfully balanced with a velvety mouthfeel, created for sipping neat or on the rocks.

FOOD AND WINE FIRST

ASHLEY PINI DISCUSSES LARGE-SCALE VENUE OPERATION AND WHY CLUBS SHOULD MOVE TOWARD A QUALITY FOOD AND BEVERAGE OFFERING WITH RICHARD ERRINGTON, CEO OF WEST HQ

What are your views on the importance of having a diverse and inclusive range of entertainment options at your venue, including a premium food and beverage offer to support your position as a destination for entertainment?

West HQ is focused on creating a destination that provides our guests with diverse experiences and quality offerings that reflect what Sydney CBD venues offer.  This commitment has seen us develop into an events business driven by our hospitality, fitness, leisure, and entertainment-dedicated spaces.

With this commitment we have an easily accessible venue providing premium dining experiences, such as our CHU Restaurant by China Doll, providing a new benchmark in dining for our guests.  CHU has received many accolades, including the 2022 Wine List of The Year, a three Glasses-rated wine list, an Australian Good Food Guide chef’s hat, and a Daily Telegraph Best in Sydney Yum Cha recommendation. The dining experience nicely compliments the shows and performances in our Sydney Coliseum Theatre, a multi-mode theatre that is the first of its kind in Greater Western Sydney.

How important is it to you to offer a superior entertainment experience for your visitors and community members who engage with West HQ?

At West HQ, we’re an all-in-one destination for Western Sydney locals, Greater Sydney and regional guests who are looking for a tailored premium experience no matter how they wish to eat, relax, and even stay, given our venue includes the Novotel Sydney West HQ as part of our cohesive offering. Support of the arts is also important to us, and the Sydney Coliseum Theatre forms part of this. It’s a world-class entertainment venue featuring nationally and internationally renowned acts. In the coming months, we’ll

see the likes of Delta Goodrem, the Sydney Dance Company, and the world premiere of Metaverse of Magic on our stage.

Were you confident that it would work and be embraced by the community?

We had no doubt that our vision to create a diverse destination would succeed with the Western Sydney community and greater Sydney.  And that confidence has been realised, with West HQ’s visitation rates increasing through our truly diverse destination offering.  People from Greater Sydney and regional NSW are heading to the venue for an experience to watch a great show at the Sydney Coliseum Theatre, attend a gymnastic event, or experience new taste sensations.

Not only do we provide the community with a world-class venue, but we are also the largest non-government employer in the area. We are continually growing as an employer and are adding more employment opportunities into the community including roles in tourism, hospitality, and arts and culture.

When did West HQ first enter the Australian Wine List of the Year Awards, and what does being recognised as having the “Best Club Restaurant Wine List” mean to you?

West HQ first entered the Awards in 2019, the first year we opened CHU Restaurant and to be recognised as setting the benchmark in our sector and setting the national standard here in Western Sydney means so much to the entire West HQ team and for us to have achieved it has been a great acknowledgement of our passionate and dedicated team.

Was there a specific motivation to embark on this journey, and how can you measure its effectiveness?

Australia’s culinary scene reflects our nation’s great love of good food. So, to be recognised for the quality of our restaurant and its staff from our industry peers is the ultimate feedback for our team that we’re on the right path.

What effect does this award have on other outlets in your venue, and are there any plans to have additional entries?

The team celebrates all its wins, and this time it’s no different; from our hospitality and fitness to our leisure and entertainment venues, everyone unites to see West HQ continuing to meet and exceed expectations for what a premium venue can and should look like in Sydney’s vibrant west. Recognition from industry peers is always an excellent testament to us meeting our objectives and rewarding our team for their hard work and dedication to our goal.

How do you support your staff in upskilling so you can maximise your returns on such a great list of wines available to your patrons?

As part of our focus on offering our guests a premium dining and leisure experience, our staff undergo meticulous training and professional support as part of their employment experience at West HQ.

IS THE GINAISSANCE OVER?

IT’S BEEN A YEAR OF BIG STORIES FOR GIN SET AGAINST CONCERNS THAT THE CATEGORY IS DECLINING. Caroline Ashford , AKA The Gin Queen, investigates.

SELLING OUT?

This year’s biggest story is Cam Mackenzie, Stuart Gregor and Matt Jones selling their final 50% share of Four Pillars to Lion. Mackenzie stays on as Head Distiller in Healesville, while Matt Jones heads up the newly formed spirits arm of Lion, Four Corners. Stuart Gregor will exit the business to pursue other interests.

The response to the news was mixed. The tall poppy syndrome that is so prevalent in these cases did appear, but most gin lovers and fellow distillers congratulated and acknowledged Four Pillars’ contribution to the advancement of the gin industry.

The question is, will other distilleries follow suit? And will there be interest in a gin-only producer?

TOP OF THE LEAGUE

Australian gin continues to impress overseas. Four Pillars and Kangaroo Island Spirits are both nominated in the IWSC 2024 International Gin Producer category, while at the Icons of Gin Awards organised by Gin Magazine, Old Youngs picked up Craft Producer of the Year and Brand Innovator of the Year. Four Pillars collected Master Distiller for Cameron Mackenzie, Sustainable Distillery and Visitor Attraction gongs. Distiller of the Year went to Archie Rose, and the new kid on the block Broken Hill Distillery which opened in 2021, won Visitor Attraction of the Year.

EXPORT OPPORTUNITIES

The UK gin market has softened considerably, with many distilleries going into administration or simply closing their doors. As a result, many Australian distillers have had to pull back from expanding exports to the home of gin. Four Pillars, Never Never Distilling Co and Manly Spirits continue to invest in this market.

It’s interesting to note, however, export opportunities have grown hugely in other European countries. Never Never Distilling Co., for example, is gaining traction in Italy, France, Sweden and Hungary.

The big prize is the US market. However, the complicated import system combined with heavy investment in a country that has yet to grasp the juniper berry remains out of reach for most Australian distilleries.

INVESTMENT FROM STATE AND FEDERAL GOVERNMENTS – EXCISE

Investment in the distilling industry varies significantly from state to state. Victoria leads the way with an impressive $10 million allocated for grants to assist distilleries in upgrading cellar doors and improving manufacturing systems.

South Australia has regularly awarded grants for brands to develop cellar doors, with distilleries such as Never Never Distilling Co, Ambleside Distilleries, 78

Degrees and Kangaroo Island all being beneficiaries. Recently announced is a funding boost to help export their products internationally. Distillers South Australia will use the $50,000 grant to develop an export strategy for the state’s distillers to enter new markets, build on existing partnerships and create jobs. (The export value of South Australian spirits was $26.6 million in the year ending May 2023, representing about 12 percent of Australia’s spirit exports.)

The controversial and unequal excise system is the fly in the ointment preventing the sector’s continuing growth. This August, the excise on a litre of alcohol hit $100 per LAL for the first time. Speaking to the Kindred Spirit Podcast, Never Never Distilling Co-Founder Sean Baxter said this figure wasn’t expected until at least 2029.

Never Never’s Head Distiller Tim Boast explained that brands could not pass on higher costs to consumers, because if they did that retailers would de-list craft products in favour of low-priced imports. “Twice a year, we have to make cost savings that are the equivalent of hiring one person in the distillery,” Baxter lamented.

GIN TRENDS

Grape gins are still extremely popular, and brands continue to explore different grape varietals. Four Pillars has added a Pinot Noir gin to its range. Prohibition Liquor company has created a Field Blend Shiraz Gin inspired by classical-style winemaking techniques, where grapes of different varietals are co-fermented. The blend

features Shiraz (60%), Grenache (15%), Nero d’Avola (8%), Chardonnay (7%), Touriga (4%), Mataro (4%,) and Tempranillo (3%).

At the opposite end of the scale is the rise of ‘savoury’ gins. Margot Robbie’s sold-out first run of Papa-Salt Gin features seaweed inspired by coastal elements, while in a world-first, Patient Wolf launched Pink Lake Gin filtered through Mount Zero Pink Lake salt delivering a savoury flavour and a pink hue.

When Never Never Distilling Co launched in 2017, they wanted to start a juniper revolution and bring consumers back to what gin is all about - juniper. Distillers refocusing their attention on gin’s hero botanical include 23rd Street Distillery’s Quattro Juniper Gin distilled with Bulgarian blue juniper, Australian wild

juniper, Macedonian wild blue juniper, and Bulgarian red juniper extracted across four different production processes. Another is Prohibition Liquor Co’s Juniperus, distilling juniper whole, crushed, macerated, and vapour-infused to extract maximum flavour.

These gin styles are leading the resurgence in the London Dry gin category.

AUSTRALIAN GIN DISTILLERS MASTER THE LONDON DRY GIN CATEGORY.

London Dry is a classic style of gin. The name needs to be clarified because it does not mean the gin is produced in London, but rather, it is a term that refers to the exact set of production rules adhering to EU regulations. A London Dry gin must be predominantly juniper-led, with all the botanicals distilled together simultaneously. The ABV must be above 37%, and only water can be added post-distillation.

While Australia is outside the EU, local gin distillers have embraced the regulations to create a uniquely Australian London Dry gin.

At Melbourne Royal’s Australian Distilled Awards this year, 87 gins entered the London Dry category.

Judges deliver 100 points based on colour/appearance, nose, palate, balance, and finish. Gold medals went to an impressive 30% of London Dry gins entered.

The judges were completely wowed by the quality of the spirits this year. As a judge on this year’s panel, the standard of the London Dry Gins entered blew me away. It can be notoriously tricky to pull off a good London Dry gin, especially when introducing Australian natives. As you can see by the numerous gold medals, Australian gin distillers have honed their skills, and this is the best year of gins I have judged in this category.

Best London Dry Gin went to Triple Juniper Export Strength Gin - Never Never Distilling, South Australia and Naught Gin won Best Victorian Gin for their Classic Dry Gin.

A CENTURY OF WINE

ROBERT HILL-SMITH TALKS TO DRINKS TRADE ABOUT ONE HUNDRED YEARS OF HIS FAMILY’S BUSINESS, SAMUEL SMITH & SON, AND WHY IT’S A MILESTONE WORTH CELEBRATING.

Samuel Smith & Son began in 1923 when Percy and Walter Grandy Smith, grandsons of Samuel Smith, opened a wine merchant business in Adelaide. Can you tell us about Percy and Walter and his father Samuel?

Frankly, as a 5th generation member, I cannot tell you a lot. It seems my forebears didn’t keep great records or talk much, but I know they were two of 13 children and were two men who did a bit of everything from viticulture to winemaking and sales. Percy was the head cellarman and a parsimonious character. Walter, my grandfather, was a nurseryman and orchardist as well but travelled a lot and sold wine all through the nearby cities of the Empire. He loved India and sold Claret to the Colonists and drank a lot of it. He also must have befriended several families owning important spirit brands, such as the Gilbeys and Dewars, as the merchant business represented them throughout the state. Walter became known as “Tiger” for his love of India and hunting.

What is it about the Smith family DNA?

Not sure, but we love the wine game and seem to have good bones and enjoy people in the trade.

Luck, timing or a bit of both? Tell us about the early days of the business and how its foundation led to success. In this game, you have always needed good luck and a friendly banker, and today is no different. Our archives show we sailed close to the wind many times. We were orchardists, wine growers, winemakers,

and wine merchants. During the Great Depression, it was dried and canned fruit that kept the cash flow, enabling us to come out the other end and focus more on winemaking. We are now wine-focused as merchants, but the likes of Dewars, Bacardi, Kahlua, White Horse and Gilbeys gave us entry into the broad trade, which taught us the importance of depth and diversity in distribution to make yourselves relevant and valued partners. Since the early days, we have also had many other ins and outs, particularly with beer agencies, but they are simply volume chasers, and now our people, I hope, live and breathe fine wine. Education is paramount, as is loyalty.

What would you say are the greatest moments in the company’s 100-year history?

I know the Bank of Adelaide agreeing to extend our overdraft limit in 1938 was a great moment because Dad kept telling me never to get so close to the cliff again—but we have! It’s hard, but without being flippant, I think our great moment has come from employing so many loyal, talented, hard-working people who have made a difference. Selling our fortified to MildaraBlass was a good day, but equally, in the merchant business, there have been many disappointments, especially when losing

The Bank of Adelaide agreeing to extend our overdraft limit in 1938 was a great moment.

- Robert Hill-Smith

agencies you have worked so hard for and lost without compensation. We all get huge pleasure from seeing our agency partners succeed and be rewarded for their energy and loyalty.

It’s been an exciting time century for Samuel Smith & Son. Where do you see the business in the next 100 years; what do you see as the future for Australian wine?

I wish I knew! You have to deal with what’s before you, and with hard illiquid assets, take a long view. It’s a game of patient capital and hard work. The world we used to love and know has disappeared, so agility, vision and purpose are essential. I just hope

the world and many Australians start giving our finest wine the respect that is due. There is currently too much fashion chasing here at the expense of what Australia does well, if not better. There is still a touch of the old cultural cringe with naïve but conspicuous consumption. Other countries don’t give our best much respect, but we still fall at the feet of our counterparts overseas.

I just hope the world and many Australians start giving our finest wine the respect that is due.

UNVEILING THE LANDSCAPE OF ONLINE ALCOHOL SALES AND DELIVERY IN AUSTRALIA

IN THE EVOLVING LANDSCAPE OF RETAIL, ONLINE SALES HAVE RESHAPED INDUSTRIES ACROSS THE BOARD. THE ALCOHOL SECTOR HAS BEEN NO EXCEPTION TO THIS TREND. CEO OF RETAIL DRINKS MICHAEL WATERS, REPORTS.

In recognising the importance of understanding the nuances of online alcohol sales and delivery, 18 months ago, Retail Drinks commissioned Frontier Economics to undertake a groundbreaking study that has unravelled intriguing insights and debunked myths associated with the realm of online alcohol purchasing across the country.

The study aimed to shed light on previously uncharted territories. Historically, the lack of comprehensive data has left a knowledge gap regarding the nature of online alcohol sales. In response to this, Retail Drinks called upon its members and Signatories to our Online Alcohol Sale & Delivery Code of Conduct to contribute their online sales and delivery data – data that has never been shared in this way previously.

The study analysed data from around 70% of the market, representing almost 10 million online transactions nationwide over FY22. This data has allowed for the firstever detailed analysis of the characteristics of online alcohol sales, and the key insights have been uncovered across various dimensions of this market.

In FY22, online alcohol sales in Australia were $2.1 billion, or 13% of total alcohol sales. Analysis of the time pattern of alcohol purchase and delivery has debunked the notion that same-day deliveries are being used to extend drinking sessions. We discovered that most deliveries occur in the late afternoon and early evening, peaking at 6 pm to 7 pm. This aligns with the evening meal and suggests that online deliveries are

more likely to be part of a normal dinner occasion rather than an extension of alcohol consumption.

Interestingly, the study has spotlighted the demographic trends of online alcohol purchasers. Contrary to concerns about underage access, the data reveals that most online customers are aged 35 years and over. Younger customers tend to spend less per order and purchase fewer drinks, hinting that online customers are largely driven by convenience. Moreover, the median customer purchases online only once or twice a year.

Delving deeper into geographical insights, the study has found that same-day delivery customers are concentrated in high-income inner-city areas, primarily in state capitals. This counters the notion that online alcohol sales increase accessibility for underage drinkers, as areas with higher shares of 16–17-year-olds did not show higher online sales.

Moreover, the study has addressed regulatory concerns by demonstrating that our Online Code of Conduct is working as it aims to ensure responsible online alcohol sales, with provisions for age verification, transaction monitoring, self-exclusion, training for delivery drivers and more. This industry-first globally recognised self-regulatory Code was launched prior to the existence of any state of territory government regulation and has and continues to inform and shape policymaking.

As the digital age continues to shape consumer behaviour, the findings of the Online Alcohol Sales & Delivery in Australia report will undoubtedly play a crucial role in guiding policymakers and the online alcohol market towards responsible growth. To access a summary of the report, go to www.retaildrinks.org.au

DIVERSE AND EXCITING

Three wine experts describe Loire Valley wines

A SOMMELIER, AN ACADEMIC AND AN IMPORTER WALK INTO A BAR. THEY ORDER A GLASS OF LOIRE VALLEY WINE. WHY? BECAUSE LOIRE VALLEY WINE HAS MASS APPEAL. IT IS FRESH, FRUITY, FLORAL AND FAIR, BUT IT’S ALSO INCREDIBLY APPROACHABLE, VERSATILE AND DIVERSE. LOIRE VALLEY WINES ARE EXCITING, THEY HAVE BREADTH AND CHARACTER UNMATCHED BY OTHER FRENCH WINE REGIONS.

THE SOMMELIER

Louella Mathews, Group Sommelier

Trippas White Group

different soil types in the Loire and how they impact the wines. You've got that limestone, granite and schist.

The fruity flavours are expressed in the Loire Valley grape varieties, such as the apple flavours in the Melon de Bourgogne or the citrus in the Chenin Blanc.

The Sauvignon Blanc is floral and fruity because the Loire version is more honeysuckle, elderflower and dried chamomile. The Loire wines often exhibit acacia and dried rose petals.

Loire wines are a must on a wine list. A Chenin Blanc and a Cabernet Franc must be there. A Muscadet is an absolute must if you are a real Sommelier who knows what they are talking about. It would also help if you had a Loire Valley sparkling in there.

with Cabernet Franc because it has the acid, the texture and the tannin.

They care about that sustainability piece. They care about the story. They care and are fair. It's something to look at qualitywise. And value for money as well.

What else do the Loire Valley wines bring? Diversity. They are all different. Out of all the regions, that's what the Loire offers. It does sparkling, it has amazing rosé, it's got lighter whites, it's got heavy whites, it's got reds. My favourite Loire Valley wine is Chenin Blanc. They are my favourite styles. They have energy and life. The Loire is the gateway to appreciating French wines. Australians love discovering wines and sharing knowledge with friends.

Fresh, Fruity, Floral and Fair? You can feel the freshness in the wine; I was about to say Frenchness, but also Frenchness. When talking about freshness, it's about the

Loire white wines offer exciting matches with Vietnamese food, like at our Botanic House, because they are fresh and floral with less oak impact. The demi-sec wines go beautifully with spice as well. My ultimate Loire Valley wine and food match is lamb

Two words I would use to describe Loire Valley wines are diversity and character. It's like the kid you meet who's cute and shiny, and you play with them, and then you meet grandma, and she has so many stories to tell. The Loire Valley wines are those wines - wise wines.

THE IMPORTER Red Norrie, Exclusive Brands Sourcing Manager - International Wine | Spirits Pinnacle Drinks.

The Four Fs, fresh, fruity, floral, and fair, represent Loire wines very well. Our range is very much across those four words in that spectrum.

People in Australia tend to think of the Loire and think of Sauvignon Blanc, but it is way more than that. It's got so much diversity, and those four words may be limiting a bit; it's beyond that in a good way. You have everything in the Loire, from vibrant reds to white sparklings to dessert wines. It is an exciting region.

What is my favourite Loire Valley wine? I don't have one. Sorry. It's too hard to decide. I'm a wine nut, and I love exploring and trying wine. I find some of the textural Muscadets delicious. I am a huge fan of Savennières and the Chenins. I love Chenin. They have plenty of texture with lovely flavours, and there are easy-drinking styles too. The Chinon Cabernet Franc wines are bright, crunchy and delicious. This summer I would probably drink Muscadet.

It’s the style of Loire wine that is resonating with people. More are looking for medium-bodied wines to suit all lifestyles and occasions. They are also pretty accessible in terms of price.

Loire wines offer easy-drinking, enjoyable, simple refreshments and premium fine wine made in small quantities from single vineyard sites. When I think about Loire, I don’t think about it being a particular style or price point. I want them all represented from red to white, sparkling to dessert, so consumers get maximum exposure to the region across the portfolio.

When describing the Loire in a few words, I would say magical because it's a beautiful wine region, arguably the most beautiful in France, exciting and diverse. Loire represents a super range of different types of wine, nothing too heavy, just a great variety of wines.

Oh, it's a fantastic region. I mean, you cannot speak more about this diverse region in France that's just offering so much. It's a wine explorer's dream paradise, really.

THE ACADEMIC Helena Edgerton, Lecturer |Sydney Wine Academy

There’s the fruity part – we are seeing more ripe fruit in these wines. I love what is going on in the western Loire with Muscadet. They are savoury with great depth; some aged on lees for up to 40 months. They become rich and textured.

The Loire is about fresh wines with less oak and more fruit. That's what the Loire is about. The wines reflect the vineyards and the soils.

Australians are looking for crunchier, acid-driven reds with lighter tannins; fresher reds. The Loire's Cabernet Franc can be light and delicate with lifted floral violet notes, blackcurrant, and strawberry fruit.

My favourite Loire Valley wine would have to be dry Chenin Blanc. Having my first was one of those light bulb moments, and I love showing that to students as well because, you know, they get the light bulb moment too. It's such a lovely fresh style and perfect with Asian food. It also gets rich with age with quince and beeswax characters. And then you get late-harvest stunning fresh dessert wines with lively acid. They are not as heavy as other sweet wines.

Australians love white wine. It suits our lifestyle - white wines for summer. We've been through the big Sauvignon Blanc phase, and we still love our Chardonnays, but the Loire offers a depth of style for Australian drinkers.

Loire Rosé has great commercial appeal. It works well with spicy and rich Asian foods as well as being approachable, very affordable and well-made because they've been making rosés for a really long time. It embodies the fresh fruity, floral fair description with its strawberry, raspberry and redcurrant made in various colours and sweetness levels.

The wines of the Loire have nothing to lose here in Australia because there's more thirst to try new things – the classic Sauvignon Blanc, the rosé, the sparklings, the crunchy reds.

What words would I use to describe the Loire? Diverse, elegant and exciting.

The Loire encompasses that modern palate, doesn't it? With less oak, fresh fruit, and acidity, they are really good wines.

THE CALEY IS OUR MOST ENDEAVOURING WINE TO DATE. IT IS AN EXQUISITE YET ENDURING MARRIAGE OF TWO NOBLE VARIETIES FROM TWO OF AUSTRALIA’S GREAT WINE REGIONS. A RARE & EXCEPTIONAL RELEASE

A CLEAN SWEEP FOR ASAHI BEVERAGES

The eleventh annual Australian Drinks Awards was an evening of branding success stories and supplier recognition as The Drinks Association presented Australian producers and suppliers with 41 consumer-rated brand awards and seven supplier awards at the Sofitel Wentworth in Sydney.

Vince Sorrenti kept the gags coming as MC announcing the best

of the best in the drinks industry to 380 industry representatives gathered in the Sofitel’s Ballroom. The night was highlighted by pop-up bars serving signature serve cocktails from Woodford Reserve, Hendricks, Bombay Sapphire, Altos Tequila and Campari.

The Australian Drinks Awards are renowned as the most respected

in the liquor industry because they are judged from real statistics and analysed by integral research bodies including Thrive Insights and Advantage Australia, using data from major liquor retailers and consumer surveys.

Check out the winners on the following pages and the photo gallery from the night.

Vince Sorrenti

Asahi Beverages celebrates

Georgia Lennon, CEO, The Drinks Association

Michael Ritoli – GM, CUB Premium Beverages

Words by Melissa Parker and Cindy Panzera

WINNERS

Carlton & United Breweries and CUB Premium Beverages

And in an impressive feat, the evening’s Supplier Awards came close to a clean sweep as both businesses claimed three of the four coveted accolades. Carlton & United Breweries clinched the Category Management Award for the second consecutive year, while CUB Premium Beverages was the proud recipient of the Supply Chain Management Award.

Danny Celoni, Carlton & United Breweries’ CEO, was present to accept the Supplier of the Year Award on behalf of both Asahi businesses.

In his speech, he said: “To be standing up here for both businesses who are making a difference is really special.”

“To the CEOs, the MDs, the heads of buying, merchandise and ops teams, store managers and everybody every day that challenges our team. We want to learn, we want to listen, and we want to act. To our customers, I can assure you we want to show up in the way you need us to show up.”

“We’re passionate about growing categories, we’re passionate about making the industry great, and with your collaboration and partnership, we can make this industry even better.”

Carlton & United Breweries’ win follows on from a streak of other industry accolades, including Large Supplier of the Year (Retail) for Endeavour Group in June this year and Beer Supplier of the Year for Coles Liquor last month.

All four Supplier Award winners were determined by the Engagement Program facilitated by the Drinks Association’s Corporate Partner, Advantage Australia.

Steve Andrews, Advantage Australia’s Managing Director, said: “Carlton & United Breweries’ commitment to excellence has led to them sharing the number one position for Supplier of the

SUPPLIER OF THE YEAR

Year – a significant achievement for the business.”

“Carlton & United Breweries has continued to build on its strong customercentric approach to business, driven by leading scores in strategy alignment, collaborative planning and category growth.”

He added: “And this year, Carlton & United Breweries also added a significant improvement in supply chain management to its list of other high performing capabilities, and it was this recognition from the retailers that helped them break through to best supplier status.”

Andrews also explained that CUB Premium Beverages’ win was driven by three years of consecutive rank improvement and outstanding scores across the entire business footprint.

“Customers recognise CUB Premium Beverages’ strong communication,

collaborative business planning, people capabilities, and its commitment to deliver on promise,” said Andrews.

The joint Supplier of the Year title for these two businesses comes three years after the monumental $16 billion acquisition of Carlton & United Breweries by Japanese giant Asahi in June 2020. As a part of the merger, alongside the core beer brands housed under Carlton & United Breweries, a distinct sales and marketing team for CUB Premium Beverages was created to house the company’s portfolio of cider, spirits, RTD’s and seltzer brands. CUB Premium Beverages is led by Michael Ritoli, who was appointed General Manager during the initial leadership restructure.

At the time of the acquisition, former Group CEO for Asahi Beverages Oceania, Robert Iervasi, said the combined businesses would give its customers access to a leading portfolio that would

Carlton & United Breweries and CUB Premium Beverages teams

deliver a superior customer experience and make business relations easier for its valued suppliers and partners.

In February 2022, Danny Celoni, former CEO of Pepsico Australia, New Zealand, and South Pacific, assumed the role of Carlton & United Breweries CEO, succeeding long-time leader Peter Filipovic, who bid the company farewell after an impressive 25-year journey.

A few months into his new role, Celoni took the stage to receive the 2022 Category Management Award on behalf of Carlton & United Breweries.

Celoni said, “We are thrilled that our work in Category Management has been recognised in the 2022 Awards. This award reflects our commitment to expanding the beer category and creating value, including by unlocking new occasions and delivering initiatives that excite consumers and drive them into stores and venues.”

“Our major focus is to create value for customers and partners, and we are committed to listening to them and showing up for them in the way they need us to. We are very pleased to have been acknowledged in this way, and we look forward to taking it to the next level together,” he added.

In addition to the Supplier Awards, both Carlton & United Breweries and CUB Premium Beverages saw great success in the Brand Awards.

Carlton United Breweries collected four Fan Favourites, and two Gaining in Popularity, while CUB Premium Beverages picked up two Fan Favourites.

John McLoughlin with Danny Celoni

Asahi beverages team celebrates

The Drinks Association would like to extend its thanks to its generous sponsors for this year’s event and congratulates this year’s winners.

Research carried out on behalf of Thrive Insights via a survey of over 4,000 target consumers between 18 and 59 years of age determined the winners. Judged into two categories, Fan Favourite and Gaining in Popularity, consumers responded with what alcohol brands they purchased in the past month and why.

Thrive Insights’ Director, Chris Papadimitriou shared this year’s consumer behaviour trends.

“Whilst iconic brands continue dominating the Fan-favourite landscape, drinkers seek out new, interesting products. We see this through the Gaining in

The Brand Winners

Popularity award, with some exciting brands standing out. Smaller brewers with distinctive offerings have also taken out awards across categories.

“Japanese beverage brands remain highly desirable, with brands from Japan winning awards in beer and spirits.

“The non-alcoholic category continues to show strong growth with younger and older drinkers embracing zero alcohol options.

With increased competition, there has been exciting innovation across nonalcoholic beverages, focusing on delivering on taste and drinking experience.”

The top 200 drinks brands identified by Dan Murphy’s ranging and ALM withdrawal data are included in the competition results.

The detailed annual Brand Health Report from Thrive is available for purchase, helping to gain a better understanding of your brands’ health with YOY data now also on offer.

The key brand health metrics used are:

• Awareness

• Trial

• Drink regularly

• Most often brand

• Favourite brand

FAN FAVOURITE AWARDS

The Fan Favourite Award takes the highest weighted overall score across brand awareness and consumption. Thrive ask consumers about brand awareness, brand trialling, what they drink regularly and what they like to be seen drinking, including their favourite brand and brands they most often engage with. The winner is the brand perceived to gain the most in popularity last year. Five new brand categories joined the Awards list this year,

BEER & CIDER CLASSIC BEER

Winner - Victoria Bitter

Classic Victoria Bitter (VB) retains its ‘Most Loved’ status amongst the classics as a truly iconic Aussie beer brand. Consumer feedback included “there is a unique taste to Victoria Bitter.”

CONTEMPORARY BEER

Winner - Great Northern Original

There were no surprises. Great Northern is here again; the Contemporary Beer combines its idyllic North Qld brand image with an easy-drinking lager. Consumer comments included its easy drinking and Australian with a great taste.”

Roz Lever, Chief People and Corporate Affairs Officer, Asahi Beverages said, “Just awesome, this is a fantastic brand, and it has grown exponentially over the last few years. We are so proud of this brand, so this is great recognition of what our beautiful people do at Asahi Beverages.

including Non-Alc Beer, Spirit, Wine and RTD and Seltzer.

Mr Papadimitriou said, “ The Fan Favourite Award is highly prestigious, encapsulating brand and loyalty metrics across Beer, Cider, Wine, Spirits and RTDs. To be crowned a winner here, you are truly an iconic brand in your category.”

Circana is this year’s sponsor of the Fan Favourite Awards. Circana’s Chelsey Peace said, “We understand the importance of

PREMIUM BEER

Winner - Corona

Premium Corona is a much-loved brand and is the clear Premium Beer winner this year. Easy to drink and highly refreshing, it is a summer favourite. General consumer feedback was this beer is ‘refreshing’ and is ‘great for summer’, referencing the traditional addition of lemon or lime enhancing the taste.

Amanda Sellars, Group CEO of Asahi Beverages, said, “We are really proud of our brands at Asahi; well-deserved to the team.”

CRAFT BEER

Winner - James Squire 150 Lashes

Craft James Squire 150 Lashes has returned to its number-one spot this year as the Most Popular craft beer. Consumer comments include “It’s a fabulous beer for flavour and crispness’ and “refreshing and enjoyable.”

consumer preference. We are thrilled to sponsor the Brand Awards Fan Favourite category at the Australian Drinks Awards, celebrating the brands that have captured the hearts of Australian consumers. The Australian Drinks Awards - Fan Favourite category is a true reflection of the consumers’ choices. Circana is proud to be part of this celebration, recognising the brands that have significantly impacted the Australian market.”

NON -ALC BEER

Winner - Great Northern Zero

This year we have a new Fan Favourite in Non-Alcoholic beer, with Great Northern Zero taking the top spot ahead of Heineken 0.0.

Presenting on behalf of Circana, Jarna McLean (L) with Albertus Lombard, Asahi

CIDER Winner - Somersby

No surprise, Somersby is the clear cider number one and continues to dominate the Cider Fan Favourite award. Consumers said it was because it was accessible with the best taste.

NON -ALC CIDER

The HillsCider Non-Alcoholic Apple

The Non-Alc cider winner is The Hills Virgin Apple Cider 0%.

RTD & SELTZER

DARK RTD

Winner - Canadian Club Whisky & Dry

Canadian Club Whisky & Dry won the Fan Favourite Dark RTD award, the same result as 2022 showing how popular this drink is. The award has historically been a battle between Jim Beam and

Jack Daniels RTDs. Consumer feedback included, “It tastes great and is a great alternative to beer.”

NON -ALC SELTZER

Winner - Gordon’s 0.0% Gin with Tonic & Lime

The fresh and zesty lime flavour proved a clear favourite for consumers this year in the non-alc space.

SPIRITS

Hayden Abercrombie, Diageo

WHITE RTD

Winner - Vodka Cruiser

Vodka Cruiser remains the clear favourite in the White RTD category. Consumer feedback includes “because it’s the best and a decent price’ and ‘you can get packs with all the flavours.”

SELTZER

Winner - Smirnoff

Less sugar and calories combined with a wide range of flavour profiles is a winning formula for the Smirnoff brand in the Seltzer category.

DARK SPIRIT

Winner - Jack Daniel’s

Dark Spirit Fan Favourite went to Jack Daniel’s. Key factors influencing consumer voting for JD was because of availability and taste. Consumer comments included “It is one of the best brands all over the world’ and ‘It mixes the perfect drink, not too light and not too heavy.’

Oliver Dickson, Marketing Director ANZPI, Brown Forman, said, “We are delighted to win Number One spirit brand in the country. What an accolade to win tonight. Thank you.”

WHITE SPIRIT

Winner - Smirnoff

Smirnoff won White Spirit Fan Favourite, with consumer voting influenced hugely by price. Comments also included the brand’s familiarity and product innovation. One consumer said, ‘I just love Smirnoff vodka; it’s an all-time favourite.’

APERITIF/LIQUEUR

Winner - Baileys Irish Liqueur

Eternal consumer favourite, Baileys Irish Liqueur, came through as the Aperitif / Liqueur Fan Favourite. Consumers said they love the taste referencing the creamy sweetness. Most consumer feedback was all about the taste. One said it reminded them of Christmas.

NON-ALC SPIRIT

Winner - Gordon’s 0% Gin

Non-Alc Spirit went to Gordon’s 0% Gin following the brand’s win in the RTD Fan Favourite category.

Hayden Abercrombie, Marketing and Innovation Director for Diageo, “We were fortunate enough to pick up gongs for Baileys, Smirnoff and Gordons. We are very proud and very honoured. They are great products, and we are very proud.”

WINE RED WINE

Winner - Penfolds

Penfolds is once again the Fan Favourite Red. Consumers said, “It’s Australian and a trusted brand at an affordable price with great quality.”

WHITE WINE

Winner - Jacob’s Creek

The White Fan Favourite this year went to Jacob’s Creek, knocking Oyster Bay from the position. Consumers said it is always consistent and ‘it never fails me.’

ROSE WINE

Winner - Squealing Pig

Once again, TWE’s Squealing Pig has taken the lead as Australia’s favourite Rose. Consumers said it’s a cute name and label and a great-tasting product at a good price.

SPARKLING

Chandon

Chandon took over from Brown Brothers as the Fan Favourite for Australian Sparkling. Consumers said, “Chandon is always made at such a high quality for the price.”

CHAMPAGNE

Moët & Chandon

When it comes to Champagne, Moët & Chandon is again head and shoulders above its competition as the favourite Champagne brand among consumers. Comments included ‘it looks great and tastes great every time’, ‘because the brand is trendy’, and ‘it feels expensive and tastes expensive’

NON-ALC WINE

Wolf Blass Zero Shiraz

The Non-Alc. went to Wolf Blass Zero Shiraz, gaining recognition for its progression in taste innovation in the Non-Alc space, traditionally difficult to achieve in the red wine sub-category.

Jarna McLean presents to Jeff Richardson, TWE

Ashley Powell, Christina Bridgeland and Julian Marteau from Moet Hennessy

Jarna McLean presents to Kristy Rutherford, Pernod-Ricard

GAINING IN POPULARITY AWARDS

The Gaining in Popularity Awards reward consumer engagement across spirits, beer, wine, RTDs and cider.

Thrive’s Mr Papadimitriou said, “The Gaining in Popularity award is always one to watch, unearthing emerging and interesting brands. This year is no different, with some exciting brands taking out this category.”

Fever-Tree is the sponsor of the Gaining

BEER & CIDER

CLASSIC BEER

Winner - Victoria Bitter Xtra (VX)

Leveraging its brand strength, Classic Beer went to Victoria Bitter Xtra 6.0% (VX) stood out with its higher ABV offering, differentiating it in the classic beer category. Consumers said they loved the elevated alcohol strength.

CONTEMPORARY BEER

Winner - Stone & Wood Green Coast Crisp

The craft beer experts at Stone & Wood took out the Contemporary Beer title with Stone & Wood Green Coast Crisp 3.5%. The team delivered a refreshing, easydrinking lager that beer drinkers love. Consumer feedback focussed on the great taste.

Jason Thomas, Head of Sales for Craft, Lion Australia, said, “It’s fabulous to see consumers really warm to Stone & Wood’s Green Coast Crisp. We expect great things this summer.”

PREMIUM BEER

Winner - Yebisu Premium Gold

The Premium Beer award went to Yebisu Premium Gold Beer, continuing the

in Popularity category again this year, and Marketing Director Caroline Woods said, “Fever-Tree has partnered with us this year to sponsor the Gaining in Popularity category and Head of Marketing, Caroline Wood said, “We are delighted to sponsor the Australian Drinks Awards ‘Gaining in Popularity’ category. At Fever-Tree, we pride ourselves on helping Australians discover the

tradition of Japanese excellence and following the trend toward crisp and refreshing Asian beer.

CRAFT BEER

Balter Eazy Hazy

Balter has created yet another exciting Craft Beer offering and has taken out the Craft Beer category with its Balter Eazy Hazy. Eazy Hazy is considered by consumers a great-tasting craft beer that is full-flavoured and easy to drink. Consumer feedback included that ‘it was easy to drink and not too heavy.’

wonderful world of mixed drinks, and we love to partner with such premium brands that are well represented here tonight.

“We are excited to see so many fantastic brands in contention this year, both new and established brands in the drinks world. It’s incredible to see so much innovation and excitement continuing to fuel each of these categories. Best of luck to all involved!”

NON-ALC BEER

Winner - Gage Roads Yeah Buoy XPA

Gage Roads Yeah Buoy XPA was the biggest gainer of popularity in the Non-Alc space. The non-alcoholic craft beer from West Australian brewer Gage Roads is kicking goals in this category.

Paul Rathborne, Head of Retail and Agency Partners, Good Drinks Australia said, “Thank you very much for the award. We appreciate the committee who chose the winners, and we also thank the consumers and the retailers who are supporting our brands.”

CIDER

Winner - Funk Cider

Funk Cider won cider; this fun and unique brand from Swan Valley, WA, has generated excitement, with consumers saying it has a unique taste at an affordable price.

RTD

DARK RTD

Winner - Dark Canadian Club Whiskey Soda & Lime

The Canadian Club brand momentum continues with Canadian Club Whiskey Soda & Lime taking out the Gaining in

Presenting on behalf of Fever-Tree, Steve Carr with Paul Rathborne, Good Drinks

Popularity award. Consumers said it was ‘a solid drink to have on the weekends’ and ‘I like the whiskey brand but also the added lime.’ Other comments included it is super refreshing and light.

Maja Cunningham, Marketing for Canadian Club, said, “Amazing. It is great to see the Soda & Lime still getting traction. We are really proud of the product, and we absolutely adore it, so it is great to see everyone else does too.”

WHITE RTD

Winner - White Billson’s Vodka

Fruit Tangle

The striking and distinctive Bilson’s brand stood out from the crowd and has won the Gaining in Popularity award for Bilson’s Vodka Fruit Tangle. Consumers said it had the best flavour and it was readily available in-store. Other comments included ‘It is the perfect combination of sweet and tangy.’

NON-ALC RTD

Winner - Naked Life Margarita

Non-Alc RTD gaining the most in the popularity stakes was the Naked Life, Margarita.

SPIRITS DARK SPIRIT

Winner - Yamakazi Whisky

The Dark Spirit, to gain the most ground in popularity, went to Japanese whisky, Dark Yamakazi. This 100-year-old brand is making waves for its high quality and taste. One consumer said this whisky is special.

Allesandra Rizzo, Group Commercial Manager, Beam Suntory, said “It’s amazing. Such a good thing for the brand.”

WHITE SPIRIT Winner - Ghost Tequila

Ghost Tequila won the White Spirit category. Consumer comments included it is the best to drink and leaves less of a headache. Tequila’s popularity is gaining ground, and this 100% agave tequila is winning fans with its pinch of pepper heat, making for a deliciously piquant Margarita.

SELTZER Winner - Seltzer White Claw

Leading American seltzer brand White Claw is one to watch, as it has taken out the Gaining in Popularity award this year. It continues to dominate in the US and looks poised to be making similar ground in Australia.

Steve O’Shea, Strategy Leader at Lion Australia, said, “We are honoured to receive this award; it is a real testament to the strength of the brand in the market and the activity we have been able to get up and running; we couldn’t be happier.”

APERITIF/LIQUEUR

Winner - Poor Toms

The Aperitif / Liqueur category went to Australian brand Poor Toms Negroni Australiano, favoured for its complexity of flavour and the 45 fruits, herbs and tinctures distilled to deliver a uniquely Australian Negroni made with 100% Australian ingredients, including Sydney Dry Gin, Imbroglio Amaro and Maidenii Sweet Vermouth.

NON-ALC SPIRIT

Winner - Four Pillars Bloody Shiraz Bandwagon

Non-Alc. was won by Four Pillars Bloody Shiraz Bandwagon.

“Based on the Bloody Shiraz Gin from leading Gin distillers Four Pillars, the Bloody Shiraz Bandwagon not only has a clever name (you can get on it even when you’re not drinking), it has stood out as the spirit most gaining in popularity,” said Papadimitriou.

General Manager Spirits, Four Corners, Ed Stenning, said, “It’s a great opportunity for us to display where new drinks are going and how a strong brand like Four Pillars can support the retail and onpremise trade. The guys have worked hard to make the juice reflect the quality of the brand, and we are really happy with it.”

WINE RED WINE Winner - Tread Softly

The winner of the Red Wine category was Fourth Wave Wine brand Tread Softly for its packaging, organic credentials, and lower alcohol. Consumers said it tasted great at a good price.

WHITE WINE Winner - 19 Crimes

White Wine again went to Treasury Wine Estates for 19 Crimes because of the

Steve Carr presents to Steve O’Shea, Lion Co.

Steve Carr presents to Ed Stenning, Four Corners Global Spirits

price and taste. Consumers said they like the ‘premium’ taste and the affordability.

Jeff Richardson, Key Account Manager, NSW, Treasury Wines Estates, said, “What a great award to win. We are very happy with that.”

ROSÉ WINE

Winner - Little Yering

Yering Station’s Little Yering Dry Rosé from the Yarra Valley took out the Rosé category for its Merlot and Shiraz-based blend and elegant Victorian expression.

SPARKLING WINE

Winner - Coldstream Hills

The Sparkling was awarded to Coldstream Hills from the Yarra Valley, again a cool climate Victorian proving popular. Consumers said they bought it because it is ‘high quality’.

Steve Mirams, Head of On-Premise and Cellar Door for Treasury Wine Estates, said, “We are absolutely thrilled to win this award. Coldstream Hills is one of our key Yarra Valley brands, and it is great to be recognised with this award tonight.”

CHAMPAGNE

NON-ALC SPARKLING WINE

Winner - Brown Brothers Moscato Zero

Non-Alc category went to Brown Brothers Moscato Zero. This Victorian bubbly from the Brown Family Group is winning favour for its flavour and texture.

Shane Bulluss, General Manager for Sales, Australia and New Zealand, Brown Family Wine Group, “We are absolutely stoked. It comes down to the commitment of all the great brand people and all the people at Brown Brothers, so we are all very, very proud.”

Winner - Champagne Thienot

X Penfolds

The most gaining in popularity Champagne is Champagne Thiénot X Penfolds. This collaboration between iconic Australian brand Penfolds and Champagne house Thiénot has proved a hit with Australian consumers. Comments included it is ‘very good’ and ‘excellent quality.’

Congratulations to all the winners in the Brand Awards category, and thanks to our sponsors Circana, and Fever-Tree. The Brand Health Report from Thrive Insights is now available to Drinks Association member companies.

Treasury Wine Estates team

CONTRIBUTION TO INDUSTRY AWARDS

INCLUSIVE & DIVERSE WORKPLACE AWARD

WINNER Pernod Ricard Winemakers

The award had previously been won by Treasury Wine Estates in both 2022 and 2021.

Among a record number of entries for this year’s award, the judging panel unanimously favoured the Pernod Ricard Winemakers’ (PRW) comprehensive campaign aimed at enhancing the adoption of flexible working arrangements and parental leave among males within its organisation.

Mia Lloyd, General Manager for Customer Loyalty, Trade Planning and Insights at Coles, has been on the judging panel for the past two years. She said that while all entrants demonstrated an unwavering commitment to fostering diversity, prioritising people’s wellbeing, and driving cultural change within their businesses, PRW was the stand-out winner.

In its submission, PRW said: “It’s clear that encouraging men to take parental leave and utilise flexible working arrangements helps to remove the stigma of men being active fathers and the barriers to career progression faced by women.”

The implementation of PRW’s targeted awareness campaign and policy improvements resulted in an impressive 25% increase in males taking parental leave over a two-year period.

The 2023 Inclusive & Diverse Workplace Award was proudly sponsored by Coles Liquor, and Chris Tabois, General Manager - Commercial, presented the award on behalf of the company to PRW on the night in the presence of 380 attendees.

In his speech, he said: “Diversity and inclusion are more than just ideals; they are the heart of progress, innovation, and success within any organisation. All entrants stand at the forefront of this, embracing a vision that transcends conventional boundaries and celebrates the richness of different perspectives, backgrounds, and experiences.”

“The winner has embarked on a comprehensive campaign that seeks to redefine traditional gender roles and empower its male employees to take an active role in both their professional and family lives.”

“It is with great pleasure that we award the Inclusive and Gender Diverse workplace award to Pernod Ricard Winemakers.”

Christian Campanella, HR, Communications and S&R Director for Pernod Ricard Winemakers said:

“Through our work, we have tried to break down barriers and challenge biases that may have been traditionally associated with men adopting the flexible working arrangements or parental leave options available to them. Our aim is to give parents, whatever their gender, the opportunity and flexibility to embrace parenthood.

“We are very proud to be recognised for this achievement and hope that this will continue to encourage others to embrace this flexibility across the drinks industry.”

Drinks Association CEO Georgia Lennon said: “Pernod Ricard Winemakers’ comprehensive initiative authentically addressed deep-seated values and impressed the judges with its focus, specificity, and creativity. This outstanding submission, encompassing all pillars of diversity, stands as a testament to PRW’s commitment to fostering an inclusive and thriving workplace.”

In April this year, PRW was also recognised in the AFR Boss 2023 Best Places to Work list, where it was named the best-performing alcohol company within the Manufacturing & Consumer Goods Category. The list recognised organisations that are pioneering new ways of working and pushing the boundaries of workplace policies and practices.

And in 2021, PRW became one of the first organisations in Australia to be officially recognised as a Family Inclusive Workplace™ under the National Work + Family Standards created by Parents at Work and UNICEF Australia.

Pernod Ricard Winemakers team

WINNER Australian Vintage

MOST IMPROVED GENDER EQUITY AWARD

This year, three finalists vied for the award, with Moët Hennessy, Accolade Wines, and Australian Vintage making significant strides in gender equity over the past year. Australian Vintage’s winning submission resulted in the company reclaiming the title it previously held in 2021 after Bacardi-Martini won the award last year.

The finalists for the Most Improved Gender Equity Award were shortlisted based on data extracted from the annual WGEA Report and submissions provided to the Drinks Association, which form an integral part of the Industry Scorecard.

Year-on-year movements were reviewed in relation to the finalists’ female representation in leadership, female representation in the overall workforce and a summary of policy changes undertaken.

Contributing to its finalist status was Australian Vintage’s 19% increase in female management representation over the past year, as reported in the Embrace Difference Council’s Diversity and Inclusion Scorecard.

While evaluating the finalist submissions, the judging panel was highly impressed by AVL’s comprehensive and generous approach to promoting gender equity, particularly through its policies on parental leave, annual leave, and flexibility. It was also validated by compelling examples, a strong emphasis on policy, and the remarkable momentum Australian Vintage has achieved in this area.

In its submission, Australian Vintage said: “Over the past 18 months, we have been laser-focused on continuing to drive an inclusive culture that welcomes females into senior roles and supports them in these roles. We truly believe that providing the right environment and culture backed by benefits drives these results.”

“Our engagement results show that our actions are filtering through and having a tangible impact on how our employees feel at work.”

The 2023 Most Improved Gender Equity Award was proudly sponsored by BevChain, and BevChain’s President, Misha Shliapnikoff, representing both the company and the judging panel, took to the stage to present the award to Australian Vintage.

Shliapnikoff said: “This year’s winner demonstrated a balanced and holistic approach to both policy and benefits to drive gender equity improvement.”

“It gives me great pleasure to present the Most Improved Gender Equity Award to Australian Vintage. The organisation’s initiatives and policy were validated year-on-year by strong improvement in gender statistics and engagement scores, demonstrating its focus on continuing to drive an overall inclusive culture that welcomes females into all roles.”

Australian Vintage People and Culture Director Natasha Dale collected the award and said, “We are honoured to receive this award. Gender equity is

something I am incredibly passionate about, and I am proud of the work we have been doing to ensure we build a truly inclusive workplace culture. None of this would be possible without the support of our senior leadership team, who have worked closely together to ensure that gender equity is fundamental to the business.”

Australian Vintage outlined the three key areas of focus for policy updates in its submission.

• Parental leave: Primary carers are provided 26 weeks leave and secondary four weeks leave. Both can be taken at half pay, and both are offered full super payments whilst on unpaid leave as well as paid leave.

• Annual leave: Annual leave may be purchased, and the option to take leave at half pay is also offered. Employees may also apply for sabbaticals.

• Flexibility: True flexibility with hybrid working and no set days in the office or start and finish times, as well as the option to work from anywhere.

Drinks Association CEO Georgia Lennon commended all three companies for their notable progress in achieving gender workplace equity.

“The submissions from the finalists for the Most Improved Gender Equity Award highlight the remarkable progress our industry is making. It’s clear that implementing these policies and initiatives has led to tangible and positive changes within their businesses.”

“Congratulations to Australian Vintage for employing multiple effective strategies that have led to noticeable improvements, as evidenced by the positive changes in numbers and statistics over the past 12 months,” she said.

Misha Shliapnikoff & Natasha Dale

Australian Vintage team

CORPORATE SOCIAL RESPONSIBILITY AWARD

The Corporate Social Responsibility Award recognises an organisation’s unique initiatives and strategies demonstrating a commitment to socially responsible principles.

In the case of Lion, it was its Innovate Reconciliation Action Plan (RAP) - the second phase of the company’s industryleading commitment to reconciling with Aboriginal and Torres Strait Islander peoples, that brought the award home to the brewing giant.

Idris Jama, Lion’s Manufacturing Director, accepted the award on behalf of the company from Endeavour Group’s Director of Corporate Affairs and Sustainability, Dan Holland.

In presenting the award, Holland said Endeavour Group was proud to sponsor the Corporate Social Responsibility (CSR) Award as it’s an area that requires collaboration to achieve shared goals across all organisations.

He said, “Companies big and small are making great contributions in responsibility, community relations, diversity and the environment.”

“What is clear from the award, and from what we see in the market, is that across all parts of the industry, there is a topdown focus on making a difference, or as we call it at Endeavour, leaving a ‘positive imprint’.”

In its submission, Lion’s CEO, Sam Fischer, said: “There is a lot we can learn from the perspective of one of the world’s oldest living cultures if we are prepared to listen and engage with the First Australians.”

“I thank everyone at Lion who has been part of the RAP journey so far, including our RAP Working Group and our Indigenous Advisory Council. I encourage all our people at Lion and business partners across Australia to embrace our commitment to building stronger

relationships with Indigenous and Torres Strait Islander people and communities.”

Upon winning the award, Idris Jama said: “Our RAP journey so far has been a considered and reflective one for Lion as we have defined the contribution we can make in this space. With the support of our incredible Indigenous Advisory Council, we will continue to listen and learn as we move through our Innovate RAP. Hopefully, we have paved the way for other beverage companies to do the same.”

HIGHLY COMMENDED Coopers Brewery

Lion’s win came just ahead of familyowned Coopers Brewery, which received a Highly Commended acknowledgement on the evening for its ongoing philanthropic efforts as part of The Coopers Brewery Foundation.

Holland congratulated Coopers on its Highly Commended Award in his speech: “This organisation is recognised for its unique and widespread philanthropic effort over many years. Representatives from this family business remain directly involved in the foundation, as they do the brewery.”

Foundation Chair, Mel Cooper, said Coopers was honoured to receive such acknowledgment.

“For us, this award recognises the generosity of the brewery’s staff, shareholders, corporate partners and other members of the public who support our Foundation,” she said.

“Through its actions, the Coopers Brewery Foundation has donated more than $7 million to Australian charities since its inception in 2006.”

“As a sixth-generation family-owned business, Coopers understands the importance of supporting families and individuals in their time of need. The Foundation is having a real impact on the lives of many Australians, and we are as determined as ever to continue making a difference,” Cooper added.

Drinks Association CEO Georgia Lennon said: “The Corporate Social Responsibility Award category saw exceptional submissions this year, with two standouts capturing the judges’ attention.”

“The Drinks Association would like to acknowledge Coopers for its impactful ongoing philanthropic endeavours, supporting charitable organisations in medical research, healthcare, youth education, aged care, and community well-being.”

“And congratulations to Lion for your Reconciliation Action Plan, a significant step towards contributing positively to Aboriginal and Torres Strait Islander communities and addressing societal challenges.”

Coopers Brewery team

Lion team

WINNER

CUB Premium Beverages

SUPPLY CHAIN MANAGEMENT AWARD

CUB Premium Beverages has claimed the 2023 Supply Chain Management Award for the first time, marking its inaugural win since the award’s inception in 2018. The cider, spirits and RTD division of Asahi Beverages broke the two-year winning streak of Australian Vintage Limited, who secured the title in both 2022 (in a shared win with Accolade Wines) and 2021. The Supply Chain Management Award is determined by Advantage Australia’s Engagement Program. It recognises supply chain excellence in the capabilities and behaviours for managing shortand longer-term supply complexities in collaboration with retailers and wholesalers and the ability to consistently drive high-quality service outcomes and deliverables.

Specifically, it is awarded to a supplier that:

• Collaborates on forecast and demand plans

• Aligns with key supply chain metrics

• Drives supply chain efficiencies

• Delivers on time and in full

• Maintains customer service communication

Advantage Australia’s Managing Director Steve Andrews said the win was an outstanding result from CUB Premium Beverages, who has driven significant improvements across the supply chain practice area.

“Customers have acknowledged the ‘step up’ in engagement and collaboration CUB Premium Beverages has demonstrated to drive supply chain efficiencies and ensure ongoing product supply throughout a challenging period.”

Over the past few years, supply chain managers have confronted a range of

unprecedented challenges, such as COVID-19 disruptions, staffing issues, timber shortages affecting pallets, rising operational costs, increased raw material expenses, energy and fuel price spikes, ongoing conflict in Ukraine, and soaring inflation.

GS1 Australia sponsors the Supply Chain Management Award in a partnership intended to drive industry standards and improve business and supply chain efficiency.

Maria Palazzolo, GS1 Chief Executive Officer, said: “As an organisation

committed to supporting the Australian liquor industry to adopt the world’s best practice in supply chain and data management, GS1 Australia is delighted to sponsor the 2023 Supplier Award for Supply Chain Management.”

Marcel Sieira, Chief Customer Officer at GS1 presented the award to CUB Premium Beverages on the night.

Sandra Gibbs, Chief Supply Chain Officer at Asahi Beverages, accepted the award on behalf of the company.

She said: “I’ve been in this game for 20 years, and the last three years have been, without a doubt, the toughest in my career and most supply chain professionals’ career. So I want to say a huge thank you to the CUB team and the CUB Premium Beverages team specifically.”

Marcel Sieira, GS1 Australia with Sandra Gibbs, Asahi Beverages

The Supply Chain Management Award is determined by Advantage Australia’s Engagement Program.

WINNER

Carlton & United Breweries

CATEGORY MANAGEMENT AWARD

Carlton & United Breweries win Category Management Award for a second consecutive year. Carlton & United Breweries has taken out the Supplier Award for Category Management in 2023. This victory marks the second consecutive year that the brewing giant has received this accolade, following its win in 2022.

The winner of the Category Management Award is chosen according to the results of the annual Advantage Engagement Program. The award recognises the growing significance of category management as a pivotal factor within the retailer-supplier dynamic and its importance in measuring how suppliers are perceived when it comes to retailer engagement.

Each supplier is evaluated according to the way in which it:

• Customises initiatives to help retailers differentiate their business

• Optimises range/assortment

• Drives category growth

• Provides objective insights for category development.

In explaining Carlton & United Breweries success in category management over the past two years, Steve Andrews, Advantage Australia’s Managing Director, said: “Customers recognise Carlton & United Breweries’ delivery of high-quality insights, its collaborative approach to category planning and the engagement of retail partners in the development and execution of NPD.”

“This award is acknowledgement of Carlton & United Breweries’ outstanding performance in this area,” said Andrews.

Accepting the award on behalf of Carlton & United Breweries, Daniel Slade, Head of Category Development, thanked the company’s leadership team for putting category growth at the heart of its strategy. He also thanked all the internal

stakeholders across sales, shopper marketing, brand marketing, consumer insights and marketing and innovation, as well as his talented category management team.

Slade said: “I’d also like to give a shoutout to our insights and service providers because they’re the unsung heroes in this industry. Without their critical analysis, we wouldn’t be able to light the way forward and figure out what to do.”

“And lastly and most importantly, thanks to our retail and on-premise customers for partnering with us to collaborate and bring to life the category initiatives that we have,” he added.

Shopper Intelligence sponsored the Category Management Award for the first time this year.

Simon Ford, Managing Director ANZ, Shopper Intelligence, said: “Successful category management requires collaborative big picture thinking, a deep understanding of shopper desires and

behaviours, and executable excellence. When supported by objective and future-looking insights, these strongly drive growth and partnership. That’s why Shopper Intelligence is proud to sponsor, for the first time, the 2023 Supplier Award for Category Management.”

The award was presented by Shopper Intelligence’s Australia Client Director, David Shukri, who said following the event: “It was a privilege to be able to reward Carlton & United Breweries for its category management prowess last night in front of so many outstanding liquor businesses.”

“Carlton & United Breweries has a team that thrives on new insights and always pushes hard to understand them and synthesise them into ever more compelling category stories. That’s what won them the award again this year, and that thirst for knowledge will make them a formidable force in the cat man space from here onwards.”

Michael Ritoli and Danny Celoni

Daniel Slade, CUB

David Shukri with Daniel Slade

WINNERS

William Grant & Sons and Campari

Up 31 places William Grant & Sons and Campari were awarded joint 2023 Most Improved Supplier of the Year. Mirroring the shared success of the 2023 Supplier of the Year Award, this year’s Most Improved Supplier was also a dual victory.

The Most Improved Supplier Award is determined by the largest change in rank from all suppliers as rated by retailers and wholesalers in the Engagement Program facilitated by the Drinks Association’s Corporate Partner, Advantage Australia.

Advantage Australia’s General Manager, David McLoughlin, explained that the Most Improved Supplier of the Year had been shared between William Grant & Sons and Campari because they demonstrated the strongest year-on-year progress. Both companies climbed an impressive 31 places in their Advantage score versus 2022.

“William Grant & Sons has seen a significant turnaround in its relationships with trading partners and is now recognised for providing strong communication, an ease of doing business and delivering on commitments. Improvements that have led to a deeper level of trust in the relationship,” said McLoughlin.

Kristy Ryan, Commercial Director at William Grant & Sons accepted the award on the company’s behalf. She said: “We wouldn’t be here without our partners. To our retail partners, wholesale partners and on-trade partners, we love working with you. Thank you very much for this encouragement.”

Regarding Campari’s win, Advantage Australia’s General Manager and Director of Global Retailer Development Alice Hutchins, said: “Trading partners have recognised a considerable improvement in Campari’s capabilities, reflected in a step up in the areas of ‘supports our strategy’, ‘collaborative planning’, and ‘differentiation’. These supplier attributes

MOST IMPROVED SUPPLIER OF THE YEAR

are seen as fundamental to strong partnerships.”

Campari has been the proud recipient of other recent industry accolades, including On-Premise Supplier of the Year at the Endeavour Group Awards in June, Spirits Supplier of the Year at the 2023 Coles Liquor Awards and Liquor Supplier of the Year at the Coles Group Awards last month.

Accepting the award on behalf of Campari was Customer Marketing Director Anthony Wagstaff, who said: “I’d like to thank our sales team for their leadership over the last 12 months. It’s not always easy conversations with our customer partners, but they’ve really step-changed our mindset and brought forward customer-first thinking within our business.”

The Most Improved Supplier Award was introduced to the Australian Drinks Awards in 2018 to celebrate suppliers who have successfully set and executed a plan of improvement and have been acknowledged by retailers for improving their professionalism and delivery across all areas of their commercial relationship.

The award has been sponsored by ALM every year since its inception.

John Barakat, General Manager of Merchandise and Operations said: “ALM is thrilled to sponsor and present the 2023 Most Improved Supplier of the Year. As a business, our goal is to strengthen our partnerships with the suppliers and the independents we support and unlock new opportunities to accelerate growth together. It’s great to shine a light on the finalists that have made significant strides in the way they work with their retailer partners.”

“Congratulations to both William Grant & Sons and Campari on this commendable achievement,” he said.

William Grant & Sons team

John Barakat with Kristy Ryan

John Barakat with Anthony Wagstaff

Campari Australia team

THE EVENING IN PICTURES

THE EVENING IN PICTURES

THE EVENING IN PICTURES

ENJOY A SUMMER OF SPRITZ WITH FEVER-TREE

FEVER-TREE IS PRIMED TO BE FRONT AND CENTRE OF THE SPRITZ REVOLUTION THIS SUMMER WITH ITS DIVERSE AND EXCITING RANGE OF SODA & TONIC FLAVOURS.

Spritz is big right now because it gives consumers choice. Spritz can be any flavour you want it to be. Choose your favourite drink and spritz it up with soda or tonic. Fever-Tree’s delicious array of soda and tonic flavours allows consumers to enjoy a different-tasting spritz every time. A Fever Tree spritz is an easy three-step process spirit + Fever-Tree + garnish = spritz.

The spritz is super cool and so hot right now. It is the perfect aperitif to sip in the hours that bridge work and play. This Italian drink with a German name has an interesting story to tell. It began as an aperitif and has emerged as one of Australia’s most popular cocktails.

Spritz’s origins trace back to the 1800s when parts of northern Italy were under the control of the Austro-Hungarian Empire. German-speaking Austrian soldiers found the local Italian wines too strong for their palates, so they used sparkling water to dilute the wine, creating a refreshingly lighter drink. They called it ‘spritz’, a derivative of the German word spritzen meaning ‘to splash’ or ‘spray’.

The Italians do aperitif hour very well, and the spritz has come to embody this time

of day when we can stop and relax and enjoy good company with a drink in hand. The Italian aperitif was embedded in the psyche of the Italian consciousness after bartender Raimondo Ricci created it in 1919. The lightness of the drink was to combat the heat and humidity of Italy’s summer months. It became popular among people who wanted something light to sip on pre-dinner, and soda was an integral part of the recipe.

But don’t think the spritz is shackled to be enjoyed only during aperitif hour. The spritz is versatile enough to be enjoyed on any occasion, whether at a big-ticket event, backyard BBQ or a party on the terrace or rooftop.

Today in Australia’s on-premise, 54% of cocktail drinkers choose to drink spritz.* The spritz has many desirable qualities that tick all the boxes for the modern drinker. It is lower ABV compared to regular cocktails, lower calories and lower sugar. Bartenders and mixologists are getting aboard the spritz train and experimenting with new and interesting ingredients taking this traditional drink to innovative heights.

And as the spritz permeates the global cocktail culture, the traditional spritz aperitif is evolving to other spirits categories. The Number 1 spritz in Australia is the Vodka Spritz sending the Aperol Spritz tumbling from the top spot. Although slipped from its mantle, the Aperol Spritz has a lot to be credited for, it kickstarted the world’s newfound love of spritz. Its glorious sunset orange-pink colour saw it become a global viral sensation. It is such a popular category consumers are willing to pay more for a beautifully made, better quality and creatively presented spritz they can snap and upload. The trend of drinking ‘less, but better’ on-premise remains. Given the choice, most consumers opt for one or two quality drinks over quantity. As consumers seek out quality ingredients, bartenders are expecting to see a trend of less fussy and complex cocktails on the menu - enter the spritz.

Fever-Tree’s sodas & tonics are crafted with the finest naturally sourced ingredients.

The range has been designed to mix perfectly with vodka, vermouths, gin & Italian liqueurs for a refreshing, low-calorie Spritz. Boasting three flavourful choices, the Fever-Tree Soda range includes Lime & Yuzu, Pink Grapefruit and Italian Blood Orange, all formulated using the best natural ingredients the world has to offer, including Tahitian Limes, Japanese Yuzu, Sicilian Blood Oranges and hand-harvested Spanish Pink Grapefruits. This soda range allows bartenders to seamlessly create elegant Spritz cocktails in a quick three-step process: spirit, mixer and garnish.

With Fever-Tree there is a world of Spritz cocktails to create. Discover the range of flavoured soda today and spritz it up this summer!

For more information, please contact steve. carr@fever-tree.com or visit the website at www.fever-tree.com/en_au

*Source is CGA OPUS Report Autumn 2023

Fever-Tree’s sodas & tonics are crafted with the finest naturally sourced ingredients. The range has been designed to mix perfectly with vodka, vermouths, gin & Italian liqueurs for a refreshing, low-calorie Spritz.

REDMAN WINES CELEBRATES 50 YEARS OF CABERNET SAUVIGNON

TO CELEBRATE 50 YEARS OF REDMAN’S CABERNET SAUVIGNON, TWO GENERATIONS OF REDMAN FAMILY MEMBERS HOSTED A ONE-OFF VERTICAL TASTING AT MELBOURNE’S CARLTON WINE ROOM SHOWCASING ALL 50 VINTAGES. GUESTS HAD THE RARE OPPORTUNITY TO TASTE EVERY VINTAGE OF THIS ICONIC WINE FROM 1970 TO 2021. SHARON WILD ATTENDED THE ILLUSTRIOUS EVENTS AND DELIVERED A SUMMARY OF HALF A CENTURY OF WINE.

The 1970 was Owen Redman’s first 100% Cabernet Sauvignon. This first vintage matured in a single 1360L French oak vat and was hand bottled in magnum with the reluctant help of Owen’s then tweens – Malcolm and Bruce Redman. Bruce remembered telling his dad he thought the asking price of $8 per magnum for the 1970 was exorbitant and convinced him to give a free magnum to the first customer.

For a mature wine, the 1970 was still vibrant in colour, showed a lively core of stewed dark berry fruits and forest floor, had ripe, fine-grained tannins and a persistent finish.

Other standouts from the 1970s were 1971 and 1976, both matured in a portion of new French oak, punctuating the precise red-currant, black cherry fruit with a pleasing overlay of mocha.

Amongst the entire spread of wines, the oak expression was subtle and wellintegrated, never dominant. The wines were characterised by their purity of Cabernet fruit from the Redman’s vineyards, all located in the heart of Coonawarra.

High-quality fruit – showing ripe tannins and flavours – was noticeable across the range of vintages. There were no significant astringent or unripe characters, rare for this

Overall, the passion and commitment of the Redman family to consistently produce classic Cabernet Sauvignon capable of longevity was evident – both in the glass and from the Redmans themselves.

late-ripening variety, especially from the more marginal vintages of Coonawarra. Flavour and tannin ripeness, regardless of vintage, was consistent.

The Cabernets were also consistently medium-bodied, featuring relatively low alcohol and high natural acidity. The 1977 was 11.1%, for example. Most wines were below 13%, and only a single vintage, 2008, came in at 15%. It was astonishing to taste such intensity and depth of flavour in such elegantly structured wines. The acidity (low pH) also contributed to the uniformity and vibrancy of the wine’s colours, even in the very old examples.

After seeing the progression of 50-something years of Cabernet Sauvignon at this once-in-lifetime tasting, I am confident Redman is well-placed to reach many more milestones. Overall, the passion and commitment of the Redman family to consistently produce classic Cabernet Sauvignon capable of longevity was evident – both in the glass and from the Redmans themselves.

The full review of this tasting will feature in the spring edition of Drinks Trade Magazine available in September.

The reputation of even years being the greatest vintages in Coonawarra (like 1976, 1986, 1990, 2010, 2012) was also consistent amongst the wines. In addition to these show-stopping years, however, a number of the wines from cooler (possibly considered difficult) vintages from the odd years also stood out for their depth over breadth; elegant cranberry and sour cherry fruit, light body, delicate, taut mouthfeel and low alcohol - 1975 (11.3%), 1983 (11.2%), 1987 (11.6%), 1989 (12%),1991 (11.8%), as well as the more recent 2011 (12.5%), 2017 (12.5%) and 2020 (12.3%). These wines were the quiet achievers, demonstrating their longevity gracefully.

There wasn’t a noticeable revolution of style from one wine to the next in the lineup either, just a slow and steady evolution. From 1982, when Bruce and Malcolm Redman seceded from Owen in the winery, the wines exhibited even greater purity of fruit and finer tannins. Bruce attributed this shift to implementing newly available temperature control techniques, enabling

the preservation of fresh fruit characters and slow, gentle extraction of tannins. The 1980’s overall was a powerful set of Cabernet’s; I had nothing but praise for the 1984 to 1989 inclusive, for instance.

And even though the 1990s and 2000s were drought years, astute vineyard management practices such as establishing drip irrigation systems mitigated potentially negative impacts and produced stellar wines, including; 1998, 2000, 2005, and 2006.

Since Bruce’s sons Dan and Mike joined the business in 2008 and 2015, they have worked to refine the wines further, tweaking rather than revolutionising and remaining true to the minimal intervention philosophy

of their forebears. Standout vintages of recent years include 2012 for its sappy black-currant fruit, 2015 for its tobaccoedged tannins and powerful sour cherry notes, 2017 for its elegance and 2020 for its intricate structure.

After seeing the progression of 50-something years of Cabernet Sauvignon at this once-in-lifetime tasting, I am confident Redman is well-placed to reach many more milestones. Overall, the passion and commitment of the Redman family to consistently produce classic Cabernet Sauvignon capable of longevity was evident – both in the glass and from the Redmans themselves.

The winners of the

AUSTRALIAN DISTILLED SPIRITS

AWARDS 2023 IN PICTURES

THE WINNERS OF THE 2023 AUSTRALIAN DISTILLED SPIRITS AWARDS WERE PRESENTED BY MELBOURNE ROYAL AT THE MELBOURNE SHOWGROUNDS ON WHAT WAS A HUGE NIGHT OF CELEBRATIONS FOR OUR LOCAL SPIRITS INDUSTRY.

This year the awards attracted a record 970 entries from 246 exhibitors across 11 categories. Twenty trophies were presented with South Australia’s Prohibition Liquor Co. taking out Champion Australian Distiller. Victorian distillers took home over a third of the top gongs this year, including Puss and Mew Distillery being awarded Champion Victorian Distiller presented by Drink Victorian. For all the winners visit www.melbourneroyal.com.au/spirits

AUSTRALIAN BEER AND ONE JUST KEEPS GETTING BETTER!

THE CLEAR CONSENSUS FROM THIS YEAR’S SYDNEY ROYAL BEER & CIDER SHOW IS THE STANDARD OF ENTRIES IS GETTING STRONGER; THE 2023 RESULTS REVEALED A RECORD 155 GOLD AND SILVER MEDALS AWARDED. THIS YEAR I JOINED THE PANEL OF JUDGES FOR AN INSIGHT TO THE SHOW THAT HAS A REPUTATION FOR NOT GIVING AWAY MEDALS LIGHTLY.

By Ashley Pini

On the concrete floors of the Sydney Showgrounds September can feel pretty cold, albeit the perfect environment to present hundreds of beers and ciders in their best possible condition supervised by industry veteran stewards and a host of volunteers. This year’s judging was preceded by a sensory and fault training clinic courtesy of Bintani, an opportunity to hone the senses and get to know your fellow panellists.

Our panel of four focused on cider, judging across a range of categories from Dry New World Cider to Experimental Cider and Perry. Adjacent was the far larger operation of beer judges going through their paces with a chief judge on each table and the Chair of Judges, Ian Kingham, running around and marshalling his troops. It was highly efficient and interspersed with regular breaks, food and support. The results were debated, and scores agreed upon, often after asking to see samples again and calling the chief judge over for a second opinion.

Coming out on top in the beer section was 4 Pines Brewing Co, with the Northern Beaches based brewery taking out Champion Packaged Beer for their Japanese Style Lager, while their Extra Special Bitter was awarded both Champion Draught Beer, and Best NSW Beer, supported by The Star Sydney.

Blue Mountains brewery, Mountain Culture Beer Co, also performed superbly, with an impressive haul of 18 medals in addition to being crowned Champion Experimental or Specialty Beer, supported by The Star Sydney, for their ‘Hill People’ –an Oat Cream Hazy India Pale Ale.

Small Acres Cyder was the top performer in the Cider categories, with their Small Acres Cyder Pink Lady taking home

Champion Cider.

Sydney Royal Beer & Cider Show Chair of Judges, Ian Kingham, said the overall quality of this year’s entrants was exceptional.

“The Sydney Royal is one of the toughest beer and cider competitions in Australia, and yet we have seen an outstanding quality of entries this year that have been more than deserving of the highlevel of medals awarded,” Kingham said.

“Over the past decade, the Sydney Royal Beer & Cider Show has seen a steady increase of entries and a steady increase in medals, which I believe is reflective of the growth and quality of the Australian beer and cider industry. Back in 2013, we were handing out 1 gold medal, ten years later we’ve awarded 42 gold medals - it’s a completely different game now.

“Some of the standout classes included stout, which was a particularly strong category this year, with every entry achieving either gold, silver, or bronze status. Equally impressive is the diversity of location, we have medal winners in six of the eight states and territories, and twentyseven percent of exhibits are from regional areas.”

Interstate brewer ACT’s Bentspoke Brewing Co and regional brewer Jervis Bay Brewing Co were two breweries that impressed the judges, receiving 15 and 14 medals respectively.

Diversity in the judging panel was also a key highlight this year, with the competition welcoming a variety of judges who brought a range of backgrounds and industry experience to the table, including brewers, media personnel, sensory experts, and those with commercial experience and skill.

“There was an incredible array of

experience on the judging floor this year including a world beer judge, previous Chair of Judges, and even some of Australia’s best distillers. The judging process is meticulous, and judges must have a qualification or track record of high sensory taste to be considered for the panel, so you are really getting the best of the best in the industry,” Kingham said.

All exhibits in the Sydney Royal Beer & Cider Show are judged blind, with gold, silver, and bronze medals awarded on merit alone, according to a points-based system.

This year’s Show awarded a grand total of 253 medals, with several breweries securing medal standard across a range of categories, and having witnessed this first hand I am convinced they are worthy winners.

IBA’S NEW PLATFORM DRIVING VALUE FOR SHOPPERS

The campaign leverages The Bottle-O and Cellarbrations brand value propositions and rewards shoppers while driving fun and joy along the way.

Scratch and Win in The Bottle-O and Spin to Win in Cellarbrations, will focus on driving incremental foot traffic into store - with no purchase required, all shoppers existing, lapsed and new, can play Shoppers can play daily, receive their vouchers and head into store to redeem their gift card.

At the centre of this campaign are the prices locked programs of Super Good Value in The Bottle-O and Cellar Savers in Cellarbrations. Not only rewarding shoppers with gift cards and grand prizes but giving them their favourites with fixed locked prices.

Shopper value at the heart of IBA’s new strategic platform

INDEPENDENT BRANDS AUSTRALIA IS PROUD AND EXCITED TO SHARE ITS NEWEST STRATEGIC PLATFORM AND CAMPAIGN, CENTRED ON DRIVING VALUE FOR SHOPPERS. THE CAMPAIGN LEVERAGES THE BOTTLE-O AND CELLARBRATIONS BRAND VALUE PROPOSITIONS AND REWARDS SHOPPERS WHILE DRIVING FUN AND JOY ALONG THE WAY.

The campaigns of Scratch and Win in The Bottle-O and Spin to Win in Cellarbrations have a primary focus on driving incremental foot traffic into stores. With no purchase required, all shoppers can participate in the campaign to win gift cards and grand prizes. In a first for independent retailers, shoppers will have the chance to win a share of $250,000 in gift cards, as well as the chance to win one of three grand prizes in either The Bottle-O or Cellarbrations.

Clare Adamiak, National Senior Marketing Manager Retail & On-Premise, said, “Shoppers are seeking value in all areas of their life, from electricity bills to their weekly grocery shop, and those shopping for alcohol are no different. Shoppers are tightly managing their weekly spending, and while they want to reward themselves, they are more planned and seeking consistency in price. A recent shopper intelligence report told us that one of the biggest impacts on satisfaction for both male and female shoppers was the desire for fixed low prices, which is why at the centre of this campaign are our prices locked programs of Super Good Value in The Bottle-O and Cellar Savers in Cellarbrations. Not only are we rewarding shoppers with gift cards and grand prizes but giving them their favourites with fixed locked prices.”

The campaign will run across six weeks, including Fathers’ Day, and will be one of the biggest media buys for the network,

ensuring they are top of mind and shoppers can participate in the campaign at every touch point. Shoppers will be able to play daily, receive their gift cards and head into store to redeem their gift cards or gift it

to others. Fourteen shoppers will also win one of the grand prizes, with one valued at $20,000, which is truly driving value beyond price.

The campaign represents a wider strategy around value for Independent Brands Australia as it drives its total value offering for shoppers, value through price but value beyond price. Josh Gaudry, General Manager Marketing, Digital and Loyalty said, “We know the total value offering is important to shoppers, which is why we are launching our Value Platform, and it will work alongside our brand platforms. Value for shoppers includes fortnightly specials and locked prices, but it also includes loyalty, e-commerce, click and collect, delivery and more. At The Bottle-O we are Helping you keep your costs BottleLow and Cellarbrations we are Giving you more to celebrate. This platform will enable us to be always on.”

As the cost of living is causing unprecedented strain on family’s and individual’s budgets, it was important for The Bottle-O and Cellarbrations to develop these campaigns with their brand propositions of fun and joy at the heart and able to reward their shoppers in an industry which celebrates sociability and connectedness. IBA developed these campaigns alongside their Creative Agency Partner, Dig and Media Partner, Starcom and are looking to expand into other banners in 2024.

to OrpheusIslandLodge

3 major prizes PLUS the chance to WIN a share of $250k in gift cards instantly!

A WSET DIPLOMA OF WINE JOURNEY -

Part Two -

DRINKS TRADE PRESENTS THE TWO-YEAR WSET DIPLOMA OF WINE JOURNEY WITH STUDENT AND SOMMELIER GEORGIE DAVIDSON BROWN.

FOR PART ONE, GEORGIE HAD SAT HER FIRST WSET DIPLOMA EXAM ON WINE PRODUCTION. SHE WAS EAGERLY AWAITING THE RESULTS BY MAIL FROM THE UK. THE NEWS WAS DIFFERENT FROM EXPECTED. GEORGIE HADN'T PASSED. IT CAME AS A SURPRISE BECAUSE GEORGIE FELT CONFIDENT IN THE PROCESS. IN THIS INSTALMENT, GEORGIE MUSES ON WHAT SHE COULD HAVE DONE DIFFERENTLY.

I felt super confident about it, but these things happen. There were a few other people in my class who received a disappointing result as well. You obviously can only graduate with a pass in all units. I’ve applied for feedback and will resit the exam in March next year.

I was surprised, and so was the course coordinator. It could have been exam technique. You must pay attention to the wording of the questions and the way you answer them. There are lots of buzzwords, and it’s easy to slip up. I think I misinterpreted some of these words because I didn’t run out of time. I’m still feeling in high spirits despite everything. None of the questions stumped me. I could have written more information for some, but I answered everything I think adequately.

I’m keen to get feedback because you can get re-marked by a different examiner. I

have heard of some cases of people coming from a fail to a pass with a remark, but it’s pretty rare.

As much as it’s disheartening to have not received a successful result, I’m really proud of myself for going through this.

I know I’m going to get better. It hasn’t made me want to do the course any less. It’s made me kick into gear because I studied quite a bit, but I know I could have studied more.

The theory is important. A lot of people don’t give theory the respect that it needs. There’s no point in blind tasting if you don’t know the theoretical flavour profiles. If you are in an exam and you’re a bit stressed or nervous, and you look at a wine in the glass, and it’s red cherry fruit, medium to high acid, medium-plus tannin. Is it a Nebbiolo, or is it a Sangiovese? I always confuse high-quality Sangiovese with medium-

quality Nebbiolo because there are a lot of similarities, but the biggest characteristic for differentiating Sangiovese is this cherry cola flavour. It doesn’t come up in Nebbiolo. It’s a Sangiovese thing, particularly in classic examples, which we’re being tested on. You need to learn that stuff, and some really helpful tools are out there, like Tim Gaiser’s Classic Grape Markers.

You can be an exceptional taster, but if you can’t justify the reasons why, then you’re not going to be able to get the answer correct deductively. And you can only progress so far with that. You can still earn points for the process, but not as many if you can’t bring it together.

After the Wine Business unit is Fortified, followed by Champagne and Sparkling at the end of the year. For both, you need to have a strong understanding of winemaking theory because there is so much winemaking

that goes into it. I’m studying for both at the same time because I am resitting the Wine Production exam.

In the restaurant, I am suggesting Fortifieds more and more. For me explaining them to others solidifies my knowledge. I think the staff are getting a bit sick of me talking to them about Sherry. I try to upsell because we’ve got such awesome desserts, and a lot of our fortified and sweet wines are by the glass.

I absolutely love Fino. That’s one of my favourites. I love dry sherry. Personally, I’m a Manzanilla girl. I love all that beautiful salinity. Dry Sherry styles are a harder sell. I think a lot of people are under the

impression that Fortifieds and Sherries are always sweet, and that’s just not the case.

If you tell someone that it’s dry, they still might think that it’s fruity or there is still a bit of sugar, but in particular, this Manzanilla we’ve got on at the moment by the glass, it’s just dry bone, oxidative and opulent with bruised apple characteristics.

The sommelier in me is loving the Fortified unit, and I am sure that will be the same for the Champagne and Sparkling. It’s very technical heavy, but it just gets me excited. I just hope that I can get my act together. I hope the feedback is helpful and that I’ll be able to be successful in the next exam.

There’s no point in blind tasting if you don’t know the theoretical flavour profiles.

Sparkling Good Times

DRINKS TRADE ANNUAL CHAMPAGNE AND SPARKLING PANEL TASTING

BY DAVID MESSUM

IN 2023, AUSTRALIA’S CHAMPAGNE AND SPARKLING WINE CATEGORY CONTINUES TO SHOW RESILIENCE DESPITE THE HEADWINDS OF COST-OF-LIVING PRESSURES. LONG CELEBRATED AS A SYMBOL OF LUXURY AND FESTIVITY, THESE EFFERVESCENT DELIGHTS HAVE ENTRENCHED THEMSELVES IN THE HEARTS OF AUSTRALIAN CONSUMERS, BECOMING AN INTEGRAL PART OF VARIOUS CELEBRATIONS AND SOCIAL GATHERINGS, WHETHER IT’S WITH A BOTTLE OF CHAMPAGNE, PROSECCO OR DOMESTIC SPARKLING.

Australia’s sparkling wine imports from all countries decreased by 9 per cent in volume but increased by 4 per cent in value at the year-end to June 2023, compared with the previous 12-month period. (Wine Australia – Imports Monitor)

Champagne recorded stellar growth in 2022 in Australia, hitting 10.5 million bottles for the first time, up 6% on 2021. However, the recent export figures from Comité Champagne show global exports dropping in the first six months of 2023 by 4.7% compared to the same period in 2022. Are we finally going to see Australia’s perpetual love of Champagne wane? Unlikely, especially when you

consider the range of producers, styles, and price points now available in the market.

Whilst the total off-premise wine market is seeing declines of 0.7% in value and 1.9% in volume in the last 12 months, sparkling wine outperformed the wine segment overall, accounting for 14.2 per cent of sales by value and growing by 2.4 per cent in value whilst declining in volume by 0.4 in Year Ending 4 June 2023. (Circana Liquor Outlook). Further proof, we are drinking less, but better.

Australia’s Champagne and sparkling wine category in 2023 is a vibrant and dynamic landscape characterised by

innovation, diversity, and a shifting consumer landscape. From traditional Champagne-style wines to innovative local variations, the Australian market offers a plethora of options for any drinking occasion. Whether toasting to a special milestone or simply savouring everyday moments, sparkling wines have solidified their position as an integral part of the Australian wine culture.

Our expert panel tasted all wines blind in pairs to the 100-point system, looking for standouts within each category. All gold medal wines, high silver medals or the highest score within a category are listed.

OUR EXPERT PANEL OF TASTERS

CHRISTINE RICKETTS Endeavour Wine Education Specialist

MATT DUNNE Group Wine Ambassador Joval Wines

DAVID MESSUM Winemaker/Industry Consultant

SARAH ANDREW Business Development Manager WSET ANZ

MATT IRWIN Business Development Advisor WSET ANZ

ASHLEY PINI Editor & Publisher Hip Media

ZOE BRUNTON Head Sommelier Lill Sis (Solotel)

AUSTRALIAN PROSECCO

REDBANK – ROSE PROSECCO – VICTORIA

RRP $23 | Silver 92 Pts

• Citrus fruit and white florals on the nose. Good acidity, fresh, balanced fruit and creamy mousse. ZB

AUSTRALIAN NV BRUT

MUMM – TASMANIA

BRUT -

$39.99 | Silver 93 Pts

• Fine perlage, creamy, toasty notes, stone fruit on the nose. Dried apricots, custard, mouth-coating fine bubbles, lingering dried stone fruits. MI

AUSTRALIAN BLANC DE BLANCS

HOWARD PARK – PETIT JETE BRUT BLANC DE BLANCS NV – WA

RRP $25|Gold 96 Pts

BULLER WINES – THE NOOK - PROSECCO

RRP $25 | Silver 92 pts

• Lifted fresh-cut apple spritzy vibe. Very light in palate weight, fresh, vapoury and thirst quenching. Sure, it’s simple, but very drinkable. DM

AUSTRALIAN VINTAGE BRUT

CROSER – VINTAGE SPARKLING 2019PICCADILLY VALLEY SA

RRP $42|Gold 95 Pts

• Broad autolytic palate. Nice red fruit. Acid keeps it clean and fresh. Complex, layered. The structure is precise. Good balance of texture, flavour and acidity. ZB

HOUSE OF ARRASGRAND VINTAGE 2015 – TAS

$119 |Silver 94 Pts

• Floral, lemon citrus, fresh bright autolytics. Balanced ripe lemon citrus to dosage, bitter pithy finish. Balanced fruit and autolytic characters. Nose less pronounced. Enjoyed. ZB

YARRA BURN –PREMIUM CUVÉE BRUT

RRP $15.99 | Silver 92 Pts

• Toast and stone fruit, lemon zest nose. Off-dry, balancing acid, fruity, toast autolytics. A good party starter. CR

• Pale with golden hues and small bead. Green apple/ pear plus lovely autolytic overlay on the nose. Super dry with crunchy acidity upfront, tightly wound with driving acidity. Persistent finish with complexity. SA

HOUSE OF ARRAS –BLANC DE BLANC 2015 – TAS

RRP $40|Silver 92 Pts

• Lemon curd vibrancy, juicy but succulent. Clean, lots of aromatic lift and florals to draw you in then some grit and density with freshness and grassy notes. MD

AUSTRALIAN ROSÉ

CROSER – LATE DISGORGED 2006PICCADILLY VALLEY SA

RRP $67 |Gold 95 Pts

• Rich, complex and mouth-filling. Superfine bead leads to vinous wine, full of flavour and depth. Autolytic, sweet red fruits on the nose. Very good. DM

ASHTON HILLS –VINTAGE ROSÉ 2019 – SA

RRP $40|Silver 93 Pts

• Smokey red fruits (cherry) with liquorice and wild blackberry. Dry and clean with solid structure and length. Energy and vibrancy in spades! MD

ITALIAN PROSECCO

CORTE GIARAPROSECCO TREVISO DOC – IT

RRP $34 | Silver 93 Pts

• Clean, fresh, lifted white florals on the nose. Classy creamy, fine mousse. No SodaStream bubbles here. Punching well above its weight. DM

EUROPEAN BOTTLE FERMENTED

LOUIS POMMERY –ENGLAND NV – UK

RRP $65 | Silver 93 Pts

• Fine and persistent bubble. Buttered toast, whole grains, cooked citrus. Yummy! Slight sweet edge balances acidity. Lemon & lime curd. Biscuity and pastry. Enticing. MI

CHAMPAGNE NV BRUT

BOLLINGER –SPECIAL CUVÉE – FR

RRP $97|Gold 96 Pts

• Fresh autolytics, fresh lemon/grapefruit, great acid and balanced higher dosage. Great toasty vibes, loads of fresh fruit, very balanced. ZB

TAITTINGER - BRUT RÉSERVE - FR

RRP $90|Gold – 95 Pts

• Light Yellow, gold. Autolytic, red fruits and spice on the nose. More is happening here. Fine, firm bead leads to a solid acid line that’s perhaps a little hard. Super long line and length. Sheer class. DM

DUVAL-LEROY –BRUT RESERVE – FR

RRP $70 | Gold 95 Pts

• Autolytic driven, floral, frangipani, green apple skin. depth of flavour, almonds, citrus fruit drives, fresh and clean. everything is in check and harmonious. ZB

CHAMPAGNE NV ROSÉ

LOUIS BOUILLOT PERLE D’IVOIRE BLANC DE BLANCS BRUT NV –CRÉMANT BOURGOGNE – FR

RRP $42 | Silver 92 Pts

• Fresh, zesty citrus and melon. Zesty acidity, fruit salad bowl, mouth-filling yet elegant. Very easy drinking, moderate length. CR

BOLLINGER – ROSÉ – FR

RRP $150 |Gold 96 Pts

• Pale with a lovely pink hue - tiny persistent bead - cherries, raspberries and strawberries on the nose. Dry with lovely red fruit medley and driving acidity, keeping mouthfeel fresh. Delicious generous style. SA

MONOPOLE HEIDSIECK

CO – BLUE TOP – FR

RRP $65 |Silver 94 Pts

• Baked green fruit, brioche, white florals, fresh stone fruit. Enjoyable persistent bead, carries the fruit, good length. Balanced texture and dosage, soft phenolics. ZB

AYALA – ROSÉ MAJEUR – FR

RRP $100 | Silver 94 Pts

• An elegant framework here. Some succulence on the palate with a lovely redcurrant crunch, mouthwatering. Generous and complex. MD

CHAMPAGNE VINTAGE BRUT

BOLLINGER – LA

GRANDE ANNEE 2014 –FR

RRP $279 | Gold 98 Pts

• Navel oranges, pink grapefruit, bread dough, lightly browned bread crust. creamy, driven, persistent. so much going on, with interwoven fruit, mandarin, and orange with a toasty creamy finish. MI

POMMERY – GRAND

ROYAL 2009 – FR

RRP $169 | Gold 95 Pts

• Toast, buttery, wholemeal toasted bread. Bright, crispy, energetic. A lighter style, elegant. Lemon & navel oranges. Talcy, soft mouth feel with driven acidity. MI

POMMERY – LOUISE

2005 – FR

RRP $395 | Gold 96 Pts

• Autolytic, caramelised apple, spice, honey and minerality. Balanced, mouth-filling, layered fruit, lees, ageing. Great fruit and autolytic layers, precise acid drive. Long. CR

MOET & CHANDON –GRAND VINTAGE 2015

– FR

RRP $115 | Silver 94pts

• Toast, preserved citrus, honey and nougat. Crisp and fresh palate lead with apple and citrus. Balanced and clean, subtle layers on the moderate finish. CR

CHAMPAGNE BLANC DE BLANCS

AYALA – BLANC DE BLANCS 2016 – FR

RRP $130 | Gold 96 Pts

• Pale with a golden hue and fine bead - tightly wound nose and palate shows green and yellow fruits with nashi pear a highlight. Creamy midpalate and racy finish, drive, poise and length. SA

CHAMPAGNE BLANC DE NOIRS

BOLLINGER – PN AYC

18 – FR

RRP $225 | Gold 96 Pts

• Rich fruited nose, toasty, red fruit, sultana. Bubble fine, if a touch broad. Firm acidity, chalky, minerality. Talcy long line. Waves of red fruit, citrus, brioche and red apple keep sliding back. Compelling. DM

FOURNY & FILS – BLANC DE BLANCS NV - FR

RRP $75 | Gold 95 Pts

• Pale lemon with scattered bubbles and lovely citrus/ green fruits, and a hint of toasty oatmeal. Tight and racy palate. Elevated chalky acidity with a lovely medley of fruits and autolytic notes - persistent long finish. SA

The Big Barbera Taste Off –AUSTRALIA VS ITALY

ITALY’S SECOND BIGGEST RED GRAPE VARIETY WAS PUT TO THE TEST AS ITALIAN BARBERA WAS PITTED AGAINST AUSTRALIAN VERSIONS.

Twelve years ago, Ben Maurice Jones from Serafino Wines and Simon Joy of Classic Oak Products went out for dinner when the conversation turned to their favourite Italian wine variety, Barbera. Serafino was making one, but because there was no market for it, Maurice Jones blended it away.

The two talked about why Australia wasn’t championing its unique expression of Barbera and devised a plan to launch the Adelaide International Barbera Challenge. Its mission - to encourage Australian winemakers to give this great variety a chance to shine in Australia. This year was the Challenge’s twelfth year, and today Australian wineries produce over 100 Barberas.

The 2023 Challenge took place at Chalk Hill Winery in McLaren Vale, renowned for its award-winning Barbera. Judges and producers gathered to review Australian Barberas and compare them with Italian counterparts.

To know Barbera is to love it for its easydrinking style. Barbera’s fresh acidity and fruit vibrancy are perfect for stimulating the appetite, making it an excellent food wine. The variety hails from the Piedmont region in northern Italy. The locals embrace it as an everyday drink while their more revered Nebiollos lie ageing in cellars awaiting special occasions.

Chairman of Judges for a third year, Kym Milne MW, said of the Australian entrants, “Overall, the quality was very good. The standard was very high. It gets better every year. There were a lot of good wines and lots of gold and silver medals. There were only a couple that didn’t get awarded.”

When asked about the regional distinction, Milne said it was too early to

THE TOP WINES Wine of the Show

ANVERS Block 3A Adelaide Hills

2022 Barbera

Gold Medal Winners

HENSCHKE “Roeslein”2022” Eden

Valley Barbera

SERAFINO “Belissimo”2022 McLaren

Vale Barbera

HASTWELL AND LIGHTFOOT 2022

McLaren Vale Barbera

comment because it hasn’t been around for long enough, but he says Australia is making its own style without too much oak and relying on the fruit to produce early drinking styles.

It’s also a heat-loving variety fond of sunshine and a good ‘insurance’ variety choice for future-proofing Australian wineries against climate change and global warming.

“We had wines from McLaren Vale, Barossa and Adelaide Hills that all showed well. It’s a grape that suits most Australian climates because it can cope with a reasonably warm climate,” said Milne.

He also noted that two of the biggest hurdles for Barbera in Australia are yield control for the producers and educating the consumer on style.

“The consumer still wants to buy Shiraz and Cabernet; it’s a slow education process. Wine-interested people will try Barbera and Nebbiolo, but the average punter probably less so because they are less familiar with it, however, the more people make and talk about it, the more popular it will get.”

Long-time producer of Barbera, David Hook, cut his skiing holiday short to attend the Challenge. He has worked with Barbera for 20 years. David Hook Wines makes two Barberas, one from Orange and the other from Central Ranges. Hook is a long-time advocate of Italian varieties and produces Nebbiolo, De Novo Rosso, Sangiovese, Sagrantino, Pecorino, Vermentino and Pinot Grigio.

“One of the great things about Barbera is it is a bright and fresh early-drinking wine,” he said.

Founder Simon Joy said, “I really feel this humble event, the chatter and benchmarking has lifted the quality of Barbera here in Australia.

“To be honest, in the early days of the show, the gap between the quality of the Italian version and Australian wines was as big as the distance between our two countries; however, in recent years, we have seen the quality of the Australian wines rocket up the scale.”

To all Barbera producers interested in submitting to the 2024 Barbera Challenge, contact Simon Joy at sjoy66super@gmail.com