Drinks Trade - November-December 2018

your news, your views November/December 2018 issue 67

IN FOCUS:

Sparkling

MEET:

THE PROFESSOR OF VODKA

EDDIE RUSSELL

ON MATTHEW MCCONAUGHEY

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THE DRINKS ASSOCIATION AWARDS PIPER HEIDSIECK, CHAMPAGNE LANSON, WINE AUSTRALIA, SUMMER BREWS

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CONTENTS

Contents

November/December 2018

15 36 54 74

43 78

PROMOTE

INFORM

STRENGTHEN

CONNECT

36

10 News

15 Columnists

33 Champagne on Ice

40 Interview – Eddie Russell,

22 Legal View

34 Independent Brands

Interview – Jacob Briars, Global Advocacy Director, Bacardi Martini

64 Slane Castle Distillery

Master Distiller, Wild Turkey Bourbon

Australia Conference

25 Retail Drinks Australia 70 Interview – John Noble,

74 The Champagne Edit

62 The GlenDronach

43 Australian Drinks Awards 2018

67 Session-ability

87 Diversity & Inclusion Council

by Ken Gargett

78

Interview – Hervé Dantan, Chef de Caves, Champagne Lanson

88 New Product Releases – Beer,

by James Atkinson

84 Interview – Kati Vainionpää , Wine Australia

72 Interview – Benoît Collard , Executive Vice President, Piper Heidsieck

94 Trade Activity 96 The Eye

Spirit, Wine

80 Champagne and Sparkling Tasting Bench 6|drinks trade

Executive Director, Champagne Bureau Australia

WELCOME

Editor’s Note CREDITS PUBLISHER The Drinks Association

www.drinkscentral.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.

Other Drinks Association publications include: Drinks Bulletin drinksbulletin.com.au Drinks Guide drinksguide.com.au Drinks Yearbook

EDITORIAL PUBLISHING EDITOR Ashley Pini .......................... ashley@hipmedia.com.au EDITOR Melissa Parker......................................... melissa@hipmedia.com.au DIGITAL EDITOR Alana House............................... alanah@drinks.asn.au DRINKS CURATOR Ben Davidson........................... ben@hipmedia.com.au PHOTOGRAPHER Ryan Stuart CONTRIBUTORS Brett Heffernan, Sam Reid, Simon Strahan, Simone Allan, Tony Battaglene,

Welcome to the final edition of Drinks Trade for 2018. Not only am I delighted to be penning my first editor’s note, I’m thrilled to be working again with colleague, friend and publisher, Ashley Pini. It has been 15 years since we were the formidable team behind the leading liquor trade publication in Australia and I am excited about the potential our network, knowledge and experience can achieve with Drinks Trade for 2019. Expect to see some positive changes in the coming year. In conjunction with our online resource, Drinks Bulletin, we will focus on delivering our readers content that is relevant and informative but will also aim to bring to life the stories of the people, brands, products, innovation and pure creativity that never ceases to amaze and is such an integral part of this great industry of ours Since I have been back at the editor’s desk, I have been asked many times… so what has changed about the liquor industry? A lot has changed - social media, the digital revolution, online liquor retail, the silvering temples of my colleagues (including myself!) that reminds me time waits for no man (or woman), diversity and inclusion, emojis, accountability and responsibility, the wave of savvy, switched on women excelling in the top jobs inspiring younger generations, thank you Georgia Lennon, Chief Executive Officer of The Drinks Association, Julie Ryan, Executive Director of Retail Drinks Australia, Cathi Scarce, Acting Director Liquor – Coles, to name a few. What has not changed is the passion, the tenacity, the risks, the ‘giving it a go’, enjoying what we do and having fun while we do it. That joy of being part of this industry, despite the tough times, is still very tangible. We used to say, in this industry you never leave, and if you do, you come back. I believe that still rings true. We are an energetic and generally life-loving bunch and that resonates in what we do.

This edition is the first of many that is jam packed with great stories. Since our last edition, The Drinks Association awarded the bright stars of 2018 at The Drinks Association Awards held in the opulent surrounds of The Ivy ballroom. Turn to page 43 for the highlights. We announce the launch of Retail Drinks Australia, a positive and powerful force that will have the back of all liquor retailers. Julie Ryan, Executive Director explains how it will champion a modern agenda as it takes over from its previous guise as the Australian Liquor Stores Association (see page 25). We focus on Champagne as we enter the festive season and the most profitable time of year for anything with bubbles. There are four great interviews with prominent influencers in the world of Champagne - Benoît Collard, Executive Vice President of Piper Heidsieck, (page 72) John Noble, Executive Director of the Champagne Bureau of Australia (page 70), Hervé Dantan, Chef de Caves of Champagne Lanson (page 78) and Nathalie Vranken of Vranken-Pommery Monopole (page 33). I had the privilege of listening and reporting on the stories of Jacob Briars, Global Advocacy Director for Bacardi Martini (page 36) and Eddie Russell, master distiller of Wild Turkey (page 40) while they were visiting Australia.

Walter MacCallum, Ken Gargett, James Atkinson, Stuart Gregor, Alec Wagstaff, Fergus Taylor and Alexis Roitman

DESIGN

I am also excited to announce new regular columns from the Australian Distillers Association’s President, Stuart Gregor, informing us on the burgeoning craft distilling movement as well as from Fergus Taylor, Executive Director of Alcohol Beverages Australia, and Alec Wagstaff, Chief Executive Officer of Spirits and Cocktails Australia, formerly known as Distilled Spirits Industry Council of Australia (DSICA).

SENIOR DESIGNER Racs Salcedo ......................... ryan@hipmedia.com.au

ADVERTISING

The festive season is the busiest time of the year for liquor - sales peak and industry events are prolific. Take care these holidays. Enjoy the fruits of our labour responsibly and see you in January with our Top 100 most influential brands.

NATIONAL SALES MANAGER Tim Ludlow ............... tim@hipmedia.com.au

Produced and contract published by:

In the meantime, please do not hesitate to email me with any comments or letters to the editor on any issues you deem important to report as well as general feedback. We are here to listen and to deliver you a magazine that is compelling, essential and enjoyable reading.

Happy Holidays!

ACCOUNTS: accounts@hipmedia.com.au 169 Blues Point Road, McMahons Point NSW 2060 Ph: 02 9492 7999 | www.hipmedia.com.au | facebook.com/ drinksmedia ABN: 42 126 291 914

Melissa melissa@hipmedia.com.au Follow me @melissalparker_

drinks trade|9

INFORM

NEWS FIGURES AND FACTS, PEOPLE AND POLICY, CORPORATE & COMMUNITY

AUSTRALIAN CIDER INDUSTRY LAUNCHES WORLD-FIRST TRUST MARK Cider Australia has launched the worldfirst trust mark for craft ciders as a new way to identify ciders made with 100 per cent Australian grown fruit. The new mark educates consumers about the quality and the origin of ingredients and helps them make informed choices whilst supporting local fruit growers. The current labeling laws make it difficult to identify where the fruit has been sourced and less than 15 per cent of Australia’s cider market comprises craft ciders made with 100 per cent Australian grown fruit.

HALF A MILLION BOOST FOR WINE EXPORT GRANTS Wine businesses visiting China and the United States to build export will benefit from a 50 per cent increase in funding for the Wine Export Grants program. In recognition of the high demand for these grants in the industry, the total pool of funding has increased to $1.5 million. Wine Export Grants of up to $25,000 are available for small and medium wine producers to reimburse 50 per cent of specific export promotion expenses. Wine Australia Chief Executive Officer Andreas Clark said, “The $500,000 boost is welcome news for our wine producers. Since the grants opened on 2 January 2018 we’ve approved more than $500,000 of funding for participation in international trade shows and a high volume of claims is currently undergoing assessment. This funding boost means more support for wine businesses looking to grow their exports or secure new distribution channels in the key markets of China and the USA.” The grants are a key component of the Australian Government’s $50 million Export and Regional Wine Support Package which aims to drive demand for wine exports and showcase the nation’s wine tourism.

10|drinks trade

AUSTRALIA REIGNS AT THE DECANTER ASIA WINE AWARDS The Decanter Asia Wine Awards 2018 is in its sixth year and considered one of the most influential wine competitions in South East Asia. Australia took home seven Best in Show medals, the most won by any country out of the 37 participating. Leading Master of Wine palates made up the 50 expert judges panel who gathered in Hong Kong to blind taste 3,138 wines. Leading UK wine commentator and judge since the launch of the competition in 2012, Andrew Jefford, was one of six vice-chairs, as was Li Demei, who was vice-chair in this year’s competition. ‘There is no question that the quality of wines being entered continues to get better,’ said Li Demei.

MAPPING AUSTRALIA’S WINE REGIONS ROW BY ROW For the first time, artificial intelligence software will make it possible to accurately map out every vineyard in Australia’s 65 wine regions using highresolution satellite images and advanced machine learning in a national census of Australia’s winegrape area.

Wine Australia has struck an agreement with Consilium Technology to use its world leading agricultural artificial intelligence software GAIA (Geospatial Artificial Intelligence Agriculture) and by mid 2019 it will deliver a row by row census of all of Australia’s vineyards. This first scan will include the geolocation of every vineyard block in Australia, the area of vineyards for each geographical indication, and the length of the vineyard rows in each region. “The national scan is an exciting opportunity as it will allow Australia for the first time to have a scalable and repeatable method to measure vineyard area,” said Wine Australia’s CEO, Andreas Clark. “Through the investment, the maps will be delivered in an online interface that can be accessed

by Australia’s grapegrowers.

AUSTRALIA’S BEST CIDERS AS JUDGED AT THE AUSTRALIAN CIDER AWARDS Australia was triumphant at the Australian Cider Awards 2018 with nine out of the 13 gold medals awarded to Australian ciders. The Awards saw a total of 260 Australian and international entries judged across 25 classes by a panel of local and international cider industry experts.

Willie Smith’s Kingston Black from William Smith & Sons in Tasmania won Best in Show at the 2018 Australian Cider Awards as well as Best Traditional Cider and Best Australian Cider.

Jane Anderson, executive officer of Cider Australia said, “This is an exciting time for the cider industry in Australia. It’s great to see more Australian producers and their ciders scoring higher than ever before in this year’s judging. With the quality of cider produced in Australia constantly improving, our Australian producers have also been winning medals at international shows in the US, UK and the World Cider Awards.”

BUNDABERG RUM CELEBRATES 130 YEARS AT SPIRIT OF BUNDABERG FESTIVAL

THE FIRST CHINESE EDITION OF HALLIDAY WINE COMPANION LAUNCHED

This year the celebrations at the Spirit of Bundaberg Festival were bigger and brighter than ever as Bundaberg Rum and food fans came together to commemorate 130 years of Australia’s much loved rum. The party took place at the traditional spot, on the grounds of the Bundaberg Rum Distillery and the family friendly festival served up great food, local produce, cocktails and more than a dozen rum-inspired food vendors. Local music talent competed for a $5K prize in the Battle of the Sounds competition while all festival goers were encouraged to dress as their favourite ‘Aussie Legend’. They were also the first to try the Bundaberg Rum Small Batch Spiced Rum launched on the day and released nationally following the festival.

CHINESE CONSUMERS VOTE DE BORTOLI #1 ON-PREMISE RED WINE BRAND

From November 2018 consumer wine publication Halliday Wine Companion published by Hardie Grant will be printed and released in Shanghai and Beijing in Chinese. Established in 1986 under James Halliday’s Australian Wine Guide, the Halliday Wine Companion in its first Chinese edition will cover more than 3,500 winery reviews and hundreds of wine education articles from James Halliday and his tasting team. China is of great importance to the Australian wine industry. “China will be the largest market for exported wine very soon,” James Halliday said.

A survey conducted in Beijing by wine analytics experts MiBD Markets found consumers rate Australia’s De Bortoli Wines as top red wine brand by glass under 100 Yuan or AUD$20.

The recently published results were from a store-check survey of 160 venues during 2017.

De Bortoli wines led amongst almost 12,700 wines from around the world. This year the fourth-generation, family-owned Australian winery is celebrating 90 years of winemaking and has been exporting to China for 20 years. To commemorate its 90th anniversary De Bortoli Wines has released a limited edition Black Noble, the world’s only fortified made from botrytis grapes.

COURT OF MASTER SOMMELIERS EXAMINATION WINES LEAKED. The results from the tasting section of the 2018 Master Sommelier Examination held in St Louis, Missouri have been invalidated due to clear evidence that a Master breached the confidentiality with respect to the wines on tasting. The Americas Board of Directors found the tasting section of the exam was compromised by the release of detailed information concerning wines in the tasting flight. The Board voted to fully void those results to protect the integrity of the examination process, the reputation of the Court of Master Sommeliers, and the title of Master Sommelier.

Devon Broglie, Chairman and Master Sommelier said, “We understand this decision is a shock to those who recently passed this examination, and we carefully considered the impact our decision has on our newly pinned Masters and their careers. We are committed to developing an expedited process so that all eligible candidates can retake the tasting examination.” Amongst those required to retake the exam is Jane Lopes, wine director at Attica, Melbourne, and prior to the ruling, the first female residing in Oceania to be awarded Master Sommelier.

drinks trade|11

INFORM

BROKENWOOD ANNOUNCES NEW CELLAR DOOR AND RESTAURANT COMPLEX

BELLA VISTA HOTEL STAFF SAVED A YOUNG MAN’S LIFE The general manager, Salvatore Bellomo, junior manager, Chelsea Zadravec, and security guard, Reda Hanna, of the Momento Hospitality venue Bella Vista Hotel in Bella Vista, Sydney, were awarded a Commander’s Commendation for their response to an incident at hotel in 2017. Salvatore Bellomo, found a young 19-year-old man unconscious and not breathing in the hotel’s VIP lounge on a very busy Saturday night. Along with his staff, Chelsea and Reda, Salvatore urgently cleared out the VIP room and public bar, called emergency services and performed CPR until the paramedics arrived. As a result of the staff actions, the young man’s life was saved.

“As soon as we discovered the young man unconscious and not breathing, Chelsea, Reda and I acted fast. It was a very busy Saturday night, but together we cleared out the public bar and VIP room, called an ambulance and began CPR. Salvatore and I took turns performing CPR for about ten minutes while Chelsea was on the phone to the paramedics relaying instructions to us. The paramedics then arrived to continue saving the young man’s life,” said Salvatore Bellomo.

“We found out later that the young man had a heart defect and that, had we not begun CPR immediately, he would have likely passed away. He visited our venue after the incident, and it was great to see him happy and healthy again. We’re so proud to receive this commendation from Commander Kritchlow.

It’s such an amazing feeling to know that you helped in saving someone’s life.”

12|drinks trade

The Hunter Valley is about to gain a new eatery for foodies to get excited about. The Wood Restaurant and Cru Bar and Pantry will centre around a brand new Cellar Door complex at Brokenwood Wines which will include circular tasting bars or ‘pods’, an expansive terrace, two private tasting rooms, two private dining rooms and a wine museum. Well known residents of the Hunter Valley since 1997, Andrew and Janet Wright, will run the two new dining establishments. Prior to the new appointment they ran The Cellar Restaurant in Hunter Valley Gardens for the past 18 years. The Wood Restaurant, the Cellar Door’s modern dining room will offer contemporary Australian dishes and an extensive wine list including premium and iconic Brokenwood wines. The Cru Bar and Pantry will be a casual eatery serving a selection of shared plates, cheese and charcuterie, wood-fired pizza made to order and picnic packs or the lawn to take away. Chief winemaker and Managing Director, Iain Riggs said, “This marks a significant moment in Brokenwood’s history. Our current Cellar Door was built in the ‘70s so this new venture means a lot to us, but most importantly it will allow for more fun and exciting wine experiences with our dedicated customers.”

Brokenwood Wines new Cellar Door is set to open 7 December 2018.

OOTRA APP FOR WINE RETAILERS AND PRODUCERS New app ootra was launched in Melbourne in September 2018 and allows wine producers to sell direct to bars, restaurants and wine merchants and is already being used by wellknown establishments such as Melbourne’s Movida, 2KW in Adelaide and State Buildings in Perth. “Restaurants and retailers can streamline their ordering process and connect directly with the winemakers involved,” said ootra founder, Richard van Ruth. “In an age where the public are increasingly demanding and expecting their favourite bar or wine shop to stock new, boutique, well-crafted wines ootra is making life far easier for the wine trade. For example if a customer has a question about a wine, ootra allows the retailer to connect directly with the winemaker and provide a level of customer service that will bring customers back to their bar or shop again.”

XANADU 2016 CABERNET SAUVIGNON TAKES THE JIMMY WATSON The Royal Melbourne Wine Awards 2018 was recently held in Melbourne and Australia’s winemaking elite gathered together at Luminare in South Melbourne where the winners of the trophies were announced. Top gong, the Jimmy Watson Memorial Trophy for Best Young Red Wine, went to Margaret River winery Xanadu Wines for the 2016 Xanadu Cabernet Sauvignon. The white wine equivalent, the Francoise De Castella trophy for Best Young White Wine, was awarded to Tasmanian winery Tolpuddle Vineyard for the 2017 Tolpuddle Vineyard Chardonnay. Tolpuddle also won the Douglas Seabrook Trophy for Best Single Vineyard Wine and vineyard manager, Carlos Souris won the Kym Ludvigson Trophy for Viticultural Excellence. Other honours went to Bay of Fires for the James Halliday Trophy for Best Pinot Noir for the 2017 Bay of Fires Pinot Noir and the Trevor Mast Trophy for Best Shiraz to Yarra Valley winery Tokar Estate for its 2017 Tokar Estate Shiraz.

A full list of trophy winners can be viewed at winningtastes.com.au

DAVID SEGRETO TO JOIN BACARDIMARTINI AUSTRALIA AS COMMERCIAL DIRECTOR, AUSTRALIA AND NEW ZEALAND

BRAND PRINT WINS AT WINE INDUSTRY IMPACT AWARD (WIIA) New business intelligence tool BrandPrint won the WIIA Marketing and Communications Award at the presentation recently held in Adelaide.

Brandprint enables its liquor supplier clients to extract meaningful sales and marketing insights from their own data. The service empowers people across an organization to make informed decisions to drive sales without needing high-level skills in data analytics. Since launching BrandPrint to the Cloud this February it has experienced a steady acquisition of clients across wine, beer and spirits. Australian Vintage Limited (AVL) was an early adopter of Brandprint. “It has been a real game-changer for our business,” says Manouel Vlandis, National Business Manager – Independents – AVL.

With a career spanning over twenty years, David Segreto will join Bacardi-Martini Australia as its new Commercial Director, Australia and New Zealand, from McWilliam’s Wines, where he has held the roles of Sales Director and Regional Director Asia Pacific for the past seven years. The re-scoped role will see David take on overall leadership of the Australian and New Zealand commercial teams.

David’s earlier career started with Cadbury Schweppes before joining Diageo as a Regional Director GTR, based in both Sydney, then Singapore. David has strong foundations in customer relationship management and team leadership, working within high profile companies with strong brand presence.

Denis Brown, Bacardi’s Regional Vice President North Asia Pacific said, “We are delighted to secure the calibre of talent that David will bring to both this role and our business overall.”

drinks trade|13

STRENGTHEN

A WORD OF THANKS TO THE AUSSIE SPIRIT PIONEERS

INTRODUCING SPIRITS & COCKTAILS AUSTRALIA

Stuart Gregor is the President of the Australian Distillers Association (ADA) and co-founder of Four Pillars Gin

Alec Wagstaff is Chief Executive Officer of Spirits & Cocktails Australia

The Australia Distillers Association, as with every organisation representing people of likeminded passion, owes much, indeed everything, to those who came before.

While the Australian distilling scene in 2018/2019 is an exciting, evolving, dynamic and fast-growing industry, it was not always thus.

Back when the ADA was created in 2004 with the three visionary founders, Patrick Maguire (Sullivan’s Cove), Cameron Syme (Limeburners) and of course the indefatigable Bill Lark (Lark), things were not quite as rosy.

It was tough back then, the nascent industry was literally unheard-of – there were many more barriers and hurdles than opportunities, but the strong, the visionaries - survived and thrived.

So before I start writing a bi-monthly column espousing our bright future and current challenges I want to say to those who came before us, thanks. Today’s distillers ride on the shoulders of your perseverance.

Today we have more than 150 members of the ADA in each state and territory of this great land and distilling has become an industry many compare to the Australian wine industry in the late 70s or early 80s.

We have still many mountains to climb but the future looks bright, very bright indeed.

As I am lucky enough to travel to drinking dens near and far, people in every corner of the world are asking about Australian spirits – what makes them so special, so unique, so damn delicious? And I always respond that while we have many great natural advantages in this lucky country, our greatest advantage is our people.

People who have vision, stick to their guns, are talented beyond belief, never take themselves too seriously and are never satisfied with anything short of the best.

So to you, the distillers of Australia, we raise a glass and say thanks for everything and go well in the future.

And see you soon for a drink.

The leading spirits companies in Australia recently agreed it was time to refresh the branding of their industry association to reflect the current state of consumer interest and to capture the exciting prospects for the industry. The Association dates back to 1934 when the Federated Wine and Spirit Merchants Association of Australia was formed which then evolved in 2001 to the Distilled Spirits Industry Council of Australian Inc. In 2018 we have rebranded the association Spirits & Cocktails Australia and our members collectively make up 75 per cent of spirits sold in Australia.

The name change reflects the growing popularity of spirits and spirits as ingredients for great cocktails. The new name and branding reflects that. Spirits & Cocktails Australia is the first spirits industry association in the world to embrace cocktails in its name. People are recognising the complexity offered by blending great spirits with each other and other ingredients and enjoying their premium nature both at home and on premise. Spirits & Cocktails Australia is proud to call them out in its new name.

Spirits & Cocktails Australia will promote and protect a spirits sector that supports a positive Australian drinking culture and employs thousands of people locally right across the country.

Our highest priority issues remain the heavy tax burden carried by Australian spirits drinkers and the illogical licence restrictions some states impose on the onpremise sale of spirits.

Australian spirits drinkers, who responsibly enjoy 20 per cent of the total alcohol consumed in Australia, pay 50 per cent of the total alcohol tax collected and face twice-yearly excise increases on their favourite spirits drink.

Visit www.spiritsandcocktailsaustralia.com.au

DRINKWISE AUSTRALIA’S FETAL ALCOHOL SPECTRUM DISORDER AWARENESS PROGRAM Simon Strahan is the Chief Executive Officer of DrinkWise Earlier this month, the Hon. Greg Hunt, Minister for Health, launched two educational advertisements as part of DrinkWise’s Fetal Alcohol Spectrum Disorder (FASD) Awareness Program.

The advertisements, featuring Deborah Mailman and Aaron Pedersen, will create awareness of the preventable disorder and reaffirm the risks of drinking alcohol while planning a pregnancy, during pregnancy or breastfeeding.

Speaking about the program, Minister Hunt said, “This campaign is about giving unborn children nine clear months to grow, free of the risk of FASD. It’s hard to imagine a more important contribution. It’s a profound challenge and for me, it’s a big personal passion. We’ve contributed to an ongoing program, in conjunction with the industry leaders here today.”

Support from the Federal Government and the industry has enabled DrinkWise to create an awareness program consisting of broad and targeted activities to assist in generating awareness about FASD to reduce and ultimately eliminate the disorder. The ‘It’s safest not to drink while pregnant’ message will be promoted in medical centre waiting rooms, print media, point-of-sale at retail outlets and licensed venues, in schools and in Jam Pakt, a new weekly indigenous radio program featuring information about the prevention of FASD. The support of the Federal Government and the industry assists us to communicate the importance of abstaining from alcohol while pregnant, planning a pregnancy or breastfeeding.

In addition to the Federal Government, DrinkWise would like to thank the Winemakers Federation of Australia, Lion, Coca Cola Amatil, Cooper’s and CUB for their additional contributions to the DrinkWise FASD Awareness Program.

drinks trade|15

XXXXXXXXXX

THE PERFECT GIFT THIS CHRISTMAS

16|drinks trade

The Jansz Tasmanian Premium Cuvée and Premium Rosé gift box is available to independent retail drinks trade|16 for a limited time and while stocks last. Contact your Samuel Smith & Son Area Manager for details.

Z S JAN ANIA TASM

T R A E T A M I L C L O CO J

ust in time for the festive season Jansz Tasmania celebrates the release of its world-renowned sparkling wine in a limited edition artisan gift box.

The collaboration between the Tasmanian sparkling producer and local artist and illustrator, Eloise Lark, is a pure expression of Tasmania’s landscape and heritage and one that brings joy and vibrancy to the Australian sparkling landscape.

The gift box is swathed in Eloise’s abstract work ‘Derwent Seasons’, which was inspired by her hometown of Hobart and its unpredictable weather, inescapable water views and the majestic presence of Mount Wellington. As an artist, Eloise eloquently captures the energy and elegance of Tasmania, and combined with her love for Jansz, this made for an authentic collaboration showcasing their beloved region.

This limited edition gift box is beautiful and sophisticated. It is an easy choice for those looking for a premium wine for a special occasion; perfect for the festive season and for those last minute gifts. The gift box elevates Jansz to another level, making it exceptional value for the consumer and a win for the retailer.

The Eloise Lark Jansz Tasmania Premium Cuvée and Premium Rosé gift boxes are available through independent retailers.

STRENGTHEN

PREGNANCY WARNINGS A ‘NO-BRAINER’ Brett Heffernan is the CEO of the Brewers Association of Australia After six years of voluntary pregnancy labelling and two government surveys to measure uptake, the best the alcohol industry could muster was 75 per cent compliance.

So it was no surprise to anyone that the Australia and New Zealand Ministerial Forum on Food Regulation decided to mandate pregnancy warning labelling for all packaged alcohol products at its October meeting.

Australia’s major brewers – Carlton & United Breweries, Lion Beer Australia and Coopers Brewery – have been 100 per cent compliant since 2014, voluntarily applying the warning pictogram across every product they produce.

A voluntary system is an opportunity for industry to demonstrate that it is responsible and responsive. It also places you on notice, having been handed enough rope to hang yourself.

Whether recalcitrant or ignorant, failure to place the warnings on labels is not only unacceptable and a blight on the industry’s social licence, but comes with ramifications.

The noose of a mandatory regime is now tightening and as the floor falls away, the precedent of mandating regulation has all twisting in the wind. And, of course, the question of what’s next looms large with the inevitable next wave of regulation.

Meanwhile, DrinkWise Australia research shows that 74 per cent of women aged 18-40 are aware of the warnings and 82 per cent of all women aged 18-40 comprehend the meaning of the current pictogram warnings.

By mandating the existing warning label graphics, governments can ensure that those who have failed to comply to date are dragged into the fold, while recognising that those who have done the right thing should not be penalised by having to change all of their labels a second time.

A new regime that varies from the existing labelling would, perversely, reward recalcitrance.

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MAKING TOURISM GREAT AGAIN

WHAT’S HAPPENING IN CIDER?

Alexis Roitman is the Chief Executive Officer of the Independent Brewers Association

Sam Reid is the President of Cider Australia and co-owner of Wille Smith’s

Independent Brewers are ‘Making Tourism Great Again’, working with our favourite craft beer bars and pubs to create festivals devoted to fantastic line ups of local beers.

Thanks to Beer Cartel’s 2018 Survey, we know our growing fan base wants to try new styles, taste seasonal releases, maybe find a dark or sour beer for cellaring and are looking out for the hottest new brewer on the market. Almost half of the beers being bought are previously untried and there’s a real desire to support local Indie Brewers.

From gritty urban laneways to picturesque regional high streets, Indie Beer has a compelling offer that is now being grasped by our friends in the tourism industry. Two thirds of IBA members have taprooms that offer locals and visitors alike the chance to taste the freshest, most exciting beers in the country. Head to the IBA website where you can search for our members by state, by tourism region, or by simply zooming in on the map.

But taprooms are only half the story. Indie Brewers are working with their local venues and bottle shops to create festivals for every season. Victoria is a great example: at the epicentre is Melbourne’s Good Beer Week, which attracts 110,000 attendees from Australia and abroad, across 380 events over ten days each May. Regionally, Ballarat’s Beer Festival kicks off the beer year in January, followed by Geelong’s Great Australian Beer Festival in February. Moving into Autumn, head for High Country Hops, while Bendigo On The Hop is a fabulous mid-winter beer showcase. In November, the inaugural Peninsula VineHop Festival will celebrate that region’s fine tradition in both wine and beer.

Contact your local brewers and be a part of this vibrant scene.

Well the summer seems to be taking a while to come this year and we in the cider community can’t wait for the days to get longer and hotter.

The annual Cider Awards have just been and it was fantastic to see a record number of entries again and also to reflect on the seriously improved quality of the ciders entered this year – the future really is bright in the craft cider space. Speaking of Australian Craft Cider, on the day of the awards we had the industry launch of the 100 per cent Australian Grown ‘Trust Mark’. Whilst I had some trepidation on how it would be received, the overwhelming response was very positive with most producers asking when they will be able to put it on pack which was extremely pleasing to see.

In case you haven’t seen it – it’s a hand with an apple and speaks oodles about what the Australian Craft Cider category is about, hand-picked, hand crafted, from the earth etc. The mark will be available to members of Cider Australia who can demonstrate that their ciders use 100 per cent Australian grown fruit and will be a fantastic way for drinkers to make an informed choice about the type of cider they wish to purchase. It should start to appear in market in late November or early December so keep an eye out. If it does what we are excepting it will play a large role in helping to premiumise the Cider Category.

STRENGTHEN

WFA TO WORK WITH ACCC ON MARKET STUDY INTO THE WINE GRAPE INDUSTRY

ADDRESSING RESPONSIBLE DRINKING

Tony Battaglene is the Chief Executive Officer of Winemakers’ Federation of Australia

Fergus Taylor is the Executive Director of Alcohol Beverages Australia

Winemakers’ Federation of Australia (WFA) looks forward to working with the ACCC on its new market study into the wine grape industry, as announced by ACCC Deputy Chair Mick Keogh. In the latest of a number of studies, the ACCC will examine competition, contracting practices, transparency and risk allocation issues in the wine grape supply chain.

It is a very competitive market place and it is important that we work across the whole supply chain to smooth relationships.

There is already a very good voluntary code of conduct in place in the sector and we look forward to ways we can improve this that may arise from the study. Any work that helps strengthen relationships between growers and wine producers is a good thing.

In July and August 2018 the ACCC invited wine grape growers across Australia to provide feedback about competition issues in their industry through an online survey.

The ACCC is now seeking submissions from right across the Australian wine sector to help paint a comprehensive and balanced picture of the dynamics at play within the industry.

It is important to provide the ACCC with an accurate picture of our industry as they undertake this study. WFA will work closely with the ACCC to provide this, but it is important that winemakers have their say. The ACCC is seeking this information through written and oral submissions in response to the issues raised in its issues paper.

We are finally starting to experience renewed growth in the sector after several tough years and it is great to see grape prices improving and profits for growers and winemakers returning. I encourage winemakers to read the issues paper released by the ACCC today, and to make a submission to this market study.

The recent introduction of a minimum unit price in the Northern Territory serves as a reminder for governments to consider the impact populationwide measures will have on responsible drinkers and their cost of living.

A number of submissions to the Riley Review, including Alcohol Beverages Australia’s, presented evidence which showed previous modelling done on minimum floor prices was flawed.

Further to this, a study released by the European Journal of Health Economics late last month also found price increases did not correlate with a reduction in consumption among heavy drinkers, who simply reduced the quality of the products they were drinking, not the amount.

In fact, it found heavy drinkers were the most price elastic cohort. Moderate drinkers were deemed to be the most inelastic to price rises.

This will only compound the backlash from the vast majority of Territorians who drink responsibly, but are now paying considerably more for alcohol. Those most affected are pensioners and low income households, some of whom are now paying double for certain bottles of wine.

In the lead up to the policy’s implementation in the NT, it was claimed the tax would not impact all categories.

However, upon implementation it emerged there were significant increases on certain products based on the $1.30 minimum unit price per standard drink.

It is yet another example of how a broadbrushed policy, while perhaps wellintentioned, fails to address the root causes of problem drinking.

The alcohol industry remains committed to reducing alcohol-related harms and will continue to make representations in consultation processes, which highlight the range of targeted levers available to governments to address these harms without impacting the whole community.

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THE DAYS OF GOOD PHONE HAS GONE. IMPACTS ARE ENORMOUS IN THE WORKFORCE Simone Allan is founder and director of Mondo recruitment agency Two billion people on the planet use mobiles, according to James Katz, professor of communication at Rutgers University.

Yet people have forgotten how to pick up the phone to nut out a business solution.

Visiting client offices today feels like visiting a library… everyone sitting next to each other with headsets on and communicating with a keyboard.

Candidates are no longer keen to meet face-to-face and request zoom or skype calls and detailed feedback via text or email messages. The first 3-4 queries through online help desks are all managed through AI and Robots. Resumes are now read through AI and you must make sure to maximise your first page to maximise ratings for a successful application.

Where the landline took the place of written communication, the mobile and texting sees Aussie’s communicating, again, with the written word. A different “language” composed of acronyms is now known as text-speak. It is critical to communicate fast and with gusto.

Avoidance behaviours and pervasive covert confrontational behaviours seem to reign. Doing email is a good scapegoat today, even at major buying and supplier negotiations. ‘Send me an email with your terms’ is the common rhetoric.

Studies show that the mobile insulates Aussies more than ever before. For some, communication with those not present takes precedence over interacting with those in the same room.

Never underestimate the power of good phone. It can cut through unread emotion and solve projects often on many levels that a one-dimensional email will neglect.

Generation Y and Millennials should not forget the power of your own voice and the impact it can have in business.

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DON’T BE CASUAL

ABOUT CASUALS In a previous article, I discussed the various traps and pitfalls for employers who are not fully aware of what exactly is a casual employee. A recent case in the Full Federal Court of Australia has further complicated the issue.

By Walter MacCallum, a director at Aitken Lawyers in Sydney and a regular contributor

I

t is important to start at the common law to develop an understanding of casual employees. The common law test - set out clearly in a Federal Court 2001 case - was that the essence of ‘casualness’ is “the absence of a firm advance commitment as the duration of the employee’s employment or the days (or hours) the employee will work”. What this means essentially is there needs to be an absence of an agreed pattern of work. The key characteristics of being casual is that there are irregular work patterns, uncertainty, discontinuity, intermittency of work and unpredictability. This manifests itself in short-term employment, shifts that change in timing and duration, and uncertainty as to whether or not an employee will be with work from one period to the next.

From that common law test there evolved an understanding that where an employer pays an employee in accordance with an applicable Award, as a casual employee, the assumption or inference arises that employee is casual regardless of the fact that employee in question may actually work in a regular or predictable pattern. This concept was reflected in the decision of the Full Bench of the Fair Work Commission in 2013 where the Commission found that employees who engaged and paid as casuals pursuant to an Award were “casual employees” for the purposes of redundancy provisions of the Fair Work Act. Dial forward now to this year and the Full Federal Court of Australia decision in WorkPac 22|drinks trade

Pty Ltd v Skene (WorkPac) in which the Full Federal Court effectively reverted back to the common law test stating that regardless of how an employee is treated pursuant to an applicable Award, the significance of a casual employee not having a “firm advance commitment” is not to be underestimated. The Court held that the payment of a casual loading under an Award might reflect the intention of the parties but is not determinative.

What’s that? I am paying these casual employees a 25 per cent loading, so how can they then turn around and claim unpaid annual leave and other entitlements that permanent or part-time employees are entitled to?

This is true, WorkPac leaves the question unanswered and it may be the case that an employee may be able to double-dip if they are not really casual but have received the casual loading. Compounding the problem of course is that if an employee makes a claim for underpayment (of annual leave etc) on the basis that they were really a permanent employee and not a casual, the employer may be liable for fines under the Fair Work Act. The take home here for employers is to closely review and analyse the patterns of employees who are employed as casuals. They need to have the necessary characterisation of casualness or otherwise the employers stand exposed to significant claim for back pay of statutory entitlements.

But wait, it gets a little worse for employers.

From 1 October 2018, included in approximately 80 modern Awards is a “casual conversion clause”. In simple terms, it requires the employer to tell employees they’re entitled

as a casual employee to request conversion to permanent employment. These 80 odd Awards include the Fast Food Industry Award, the General Retail Industry Award and the Restaurant Industry Award.

Where a casual employee seeks to convert to permanent employment, the employer may only refuse such a request on reasonable grounds.

“Reasonable grounds for refusal” may be many and varied, and the model clause now required to be inserted in the Awards contains a nonexhaustive list including: • where conversion to permanent employment would require significant adjustment of hours; • where it is foreseeable in the next 12 months there will be changes to the hours of work/days and/or times that an employee works; or • where the employee’s position will cease to exist in 12 months.

There are requirements of consultation between employer and employee, and written reasons to be provided by an employer when refusing a casual conversion request. If an employee disagrees with the decision of his or her employer, that employee may then make an application for the dispute to be heard by the Fair Work Commission.

The decision in WorkPac and the changes to Awards commencing 1 October 2018, will have a lasting impact on industries reliant on casual employees. These changes may also restrict an employee’s freedom to work casually according to their financial position, needs and desires … is freedom of employment becoming less free?

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ENHANCING THE FREEDOM TO RETAIL RESPONSIBLY INTRODUCING RETAIL DRINKS AUSTRALIA

The launch of Retail Drinks Australia is big news for the liquor retail industry. Previously the Australian Liquor Stores Association (ALSA), the rebirth, in the form of Retail Drinks Australia (RDA), has a clear strategy for the support of liquor retailers across Australia.

Drinks Trade spoke with Chief Executive Officer, Julie Ryan, about the recent launch.

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“I hold firmly to the view that the disciplines of strong corporate structure can give real value to not for profit representative bodies.”

- Julie Ryan

Drinks Trade: What was the impetus to evolve ALSA into Retail Drinks Australia?

Julie Ryan: ALSA had a long and proud history representing the interests of Australia’s packaged retail liquor stores for over 30 years, providing unwavering leadership, advocacy and support for its members. It did so as a national body, with state liquor store associations as its members.

However, in those 30 years both the regulatory and industry environment has changed.

In the advocacy space, credible threats to the sustainability of liquor retailing are now made by various policy groups that lobby against liquor retailers in a way that is unified and organized at both a national and state level. The concept of “my state is different” just no longer applies; the same threats are being deployed in every state and a lack of consistency in defending against them was a problem.

In the services market, ALSA had a long history providing relevant services and intelligence through a national conference and international study tours, but many other bodies now provide those services and forums, and retailers have less and less time to elect to attend multiple forums.

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As industry shifted and changed, and there were a range of bodies providing similar services, the ALSA Board recognized it needed to undertake a strategic review to determine its core vision and reason for existing.

The strategic review encompassed a wide variety of stakeholders with every state liquor store association participating, as well as corporate suppliers and industry associations. The results were clear - ALSA was the only body that could genuinely state that it represented all packaged liquor retailers in Australia - from chains, to individual liquor stores, to online retailers. This representation across all retail segments could be powerful if structured and deployed correctly.

The ALSA Board therefore came up with a clear vision for the future; enhancing the freedom to retail responsibly. These words were chosen carefully and intentionally, to underpin a move away from the siloed advocacy of the past that was so focused on internal issues between different types of retailers that industry was no longer as effective on both a national and state platform.

ALSA also needed to accept it could not and would not advocate on the basis of every liquor

retail issue; there are sufficient and well-resourced bodies already in existence to represent individual segments of liquor retailing. The core purpose of ALSA going forward needed to be identifying and advocating where the consensus view of all of those individual segments lay – and then leveraging the relevance and power that comes from being able to authoritatively and credibly say it was the consensus view of industry. This meant letting siloed issues drop away for those other bodies to advocate.

However, ALSA then had to face the real challenges of being able to do so under its existing name and structure.

In a regulatory environment, dissention or division within industry is the easiest argument that can be used to discredit the industry voice as a whole. ALSA, by its relationship with state members who had similar acronyms to their name and with the mandate to represent the voice of the members of that state, can and did sometimes advocate on a different policy agenda to ALSA. Whilst this is the legitimate right of those states, it created an issue for ALSA in terms of its credibility as a unified national body. It was natural for there

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to be confusion between the states and ALSA, when they substantially shared a name.

ALSA needed both a new name, and a new structure, that could more effectively deliver on the vision clearly requested by industry - to enhance the freedom to retail responsibly.

DT: Explain the structure.

JR: The structure is corporate and this is intentional. With my background in corporate law and seven years participating in the executive of a global wine company, I hold firmly to the view that the disciplines of strong corporate structure can give real value to not for profit representative bodies. Essentially, applying the principles of lean efficiency allows for the maximum return to members: put simply, greater value being delivered back to members in services.

The structure collapses the concept of state based liquor store associations and consolidates, where those state associations agree, their membership into a direct relationship with Retail Drinks Australia. Many states have already taken that step. Incremental members who were never part of state liquor store associations before have also already started to join Retail Drinks, with the strength of its vision and purpose being a real driver for new membership.

It was recognized, though, that state based activities, communications and relationships are critical. Accordingly, state based councils will be formed (likely largely from the existing state liquor store association boards) but without the administrative burden of incorporation at that level.

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The consolidation creates a single national body with recognized categories of membership associated with the different segments of liquor retail.

Representative directors for each category of membership, who can only nominate for directorship if they are at CEO or equivalent level within a business, allow the decision making body of Retail Drinks to be clearly identified as representing the consensus view of industry.

The membership and board structure is best represented by this diagram below.

Sitting underneath this board structure are key bodies that develop the strategic plan of Retail Drinks. These are: -State/Territory based member councils, which propose or request policy, services or events; and -Working groups, which develop proposals from the state/territory councils for incorporation (with the guidance of the CEO and COO), into the strategic plan to be debated and agreed by the board.

A continuous cycle both up from the state council through the working groups to the board, and then back down to the state councils for feedback, ensures that each level of participating in Retail Drinks feels engaged and integrated into its outcomes.

Some core principles of the structure are to ensure equality of rights between categories of membership so that no individual category dominates Retail Drinks’ agenda, decisions or strategy. This is best explained as follows:

THE BOARD To ensure equality across representative categories of membership, the board members will have one vote each. Resolutions must be passed on simple majority.

The Board will review and sign off the financial accounts and strategic plan, and determine the consensus view on the advocacy position/ policy umbrella under which the executive team will execute.

GENERAL MEMBERSHIP Overall decision making of the body will be delegated to the board, meaning that those matters going to general membership will be limited to those required under the Corporations Act which are limited; the most relevant being removal of directors, and constitutional change (since the constitution enshrines the rights of members).

Representative directors are voted from within the relevant class of membership only, and any director removed in general meeting can only

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be replaced by a vote from the category of membership they were representing Constitutional change protection embedded that any change to voting rights or constitution must be approved by special resolution that is not only 75 per cent of all votes, but also requires that it be passed by a majority of members in a majority of classes of membership.

DT: What are Retail Drinks’ main objectives?

JR: The objectives for Retail Drinks are clearly set out in its vision and objectives, embedded in the constitution. This vision is equally weighted between three core pillars: 1. achieving a more unified and consistent voice in advocacy for liquor retailers in Australia; 2. improving pan-industry coordination on agreed issues to give maximum leverage to all of industry where alignment can be found; and 3. improving the level of services made available to liquor retailers Australia wide.

This addresses a key issue in the past as state-based resourcing was directly linked to the number of members in the state; now all of industry can work together to be stronger together.

The three pillars together are also clearly linked backed to the core philosophy of the vision; enhancing rights, which is about leaving behind the siloed behavior of the past and working together to ensure a strong, stable retailing environment.

One important part of the vision not to be forgotten is that Retail Drinks will enhance the freedom to retail responsibly. This vision relies on Retail Drinks acting as a leader and educator to the sector on the principles of responsible retailing, and continuing to develop and promote thought leadership in the area of responsibility. This will be achieved by Retail Drinks’ membership of bodies such as Drinkwise and Alcohol Beverages Australia, and in the development of new initiatives to further promote the responsible behavior of its members.

OBJECTS SET TO CLEARLY BOTH DEFEND AND ADVANCE: Objects clearly specify how Retails Drinks Australia will address the current threat the sector is faced with: • Vision/Purpose: Enhancing freedom to retail responsibly • Nurture a stable political, social and commercial environment in which the retail liquor industry may grow sustainably.

• Act as a single unified forum on agreed retail liquor issues in Australia and communicate the collective views of members.

Contribute to an informed debate by; • coordinating industry position and response on agreed retail liquor issues;

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There are many other similar issues in matters such as minimum unit pricing, alcohol advertising and licence conditions relating to density.

• analysing, summarising and disseminating research, data and practice on retail liquor issues to members and external stakeholders; and • ensuring the views of those who sell alcohol responsibly are represented.

DT: What are the requirements for membership of Retail Drinks?

JR: Eligibility: membership will be open to any organisation, company or individual who satisfies the eligibility criteria (see below), and who supports the objects and vision.

• Chain Store Member: A party that owns at least 100 liquor stores in total across three or more Australian States and Territories.

• Multi-State Banner Member: A party who acts as a buying group for liquor stores that are located in more than one Australian State and Territory, by providing services that include bulk purchasing, promotional programs and/or advertising collateral.

• Single-State Banner Member: A person who acts as a buying group for liquor stores located in only one Australian state or territory, by providing services that include bulk purchasing, promotional programs and/or advertising collateral.

• Liquor Store Member: A party that owns at least one liquor store, but does satisfy the definition of a Chain Store Member.

• Digital and Online Member: A party that supplies liquor via: delivery services; and/or online sales,and not via liquor stores.

• Corporate Member: A party that supplies beverages (alcoholic or non-alcoholic) to liquor stores but do not fall 32|drinks trade

within any other membership category.

There will also be a non-voting “affiliate” membership open to supplier partners on partnership agreements, and industry associations.

All membership applications must be ratified by the Board.

The requirement to support the Objects is an important part of this body, as there are clear provisions in the Constitution relating to compliance with a Code of Conduct. This is to ensure all members are reminded of the importance of Retail Drinks being a body that pro-actively advocates for the benefit of all liquor retailers, and that it will not advocate against the rights of any liquor retailer.

DT: What does Retail Drinks hope to achieve in the first twelve months?

JR: The first 12 months are very much about building the foundations of the structure and getting the processes in place to ensure they are operating successfully and within the vision.

This will include: • recruitment of key staff; • forming membership and meeting regularity of working groups and state councils; • formation of working groups; • creating first three year strategic plan (which identified both the policy advocacy agenda, as well as state based services and events; and • agreeing, documenting and communicating the initial policy positions of Retail Drinks.

DT: What do you deem is the most important priority for Retail Drinks?

JR: Retail Drinks must rapidly develop its credentials as the national voice for liquor retailers in Australia, and develop an understanding amongst government, community and industry that it represents an advocacy platform of sustainable growth for responsible retailers.

One of the clear issues that will need to be addressed in the coming 12-18 months are current reviews by WA, Vic and NSW governments of the adequacy of online delivery of liquor regulation.

This is a clear opportunity for Retail Drinks to develop a national consensus view of what would be an appropriately responsible framework for regulation and then pro-actively work with government to lead the dialogue. The objective will be to ensure consistency of regulation in each state of what is largely a national business, and to pro-actively lead the development of policy rather than seeking to influence it once already made.

DT: You are currently in the process of building the Foundation Members Board. What are you looking for in terms of board representation?

JR: To be eligible for board election persons must be the CEO/Chair/Owner (or equivalent) or a senior executive of the Member who has authority to make decisions on behalf of that Member.

The Foundation Board will only sit until the first AGM, at which time there will be open election of directors into each membership category, and the directors will then vote in their Chair.

One of the really exciting things about the board is there will be an Observer (non voting) seat for the annual winner of the National Young Liquor Retailer of the Year. This reinforces the investment in identifying young talent in retail and providing them with a meaningful experience that will grow their knowledge and network in liquor retail.

Much of the Foundation Board will have been announced by the time this edition of Drinks Trade goes to press.

CONNECT

POMMERY GROWS IN STRENGTH IN AUSTRALIA It’s early evening and Madame Nathalie Vranken, co-owner and head of the marketing division of Vranken-Pommery Monopole, is holding court with the staff at the Champagne Bar in the Sofitel Hotel, Darling Harbour. Her presence, along with the name and accent, commands attention. She is skilfully self-deprecating as well as gracious; she openly quips that she is “the least talented person in the Champagne House”, more to highlight the high quality of the people at the Champagne House than as a slight on herself.

V

ranken is a Parisian who earned her history degree at La Sorbonne before founding her own consultancy, the Nico Agency. When asked about the history of the house she will tell you that her generation is the first. “My husband, PaulFrancois Vranken, started the house in 1976 as an entrepreneur, with his own money. He started from scratch. And today we are number two with 18,000,000 bottles.

“It’s a beautiful story, it’s an interesting story, and we are still number one – in terms of generations.”

Of course, Madame Pommery came many years before, but the business now is different and includes several other Champagnes.

Pommery was known for the Brut Style introduced so successfully in the late 19th century, a style specifically developed for the English consumer, whose love of Champagne was expanding at a rapid pace.

Vranken is in Australia to promote the launch

of Pommery Blue Sky Sur Glace, a Champagne made to be served on ice, containing a higher dosage (sugar level) that benefits from ice.

The Pommery Blue Sky Sur Glace includes a good level of acidity, which is not lost with the additional dosage.

“Thierry Gascot, who made this cuvée, will say that sugar is like make-up; if you have to hide something you use more. But what is interesting here is that you have nothing to hide.”

Pommery is performing well in Australia and Vranken’s talent maybe in cultivating genius in those around her. “I am very good at convincing people, and it helps that I have natural authority,” she laughs.

Pommery is committed to the Australian market and has opened an office here rather than going through an already established distributor.

Inge Fransen is the Australian Managing Director and is with Vranken on her Australian tour.

“Vranken-Pommery, being one of three Champagne Houses with offices in the Australian

market, allows us to be closer and dedicated to clients whilst being reactive to market trends. Since 2012 strong double digit growth has been realised year on year and the future is looking bright.”

Back at the Champagne bar the Pommery Blue Sky Sur Glace is proving popular with staff and guests.

“The cellars at Pommery are particularly deep.

They are 30 metres down (below the surface), which helps to keep a level of 98 degrees humidity. Which is not too dissimilar to Brisbane,” jokes Vranken, “only the temperature is a constant 10 degrees Celsius in the cellars.”

This, she explains, helps to develop the Champagne in a style that has a fine bead and clarity of appearance. She looks to the wine as a piece of art, something that is close to her heart, but what she relates to the most are the bubbles. “Do you know what represents me the most? It’s not the champagne at all. It’s actually the bubble—because I’m sparkling.”

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Staying ‘FUTURE FIT’ at

INDEPENDENT BRANDS AUSTRALIA’S (IBA) Annual Conference 2018

Metcash’s IBA banner group supports more than 2700 stores across leading independent retail brands and representatives from more than 1500 stores across leading independent retail brands such as Cellarbrations, The Bottle-O, IGA Liquor, Duncans, Thirsty Camel, Big Bargain and Porters. This year was the largest ever attendance at the Independent Brands Australia’s Annual Conference held at the Hyatt Regency Sydney. The event gave retailers the opportunity to hear from senior leaders, keep up to date with consumer trends and future-fit their businesses.

M

etcash CEO Jeff Adams kicked off the conference by discussing his vision for IBA, saying it was key to figure out where customers are going and get there early.

“Retailers need to keep adapting their offer and changing with their consumers,” he said.

“Many businesses are too slow to adapt to change and adapt their offer.”

Adams pointed to the four key drivers of his vision: convenience, availability, competitive price and flexible ranging to suit local preferences. He said independent retailers were better placed to be mobile and embrace disruption than the larger chains.

He also pointed to prime shopper trends being health and wellbeing, Millennial preferences, being digitally connected as a retailer and premiumisation.

“Later this year, we will introduce our Mfuture initiative to build a better Metcash,” he

34|drinks trade

said. “Ultimately, my vision is building a better Metcash for you.”

Mfuture will focus on accelerating existing transformation initiatives and improving infrastructure to drive growth.

The five-year plan includes cool room upgrades and store refreshes across the IBA network while an expanded shopper engagement platform is also in the works.

A survey of conference attendees found more than 80 per cent regarded customer loyalty initiatives as being important to the future fitness of their business.

IBA’s new Liquid Rewards program already has 20,000 loyal shoppers on board that is offering customers rewards but is also building a strong database for retailers.

Interim IBA CEO, Rod Pritchard, said the company would be working with retailers over the coming 12 months to have an integrated

platform to better enable direct customer engagement.

Independent Brands Australia highlighted private label wines, mid-strength and craft beers, premiumisation and localisation as key growth drivers over the next five years.

Metcash’s liquor division, Australian Liquor Marketers (ALM), supports more than 1500 independently-owned stores operating under the IBA banner group and is Australia’s largest broadrange liquor wholesaler, supplying more than 12,000 liquor-licensed premises.

Rod Pritchard opened his session by stating that one of the biggest value growth proposition opportunities for retailers is in the wine category.

Local ranging, pushing into the premium space with Porters and expanding private label were key to IBA being future fit.

Joel Zamek, National Merchandise & Promotions Manager added that the company

intends to accelerate its private label strategy, which will provide retailers with a significant uplift in margin for their business.

“Our Two Truths two-for-$20 offer is really delivering for retailers,” he said. “It’s also been incredibly well received by judges at wine shows, picking up 15 medals to date.”

James Somerset, National Category Manager – Wine, said exclusive brands had seen growth over the past 12 months, with plans to continue this trajectory.

He added that championing local wines should be a priority for IBA retailers, especially in parochial markets such as Western Australian and South Australia.

As for the beer category, David Cloutt, National Category Manager – Beer, said that while shoppers were moving away from mainstream labels, craft, mid-strength and premium international brands were delivering growth.

Cloutt noted that Great Northern was on track to be the largest mid-strength at IBA in the next 12 months.

He also revealed that at a big driver in the craft category was “beer nerds” who are buying singles or mixed six packs rather than the traditional case. He said it was important for retailers to have single bottles and cans prominently displayed in fridges with clear pricing.

With regards to spirits, Blake Coates, National Category Manager – Spirits, said premiumisation was driving growth in his category. “Four or five years ago the category was going backwards and was anchored by mainstream brands,” he said.

Now gin, apertifs, spiced rum and single malts are “exploding through”. Gin sales, for example,

were up 23 per cent year on year. Coates said consumers were moving away from the sub $40 category and into the $60-$80 bracket, with increasing interest in craft spirits, authenticity and providence. Meanwhile, the last 12 months had seen RTDs on an upward trajectory after a rollercoaster few years. Trends included a focus on health and wellbeing, which have sent zero sugar sales surging 16 per cent; innovation adding $4 million to the category; and 10 packs being a “growth engine”.

CELLARBRATIONS AT THE BAY HOTEL HAS BEEN CROWNED NATIONAL RETAILER OF THE YEAR AT THE 2018 IBA FIVE STAR AWARDS. The winning bottle shop is attached to the Bay Hotel Motel, at Bonnell’s Bay, near the shores of Lake Macquarie. It stocks a wide range of products, specialising in case wine sales and great customer service. It also features a special climate controlled Red Room (above), stocked with a selection of rare Hunter Valley wines.

Rod Pritchard said, “Our ‘IBA Five Star, National Retailer of the Year Awards’ are always highly anticipated, and hotly contested by our IBA Retailers. These awards are a great way to recognise and reward the fantastic retail standards and program execution that takes place across the IBA Retail network.

“The quality of the stores among this year’s finalists was truly outstanding, and we need to commend our retailers for raising the bar each year.

“Peter Cullen was thrilled to receive the award on behalf of his entire team, and was quick to credit his store manager, Paul Fraser, for his ongoing commitment and overall contribution. It was fitting, therefore, that Paul was also recognised for his efforts, winning the ‘2018, National Store Manager of the Year Award’. Congratulations to Peter, Paul and the team at Cellarbrations Bonnells Bay, and of course, to all of our finalists across the country.”

Among the other top awards handed out at the Five Star Awards were: • National IGA Liquor Retailer of the Year 2018 - Montrose IGA plus Liquor, VIC • National The Bottle-O Retailer of the Year 2018 - The Bottle-O Gunnedah, NSW • Supplier of the Year 2018 - Campari Group • Business Development Manager of the Year 2018 - Vanessa Jennings, WA

drinks trade|35

PROMOTE

THE GLOBAL COCKTAIL CHASER

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New Zealander, Jacob Briars is Global Advocacy Director of Bacardi Martini. During a brief hiatus when he was not in a bar or on a plane, he talked to Drinks Trade about a life submerged in the global culture of drinks, his adopted home New York, and his other moniker - the Professor of Vodka.

Drinks Trade: You are a global expert on cocktails. What is your favourite drink?

Jacob Briars: I guess the standard response for cocktail lovers is my favourite drink is the one right in front of me or the one I am having next.

I have a few go to classics. Top of that list is the Negroni and the Daiquiri. I genuinely love both of these drinks and they work very well at different times of the day. I have also loved to see both drinks experience a surge in popularity over the past couple of years. Not only are they delicious but there are more places in the world now that know how to make them properly. A sign of the maturity of the bar and restaurant world is once upon a time everyone was trying to muddle their way through trying to create their own unique drinks, now the way to judge the quality of a place is - can they make the classics well?

DT: Which cocktail do you believe has experienced the greatest renaissance lately?

JB: Both the Negroni and the Daiquiri. If I could tell you what would be next I would probably get myself a promotion. Obviously having come from running bars and restaurants, being a brand ambassador, and now working in strategy for a large drinks supplier, we often think what is going to be the next big drink? It is interesting how quickly and suddenly it seems that a drink becomes popular but really it takes a decade at least for a drink to go from the favourite drink of a couple of influential bartenders, to the afterwork drink of the ‘hospo’ crowd, to then being everywhere.

DT: Are their cities in the world that are driving that renaissance? Where is the epicentre of cocktail culture?

JB: New York and London remain the two most influential cities in drinks culture.

It doesn’t necessarily mean the next drink trend will start there. Wherever it starts, eventually it becomes popular and gets handed around like a trade secret among bartenders.

Then it is the point where it lands in either New York or London, or both, that it takes off. First of all, both have a large number of people who like drinking cocktails. They have huge in-built populations to help make drinks popular. They also have drinks consumer and lifestyle press who like writing about the latest thing. If a drink doesn’t start there, it is there that it gets amplified, and then it suddenly goes around the world like wildfire.

Sydney is a great example of a city with a signature style that has been copied around the

world. Shady Pines and the Baxter Inn started something by using fresh juice, typically whisky and apple juice. That was picked up by Naren Young, who is a Sydneysider based in New York.

He re-invented the classic aperitivo style drinks using fresh juice. Now all of a sudden you have bars all over the world imitating what Naren is doing. Sometimes drinks trends can start somewhere small but once they get to New York or London it’s then they get blown up all over the world.

DT: How does one become one of the world’s best mixologists?

JB: Well I am certainly not but I have sat in front of most of them. I’m usually described as New Zealand’s 7th most famous bartender. I am very lucky to have worked with lots of great bartenders and also to have trained many of the world’s best bartenders in terms of education. I have been asked this question a lot. For me the simple process of bartending or mixology is not actually that challenging. Some technical skills take some refinement and the basic mechanics of bartending doesn’t take that long to teach, but the real challenge is being constantly hungry for new information, and constantly questioning the right way to do these things. Being extremely personable is important because ultimately we are in the business of serving guests. There is new techniques and technology always coming along. You constantly have to ask yourself - the way that I was taught to make something, is that the right way? One of the other things is bar and cocktail books from 1950 to 2000, with a couple of exceptions, were full of hand-medown stories that turned out often not to be true.

People like Dale DeGroff on the bartending side, and David Wondrich on the history side, and others, have done some proper archaeology of those stories and techniques. We need to have constant confidence in the techniques, the skills, the stories that we currently have and a really open mind to realise there may be better ways of doing things.

DT: Describe the path to becoming Global Advocacy Director, Bacardi Martini.

JB: I have been working in the industry 20 years ago this year. I’ve run bars, been a partner in a couple of bars, set bars up. I started in an extremely shitty Irish theme pub in Wellington, New Zealand when I was at law school. There is almost nothing worse in the world when starting out in bartending than a fake Irish pub or a fake English pub but it taught me an incredible

amount of skills because it is a pub that is open all day. Then I went to work at Matterhorn that was probably New Zealand’s best bar for two decades that sadly closed this year when the building was condemned for earthquake strengthening which is a fairly common thing in New Zealand. Then I met the founder of a Kiwi brand 42 Below Vodka, Geoff Ross. I knew him as a patron of the bar. He would come into the bar and tell us about the vodka he was launching.

He eventually approached me one day when he saw me doing some education sessions at a local liquor store. He said - do you want to turn this into a training program for us as I have big plans for this brand, we are going to sell it all over the world. To me that was incredibly exciting. When I was 25 I joined him as a brand ambassador and nobody really knew what that was. There weren’t that many in the industry at the time. There was Raj Nagra who was based in Australia working for Bacardi. Geoff had an amazing vision and we had a product that was great and in 2002 there were no NZ spirits. Back then there wasn’t the explosion of craft spirits that we have now. Several years of travelling the world selling vodka later, I was known as the Vodka Professor. I then went to work for another start up brand, a cachaça called Leblon. Another really great energetic and charismatic founder who had risked everything to get the brand started in a country that I love, this time Brazil, and a category that was totally misunderstood in cachaça. While I was there Bacardi took an interest in that brand and eventually acquired it. I got talking to the Bacardi team and they brought me into the fold so I could do the same thing for their broader business, building up brand ambassador and advocacy programs, bringing scale and rigour to our cocktail competition.

I was appointed Global Advocacy Director in 2012. In that time we have significantly grown the number of brand ambassadors and we have arguably one of the largest education programmes globally within the drinks industry.

We have over 300 ambassadors in various roles, working with our customers, training bartenders, educating the general public on spirits. That’s the stuff that is really exciting.

DT: What is an average week in the life of a Jacob Briars?

JB: Well I almost certainly never have one and that is one of the things I love about the role.

No two days are the same and I think that’s why this industry generally attracts people who have a sense of restlessness and are looking

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PROMOTE

for new challenges on a daily basis. It certainly isn’t an industry suited to people who enjoy the certainty of coming into an office at 8.30 in the morning and everyday being broadly the same. For me I will do a mixture of things.

Typically on a Monday or a Tuesday I might be at an industry show, whether a bar show in a key city, or a cocktail competition in a key city. I go to as many industry events as I can to pick up and learn about key trends; what’s coming next.

I will spend a bit of time working with my own team, training, mentoring, getting intelligence, as in what are they seeing. On another day in the week I might be working with one of our global brand teams working out what drinks we should be focussed on; what message we should be conveying. Another day might be hosting a group to one of our brand homes or hosting our key customers. Living in New York I often get asked to host bartenders from around the world.

My days are full with office and brand work.

My evenings are spent going to bars, building connections with bartenders, seeing what is happening in the industry or taking journalists out to dinner or hosting someone from one of our brands or a bartender from around the world.

DT: How often would you say you are not at home in New York?

JB: I probably travel 50 per cent of the time, whether that is in Europe where most of our brand teams are based, or Miami, our American head office or Bermuda, where our global head office is. At some stage I will be in each of our regions so I try to get to Australia and New Zealand at least once a year because to me this is one of the most interesting drinks cultures on earth in terms of new trends. South East Asia I visit at least once a year. Singapore is fast turning into the next New York and London in terms of being a shop window for new techniques and ideas in the drinks industry. Then I will be in some of our key markets, India, China, Asia Pacific, Dubai, probably once a year.

DT: What is your favourite bar in the world right now?

JB: I have a couple that I really love and it will always depend on the time of day. If it’s 5.30 pm on a lovely early spring day in New York City my favourite bar is probably Caffé Dante where there are lots of aperitivo drinks and it’s a cool place to be sitting outside watching the world 38|drinks trade

Above: Atlas Singapore image by EK Kap, Below: Cafe Dante New York image by S Friehon

go by. If I want to have an incredible cocktail to a certain standard and feel like I am almost imbibing history then I would go to the American Bar in the Savoy (London) that is probably the most famous cocktail bar on earth. Similarly that grand sense of occasion comes from Atlas in Singapore that is an extraordinary gin bar. It’s got over 1200 gins there and is a temple to gin with an enormous souring atrium. It’s in a lobby, which can sometimes feel weird, but not this one. If there was an Art Deco Bruce Wayne AKA Batman and he was really into gin this is the bar he would open. Another bar I genuinely love is a bar called Limoteur in Mexico City, which has great energy and fantastic staff and a wonderful Latin hospitality and great product. When I am home in New Zealand I love Mea Culpa on Ponsiby Road in Auckland. It’s a tiny corridor size bar and no matter how long I have been away it always feels like my local whenever I return.

Jacob Briars was in Australia for Sydney Bar Week 2018.

PRINCIPAL SPONSOR

BAR TOOL PARTNER

MEDIA PARTNER

INFORM

The Russell Dynasty

at Wild Turkey

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Master distiller for Wild Turkey Bourbon, Eddie Russell, visited Australia to launch his collaboration with Hollywood star and bourbon obsessive, Matthew McConaughey, the Longbranch Straight Bourbon Whiskey. Drinks Trade caught up with Eddie at the rooftop bar at Melbourne’s QT Hotel to chat about the brand, the Buddha of Bourbon, and the Russell family legacy.

Drinks Trade: Your father, Jimmy Russell, is affectionately known as the Buddha of Bourbon. What drove you to follow in your father’s footsteps and become his successor as the master distiller at Wild Turkey?

Eddie Russell: I grew up in a little, bitty small town. As a teenager you think you are going to go to college and move away to a big city. Dad worked seven days a week so I was not sure if I wanted to get into the business. I had a year of college left and I went there for a summer job. I started out rolling barrels, dumping bottles, stacking cases, mowing grass – the bottom end. I knew everyone there. I grew up with them. Within a couple of weeks I realized this is where I belonged. Dad always tells the story - Eddie came for a summer job and it’s been 37 good summers for him. I was so lucky to do it. I had an older sister and brother who never had an interest and I didn’t think I really did but once I got there and started working, it just felt like home to me.

DT: How is Jimmy Russell involved in the brand now?

ER: He’s definitely got the knowledge so I still talk to him and use him as a sounding board. Luckily for us he sits in our visitor centre a lot and meets the visitors. It’s amazing for them because in no other distillery do you get to see a master distiller, especially someone like Jimmy. He comes in most days.

Sometimes my mum comes in and sits with him. People love that.

DT: How did you work together as father and son? What were the dynamics?

ER: Well it wasn’t very easy I can tell you that! I always tell people that my name was ‘No’ for 20 years. I would say - Jimmy can we do this? Jimmy can we do that? And he would say ‘No’. Later on I think he realized I wasn’t going to mess things up too bad and he felt comfortable with me picking the barrels.

It’s definitely not easy working with your family especially when your father is the Buddha of Bourbon. Over the years I have paid tribute to him but had to do things for me too.

DT: So I believe now your son is also working for Wild Turkey?

ER: That’s right. Bruce. The same thing happened to him. He was going to college when we needed tour guides. We have about 95,000 visitors come through (each year) and he needed to make a little money and asked if he could be one. Man, within a couple of weeks he was wearing me out. Now I know how my Dad felt. Question after question. He followed my around on tours. It was really amazing to see. I always felt at the beginning he didn’t want me there but really you are so proud. It was funny because he worked for us for about a year when the marketing people realized - here’s another Russell! He is my Dad made over. I am a lot like Dad, don’t get me wrong, but he is identical. He has that same charisma and everybody loves him. Then just as Marketing was talking about the next Russell, Bruce left. Nobody could

understand but me. It’s a lot of responsibility when you are the face behind Wild Turkey and at 22 it is sort of scary. He went to work for another company but in six months he came back and he was all in. He finished his college and spent about five months with me at the distillery. He wanted to move to a big city so we decided we would use him as a brand ambassador. He is based in Austin Texas and is now 29 years old. His main focus is the on-premise, the bartenders. He fits right in. He’s used to starting at 2 pm and working until 3 am. It’s wonderful. My Dad doesn’t think about the on-premise or bartending because that is not what he did when he came through but I’ve seen both sides. To have him out there, the same age as most of them, and to have three generations, is a blessing for us.

DT: Jimmy Russell launched the Wild Turkey 101 60 years ago and it has become his legacy. What do you think is your legacy?

ER: The Russell’s brand, I came out with that for Wild Turkey’s 45th anniversary, and Master’s Keep, the series that I am doing. I think the Longbranch will definitely be part of me but it is also part of Matthew McConaughey. I hope it sells as much as 101 some day but I think it is more the Russell’s line and Master’s Keep that will be my legacy.

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INFORM

DT: How did Matthew McConaughey get involved with Longbranch?

ER: When Matthew came on board as our creative director, which was the title he gave himself, (laughs) I really thought he would just do some commercials for us and maybe two or three events a year, but he really got into it. He loves the family. He’s a big family guy. When he was at the distillery I was letting him taste right out of the barrel, stuff I was experimenting with. He just kept talking about how he would love to make his perfect bourbon. It was the hardest thing I ever did because before it was just me and Jimmy deciding what we liked.

With Matthew it started with phone calls and emails. I knew his taste profile from sitting around with him and from what he drank. (Matthew was raised in Texas but his parents come from Kentucky.) I wanted to connect Texas and Kentucky (in the blend). If you think about Texas you think about ‘big’ because everything is ‘bigger’ in Texas, and it’s a huge state, but really you think about Mesquite wood. In America when you say BBQ you talk about 14 or 15 hours smoked meats and in Texas they use Mesquite wood that imparts a hint of smokiness to it. So right off I thought that might be a way to connect but I didn’t know exactly how I could do it. I started to send Matthew samples. I probably sent him fifty over 18 months. We got some Mesquite char. Before that we had never ever charcoal filtered. It’s legal to be a bourbon and charcoal filter but at our distillery we never have. So we got the Mesquite charcoal and got a hand grinder to see what size to ground the char to. It was a very complicated process. We were using 6 Year Old bourbon and we dumped about 150 barrels in a tank and used what I called ‘the teabag’ which was a stainless steel container with small holes in it. We put the char in there and for a day we re-circulated the whisky through it. When it came out it was super smoky and wasn’t what we were looking for but we sent the samples off to Matthew to make sure. I could not have called that straight bourbon it would have had to be a specialty product. He didn’t like it either and he sent me notes back. He was big into music so he would talk a lot about base and

Eddie Russell with Matthew McConaughey

42|drinks trade

the high notes. Finally we went from a 6 Year Old bourbon to an 8 Year Old. For me, even though my Dad doesn’t think so, it’s always nice to pay tribute to him. He’s always known for the 8 Year Old 101 Bourbon so we used the 8 Year Old. All of us at the distillery loved it. Matthew called me up at 4.30 am one morning and had been sampling a few and he said, “Eddie! Eddie! This is it! It’s perfect! I don’t have to put an ice cube in it. I can drink it neat and that’s what I’ve always wanted.” Then we had to come up with the name. Matthew always brings his wife and kids with him and many times, his mother. We were at the visitors centre sitting around and we were talking about family trees and he wanted to know about our family tree and he talked about his family tree. His father passed away a long time ago and we got to talking and joking about that one aunt or uncle or cousin where the tree is sort of crooked. And there is always a branch of your tree that reaches out to friends that become part of your family. A couple of days later he rang me and said I have the name.

Longbranch. It’s the branch you reached out to me to make me part of your family. What more could you ask for? That’s how we got the name.

DT: What do you love about Australia?

ER: You fly into Sydney and it’s gorgeous and Melbourne has such a great cocktail scene. I got to go to Darwin, and as I grew up in the outdoors, to go to a place like that was truly amazing. It reminds me of Kentucky. In Kentucky everyone is friendly and here it is the same way. Everybody is looking at you and talking to you. Not everywhere in the States or the world is like that. Here people love Wild Turkey and want to talk about Wild Turkey so it’s great fun. The only bad part about coming here is the plane ride!

To read the rest of this interview with Eddie Russell please go to drinksbulletin.com.au

2018 WINNERS SHOWCASED

AUSTRALIAN DRINKS AWARDS 2018

THANK YOU TO THE

SPONSORS

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CONGRATULATIONS WINNERS! Innovation and evolution is vital to keep pace in our dynamic industry, which is why the Australian Drinks Awards announced an exciting new format this year.

A

fter consultation with suppliers, Thrive Research and Advantage Australia, The Drinks Association overhauled the judging process and award categories for the drinks industry’s most prestigious event.

The result was a night that celebrated the achievements of the talented people and companies in our industry.

The re-imagined Australian Drinks Awards saw Australia’s top 200 brands automatically considered in Award segments of Fan Favourite, Most Distinctive Brand and Emerging Brand.

The Supplier category was expanded, adding Most Improved Supplier and Supply Chain Management Awards to the coveted Supplier of the Year trophy.

To reflect industry focus, three Contribution to Industry awards were also introduced: the Gender Equity Award, Inclusive & Diverse Workplace Award, and the Corporate Social Responsibility Award.

One thing that didn’t change was the credible, clear and transparent judging that has made winning at the Australian Drinks Awards so desirable.

Thank you to our Award Sponsors – Manildra Group, Endeavour Drinks Group, Aon, Mainfreight, Advantage, Kegstar, Coles Liquor and BevChain – without you we couldn’t have celebrated such a wonderful night.

Congratulations to all the winners at the 2018 Australian Drinks Awards. It was a proud moment for me to see so many fantastic brands and people awarded on stage.

I look forward to The Drinks Association contributing to another successful year for the drinks industry in 2019.

GEORGIA LENNON Chief Executive Officer The Drinks Association

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AUSTRALIAN DRINKS AWARDS 2018

AUSTRALIAN DRINKS AWARDS 2018

ALL THE WINNERS!

By Alana House

W

hat an amazing night it was at the 2018 Australian Drinks Awards.

More than 400 guests celebrated the achievements and innovations of the Australian industry at the Ivy Ballroom in Sydney, in a re-imagined awards ceremony.

This year, the top 200 brands were automatically entered in the brand awards, which include Fan Favourite, Emerging Brand of the Year and Most Distinctive Brand. All three categories celebrate success in beer, cider, wine, spirits and RTD. And the result was an exciting mix of old and new, well-established and bravely innovative, big and small players.

The Drinks Association also expanded the supplier awards to include Supplier of the Year, the Supply Chain Partnership Award and Most Improved Supplier of the Year.

Plus, a Contribution to Industry category was added, to align with the industry’s focus on diversity, inclusion and social responsibility.

“Congratulations to all the winners,” said The Drinks Association CEO Georgia Lennon. “It was an incredibly proud moment for me to be in the room with so many dynamic and inspiring members of our vibrant industry.”

Ralph Dunning, President, Drinks Association

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HOUSE OF FINE WINE | PH: 1800 845 526 | orders@hofw.com.au

AUSTRALIAN DRINKS AWARDS 2018

HOW THE AWARDS WORK

This year, the Australian drinks Awards have been re-imagined to be more relevant and industry inclusive. These Awards are the most independent, credible and transparent in the alcohol industry, thanks to the rigorous process undertaken by a panel of judges and leading market research bodies Thrive and Advantage Australia to find the winners. Here’s how they do it.

BRAND AWARDS This year, The Drinks Association introduced three new consumer judged awards - Fan Favourite, Most Distinctive Brand and Emerging Brand – to the Australian Drinks Awards.

Australia’s top 200 brands across the categories of Beer, Wine, Spirits, RTD and Cider were automatically entered, removing the requirement for drinks companies to submit entries for Brand Awards, resulting in an awards process that was more streamlined, inclusive and accessible.

1. CONSUMER SURVEY The Drinks Association joined with Thrive Research to determine the winners of the new Brand Award categories, which were judged via a survey of 4000 target consumers.

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2. WINNERS APPROVED Thrive Research compiled all the analysis from the consumer survey to determine the winners of the 33 awards comprising Fan Favourite, Most Distinctive Brand and Emerging Brand across the 11 drinks categories: Beer- Domestic, Beer – Imported, Cider, RTD – Dark, RTD – White, Spirits – Dark, Spirits – White, Spirits - Aperitifs/ liqueurs, Wine – Red, Wine – White, and Wine - Sparkling/Champagne.

SUPPLIER AWARDS In addition to the Supplier of the Year, two new Supplier awards were added this year – Most Improved Supplier and Supply Chain Management. These awards are determined by Advantage Australia via its Benchmarking Report,

which measures how favourable a supplier is among their respective customers in the onpremise, off-premise and wholesale trade.

The Most Improved Supplier Award was introduced to recognise suppliers who have been recognised by retailers for improving their professionalism and delivery across the entirety of their commercial relationship.

The Supply Chain Management Award was introduced to place increased focus on the vital connection between suppliers and retailers in supply chain engagement beyond just the hard service level results.

As always, a business wins Supplier of the Year by having the highest Net Favourable result from the combined, total retail/wholesale network across all the important aspects of business engagement.

1. QUANTATIVE RESEARCH Members of the on-premise, off-premise and wholesale trade are asked to take part in an online survey and rate suppliers they have worked with in the last 12 months against 35 performance factors such as business relationships, customer service and supply chain.

2. METHODOLOGY In the trade survey, respondents rate suppliers using a five-point scale (one = highest and five = lowest). These are then converted to give each supplier a net favourable score, which can range from 100 to -100. Each supplier is then benchmarked against other suppliers based on this score.

3. QUALITATIVE RESEARCH The surveys are then followed up with interviews with personnel from all levels and functions of the trade businesses to gain deeper insights and specific feedback about the suppliers’ performance.

4. THE RESULTS The quantitative data and qualitative feedback are analysed by Advantage to determine the Supplier of the Year, which is the company with the highest net favourable score across the total program. These results are also integrated into supplier specific reports and presented back to participating suppliers.

CONTRIBUTION TO INDUSTRY AWARDS The 2018 Australia Drinks Awards saw the introduction of a new segment of Awards called Contribution to Industry. There were three Awards in this segment including Gender Equity Award, Inclusive & Diverse Workplace Award and Corporate Social Responsibility Award.

Organisations entered these awards submitting content against a set of criteria, providing evidence of initiatives and strategies, as well as measurable outcomes.

Each of these Awards were judged by an independent set of judges, including leaders in industry and experts in the fields of Corporate Social Responsibility and Diversity & Inclusion.

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AUSTRALIAN DRINKS AWARDS 2018

Women in Drinks Chair Jennifer Collins, Diageo’s Francine Boyes and Aon’s Shannon O’Shea.

GENDER EQUITY AWARD WINNER - DIAGEO Diageo Australia credits its focus on diversity as driving “brilliant performance” at the organisation.

The company recently won the inaugural Gender Equity trophy at the 2018 Australian Drinks Awards, which was introduced by The Drinks Association to celebrate excellence in gender equity initiatives and programs in the workplace.

The award recognises organisations that demonstrate excellence in initiatives and strategies facilitating gender equity in the workplace including engagement of women in the workplace, attraction and retention strategies for women, flexible work practices, training and development for women and returning to the workplace programs.

“Creating a work environment with a diverse mix of people, where everyone feels totally comfortable to be their authentic selves not only makes Diageo a great place to work that attracts the very best talent, it makes sure everyone is giving their very best and enjoying it,” said David Smith, MD Diageo Australia. “This in turn drives brilliant performance.

“We’ve had a sustained focus on gender diversity in recent years and from listening to our employees, we’ve designed programs and policies to support greater gender equality and there’s a lot to be proud of.

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“My Executive Team is 50 per cent female and 50 per cent male. Likewise our Leadership Team, the 30 or so people who report directly into the Exec Team are also 50 per cent female, 50 per cent male.

“We consistently have no gender pay gap and in the last 12 months we’ve had four or five new dads from varying functions and levels all take parental care leave for between 4-6 months.

We’ve worked with each employee to make the policy flex to their requirements whether that’s full-time parental leave, part time parental leave, or a combination. We now ask everyone who is becoming a parent regardless of gender, ‘what type of leave will you take?’

“We’ve got a strong focus on balance, wellbeing and connection, and we encourage our people to manage their energy not their time. We support this through a flexible work philosophy that allows employees to work in the way that works best for them to deliver the outcomes they and the business strive for.”

Diageo has formed an Inclusion Council that is made up of employees from across the business who volunteer their time to run events and information sessions that promote diversity and inclusion. The company also invests in welldeveloped coaching and mentoring programs.

“I’ve learnt that to make inroads in tackling gender inequality it’s got to be led from the top and it’s everyone’s responsibility,” Smith added.

“Once the ball is rolling everybody gets involved to give it a push.”

Smith paid tribute to the work done by The Drinks Association’s Women in Drinks and Diversity & Inclusion Council to make the drinks industry an even more attractive place to work.

“As an industry we’ve recognised the importance of greater gender equality in our sector,” he said. “It’s fantastic to see these new Contribution to Industry awards that celebrate the progress we’re making. It’s an honour for Diageo Australia to receive the inaugural Gender Equity Award, and for our on-going commitment to drive gender equality in all parts of our business to be formally recognised by our industry peers.”

THANK YOU TO OUR SPONSOR The Gender Equity Award was sponsored

by Aon. “At Aon we believe in taking action today for a brighter future and as a leading HR consultancy, we are passionate about people,” said Aon Channel & Market Development head Simon Wolnizer.

“What better way to bring these together than recognising the actions taken by members of The Drinks Association. We are thrilled to be the sponsor of the very first Gender Equity Award at the Australian Drinks Awards and look forward to learning from Diageo and celebrating their success.”

THE CORPORATE SOCIAL RESPONSIBILITY AWARD WINNER PERNOD RICARD WINEMAKERS The Contribution to Industry category was added this year to align with the industry’s focus on diversity, inclusion and social responsibility.

The Corporate Social Responsibility Award acknowledges the work drinks companies are doing to promote positive social and environmental change.

Pernod Ricard Winemakers won the inaugural Corporate Responsibility Award for its Responsib’All Day initiative, which was created to find ways to get all employees, from directors to line workers, personally engaged in day-today corporate sustainability efforts, integrate sustainability into everyone’s job.

THANK YOU TO OUR SPONSOR The Corporate Social Responsibility Award was sponsored by Endeavour Drinks Group.

Michael Jackson, Director - Merchandising, Marketing & Customer Insights EDG, noted, “It was a pleasure to sponsor and present the first CSR award at the Australian Drinks Awards. The award is a reflection of how all our businesses are changing and how important CSR is now to our curious customer. I look forward to seeing the industry evolve in this space over the coming years.”

THE INCLUSIVE & DIVERSE WORKPLACE AWARD WINNER - LION FOR LIONFLEX The Inclusive & Diverse Workplace Award was created to recognise businesses that prioritise diversity and understand the value of an inclusive workplace for individuals and their organisations.

The entrants all demonstrated excellence in initiatives and strategies facilitating a diverse and inclusive workplace including wellbeing initiatives, fair and equitable treatment of employees and corporate values/principles that incorporate cultural change to diversity and inclusion.

Michael Ritoli, Corporate Social Responsibility Judge, Jeff McKenzie, Sales Director, Pernod Ricard Australia and Michael Jackson, Director - Merchandising, Marketing & Customer Insights, EDG.

Lion won the inaugural Inclusive & Diverse Workplace trophy at the 2018 Australian Drinks Awards for its LionFlex flexible work options initiative.

Lion has won the inaugural Inclusive & Diverse Workplace trophy at the 2018 Australian Drinks Awards for its LionFlex initiative.

The Inclusive & Diverse Workplace Award was created to recognise businesses that prioritise diversity and understand the value of an inclusive workplace for individuals and their organisations.

The entrants all demonstrated excellence in initiatives and strategies facilitating a diverse and inclusive workplace including wellbeing initiatives, fair and equitable treatment of employees and corporate values/principles that incorporate cultural change to diversity and inclusion.

However, Lion’s LionFlex initiative came out on top. The initiative championships flexible work options for all Lion employees.

A spokesman for Lion said, “We are honoured to have received the award for Inclusion and Diversity at the 2018 Australian Drinks Awards.

“Flexible working was identified as key barrier for women and men. We didn’t want to just to attract more women to apply for roles or to support mothers in the workplace; we did it to provide our all our people with more options to balance their work and personal commitments.

“We have taken this approach to enable men to take a more active role in the family, to support our people with eldercare needs, to support those wanting to study or engage in fitness activities, to minimise time spent sitting in peak hour traffic, and to assist those individuals transitioning from, or into, extended leave.

“We had also noticed that the requirements were different for those working across different areas of the business. The needs of those individuals in corporate roles compared with

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AUSTRALIAN DRINKS AWARDS 2018

The Drinks Association’s Diversity & Inclusion Council Chair Denis Brown; Margherita Maini, Lion Beer Australia’s People & Culture Director; Cathi Scarce, Acting Director Liquor.

those at our manufacturing sites can be quite disparate, as an example.

“As a result, we developed LionFlex to respond to these changing needs, and to ensure that we could continue to attract and retain top talent. Our approach to LionFlex has been to make holistic cultural and systematic change, not just at an individual level.

“While the option to work flexibly had always been available at Lion, flexibility was not championed cohesively across the company, and was previously seen as primarily being a program for mothers. Furthermore, availability of flexible work options was dependent on an individual leaders’ discretion and perspective.

“Since LionFlex was launched, we have seen dramatic and positive changes in our people data, as highlighted by the results in our engagement and Inclusion and Diversity surveys, as well as our LinkedIn metrics. We have also seen more intangible changes in the feeling around the office where team members arrive and leave their workplaces as required openly sharing family stories, and the overall discretionary 52|drinks trade

effort and wellbeing of our people. ‘Flexing’ has become part of the Lion vocabulary, and team members and leaders challenge each other to make the most of flexible work options.

“It is an ongoing priority at Lion to make our workforce more inclusive and diverse, and we still have more way to go, however being recognised with this award is a sign we’re moving in the right direction.”

The Drinks Association’s Diversity & Inclusion Council Chair Denis Brown notes, “Like all the Australian Drinks Awards categories, showcasing real-life examples by member companies encourages us all to raise our game.

THANK YOU TO OUR SPONSOR The Inclusive & Diverse Workplace award was sponsored by Coles Liquor.

“Attracting the best possible people to the industry means recognising that broadening your diversity range opens you up to a whole new world of potential talent,” said Cathi Scarce, Acting Director Liquor. “We

sponsored the award as it is through our own belief in this that we have seen some fantastic people come into our business offering diversity of thought and experience that has enabled us to continue on our growth journey as a business.

“It’s just a plain fact that any business that wants to thrive must be future fit and this means recognising that a diverse and inclusive workplace will give you the best possible chance of keeping the industry growing.

“I couldn’t be more pleased or proud to see Lion named as the winner of the inaugural award. It’s through the commitment of businesses such as Lion that people see the drinks industry as a wonderful place to have a career and the many opportunities that are available ensuring the success of the drinks industry for many years to come.”

MOST DISTINCTIVE BRANDS OF THE YEAR Sponsored by BevChain

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ustralia’s top 200 brands were automatically entered in Most Distinctive Brand of the Year, with the winners determined through a nationally representative consumer survey of 4000 respondents.

Within each drinks category, the brand perceived by consumers as being most ‘unique and different’ received the Most Distinctive Brand of the Year award.

“The Most Distinctive Brand of the Year award recognises individuality and character as it is perceived by the consumer and demonstrates that the brand is regarded by consumers as providing a unique offering,” said Chris Papadimitriou from Thrive Research, which led the judging process.

“This award presents an opportunity for brands that are doing things differently to be acknowledged and celebrated.”

THE AWARD WINNERS

BEER (DOMESTIC): Young Henrys; Young Henrys

BEER (IMPORTED): Guinness; Lion

CIDER: Rekorderlig; Chilli Marketing

RTD (DARK): Jack Daniel’s & Lemonade; Brown-Forman

RTD (WHITE): Coco Vodka; Think Spirits

SPIRITS (DARK): The Kraken; Proximo

SPIRITS (WHITE): Crystal Head; Think Spirits

APERITIF/LIQUEUR: Pimms; Diageo

APERITIF/LIQUEUR: Fireball; Southtrade

WINE (RED): d’Arenberg; Inglewood Wines

WINE (WHITE): Oyster Bay; Delegat Australia

WINE (SPARKLING): Jansz; Samuel Smith & Son

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AUSTRALIAN DRINKS AWARDS 2018

YOUNG HENRYS MAKING IT REAL

Six years young, Young Henrys took centre stage at this year’s Australian Drinks Awards amongst the country’s most established names when it brought home the Most Distinctive Domestic Beer Brand of the Year Award.

Drinks Trade sat down with founders, Richard Adamson and Oscar McMahon, to get the low down on what makes a successful indie beer brand and it’s not just great taste.

Drinks Trade: What did receiving the Most Distinctive Domestic Beer Brand of the Year award mean to the team at Young Henrys?

Richard Adamson and Oscar McMahon: We have always tried to do things that fit with our own tastes and ethos. Our focus, as a business, has always been on making great tasting beer and supporting our mates. We haven’t historically placed a lot of emphasis on awards but hey, we’re incredibly humbled (and yes, pretty bloody excited) to be recognised by the industry for doing things our own way. More than anything else, we’re inspired and encouraged to see independent, Aussie craft standing out alongside the domestic giants. The future is bright for indie craft beer.

DT: Tell us about Young Henrys, how did the brand get started?

RA & OM: Young Henrys started over two basic principles; the first, to create a beer company that spoke to our personal tastes and that of our friends, both in beer terms, and 54|drinks trade

in regard to the soundtrack, the look and the marketing/party activities; the second was to create a beer company that was in touch with its drinkers and community.

And for the last seven fun-filled years we’ve been putting all our energy into ensuring our beer speaks for us and others and that we are using our brand to shine a light on the artists, musicians, and do’ers in our network and around the country, who continue to inspire us.

DT: What does the Young Henrys brand represent and how does it differ from other domestic beer brands?

RA & OM: One of the things that amazes us most about where we are as a company is how passionate and proud our staff and wider YH family are. Rather than setting out to market a brand, we’ve created products, events and projects we enjoy with the people we love, and always done it in our own way. Whether they’re artists, musicians or innovators in sustainability, the people we work with tend to come to us through

mates (often staff or customers) who share a legitimate interest in their work. The result is a whole lot of fun and the kind of genuine relationships money can’t buy.

DT: This award indicates your brand is kicking goals in the trade. How has Young Henrys forged these strong relationships?

RA & OM: Our customers are a huge part of this award. We feel bloody lucky to have a bunch of customers who have been big supporters of our business (and in turn independent craft). It’s always a two-way street.

We take a genuine interest in the venues and businesses that serve the people. By fostering some incredible, mutually beneficial relationships, we’ve been able to grow with our customers.

DT: Can you elaborate a bit more on your ‘extended relationships’ and whey they are important?

RA & OM: Our extended family and partners are like-minded people, who we respect and share our

values. They’re a constant source of interesting conversation and big ideas. Visit younghenrys.com/ extended-family DT: Are there any new exciting developments for the Young Henrys brand you can share with us?

RA & OM: We’ve just released the Hemp IPA we created with our mates at Afends (Byron Bay hemp clothing label). It was more than a year in the making so we’re stoked to share it with everyone. It’s been a wild ride and we’ve learned a lot in the process, including just how sustainable and versatile hemp is, and how well it complements the other flavours in beer. The project with Afends is a classic example of how a conversation with mates over a beer can turn into something fun and interesting that connects us with mates we haven’t met yet.

Visit the Young Henrys Newtown Brewery and taste the award-winning brew at 76 Wilford Street Newtown NSW.

Our family is made up of Originals, Artisans and Icons. And that’s the people as well as the wines. With a style to delight every palate, there’s over 100 years of McLaren Vale history in every bottle. All so easy to spot with that famous red stripe.

The d ’Arenberg family of wines. @darenbergwine | darenberg.com.au

Enjoy responsibly

AUSTRALIAN DRINKS AWARDS 2018

FAN FAVOURITES OF THE YEAR Sponsored by Mainfreight

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ustralian consumers have voted on their favourite spirits of the year, with the winners announced at the 2018 Australian Drinks Awards.

Fan Favourite is one of three new consumer judged awards The Drinks Association has introduced to the Australian Drinks Awards this year, alongside Most Distinctive Brand and Emerging Brand.

Australia’s top 200 brands were automatically entered in Fan Favourite,

with the trophy handed to the brand in each drinks category that cumulatively scored highest across brand metrics (awareness, trial, regular consumption, most often and favourite) and on being identified as a ‘brand I like to be seen with’.

The winners were determined through a nationally representative consumer survey of 4000 respondents.

THE AWARD WINNERS

BEER (DOMESTIC): Victoria Bitter; Carlton and United Breweries

BEER (IMPORTED): Corona; Carlton and United Breweries

CIDER: Somersby; Asahi Premium Beverages

RTD (DARK): Jim Beam and Cola; Coca-Cola Amatil & Beam Suntory

RTD (WHITE): Vodka Cruiser; Asahi Premium Beverages

SPIRITS (DARK): Jack Daniel’s; Brown-Forman

SPIRITS (WHITE): Smirnoff; Diageo

APERITIF/LIQUEUR: Baileys; Diageo

WINE (RED): Penfolds; Treasury Wine Estates

WINE (WHITE): Jacob’s Creek; Pernod Ricard

WINE (SPARKLING): Brown Brothers; Brown Brothers

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AUSTRALIAN DRINKS AWARDS 2018

EMERGING BRANDS OF THE YEAR Sponsored by Manildra Group

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merging Brand of the Year is the brand that is perceived most by consumers as ‘gaining in popularity’.

Australia’s top 200 brands were automatically entered in Emerging Brand of the Year, with the winners determined through a nationally representative consumer survey of 4000 respondents.

“The Emerging Brand of the Year award recognises the status of a brand as being ‘one to watch’ in its drinks category in the eyes of the consumer,

and signals that the brand is increasing in prominence within the category,” said Chris Papadimitriou from Thrive Research, which led the judging process.

“As such, winning the Emerging Brand of the Year award is a significant accolade, particularly as it provides the potential for brands with a smaller presence to be recognised for their growing popularity.”

THE AWARD WINNERS

BEER (DOMESTIC): Pirate Life; Carlton & United Breweries

BEER (IMPORTED): Goose Island; Carlton & United Breweries

CIDER: 5 Seeds; Lion

RTD (DARK): Canadian Club & Dry; Coca-Cola Amatil & Beam Suntory

RTD (WHITE): Absolut Botanik; Pernod Ricard

SPIRITS (DARK): Bundaberg Rum; Diageo

SPIRITS (WHITE): Archie Rose; Swift & Moore

APERITIF/LIQUEUR: Aperol; Campari

WINE (RED): Pepperjack; Treasury Wine Estates

WINE (WHITE): Squealing Pig; Treasury Wine Estates

WINE (SPARKLING): Bay of Fires; Accolade Wines

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SUPPLIER OF THE YEAR THE AWARD WINNERS

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SUPPLY CHAIN PARTNERSHIP Sponsored by Kegstar

WINNER: LION

MOST IMPROVED SUPPLIER

Sponsored by Advantage Group

WINNER: DIAGEO

SUPPLIER OF THE YEAR

Sponsored by Advantage Group

WINNER: DIAGEO

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AUSTRALIAN DRINKS AWARDS 2018

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INFORM

PERFECTING THE ART OF SHERRY CASK FINISHES FOR 192 YEARS The GlenDronach is one of the oldest distilleries in Scotland, creating richly sherried Highland Single Malts for the best part of two centuries. When James Allardice first had his vision of distilling in the “Valley of the Bramble”, otherwise known as the Valley of Forge, Australia was just erecting its first street lamp in Macquarie Place using whale oil and the monarch was George IV.

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hese days getting to find such gems is a little easier, and in the case of GlenDronach, you’re best to head towards Speyside from Aberdeen, a road well-travelled by whisky explorers, before darting off to the east and into the East Highland hills and into the valley of Forgue.

Upon arrival Glen House greets you. A house full of history and grandeur rumour has it the building, built in 1771, is haunted by a Spanish lady who travelled to Scotland in a sherry cask.

Locals will tell you that she is quite partial to “the odd tipple now and again”, and after an afternoon at this distillery so will you. Salud, we say.

The Glendronach style can be described as a “true Highland style”, which indeed references it as a big and robust spirit. The type of spirit that will stand up well to long periods of maturation.

Particularly in sherry casks. This is something James Allardice recognised early on as he pioneered the processed of maturing whisky in Pedro Ximenez and Oloroso sherry casks. Today that work is being continued by the current master blender, Rachel Barrie.

One of Scotland’s rising stars, Barrie has most recently been working on the relaunch of an old favourite that went out of production in 2015.

The Glendronach Revival (15-year-old) had been a victim of its own success, its popularity creating a shortage of the aged stock needed to keep the supply flowing. Barrie is bringing the Revival back to life – and you can expect to see new inventory in Australia early next year.

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Drinks Trade was fortunate enough to get a sneak preview earlier this year, and the 15-yearold is showing plenty of ripe dark fruits and honey with an elegant silk-velvet chocolate finish, derived from a maturation period in ex-Oloroso and PX Spanish oak casks from Andalucía. The Revival is bottled at 46 per cent ABV. At the tasting, Barrie said, ‘Today marks the return of The Glendronach Revival aged 15 years, an iconic aged expression of critical acclaim, revered by connoisseurs around the globe. We continue to work towards mastering the art of sherry cask maturation, and our Highland whiskies are recognised for their deep colour and rich flavour profiles, which range from sweet fruity flavours, from the Pedro Ximenez casks we select to the dry and nutty notes, from superb Oloroso casks. Our well-kept secrets have been guarded for nearly 200 years by a parliament of rooks who love The GlenDronach so much they try to nest in the warehouses. The distillery folk believe as long as the rooks remain at the distillery, it will be good for the whisky.’

In April 2016 the GlenDronach Distillery was purchased by Brown-Forman in a deal that included BenRiach and Glenglassaugh distilleries and one that many locals believe was a deal that may never be repeated. The group of distilleries, in particular, GlenDronach, are highly revered in Scotland and around the whisky-loving world. An exceptional addition to the Brown Forman portfolio.

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PROMOTE

Pride In Slane

When a building is given the status of ‘national treasure’, a development application for a distillery inside the 300-year-old protected structures, could be a tricky one to get past council. The Slane Distillery opened this year having done exactly that; navigating the process with zero objections, only letters of support from locals looking forward to the next stage in the history of an iconic estate.

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lane Castle and the estate have been an integral part of the life of the area since the early 18th century when the Conynghams moved from Ulster to Slane. The grounds are simply breath-taking, and the first glimpse of the castle, as you enter the property, is both awe-inspiring and stately. The long driveway sweeps you past the stables and towards the castle. The stables, themselves dating back to the 18th century, is where the new distillery is housed – though without signage you’d never know.

“Growing up in Slane was pretty extraordinary. Not everyone gets to grow up in a castle. Hide and seek was good,” explains Alex Conyngham, the eldest son of Lord Henry Mount Charles and current Earl of Mount Charles.

One of four children; two boys and two girls, Alex Conyngham, is following in his father’s footsteps and immersing himself in the life of Slane. He lives on the estate with his wife Carina and three children.

Carina Conyngham (nee Bolton) is also fully involved, managing and developing a gold-certified ecotourism business and a fully bio-dynamic farm on the opposite 64|drinks trade

bank of the Boyne River, overlooking the castle.

Alex Conyngham returned to help his father on the estate in 2007, having spent some years “broadening his horizons”, including a stint in Australia.

The castle has been a private home for 200 years and enjoyed exceptional salmon fishing on the Boyne River which attracted paying fishermen from all over Europe.

When the local government undertook a dredging scheme in the 70’s the salmon beds were ruined, and the estate lost an essential source of income.

“The truth of the matter is this estate is expensive to run, and my father has for many years had to adapt to some very challenging circumstances. Dad was the last to fully grow up in the castle. When I arrived, he needed to make a plan and save the place financially, so we grew up with the castle being a building that was very much open to the public. That’s how Slane has survived.”

Slane was really put on the map with the launch of the rock concerts that brought many of the world’s top acts to the area and had Irish rock band U2 record their hit

album, Unforgettable Fire, in the castle itself.

“It was Dad’s idea. Dad is a maverick. He’s the one that came here in his early twenties, and kept the place going, opening the castle up to the public; then a restaurant followed by a nightclub. And then the real fundamental change came when he decided to host the first rock concert in 1981. It was during a tough time for Ireland. 1981 was the time of the hunger strikes and Bobby Sands. The first show headlined with Thin Lizzy and U2 in support. That changed everything for Slane.”

The concerts have since gone on to significant fame, hosting the who’s who of the music industry including Guns N Roses, Foo Fighters, Oasis, Red Hot Chilli Peppers, Robbie Williams, Queen, Bob Dylan, David Bowie, The Rolling Stones, and U2 three times.

The concerts brought significant revenue into the area, but Lord Henry Mount Charles recognised that another business was required to work for the estate all year round. In 2008, a year after his son had returned, he decided that business was to produce whiskey under the Slane Castle name.

Four years later and the family decided to take control of their own production and develop a distillery on-site at the castle.

The relationship between the Conyngham family and the land is evident from the way Carina runs the farm to the meticulous planning and development that, in partnership with Brown Forman, the family have developed the distillery. Much of this Alex credits to his grandfather.

“My grandfather was very passionate about conservation and understanding that we are just one of many things living in the landscape. He really taught that to me, so when we approached the whiskey project and indeed the farming, I already strongly believed in nurturing nature.”

“You need to work with it rather than against it. Making whiskey is the same thing. That’s why, for example, we have timber washbacks not stainless steel, as the microbes that live in gaps between the timber ultimately add positive flavour notes to the whiskey. You can use stainless steel, and it’s better for sanitation, but ultimately that means having to use chemicals for cleaning, and we

“The organic system just seems to make more sense, as you’re using natural means of building up fertility in the soil rather than artificial inputs.” didn’t want to do that. We approach farming in the same way.”

“The organic system just seems to make more sense, as you’re using natural means of building up fertility in the soil rather than artificial inputs.”

“We have loads of heat recovery in the building, so whenever we are cooling something down, we are heating something else up.

The building is state of the art in sustainability.”

“When we first told people we wanted to build a distillery everyone thought we were stark raving mad. But we received no objections. We got all the design work done before we went for planning permission.”

The Conynham’s then invited the entire Slane community to come

down to the castle for a ‘public consultation’.

“I planned to deal with some difficult questions, but when we got to the Q&A the only question I received was “when’s it going to open?” That was it. Then we lodged our application, and it was all approved without objection. In fact, we received numerous letters of support.’

History is on their side, the Boyne Valley was a haven for distilling back at the height of the Irish whiskey boom in the 19th century due to access to locally grown barley, the water source and of course the Boyne doubling up as transport to the world.

“We are bringing distilling back to the Boyne Valley; there is

another small distillery and brewery down the road, but this is definitely the largest in the Boyne Valley,” said Conyngham Today, the project is a partnership between the Conyngham family and Brown-Forman, who acquired the brand in 2015. The day the deal was announced was a proud one for the Conyngham family.

Since the 1970’s the estate had been unable to employ as many of the locals as the family would have liked, it’s clearly been tough at times and the involvement of Brown-Forman in the distillery project injected new life into the estate.

“Now, between the distillery, the castle (including the restaurant and bar) and my wife’s business on the “Rock Farm”, we are employing

over 70 people, which for a village of about 1200 that’s great news for the local economy - and for me personally a real moment of pride as I feel we’ve come full circle. It’s especially rewarding for Dad. “The partnership with BrownForman came about after we initially had dinner with Garvin Brown, the Chairman. We spoke about the whiskey business and the Irish whiskey opportunity, and while that was an important part, we spent more time talking about what it means to be a family business.”

The Conyngham’s have been on the land since 1703, and the Brown’s have been going since 1870; a shared philosophy of sustainable development and generational planning has seen a meeting of minds and values that bodes a healthy future for the families working together for generations to come.

Sainte.

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AUSTRALIA’S MOST DISTINCTIVE IMPORTED * BEER NOW IMPORTS LAGER

*SOURCE: DRINKS TRADE AWARDS MOST DISTINCTIVE IMPORTED BEER 2018 : GUINNESS

ummer SSession-ability The lead-up to summer is always a busy time for new release beers and 2018 has been no exception. James Atkinson explores beer styles that celebrate down time over the holiday period.

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efreshment and ‘session-ability’ are always at the fore for brewers at this time of year. Recently launched products demonstrate the current prevailing trends in the mainstream beer market, such as the popularity of mid-strength beers and the growth of contemporary lagers.

In the craft segment mea nwhile, vibrantly hoppy beers that are lower in ABV continue to shine.

Lion will call on its international brand portfolio this summer following the launch early in 2018 of Guinness Hop House 13 Lager.

Distinctively golden in colour, Hop House 13 is brewed with Guinness yeast and Irish barley and it showcases the Australian and American hop varieties Galaxy, Topaz and Mosaic.

It continues the Irish brewer’s exploration of new beer styles at its Open Gate Brewery – the home of innovation and experimentation at Guinness headquarters, St. James’s Gate in Dublin.

Also in the Lion stable, James Boag entered the fray in August with its first major new beer release in the past decade, James Boag’s Wild Rivers.

The team at the James Boag Brewery in Launceston was given the task of creating a beer that represents Tasmania’s pioneering spirit and wild waters.

The result was a product that is slightly more restrained in alcohol than Boag’s flagship lager.

“We’re proud of this beautifully balanced yet subtly complex lager. We feel it reflects all that is unique about Tasmania, with its fresh aroma reminiscent of our crisp air and beautiful bushlands,” says brewer Nathan Groves.

“It was important for us to respect the brand’s rich history and keep its integrity intact,

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BEER & CIDER

INFORM

BEER & CIDER

INFORM

“If done well, mid-strength beers are a delight to drink, but you need to work hard to bring out a full taste when you have less dancefloor to work with” - brewer Scott Hargrave.

while creating something new that everyone could enjoy. It’s a modern take on an Australian premium lager with the spirit of James Boag at its heart.”

Another new beer taking its cues from the Australian outdoors is Iron Jack Full Strength, the second beer in the Iron Jack family.

Iron Jack Full Strength is 4.2 per cent ABV and features pale malts balanced with the aroma from a light dose of Saaz hops.

It continues the master brand’s philosophy of celebrating the Aussie tradition of sharing stories over a beer.

“Iron Jack is a brand inspired by Australia’s legendary outdoorsmen and the traditional values they portray like loyalty, strength and 68|drinks trade

generosity. It’s about recognising that the role of the modern Aussie male is evolving, but those old school traits are still as important now as they used to be,” said Lion’s contemporary portfolio manager, Amy Darvill.

Iron Jack was Lion’s answer to the Great Northern juggernaut, which continued its strong contribution to growth for rival Carlton & United Breweries during 2018.

CUB recently announced that growing national demand for both Great Northern Original and Super Crisp, the mid-strength version, has resulted in both beers being brewed at CUB’s Abbotsford brewery in addition to Queensland.

“Because demand for Great Northern down south is so strong, it makes sense to also brew Great Northern closer to these expanding markets,” said CUB’s regional sales manager for Queensland, Mick McKeown.

If CUB got the jump on Lion with Great Northern, the Kirin-owned brewer chalked up a win of its own with Furphy Refreshing Ale. Furphy continued to soar in 2018 as Lion expanded production beyond the beer’s home of Little Creatures Geelong.

So it came as no surprise in September when CUB answered the call for a beer that has mainstream appeal, along with some of the branding and flavour attributes currently driving the craft segment.

The result was Frothy, “brewed to encourage lovers of classic beer to try something different and step into the world of craft”.

Coopers Brewery meanwhile has announced its latest foray into lagers with Coopers Dry, a refreshing, fine filtered brew that sits in the lowcarb category.

“Dry or low carb beers currently represent more than 15 per cent of the total Australian beer market, but there are relatively few brands from which consumers can choose,” said Cam Pearce, Coopers sales and marketing director.

“Coopers Dry will provide consumers with a refreshing alternative, offering low malt sweetness and modest bitterness that can be enjoyed with a wide range of foods all year round.”

In the craft segment, three letters look set to define the dominant trend for summer 2018-19: XPA. This isn’t a recognised beer style in any technical guidelines, but broadly speaking it

denotes a pale ale that is liberally hopped with aromatic hop varieties, with a lighter malt profile, lower in alcohol and bitterness than an IPA. Balter Brewing has done more than any other brewer to popularise the emerging category, with its Balter XPA winning numerous accolades both for its quality and popularity, including top spot in the GABS Hottest 100 Aussie Craft Beers of 2017.

Victorian stalwart craft brewer Hargreaves Hill Brewing Company has recently launched an eyecatching new brand, Beatnik Beer, with an XPA as its opening gambit.

“Beatnik is an ideology that projects our brewers into a space of no boundaries, where they can design recipes and brew with the only limit being their imagination,” says Hargreaves Hill.

The debut beer delivers on the XPA promise, maintaining excellent drinkability despite its liberal serving of American aroma hops.

Beers in this emerging genre have clearly caught the eye of the larger players, with Lion New Zealand subsidiary Panhead releasing its Quickchange XPA nationally in cans.

“XPA means Extra Pale, a product of Quickchange’s lighter malt base. That delicate colour is undercut by a glorious hit of alpha oils from Mosaic, Galaxy and Citra hops,” says Panhead.

Panhead stablemate Little Creatures has joined the party with an XPA the brewer says offers aroma “reminiscent of a delicious seasonal fruit salad”.

“Brewed with Galaxy, US Crystal, Nelson Sauvin and dry hopped with Galaxy, Mosaic and Citra, it sounds like a hop lover’s dream and this smooth drinking little number definitely delivers,” says Creatures.

Balter meanwhile is shoring up its status as one of Australia’s leading independent brewers with serious a tilt at the mid-strength segment.

The playfully named Captain Sensible is a sheep in wolf’s clothing, with full flavour and mouthfeel that belies its 3.5 per cent ABV. “If done well, mid-strength beers are a delight to drink, but you need to work hard to bring out a full taste when you have less dance floor to work with,” says brewer Scott Hargrave.

“You want people to be satisfied with just a couple, but also create something you can continue to drink and still be interested in. After 18 months of testing and countless different brews to get there, we think we’ve finally cracked it.”

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CONNECT

THE NEW CHAMPAGNE MAN IN OZ With an Instagram account called noblecuvée, John Noble was a shoe-in for his recent appointment to the coveted position as head of the Champagne Bureau of Australia. He was the indefatigable 2IC to Elisabeth Drysdale who held the role before him for 18 years. The Champagne Bureau in Australia represents the CIVC or Comité de Interprofessionnel du Vin de Champagne in Epernay, France and has done much to establish the reputation of Champagne in Australia and to inform Australians on the nuances of the world’s most revered sparkling wine. Mr Noblecuvée spoke to Drinks Trade about why education is key.

Drinks Trade: Congratulations on your new position. Tell us about what it is the Champagne Bureau represents in Australia today and what direction you plan to take the Champagne Bureau from here?

John Noble: The Champagne Bureau Australia for me really represents the longstanding relationship between the Champagne region in France and Australia. The Champagne Bureau (or Bureau du Champagne) literally translated means “Champagne Office” and the main role of the Bureau is to look after the interests of the Growers, the Houses and the Cooperatives of Champagne – but in reality, we are their office in Australia and represent all of the stakeholders within the region, which does include the people working in the Champagne industry but also others such as those in the local industries, tourism and hospitality.

There has been an office in Australia since 1971, so almost 50 years of history in the Australian market and this is something I am very respectful of. I think that any direction we go in the next few years will reflect the activities 70|drinks trade

we have traditionally been known for, like the Vin de Champagne Awards and #Champagneday, but also to develop a strong focus on Champagne education and communicating to Australians that Champagne is a wine of origin and the reasons why that is so unique.

DT: Australians are drinking more Champagne than ever before. We are the sixth largest consumer of Champagne in the world. Why do you think Australia is such a strong market for Champagne?

JN: This is absolutely true – we are a strong market for Champagne, but the most surprising thing is that we have been a strong market for a really long time. There is some evidence in fact that at one point, during the Gold Rush in the 1850’s that Australia may have been the #1 market for Champagne in the world: Ballarat was the richest place on the planet and the shipping columns from this time reveal that thousands bottles of Champagne poured into the country.

Baskets and cases of Champagne arrived on almost every ship into every major city of the

colony – and some of these brands are still coming to Australia today.

With the help of the fabulous people at the Library at the Museum of Sydney and the La Perouse Museum, I have had the opportunity to have a really good look at the historical perspective of Champagne in Australia to try and understand this question of why Champagne is so popular here. I have only just scratched the surface and still have more research to do, but I think already there are many reasons why Australians are so passionate about Champagne and they seem to be interwoven with Australia’s and Champagne’s history. I believe Australians like to enjoy themselves too – and I think a glass of Champagne is the best (and fastest) way to get a party started (in moderation – of course #RSA).

DT: One of the highlights of the Champagne Bureau’s achievements in promoting Champagne in Australia is the Vin de Champagne Award. Can you explain why the Award was established, its objective and why

VdC Awards Finalist

the Awards are integral to the Champagne Bureau of Australia’s strategy?

JN: The winners from this year’s competition were incredible. Nicole Smith from the Sunshine Coast in Queensland won the amateur section and Leanne Altmann from the Andrew McConnell group (Supernormal, Cumulus etc) won the professional section – both of them on judging day were outstanding and their passion and knowledge of Champagne was outstanding. I believe they will be great ambassadors for Champagne.

The Vin de Champagne Award was founded in 1973 to encourage Australians to learn more about Champagne and is a search for Champagne Ambassadors to promote the appreciation of Champagne. The 2018 Vin de Champagne Awards was the 43rd instalment of this competition and we now have a network of over 60 laureates from around Australia who present our education program - these people have an incredible insight into the Champagne region and volunteer their time to educate Australians with their knowledge and experience of Champagne.

The best thing, however, is that they are all very different people with different interests, so every single class that we conduct can reveal something new and interesting about the region, the wine or its history depending on our team of presenters and their individual specialty.

In each class we will get a lot of different questions from our audiences, and our Vin de Champagne laureates are all able to answer them comprehensively, and with information that is all based in fact as opposed to opinions - such as the correct way to approach tasting Champagne or what glassware to use right through to the science behind the fermentation and vinification processes.

VdC Awards Judges Tracy Mann, Peter Bourne and Bernadette O’Shea

DT: Other than the Award, does the Champagne Bureau have any other activities planned to buoy Australia’s keen interest in Champagne?

JN: In 2019 we will have a really strong focus on education.

We currently conduct classes and Champagne workshops for people working professionally in the wine business such as distributors sales teams and Sommeliers as well as consumers.

We have a schedule of events that will provide Champagne classes in each state of Australia throughout the year as well as working with other education providers to give Australians factual information about Champagne.

DT: What has been your Champagne career highlight?

JN: Seriously, I think my “career highlight” happens almost every day at the Champagne Bureau – it really is a dream role and anytime we share a snapshot of the magic of Champagne with Australians is a great day for me.

DT: In your opinion, explain what it is about Champagne the wine, and Champagne the region, that captivates you and indeed, the world?

JN: Well, that is a pretty big question! And, to be honest, I am not sure if it has just one answer.

Elisabeth Drysdale and Anthony England

The history of the region and cultural place in our history is important, but also the continued innovation in the region is part of it too.

Champagne is not standing still, it is a modern wine making region with a rich and diverse history – their approach to climate change is evidence of their continued and evolutionary approach to wine making. In 2003 the Champagne Region as a whole admitted climate change was real and wrote into their mission that they would do everything in their power to mitigate their carbon footprint. In the 15 years since this statement, they have implemented actions at every stage of their wine making. This includes using less raw materials in the glass making process for the bottles and an effort throughout the entire industry to recycle materials and water. The focus on quality is another element that is a continued focus for Champagne and this focus can be seen throughout the Champagne making process from the work in the vineyards right through to vinification and bottling. The consumer will benefit the most from this continued attention to the quality in Champagne and they can be confident, no matter where they are, that the Champagne they select to share with their friends for a special occasion, or to have with a casual meal or at any other time will be the best wine that nature and the Champenoise can produce.

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PIPER–HEIDSIECK BRINGING GLAMOUR TO THE GRAND SLAM Drinks Trade talks to Benoît Collard, Executive Vice President of Piper-Heidsieck about breaking the rules and a potential never-ending love story with Australia.

Drinks Trade: Tell us about your personal journey within the world of champagne and your role at Piper-Heidsieck?

Benoît Collard: Champagne is a unique industry combining luxury, prestige and excellence and [it] is a universal and worldwide industry. I’ve been fortunate enough to work in the wine and spirit industry for my whole career and I’m very honoured to be running the House of PiperHeidsieck for more than three years now.

DT: Piper-Heidsieck is breaking new ground in terms of champagne marketing. Cocktails?

Throw in a chilli? Bubbles and BBQ’s? Sacré Sauvage indeed. Tell us a bit more about the philosophy behind these bold strategies.

BC: Piper-Heidsieck is the most awarded Champagne House of the century, thanks to the unique expertise of Régis Camus, our Cellar Master. Since 2002, Régis has been recognised for his genius and more importantly, his ability to innovate and express the quality of our champagne through new Cuvées. Régis created five out of the eight Champagne styles that Piper-Heidsieck offers.

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and open to partnering with experts from different backgrounds. For example, a bit more than a year ago, a young and very talented bartender asked Régis if he would allow him to create a cocktail that pays tribute to the unique personality of Rosé Sauvage. Régis agreed, and we are very proud to now serve at our House, Sacré Sauvage to some of our guests. Sacré Sauvage is a long drink that combines Rosé Sauvage with some Triple Sec, a dash of orange bitter and a zest of grapefruit. In 2006, Piper-Heidsieck released a unique serving ritual in France called Piper Piscine to ensure that consumers could enjoy Piper-Heidsieck served on champagne ice cubes. This inspired Régis to launch Piper-Heidsieck Riveria, a unique Cuvée to be enjoyed neat, but it’s even more enjoyable by the pool or by the beach.

DT: You pioneered a Dash of Seduction campaign. How was that developed to specifically target millennials and why are they so important as a demographic for the brand?

BC: Piper-Heidsieck has presence in more than 100 countries and is recognised as one of the most international Champagne Houses. As such, we feel

it is our responsibility to recruit new champagne consumers. The values of the upper millennials perfectly match with the identity of Piper-Heidsieck.

This generation is looking for brands that share with them authenticity, craftmanship, excellence and brands that differentiate themselves by having their own personality. In this context, Piper-Heidsieck, with more than 200 years of history and its outstanding wine recognition, has always been associated with seduction. FlorensLouis Heidsieck created his Champagne House when he fell in love with Agathe [Perthois, the ‘first lady’ of Piper-Heidseick] and our history is filled with such anecdotes. Our recent campaign aims at showcasing our identity in the context of the millennial lifestyle. I am very grateful for Karen Rosetzsky [the campaign photographer] for capturing Piper-Heidsieck’s emotion in the Dash of Seduction campaign pictures.

DT: Despite its playful persona, Piper-Heidsieck is this century’s most awarded winning champagne. What about Piper-Heidsieck’s heritage and rich history and the quality of the champagne itself?

Piper-Heidsieck announced as the Official Champagne of the Australian Open 8

BC: Piper-Heidsieck is the most awarded Champagne House of the century and Régis Camus has been awarded eight times as the best sparkling wine maker of the year, since 2002. For us, this is not so much about a sign of recognition. We instead take this as an invitation to push forward our quest for quality, and we are committed to providing all consumers with an offering that continuously improves. This leads Régis to work on new Cuvées that we will soon be releasing in Australia.

in Melbourne. It now attracts more than 700,000 visitors who can appreciate a unique array of food experiences, great tennis and even a music festival.

All this in the very centre of what I consider to be the worldwide capital of bistronomy, Melbourne.

Being the partner of such an event, allows us to showcase our champagne in a unique setting, towards a large and premium audience and in the most prestigious environment. Together with Australian Open, we aim to provide our guests with immersive and memorable experiences.

DT: Big news for Australia is Piper-Heidsieck has partnered with the Melbourne Australian Open to bring glamour to the Grand Slam. Describe the strategy behind this huge investment and what we can expect to experience courtside.

BC: More than a tennis event, the Australian Open has become a major lifestyle experience

DT: Piper-Heidsieck has other major glamorous international sponsorship properties. Tell us a bit about them and how they successfully contribute to the brand’s current burgeoning success in key markets.

BC: The history of Piper-Heidsieck has always been linked to the world of cinema - at least since it

Australian actress, Tessa James

Clint Stanaway & Richard Heaselgrave

existed. This led Piper-Heidsieck to be the official champagne of the Cannes Film Festival for over 20 years as well as the only champagne at the Oscars since 2015. Every event we partner with reflects our ambition to showcase the quality and relevance of Piper-Heidsieck for each prestigious event’s local audience. I am convinced that Australians will welcome Piper-Heidsieck into their lifestyle as much as Hollywood has done.

DT: And finally, what does Australian market mean for Piper-Heidsieck?

BC: Australia recently became the number one market for Piper-Heidsieck. The wine knowledge of the Australian consumer and its growing tourism perfectly match with the personality of Piper-Heidsieck and I am sure that, thanks to the Australian Open partnership, this is just the beginning of a never-ending love story.

Tennis Australia Chief Revenue Officer, Richard Heaselgrave and Piper-Heidsieck Executive Vice President Benoît Collard

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The

Champagne Threats to Champagne’s position as the world’s leading sparkling wine, and first choice for celebration, have come and gone ever since the famous monk, Dom Perignon, allegedly called on his colleagues to “come quickly, I am drinking stars” (it seems much more likely that this was a brilliant marketing line from Moët et Chandon, rather than a genuine utterance).

By Ken Gargett

T

here have been times when quality has not been what it should be; dosage was perhaps a little higher than ideal for many releases; the Houses would talk the talk of how non-vintage (or the better term of ‘multi-vintage’) was their most important wine but they often failed to walk to the walk; the New World got serious about making first class fizz; the region has been centre-field for a number of wars and suffered riots of its own; a push to organic and biodynamics that fits more with the image of the Growers, but is also very evident at some of the traditional producers like Louis Roederer; more recently prosecco has proved massively popular, albeit at a much lower price point than top Champers; and perhaps most worryingly of all for the future, climate change could change its very nature.

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Edit

Champagne has also faced an internal battle between wines from the traditional Houses and those from the Grower revolution. One, the traditional Houses, epitomises what champagne has always been about – blending.

Blending vineyards, regions, vintages, varieties.

Meanwhile the increasingly ubiquitous Grower champagnes are much more about terroir, single vineyards, solo varieties and isolated vintages.

One suspects that while Grower champagnes are perhaps the most discussed but least drunk styles at the moment, that is changing and that in time, there will be room for both. At the moment, there are some brilliant Grower champagnes – Selosse, Ulysses Colin, EglyOuriet, Chartogne-Taillet, Agrapart, Leclapart, Pierre Peters and many more – but there are too many that do not meet the standards that the traditional Houses have reached.

They have also forced the hand of the large Houses and many now make wines which fit more into the Grower profile than their usual releases. Krug has long had their famous Clos de Mesnil and more recently, Clos d’Ambonnay and we have seen others join them, such as Taittinger’s ‘Les Folies de la Marquetterie’ and ‘Clos Lanson’.

Many of these threats are here to stay but Champagne, the wine and the region, has always prevailed. Perceptions have altered.

Many consumers will now reach for that bottle of prosecco as a value alternative, or more likely one of our own very fine offerings. The conversation in those cases often turns to value and the consensus seems to be that if one is paying $40 to $80 for a sparkler, they expect a

decent champers or an exceptional local wine.

In other words, the world still perceives that champagne rules when it comes to quality.

Champagne has never been better. A recent tasting of more than forty of the great champagnes from the top years of the 1980s showed how well the better wines age and how they become more complex, more interesting.

Expect wines from recent years to do just as well; indeed, expect them to surpass those wines. 2002, 2004, 2008 and 2012 are stellar years, and there are plenty scattered among them that are not far behind – and of course, every vintage will throw up scintillating surprises.

For the future, reports suggest that 2018 will take its place among the greatest vintages of all, though it is very early to attempt to make any

definite call on a champagne vintage. The truth is that we won’t know for at least another five to six years, and possibly even longer – 1988 is a perfect example, almost overlooked at the time, but now acknowledged as one of the finest in history. So, it could well be that this is an example of a little premature hyperbole from the Champenois, something that they do not really do too often, or we will really have something special on our hands.

The Champenois have not sat on their hands in recent years. As well as extensive work in the vineyards, great care is being taken in the making of the wines today. Top Houses like Mumm and Moet have, ever-so-gradually as to move too quickly risks the loss of long-time fans, slowly reduced the dosage of their non-

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vintage wines, raising the bar. We are seeing far more late-disgorged wines, an increase in Rose styles (one of the most popular styles at the moment), blanc de blancs are at levels of quality never seen (if one could mention a personal favourite, the extraordinarily elegant Perrier-Jouët ‘Belle Epoque’ Blanc de Blancs is a champagne of such ethereal grace that one cannot possibly try it and not revel in the joy that champagne offers), the afore-mentioned Grower wines, an increase in the use and respect given to the reserves used in non-vintage wines, an increase in the amount of information provided to consumers (something that must have really hurt the usually secretive and reticent Champenois) and much more.

The respect given to reserve wines is interesting. Houses like Krug and Charles Heidsieck are seen as two of the very great makers. No surprise then that they treat their reserve wines like the family jewels. Charles Heidsieck was prepared to forgo vintage releases from a number of superb years, like 2002, to ensure that they had sufficient stocks of these crucial wines for use in their non-vintages.

Krug has done likewise with the marvellous 2012 vintage. Many of us regret that we will

never have the opportunity to try those wines, which were never made, but the trade-off is the immaculate multi-vintage wines we are enjoying today.

Australia remains a critical market for champagne. We are the 7th largest market in the world and we have the largest consumption per head for any country outside Europe. We are equal first for the proportion of vintage cuvees, though our percentage of these wines was even higher a decade or two ago. We see a greater array of Houses than any other export market, especially with regard to smaller Houses, although we import less Grower champagne, by volume, than any other market (most discussed, least drunk?). We also have not joined the bandwagon for Rose to anything like the extent seen elsewhere. Expect that to change as this is certainly something that has not gone unnoticed by the Houses. We have gone from a nation which focused heavily on vintage champagnes to a market dominated by non-vintage wines more than any other, with the exception of Belgium.

In general, 2017 saw the record for the highest ever turnover – E4.9 Billion – of champagne. 95 per cent of the value gains came from ourselves, Japan and the States. 2017 was also the first

time that exports matched domestic sales, which was reflected in the decline in sales in French domestic, British and European markets. So swings and roundabouts, but the champagne producers have much to look forward to in coming years.

While the Champenois would certainly never want to see their wines lose their position as the must-have celebration accompaniment, they are keen to see their products be recognised as quality wine, in the same way we look on Bordeaux, Burgundy and the Barossa. They rightfully feel that champagne should be seen amongst the great wines of the world.

Outside of Champagne, we have seen everincreasing quality from places like Tasmania and England, as well as improvements in wines like Prosecco and Cava.

Fizz may indeed be enjoying a sparkling period, but no gem shines quite so magnificently as does Champagne.

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GREEN CHAMPAGNE? Lanson shows off its innovative flair

Established in 1760, Lanson is one of Champagne’s oldest houses and has been producing Champagne for over 250 years. Now with a dynamic team behind this globally recognizable label, its focus is about innovation and sustainability whilst remaining true to the fresh and zesty style. The Chef de Caves, Hervé Dantan, visited Australia to promote an exclusive range available to on-premise and independent retailers.

D

antan has been the Chef de Caves since 2015 and grew up in Champagne on a Chardonnay vineyard. He says it was written that his life would be in Champagne. As a teenager he says he wanted to study medicine but his love of Champagne was so strong he chose oenology. Dantan worked in many regions such as Burgundy, Bordeaux, Alsace and California before finally settling back home. “I knew I would come back to Champagne because I had champagne in my blood,” says Dantan.

For his first two years at Lanson, Dantan worked in collaboration with his predecessor, veteran Chef de Caves of 25 years Jean-Paul Gandon. He officially took over the role in 2015 and says those years were an interesting and valuable transition period from his previous 20 years as Chef de Caves at Mailly. Dantan says coming to a new Champagne house is a time of discovery, exploration, learning and possibility.

“It’s an exciting period because you see the vintage collections, the reserve wines, you see what you have to work with.”

“When you arrive at Lanson with a long story you need to arrive with your experience and without your experience. You need to learn about the story and the style of the brand and be involved in Lanson but with new ideas.”

The ‘style’ references Lanson’s vinification method that favours the original production process of making Champagne without using malolactic fermentation. This method serves to highlight the freshness and vivacity of the fruit 78|drinks trade

and allows the Champagne to sing from the hymn sheet of the vineyard. Interestingly this style went through a period when it was not in vogue but due to climate change and the slow warming of vineyards in Champagne, fruit is now riper and richer, and more Champagne houses are adopting the non-malolactic method.

When asked about global warming and Champagne, Dantan says it is hard to say what the long-term effect on Champagne will be. “We are not happy with global warming but today it doesn’t effect the quality of Champagne.” He says it is a little better than it used to be because vintage years are more common. “We have very high frequency of vintages because we have a high level of ripeness in grapes. This is also effecting harvest which is getting earlier and earlier to preserve the acidity in the fruit.

“The main difference now is during the vegetative cycle the growing of grapes is a little bit more difficult now. We have big differences of temperatures between periods and it can be hard with disease. The maturation can be very fast so in the vineyard you have to be very reactive - it’s very precise and more complicated but that is the future of Champagne,” explains Dantan.

The Dantan Lanson partnership has been extremely industrious. Last year Lanson launched a whole new range in Australia exclusive to onpremise and independent retailers.

LANSON GREEN LABEL NV Lanson’s certified organic Champagne, its Green Label, is made from fruit sourced from its own biodynamic vineyards in the Marne Valley around the village of Verneuil. Many Champagne houses are now producing organic Champagnes but Lanson remains one of the largest with a production of 1 million bottles. The wine is aged on lees for more than three years, the long maturation balances the high levels of malic acid.

“The most important thing is the vineyard, we respect the cycle of the moon, the life of the vineyards, the soil, we use herb teas to fight against disease and copper to fight mildew.

“We are really involved in ecological viticulture not only with this vineyard but also in our partnerships, we encourage our growers to be sustainable and certified.”

THE PÈRE ET FILS BRUT NV The Père et Fils NV is an enriched version of the Lanson classic Black Label with longer time on lees, up to five years before disgorging, and a lower dosage. Thirty per cent of this wine comes from ten different vintage and reserve wines

while 50 per cent is from Grand Cru vineyards and the other 50 per cent Premier Cru.

LANSON PINK LABEL ROSÉ NV. Dantan says Lanson was one of the first Champagne Houses to market rosé as a serious style in the 1950s and was the first to craft a blended Rosé Champagne instead of using the saignée method.

He says the Australian Champagne sales figures indicate that rosé is under-indexed here so that leaves a lot of potential for Rosé Champagne in Australia. The Lanson Rosé is fruity and elegant with an exclusive bottle design that is vibrant and fun.

LANSON WHITE LABEL SEC NV This is Lanson’s special sensory style with its stronger dosage of 28 grams specifically added to enhance the fruity aromas of mint, raspberries and strawberries. Lanson even suggests adding natural ingredients to the glass for a different Champagne experience such as a mint leaf, a segment of orange or a fresh raspberry.

LANSON VINTAGE COLLECTION Lanson began to hold back vintages from 1976 in magnum and 750 ml bottles as part of an experimental program with the ageing of Champagnes. These wines are extremely limited and disgorged on demand with a small dosage of 3 grams of sugar and a new cork.

They are now being gradually released to market. Australia has an allocation of the 1985 vintage in 750 ml bottles and magnums and some of the 1990 in magnums. These wines retail from $650 upwards.

CLOS LANSON 2007 This exceptional Champagne is one of Lanson’s most exciting. Clos Lanson is a one hectare plot of Chardonnay vines dating back to the 18th century but the Clos was only created recently when a wall was built around it. It is located in town where the climate is warmer and the soil is chalky. The resulting wine is luscious and rich.

The 2007 vintage is the second only vintage and Lanson is hoping to release an allocation in Australia next year.

The Australian market is an important one to Champagne Lanson. After doing some digging in some online archives Champagne Lanson came to the discovery that it was the second only champagne, after Moët et Chandon, to be exported to Australia in 1855. The brand has a long history in the Australian market and is making big investments into its future relationships here.

For more information visit www.lanson.com Champagne Lanson is distributed by Wine DNA, a network of Australia’s top independent wine distributors: NSW-ACT: Young & Rashleigh Wine Merchants, 02 9967 5900 VIC-TAS: Santé Wines, 03 9429 1990 QLD: Cuttings Wines, 07 3262 1455 SA-NT: Options Wines, 08 8346 9111

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Tasting Bench

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CHAMPAGNE & SPARKLING Always touted as our most exciting tasting of the year, this time around we have split the tasting across two editions, focusing on four specific brackets in each tasting. With nearly 200 wines entered, all were blind tasted and scored on the 100-point scale, with varietal characteristics, regionality, vintage and value key considerations.

As the tasting is split into two parts, our talented judges have been given their own brackets to judge. They include Vin de Champagne Award winner Ken Gargett, wine show judge Travis Fuller, and our own Ashley Pini and Ben Davidson. This edition, the panel covered Champagne and Sparkling in four brackets, starting at RRP$50 and moving upwards through blanc de blanc and rose styles.

The results show that Champagne continues to offer great value for money with some exceptional score in the $50 - $80 range. Australian sparkling continues its rise in this price point also with Tasmania and the Adelaide Hills continuing to produce the best quality sparkling in Australia.

THE PANEL KEN GARGETT Vin de Champagne Winner

TRAVIS FULLER Business Manager Fine Wine - Accolade Wines

ASHLEY PINI Managing Editor - Hip Media

BEN DAVIDSON Drinks Curator - Hip Media 80|drinks trade

BRACKET ONE | $50 - $79.99 Lanson, Black Label NV RRP: $70 Region: Champagne Distributor: Young & Rashleigh (NSW) Judge’s comments: Persistent bead, fine mouse. Green apple and fine lemon and limes with a tight long fruit core. Perfectly balanced and pure.

Veuve Fourney & Fils, Premier Cru. NV RRP: $70 Region: Champagne Distributor: De Bortoli Judge’s comments: Fine bead, grilled nuts, oyster shell. Saline intensity and depth with a fine level of purity and persistence. Lemons on the nose. A powerful yet elegant Champagne.

Arras, Brut Elite NV RRP: $53 Region: Tasmania Distributor: Accolade Wines Judge’s comments: Pale straw colour, a fine persistent bead. Pear, slightly waxy.

Creamy yet dry, mineral/saline finish.

Aperitif.

Champagne Jacquart, Brut Mosaique NV RRP: $70 Region: Champagne Distributor: Single Vineyards Sellers Judge’s comments: Red apple and pear aromas. Soft lemon and citrus on the palate. Full flavoured and tangy to finish.

Piper Heidsieck, Cuvee Brut RRP: $60 Region: Champagne Distributor: Oatley Family Wines Judge’s comments: Green apples, notes of almonds (toasted). Palate is lean with citrus and white stone fruit. Pronounced acid line. Aperitif style.

BRACKET TWO | $80+ Piper Heidsieck, Vintage 2008

Bollinger, Special Cuvee NV

RRP: $90 Region: Champagne Distributor: Oatley Family Wines Judge’s comments: Full bodied, grilled nuts, saline and oyster. Layers of complexity and richness. Outstanding.

RRP: $100 Region: Champagne Distributor: House of Fine Wine Judge’s comments: Concentrated, intense reserve material. Full bodied citrus – saline and oyster shell. Great mouthwatering acidity providing structure, texture and vivacity.

House of Arras, EJ Carr Late Disgorged, 2004 RRP: $200 Region: Tasmania Distributor: Accolade Wines Judge’s comments: Fine bead, lemon and biscuit aromas – deep complexity and toasted hazelnut. Sea-spray and limes. A high quality wine with an acid line giving it texture and vivacity to match the brioche and toasty finish.

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Taittinger, Brut NV RRP: 90 Region: Champagne Distributor: McWilliams Wines Judge’s comments: Golden yellow, expressive nose, brioche and stone fruits.

Vanilla and some almond notes. Fresh fruit, richness on the palate with honeyed notes.

BRACKET THREE | BLANC DE BLANC House of Arras, Blanc De Blancs 2008 RRP: $92 Region: Tasmania Distributor: Accolade Wines Judge’s comments: Medium straw colour, fine bead, Stone fruit and citrus /lemon on the nose. Jasmine flowers are evident along with toasted almond. An intense palate, complexity of nougat and oysters.

BRACKET FOUR | ROSÉ Piper Heidsieck, Rosé Sauvage NV

Perrier Jouet, Blason Rosé NV

Taittinger, Prestige Rosé NV

RRP: $92.50 Region: Champagne Distributor: Oatley Family Wines Judge’s comments: The wine shows a level of complexity from aged material, it has lifted bright cherry and strawberry with a crisp line of acidity. Weight and complexity comes from aged stock, good mouthfeel with blood orange and zesty palate.

RRP: $90 Region: Champagne Distributor: Pernod Ricard Judge’s comments: Mid-salmon colour, Citrus and strawberries. Delicate and complex palate. Poised mouthfeel with a fine to medium finish.

RRP: $90 Region: Champagne Distributor: McWilliams Wines Judge’s comments: Intense bead, this is a wine of extended length. Cherry-pink in colour, pinot nose of fresh strawberries and ripe fruit. An edgy acid line carries the flavours to the back palate and a persistent and clean finish.

GH Mumm, La Rosé NV

Champagne Jacquart, Brut Rosé Mosaique NV

House of Arras, Rosé 2007

RRP: $60 Region: Champagne Distributor: Pernod Ricard Judge’s comments: A pale pink with a luminescence and brightness that catches the eye. Delicate with good fruit purity, strawberries. Great length and persistence.

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RRP: $90 Region: Champagne Distributor: Single Vineyard Sellers Judge’s comments: Onion skin in colour, red fruits and strawberries aromas. Tahitian lemon, full flavoured with strawberries and citrus on the palate.

Bright and full, textured with great depth.

RRP: $92 Region: Tasmania Distributor: Accolade Wines Judge’s comments: Very fine, onion skin appearance. There’s oak, toast and spice evident on the palate along with sea spray and lemon citrus and textured crunchy acids. A lean and dry style.

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MAKING THE VOYAGE TO AUSTRALIA SINCE 1855 The House of Lanson has been crafting fine champagnes using traditional methods avoiding malolactic fermentation for 258 years. Our most recent addition to the family is cuvée Père et Fils Brut NV which is available exclusively through the On-Premise and selected independent wine stores. An enriched evolution of the classic Lanson Black Label it pays homage to the uniquely mouth-watering House style.

On searching our archives, we discovered that Lanson Champagne has been available in Australia since 1855. Let’s raise a glass to celebrate the arrival of the new kid on the block 163 years later… www.lanson.com

#THEPERFECTSTART

Please drink responsibly.

Distributed by Wine DNA, a network of Australia’s top independent wine distributors NSW-ACT:Young & Rashleigh Wine Merchants, 02 9967 5900 VIC-TAS: Santé Wines, 03 9429 1990 QLD: Cuttings Wines, 07 3262 1455 SA-NT: Options Wines, 08 8346 9111

lanson-pf-drinks-trade-230x300mm-04-2018-en.indd 1

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CONNECT

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Kati Vainionpää

Kati Vainionpää is from Finland. More specifically - Ikaalinen, a small country town surrounded by lakes and forest – a sizeable 15,000kms and a world away from Sydney, Australia. Yet one summer evening in 2003, “during a family barbeque where there was a lot of indulging in wine” Kati’s interest and love of wine was “sparked”, starting her journey down-under where she now manages the education programme for Wine Australia across the Asia-Pacific. Kati’s role is to help drive the organisations significant push into the region though education, something she has embraced through her own study and love of Australian wine.

Ashley Pini caught up with Kati after she graduated from the Sydney Wine Acadamy’s WSET Diploma course along with the 2018 alumni at Hubert’s Restaurant in Sydney.

Ashley Pini: When did you arrive and what drew you to the Australian wine industry?

Kati Vainionpää: I arrived in Australia eleven years ago and started traveling around the country pretty much straight away. While I was exploring wine regions I learnt more about beautiful landscapes and met so many welcoming people with ‘can do’ attitudes, which I like. I felt I found something extraordinary that could trigger my passion even further. I always knew my career will be in the alcohol industry, I just didn’t know precisely in what category and how to get involved.

AP: You are now running the education programmes for Wine Australia in Asia. What does this role involve?

KV: My role as an Education Manager involves managing a brand-new education program ‘Australian Wine Discovered’ for Asia Pacific markets, and supporting international wine educators with the resources they need to share the Australian wine experience. Also, planning and organising educational activities are on my daily task list.

AP: You’ve just graduated with a diploma in wine from the Sydney Wine Academy and TAFE NSW. What motivated you to do the course and how do you hope it will now benefit you in developing your career?

KV: I spent a couple years of thinking of studying a Diploma as I felt like I was stuck in the same space and going nowhere. Finally, when I made the decision, I understood how well a Diploma would impact my career, uplift and increase my knowledge of the wine world. Also, having a WSET Diploma is something that no one can take away from me. It’s a great stepping stone for many

new opportunities such as teaching WSET and networking with the global wine sector.

AP: I believe the course was over three years and was quite intensive. What were the most challenging aspects and how much time did you have to dedicate to the course?

KV: The most challenging aspect was balancing work, studies and my personal life (thanks to my fantastic friends for understanding the lack of social life at the time). Over the last couple of years, I’ve been travelling regularly interstate and overseas for my work and my biggest challenge was to find time to study and concentrate. I aimed to spend 10 to 15 hours per week for theory study, which unfortunately didn’t always happen.

AP: How did it fit in with your work schedule?

KV: I had some challenges. One of the most important skills I learnt was to work and study without life getting in the way. I’ve been fortunate to work with people who have mentored and supported me, even when I’ve been on the road. I discovered that it’s important to be a bright student: learn, listen, ask questions and be open-minded when I am on the go. I have tasted a variety of wines and met great personalities behind some of the most fascinating wines from beautiful regions in Australia and overseas.

Reading on the plane was a great plan but was always an ultimate fail, at least for me. Of course, I scheduled my theory studying at home and tasted wine wherever I could. There were times that I couldn’t make some of my exam dates or in class dates but luckily my study buddies kept me informed. I might not have been the best student to attend all study days, but I always understood

the extra layer of work involved.

It’s also important to have a functional group of study buddies. We supported each other during tastings, theory or everyday matters. As we are different types of students with the same aim. It’s incredible to feel strong support from likeminded people.

AP: What were the most enjoyable aspects of the course?

KV: One of the toughest subjects for me was ‘Spirits’, and it became one of my favourite units.

I really enjoyed having enthusiastic teachers that made a huge difference in learning – practice tastings, online classroom, explaining the characters and reasons for the product examples that I tasted. This really helped my study journey with a topic that I wasn’t so familiar with.

AP: Have you already felt that the skills developed in the course have helped you in your current role?

KV: Absolutely, I now have a WSET teaching opportunity which is very exciting. Personally, I’ve learnt how to study smarter, be around those passionate people and concentrate on the right matters which is excellent in my current role. We had a tasting group that really helped – it’s also a great way to discuss the wines and see why someone else had somewhat different opinions on wine. I feel like by having regular wine tastings, my view on Australian and world wine has grown immensely. I trust my opinions more than ever.

AP: What advice would you give anyone considering the diploma in wine?

KV: Listen, learn to write essays, take advice and remember to enjoy your fascinating wine learning journey and freshen your mind with some fun too!

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STRENGTHEN

THE DRINKS ASSOCIATION’S DIVERSITY & INCLUSION COUNCIL

KICKING GOALS WITH RAELENE CASTLE

“If you want to go fast, go alone. If you want to go far, go together.”

African Proverb Rugby Australia CEO Raelene Castle had this powerful message for attendees at a Leadership Summit for The Drinks Association’s Diversity & Inclusion Council where she was the Keynote Speaker. The Summit’s key focus was how the Australian drinks industry can shape itself for the future. Senior leaders attended the summit to show their support for a more inclusive drinks community.

T

he African proverb shapes the way Castle approaches her work. She believes the key to good leadership is having the ability to relate to everyone in your organisation.

Castle says she has worked hard to have authentic interactions with everyone from five-year-olds on the sidelines of footy matches to business executives.

A panel discussion followed featuring Castle, Patrick Jordon, HR Director at Cola Coca South Pacific, Cathi Scarce, Acting Director of Coles Liquor, and Justine Baker, CEO of Solotel.

Scarce noted that it was important to be a “good human” when it came to effective D&I practice in the workplace.

“The tone is set at the top, the mood is in the middle and the buzz is at the base,” she said.

Baker said cultural change

at Solotel was driven by the commercial imperative of needing the organisation to reflect its customer base.

“If we don’t reflect our customers, we’ll be out the door backwards,” she said.

Jordan said it was important that staff felt comfortable to ‘bring their whole self’ to work.

Chair of the Diversity & Inclusion Council Denis Brown said, “It was great to hear fantastic examples from everyday life on how leaders can support inclusive environments.

I loved the story Raelene told about the Muslim family who wanted to join Petersham Rugby Club to be more connected to their local community and were welcomed so warmly by its President. It was a touching example of an inclusive community and it happens to be Metcash’s Adam Dunne who is President of the club, so it is

L-R: Raelene Castle, Justine Baker, Cathi Scarce and Patrick Jordon

coincidentally a great example for our industry.

“The panel shared real examples that I feel we can all relate to.

It was a terrific conversation.

As leaders we influence the conversations that welcome diversity and include all, and as Patrick shared, part of the conversation is being aware of the silence and conversations we

tolerate, when perhaps we should speak up.

“I am delighted with the support of the CEOs and Managing Directors who were so willing to invest their time to hear the panel.

This is a powerful message from our leaders - leading inclusively and with diverse people is great for culture, customers, business and ultimately our industry.”

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1. HENSCHKE HILL OF GRACE EDEN VALLEY SHIRAZ 2013

3. ARCHIE ROSE LIMITED EDITION SUMMER GIN – BUSH AND COAST

RRP: $825 • Distributor: Henschke Wines The eagerly awaited 2013 vintage of one of Australia’s most famous singlevineyard wine has been released and is one of the smallest vintages in the wine’s history. The wine was the result of an extremely low yielding 158 year old ancestral ‘Grandfather’ vines, hand-picked before being vinified using open tank fermentation and then spending five years maturing before release. The release is particularly significant because it marks 150 years of the Henschke family making wine in South Australia. The family has named the wine ‘Faith’ to describe its 55th vintage. “We certainly needed it as we watched and waited for desperately needed rains to carry the precious yield of our dry-grown vines through to harvest. This is a vintage graced not just by our faith in this brief moment of time but by the generations who came before us in the gardens of Eden. Faith led my paternal great-great grandfather, Johann Christian Henschke across the world in 1841 to settle here and faith sustained the Henschke generations who followed,” said Stephen Henschke, winemaker of over 40 years.

RRP: $199 per 700 ml bottle • Distributor: Swift and Moore Archie Rose has launched two limited edition gins, Bush and Coast. Both feature distillates of sustainably sourced local, wild foraged plants, fruits and herbs. Bush features botanicals including native wax flower, wild farmer’s friend, native thyme, Dorrigo pepperleaf and pink peppercorns while Coast features wild sea lettuce, native strawberry gum, lemon myrtle, peach and coconut. Faced with the challenge of sourcing, trialling and blending the botanicals for these two gins, master distiller, Dave Withers, reached out to Diego Bonetto, a specialist in ethical foraging and wild food who worked alongside Dave to identify and harvest the botanicals used in the Bush and Coast.

2. HARDYS 165TH ANNIVERSARY CABERNET SHIRAZ 2014 RRP: $250 • Distributor: Accolade Wines Hardys has released an outstanding vintage, 2014, Cabernet Sauvignon Shiraz using significant viticultural resources to commemorate 165 years of Hardys wines. Fruit was sourced from old vines in McLaren Vale, Frankland River and Coonawarra and combined and vinified in a rare and harmonious combination of complexity, power and grace. Only 2,148 bottles are available as well as 50 magnums at $500 each. The wine comes in a striking gift box and is sure to become a collector’s item.

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4. GREY GOOSE LIMITED EDITION QUENTIN MONGE RIVIERA BOTTLE RRP: $75 • Distributor: Bacardi Martini Grey Goose has announced the launch of its Limited Edition Riviera bottle with label illustrated by Quentin Monge. The design depicts blue and white parasols, a simple reflection of the unique charm of the French Riviera where the artist spent his childhood. In Monge’s trademark ‘stylishly whimsical’ interpretation, the bottle paints the picture of summer luxury through celebratory occasions.

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5. MARTINI RISERVA SPECIALE BITTER LIQUEUR

8. CUPIO ROSÉ

RRP:$46.99 • Distributor: Bacardi Martini Inspired by the original 1872 Martini Bitter recipe, the Riserva Speciale Bitter is made from three rare botanicals – saffron, angostura and calumba – to deliver a richness and complexity. It has been crafted to complement the Riserva Speciale vermouths in a Negroni as well as other classic Italian aperitivo cocktails.

RRP:$20 • Distributor: Accolade Wines Cupio has been designed to disrupt the stereotypical category cues with its contemporary and masculine, square shaped bottle that is more commonly seen in the spirits category, and its ornamental and visual label artwork depicting serpents, roses and Cupid’s quiver and arrows. The latest innovation from Accolade Wines was the result of identifying a gap in the market for a more edgy rosé with wider consumer appeal.

6. BAILEYS STRAWBERRIES & CREAM RRP:$34.99 • Distributor: Diageo Limited edition flavour Baileys Strawberries & Cream is the latest release from Baileys brand in time for summer. A sell out in the UK and the US, Strawberries & Cream is a blend of strawberry flavour, creamy vanilla and Baileys Original Irish Cream. Served on ice, in a summer cocktail or used as in ingredient in a decadent dessert, Baileys Strawberries & Cream is extremely versatile for the festive season.

7. MATEUS ROSÉ RRP:$9.99 for 750 ml bottle • Distributor: McWilliam’s Wines Group Mateus has revealed a new bottle design that is contemporary interpretation of the iconic cantil bottle shape the wine has been renowned for. The latest design brings the packaging in line with the latest play for the brand to become more relevant and enticing to a new millennial audience. Mateus has consistently been a top performer in the rose category in the Australian market for over 20 years.

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9. DE BORTOLI 2016 BOTRYTIS SEMILLON

BY FLORENCE BROADHURST RRP: $20 • Distributor: De Bortoli Wines Much loved eccentric and enigmatic Australian designer, the late Florence Broadhurst is known for her whimsical designs that are celebrated around the world. Inspired by Florence and her creativity, timeless style and ability to redefine herself, De Bortoli has created a limited release Botrytis Semillon featuring one of Broadhurst’s most iconic designs, Japanese Floral. As for the wine itself this release from the Riverina is a lighter, more sessionable style and evokes a striking balance of fresh citrus characters and acidity.

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PROMOTE

as awarded by the International Wine & Spirit Competition

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10. 4 PINES NEW ENGLAND IPA

13. THE MYRCENE HEMP GIN

RRP: $12 for 500 ml bottles • Distributor: 4 Pines Brewing Company 4 Pines New England India Pale Ale is the company’s most recent small batch Kellar Door release and its most heavily hopped and possibly the fruitiest. Notes of grapefruit, mango, lychee, stone fruits, passionfruit and berries sing from the glass. The high portion of unmalted barley provides the silky feel and stable haze while the New England yeast strain gives the fruity esters.

RRP:$99 • Distributor: The Cannabis Company With Canada and the US legalizing cannabis we can expect to hear more about products showcasing the infamous plant. Melbourne company, The Cannabis Company is ahead of that curve and has produced 300 small batch bottles of its initial release gin infused with a terpene found in cannabis known as Myrcene. Considered the essence of the plant and central to its alleged medicinal qualities, the Myrcene strain is reputed to produce joyful and euphoric effects alongside an overall feeling of relaxation. Myrcene also has the ability to ease symptoms of chronic pain and inflammation. Now that’s a gin and tonic with benefits.

Stop Press: First release sold out in three days, second release is now live: www.cannabiscompany.com.au/products/the-myrcene-hemp-gin

11. 28 BLACK SOUR MANGO-KIWI RRP:$3.49 • Distributor: Level Beverages 28 Black introduces the newest flavour to its range of gluten-free, lactosefree, vegan-friendly, and taurine-free with no artificial colours or flavours ‘better for you’ energy drink range. Level Beverages claim that Sour Mango-Kiwi provides 84 per cent of the recommended daily intake of Vitamin B12, essential for healthy functioning of cells.

12. YELLOWGLEN SUNSET SPRITZ ROSÉ WITH WILD BERRIES AND CHARDONNAY, PINOT NOIR AND PROSECCO WITH ELDERFLOWER AND LIME RRP:$14.99 • Distributor: Treasury Wine Estates Summer and sunsets are calling and Yellowglen has created two products that will make the perfect accompaniment to aperitif hour. The new Sunset Spritz in a bottle is lighter in alcohol and comes in two summery flavours.

Sophisticated and approachable they aim to capture the essence of holidays, beaches and celebratory occasions for the festive season.

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14. MARTELL VSOP AGED IN RED BARRELS RRP:$89.99 700 ml • Distributor:Pernod Ricard Winemakers Martell has released its latest VSOP Cognac aged in red oak barrels. The Cognac is a replacement for the previous VSOP, and offers good value considering the oak work that has gone into this delicate and refined style of Cognac. Distinctive spicy aromas imparted from the red oak greet you and the palate balances power and delicacy with bright yellow fruits and a long finish.

15. PEPPER TREE 8R MERLOT 2016 RRP:$59 • Distributor:Deja Vu Head winemaker Gwen Olsen is enjoying working with the grapes coming off the Pepper Tree Wrattonbully vineyards. Her latest release, 2016 8R Merlot, is a cracker. In Olsen’s own words, “it is a beautifully rich soft merlot, with a firm structure. The palate is loaded with clean red fruit flavours and great texture from maturation in fine French oak”. Couldn’t have said it better ourselves.

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CONNECT

TRADE ACTIVITY THE BUSINESS BEHIND THE BRANDS PENFOLDS WINE ‘HEALTH CHECK’ ON THE ROAD AGAIN The Penfolds Recorking Clinics will be travelling around Australia in November and December to once again offer collectors the opportunity to have their special vintage bottles assessed

by Penfolds winemakers. Wine collectors can bring along their prized Penfolds wines to be opened, visually inspected, quality assessed, topped, certified and re-capsuled. The highly successful Recorking Clinics have been offered to Penfolds collectors since 1991 and so far have assessed close to 150,000 bottles globally. Collectors are required to make an appointment for the assessment that also allows the collector to meet the winemaker and discuss the past and provenance of the bottle, optimum drinking and cellaring recommendations. Collectors can also receive an optional valuation from fine wine auction house Langton’s as part of the service. Visit www.penfolds.com

TIFFANI GRAYDON RETURNS TO PERNOD RICARD

AUSTRALIA’S ORLANDO MARZO IS WORLD’S BEST BARTENDER Diageo Reserve World Class Global Bartender of the Year 2018 has crowned Australia’s Orlando Marzo as the World’s Best Bartender.

The competition, in its 10th year, attracted over 10,000 bartenders from five continents who competed over a six-month period in a challenge that involves making countless cocktails with Diageo’s Reserve brands.

The top 56 battled it out at a four day final in Berlin until the final four went into the ‘Cocktail Clash’ grand final. Diageo Global Cocktailian and World Class judge, Lauren Mote, said, “The finalists brought their A game, but Orlando really was on another level.” The winner attributes his victory to hard work and the unwavering support of his team at Lûmé Melbourne where Orlando works. “I can’t believe it. I’m still in shock. I couldn’t have done it without the support of my amazing team back home – they’ve cheered me on every step of the way,” said Orlando. The winner will now have the chance to travel the world as a Diageo representative, making bespoke drinks and judging competitions and will join the industry’s best as the 10th member of the World Class Hall of Fame. Visit www.theworldclassclub.com 94|drinks trade

Pernod Ricard Winemakers has announced the appointment of Tiffani Graydon as Global Marketing Director, New Zealand brands, based in Auckland.

Tiffani rejoins the business from her role as General Manager Sales & Marketing with Yealand’s Wine Group. Tiffani previously held the position of Marketing Director for Pernod Ricard New Zealand focused on the domestic wine and spirits business. Tiffani will be responsible for driving the global brand strategy and delivery for Pernod Ricard Winemaker’s origin brands – Brancott Estate, Stoneleigh and Church Road. “I am excited to be returning to Pernod Ricard Winemakers and to lead the team in growing the global footprint of our New Zealand wine brand portfolio. We have an enviable portfolio of wines and the opportunity to share our passion for these brands to many more consumers around the world is both an energizing and humbling one,” said Tiffani.

THE 19TH STONIER INTERNATIONAL PINOT NOIR TASTING (SIPNOT) 2018 There is much to be learned at SIPNOT where professionals and consumers take part in an open floor discussion about twelve carefully curated and blind tasted Pinot Noirs from around the world.

This year’s tasting held in Melbourne saw opinions divided and the subjectivity of taste highlighted as guests tasted their way around this enigmatic variety, more popular in Australia than ever. The lively conversation was led by a panel of experts including James Halliday AM, Philip Rich, Aaron Brasher and chief winemaker for Stonier, Mike Symons and was joined by table captains including wine commentators Jeni Port, Gary Walsh and Peter Bourne, winemaker and judge Rob Hannam from Curly Flat, Brian Croser of Croser Wines, and Ed Merrison from Cellarhand. The reveal at the end saw Australian wines such as the 2016 Curly Flat Pinot Noir at $60 per bottle and the Stonier Merron’s Vineyard Pinot Noir at $55 per bottle shine brightly and show exceptional value amongst the likes of the 2015 Olivier Bernstein Clos de la Roche Grand Cru at $700 per bottle and the 2015 Sylivan Cathiard Aux Thorey, Premier Cru at $450 per bottle. During the discussion, industry stalwart, Brian Croser summed up the collective opinion by stating the quality, finesse and elegance of Australian Pinots easily rivals the best from Burgundy.

MR BLACK APPOINTS GLOBAL COFFEE AMBASSADOR

BACARDI LEGACY FINALISTS SELECTED Entries have closed for the 2018/19 Bacardi Legacy Global Cocktail Competition in Australia with the first round of the selection process revealing the top 30 successful bartenders. In its sixth chapter, Bacardi Legacy was created to challenge the best contemporary bartenders in the world to create their own cocktail Legacy. Bacardi Brand Ambassador, Loy Catada said he was impressed with the quantity and quality of the entries. “The selection of the top 30 ultimately came down to well thought-out recipes and an obvious passion behind the drinks; we could certainly have the next Global Legacy cocktail come out of Australia.” The top 30 must now submit a video entry of themselves presenting their original Legacy cocktail at their hometown bar. The top eight will go through to the semi finals where the four most promising will partner with Bacardi to promote their cocktail with a budget of $1000 plus complimentary stock of Bacardi rum featured in their cocktail. Based on the success of their drink an campaign one of the four will be selected as the 2018 Bacardi Legacy Australian Cocktail Competition Winner at the final held in February 2019 in Sydney. The winner will then go to Amsterdam to compete in for the global title. Follow the Legacy on Facebook www.facebook.com/bacardilegacyauatralia

Talented barman, Martin Hudak, has been snapped up by award-winning coffee liqueur, Mr Black Cold Brew Coffee Liqueur and been appointed its first Global Coffee Ambassador.

Martin has worked as senior bartender at The American Bar at The Savoy in London and became Champion at the 2017 World Coffee in Good Spirits Competition. Martin will return to Australia from the New York Coffee Festival to judge the World Barista Championship. “My aim over the years has been to bridge the gap between the world of coffee and cocktails. It was the natural and obvious choice for me to join forces with a brand, and a group of people, who believe in this passionately as myself. World watch out…craft coffee and spirits are reuniting,” says Martin.

ABBY WEGENER WINS THE 2018 AUSTRALIAN PATRÓN PERFECTIONISTS COMPETITION The 2018 Patrón Perfectionist is Abby Wegener of Hades Hula House in South Australia after battling six of Australia’s top bartenders at the Australian Finals held in Sydney. The six were selected as winners from their respective Patrón Perfectionists regional heats that took place over the last three months. Each bartender was challenged to create a Patrón tequila based cocktail inspired by Australia. The winning cocktail was Abby’s ‘The Muldejewangk’ inspired by the mythical creature that was known for snatching children that stray to close to the Murray River banks. Abby will now represent Australia and compete against 18 other national Patrón Perfectionists in the Global Finals in Mexico in January 2019. “I can’t believe that eight months after opening my own bar and shaking my first cocktail that I can be in this position. I feel very blessed and excited to represent all the female bartenders and of course the tiki bartenders out there. I cannot wait to go to Mexico!” exclaimed Abby.

LIMITED EDITION FEVERTREE CITRUS TONIC WATER LAUNCHES IN AUSTRALIA Crafted in collaboration with Patrón Tequila as the perfect mixer for the tequila brand, Fever-Tree Citrus Tonic Water is a balanced blend of specially sourced citrus including Mexican, Tahitian and Key limes, tangerines and bitter orange from Yucatán, Mexico. “Simple long mixed drinks are seeing a huge resurgence in popularity with both bartenders and consumers at home – and Fever-Tree, like Patrón Tequila, is incredibly versatile,” says Richard Cuthbert, International Marketing Director, Fever-Tree.

Fever-Tree Citrus Tonic Water is the first tonic water of its kind and Australia has been chosen as one of the first markets for the global launch, along with America, Mexico, United Kingdom, Spain and United Arab Emirates. Locally, Fever-Tree Citrus Tonic will be available for a limited time from select Rockpool Dining Group bars and restaurants and through Red Bottle venues and online.

LAURENT PERRIER RELEASES LIMITED EDITION KERRIE HESS CUVÉE ROSÉ Laurent Perrier has collaborated with globally recognized Australian artist Kerrie Hess to create the limited edition Cuvée Rosé Gift Box to celebrate the House’s rosé style and its 50th anniversary. Laurent Perrier first released its Cuvée Rosé in 1968. Kerrie’s illustration for the gift box was inspired by her time in Paris and captures the romance of enjoying Cuvée Rosé in Paris amongst its iconic landmarks such as the Eiffel Tower and The Pont Alexanre III Bridge. Kerrie uses pink water colour tones which point to the sensory characters of the champagne. The slight vintage feel of the illustration is also a nod to champagne’s 50 year history while remaining fresh and relevant to the modern consumer. Only 500 units released nationally and available through bestcellars.com.au at $140 per bottle

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CONNECT

THE EYE

A QUICK LOOK INTO THE WEIRD AND WONDERFUL, AND EVERYTHING IN BETWEEN, ON LOCAL SHORES, AND ACROSS THE GLOBE.

42BELOW SAVING THE PLANET WITH SUSTAINABLE COCKTAIL SHOWCASE 42Below are calling on bartenders from Australia and New Zealand to make sustainable cocktails in a bid to save the planet from the giant mess of plastic and trash floating in the Pacific Ocean because according to them ‘if it all goes bung it’ll be really hard to keep making pure, pure vodka.” It is said the amount of trash we have churned out as a planet that is in the Pacific Ocean is the equivalent of the size of New Zealand, a shocking statistic indeed. 42Below Vodka Professor Jacob Briars said, “We like to do the right thing by planet Earth, but it seems not all humans are on board with this idea. The 42Below Sustainable Cocktail Showcase aims to change some minds by demonstrating how being sustainable can be both easy and tasty, and we hope to see some amazing new drinks created for this cause.” Pure planet for pure vodka, we are down with that.

ONE OF A KIND PENFOLDS GRANGE 12 LITRE BOTTLE FOR SALE.

GROUND CONTROL TO THE MUMM WALK COCKTAIL To celebrate the launch of Mumm Grand Cordon Stellar, the first champagne bottle designed for space travel, Maison Mumm, in collaboration with senior bartender from the Savoy in London, Martin Hudak, has created a cocktail that is simply other worldly. Mumm Grand Cordon Stellar’s revolutionary new bottle and glass concept makes it possible for astronauts and other space travelers to enjoy champagne in the challenging surroundings of zero gravity. As a way for earthlings to celebrate the launch, Martin has created The Mumm Walk cocktail based on the famous Moon Walk cocktail – the first beverage consumed by astronauts after the moon landing in 1969. The Mumm Walk combines Mumm’s latest cuvée, Mumm Grand Cordon, Havana 3 Year Old rum, strawberry gum, vanilla syrup, grape juice and clarified milk. “The Mumm Walk brings together sweet berry and vanilla flavours which is a replica of what the Milky Way is said to smell and taste like according to astronomers. Scientists have discovered a dust cloud at the centre of the Milky Way that holds the molecule ethyl formate – the chemical that gives fruit, wine and flowers their sweet scent and raspberries their wonderful flavour. So for this world first, it not only made sense to pay tribute to the first moon landing and the famous Moon Walk cocktail, but also create a beverage that actually tastes and smells like the galaxy,” said Martin. Now there is some truly heavenly inspiration.

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The only ever twelve litre bottle of Penfolds Grange ever made has landed on the market. The unusual format exists because one of Australia’s most renowned wine merchants, Doug Crittenden, wanted to raise money for cancer research and so in 2007 he convinced the winemakers at Penfolds to decant their precious 1997 vintage Grange into a 12 litre bottle to be auctioned to the highest bidder. Doug Crittenden who was one of Australia’s finest wine merchants, who operated in the later half of the 20th century, ran seven successful licensed stores in Melbourne and was the driving force behind all wine selections, buying and merchandising. Doug Crittenden died in 2014 at 91 years of age but his legacy lives on in many ways and this bottle is one example. The bottle was purchased by a well-known Melbourne hotelier and has been kept under perfect cellaring conditions since. For those interested in registering their interest visit cellarspace. com. Price on application.

MELBOURNE BREWERY LAUNCHES FIRST BIODEGRADABLE CAN HOLDER Recently opened in Melbourne’s CBD, Urban Alley Brewery has become a national leader in mindful consumption through the pioneering of the first biodegradable six pack ring made from spent grain called E6PR. The material is an environmentally friendly alternative to plastic and is edible to marine life - more great news for our oceans. Urban Valley is the only brewery in Australia, and the fifth in the world, to use the holders. But Urban Alley doesn’t stop there, it also implements sustainable practice through reduced gas emissions and an on-site bio-waste plant that allows the spent grain to be broken down and repurposed as fertilizer. There are also plans for the brewery waste water with its high mineral, salt and protein content, to be captured and reused for farm irrigation. Producing beer and saving fish, now that’s mindful brewing. Visit www.urbanvalley.com.au

ITS BE‘GIN’NING TO LOOK A LOT LIKE CHRISTMAS

WINTER IS HERE FOR WHITE WALKER BY JOHNNIE WALKER Johnnie Walker in collaboration with HBO® and the hit series Game of Thrones has created the White Walker by Johnnie Walker.

The limited edition Scotch Whisky takes its inspiration from the mysterious and enigmatic White Walkers, the undead army in the Frozen North led by the Night King. The White Walker is released in anticipation of the final season of the show scheduled for 2019.

Created by whisky specialist, George Harper, alongside the small team of expert blenders at Johnnie Walker, the whisky is best served chilled straight out of the freezer. The label features temperature –sensitive ink technology that reveals an unexpected icy graphic on the bottle when frozen and the iconic Johnnie Walker Striding Man is depicted in armour with the flash of an icy blue eye in a nod to the White Walker character’s appearance.

“We knew there was an appetite for a Game of Thrones whisky and once we saw the vision from Johnnie Walker for a way to collaborate we knew the idea was perfect and the time was now. From the beginning we understood that we wanted to create something special, and they’ve accomplished that with White Walker by Johnnie Walker.

We’re confident fans will enjoy sipping this delicious whisky as they wait for season eight and beyond,” said Jeff Peters, Vice President Licensing and Retail at HBO. White Walker by Johnnie Walker will be available in Australia late November 2018, while stocks last, and will retail for RRP$65 for a 700 ml bottle.

The Wild Hibiscus Flower Company has come up with a novel solution for the festive season aperitif that can also double as Yuletide decoration with its Gingle Bells – a set of six floral gin baubles. Each bauble is filled with Australian Dry Gin sourced from master distiller Reg Papps, named one of the top five gin distillers in the world at the 2017 World Gin Awards in London. Each gin bauble is infused with six different natural botanicals for a distinctive flavour and colour including Finger Lime, Wattleseed, Snow Chrysanthemum, Wild Hibiscus, Pepperberry and B’Lure Butterfly Pea Flower. Gingle Bells will retail for RRP $79. Visit www.ginglebellsgin.com

WINEMAKING DOCUMENTARY WINS AT CANNES A film chronicling the rich history of the Richard Hamilton winemaking family from South Australia has won Silver in the History and Civilisation category this year at the prestigious 9th Cannes Corporate Media & TV Awards. The film, Wineline 2 – Odyssey, chronicles the history of a family making wine since the early 1830s. Created by family member Richard Hamilton of Leconfield Wines as a personal project, it tells the story of his father, Burton Hamilton. “My family were the pioneer winemakers in the colony of South Australia back in the early 1830s, decades before Australia had even become a Federated Nation,” said Dr Richard Hamilton. “To have our film honoured at Cannes is such an amazing result. It is the culmination of all the passion and hard work that went into the film.”

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TAYLOR THE

TEMPER ATURE LIGHTLY CHILL TO TASTE THE DIFFERENCE

BETTER BY DEGREES For more information on how you can grow your red wine sales over the summer period, please contact your Taylors Wines representative or call 1300 655 691 for more details.

Use the temperature indicator on the back of every bottle to enjoy our wine at its finest 14

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