Drinks Trade - SPRING 2021

your news, your views Spring 2021 issue 80

TEQUILA

A new light in white spirits

GRAPES IN GIN

CONGRATULATIONS!

The winners of the Drinks Industry Supplier Awards 2021

Archie Rose Bone Dry

Laphroaig Single Malt

Fortaleza Añejo

Ne w!

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25% lighter in alcohol

calories or less per serve

100% great taste

*

*Compared to [yellow tail] Sauvignon Blanc, Chardonnay, and Bubbles

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ADD A SPLASH OF YELLOW

Enjoy Responsibly

Editor’s note

CREDITS

PUBLISHER The Drinks Association

www.drinksassociation.com.au All enquiries to: The Drinks Association Locked Bag 4100, Chatswood NSW 2067 ABN 26 001 376 423 The views expressed in Drinks Trade are those of the respective contributors and are not necessarily those of the magazine or The Drinks Association. Copyright is held by The Drinks Association and reproduction in whole or in part, without prior consent, is not permitted.

EDITORIAL PUBLISHING EDITOR Ashley Pini.....................ashley@hipmedia.com.au EDITOR Melissa Parker.....................................melissa@hipmedia.com.au DIGITAL EDITOR Ioni Doherty.....................................ionid@drinks.asn.au

The late great Robin Williams once said spring is nature’s way of saying, ‘Let’s party!’

With the sun shining and vaccinations in full swing, the hope of spring is to get out, smell the flowers and have a drink in a bar.

In the meantime, ‘cocktails at home’ is surging. Something about a cocktail lifts the spirits (pardon the pun) in a languishing indefinite lockdown.

During the colder weeks of lockdown, Bacardi Martini invited me to participate in inspirational Winter Warmers Zoom cocktail session with Bacardi Martini, Brand Ambassador Georgie Mann and Black Pearl bartender Ben Hardy.

The pre-made by Ben cocktail kit delivered to my door contained a Grey Goose Spritz, Bombay Sapphire Sunset Negroni, Bacardi Carta Blanca Daiquiri and Patron Paloma.

It was a joyful experience, the cocktails delicious and the presentation fun and informative. I highly recommend all four and particularly loved the Patron Paloma, which brings me to the topic of tequila.

With ‘cocktails at home’, tequila is experiencing a boom too. While cocktails are fun, tequila cocktails are fiestas in a glass. The Margarita, for example, has become a tonic for the pandemic.

CONTRIBUTORS Caroline Ashford, Lexie Boucholt, Hanna Brugnolli, Matt Dunne, Travis Fuller, Ken Gargett, Sophie Glitterle, Michael McIntosh, David Messum, Kyle Poole, Bridget Raffal, Felix Riley, Chris Ryan, Claudio Spahiu.

For Viewpoint, we interviewed tequila legend and 5th generation tequila maker Guillermo Erickson Sauza from his home in Mexico at Fortaleza Tequila about what sets tequila apart from other spirits (p 12). We talk about the celebrity tequila craze (p 18) and why tequila is going gang-busters in our tequila feature on page 14.

DESIGN

Conducting our usual tasting panel with the Eastern Seaboard stuck at home proved challenging and forced us to postpone our usual champagne and sparkling tasting panel. We did manage to conduct a Vins de Provence rosé tasting (p 46) thanks to the outstanding organisational skills of David Messum from Just the Drop and a tequila tasting (p 20).

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

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

Produced and contract published by:

ACCOUNTS: accounts@hipmedia.com.au For new product or current releases in Drinks Trade magazine send a sample to: HIP Media 30 Turramurra Avenue, Turramurra NSW 2074 www.hipmedia.com.au | facebook.com/drinksmedia ABN: 42 126 291 914

This edition also looks at Australia’s grape gins with an investigative piece from The Gin Queen, Caroline Ashford. She takes a deeper look into what perhaps should be acknowledged as a new category for gin founded right here at home. (p 24) And last but not least we celebrate the winners of the Australian Drinks Supplier Awards 2021.

Congratulations to Diageo, Accolade Wines and Australian Vintage Limited for an outstanding, despite challenging year (p 29).

Get into the spirit of spring, line up some gins and tequilas and get out the cocktail shaker. It will fill the void before our favourite bartender can shake, stir and pour again.

A moment that can’t come soon enough.

Melissa melissa@hipmedia.com.au

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Burst of flavour, full of

TROPICAL VIBES

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Contents 12

18

24

29

NEWS

SPARKLING

06

Top Ten in Ten - trending industry news stories for the quarter

by Ioni Doherty

35

Champagne rides high in times of COVID

by Ken Gargett

12

Viewpoint - Guillermo Erickson Sauza, Fortaleza Tequila

39

Loire’s Sparkling Success

42

Global Champagne exports in decline yet Aussies still drinking up

by John Noble, Bureau du Champagne, Australia

SPIRITS 14

The Time of Tequila

by Melissa Parker

18

Tinseltown Tequila - analysing the Casamigos Effect

by Melissa Parker

20

Tequila Tasting and Review

24

The Grapes of Gin

by Caroline Ashford, The Gin Queen

WINE 46

Rosé de Provence Tasting and Review

50

Last Drinks – New releases

THE AUSTRALIAN DRINKS SUPPLIER AWARDS 2021 29

The Winners • Supplier of the Year • Category Management of the Year • Supply Chain of the Year • Most Improved Supplier of the Year

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News

T P TEN IN TEN

HERE’S A QUICK TEN-MINUTE READ OF THE TOP TEN TRENDING ONLINE DRINKS TRADE STORIES FOR THE PAST QUARTER SCAN ON THE QR CODE FOR DAILY NEWS UPDATES Words Ioni Doherty 1. CUB CEO RETIRES AFTER 25 YEARS Posted 27 July 2021 Asahi Beverages has announced that Peter Filipovic will retire from his position as CEO of Carlton & United Breweries (CUB), with new leadership of the division announced later this quarter. By the time he retires, Mr Filipovic will have worked with the business for 25 years, successfully integrating CUB into Asahi Beverages in June 2020. Mr Robert Iervasi, Group CEO of Asahi Beverages, said, “Peter has played an important role in the smooth integration of CUB and the continued growth of our business. He has given great service to CUB and Asahi Beverages.”

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2. DIAGEO WINS SUPPLIER OF THE YEAR Posted 5 August 2021 Diageo has been named Supplier of the Year at the annual 2021 Australian Drinks Awards. It was also awarded the Category Management Award. Impressively, it is the second year in a row in which Diageo has received both awards. The Supplier of the Year Award means that Diageo has the highest “Net Favourable” result from the combined total retail/ wholesale network across all the important aspects of business engagement. A high Net Favourable result means the supplier has the biggest difference between having “Promoters” in the industry, or those 2

retailers who rate the supplier as best or better than average, less the “Detractors”, those retailers who rate the supplier as worst or worse than average.

3. KEG CREDITS FROM CUB Posted 9 August 2021 As lockdowns persist and COVID case numbers grow, CUB has announced a ‘keg for credit’ return scheme in Greater Sydney, while the ATO has lifted excises on takeaway beer and cocktails for venues facing difficulties due to COVID-19 restrictions until 31 October. Good news for locked-down pubs and patrons supporting their local venues.

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News 5

4. LION’S $6 MILLION INVESTMENT KEY TO SUCCESS IN NON-ALC CATEGORY Posted 18 August 2021 James Squire has entered the alcohol-free market launching James Squire Zero as an addition to its core range. Lion installed a $6 million de-alcoholising plant at Toohey’s Brewery in Lidcombe last year to realise this ambition. Imported from Germany, it uses thermal distillation to remove alcohol post brewing to maintain flavour and body.

Anubha Sahasrabuddhe, Lion Marketing Director, says, “James Squire is expanding its offering with bold innovation, using really advanced technologies to brew quality, fullflavoured non-alcoholic beer.

5. LION’S FREEDOM DAY BEER Posted 29 July 2021 Leading brewer Lion will join forces with Marrickville craft brewer Batch Brewing Co to produce a special limited-edition beer to mark Freedom Day – an initiative launched by the clubs’ industry to celebrate the day NSW meets the vaccine threshold.

Earlier this month by Josh Landis, CEO of Clubs NSW and Australia, called on the NSW Government to name the percentage of vaccinations needed across the state that would enable life to return to normal. He pledged that Clubs NSW would serve up a free beer for anybody fully vaccinated on the day that percentage is reached.

6. TWE RETURNS TO PROFIT Posted 19 August 2021 Treasury Wine Estates has reported an EBIT of $510.3m, returning to profit even with the $77.3m decline from losing China.

Reflecting growth of 3 per cent, it seems this is thanks to TWE taking immediate action.

The company changed its strategic direction as soon as the MOFCOM investigation was

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launched in China a year ago and shifted to a brand portfolio divisional operating model, significantly reducing overheads for the business across all markets. And the aggressive pursuit of new market opportunities, particularly in America.

TWE’s new operating model came into effect on 1 July with Penfolds, Treasury Premium Brands and Treasury Americas, each charged with the ambition of making TWE the most admired wine brand in the world.

7. CONTRACT LAW RULES SUPREME Posted 5 August 2021 The High Court has overturned the Federal Court ruling in the WorkPac Vs Rossato case in a unanimous decision which will serve as a great relief to employers who now have a solid definition of what it is to be a ‘casual worker’. The High Court ruled that a casual is ‘an employee who has no firm advance commitment from the employer as to the duration of the employee’s employment or the days (or hours) the employee will work and provides no reciprocal commitment to the employer’.

Previously, the Federal Court had ruled that as mine worker Mr Robert Rossato was given regular, ongoing shifts up to a year in advance, he should have been classified as a permanent worker and awarded the associated benefits like annual leave and sick pay.

8. SEPPELTSFIELD CELEBRATES 170 YEARS WITH LUXURY COLLECTION RELEASE Posted 30 July 2021 Seppeltsfield is internationally renowned for its fortified wines, highlighted by the Centennial Collection – the world’s only unbroken lineage of single vintage Tawny

dating back to 1878. However, since gaining full ownership of its trademark in 2017, Seppeltsfield has moved towards this new chapter, expanding its range of still wines. Today, Seppeltsfield celebrate the unveiling of their annual luxury collection of wines with the launch of a special 170th Anniversary release from the Barossa estate’s icon vineyard – 2020 Great Terraced Vineyard Barossa Grenache. The release aligns with the winery’s strategy towards premiumisation and expanding its distribution reach globally.

9. SYDNEY BREWER OFFERS SLAB FOR JAB Posted 3 August 2021 As Sydney barrels into its seventh week of lockdown, and with vaccination rates below target, Hawke’s Brewing Co has put aside 250 cartons as an incentive to Sydneysiders to ‘get the jab’. The initiative comes after NSW Premier, Gladys Berejiklian, called for August to “be the month we break records and vaccinations”. On Tuesday, Ms Berejikilian said that she wants 6 million jabs administered across New South Wales by the end of August.

10. DISTILLERS’ INSIGHTS INVITED INTO EXCISE REFORMS Posted 5 August 2021 Distillers have welcomed the invitation from the Australian Government for the industry to contribute ideas on how to streamline excise for beer and spirits. Since the Government’s Deregulation Taskforce’s participated in initial consultations with more than 40 businesses and industry leaders to gain a ‘factory floor’ perspective of their day-to-day operations, they have identified common concerns and time consuming and complex regulatory requirements.

News

Off-Premise Sales Soar To Meet ‘At Home’ Cocktail Demand

Australia’s Top 25 Bartenders 2021 Australia’s Top 25 (T25) Bartenders 2021 has been announced, with the winners publishing the ultimate ‘how to make cocktails like the pros’ book.

The T25 Bartenders represent some of the most iconic venues in the country, many unfortunately in lockdown. The publication not only showcases our Top 25 and their immense talent but supports them and their community with 100% profit from book sales going directly to bartenders.

Keep an eye out this November for the bartenders showcasing their creative talents behind the bar (lockdowns permitting); you can try their delicious drinks and buy a copy of their book to show your support.

THE TOP 25 (BY STATE) NEW SOUTH WALES • Evan Stroeve: RE • Natalie Ng: Door Knock • Alex Gilmour: Cantina OK! • Sarah Mycock: Old Mate’s Place • Adam Dow: The Ivy • Chau Tran: Burrow Bar • Antonello Arzedi: Coogee Pavilion / Wills

QUEENSLAND • Zach Mynott: La Costa • Millie Tang: The Gresham SOUTH AUSTRALIA • Grace Rawlins: Memphis Slims House of Blues WESTERN AUSTRALIA • Dean Buchanan: Long Chim/Clarences • Emma Crisp: El Grotto • Shirley Yeung: Foxtrot Unicorn

VICTORIA • Darren Leaney: Aru • Nick Tesar: Bar Liberty • Alex Boon: Pearl Diver • Kayla Saito: Capitano • Emma Cookson: Whisky and Alement • Indra Saryani: 18th Amendment Bar • Kayla Reid: Nick & Nora’s • Hayden Lambert: Above Board • Cara Devine: Bomba AUSTRALIAN CAPITAL TERRITORY • Olivia Kelly: Bar Rochford NORTHERN TERRITORY • Anneliese Grazioli: Hanky Panky Lounge • Alex Johnston: Smoke & Oak

SUPPORT THE INDUSTRY PRE-ORDER YOUR COPY AT WWW.EXPLOREDRINKS.COM EMAIL: ORDERS@EXPLOREDRINKS.COM

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IRI Australia’s new research has revealed that shoppers have turned to indulge at home with off-premise liquor spending soaring.

Alistair Leathwood, Chief Commercial Officer, Asia Pacific, IRI®, recently released research that identified key trends in shopper behaviour during the pandemic.

Particularly the link between off-premise liquor purchasing and indulgence in grocery purchasing habits.

“Our research shows that the COVID-19 pandemic initially prompted an increased focus on self-care, but as always, all is never quite what it seems in the world of wellbeing. Instead, we saw a fine line between self-care and indulgence, with off-premise liquor spending surging by $3.2 billion in the past 12 months,” Leathwood said.

“Shoppers used their time during the pandemic to create aspirational and memorable moments at home. If they were not able to get on a plane and travel to the Bahamas and sit by the pool indulging in Pina Coladas, or pop out to a fancy new cocktail bar in town to sip on a mixologist’s latest creation, they devised those experiences in their living room instead.

“As a result, we saw a clear increase in the volume of alcohol consumed at home. In fact, in the last 52 weeks, an additional 190 million litres of alcohol beverages were purchased by shoppers in Australia. This isn’t an existential threat to the health and wellness industry but something brands should undoubtedly be aware of.

“The increase in alcohol consumption manifested in different ways. Many shoppers used funds otherwise spent on outside-thehome indulgences to purchase more expensive brands of alcohol.

They bought up, putting their money towards higher-priced options.

They also experimented more with different brands and types of mixes and cocktails.

“Not only did shoppers consume more, they spent more.

They added more options to their shopping basket, different flavours and varietals. While alcohol is linked to socialisation, relaxation and stress relief, shoppers used more of their time at home to bring the benefits of the outside world in – they wanted to continue to access everyday experiences even if they had to create them themselves. This also reflects the closure of bars and pubs throughout lockdowns; literally forcing drinking to occur within the home.

The total Australian Retail Liquor industry is worth $21.9 billion in 2021. The annual dollar growth is recorded at 17.3 percent, and annual volume growth as 11.2 percent.

“Retailers play an important role in supporting people through COVID. So, ensuring indulgent items, such as alcohol and nonalcoholic alternatives, are available and in plentiful supply for consumers is key,” Leathwood added.

eBev helps with reopening ‘Credit Crunch’ The direct impact of COVID on the profitability and sustainability of the industry has been discussed. yet the challenges of re-opening have not been fully considered.

In 2021, both NSW and VIC went into lockdown in the quietest time of the year: winter. According to eBev’s 6-year historical trade data June is an 80% month, (100% being average across the year), however 2021 June was only at 60% across both the on and off premise. Both states expect to come out of lockdown at the busiest time of year, in addition to the expected pent up in demand, this could become the perfect storm generating a capital crunch. Venues without stock and cashflow need to fill their cellars. Suppliers with little or no income for 45 days or longer, with a reduced confidence that venues will be able to pay, yet wanting to supply their venues with more stock, all generate a squeezing of the market and working capital.

For the on-premise, the first three months of re-opening look daunting:

1. Most venues will have some cashflow issues, which will mean little money to restock in addition to backdated bills 2. Additional venue reopening costs, cleaning of lines, venue cleaning, rostering of staff all add additional cash flow burden 3. Suppliers held stock will likely to go quickly, but will then have to pay for more stock to supply venues before the cash arrives from the initial orders Founded in 2015, eBev has facilitated over 90,000 orders through the platform and facilitates over $150 million of annual orders. The new eBev Trade service guarantees payment to suppliers within three days and aims to reduce credit risk whilst enabling beverage businesses to grow as beverage ordering, invoicing, and payments are consolidated into the platform.

Ian Harris, CEO of eBev, said, “the huge hit by COVID to the on-premise beverage market on both the venue and supplier side

cannot be understated. eBev Trade will assist businesses to get back on their feet quicker with improved cash flow and limited risk in selling to venues that are themselves struggling to get back to normal trading.”

The eBev platform aims to be the go-to ordering beverage tool, while also supporting the supplier and venue relationship. Ian Harris, “eBev looks to strengthen the Supplier/Venue relationship with all ordering, invoicing, financed payment options and data entry reduction through accounting and beverage systems integration. The platform aims to make business easier for both sides.” eBev Trade has recorded a robust growth in 2021 despite COVID headwinds, onboarding over 1,500 venues nationwide with over 150 brands now selling via eBev Trade.

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76% of consumers intend to maintain or increase consumption of no-low alc 65% of consumers want to discover new no-low alc offerings Source: 2021 IWSR Drinks Management Analysis Australia

Poolside is a hop-fest of a beer that fuses tropical flavours to bring that wave of intensity you get from a double dry-hopped IPA. It’s truly a summer thirst quencher of a beer.

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Drop our team an email at aus@bigdropbrew.com or find us at Kaddy, Paramount, LSB, Polkadot (Tas), Wine Gang (WA)

drinks trade 11

Viewpoint

GUILLERMO SAUZA PATRIARCH OF FORTALEZA TEQUILA, ONE OF THE FEW FAMILY-OWNED TEQUILA HOUSES LEFT IN MEXICO, TALKS TO DRINKS TRADE ON THE TEQUILA IN HIS BLOOD, THE TEQUILA BOOM AND HIS LOVE FOR THE HARLEY DAVIDSON MOTORCYCLE. What is it about tequila?

For me, it’s a fantastic spirit made from the blue Weber agave. As you know, mezcal is made from any of the varieties. Some of them taste OK. Many of them don’t taste very good at all. Tequila always tastes good.

What does tequila mean to you?

What it means to me is a lot; it is part of my life. It’s also a great source of revenue for Mexico and means a lot of jobs. The industry employs 70,000 people.

Most people are introduced to the spirit, maybe in a bar when they are 18. We grew up with it. My grandfather owned Sauza at the time, and my great grandfather started that company, so you might say it was part of our persona. Sauza, at the time, was the number one brand in Mexico and the world in the 60s and 70s. My grandfather was a workaholic. The distillery was always in some state of growth.

Can you talk to us more about your family?

My great-great-grandfather, Don Cenobia Sauza was born in 1842 in a small town located south of Lake Chapala, named, Teocuitatlan and at 16, his father died.

His father was a notary; he could read and write, and so could his children. We were under the rule of the Spaniards for over three hundred years, and they wouldn’t allow tequila to be made because they didn’t want tequila to compete with brandy or any of the products coming from Spain.

In 1810 we had the revolution to throw off the Spanish rule, and in the 1850s, my great-great-grandfather through his ability to read and write, rare at the time, became an entrepreneur. In 1873 he starts Tequila Sauza. My grandfather, Francisco Javier Sauza took over in 1946 when my great grandfather, Eladio passed and ran the business until 1976, when he sold. When we grew up, Tequila Sauza was in its heyday.

We had a lot of fun, and it was a learning experience. My grandfather was furious that my mother married a gringo because my father was of Norwegian/Swedish descent

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and my great grandfather was furious that my grandfather married somebody related to the Jose Cuervo family!

Was it true your family were responsible for the tequila appellation or Denomination of Origin?

Yes, my grandfather pushed the Chamber of Commerce for tequila makers, and for the appellation. This was in the 1960s. My grandfather would travel the world and understood the value of an appellation.

Several other people participated in getting it done. Thank god we got it done because giving us the appellation means we can’t get copied. For example, my grandfather went to Japan in 1962 and found Japanese distributors making a product they called tequila, but it wasn’t tequila and wasn’t made in Mexico. He fought that. It has been a boon for all the tequila makers and for Jalisco and the other municipalities included in the appellation. It is a boon having that protection.

Who is drinking tequila?

The US is taking 85% of all the tequila, but the boom is due to the Millennials’ drinking age now. I’m a baby boomer, and we are on the tail end. We can’t drink as much as we used to. The ones that drank too much are dead already, and I am not in that category (chuckles).

They see the agave as healthier for you than a wheat or corn-base drink. The agave is dextrose sugars, not fructose sugars, so it’s a different sugar chain. The second reason is people see Mexico as a fun place, and culturally they associate tequila with fun. Perhaps a better experience for your body and a cooler experience because the Millennials parents drank vodka and rum, and both those categories are flat. It’s got a mystique to it as well because of the goddess of the agave. And it doesn’t have sulphites like wine because sulphites hurt.

Fortaleza is performing well in Australia, and is it due to Covid?

Some of it is due to that, but our client wants to buy something traditional, real and honest. We have our distillery open six days a week for tours. We have nothing to hide. There are distilleries you can’t get in to see, and multiple brands coming out of distilleries, and we make one, and that is where all our tequila goes, into our Fortaleza brand.

I think part of it is Covid. People are stocking up their bars in their houses. Before Covid, people would go to a bar so they

wouldn’t keep a lot of spirit in their home, but now with Covid, you are going to invite your friend over, and you’ve got to have a whole bar. People seem to be switching from other spirits to tequila, and Covid related payouts have also driven the purchase price up as people have a bit of money to spend, plus they are saving money not eating out anymore.

What about supply meeting this kind of high demand?

Where are these numbers coming from? It’s crazy. We can’t keep it in stock because our production methodology is using a stone crusher. We don’t use a mule anymore to pull it, we use an electric cart, but we can’t scale like big companies with automated production methodology. The supply is very concerning to all of us because two elements are occurring here. Tequila is allowed to be made in two ways. You could make a misto tequila with 51% agave and 49% cane sugar derivatives. That would take a kilo and a half of agave per litre. The boom has been in the 100% agave category. The misto category is flat with no growth. The 100% variety is about 50% of the sales now, and ten years ago it was 10% of the sales. Well, the 100% variety takes double the agave.

With a diffuser, it takes about three and a half kilos, and with a roller mill, it takes five and a half kilos of agave per litre of tequila.

The 100% growth and the category growth is chewing into the supply. Everybody is planting like crazy, but that is a negative because they are knocking down forests to plant. The price is currently US$1.50 per kilo. The lowest was 15 years ago at 60 cents per kilo. The agave is at an all-time high price. Agave usage is up 50% year to date, and it’s tough to find ripe agave at 6-7 years when it finally matures. Some companies are harvesting earlier. Last year they planted four to five times what the industry uses, so we will run into an oversupply at some stage, but that means we can build stock for a rainy day.

In a few words, how would you describe Fortaleza tequila?

Very tasty, very traditional, no burn.

It’s what your grandfather and great grandfather used to drink because that is how we make it. It is a taste that is long gone. The industry people adopted us and recommended us all the time. We do it all through word of mouth from the industry people, and from the bottom of our hearts, we thank them. There is an old saying- you can’t bullshit a bartender.

Can we talk about the Margarita?

I think it’s the biggest cocktail in the world.

Everyone is drinking the Margarita. I believe it was invented in Tijuana in the 1940s, but I prefer to drink my tequila straight, and I water up on the side. I always drink Anejo, and if you see me with a wine glass, it’s not Chardonnay.

Tell me about your other passion?

We go on four-day rides into the mountains.

We stay at tiny motels in tiny towns. We don’t take our wives or girlfriends. It’s a guy thing, like being back at college. I’m 64, and we have four Harleys and KTMs. I prefer the Harleys; it’s like being on a sofa. We take two-lane roads with lots of curves, and we have the greatest time.

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Spirits

The Time of Tequila MEXICANS HAVE ALWAYS KNOWN THE POWER OF THE AGAVE AND THE SPIRIT IT PRODUCES. NOW THE WORLD IS CATCHING ON. WAYS IN WHICH CONSUMERS ENJOY TEQUILA ARE EVOLVING. MORE DRINKERS ARE ENJOYING AND APPRECIATING TEQUILA THAN EVER BEFORE. THE ‘LICK, SIP, SUCK’ OR SALT, SHOT, LIME PARTY SHOOTER IS BECOMING A THING OF THE PAST. 14 drinks trade

The effect of tequila is euphoric, and that is because of the raw material - Phil Bayley

THE AGAVE

The Mexicans have distilled tequila since 1795. They have distilled the agave to make mezcal for hundreds of years and made alcohol from the agave called pulque for millennia.

There is something unique about agave spirit. They say it gives a different buzz. The Aztecs believed the agave was a gift from the gods because of what it provided them. Not only did it produce liquid to drink, but they could eat it, build with it and make clothes and rope from it.

Legend says it grew from the remains of the goddess Mayahuel after the evil Tzintzimitl, goddess of the sky, killed her.

Mayahuel’s true love Quetzalcoatl was so devastated the other gods gave the plant properties which would comfort his soul when he drank the plant’s elixir. The Aztecs believed this is how the agave plant came to be and how the properties of tequila comfort the souls of those who experience loss.

Tequila expert and bar owner Phil Bayley agrees something is healing and unique about the properties of the plant.

“The effect of tequila is euphoric, and that is because of the raw material,” Bayley says. “Going to the deepest level, it is one of the most interesting raw materials in the world to make spirit. It dates back millions of years.”

THE PANDEMIC

Tequila is the fastest-growing spirit segment in Australia. (IRI Temple - Spirits - MAT to 08/08/21) total tequila +34%. Is it the unique qualities of tequila feeding our soul and comforting us because we have lost the

normality of everyday life in a pandemic?

Bacardi-Martini Australia Brand Ambassador for Patron, Joseph Chisholm, says moving to cocktail making at home because of lockdowns has impacted the growth of tequila, particularly the popularity of the Margarita.

“We are finding consumers want to recreate the classic cocktails they had in bars but at home, which is why the Margarita has been such a hit. The growth in triple sec +34% directly mirrors the growth in tequila +34%, showing that consumers are maturing from shots and upgrading to sipping margaritas at home.” (IRI Temple - Spirits MAT to 08/08/21) Then there is the explosion of the ‘walktail’ or ‘roving cocktail’ while there was a question mark above whether it was legal – now not – but before that, bars in Australia’s lockdown cities were awash with take-out Margaritas.

Consumers in lockdown were saving money on international travel, eating out, and spending on premium spirit products to stock home bars. They were spending more time on Social Media and online searching cocktail recipes and posting the results. Despite how easy it is to make, the Margarita was a big player in this mix as one of the most googled cocktail recipes globally. If you can remember two parts tequila, one part triple sec and one part lime juice, you pretty much have it.

CEO of Sesión Tequila, James Gosper, says the power of social media cannot be underestimated in the success of his brand.

“It really amplifies the messaging and branding and speaks to the target audience.

*www.theiwsr.com/tequila-volume-overtakes-bourbon-and-rum-in-the-us-why/

The tequila category is on fire, and there is certainly something about lockdown and the Margarita.”

One of Sesión’s key customers, Franca Brasserie in Potts Point Sydney, sells more tequila than any other spirit.

THE AWARENESS

Perception around tequila has shifted.

Unlike other spirits, its highly regulated production due to the tequila appellation of origin ensures quality. Tequila must be produced in the region of Jalisco from the blue Weber agave. The appellation established in 1974 gradually changed consumer sentiment towards the once nasty tasting party shooter to a sippable quality liquid to savour.

Consumers are coming to a greater understanding of tequila’s diversity. It can be blanco, reposado, añejo or extra añejo. It can be aged on wood and filtered to remove colour but not flavour in a Cristillano. It can be smoked or aged on sherry casks, chardonnay casks, bourbon and whisky casks. It can be an extra añejo - aged and complex to be savoured like a Scotch, or it can be colourless and fresh like a blanco and perfect for cocktails.

Education has played a crucial role in bringing consumers over to tequila.

Remarkably for the first time, agave-based spirits have overtaken bourbon and rum in the US as the biggest selling spirit by volume after vodka and whisky to become the thirdlargest spirits category according to IWSR. Chisholm from Patron says the boom of cocktail making at home and the premiumisation of the product in Australia,

drinks trade 15

Spirits

But it’s not just tequila; the growth of agave spirits, in general, is having its day. the attention the category has been receiving from both the total US market and from celebrities is a significant factor. “This is seeing a trickledown effect for our market as we look to other countries for what’s hot and trending,” he says.

Gosper says the Millennials and females are the demographics embracing premium quality tequila and tequila-based cocktails.

“It’s going to be an exciting five years for Sesión; tequila is the next big white spirit.”

THE TERROIR

Like wine, terroir is a significant factor because, like wine, tequila is the product of a plant that reflects the environment and microclimate. In Jalisco, where tequila is made, there are two main areas within the appellation producing different styles of tequila. In the Highlands, where it is 1800 metres above sea level, the days are hot, but the nights are cool, so the tequilas are

fruity, floral and sweet. In the Valley or the Lowlands, the days are warm and so too are the nights producing tequilas with vegetal, savoury and earthy characters. Then there are single-estate tequilas reflecting microclimates such as tequilas from the Ocho tequila range.

THE WORLD

But it’s not just tequila; the growth of agave spirits, in general, is having its day. Other countries, including Australia, South Africa, Spain and southern California, are planting the blue Weber agave and making agave spirit. Parts of northern Queensland have very similar climatic conditions to Mexico.

In Bowen, Queensland, more than a million blue Weber agaves are destined for distillation in three to four years. It will not be tequila, but Australian agave spirit has a certain ring to it.

Drink Better.

Together.

Reposado

Blanco

Mocha

Multi Award Winning Premium Tequila.

100% Blue Agave. 100% Australian Owned. sesióntequila.com @sesióntequila

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Drink Responsibly

A Drinks Trade Promotion

Summertime ranging with

AUSTRALIAN LIQUOR MARKETERS OWNED AND EXCLUSIVE BRANDS DIVISION, IBP, HAS ANNOUNCED ITS NEW SPRING/SUMMER RANGE EXCLUSIVE TO INDEPENDENTS. New and exciting products in the Champagne, French Rosé, Organic Wine and Ready to Drinks (RTD) categories will herald in the warm weather and meet the needs of shoppers with vibrant and vivacious chilled seasonal drinks that complement summer holidays, beaches and lazy days. IBP’s well renowned premium Prosecco brand, Maschio dei Cavalieri has also received a modern refresh just in time for the peak sparkling season.

IBP’s range will deliver that allimportant point of difference to seasonal ranging and offers exceptional quality, value and margin across these categories. Retailers can enjoy independent exclusivity with brands targeting the trends shoppers are currently looking for.

Champagnes and Proseccos continue to grow within the wine category and will experience a surge during upcoming warmer months. Extended lockdowns have resulted in people trading up to higher quality products like Champagne when enjoying at home occasions, or for gifting to their loved ones.

The Ready to Drink (RTD) category has also experienced a resurgence through lockdown where consumers are indulging in ‘at home’ consumption.

With this in mind, the IBP team will be launching ‘Beach Club’ Vodka based RTD’s. With Guava, Passionfruit, Raspberry and Lemon Lime Soda as lead flavours packaged in modern and clean designed 250mL cans, the range is certain to hit the mark with target shoppers.

Additionally, the range will have a lime seltzer to give retailers an extra point of difference in this ever-emerging subcategory. For more information, visit beach-club.com.au IBP’s award-winning range has been designed with the shopper in mind, so whether it is the aromatic and refreshingly crisp Maschio dei Cavalieri Prosecco DOC, the exciting new Beach Club RTD range, or the Twisted Sticks Organic range, we are confident these new products will exceed shopper and retailer expectations.

To help you curate your new Spring/Summer ranging or for more information, contact the IBP team at exclusivebrands@almliquor.com.au Here’s to a bumper spring/summer season!

drinks trade 17

Spirits

TINSELTOWN TEQUILA HOLLYWOOD MOVIE STARS AND ROCK ‘N’ ROLL LEGENDS ARE LINING UP TO CREATE A TEQUILA TO CALL THEIR OWN. BUT BEFORE EVERYONE GETS ‘THUNDERSTRUCK’ BY THE ‘CASAMIGOS EFFECT’, IS CELEBRITY TEQUILA GOOD FOR THE CATEGORY? George Clooney and partners Randy Gerber and Michael Meldman walked away with just shy of $250 million each after selling their tequila brand to Diageo in 2017. The trio says the whole thing was an accident, and all they wanted was a tequila that suited their taste profile criteria they could share with friends. Diageo bought the celebrity-created and endorsed brand for a huge sum with no agave crops and no distillery attached; they just bought the brand.

18 drinks trade

It’s kicked off an avalanche of celebrities starting tequila brands with a Hollywood halo, and although the consumers may be star-struck, not everyone is on board.

Guillermo Sauza from Fortaleza Tequila says it might bring people to the category because they want to drink George Clooney’s contract tequila, for example, or The Rock’s contract tequila the emphasis on ‘contract’. He believes celebrities are good for the industry because they convert regular consumers of other categories, such as vodka

or rosé, to tequila.

“Those people eventually upgrade into a more authentic and non-contract brand. For us, it’s good because people start with these entry-level brands and eventually move up to authentic familyowned or small brands. It’s on fire in Australia and the United States,” Sauza says.

Sauza tells the story of how the Casamigos trio initially approached him to make their tequila.

I thought they were going to buy our tequila for their bar. In the end, the Randy Gerber guy married to the pretty woman said, ‘I think there is a problem here.’

– Guillermo Sauza, Fortaleza Tequila.

“They have a bar in Malibu, and I went all the way up there to talk with them, and I thought they were going to buy our tequila for their bar. In the end, the Randy Gerber guy married to the pretty woman said, ‘I think there is a problem here; we didn’t call you up so we could buy your tequila for the bar -we called you up to see if you could make tequila for us.’

“I was stunned. I sat there in silence. It was a four-hour drive in LA traffic! I said, there is a mistake; we don’t make tequila for anyone—Gooday, gentleman.

“George Clooney did it to make money and more power to him. Everyone has approached us to buy us out but we are not for sale.”

Phil Bayley, Tequila expert and bar owner, says he sees it as an issue.

“Sure, they are making money,” he says, “But are they good for the industry? It’s just a contract brand. Don’t be fooled by the fancy packaging and marketing. There are 165 distilleries in Jalisco and 5000 odd brands; the important thing is who the distiller is.”

He believes many are not serious enough about the quality. He says, “a lot of it tastes like crap but is selling like hotcakes.”

Bayley does make an exception for local former Miss Australia, Jennifer Hawkins and her tequila brand Sesión. He says she is a tequila lover from way back.

Joseph Chisholm brand ambassador for Patron Tequila says if they are the gateway or the bridge for consumers to enjoy tequila then “who am I to judge”.

“If these styles of tequila attract a different consumer then that’s great for the tequila world. But my concern is around the education, which is 90% of my job,” he says.

So, if you want to know whether your tequila comes from a credible distillery, Bayley recommends the Tequilamatchmaker app, where you can search the brand and find out where and who made it.

So, when did it all begin? Bayley believes it started with musician Carlos Santana when he bought into 200-year-old tequila brand Casa Noble in 2011. Today there are more than a few. Check out this list for starters. Go out and grab yourself some celebrity tequila, and you be the judge: • CARLOS SANTANA Casa Noble Tequila launched 1997 • JUSTIN TIMBERLAKE Sauza 901 Tequila launched 2009

• P. DIDDY Deleón Tequila launched 2009 • GEORGE CLOONEY, RANDY GERBER, AND MICHAEL MELDMAN Casamigos Tequila launched 2013 • JENNIFER HAWKINS Sesión Tequila launched 2015 • AC/DC Thunderstruck Tequila launched 2016 • ADAM LEVINE, AND SAMMY HAGAR Santo Mezquila launched 2017 • RITA ORA Próspero launched 2019 • DWAYNE ‘THE ROCK’ JOHNSON Teremana Tequila launched 2020 • NICK JONAS Villa One Tequila launched 2020 • KENDALL JENNER 818 Tequila launched 2021

drinks trade 19

Spirits

Premium Tequila Tequila’s coming of age as a ‘spirit to be sipped’ rather than ‘shot’ comes at a time when the consumer is thirsty for more drinks knowledge; and few have a more interesting back story than the Mexican agave spirit. A perfect time to bring the consumer on a journey of discovery through distillation methods and types of tequila; from blanco aged 0-2 months, reposado 2-11 months, añejo 1-3 years, and extra añejo 3-plus years.

We’ve picked six of the tastiest tequila’s on the market; initially planned to be tasted as a panel, lockdown scuppered that, but we persisted, and here are the results.

BATANGA BLANCO Made by the Orendain family, who have been producing tequila since 1926 with highly awarded brands such as Arette and Orendain, Batanga Tequila Blanco is true to the vegetal agave from Tequila. Black pepper spice and hints of menthol, cooked in one of two brick ovens and produced in small batches. The name comes from the traditional drink: tequila, cola and lime juice.

Distributor: Vanguard Luxury Brands FORTALEZA AÑEJO We loved the whole range, sipping while reading the interview with Guillermo Sauza (page 12 and 13). Made in the traditional method; stone ground, slow cooked and estate bottled at the Fortaleza Distillery and family estate overlooking the town of Tequila. The añejo is generous with caramel and vanilla, rich and complex. The aging brings out butterscotch and hazelnut.

Distributor: Vanguard Luxury Brands

20 drinks trade

SESIÓN MOCHA LIQUEUR MADE WITH SESIÓN BLANCO TEQUILA Chocolate and dark roasted coffee beans.

Two of our favourite aromas and tastes on the palate. Try the blanco first, and you’ll see the Mocha is well blended, allowing the original flavours to not be overpowered.

Suggestion is to have this as a dessert liqueur by itself or a cracking Mexican Espresso Martini.

Distributor: Swift + Moore

CALLE 23 REPOSADO French-born biochemist Sophie Decobecq, a trail-blazer in the tequila world, makes Calle 23 in the Highlands of Jalisco (Los Altos). The style she chooses uses the fruitier characteristics you get from Highlands agave, and this is evident in both the blanco and the reposado tequilas she makes.

Decobecq, however, is clear that she uses a unique recipe in each along with maturation in ex-bourbon barrels which gives her Tequila a light spice, roasted peppers and fresh figs. Calle 23 is an industry favourite, and represents a craft spirit that rewards the adventurous consumer.

Distributor: Vanguard Luxury Brands TEQUILA OCHO Highly acclaimed Tequila Ocho is a partnership with third generation Tequilero, Carlos Camarena, and the late Tomas Estes. Simply put, this is tequila with

character. We chose the Tequila Plata, a numbered bottle that is signed by Camarena and displaying the single estate location of the agave: in this case La Loma. The liquid is treated like a ‘fine-wine’, and opens up with cooked agave, black pepper, earth and grass. On the palate you get a variety of characteristics including mint and tropical fruits.

Estes was instrumental in promoting tequila as a craft and ‘fine’ spirit, via his chain of Café Pacifico restaurants, from Amsterdam to right here in Sydney, Australia.

Distributor: Vanguard Luxury Brands GRAND PATRÓN BURDEOS – EXTRA AÑEJO Top line super premium tequila aged for 3 years, and finished in Bordeaux wine barrels. For any doubters of the qualities that artisanal tequila can possess look no further.

The price tag may keep the punters at bay, but for those that want to discover how ageing, and finishing can be expressed in the agave spirit, the Grand Patrón Burdeos will oblige. The ageing delivers a dark amber colour and a velvety smooth mouthfeel. Still true to the Patrón Silver style, you could be forgiven for thinking you’re tasting a Cognac with a fully developed palate; raisins, vanilla, and dried fruits.

Distributor:Bacardi-Martini Australia The range of premium tequilas now available in Australia herald an exciting period of interest in the spirit. Margaritas will no doubt remain the bedrock of tequila’s volume but there is so much to explore in the magnificent spirit that the Mexicans have known for centuries—time for us to catch up.

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22 drinks trade

A Drinks Trade Promotion

Fiesta Down Under!

COCA-COLA AUSTRALIA ENTERS ALCOHOL MARKET WITH TOPO CHICO ® HARD SELTZER

INSPIRED BY THE MEXICAN TOPO CHICO ® SPARKLING MINERAL WATER BRAND, POPULAR WITH MIXOLOGISTS AROUND THE WORLD. Topo Chico® Hard Seltzer, a new beverage that blends sparkling water with alcohol and a splash of natural flavour marks Coco-Cola Australia’s entry into the alcohol market in Australia.

Topo Chico Hard Seltzer is inspired by Topo Chico® mineral water, a brand with a rich heritage that began in Monterey, Mexico, and will be available in three unique, refreshing, and exotic flavours: Tangy Lemon Lime, Pineapple Twist, and Strawberry Guava.

Robert Priest, Coca-Cola South Pacific Vice President, said Topo Chico® will appeal to drinkers who are looking for something new and refreshing to enjoy at entertaining occasions this summer, whether that be virtual or in person.

“We are excited to be entering the hard seltzer category, which has seen incredible growth over the last 12 months. We have a fantastic product in Topo Chico® Hard Seltzer which is backed by fans in Latin America and Europe and we’re confident Australians will love the light, refreshing taste.”

The launch is part of the company’s strategy to develop a diverse portfolio of brands that respond to

different consumer expectations and needs, including at-home entertaining, virtual catch-ups or going out with friends.

“At Coca-Cola, we’re developing a beverage portfolio that keeps up with the experiences our consumers want. With the warmer months fast approaching, Topo Chico® Hard Seltzer’s flavours of fiesta are for Australians looking to kick back and enjoy themselves for a summer characterised by balmy afternoons, friends, family, barbecues, and most of all, fun!” said Priest.

Globally, The Coca-Cola Company has launched new drinks including tea, grab-and-go coffee and many more.

Topo Chico® Hard Seltzer will be available from September in sleek 355ml cans, each containing 4.7 percent alcohol by volume (ABV), under 104 calories per can and are gluten free with no artificial sweeteners. Topo Chico® Hard Seltzer will be available in packs of four from select Dan Murphy’s, BWS and independent liquor stores.

Topo Chico Hard Seltzer is to be consumed by 18+ only. Always drink responsibly.

drinks trade 23

Gin

THE GRAPES OF GIN CAROLINE ASHFORD AKA THE GIN QUEEN EXPLORES GRAPE WINE GINS AND ASKS THE QUESTION...

HAVE AUSTRALIAN DISTILLERS CREATED A NEW GIN CATEGORY? Since Four Pillars launched their Bloody Shiraz gin in 2015, taking their Rare Dry Gin and steeping it with locally grown Shiraz grapes, the wine gin category has grown significantly with over 20 Australian distillers now producing their own version.

Using wine in gin is not a new phenomenon, Ferdinand’s Saar Dry gin is infused with Riesling grapes from the Saar region in Germany. French gin G’vine is made from grape-based spirit and infused with vine blossoms. There are also many Australian distillers that use grape spirit as the base of their gins.

In addition, companies like Treasury Wines have released wine hybrids Squealing Pig Rosé and Pinot Noir gins.

In these instances, finished wine is simply added to gin.

The latest round of gin awards (IWSC and Spirits Masters) saw Four Pillars,

24 drinks trade

Seppeltsfield Road Distillers and Never Never Distilling Co. collect medals for their ‘grape gins’, Bloody Shiraz, Barossa Shiraz and Ginache respectively. So, what are ‘grape gins’ and have Australian Distillers created a new gin category?

Australian grapes gins are inspired by traditional English Sloe gins. The berries of the native blackthorn bush are steeped in gin for months at a time, and then sugar is added to counteract the tart, tannic flavours of the sloe. The result is more of a liqueur than a gin, with the most common ABV hovering around the 25% mark, although there are higher proof versions available.

Blackthorn bushes are not native to Australia with small pockets mainly found in Tasmania that were planted by settlers, so as a wine-making nation, it seems obvious distillers would turn to grapes to create a twist on sloe gin.

What started as an homage to the gins of old has now become a collaborative art between vigneron and distiller.

Cameron Mackenzie from Four Pillars admits that the team did consider making sloe gin at the beginning of the Four Pillars journey. “We knew that it was popular; we were asked when we were going to release one”.

Not one to disappoint people, he invested a huge amount of time to research sloe gins. “We bought every single Sloe gin on the market, tasted them and tested the sugar quantity. The volume of sugar to spirit was shocking, even the driest had an extraordinary amount”.

Somewhat fortuitously, it was around this time that a small parcel of grapes was dropped off by a producer at Rob Dolin wines, where Four Pillars was initially based. Mackenzie added them to Four

Pillars Rare Dry gin and promptly forgot about it.

This ‘happy accident’ had a profound impact on the business as well as the gin category, with the first bottling selling out immediately. The popularity of the gin has not diminished, and the release of the latest vintage is a highlight of the year for gin lovers.

From that 250 kg in year one, Four Pillars now acquire around 100 tonnes of fruit per year, the majority of which comes from the Yarra Valley.

The grapes are steeped in high proof gin for eight weeks and then bottled. Natural sugars from the grapes mean no additional sugar is required.

Production has been refined and developed, evolving from tossing a few grapes in with some gin, to a painstaking process where grapes are assessed and sourced by Cam and Behn Payten (one half of low intervention winemakers, Payten & Jones) on an ongoing basis.

“We now pick the grapes according to the characteristics we need. Some grapes are picked early for a bit of acidity, while we pick some later for a bigger amount of sweetness and colour. Any kink in vintages is ironed out by sourcing grapes from different vineyards, although they are always Victorian.”

Never Never Distilling Co. is based in McLaren Vale, a region well known for its Grenache.

Head Distiller Tim Boast set out to create a lighter, more approachable grape gin that would “look good and work well in cocktails”.

The distillery shares the same site as Chalk Hill winery’s cellar door, so the relationship was already there for the project.

The 2020 release of Never Never Distilling Co.’s Grenache gin – better known as ‘Ginache’ gin – was made using one tonne of grapes from Chalk Hill’s home block in Slate Creek. The team were making

rosé which suited Boast’s desire to produce a fresher, lighter wine gin with little tannin.

The grapes were steeped for in their signature Triple Juniper gin for 28 days and turned daily.

For the 2021 vintage Boast recruited new growers - Hither and Yon (7 tonnes) and Dog Ridge (1 tonne) and added skilled winemaker Jess Hodge to the production team, who is passionate about Grenache.

Boast is thrilled by the response to Ginache; “It was our fastest-selling new release and has been well received, not just by gin consumers, but by our local winemakers too.”

Nicole Durdin was living in the UK at the beginning of the Gin Renaissance, when Sipsmith gin had just launched in London.

On their return to the UK, Nicole and husband Jon set up from Seppeltsfield Road Distillers in the heart of the Barossa.

For her it was a no brainer to produce a grape gin, saying: “We always talked about the potential of using Shiraz grapes instead

drinks trade 25

Gin

The wine gin category has grown significantly with over 20 Australian distillers now producing their own version.

of sloe berries. It would it have been remiss of us not to use grapes from the Western Ridge side of the Barossa, famous for its Shiraz.”

The team have been sourcing grapes from the same vineyard – only 1.5km from their door -since their first release in 2018.

Holly Klintworth, owner and Head Distiller at Bass & Flinders Distillery has used a completely different process for her ‘Heartbreak’ Pinot Noir gin.

“We created a cold-soaked, lightly crushed grape must then did a wild ferment to extract the ‘pinotsity’ (if there is such a word!) of the grapes. The pressed used was then fortified with juniper spirit to stop fermentation”.

Together with Production Manager Dan Calvert (ex-Quealy’s and T’Gallant), Holly analysed the characteristics of Pinot Noir unique to the Mornington Peninsula region and selected botanicals, including strawberry, cacao nibs, sage and rosemary – to distil individually. These distillates were then blended with the pinot/juniper base.

Holly is clear about her ambition “We wanted to create a drink that we could pair

26 drinks trade

food, as you would with a Pinot Noir wine, we think we’ve achieved that.”

Chris Cameron only launched his Naught gin last year but has already released a Sangiovese gin.

Chris explains, “It might seem quick to add another gun to the range, but I was working on this project at the same time as my R&D phase for Naught gin. I love Sangiovese, so did a practice run with 15kg of grapes from Ararat. I steeped them for two months in 42% ABV gin and the result was more than palatable, so I knew it was viable.”

Chris managed to visit Dalzotto wines in King Valley in between lockdowns in 2020 and shared his vision with the team who were keen to support him.

With a larger quantity of grapes, Chris tweaked his original production method and didn’t fully crush the grapes, allowing him to keep their colour and flavour. The grapes were steeped in bottle strength gin for two months before being gently pressed in an olive press, a gentle process to ensure retain the sweeter, more delicate Sangiovese flavours, and no tannins.

At the time of writing, Four Pillars have taken their Shiraz gin to a new level by releasing a single estate limited edition.

James Halliday’s Winemaker of the Year 2017, Sarah Crowe, from Yarra Yering sold them two parcels of Underhill Shiraz from the 2021 vintage. Cam Mackenzie added the bunches of grapes to Rare Dry gin that had spent around 14 months in old Yarra Yering Dry Red #1 & Dry Red #2 barrels that Sarah had given him in early 2020.

Bloody Underhill Shiraz Gin is the first release of what will become an annual Bloody Shiraz Single Vineyard Series.

Where Four Pillars begin, others follow, so expect to see more single-vineyard gins.

The beauty of these gins is that consumers can comfortably select based on their red wine preference, and by knowing the region will have a clearer idea of the flavour profile before purchasing.

The original grape gins, like Four Pillars Bloody Shiraz, were initially consumed over ice. As the category has developed brands have created signature serves around these gins and highlighted their versatility as a cocktail staple and even in a gin and tonic.

Fever-Tree Australia’s Lemon Tonic is an unlikely, but spectacular pairing with grape gins that brands and consumers have taken on board with relish.

With Australian grape gins winning global awards, distillers have whet gin drinkers appetites for these styles, - (Four Pillars is available in the US and UK, while Never Never Distilling Co.’s Ginache can be purchased in the UK.) and created a new gin category in the process. It can only be a matter of time before other wine-producing nations follow in our footsteps.

POP,

POP,

, ENJO POUR

O , EN J R U O P

Y!

Y!

For more information on the Aperol Spritz Ready To Serve or to order, please contact your Campari representative or call 02 9478 2727

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THE HILLS

LES COLLINES

ALMOND GROVE

SAUVIGNON BLANC ADELAIDE HILLS

PINOT GRIS ADELAIDE HILLS

CHARDONNAY McLAREN VALE

LOT 148

COLTON’S

HUT BLOCK

MERLOT McLAREN VALE

G.S.M. McLAREN VALE

CABERNET SAUVIGNON McLAREN VALE

LITTLE ROAD SHIRAZ McLAREN VALE

28 drinks trade

Australian Drinks Awards 2021

The Drinks Association’s Annual Australian Drinks Supplier Awards 2021 MC SHELLY HORTON ANNOUNCED FOUR SUPPLIER AWARDS IN A VIRTUAL PRESENTATION WATCHED BY THREE HUNDRED PEOPLE FROM THE INDUSTRY RIGHT AROUND AUSTRALIA ON THURSDAY EVENING, 5 AUGUST. MS HORTON ANNOUNCED THE SUPPLIER OF THE YEAR WINNERS, CATEGORY MANAGEMENT, SUPPLY CHAIN MANAGEMENT, AND MOST IMPROVED SUPPLIER. CEO of the Drinks Association, Georgia Lennon said, “These awards carry particular significance after a year of unpredictability, starts, stops, win, losses and sudden lockdowns. Advantage tells us that feedback from retailers and wholesale partners shows an unprecedented level of trust in suppliers.

“This has made these awards more competitive than ever. And an indication of which suppliers have engaged with their partners in the best way through these difficult yet highly collaborative times.

Drinks Trade congratulates the following well-deserved winners of the Annual Australian Drinks Supplier Awards.

HOW RESULTS ARE REACHED

All winners are determined via Advantage Australia’s survey of on and off-premise retailers.

Winning means the company has achieved the highest “Net Favourable”(NF) result from the combined total retail/wholesale network across all the critical aspects of business engagement for the year.

A high Net Favourable result means that the supplier has the most significant difference between having “Promoters” in the industry, or those retailers who rate the supplier as best or better than average, less the “Detractors”, those retailers who rate the supplier as worst or worse than average.

The performance areas that make up the rating are Business Relationship & Support; Personnel; Category Management; Consumer Marketing Support; Customer Marketing / Promotion Practices; Supply Chain Management.

“One of the most interesting things we learned while researching supplier feedback for their retailer and wholesaler partners earlier this year is that trust levels in the industry have improved to the highest levels we have measured yet,” noted Steve Andrews, General Manager at Advantage.

“Suppliers who are recognised in these awards are those who have best helped their partners manage the fast-changing expectations of today, as

John McLoughlin, CEO Advantage Global

well as helping them get ready for the evolving requirements to be successful tomorrow,” said John McLoughlin, CEO of Advantage Global.

Of the award winners, Mr McLoughlin said, “In order to stand out, you have to drive excellence across all the disciplines.

From account, management to supply chain, from category management to marketing and innovation.”

drinks trade 29

Australian Drinks Awards 2021

SUPPLIER OF THE YEAR 2021 – DIAGEO Diageo has been named Supplier of the Year again at the annual Australian Drinks Awards for the second year running.

The business also took out the award for Category Management, again for the second year in a row.

Of its Supplier of the Year Award, David McLoughlin, Client Services Director of Advantage Australia, said: “Another outstanding result for Diageo holding the number one position and highest NF scores for three of the last four years. Diageo’s result is unique as it relates to their ability to provide a consistency of high performance across all the practice areas, reflecting the attributes of a highly engaged customercentric organisation.”

Chris Shaw, Diageo’s Commercial Director, said the accolades were exciting and humbling for the business and thanked Advantage Group International for supporting awards that “challenge all of us in the industry to continue improving and delivering high-quality experiences for our customers and consumers”.

“The last 18 months have been an extraordinary and challenging time for

Chris Shaw, Sales Director (VP), Diageo Australia

everyone in our industry, and at Diageo, we are proud to be part of this amazing community.

“We are proud to stand side by side with our extraordinary retailers, pubs, clubs and bars, our friends, the brewers and winemakers of Australia and our magnificent supply chain partners,” he said.

“Together, we will keep giving Australians great products and amazing experiences, and we will continue to be a significant driver of economic and job activity for our economy. At Diageo, we are always working to support and improve the experience for our customers. We look forward to doing more in the year ahead.”

CATEGORY MANAGEMENT AWARD 2021 – DIAGEO Shelly Horton

The Category Management Award was introduced to the Australian Drinks Awards last year. It celebrates the “critical competency of category management, including planning to meet category objectives, providing valuable insights, optimising category assortment and shelving”.

“Diageo is acknowledged by their retail partners as a category leader, holding the number one position for the fourth consecutive year and NF score of 55*. [The business is] recognised for the provision of quality insights, a collaborative approach

30 drinks trade

to building category plans and engaging retailers in the development and execution of NPD,” said Mr McLoughlin.

BevChain sponsored the Category Management Award this year. BevChain President Misha Shliapnikoff said, “Diageo

has continued to show leadership in category management for several years now. BevChain is proud to partner with an organisation that leads the way in the beverage sector with this critical expertise and strong customer focus.”

*Diageo scored 55 in Category Management and 59 in their Overall Performance Net Favourable score.

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SUPPLY CHAIN MANAGEMENT AWARD 2021 – AUSTRALIAN VINTAGE LIMITED

Craig Garvin, CEO

Jeff Howlett, GM, Australia & NZ

CEO John McLoughlin was delighted with AVL’s win of the Supply Chain Management Award, saying: “Retailers acknowledge the ‘step up’ in engagement and collaboration Australian Vintage has demonstrated to drive Supply Chain efficiencies and ensure ongoing supply throughout a challenging environment.”

AVL’s General Manager for Australia and New Zealand, Jeff Howlett, said: “We’re really proud to receive this trophy and appreciate all the feedback we receive from Advantage. It’s evidence of all the hard work our incredible team has been doing and a reflection of the consistent, collaborative and innovative supply chain management within the business.

“Efficient supply chain management is key to company success and customer satisfaction. We are excited and committed

AVL celebrates the win Tim Green, National Logistics and Customer Service Manager and Mark Alexander, Site and Supply Chain Manager

to continuing to build a transparent and traceable supply chain that upholds high standards of business conduct and respect for human rights and the environment.”

Head of Operations Thomas Jung has worked at AVL for more than twenty years alongside National Logistics and Customer Service Manager, Tim Green who has been there for fifteen years. The business appointed its new site and supply chain manager, Mark Alexander, in January this year. Together they lead the supply chain team to distribute some of Australia’s most recognised wines around the globe.

“A supplier will win the Supply Chain Management award based on the highest Net Favourable result by combining all supply chain measures,” explained Advantage Australia’s Steve Andrews.

“The award recognises excellence in the capabilities and behaviours for managing both short- and longer-term supply complexities in collaboration with retailers and wholesalers, as well as the ability to consistently drive high-quality service outcomes and deliverables,” he explained.

The Supply Chain Management Award is sponsored by GS1, in a partnership intended to drive industry standards and improve business and supply chain efficiency in the drinks industry.

“Australian Vintage Limited has won this award because they have demonstrated exceptional skill around the fundamentals of supply chain management as well as an ability to collaborate with partners. Nothing happens in supply chain without collaboration,” said Maria Palazzolo, GS1 Executive Director and Chief Executive Officer.

Suppliers who are recognised in these awards are those who have best helped their partners manage the fast-changing expectations of today - John McLoughlin, CEO of Advantage Global.

drinks trade 31

Section header Australian Drinks Awards 2021

These awards carry particular significance after a year of unpredictability, starts, stops, win, losses and sudden lockdowns – Georgia Lennon, CEO, Drinks Association.

MOST IMPROVED SUPPLIER AWARD 2021 – ACCOLADE WINES The Most Improved Supplier of the Year award has been awarded to Accolade Wines. It’s an award that bodes particularly well for Accolade Wines with Regional Managing Director, ANZ, Andrew Clarke, commencing his role just 18 months ago.

Of the win, Mr Clarke said: “This year, the Accolade team set out to greatly improve our partner experience and add tangible value to their businesses. We have focused on the core imperative to be customercentric: to put the customer at the heart of what we do, be first-class in how we show up, and create value in the way we partner.”

Advantage Australia’s Client Director, David McLoughlin, said, “A standout in Most Improved Supplier, Accolade’s performance has been driven by a strong focus on resolution of Supply Chain issues, a more proactive approach to collaboration and establishing a strategic orientation to retailer engagement which has driven an NF33 improvement in overall performance.”

Mr Clarke explained that the Supply team had made significant inroads over the past 12 to 18 months by putting customer service and proactive customer communication as the priority and being agile to the changing consumer demand of this most challenging year.

“We are delighted to receive the recognition from our customers and appreciate the support and feedback we’ve received. I believe we are doing something special here at Accolade Wines, and we get to represent some of the best wines and wine brands in the world, which makes our jobs even easier!

“I am very proud of my team, who are grateful for the recognition from our customers and the industry. This really is a significant achievement, but we won’t rest here! We will continue to drive our Customer Engagement agenda, and as their needs and demands evolve and change, so too will our approach and focus,” he said.

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Accolade Wines top sparkling brand, Croser

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

ALM has sponsored the award since it began.

Andrew Clarke, Regional Managing Director, Accolade Wines

C ÔTES DE PROVENC E C OTEAUX D’AIX-EN-PROVENC E C OTEAUX VAROIS EN PROVENC E VINSDEPROVENC E.C OM

Section header

s r a e y 0 5 r e th o n a o t s ’ e Her

To f in d out more , c ont ac t your Trea sur y Wine E s t ate s repre sent ative on 13 4 8 9 3 .

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Sparkling

Champagne rides high in time of COVID HUMANS ARE STRANGE CREATURES. WELL INTO THE SECOND YEAR OF A WORLDWIDE PANDEMIC WITH INTERNATIONAL TRAVEL NEARLY AT A STANDSTILL, ECONOMIES SUFFERING, COMMUNITIES DIVIDED, BUSINESSES (AND MANY RESTAURANTS) CLOSING, LOCKDOWNS CAUSING CHAOS AND BORDER CLOSURES PREVENTING SOME OF US FROM SEEING FRIENDS OR FAMILY OR EVEN GETTING HOME, YOU’D THINK THERE IS VERY LITTLE REASON TO CELEBRATE ANYTHING. IF THERE WERE ANY SECTOR OF THE ECONOMY ONE WOULD EXPECT TO SUFFER, IT WOULD SURELY BE CHAMPAGNE AND SPARKLING WINES. NOTHING IS MORE CLOSELY LINKED WITH A CELEBRATION THAN A BOTTLE OF FIZZ. Words Ken Gargett Not so. Sales of champagne seem robustly healthy, rising every month in the year to June. This is very much in the nonvintage sector of the market (already our most popular). Worth noting that the rest of the world does not see this enthusiasm for champagne. CIVC figures show just how well champagne is doing here. In 2020, exports recorded a growth of 11.2%, reaching 8.5 million bottles, with turnover increasing by 11.1% to €126.1 million.

“This was the biggest growth in 2020 among Champagne’s leading markets. In fact, 2020 marked the second-best year in the history of champagne exports to Australia, after 2017 (8.5 million bottles for a turnover of €131.8 million)”.

The last fifteen years have been a golden (sparkling?) period for champagne sales in Australia, increasing in both volume and value by an average of 7.9% per year. In that time, Australia has moved from the tenth to the sixth biggest champagne market by value, behind the UK, USA, Japan, Germany and Belgium. There are now 261 brands of champagne available in Australia.

Will we see all this maintained as the Delta variant sweeps across the land? Who knows?

THE STATS

Figures to July 2021 show that the sparkling market is a billion-dollar business, growing at 19.4% in value and 6.6% in volume.

That said, prosecco is growing at 21.6%, so

TASMANIAN SPARKLES

Ed Carr

while the trend is to premiumisation, this is perhaps not at the very highest level?

So many restaurant closures seemed certain to devastate the sparkling market, as one in ten Australians will drink sparkling/ champagne at an on-premise establishment (these tend to be older and female patrons from the suburbs – gross generalisation, of course). The trend has been away from champagne, but it is still remarkably healthy.

I had the chance to chat with Ed Carr from the House of Arras, one of this country’s finest winemakers and undoubtedly our star of sparkling. Ed confirmed that sparkling sales were going “really well. We are pushing the stuff out the door”. He noted an increase in wine, generally, at 3.5%, but 14.6% for sparkling and champagne (it would be fair to say that various ‘authorities’ might offer slightly varying figures, which can be frustrating if one is seeking exactitude, but that they all point very much in the same direction). Ed did note that on-premise sales were hurting.

Why? Among the theories we discussed are that people are “celebrating at home, they want to “spoil themselves, people need cheering up, if people can’t travel, they’ll open something different that helps to replicate that” and also, they are opening a bottle because “they are apprehensive about making plans”.

For Arras particularly, Ed noted the fantastic support that the brand receives from Accolade. Tasmania is still their focus, but related brands such as Grant Burge source from elsewhere. The USA has been excellent for sales though there have been issues with the UK since they imposed various pest control measures. Arras has never not met any such restrictions, but sparkling is a long term game, and the goalposts can be shifted several years after

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Sparkling

Jansz Vineyard

production but before the wines hit the market. They will work through this shortly.

One of the reasons for optimism in the UK is that, despite the recent success of their own sparkling industry, it cannot produce anything like enough fizz. Obviously, prosecco and cava play an important role in filling the market below champagne, but top Aussies can also carve more than a niche, especially as the best from Tasmania are proving to have stunning longevity.

Arras has long term plans to increase production. Last year, they purchased a new vineyard at Richmond in Tasmania. Ed is extremely excited about the 2013 vintage, about to be released. He sees that vintage as when they finally got serious and put the peaks and troughs of the past behind them.

And it was a great vintage – previous top years were 2004, 2006 and 2008, with those to come – 2014, 2015 and 2017. The 13s have now had 7-8 years on lees, which Ed sees as the “sweet spot” for his wines.

Arras will also start numbering its cuvees, as we have seen with Jacquesson, Krug and now Roederer. They will also put disgorgement dates on their LD. There will also be a couple of new rosés released, and they are putting some serious work into magnums, which are ideal for the long term. For now, it is “fine-tuning and building volume”.

The appreciation for what Tasmania offers is not restricted to Arras. Quite a few

local wines rarely make it off the Island, but Jansz is another highly respected maker of Tassie fizz. As winemaker, Jen Doyle, says, “we are really excited to be a part of the energy and enthusiasm that reflects the current Tasmanian wine-growing climate, and particularly around the quality of the sparkling wines”. In the ultimate act of money-where-your-mouth-is, Jansz has recently opened their Pontos Hills Winery in southern Tasmania. Both Jen and marketing manager, Christine Phillips, noted how popular their rosé has become.

Christine is also experiencing the “lift in sales” of sparklers during the various lockdowns. She says that it is “encouraging to see people are still finding their moments of celebration and treating themselves to affordable luxuries.”

CHAMPAGNE

Eric Thomson, Marketing Director from Pernod Ricard, has unparalleled insight into the champagne market in Australia. He advises that the “Champagne category has been experiencing unprecedented demand across Australia” and notes that it is driven by “a number of factors including evolving consumer trends and drinking habits… the impact of no international travel and temporary closures of on-premise venues, which has resulted in consumers trading up in other categories like Champagne.

In addition, the frequency of Champagne

occasions has increased (+11%), as well as the number of Champagne occasions at home (+10%)”. He is aware of the problems they are facing. “There is no doubt that Covid has triggered ongoing supply chain challenges and delays, which we are still feeling the effects of. However, we are confident in our ability to manage this for the short-term and our ability to meet champagne demand for the long-term.”

RETAIL TRENDS

Providing the retailer’s perspective, Phil Stanton of the Wine Emporium in Brisbane, one of the country’s leading sparkling merchants, said, “what we’ve seen since the beginning of Covid is an upward trend in terms of price per bottle paid – all the high-end stuff just flies off the shelves! With people unable to travel much, I think they’re trying to scratch that itch by buying experiences.” Phil noted that was good news for champagne, but he has not seen it translating quite so much to the Australian sparkling industry. He detailed some of the very many wonderful local sparklers. He put the discrepancy down to “a possible lack of consumer education or maybe there’s still a ‘stigma’ attached to non-champagne bubblies”.

I wonder if it might be more than the Emporium is so closely associated with sales of champagne that perhaps this is where many turned. They might not think to go

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Sparkling

I suspect that their publicity blurb noting that “Prosecco is the fastest growing white wine grape in Australia” might have been a small but telling slip. here for other fizz. When figures suggest that sales of Tasmanian sparklers exceed the general sparkling market by 27%, someone is selling the stuff.

PROSECCO’S PACE

Where there is also undoubted interest is with prosecco (we’ll hold off on the Aussie/ Italian debate for the moment), increasing by 17% or 30% per annum (depending on from where one sources figures) at the moment. 74% of sparkling drinkers include prosecco in their rotation, as do 34% of wine drinkers. Brown Brothers, now Brown Family Wine Group (allow us to go with BB), is Australia’s biggest seller, sales increasing at breakneck speed.

Their Prosecco Rosé has been extremely popular, sales growing far in excess of the industry average. It appeals to a younger demographic and should have the long term advantage of delivering a future clientele to BB for their wide range of table wines. BB has also introduced Prosecco Ultra-Low, an almost-alcohol-free version, as well as their ‘Light’.

BB has positioned their proseccos as suitable for everyday drinking, especially in summer, rather than just for celebrations.

They have the great advantage of representing excellent value, especially in comparison to champagne. They have even taken to offering 250ml cans. Politicians don’t get much right, but in allowing BB to operate as normal through Covid as an ‘essential service’, we can give them a tick.

As winemaker, Geoff Alexander, says, “we have been incredibly fortunate”.

The region in Italy from where prosecco hails is a very beautiful region and one that

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every wine lover should visit – terrific wines, great food, fabulous villages and history at every turn. Time your visit with the white asparagus season.

Strange or, perhaps, but more perfidious, depending on one’s perspective, is the battle to exclude Australian producers from using the term ‘Prosecco’.

Prosecco is Italy’s most popular sparkling wine, though not its only one (Franciacorta offers some superb sparklers).

This popularity often sees it compared to champagne, though they come from different varieties and different methods.

Their advantage comes from their pricing.

From the Veneto region, in particular Valdobbiadene, it is in general, a DOC level wine, however, the best are considered to be the Valdobbiadene Superiore, which has achieved DOCG status, Italy’s highest level, as well as Asolo Superiore, Valdobbiadene Superiore Rive and Valdobbiadene Superiore di Cartizzi.

They are made from the prosecco grape, which the locals now claim is actually called glera. Worth noting that when I visited the region, there was nary a mention of glera.

It was all ‘prosecco’.

Why the change? Locals were annoyed that prosecco was being made elsewhere around the globe and they looked for an end run to prevent it. So they decided the region was ‘Prosecco’ and the variety was glera, which meant, under existing legislation and agreements, that other regions could no longer use the name ‘Prosecco’. Use the variety – no problem; use the region – not acceptable. A GI can be protected, but a grape variety cannot. It is nothing but a bureaucratic three-card monte, and

personally, I’m delighted to support and drink any local producer sticking with ‘Prosecco’.

To update, the early efforts, in 2013, of the Italians failed to have Prosecco registered as a GI, confirming that Prosecco was known as a grape variety before 2009, which was when the EU attempted the deception. Not content, the Italians had another crack in 2018 during free trade negotiations. Italy was insisting on the name as part of the deal. In 2020, the Australian government-funded Monash University to investigate the legal basis of including GIs in trade agreements. The conclusion was that to do so would contravene World Trade Organisation rules. So for now, we can make, sell and drink Aussie Prosecco, but you can bet that the battle is far from over (meanwhile, Champagne has its own problems with Russia causing havoc with changes to labelling laws – another battle to watch). The exploding market, domestically and internationally, makes this an extremely important dispute, one that winemakers in King Valley especially need to win.

While I am sure that they don’t agree with me on the use of the term, Italian producers are taking advantage of the increased popularity of Prosecco to offer their wines here (I love the idea of this all being decided by the consumer – if they prefer the Italian Proseccos, so be it). San Margherita is one example, and they are offering proseccos from the pinnacle of production (I suspect that their publicity blurb noting that “Prosecco is the fastest growing white wine grape in Australia” might have been a small but telling slip).

They represent compelling value.

CRÉMANT DE LOIRE Loire’s Sparkling Success

CAVA

Cava deserves more than a brief mention. Spanish sparkling wine (it isn’t all cava, of course) might seem to be mega-brand discount stuff (Codorníu and Freixenet), neatly described by one importer as “aspiration-free fizz… in a qualitative race to the bottom against ‘prosecco’”, but visit the region, or some of Spain’s many stellar restaurants, to see how seriously it is taken and how good it can be.

They, too, have political battles.

95% of cava comes from the Penedès region, south of Barcelona, but the worldwide perception of cheap quaffers did not sit well with many producers, determined to show that they made quality sparklers, comparable with the world’s best. Succession from the appellation might have been a ‘say-it-ain’t-so’ situation for many, but the battle lines have been drawn. Raventós, for example, left in 2012. Nine more left in 2019, and there have been further departures since. Most of them call themselves ‘Corpinnat’ (perhaps we’ll get used to it). It is expected others will join them. Meanwhile, many have said that they will most certainly not do so. Raventós started its own would-be appellation – Conca del Riu Anoia. To fully detail this battle (surely sparkling is a wine for celebration and joy, hence why so many producing regions end up fighting seems bizarre, but no one does a civil war like the Spanish) would triple the length of this piece.

Consumers should have the choice across the board – Aussie sparklers, champagne, prosecco (from wherever it may hail), cava and others. They can make their choices based on what appeals, pricing, styles, occasion. What is clear is that the pandemic has not destroyed sparkling wine, as some feared it might. Quite the opposite, and even more exciting, there are more and more choices from around the world, and the quality has never been higher.

THE LOIRE VALLEY’S HISTORY IN SPARKLING WINE PRODUCTION DATES BACK TO 1811, CENTRED AROUND THE MONASTERIES AND ABBEY’S THAT PERFECTED THE ART OF SPARKLING WINEMAKING IN THE TRADITIONAL METHOD. THE LOIRE IS THE SECOND LARGEST SPARKLING PRODUCING REGION IN FRANCE, AFTER CHAMPAGNE, WITH CRÉMANT DE LOIRE THE MAIN SPARKLING AOP, ALTHOUGH SPARKLING VOUVRAY IS ALSO WORTH SEEKING OUT. Grown on the banks overlooking the Loire River in the Touraine and Anjou-Saumur districts, with the Loire’s hero variety Chenin Blanc as a base, various blends are created according to the profile of each winegrowing area giving a uniqueness that is entirely Loire’s. Chardonnay flourishes in the silt-rich clay soils to the north and south of the appellation and brings a fruity side to the Crémant de Loire. Cabernet Franc, another emblematic Loire Valley variety, brings a structured touch, good acidity and freshness, and is therefore an excellent blending partner, particularly for Crémant de Loire rosé. With a minimum aging of 12 months on lees, although the majority of wines see two years or more aging, the wines have a tremendous amount of winemaking quality, heritage and shear drinkability.

Crémant’s have been a big trend in the UK and US markets for the past 3 years or so, however we are now seeing the same trend emerging here. Despite COVID, imports of Crémant de Loire increased 275% in volume and 250% in value (2019 Vs 2020 – French Customs), with Sparking Vouvray seeing 25% volume and 37% value increases. Crémant de Loire brings sparkling wine from an occasional indulgence, into the everyday, attainable luxury category. The opportunity is enormous.

Well packaged, priced and with excellent fruit and winemaking pedigree behind the nicely foiled bottles, Crémant de Loire is a big trend to look out for as the trade emerges from lockdown and gets the party started.

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A Drinks Trade Promotion

TASTE PROFILE GRANT BURGE PROSECCO NV Appearance: A light straw colour with a fresh green edge. Fine bubbles.

Aroma: Lifted characters of fresh pear, white flowers, and pistachio.

Palate: Fresh and lively with characters of crunchy pear, lemongrass and light honey.

The wine is dry in balance and has a lively natural effervescence.

RRP $25.00

Available to the independent trade now.

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GRANT BURGE PROSECCO ROSÉ NV Appearance: Bright contemporary rosé, showing a youthful crimson hue. Fine bubbles.

Aroma: Lifted rose petal and red berry characters blending with the classic fresh pear typical of Prosecco Palate: Soft red fruits with a bright minerality and slightly savoury nature. Dry in taste, with just a hint of tannin adding texture to the fresh and fruity style.

RRP $25.00

ANDREW CLARKE MANAGING DIRECTOR ANZP ACCOLADE WINES

THE TEAM AT ACCOLADE WINES IS ADDING TO ITS SPARKLING LINE UP IN TIME FOR THE UPCOMING WARMER MONTHS WITH THE LAUNCH OF THE GRANT BURGE PROSECCO AND GRANT BURGE PROSECCO ROSÉ. THE PROSECCO CATEGORY HAS BEEN UNDENIABLY ON FIRE OVER THE LAST FEW YEARS AND GRANT BURGE IS WELL POSITIONED TO CAPITALISE ON THE BOOMING CATEGORY. WE ASKED ANDREW CLARKE, ACCOLADE WINES MANAGING DIRECTOR ANZP, TO GIVE US SOME BACKGROUND.

Grant Burge Pinot Noir Chardonnay and Pinot Noir Chardonnay Rosé are well established and much loved sparklings; where did the inspiration come from to extend the ‘family’ and include the Prosecco and Prosecco Rose?

We are seeing a continued shift in how Australian's are consuming sparkling, with people seeking out lighter and more refreshing styles and drinking sparkling more often as an everyday occasion – it's no longer just for a special event. This year has seen phenomenal growth in all aspects of the sparkling wine market, and Grant Burge itself has gone from strength to strength.

We saw this as an excellent opportunity to extend the very successful Grant Burge Sparkling offer into Prosecco and Prosecco Rose to deliver a fresher, lighter, more contemporary style.

In line with a great new pack refresh about to hit the market for current products, the two new GB Prosecco's will launch to offer an enviable sparkling range within Australia.

Can you tell us a little about the wines? Where is the fruit from, and stylistically, what can we expect?

These are predominately cool climate Proseccos, with most of the fruit sourced from the King Valley and Alpine regions.

The resulting wines are fresh, lively, dry in style and true to varietal.

For the Prosecco, think crunchy pear,

lemongrass and honey, whilst the Prosecco Rosé shows soft red fruits, with a hint of tannin, delivering a slightly savoury prosecco rose.

There has been an average category sale price of $13.11, and it's in decline (IRI Market Edge to 1/8/21). What is the opportunity for Grant Burge with a more premium offering?

Premiumisation is a trend across total wine, with +$15 in growth across several segments. We believe Prosecco presents the same opportunity. Grant Burge sparkling has experienced significant momentum and

customer and consumer support and helped to increase total category sales. Given the brand equity and sparkling credentials, we believe we have crafted a fantastic product that is iconically Grant Burge and can grow the Prosecco category and help it become more premium.

When and where will the Grant Burge Prosecco and the Prosecco Rosé be available?

Prosecco and Prosecco Rosé have been offered nationally and will be available across the country from late September – just in time for warmer weather!

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Sparkling

Global Champagne exports in decline in COVID yet Aussies still drinking up THE UNPRECEDENTED HEALTH AND ECONOMIC CRISIS BROUGHT ABOUT BY THE COVID19 PANDEMIC HAS BEEN PARTICULARLY CHALLENGING FOR THE CHAMPAGNE SECTOR. Overall global Champagne exports declined by 17.9% in 2020, with losses in France and most international markets; by mid-August 2020, the region was predicting severe financial losses and confronting the difficulties of safely and sanitarily managing 100 000 seasonal workers required in the vineyards of Champagne for what turned out to be the earliest harvest in recorded history.

However, as the Covid19 pandemic continues to have an impact on the pace of everyday life for most Australians, our consumption of Champagne has not declined. It has only increased.

In fact, the export figures for 2020 released by Comité Champagne in April this year showed an overall increase of 11.2% in volume, meaning over 8 ½ million (8 516 583 to be precise!) bottles of Champagne arrived in Australia - the second-best year for Australian Champagne imports in history! The value of the Australian market also increased by over 11%, positioning Australia as the 7th largest export market in the world by value. The outlook for 2021 shows the same strong growth markers with monthly indicators revealing the demand for Champagne wines has continued in Australia, even with a large proportion of the population under harsh restrictions.

The public lockdowns and government restrictions have seen a behavioural shift by many Australian Champagne consumers to online retail. This represents both personal research of preferred Champagne brands as well as Champagne sales. Many retailers and Champagne importers have described an increase in online traffic and sales and taken an adaptive response to services such

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as home deliveries and ‘click and collect’.

However, this is a fast-developing area for Champagne retail, and it will be interesting to see how this trend continues to evolve, or if the Australian consumer chooses to return to traditional retail stores.

The largest category of Champagne exported to Australia continues to be

export market for Champagne appears to have successfully recovered to roughly prepandemic levels, but in Australia the result is even more impressive.

Australia is a unique and long-established market for Champagne, but the existing structure of our market seems to have changed. Where Australians traditionally enjoyed Champagne as an aperitif or with a celebratory dinner, they are now potentially opening a bottle to celebrate making it the end of another week of lockdown! Along the east coast, many of our best restaurants and bars remain closed and large social gatherings are currently prohibited, but still the popularity of Champagne continues unabated as the Australian consumer demands the authenticity and quality of Champagne wines.

the brut non-vintage style and while this makes up 92% of our market, this is not the whole picture of the diversity of Champagne in Australia. There were small increases in prestige cuvée, rosé and vintage Champagnes, but one of the most interesting increases is the number of Champagne brands that are currently available. Australia is a unique and established market for Champagne and there are now over 260 different Champagne companies exporting their cuvées here. Other international markets, with larger populations do import a much larger proportion of Champagne marques, but it is important to note that this increase reflects Australia’s enduring thirst for ‘something different’ and that Champagne from both the Houses and Growers make up this increase.

At the end of July 2021, the global

CHAMPAGNE DAY: FRIDAY OCTOBER 22ND

As we head into the into the traditional ‘Champagne Season’ many Australians are finding new ways to enjoy a glass of their favourite Champagne. For Champagne Day 2022 Comité Champagne has created a countdown website for anyone to be part of the fun.

Whether you are a commercial onpremise business, or retailer looking to host a Champagne event, or even if you are simply celebrating at home or in the back yard, it is easy to participate in this international day.

Simply register your event at www. champagneday.champagne.fr/ and tag your favourite images on social media with the hashtag #Champagneday and enjoy the day anyway you can.

A Drinks Trade Promotion

DUXTON VINEYARDS

A MODERN VISION FOR AUSTRALIAN WINEMAKING DRINKS TRADE SPEAKS TO WAYNE ELLIS, GENERAL MANAGER OF DUXTON VINEYARDS, ONE OF AUSTRALIA’S LARGEST GRAPE PRODUCERS, WITH AN INCREDIBLE FOOTPRINT SPANNING ACROSS THE MILDURA AND THE SUNRAYSIA REGIONS OF NSW. WE GAIN INSIGHTS INTO THE INNOVATION AND FUTURE-FORWARD MODEL BEHIND THIS CONTEMPORARY WINEMAKING GIANT, AND HOW IT IS LEADING THE WAY FORWARD FOR A MORE SUSTAINABLE WINE INDUSTRY. Could you speak to the origins of Duxton Vineyards and its business model? What is Duxton’s purpose/ vision? Who is behind it?

Duxton Vineyards is a venture founded in 2015, administered by Duxton Capital Australia. Duxton Vineyards’ total vineyard area is 2,465 hectares, making Duxton Vineyards the fifth largest vineyard land holding in Australia. We produce 70,000 tonnes of diverse grape varieties across the Southern Murray Darling Region, but in addition to our core wine grape assets, Duxton Vineyards also owns 24 hectares of citrus orchards and operates a commercial nursery for its replanting requirements and contract work for other growers. In July 2019, Duxton Vineyards acquired the historic Stanley Winery, Australia’s fifthlargest winery, providing our business with control of its supply chain from nursery to wine.

Duxton Vineyards purpose is to be the partner of choice for customers wishing to purchase grapes, bulk wine or bottled wine from warm-climate regions. We supply branded products as well as partner on own-label products to help deliver diverse solutions for customers.

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Wayne Ellis, General Manager of Duxton Vineyards

Duxton Vineyards is one of Australia’s largest vineyard holders yet prides itself on being nimble, agile and personable.

How do you maintain high-quality products and efficient operations while upholding high customer and B2B service standards?

Duxton Vineyards has an experienced and highly credentialled team of industry experts at the helm across our vineyards, winery, and commercial operations. We look for the right expertise in all aspects of our business to ensure we can pass on that knowledge and advice to our stakeholders and consumers. Tony Allen, our Chief

Dylan Klingbiel, Environmental Manager of Duxton Vineyards

Winemaker, holds over thirty-years’ experience within the wine industry, for example. While Scott Bell, our Commercial Director, brings extensive experience across a wide range of industry sectors including wine, retail, manufacturing and sales.

We also have a dedicated Environmental Manager, Dylan Klingbiel, who manages all stages of development and implementation of our environmental strategies.

It is this close-knit team of experts and our pro-active customer service approach that makes us very different to other largescale vineyard holders.

Duxton Vineyards is a firm advocate for sustainable wine production across all levels. Could you speak to some of the sustainability initiatives that are currently underway?

Duxton Vineyards is a firm advocate for sustainable wine production across all levels.

We have our Freshcare Australian Wine Industry Standard of Sustainable Practice certification in both Viticulture and Winery and are currently the largest certified vineyard in Australia.

Duxton Vineyards seeks to assist in reversing agriculture’s adverse contribution to Australia’s environment by applying regenerative farming practices to the land it operates. We reduce the use of synthetic fertilisers through the application of organic inputs including compost and biological stimulants microbes. The healthy soils retain moisture and nutrients better, allowing for strong, resilient vines against harsh climate events. This increased microbial diversity improves air flow, which is extremely important in preventing disease on the grapes.

Duxton Vineyards also maintains over 2,400 hectares of prescribed native vegetation area which not only sequesters carbon, but also preserves the natural

ecosystem for the flora and fauna. We have a strong working relationship with the Barkindji and Maraura elders Environment Team and the University of Adelaide, to help us in our revegetation projects in which we plant native flora to establish a native insectarium that attracts a diverse range of beneficial insects to assist in naturally controlling invasive pests without requiring the use of chemical insecticides, while also allowing for native flora to flourish. As our land is also a recognised sanctuary for the endangered Regent Parrot species, we work closely with the NSW government on the Saving our Species Program.

Duxton Vineyards also uses solar power on several of our vineyards to reduce our overall carbon footprint. One vineyard in particular couple the use of solar power with a battery bank, allowing that site to be completely off-grid, which is great in saving costs. Typically, a site of this size would have an annual electricity bill of approximately $4000-$5000 per annum. For several years now, we have been bill-free at this site.

What sets Duxton Vineyards apart from other wine production companies in the industry?

As you can see, we are doing really well in reaching our environmental objectives that make us a dependable sustainable brand.

And as one of Australia’s largest vineyard holders, we have almost unrivalled sourcing capability with over 25 different varietals on vine. Yet, our point of distinction is that we are agile enough to help customers meet new opportunities and supply current customer favourites.

Although Duxton Vineyards is significant in scale, we do not operate or act ‘big Corporate’. We are nimble and are motivated by helping customers meet their diverse grape and wine needs. We’ve done this by pivoting away from purely grape and bulk wine sales to also include bottled wine sales and own label offers. By doing so, we are able to offer our brands, Pete’s Pure, Twill & Daisy and Brave to Be Murray as well as capability to develop and produce own label or private label offerings to satisfy our customer’s needs.

To get in touch with Duxton Vineyards, you can contact the team on +61 3 5033 1322 and at enquiries@duxtonvineyards.com.au LinkedIn: www.linkedin.com/company/duxtonvineyards

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Tasting Bench

THE ROSÉ

Vins de Provence Photos by: Francois Millo

WE ARE DELIGHTED TO ADVISE MANY VINS DE PROVENCE ROSÉ WINES FROM THE 2020 VINTAGE HAVE LANDED IN AUSTRALIA, AND THEY ARE LOOKING FRESH, DELICIOUS AND RIPE FOR ENJOYING IN THE WARMER MONTHS. DRINKS TRADE, IN COLLABORATION WITH CONSEIL INTERPROFESSIONNEL DES VINS DE PROVENCE (CIVP), TASTED AN OUTSTANDING LINEUP OF 22 FIRST-CLASS VINS DE PROVENCE ROSÉ WINES FROM THE 2020 VINTAGE. IT WAS A UNIQUE EXPERIENCE, NOT LEAST FOR THE FORMAT. IN LOCKDOWN, 13 PANEL MEMBERS RECEIVED 60 ML SAMPLES OF EACH WINE PROFESSIONALLY REBOTTLED AND DELIVERED CHILLED. THE PANEL TASTED THE WINES BEFORE COMING TOGETHER ON A COLLECTIVE ONLINE ZOOM SESSION TO VIRTUALLY DISCUSS INDIVIDUAL SCORES BEFORE COLLATING THE RESULTS FOR THE TOP FIFTEEN WINES AND THE STAND-OUT TOP THREE.

OUR EXPERT PANEL OF TASTERS BRIDGET RAFFAL

Beverage Director Where’s Nick

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CHRIS RYAN

Head Wine Buyer Cumulus Inc

LEXIE BOUCHOLT Sommelier Margaret

KYLE POOLE

Head Sommelier Woodcut

FELIX RILEY Founder Felixir

ABOUT VINS DE PROVENCE

For lovers of rosé, Provence is the benchmark for outstanding rosé.

Vins de Provence, the oldest vineyard area in France, brings together three appellations d’origine contrôlée spanning close to 200 km, between the Mediterranean and the Alps, across the departments of Bouches-du-Rhône, Var and a commune within the Alpes-Maritimes: the AOC Côtes de Provence, AOC Coteaux d’Aixen-Provence and AOC Coteaux Varois en Provence. These are united under the Conseil Interprofessionnel des Vins de Provence (CIVP) and bring together some 490 private wine producers, 61 cooperative producers, and over 90 wine traders.

Rosé wine is a historical speciality of this wine-growing region and represents 91% of wine production. It is intimately linked to Provence’s identity, sharing the exact authenticity, sensoriality, and sense of place.

Today, 38% of French AOC Rosés wines and 4.2% of Rosés in the world hail from Provence, and they are renowned for their signature style - pale pink, dry and aromatic.

VINS DE PROVENCE IN AUSTRALIA

In the last five years, exports to Australia of Vins de Provence rosé wines have shown solid and continuous growth, rising by 257% in volume and 304% in value. Although exports to Australia saw a decline in the calendar year of 2020 by 10% in volume and 4% in value due to Covid, they are already

summer promoted good development for fruit ripeness, whilst the cooler temperatures in September and the return of the Mistral proved beneficial for grapes harvested late.

Overall, the fruit showed lovely sugar-acid balance and concentration across the three appellations.

COMMITTED TO SUSTAINABILITY

up by 96% in volume in the January-June period compared with 2020, indicating that 2021 won’t just return to it five-year growth trajectory but exceed it.

THE 2020 VINTAGE

The 2020 vintage was promising; after a wet 2019 autumn, winter was dry and one of the mildest on record, so much so the season got off to an early start. Harvest began in mid-August in the earlier ripening areas and extended longer than usual, with the last grapes picked mid-October. The hot, dry

France’s oldest wine region is not immune to the ravages of climate change. As of 2020, 17% of Provençal vineyards were certified organic; additionally, 15% have converted to the national sustainability program, Haute Valeur Environnementale (HVE) meaning High Environmental Value. HVE is found on the four pillars of plant protection strategy, fertilisation management, water resource management, and biodiversity preservation.

The CIVP is committed to sustainable agriculture, with 32% of the vineyards already certified to either the HVE system or the Agriculture Biologique system (AB).

The region is working towards 60% AB or HVE certification by 2024 and 100% certification by 2030.

TRY THE NEW TRADE PLATFORM PROVENCE WINE CONNECT.

This easy-to-use tool allows you to connect with the Winemakers of Provence: exchange, discuss, and develop your business with Provence Wine Connect. www.provence-wine-connect.com

SOPHIE GITTERLE

Senior Sommelier Quay

CLAUDIO SPAHIU

TRAVIS FULLER

CEO Kilikanoon Wines

DAVID MESSUM

Consultant/Winemaker Just the Drop

ASHLEY PINI

Publishing Editor Hip Media

MATT DUNNE

Group Wine Ambassador & Resident Sommelier Joval Group

MICHAEL MCINTOSH Fine Wine Brand Ambassador Accolade Wines

Fine Wine & Champagne Specialist Rockpool Bar & Grill

HANNA BRUGNOLLI

Sommelier Rockpool Bar & Grill

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Tasting Bench STAND-OUT SELECTION Wine of the Tasting CHÂTEAU VIGNELAURE ROSÉ 2020 COTEAUX D’AIX-ENPROVENCE RRP $26.99 | Score: 92.2% Comments: • Strawberry skin, light red fruits, mid-weight of red fruits spice. Clean and delicious - TF • Creamy palate, floral and honeyed, sweet ginger and mineral finish - HB

Runner up FAULKNER WINE LE GRAND CROS – L’ESPRIT DE PROVENCE ROSÉ 2020 CÔTES DE PROVENCE RRP $35 | Score: 91.1% Comment: • Citrusy nose, chalk and flowers, quite a dainty.

Nice flavours and balance.

Lingers long - TF

Close Third CHÂTEAU MIRAVAL ROSÉ 2020 CÔTES DE PROVENCE RRP $35 | Score: 90.8% Comment: • Vermentino nose, grapefruit, florals, with salty tang. Very pleasing wine, nice length, harmonious - BR • Bright and fresh, cranberry and lemon pepper. Lots of vibrancey and energy on the palate. Fruit and structure in harmony. Beautiful flow and mouth puckering goodness in a glass! Classic stuff! MD

4. CHÂTEAU D’ESCLANS WHISPERING ANGEL ROSÉ 2020 CÔTES DE PROVENCE RRP $45 | Score: 90.2% Comment: • Slightly smoky, ethereal, cranberry. Defined and compact, upfront freshness, lovely mid-palate structure.

Yum! Keep coming back to this one! Love the savoury edginess alongside defined fruit - MD

5. CASTEL FRERES VIDAUBAN MAISON CASTEL ROSÉ 2019 CÔTES DE PROVENCE RRP $21 | Score: 90.1% Comment: • Quite classic/textbook nose, strawberries/cream/herbs.

Mouth-filling, nice shape, spices, herbal tea, umami.

Finish gives this proper interest. Delicious - FR

6. GASSIER LE PAS DU MOINE ROSÉ 2020 CÔTES DE PROVENCE, SAINTE-VICTOIRE RRP $48 | Score: 90% Comment: • Mineral oyster shell, ripe fruit on palate, peachy.

Interesting, good weighty fresh peach fruit keeps me coming back - BR

7. CHÂTEAU PARADIS ROSÉ 2020 COTEAUX D’AIX-ENPROVENCE RRP $30 | Score: 89.2% Comment: • Super elegant and polished, Lifted apricot and peachy flesh fruit, great acid structure, long finish - LB

8. MAISON SAINT AIX AIX ROSÉ 2020 COTEAUX D’AIX-ENPROVENCE RRP $30 | Score: 88.9% Comment: • Fennel, grapefruit pith note. Wet stones, saltiness, hints of cheese rind, sour cherry, herbal palate. Lots of complexity, and higher acidity really carries the length - looking true to style - SG

9. CHARMEUR ROSÉ 2020 CÔTES DE PROVENCE RRP $34 | Score: 88.5% Comment: • Fresh cranberry, strawberry, screams summer. Crunchy red fruits - raspberry, with herbaceous edge. Crunchy, good light and shade, nice flow and long length. Classic!

- MD

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10. CHÂTEAU DES BORMETTES INSTINCT PARCELLAIRE ROSÉ 2020 CÔTES DE PROVENCE, LA LONDE RRP $55 | Score: 88.3% Comment: • Restrained, quiet delicate strawberry leaf, raspberry.

More on bright red berry fruit, raspberry, current, strawberry. Good concentration. Some textural interest on finish like the touch of phenolics drives the palate - CR

11. FAMILLE RAVOIRE MANON ROSÉ 2020 CÔTES DE PROVENCE RRP $25 | Score: 88.3% Comment: • Delicate stonefruit aromatics , white peach, apricot skin. Engaging good concentrations balance fresh fruit, stonefruit, white peach, strawberry leaf. Curd.

Cohesive, great flow from primary fruit, touch of lees and balanced mid finish - CR

12. CHÂTEAU LES MESCLANCES SAINT HONORAT ROSÉ 2020 CÔTES DE PROVENCE RRP $36 | Score: 87.8% Comment: • Vibrant juicy red fruits.

Cranberries and raspberries, greener strawberries. Hints of toffee apple. Mediumbodied. Bitter phenolics on finish. Great structure.

Complex and long on the palate. Delicious. Classic restrained style - MM

13. VIGNOBLES JERÔME QUIOT DOMAINE HOUCHART ROSÉ 2019 CÔTES DE PROVENCE RRP $24 | Score: 87.7% Comment: • Rich generous tropical nose.

Red berries and plenty of generosity. Melon and tropical fruits are very generous. Good acid balance - AP

14. BARTON & GUESTIER TOURMALINE ROSÉ 2020 CÔTES DE PROVENCE RRP $30 | Score: 87.3% Comment: • Great depth of perfume.

Hints of musk and frangipane. Delicious, restrained tropical fruit notes of mango and paw paw.

Some red fruit. Oily texture and persistent finish. Wellcrafted with depth of flavour and texture. A food friendly style - MM

15. VINS BREBAN VILLA AIX ROSÉ 2020 COTEAUX D’AIX-ENPROVENCE RRP $26 | Score: 87.3% Comment: • Zingy cherry juice, stonefruit, bright with lovely acidity - LB • Spot on balance, Cranberry fruit, great primary acid notes. Very classic, very Provence. Well made - DM

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Last Drinks

Archie Rose Bone Dry Gin The latest installment from Sydney based Archie Rose Distilling Co. is a Bone Dry Gin, the first gin release from the new Banksmeadow distillery.

The ultra-dry finish in infused with a triple dose of juniper, coriander seed, native lemon scented gum and emerald-green finger lime. New technology is at play with a 500 litre and a 3,000 litre copper pot/column hybrid vacuum still; the only example of their kind in the world.

Vacuum stills allow “Cold Distillation”, whereby boiling points are achieved at a lower temperature, limiting the effects of heat on the botanicals.

“This release is an incredible expression of juniper, but also of what our new distillery is uniquely capable of, as there is no one else in Australia currently producing cold distilled gins in copper vacuum stills,” says Archie Rose founder, Will Edwards.

“The new cold distillation process we’re using is creating shockingly good botanical distillates – and I mean that literally.

Bottle size: 700ml (24.3 standard drinks per bottle) ABV: 44% | RRP: $89.99

Tastes Like Heavan, Smells Like Hell The Laphroaig 10 Year Old Sherry Oak has launched onto the Australia market and, as ou might expect, it delivers the classic smoke, seaweed and sea salt that Laphroig has made its own.

Distillery manager, John Campbell, is credited with one of Laphroig’s most famous tasting note: “a big peaty slap in the face.

Perfect.” And he’s not wrong. On the nose you get the antiseptic lotion, cloves and smokey bacon, leather and iodine. The palate is sweeter: a full bodied mouthfeel, manuka honey, bacon and maple syrup. A richly flavoured Scotch Whisky.

Cocktails in a Box - Boxtails

C.A.N stands for Create Action Now C.A.N is a low sugar and low calorie vodka soda mix, with attitude. Ruby Grapefruit and Pineapple & Passionfruit, C.A.N hit shelves in time to celebrate ‘Keep Australia Beautiful Week’.

C.A.N has donated $5,000 upfront to CVA’s ‘Sea to Source’ project, focused on engaging the community to stop plastics and other litter from entering our oceans at the source - keeping our waterways clean and healthy. Ongoing, C.A.N will donate 10% of all profits to land, water, and air conservation efforts.

Now that’s a can-do attitude.

Brisbane based drinks company Basic Babe brings you low calorie cocktails in a cask, Boxtails. Basic Babe is an Australian made and owned alcohol brand known for their popular alcoholic sparkling water in a can. The Basic Babe Boxtail is a low calorie drink, in three flavours, designed for convenience.

Raspberry and Lime Margarita, Passionfruit Martini and the Pink Gin Daiquiri. Selling points include: 99% sugar free and with only 60 calories per serve and still packing a punch with flavour.

Basic Babe Co-Founder, Mark Collins commented: “For the first time in history, Millennials have surpassed the baby boomers as the largest consumer group. These Millennials are seeking healthier alternatives and as such we wanted to create an alcoholic beverage that tastes just like their favourite cocktails, minus the calories. According to data from the Forbes online Canned Cocktail Report in June 2020, today’s consumers still value convenience, but they’re looking for cleaner products that allow them to enjoy a few drinks, without feeling like the health and wellness tradeoffs are too onerous.”

For more information, please visit: www.basicbabe.co

Two Barbera’s and a Dolcetto d’Alba Negotiants Australia have released the 2019 Prunotto Dolcetto d’Alba and Barbera d’Alba, alongside the 2016 Rocce Delle Rocche Barbera d’Alba. The Punottos are retailing between $30 and $35, while the Rocce Delle Rocche is between $45 and $50 per bottle.

While most of the population is locked down, here are three wines to whisk you away to the climbs of Piedmont in the north-west corner of Italy. All three wines are great examples of their regional winemaking (DOC and DOC Superiore). The Barberas are full bodied and rich with dark berries and bitter chocolate, while the Dolcetto is a deep ruby red colour, youthful and vibrant, expressing good fruit characteristics. All are ready to drink now.

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