Drinksbiz April May 2015

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FROM THE EDITOR

Discounting’s dire effects

If low prices are not perplexing enough, the labelling on some supermarket beverage shelves is totally confusing export good. This bodes well for an industry that is struggling to make profit in its own country where our supermarkets appear to have philosophically joined their British counterparts on the deep discounting front.

The bottle of Pongracz bubbles from South Africa that sells on special for $12.99 here is produced by the traditional method of sparkling wine production, which means it has been twice fermented (rather than having carbon dioxide added, as is the case for most bubbles that retail for $12.99). The second time it was fermented was in the bottle and, having been to the winery in which it is made in South Africa, I can personally vouch that each bottle is ‘disgorged’ (after ageing in the bottle, the yeast lees in the bottle after the second fermentation are swiftly frozen, ejected and then the bottle is topped up). This lengthy process accounts for a wine whose cost of production is significantly higher than is reflected in its heavily discounted price.

There is an opportunity for supermarkets to up the ante in terms of the variety they stock, the knowledge they impart to their customers and the profitability that they currently don’t offer to those providing one of their highest turnover products.

On the flip side, being given a bottle of Kerpen Riesling which cost less than $18 at another Auckland supermarket was an unexpectedly delicious surprise. And there is an exceptional range of New Zealand and international wines at many supermarkets throughout the country with New World Victoria Park in Auckland and New World Wellington City worth a special mention.

I am still in the dark about what message ‘ambient beer’ is intended to send us. Perhaps we will start to see ambient baked beans at a supermarket nearby.

Keep your eyes peeled.

Cheers, Joelle Thomson

DRINKSBIZ APRIL/MAY 2015

IS IT just me or have the words ‘ambient beer’ above the shelves of a certain Auckland supermarket had others scratching their heads too?

It’s not as if we have ‘ambient baked beans’, ‘ambient toothpaste’ or ‘chilled cheese’. It’s not hard to spot the beer chiller right next to the room temperature beer shelves either.

If this labelling is any indication of how this supermarket’s managers see the drinks that they sell, then we are all in trouble. There was not a single bottle of Riesling under the Riesling sign at the same store – the Riesling labelled shelves were filled with sparkling Moscato, Pinot Grigio and Sauvignon Blanc.

Two words spring to mind: why bother?

Why bother with signs that are confusing, irrelevant and totally meaningless. But the signage is the tip of a far greater problem when it comes to grocery beverage sales. Or should I say, when it comes to most grocery beverage sales. There are exceptions but before we move onto them, let’s look on the shelves across the aisle from the ah hmmmm, ‘Riesling’. In the high priced wine section where Penfold’s Grange was discounted to $499, there were a couple of bottles of South African Pongracz on sale for $12.99. Pongracz is already one of the wine world’s best bargain bubbles at full retail of about $27.

The type of brand erosion that sees supermarkets selling method traditional bubbles for $12.99, good Chardonnay for $11.99 and fresh as a whistle Sauvignon Blanc at $8.99 may seem like great news to wine drinkers, but it is hardly a cause for celebration for those who make it nor for those of us working closely with it.

This year our country’s wine exports reached a new record high and now stand at $1.37 billion; up 8.2% to become New Zealand’s sixth biggest

EDITOR’S PICKS “Wine is one of the most civilized things in the world and one of the most natural things of the world.”

Ernest Hemingway

2013 Zephyr Marlborough Riesling This dry white puts Marlborough Riesling’s best foot forward, thanks to winemaker and Riesling lover, Ben Glover.

Isaac’s Cider This cider has a big name and a big flavour.

Galliano Ristretto Sunday morning bliss; Italian coffee liqueur with intense mocha, nutmeg and smoky flavours.

DRINKSBIZ APRIL / MAY 2015 3

CONTENTS

Publisher Karen Boult karen@boult.co.nz +64 21 320 663 Editor Joelle Thomson joelle@drinksbiz.co.nz +64 21 376 786 Designer Lewis Hurst lewis@hcreative.co.nz +64 21 146 6404 hcreative.co.nz

Central Otago Chardonnay and more

Advertising Roger Pierce advertising@drinksbiz.co.nz +64 9 361 2347 +64 274 335 354

CHARDONNAY CATEGORY REPORT–PAGE 32

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REGULARS

BEER & CIDER

Cover Story Education is the key, says Gary Bowering from ServiceIQ

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Columns News, views and opinions from our industry experts

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Out & About Social snaps in the drinks world

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Diary Dates

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Industry News

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Beer & Cider News

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Beer Category Report

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SPIRITS & COCKTAILS The liquid greenhouse: Broker’s Gin Single Malt Whisky Category Report A wide range of outstandingly diverse whiskies Spirits News

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Chardonnay Category Report 32 The world’s favourite full bodied white, Chardonnay; top wines and all you need to know about them

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High 5 Hot new wines to stock

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North Canterbury Wine Waipara’s great whites

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Last Requests 64 The first and last word on Marlborough from Jamie Marfell

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ON THE COVER

How to train great staff

GARY BOWERING is the marketing manager for ServiceIQ; an industry training organisation that provides on-job training to those in hospitality, travel, tourism, aviation, accommodation and retail industries around the country.

“Staff who are trained become more confident, which can make them (and the businesses they work for) a lot more productive. This is where ServiceIQ comes in. We help to empower people who are already working and we do it on the job, so it’s a practical training solution for employers,” Bowering says.

“Because the training is on the job, the staff members don’t need to take time out from work in order to complete the qualifications that we offer, all of which come under NZQA, so everybody wins.

The employer gains a more productive, confident and better equipped staff member, while the employee gains much needed skills and a qualification along the way.”

“A lot of what high schools will teach their 16 and 17 year olds is at Level 2, so Level 3 builds on what they have learned at school and covers the basics they need as well as some more complex skills, knowledge and ideas.”

How ServiceIQ works ServiceIQ organises and facilitates on-job training and also provides training manuals and workbooks (where appropriate) and is involved in the final verification and assessment of the new skills gained from

© Matt Biddulph Flickr.com

Whether you are at the sharp or the sticky end of the hospitality trade, here is the ‘how to’ for creating confident, caring, creative workers

on-job training.

The verification of proficiency is the final link in the training chain.

“Where the on-job training works is that the manager or supervisor acts as the verifier and then an assessor comes to look at either the written material in the staff member’s workbook or to look at the meal or cocktail that has been made. The assessor views the evidence and confirms that the verifier is correct.”

The assessors are contracted by Service IQ.

What ServiceIQ teaches The ServiceIQ training programmes are of industry standard and provide on-job training, which begins at Level 3.

This is the next step for high school students, says Bowering.

“A lot of what high schools will teach their 16 and 17 year olds is at Level 2, so Level 3 builds on what they have learned at school and covers the basics they need as well as some more complex skills, knowledge and ideas.”

ServiceIQ provides training up to Level 4 in hospitality, which is where staff move into team leadership.

It also provides training for Level 5,

which is the diploma level qualification and trains people to move into managerial positions. Level 5 is on the job as well and also includes workshops.

“It is difficult to make Level 5 solely on-job training because this moves into teaching skills. When you’re getting into

ServiceIQ provides training up to Level 4 in hospitality, which is where staff move into team leadership. managing problems, there are skills to learn in how to handle people, so that is a mix of on-job and classroom learning.”

The other levels that ServiceIQ trains at are all solely on-job training, which is one of the beauties of this type of education.

Bowering says that the real life training situation where staff can learn while working alongside real people enables the immediate application of the new skills that they have learnt.

How to access ServiceIQ training To upskill your own staff in all aspects of hospitality, contact ServiceIQ, phone 0800 863 693, email intel@ServiceIQ.org. nz or visit ServiceIQ.org.nz DRINKSBIZ APRIL / MAY 2015 5

IN VINO VERITAS

Joelle Thomson Editor Drinksbiz joelle@drinksbiz.co.nz

Central Otago whites stand out

It may be the world’s most Pinot Noir focused wine region, but Otago is home to great whites too

FOR AN event that is dedicated to one red wine, the 11th Central Otago Pinot Noir Celebration sure managed to unmask a lot of whites.

The first Pinot Noir tasting was followed by two tables laden with lean green bottles of promising Pinot Gris, aromatic Gewürztraminer and racy Riesling. In fact, all of these wines are aromatic, thanks to the downright chilly climate that the grapes grow in.

Pinot Gris works well here because it is an early budding and early ripening grape, so while it can be frost-prone in spring, it manages to avoid the frosts that sometimes hit at the season’s tail end. It is also a vigorous growing grape with low to moderate acidity, so it thrives in Otago, offering winemakers lots of economic benefits. It is also riding a popularity roll right now. Pinot Gris is the country’s fourth most planted grape with 2,412 hectares nationwide. It shows exceptional promise the further south it is produced because it retains more acidity in cooler climates than it does in warmer ones. The same can be said of Gewürztraminer’s relatively low acidity, but this grape is far more challenging to grow because it is sensitive to wind, which makes it an economic nightmare. For this reason, it is unlikely that Gewürz’ will ever be big in Otago.

Riesling is challenging for different reasons. Its intense aromas, diverse flavours and high acidity polarise many wine drinkers. You either love the mouth puckering freshness that this high acid 6 DRINKSBIZ APRIL / MAY 2015

This was no shy white but a big, bells and buttery whistles number that tasted like a trip back in time in the glass; a reminder of how great Central Otago Chardonnays were back in the mid 1990s and early 2000s and still are today. wine can sometimes offer - or you don’t. It was a privilege to taste six Gibbston Valley Rieslings with winemaker Christopher Keys and his team, who opened Rieslings from 2001, 2002, 2005, 2010 and two from 2014. This sunny tasting took place under the shade at the winery’s courtyard restaurant where Keys also opened one of the best New Zealand Chardonnays that I have tried in the past year; the 2000 Gibbston Valley Reserve Chardonnay was deliciously full bodied. This was no shy

white but a big, bells and buttery whistles number that tasted like a trip back in time in the glass. It still tasted fresh and crisp too; a reminder of how great Central Otago Chardonnays were back in the mid 1990s and early 2000s and still are today, even if they have now been overshadowed by the region’s reds. But if the Chardonnay was good, the Rieslings were even better; “I have experimented with everything when it comes to Riesling; skin contact, whole bunches, lots of air in the winemaking; no air in a protective environment. It’s just such an interesting variety,” said Keys as we tasted through the wines.

As much as Central’s Pinot Noirs impress me, the whites are an intriguing bunch too, which bars and restaurants can add to their lists to create a real point of taste difference.

COLUMN

Dom Roskrow Drinksbiz UK based world whisky expert dominic@true-spirit.co.uk

Ireland should not be scared of the new

Ireland’s distilling scene is thriving, with more than 20 distilleries either producing or set to. But a potential row is brewing, too, writes Dom Roskrow

WITH SO many new distilleries springing up in Ireland, and with millions of Euros in overseas money arriving on the island, some fear that the qualities that make Irish whiskey distinct will be lost.

Understandably, there is a move to protect the category with the launch of the Irish Whiskey Association which is tasked with defining what Irish whiskey is and protecting it. The trouble is, not everyone agrees with the definition. Irish Distillers is owned by Pernod Ricard and is at the heart of the new organisation.

The dissenters point out that 50 years ago a false definition of Irish whiskey was imposed on the category by Irish Distillers, and say that while that definition probably saved Irish whiskey from extinction at the time, the category has moved on. And, they argue, there is no definitive Irish whiskey style, and research in past recipes shows that there is a history of diversity, and any attempt to define a set of qualities that must be present in all Irish whiskey should be fiercely resisted.

This is how Finn O’Connor, a passionate whiskey advocate and author of a soon to be published book on pot still whiskey puts it.

“We are seeing greater diversity now and thank God for that. The whole unpeated and triple distilled for smoothness lark was invented by IDL marketing men in the 1970s desperately trying to remind the world that Irish whiskey even existed. Genuine hallmarks of Irish distilling’s culinary heritage such as oils and spices were hidden away in a closet and 8 DRINKSBIZ APRIL / MAY 2015

Inside a mash tun

Any serious look at whiskey’s history reveals that mash-bills have never been constant and that people have historically distilled anything from oats to wheat to whatever they had on hand, with any level of peating in between. the phrase ‘Irish whiskey’ was rebranded as ‘scotch with all the intimidating parts left out.’

“For want of a less printable word, this was total fantasy. The idea of Irish whiskey as ‘a smoother milder scotch’ is totally divorced from the old peaty spirits of places such as the Inishowen Peninsula or the densely textured pot still drams of the old Dublin distilleries.”

Any serious look at whiskey’s history reveals that mash-bills have never been constant and that people have historically distilled anything from oats to wheat to whatever they had on hand, with any level of peating in between. Ireland cannot reject that in favour of ‘tradition’, espe-

cially when that tradition is as re-writable as the industry has made it in the last few decades. If someone wants to distill peated rye and unmalted barley in Ireland, let them go ahead.

Classic pot still will still be classic pot still, but the doors need to be left ajar, says O’Connor.

In essence what O’Connor is arguing is that the Irish Whiskey Association should not be prescriptive, as many think the Scotch Whisky Association is, and that Ireland should have the flexibility that distillers from ‘New World’ countries such as Sweden and Australia have.

The first battlefield is over the definition of pot still whiskey. The Irish Whisky Association wants to define it as a grist made with malted barley and mainly unmalted barley, with provision for a small portion of oats. Others have an issue with this. Both O’Connor and former whiskey writer Peter Mulryan have written books on the subject and have historical evidence to show that all sorts of grains were used in a pot still grist.

They are not alone. Liquid Irish, the best website on Irish whiskey, contains the following: “Pot Still Whiskey is Irish whiskey made in a traditional copper pot still from a mix of malted and unmalted grains.

These days single pot still is made entirely from malted and unmalted barley but until recent decades unmalted wheat, oats and rye formed a small part of the mix, too.”

No one wants to rock the Irish whiskey boat while it is sailing in the right direction. But there are choppy waters ahead.

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Jenny Cameron Brewers Association of Australia and New Zealand Email: jenny.cameron@brewers.org.nz

Alcohol advertising and sponsorship Whilst many readers might have heard about the current government review of alcohol advertising and sponsorship and thought it won’t have much effect beyond who gets to sponsor the All Blacks or host the NZPGA, the implications could be felt much closer to home

A REPORT on Alcohol Advertising and Sponsorship was provided to the Ministers of Justice and Health in December 2014 by a Forum chaired by former rugby league coach Graham Lowe.

The Report makes 14 recommendations to further restrict alcohol advertising and sponsorship. The most significant recommendation was for a complete ban on alcohol sponsorship of sports and an alternative fund to be created to replace it. 1 It is worth noting at the outset that advertising and sponsorship by alcohol beverage businesses is already tightly restricted. They are governed by the Advertising Standards Authority Guidelines, in line with international best practice, which was recently endorsed

by APEC. The current ASA guidelines already stipulate that no alcohol sponsorship or advertising can appeal to or encourage consumption by minors, nor can it show or promote excessive drinking. Sponsorship is only permitted where 25% or more of the audience is over 18 years of age. The ASA is a self-regulatory body and the industry works hard to ensure compliance with these guidelines.

The regime is a co-regulatory one, given that the Sale and Supply of Alcohol Act 2012 makes it an offence to promote any excessive use of alcohol, or promote in a way that may have a special appeal to minors2. Whilst the Report on Alcohol Advertising and Sponsorship aims to target further restrictions to reducing the exposure of minors (<18 years) to alcohol 1

The full report can be viewed on the Ministry of

Healthâ&#x20AC;&#x2122;s website.

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advertising and promotion, an aim which all would agree is entirely appropriate, the recommendations go far beyond that.

Regarding sponsorship, the Forum states that its aim is not just to restrict excessive consumption of alcohol at sporting events, but any enjoyment of alcohol

Studies have shown that the main influences on youth drinking are parents and peers. alongside sport. This would have implications for not only the big national teams, but also small local teams and clubs: any half marathon through a vineyard; bowls or golf tournament with a drinks sponsor, and any pub that sponsors the local football team. The Report also recommended a total ban on all outdoor alcohol advertising and promotion, including all general outdoor advertising (billboards, bus shelters, walls and the like) and would capture not just alcohol beverages but also wineries, breweries, beer and wine festivals.

The Forum was not able to do a feasibility study, nor assess the cost or impact of its proposals. It was not unanimous and there were conflicting views as to the strength of the evidence for taking such an extreme measure as calling for a complete ban on sports sponsorship.

It is widely understood that marketing is just one of many factors that influence consumer attitudes and drinking behaviors. Studies have shown that the main influences on youth drinking are parents and peers.

The Government made it clear it was in no position to act on the recommendations until further work determines their

implications and potential impacts to the community. The Ministry of Health and the HPA visited Marlborough and Nelson in March to get a snapshot of how, where, what and why alcohol advertising and sponsorship occurs throughout a community and region, with a particular insight into the tourism boost provided by wineries and breweries. It is common sense that events and attractions sponsored by alcohol have little to do with alcohol misuse and harm, and everything to do with giving New Zealanders the opportunity to enjoy world class events, including top international sports, music and cultural talent here in New Zealand.

It is ultimately a balancing act, which allows a business to communicate with its customer base about its products (and attempt to add value to those products via advertising and sponsorship), and

It is common sense that events and attractions sponsored by alcohol have little to do with alcohol misuse and everything to do with giving New Zealanders the opportunity to enjoy world class events. ensuring those messages are seen by adults who are of age to buy the products and that the messages promote moderate, sociable enjoyment of alcohol. But a landscape without the environmental, social, economic, cultural, sporting and lifestyle contributions made by beer, wine and spirit producers and those who sell their products could be very barren indeed and be a misdirected effort to reduce harm.

ABV: 4.7% IBU: 35 DRYHOP: > Armageddon imp.epicbeer.com

OUT & ABOUT

Out & About Marlborough’s wine run

WineWorks

The All Women’s Great Vineyard Race offers groups of women the chance to compete in teams, either running or walking in pairs around New Zealand’s largest privately owned vineyard, Yealands Estate on the stunning Marlborough Coast. Teams of two to six women walk, jog or run in pairs around 10 vineyard trails that are between 2kms and 6kms in length. The team that collectively covers the most distance in 6 hours is the winner. The Yealands Estate winery is the Yak Village and acts as the base for all teams. Blenheim photographer Jim Tannock captured these teams in the February event; Wineworks, Weapons, Wineworks Wine, Lovers, Wineworks and Wonder Women.

Briar McKendry,

Storm Bellamy

Veuve and polo go together This year’s New Zealand Polo Open was held in February and Veuve Clicquot was one of the key sponsors, transforming the tent to a carnival-like atmosphere for VIP guests.

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Teams

Champagne Bollinger sponsored the 2015 Trade Tennis Tournament in Auckland earlier this year at the Pompallier Tennis Club in Ponsonby, Auckland. The winners were Waiheke Wine Centre and the runners up were the team members from Point Wines at Northcote Point, Auckland.

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Happy 25th Chard Farm The founders and owners of Chard Farm Winery celebrated their 25th Anniversary in February with a wine tasting soiree and a community open day, which raised over $5,000 for Central Otago primary schools near to the winery. Director and winemaker Rob Hay said he, wife Gerdi and family thoroughly enjoyed celebrating the landmark anniversary with family, friends and the local community.

“Twenty-five years on the farm is a fantastic milestone for us. It was lovely to have so many colleagues, locals and of course our family, mark this occasion with us.”

The event included a vertical tasting of Chard Farm’s single vineyard Pinot Noirs spanning 12 years and wines from earlier vintages, including the very first 1989 vintage.

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The makers of Stoneleigh Latitude wines popped up at the Volvo Ocean Race village where they hosted over 120 guests, including Judith Tabron, Tom Mayo, Peter Lester, Angela Bloomfield and Volvo Ocean Race dignitaries to celebrate Stoneleigh’s proud Official Port Sponsorship. Stoneleigh Latitude wines served included the brand new Stoneleigh Latitude Marlborough Rosé made by Jamie Marfell, Stoneleigh winemaker, alongside food from Masu restaurant.

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DRINKSBIZ APRIL / MAY 2015 13

DIARY DATES

Diary Dates

THE FOOD SHOW CHRISTCHURCH

THE FOOD SHOW AUCKLAND

GREAT AUSTRALASIAN BEER SPECTAPULAR

THE FOOD SHOW WELLINGTON

Friday 1 to Monday 3 May Horncastle Arena, Jack Hinton Drive, Christchurch This is the first of the 2015 annual national food shows and has a strong emphasis on local products. foodshow.co.nz

Friday 22 to Sunday 24 May and Sunday 30 May New Zealand beers from the Behemoth Brewing Co in Auckland, the Garage Project in Wellington and Moa Brewery in Marlborough will display their tasty brews alongside their Australian counterparts in both Melbourne and Sydney this year.

Melbourne from May 22 to 24 at the Royal Exhibition Building, Carlton and in Sydney on May 30, Australian Technology Park Exhibition Hall at Eveleigh. gabsfestival.com.au

HOT RED HAWKE’S BAY

Auckland and Wellington Wednesday 10 June, 1pm to 4pm, Auckland Trade and media during the day 6pm to 9pm consumer tastings Maritime Room, Maritime Museum, 175 Quay Street.

Thursday 11 June, 1pm to 4pm, Wellington Trade and media during the day 6pm to 9pm consumer tastings Mac’s Function Centre, Taranaki Street Wharf winehawkesbay.co.nz BELOW: Some of what is on offer at the Great Australasian Beer SpecTAPular

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Thursday 30 July to Sunday 2 August ASB Showgrounds, Greenlane, Auckland This is the biggest of the country’s annual Food Shows and there is a preview day; get in quick to attend. foodshow.co.nz Friday 4 to Sunday 6 September Westpac Stadium, Waterloo Quay, Wellington This show takes place over Father’s Day, so there will be plenty on offer for dads living in the windy city. foodshow.co.nz

FACILITIES INTEGRATE

Thursday 15 to Friday 16 October ASB Showgrounds, Greenlane, Auckland Facilities Integrate 2015 is all about the infrastructure of your business and how to operate, maintain and upgrade buildings, facilities, design and ICT systems in any business; which makes it ideal for those in hospitality. facilitiesintegrate.nz

INTERNATIONAL SAUVIGNON BLANC CELEBRATION

Monday 1 to Wednesday 3 February 2016 Marlborough is the place, Sauvignon Blanc is the theme and this country’s most widely exported wine with 85% of current exports being Sauvignon Blanc.

Find out more about New Zealand’s first International Sauvignon Blanc Celebration by contacting Patrick Materman, chief winemaker of Pernod Ricard, phone +64 2728 16295 or email: Patrick. materman@pernod-ricard.com

INDUSTRY NEWS

The Hermitage Hotel, Aoraki Mount Cook

How and what to serve

What is the ideal wine – red or white – to serve visitors to New Zealand, and how is it best served? Leigh Stock from The Hermitage at Mt Cook shares some surprising new trends AN EXCEPTIONALLY warm summer is one factor that has attracted high visitor numbers to one of the South Island’s most iconic tourist destinations; Aoraki Mount Cook, at the foot of which sits The Hermitage Hotel, where wine and lager sales have grown over the past six months.

General manager Leigh Stock says the sales are a surprising mixture of light whites, full bodied whites, medium bodied reds and light lagers.

“Well, it has been a warm summer and our higher than usual sales of light whites and lagers do indicate that tourists are looking for refreshing beverages,” he says.

“We completely sold out of one of our best whites; Mount Maude’s Dry Riesling, which is a wonderful drop from Central Otago, and really popular. I know the producers and will stay in touch with them till the next vintage comes through because it sells so well.”

Stock says that the iconic location of The Hermitage is a strong drawcard to visitors from a wide range of countries. This makes it important to do the right thing by New Zealand wine, which is why the focus is so strongly local: Marlborough Sauvignon Blancs, Central Otago Pinot Noirs, Rieslings and Chardonnays (Atkin’s Folly Central Otago Chardonnay has been a big mover over the past summer) and also Hawke’s Bay Syrahs, such as Alpha Domus.

The restaurants and bars at the hotel sell a close to even split of white and red wines, but the proportion of whites is significantly higher at the Edmund Hillary Café – 70% white/30% red. The reason for this split is attributable to the hours of operation; it is open for lunch and pre-dinner drinks only, so the emphasis is more on whites.

“I max’ out on glass pour wine prices at about $12 to $13.50. I can put it on at a higher price and experience shows us that what happens is that sales suffer.

“We have significant visitor numbers coming through, so we have strong potential to be able to move wine by the glass here and in order to move it, I need to get it at a good price. My advice to wine producers is to look at a slightly reduced glass pour price as a marketing cost because I can move wine with the volume of people we get through.”

This summer there has seen a strong increase in lager sales over other beer types and the hotel has sold higher than usual amounts of both Monteith’s Original and Monteith’s Golden Lager; the two beers that it has on tap.

My advice to wine producers is to look at a slightly reduced glass pour price as a marketing cost because I can move wine with the volume of people we get through.

Another relatively new feature that has grown wine sales significantly is the introduction of wine on tap from 19 litre kegs for both red and white. Stock selects a Marlborough Sauvignon Blanc and a single vineyard Central Otago Pinot Noir; “For us, it wasn’t about just trying to see what we could do in terms of saving money because these wines are both high quality. We are strongly focused on anything we can do as far as recycling goes because we have to store all the bottles we sell, then get rid of them all. We have 19 litre kegs that are reus-

able and save on recycling.”

Stock says the new kegs allow the hotel to deliver good quality house pours of attractive quality and at an accessible price; both the Sauvignon Blanc and Pinot Noir sell for $8.50 a glass.

“We’ve always been adamant that the house pour should be a good quality wine but the kegs tick other boxes too,” he says.

The kegs also save on storage space.

There is another reason they deliver high quality wine too; Stock says that every pour is in perfect condition because it has not been tainted by cork (rare but still a factor) and nor is the wine affected by the bottle having been opened the night before. This is because the tapped wine is poured via an inert system, which retains freshness from start to finish.

The 19 litre kegs at The Hermitage are supplied by a company called Tapp Wine.

In terms of spirits, whisky, vodka and gin top the list at The Hermitage; Johnnie Walker, Jack Daniel’s, Chivas Regal, Bombay Sapphire and the South Island’s own Broken Shed Vodka (“a nice southern connection”) are among the biggest sellers.

“I know the owners of Broken Shed personally, so I brought that product here to sell and it has an interesting story behind it. I had one gentleman from the States who asked for a double vodka with a splash of lime this year. I recommended Broken Shed and he certainly enjoyed his vodka that night,” says Stock.

“We get a real mix of people so we try to make sure we have something that covers all tastes and is a good quality; it’s fun and there is some really good product out there.”

DRINKSBIZ APRIL / MAY 2015 15

INDUSTRY NEWS

Bold, beautiful and new ITS GENTLE rounded neck and generous shoulder proportions make Saverglass’s newest spirits bottles sound more like athletes than glass designs, but the new Forty-Six has been designed specifically with top shelf spirits in mind.

The Forty-Six bottle design is one of a brand new series from Saverglass, which the company calls its New Craft Collection.

There are three new ranges in the Craft Collection; iconics, new icons and new style flasks.

The bottles are modelled as modern

reinterpretations on the traditional shapes of classic spirits bottles.

The Forty-Six has a moderate sized punt in its base and soft top proportions, particularly around its rounded shoulders; which gives it the appearance of a classic top quality, traditionally shaped whisky bottle.

The other bottles in the new ‘craft’ spirit range include Islay, which is an extremely curvaceous bottle with a thick glass base and tapered shape. And then there is the Distil’er Premium with its straight sides, slight punt and almost square shoulders.

The bottles are available in 700mls and 750mls, depending on the specific designs.

To find out more, contact Karen Bullen at Saverglass, phone (09) 522 2990 or email: krb@saverglass.co.nz

Wine writer Vic Williams and partner with Terry Dunleavy (right) at this year’s Royal Easter Show Wine Awards in March.

Auckland winemaking shines WEST AUCKLAND emerged as an important wine region of the past and of the future at this year’s Royal Easter Show Wine Awards when two large wineries were recognised with major awards.

The West Aucklanders who were recognised are from the pioneering Babich wine family. Brothers Peter and Joe Babich are this year’s inductees to the annual wine competition’s Hall of Fame while the winemaker of the year at the 2015 show was Nikolai St George from Matua Valley Wines.

“Nikolai is Champion this year but he also represents well the wonderful young talent in our industry. Nikolai is positive proof that the future of New Zealand wine is in good hands,” said 16 DRINKSBIZ APRIL / MAY 2015

show organizer Paul Dunleavy.

When speaking about the Babich brothers, Dunleavy said their history was inspiring, particularly this year, which is their 100th vintage of making wine.

“Their legacy is one that every New Zealand patriot and wine lover can take enormous pride in.”

Drinksbiz is a long term sponsor of the Champion Wine of Other Varieties Trophy at the awards.

This year it was awarded to the 2011 Bishop’s Head Waipara Valley Chenin Blanc; an outstanding wine from North Canterbury, proving New Zealand’s strong potential with France’s great white grape Chenin Blanc, which originally came from the Loire Valley.

© Auckland Event Photography

Trophy winners Champion wine of the show: 2013 Matua Single Vineyard Matheson Syrah Champion sparkling: Verde Methode Traditionelle Brut NV Champion Gewürztraminer: 2013 Spy Valley Gewurztraminer Champion Riesling: 2013 Saint Clair Pioneer Block 9 Big John Riesling Champion Pinot Gris: 2014 Aronui Single Vineyard Pinot Gris Champion Rosé: 2013 Murdoch James Pinot Rosé Champion Sauvignon Blanc: 2014 Mt Olympus W5 Sauvignon Blanc Champion Chardonnay: 2013 Vidal Legacy Hawke’s Bay Chardonnay Champion wine of other varieties: 2011 Bishop’s Head

Waipara Valley Chenin Blanc Champion Pinot Noir: 2012 Villa Maria Single Vineyard Seddon Pinot Noir Champion Merlot: 2013 Coopers Creek Hawke’s Bay Merlot Malbec Champion Cabernet Sauvignon: 2013 Mill’s Reef Elspeth Cabernet Sauvignon Champion Syrah: 2013 Matua Single Vineyard Matheson Syrah Champion Medium or Sweet Wine: 2013 Brancott Estate Letter Series B Late Harvest Sauvignon Blanc Heritage Rosebowl: 2002, 2008, 2013 Villa Maria Reserve Gimblett Gravels Hawke’s Bay Cabernet Sauvignon Merlot Winemaker of the Year: Nikolai St George (Matua).

EVERY DAY WE MAKE IT, WE’LL MAKE IT THE BEST WE CAN Here’s to Jack, a bold man, a bold whiskey and a bold brand.

And here’s to Jess Motlow, who learned to make whiskey from his uncle Jack Daniel and he learned his lessons well, preserving his Uncle Jack’s recipe and way of making whiskey through 29 years of Tennessee prohibition.

And like he always used to say “If it was good enough for Uncle Jack, it’s good enough for me”.

JESSE BUTLER ‘JESS’ MOTLOW

1911 www.hancocks.co.nz Free Phone: 0800 699 463 / Free Fax: 0800 329 946

1944

YOUR FRIENDS AT JACK DANIEL’S REMIND YOU TO DRINK RESPONSIBLY.

INDUSTRY NEWS

Hawke’s Bay’s great tasting

Red wine lovers are in for a treat this year with the release of reds from two outstanding vintages in Hawke’s Bay; 2013 and 2014

News briefs

© Richard Brimmer

Ngaruroro River

Te Mata Peak & Tuki Tuki River

© Tim Whittaker

© Tim Whittaker

Torres most admired Drinks International Magazine has named Bodegas Torres as the world’s most admired wine brand.

Bodegas Torres is Spain’s largest family owned wine company and this is the second year running that it has achieved the number 1 ranking.

It is represented in New Zealand by EuroVintage; this company’s portfolio features four other brands in the latest Top 50 in Drinks International Magazine; they are: Casillero del Diablo from Chile at number 6; M Chapoutier from France at number 11; Trapiche from Argentina at number 37 and McGuigan from Australia at number 43.

Waipara sponsors show

Crossroads Winemaker Miles Dineen

THIS YEAR’S Hot Red Hawke’s Bay tasting is a must attend event for retailers, sommeliers and wine lovers because the region’s winemakers will showcase two of the most outstanding vintages from this North Island wine region; 2013 and 2014.

Winemakers from the cellar doors of the region’s top wineries are bringing their best bottles to the country’s two most wine savvy cities; Auckland and Wellington.

Tickets cost $40 per person and include complimentary nibbles at both events. And, for the first time in the annual tasting’s 12 year history, the hosts of Hot Red Hawke’s Bay will hold 30 minute wine master classes with a Hawke’s Bay wine expert.

“Hawke’s Bay is the oldest winemaking region in New Zealand and this year’s event is a must-attend for all wine lovers,” says organiser Elisha Milmine from Hawke’s Bay Wine.

The total Hawke’s Bay 2014 vintage was just over 44,500 tonnes; 64% of which was white and 36% red. Chardonnay, Cabernet, 18 DRINKSBIZ APRIL / MAY 2015

Merlot and Syrah combined constituted 49% of the vintage. And, of the 266 vineyards planted in Hawke’s Bay, 96.2% are accredited with Sustainable Winegrowing New Zealand.

How to book and attend...

To book tickets to this year’s Hot Red Hawke’s Bay, go to Eventfinder search key words ‘Hot Red’ Hot Red Hawke’s Bay in Auckland: The Auckland show and tasting will be on Wednesday 10 June 2015 from 1pm to 4pm for the trade and media. The consumer tasting runs from 6pm to 9pm; both sessions will be at the Maritime Room at the Maritime Museum, 175 Quay Street.

Hot Red Hawke’s Bay in Wellington: The Wellington show and tasting will be held on Thursday 11 June 2015 from 1pm to 4pm for the trade and media. The consumer tasting runs from 6pm to 9pm; both sessions will be at the Mac’s Function Centre at the Taranaki Street wharf.

Waipara Hills Wines is the national wine sponsor for The Food Show 2015, which runs in Christchurch, Wellington and Auckland. Waipara Hills has been the official wine supplier of the Christchurch Food Show since 2012 but this is the first year that its sponsorship has been broadened to be nationwide. Waipara Hills winemaker Simon McGeorge looks forward to sharing the stage with chefs and educating up to 200 people on the matching wine with food at home. “I am very much looking forward to matching the Waipara Hills wines with outstanding food, cooked by some of New Zealand’s top chefs. Our range of wines is diverse, which allows us to get creative with our wine and food matches,” says McGeorge.

The Food Show is at the Horncastle Arena in Christchurch from 1 to 3 May; at the Westpac Stadium in Wellington from 4 to 6 September and at the ASB Showgrounds in Auckland from 30 July to 2 August.

Gold Medal - The Rum Masters 2014 Proudly Distributed by Federal Merchants & Co. | P : 0800 846 824 | E: info@federalmerchants.co.nz | W: federalmerchants.co.nz

INDUSTRY NEWS

Pellegrino goes big ITALY’S BEST known mineral water has made it big. Literally. The makers of San Pellegrino sparkling mineral water have just launched their iconic bubbles in a new, limited edition magnum bottle of 1500ml.

The large, stylish new packaging is the first time that San Pellegrino has been bottled this way. It has a large punt in the bottom of the bottle, which its makers say emulates a champagne magnum.

The new 1.5 litre format will last longer on the table, which will make it easier for both diners and for waiting staff, who will not need to refresh Pellegrino on the tables as often as when the standard 750ml bottles of San Pellegrino are ordered.

Its makers consider it to be a world first for any mineral water to introduce such a large format for the on trade.

The new San Pellegrino magnum will be available in restaurants for a limited time.

Bubbles Championships WITH LESS than three weeks to go until the online entry deadline of 10th April, entries are pouring in for the 2015 Champagne & Sparkling Wine World Championships (CSWWC) www. champagnesparklingwwc.co.uk.

With over 650 entries in its first year, including some of the most iconic fizz in the world, the CSWWC is already being heralded the ‘Oscars’ of all things bubbly. Producers from over 15 different countries have already registered their wines for this year’s competition, representing both traditional and New World sparkling wine regions across the globe.

INDUSTRY NEWS

Cider grows fastest

DB Breweries revealed that the biggest increase in cider volume sales ever took place over summer

News briefs Pink Elephant online

CIDER IS now the fastest growing alcohol category in New Zealand, says DB managing director Andy Routley, who cited AC Nielsen figures that showed a 25.2% increase in the volume of cider sold in January 2015 compared to the same month last year.

The growth in cider summer sales equated to about $1.2 million in additional sales, says Routley.

“Kiwis have a deepening love affair with cider and this has heightened over the summer months. Between 2010 and 2014 we’ve seen the category grow by more than 315%. We believe this is due, in part, to New Zealand producing some of the world’s best ciders thanks to our locallygrown, high quality fresh fruit. We’re certainly proud of the fact that most of

our fresh ingredients come from within a 30km radius of our dedicated Redwood Cider Company premises in Nelson,” says Routley.

DB cider brands include Monteith’s, Old Mout, Rekorderlig, and Orchard Thieves.

“Almost one in every two litres of cider sold across the country in January was a DB brand and we see our ciders continuing to drive the growth of the category as the year progresses,” he says.

The company launched what it believes to be New Zealand’s first lower than standard alcohol cider in October last year; Monteith’s Lightly Crushed Apple Cider. Routley says DB introduced the product in response to consumer trends showing New Zealanders are looking for more lower alcohol alternatives.

CLUB PRENZEL has launched an on-line boutique supermarket, which sees it become the main New Zealand retailer of Pink Elephant beers.

The Prenzel Distilling Company has been built on word-of-mouth, on the ‘taste before you buy’ principle through Prenzel parties and cellardoor outlets. In June last year, the owners of Prenzel formed Club Prenzel online. clubprenzel.com

Passing Clouds ALLEN & Unwin has just published the aptly named book, Passing Clouds – A Winemaker’s Journey, which was written by Graeme Leith; founder of Mount Macedon wines in Australia. Leith’s story follows his grief and depression following the death of his 19 year old daughter, Ondine, and her boyfriend, who were murdered in 1984. The new book is a raw and honest read from a parent’s perspective, and also follows his journey into winemaking with his business partner, Sue Mackinnon, in 1973. The paperback book has an RRP of $39.99 and is a great read.

Liquorsource’s new winter reds

New Queenstown LK LIQUOR KING now has a 40th store, which has just opened in the deep south, in the heart of Queenstown.

The new store follows hot on the heels of the Stonefields launch in Auckland last year, as well as refurbishments in other stores, including LK Buckhams at Arthurs Point,

Queenstown, LK Paeroa (previously a Golddiggers), LK Rotorua and LK Hornby in Christchurch.

“Our new store has great parking and a drive through option, so with its central location, this is going to be very popular with customers because of these inviting aspects,” says store manager and

hospitality stalwart, Justine Bamber.

Other development plans for Liquor King stores include additional store refurbishments planned around the country and a stronger focus on digital platforms to sell directly to the market, including a new website to be launched later this year.

THE NEW Plymouth based online wine retailer, Liquorsourceco.nz, has released an outstanding range of super premium quality red wines, which include the 2013 Lavina Elicere Grenache McLaren Vale RRP$39.99 (Elicere (‘eh-lis-seer’) is Latin for ‘to lure’ and entice, which this juicy, soft, smooth red does with great ease); the 2012 Lavina Elicere Shiraz McLaren Vale RRP $39.99 (full bodied and intense; a good winter listing wine) and the 2012 Lavina Grand Royale McLaren Vale Shiraz RRP $39.99; a top drop for wine lists this winter.

DRINKSBIZ APRIL / MAY 2015 21

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INDUSTRY NEWS

Reserve launch from Sacred Hill THE HAWKE’S Bay based winery Sacred Hill has launched a new range of five varietals (wines made from a single grape variety) and named it a Reserve range.

Sacred Hill managing director and founder David Mason says the new Reserve wines are designed to raise the quality bar for everyday drinking by providing the market with wines that reflect the vineyards they come from.

“The launch of the Reserve range is an exciting milestone for Sacred Hill and is very much an extension of our long held wine making philosophy,” he says.

“Since we started Sacred Hill on the Hawke’s Bay family farm in the 1980s, we have always been about making wine to share with family and friends. That approach struck a chord back then and it still resonates with consumers today.”

Sacred Hill senior winemaker Tony Bish says the Reserve range wines are made using fruit harvested from premium blocks in Hawke’s Bay and Marlborough.

The new Sacred Hill Reserve wines are:

2014 Sacred Hill Reserve Marlborough Sauvignon Blanc (silver medal, Air New Zealand Wine Awards 2014); 2014 Sacred Hill Reserve Hawke’s Bay Chardonnay; 2014 Sacred Hill Reserve Marlborough Pinot Noir, 2014 Sacred Hill Reserve Hawke’s Bay Merlot Cabernet Sauvignon and 2014 Sacred Hill Reserve Hawke’s Bay Syrah. The RRP is $24.99 for all wines in the range other than the Syrah which is RRP $29.99.

Infratech’s new shadow heater IT HAS slim lines, a single element and a matte finish and the new Outdoor Concepts Slimline Shadow heater is ideal for compact spaces in hospitality environments, thanks to these features.

The new infrared heater has been launched in perfect time for the winter months. It was manufactured

by Infratech, in collaboration with architects, interior designers and engineers.

Their collective brief was to create a low profile, energy efficient heating system, which blends seamlessly

Infrared patio heater from Phormalab

into the décor of hospitality venues, thanks to its slim lines and single element.

The new Infratech Slimline Shadow heater incorporates Infratech’s already popular Slimline SL-Series heating body in a matte black housing while its sleek, modern styling, narrow profile, and low clearance requirements all enable the new heater to virtually disappear into its surrounding décor, say the manufacturers.

The new Slimline is durable enough to weather years of outdoor use, and is available in three different models; as 2.4 kilo-watts, 3 kilo-watts or as a 4 kilo-watt model.

If considering a heating solution for your hospitality business, the Slimline is recommended for outdoor smoking areas, courtyards, al fresco dining rooms, chilly indoor rooms and outdoor waiting areas. The Infratech heating system can offer the best of both worlds because it is versatile enough to install in both indoor and outdoor applications. It can be flush

mounted, ceiling mounted, or wall mounted and installed in windy locations, beneath canvas awnings or in settings without significant ventilation. The electric infrared heat from an Infratech heater can be directed onto seating areas and it is not diffused in windy conditions, nor does it waste heat in a 360 degree circle.

Another heating solution that is ideal for the hospitality industry is the infrared patio heater from Phormalab, which is suitable for both outdoor and indoor heating where larger heating units may be inconvenient in terms of efficiency and design. The Phormalab is described as a high style infrared lamp that gets its great looks from its Italian design.

It is versatile too and has been designed to operate as either a free standing or wall mounted heating, which is easy to insert into any outdoor space or architecture.

For more information, contact Outdoor Concepts, phone 0800 266 206, outdoorconcepts.co.nz DRINKSBIZ APRIL / MAY 2015 23

INDUSTRY NEWS

Skope is a Christchurch classic

The story behind the name Skope is an inspiring and historic tale of an iconic New Zealand company SKOPE WAS founded in the 1940s to manufacture domestic heating and was later purchased, in 1965, by Sir Robert Stewart, who changed the company name to Skope shortly after his purchase.

Today Skope supplies commercial refrigeration to food service and corporate beverage markets throughout Australasia and the world.

Skope is a family owned company with a difference because it is run with all of the corporate disciplines of a public company, which includes having a managing director in Guy Stewart, and being answerable to a board that includes five independent directors.

Skope is committed to Christchurch. This city is home to the company’s head office and to the largest design and innovation

24 DRINKSBIZ APRIL / MAY 2015

centre of its kind in Australasia, says Stewart.

“There is no question that we are 100 per cent committed to our Christchurch based operation. We will continue to base our product research and development in Christchurch, as we have proven over time that our people are very adept at creating desired solutions and overcoming seemingly impossible challenges, which create

We will continue to base our product research and development in Christchurch, as we have proven over time that our people are very adept at creating desired solutions and overcoming seemingly impossible challenges.

value for our customers,” he says.

Skope is also committed to using local resources, and the company supports over 250 New Zealand suppliers.

“We use only New Zealand made steel, with approximately 70 per cent of all components used in our products being sourced onshore,” says Stewart.

The company supplies a wide range of commercial refrigeration products and customised solutions, which play a large part in Skope being able to meet challenges for its customers. These include globally recognised names such as Coca-Cola Amatil, Schweppes and National Foods (Lion), as well as a wide range of sectors from restaurants, cafes and retail to health, mining and food processing.

At its company home in Christchurch, Skope employs over 385 staff at its design and manufacturing plant, and has a team of 15 sales people throughout Australasia.

“Our dedicated staff are an integral part of our company, and it is their skills and knowledge, plus our innovative approach, design excellence, and modern technology and production lines, that combine to bring the best commercial refrigeration to the market. We have 35 members of our design and innovation team, who keep at the forefront of technology advances in all fields of refrigeration development, including constant investigation and development of high efficiency componentry.”

Key advancements for the company include developments in self-learning electronic controllers, advanced digital component control and natural refrigerants all resulting in significant energy reductions.

INDUSTRY NEWS

Experts made, not born FOUR HOURS is all it takes to start training your nose, mouth and mind to be in sync and become a more attuned wine taster.

Reading also helps and if you get it wrong, it’s not the end of the world. These are the findings of Dr Alex Russell, who has just released the findings of his recent PhD, undertaken at the School of Psychology at the University of Sydney. The theme was: can novices become wine experts?

“A lot of people think that wine experts are full of it but I’ve been investigating this area for the past seven years and there is a knack. My research has revealed ten tips on how to become a wine expert. A lot of people avoid wine-tasting games because they are afraid to fail. But it’s OK to make mistakes... Even experts can get it wrong but they more often get it right.”

Thanks to Dr Alex Russell for sharing his findings and to Chris Angwin from the University of Sydney, who created the infographic on this page.

INDUSTRY NEWS

Riedel launches Pinot glass

Central Otago has a higher percentage of Pinot Noir grapes planted than any other wine region on Earth and, now, the region has an Austrian designed wine glass dedicated to it “YOU MUST have body contact with your glass, which means the best way is to rest the rim of the glass on your upper lip, close your eyes and then smell.”

So says 10th generation Austrian glass manufacturer Georg Riedel, who visited New Zealand in March this year to launch the world’s first ever Central Otago Pinot Noir glass.

The launch of the new glass follows hot on the heels of the formal announcement in January this year of his new partnership with Negociants

New Zealand, which has taken over distribution of the range.

To prove that the right – and wrong - glass makes a taste “You must have body difference, Riedel contact with your glass, took a roomful which means the best way of restaurateurs, is to rest the rim of the glass wine retailers and on your upper lip and close marketers (and your eyes and then smell.” two journalists) on a sensory journey.

This included benchmarking the performance of Riedel glassware against a plastic and one of Coca-Cola for the beaker of wine, one of water launch of another new glass.

The relatively large size of the new Central Otago Pinot glass accentuates the moderate and smooth tannins of Pinot Noir whereas it accentuated the bitterness of red wines made from thicker skinned grape varieties, such as Cabernet Sauvignon and Syrah. All three red wines were tasted from the new Central Otago Pinot Noir glass and also from specifically designed Syrah and Cabernet Sauvignon glasses during the sensory journey.

Riedel’s aim was to show how much the bowl shape and circumference size of different glasses can change the perception of taste.

The glass launch also included the unveiling of his new Coca Cola + Riedel glass.

This is an elegant, fine lipped, curvaceous and tall glass that is designed to enable Coca Cola’s best flavour foot to come forward. As the roomful of tasters concluded, it works. When consumed from the specifically designed Coca Cola + Riedel glass, the

bubbles of Coca Cola looked and felt finer in the mouth.

The finish of the Coke tasted drier and the overall taste was much more balanced as a result.

The new Coca Cola glass is, says Riedel, the ultimate glass for wines with residual sugar too.

He explained that the human sense of smell is trained to measure the size of taste molecules and this is connected with our brains. It gives us a signal and a clue to flavour, but while there are thousands of different flavours and aromas that we encounter each day, we are generally only able to name a few.

“We don’t make thousands of different glasses, so we concentrate on focusing on the delivery of the structure of wine, which is a very complex area,” Riedel says.

Distributor Riedel appointed Negociants New Zealand as its new distributor in this country in January this year.

0800 634 624 negociantsnz.com

ROYAL EASTER SHOW

WINE AWARDS

Royal Easter Show Trophy for Champion Wine of Show: Matua Single Vineyard Matheson Syrah 2013

Rapid Labels Trophy for Champion Sparkling Verde Methode Traditionnelle Brut The Village Press Trophy for Champion Gewürztraminer Spy Valley Gewurztraminer 2013 Red Badge Security Trophy for Champion Riesling Saint Clair Pioneer Block Big John Riesling 2013 Datacom Trophy for Champion Pinot Gris Tohu Aronui Single Vineyard Pinot Gris 2014 Esvin Wine Resources Trophy for Champion Rosé Murdoch James Pinot Rosé 2014 Guala Closures NZ Trophy for Champion Sauvignon Blanc Mt OIympus W5 Sauvignon Blanc 2014 New World Trophy for Champion Chardonnay Vidal Legacy Hawkes Bay Chardonnay 2013 DrinksBiz Trophy for Champion Wine, Other Varieties Bishops Head Waipara Valley Chenin Blanc 2011

New Zealand WineGrower Magazine Trophy for Champion Pinot Noir Villa Maria Single Vineyard Seddon Pinot Noir 2012 Generator Rental Services Trophy for Champion Merlot & Merlot Predominant Coopers Creek SV Hawkes Bay Merlot/Malbec ‘Metals & Gravels’ 2013 United Cleaning Trophy for Champion Cabernet Sauvignon & Cabernet Predominant Mills Reef Elspeth Cabernet Sauvignon 2013 Auckland Agricultural & Pastoral Association Heritage Rosebowl Villa Maria Reserve Gimblett Gravels Hawkes Bay Cabernet Sauvignon Merlot 2013, 2008, 2002 The Pullman Hotels Trophy for Champion Syrah Matua Single Vineyard Matheson Syrah 2013 Corporate AV Services Trophy for Champion Medium Sweet or Sweet Wine Brancott Estate Letter B Series Late Harvest Sauvignon Blanc 2013 Auckland Agricultural & Pastoral Association Gold Medal for Winemaker of the Year Nikolai St George (Matua)

For a full list of Medals awarded, visit www.wineshow.co.nz

Since 1953 - New Zealand’s Oldest National Wine Competition

GIN FEATURE

Gin: the liquid greenhouse The makers of Broker’s London Dry Gin, a minimalist classic, wanted to expand the gin category, without adding oddball ingredients, as Andy Dawson explains ASK ANDY Dawson for the secret to a great gin and tonic and his short answer is: keep it classic.

So it is no surprise to discover that the gin he and his brother Martin created in the late 1990s is a London Dry Gin; Broker’s London Dry Gin, to be exact.

Their gin is based on the juniper berry; the stock in trade of every self respecting London Dry Gin producer, of which the Dawson duo now count themselves. Andy Dawson visited New Zealand recently for two and a half weeks, following a trip to South Korea. While here, he talked with Drinksbiz about his philosophy on gin production, the gin master classes he teaches and his insights on the rapidly expanding world of gin today.

The gin category has grown in the United Kingdom by 6% in value to £360 million, according to Nielsen data for the year to October 2014. The trade magazine, Off Licence News, reported in February this year that in its poll of over 100 retailers, 76% said their gin sales had grown in the past year while 80% had seen a trend in their customers looking for more expensive small-batch gins.

Enter Dawson’s theory on the expansion of the gin category.

“We wanted to expand the repertoire of gins because when we started in 1998, there weren’t that many gins. There were dozens of vodkas and whiskies.

We wanted to add another gin to the market and focus on the Englishness of the category. Gin is the only spirit that you associate with England, hence the imagery we have chosen of the man in the

Broker’s London Dry Gin was awarded the accolade of World’s Best Gin’ at the Ultimate Spirits Challenge in New York in 2010. It was also crowned World’s Best Dry Martini at the same competition. bowler hat and the name. It is just part of our brand iconography,” says Dawson.

“We wanted to make a gin with super premium quality that sells at a regular premium price. It’s not a low end price but it’s not an over the top price either.”

The gin that the Dawsons produce is based on an old (200 year old) recipe and it is made in a 200 year old distillery.

How to make gin “If you decide to make gin, you need to decide three things: firstly, what is the base spirit going to be? Which botanicals will you choose? And what process are you going to use to get the flavour of those botanicals into the base spirit?”

Dawson says.

The choice of base spirit has historically been grain. Most famous brands contain labels with words along the lines of ‘pure grain spirit’. The Broker’s brand has a wheat base. This is because it is the predominant grain available to the Dawsons, whereas in the United States, the predominant raw material is corn.

“You can use any or a combination of grains. Lower end gins are made from molasses spirit because that is a cheaper material to start out with. There is no legal definition on any type of gin that stipulates what must be used. The choice of base spirit is completely open, even for London Dry Gin, which has other rules around it.”

He and Martin chose to use a pot still in which to distill their base spirit, which is made from English wheat and distilled four times at a separate location before being transported to a distillery at Langley, near Birmingham. This is where the fifth and final distillation of Broker’s Gin takes place; here is where the botanicals are added to the still, which converts what could otherwise be sold as vodka, says Dawson.

“When I talk to people about the creation of gin, I use cooking words so that it is easy for them to relate to the process.

For the fifth distillation we marinate all 10 of our botanicals at the same time in the four-times distilled spirit.”

DRINKSBIZ APRIL / MAY 2015 29

GIN FEATURE

How to choose gin ingredients Traditionally, gin producers have dipped into a basket of about 25 botanicals to come up with their recipes; many of these herbs, spices and plant-based flavours having been traded and transported around the world on ships, says Dawson.

Most of the traditional botanicals used in gin production had or still have medicinal and culinary uses, such as coriander seeds (a mainstay in most gins today), angelica (more of a garnish than an ingredient in most kitchens), licorice and cinnamon, among many others. But in the past five years there has been nothing short of the gin equivalent of an arm’s race, says Dawson.

“There’s been a real move towards thinking: how many botanicals can you get in to a bottle of gin? But what I find more interesting than how many is the question: what type?”

Balance, intensity and complexity do not always rely on quantity but rather on well selected ingredients. The depth and intensity of flavour may be more

pronounced, depending on the type of distillation method employed by the distiller and producer.

How to get intensity of flavour The Dawson brothers choose to soak (aka marinate or macerate) the 10 botanicals that they use for 24 hours in the four times distilled base spirit. Their next step is to heat up the still and bring the alcohol to the boil. The spirit slowly comes out of the still as vapour and, as with other spirit distillations, the master distiller discards

the heads and the tails so that what goes into the bottle is simply the heart of the distillation run.”

Some gin brand producers create a lighter flavour by steaming the botanicals in the still rather than macerating them in the spirit first.

To take the cooking analogy one step further, the contact time between the botanicals and the spirit means that there is more flavour pick-up when maceration is used compared to steaming.

The cheapest way of making gin is adding flavours at the end of the process.

What is London Dry Gin? The legal definition of London Dry Gin is that it must be made predominantly with juniper and that it is distilled with it. No other production process qualifies a gin to wear the label “London Dry”.

Broker’s London Dry Gin 40% ABV, 1 litre, RRP $46.99 TRADE ENQUIRIES: Independent Liquor, phone 0800 420001, independentliquor.co.nz

Broker’s gin botanicals Andy Dawson has shared his botanicals list with readers of Drinksbiz. Here it is.

Juniper Juniper is a small, prickly, coniferous, evergreen shrub.

The berries take three years to ripen. After picking, the juniper berries are stored in hessian sacks for up to two years until just before they turn black, when their aromatic oil is at its richest. The taste of juniper is instantly recognisable – bittersweet and oily, with hints of pine, lavender and camphor.

Coriander Coriander seeds are the second most commonly used botanical in gin. They look like mini rugby balls and have a fresh, slightly spicy, sage and lemon flavour.

Orris Orris is the fragrant root of the iris plant. It smells of sweet violets and is used in talcum powder and potpourri. Once the plants are three to four

30 DRINKSBIZ APRIL / MAY 2015

years old, they are lifted, dried and kept for two years, during which time their fragrance increases. Orris helps to bind together all the flavours of the botanicals.

Nutmeg Nutmeg has a warm, sweet flavour with a slightly bitter undertone which blends well with other spices.

Cassia Bark In China, cassia is considered one of the six great spices.

Cassia oil derives from the bark of cinnamon-like trees. It resembles cinnamon in flavour but is stronger and more bitter.

Cassia smells and tastes very like some chewing gums.

Liquorice The liquorice plant has roots which descend below ground for about 1 metre, sending out horizontal rhizomes that are

used as flavouring. The bittersweet liquorice root has been enjoyed as a natural confection for thousands of years.

Cinnamon Well known as a spice in cooking.

Orange peel Dried orange peel releases a sweet oil that is mildly sedative and often used as an anti-depressant.

Lemon peel Lemon oil is refreshing and invigorating, contributing a fresh, citrus flavour to gin, enhancing its dryness.

Angelica root Angelica root has sweetening properties much valued in cooking. The great benefit of angelica in a gin recipe is that it helps to fix the flavours of the other aromatics.

GIN FEATURE

CHARDONNAY CATEGORY REPORT

WHITE QUEEN Chardonnay is the greatest white French grape and second only to Sauvignon Blanc in New Zealand, writes Editor Joelle Thomson

Central Otago may have 80% of its vineyards planted in Pinot Noir but Chardonnay makes some of the regionâ&#x20AC;&#x2122;s most commanding white wines.

32 DRINKSBIZ APRIL / MAY 2015

CATEGORY REPORT C HARDONNAY

Chardonnay flies under the radar in New Zealand, due to the high profile and production of Sauvignon Blanc, but the quality is rising at all price points; proving how well suited this country is to producing top quality full bodied Chardonnays with great balance. This group of wines highlights just the tip of the exceptionally tasty depths of Kiwi Chardonnays.

KING OF THE HILL 2014 Sacred Hill Hawke’s Bay Chardonnay RRP $20 A series of great vintages in Hawke’s Bay has yielded high quantities and also outstanding quality Chardonnays for wineries such as Sacred Hill, whose ‘everyday’ Chardonnay here cruises in with 13.5% alcohol, a full body and zesty fresh flavours of fleshy stone fruit. This wine is a star with chicken and also with gamey foods, such as slow roasted pork.

TRADE ENQUIRIES: Sacred Hill

RESERVING THE BEST 2013 Jacob’s Creek Reserve Adelaide Hills Chardonnay RRP $17-$18

Talk about an exceptional white wine; the average price spend on a bottle of wine these days is closer to $11 than $17, which can make it difficult to understand what the extra $5-6 buys. Lots, where this lovely full bodied Australian white is concerned.

It is made with grapes grown south of Australia’s wine HQ in the Barossa Valley; in the Adelaide Hills; a slightly cooler grape growing region than its Barossa sibling. This region delivers top quality Chardon-

nay flavours and this wine is one step in price and several in quality above the everyday big name - widely available Jacob’s Creek Chardonnay. It over delivers and is worth searching out from the importers.

TRADE ENQUIRIES: Pernod Ricard

BAY WATCH 2012 Pegasus Bay Chardonnay RRP $39-$40

This Chardonnay comes from North Canterbury’s best known winery, Pegasus Bay, whose reputation has been forged on making great whites – particularly full bodied Rieslings but also exceptionally good Chardonnays, which can age well. This is due to the cool climate delivering grapes with vibrant acidity, which preserves these lovely fleshy whites.

TRADE ENQUIRIES: EuroVintage

OTAGO X FACTOR 2012 Terra Sancta Riverblock Chardonnay

RRP $29

Bannockburn is home to more Pinot Noir than a red wine lover can shake a stick at, but also to small quantities of high quality Chardonnay; such as this big beauty from Terra Sancta. The

sub-region of Bannockburn may be heat soaked in an Otago sense, but it is a cool climate growing region for grapes by any stretch, which is what makes this wine work so well; vibrant grapefruit and lemon zest flavours sit comfortably with its refreshing, preserving acidity. A fantastic white with great length of flavour.

(understandably, following the release of the great 2013s) but this Chardonnay also pushes boundaries of elegance, refinement and great taste. It has a lovely balance of fresh acidity with full body and big fleshy ripe stonefruit flavours in the supporting role. A great wine to stock.

TRADE ENQUIRIES: EuroVintage

TRADE ENQUIRIES: Terra Sancta

VILLA’S STAR 2012 Villa Maria Keltern Chardonnay RRP $38-$40 This stunning full bodied Hawke’s Bay Chardonnay sits with stylish ease on the top shelf of New Zealand’s full bodied white wines, due to its exceptionally ripe, fleshy white peach flavours, vibrant acidity and great complexity. It is a stunning white wine from an interesting inland vineyard in Hawke’s Bay. Its flavours and complexity set a new standard for New Zealand Chardonnay.

TRADE ENQUIRIES: Villa Maria

TOP TE MATA 2013 Te Mata Elston Chardonnay RRP $35-$40 When it comes to Hawke’s Bay, it’s the reds that get the biggest promotion right now

GREAT VALUE ICON 2013 Montana Winemaker’s Series Chardonnay RRP $14.95 This is such stunning value, it’s easy to overlook its consistently delicious flavour; this is full bodied and super fresh, and has plenty of those buttery bells and whistles that add instant appeal.

TRADE ENQUIRIES: Pernod Ricard

STONELEIGH STAYING POWER 2013 Stoneleigh Marlborough Chardonnay

RRP $15-$18 Speaking of top value for money, this well known brand offers it in spades, thanks to crisp, grapefruit like flavours, full body and a lusciousness that belies its low-ish price.

TRADE ENQUIRIES: Pernod Ricard DRINKSBIZ APRIL / MAY 2015 33

CHARDONNAY CATEGORY REPORT

The bells and whistles on Chardonnay • Chardonnay is the third most planted grape in New Zealand and there are currently 3,211 hectares of it growing nationwide, (up slightly from 3,202 hectares a year ago). The most planted grape is Sauvignon Blanc with 20,027 hectares followed by Pinot Noir with 5,569 hectares.

• The northernmost spot in New Zealand where Chardonnay is planted is in the far north around Kerikeri; the southernmost is Otago.

• The most northern Chardonnay vineyards in the world are officially in Chablis but it is a moving target these days as apparently there are Chardonnay vines near to Stockholm in Sweden; these are not, however, officially part of a wine region as Chardonnay is in Chablis.

• The world’s greatest Chardonnays are considered to come from the Cote d’Or (also known as ‘the golden slopes’) of Burgundy’s heartland, which is south of Chablis and north of Macon; another Chardonnay predominant wine area.

• One of the most challenging areas of the world in which Chardonnay is produced is Champagne in north east France; a cool northern European region where frost can be an issue both in spring when grapevines first flower (if flowering is badly affected by frost, fewer grapes will form) and also in autumn when grapes ripen.

• Despite the challenges of growing grapes in the cool northerly region of Champagne, Chardonnay is growing in popularity there; particularly for its role in prestige Champagnes that are made entirely from this grape and are known as ‘Blanc de Blancs’ (‘white of whites’).

• When grown in warmer regions of the world, Chardonnay grapes tend to make wines that are more full bodied, lower in acidity, higher in alcohol and have more tropical fruit flavours such as mango, pineapple, melon and peach, as well as butterscotch-like aromas and flavours.

• Large amounts of Chardonnay are made in a diverse range of styles in the United States; these include warmer climate Chardonnays from the Napa Valley through to crisp, cooler climate styles from the Russian River Valley and Carneros.

• This stylistic variation also typifies the Australian wine industry, where Chardonnay is the second most planted grape overall (following Shiraz) and makes full bodied Barossa Valley versions through to crisp, fresher, cooler climate wines from Western Australia, the Yarra Valley and Mornington Peninsula.

34 DRINKSBIZ APRIL / MAY 2015

CHURCH ON TIME 2013 Church Road Hawke’s Bay Chardonnay RRP $19-$20

Big in name and also in quality, this is Chardonnay with all the bells and creamy whistles, which are both supported by a strong backbone of moderate acidity, keeping those ripe nectarine and peach flavours in a tight structure.

It is outstanding value for money because it offers intense flavours and significant complexity, particularly given the large scale production. This wine always delivers.

TRADE ENQUIRIES: Pernod Ricard

DOG’S LIFE 2012 Dog Point Chardonnay RRP $29-$35

Dog Point Chardonnay has raised the bar for Marlborough Chardonnay, setting a high standard of complexity, intensity, concentration and balance; all in one affordably delicious, age worthy white wine. And while the current vintage is from 2012, it is a super fresh expression of a cool year;

“The cool years with the herbal edge just go to show how close to the edge growing grapes in Marlborough can be, but they also deliver some of the best wines,” says winemaker James Healey, who delivers a beautifully balanced full bodied white in this lively Chardonnay.

TRADE ENQUIRIES: Red + White

Cellars

GREAT MARTINBOROUGH 2013 Te Kairanga Martinborough Chardonnay RRP $25 Winemaker John Kavanagh has turned around the fortunes of Martinborough’s Te Kairanga winery; one of the oldest in the small scale Wairarapa region, and, now, one of the best. This is the entry level Chardonnay and also my pick of the pair that the winery dubbed ‘TK’ (for ease of pronounceability) produces. It is fresh, vibrant with more than moderate acidity driving the nervy core of freshness in this complex, lingering full bodied white wine.

TRADE ENQUIRIES: Te Kairanga

Wines

“Basic Chardonnay may be vaguely fruit (apples or melons) but, at its best, Chardonnay, like Pinot Noir, is merely a vehicle for the character of the vineyard in which it is grown.”

The Oxford Companion to Wine, 2006

CATEGORY REPORT C HARDONNAY

“When the vineyard site is right, yields not too high, acid not too low and the winemaking skilled, Chardonnay can produce thrilling, savoury, dry, full bodied wines that will continue to improve in bottle for one, two or, exceptionally, more decades but – unlike Riesling – and the best, noble rotten Chenin Blanc and Semillon – it is not a variety capable of making whites for the very long term.”

The Oxford Companion to Wine, 2006

CANTERBURY TALE 2014 Black Estate Home Chardonnay RRP $38 Winemaker Nicholas Brown makes a mean Chardonnay from Black Estate’s 3.8 hectare vineyard in Omihi, North Canterbury, which was planted in 1994 with Mendoza vines. This is a Chardonnay vine that has a tendency to produce grapes that are ‘hen and chicken’ in size; which can give great concentration of flavour. And that’s exactly what merits this full bodied, elegant, freshly crisp white wine a spot in this category report. It is consistently one of the best South Island Chardonnays each year; a wine with all the recognisable buttery bells and some surprisingly elegant style too. It has a long, flavoursome finish and drinks well now but will age and improve for at least half a decade. It is a great wine to enjoy by the glass or bottle.

TRADE ENQUIRIES: Black Estate

BEST VALUE UNDER $20 CHARDONNAY IN NZ 2012 Kumeu Village Chardonnay RRP $15-$17 This is one of the best value Chardonnays under $20 in this country and its makers at Kumeu River Wines in West Auckland work consistently hard to make it so. It delivers rich flavours, a full bodied style with super fresh flavours and recognisable creamy

Chardonnay characters. A percentage of this wine is fermented in oak barrels while the balance is in stainless steel, which preserves its freshness. The style is medium bodied, bone dry and smooth with a lingering citrusy flavoursome finish.

TRADE ENQUIRIES: EuroVintage

CLASSIC KUMEU 2012 Kumeu River Estate Chardonnay RRP $30 This wine is aged on lees for 11 months (lees are the left over yeast cells from fermentation), which are given a little ‘batonnage’ (stirring in barrel, which homogenises all those delicious oatmeal and savoury characters); it is also full of fresh citrus flavours of lemon and grapefruit, which marry nicely together with the wine’s spicy cedar, nutmeg and cardamom aromas. It is a complex white that consistently delivers far more complexity than most full bodied whites at this price, making it an exceptional white to add to your wine list.

TRADE ENQUIRIES: Vintners NZ

TOASTY CHARDONNAY 2012 Kumeu River Coddington Chardonnay

RRP $45 This vineyard has always provided grapes with the ripest, richest characters of all in West Auckland, says Milan Brajkovich; the man in

charge of the grapes behind the exceptional Kumeu River wines. Every year, he says, Coddington Vineyard delivers grapes with flavours of golden queen peaches and yellow fleshed apricots. Because of this extra depth of fruit flavour in the grapes, his brother, Master of Wine and winemaker Michael Brajkovich tends to use Burgundian barrels that are heavier in toast than for their other wines, the toastiness losing itself in the wine’s flavoursome full body and long finish.

bunch pressed because of its small berries (typical to the Mendoza clone) and it delivers a beautiful expression of Chardonnay with spicy complexity in taste and a creamy softness, finishing on a smooth but firm tannic grip. This is another stunning full bodied white from Kumeu River’s kings of Chardonnay.

TRADE ENQUIRIES: Vintners NZ

TRADE ENQUIRIES: Vintners NZ

THE RISING STAR 2012 Kumeu River Hunting Hill Chardonnay

RRP $50 This single vineyard West Auckland wine is a rising star with a powerfully succulent taste, thanks to its pronounced acidity, smoky aromas and full bodied style. It takes its name from the hunting that Kumeu River winery founder, Mate Brajkovich, used to do; he hunted pheasants and rabbits on the land prior to it being converted to a vineyard.

TRADE ENQUIRIES: Vintners NZ

THE GREAT FOUNDER 2012 Kumeu River Mate’s Vineyard Chardonnay

RRP $70 The last vineyard planted in Mendoza clones of Chardonnay; this wine is whole

Distributors Black Estate 03 310 6930 blackestate.co.nz EuroVintage 0800 338 766 eurovintage.co.nz Pernod Ricard NZ 0800 655 550 pernod-ricard-nz.com Red + White Cellars 0800 946 379 redwhitecellar.co.nz Sacred Hill 0800 946 326 sacredhill.com Te Kairanga Wines 06 306 9122 tkwine.co.nz Terra Sancta 03 445 1670 terrasancta.co.nz Villa Maria 0800 505 656 villamaria.co.nz Vintners NZ 0800 687 9463 vintners.co.nz

DRINKSBIZ APRIL / MAY 2015 35

HIGH 5

White wines that shine

Stock these outstanding whites from the deep south

1 Crisp Chenin Blanc

3 Zingy Zephyr

2013 Amisfield Central Otago Chenin Blanc

2014 Zephyr Marlborough Riesling

RRP $30

Here’s a treat; a fresh, dry, deep southern white from Central Otago, which is made from South Africa’s most planted grape; Chenin Blanc (also known as ‘Steen’). The naturally high acidity of the Chenin Blanc grape gives this wine an intense freshness in the mouth and the grapes come from old Otago vines that were propagated by Amisfield’s viticulturist, Andre Lategan. They were originally imported from South Africa and are now grown (grafted on American rootstock) on stony gravels at the winery’s Pisa vineyard. Just 2,800 Chenin Blanc vines were planted here between 1999 and 2012, and the variety is still regarded as something of an experiment. But it is a tasty one. This dry, medium bodied white has flavours of lemons, lemon zest and a taste nuttiness adding roundness to its tangy appeal. It is an interesting experimental white for Amisfield, which bodes well for Chenin Blanc as an extra string to Central Otago’s southern white wine bow.

amisfield.co.nz

2 Bone dry Riesling

RRP $25

2013 Amisfield Dry Riesling The magic word ‘dry’ comes into its own in this deep southern white from Amisfield Winery in Central Otago; a region that is undoubtedly bursting at the seams with potential to make high class Riesling. And here it is. A zingy, zesty, intensely flavoursome but enormously food-friendly dry Riesling with a light body, pronounced citrus flavours and a long, juicy finish.

amisfield.co.nz

If you stock Central Otago Pinot Noir, then Central Otago Riesling should be the very next wine on your list. Its quality is clearly outstanding, it has the ability to age beautifully for more than a decade and it tastes sensational right now, especially with seafood.

36 DRINKSBIZ APRIL / MAY 2015

RRP $24

Marlborough winemaker Ben Glover is one of New Zealand’s most passionate Riesling producers and Zephyr is his family’s personal wine label; it includes stunning whites, particularly the Rieslings. A tasting of 2012, 2013 and this current release, 2014 all show just how beautifully Marlborough Riesling can age, thanks to its purity of flavour (citrus zest, green apples and peach) - although it tastes great right now too.

Stock it.

zephyrwine.com

from 4 Greatness Gibbston

RRP $35

2014 Gibbston Valley Le Fou Riesling Christopher Keys is a maverick winemaker when it comes to Riesling; and this is one of his most outstanding with its luscious aromas expressing the old vines grown on half a hectare surrounding Gibbston Valley winery in Central Otago. Le Fou is the winery’s top Riesling and, like the others made at Gibbston Valley, it has outstanding ageing potential (as a recent tasting of Rieslings going back to 2001 showed). This wine is medium sweet in style but balanced beautifully by high acidity that adds lime zest flavours. It contains 11% ABV. This is an outstanding wine from Central Otago; if you stock Pinot Noir, then Riesling should be the very next wine on your list.

gibbstonvalley.com

5 Unrivalled Carrick

RRP $28

2014 Carrick Josephine Riesling This wine started life as a pirate bottling for the Carrick winemakers to consume but it was so super tasty that they decided to bottle some for their customers and viva the result; a light bodied, lusciously intense, (medium sweet) Riesling. It has instant appeal and cruises in at a friendly low alcohol content of 9% ABV.

carrick.co.nz

some would suggest we’re control freaks. we insist we are.

Yes we’re control freaks and proud of it. We won’t leave anything to chance. Especially when it comes to something as precious to us as making wine. Near enough is never good enough. That is why we maintain total control over everything that influences the wine.

From our very own vine nursery, through each of our vineyards, our cooperage, the winery and bottling line. We focus on the little things and we’re sticklers for detail. We don’t do it to be difficult.

kwp!YAL10558

We do it purely for the love of wine.

NORTH CANTERBURY WINE

Soul from Waipara Hills

The Waipara Hills and Mud House Rieslings are on a roll, despite the reduced (but potentially high quality) vintage 2015, says winemaker Simon McGeorge

“IT’S A humbling thing growing grapes,” says winemaker Simon McGeorge, who says he has thrown the rule book out the window after a tricky spring frost decimated potential crop for this vintage.

Thankfully, McGeorge and his team at Waipara Hills Winery have plenty to celebrate right now. They have just received a string of medals and awards, and launched a new range of wines called Soul available solely, (if you’ll excuse the pun) at the Waipara Hills winery cellar door.

The new range includes a dry Riesling; a sweet Riesling; a full bodied, rich Pinot

Cleighten Cornelius

38 DRINKSBIZ APRIL / MAY 2015

Simon McGeorge

Gris and an earthy, full bodied Pinot Noir.

These wines were created to offer a point of difference for visitors to the Waipara Hills Winery; Waipara Hills has a high profile in retail and on premise, McGeorge says, so it was important to him to have some diversity at the cellar door.

The inclusion of two Rieslings in the range is not a reflection of the amount of Riesling made at Waipara Hills (like most of the single varietal wines made there, Riesling constitutes approximately 20% of the overall production) but rather of the versatility of this grape.

In February this year, Waipara Hills and its sister brand, Mud House, won a string of accolades for the Rieslings that McGeorge and fellow winemakers Ben Glover and Cleighten Cornelius, make.

The 2014 Waipara Hills Waipara Valley

Riesling placed first in a Cuisine magazine tasting, picking up five stars and also a best buy award to recognise top value for money. Meanwhile, the 2014 Mud House Riesling, which is also made with grapes grown in the Waipara Valley, placed eighth in the New Zealand line up in the Cuisine tasting, receiving 4.5 stars and a best buy award.

Both brands are owned by Accolade NZ whose group winemaker, Ben Glover, was in Melbourne at a Riesling conference when the wins were announced.

“What an event to be part of, lining up with some of the most iconic Riesling producers from around the world; Egon Muller, Ernie Loosen, and Willi Brundlmayer, to name a few. This Cuisine result, along with winning the trophy at the International Riesling Challenge with

NORTH CANTERBURY WINE

The 2014 tasting 2014 Waipara Hills Marlborough Sauvignon Blanc Pronounced intensity on the nose of this wine leads into a vibrant taste explosion in the mouth; think bright fresh nectarine and stone fruit flavours (which winemaker Simon McGeorge attributes to the Waipara region). The wine is mouthwateringly succulent, intensely zesty and has a pronounced roasted green tomato taste; a great white for the antipasto platter.

2014 Soul Waipara Hills Dry Riesling our 2013 Mud House Estate The Mound Vineyard Waipara Valley Riesling, has escalated our reputation as a solid Riesling producer and I think we are starting to become recognised as serious Riesling fanatics”, Glover says.

At this year’s Royal Easter Show Wine Awards, Waipara Hills also won gold medals for both its 2014 Waipara Valley Pinot Gris and 2014 Waipara Valley Gewürztraminer, an outstanding result from the 2014 vintage in the Waipara region.

“To be able to win two gold medals and a five star rating in a week, with our aromatic wines is a buzz, and affirms that our expression of these varieties is on track. Right now I am looking forward to enjoying a glass of Gewürztraminer with some wash rind cheese”, says Glover.

Now all the awards excitement is over with, the serious business of vintage 2015 is taking place; as you read McGeorge and his team are throwing away any plans he had formulated about the style of wines he will make this year.

“The 2015 vintage is going to be a very difficult season. It began with a frost in October, which reduced the potential crop of grapes by decimating many primary shoots, but that chilly weather has been followed by a very hot, very dry summer.”

The overall result is that the vintage is significantly smaller than 2014 but the quality may well be extremely high, given that reduced crops can tend to create intensely concentrated wines.

About 200 cases of this 12.5% ABV wine were made and each bottle is numbered; we tasted 0024 of 2160.

Ripe bitterness is what McGeorge aims for in Riesling and this wine is a result of the season with its intense lime zest and lemon rind aromas and flavours; it is succulent but dry with a light body and long flavoursome finish.

2014 Waipara Hills Waipara Riesling Big rich, drink-me-now flavours of freshly picked tangerines and mandarin-like characters sit comfortably in a medium bodied white in a medium sweet style, which is balanced beautifully by fresh acidity.

2014 Waipara Hills Pinot Gris A full bodied and medium dry style with 4 grams residual sugar, which is noticeable but balanced by the green ginger taste of the wine.

2014 Waipara Hills Waipara Gewürztraminer Gewurztraminer is the smallest production of all the varietal wines in the Waipara Hills brand and it is not made every year; the previous year to this vintage was 2010.

It has pronounced aromas of old fashioned red roses, with rose flavoured Turkish Delight lurking in the background. The first year it was made was 2007 and it is bright, lifted and delicate in taste. Most of this wine sells at the cellar door, due to its small scale production.

2014 Waipara Hills Pinot Noir Rose Half of this wine is a saignee; meaning it has been bled off the Pinot Noir skins, hence its pale salmon colour and intensely strawberry and cream-like flavours; the other half of the blend was Pinot Noir. It is medium bodied, and medium dry (6-7 grams of residual sugar) with a long finish.

Pinot Gris in Waipara In a typical season, Pinot Gris makes up about 20% of the harvest at Waipara Hills winery; a similar percentage overall as Chardonnay, Riesling, Pinot Noir and Sauvignon Blanc.

“When I first started with the company eight years ago we had three and a half hectares of Pinot Gris. Today we have over 40 hectares of it,” says McGeorge.

There are two vineyards that the Pinot Gris comes from; the relatively new Deans Vineyard (named after the Deans mountain range behind the vineyard), which is planted in four different new-ish clonal variations (known as ‘clones’): Barry, 52B, 40A and 7A, along with mainstays, 2/15 and LBC. The 40A and 7A are like the Dijon clones of Pinot Noir; ‘they make lovely ripe styles of Pinot Gris at slightly lower ripeness,” says McGeorge.

DRINKSBIZ APRIL / MAY 2015 39

WINE NEWS

Sauvignon celebration Sauvignon Blanc is this country’s biggest wine export and, now, it’s the subject of a new international conference

News briefs

© Kim Crawford

Pinot’s new date

IT’S THE biggest wine success in the country and now New Zealand Sauvignon Blanc is the focus of a new international event, which will be held for the first time in Marlborough in February 2016.

“The International Sauvignon Blanc Celebration is an opportunity for the world of wine to come together in New Zealand; to learn about, discuss and taste some of the world’s leading examples,” says Philip Gregan, CEO of New Zealand Winegrowers.

The celebration will feature speakers from science, entertainment, hospitality, journalism and also from other wine regions that produce Sauvignon Blanc.

The chairman of the ISBC committee, Patrick Materman, is excited to be hosting a global event in Marlborough.

“It is an event which will reveal a lot about Sauvignon Blanc and demonstrate its diversity and complexity,” says Materman, the chief winemaker for Pernod Ricard New Zealand.

Find out more Find out more about New Zealand’s first International Sauvignon Blanc Celebration by contacting Patrick Materman.

Patrick.materman@pernod-ricard.com

Waiheke wow red SOHO’S WAIHEKE Island winemaker James Rowan has made the first $100+ red from Waiheke with this year’s release of the 2013 Zabeel, which has an RRP of $138. It is a move that may remind many of the first reds to set Waiheke Island on the wine map back in the 1980s when early wine pioneers there championed full bodied, long lived reds based on 40 DRINKSBIZ APRIL / MAY 2015

traditional classic Bordeaux grape varieties.

This time round, it is also based on these grapes with Merlot in the lead role, but supported by the Rhone Valley’s great northern red - Syrah - and supported with a little Malbec (originally grown widely in Bordeaux but now better now as Argentina’s great red mainstay).

The wine name, Zabeel,

also pays homage; in this case to an Australian thoroughbred race horse. The 2013 Zabeel is intensely purple-ruby in colour and is made from Merlot, Syrah and Malbec which were grown on Waiheke Island in 2013; “It will only be made in outstanding vintages so that the wine lives up to its name,” says Soho owner, Rachael Carter.

Sohowines.com

PINOT NOIR lovers have a new date for their diaries; the three yearly conference has been rescheduled to make way for the country’s inaugural International Sauvignon Blanc Celebration. The new date for Pinot Noir New Zealand is for three days from 31 January 2015. The venue is Wellington waterfront and the event is open to everyone; those in the wine and drinks industry as well as those who enjoy consuming Pinot Noir. “Pinot Noir NZ 2017 will continue to redefine the concept of New Zealand Pinot Noir. We’re looking to illuminate the path that leads to Pinot Noir greatness, and put fire into peoples’ bellies. We have a superbly reprobate team developing this programme, and look forward to welcoming visionaries, thinkers, industry leaders and lovers of Pinot to be part of this exciting event with us,” says Ben Glover, chairman of Pinot Noir NZ 2017. pinotnz.co.nz/board-bio.php

Bubble double BRITISH WINE writer Tom Stevenson has relaunched his book, The Champagne & Sparkling Wine Guide, which was first published in 1998 by Dorling Kindersley. “Although The Champagne & Sparkling Wine Guide 2015 is written to be an easy read, it nevertheless packs a punch for the geekiest fizz fanatic. I’ve included a wealth of hitherto unpublished sparkling wine knowledge which has been compartmentalised in boxes and photo captions, so that its presence does not impede the general reader,” Stevenson says. The Guide is available to buy online in three different formats; on Kindle, in softback as black and white or in full colour softback.

0800 338 766 INFO@EUROVINTAGE.CO.NZ

CENTRAL OTAGO FEATURE

Food, wine and stories from Central Amisfield Winery is one of the best places to eat in New Zealand’s fourth largest (and the world’s most southern) wine region and now there is a book all about this winery

This excerpt The following excerpt was printed with the permission of Debbie Zampieri; marketing manager of Amisfield and former publisher; the woman behind this book (not that she will take any credit for it). Our thanks to Debbie for her assistance with this excerpt and her time in showing Drinksbiz Editor Joelle Thomson around the vineyards and treating her to a fining trial this vintage on site at Amisfield.

Photo credit: Shantanu Starick

The story WHEN YOU come up the gravel driveway to the vineyard, the very modern shape of the winery appears in front of you. A building of concrete and Corten steel, hunkered into the hill that leads up to the top terraces, it’s in stark contrast to the famous stone building at Lake Hayes that houses the bistro and cellar door. It has one long roof that matches the fall of the hill and, now that the native planting has grown up, it looks like it belongs there.

But, despite being goodlooking – it’s a high-tech shed, essentially – it does far more than just look good.

The winery was built in 2006, designed

by Christchurch architect Charlie Nott.

It’s no coincidence that it is built right 42 DRINKSBIZ APRIL / MAY 2015

into the hill – there’s a full storey between the top driveway where the grapes get dropped off and the main working floor of the winery – the core idea is that the grapes are never carried upwards, and they are handled and moved as little as possible before making it into a tank. It was designed so that it’s ergonomic to use – the wine flows in one direction, generally, starting with the grapes fresh off the vineyard and moving right through the whole process.

It reduces energy, of course, but it is also easier on the grapes and – most importantly – it results in better wine.

Pinot grapes are picked, then put into grey plastic bins and delivered to the winery, where they’re lifted onto a sorting tray. We remove any bad fruit that’s managed to slip through, and then feed

the grapes through a destemmer into the tanks, where they cold soak for a few days. We have a mix of square tanks and round tanks at Amisfield, which we like to think do different jobs in winemaking.

Round tanks seem to work better when we want to extract fine, silky tannins – there’s something gentle about a round tank, and something serious about a square tank that suits parcels of fruit that we want more expressive with bolder tannin structure.

It is a busy time – you can hear the sound of the small forklifts we use to lift the bins and the rattle of the Fergusons and the thud of falling grapes – a juicy, heavy sort of noise as they go into the tanks. Move them more, heave them about the place or leave them sitting for longer, and the grapes start to split and break, and then they start to oxidise, which reduces the freshness in the wine.

This way, they are essentially moved once and moved very quickly, with as little breakage as possible.

It is a carefully thought-out operation. The concrete base of the winery, anchored into the hill, does more than just treat the grapes nicely – it gives the building massive thermal mass, which in turn reduces its energy demand. Even at

CENTRAL OTAGO FEATURE

The book Amisfield – Food, wine and stories from Central Otago was published by Random House New Zealand, RRP $60 with photography by Shantanu Starick and words by Simon Farrell-Green.

the height of summer as you walk into the winery, it is much cooler than outside. It’s also highly functional – steel gantries on the second floor provide easy access for winery workers to keep an eye on the wine.

Amisfield wine gets as little intervention as is humanly possible – all the Pinot Noir and some of the whites are naturally fermented, which involves letting the natural yeasts in the wine start the ferment, rather than adding inoculated yeast.

The winemakers simply wrap the tanks in a warm jacket and leave the yeasts to do their thing – in the usual sort of ferment, you heat up the juice to get the ferment going. In our wine the natural yeasts just warm up the wine themselves as they turn the grape juice into the beginnings of wine. To stop the ferment, we just cool it back down.

We’re aided in the cooling by our climate. When we want to cool the wine down, we will often just roll the relevant tank or barrel into the forecourt outside the winery building, where the crisp nights are a natural refrigerator – just another way in which we like to let nature do as much of the work as we possibly can.

Once the ferment has finished, our Pinot Noir – and a few of the whites, too – spend up to three years in bottle before they’re released. They’re not complete before then; they’re too young and they’re not ready. We’re using less and less oak these days – but the oak we do use for our barrels is of the finest quality, made by selected coopers in France.

Wine, after all, is an organic, living thing.

It changes and morphs, and the key as a winemaker is to work with that, not against it. It’s a style of wine we like to think of as ‘quiet’ – stand back, play some nice music, and let the wine do its thing.

Recipes from Amisfield Zucchini trifolati bruschetta Makes 16 bruschetta These bruschetta have been on the menu since the bistro opened. Most keen Central Otago gardeners grow zucchini in autumn and this is a great way of serving them. The mixture will keep in the fridge for a few days.

Zucchini trifolati 2 cloves garlic 1 tbsp extra virgin olive oil canola oil for cooking salt and pepper to taste 3 zucchini, grated on a mandoline zest of 1 lemon pinch of chilli flakes To serve 1 sourdough baguette 1 clove garlic 1 sprig of rosemary 100 grams of goat’s cheese to crumble For the trifolati In a mortar and pestle, smash the garlic cloves and mix with half of the extra virgin olive oil. Add canola oil and salt to a large frying pan. Sauté garlic on medium heat until cooked slightly, add zucchini and turn up the heat. Cook until al dente, constantly moving the pan so the zucchini doesn’t brown.

Season with salt to taste while cooking. Spread on a tray to cool the zucchini. Place the cooled zucchini in a bowl with the lemon zest, chilli flakes and olive oil. Season with salt and pepper.

To serve Cut the sourdough baguette into 2 cm thick slices and grill.

Rub the grilled bread with the garlic clove and rosemary. Place

a spoonful of trifolati onto each piece of grilled bread and top with 2 crumbles of goat’s cheese and extra chilli flakes if desired.

Slow-roasted Cardrona merino lamb shoulder Serves 6–8 3 kg (approx.) lamb shoulder, bone in Sea salt to taste black Pepper to taste Chilli flakes to taste 2 carrots, chopped 1 onion, chopped 3 stalks celery, chopped 3 bulbs garlic, cut in half 1 handful of rosemary 500 ml Amisfield pinot noir 2 lemons, cut into quarters To serve A sprig each of rosemary, thyme, oregano, mint . . . whatever is in season Preheat the oven to 150ºC. Season the lamb shoulder generously with salt, pepper and chilli flakes. Place in a deep roasting pan. Add all the other ingredients to the pan and cover with baking paper and aluminium foil, making sure to seal the edges well. Roast for 4 hours then remove baking paper and lamb.

Increase temperature to 200ºC. Baste lamb for 5 minutes and return it, uncovered, to the hot oven for another 10 minutes or until the skin has turned golden brown. Baste the shoulder again until the braising liquid thickens and the shoulder looks glossy.

Remove shoulder from the tray and rest. Strain braising liquid into a small saucepan, then skim the fat while still warm. Serve shoulder with the liquid and garnish with herbs.

DRINKSBIZ APRIL / MAY 2015 43

WINE NEWS

Chard celebrates a quarter century

Central Otago’s Chard Farm Winery celebrated 25 years on the farm this year with a VIP wine tasting, birthday party and a family-friendly locals’ open day.

ALL PROCEEDS from wine sales on the winery’s 25th birthday open day went to local primary schools.

Founder and director of Chard Farm, Rob Hay, says he first set eyes on the farm in August 1986 after returning from Germany where he had studied winemaking.

“I fell in love with it and started managing it as an orchard, but when I had an epiphany one balmy Central Otago evening and envisioned it as a fully-planted vineyard, I think more than a few people thought I was mad.

“We were advised not to plant anything there at all, or at best stick with some obscure early-ripening Germanic variety of grape, but we persevered and with a lot of help from family, friends and locals we got there.”

Fast forward 25 years. In late February this year, key wine writers, wine buffs and restaurateurs from around the country met Chard Farm’s three winemakers from the past two-and-a-half decades; Rob Hay, Duncan Forsyth and the current winemaker, John Wallace for a formal Pinot Evolution tasting at the winery’s barrel cellar.

“Twenty-five years on the farm is a fantastic milestone for us. The winery has gone from 200 cases produced in 1989 to over 40,000 cases produced annually today. Chard Farm wines are exported to over a dozen countries and we’re proud to say that our Pinot Noirs are found on many top restaurant wine lists throughout Australasia,” says Hay.

Chard Farm founder, director and original winemaker Rob Hay

“Twenty-five years on the farm is a fantastic milestone for us.

The winery has gone from 200 cases produced in 1989 to over 40,000 cases produced annually today.”

Rob Hay, Founder and Director of Chard Farm

News briefs Riesling rules WAIPARA HILLS Riesling and Mud House Riesling have both achieved outstanding results in the latest Cuisine magazine’s annual Riesling tasting. The 2014 Waipara Hills Waipara Valley Riesling placed first in the tasting with five stars and also a best buy award, which recognises great value for money. The 2014 Mud House Riesling placed eighth in the New Zealand lineup, receiving 4.5 stars and a best buy award.

Accolade NZ group winemaker Ben 44 DRINKSBIZ APRIL / MAY 2015

Glover, was in Melbourne in what was coined ‘a total immersion of Riesling’; an international three yearly event that is dedicated to what is arguably the noblest of grapes; Riesling. “What an event to be part of, lining up with some of the most iconic Riesling producers from around the world; Egon Muller, Ernie Loosen, and Willi Brundlmayer to name a few”, says Glover. Both the Mud House and Waipara Hills Rieslings come from vineyards in the Waipara Valley.

Greywacke’s finest MARLBOROUGH WINEMAKER and photographer Kevin Judd has just released his new 2012 Greywacke Wild Sauvignon Marlborough; which is an interesting take on the Sauvignon Blanc theme with its full bodied, funky flavours, rich textural body and a long fresh and refreshing finish.

www.nautilusestate.com Drink responsibly

BEER & CIDER NEWS

Irish win for McCashin’s

Finding the ‘sweet’ spot in a no-sugar-added cider was no easy chore at McCashin’s Brewery but it has paid off with global accolades

CIDER, BEER and wine consumers can talk dry but data shows that we all frequently opt to drink sweet - but here is proof that no sugar added is a trend that is taking hold of the world’s taste buds: McCashin’s Brewery has just won a Supreme Cider Award in a country where cider has been made for over 2000 years; Ireland.

This is the first year that the Cup has featured a Supreme Cider Award.

The international panel of judges say the competition is swiftly becoming a must for brewers to enter. Award chief judge Dr Inge Russell is the editor of the Journal of the Institute of Brewing. He says that the cup, now in its third year, is fast becoming a

must for craft brewers to enter.

“These awards are becoming a must due to the impartiality of the competition and the accolades that winners receive from the international brewing industry,” he says.

The Rochdale Three Berry Cider was one of six McCashin’s Brewery products to win a medal at this month’s Dublin Craft Beer Cup in Ireland. It won a gold medal and the Supreme Cider Award.

“We don’t add sugar to the Three Berry Cider. It came out of a lot of trials and was made using a blend of local boysenberries, raspberries and blackcurrants. Finding the right balance was a challenge,” says Scott McCashin.

The brewery also won a silver medal for its Rochdale Ginger Lime Cider and a bronze for its Rochdale Pear Cider. Its beers were also recognised with silver medals; as outlined below in this story.

Speight’s triple win THE MAKERS of Speight’s have recently secured a silver medal at this year’s International Brewing Awards for their Triple Hop Pilsner.

It was the only Australasian beer to win an award.

The win continues a run of international awards success, including a gold medal at the 2013 International Brewing Awards (IBA), silver at the 2013 Australian International Beer Awards (AIBA), silver at the 2014 World Beer Cup (WBC), and bronze at the 2014 Australian International Beer Awards (AIBA).

“The international recognition that Speight’s Triple Hop Pilsner has achieved since its launch in late 2012 has been phenomenal.

46 DRINKSBIZ APRIL / MAY 2015

To win silver at the International Brewing Awards is massive, especially given the calibre of international breweries also awarded,” says Ben Wheeler of Speight’s.

The win means that Speight’s Triple Hop Pilsner has won medals at both the 2013 and the 2015 IBA, and the 2014 World Beer Cup. “It is great to see the quality of New Zealand beers continuing to be recognised internationally.

This success on the international stage is recognition of New Zealand’s vibrant and diverse beer sector and the quality that brewers big and small are achieving,” says Bob King, chairman of the Brewers’ Guild of New Zealand.

McCashin’s brewery was founded in Stoke in the 1930s when there were at least four other cideries operating in the area. By the late 1970s it was the only cidery still operating in New Zealand and was later purchased in 1980

by Terry and Bev McCashin.

“We are finding that more consumers are demanding to know what’s in the products they are drinking,’’ says Scott McCashin.

“Although it’s not required by law, we’ve included a nutritional information panel on our ciders so consumers are better informed.”

McCashin’s medals In addition to the Supreme Cider Award, McCashin’s Brewery won a gold medal for Rochdale Three Berry Cider; silver medals for: Stoke Bomber Bohemian Ale, Stoke Bomber Oatmeal Stout, Stoke Dark and Rochdale Ginger Lime Cider and a bronze medal for Rochdale Pear Cider.

Fast facts: International Brewing Awards 2015 • 844 beers entered • 28 were entrants in Class 1 for Lager 2.9% - 4.4% ABV • Only one gold, one silver, and one bronze per category • 50 countries entered the awards • 400 medal winners and guests attended the presentation at London Guildhall • Entries were judged by 36 commercially practicing brewers from 16 countries.

BEER CATEGORY REPORT

NEW SCHOOL BREWS © BenThereDoneThath Flickr.com

What’s new in beer including a new draught inspired by old school punk

48 DRINKSBIZ APRIL / MAY 2015

CATEGORY REPORT B EER

JUICY FRUITY

THAI ELEGANCE

Epic Equinox IPA

Chang Beer

6.3% ABV, 500 ml, RRP $8.99

5% ABV, 330 ml, RRP $17.99 (6 pack)

Another super-hoppy offering from Epic but one that doesn't overpower the palate, Equinox hits all the right notes in the fruit basket. Pouring slightly peach-coloured, Equinox has big flavours of summer fruits, a bit of citrus and a thirst-slaking bitterness that hits hard at the back of the jaw. One of the beers in their One Trick Pony series, Equinox focuses on a single hop variety but demonstrates the considerable complexity that can be derived from an isolated botanical. At 6.3% and 500ml you're probably not going to do a six-pack but a pleasant "oneor-two" beer that the hop-heads will love.

Chang Beer is a classic lager that instantly transports you to the beaches of Koh Samui or a night market in Chiang Mai. Pouring a sunny golden hue with a sparkly, effervescent bead, Chang has a fragrant citrus onset and finishes dry and malty. Served ice-cold (in true Thai style, in a beer cooler sleeve if it's in the can) Chang is a sessionable lager that pairs well with hot-spiced seafood dishes, curries, or just by itself.

Chang means elephant in Thai - get your trunk into one soon.

TRADE ENQUIRIES: Epic Brewing Co.

PALE BLUE WONDER

HOPS ADDICTION

Monteith’s Southern Pale Ale

Epic Lupulingus

Monteith’s join the Pale Ale ranks with one of the most drinkable ales of its class.

Southern Pale Ale pours a golden amber and has a slightly citrus on-set and nose.

While retaining the unmistakable hoppiness of a pale ale, the hops are subtle and dispersed around the flavour profile. A light bitterness and faint floral finish make this an excellent session beer, helped by its moderate 4.6% alcohol rating. Recommended.

9% ABV, 500 ml, RRP $7.50

Epic are known for ratcheting up the hops and in the Lupulingus, they've gone for the doctor. The hop profile is so full-on it's like a hop syrup has been used. The hops compound their flavours and have a searing intensity that will test some drinkers but delight the beer aficionados. Strangely, despite it's intensity, after a few sips it becomes extremely drinkable and moreish. At 9%, it won't be an all-night beer, but don't worry, the bitterness lingers almost that long. Food matching could be tough as this guy would overpower many dinners - a dessert beer maybe?

TRADE ENQUIRIES: Federal Merchants & Co

4.6% ABV, 330 ml, RRP $26.99 (12 pack)

TRADE ENQUIRIES: DB Breweries

CLASSY SHANDY WITH AN EDGE DB Export Citrus Grapefruit 2% ABV, 330ml, RRP $19.99 (12 pack)

Citrus beers are gaining in popularity, particularly ones like this that keep the customer under the new drink driving limits.

DB Export’s Citrus Grapefruit is a welcome addition as it takes some of the best qualities of the citrus range and adds a little bitterness. Avoiding the astringency often associated with grapefruit, this offering from DB Export manages to come out with more of an Italian blood-orange hint to it. It’s soda-pop-ish, but in a very good way. Punters will have to be educated - it’s not a lager and lime - more of a classy shandy - but at a very drinkable 2% we can see this drop really developing a following.

TRADE ENQUIRIES: DB Breweries

GOLDEN WITH A TANG Speight’s Summit Citrus 4% ABV, 330 ml, RRP $19.99 (12 pack)

Eschewing the shandy angle on a citrus beer, Speight’s Summit Citrus keeps closer to a “beer plus” recipe. Where some citrus beers seem to create an entirely new drink, Summit Citrus retains a distinctive lager flavour, enlivened by a country-lemonadetasting addition. Retaining Summit’s pale gold good-looks, this addition to the range should be enjoyed on a warm autumn afternoon, preferably relaxing on a high country verandah as the shadows lengthen.

TRADE ENQUIRIES: Lion

TRADE ENQUIRIES: Epic Brewing Co.

DRINKSBIZ APRIL / MAY 2015 49

BEER CATEGORY REPORT

HOW YOU LIKE THEM APPLES? Inspiration for the name came from Sid Vicious of the 1970s band, The Sex Pistols. Mid communicates the lower ABV, while “Vicious” reinforces that there has been no compromise on flavour.

CHERRY WITH BITE Moa Cherry Sour 2013 5.9% ABV, 375ml, RRP $7.99

Following on from their 2012 vintage, Moa have released another Cherry Sour in a smaller 375ml bottle, with a smaller, more manageable 5.9% alcohol content (the previous year’s vintage came in 750ml and weighed in at a hefty 7.2%). Whole Marlborough cherries are introduced into the brewing process and they make their presence abundantly clear here. The Belgian Lambic style, however, balances the sweetness of the cherry with a healthy slap of sour. Pouring pale pink, Cherry Sour would pair nicely with soft cheeses or perhaps an aged cheddar.

TRADE ENQUIRIES: Moa Beer

Two new draught only mid strength brews Mac’s Mid Vicious Session Pale Ale 2.5% ABV, Draught only

New drink drive limits have made low and mid-strength beers the flavour of the month.

Macs have joined the party but with a determination to stay flavourful ie “vicious”.

Inspiration for the name came from Sid Vicious of the 1970s band, The Sex Pistols.

Mid communicates the lower ABV, while “Vicious” reinforces that there has been no compromise on flavour. Pouring a pale amber, Mid Vicious has a restrained hoppiness and a subtle bitterness. Would pair well with pizza or a mid-strength curry.

Monteith’s Lightly Crushed Cider 2.8% ABV, 330 ml, RRP $26.99 (12 pack)

Bursting with apple flavour, Monteith’s Lightly Crushed Cider is a medium-sweet addition to what is fast becoming a novelty sector of the market. Keeping it classic, Monteith’s have taken a straight apple tack but one that emphasises the freshness and clarity of the apples. While many ciders can be quite heavy, at just 2.8%, Monteith’s Lightly Crushed is a drinkable, sessionable drop that won’t put the afternoon consumer to sleep by six o’clock. Would pair well with pork and would be a great palate freshener after something like sticky ribs.

TRADE ENQUIRIES: DB Breweries

BELGIAN CHAMPAGNE

TRADE ENQUIRIES: Lion

Distributors

Moa Sour Blanc 2013

Monteith’s Mid Strength Brown Ale

DB Breweries 0800 746 432 db.co.nz Epic Brewing Co 0800 212 337 epicbeer.com Federal Merchants & Co 0800 846 824 federalmerchants.co.nz Lion 0800 107 272 lionco.com Moa Beer 09 367 9481 moabeer.com

6.4% ABV, 375ml, RRP $7.99

Pouring pale and grassy green, Moa’s Sour Blanc has many of the characteristics of a fine bubbly wine - a fine bead, dissolving pale head, and even the sour, winey onset of a champagne are evident in the glass. The sourness of the current Lambic style is (from memory) less pronounced than the 2012 version, which makes it an easier-drinking beer. A really refined success of a beer that could be served with canapes at a cocktail party or, go all the way down the champagne route - serve it with strawberries!

TRADE ENQUIRIES: Moa Beer 50 DRINKSBIZ APRIL / MAY 2015

3% ABV, Draught only

This deep brown beer is worth seeking out for its intensely complex flavours, thanks to containing five different malts, which provide it with a taste to support its full body and round mouthfeel; dark malty aromas are backed up by a hint of chocolate, caramel and earthy appeal. It has a light hop aroma and a long satisfying finish with a balanced bitter twist. The recommended food match is with a beef salad; preferably light in style with Mediterranean inspired flavours.

TRADE ENQUIRIES: DB Breweries

Distributed by Federal Merchants & Co P: 0800 846 824 | E: info@federalmerchants.co.nz | W: federalmerchants.co.nz

SPIRITS COLUMN

Dream drams

THE EDITOR has put me on the spot and asked what is “the most surprising single malt” I have ever come across.

Now, is that ‘surprising’ because it was awful or due to the quality?

In either case I remember them both well, but for different reasons. The whisky that sticks with me from recent times and, sadly, it was a limited release, is the Longrow Red “Shiraz” Cask from Springbank released in 2013.

This is one of the finest and most intriguing expressions of Scotch single malt that I have ever tried. The combination of integrated smoke, rich but not too rich on the back palate, slightly macerated fruit and its tremendously long finish left me looking for more and it was a most unusual combination. I have been a critic in the past of ‘messed with’ whisky, which has been made using unusual casks and finishes, but this 11 year old which had six years in American oak and then another five in the ex Australian Shiraz oak was, to me, a dream dram.

Another mind spinningly good single malt whisky was a 34 year old expression of Glenturret bottled by Berry Bros and Rudd. It was opposite in every way to the Longrow; not least because it was older.

Despite that, it managed to retain that magic combination of wood and spirit, with neither dominating but rather flavours of fresh vanilla pod, dried apricots, honey, 52 DRINKSBIZ APRIL / MAY 2015

© istockphoto.com

Our resident whisky expert, Michael F Fraser Milne, tackles the question: What is the most surprising single malt, ever?

gentle summer fruit tones and, again, a long meandering finish. It was a real old gent’ of a dram.

A surprise for me was Bowmore Tempest 2; a batch release from the oldest of the Islay distillers. This was not only a hit with me but it was huge with the whisky public; a combination of sea salt and smoke with a underlying citric sweetness that got into the soul. While it did not have a long finish, it was a lovely drink.

Unlike some experts and critics, I drink whisky rather than just looking at it. When doing an assessment I find there is a huge difference between nosing and sipping a small amount and actually sitting down and have a decent dram of the nectar. I think this is when you get to know the drams.

One whisky that I often think of as a ‘default’ dram is the Glenfarclas 105; this 60% ABV malt is a classic and I don’t really understand why we don’t see more of the on-trade using it. I dilute it to about 35% and find it has all the signature of classic Glenfarclas - fruit cake notes, nutty, spicy, the merest hint of gentle bonfires and that finish I look for; long lingering, rich and late lovely spices.

As you will gather I don’t find it essential to go to old whisky to get an exceptional dram. One that defeated my palate entirely and has to be the biggest disappointment was Glen Grant from 1968, bottled by MacKillop’s Choice. This was the opposite

Unlike some experts and critics, I drink whisky rather than just looking at it. When doing an assessment I find there is a huge difference between nosing and sipping a small amount and actually sitting down and have a decent dram of the nectar.

to a good whisky, totally ruined by an overwhelming wood influence. It was like pulling fresh wood toothpicks soaked in treacle from between your teeth with no whisky notes or balance left. A Glendronach 1972 single cask from about two years ago has to be within the 20 best whiskies I have had to describe. I think the texture on the palate was what actually hooked me and that was it; smooth but oily, thick and rich, deep enduring fruit and chocolate with late dates, orange and mocha - a real late night dram for contemplation.

All in all, I have had very few disappointing drams from Scotland’s single malt distillers and I am still on track to find the perfect dram. Long may my journey continue and I hope to find more pleasant surprises along the way.

Slainte Mhor Michael F Fraser Milne is the owner of Whisky Galore in Christchurch. whiskygalore.co.nz

John Grant

George S Grant 1923-2002

1805-1889

John L S Grant Chairman

George Grant 1830-1890

George Grant 1874-1949

GLENFARCLAS HAS BEEN IN OUR FAMILY FOR 6 GENERATIONS. AND SINCE 1836 WE’VE DONE THINGS OUR WAY. AFTER ALL, IT’S OUR FAMILY’S INDEPENDENCE IN OWNERSHIP AND

George S Grant Director of Sales

OUTLOOK THAT CONTINUE TO MAKE tHIS SINGLE MALT SCOTCH WHISKY SO EXCEPTIONAL AND UTTERLY UNIQUE. LUCKILY FOR YOU, WE DOUBT WE’LL EVER CHANGE.

Whisky Galore are proud to be the sole agents for the Glenfarclas distillery in New Zealand.

J & G GRANT, GLENFARCLAS DISTILLERY BALLINDALLOCH, BANFFSHIRE, SCOTLAND AB37 9BD

To stock the whisky regarded as the ‘King of Malts’ contact us on 0800 944 759 or info@whiskytrade.co.nz

WHISKYTRADE.CO.NZ

SINGLE MALT WHISKY CATEGORY REPORT

Highland swings Single malts are the stuff of every Scottish myth and legend but today this top shelf whisky category is stretching its wings beyond Scotland’s shores, writes Editor Joelle Thomson

EAST MEETS WEST

India has long been home to a strong whisky culture, in terms of consumption by its vast population, but now it is also home to some of its own outstanding quality single malts, including Amrut. This whisky company is based in Bangalore and makes a range of peated, non peated and even multi cultural fusions; as in Amrut Fusion, featured below. But don’t take our word for it. The author of the Whisky Bible, Jim Murray, is a strong advocate of these new Indian single malts and, locally, whisky lover, Jim Boult, gives his impressions on the Amrut single malts.

Amrut Fusion Single Malt 50% ABV, 700ml, RRP $89.99

This deep amber coloured single malt steps up concentration of flavour with longer ageing in barrel; which results in deeper colour (which intensifies with time as the spirit evaporates in the barrel, gaining depth in hue from the ageing process). This whisky contains both Scottish and Indian whiskies, hence the name Fusion. It has rich cardamom-like aromas, baked toffee and caramel flavours with a warm, sweet finish that lingers; as does its high rating by Whisky Bible author and expert, Jim Murray.

TRADE ENQUIRIES: Tickety-Boo

OUT OF INDIA Amrut Single Malt 46% ABV, 700ml RRP $69.99

This outstanding single malt has an intense deep amber colour with rich spicy caramel flavours and aromas of nutmeg, cinnamon, cardamom and caramel; all the complexity that usually leads a single malt whisky lover to... Speyside. But welcome to the warming finish of an exceptional top shelf Indian whisky, produced in Bangalore. Its 50% ABV is well balanced by the pronounced flavours and oak ageing influence.

TRADE ENQUIRIES: Tickety-Boo 54 DRINKSBIZ APRIL / MAY 2015

TEN YEARS ON

AMERICAN-EURO STYLE

BenRiach 10th Anniversary 2004, 10 years old

Glenrothes 2001 Vintage

46% ABV, 700ml, RRP $148

This limited release single malt was made to celebrate 10 years of independent ownership of the BenRiach distillery; just four casks were produced, yielding only 1,106 bottles globally. Less than 50 of these bottles made their way to New Zealand and were sold in record time, says Michael F Fraser Milne from Whisky Galore in Christchurch. “This showed the high demand for BenRiach’s versatile range of whiskies that are a must-have.”

43% ABV, 700ml, RRP $108

The latest Glenrothes Vintage was made from a selection of whiskies aged in both American and European oak casks laid down in 2001. This is a classic Glenrothes in style, offering sweet oaky vanilla aromas, creamy toffee and rich dried fruit flavours, balanced by a gentle gingery, peppery spice in the finish.

TRADE ENQUIRIES: Whisky Galore

SPEYSIDE SPECIAL

TRADE ENQUIRIES: Whisky Galore

The Glenrothes Select Reserve Speyside Single Malt Whisky

CASK ORIGINAL

43% ABV, 700ml, RRP $112

Kilchoman ‘Original Cask Strength’ 59.2% ABV, 700ml, RRP $141

Kilchoman’s latest release was bottled after five years of maturation at its natural cask strength of 59.2% ABV. This comes through in a rich aroma and warming finish; it offers a striking nose of burning peat embers and seaside bonfires. The palate is full-bodied with smoke, sweet ripe fruit and a lingering salty flavour.

TRADE ENQUIRIES: Whisky Galore

AGED BEAUTY Springbank ‘Green’ 12 years old 46% ABV, 700ml, RRP $123

Made solely from organic barley and matured in American oak casks, this 12 year old Springbank has classic Springbank aromas of old warehouses, a touch of briny sea air and earthy peat smoke on the nose.

The palate leads into a surprising hint of peach and apricot, both of which finish on a warming taste that lingers.

TRADE ENQUIRIES: Whisky Galore

Its colour may be pale amber but its aromas are pronounced; think: vanilla, sweet spice (coconut, walnuts and brown sugar) with a citrusy overtone. This is a lovely balanced single malt from the heart of Scotland’s highlands in Speyside. It has a richly caramel overtone on the palate with a long, intense finish.

TRADE ENQUIRIES: Negociants

FRENCH OAK RESERVE Glenlivet Single Malt 15 Year-Old 40% ABV, 700ml, RRP $99.99

The words ‘French oak reserve’ on this 15 year old single malt indicate a style departure for these classic whisky producers, who have used French oak barrels (rather than American oak, which is more traditional for Scottish whisky producers). This type of oak gives a whisky with a very different spectrum of flavour which is more savoury (think: cloves, cardamom and cedar). It has an intense caramel, butterscotch mid palate and a long, warming finish. This is smoothness itself. A lovely top shelf single malt for

CATEGORY REPORT S INGLE MALT WHISKY

sipping, savouring and contemplation.

TRADE ENQUIRIES: Pernod Ricard

GREAT GLENLIVET The Glenlivet Single Malt 18 Year-Old 43% ABV, 700ml, RRP $155.99

The 18 year old single malt is one of the treasures in the Glenlivet Distillery’s crown; deep amber with a complex nose of toffee, caramel, hot buttered toast and a smooth, soft, sweet finish. Its colour is deeper than the 15 year old Glenlivet, indicating it has spent a longer time ageing in oak barrels; the colour deepens as the slow, deliberate, controlled oxidative process creates a longer period of evaporation, which intensifies all elements of aged spirits. This is a great drink of beauty for single malt lovers.

TRADE ENQUIRIES: Pernod Ricard

AWESOME ABERLOUR Aberlour Highland Single Malt Double Cask Matured 12 Year-Old, 40% ABV, 700ml, RRP $94.99

The words ‘double cask matured’ imply an intensely oaky aroma but this beautifully refined single malt is smooth, mellow and has a moderately warming finish; all

showing that it has had a long, controlled oxidative ageing in barrels; in this case in barrels that were previously used for sherry ageing. This gives a spicy, sandalwood complexity to both the aroma and taste of this medium amber delight from Aberlour – an outstanding little distillery in the middle of the Scottish Highlands.

TRADE ENQUIRIES: Pernod Ricard

SCOTTISH-SPANISH CONNECTION Aberlour Single Malt A’bunadh 59.7% ABV, 700ml, RRP $129.99

Complex, spicy and sensational; this medium brown single malt comes from Aberlour Distillery in the Scottish Highlands, but was aged in Spanish oloroso sherry butts, which add an intensely orange zest and cardamom-like aromas. It has pronounced flavours of rich brown sugar, toffee and fresh caramel, with hints of dark chocolate and an intensely warming finish; this reveals its relatively high alcohol content. Its wide range of flavours linger sensationally and, in keeping with many top shelf single malts these days, it was not chill filtered; this is to retain maximum flavour impact.

TRADE ENQUIRIES: Pernod Ricard

MULL’S FINEST Ledaig 10 Year Old Isle of Mull Single Malt 46.3% ABV, 700ml, RRP $96.99

This single malt is characterised by an intense aroma of smoky, earthy peat, coupled with a coconut richness on the nose; it has a pale amber colour and full body with the tangy salty finish mingling with spicy aromas of cinnamon, nutmeg and cloves. Complex, fresh and intense, it lends itself as a soft cheese-friendly whisky or simply as an outstanding single malt to savour on a chilly evening.

TRADE ENQUIRIES: EuroVintage

MULL’S SINGLE MALT Tobermory 10 Year Old Isle of Mull Single Malt 46.3% ABV, 700ml, RRP $89.99

This medium amber coloured single malt has all the pronounced hallmarks of a west coast Scotch whisky with its salty crispness on the finish and its intensely caramel, spicy, coconut flavours on the mid palate. It is full bodied and fresh in character; a distinctive top shelf treat.

TRADE ENQUIRIES: EuroVintage

AGED AND INSPIRING “I’m not a scotch snob but have had many happy evenings with a “Glen” something. A few months ago however, my wife bought home a bottle of Amrut Indian Whisky. Sceptical I was, I think understandably. However, it is outstanding. Smooth, with a lovely long taste that begs for a second round; I’m hooked. A scotch out of India? I have to tell you, it’s way better than many drams from the home of the beloved amber nectar.”

Jim Boult ONZM

Deanston 12 Year Old Highland Single Malt 46.3% ABV, 700ml, RRP $96.99

“Nothing added but hard work and determination” declares the label of this outstandingly spicy and richly complex single malt with its layers of spicy complexity adding flavours of sandalwood (a clear sign of long oxidative ageing in oak barrels), cinnamon and nutmeg, among other taste sensations.

There is a smooth, warming and nutty finish that lingers long after the last comforting drop has gone down.

TRADE ENQUIRIES: EuroVintage DRINKSBIZ APRIL / MAY 2015 55

SINGLE MALT WHISKY CATEGORY REPORT

DEANSTON’S FINEST Deanston Virgin Oak Highland Single Malt 46.3% ABV, 700ml, RRP $69.99

Much is made of the whisky production process in the world of spirits, which is unsurprising, given the complexity of both the taste and the making, so it may come as something of a surprise to find that these outstanding Deanston single malts are ‘unchill filtered’. This is to retain as much of the colour, flavour and body as possible (rather than filter it out) in order to deliver the most authentic version of the spirit possible. In this caramel coloured, mocha nuanced single malt, it works a treat.

TRADE ENQUIRIES: EuroVintage

HOT AND HEAVY

caramelly single malt whisky provides a deceptive lead in to its light aromas and flavours of baked toffee, black licorice and mocha-coffee nuances. It is medium bodied with complex, smooth flavours and a very long finish that has a warming flavour but with softness that implies it has a moderate alcohol percentage of a single malt whisky; 40% ABV. TRADE ENQUIRIES: Hancocks

in the south of Bordeaux. In the case of Tullibardine, these oak casks come from Chateau Suduiraut, giving intense liquid honey, caramel and vanilla flavours to this very bright, fruit-driven whisky style. It has a medium body and long, warming finish, suggesting it contains slightly higher than average alcohol. It has good balance and intense sweet flavours; a great single malt to enjoy with dessert.

TRADE ENQUIRIES: Hancocks

TOUCH OF BORDEAUX Tullibardine Whisky 225 Sauternes Finish

LOVELY LAPHROAIG Laphroaig Quarter Cask

43% ABV, 700ml, RRP $99

48% ABV, 700ml, RRP $129.99

It may be a long way from the south of France, but Scotland’s Tullibardine 225 Sauternes Single Malt Whisky is matured in aged French oak barrels that come from the sweet winemaking appellation of Sauternes,

There’s nothing shy or retiring about the characterful Laphroaig Quarter Cask, which is matured twice in American oak barrels; the traditional choice of most Scottish whisky distillers (even with the strong experimenta-

Bruichladdich Port Charlotte Scottish Barley 50% ABV, 700ml, RRP $115

This heavily peated style of single malt is considered the black belt of peated styles at 40 parts per million of peat, says master distiller Jim McEwan. It is pale amber in colour with classic aromas of fresh earth, smoky cedar and salted caramels; its flavours are an exceptional balance of elegant, fresh and intense. The taste is like hot toast with salted caramel trickled onto it; speaking of which, this single malt was trickle distilled and made 100% from Scottish Barley in the lochside village of Port Charlotte. It’s an intense, high alcohol single malt with 50% ABV, which comes across on the warming, smooth and lingering finish.

TRADE ENQUIRIES: Hancocks

JOY FROM JURA Jura 10 Year Old 40% ABV, 700ml, RRP $76

The deep amber colour of this comfortingly 56 DRINKSBIZ APRIL / MAY 2015

THE STORY OF A JAPANESE WHISKY Suntory Whisky Kakubin 40% ABV, 700ml, RRP $39.99

Japan’s Shinjiro Torri’s whisky blending took over 10 years to perfect by the time it was launched in 1937. Since its inception, Suntory Whisky Kakubin has kept its name, though the flavour has been continuously refined and reinvented. Every year its makers review the taste and components of the blend in their quest to create the finest texture, aromas and flavours of Kakubin.

Today, the Kakubin Highball is the first drink of the evening for many Japanese when raising their glasses, and is now so popular that, rumour has it, the Kakubin even rivals beer in terms of its popularity. It is often served with twist of lemon and soda water as part of the Izakaya culture. (Kakubin is a nickname that was adapted in Japan due to the bottle shape that has since stuck; Kaku means square and bin stands for bottle, which describes the shape of this whisky’s bottle.)

TRADE ENQUIRIES: Beam Suntory

CATEGORY REPORT S INGLE MALT WHISKY

tion currently taking place in Scotland where aged Bordeaux and sherry barrels are de rigeuer today, for many). This double maturation of Laphroaig takes place in ex-bourbon barrels which are a smaller than usual cask size in order to increase the contact area of this Islay single malt with the oak. This not only ensures an intensely coconut and sandalwood aroma but also ensures that the fiery 48% alcohol content is able to soften and mellow during the ageing process.

There can also be a cloudiness to Laphroaig because it is not chill filtered (a process that can remove some flavour as well as particles), but barrier filtered. This is one of the single malt world’s most distinctive, recognisable single malts; smoky, salty, peaty, earthy and with intense aromas of a freshly lit fire of manuka. There is a vanilla note and a long flavour with hints of sweetness that finishes on a savoury tang. Outstanding, maverick and unique.

TRADE ENQUIRIES: Beam Suntory

MARVELLOUS MACALLAN The Macallan Amber 40% ABV, 700ml, RRP $109.99

The Macallan Amber is one of the great classic single malts and from the first, distinctive whiff of caramelised honey and intense caramel, it is easy to taste why. The Macallan Amber is part of the distillery’s 1824 Series; a brand that draws its deep amber colour from used oak sherry casks.

As this single malt comes to room temperature, its rich cooked orange aromas join intense flavours of vanilla notes, raisins, sultanas and cinnamon but the whisky also has refreshing characters of fresh green apples and lemon zest. It finishes on a dry, fruity and spicy finish that is long, satisfying and intriguing; a great single malt to sip and savour in a great glass – it is the perfect winter drink.

TRADE ENQUIRIES: Beam Suntory

Hakushu 12 Year Old is brought into New Zealand by Beam Suntory, and has outstanding flavours for lovers of savoury tastes and great balance. It would also be an outstanding match for salty snacks and anything seafood based.

GREATNESS FROM JAPAN Hakushu 12 Year Old 43% ABV, 700ml, RRP $109.99

Here’s a treat; a top drop made at Suntory’s mountain distillery in the forests of Mt Kaikomagatake, Japan, which combines the salty tang of a great sherry or western Scottish single malt with the burnt orange rind taste of Speyside classics. Hakushu is at once a distinctive and elegant Japanese whisky with the refined, refreshing green herb flavours that characterise so many great Japanese flavours that have made their way into global food culture. There is a pronounced smoky aroma here, which mingles deliciously with flavours of fresh herbs, including dill, basil and parsley. It is full bodied, beautifully balanced with crisp acidity and an extremely long and zesty finish. Hakushu 12 Year Old has outstanding flavours for lovers of savoury tastes and great balance. It would also be an outstanding match for salty snacks and anything seafood based. (It is also to the credit of Suntory that this whisky is sealed with a screwcap rather than the cork T-tops, which remain the closure of choice for so many top whiskies).

TRADE ENQUIRIES: Beam Suntory

IN THE GLEN Glen Moray Classic 40% ABV, 700ml, RRP $59.99

Its medium straw colour, fresh pronounced grassy aromas and caramel undertone all whisper ‘Speyside single malt’ and while the nose on this top shelf classic is somewhat subtle and understated, the palate is anything but. The flavoursome follow through is intense but elegant with a restrained

alcohol level of 40%, which creates a warming finish after the fresh dried hay, mocha fudge, coffee bean-like and banana flavours. This is a stunning entry point into the interesting world of single malt whiskies; its price puts it into the accessible category while its flavours over deliver on intensity, complexity and a long satisfying finish.

Glen Moray is also available as a 10 Year Old Chardonnay Cask Aged whisky; a 12 Year Old and a 16 Year Old. TRADE ENQUIRIES: Federal Merchants & Co

Distributors Beam Suntory 09 915 8440 beamsuntory.com EuroVintage 0800 338 766 eurovintage.co.nz Federal Merchants & Co 0800 846 824 federalmerchants.co.nz Hancocks 0800 699 463 hancocks.co.nz Negociants NZ 0800 634 624 negociantsnz.com Pernod Ricard NZ 0800 655 550 pernod-ricard-nz.com Tickety-Boo Liquor (09) 377 7597 tickety-boo.co.nz Whisky Galore 0800 944 759 whiskytrade.co.nz

DRINKSBIZ APRIL / MAY 2015 57

SPIRITS NEWS

Are you the ‘Don of Tequila’?

Can you become Jose Cuervo’s next Don of Tequila so that you can harvest your own crop of agave, blend it and win the batch labelled with your name?

THIS YEAR Jose Cuervo are searching the globe to find a new Don to continue their legacy – someone who embodies the true spirit – passion, grit, and an unwavering commitment to quality. If you’ve got what it takes you’ll get to harvest your own crop of agave in Mexico, blend it into a unique tequila and win the batch, labelled under your own name.

Entrants need to visit the DonsofTequila. com website where they can create a new Jose Cuervo shot serve (a new way to serve a shot of Jose Cuervo Gold or an innovative shot size mix using Jose Cuervo Silver).

Entrants must also fill in their own details, provide their drink with a name and an explanation of how they made it. The description needs to capture the spirit of tequila to give the entrants a chance to win the competition. The final step for each entrant is to upload their photo, submit it for entry into the competition and press send.

The promotion is open only to New Zealand residents, aged 18 or over.

The judges will select six New Zealand finalists who will compete in a bartending competition in Auckland in July, onboard ‘The Jose Cuervo Express’ – a steam train puffing its way to Hamilton and back.

The judges are looking for a winner who captures the spirit and culture of the Jose Cuervo family, has the passion for the authentic tequila preparation process and believes in what they describe as “The independent and original thinking of the Jose Cuervo brand; the pioneering attitude that has taken the brand to where it is after 250 years.”

The New Zealand winner will attend the

global final in Mexico in early September.

Travel and accommodation will be provided and the event will see them compete in challenges that have been derived to test their skill, passion and personality for Jose Cuervo tequila.

The overall winner will not only be awarded with the title Don of Tequila, but will also win another five day trip to Mexico, which includes travel, accommodation and meals.

This will give the new ‘Don’ the opportunity to better understand the process of making tequila from harvesting agaves on the land and viewing the cooking process to the milling, fermentation and distillation at the Jose Cuervo distillery, La Rojena.

It will also provide the new Don with the chance to create their own batch of Jose Cuervo tequila with a label designed in their honour. Find out all of the details on how to enter at DonsofTequila.com, and like facebook.com/DonsofTequilaNZ to get all of the local updates.

The tequilas Jose Cuervo Especial® Silver A true silver tequila, this is the epitome of smooth. This unique and balanced blend brings out tones of agave, caramel, and fresh herbs.

Jose Cuervo Especial® Gold A golden-style joven tequila made from a blend of reposado (aged) and younger tequilas. Playing a leading role in the invention of The Margarita, Cuervo Gold is still the perfect tequila for this cocktail.

Jack’s on the money THE MAKERS of Jack Daniel’s have launched a new 3.5% ABV Jack Daniel’s RTD, which is now available nationwide in New Zealand beverage retail stores, and available to the trade from Hancocks.

“The lower alcohol by volume market in New Zealand is getting a lot of attention and this product now offers consumers an alternative to the lower alcohol beer and ciders that are currently available on the market,” says Hancocks 58 DRINKSBIZ APRIL / MAY 2015

brand manager Luke Seeney, who says the new product retains the flavour intensity of its slightly higher alcohol forerunner.

Its makers describe the new Jack Daniel’s and Cola as having the full flavour of other JDs; just without the same effects of consuming more alcohol.

Research in the United Kingdom also indicates that taste perception is actually increased when we consume lower alcohol beverages compared with higher alcohol

versions, according to a new study

by Spanish scientists, which was reported in the British Drinks Business magazine.

Find out more about the new Jack Daniel’s RTD with lower alcohol by contacting your local Hancocks representative, phone 0800 699 463.

“The lower alcohol by volume market in New Zealand is getting a lot of attention and this product now offers consumers an alternative to the lower alcohol beer and ciders that are currently available.”

Available in Classic, 10 Chardonnay Cask, 12yo and 16yo

Distributed by Federal Merchants & Co. | P: 0800 846 824 | E: info@federalmerchants.co.nz | W: federalmerchants.co.nz

SPIRITS NEWS

Quick Brown Fox If good coffee, great language and innovative new flavours appeal, meet Quick Brown Fox Liqueur, writes Editor Joelle Thomson “CONTAINS CAFFEINE – thank god” says the back label of Dunedin based drinks producer, Arjun Haszard.

His foray into the world of alcohol based drinks began four years ago in September 2011 when he was reaching for a coffee one morning, wondering where he would find a job.

Haszard was born and bred in Christchurch and lived in Wellington for a short time, prior to being lured to Dunedin by his partner, and the attraction of affordable house prices in the beautiful deep southern city.

“This is the story of starting very small.

I began Quick Brown Fox with no outside funding and partly because I couldn’t find a job, so it was an entrepreneurial opportunity to create a coffee liqueur that contained nothing artificial,” Haszard explains.

Then, as now, it was always intended to be a niche drink. It has remained one but sales are strong. The first batch of 12 bottles sold immediately, which spurred him on to create an enduring brand, which now retails and sells within the trade nationwide. It is no surprise to find the innovative, high quality and delicious drink that is Quick Brown Fox is selling well in wine regions, such as Queenstown and Martinborough. It retails at the Martinborough Wine Centre; a store that champions vast diversity, small brands and big names.

Speaking of names, what inspired Quick Brown Fox? “It draws from the learning and sharing elements of the word; the quick brown fox is an abbreviation of ‘the quick brown fox jumps over the lazy dog’, which is a pangram. This means that it is a word that includes every letter in the alphabet.”

Haszard says the name is intended to communicate the message that this drink contains a vast amount; caffeine, great flavour, a little hit of alcohol (20% by volume, which puts it firmly in the liqueur category) 60 DRINKSBIZ APRIL / MAY 2015

“The name Quick Brown Fox is all about teaching, learning and communicating; that’s what I was trying to portray in this liqueur.” and also a spicy sweetness from the inclusion of cinnamon.

The coffee is real “The cafes in Dunedin have a pretty good reputation for coffee so the city was also a good place to start when it came to looking at great coffee flavours,” says Haszard.

As easy as it was to find those, it has been tricky to fix that taste in an alcohol based drink, he says.

“It was much more difficult than I realised or imagined. Coffee readily changes and oxidises, so to get that taste stable in an alcoholic solution was a difficult task. If you dissolve coffee in alcohol, then it acts as a solvent and absorbs everything out of the coffee. We don’t want it to do that. We want to retain the flavours of the coffee. So it took a year and a half and many discussions

with food scientists and lots of discussions to get it right.”

The blend is brewed at maximum concentration and as a cold extraction. I managed to develop a method of extraction in a very cold extraction, then tweaked the flavour to where I want it to be.”

The strongest market to date has been the high end cocktail bars and wine stores, particularly in Queenstown. It tends to sell well in places where the owners care about what they serve and about high quality, Haszard says.

“In Auckland and Wellington, it’s the bars that tend to be quite proud about serving a quality New Zealand product that move quite a bit of it.”

How to source Quick Brown Fox Quick Brown Fox Liqueur Organic Coffee and Cinnamon is packaged in 500ml bottles and contains 20% ABV. It is manufactured in small batches and contains caffeine. It is available nationwide and can be ordered from Tickety-Boo Liquor, phone 09 377 7597, tickety-boo.co.nz

WHAT IT TAKES TO BECOME A DON #42

In 1792, when the town of Tequila was under threat from outlaw Manuel Lozada, brave local Don Sixto Gorjón formed an army and stood in the bandits’ way. Don Sixto was gunned down in battle, but his army were victorious. Thanks to them, our distillery still stands proud today.

This year we’re searching the globe to find a new Don to continue our legacy – someone who embodies their true spirit – passion, grit and an unwavering commitment to quality.

Have you got what it takes?

Find out at DonsOfTequila.com and facebook.com/DonsofTequilaNZ

You must be 18 years or older to participate.

The Promoter is Lion, 27 Napier Street, Freemans Bay, Auckland 1011.

WHAT’S NEW

Top new wine releases Gisborne’s gold

Tasty Chenin Blanc

Syrah Syrah

2013 Clos de Ste. Anne Chardonnay Naboth’s Vineyard RRP $75

2013 Clos de Ste. Anne Chenin Blanc La Bas RRP $75

2013 Clos de Ste. Anne Syrah The Crucible RRP $75

It’s not every day that a vineyard and wine are named after a person but Clos de Ste Anne is just that; a single vineyard on steep northeast facing slopes in Poverty Bay, which winemaker James Millton named after his wife, Anne. The wines are up to the task; this new 2013 Chardonnay is made from grapes grown on a dry farmed vineyard with high density plantings of 4,000 vines per hectare, and it is rich in fruit concentration, full bodied in style with has a long creamy finish.

This is a top wine to stock and list by the bottle – or, for adventurous restaurants, by the glass.

This sensational new Chenin Blanc was matured in large 600 litre barrels, where it remained until time for bottling, where it gains flavours that winemaker James Millton describes as nerve and a chipped stone minerality from ageing on its yeast ‘lees’ (those tasty left overs after fermentation). They give this wine its full bodied texture and hints of creaminess as well as enabling it to remain fresh and fruit driven in style with subtle flavours of citrus, ripe apples and quince.

This is an outstanding dry white which good restaurants should stock and promote proudly. It is one of New Zealand’s most distinctive and consistently delicious whites.

Hand harvested Syrah grapes were fermented in 1000 litre wooden ‘cuves’, in which they gain intense spicy integration of subtle dark earthy flavours, which integrate beautifully with the intense floral aromas and flavours in this outstanding full bodied wine.

A great northern New Zealand red to stock this winter. millton.co.nz

millton.co.nz

millton.co.nz

On a mission

New from Nelson

Tom’s Block Pinot Noir

Mission Estate Cabernet Merlot 2013

2013 Neudorf Moutere Pinot Noir

2013 Neudorf Tom’s Block Pinot Noir

RRP $33

Mission Reserve Cabernet Merlot 2013 Mission Reserve Syrah 2013 Mission Estate Gewurztraminer 2013 New Zealand’s oldest continuous working winery, Mission Estate, has won a string of medals at this year’s Easter Show Wine Awards 2015 - and at the China Wine & Spirit Best Value Awards 2015.

A selection of wines across the Mission Estate and Reserve range were judged and awarded double gold, gold, silver and bronze accolades at both these events; including these gold medal winning highlights, which are available now. missionestate.co.nz

62 DRINKSBIZ APRIL / MAY 2015

RRP $54

Nelson wine pioneers Tim and Judy Finn forged a top notch reputation for their full bodied, richly intense, top shelf Chardonnays; which continue to push new buttons of great taste.

These great whites have now been joined by a growing number of outstanding Pinot Noirs from the couple’s home block vineyard in the region’s Moutere Hills; the source of the grapes in this lusciously appealing, full bodied, earthy tasting Pinot Noir.

This wine puts Nelson Pinot Noir’s best foot forward.

Stock it on your list. neudorf.co.nz

When it comes to appealing flavours and price, Neudorf Tom’s Block Pinot Noir ticks all the boxes of good taste.

It was made from a combination of grapes grown (mostly) on Moutere clay gravels with the remaining grapes grown on Nelson’s Waimea Plains; home to alluvial gravels. This interesting mix of soil types results in a wine with a full body, finesse and a touch of lightness too; true to Pinot Noir’s elegant personality.

To find this much elegance, flavour intensity and complexity of taste in a wine of this price is extraordinary.

Stock it. neudorf.co.nz

WHAT’S NEW

Riccadonna Prosecco arrives

Vidal’s Chardonnay wins again

Riccadonna Prosecco RRP $17.99

The 2013 Vidal Legacy Hawkes Bay Chardonnay is on a roll; it won two gold medals at the 2015 Royal Easter Show Wine Awards.

“Hawkes Bay produces world class Chardonnay, a varietal we love at Vidal Estate and one we focus strongly on” says Vidal Estate head winemaker Hugh Crichton.

“Recognition at the Royal Easter Show Wine Awards reflects the quality of Chardonnay being produced in Hawkes Bay.” This is the 62nd Royal Easter Show and it attracted 1,222 wine entries into this year’s competition. The Easter Show Wine Award winners were announced on 14 March.

Ka Tahi is a brand new winery in Hawkes Bay grapes, which is based in the Hawkes Bay Wine Company complex and is owned by three partners who purchased the winery from Pernod Ricard.

There are four new wines in the range; a lightly oaked Chardonnay, a Pinot Gris, a blend of Merlot Malbec from the outstanding 2013 vintage, and a Sauvignon Blanc.

The new 2013 Ka Tahi Merlot Malbec is made mostly from Merlot grapes grown at Te Awanga on the coast south of Napier. The Malbec grapes in this deep purple, full bodied, youthful red wine are grown in the stony, inland Gimblett Gravels area; home to the winery’s Syrah as well.

vidal.co.nz

katahiwines.com

The well known Italian sparkling wine brand Riccadonna now has a new Prosecco in its range, which is widely available in retail, and also makes an attractive bubbly for the trade.

The lightly sparkling northern Italian wine is made from Italy’s Glera grape (formerly called ‘Prosecco’) in the Veneto region of Italy. It is lighter in alcohol than traditional sparkling wines with 11% ABV (compared to 12.5% ABV for most bubbles). lionco.com

ADVERTISE IN WHAT’S NEW Tell the drinks trade what you’re doing that’s new, interesting or just downright deliciously tasty.

Advertising enquiries to: advertising@drinksbiz.co.nz

Ka Tahi’s new red

New Left Field wines Left Field East Coast Pinot Gris RRP

“I created each illustration by splicing and cutting together multiple vintage etchings, and then had them re-illustrated into a Left Field Marlborough Sauvignon unifying style. I see them as archaeological Blanc RRP 17.99 mash-ups,” says designer Aaron Pollock.

Left Field Hawkes Bay Chardonnay The new Left Field wines were released in RRP $17.99

March this year and include: $17.99

Left Field Hawkes Bay Rosé RRP $17.99

teawacollection.com

Left Field Marlborough Pinot Noir RRP $17.99

Left Field Hawkes Bay Merlot RRP $23.99

Left Field Hawkes Bay Syrah RRP $23.99

Left Field Hawkes Bay Albariño RRP $23.99

Te Awa Wines from Hawke’s Bay have a new look label and brand to focus on their single vineyard origins. Designer Aaron Pollock worked with winemaker Ant MacKenzie and his team to create the new Left Field labels, which were designed from vintage etchings by Kiwi designer Aaron Pollock.

DRINKSBIZ APRIL / MAY 2015 63

LAST REQUESTS

No stone unturned

Winemaker Jamie Marfell, was born in Marlborough and has been in charge of the Stoneleigh brand for over a decade, so there isn’t much he doesn’t know about the country’s biggest wine region What are the biggest challenges for you in wine right now?

Being the start of vintage, it’s the stacking of all the information that’s available at my fingertips in order to make that perfect harvest decision in the hope of making the ultimate wine. So far, the grape harvest is looking outstanding.

What would you like to see happen in restaurants and cafés with wine?

I’d like to see Rosé as a wine style continuing to shine and also to see food matching with this delicious and underrated aperitif.

Where does your inspiration for winemaking come from?

Being brought up on a sheep farm overlooking a valley of grapevines in Marl64 DRINKSBIZ APRIL / MAY 2015

borough, I always had an affinity with the land. I love that my job is cross functional; growing something and then making something. I’m privileged to be making wines in one of the most beautiful wine regions in the world.

lucky enough to see the first grapes being planted, and watch the evolution of the wine industry before my eyes. Working in the vineyards at an early age, developing a love for wine, it made sense to follow my passion into winemaking.

How important is it to create new wine styles and trial different grape varieties?

What is your all-time favourite food and drink combination?

Continuous innovation and experimentation challenges your way of thinking and allows your existing wine styles to evolve.

Plus it is fun to play with small parcels to make some interesting wines.

Was it always a dream from an early age that you would pursue a career in wine?

Being a born and bred Marlbarian, I was

I’m easily pleased (mostly) with lots of Bluff oysters with a chilled, crisp new vintage Marlborough Sauvignon Blanc – Stoneleigh Latitude of course.

If you could swap places with anyone in the world for just one day, who would it be?

Rory McIlroy, I’d love to hit a golf ball in a straight line, even once.

New Mid-Strength Jack & Cola

3.5% ABV 6 PACK FIND IT IN THE LOW ALCOHOL DRINKS SECTION YOUR FRIENDS AT JACK DANIEL’S REMIND YOU TO DRINK RESPONSIBLY. © 2014 JACK DANIEL’S. ALL RIGHTS RESERVED. JACK DANIEL’S AND OLD NO. 7 ARE REGISTERED TRADEMARKS.

JackDanielsNZ

www.hancocks.co.nz Free Phone: 0800 699 463 / Free Fax: 0800 329 946