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New Guidelines for Crime Prevention through Environmental Design (CPTED) for Licensed Premises Guidelines for Crime Prevention Through Environmental Design â&#x20AC;˘ 1

Guidelines FOR CRIME PREVENTION THROUGH ENVIRONMENTAL DESIGN (CPTED) FOR LICENSED PREMISES JUNE 2014

Guidelines for Crime Prevention through Environmental Design (CPTED) for Licensed Premises has been updated to incorporate the law changes in the new Sale and Supply of Alcohol Act 2012. These relate to on, off and club licensed premises.

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FROM THE EDITOR

“The most creative ideas of all time leaped out of a daydream. Our best ideas do not emerge when we are focused on a goal.” Psychology Today

WIN

The Rogue Society Gin Ultimate Gin Lover’s Kit Rogue Society Gin is a modern take on a timeless tipple. Produced in a traditional 19th century copper pot still in Canterbury, using a pure water source from the South Island coupled with a wellguarded botanical blend and the best ingredients from around the world, Rogue Society has been welcomed with rousing applause from bartenders and gin fanatics. Experience the versatility of this artisan gin for yourself with The Rogue Society Gin Ultimate Gin Lover’s Kit valued at $500 including a Slim Measure Cup, Trident Bar Spoon, Yari Mixing Glass, 4 Diamond Cut Short Glasses, 4 Diamond Cut Tall Glasses and a custom potted orange tree. Rogue Society Gin can be found at premium bars and independent retailers nationwide. To enter the competition email info@ drinksbiz.co.nz with your answer to the question – in what province is Rogue Society Gin produced ?

Of calories and complications a bartender, a mixologist, a bottle I HAVE been studying port; the store owner or a fine dining resgrapes, the places they are grown taurateur, our port guide on page and the production methods. And 32 will demystify this beautiful but the cadastro. sometimes neglected drink. If you haven’t heard of it, you are Also in this issue, our beer writer not alone, but welcome to join me at large, Jenny Cameron, tackles in the baffling detail of the world’s obesity. What do calories actually greatest ready made drink – the have to do with intensely rich alcohol? Are ruby red wine they metabothat is sweet and The sugars in wine are all – or nearly all – fermented lised the same fortified with way as they are neutral grain to alcohol, so they do not in food? spirit, made enter the bloodstream as Hardly. The sugin a myriad of sugar at all. Read Jenny’s ars in wine are different styles all – or nearly and aged for take on this on page 10. all – fermented decades before to alcohol, so it comes into they do not enter the bloodstream its own. At least that is the world as sugar at all. Read Jenny’s take of vintage port. The ruby, tawny, on this and other alcohol calories Late Bottled Vintage (LBV), the on page 10. rare Garrafeira, the little known I wish you all a warm welcome Colheitas and the white ports to spring when it is sprung on are all ready to drink earlier than September 1, and in the meantime vintage ports, and because there stay toasty warm and enjoy this are so many of them, we have issue of Drinksbiz. written a guide designed to help you sell port. Whether you are a Cheers, Joelle Thomson wholesale distributor and importer,

EDITOR’S PICKS 2013 Villa Maria Ohiti Gravels Arneis This is a wine you must try – it is the best Arneis I have ever tasted, thanks to Sir George Fistonich putting his money into vineyards in this country to grow the diversity of our wines.

The Glenlivet Single Malt 12 Year Old Golden in hue, dry in taste and deliciously good to drink in the colder months of the year.

Sunshine Brewery Gisborne Black Magic Stout The very name ‘stout’ may be a turn off to some but if so, try this one – it’s a sensationally friendly dark brew made on a truly boutique scale, which makes it a rare (and tasty) treasure. DRINKSBIZ AUGUST/SEPTEMBER 2014 5

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

It’s all about the botanicals baby

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

GIN CATEGORY REPORT–PAGE 64

drinksbiz.co.nz

REGULARS Cover Story Columns Out & About Diary Dates Industry News International News

BEER 7 8 12 14 15 29

Beer News

Spotlight on new beers Beer Category Report

SPIRITS & COCKTAILS Spirits News

WINE Yalumba’s new wine focus 30

Hot Mixes Cocktails with verve

Port side Port feature

Michael F Fraser-Milne talks whisky

Modern and classic Gin Category Report

High 5 Five fabulous fortifieds

Cracking the Chardonnay code Chardonnay Category Report 41 Wine News

Sileni’s Nano innovation

6 DRINKSBIZ AUGUST/SEPTEMBER 2014

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COVER STORY

Label 5 launches

The New Zealand Scotch whisky market heats up with the nationwide launch of a global top 10 brand LABEL 5 is sold in more than 100 countries and has grown from 15th position to number nine in terms of blended Scotch whisky global sales, according to data from Impact in the United Kingdom. “This is testament to the quality of the range and the brand investment, which has seen Label 5 grow by 25% over the past four years. This growth has seen Label 5’s global ranking rise from 15th in 2007 to its current position at 9th today,” says Independent Liquor Brand Manager Spirits, To find out more and to Andre Browne. stock Label 5, contact Label 5 is distilled at Glen Moray Andre Browne , Distillery in Elgin in the Highlands Brand Manager Spirits then matured, blended and bottled at Independent Liquor. at Bathgate in the south of Scotland. Phone 09 298 3000, Contemporary and classic are independentliquor.co.nz the key messages that the makers of Label 5 Scotch Whisky want to convey to their target market of 25 to 40 year old males. The launch of Label 5 in New Zealand is timed for August this year, says Browne, who adds that Label 5 slots alongside competitor Scotch blend whisky brands such as Grant’s and Dewar’s.

Stock it

Label 5 is available in a 1 litre bottle and has an RRP of $38.99.

The diﬀerent types of whisky • There are five different types of Scotch whisky; single malt, single grain, blended malt, blended grain and a blended Scotch, which is made from base spirits of malt and grain.

• Single malts are made only from malted barley and distilled in pot stills. • Blended malts are distilled at more than one distillery.

• Single grains are made with or without grains of malted or unmalted cereals and blended at more than one distillery.

DRINKSBIZ AUGUST/SEPTEMBER 2014 7

IN VINO VERITAS

Joelle Thomson Editor Drinkszbiz Email: joelle@drinksbiz.co.nz

Marsala’s new lease of life The changing taste of Sicily’s Grillo grape and why you should stock it on your list today; it is ultimate seafood white wine writes Editor Joelle Thomson MARSALA MEANS Port of God and takes its name from the Arabic words ‘Marsa’ and ‘Allah’, which gives away a little about the history of this ancient Sicilian town, where the Arabs once landed (after the Romans and the Carthaginians). It is the amber coloured, fortified wine that has made it most famous; meet Marsala, which is having a makeover as Grillo. This Grillo grape is one of the three ingredients in Marsala, along with Catarratto and Inzolia. All three are indigenous to Italy but Grillo is the one that is having the most success right now as a single varietal, dry white wine. It is an old grape with a new lease of life. There are about 6000 hectares of Grillo grapes growing in Sicily, which is about 5.5% of the island’s total vineyard area (there is more Grillo in Sicily than there are grapes planted in all of Hawke’s Bay - or a similar amount to the total planted area of the Awatere Valley in Marlborough). The dry wines made from Grillo emerged in 1984 and 1985 when Sicilian winemaker Marco De Bartoli began cold fermenting the grapes rather than using them to make fortified wines. The reinvention of Grillo in the mid 1980s has been a massively important step by Sicilian winemakers, showing wine drinkers around the world that there are modern wines in Sicily. Marsala has always been fortified since it was first made in 1770 when the English merchant John Woodhouse, visited Sicilia, liked the wines in the west and decided to stabilise them by fortifying them. This is the Sicilian version of the story of port. The only way to transport wine in oak barrels to England was to fortify them. Otherwise, they would have arrived as 8 DRINKSBIZ AUGUST/SEPTEMBER 2014

oxidised and undrinkable after their long ship journey. This brings to mind the current controversy surrounding the transportation of unsulphured, ‘natural’ wines around the world today; it might be fine when you are carrying a bottle around the corner from the winery to your home and then drinking it. But transporting wines on long journeys without ensuring they are stabilised and contain some degree of sulfur dioxide, which helps to preserve them, can be perilous. This is how fortified wines began life. Like most fortified wines in the world sherry, port, Madeira, Australian liqueur Muscat - the caramel coloured, fortified wine that is Marsala is struggling for sales today. It is high in alcohol and generally contains about 18% ABV, which is a stark

contrast to the trend for lower alcohol wines right now, but it is one of history’s uniquely interesting wines and the grapes it contains show potential for a new and modern era of interesting wines in their own right. Grillo is especially rich with potential and flavour as a dry white wine. It may even work well in the warmer areas of New Zealand, thanks to being a grape with relatively moderate to low acidity but having the natural characteristics that lend it to being a full bodied white wine. The following two Marsalas both come from Cantine Pellegrino, which was established in 1880 in the city of Marsala in western Sicilia. I visited this winery seven years ago as a guest of its owners who were hosting their annual, week-long food and wine matching festival.

The Marsalas Pellegrino Marsala Superiore Oro Dolce

Pellegrino Marsala Superiore Garibaldi Dolce

500ml

18% ABV

Each whiff is like fresh caramel thanks to this wine’s lifted toffee, fudge and clove-like aromas and full body; it is rich in flavour and texture, and seems to almost melt in the mouth with its long, caramellike finish, great texture and length. Medium amber colour. This wine drinks well now after a light chill in the fridge - 30 minutes is perfect - and served with crumbly aged or tasty cheddars and dried nuts.

18% ABV

This Marsala is a drier style with darker colour and higher acidity, and has the nutty aromas of an Oloroso sherry. It is extremely versatile with food; it is a great match with nuts and cheeses (particularly aged and tasty cheddars too, as with the Oro Dolce, above). It has a hint of caramel-richness, so be sure to chill it lightly too, prior to pouring.

These wines are available from A Touch of Italy, phone (09) 273 3701, touchofitaly.co.nz

Proudly distributed by Federal Merchants & Co | E: info@federalmerchants.co.nz | W: federalmerchants.co.nz

COLUMN

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

Alcohol and calories What role does alcohol play in our calorie intake? As obesity rises and binge drinking declines, the answer might surprise you.

THE STATE of New Zealanders’ waistlines has been in the news of late, in particular the worrying statistic that adult obesity affects nearly a third of our population. Alcohol intake is most certainly a factor in assessing what constitutes a healthy and balanced lifestyle. Many public health commentators believe showing the energy content on the label of alcoholic beverages would have a moderating effect on how much we drink, which would have knock-on benefits for our waistlines and our overall health. But is it really as clear cut as that? The government is currently looking into whether or not all alcoholic beverages should have energy (kilojoules) shown on their labels. In principle we agree with consumers being informed about the nutritional composition of the food and beverage products they consume – the important issue is what is the best way to impart that information if behaviour change is the intended result? Under current rules, labelling alcohol with a nutrition information panel is not permitted because alcohol is not allowed to be seen as ‘healthy’ in any way (beer would get a green light under the proposed traffic light scheme for food as it contains no fat and a number of important minerals). The current study by the government is therefore restricted to only looking at the requirement for energy (kj) on the label. Labelling should only ever be considered as one piece in a much bigger puzzle, including education and other awareness-raising measures. Whether having the energy amount on a label will lead to a substantial change in consumer behaviour is debatable without an under10 DRINKSBIZ AUGUST/SEPTEMBER 2014

Does the consumption of alcohol actually lead to weight gain? ... based on a large number of robust and replicated studies over a number of years involving thousands of people from around the world has found that consumption of alcohol of itself is actually not associated with weight gain. standing of what the information means in context. It certainly has not had the desired effect for food consumption. A key question that is rarely asked is whether consumption of alcohol actually leads to weight gain. The answer is that the evidence is, in fact, far from clear. Medical evidence based on a large number of robust and replicated studies over a number of years involving thousands of people from around the world has found that consumption of alcohol is actually not directly associated with weight gain. A 2012 British NHS report into obesity and alcohol noted as a key finding that “there is no clear causal relationship between alcohol consumption and obesity. However, there are associations between alcohol and obesity and these are heavily influenced by lifestyle, genetic and social factors”. Alcohol does contain calories: there are 29kJ (7 cal) per gram of alcohol (one standard drink = 10g of alcohol). However, it appears to be the surrounding factors that can lead to weight gain rather than

alcohol itself. Alcohol is a strong appetite stimulant, so you may be tempted to eat more when having a wine or beer with a meal, rather than water for example. Alcohol can lower the resolve to attend the gym the next morning or eat healthily - cheese and crackers? Fries? Why not? It is also important to recall that moderate consumption of alcohol is associated with better overall health and longer life than is either abstaining from alcohol or heavy drinking. So how do we find balance? The key word is moderation. Moderate drinking has been shown to lower the risk of heart disease from middle age onwards. These benefits were thought to be due to polyphenols and antioxidants of red wine, but it is now known that the alcohol itself is beneficial, so it is common to all drinks - from a beer just as much as red wine. But any health benefits only come from a low risk, moderate drinking pattern, and quickly negate when alcohol is drunk too heavily (known as “the J-curve”). Moderate drinking also helps you to stay in control and stick to your plans; like going to the gym the next morning!

Alcohol and calories... find out more For more tips about drinking smarter see: cheers.org.nz

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OUT & ABOUT

Queen’s Birthday honours hospitality

Zoe & As Visvanathan

Don

t & Gemma Wilson a White, Rebecca Stewar

This year’s Lewisham Awards on Queen’s Birthday Weekend in downtown Auckland attracted hundreds of hopeful restaurateurs, bartenders, industry representatives and even a couple of wine writers, including our own Drinksbiz editor...

Juan Balsani & Nora Garcia

Sharleen Walla, Brett Cowley & Caroline Bland

Michael

Dearth &

Jesse Mu

lligan

Out & About Claire Aldou

s & Dave H

ealy

Cloudy Bay’s Pinot Day

Ben Bayly, Tim He

ath, Rai Banbury

Ra i B a n b ury, Ash Tulloch & Caroly n Enting

& Michael Dearth

Pinot Noir was the theme; the Grove restaurant was the place in June at a mid winter lunch, hosted by restaurateur and owner of the Grove, Michael Dearth.

Sarah Nicholson & Amy Stewar t

Reasons to keep Mumm Invited guests were treated to an evening of Champagne, frivolity and a sneak peek at the prized Chanel Classic Leather Flap Handbag – which one lucky winner received – all among the 400 reasons to enjoy a glass of Mumm Champagne at Soul in Auckland in July.

Emily Stevenson &

Chelsea Cresswell

Jenene Crossan, Cathy McKeown & Trudi Nelson

Ashleigh Jenkins & Wil

12 DRINKSBIZ AUGUST/SEPTEMBER 2014

Kirsty Pilla y-Hansen, Shane Hansen & Kathr yn Lo ve

o Hughes, Natalie Chan, Michik ie Rober tson Kyl & Karla Goodwin

helmina Shrimpton

Chin Tay,

Alex Blan

co, Judit

, Mino K h Tabron

im and D

anny Sim

mons

OUT & ABOUT

Juleon G

reen

Tea for two The founders of Dilmah Tea were welcomed to Auckland at Bedford Soda & Liquor in Ponsonby where Mr Dilmah hosted tea cocktails out of cups.

Jason Clark Dilhan Fernando

Alice Harbou

Suren Atukorale, Bernd

rne, Sk ye Wish

Shannon Dunn, Brett Coutts & Sido kitchen

Uber & Peter Kuruvita

ar t

Merrill J Fernando

AUT

Alison Pugh, Rawdon Christie

Annabelle White & Lauraine Jacob

& Toni Street

s Trudi Nelson & Chels

The Sela

ea Winter

ks Team

Shane Cor tese, Leah Panapa, Leigh Hart & Nici Wickes

Aroha Harawira, Ch

arlotte Ryan, & Clarke

Gayford

Lynn Rober Jarred Wallace and Bob Wells

Getting a roasting

ts & Miche

lle Coursey

This year Cibo restaurant in Parnell, Auckland, was the venue for the launch of the fourth annual Selaks Roast Day, which attracted hospitality, media and New Zealand celebrities, who all enjoyed an outstanding meal from chef Kate Faye as well as top Selaks red wines from 2013. DRINKSBIZ AUGUST/SEPTEMBER 2014 13

DIARY DATES

Diary Dates THE INSTITUTE OF MASTERS OF WINE, MASTER CLASS

Monday 18 August, 9am to 5pm Villa Maria Winery, 118 Montgomery Road, Auckland Seven Masters of Wine from the Institute of Masters of Wine (IMW) will host the first MW Master Class ever in New Zealand. The day-long event will provide information to prospective students with a tasting, presentation and theory workshop. The next MW study programme begins in November 2014, with applications to be submitted by 1 September. $150 per person, includes lunch, morning and afternoon teas. Bookings online at: www.amiando.com/ MWmasterclassNewZealand2014 For more information about the MW programme contact: Marina Goldsworthy, email: mgoldsworthy@adam.com.au

HANCOCKS TOUR 2014

Tuesday 19 to Thursday 21 August 2014 Hancocks Tour dates Tuesday 19 August, 2pm to 6pm Auckland – Eden Park, North Lounge, Entrance A Doorway 5, Walters Road Wednesday 20 August. 2pm to 6pm Wellington – Michael Fowler Centre, Renouf Foyer 1 & 2, 111 Wakefield Street Thursday 21 August, 2pm to 6pm Christchurch – Addington Events Centre, Silks Room, 75 Jack Hinton Drive Members of the drinks and hospitality trade can register for the 2014 Hancocks Tour online at: hancocks.co.nz/tour or phone on 0800 699 463.

BEERVANA

Friday 22 and Saturday 23 August Wellington This year’s Beervana will showcase Portland brews with food. It’s all part of the Beervana Exchange, which encourages the sharing of ideas and experiences between two craft beer capitals; in this case, Wellington and Portland in the USA.

The Portland brewers will showcase medal winners from the 2014 Beer World Cup; Widmer Brothers Brewing, Gigantic Brewing Company and Commons Brewery. There will also be ticketed, hour-long Taste of Portland seminars with food pairings by visiting Portland chef Paul Kasten and author John Holl, who wrote the American Craft Beer Cookbook and edits All About Beer Magazine. Taste of Portland Seminar Tickets cost $45, are limited to 100 people per session and are available now online via Ticketek. These tickets are essential and are additional to the Beervana entry. beervana.co.nz

VISA WELLINGTON ON A PLATE

Friday 15 to Sunday 31 August Wellington Members of Wellington’s thriving restaurant and culinary scene team up at this year’s Wellington on a Plate (WOAP). Meet and taste newcomers such as the Wellington Chocolate Factory and enjoy new wares in the craft beer part of the festival – Kereru Brewing from Upper Hutt joins festival stalwarts such as Garage Project (Aro Valley) and Tuatara (Kapiti). wellingtononaplate.com

SYMPHONIC FEAST

Sunday 31 August, 6pm Palliser Estate, Martinborough Bubbles and the NZSO brass will serve up a fitting grand finale to this year’s Visa Wellington on a Plate festival at Palliser Estate in Martinborough; a four course menu has been designed by local chef Nick Arnold from Medici, so it promises to be a feast for the senses all round. Bookings essential: email pipg@palliser.co.nz or phone (06) 306 9019.

WAIHEKE ISLAND WINE EXPO

Monday 22 September Sofitel Hotel, 21 Viaduct Harbour Ave, Auckland Taste 80 wines from 17 Waiheke Island vineyards at this year’s annual Waiheke Wine Expo. waihekewine.co.nz

TASMAN LIQUOR / ALLIED LIQUOR EXPO 2014

Wednesday 24 September, 11am to 5pm Ellerslie Event Centre, 80-100 Ascot Avenue, Greenlane, Auckland Contact your account manager for more details

LION TRADE SHOW

Tuesday 7 October, 1 to 5pm Auckland, Eden Park, Level 4, Wednesday 8 October, 1 to 5pm Christchurch, George Hotel, If you would like to attend please e-mail: Joshua.forward@lionco.com

HAWKE’S BAY WINEGROWERS CHARITY FINE WINE AUCTION

Saturday 8 November Hawke’s Bay Racing Centre, Hastings This year’s Hawke’s Bay Winegrowers Charity Fine Wine Auction will join the region’s Food and Wine Classic summer series and be held at the Hawke’s Bay Racing Centre. There are 39 auction lots this year and the beneficiary will be the Cranford Hospice. The charity wine auction has previously raised over $2 million for the hospice; the funds going to palliative care services for terminally ill patients and their families throughout Hawkes Bay. For more details contact Annabel TapleySmith, phone 0274 306373 or email: annabel@smithandco.net.nz hawkesbaywineauction.co.nz cranfordhospice.org.nz

TOAST MARTINBOROUGH

Sunday 16 November 2014 Martinborough Taste the wines of Martinborough; one of the country’s smallest wine regions, which is focused almost solely on premium quality. It’s an easy walk between the nine participating wineries and a free shuttle bus also operates. Food and music are part of the experience. Toast Martinborough tickets available from Ticketek from 9am, 1 October. toastmartinborough.co.nz

LEARN TO MAKE CHEESE, TASTE WINE AND DISCOVER YOUR PERSONAL ‘VINOTYPE’ WINE AND FOOD NEW ZEALAND EXPERIENCE

Sunday 14 to Monday 22 September The New Zealand School of Food & Wine, Customs Street, West, Auckland. Master of Wine Tim Hanni and world cheese expert Juliet Harbutt will visit Auckland for a week-long series of wine tastings, cheesemaking courses and other tasty insights as part of the first ever Wine and Food New Zealand Experience at the New Zealand School of Food and Wine. School founder and director Celia Hay is pleased to have secured these respected experts to host the

14 DRINKSBIZ AUGUST/SEPTEMBER 2014

first wine and food series at her school, which she relocated from Christchurch to Auckland three years ago. The seminars will run for a week from Sunday 14 September and bookings are open now online. Hanni is a chef, a wine author and was one of the first Masters of Wine in the United States, and Juliet Harbutt is a New Zealander who is a world cheese specialist and now based in the United Kingdom. Masters of Wine Bob Campbell and Paul Tudor will host tastings at the school during the week with local wineries also present. Full details and bookings are online now at: foodandwine.co.nz

Celia Hay

INDUSTRY NEWS

Single bottle ban is short sighted Single bottle beer bars proposed by some regional authorities are a blunt instrument for tackling binge drinking, says Ralph Bungard of The Brewers Guild of New Zealand Regional authorities in Auckland, Marlborough and Rotorua are currently considering single bottle beer bans as a condition of an off-licence but the president of the Brewers Guild of New Zealand, Ralph Bungard, says this will be to the detriment of moderate drinking habits. The latest statistics from the New Zealand Health Surveys (published in Drinksbiz, June/July 2014) show that binge drinking is declining in New Zealand in all age groups. “Banning single bottle beer sales has been suggested as a way to prevent young people accessing alcohol and to prevent drinking in alcohol ban areas, but imposing confusing,

arbitrary definitions and unreasonable restrictions is not the way to tackle these issues,” says Bungard. “It is about retailer responsibility, personal (drinker) responsibility and proper enforcement of the laws.” Bungard describes the focus on single bottle sales as “completely the wrong way round”. Rather than the regulators worrying about whether the beer has been purchased as a single bottle, or what type of beer it is, they should spend the energy enforcing retailer responsibility, alcohol ban areas and penalising individuals who are in breach of current alcohol laws, he says. “They have more powers to do this under the new Sale and Supply of Alcohol Act than ever before.” It is also worth noting that beer is generally the lowest ABV beverage

on the shelf, which makes it naïve to think youth drinking or drinking in alcohol ban areas, or even pre and side loading for that matter, will stop if particular types of alcohol are not sold in single bottles. “These law changes are more likely to encourage people to buy alcohol in bigger pack formats. Think of the analogy where, to fight obesity, the law was changed so that it was illegal to buy one pie and instead you must buy two or more,” Bungard says.

Think of the analogy where, to fight obesity, the law was changed so that it was illegal to buy one pie and instead you must buy two or more, “If bars implemented a policy where they refused to sell single pints of beer and instead told customers that they could only purchase beer in lots of four pints there would be an outrage. The local authorities are implementing poorly thought out laws that will have unintended negative consequences.”

On premise only Sauvignon wins trophy The Yealands Wine Group was awarded a trophy at this year’s International Cool Climate Wine Show awards in Melbourne, held in late May. The competition judges named the Yealands Estate Land Made Series Sauvignon Blanc 2013 as the best example of its type entered at the show, awarding it the trophy for top Sauvignon Blanc of the competition. Yealands Estate Chief Winemaker, Tamra Kelly-Washington was thrilled with the result: “It’s great to receive further international endorsement for our Sauvignon Blanc. It’s particularly exciting to be acknowledged in this show, as we are dedicated to consistently producing high quality cool climate style wines. 2013 was a stunning vintage for our Sauvignon Blanc.” The Cool Climate Wine Show was established in 2000 to raise the profile of cool climate wines, and provide an opportunity to judge comparable wines in an open competition format. Each wine was evaluated by a panel of 15 expert judges, led by Australia’s first female Master of Wine, Meg Brodtmann. Yealands Estate Land Made Series is a new range, exclusively available for on premise restaurants and bars throughout New Zealand.

DRINKSBIZ AUGUST/SEPTEMBER 2014 15

INDUSTRY NEWS

Accolade Wines introduces new brands Accolade Wines’ recent acquisition of New Zealand wine brands, Mud House and Waipara Hills, will mean that we will see more of the company’s premium portfolio in New Zealand HANCOCKS WINE, Spirit & Beer Merchants, which has represented the Waipara Hills and Dusky Sounds wine brands for the past 12 years, has been appointed as distributor for many of Accolade’s premium international brands, including West Australian Houghton, Bay of Fires and the House of Arras; an Australian top sparkling wine. “This is a great opportunity to continue and build on our fantastic relationship with Hancocks and the

brand managers who have contributed to the success of Waipara Hills in New Zealand. We believe the Accolade Wines’ brands will emulate their success in the New Zealand market,” says MJ Loza, Accolade Wines general manager for New Zealand. Hancocks managing director Joe Jakicevich says that he looks forward to growing the company’s relationship with Accolade with the addition of these brands to the Hancocks portfolio.

The new (to New Zealand) brands are as follows:

Australia Houghton, Bay of Fires, House of Arras, Leasingham and Reynella.

South Africa Kumala and Flagstone.

United States Geyser Peak, Atlas Peak and XYZin.

Heineken’s new secrets campaign Heineken’s new global campaign, Cities of the World, has a key theme: to unlock the secrets of cities around the world THE FULLY integrated campaign includes a 60-second television commercial and an on-line presence as well as limited edition Heineken bottles. The television commercial is entitled The City and is the next instalment of The Legends series, which features men around the world who are pushed to go beyond their limits. It was created by the makers of Heineken, in partnership with Wieden + Kennedy Amsterdam and follows a main character who embarks on an adventure by following a set of business cards lost by a beautiful woman. Each card uncovers hidden venues in his city. The television commercial is a reminder that all great cities contain secrets. 16 DRINKSBIZ AUGUST/SEPTEMBER 2014

To celebrate the launch of the new campaign, the makers of Heineken have produced a set of specially designed bottles, each with one of six global cities printed on it; New York, Shanghai, Berlin, Amsterdam, London & Rio de Janeiro. The limited edition Cities bottles are available globally, and within New Zealand in both 12-packs and 24-packs of specially marked Heineken, which are RRP $29.99. “Heineken men want to make the most out of their time so they seek out new experiences and adventures and they have an underlying fear of missing out on the best ones (FOMO),” said Jennie Macindoe, Heineken marketing manager. heineken.com/nz facebook.com/Heineken

S P IC E U P Y O U R D R IN K

NEW!

CANADIAN CLUB SPICED.

INDUSTRY NEWS

Profile: Berry Bros & Rudd Sydneysider Daniel Hutchins-Read is the first brand development manager for Berry Bros & Rudd in Australia, a role that the 27 year old considers himself lucky to have landed

MENTION GIN to most twentysomethings and the reaction is likely to be vague curiosity or complete lack of interest, so Daniel Hutchins-Read is an original. Not only does this 27 year old realise that today’s gin category is broader than ever before, but he enthuses about the juniper taste of classic dry gin. Meet the first ever Australasian brand ambassador for No. 3 Gin, which is distilled to a proprietary recipe of Britain’s oldest fine wine and spirits merchant, Berry Bros & Rudd. “The innovation in gin is opening up the category to a lot of people today but the aim with No 3 Gin was to create the best gin for a dry martini and to be a really authentic London dry style,” Hutchins-Read said on a visit to New Zealand in June. “There are a lot of gins that are moving away from the traditional style today but we really wanted to move towards the traditional style.” The use of six traditional botanicals helps achieve this aim. There are three fruits and three spices used in No. 3 - juniper, orange, grapefruit, cardamom, coriander and angelica root. It is distilled by De Kuyper in Holland in large, 150 year old Geneva stills which are cooled by wooden tanks. “Where we stray from the traditional gin recipe in No. 3 is in terms of the citrus and lime flavours. We use orange and grapefruit so it tends to be less sharp in the citrus profile and it opens up the options for a wider range of garnishes as well.” Hutchins-Read understands the garnish only too well, having begun work in the spirits world as a cocktail creator and bar manager. Three years ago he was running a bar at Lizard Island on the Great Barrier Reef when

New products When visiting New Zealand this year, Daniel Hutchins-Read introduced these new products into the market. The Glenrothes Alba Reserve Speyside Single Malt

“Where we stray from the traditional gin recipe in No. 3 is in terms of the citrus and lime flavours. We use orange and grapefruit so it tends to be less sharp in the citrus profile and it opens up the options for a wider range of garnishes as well.” he decided to move into the brand side of the industry and worked for a vodka producer, before being employed by Berry Bros. & Rudd in 2012. The role has changed significantly since he first began. Initially it was a sales role but it has grown into brand development around Australia and New Zealand; and all from his Sydney base. “I have been with Berry Bros & Rudd for just two years but I have no plans to leave at all. This feels like a long term place to be. It really is like working for a family and the company culture fosters its employees to care deeply about the products and the work they do with them.”

Launched in June in the Southern Hemisphere, this pale gold whisky was aged entirely in American oak, which gives the nose intense vanilla ice cream aromas and a sweet, smooth and soft finish of coconut and vanilla. It is 40% ABV.

The Glenrothes Speyside Single Malt 2001 Sweet oaky vanilla, black cherries and soft spices characterise this Speyside specialty, which contains 43% ABV.

Karlsson’s Gold Vodka This is made by the master distiller of Absolut from virgin new potatoes; named because they have not yet formed a skin and have a very high water content. It is then single distilled to 40% ABV. Trade enquiries on all products to Negociants NZ, negociantsnz.com

DRINKSBIZ AUGUST/SEPTEMBER 2014 19

INDUSTRY NEWS

Melba Brajkovich honoured for wine services One of West Auckland’s pioneering wine families was officially recognised in the 2014 Queen’s Birthday Honours The name Brajkovich is synonymous with great Chardonnay but now one of the pillars of this pioneering family has been officially recognised for her wider services to wine – and to the community. Melba Clare Brajkovich was made a Member of the New Zealand Order of Merit in the 2014 Queen’s Birthday Honours for services to the wine industry and the community. She has been the backbone and strength behind the Brajkovich Family at Kumeu River Wines since 1957, according to her four children, Michael, Paul, Milan and Marijana.

“Originally very much in the background as wife and business partner of Mate (the late founder), Melba has always kept a watchful eye over the winery,” said daughter, Marijana Brajkovich. “This was especially true when Mate was away on wine industry business in his various roles on the Executive Committee of the Wine Institute of New Zealand, including Chairman from 1982-1985.” Following Mate’s death in 1992, Melba assumed the position of managing director of Kumeu River Wines. She continues in that role today, which sees her working as an ambassador for New Zealand wine, both in this country and internationally. “We are all very proud of her achievements, and this very fitting recognition of them,” said Marijana.

MW Auckland session THE INSTITUTE of Masters of Wine (IMW) is holding its first ever open day MW Master Class in New Zealand. The one day event will be run at Villa Maria winery in Mangere on Monday 18 August to raise awareness of its study programme in Australasia and to provide information to prospective students. It will be attended by many New Zealand-based Masters of Wine, including Alastair Maling MW, Simon Nash MW, Jane Skilton MW, Paul Tudor MW, Steve Bennett MW, Michael Brajkovich MW and Emma Jenkins MW. There are currently 313 members of the Institute of Masters of Wine, based in 26 countries, and with a student body of 300-plus students in 36 countries. Full details are in our diary dates on page 14 or book online at: amiando.com/MWmasterclassNewZealand2014

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Hawke’s Bay to host 2014 Air NZ awards NEW ZEALAND’S second largest wine region will host the 28th Air New Zealand Wine Awards on Saturday 22 November at the Pettigrew Green Arena in Taradale. The event will be attended by New Zealand’s top winemakers and industry figures to celebrate the country’s most awarded wines at the competition, which is owned and organised by New Zealand Winegrowers. This is the national organisation for the country’s 1,700 grape growers and winemakers. Entries for the 2014 competition open to New Zealand wineries on Monday 11 August. airnzwineawards.co.nz

INDUSTRY NEWS

2014 New Zealand wine vintage to support export growth The 2014 New Zealand grape harvest has been completed with high quality grapes picked across the country “All grape growing regions experienced very favourable growing conditions through the summer and into the early autumn. 2014 is set to be another memorable, high quality vintage which will provide a further boost to growing wine exports” said New Zealand Winegrowers Chief Executive Officer Philip Gregan. According to the 2014 Vintage Survey, 445,000 tonnes of grapes were harvested. The 2014 crop is up 29% on the harvest last year and will position the industry well for the continuing consumer demand for New Zealand wine.

O’Connell Street Bistro’s wine list unbeatable If you’re looking for the best wine experience in Auckland, there’s only one contender It’s O’Connell St Bistro which in only six weeks received three prestigious mentions for its diverse wine list. The latest accolade is for Best Wine Experience at the Cuisine Good Food Awards 2014 announced on 9 June in Auckland. The award follows the bistro being named a finalist for Best Drinks List in the Metro Restaurant of the Year awards and then taking out the Lewisham Award for the Outstanding Wine List. O’Connell St Bistro serves modern European bistro fare to match its wine and the food is also consistently well regarded by reviewers and patrons alike. 22 DRINKSBIZ AUGUST/SEPTEMBER 2014

Virtually every region has achieved production growth and for the first time Nelson, Waipara and Central Otago have each exceeded 10,000 tonnes. “Winemakers across the country are incredibly pleased with the quality and flavours of the 2014 grape crop. The larger harvest will enable the industry to meet strong consumer demand in established and new markets and support export growth. The New Zealand wine industry has set its sights on becoming a $2 billion export industry, and the 2014 vintage is a good step towards this ambitious goal” said Gregan. New Zealand wine is exported to more than 90 countries and wine exports are currently valued at $1.32 billion per annum.

from the prestigious New York wine Proprietor Chris Upton says the magazine Wine Spectator for the awards reflect a consistent and past 13 years running. constant drive to ensure the wines The wine list features offerings perfectly match the menus. from all the major regions and most “All the hard work over the years of important producers from around buying and ageing these wonderful the world as well as iconic wines wines has meant our list has been from New Zealand. able to constantly evolve and grow,” “The wines are carefully selected says Upton. and cellared to ensure a wide range “Our wine list is written to match of choice in every style and variety our cuisine so we can assure our with one of the most extensive half customers of a total experience. It bottle selecwould never be It would never be enough to tions of any resenough to just present a beautijust present a beautiful list of taurant in the country,” Upton ful list of wines, wines, it has to have context says. “The wide it has to have and the wine and food need selection of context and the wines availwine and food to work together to create a able by the need to work complete experience. glass changes together to creseasonally ate a complete to provide diners with a matching experience. accompaniment to food.” “All our staff at the Bistro underThe Bistro’s house Champagne stand this and we enjoy the chalis Louis Roederer. It is one of the lenge of guiding diners through a largest family-owned Champagne wine-matched dining experience,” Houses, founded in 1776 and has says Upton. been synonymous with the world’s O’Connell St Bistro’s wine list has great Champagnes ever since. also gained an Award of Excellence

THE KRAKEN PERFECT STORM The Kraken Black Spiced Rum is made from a blend of light, molasses-based rums infused with 11 different herbs & spices. To enjoy a Kraken Perfect Storm combine 30ml of Kraken Rum with 60ml of Fever-Tree Premium Ginger Beer over ice with a wedge of lime.

0800 338 766 INFO@EUROVINTAGE.CO.NZ

INDUSTRY NEWS

AsureQuality got beer to Brazil in time The reversal of the beer ban in Brazilian football stadiums as a condition of hosting the 2014 World Cup did not deter a small number of boutique breweries in New Zealand, pushing to export their product to Brazil; aiming not only for the World Cup, but also for the Olympics in 2016 After all, it wasn’t the bulk brewer, Budweiser, they wanted to compete with in the FIFA venues. Rather the producers of these boutique beer brands wanted to provide the discerning patrons of watering holes outside the venues with a choice of quality beers; drinks with new and exciting flavours from half a world away, though still in the Southern Hemisphere. Enter the AsureQuality Food Chemistry team, which was charged with coming to the aid of the intrepid band of breweries. With an established successful export wine team, export beer testing should be a pushover and “done by lunchtime”, right?

timeline for setting up methods and getting Well, not exactly. There were many them accredited by IANZ began to loom. challenges, including establishing which With just a few pages of older versions of testing was required. This involved grapthe critical EBC methods, the laboratory pling with copies of German Laboratory forged ahead and set up the methods. The Certificates with the tests carried out lab team also had to enrol in the BAPS ILCP described in Portuguese, and concluding programme, but still had to wait for the EBC that the Portuguese-English translation of methods to be available at least one of the test online to get all of its descriptions wasn’t quite With an established documentation in order right. This was just the successful export wine for IANZ. beginning of the beers’ Eventually it all fell into journey across the team, export beer testing place, the laboratory South Pacific. should be a pushover and staff performed well A trawl through the “done by lunchtime”, right? in the ILCPs for all the International Beer Testtests, including Alcohol ing Methods pointed by Volume and weight, apparent and real to Europe, and the European Brewing degree of fermentation, real, apparent Convention (EBC) as the preferred method and original extract, colour (EBC), pH and for use to ensure the best quality testing sulphur dioxide. Accreditation was gained was carried out by AsureQuality. However, in time without any further hitches and it a sixth month delay by the EBC with the was full steam ahead for accredited testing online publication of its test methods for export beer to Brazil. caused a few anxious moments, as the

Supporting New Zealand’s

Beer Industry Talk To us Today abouT: • Laboratory testing • Third party certification • Industry training AsureQuality has IANZ Accreditation for beer testing for export which meets Brazil market access requirements.

NEW ZEALAND

Calling all wine & food lovers Join us and be inspired by our series of wine and food tastings and masterclasses. Tim Hanni MW from California will present his fascinating Vinotype concept that explains YOUR personal taste preferences especially for wine. Juliet Harbutt, joins us from London to teach the Great Cheeses of the World seminars and for the cheese aficionado, there is the 5 day Certificate in Cheese. Also included are cooking classes, Floral honey tastings and new season’s extra virgin olive oil masterclasses. Premium New Zealand wineries will showcase a selection of outstanding wines along with an impressive wine tasting of the most exciting French wine regions. Wine professionals, from around New Zealand, will compete in the Sommelier of the Year Awards. Find out more about our programme

Global experts in food safety and quality. Freephone 0508 00 11 22 | www.asurequality.com

T: (+64) 9 377 7961 E: nzsfw@foodandwine.co.nz W: event.foodandwine.co.nz

INDUSTRY NEWS

Into the wild cider Billy T Kiwi has been returned home to the wild, thanks to the Forest Lifeforce Restoration Trust and one lucky fan of Wild Side Cider Laura Mattison of Papamoa was the winner of an online promotion to release a kiwi chick into the wild in the Central North Island. Laura and her sister Melinda Sampson flew to Maungataniwha Native Forest by helicopter before continuing on foot to release the kiwi chick, Billy T Kiwi, into the wild. “This was the closest I have been to a kiwi. He was really cute and soft. It was great to have a quick hold and then send him away free into the wilderness,” Laura said of the experience. More than 420 people entered the competition to name and release the kiwi chick. Wild Side Cider takes its name from New Zealand’s nature and wildlife and has a strong relationship with the Forest Lifeforce Restoration Trust; five cents from every bottle of cider sold goes to the Trust’s activities. Wild Side Cider is distributed by Boundary Road Brewery and comes in five flavours in 500ml bottles, RRP $4.99

Kiwi complaints awry KIWI FOOD retailers may need to review their online complaint processes, according to a new study by Impact PR, which found via social media that almost three in ten (29%) Kiwis are unhappy about how companies deal with service complaints. New Zealand males expressed the highest dissatisfaction at 35% and Cantabrians had the lowest tolerance for poor service. The research also highlighted that a sixth (16%) of 18 to 24 year olds now prefer to use a company’s Facebook or Twitter page to complain and shame. Use of social media for complaints declined with age. Full details are online at: impactpr.co.nz

DRINKSBIZ AUGUST/SEPTEMBER 2014 25

Some may speak of range. Others of quality. All speak of

Rum world tournament A chance to win a trip to Venezuela and the ultimate prize of US$5000 Talented New Zealand bartenders will be invited in early August to participate in the Ron Diplomatico World Tournament for a place in the competition heats and, ultimately, a trip to Venezuela. The entries to the competition are by invitation only and will be sent out in early August, but organiser Michael F. Fraser Milne of Whisky Galore in Christchurch is calling for people to contact him about the competition now by email (see details below). “The person who wins the New Zealand final will go to Venezuela next April for the World Finals hosted by Ron Diplomatico and the ultimate winner will receive US$5,000 and the title,” Milne says.

How to register an interest in the competition Contact Michael F. Fraser Milne at Whisky Galore via email, with the subject line “Ron Diplomatico World Tournament”. The email address is: info@whiskygalore.co.nz

Internationally respected producers of bottles for the wine and spirit industries. Lightweight. Heavyweight. Proprietary. Decorated. SAVERGLASS AUSTRALIA Pty Ltd 289 Flinders Street, Adelaide SA 5000 PO Box 6537 (Halifax Street), Adelaide SA 5000 Tel. : (08) 8232.0770 / Fax : (08) 8232.0880 www.saverglass.com / info@saverglass.com

SAVERGLASS NZ Ltd Unit G, 383 Khyber Pass Rd, Newmarket 1023 Auckland PO Box 8020 Symonds St Auckland Tel. : (09) 522 2990 / Fax : 09 522 2994 www.saverglass.com / krb@saverglass.com

SAVERGLASS AUSTRALIA Pty Ltd 289 Flinders Street, Adelaide SA 5000 PO Box 6537 (Halifax Street), Adelaide SA 5000 Tel. : (08) 8232.0770 / Fax : (08) 8232.0880 www.saverglass.com / info@saverglass.com

SAVERGLASS AUSTRALIA Pty Ltd 289 Flinders Street, Adelaide SA 5000 PO Box 6537 (Halifax Street), Adelaide SA 5000 Tel. : (08) 8232.0770 / Fax : (08) 8232.0880 www.saverglass.com / info@saverglass.com Paul Paleologos: pnp@saverglass.com.au Sally Arnold: sjt@saverglass.com.au

SAVERGLASS NZ Ltd PO Box 8020 Symonds St Auckland Tel. : (09) 522 2990 / 021 580 104 Fax : 09 522 2994 www.saverglass.com / krb@saverglass.co.nz

SAVERGLASS NZ Ltd Unit G, 383 Khyber Pass Rd, Newmarket 1023 Auckland PO Box 8020 Symonds St Auckland Tel. : (09) 522 2990 / Fax : 09 522 2994 www.saverglass.com / krb@saverglass.com

Cool climate tickets Early bird tickets have just gone on sale for the International Cool Climate Wine Symposium 2016 in the United Kingdom in May 2016 The tickets are available now from the event website www.iccws2016.com where early bird tickets cost £500 + VAT; a saving of £100 off the total conference fee. This includes access to all sessions, master classes, wine tastings and workshops, plus morning and afternoon refreshments and lunch. The confirmed speakers include four Masters of Wine and international wine academics and experts from the UK, China, Australia, USA, Germany, Canada, Finland and France. Session topics include the latest research on climate variability, sparkling and still wine production and new winemaking technologies, emerging cool climate wine regions, marketing and understanding today’s wine consumers. To keep up to date with the latest news about ICCWS 2016 sign up for the newsletter at iccws2016.com

Top design for Lion The Skope team offers great flexibility for high end customers Fact file Place: Lion Head Office, Auckland Products Used: Custom SK & VF, Counterlines Architect: Creative Spaces

JACK O’BRIEN is the BevTech Solutions National Manager at Lion. He is a big supporter of Skope products, which allow business owners to personalise their fridge options to reflect individual aesthetics and fit in with the overall design of their bar, restaurant and staff requirements. “Skope has better technology than most of the other cabinets on the market, which allows you to vary the dimensions of a unit to fit perfectly into your space,” O’Brien says. Recently Lion designed a new head office; “the entire refrigeration set up at Lion’s head office is Skope”, O’Brien says. In order to bring the company’s people together in a stimulating and creative environment which encourages collaborative working styles, Lion staff worked with architects at Creative Spaces to bring their two offices to

one central city location in Auckland. The new site is immediately adjacent to State Highway 1; New Zealand’s iconic road stretching from Cape Reinga to Bluff. It includes two floors where the theming has been aptly inspired by the two islands, bringing together quintessentially Kiwi places and pastimes that reflect the company’s products.

The Skope solution To integrate refrigeration into the design and feel of Lion’s new space, Skope’s customisation team worked with the client to provide high end pieces of furniture that included more than refrigeration by ensuring that it fitted seamlessly with the overall aesthetic of the fitout. The custom decals were added to the SK chillers and VF freezers, with sliding doors added to both the SK and the Counterline solutions.

Depend on us for the best in refrigeration. Personalise your commercial refrigeration to reflect your individual aethetics and create the right mood for your establishment. We design, manufacture and supply products that are renowned for their high levels of performance and aesthetics and that exceed customers’ expectations. For inspiration visit skope.com and select Projects, or follow us on Pinterest. pinterest.com/skope-industries

0800 947 5673

skope.com DRINKSBIZ AUGUST/SEPTEMBER 2014 27

Proudly distributed by Federal Merchants & Co | E: info@federalmerchants.co.nz | W: federalmerchants.co.nz

INTERNATIONAL NEWS

International news South African wine sales soar in UK NEW SALES figures reveal that Britain retains its position as number one export market for South African wine sales, which have grown by 18% in value and 15% in volume for the year to February 2014 (Nielsen data). Wines of Brazil has also reported that the UK is now its largest export market with sales worth £720,000 to the Brazilian wine producers who now export.

Bargain booze store A NEW drinks superstore in the UK will stock over 400 wines in a 3000 square feet space and be known as BB’s Warehouse. It is the brainchild of the owners of Convivality Retail.

Grant swoops in with new name THE COMPANY known as First Drinks has just been renamed William Grant & Sons UK. It has been owned by William Grant since 2006 and distributes several global brands.

Summer days not so fine SUMMER HAIL has struck French vineyards in Bordeaux, Burgundy,

the Languedoc and also Piemonte in north west Italy. A toxic trio of hail, rain and winds has decimated berries and bunches in Piemonte’s Langhe, according to a report on Master of Wine Jancis Robinson’s website in mid July.

Cream liqueur canes it

New Zealand’s Philip Gregan top 100

Deep discounts condemened

THE CHIEF executive of New Zealand Winegrowers (aka the Wine Institute of New Zealand) has made it into the 100 Most Influential People in Wine list, compiled by Off Licence News in the UK in May. Philip Gregan cruised in at number 97 on the list, which was published in OLN and compiled by editor Rosie Davenport and writers Martin Green, Christine Boggis and Nigel Huddleston.

DEEP DISCOUNTS on wine are crippling the trade and must be stopped if it is to have a sustainable future, according to suppliers, says a report published in the British trade publication, Off Licence News (OLN) in July this year. OLN polled over 60 leading suppliers for its annual report, and journalist Christine Boggis reports that the vast majority attacked deals on retail shelves. “Any deep, strong promotions are not sustainable. It is better to have smaller discounts so consumers believe in the value of the wines they are buying,” said Mark Wilson, UK general manager for De Bortoli. He was backed up by Claudia Pech of German Wine Agencies, who is reported to have said: “Wines should not be promoted. We already have one of the highest alcohol duties, at what point are winemakers supposed to make any money?” Most suppliers agree that, unwelcome as deep promotions are, consumers are hooked on them. “We have trained them to be deal junkies,” said PLB business development director James Burston.

AMARULA CREAM has won its third international gold medal at the 2014 International Wine & Spirit Competition (IWSC) in London. The latest coup follows golds awarded in Europe at Concours Mondial in Brussels and in the US at the San Sweet Wine Challenge Francisco World Spirits Competition. ENTRIES TO the 2014 International Amarula Cream’s newly released Sweet Wine Chalsibling, Amarula lenge close on 15 Camus: “Nobody realises Gold, is a clear August for wineries that some people expend golden spirit with from around the 30% alcohol by tremendous energy world to enter volume, which their sweet and merely to be normal.” won a silver medal semi-sweet wines at the London into the ninth annual competition, in competition. It was launched earlier which wines are rated on the 100this year and is available in selected point scale. duty-free markets worldwide.

Qingdao celebrates beer THE 24TH Qingdao International Beer Festival will be held at Tsingtao Beer Passion Square from 16 August to 31 August. The event began in 1991 on the 100th anniversary celebration of Qingdao city, which is just half an hour from Mount Lao Scenic Recreation Aarea; a drawcard for beer lovers who visit China to attend the festival.

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WINE NEWS

Yalumba’s new wine focus Yalumba makes outstanding Shiraz and great Australian red blends, but its white wines are among the Southern Hemisphere’s most innovative experimental successes, as Viognier shows and Robert Hill Smith explains Mention Yalumba in New Zealand drinks circles and two words spring to the lips of people in the trade: Shiraz and Viognier. Not necessarily in the same breath, but certainly with the same admiration. While most Australian wineries cut their teeth in the New Zealand market on Shiraz, Cabernet Shiraz blends and Chardonnay, Yalumba has long had another, more interesting string to its wine bow – Viognier. “Yalumba chief winemaker Louisa Rose has made it one of her life’s quests to create great Viognier, and I think she has done a great job. We do very well with Viognier as a point of difference, ironically, because Australians tend to stick with the tried and true,” says fifth generation wine family member, Robert Hill Smith. As the head of Yalumba today, Hill Smith is celebrating 165 years of the family company in a fashion that might surprise many; “We are equally interested in finding out what we need to do better; that is part of our celebration, especially because we have been around quite a while now,” he says. “This milestone is a chance to remind ourselves of what we are doing well and what we may not be doing as well as we should be.”

“Let’s face it, the Barossa is a Mediterranean climate – dry warm summers and very cold winters, and all of our forebears who started 160 odd years ago recognised that. “They took their inspiration from Mediterranean climes, so we have gone back to focus on what we have in place, but extended it.” Another innovative extension is Viognier, of which Yalumba has three, each at a different price and quality level with some of the clearest relation between price and quality of any wine brand. Grenache is also a renewed focus for Yalumba. “We are really consolidating our story around Mediterranean varietals – mainly The winery has split its branding between French-inspired – and part of that is focustwo entities; Yalumba and Hill Smith Family ing on old vine Grenache vineyards as well Vineyards; each of which are estate based as our traditional Cabernet and Shiraz brands, including Jansz, Heggies and blends. Grenache is not fashionable, Pewsey Vale, among many others. but it’s a good drink and it works well in our climate.” Yalumba’s new innovations And in classic pragmatic fashion, Hill When speaking with Drinksbiz recently, Smith suggests that Grenache has a promiHill Smith said candidly that one of the nent place in restaukey decisions moving rants and bars today, forward is to play to “We are really consolidating due to its savoury and the Mediterranean our story around juicy style. climatic strengths of “It is not high in the Barossa Valley. Mediterranean varietals – tannins and obviously “We have decided mainly French-inspired – and there is very little that Chardonnay and part of that is focusing on astringency through Barossa Valley don’t really go together; they old vine Grenache vineyards oak maturation because we use older really just don’t work. as well as our traditional rather than newer So we have taken our Cabernet and Shiraz blends.” barrels, so it suits food Chardonnay work brilliantly well. We had away from Yalumba it at home with coq au vin on a freezing winand branded it where there is Chardonnay ter night and that to me is what Grenache planted on our estates, for example in Tasis about – generous without being heavy mania, Eden Valley and the Adelaide Hills.” and juicy without being a fruit bomb. It has Hill Smith explains that this was a trigger delicious savoury flavours, which work to rework Yalumba and the Hill Smith’s fantastically with winter food.” framework of wines.

Kahurangi welcomes Phil Wakelin Wine representative Phil Wakelin has a new role as the national sales manager for Kahurangi Liquor Distributors Wakelin, who is Auckland-based, will oversee eight sales representatives who will cover all of New Zealand. He has 20 years’ experience 30 DRINKSBIZ AUGUST/SEPTEMBER 2014

in wine sales management and says he looks forward to working for Kahurangi Liquor Distributors, which is a rapidly growing company. This role is a new one, which has been created to meet the demands of the company’s current rapid growth. To contact Phil Wakelin at Kahurangi Liquor Distributors, phone 021 196 1165. Wine orders can be placed at the office, phone (03) 543 2980 or via email: wine@kahurangiwine.com

PORT FEATURE

Port side Fortified wines were originally created to remain stable from bacteria and possible refermentation in barrels as they travelled in the steamy hulls of ships on long sea voyages around the world, but they are still a touchstone of European history, writes Editor Joelle Thomson THERE ARE over 80 grapes used to make port, but only about 30 are widely used. And of that 30, just five red and three white grapes are in common use. The reds are Touriga Nacional, Touriga Franca, Tinta Roriz, Tinta Barroca and Tinta Cao while the whites are Gouveio, Malvasia

Fino and Viosinho. This roll call of grapes is almost entirely unknown in this part of the world, apart from Tinta Roriz, which also goes by the name Tempranillo and which New Zealanders are getting to know as a dry red, thanks to our Spanish wine importers.

Cut out and keep: Guide to port styles

These can be as good as vintage ports but they must be aged for at least three years in the bottle before being sold. Thirdly, LBVs that have been fined and filtered are therefore paler in colour with no sediment and are ready to drink as soon as they are on the market. These LBVs are becoming more common - it pays to know the producer’s style because a good LBV can be a great buy in the port world.

Single Quinta Vintage Port Single quinta vintage ports are like vintage ports because they are aged for two to three years in wood, are bottled without being filtered and throw a sediment as a result. But single quintas can be made in a good year rather than a great year, which is the only time a vintage port can be produced. This gives the makers of single quintas a lot more flexibility to produce a top quality port with lots of bells (deep colour, strong aromas, intense tannins) but without the vintage whistles (super high price tag, best years, most sought after ports). Today there is a trend to sell single quintas en primeur too. This means they are sold prior to being produced. This creates cash flow for the port producers ahead of their production schedule and is a trend to watch – and participate in, if budgets allow.

Late Bottled Vintage (aka LBV) LBVs are made from the grapes grown in a single year; like a vintage or a single quinta port. There are three different styles of LBVs, however, and they can made any year, without waiting for the best vintages to come along. Firstly, there are LBV ports bottled without filtration so they need to be decanted to remove the sediment. Secondly, since 2002, Envelhecido em Garrafa LBVs – ‘bottle matured’.

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White Port White ports can be fun and frivolous, made to drink in the mould of a white spirit, such as gin, and paired up with tonic and lime. Or they can be serious full bodied white wines. They are made from the three main white port grapes; Gouveio, Malvasia Fino and Viosinho. Price and producer determine style and they are rare in New Zealand. White ports can also be intensely sweet. They generally contain 16.5% ABV rather than the 20% ABV that most ports cruise in with.

Crusted Port Think of crusted port as LBV but made from a blend of wines from different vintages. It also throws a crust, deposit or sediment; hence the name. Crusted ports are either lightly filtered or not filtered at all.

Tawny Port Tawny port never throws a sediment and is different in style to all other ports. It is amber coloured, due to its long, slow and intentionally oxidative

But if the grapes used to make port are under the radar, the names of the ports themselves are an even greater minefield of complexity, even to those in the wine industry. This makes a quick guide to port styles extremely helpful for bars and restaurants – so here is our guide for the trade.

ageing in wood. Tawny ports can be unaged or aged; 10, 20, 30 and occasionally 40 year ageing periods are standard categories. They are always fined and filtered, throw no sediment and tend to deteriorate rapidly, once opened. Quality ranges from simple to complex, and this is usually reflected in the price.

Colheita The word colheita means ‘harvest’ or ‘crop’ but these ports have more in common with tawny than with vintage ports, although they are made from a single year. The law states that colheitas must age for at least seven years, so think of them as single vintage tawnies, which are aged seven years, occasionally for longer.

Ruby, Premium Ruby Ruby port can be simple or complex; depending on the ageing process – in stainless or barrel and for how long. Premium ruby, also known as reserve or reserve, has now replaced the confusing ‘vintage character’ category, and these ports can be extremely good, as is reflected in their price.

Garrafeira The word garrafeira means private cellar or reserve and is normally used to refer to Portuguese table wines rather than fortified ones. If port is made from a single year and aged for at least seven years more in a glass demi-john, then it qualifies for this title.

PORT FEATURE

Ports to stock this spring BEGGING FOR CHOCOLATE

RESERVE BEAUTY

Graham’s 10 Year Old Tawny Port

Warre’s Warrior Port Reserve

750ml, 20% ABV

$64.99

The deep walnut colour of this 10 year old tawny verges on pale ruby and its acidity is so intense that it’s easy to imagine drinking this port with great dark Valrhona chocolate. The taste is like distilled brown sugar with a spirit kick, coupled with a beautiful long finish. This port begs for a chocolate dessert match.

SPECTACULAR VINTAGE 2011 Graham’s Vintage 750ml, 20% ABV

RRP $180.99

This port is still in its infancy with its deep dark ruby colour, totally intense and grainy tannin structure, high acidity and sweet plum, blackberry and black cherry flavours. It is an impressive, full bodied vintage port with super depth of flavour and breadth on the palate, a long finish and lovely lively freshness. It is also one for the cellar, but give it another 20 years and watch out. This will be a star.

SENSATIONAL SIX GRAPES Graham’s Six Grapes Reserve 750ml, 20% ABV

RRP$60.99

If a little bit of what you fancy does you good, then bring on a finely cut wine glass of this intense ruby coloured port with its soft smooth tannins and full on blackcurrant fruit flavours. This is a winner. It has been a consistent port star for decades, and really is a must stock on every good restaurant’s wine list. TRADE ENQUIRIES: EuroVintage

RRP $62

This is an outstanding reserve port with intense ruby colour and youth on its side; its smooth tannins are intense but approachably soft; this wine can age well and evolve positively, mellowing and picking up more intense spicy flavours along the way. In decent cellaring conditions, this port has the ability to last for 10 to 15 years. It also drinks beautifully now. TRADE ENQUIRIES: Negociants

TOP TAWNY Fonseca Tawny Port 750ml, 20% ABV

RRP $35

The colour, tannins and body may be medium in this garnet-hued tawny port, but the flavour intensity is anything but; this is sensationally rich in dried fruit – raisins, cranberries, blackcurrants, figs and dried peach – with spicy overtones and a long finish. A wonderful port to serve by the glass after dinner – either on ice in warmer months or at room temperature in the cooler ones. Fonseca matches brilliantly well with dried fruit and the best cheddar you have on hand. TRADE ENQUIRIES: Treasury Wine Estates

There are over 80 grapes used to make port, but only about 30 are widely used. And of that 30, just five red and three white grapes are in common use.

TAYLORMADE TREAT 2005 Taylor’s Late Bottled Vintage Port 750ml, 20% ABV

RRP $64.99

Talk about exceptional value for money; the 2005 Taylor’s Late Bottled Vintage port is maturing but still has a decade of time - at least - up its sleeve, over which time its fruit driven style and soft smooth, intense tannins will mellow into an even more flavoursome fortified wine. Its finish is long and its flavours are dark fruits; blackberries, black cherries, hints of cranberries and black plums; it has nearly all of the intensity of a vintage port, without the price tag to match. This wine is deep ruby in colour and intensely flavoursome, thanks to its high acidity, intense smooth tannins and succulent fruitiness combined with tertiary flavours of spice, cinnamon and molasses. TRADE ENQUIRIES: Treasury Wine Estates

Trade Contacts EuroVintage 0800 338 766 eurovintage.co.nz Negociants NZ 0800 634 624 negociantsnz.com Treasury Wine Estates 0508 873 278 taylor.pt

DRINKSBIZ AUGUST/SEPTEMBER 2014 33

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The Porto Cruz story THE PORTO Cruz port brand has been available in New Zealand for a couple of years now and has proven to be extremely popular in the on-trade and off-trade, says Bho Patel, marketing manager for Federal Merchants & Co, which imports Porto Cruz. “People know the well known port names, but this one has big international brand recognition in Europe, and its makers also have a big visitor centre at Porto Cruz in Oporto, so it has been a great one for us to secure,” Patel says. The two most popular times of year for port are in the cool months of winter and also in the lead up to Christmas, Patel says, adding that port is made in such a diverse range of styles that it has the potential to be a great drink year-round.

34 DRINKSBIZ AUGUST/SEPTEMBER 2014

Once open, the Porto Cruz Special Reserve will survive several weeks with virtually no noticeable deterioration, which makes it an excellent proposition for restaurants to stock – and serve by the glass.

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Trade Contact Federal Merchants & Co Phone 0800 846 824 federalmerchants.co.nz

Tastings TAWNY TASTES Porto Cruz Tawny 750ml, 19% ABV

RRP $39.99

Tangy, fresh and intense; this lovely tawny port pushes buttons of delicious savoury flavour – fresh figs, dried cranberries, cinnamon, ginger, nutmeg and cardamom. It is full bodied, moderately tannic and super long on the finish. A delightfully delicious tawny port.

RUBY DAYS Porto Cruz Ruby 750ml, 19% ABV

RRP $39.99

Medium garnet in colour with high acidity, moderate tannins and a medium body, this ruby port combines redcurrant, red plum and raspberry flavours with a sweet, luscious taste and a long finish. Porto Cruz Ruby is an excellent port for a little after-dinner glass in winter served with warm gingerbread or – and here’s a novel idea – it tastes fantastic served on ice as an aperitif in spring and summer. Try it.

STEPPING UP THE QUALITY Porto Cruz Special Reserve 750ml, 19% ABV

RRP $49.99

Medium ruby in colour with high acidity, intense tannins and a luscious treacly texture with flavours of figs, almonds, dried dates and hints of mocha and chocolate. This is a stunning reserve ruby port, showing how excellent this port category can be in terms of taste and value. Once open, the Porto Cruz Special Reserve will survive several weeks with virtually no noticeable deterioration, which makes it an excellent proposition for restaurants to stock – and serve by the glass. Pair it with a simple wedge of parmagiano or aged cheddar and some slivers of fig. Divine.

ALSO IN THE PORTO CRUZ RANGE... Porto Cruz 10 Year Old Porto Cruz 20 Year Old Porto Cruz 30 Year Old Porto Cruz Vintage Port

RRP $69.99 RRP $99.99 RRP $189.99 RRP $299.99

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

DRINKSBIZ AUGUST/SEPTEMBER 2014 35

HIGH 5

Fortify yourself These top drops from Europe’s classic fortified wine regions will add complexity and value to your wine list, writes Editor Joelle Thomson

DRY AND NUTTY 375ml

RRP $34.99

The dark amber colour of this wine indicates that it is made in an intentionally oxidative style, which accounts for the deep colour, intense walnut aromas and dry balsamic flavours. Oloroso is usually a dry sherry with a full body and high levels of fortification; this is 20% ABV. It tastes refreshing served with aged cheddar, walnuts, brazil and hazlenuts.

One of the wine world’s greatest taste sensations is a dry fino sherry served with salty panfried calamari, green olives and fresh goat’s cheese; all of which marry beautifully to the crisp, salty tang of sherry. The makers of this one are Gonzalez Byass; one of the best known and biggest sherry houses in Jerez in the south of Spain. The words Palomino Fino refer to the grape variety from which this wine is made; Palomino Fino is the main Palomino grape used in sherry production.

RRP $34.99

Lustau Pedro Ximenez San Emilio The treacly texture, muscavado sugar aromas and cinnamon, nutmeg, cardamom like flavours of this wine make it an ultimate match with warm gingerbread. It is made from the Pedro Ximenez grape; one of the three grapes of the sherry region, although this one is planted in relatively small quantities. Serve lightly chilled.

TRADE ENQUIRIES FOR DEL DUQUE & TIO PEPE:

Negociants NZ, phone 0800 634 624, negociantsnz.com

Blackboard and serve by the glass

TRADE ENQUIRIES: EuroVintage, phone 0800 338 766, eurovintage.co.nz

Alfonso Oloroso Seco

DIVINE DARK SHERRY 375ml

AWESOME ALFONSO 375ml RRP $25-26

RRP $62

Del Duque Amontillado VORS The letters VORS were introduced to the sherry industry in the early 2000s, and they stand for Vinum Optimum Rare Signatum, which signifies that this wine is a blend of 20 to 30 year old sherries blended together. And wow, what a taste. This wine seems to have as many layers of aroma as it does of complex flavours; serve it with warm almonds, sautéed in rock salt and spicy paprika for a divine match.

sherries are deep amber in colour with a combo of yeasty aromas with oxidative aromas and nutty flavours. Palo Cortado is rare and combines the fresh flor character of amontillado with the dryness and body of oloroso.

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RRP $44

Tio Pepe Palomino Fino

PX PERFECTION 375ml

Amontillado begins life as a fino sherry with flor yeast, which adds freshness and complexity to the wine which later has alcohol added to increase it to 17% ABV. These

TOP TASTING TIO 750ml

Lustau Dry Oloroso Don Nuno

Sherry styles

This medium bodied fortified wine is walnut in colour but lighter in body and alcohol than a dry Oloroso, cruising in at 18% ABV. Its flavours of walnut, brown sugar and manuka honey are tied together in an off-dry style that works well with soft creamy cheese and dried fruit, especially the rich flavours of dried apricots. No dessert for this wine; which will be overwhelmed by intense sweetness. TRADE ENQUIRIES: Negociants NZ phone 0800 634 624, negociantsnz.com

Fino and Manzanilla are pale in colour, salty in taste and bone dry in style; they are fortified to a relatively low 15% ABV and have a long, flavoursome finish. Oloroso is deep brown in colour with oxidative aromas

and flavours of toffee, caramel, walnuts and sweet spice. Pedro Ximénez is deep brown in colour with an intenseness of flavour to match; it is luscious, rich and intense in flavours of golden syrup, coffee and sweet anise.

we planted vines, which grew into a family tree. Samuel Smith planted Yalumbaâ&#x20AC;&#x2122;s first vines in 1849 and wine has been an integral part of his family ever since. Five generations of Samuelâ&#x20AC;&#x2122;s descendants have lived and breathed the business, which is today the oldest family-owned winery in Australia. A lot has changed in 165 years. The winery has grown substantially and there are a lot more people around. But one thing that will never change is the family atmosphere. Whether they have Smith in their last name or not, every single person who works at Yalumba is part of the family. Because everyone is here

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for the same reason, for the love of wine.

Take another walk on the Wild Side. OUR FL AV

Introducing our NEW uniquely New Zealand flavour.

In an attempt to add some flavour to the unfortunately named Canterbury Plains, early settlers introduced blackberries and plums to the fields. They also introduced farm dogs, exercise-crazed fitness fanatics that are always ready to chase tail. It’s hard work just watching them, so we created this refreshing cider to help.

Gluten free and vegan friendly.

Hot Tipyour

a up Heat ider with r C o Side on f Wild f cinnam ter o n stick rming wi a wa pple. ti

Bringing back the Wild Side with the Forest Lifeforce Restoration Trust. The Trust was established in 2006 to help restore threatened species of native New Zealand flora and fauna and, by doing so, to help reinvigorate the soul of several North Island native forests. We’re doing our part to protect New Zealand’s wild side by donating 5c to the Trust for every bottle sold. Because if nature’s good enough to give us the ingredients for our cider, we should be good enough to give back to nature.

For more information contact your Wild Side representative today on 09 298 3000. PRODUCED BY WILD SIDE CIDERY 35 HUNUA ROAD, PAPAKURA, AUCKLAND, NEW ZEALAND.

SO M E TH I NGS S H OUL D BE KE PT S ACRE D

CATEGORY REPORT CHARDONNAY

Cracking the Chardonnay code How many Chardonnay drinkers know that their favourite white takes its name from a village near Uchizy; that it is one of the main ingredients in Champagne or that it used to be confused with Pinot Blanc? Welcome to the wonderful world of Chardonnay by Editor Joelle Thomson

Joelle’s top five Chardonnays 2011 Joseph Drouhin Meursault RRP $85

Meursault is a large and wealthy village in Burgundy, France which is home to many of the region’s most sought after whites at premier cru level (there are no vineyards designated Grand Cru in Meursault), and this wine amply shows why. It has the ease of a full bodied, fresh and youthful Chardonnay with the je ne sais quo of a great French white. Think hazelnut, oatmeal and fresh buttery aromas, which carry through to a lovely balanced wine with lingering flavours. TRADE ENQUIRIES: EuroVintage

2013 Kidnapper Cliﬀs Hawke’s Bay Chardonnay RRP $45

This is a stunning Chardonnay from Hawke’s Bay’s outstanding 2013 vintage. Summer that year was warm, dry, sunny and long – and therein lies the magic for white grapes. A long ripening season enables Chardonnay grapes to retain their refreshing moderate acidity whilst developing their hallmark flavours of ripe peaches and nectarines, allied to fresh zesty citrus flavours. TRADE ENQUIRIES: Villa Maria

2013 Sacred Hill Riﬂemans Chardonnay RRP $74.99

Chardonnay loves a cool vineyard in a moderate to cool wine region, which makes the elevated, inland site high above the Tutaekuri River in Hawke’s Bay right on the mark. This is where the grapes for this iconic Chardonnay come from. It is also the reason that this wine retains its intense citrusy freshness year on year; shin-

ing in a long, dry season such as 2013 was. This wine has all the full bodied bells and whistles of barrel fermentation, which are well balanced by vibrant acidity. This drinks beautifully now but has a good decade’s worth of tasty evolution up its sleeve too. TRADE ENQUIRIES: Sacred Hill

2012 Fromm La Strada Chardonnay RRP $37

Fromm Winery is home to two of New Zealand’s top Chardonnays and this wine showed best in my tasting for this category report. Its zingy, zesty grapefruit and lemon aromas are allied perfectly to its full bodied powerful but elegant style. I personally greatly enjoy the nervy freshness of this style and have tasted its big sibling, the 2011 Fromm Clayvin Chardonnay, since then – they are both stellar wines. La Strada was however the top performer in my Chardonnay tasting, and this may have been due to the screwcap closure. TRADE ENQUIRIES: Negociants

2012 Howard Park Great Southern Chardonnay RRP $51

Of all Australia’s nine wine regions, Great Southern is the most intense; at least in terms of its isolation and untouched beauty. And this wine seems to be the ideal analogy to the intense fresh beauty of the landscape from which it comes. Intense concentration of grapefruit zest and lemon juice are married to a full creamy body and a nervy core that implies a long life ahead. Serve with fresh panfried fish or chicken. TRADE ENQUIRIES: EuroVintage

DRINKSBIZ AUGUST/SEPTEMBER 2014 41

CHARDONNAY CATEGORY REPORT

Chardonnay is... • Chardonnay is from the area in central eastern France known as the Saone-etLoire, between Lyon and Dijon – or think of it as being from the area of Champagne south to Burgundy • The first reliable historic mention of this grape dates back to 1685 to 1690, reports Master of Wine Jancis Robinson, in her new book Wine Grapes (2013), where it was written as Chardonnet • Chardonnay is a natural cross in nature between Pinot and a grape called Gouais Blanc, so it is perhaps no surprise that Chardonnay and Pinot Noir are the key ingredients in most bottle fermented sparkling wines, such as Champagne • Chardonnay has also historically been confused with a bunch of grape varieties that are distinct in their own right, including Aligoté, Auxerrois, Melon, Pinot Blanc, Sacy and Savignin Blanc (not Sauvignon Blanc, but another similarly named variety) • Chardonnay Rosé is a colour mutation of the Chardonnay that we know and love and is found in vineyards around the village of Chardonnay • Speaking of which, the village of Chardonnay is near Uchizy in the Maconnais district, southern Burgundy, where the region’s generally more affordable, everyday wines come from – we don’t tend to see a lot of Macon white Burgundy (aka Chardonnay) here in New Zealand because that would be like taking coals to you know where...

42 DRINKSBIZ AUGUST/SEPTEMBER 2014

The List: Top Chardonnays FAT ‘N’ SASSY 2013 Tony Bish Fat n Sassy Chardonnay RRP $22 to $24

This is a cleverly made white from Chardonnay maestro Tony Bish (otherwise known as chief winemaker at Sacred Hill – where he has carved out a niche as one of Hawke’s Bay’s best). This is his own wine label and he successfully merges a big luscious creamy full body with super fresh citrus zestiness. TRADE ENQUIRIES: Bish Wines

aromas; a spectacular Chardonnay which is a must stock; it is made with grapes grown in the relatively cool climate of South Australia’s Eden Valley, where elevation benefits freshness in white wines. TRADE ENQUIRIES: Negociants

EVERYTHING CHARDONNAY LOVERS WANT 2010 Villa Maria Taylors Pass Chardonnay RRP $37

MARLBOROUGH RESERVE 2013 Saint Clair Omaka Reserve Chardonnay RRP $33.50

Saint Clair Family Estate in Marlborough has forged an enormously strong reputation for producing top quality Sauvignon Blancs from a range of vineyards and styles, and now the well known winery is spearheading Chardonnay, with this vibrant full bodied beauty. It drinks well now but will also age for up to five years. TRADE ENQUIRIES: Negociants

TOP AUSTRALIAN WHITE 2012 Vasse Felix Chardonnay RRP $29.95

Now we’re talking. This wine is driven by freshness with mouthwatering intensity and succulence; grapefruit and zesty limes; a macadamia nut intensity but with delicacy and lightness. Vasse Felix in Western Australia is one of the Southern Hemisphere’s top Chardonnay producers; I just love this wine – stock it. TRADE ENQUIRIES: Negociants

AUSSIE BEAUTY 2012 Heggies Chardonnay RRP $34.95

Stunningly fresh, full bodied but also comfortably restrained with citrus lime flavours and

This wine has everything that Chardonnay lovers want; freshness, intensity, creamy aromas and a full body with a satisfying, lingering zesty grapefruit finish, which is one of the hallmark flavours for Marlborough Chardonnay. TRADE ENQUIRIES: Villa Maria

AUCKLAND STAR 2012 Villa Maria Ihumatao Chardonnay RRP $37

This northern white has a lovely balance of body, roundness and freshness, with a softer style for drinking now or soon – in contrast to its southern Kiwi counterparts. It makes a lovely style departure on a good wine list. Stock it and serve by the glass as a taste of Auckland. TRADE ENQUIRIES: Villa Maria

MARLBOROUGH MARVEL 2013 Villa Maria Reserve Marlborough Chardonnay RRP $32

Since when did Marlborough Chardonnay get to be this good? I have been impressed massively in the change from after thought to top priority on the part of many Marlborough Chardonnay producers and Villa Maria is now proving its mettle yet again with this superlative full bodied, fresh yeasty, with citrus, grapefruit and macadamia nut flavours and just downright delicious Chardonnay. TRADE ENQUIRIES: Villa Maria

CATEGORY REPORT CHARDONNAY

Terra Sancta Chardonnay is my pick of all the winery’s current releases and shines the spotlight on a variety that Central Otago has great ability to produce – Chardonnay.

BY THE GLASS BEAUTY 2013 Thornbury Chardonnay RRP $14.99

Gisborne grapes make up this creamy lemon curd like Chardonnay with its soft smooth body and lingering nutty taste on the finish. It is a lovely drink now and a great creamy wine for the wine list. TRADE ENQUIRIES: Villa Maria

VIDAL MUST STOCK 2013 Vidal Reserve Chardonnay RRP $30.99

Big rich Hawke’s Bay Chardonnay with all the full bodied bells and some super refreshing citrusy whistles adding length

and zesty aromas to this wine. One of my faves from this 50+ line-up.

2011 Fromm Clayvin Chardonnay

TRADE ENQUIRIES: Villa Maria

RRP $68.30

STUNNING CALIFORNIAN 2012 Sebastiani Chardonnay RRP $21

California may be well known for its bigger-is-better approach to film, food and red wine but here is a lively and lovely full bodied white, which debunks that trend with its zesty approach on the front palate and lingering grapefruit flavours. A top quality and low priced Chardonnay - this is a total winner.

2012 Qupe Viognier Chardonnay RRP $39

Any top wine list in this country should stock at least a couple of the following Chardonnays, which are among the classics. • Craggy Range Le Beaux Cailloux • Fromm La Strada • Fromm Clayvin • Kumeu Village • Kumeu River Coddington • Kumeu River Hunting Hill • Kumeu River Mate’s Vineyard • Main Divide • Neudorf Moutere Vineyards • Pegasus Bay • Te Mata Elston

Good but not as good as the La Strada, there was a great looking cork in this bottle, but a cork nonetheless... and the taste of the wine was suitably subtle as a result, almost with an early taste. Good but not great. The La Strada was great. TRADE ENQUIRIES: Negociants

CENTRAL WHITE STUNNER 2013 Terra Sancta Riverblock Chardonnay RRP $29.95

TRADE ENQUIRIES: EuroVintage.

AMERICAN HIGH

Local Classics

FROMM A STAR

Flavoursome, full bodied and awesomely adventurous; this white is an unconventional blend that showcases two full white grapes cohabiting extremely harmoniously in this luscious, dry wine. Viognier leads the wine with its peachy, apricot-like aromas, which are supported by the fleshy structure of Chardonnay’s creamy appeal.

This is only the second time this Chardonnay has been made from a relatively small vineyard – just one hectare - of Chardonnay planted in the Terra Vineyard on Felton Road, Central Otago. Winemaker Jen Parr allowed the wine to naturally ferment (rather than add yeast to kick start it) and she aged the wine in 500 litre puncheons with just 8% new oak. Terra Sancta Chardonnay is my pick of all the winery’s current releases. TRADE ENQUIRIES: Terra Sancta

TRADE ENQUIRIES: Wine Circle

Gisborne great – stock it 2013 Villa Maria Reserve Barrique Fermented Gisborne Chardonnay RRP $37

This creamy full bodied Chardonnay was the top wine at this year’s Gisborne Regional Wine Awards, at which I was a judge. It is a deserved winner, standing head and shoulders above other Chardonnays in what is now this country’s fourth biggest wine region. TRADE ENQUIRIES: Villa Maria DRINKSBIZ AUGUST/SEPTEMBER 2014 43

CHARDONNAY CATEGORY REPORT

TOP LIST WINE

VALUE PLUS

2013 Esk Valley Hawke’s Bay Chardonnay

2013 Jacob’s Creek Reserve Adelaide Hills Chardonnay

RRP $21.99

Very oaky number with nice citrusy fruit underneath... needs time to settle but clean, fresh and lovely fruit. TRADE ENQUIRIES: Villa Maria

SOUTHERN MARLBOROUGH 2012 Auntsﬁeld Single Vineyard Chardonnay RRP $33.75

RRP $17.29

The word value conveys only a little of what this medium bodied Australian Chardonnay offers in the glass; it is big on nutty, oatmeal and citrus flavours and long on the finish, making it a top bargain for a by-the-glass white vino. TRADE ENQUIRIES: Pernod Ricard

CHURCH ROAD CLASSIC

When you want a creamy Chardonnay that’s not too big and buttery, here’s your wine. It is made in the Southern Valleys, Marlborough, where the clay content in the soil is relatively high, resulting in full bodied white wines that really last the distance. Its acidity is refreshing – rather than bracing – so it is in good balance with the full body and long, lingering zesty finish.

2012 Church Road McDonald Series Hawke’s Bay Chardonnay

TRADE ENQUIRIES: Negociants

TRADE ENQUIRIES: Pernod Ricard

Talk about an alluring wine. The nose promises creamy flavours while the taste swoops in with refreshing acidity – that cut-through sensation that adds a zesty nervy core to the wine, stretching it out to a lingering finish. Top quality and value.

SERVE WITH SEAFOOD

2013 Brancott O Marlborough Chardonnay

2013 Church Road Hawke’s Bay Chardonnay

RRP $33.19

RRP $19.95

Fleshy ripe grapefruit and lemon flavours combine in this full bodied Marlborough Chardonnay under the classic ‘O’ label – O stands for Omaka, the location of the vineyard that grew the grapes for this wine. Brancott O is another lovely ripple in the new wave of Marlborough Chardonnays.

This wine suggests a super fresh aroma and delivers it, with peachy stonefruit flavours and the tangy finish of a just-picked, warm nectarine skin. This is an excellent wine to serve with seafood.

TRADE ENQUIRIES: Pernod Ricard

HAWKE’S BAY COASTAL STAR

MUST STOCK STUNNER

2012 Te Awanga Estate Chardonnay

2013 Stoneleigh Rapaura Series Chardonnay This wine has wow factor in spades and is one of the best Marlborough Chardonnays I have ever tasted, making it superlative value for money at this price; particularly for its freshness, lively acidity and beautiful full body. Very stylish.

This wine is from a relatively cool vintage, which suits Chardonnay grapes, enabling the retention of their moderate acidity and enhancing the freshness of styles such as Te Awanga Estate Chardonnay. It tastes lively and youthful, drinking well now but with the ability to age for up to five years. It is a good match with slow cooked chicken dishes.

TRADE ENQUIRIES: Pernod Ricard

TRADE ENQUIRIES: Federal Merchants

44 DRINKSBIZ AUGUST/SEPTEMBER 2014

SOUTHERN VALUE 2013 Waimea Chardonnay RRP $20

Waimea Family Estates is one of Nelson’s largest wineries and this is a good value drop to stock and serve by the glass or bottle; fresh, creamy and with a lingering finish. It drinks well now and on its own but really shines with food. TRADE ENQUIRIES: Federal Merchants

RRP $26.59

BOLD AND BEAUTIFUL

RRP $27.95

Brancott O is a lovely ripple in the new wave of Marlborough Chardonnays.

TRADE ENQUIRIES: Pernod Ricard

RRP$30

Trade Contacts Bish Wines Ltd tony.bishwines@gmail.com bishchardonnay.wordpress.com Eurovintage 0800 338 766 eurovintage.co.nz Federal Merchants & Co. 0800 846 824 federalmerchants.co.nz Negociants NZ 0800 634 624 negociantsnz.com Pernod Ricard NZ 0800 655 550 pernod-ricard-nz.com Sacred Hill 0508 722 733 sacredhill.com Saint Clair Family Estate 0800 282 111 saintclair.co.nz Terra Sancta 03 445 1670 terrasancta.co.nz Villa Maria 0800 505 656 villamaria.co.nz Wine circle 09 412 2258 winecircle.co.nz

Canterbury’s new wine challenge THE ALPINE Pacific Wine Challenge is the new name for one of New Zealand’s smallest regional wine competitions in the Hurunui district of North Canterbury. Competition convenor Julian Ball of House of Ball Vineyard and Winery believes the competition has strong potential to champion the region’s widely acknowledged aromatic white wine strengths, in particular Gewürztraminer and Reisling. The competition began in 2008 in association with the Amberley A&P Association. Last year the competition attracted 93 entries and Pinot Noir was the largest class. Ball hopes to give the judges of this year’s show an opportunity to meet with the region’s winemakers following the competition; “Great ideas and good advice can come from judges of shows such as this,” he says. Last year the Champion Wine was the 2011 House of Ball Gewürztraminer while the Museum Class winner was the 2003 Glenmark Reisling.

P R I V AT E B I N

For when you prefer a lighter option

Top new sommelier awards

LIGHT WER I CALOR

HOL

More details online at foodandwine.co.nz

ESS ALCO

THREE NEW professional wine service awards have been established by the New Zealand School of Food & Wine, whose founder Celia Hay is offering a $200 travel scholarship for candidates outside the greater Auckland area to attend the inaugural competition in September. The top prize for the New Zealand Sommelier of the Year is a return flight to Paris with a two night stay and transfers to the family owned Champagne House of Louis Roederer. There will also be prizes awarded to the Junior Sommelier of the Year and to the Young New Zealand Wine Professional of the Year. The judges for the inaugural competition are Master Sommelier Cameron Douglas, restaurateur Therese Herzog and US Master of Wine Tim Hanni.

villamaria.co.nz

WINE N EWS

International judges announced for 2014 Air New Zealand Wine Awards Two international judges will take part in the 2014 Air New Zealand Wine Awards; wine writer David Brookes from Australian Gourmet Traveller Wine magazine and Sebastian Braun; a wine buyer in Sweden. The judging for the 2014 Air New Zealand Wine Awards will take place from 3 to 5 November, in Auckland, with

gold medal winning wines to be announced on 12 November. The competition’s trophy winning wines will be revealed at a black tie dinner in Hawke’s Bay. Air New Zealand Wine Awards Chair of Judges Michael Brajkovich, Master of Wine, says that the inclusion of international judges ensures that the Awards maintain their high standard.

“The Air New Zealand Wine Awards is a highly respected competition internationally. Our winemakers are worldrenowned and having an experienced judging panel is critical in helping the industry strive for improvement in quality and innovation,” Brajkovich says. Last year’s competition judges evaluated 1,379 wines in 16 different classes, awarding

medals to 655 wines, including 111 gold, 196 silver and 348 bronze. The competition has been running for over 30 years, and recognises excellence in New Zealand winemaking. The entries for the 2014 competition open to New Zealand wineries on 11 August.  For more information visit airnzwineawards.co.nz

Great whites

White wines stole the limelight at this year’s Gisborne’s Regional Wine Awards, which I judged in May, but they were not the whites that might first spring to mind. Chardonnay has always been the great white of this large North Island wine region – and it won the top trophy at the show this year - but Albarino, Arneis, Chenin Blanc and Gewürztraminer all vied for top wine of the competition. The region is New Zealand’s hot bed of experimentation with new grape varieties because the country’s largest vine nursery is based there – Riversun, which is the biggest gateway into New Zealand for new grapes today. Of all these newcomers, Albarino is proving to be the most popular. Light, fresh and seafood-friendly, it has fennel-like flavours, medium acidity and, because it is not usually treated to oak, this wine is hugely versatile with food. Albarino – sometimes spelt Alvarinho – originally came from the 46 DRINKSBIZ AUGUST/SEPTEMBER 2014

Arneis, Albarino, Gewürztraminer and Viognier are new strings to New Zealand’s white wine bow which shone brightly at Gisborne’s annual wine show, writes Editor Joelle Thomson

Portuguese-Spanish border and there are five wineries producing exceptionally good versions of it today. They are Coopers Creek, Hihi, Matawhero, Spade Oak and Villa Maria. Gisborne winemaker Steve Voysey of Spade Oak aims to emulate the freshness and medium bodied style of the best Portuguese Alvarinho that he has tasted. While there is a slight variation in the level of residual sugar in New Zealand Albarinos, they are all closely aligned to a bone dry style – or very close to it. Balance is key and it comes through in all of the New Zealand

Albarinos that I tasted in Gisborne this year, which is high praise for a relatively new varietal wine made from a grape that has barely had time to make itself at home in this country. The strengths of these whites in the Gisborne region are becoming increasingly more apparent, despite plantings of Gewürztraminer slightly declining in the area (but actually rising in other regions, slowly and from a small base). There is clearly more to come from Gisborne’s exciting new grape and wine mix. Watch this space.

WINE NEWS

Sileni pioneers high quality wine innovation High quality, medal winning wine in one-off plastic single serve bottles... it sounds like just what the doctor ordered for a music festival, a picnic or a week-long hike – and here it is, thanks to Sileni Estates Wine and glass have a long history together but they are not always the perfect match due to the high weight and cost of transport for glass bottles and their breakability at festivals. This is a problem to which Graeme Avery believes he has found a solution. He calls it the Nano. The founder and owner of Sileni Estates launched Nano at Prowein in Germany in March this year. This was followed by the first bottling of the product in May and the New Zealand launch will take place in September. “The aim is to be fun and funky and to offer a practical solution to breakage and the high cost of transporting glass; the Nano is also more convenient because it is lightweight. Its single serve size and built-in plastic glass makes it work at festivals because it won’t break, and for people who go trekking for several days and don’t want to be lumbered with weighty bottles,” says Leanne Amphlett, general manager for Sileni, New Zealand and Pacific. The type of plastic is one of the keys to the Nano; it is soft and malleable rather than sharp and brittle, so it won’t crack or break when used. The

The Nanos There are three Nano wines: Sauvignon Blanc, Pinot Noir and a

Grenache Rosé. They come in boxes of 24 with two inners of 12 in cut away display packaging specifically designed for retail in supermarkets, liquor stores, at concerts and outdoor events.

other plus is that the Nano is bottled in double layer PET plastic, which has a shelf life of up to two years rather than the standard 10 to 12 months of most PET plastic bottles. “The quality and type of plastic give us a uniqueness, which is important because we want a product that retains its quality for longer than the immediate future; two years adds to the versatility of the Nano,” Amphlett says. The screwcap is also different to the standard screwcaps on bottles. It is narrower and is called a Novatwist. It was tailormade for the Nano bottle by Novembal and, like the bottling of the wines, was created by Paul Sapin in France. All of the packaging is fully recyclable. Ultimately the success of the product rests on the quality of the wines, which more than stands up to scrutiny. My tasting notes follow but I first tried (and enjoyed) both the 2013 Sauvignon Blanc and the 2013 Pinot Noir last year from bottle – they are exceptional wines from a vintage that has consistently produced extremely well balanced wines.

The Nano taste test Nano Grenache Rosé

RRP $5

Pale salmon pink colour and slightly off dry with attractive floral and peach aromas balanced with a refreshing zesty finish. A lovely light bodied rose for day time drinking; if only concert organisers had wines like this on hand – bring them on! This wine is made from French grapes.

Nano Marlborough Sauvignon Blanc

RRP $5

Bright, fresh, intense and fruit driven, this is a surprise to find New Zealand’s star varietal wine shine in a package so small, convenient, light and affordable. Now there is no reason why we can’t enjoy our top zesty white wine at day time events nationwide this summer.

Nano Hawke’s Bay Pinot Noir

RRP $5

Smooth, velvety and soft, this is a 2013 Pinot Noir made with grapes grown in a cool area of Hawke’s Bay, which clearly suits this grape and makes an outstanding wine with hints of spice, red fleshy plum aromas and a lively, lingering finish. Top buying for value and flavour. TRADE ENQUIRIES: sileni.co.nz DRINKSBIZ AUGUST/SEPTEMBER 2014 47

WINE NEWS

Super Tuscans live up to their name Castello Banfi is an Italian wine company with a high quality reputation for its red wines and especially for its Brunello di Montalcino, which is one of Italy’s greatest reds; Editor Joelle Thomson tasted the new wines, now available from Federal Merchants & Co. When it comes to Italian wine, the name Banfi is code for top quality, though not always top prices, which gives this diverse range excellent versatility for both on and off premise. The Banfi range is now available in New Zealand through Federal Merchants & Co; the new importer and distributor. Prior to

now, Banfi wines have been available in New Zealand but their presence has largely been confined to Italian restaurants. “On premise is still a focus but we are also getting distribution of the Banfi range in liquor stores nationwide, and there will be a grocery focus for some of the wines; the Collapino and the Sasso will be targeted and price pointed for grocery,” says Bho Patel of Federal Merchants & Co. He concedes that these wines are a hard sell. Many people are not as familiar with Italian wines as they are with French and Spanish ones. But there is only one way to change that: make the wines more widely

available in a greater range of outlets. “We want to ensure that Banfi wines are still on hand for the specialist restaurant focus but we are also making inroads into top end wine stores and retailers, which is important for wines as popular as these ones are – once people try Brunello especially, they are hooked.” The range also includes several Super Tuscans; a name that refers to wines made in Tuscany from non-traditional Italian grapes. To stock the wines of Castello Banfi, contact Federal Merchants & Co, phone 0800 846 824, federalmerchants.co.nz

When it comes to delicious Italian wines, the name Banfi is code for top quality, though not always for top prices, which gives this diverse red range excellent versatility for both on and oﬀ premise.

The Banfi wines 2012 Banﬁ Chianti DOCG

2012 Aska Bolgheri Rosso DOC RRP $20-25

Medium garnet in colour, full bodied with refreshing zingy acidity that comes through in the red cherry and savoury earth aromas. This is a good gateway into high quality Tuscan wines.

2013 La Pettegola Vermentino Toscana RRP $30-35

This is a lovely dry white from Tuscany made from that region’s indigenous Vermentino grape; a white, medium bodied grape that at best produces wines such as this: Fruity, clean, dry and full bodied.

2012 Banﬁ Collepino Merlot Sangiovese Toscana RRP $15-20

This classic Italian tasting red is made from the traditional Sangiovese and the non traditional, Merlot, both of which combine to create a full bodied, velvety soft red with dark cherry flavours and smooth tannins; making it an easy crowd pleaser with interesting flavours. This is a Super Tuscan.

2013 Col di Sasso Cabernet Sauvignon Sangiovese RRP $15-20

Tuscan Sangiovese is thin on the ground at this price in New Zealand, so it’s great to see such an affordable and authentic expression of Italian red wine. This is a Super Tuscan because it is a blend of Cabernet Sauvignon (originally French) with Sangiovese (the heart and soul of Tuscan reds).

48 DRINKSBIZ AUGUST/SEPTEMBER 2014

RRP $50-55

This is a top Super Tuscan from Bolgheri, which is where the Super Tuscan movement originated mid last century; and here we have two full bodied, dark coloured, richly tannic grapes - Cabernet Sauvignon and Cabernet Franc – both showing their savoury best. A stunner. Must stock and must try.

2010 Cum Laude Toscana RRP $40-45

This full bodied, smooth, velvety Tuscan red tastes incredibly complex with layers of spice, earth, cloves, black olives, black cherries, raspberries and even a little nutmeg; all of these aromas combine to make this wine an extremely impressive, if youthful, red. It drinks extremely well now and clearly has at least another decade up its sleeve.

2009 Castello Banﬁ Brunello DOCG RRP $70-75

This is one of Italy’s great reds. It is called Brunello and it is named after the brown ‘brun’ Sangiovese grape; considered so superior that it is only permitted to be grown in one Italian wine appellation (known as a DOCG); Montalcino. This wine is a great drink now but also has a long life ahead, thanks to its silky smooth texture, complex savoury flavours and great balance. It is big but extremely elegant at the same time. An incredible wine.

EN IL

I E S TAT

NANO SINGLE SERVE | ON-THE-GO | READY-TO-SERVE Small format single serve product – 187ml PET bottle with clip-on-cup.

Small and perfectly formed, the Sileni Estates NANO delivers award-winning wine in a unique single-serve format. The innovative packaging is a world first for a wine bottle with clip-on-cup DUO package*. FEATURES • Premium quality wine – exactly the same wine as the award-winning Cellar Selection range • Up to two years shelf life from date of fill • PET materials make it lightweight and unbreakable • Environmentally friendly – fully recyclable bottle, cup and screw cap • Convenient for catering, outdoor activities, and anywhere glass is not permitted • Ready-to-use with a security hygiene seal on the clip-on-cup • Packaging – Cases of 24, comprising 2 x 12 bottle self-merchandising inners *DUO PACKAGE IS A JOINT VENTURE BETWEEN SILENI ESTATES AND PAUL SAPIN.

Contact your Sileni Estates Account Manager, orders@sileni.co.nz or Leanne Amphlett on 021 633944 for more details

BEER NEWS

Stella Artois seeks new master The search is on for the New Zealand Stella Artois Draught Master and that could be you so now is the time to brush up on all aspects of the brand’s ninestep pouring ritual If you pour, serve or sell Stella Artois then its New Zealand distributors want to hear from you. The search is on this month to recruit Stella Artois Draught Master contenders from all over the country to vie for the title of national champion. The winner of the national competition will compete at the global Stella Artois Draught Masters Championship in 2015. Both the date and location have yet to be confirmed. Contestants from all over the world will send their national winners to compete for the global title of Stella Artois World Draught Master and claim the highly sought after prize; a stint in a 12 month role as the Stella Artois International Brand Ambassador. This sees the winner travel around the world, giving insights into the brand and practical training to potential new draught masters. Last year’s national winner was Sam Cunningham, who represented New Zealand in Cannes in May this year,

where he placed third overall out of 22 winners from around the world. “We go out to every Stella Artois tap account in the country, searching for keen contenders with a passion for Stella Artois and service,” says Pete Dick, Stella Artois brand manager. This initial recruitment drive is expected to yield 50 to 100 people nationwide, which will then be culled down to about 20 to compete in this country’s national final. It’s open to any Stella Artois tap account. The New Zealand competition helps upskill the staff; raising the knowledge of Stella Artois’ Belgian heritage, as well as the unique ninestep pouring ritual, all with the objective of providing the consumer with a greater experience. Help is available for young bar staff to learn more. While the recruitment drive is in full swing, training also takes place. The Lion quality assurance executive, Laura Smith, will travel and train the staff in each Stella Artois tap account, providing an in-depth approach to the standard pouring procedure, fine tuning the technique and educating about brand history and product quality. The regional testing and training will take place in September and the New Zealand national final will be held in October at a location yet to be confirmed.

Craftology sponsors 2014 awards The Brewers Guild of New Zealand has announced the return of Craftology as the naming rights sponsor for the 2014 Beer Awards. “We are very excited to again be a part of this very special event dedicated to brewing and all things beer,” says LyndaAnne Bodger, marketing manager for Super Liquor. “Craftology is a key brand in the market for our Super Liquor franchisees, who are passionate about craft beer. Our sponsorship is our way of giving something back to the New Zealand brewing community. We are looking forward to another great night.” Last year’s event saw a record 541 entries, 35% of which received medals, including 41 gold, 50 silver and 97 bronze medals in the total tally. “New Zealand’s vibrant and diverse brew-

ing industry offers the beer enthusiast an increasing range of beer styles to choose from and the Craftology-Brewers Guild Awards event provides a platform to showcase and celebrate the best,” says Ralph Bungard, Brewers’ Guild President. “The growing importance of the beer industry is a major factor in attracting sponsorship investment, which we receive from a range of affiliated industries including agriculture, manufacturing, media and packaging. The grain to glass contribution of the beer industry is around $2.2 billion to the New Zealand economy.” The awards will be announced at a black

tie dinner on 21 August at Wellington’s Shed 6. The event is open to the public as well as those working in the drinks and hospitality industries. It will be hosted by television presenter Te Radar; a keen home brewer himself. This year’s awards dinner will also include the announcement of the Grand Champion Brewery, which will be awarded to the brewery that accumulates the most awards on the night, the Morton Coutts Trophy for innovation and excellence in the brewing industry and the Annual Beer Writer of the Year award for outstanding contribution to beer journalism.

New Zealand’s vibrant and diverse brewing industry oﬀers the beer enthusiast an increasing range of beer styles to choose from and the Craftology-Brewers Guild Awards event provides a platform to showcase and celebrate the best. DRINKSBIZ AUGUST/SEPTEMBER 2014 51

Fresh beers for your lists

ÂŠ Darren Johnson Flickr.com

Keep your customers keen and interested with this round up of seasonal beers

52 DRINKSBIZ AUGUST/SEPTEMBER 2014

CATEGORY REPORT BEER

PALE AND HEARTY Sunshine Gisborne Pale Ale 500ml, 5.5% ABV

RRP $8.99

The brewers of the famous Gisborne Gold turn their lager skills to a classic Pale Ale. Sunshine Brewery’s nine-stage hopping process affords a nuanced, structured hop without falling into the fruitiness trap. The ale pours beautifully - amber with a creamy, biscuity finish. The mellowness of the hops will make this a great pairing beer, especially for moderately spiced dishes and afternoon tasting platters. Warm and autumnal but with the promise of a sunny Gisborne summer, this is a definite stocker for establishments serious about their beer. TRADE ENQUIRIES: Vintners NZ

RED ALERT Sunshine Gisborne Red Ale 500ml, 4.5% ABV

RRP$7.99

This is a traditional Irish Red Ale with the trademark Gisborne dry and sunny finish, this all-malt will be a popular beer in many cellars as we head into spring. The Sunshine

team has perfected the art of the drinkableyet-interesting beer and pay attention to balance and broad appeal. The larger style 500ml bottles are only a moderate 4.5% so it is manageable for a complete evening’s entertainment. Would pair well with sharp cheeses or biscuity dessert courses. TRADE ENQUIRIES: Vintners NZ

AWAKEN THE SENSES Mac’s Brewed Awakening 5.1% ABV

RRP $10 to $11 per pint

Move over Bloody Marys and Champagne for breakfast, Mac’s latest brew is coming for that spot on the table. The brew masters at Mac’s have developed a coffee-infused Porter that will be available on tap at their Mac’s Brew Bars from August 1. The dark beer’s roasted barley and caramelised malts are complemented by a creaminess from rolled oats and the aroma of freshly brewed coffee. At a respectable 5.1% ABV, the Brewed Awakening could be enjoyed as an early-morning constitutional or perhaps as an end-of-meal dessert style beer. TRADE ENQUIRIES: Lion

STOKED SEASONAL Stoke Seasonal Release - Great Oak Red Ale 500ml, 4.8% ABV

TRADE ENQUIRIES: Hancocks

PLUM IN LUCK Wild Side Cider Blackberry and Plum 500ml, 5% ABV

BUCK THE TREND Wild Buck 12 pack 745ml, 4% ABV

RRP $32.99

Wild Buck is a no-nonsense Kiwi-style beer that will appeal to a broad swathe of drinkers. Stock up for 21st parties, rugby team after-match functions and shearing gangs’ knock-off drinks. Best served nice and cold and in the big 745ml quart bottle, Wild Buck makes no claims other than that it’s an honest four-percenter for the real New Zealand beer drinker. Rather than come in a crate, its packaging is a fresh green and white cardboard box. In the great tradition of Kiwi bottle caps, the inside of Wild Buck tops have a true or false game: “Zinzan Brooke’s middle name is Valentine” buck or bull? As the label says “If it ain’t Buck, it’s bull”.

RRP $6.50

Something about this release from the McCashin family’s Stoke label just says “hunting”. Usually when we say “meaty” we mean it packs a punch. In this case “meaty” actually means “meat” - the smokey after taste has a distinctly bacon-ish quality to it. It’s like a barbecue in a bottle - an earthy, loamy ale with a bonfire finish, the Great Oak is reminiscent of those forested slopes of the Kahurangi National Park you just know are teeming with venison and wild pigs. Designed as a winter release, it should be stocked before the warm weather hits.

RRP $4.99

Wild Side’s popular ciders add a tart Blackberry and Plum to their line-up of sweet and satisfying beverages. Cutely packaged with a dog in a head-band on the label, Wild Side’s Blackberry and Plum will appeal to those who don’t want a straight sweet cider, the tartness of the plums cutting against the apple. The 500ml bottles have a pleasing vintage look to them and will be a sure-fire hit with those who are tired of wine but haven’t got the taste for the bitterness of beer. TRADE ENQUIRIES:

Boundary Road Brewery

TRADE ENQUIRIES: Boundary Road Brewery DRINKSBIZ AUGUST/SEPTEMBER 2014 53

BEER CATEGORY REPORT

Yeastie Boys Spoonbender Series FLAVOUR DICTATOR The Last Dictator 330ml, 10% ABV

RRP $8.60

Brewers can get a bit crazy locked away in their basements in winter. Luckily their bizarre creations can result in something like the Last Dictator. The Yeastie Boys’ Spoonbender Series is a celebration of unusual combinations (beer “spooning” a wine, for example) that might just work. The Yeastie Boys have teamed up with winemakers Some Young Punks and have used their botrytised viognier as one of the sugars in their brewing process. The result is delicious. The 10% Imperial Porter is a rich, fruit and spice-laden dark beer crying out for a leather couch and an open fire. Maybe with a piece of mum’s fruitcake on the side.

SLY ALE The Sly Persuader 330ml, 6% ABV

RRP $6.50

Where the dictator brings the darkness, the Sly Persuader is all light and pastels. Still kooky, the ultra-pale ale tastes like a good garden beer - light and slightly floral, it would pair nicely with fish or possibly Mexican food. At a much more manageable 6% the Sly Persuader could be an afternoon quaffer or a multi-appeal party beer. The Yeastie Boys’ interesting packaging featuring paintings by the brewer’s wife is another point of interest with this “postmodern pale ale”.

NEW SCHOOL

Z FOR ZOMBIE

The Sun Before the Darkness

Epic Hop Zombie 500ml, 8.5% ABV

RRP $11.99

In the days following the hop-pocalyspe, hordes of IPAs roam the streets. Mankind flees as hop zombies fall ravening on the taste buds of the unsuspecting, blowing them away with their hoppy, fruity aromas and palateexploding taste. Epic sure knows how to make a mark and their double IPA Hop Zombie certainly packs a punch. The Hop Zombie was off the shelves for a while but the brewers found a secret supply of their top secret hops in Washington state and had them air-freighted over to continue their undead drive for hop domination. The big 500ml bottles come in at a hefty 8.5% but hop-heads will love the almost tropical (mango, fruit salad) notes that assault the nose then come through bursting in the mouth. Could be a good one for Halloween in October. TRADE ENQUIRIES: Epic Brewing Co

330ml, 10% ABV

RRP $8.60

A hefty Tripel-style ale, T.S.B.T.D is a busty, florid number that pours golden amber and with a low head. This will perhaps be one for the connoisseurs as the average drinker may struggle with the strong nose and complexity. However, experts of low country, monastic brews will find much to like with its fruit flavours and herbaceous finish. The guy on the label says it all - a bit of an intense hipster but interesting once you get to know him. The series could work well as a triple-offering, showcasing the best of innovative new-school brewing. TRADE ENQUIRIES: Federal Merchants

Trade Contacts

VELVET SMOOTH Monteith’s Velvet Stout 500ml, 4.9% ABV

HAAGEN HAS IT

RRP $6.29

The popular Haagen line has expanded with a higher strength lager in a larger can. The Haagen Strong remains loyal to the German-style lager that has made the brand’s name but they have dialled up the alcohol content to 7.2% - as the brewer says “not for the faint hearted!”. Whereas the existing 5% brew came in a 440ml can, Haagen Strong is in a 500ml can. Along with the higher content brew, Haagen have also released a lighter 2% Haagen Citrus infused with lemon.

West Coasters know how to stay healthy and warm in the winter and Monteith’s is no exception. Their Brewer’s Series Velvet Stout is a rich, smooth brew harking back to the Coast’s Celtic forefathers. The dark pour and creamy head has notes of cocoa and chocolate - perfect for a night in a leather armchair in front of a roaring fire. Monteith’s Head Brewer Tony Mercer says the Velvet Stout is one of the most balanced brews his team has created. “It’s silky, yet smooth and has just a touch of bitterness. For good measure we topped it off with a good ol’ dose of cocoa, to give it that extra something special.” Velvet Stout comes in at 4.9% and is available in 500ml bottles.

TRADE ENQUIRIES: Boundary Road Brewery

TRADE ENQUIRIES: DB Breweries

Haagen Strong 500ml can, 7.2% ABV

RRP $2.99

54 DRINKSBIZ AUGUST/SEPTEMBER 2014

Boundary Road Brewery 0800 420 001 boundaryroadbrewery.co.nz 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 Hancocks 0800 699 463 hancocks.co.nz Lion NZ 0800 107 272 lionco.com Vintners NZ 0800 687 9463 vintners.co.nz

ACTUAL SIZE

GET A CRATE WITHOUT THE CRATE. NO BULL. NEW 12 x 745ML PACKS With the release of Wild Buck, we answered New Zealand’s call for a simple, great tasting beer. It was a new choice in a market that has been dominated by the two brewing giants for decades. Now, we’re offering consumers something even bigger - an alternative to the returnable crate. Our new 12x745ml boxes give consumers the value of a crate, but without the return journey. It’s beer without the bull.

To get the big Bucks, contact your Independent Liquor rep today or call 09 298 3000.

BEER NEWS

Kiwipong goes global The creators of Kiwipong and Radio Hauraki teamed up for tournaments earlier this year that were so successful, participation in the world series is now in the planning PARTICIPANTS IN this year’s first national culminating in a national final in Auckland. Kiwipong Tournaments were so enthused that The national winner will receive a trip to Las they burst into a spontaneous national anthem, Vegas to represent New Zealand at the world says Kiwipong founder Tim Kerr. series of Beerpong there. There were 64 teams in the The rules of the competition It is important that competitions, which took require that each team must be Kiwipong is seen not place in March in Auckland made up of two people aged as a giant drinking and Wellington. over 18 and ID is required on “The events were a huge entry to the competition. game, but as a amount of fun with most particiAll competitors also have to sporting competition. pants dressing up and getting agree to pong responsibly, fairly into the spirit. There was even a and in good spirit with fellow spontaneous national anthem before the final competitors because it is important to the of the Auckland event. Leigh Hart and Matt founders that Kiwipong is seen not as a giant Heath were the presenters and did a great job,” drinking game, but as a sporting competition. Kerr said. Next year he plans to host satellite Find out more about Kiwipong and Beerpong tournaments in towns around New Zealand, online at kiwipong.co.nz

SPIRITS NEWS

World first blood orange liqueur It is no surprise to discover that the world’s first blood orange liqueur is made in the home of the blood orange; Sicily. But it is a pleasant surprise to find it now available in New Zealand. The liqueur is called Solerno and it is made from hand picked blood oranges, which have an orange flavour and bitter sweet taste. Solerno is made from three small batch distillations, each crafted in old-fashioned stills, which accentuate the intensity of the fresh essential oils from the skins of Sicilian blood oranges, which are blended with the distillates of orange and lemons and a quality neutral spirit base, then lightly

sweetened with natural sugar. The fruit is processed within 24 hours to maintain freshness. Solerno is the creation of Master Distiller Lesley Gracie, also the creator of Hendrick’s Gin. A chemist by trade, Gracie is on the judging panel of the International Spirit Challenge. “Blood oranges are one of nature’s most intense fruits and to ensure we capture the unique taste, we only hand pick the oranges at the height

of the season, and carefully distillate the fruit,” Gracie says. Solerno is bottled in a Murano inspired glass bottle with a punt; a concaved glass depression in the base. Solerno can be used as a base spirit and also works as a modifying sweetener in cocktails. TRADE ENQUIRIES: Federal Merchants & Co, phone 0800 846 824, federalmerchants.co.nz

Dry Dock 30ml Canadian Club Spiced 120ml ginger ale 1 wedge of fresh lime Squeeze lime into a short glass and drop husk in. Measure and pour in C.C. Spiced, fill glass with ice and top with ginger ale to serve.

Pinga 30ml Canadian Club Spiced 150ml sparkling apple (Appletizer) 1 wedge of fresh lime 1 slice of cucumber Squeeze lime wedge into a highball glass, rim and discard. Measure and pour in C.C. Spiced, fill glass with ice and top with sparkling apple. Garnish with cucumber and serve.

amo rry Cinn Blackbe ine Mulled W

nts rup Ingredie namon sy ONIN Cin rup M l sy m y 0 rr 1 e b • NIN Black O M l m • 10 red wine • 120 ml ice anberry ju cr l m • 60 er. in a pitch ts n ingredie Combine g. f glass mu Heat. heat proo n Stick. a in r e sf Tran namo with a Cin Decorate Serve. o u can als tion: Yo erry, Sugges b e lu B IN rup use MON , Blackcurrant sy y y err Raspberr MONIN Blackb f instead o . p syru

Stretch your creativity! Create the ultimate cocktails with MONIN, the leading brand of premium syrups worldwide. MONIN has over 100 on trend flavours to choose from offering bartenders unlimited taste and creativity.

With MONIN, the flavour possibilities are endless. For more beverage inspiration see www.monin.com, Facebook and the MONIN App.

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HOT MIXES

Spice up your spring

Left: East Imperial Ginger Beer with mint and lime Above: Jägermeister Chocolate Spice

Warm up your cocktail list with the latest new top shelf mango vodka, a warming spicy aperitif and a gingerlicious mixer Absolut Mango Orange 50ml Absolut Mango 150ml orange juice 1 slice orange

Fill a highball glass with ice cubes. Add all ingredients. Garnish with a slice of orange.

Absolut Mango Breeze 50ml Absolut Mango 100ml cranberry juice 50ml mango juice 1 slice mango

Fill a chilled rocks glass with ice cubes. Add all ingredients. Garnish with mango.

Absolut Mango Mojito 50ml Absolut Mango 20ml lime juice 1 tsp sugar

East Imperial Ginger Beer with mint and lime East Imperial Ginger Beer 1 lime wedge Mint sprig

Fill tall glass with ice and add lime wedge. Pour East Imperial Ginger Beer over ice. Garnish with mint sprig.

Dark ‘n’ stormy East Imperial Ginger Beer 30ml rum Dash of Angostura bitters 1 lime wedge Mint sprig

Pour rum into a tall glass. Fill glass with ice and add lime wedge. Pour East Imperial Ginger Beer over ice. Add a dash of Angostura bitters and garnish with mint sprig.

100ml soda water 5-6 mint leaves 2-3 mango slices

Stir lime juice and sugar in a chilled highball glass. Muddle with mint leaves. Fill glass with crushed ice. Add Absolut Mango and stir. Garnish with mint leaf and mango slices.

Jäger Mary 45ml Jägermeister Spice 15ml lemon juice Bloody Mary Spice Mix Tomato juice

Roll all ingredients between two shakers with a touch of ice and strain into an ice filled highball glass. Garnish with a freshly cut small celery stalk, lemon wedge, fresh green olive, pepper and salt.

Jägermeister Chocolate Spice 45ml Jägermeister Spice 15ml Creme de Cacao liqueur 15ml heavy cream 100ml full cream milk

Blend on high speed with a half scoop of ice and serve in a milkshake glass. Garnish with whipped cream, cinnamon quill and vanilla pod with light dusting of cocoa powder.

Moscow Mule East Imperial Ginger Beer 30ml vodka 1 lime wedge Squeeze of lime

Pour vodka into a tall glass. Fill glass with ice and add squeeze of lime and lime wedge. Top with East Imperial Ginger Beer and stir. DRINKSBIZ AUGUST/SEPTEMBER 2014 59

SPIRITS N EWS

One of Scotland’s best known whisky distilleries is diversifying left (with the acquisition of an Irish whiskey brand), right (with its own stylistic innovation) and centre – producing the famous Hendrick’s Gin, writes Michael F Fraser Milne

THERE ARE many distilling families called Grant; the local castle not long after opening in 1893. Its owners still famous J&G Grant of Glenfarclas and Captain Grant grow a tiny amount of their own barley in the local fields of Glen Grant fame and of course William Grant of and do about 10% of their own malting. Its whisky has a Glenfiddich, the world’s number one selling Scotch single honeycomb nose and rich fruit on the palate. malt whisky. Two other distilleries that produce single malt in the William Grant was at one time the manager at Mortlach William Grant portfolio are Kinninvie, established on the distillery in Dufftown, but in 1887 he decided to go out on Glenfiddich site in 1990, and Ailsa Bay, which is at the Girhis own and, with the help of his wife and nine children, he van distillery in the south west of Scotland, established in built the Glenfiddich distillery, commencing production 2007. There have been Kinninvie whiskies bottled for varion Christmas Day 1888. ous birthday celebrations for staff and friends but it has Their production was very much a blender’s fill for other only been produced as two official expressions recently brands and within a very short time they at around 23 years of age. could sell all their production easily. How- Don’t dismiss Interestingly, Monkey Shoulder – the ever it was not long before his family had distillery’s blended malt brand - contains Glenfiddich. It often established the “Standfast”, a blended all three of the Dufftown, Grant’s malts. Scotch brand - today this is simply known gets folk hooked on Not just whisky either. They produce a Scotch single malts. as Grant’s and is one of the bigger blend Scottish gin, Hendrick’s, from Girvan malt whiskies on the market. distillery, which has been a huge success. With the establishment of Glenfiddich, the Grants were This distillery also recently acquired Tullamore Dew Irish one of the first families to push single malts, known then Whiskey and are currently completing the build of the as pure malts, on to the market in 1963 in England. In the new Tullamore distillery right beside Tullamore Town; an 1960s, the family also introduced the triangular bottle; a impressive project. great point of difference. It is great to see a family owned business succeedDon’t dismiss Glenfiddich. It often gets folk hooked on ing into the 5th generation and not only doing well but Scotch single malts. Of course when you visit Dufftown, expanding and diversifying. I am sure that William would the visit would not be complete if you did not go to Glenbe proud were he to pop up for any of his drams - a toast fiddich and while there you can see the other single malt to the Valley of the Deer, the Grants o’ Glenfiddich. distilleries; including the famous Balvenie, which was first Michael F Fraser Milne is the owner of Whisky Galore in known as Glen Gordon but changed to the name of the Christchurch. whiskygalore.co.nz 60 DRINKSBIZ AUGUST/SEPTEMBER 2014

The Grants O’ Glenfiddich

The Diplomatico Rum range is now available exclusively through Whisky Galore See the full range of these world-class rums at

whiskytrade.co.nz/diplomatico p: 0800 944 759 e: info@whiskytrade.co.nz

SPIRITS N EWS

The Jameson juicer project The makers of Jameson are educating the trade and the public about how to serve and enjoy this classic Irish whiskey with fresh juice FRUIT JUICE is the latest hot mixer for Jameson whiskey and the fresher it is, the better, says New Zealand Jameson ambassador, Jamie Sweeney. “Freshly squeezed fruit juice works exceptionally well with Jameson and that’s why we are introducing the Jameson Juicer into bars around New Zealand. Fresh is best.” The Golden Dawn in Auckland has already trialled Jameson with freshly squeezed juice mixers, including Jameson and fresh Granny Smith apple and also Jameson, pineapple and ginger. Both have been a hit with customers, says Sweeney. The Britomart Country Club in Auckland will also be trialling the Jameson Juicer to add a touch of fresh fruity appeal to Jameson this season, along with other bars nationwide. Jameson is sold in 120 countries 62 DRINKSBIZ AUGUST/SEPTEMBER 2014

The Golden Dawn in Auckland has already trialled Jameson with freshly squeezed juice mixers, including Jameson and fresh Granny Smith apple and also Jameson, pineapple and ginger. Both have been a hit with customers. worldwide and is currently experiencing strong brand growth in the United States, Australia, South Africa and Russia, as well as in New Zealand; sales here grew by over 20% in the past year. The first media campaign for Jameson in New Zealand was held in March and April this year with billboards, street posters and digital media activity; all timed to coincide with St Patrick’s Day. The Jameson brand is named after its founder, John Jameson, who was born in 1740 and established Jameson in 1780 at his Bow Street distillery in Dublin.

Classic serving suggestion

Jameson Dry and Lime

Fill a short glass with ice, pour in 30ml of Jameson Irish Whiskey, top with dry ginger ale and squeeze in a wedge of lime.

ENJOY RESPONSIBLY CONTACT PERNOD RICARD NEW ZEALAND FOR MORE INFORMATION ON 0800 655 550

GIN CATEGORY REPORT

Classic The global image of gin is changing as young drinkers embrace this much misunderstood spirit – which is no more of a depressant than any other type of alcohol, writes Editor Joelle Thomson

WONDERFUL WAIRARAPA

Top gin

Lighthouse Gin 700ml, 42% ABV

BEST CLASSIC GIN No.3 London Dry Gin 750ml, 46% ABV

RRP $115

Of all the newcomers to the gin world in the past three years, this Dutchdistilled classic gin is the one that most makes me sit up and take notice – from the first, intense aromatic whiff to the last, lingering sip. Its intense aromas are driven by classic gin aromas of fresh, spicy juniper berry with lime zest that is dialled up high by a touch of sweet citrus. Fresh green herb and green apple flavours complete the multi layered, complex palate. The taste is extremely fresh and clean. It is no surprise that its makers are the exacting British wine and spirits merchants, Berry Bros & Rudd, who have resided at No. 3 St Jame’s Street, London, since 1698. This gin packs a powerful punch at 46% ABV. Buy the best tonic, great limes, find your most stylish short glass and serve gin as it should be; short, sharp and sensational. TRADE ENQUIRIES: Negociants 64 DRINKSBIZ AUGUST/SEPTEMBER 2014

RRP $54.95

Named after the iconic lighthouse on Wairarapa’s southern coastline, this batch distilled gin puts the capital ‘c’ in classic gin. Its aromas are of fresh herbs, sweet orange, ripe lemons and the native kawakawa. It is clear why it won a silver medal at the San Francisco World Spirits Competition and a gold medal at the United Kingdom Gin Masters Competition 2013. Move things up a notch with Lighthouse Hawthorn Edition; 57% ABV. TRADE ENQUIRIES: Manifesto Wines

UNUSUALLY DELICIOUS Hendrick’s Gin 700ml, 44% ABV

RRP $79.99

The commanding looking bottle alone makes Hendrick’s Gin look like something straight out of the middle ages but add a distillery in the middle of the Scottish Highlands (Grant’s) and a female master distiller by the name of Lesley Gracie into the mix and this gin is anything but usual. That is the intention of its makers (more detail online at unusualtimes.net), who have created a delicately

floral (think red roses and you are on the button) gin which is small batch distilled. While the nose is floral, the fresh cucumber flavour comes through loud and clear on the palate of this zesty gin with its classic juniper hallmark accentuated by the rose and cucumber additions. It begs for a stem glass (or a short, finely cut tumbler), a top quality tonic and a cucumber. No citrus, please, and go easy on the ice. Let this gin sing. TRADE ENQUIRIES: Federal Merchants

FOR THE GIN DEVOTEE Four Pillars Rare Dry Gin 700ml, 41.8% ABV

RRP $75

Four Pillars is the newest kid on the gin block in this part of the world, having arrived fresh off the boat from Melbourne in June this year. It is distilled in the Yarra Valley, 40 minutes drive north of Melbourne, and its intense lemon zest taste lives up to its zingy image. It’s a stunning newcomer, which will appeal to both devotees of classic gin and newcomers. Four Pillars is a must stock for bars serving traditional and cutting edge drinks alike. TRADE ENQUIRIES: EuroVintage.

CATEGORY REPORT GIN

Coriander

Orange

Star Anise

Rosemary

Tasmanian Pepperberry Juniper

Lemon Myrtle

Cinnamon

Botanicals are the essence of where gin derives its flavour - all high quality gins are made from macerating (soaking) the botanicals prior to distillation but London Gin must be distilled with its botanicals to qualify for the name ‘London Gin’, while low priced gins are flavoured by adding essential oils or essences after the distillation. Most gin is made from a grain-based spirit but other raw materials can be used.

Angelica

Cardomom

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GIN CATEGORY REPORT

RICH ROGUE Rogue Society Premium Dry Gin 750ml, 40% ABV

RRP $79.99

There are 12 botanicals in the superb new Rogue Society gin, which was released this year after three years of experimentation in a copper pot still in Canterbury by its makers, Daniel Mclaughlin, Mark Neal and Richard Bourke. It’s a classic gin with flavours of citrus, juniper and spice; which its makers suggest serving with a garnish of fresh orange rind. I also find that Rogue Society gin marries well with a twist of lime, which accentuates its dryness and adds a lingering taste. This is a rich, strong, classic style. TRADE ENQUIRIES: Rogue Society

prepared grapefruit and Seville orange peel and also the rare Japanese Sencha tea, which complements this gin with its fragrant savoury aromas. The palate is powerful but soft and smooth. All of the botanicals are soaked for 24 hours prior to distillation, which ensures there is great intensity of aroma and taste, led here by the power of green tea aromas, grapefruit, orange rind and juniper. It packs a surprisingly powerful punch in each zesty whiff, cruising in at 45% ABV – strong but pure. TRADE ENQUIRIES: Pernod Ricard

DRY AS A BONE Beefeater London Dry Gin 1 litre, 40% ABV

Gin is no greater depressant of mood than any other type of alcohol; all alcohol depresses the central nervous system, which masks our ability to respond as quickly as when sober.

RRP $50.99

Subtle juniper and citrus combine in the light aroma and intense taste of this classic London dry gin, whose makers can trace its heritage back to the 1800s when entrepreneur James Burrough founded Beefeater Gin. On the nose and palate there are intense citrus aromas of mandarin and orange zest, green herbs and juniper. The sweetness of the citrus balances well with a lemon garnish, which adds a bold citrusy acidity to the sweet core of flavour. TRADE ENQUIRIES: Pernod Ricard

HISTORY IN THE BOTTLE

TRADE ENQUIRIES: Independent Liquor

Plymouth Gin

LIME DELICIOUS

1 litre, 41.2% ABV

RRP $103.99

This hand-made gin is not for the faint hearted; it is made at Black Friars Distillery in a Victorian copper still, which ensures high quality – and cost. The substantial weighty bottle adds to the feeling of solidity to marry with its subtle dry taste of juniper. It was created in the 18th century when London dry gins were becoming popular in distinctive styles in different ports; hence the name, Plymouth. TRADE ENQUIRIES: Pernod Ricard.

INTENSE LIGHTNESS OF BEING

BROKERING A GREAT DEAL

Beefeater 24 London Dry Gin

Broker’s London Dry Gin

1 litre, 45% ABV

RRP $89.99

This new zesty citrus flavoured gin was the brainchild of Beefeater master distiller Desmond Payne, who says he used 12 different, natural botanicals, including hand66 DRINKSBIZ AUGUST/SEPTEMBER 2014

amount of ice (a controversial topic, I know, but let’s not dilute the freshness of this short and happy marriage between gin and tonic); the flavours here are based on a pure grain spirit with 10 traditional botanicals. This means that juniper leads the aromas here with a spicy peppery flavour and zesty zing on the front palate. It finishes on a dry, medium bodied note and cruises in at a classic top shelf 40% ABV. A long flavoursome finish of freshness lifts this gin to its rightful place on the top shelf, but be sure to bring it down and let your customers meet a classic style.

1 litre, 40% ABV

RRP $46.99

Here is a classic, dry, pure tasting London dry gin that marries beautifully with a twist of lemon and a good tonic; preferably served in a short glass over a modest

Seagers Lime Twisted Gin 1 litre, 37.2% ABV

RRP $34.99

Seagers had a massive makeover last year and not only to the labels; the taste of this gin offers great depth of flavour, in this case of sweet intense lime zest with a classic juniper style and a medium dry finish. TRADE ENQUIRIES: Independent Liquor.

COOL AS A CUCUMBER Seagers Crisp Cucumber 1 litre, 37.2% ABV

RRP $34.99

This smooth, subtle, classic new gin was also created when Seagers had its design makeover. And what a taste. Cool, fresh, subtle, refreshing, smooth – and definitely deserving of a cucumber (rather than a citrus) garnish. This is a welcome addition to the gin shelf, moving classic flavours in a

CATEGORY REPORT GIN

Alcohol and depression – facts versus fiction • All alcohol is a depressant of our central nervous system not of our emotions or mood; • Because alcohol does depress the central nervous system, it can lower many people’s inhibitions and bring out their strongest feelings at any given time; hence laughter, tears, anger or fear, depending on your own mood;

subtle new direction – without overwhelming the taste buds, while still delivering all that gin lovers know and enjoy.

GIN FOR THE MIND Botanist Islay Dry Gin RRP $88

Delicate, fresh, zesty and herbaceous, this gin from the west coast of Scotland puts the fresh herbs in the gin glass with its intense aromas and flavours of zesty lemon and nine classic gin botanicals, supplemented by 22 herbs and flowers foraged from the fields, hills and shores of the Hebridean Isle of Islay. This newcomer is a top shelf gin, which will satisfy avowed gin lovers and please others who may be new to the gin thing, thanks to its subtlety and beautifully balanced, lingering dry finish. It is a thinking person’s gin, with layers of flavour and delicacy to retain palate interest from start to finish. TRADE ENQUIRIES: Hancocks

HIGH QUALITY HAND CRAFTED BEAUTY Hayman’s London Dry Gin 700 ml; 40% ABV 1000ml, 40% ABV

RRP $39.90 RRP $54.90

Hayman’s London Dry is a traditional style made from 10 classic gin botanicals with the wow factor. Intense aromas of juniper, coriander, orange and lemon peel lead the charge in this crisp, intensely citrusy gin. It was the winner of Best Gin & Double Gold Medal at the San Francisco Spirits Competition 2014 and was first created in 1863 when Christopher Hayman’s great grandfather, James Burrough, purchased a gin rectifying company. TRADE ENQUIRIES: Hancocks

Black Robin Rare Gin 750ml, 43% ABV

TRADE ENQUIRIES: Independent Liquor.

700ml, 46% ABV

BIRD IN THE HAND RRP $79

This gin may have rare good taste, but thankfully it is found in larger supplies than the rare native New Zealand black robin after which it is named. The flavours here are fresh with a juniper core of intensity. It is clean, refined and classic in style with its fresh, dry flavours, which marry well to any citrus twist and this gin also works well as a martini mixer.

coloured gin I have ever had the pleasure of getting my tastebuds around. The keys to flavour here are: classic dry, innovative with a twist and absolute top shelf quality. All great bars should have at least one Sipsmith product on their shelves. TRADE ENQUIRIES: Tickety-Boo Liquor

TRADE ENQUIRIES: Negociants

Trade Contacts

BLUE SWOON Bombay Sapphire Gin 1 litre, 40% ABV

RRP $49.99

Stylish in look but boundary pushing in taste, Bombay Sapphire Gin is one of the world’s most iconic white spirits in its category; aided by great styling and its maker’s courage when they first launched it. Bombay was one of the first gins to push the botanical boundaries further than before with almonds, cassia bark, liquorice, cubeb berries, grains of paradise, coriander, orris, angelica, lemon peel and of course, juniper berries. The result is this classic whose makers were ahead of their time and opened the door to gin’s revival. Bravo. TRADE ENQUIRIES: Lion

GIN OF ALL SHADES Sipsmith Gin 700ml, 40% ABV

RRP $74.95

From the moment of its outstanding debut in New Zealand last year, Sipsmith Gin has harnessed a strong fan club, but it is early days yet for this hand-made, small batch production London Dry Gin. And it does come in a variety of different shades, including a vintage Sloe Gin, which is the greatest

EuroVintage 0800 338 766 eurovintage.co.nz Federal Merchants & Co 0800 846 824 federalmerchants.co.nz Hancocks 0800 699 463 hancocks.co.nz Independent Liquor 0800 420 001 independentliquor.co.nz Lion NZ 0800 730 732 lionco.com Manifesto Wine Company 021 207 2101 manifestowinecompany.co.nz Negociants NZ 0800 634 624 negociantsnz.com Pernod Ricard NZ 0800 655 550 pernod-ricard-nz.com Rogue Society 021 906 936 roguesocietygin.com Tickety-Boo Liquor 09 377 7597 sales@tickety-boo.co.nz

DRINKSBIZ AUGUST/SEPTEMBER 2014 67

SPIRITS N EWS

New twist on old cocktail faves Collingwood is the place, experimental is the theme and cocktails are the drink du jour at Melbourne’s newest bar, writes Joelle Thomson Blue Lagoon

Zombie

Sex on the Beach

IT’S HOUSED in a basement in Melbourne, it’s open for just two nights a week and its design is a throwback to the 80s and 90s, but at least the drinks are familiar at The Underground Experiment. Well... sort of. The bar keeper, Linus Schaxmann, says he plans to ensure the liquid offerings live up to the new bar’s experimental name. This is one of the newest bars in Melbourne and it is in the freshly renovated basement of the old Cromarty building on the corner of Smith and Otter Streets in Collingwood. The owners are Daniel and Kristin Lemura, who after having used the space for one off events, decided to convert the basement area into something they describe as ‘more special’. “We love the idea of a dedicated bar in the basement space. The renovations make it big enough now for up to 120 people and the cocktail list is going to be a great deal of fun,” says Daniel Lemura, who plans to completely transform the bar, adopting trends from bars around the world. In its first incarnation, barkeeper Schaxmann, who originally hails from Birmingham in the UK, has designed cocktails from the 80s and early 90s. He has chosen favourite cocktails from that era and given them a new twist. Hence, Sex on the Beach with edible sand. But if that makes the mind boggle, a Blue Lagoon with a swimming fish may turn out to be even more risqué at the new bar. But it won’t be for long. Lemura is keen to keep that experimental ball rolling at The Underground Experiment. The Underground Experiment is at 284 Smith Street, Collingwood, Melbourne and is open on Friday and Saturday evenings.

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Proudly Distributed by Federal Merchants & Co. | E: info@federalmerchants.co.nz

18-24 25-34 35-44 45-54 55-64 65+

ADVERTISING STATISTICS

Top brands advertised more often Eight of the top 10 liquor advertisers increased product promotion volumes strongly last year, writes Sean Jowers of Liquor Industry Pricing (LIPS)

So which alcohol types are being more frequently MAJOR ALCOHOL brands have experienced strong price promoted? “Beer and RTDs are both being advertising growth over the past year according to promoted widely at present”, says LIPS Director, Sean Liquor Information Pricing Services Ltd (LIPS). In the Jowers. “Beer advertising grew 20% over last year, 12 months to 30 June 2014, total price advertising volwhile RTD advertising was up 21%. This reflects the umes grew by 18% in New Zealand with many leading growing popularity and sales of craft and light beer, brands growing at an even faster rate. while mainstream beer brands The rise of price advertising has While cider enjoys the highest are also being price promoted a been driven by more competition lot more regularly,” he adds. RTDs among retailers and suppliers. volume sales growth in total have also been advertised more There has been a significant supermarkets at 80%, it is still frequently by retail chains comincrease in the volume of products a relatively small category pared to last year with The Mill advertised by some retailers up 106%, Henry’s 41%, Big Barrel compared with last year. Similarly, worth only $42 million, 63%, and Bottle-O climbing 748% the advertising frequency and compared to beer at $519 from a small base. number of different media types million and wine $801 million. Of the most advertised RTD used by many retailers has also brands, Woodstock continues grown strongly. to be number one and has been price promoted 19% Eight of the top 10 liquor advertisers have increased more than last year. Jim Beam (49%), Cruiser (20%), their product promotion volumes strongly over last Jack Daniel’s (41%) and Canadian Club (41%) have also year. Big Barrel Wholesale, Fresh Choice, Henry’s, helped drive this category’s advertising volumes over Bottle-O and Liquor Centre have all advertised more recent months. than 2,000 extra alcohol products in the last 12 The major beer brands riding an advertising high at months. Conversely, Super Liquor, Thirsty Liquor, New present are Tui, Export Gold, Heineken, DB Draught World and Liquorland group all reduced their total and Steinlager Pure. All of these brands experienced advertising volumes. substantial advertising volume increases over last year. “DB has recently released Tui Lager, Tui Pilsner and Export Citrus which have all been extensively promoted since launching” says Jowers. “The recent ‘Road to the Final’ Champions League promotion run by Heineken, has also seen this brand price advertised a lot more by retailers over the past few months”, he adds. DB Draught experienced 96% advertising growth in the past 12 months driven by the increased promotion frequency in Super Liquor, Henry’s, Fresh Choice and Liquor Centre. Interestingly, Lion Red and Waikato both showed advertising declines over last year. Wine advertising has continued to grow strongly, up 15% on last year, despite total grocery sales declining 1.7% in the 12 months to 29 July 2014. Lindauer, Brancott and Villa Maria Private Bin have experienced significant price advertising growth across all sales channels, while Shingle Peak and Jacob’s Creek are the only two brands in the top 10 which declined over last DRINKSBIZ AUGUST/SEPTEMBER 2014 71

ADVERTISING STATISTICS

year. “With the changes to the Sale & Supply of Alcohol Act restricting large advertised discounts, we are seeing a resurgence of leading brands being promoted at net prices”, states Jowers. “This has been at the expense of lesser known labels which were previously being advertised frequently to emphasise the large discounts”, he adds. While cider enjoys the highest volume sales growth in total supermarkets at 80%, it is still a relatively small category worth only $42m, compared to beer at $519m and wine $801. Despite its high sales growth, cider has only shown an 8% rise in price advertising over the past 12 months. Rekordelig’s advertising growth has slowed to 2% but it is still the most advertised cider brand. Its nearest rival Monteith’s has doubled its promotion growth in the past year, up 124%, while Old Mout is down 5%. New entrants, Brambles and Wild Side have taken considerable ‘share of voice’ from Mac’s, advertised 57% less than last year, and Speight’s, which is down 16%. All of the ten most advertised spirits brands showed very strong growth over last year. The total category grew by 16% in advertising volume, and this result was driven by Seagers (48%), Jack Daniel’s (29%), Smirnoff (40%), Johnnie Walker (38%), Canadian Club (38%), Teacher’s (75%) and Baileys (70%). The major retail contributors to this growth were Big Barrel Wholesale and Henry’s who increased their advertising volumes of spirits by 80% and 40% respectively. LIPS monitors alcohol prices and promotion activity advertised in print and electronic media throughout New Zealand. Pricing data and reviews can be obtained by subscription at www.lipsltd.co.nz. For more information contact Sean Jowers, phone 021 547 583.

All of the ten most advertised spirits brands showed very strong growth over last year. The total category grew by 16% in advertising volume, and this result was driven by Seagers (48%), Jack Daniel’s (29%), Smirnoﬀ (40%), Johnnie Walker (38%), Canadian Club (38%), Teacher’s (75%) and Baileys (70%).

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E H T E Z I SE . T S O H G Jim Beam NZ

New

WHAT’S NEW

Brancott supports WOW Brancott Estate has released four limited edition bottles in the lead up to the 2014 World of WearableArt Awards Show season. The new WOW wines are: • 2014 Brancott Estate Marlborough Sauvignon Blanc • 2012 Brancott Estate Pinot Noir • 2013 Brancott Estate Chardonnay • 2014 Brancott Estate Pinot Gris The Brancott Estate Limited Edition WOW Series coincides with the annual, non-stop spectacular World of WearableArt Awards Show season, which runs from 25 September to 12 October 2014 in Wellington.

East Imperial Ginger Inspired by stories of the original Mombosa Ginger Beer Plant, East Imperial Ginger was naturally brewed using a blend of gingers from East Africa and Asia, with hints of spice and refreshing notes of lemon. East Imperial Ginger Beer is another example of the founder’s vision to create a range of beverages steeped in tradition, rich history and utmost quality that showcase the flavours and craftsmanship of premium spirits. East Imperial Ginger Beer is available from Farro Fresh, Nosh Food Markets nationwide, select liquor outlets and leading New Zealand bars and restaurants, RRP $54 for a case of 24, or $9.95 for a 4 pack.

The Brancott Estate WOW wines are widely available. TRADE ENQUIRIES: brancottestate.com

Powerade supports Super Rugby The makers of Powerade have announced their support of Super Rugby with a fresh new point-of-sale strategy, targeting each of the five Super Rugby regions in New Zealand. The campaign celebrates Powerade’s backing of the Blues, Hurricanes, Chiefs, Highlanders and Crusaders with posters, fridge decals and standal one display units. Stockists are also able to use specially designed logos, rugby balls and A3 flags featuring the local team branding. “Powerade is very proud to be involved in supporting these highly talented regional teams. We want them to feel our support and what better way than by singling them out and championing them in their local region,” says Tracey Evans, marketing manager for the campaign.

Editor’s Choices - great wines for glass pours TASTE THE FUTURE

CLASSIC ITALIAN FIASCO

2012 Tinpot Hut McKee Marlborough Grüner Veltliner

2012 Renzo Masi Chianti DOCG

RRP $24.99

This is one of the best New Zealand Grüner Veltliners I have tried because it is bone dry, flavoursome and fresh – and thanks to its lemon and peppery aromas, it’s a great white to serve with seafood and zesty spring dishes. Grüner Veltliner is one of the innovative newcomers to New Zealand’s wine industry – it traditionally comes from Austria and wines like these show that the Grüner grape rather likes New Zealand. Stock it and show your customers a new and different side to medium bodied dry white wines. TRADE ENQUIRIES: tinpothut.co.nz

RRP $22 to $25

The latest vintage of this classic Italian red is a stunner to serve by the glass, offering excellent value for money and good potential gross profit in bars and restaurants too. And it adds that quintessential Italian touch – the Chianti fiasco; the name of the traditionall, round bottomed, whicker-clad, clear glass bottle. Its contents are just as important and in this case it is a deep ruby, medium bodied red made mostly from the Italian Sangiovese grape, which forms the heart and soul of all Chianti. The dark colour, rich black fruity aroma and firm tannins all express a sense of Mediterranean style warmth in this wine, with its astringent grippy acidity being a great food match, especially when it is served with meaty dishes and tomato-based pasta. These styles of food are a match made in heaven for so many traditional Italian wines because they enhance the soft side of this full bodied red wine style. TRADE ENQUIRIES: touchofitaly.co.nz

74 DRINKSBIZ AUGUST/SEPTEMBER 2014

TOP SOUTH ISLAND RIESLING North Canterbury is one of New Zealand’s top wine regions for Riesling and Pinot Noir; quantities are tiny but quality is outstanding, as this wine shows.

2012 Glasnevin Riesling RRP $25

This North Canterbury riesling is remarkably intense in aroma and taste with super fresh, lively acidity that makes it zingy, nervy and deliciously good with antipasto platters – this is a stunning by the glass wine to serve, and it has the added bonus of being made in small quantities, so it offers a point of tasty different at your bar or restaurant. TRADE ENQUIRIES: glasnevinwines.co.nz

WHAT’S NEW

Jägermeister Spice

New Mother Energy

New Absolut Mango

Jägermeister’s first-ever limited edition launched in New Zealand in July this year. The new Jägermeister limited edition recipe highlights flavours of cinnamon and vanilla and is best consumed neat in a tumbler or as a shot at room temperature. The makers of Jägermeister Spice took their inspiration from the original recipe of 56 selected herbs, roots and fruits. Like the original, Jägermeister Spice also undergoes about 380 quality checks during its production process. Jägermeister Spice contains 25% ABV, and is lighter in colour than the original.

The makers of Mother Energy Drink have launched a new 250ml can of Mother exclusively for licensed bars, nightclubs, restaurants and liquor sales outlets. The new premium can was designed to give the New Zealand hospitality industry a modern energy drink option. The launch of the new can makes Mother the first energy drink brand to focus a product exclusively on licensed liquor sales outlets in New Zealand. “Mother is one of the most popular energy drink mixers in New Zealand because of its reputation as a quality blender,” says Tracey Evans, marketing manager. “This is why we have decided to distribute the new premium can exclusively to licensed bars, nightclubs, restaurants and liquor sales outlets. It is already an established, popular option, and suits this market perfectly.”

Absolut Vodka has a flavoursome new addition to its range: Absolut Mango. “The mango is quite unique. It is a yearround source of natural sweetness and has a juiciness and aroma beyond all comparison,” says Absolut’s New Zealand marketing manager Kathryn Love. “Absolut Mango really brings out the true taste of ripened mango. It can be enjoyed neat or over ice, but also mixes easily in drinks and cocktails.” Absolut Mango is now available for bars and the on-trade and will be further launched for retail in early 2015.

TRADE ENQUIRIES: hancocks.co.nz

Mother Energy Drink is currently available in two different flavours in New Zealand; Classic and Frosty Berry.

Chambord cocktails Francophiles marked this year’s Bastille Day with delicious French-inspired cocktails, including the following drink, which uses Chambord Liqueur in this mix. Ingredients 45ml Finlandia Vodka (or Chambord Vodka) 15ml Chambord Liqueur 30ml pineapple juice To mix Shake ingredients with ice. Strain into a chilled martini glass. Garnish with fresh or frozen berries.

Absolut Mango will be available in New Zealand for retail stockists from February 2015. To pre-order now, contact Pernod Ricard NZ. Phone 0800 655 550 pernod-ricard-nz.com

Perrier Lemon – ultimate refreshment

Monin Cinnamon Syrup

Perrier is known the world over as natural, premium quality sparkling water from the spring in Vergeze, France since 1863. This naturally carbonated water has a uniquely fresh taste and a sparking sensation that quenches every thirst. Elegant, daring and fun, Perrier Lemon can be enjoyed anytime, day or night, either on its own as a sophisticated alternative to alcohol or as a mixer to create your perfect summer cocktail or mocktail. Perrier 330ml lemon sparkling water contains natural lemon flavours that result in a subtle yet distinctive fresh taste. Available in handy 4-packs and 750ml bottles.

The characteristic rich, warm and sweet fragrance of cinnamon has made it one of the most evocative spices in the world. The spicy taste of cinnamon powder with pepper notes, rich amber colour and the aroma of essential cinnamon oils makes Monin cinnamon syrup the perfect choice to add warmth and indulgence to cocktails. Available in 700ml bottles.

Contact your Stuart Alexander sales representative for more information or call Consumer Services, phone 0800 188 484.

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Great Gisborne Spade Oak winemaker Steve Voysey is at the forefront of Gisborne’s reinvention as a wine region which is spearheading new grapes and wine styles for New Zealand

What is the biggest challenge for you in winemaking right now? Currently I have a self-imposed challenge; I’ve planted half the vineyard with a number of new white grape varieties, so the journey of learning how to grow and market these is my latest challenge and indulgence. What would you like to see happen in restaurants and cafés with wine? For restaurateurs to just embrace and drive wine, considering the importance it has to their business. Demystify it, encourage new experiences, wrap it in service and sell it. It should be a win win part of their business. Dining experiences should be memorable, low risk ways to enjoy new wines and brands. Who is your inspiration in the wine world? Without doubt it’s my number one customer, my wife Eileen. I am blessed to have such a lovely critic and supportive partner to share the journey with. She is the most important consumer and the one who inspires me most; the one I am keenest to impress.

tion points, which you can let get as complicated as you feel comfortable with, but always keep it fun.

How do you discover new ways to How did you get into wine? innovate in winemaking? I got accepted for a trainee winemaking I have an inborn curiosity that questions job in Marlborough in 1987 and I said yes everything, but in the end there’s no just as the Edgcumbe earthquake hit rocket science to innovaOhope Beach. I thought tion. It all stems from a I would give it a go for a Dining experiences market opportunity or year and got caught up problem. Once identified, should be memorable, in the challenges and it’s just a matter of getlow risk ways to enjoy satisfaction cycle. The ting everyone motivated challenge of the next new wines and brands. vintage starts before you to solve and refine the solution; never difficult have finished the last. when the industry is so The challenges are not full of positive people all willing to share. all earthquake-induced but you get a few natural disasters to contend with along How important is education in wine? the way. Hugely important. The more wine knowledgeable the consumer is, the more the What is your all time favourite food and industry grows. I see wine as a journey drink combination? with many entry points and contemplaThis is very tricky as I get exposed to so 76 DRINKSBIZ AUGUST/SEPTEMBER 2014

many and am always delighted at what chefs can do for a wine. For me if you include the place, occasion and company it all comes together, eg French wine always tastes best in France. Anaura Bay crayfish, brown bread, avocado, lime, friends and Blanc de Blancs, rain or shine. If you could swap places with anyone in the world for a day, who would it be? Herve Deschamps, Chef de Cave of Perrier – Jouet. For a day of Belle Epoque Blanc de Blancs blending in Champagne. A rare and beautiful product in package, quality, history and place. What makes you get up each day? To continue the journey. The knowledge gained today will be different to yesterday. Something will get solved, something will get finished, the wines will look better than they did the day before and I might get to revisit a wine that we bottled a while ago; purely for reference, of course.

ANGOSTURA RUMS The House of Angostura’s award winning rums are blended with an expertise steeped in nearly 200 years of tradition, in a journey that started in 1824 when Dr. Johann Seigert first produced the aromatic bitters which became an integral ingredient in premium cocktails and a mainstay of cocktail culture. By the 1960s, the family’s Seigert Bouquet Rum was a Trinidadian tradition and part of the company’s rich rum heritage. One hundred years later, in the 1970s, the Fernandes rum company was acquired. Founded in 1890 by Manuel Fernandes, these rums were known for their high quality and great taste. The only rum distillery in Trinidad today, Angostura has a signature style that stems from techniques that have stood the test of time.

Angostura® 7 Year Old A rich hue of deep mahogany. Offers an enticing bouquet of creamy aromas of vanilla, chocolate, molasses, coffee and oak. Rich medium body. Packed with toasty flavours of chocolate,honey, toffee, coffee, and roasted nuts. The flavours persist on the palate for an extended period of time, eventually tapering to a fade of molasses, rich cinnamon and spice. Angostura® 1919 A golden-amber hue with excellent clarity. This rum exudes a complex bouquet brimming over with aromas of cocoa, molasses, caramel and vanilla. It is remarkably soft and well-rounded as the rum glides over the palate and within moments opens up revealing a generous and long-lasting array of toasty baked flavours. The finish is warm and relaxing. Angostura® 1824 Dark gold in colour, Angostura 1824 offers a seamlessly smooth texture and wellrounded,medium to full body. The bouquet is rich with aromas of sweet molasses, vanilla, honey, cocoa and butterscotch. Definitive cognac top notes. Finishes with a seductive warm toffee fade.

Angostura® Reserva Crystal clear like that of pure water. Ripe banana and exotic tropical fruit aromas have a sharp whiff of vapour. A quick soft attack leads to a round dryish, medium-bodied palate with coconut, molasses, and hints of apple. Finishes with a flavourful spicy and burnt caramel fade. Angostura® 5 Year Old A golden luminescent colour with amber and orange reflections seen on the edge of the glass. A strong, aromatic nose with lightly wooded notes of coconut, caramel, lemon and a hint of vanilla. Light body. The palate is soft and delicate, with notes of tropical fruits like mangoes and bananas. The finish is quick and slightly spicy with a sweet buttery fade.

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

2014 In its anniversary year, 190 years after House of Angostura - celebrated for its iconic Bitters and premium rum range - was founded, maintaining the highest quality standards remains the brand’s primary focus. House of Angostura was awarded four new accolades at the recent World Spirits Awards, the brand’s unwavering approach to consistency and quality continue to fuel the brand’s global competitiveness. Prestigious awards given by the industry’s best, Angostura is honoured to receive the classification as a World Class Distillery 2014, Double Gold for the Angostura 1824 and Gold for the Angostura Reserva, Angostura 5 Year Old Rum, Angostura 7 Year Old Rum and Angostura 1919.