DECEMBER 2018 / JANUARY 2019 DRINKSBIZ.CO.NZ
BEVERAGE BROTHERS ARE GETTING ALL NOTORIOUS IN NEW ZEALAND CRAFT SPIRITS. The Notorious Craft Collection, launched recently by market innovators Beverage Brothers, is a platform for 100% New Zealand Craft Spirits in a standalone portfolio. New Zealand boasts some fantastic Craft or Small Batch Spirits, which are fast following the global growth trends. The Notorious Craft Collection provides these bespoke distilleries with a quality vehicle to reach the wider New Zealand market. It assists them in overcoming logistical issues, provides excellent service and breadth of brand reach, giving customers greater access to their favourite local brands – not to mention offering economies of scale that benefit all. With a passion for 100% New Zealand brands, Notorious offers Kiwis the chance to enjoy their own great spirits, just as they do with locally produced beers and wines.
“We feel a responsibility to support New Zealand brands and hope you do too.”
REEFTON DISTILLING CO Nestled deep in the untamed wilderness of New Zealand’s West Coast is Reefton, a remote, quaint town on the surface, but with a deep connection to New Zealand’s development as a nation. Reefton has a rich history defined by moments of innovation and entrepreneurship. Reefton Distilling Co. is a new age distillery at the forefront of spirit production in New Zealand. Its distillery is housed in one of Reefton’s original buildings, which has been carefully restored to accommodate the working distillery, tasting bar and retail store. The Reefton Distilling Co. team have three beautifully crafted SKUs ready for Christmas 2018. Native Botanicals + Wild Water Source + Small Batch Distilled = Little Biddy
DISCOVER THE NOTORIOUS CRAFT COLLECTION
BLACK COLLAR DISTILLERY Black Collar takes pride in producing exceptional quality, all natural, premium handcrafted spirits in the stunning subtropical Bay of Islands. At Black Collar Distillery, we employ traditional techniques to produce internationally award-winning spirits with a passion and profile representative of this amazing part of beautiful New Zealand. Our vodka is smooth and pure, while our gin bursts with natural flavour, and our rum is clean, yet light on your palate. Let Black Collar take you on a ride through paradise, as the spirit of the Bay of Islands comes home to you.
REVENGE GIN Revenge Gin raises a glass to the freewheeling untamed spirit of those who dare to be different. From New Zealand’s first immigrant settler, the female pirate Charlotte Badger, to the bootleggers and reprobates crossing state lines in America, these hardy souls pursued a life of adventure and excitement, a life far removed from the daily grind of the ordinary. Their willingness to live life their way is a beacon to us all.
ARIKI SPIRITS Ariki 1.(noun) Royalty, paramount chief, high chief, chieftain, lord, leader, aristocrat. A hereditary member of the nobility. Ariki are known on other islands of Polynesia as Ari’i (Tahiti) and Ali’i (Samoa, Hawaii), carrying great prestige or mana.
Revenge Gin strives to maintain the flame of independence by providing a notorious spirit which is disturbingly delicious and more than a tad naughty. After a glass or three of Revenge Gin you will surely come to understand that being true to oneself is the ultimate measure of success and that success is the best Revenge. A Gin with stunning individualism which is sure to ignite your naughty side while enjoying fun with friends.
Unique customs and culture traverse this vast Pacific Ocean and its tropical islands, inspiring our leadership position as the island region’s first ultra-premium brand. Our Ariki Vodka is a triple-distilled spirit purified through custom coconut-carbon filtration systems. Ariki Gin on taste, Seville Orange peel, Croatian Juniper, Bitter Almonds, Coriander, Angelica root, Orris root, Portuguese Lemon peel, Liquorice Root, Black Pepper, Cardamom and Cinnamon join our base notes of Rarotongan Vanilla and Tongan coconut. Join our Tribe, Ariki.
FROM BEVERAGE BROTHERS
P: 03 390 1377
E: INFO@BEVERAGEBROTHERS.CO.NZ
W: BEVERAGEBROTHERS.CO.NZ
LIFE C AN BE PERFECT
FROM THE EDITOR
Victoria Wells
Editor – Drinksbiz victoria@drinksbiz.co.nz
The end is nigh (not in a bad way) HANDS UP who's done their Christmas shopping? As I write this, it's a month until Christmas and just as the rest of the world gets ready to kick back and enjoy some rest and relaxation, the drinks industry is preparing for its busiest time of year. As is now our custom in the DecJan issue, we thought we'd add to the already busy schedules of some of our local drinks business leaders and ask for their thoughts on where things are at and what's to come. They kindly took the time to jot down some thoughts, and while there are watchful eyes on the progress of various government regulations and legislation, the overall feeling is positive, with more than a frisson of excitement over the opportunities ahead. When discussing trends, it was interesting to note that wellbeing and moderation are shifting from this category to become part of the ‘new normal’ and requiring a response from across the industry. In the last 12 months this has
been reflected in the increasing numbers of non alc/low alc products launched. Sustainability has been another area in which businesses have had to respond to consumer expectations and show action.
Speaking of experience, it is my great pleasure to introduce our new beer columnist at Drinksbiz, Michael Donaldson. A three-time winner of the New Zealand Brewers Guild ‘Beer Writer of the Year’ Award and author of the excellent book on New Zealand's beer history Beer Nation, Michael is a well known and respected figure in the industry. In his first column on page 66, he delves into the trending Hazy and Brut beer styles - very useful information to have when customers or patrons inquire about the growing number of these beers arriving in chillers. So, as we bid farewell to 2018 and raise a glass to the new year, best wishes from all of us here at Drinksbiz for a successful, safe and happy festive season.
Wellbeing and moderation are shifting from the trend category to become part of the ‘new normal’ and requiring a response from across the industry. The experience of a brand or product continues to be key, and it's fascinating to see how companies create new ways for consumers to engage more through social media or an event activation, alongside the rise in retail and on-premise establishments offering customers more than just a place in which to buy drinks.
Enjoy the issue, Victoria
My picks No. 1 Rosé Delicate salmon pink in colour and with a fine bead of bubbles, this dry Marlborough bubbly is sensational in every sense. (pg 36) Garage Project The End of the Golden Weather The guys at Garage Project seem to have far too much fun at work, and this barrel aged massively sour beer from their experimental Marion Street Workshop is just one example of why they keep finding new devotees. (pg 63) Chase Marmalade Vodka Just wow. Okay, so it's not one for the vodka puritans, but the juicy fresh orange character captured in this English vodka has to be experienced to be believed. This has ‘brunch cocktail’ written all over it. (pg 76)
DRINKSBIZ DECEMBER 2018 / JANUARY 2019 5
CONTENTS
DECEMBER 2018 / JANUARY 2019 UP FRONT
BEER & CIDER
Out & About
8
Diary Dates
10
Opinion: Michael Donaldson 66
From the Publisher
11
Beer & Cider News 68
Cover Story: The Craft Series
12
News 14 Feature: Views from the top
26
Beer & Cider Report
60
SPIRITS & COCKTAILS
Spirits Report: Vodka
74
Spirits News 80
WINE
Opinion: Dominic Roskrow
Wine Report: Champagne and Sparkling
Cocktails 88 32
Top Picks: Rosé
38
Opinion: Joelle Thomson
42
Distributors
89
Wine News
44
2018 Highlights
90
IWSC 2018 Report
55
86
LAST ORDERS
PUBLISHER
Karen Boult karen@boult.co.nz +64 21 320 663 EDITOR
Victoria Wells victoria@drinksbiz.co.nz +64 27 575 9021 DESIGNER
Lewis Hurst lewis@hurstmedia.nz +64 21 146 6404 hurstmedia.nz A DV E R T I S I N G
Roger Pierce advertising@drinksbiz.co.nz +64 9 361 2347 +64 274 335 354
drinksbiz.co.nz
Associate Member (NZ) Drinksbiz is published every second month by Trade Media
Views from the top
26
Limited, 300 Richmond Road, Grey Lynn, Auckland, New Zealand, phone (09) 361 2347. The contents of Drinksbiz are copyright and may not be reproduced in any form without the written permission of the publisher. Please address all editorial, subscription and advertising enquiries to Trade Media Limited, P O Box 37745,
60 6 DRINKSBIZ DECEMBER 2018 / JANUARY 2019
55
Parnell, Auckland.
Distributed by Federal Merchants & Co | federalmerchants.co.nz | 09 578 1823
SOCIAL SHOTS
Out & About Modern wine from Pasqua Hancocks launched a new addition to its wine portfolio in November – the ‘Desire, Lush & Zin’ by Italian family wine company Pasqua. Food trucks, a tattoo artist and barber on site brought the wine’s modern Italian attitude to life in central Auckland. (Read more on page 52)
Jordan Flyger & Sam Baker
Greg Sinclair, Georgina Sinclair, Sam Lynds, Tara Byrne
Samantha Mackey-Wood, Anna Farrera, Victoria Wells
George Powell & Harry Carter
Brian Olson, Jessica Ault
Taylor Made launches in NZ Australian wine brand Taylors and Company Director Justin Taylor were in town in October for the launch of the new Taylor Made range. Guests sampled the new varietals matched with dishes by the team at Cazador. (Read more about Taylor Made on page 45.)
Reefton Distillery opens its doors
Distiller Nick Secker prepares a tasting for a customer
8 DRINKSBIZ DECEMBER 2018 / JANUARY 2019
Nicole Bass, Patsy Bass and Shane Thrower
The country’s newest distillery opened in October, with Reefton Distillery launching in the West Coast town. There were queues out the door as the community came out to support the new venture and its range of premium spirits. (Read more on page 80.)
T H E I C O N I C S I N G L E M A LT. A P E R F E C T LY B A L A N C E D C L A S S I C .
12 DISTINCTLY SMOOTH. TROPICAL FRUITS. AGED IN EUROPEAN AND AMERICAN OAK.
Enjoy The Glenlivet Responsibly
WHAT’S ON
Diary Dates
JANUARY
Saturday 26 January
Saturday 9 February
Great Kiwi Beer Festival - Chch
Saturday 19 January
More than 40 craft brewers and 35+ street food vendors will be at Hagley Park for this celebration of craft beer. More than 300 beers on tap, interactive workshops and beer tasting seminars. greatkiwibeerfestival.co.nz
Marlborough Wine and Food Festival 2019
Bridge Pa Wine Festival Eight wineries in the Bridge Pa Triangle Wine District of Hawke’s Bay join again for the Bridge Pa Wine Festival. Participating wineries are Abbey Estate, Alpha Domus, Ash Ridge, Ngatarawa, Oak Estate, Paritua, Red Metal and Sileni. facebook.com/bridgepawinefestival Thursday 24 - Saturday 26 January
Central Otago Pinot Noir Celebration A three day event in which 40 of Central Otago's wineries participate in master classes, tastings and food and wine events. Registration essential. pinotcelebration.co.nz
Monday 28 - Wednesday 30 January
Sauvignon 2019 – Marlborough
Sunday 17 February
The International Sauvignon Blanc Celebration is an industry-only event. A range of speakers will discuss issues around New Zealand’s most famous wine variety, such as regional styles, sustainability, organics, and consumer trends in Sauvignon Blanc. sauvignonnz.com
Nelson Wine and Food Festival
FEBRUARY
Saturday 9 March
Friday 8 - Saturday 9 February
A beer festival in which all the beers are created especially for the event and have never been tasted by the public before. Beers are showcased alongside local food and live music at Nelson’s Founders Park. marchfest.com
Pinot Celebration Australia A two-day programme of events and speakers focused on Pinot Noir to be held on the Mornington Peninsula. mvpa.com.au/events 10 DRINKSBIZ DECEMBER 2018 / JANUARY 2019
The country’s longest running wine festival returns to Marlborough’s Brancott Estate, showcasing a wide range of worldclass wine wines alongside gourmet food stalls. R18 event. wine-marlborough-festival.co.nz
Nelson’s wineries and breweries will come together at Middle Earth Vineyards in Brightwater, alongside local food. A family-friendly event. richmondrotary.org.nz/bwff
MARCH
Marchfest - Nelson
FROM THE PUBLISHER
Make gratitude the goal Drinksbiz Publisher, Karen Boult, reflects on the year that has been IN MANY ways, 2018 was the year of the miracle. In May, Mamoudou Gassama scaled the side of a building in Paris and saved a dangling child, earning him the title of ‘The Real-Life Spiderman’. In July, the world watched as the international community banded together to rescue twelve young soccer players from a cave in Thailand, after they had been trapped for over two weeks. And the royal wedding went off without a hitch, a marvel in itself. As we approach the holiday season, I’ve had time to reflect on this year of miracles. This is unfortunately a difficult process when the world is defined by crisis; where nearly every headline reveals stories of sadness and warnings of apocalypse; where every success story – such as the law change in Saudi Arabia which afforded women the ability to drive – is caveated with violence, crime or unescapable reminders that ‘the end is near!’. Why the news media appears to stress these crises – as opposed to honouring the everyday miracles – is a mystery to me and an article for another time. But I thought I would take this opportunity to remind you that, in the words of my favourite Christmas movie, Love Actually, “Love really is all around.”
Karen Boult with daughter Victoria
In 2018, we have been afforded many major miracles. While it would be remiss of me not to acknowledge the tragedies we have faced, such as the spike in school shootings in America and the growing impact of climate change, I believe that these heartbreaks also point to the miracle that occurs around us every day. It is a miracle we both witness, and actively participate in: our children. This year, a national anti-gun movement in the US – entitled ‘March For Our Lives’ – was spearheaded by a group of teenagers. Across the ditch, Australian teenagers have flocked to social media to vocalise their support of green companies like Woolworths, who have banned plastic bags in an attempt to combat climate change. It appears that every setback presents our youth with an opportunity to take a stand, make a change and perhaps realise a little miracle. While I relish the major miracles, I also celebrate the minor, local miracles. This
Every setback presents our youth with an opportunity to take a stand, make a change...
year, I saw my daughter complete her degree. I saw my son start a fantastic new job and my husband thrive in his own. I was lucky enough to be the patron of the Queenstown Pride Pledge, and this role afforded me the opportunity to join in the celebrations of our wonderful LGBTQI community. This year, I saw my friends and family sitting around my dinner table and more often than not, they were all safe, happy and healthy. That is perhaps the greatest miracle of all. In bookmarking every story of success with a reminder of heartbreak, we invalidate the importance of gratitude. In constantly pointing out what we’re doing wrong, we forget to celebrate what we’re doing right. As we approach the end of 2018, I encourage you to rethink the inevitable New Year’s resolutions you will write. As you consider a list of goals you would like to achieve, I implore you to also write down one thing that you did right this year. Congratulate yourself for this, no matter how small. And make a promise to do it again in 2019. Have a wonderful holiday season and remember to be thankful for the little things. DRINKSBIZ DECEMBER 2018 / JANUARY 2019 11
COVER STORY – THE CRAFT SERIES
Icons in the making Showcasing exceptional fruit and the artisan skill of winemaking, the Craft Series from Marisco Vineyards has found global acclaim since its 2015 launch and is a rising star on the New Zealand wine stage. INNOVATIVE WINEMAKING techniques combine with small parcels of fruit selected for their flavour, complexity and quality to create the award-winning Craft Series wines from Marisco Vineyards. Launched in 2015, the Craft Series aims to showcase the uniqueness of Marisco’s location in the Southern Valleys of Marlborough. The wines are created not only to be exceptional examples of what Marlborough can do in terms of wine production, but to give Marisco’s winemakers the opportunity to think outside the square, to experiment and to be artisans.
Current Vintage Awards for The Craft Series Pride & Glory Sauvignon Blanc 2013 • International Wine Challenge 2017: GOLD • Global Sauvignon Blanc Masters 2017: GOLD • 93 points - Robert Parker's Wine Advocate (January 2015) • Marlborough Wine Show 2016: TROPHY, GOLD • China Wine & Spirit Awards & NZ Wine of the Year: GOLD
The Exemplar Viognier 2013 • Decanter World Wine Awards & NZ Wine of the Year: GOLD • China Wine & Spirit Awards: DOUBLE GOLD • International Aromatic Wine Show: GOLD, CHAMPION OTHER AROMATIC
The Pioneer Chardonnay 2015 • China Wine & Spirit Awards: DOUBLE GOLD
The Pioneer Chardonnay 2016 • NZ International Wine Competition: GOLD • NZ Wine of the Year Awards: GOLD, TROPHY ‘Best Wine - Marlborough’, TROPHY ‘Champion Chardonnay’.
The Journey I Pinot Noir 2014 • China Wine & Spirit Awards: DOUBLE GOLD • Decanter Asia Wine Awards: GOLD
The Journey II Pinot Noir 2014 • China Wine & Spirit Awards: GOLD • Decanter Asia Wine Awards: GOLD
The Journey Pinot Noir 2015 • Marlborough Wine Show: GOLD • Sydney International Wine Competition: BLUE GOLD
12 DRINKSBIZ DECEMBER 2018 / JANUARY 2019
“The Craft Series has established a platform where deliberate boundaries and directions can be pushed in ways maybe not thought of before. It allows true expression of what small parcels of land with careful winemaking techniques, can offer.”
– Brent Marris, Marisco Vineyards “I love what the Craft Series has done for our winemaking team,” says Marisco proprietor and chief winemaker, Brent Marris. “It has established a platform where deliberate boundaries and directions can be pushed in ways maybe not thought of before. It allows true expression of what small parcels of land with careful winemaking techniques, can offer.” The Craft Series wines are made only in vintages deemed to be of the quality worthy of the range, and in just 100-150 cases of each wine. The fruit is carefully hand-selected from select blocks across Marisco’s vineyards; those that the winemakers and viticultural team have worked with over a number of years and singled out.
COVER STORY – THE CRAFT SERIES “Marisco has vineyards across the southern valleys, Benmorven, Fairbourne and the Waihopai Valley,” says Anton Rasmussen, GM of Viticulture at Marisco Vineyards. “Each of them allows us to showcase what Mother Nature has laid out – for us as gardeners, and then the Marisco winemaking team.” Anton joined Marisco Vineyards in 2004, just a year after Brent Marris purchased the Waihopai River Vineyard. “One of the privileges and advantages of being able to develop and plant a new vineyard is that it gives you the opportunity to walk the land and really get an understanding of the diversity of soils, and the climate,” says Anton. “Understanding and harnessing these variations allows opportunity and that has been a philosophy that Brent and Marisco Vineyards has as a company.” Anton spotted braided gravels and stones in small areas of some blocks and they are now picked separately each vintage and kept separate in the winery for Brent and the winemaking team to work with. The Craft Series has also become known for its innovative winemaking techniques. “We are most definitely exploring new combinations of fruit and craft,” says Marisco Winemaker and GM, Matt Mitchell, “particularly in the context of an exciting time and place for Chardonnay. “Chardonnays that we love to drink always have that elusive character typically described as ‘gun flint’ or ‘struck match’. This is something we see as a real X factor in the 2016 Pioneer and is very much a focus of our most recent experimentation. Each year we refine our combinations of fruit, oak, yeast and fruit solids with various nutritional and maturation regimes to nail that X factor character.” The Craft Series range, which launched with an aged Sauvignon Blanc, includes four wine styles, each of which bears a unique name, story and connection to someone within the Marisco Vineyards family who served as an inspiration. The most awarded wine in the Craft Series is The Pioneer Chardonnay, which is dedicated to Brent Marris’ father John. Its most recent accolades include the Trophies for ‘Best Chardonnay’ and ‘Best Wine – Marlborough’ for The Pioneer Chardonnay 2016 at the New Zealand Wine of the Year Awards. As the Craft Series goes from strength to strength, Brent Marris is excited by its future potential. “The scope is so wide. We are building up loyal followers of the range in both private consumers and on premise customers, and they will continue to be excited. Let the soil and climate speak and we will work with the vine and focused winemaking to show there are no boundaries to make the most amazing wines from Marlborough.”
The Craft Series by Marisco Vineyards The Pioneer Chardonnay
The Exemplar Viognier
The name: A wine dedicated to John Marris, Brent’s father and a pioneer for the New Zealand wine industry. The inspiration: John Marris. Responsible for sourcing land for Montana Wines when it first came to Marlborough in the 1970s, John was part of the wine industry right till the day he died. The wine: A special sense of pride accompanies this wine as it shows all that is great and exceptional about Chardonnay from Marlborough. Now one of the most awarded wines in the Craft Series range, it continues to show the strength behind the winemaking team and their passion for making great Chardonnay across Marisco’s portfolio from The Ned, to Leefield Station, The Bastard, and The Pioneer.
The name: Refers to the aim of creating a Viognier from Marlborough that was an exceptional example of the varietal. The inspiration: Anton Rasmussen, GM of Viticulture at Marisco. Viognier is not a common grape variety for Marlborough, with only a handful of growers producing it in the region. Anton convinced owner Brent Marris it would be a good idea to plant Viognier in a small secluded block on the Waihopai River Vineyard – 1 hectare of land that has its own microclimate. Here, Anton and his team have gone on to produce exceptional Viognier.
Pride & Glory Sauvignon Blanc The name: Sauvignon Blanc is what Marisco as a company and Marlborough as a region has hung its hat on – it is their Pride & Glory. This was the first wine to be made in the Craft Series. The inspiration: Brent Marris, Proprietor and Chief Winemaker of Marisco Vineyards. One of the region’s first qualified winemakers, and the person who helped put Marlborough Sauvignon Blanc on the world map. The wine: Unique in that it was released as aged Sauvignon Blanc. (The 2011 vintage was released in 2015.) Upon release, the 2011 was awarded 93 points by Robert Parker in the USA – at the time the highest score given to a Marlborough Sauvignon Blanc. Subsequent vintages have gone on to win multiple awards.
The Journey Pinot Noir The name: A reference to two journeys – that of making great Pinot Noir and of creating the Craft Series range itself. The inspiration: Siobhan Wilson, GM of Sales & Marketing at Marisco Vineyards. Wanting to create a range that talked to the skill of the winemaking team and the quality of the vineyard fruit, Siobhan ensured the packaging and collateral reflected the quality of the wines, down to individual numbering of bottles and tissue paper wrapping. It has been a great journey for Siobhan, across many years. The wine: Made from fruit selected from dedicated vineyards and blocks within these vineyards that Anton and his team care for by hand. They will sometimes handle a bunch of Pinot Noir grapes 10 times throughout the growing season to ensure the best possible bunches are handed over to the winemaking team.
Find out more at Marisco Vineyards – marisco.co.nz
DRINKSBIZ DECEMBER 2018 / JANUARY 2019 13
INDUSTRY NEWS
Young Vit wins Young Horticulturist 2018 ANNABEL BULK from Felton Road has built on her win in the Bayer Young Viticulturist of the Year 2018 competition by also taking the title of Young Horticulturist of the Year 2018. Having won the major viticulture prize at the end of August, she went on to represent the sector in the tough and prestigious horticulture competition in November. Annabel competed against five other finalists from other horticultural sectors: Landscaping NZ, Horticulture NZ, NZ Plant Producers, NZ Flower Growers and NZ Amenity Horticulture. “Annabel has worked extremely hard and the wine industry is incredibly proud of her winning this prestigious competition,” says Nicky Grandorge, National Co-ordinator for Young Viticulturist of the Year. “She is a fantastic ambassador for viticulture and has all the qualities to grow into one of the future leaders of our industry.”
Peckham’s tops NZ Cider Awards again Artisan cidermaker Peckham’s Cider took out the NZ Champion Cider title for the fourth successive year at the annual awards in Nelson. The NZ Champion Fruit Wine went to Ruahine Ports for its Roaring Red Boysenberry Port. The 2018 New Zealand Cider Awards were announced at the River Kitchen in early November. A total of 114 entries were received across the Cider and Fruit wine categories and the judges awarded seven trophies, 11 gold medals, 28 silver medals and 37 bronze medals. Peckham’s Cider received the Champion Trophy for its Ice Cider, which also won the Trophy for Ice Cider. Peckham’s have held the Champion Cider title each year since 2015. “This accolade is a testament to the cider orchard we have developed over the years,” says Caroline Peckham, “and to Cidermaker Alex Peckham’s expertise in how cider varieties perform in this country, which is second to none. We practise uncompromising, creative cidermaking.”
SKOPE offers connected fridge SKOPE Refrigeration has released the first app-controlled commercial fridge available in Australasia. The SKOPE-connect app has been designed to help café, bar and restaurant owners reduce their fridge running costs and minimise food waste. It is available on SKOPE’s ActiveCore 2 range – a general display fridge that features cutting-edge energy efficiency. SKOPE-connect gives food and beverage service managers control over ActiveCore 2 fridges on multiple sites via Bluetooth. Whenever a phone is in range of a fridge, owners can set temperatures, review energy use, adjust lighting, and compare up to five months of temperature and usage data. It also sends alerts whenever a connected fridge strays from its set temperature range. SKOPE says it plans to offer the app on other products in its range in future too. skope.com 14 DRINKSBIZ DECEMBER 2018 / JANUARY 2019
Caroline and Alex Peckham
Cider Awards 2018 Trophy Winners
Contemporary NZ Cider: The Huntress – Paynter’s Cider Traditional Cider: Western Pathfinder – Peckham’s Cider Pear Cider/Perry: 2 Barrel Perry – Peckham’s Cider Cider with Spice, Botanicals or Honey: Apple Crumble Cider – Zeffer Cider Co. Cider with Fruit: Bohemian Twig & Berries – Bohemian Cider Ice Cider: Ice Cider – Peckham’s Cider Sparkling Fruit Wine: Reserve Sparkling Apple & Feijoa Wine – Lothlorien Winery Fortified Fruit Wine: Roaring Red Boysenberry Port – Ruahine Ports Best Feijoa Wine: Reserve Sparkling Apple & Feijoa Wine – Lothlorien Winery
INDUSTRY NEWS
Lion gets the Gender Tick LION IS one of six major New Zealand employers to become a founding member of the Gender Tick – a world first accreditation programme acknowledging businesses that show their commitment to providing a fair workplace for all employees regardless of gender. The YWCA, in partnership with Mosaik Ltd, launched the programme in late October. Lion joins Air New Zealand, Auckland Council, Coca Cola Amatil, Fonterra and SKYCITY, all of whom collectively represent more than 45,000 employees. The YWCA has established a reputation as a champion for gender equality in New Zealand through pioneering the Equal Pay Awards in 2014, which have grown in influence and entries every year. YWCA Auckland Business Development Manager, Debbie Burrows says the idea for the Gender Tick came from the insights and shared experiences of Equal Pay Award entrants. “Companies kept asking us if what they were doing was ‘right’ and so many wanted to know how they could improve in issues like parental leave, sabbaticals and flexible working. This proved that there was a real need for a programme that independently validates people policies and processes with regard to gender. The outcome that these businesses wanted was a healthy workplace culture; and addressing gender-equality has significant benefits for their workforce,” she says. The programme assesses organisations across five key indicators, including gender inclusive culture, flexibility and leave, women in leadership, gender pay equality and ensuring a safe workplace. “Lion is committed to championing sociability and encouraging people to live well,” says Rory Glass, Managing Director Lion NZ. “To do this we need to ensure our people come to work each day feeling valued and supported to succeed and live well, both in their work environment and their broader lives. Fostering an inclusive and diverse company culture which reflects the world we live in is a major part of this. Gaining Gender Tick accreditation is an honour and supports us on our journey to becoming a fully inclusive and equal company, including achieving our 50:50 gender goal by 2026.” 16 DRINKSBIZ DECEMBER 2018 / JANUARY 2019
Grant Calder (MD America’s Cup Events), Kiri Hyde (Pernod Ricard), César Giron (Chairman CEO Martell Mumm Perrier-Jouet), Kerry Wheeler (Pernod Ricard), Tom Waterhouse (Emirates Team NZ)
Mumm to toast 36th America’s Cup Champagne Mumm will be the official champagne of the 36th America’s Cup presented by Prada, when it takes place in Auckland in 2021. It is the second time the House has partnered with the legendary sailing event. “We are delighted to welcome back the Maison Mumm after 35 years,” said Grant Dalton, CEO of America’s Cup Events Ltd. “For nearly two centuries Maison Mumm has a story based on tradition and pushing for innovation, which perfectly summarises the next America’s Cup. With the AC75 Class of boats we want to open new horizons for racing yachts, being at the high end of technology, while respecting the
unique history of the trophy.” Champagne Mumm has a long history of affiliation with sport, most recently partnering with the Audi Quattro Winter Games NZ, Melbourne Cup Carnival and the Kentucky Derby. Pernod Ricard says Champagne Mumm has seen strong growth in the New Zealand market and the partnership further fortifies its title as the icon of celebration. As the official champagne partner, Champagne Mumm will be present at all America’s Cup events including the America’s Cup World Series and Prada Cup, and across top New Zealand venues.
Tiffani Graydon returns to PRNZ in global role PERNOD RICARD Winemakers has announced that Tiffani Graydon has been appointed as Global Marketing Director, New Zealand brands, based in the PRNZ Graham Street offices in Auckland. Tiffani rejoins the Pernod Ricard business from her role as General Manager Sales & Marketing with Yealands Wine Group. Prior to this role, Tiffani was Marketing Director for Pernod Ricard New Zealand, focused on the domestic wine and spirits business. In her new role, Tiffani will drive the global brand strategy and delivery for Pernod Ricard Winemaker’s New Zealand origin brands – Brancott Estate, Stoneleigh and Church Road.
SHOWCASE
New designs to delight Two innovative new packaging options that have launched recently from French company Saverglass will excite and intrigue those looking for something different when it comes to bottles. ‘Bubble’ (pictured right) is causing a stir in the design world with designers charmed by its unique feminine curves. It is fun, different and unusual – yet practical and distinctive. ‘Bubble’ will suit brown and white spirits equally, and its
low profile makes it quite unique. ‘Bubble’ is a Super Premium bottle of 855g, with a height of 169.1mm. ‘Hercules’ (above) is based on a traditional flask but with modern, innovative design elements. Its angular shoulder and remarkable internal shape will tantalise and tempt consumers. ‘Hercules’ is an Extra Premium bottle of 1165g, with a height of 251mm and a large decoration panel.
‘Bubbles’ and ‘Hercules’ join the already extensive range of wine and spirit bottles from Saverglasss that are available in New Zealand. The two new releases will be available on indent order. Contact Karen at Saverglass NZ Ltd. 021 580 104 krb@saverglass.com
INDUSTRY NEWS
Pinot claims crown at NZ Wine of the Year™ Awards A CENTRAL Otago Pinot Noir won the top prize at the inaugural New Zealand Wine of the Year™ Awards, announced in November. The Maude Pinot Noir Central Otago 2017 won the New Zealand Wine of the Year™ Champion trophy presented by O-I New Zealand, as well as the Fruitfed Supplies Champion Pinot Noir trophy and the Best Wine Central Otago regional trophy. Chair of Judges, Warren Gibson, said the Maude Pinot Noir 2017 was a very classy example of Pinot Noir in this year’s competition, which received nearly 1400 entries. “A delicious and complex young wine, juicy and light on its feet” said Mr Gibson. “Showing beautiful refinement, powdery tannins and loads of controlled power. Pure class.” The producer of this champion Pinot Noir, Maude Wines, is a family-owned wine company who first planted vines on their Mt Maude Vineyard in Central Otago in 1994.
Paul Vine of O-I New Zealand with Sarah-Kate and Dan Dineen of Maude Wines
The revamped New Zealand Wine of the Year™ Awards competition focuses strongly on celebrating the grape grower and their single vineyard wines, as well as championing New Zealand wine excellence on a larger scale, with a particular lean towards vineyard excellence and regionality. “The gold medal list and resulting trophies show that our evolving wine industry is beginning to display a very strong relationship between variety, style and wine region. This link appears far more dramatic than in past awards and suggests we are beginning to find a true sense of place in our very youthful wine industry”, said Mr Gibson. As well as the eight Trophies announced at the awards, other industry achievements recognised at the event included Young Viticulturist of the Year, Young Winemaker of the Year and the New Zealand Winegrowers Fellows for 2018: Mark Nobilo, Jane Hunter and Ivan Sutherland.
New Zealand Wine of the Year Awards 2018 - Top Trophies
Best Organic White Wine: Carrick Bannockburn Riesling Central Otago 2017 Best Organic Red Wine: Carrick Bannockburn Pinot Noir Central Otago 2015 Best Single Vineyard White Wine: Isabel Estate Wild Barrique Chardonnay Marlborough 2017 JF Hillebrand New Zealand Best Single Vineyard Red Wine: Craggy Range Pinot Noir Te Muna Road Vineyard Martinborough 2016 Label and Litho Limited Best Open White Wine: Dashwood Sauvignon Blanc Marlborough 2018 QuayConnect Best Open Red Wine: Waipara Hills Pinot Noir Rosé Waipara Valley 2018 Best Wine of Provenance: A untsfield Cob Cottage Chardonnay 2016, 2010, 2006 New Zealand Wine of the Year Champion Sponsored by O-I New Zealand: M aude Pinot Noir Central Otago 2017 nzwine.com/en/events/ new-zealand-wine-of-the-year-awards
New Royal Botanic tonic Kiwi brand East Imperial has created the only tonic in the world to have the official stamp of the Royal Botanic Gardens, Kew in the UK. Its new Royal Botanic Tonic is made with elderflower and ruby red grapefruit, with its quinine hand selected from Javanese Cinchona bark. The Royal Gardens, Kew, played an important role in the history of quinine by transporting cinchona tree seedlings from South America to India in the 18 DRINKSBIZ DECEMBER 2018 / JANUARY 2019
1800s, where it became the most widely planted species, and from which vast quantities of quinine was extracted. Kew is known as the global authority on plants, and is considered to be the most biodiverse postcode on earth. It is also an internationally renowned botanical research and education institution. “To be in partnership with the Royal Botanic Gardens, Kew is recognition from the highest level,” says East
Imperial Co-Founder/CEO Tony Burt. “We’re extremely proud of the work that has gone into producing the new Royal Botanic Tonic and honoured for it to bear the Royal Botanic Gardens stamp.” East Imperial suggests serving the new tonic with a floral gin, grapefruit zest and garnished with a sage sprig. Royal Botanic Tonic RRP of $10.99 for a 4 pack. Hancocks
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INDUSTRY NEWS
BLACKCAPS Lockie Ferguson, Colin de Grandhomme, Tom Latham
FULL FRUIT - NO PRESERVATIVE - ALCOHOL SLUSHIES
Monteith’s partners with NZ Cricket
Contact us now to find out how easy it is
0800 556 022 www.zexxnz.co.nz
DB’S MONTEITH’S brand is the new partner of New Zealand cricket, bringing fans a wider range of beers and ciders at cricket events and a new in-stadium competition experience. The Tui ‘Catch A Million’ promotion held in previous seasons proved hugely popular with fans, but had caused a handful of incidents with people scrambling for catches. Sean O’Donnell, Marketing Director at Monteith’s, says the Monteith’s sponsorship is a big win for Kiwi cricket fans who enjoy a good brew while watching the game. “Whether they are after a sessionable ale, a crafty IPA, or a refreshing cider – fans will notice a big difference in the stadium offerings this year.” From January 2019, Monteith’s will offer fans a new competition called ‘Monteith’s Match Cup’, linked to how the game plays out on the day. Each Monteith’s product purchased at a Black Caps ODI or T20 match will be printed with a “BREWED FOR” cricket moment (such as a century or four 4s in one over) on the cup. Should the moment on the cup happen, punters can take a photo of themselves with the cup, post it on Instagram and tag it with #MonteithsMatchCup to be in to win. Roaming ambassadors will deliver prizes directly to the winners in the ground throughout the match. Monteith’s says prizes will include Black Caps and Monteith’s merchandise; portable speakers; Bespoke Cricket Sets; BBQs; and tickets for future matches. There will also be a trip for four to the 2019 Boxing Day Test in Melbourne.
monteiths.co.nz/matchcup
INDUSTRY NEWS
Sir Rod Stewart joins SodaStream campaign
slushies
SODASTREAM INTERNATIONAL has harnessed the star power of Sir Rod Stewart in a new video campaign focused on the global damage caused by single-use plastic bottles. The video features a singing sea turtle voiced by Sir Rod (and with a distinctive mop of blonde hair) calling on people to take responsibility and go reusable. He is joined by Thor Bjornsson who holds the title of ‘World’s Strongest Man’ and found global fame as ‘The Mountain’ in Game of Thrones. “I have a great love for our oceans and marine life and was happy to lend my voice and support to this campaign,” says Sir Rod Stewart. “If it helps raise awareness and effect simple changes like switching to reusable bottles then I’m honoured to be a part of it.” The video has been launched in tandem with the website FightPlastic.com, where SodaStream encourages consumers to take a stand against single-use plastic.
Increase in seasonal workers welcomed New Zealand Winegrowers is welcoming the increase in the number of seasonal workers under the Recognised Seasonal Employer (RSE) scheme announced by Social Development Minister Carmel Sepuloni and Immigration Minister Iain Lees-Galloway. An increase in 1,750 RSE workers for the 2018-19 season will help support the wine industry during its peak times, said Jeffrey Clarke, General Manager Advocacy at New Zealand Winegrowers.
“There’s a huge demand for labour during vintage and pruning. Although the wine industry is focused on placing Kiwis into work, there is often a shortfall and RSE workers ease some of that pressure. The access to labour through the RSE scheme over the last 11 years has supported the wine industry and contributed to export growth. We also recognise that the RSE scheme comes with responsibilities towards the RSE workers and we take these very seriously.”
Contact us now to find out how easy it is
0800 556 022 www.zexxnz.co.nz
INDUSTRY NEWS
Wgtn bars back ‘Don’t Guess the Yes’
Experience rules at Holey Moley NEW BAR Holey Moley in Auckland’s Viaduct is dialling up the fun for patrons in its two-storey venue, which also has 27 themed golf holes. It’s the first concept in New Zealand from Australian company Funlab, which describes itself as “a leader in hospitality-driven entertainment”. Funlab CEO, Michael Schreiber, says they’re excited about the potential here. “We’ve been wanting to make the jump over to New Zealand for a while now, but knew if we were going to, we couldn’t do things by half. I’m confident that swing-savvy Kiwis will not be disappointed; we’ve got some surprises up our sleeve and I honestly think it’s going to be one of our best locations to date.” As well as the golf holes, Holey Moley’s features include live DJs and two bars serving cocktails and craft beers, alongside a full service kitchen.
MORE THAN 50 Wellington hospitality businesses have signed up to a campaign called Don’t Guess The Yes – an initiative between Hospitality NZ, the Police and Wellington Council to help prevent sexual assault in the capital. The campaign launched in late November and is also supported by the Sexual Assault Prevention Network and the Student Associations of Victoria and Massey Universities. Its aim is to try to prevent sexual assault, abuse and harassment by educating both the public and bar staff on issues surrounding consent and alcohol consumption. Training for the hospitality sector is being provided as part of the campaign, to give staff the necessary skills and confidence to identify problematic situations, empowering them to step in and help patrons that might be at risk. The training includes raising awareness of #AskforAngela among both bar staff and the public. The #AskforAngela initiative was first started by Lincolnshire Police in the UK, and is now supported by Hospitality New Zealand. Patrons who need to ask discreetly for help from staff can approach the bar and ask for “Angela”. This code should then signal to staff that the patron is in need of assistance. Hospitality New Zealand says it intends to promote continued training for hospitality staff in this area and, following the success of the Wellingtonbased Don’t Guess The Yes campaign, hopes to promote the campaign across the country. hospitality.org.nz
22 DRINKSBIZ DECEMBER 2018 / JANUARY 2019
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INTERNATIONAL NEWS
UK winemaking areas to rival Champagne?
Aussie company releases “World First” Cannabis Gin MELBOURNE’S THE Cannabis Company has released the world’s first ever gin distilled using cannabis terpenes. Small-batch crafted in Healesville Victoria, the initial 300 bottles sold out quickly on release in November, with pre-orders for the next release available on the company’s website. It is named “The Myrcene Hemp Gin”, in reference to the most abundant terpene found in cannabis. Terpenes are the primary constituents of the essential oils in many types of medicinal plants and flowers and can be considered the “essence” of a plant. The Cannabis Company formed in 2017 and its first releases were plant-based vegan hemp products for the human and pet markets. It then began experimenting with spirit distillation, with initial trials creating a considerable hemp content and earthy woodland character. Further research into a variety of terpenes identified Myrcene as the ideal backbone for the gin. Also found in hops, bay leaves and mangoes, Myrcene is known to compose up to 50% of the total terpene content found in individual strains of cannabis, with Myrcene strains reputed to produce joyful and euphoric effects alongside an overall feeling of relaxation. The Cannabis Company says it is the most highly-valued terpene due to its ability to ease symptoms of chronic pain and inflammation. “It took quite a few goes to get to a good product,” explains Chief Marketing Officer Cormac Sheehan in an interview with SBS. “As we started adding in botanicals, we began to uncover a gin which was great, but not quite award-winning. That wasn’t good enough – from day one we didn’t want novelty gin. It had to stand on its own two feet as a gin, regardless of the cannabis element. If you never knew it had anything to do with hemp, you still had to be able to enjoy it as a gin. The real breakthrough came when we started adding terpenes to the distillation process.” cannabiscompany.com.au/products/the-myrcene-hemp-gin 24 DRINKSBIZ DECEMBER 2018 / JANUARY 2019
Research from the University of East Anglia (UEA) has identified areas of the UK which it’s believed could rival the Champagne region of France. In a paper published in November (‘A Suitability model for viticulture in England and Wales: Opportunities for investment, sector growth and increased climate resilience’ in the Journal of Land Use Science), climate and viticulture experts identified nearly 35,000 hectares of prime viticultural land for new and expanding vineyards – much of it in Kent, Sussex and East Anglia. Prof Steve Dorling, from UEA’s School of Environmental Sciences, said: “English and Welsh vineyards are booming, and their wine is winning international acclaim. This summer’s heatwave has led to a record grape harvest and a vintage year for English and Welsh wine, prompting great interest in investment and land opportunities. “But despite a trend of warming grape-growing seasons, this season has been quite unusual in terms of weather. English and Welsh grape yields are generally quite low and variable by international standards, so we wanted to identify the best places to plant vineyards and improve the sector’s resilience to the UK’s often fickle weather.” The research team, with help from wine producers, used new geographical analysis techniques to assess and grade every 50 x 50m plot of land in England and Wales for suitability. Lead author, Dr Alistair Nesbitt, said: “Interestingly, some of the best areas that we found are where relatively few vineyards currently exist such as in Essex and Suffolk – parts of the country that are drier, warmer and more stable yearto-year than some more established vineyard locations. The techniques we used enabled us to identify areas ripe for future vineyard investments, but they also showed that many existing vineyards are not that well located, so there is definitely room for improvement and we hope our model can help boost future productivity. “Entering into viticulture and wine production in England and Wales isn’t for the faint hearted - the investment required is high and risks are significant. But as climate change drives warmer growing season temperatures in England and Wales, this new viticulture suitability model allows, for the first time, an objective and informed rapid assessment of land at local, regional and national scales.”
Are you a brewer, distiller or maker of vinegar, alcoholic beverages or malt extract?
YOUR BUSINESS MAY NEED TO BE REGISTERED FOR THE FOOD ACT 2014 It’s easy. To find the food rules that apply to you, visit www.mpi.govt.nz/foodact For more information, contact New Zealand Food Safety at: foodactinfo@mpi.co.nz or phone 0800 00 83 33.
FEATURE - VIEWS FROM THE TOP
Views from the top
26 DRINKSBIZ DECEMBER 2018 / JANUARY 2019
FEATURE – VIEWS FROM THE TOP
As we head into 2019, we asked drinks industry business leaders for their thoughts on the industry and what lies ahead
Kevin Mapson Managing Director, Pernod Ricard NZ How do you see the mood of the business community after a year under the Labour/NZ First coalition government? As an international company, we operate within countries with different governments all around the world, so for us working with changing Governments is just part of our business. We’re keen to work with any New Zealand government towards the sustainability of our industry – we’re proud of what we contribute to New Zealand tourism, and the vibrancy of our cities and cultural events. There are some reviews underway that have the potential to impact our business, so we’re taking a keen interest and preparing to adjust our strategy accordingly. We’re cautiously optimistic that there will be no further restrictions on our industry. As Chair of New Zealand Alcohol Beverages Council (NZABC), I’m proud to be giving a voice to the 80% of New Zealanders who drink moderately. Humans are by nature social and we have thousands of years of history of getting together to enjoy moments of conviviality with friends and family. We are also committed to promoting responsible consumption at all times. We’re more
than happy to defend our industry every time it comes under attack by those who advocate for prohibition.
What do you see as the biggest challenges facing the drinks industry in the year ahead? Probably one of the biggest challenges we face is the disconnect between consumer demand for category-blurring products and the grocery laws in New Zealand, where the majority of our products are sold. These restrictions are hampering our ability to offer innovative products that will give us market differentiation and premium pricing – two things that are crucial for companies’ success in New Zealand. Many of these offerings are in the low-alcohol space, so it’s a bit frustrating when we are looking to offer more responsible products and being challenged by outdated legislation. The other challenge is managing costs in a volatile global and domestic economy. Uncertainty around fuel costs, salaries and tax, combined with foreign exchange movement is keeping us on our toes when it comes to budgeting and forecasting.
What are some of the trends you expect to see surface or continue in 2019? Across the entire portfolio, we are seeing emerging trends, much of which is led by the coming of age of Millennials. The growing focus on health and wellbeing is seeing consumers drink less but
choose more premium products. Younger consumers are also shrugging off a lot of the traditional attitudes around how alcohol is best consumed, and these two factors combined are driving a lot of the trends we are seeing. There are a lot more category-blurring products as consumers buck convention, and this is leading to some really interesting innovations. Last summer was all about Frosé, and this year we are seeing the rise of the aperitif moment – pre-dinner drinks designed to stimulate the appetite and that add a European feel to an evening at home. We are seeing a lot of interest in Lillet, an aperitif that has been popular in Europe for years and which recent campaigns around have been very successful. There has been a fundamental shift in the perception of canned beverages and that, combined with the trend towards lower alcohol consumption, is seeing a change in wine packaging and formats. Canned wine is just the beginning and I expect we will see more small-format and convenience packaging of wine as younger consumers challenge the tradition of wine in 750ml bottles. Younger consumers are also shrugging off their parents’ perception of spirits like whiskey and gin, both of which are seeing a huge revival of traditional brands and the emergence of craft brands. There is a growing interest in products that have a story behind their creation.
“One of the biggest challenges we face is the disconnect between consumer demand for category-blurring products and the grocery laws in New Zealand.” DRINKSBIZ DECEMBER 2018 / JANUARY 2019 27
FEATURE – VIEWS FROM THE TOP What does the growth in the no-alc/low-alc category mean for your business? One of the trends that I think is really interesting is that young people actually drink more sensibly than their parents and are delaying their first drink. As a parent, I think this is really encouraging. Government figures show that per person consumption is falling for every age group except those aged 45-55. It’s all about growing awareness to change habits and low and no-alcohol drinks can really help with this. In 2016, we launched Stoneleigh Lighter, a lower alcohol wine range that sits alongside its full-strength counterpart. It’s one of our most successful product launches and now makes up almost 10% of our Stoneleigh sales by volume. That launch gave us a lot of confidence that there is a market for lower alcohol products as long as you can retain the flavour and the quality. So for us, the challenge to our business is being able to innovate in this space in a way that makes consumers feel they are getting more from these products not less – it’s about positioning the lower alcohol as an added benefit. In terms of what this means to our business, it’s another opportunity to innovate and tap into a wider range of consumer groups.
How is the increasing focus on sustainable practices affecting your business/brands? Sustainability is a core pillar of the Pernod Ricard business globally because it’s the right thing to do. It’s something that is embedded into the DNA of the organisation right from the start – the Paul Ricard Oceanographic Institute was established by our founder in 1973 and set the scene for all future sustainability projects across the organisation. Pernod Ricard is committed to a circular economy for plastic; we’ve joined 250 other companies in the New Plastics Economy Global Commitment. We’ve already started reducing plastic use by banning nonbiodegradable plastic straws and stirrers. This aligns with the UN Sustainable Development Goals, which we have been contributing to already. In June, our entire workforce around the world spent a day in the community for Responsib’All Day. Across New Zealand, more than 430 employees planted around 9,000 trees across five locations. Knowing that sustainability is a priority for us and our consumers is a huge plus because it challenges us to find new solutions and maintain a consumercentric mindset. 28 DRINKSBIZ DECEMBER 2018 / JANUARY 2019
Rory Glass Managing Director, Lion How do you see the mood of the business community after a year under the Labour/NZ First coalition government? While there is some uncertainty around potential changes to employment legislation, overall the hospitality sector is in good shape. When compared to last year we are seeing growth across all segments – especially food-led outlets. The beer market is also doing well, with a levelling out of the core lager category and continued growth of craft. It’s an exciting time to be in the industry. Never have consumers had so much choice, and such a wide variety of styles, flavours and brands to choose from.
FEATURE – VIEWS FROM THE TOP
“Quality, ethics and experience will be increasingly important to attract and retain consumers.”
ethics and experience will be increasingly important to attract and retain consumers when they have so many more brands, and avenues, to choose from. Diverse tastes: It’s not just beer and wine anymore. Consumers are increasingly discerning and diverse in their tastes, are keen to try new and interesting flavours and are more attuned to their health and wellbeing. The industry needs to continue to innovate and bring new and exciting options to the market that cater to the changing needs of consumers.
What are some of the trends you expect to see surface or continue in 2019?
What do you see as the biggest challenges facing the drinks industry in the year ahead? Technology: Companies now have a direct line to their consumers through social media and people are sharing and receiving reviews at the touch of a button. Having a strong social presence will be increasingly important for trade with 80% of the decisions people make about where to go to eat or drink now done through the digital realm. Increasing ‘hometainment’ options like Uber Eats and alcohol delivery services are also creeping in and providing convenience and greater choice for the tech savvy, time poor environment our consumers now live in. More competition: New craft breweries and brands are emerging weekly and e-commerce is giving consumers the ability to have new, limited edition products delivered directly to their doors. Quality,
Food: This is now on an equal playing field with beverages. It’s no longer about fine dining but quality, wholesome food in more social, relaxed environments. More and more outlets are catering to this and Lion will continue to focus on it in the year ahead. Premiumisation: This trend is set to continue with consumers adopting a ‘buy less but better’ approach to beverage choices and using their brand choice as a form of social currency. Craft beer: This continues to drive the biggest growth in the beer market; supporting trends for premiumisation and local, more artisanal products. As an industry, we need to ensure we provide a diverse and complementary range that facilitates trial and exploration for consumers. ‘Experience is king’: With an increasingly diverse and well-travelled society, novel brand experiences that facilitate discovery and bring people together face to face will be a major driver for consumers in the year ahead. Health and wellness: Wellness is becoming mainstream and consumers will look increasingly for products and experiences that support a balanced lifestyle. Consumers are better informed, choosing what’s good for them over what tastes best and are drinking less, but more premium. This is really a win-win for everyone.
Sustainability and Transparency: Kiwi shoppers are gaining a better understanding of their food and drink and as a result are evaluating their purchasing decisions with more scrutiny. They now want to know not only what’s in their product but how, where, when and who has produced it and what ethical and sustainable practices underpin it.
What does the growth in the no-alc/low-alc category mean for your business? At Lion, we want to cater to adults at all social occasions, and in New Zealand in 2018 that’s no longer just about catching up with a mate in the pub over a pint. People are drinking less and they’re increasingly focused on their wellbeing – seeing low/no alcohol alternatives as products that help facilitate a balanced lifestyle. As a company that is focused on championing a culture of moderate drinking, we see this as a great thing and we’re committed to expanding our portfolio to ensure we offer a variety of options that meet the diverse needs of our consumers.
How is the increasing focus on sustainable practices affecting your business/brands? We think it’s a really good thing for business and are really excited about the work we’re doing in this area. Sustainability can help drive innovation and is a great tool for engaging with people internally and externally. Our sustainable microbrewery in Christchurch, The Fermentist, is a great example of this – providing an immersive experience for consumers that focuses on sustainable brewing practices and offering accessible craft beers and real, locally sourced food. It’s simultaneously acting as a testing bed for our people to trial sustainable initiatives that we can scale up to the wider business. Lion’s business is underpinned by a sustainability strategy that focuses on treading lightly, growing our positive impact and championing a culture of moderate drinking. DRINKSBIZ DECEMBER 2018 / JANUARY 2019 29
FEATURE – VIEW FROM THE TOP
“Our predictions are that the Craft Spirits and Rosé juggernauts will continue to surge.”
Clive Weston Managing Director, Negociants How do you see the mood of the business community after a year under the Labour/NZ First coalition government? The post-election wobbles appear to have settled down, for the most part and business confidence is reportedly improving. I had concerns in respect of consumer confidence, which was also reported to be dipping more than usual, through the winter months. A year ago, in the midst of a buoyant final quarter and big lift in pre-Christmas consumer spending, I considered it unlikely that a year later, the consumer’s appetite to spend would be as strong. It seems my concerns were misplaced. Restaurateurs and retailers I have spoken to in recent days suggest that consumers are again spending up, forward bookings are strong and business is brisk.
What do you see as the biggest challenges facing the drinks industry in the year ahead? It’s oft said that price is a function of supply and demand. In a ferociously competitive sector, I don’t believe that I would be alone in stating that margin generation and financial sustainability remain the greatest challenges. Another government-imposed tax increase on wine on 1st July 2019 won’t help us at all.
What are some of the trends you expect to see surface or continue in 2019? Our predictions are that the Craft Spirits and Rosé juggernauts will continue to surge. After several stop-starts, singleserve wine-in-cans may have finally earned a permanent slot in the market and we expect to see more entrants in the category. More Zero Alcohol beverages will appear in all categories. In terms of table wines, although New Zealand and Australia dominate the domestic marketplace, the Kiwi wine consumer seems more prepared to experiment with wines from further 30 DRINKSBIZ DECEMBER 2018 / JANUARY 2019
away – examples being Provence Rosé, Rioja from Spain and Argentinian Malbec. As long as confidence remains strong and exchange rates manageable enough, this trend is likely to continue.
What does the growth in the no-alc/ low-alc category mean for your business? In truth, not a lot. Of course, we maintain a watchful eye on the category but as a Fine Wine business and multiple agency house, other than including No-alc//Lowalc as an agenda item for discussion with our brand principals, it’s not what we’re about. Whilst some are well made and acceptable on the palate, I haven’t ever tasted a great No-alc/Low-alc wine.
How is the increasing focus on sustainable practices affecting your business/brands? Commenting on our own Nautilus Estate of Marlborough, we are one of many New Zealand wineries who firmly believe in minimal intervention. We research, adopt and apply sustainable practices in everything we do. For
example, all our wines under the Nautilus, Opawa and Twin Islands labels are “Vegan-Friendly”. We have observed increased media “noise” and consumer awareness around veganism and organics and we sense that this will continue. This is borne out by the increase in the number of enquiries we are fielding from retailers and restaurants alike, seeking to source organic and vegan-friendly wines. In this regard, the Negociants New Zealand portfolio contains plenty to offer the trade. However, there remains considerable confusion about the subject…..something of a minefield in fact! Does either the waiter in a restaurant, or the consumer, understand that not all organic wines are vegan-friendly and that similarly, not all vegan-friendly wines are organic? I recently read the back label on a bottle of organic but vegan un-friendly wine – it declared that the wine was “Organic and clarified using eggs laid by organically farmed hens.” What’s the world coming to?
FEATURE – VIEWS FROM THE TOP
Peter Simons Managing Director, DB How do you see the mood of the business community after a year under the Labour/NZ First coalition government? Change in government always brings uncertainty, I think that’s a given, and it takes time for the business community to adjust and have confidence. At the same time, New Zealand is increasingly global. Consider our company, which is part of the HEINEKEN network and therefore we don’t just look at what happens locally, but what is happening on an international
“I firmly believe that if we focus on sustainability first then the performance of our products will follow.” level too. We’ve had significant shifts of the world’s political sands in the past couple of years and that impacts the business mood considerably. I don’t think we can attribute the mood of the business community solely towards a change in government.
What do you see as the biggest challenges facing the drinks industry in the year ahead? The price of fuel is continuing to rise, the New Zealand dollar is relatively volatile, and climate change is continuing to impact things like crop production and water supply, which are necessary for the raw ingredients in beer. These are just some of the challenges on the horizon so there’s a real need for the industry to not only achieve excellence in efficiency, but to consider how our operations and products can be the most sustainable. DB has been around for almost 90 years – we want to ensure that we’re still around in another 90. From a consumer point of view, I think people are enjoying the increased range of options on the market but this is an opportunity for us, more than a challenge.
What are some of the trends you expect to see surface or continue in 2019? The craft beer space has injected excitement into our category but this is flattening off and I expect, as an industry, we’ll land in a place where people still enjoy the experimentation of craft
products but supplement these with premium brands. Food matching will become a big trend – in the same way we have historically matched wine with food, beer has taken a hiatus in this space but is re-entering in a much bigger way. At Beervana this year the Brewers Association tent was dedicated to matching brews with Mexican food, and I think we’ll see more of this experiential activation in 2019. Low and no alcohol will continue to grow, but I don’t think that’s a trend, it’s a consumption habit borne out of our desire globally to put more emphasis on health and wellbeing. We believe it’s here to stay and something that we are encouraged by as leaders in responsible consumption.
What does the growth in the no-alc/ low-alc category mean for your business? We have been market leaders in this segment for some time and continue to be excited about the growing popularity of the low and no alcohol category. In 2018 we launched Heineken 0.0 and it has exceeded all expectations so we expect to continue seeing solid performance through 2019. Encouragingly, our industry isn’t being cannabalised by the growth in this space, but rather expanding its relevance.
How is the increasing focus on sustainable practices affecting your business/brands? Sustainability is a core pillar of our business and underpins everything we do. We’ve been governed by the HEINEKEN ‘Brewing a Better World’ framework since 2014 but DB has a far longer history with sustainability. I’m very committed to building our role as a responsible alcohol producer and marketer, and embedding sustainable practices across our business, our value chain and into our communities. In my view, there’s no other way to do business. I firmly believe that if we focus on sustainability first then the performance of our products will follow. I also know that DB alone can’t solve the sustainability challenges facing our industry or our country so I encourage collaboration in this space – we’d love to have conversations with each and every one who reads this about how we can brew a better New Zealand together. We’ll continue to see more sustainability activity from our brands in 2019 when DB Export ‘Save the Entire World’ culminates, and over the holidays you’ll see Heineken once again coming out with the clear message, ‘When You Drive, Never Drink’. DRINKSBIZ DECEMBER 2018 / JANUARY 2019 31
CHAMPAGNE & SPARKLING REPORT
e l k r a sp
Add some
32 DRINKSBIZ DECEMBER 2018 / JANUARY 2019
CHAMPAGNE & SPARKLING REPORT
A good selection of bubbles is a must-have on drinks lists and retail shelves over the holidays, and they come in a wider range of styles with higher quality than ever, writes Joelle Thomson
UNDER RRP $20 Brown Brothers Prosecco NV RRP $15 - $18 Taylor Brown
A handful of Australian winemakers are the only ones outside Italy to have a dispensation to use the name Prosecco, as they imported the Prosecco grape before its formal name change to Glera. This offering from Brown Brothers uses grapes grown in the King Valley, Victoria and is a fresh, crisp, light-bodied (11-12% ABV) sparkling. 17.5 / 20 Bosca Prosecco NV RRP $15.99 Plateau Group
This Prosecco has everything you want in a glass of bubbles: it’s dry, crisp and fresh with light lemon and citrus flavours. The packaging looks great too, thanks to Italian design aesthetics. Outstanding value for money from a family-owned northern Italian winery. 18.5 / 20 Casa Coller Prosecco DOC Extra Dry RRP $17.99 Sur Wines
A lovely off-dry Prosecco with light, aromatic fruity flavours and a fresh, zesty finish. For many years, it was the Prosecco of choice at the Italian Embassy in New Zealand. It is a great wine as an aperitif, light lunch time drink or after dinner with fruit and cheese. 17.5 / 20
Champagne
• Champagne, in north east France, has a cool climate and is the world’s most famous sparkling wine region. • Champagne producers won legal international exclusivity for the name champagne in 1958 and means that only sparkling wine made in the Champagne region can bear the word on its label. • The region of Champagne uses a capital ‘C’ while the wine’s name has a small ‘c’. • There are more than 15,000 grape growers in the Champagne region, who own about 90% of the vineyards. • Pinot Noir is the most heavily planted grape with 38% of the region’s vines, followed by Pinot Meunier (32%) and Chardonnay with 30%. Minor quantities of other grapes are also grown but rarely used in most champagnes. • Disgorgement is the end of the champagne ageing process and the beginning of its life as a drink; it is when the yeast lees are ejected from the bottle after ageing.
Traditional method
• The term ‘traditional method’ refers to sparkling wine made in the same way as champagne, but outside the Champagne region. • This method is regarded as the highest quality way to make sparkling wine. • Wines made this way have their second fermentation in the bottle, which is sealed so that carbon dioxide, which occurs naturally during fermentation, dissolves in the wine.
Méthode Marlborough
• Méthode Marlborough is a group of Marlborough sparkling winemakers who aim to communicate the heritage and quality of Marlborough sparkling wines. The members include Allan Scott Family Winemakers, Cloudy Bay, Daniel Le Brun, Huia, Hunter’s, Johanneshof Cellars, Nautilus, No 1 Family Estate, Spy Valley, and Tohu. • Sparkling wines made by members of Méthode Marlborough must be made only from the three traditional champagne varieties of Chardonnay, Pinot Noir and Pinot Meunier.
Prosecco
• ‘Prosecco’ is the legally protected name for Italian sparkling wine made from the Glera grape (although it can be blended with other grapes in smaller quantities). • It’s made in the north-east Italian regions of Veneto and Friuli. • It is a tank fermented sparkling wine so it can be made in high volume at low cost. • Prosecco is light-bodied, lightly frothy and has aromatic flavours. Prosecco can be dry, or fruity and medium dry. • Most Prosecco tends to be ‘frizzante’, which means ‘lightly sparkling’ and contains about half the amount of bubbles that champagne does with its full pressure. Others are ‘Spumante’ (‘fully sparkling’), which most bottle fermented sparkling wines are. Find out more at the official website of champagne producers champagne.fr/en/
DRINKSBIZ DECEMBER 2018 / JANUARY 2019 33
CHAMPAGNE & SPARKLING REPORT
Terra Serena Prosecco DOC Brut RRP $17.99 Sur Wines
Dry, light and straightforward Italian bubbly made in a frizzante style, meaning it contains fewer bubbles than fully sparkling wines. Fresh and crisp, this Prosecco is a good introduction for newcomers. 16.5 / 20 Villa Teresa Prosecco Frizzante DOC Bio RRP $17.99 Sur Wines
Graham Norton’s Own Prosecco DOC Extra Dry RRP $19.99 Invivo
The latest release in the successful Invivo/ Graham Norton wine collaboration. This time they join forces with growers in the Veneto and Friuli-Venezia Giulia regions in Northern Italy, the only place in the EU that Prosecco can legally be made. This is a dry, light-bodied Prosecco, offering great flavour and value for money. 17.5 / 20
It’s not just the fact this wine is made from organically certified grapes, it also tastes great – dry, crisp and savoury, showing another side to the Prosecco story. It looks awesome too, thanks to the interesting bottle design with its classic Italian label and practical, sturdy closure. 17.5 / 20
The owners of the Tohu Wine brand celebrated 20 years of winemaking in 2018 by commissioning the Auckland artist, Flox, to design a gift box and label for their Méthode Traditionelle Rewa Rosé. “We knew she would be the perfect artist to express and honour our connection to the land,” says Rachel Taulelei, chief executive of Kono Beverages, which owns Tohu Wines. Flox’s distinctive illustrations celebrate New Zealand’s native birds, ferns and flowers. The collaboration with Tohu Wines and Flox includes an exclusive Flox-designed tote bag. For every bag sold, Tohu Wines will donate a native tree through Te Rahi o T ne - Trees That Count; a conservation group that plants native trees.
34 DRINKSBIZ DECEMBER 2018 / JANUARY 2019
Spade Oak Le Champ NV RRP $20 Wine2Trade
To describe this wine as good value is to wildly understate the talents of winemaker Steve Voysey and the great potential of Gisborne Chardonnay, from which this bubbly is made. It tastes full-bodied, fresh, appley and crisp with additional power coming from the creamy Chardonnay notes, which were derived from the wine’s lees ageing. Tasty, complex and great value. 17.5 / 20
In the latest release from Invivo/Graham Norton, they join forces with Italian growers in the Veneto and Friuli-Venezia Giulia regions of Italy
Tohu art and conservation
tohuwines.co.nz
RRP $20 - $30
CHAMPAGNE & SPARKLING REPORT
Hãhã Brut Cuvée RRP $21.99 Hãhã Wines
Two words describe this blend of Chardonnay and Pinot Noir: extraordinary value. It’s a 54%/46% blend of these two classic bubbly grapes, aged on yeast lees for up to five years, with some components aged for a shorter time. It is only just off-dry with 5.8 grams of residual sugar per litre, making it significantly drier and aged for longer than many champagnes. It tastes nutty, fresh, crisp, full-bodied and offers great buying at a consistently modest price. Awesomely good value. 17.5 / 20 Twin Islands NV RRP $23 - $25 Negociants
Take a lot of Chardonnay, a little Pinot Noir and winemaker Clive Jones and what do you have? An amazingly good value bubbly called Twin Islands. This wine is one of the best bubbles under $25 in New Zealand today. It tastes fresh, clean, intensely zesty and has creamy complexity. A great wine at a modest price. 18.5 / 20 Spade Oak Vigneron 2016 Blanc de Blancs RRP $30 Wine2Trade
Chardonnay is queen in this creamy, complex, smooth bubbly from Gisborne. Winemaker Steve Voysey has created a fresh, clean, full-bodied bubbly with mouthwatering acidity that carries every sip to a lingering, succulent finish. It’s
made with hand-picked grapes grown on the Ashwood Estate in Gisborne. The wine gains its body not only from 100% Chardonnay grapes, but also from being mostly fermented in old oak, where it went through malolactic fermentation to accentuate creamy flavours. This is dry, tasty and exceptional value. 18.5 / 20
RRP $30 - $40 2015 Tohu Rewa Blanc de Blancs Méthode Traditionnelle RRP $30.55 Kono
Deutz Blanc de Blancs RRP $32 Pernod Ricard
Talk about good value for money. Deutz Marlborough Cuvée NV was initially made with winemaking expertise and assistance from its French namesake, Champagne Deutz, which accounts for its consistently high quality, its fresh citrusy style and long finish. 16.5 / 20 Cloudy Bay Pelorus RRP $34.99 Moët Hennessey
This elegant beauty is made by New Zealand’s first Maori-owned wine company, Tohu, based at the top of the South Island. This beautiful, full-bodied sparkling wine is 100% Chardonnay (Blanc de Blancs) and has powerful creamy flavours balanced by intense acidity, with a long finish. 18.5 / 20
Cloudy Bay Wines in Marlborough is known for high quality winemaking and its famed sparkling wine Pelorus, made in the traditional method, is consistently outstanding. Fresh, creamy, toasty, succulent and lingering; this wine has everything you want in a great bubbly and more – it’s super affordable and always good. 18.5 / 20
No. 1 Assemblé RRP $32 No.1 Family Estate
No. 1 Cuveé RRP $36 No. 1 Family Estate
No. 1 Family Estate in Marlborough makes a wide range of sparkling wines, from this blend up to single grape wines, such as No. 1 Cuveé and many others. As the name implies, it is a blend of Chardonnay (60%) and Pinot Noir (35%) with a smidgeon of the third classic champagne grape, Pinot Meunier, which cruises in at 5%. A good and relatively accessibly priced wine. 16.5 / 20
Chardonnay fans will adore this fullbodied bubbly made from 100% Chardonnay and aged for two years on lees in the bottle. It’s a rich, rounded, creamy sparkling wine with zingy, intensely lemon zest flavours and a long finish. Like so many of New Zealand’s top bubbles, No. 1 Cuveé over delivers every year with its high quality and affordability. 17.5 / 20
RRP $40 - $50 2015 Tohu Rewa Rosé Méthode Traditionelle RRP $40 Kono
Rosé is on a roll, be it bubbly or still, and this traditional method sparkling pink wine shows why. Not only is the colour fun, but this wine’s toasty and savoury flavours suggest a high proportion of Pinot Noir in the blend, which is where the colour and richness of taste come from. This wine drinks beautifully now but for those keen to taste aged bubbly, it will evolve well for four to five years, at least. 17.5 / 20
DRINKSBIZ DECEMBER 2018 / JANUARY 2019 35
CHAMPAGNE & SPARKLING REPORT
Nautilus NV RRP $41.99 Negociants NZ
2013 Saint Clair Dawn RRP $49 Negociants
Marlborough winemaker Clive Jones models this top notch sparkling wine on Champagne Bollinger, using Pinot Noir and Chardonnay grapes and long lees ageing to accentuate its big toasty flavours and citrusy fresh vibrancy. It’s an excellent wine that over-delivers massively in every sip. 18.5 / 20
Saint Clair’s Dawn sparkling wine is, in my view, one of the most delicious new wines of 2018, thanks to a lengthy 35 months ageing on lees. This provides its super rich, toasty flavours, full body, long finish and memorable succulence. It’s named in honour of Dawn Ibbotson, who turned 104 in December 2018. Her son, Neal Ibbotson, is the founder of Saint Clair Family Estate and a member of the Méthode Marlborough group. He and his family make this outstanding bubbly from hand-picked, whole bunch pressed Pinot Noir and Chardonnay grapes using the traditional method of production, as every fresh, yeasty sip shows. What a stunner. It’s already in my top 10 New Zealand bubbles. 19 / 20
Cloudy Bay Pelorus Rosé RRP $44.99 Moët Hennessey
Pinot Noir grapes provide the colour; long ageing on lees in bottle after the second fermentation provides the richness of flavour, and outstanding winemaking provides the quality. I love the pink Pelorus – it’s full-bodied, intense in flavour and outstandingly rich and lingering. 19 / 20 No. 1 Rosé RRP $47 No.1 Family Estate
Winemaker Daniel le Brun is the pioneer of New Zealand sparkling wine made in the same style as champagne and this is a 100% Pinot Noir bubbly, as its pale salmon colour suggests. Toasty flavours and notes of red fruit are aligned with dryness in this full-bodied, fully sparkling Marlborough bubbly, which has a long finish too. 18.5 / 20
Champagne Lallier R.013 RRP $49.99 Plateau Group
Champagne Lallier’s R.013 is an unusually named wine, made mostly with grapes grown in the 2013 vintage, which was an unusual year in which the famous region’s vineyard growth was affected by climate change, providing grapes with richer flavours. The result is a full-bodied wine made mostly from Pinot Noir (56%) with Chardonnay (44%) adding freshness and creamy soft flavours to balance the zesty acidity and length. This wine over delivers massively on body, flavour and freshness. 18.5 / 20
While not a ‘big name’ bubbly, André Clouet is a firm favourite with those working in the wine trade RRP $50 and above André Clouet NV RRP $56.99 Dhall & Nash
This is a ‘grower champagne’, so is made by those who grew the grapes, which is relatively unusual in the vast Champagne region. While it’s not a ‘big name’ bubbly, it’s a firm favourite with those working in the wine trade. I love its toasty, savoury flavours, which are supported by a full body, a long finish and a very modest price tag for quality this high. 18.5 / 20 Champagne Lallier Rosé RRP $57.99 Plateau Group
Champagne Lallier is based in the village of Ay, one of the 17 Grand Cru villages in the Champagne region. It was founded in 1906 by Rene Lallier and was sold in 2004 to Francis Tribaut; the current owner and winemaker. The colour in this full-bodied, elegantly fruity Rosé comes from the Pinot Noir grape – the star of the vineyards in and around the village of Ay. This is a fresh, lively pink champagne that represents great taste and value for money. 18.5 / 20
36 DRINKSBIZ DECEMBER 2018 / JANUARY 2019
CHAMPAGNE & SPARKLING REPORT
Gatinois NV RRP $69.99 Maison Vauron
Meet one of the best quality, most fullbodied and least known champagnes available in this country. This delicious drop is made from 100% Pinot Noir by a father-son team, who sell half of their grapes to prestige champagne houses and use the balance for their own outstanding wines, such as this one. The vintage bubbly is even better, though quantities are smaller, naturally. If you like Pinot Noir, you’ll love this. 19 / 20 2013 Quartz Reef Blanc de Blancs RRP $70 Vintners NZ
It’s not often that a New Zealand wine gets a 19 out of 20 score from me, especially a sparkling one, but this brand spanking new blanc de blancs from Quartz Reef earns every bit of its high score, thanks to exceptional winemaking from Rudi Bauer. The man is a genius when it comes to white winemaking in Central Otago – he was the first professional winemaker in the region so knows the place like the back of his hand and is on a constant quest to learn more.
This wine is his first sparkling made from 100% Chardonnay and it’s a full-bodied beauty with all the bells and so many subtle whistles too. A stunner. 19 / 20 Champagne Ayala Brut Majeur NV RRP $86 Negociants
Dry is the name of the game in Ayala Brut Majeur: the flagship non-vintage wine from Champagne Ayala. Pinot Noir, Chardonnay and Pinot Meunier are all present and counted in this zesty, dry, refreshing bubbly with its long, full body and long finish. 18.5 / 20 No. 1 Family Estate Reserve RRP $96 No.1 Family Estate
Every year, a small amount of No. 1 Cuvée is set aside and aged for longer on lees in the bottle to be released later as this non-vintage (multi-vintage would be more accurate) reflection of the best Chardonnay grapes. The result is a fullbodied, creamy, smooth sparkling wine. It’s a tribute to great winemaking and the lovely impact of lees ageing on the best bubbles that this wine is so fresh, crisp, lingering and complex. 18.5 / 20
The story of Saint Clair Dawn This wine is named in honour of Dawn Ibbotson, mother of Saint Clair Family Estate founder Neal Ibbotson. Dawn turned 104 in December 2018 – she was born in Gore just after World War I began. She gained a Bachelor in Home Science at Otago University, worked as a teacher and spent 66 years of married life in Dunedin. She was a keen tramper, gardener, public speaker and lover of the land, says son Neal. He first made this wine in honour of his mum in 2012. The 2013 vintage in this report is the second Saint Clair Dawn release.
Champagne Ayala Brut Rosé Majeur NV RRP $99 Negociants
Ayala is an old champagne house with a new lease of life. It’s based in the village of Ay (as its name implies), so the style is Pinot Noir dominant and dry. Caroline Latrive is the style queen at Champagne Ayala today and she has made Ayala a significantly drier bubbly than many, driving a new wave of bubbles from the world’s most famous sparkling wine region. This is super tasty, super fresh, crisp and lingering. 18.5 / 20 Champagne Bollinger Special Cuvée NV RRP $110 Negociants
Champagne Bollinger is best known as the bubbly of choice in Absolutely Fabulous and those women had great taste. Bollinger is, in my view, the most flavoursome, full-bodied, delicious and consistently outstanding champagne of all the big name brands. It was founded in 1828 in Ay and this Pinot Noir stronghold in the Champagne region is home to many of the most characterful champagnes, of which Bollinger is the best known. Pinot Noir provides the toasty, savoury flavours and full body, as does fermentation in large old oak, which adds complexity to the wines. A classic for every list or retail shelf. 19 / 20
For distributor details see Distributor Index on page 89. DRINKSBIZ DECEMBER 2018 / JANUARY 2019 37
NEW RELEASES
Rosé rush Wine writer Joelle Thomson rounds up some of the fresh new Rosé releases here for summer.
2018 Mount Edward Rosé RRP $25 Mineral Wines
2018 Jules Taylor OTQ Rosé RRP $32.99 Hancocks
This southern Rosé comes from grapes grown on the Muirkirk Vineyard on Felton Road in Bannockburn and it’s dry, fresh and refreshing with a light spritzy appeal. It’s from an extremely warm vintage in Central Otago which was, unusually, the first region in the country to begin harvest in 2018. Winemaker Duncan Forsyth says he had never seen heat like it: “As a consequence the windows for picking grapes were quite narrow initially, which means we got softer wines due to lower acidity.” A cold snap in late February preserved the classic fresh aromatic flavours for which Central wines are known. 18.5/20
It’s 17 years since Jules Taylor started her own brand and the OTQ range is a more recent addition to it. It stands for ‘On The Quiet’ and is a range of interesting high quality wines. This Rosé joined the OTQ ranks last year and is made from grapes grown on Branken Hill vineyard in Hawkesbury in Marlborough’s Southern Valleys. The grapes were hand harvested for the pale pink wine, which is dry with crisp acidity and fresh red fruit flavours. Jules also makes a Merlot Rosé from grapes grown in Gisborne under her Jules Taylor classic range. 17.5/20
The newest addition to the cheekily named ‘Madam Sass’ range won a Trophy at the recent New World Wine Awards.
2018 Madam Sass Central Otago Pinot Noir Rosé RRP $24.99 Hancocks
It’s the newest addition to the cheekily named Madam Sass wine range and won a Trophy at the New World Wine Awards this year. Like a growing number of New Zealand Rosés, this is made from grapes grown specifically for the style, rather than being bled off Pinot Noir that is fermenting. This wine is made from grapes grown on the Claim 431 Vineyard in Bendigo, which were picked in March and given a modest (read: ‘brief’) time on skins to pick up vibrant pink colour. 17.5/20
2018 Church Road Gwen Rosé RRP $26.59 Pernod Ricard
2018 De Bortoli Rosé Rosé RRP $19.99 Hancocks
Church Road’s pioneering winemaker Tom McDonald has been immortalised in its TOM series, and now there’s an opportunity to raise a glass to his wife, Gwen. The couple married in 1931 and were together for 50 years. This brand new Rosé was launched in September 2018 and is made from Merlot and Tempranillo grapes. Church Road winemaker Chris Scott describes it as bone dry, fresh and light-bodied with gentle fruit flavours. 17/20
Australia’s De Bortoli Wines is well known and loved for its outstanding full-bodied Chardonnays, and here comes another great almost-white wine. This pale, dry Rosé is made to highlight freshness and ripe fruit flavours, which taste great with summer salads. 17.5/20
Continued overleaf 38 DRINKSBIZ DECEMBER 2018 / JANUARY 2019
GRAHAM NORTON’S OWN PROSECCO HAS LANDED Nothing was hotter in Europe this summer than a chilled Prosecco served with a picnic or on its own. Graham Norton’s Own Prosecco is crafted in Italy to Graham’s specifications and as Graham would say, “it’s a party in a bottle!” CHIEF WINEMAKER
invivowines.com
NEW RELEASES
A tale of two pink drinks
Two Rivers Isle of Beauty Rosé 2018 RRP $19.99 Procure
‘Isle of Beauty’ is how the French describe Corsica, where winemaker David Clouston learnt to make Rosé. Like most Mediterranean styles, this one is pale pink in colour and is also made from sustainably grown grapes. The colour indicates minimal time on skins, the taste is dry and it’s a refreshing crisp summer wine. 17.5/20
Wooing Tree Blondie 2018 RRP $24 Wooing Tree
Wooing Tree Rosé 2018 RRP $24 Wooing Tree
This wine spent barely any time on its Pinot Noir skins, hence its extremely pale colour. Its freshness comes from the high southern acidity and is balanced by bright, fruity flavours. It’s dry, light-bodied and a winner – 4000 cases were produced. 17.5 / 20
This wine seems to smell fruitier than its pale coloured sibling, which suggests the power of drinking with our eyes. It is dry, fresh, light-bodied and nicely balanced. Just 2000 cases of Wooing Tree Rosé were made. 17.5 / 20
This Luna Estate Rosé is made entirely – and unusually – from the Pinot Meunier grape, which has flavours of strawberries, raspberries and fresh plums.
Aronui Nelson Pinot Rosé 2018 RRP $19.75 Kono
Luna Estate Pinot Meunier Rosé 2018 RRP $23 Procure
Hãhã Brut Sparkling Rosé NV RRP $18 Hãhã Wine
Nelson Pinot Noir grapes were pressed into service to make this refreshingly dry pink drink with its medium body, refreshing flavours and zesty finish. 17.5/20
Winemaker Joel Watson tailored this dry Rosé to fall in with the trend towards lighter shades of pale pink wines. It is made entirely – and unusually – from the Pinot Meunier grape, which has flavours of strawberries, raspberries and fresh plums. 17.5/20
This pinkie follows in the footsteps of its big sibling, Hãhã Brut. It over delivers with its toasty flavours and long fresh finish. 17.5/20
Main Divide North Canterbury Rosé 2018 RRP $19-21 EuroVintage
Escarpment Nina Rosé 2017 RRP $24 Vintners
Misha’s Vineyard ‘The Soloist’ Pinot Rosé 2018 RRP $27 Negociants
A classic house style from winemaker Matt Donaldson, who makes this dry, savoury style of Rosé with an earthy aroma and taste. It’s balanced by fresh acidity, which provides the wine’s lovely long finish. 18.5/20
Pinot Noir grapes from Te Muna Road in Martinborough were left on their skins for six hours then barrel fermented in old oak to soften this wine’s fresh acidity and add body to its refreshingly bone-dry style. 18.5/20
Hand-harvested grapes from Bendigo, one of the warmest corners of Central Otago, provided richly fruity raw ingredients for this Rosé. It’s dry (3.5 grams residual sugar per litre) and vibrantly intense. 17.5/20
For distributor details see Distributor Index on page 89. 40 DRINKSBIZ DECEMBER 2018 / JANUARY 2019
www.julestaylor.com
@julestaylorwines
03 5789831
info@julestaylor.com
OPINION – WINE
Joelle Thomson
Journalist, wine writer and author joellethomson.com
A trip to Riesling HQ A steady rise in temperatures is giving German winemakers a chance to change the traditional style of their wines, writes Joelle Thomson
SOMEONE ONCE said, ‘Be careful what you wish for’ and this year I got the measure of their meaning. There I was, doing my best to make a long-held dream come true: cycling upwards of 80 kilometres a day, marvelling at the Mosel’s most beautiful Riesling vineyards and wondering if I’d be able to drink a single drop, due to the overwhelming European heatwave. It all began easily enough. Each morning we donned our cycle gear, minus helmets (not a legal necessity, oddly enough, because German motorists give cyclists a wide berth and right of way) and headed along the flat paths flanking the Mosel River. The dappled morning sunshine lulled us into a deceptive sense of comfort as we cycled north downstream (yes, you read that correctly) towards Koblenz (its name means ‘confluence’), where the Mosel joins the Rhine. We were taken aback by the beauty of the river, the vines, the quaint German villages and the forests. And you might think that by 3pm we would be ready for a refreshing glass of dry Riesling, but we were fading. Big time. The heatwave over Europe saw temperatures soar over 35°C, making it almost too hot to pedal exposed sections of the track, let alone drink a glass along the way. By mid-afternoon it was the destination that counted more than the breathtaking journey.
Still, mustn’t complain. My dream came true. I did it. I cycled the Mosel from Trier (the oldest city in Germany, settled by the Romans) to Koblenz. I discovered that I can cycle over 90 kilometres a day, even in extreme heat. I also understand much more about the world’s steepest vineyards. The 2018 vintage will go down as one of Europe’s hottest on record, but that’s another story. I first visited the Mosel region nearly 20 years ago, when my wine writing career was in its infancy and so was my daughter, Ruby; now a fellow Riesling devotee. The Mosel is the most famous of Germany’s 13 main wine regions and is the longest tributary of the Rhine River. It’s home to the steepest vineyards in the world with gradients of 65 to 70 degrees; proving that all you need to grow grapes is a vine, a piece of earth (no matter how precipitously steep) and determination. It seems the steeper the ground, the more appeal it has for German grape growers, who traditionally needed to maximise elevation to escape frost risk and enhance sunshine intensity. Needless to say, it’s all about hand picking, hand pruning and hand tending in these parts. Machinery doesn’t stand a chance, unless it’s a pulley or cable car, which allows winemakers to
The Mosel is home to the steepest vineyards in the world with gradients of 65 to 70 degrees.
42 DRINKSBIZ DECEMBER 2018 / JANUARY 2019
haul their grapes down without risking life and limb. Riesling is queen of the Mosel and the most planted grape in Germany. Today’s German Rieslings are trending drier in style in a nod to warmer winters, which allow vines to begin spring growth earlier than usual and ripen sooner at the other end of the season too, frequently with higher sugar than historically. This creates wines with higher alcohol levels and drier flavours. Then there’s Spätburgunder: German Pinot Noir. It may be a surprise to learn that there’s more Pinot Noir in Germany than in New Zealand and Australia combined. And their best give ours a run for their money, thanks to Spätburgunders that are all about transparency of fruit rather than oak, which is not a badge of pride but rather a winemaking tool that many Germans prefer to avoid. Grape flavours are king in Germany and the wines are all the better for it.
German wine importers in New Zealand include: • Negociants NZ (Egon Müller) • Dhall & Nash (Schloss Lieser) • Great Little Vineyards (Meyer-Näkel) • MacVine International (Kerpen and others) • The Wine Importer (Weingut Willi Haag and others) • Caro’s (Dönnhoff). These brands are the tip of a long list of great German wines available in this country.
yalumba.com
WINE NEWS
SHOWCASE
News from il VENETO, UMBRIA & CAMPANIA
Clearview's Tim Turvey and winemaker Matt Kirby
Clearview releases 2018 ‘Black Reef Blush’ THE 2018 vintage of Clearview Estate ‘Black Reef Blush’ 2018 is now available, having built a solid fan-base since it started life 30 years ago as ‘Dave’s Blush’. The wine was named originally for Dave Ward, who was the wine partner in Clearview with co-owners Tim Turvey and Helma van den Berg. It’s now named after the coastal reef that the winery looks out on, toward Cape Kidnappers, and of the 30 wines in Clearview Estate’s portfolio, Black Reef Blush is the winery’s single biggest production wine. “Black Reef Blush is a major wine for us,” says Tim Turvey. “It’s a purpose-built wine, rather than many New Zealand Rosés that are by-products of a red wine harvest. Black Reef Blush is made by Matt Kirby, from our dedicated plantings of Chambourcin grapes – a variety whose juice is pink, rather than clear like most red wine variety cousins.” Clearview Estate is one of the largest growers of Chambourcin in New Zealand, with increased plantings over the past three decades in the winery’s Te Awanga vineyards. Differing in style from traditional Rosés, Tim says the Black Reef has “grunt”, which has made the Blush popular with males and females alike. “Chambourcin is such an interesting variety and combined with a little amount of white wine, it is fresh and complex. Black Reef is a wine that is refreshing, crisp and best drunk cold. It also has a little Merlot and Cabernet Franc added in for mouth feel. The beauty of it is that it stands up to accompany an evening meal, but is light enough for an antipasto lunch.” Clearview Estate Winery 44 DRINKSBIZ DECEMBER 2018 / JANUARY 2019
Iconic whites made by Cantine Pirovano (1910) to enhance specific foods: Orvieto Classico is the flagship from Umbria to match pork and fish dishes; Falanghina is a delicious white wine made from grapes left behind by the Greeks in Southern Italy: a great pairing for chicken, turkey, grilled vegetables and dishes showing white sauces.
Info@sur.co.nz 021 44 95 96 sur.co.nz
Veneto
Umbria
Campania
Info@delmundo.co.nz 021 282 0110 delmundo.co.nz
Bollinger R.D. 2004 arrives in NZ THE LATEST vintage of Bollinger’s prestige cuvée has arrived in New Zealand and is now available through distributor Negociants. Guy de Rivoire, Global Director for Champagne Bollinger, was in Auckland for the mid-November launch. Bollinger R.D. (R.D stands for ‘Recently Disgorged’) is released only a few months after it is disgorged and combines this freshness with the exceptional aromas of an old vintage. “Bollinger R.D. 2004 has been aged for more than 13 years in the heart of the House’s cellars in Aÿ,” says Bollinger cellar master Gilles Descôtes. “Disgorged just a few months ago, it finally reveals all the brilliance of the 2004 vintage. This is a generous wine with intense aromas and an incomparable freshness for such age.” The Bollinger R.D. 2004 is 66% Pinot Noir, 34% Chardonnay. It is a bright, deep gold in the glass with aromas of stewed and candied fruits, accompanied by touches of sweet spice. On the palate it has flavours of cooked fruit and tarte tatin. Suggested food pairings include scallops or an aged Gruyère or Comté. Negociants
WINE NEWS
Taylor Made comes to NZ CLARE VALLEY family winery, Taylors Wines, has launched a range of old world varietals “made with a new world spin” in New Zealand. First launched in Australia in 2015, the Taylor Made range in New Zealand includes a Clare Valley Malbec; the Clare Valley BDX (a blend of Cabernet Sauvignon, Merlot, Malbec and Cabernet Franc); and a Clare Valley Shiraz aged in French oak. The wines were awarded at this year’s New Zealand International Wine Show, with the 2015 Taylor Made Shiraz taking Gold, and a Bronze for the 2017 Taylor Made Malbec. Third-generation Company Director and Export Manager, Justin Taylor, says each variety has been selected for its unique flavours and broad appeal, while also presenting great value for retailers and venues. “There is a growing focus in the food scene to have a complementary wine list that’s well equipped to match the style of dishes on a menu, but is also suitable for casual drinking any day of the week,” he says. “The range is modern, with a fresh look and design that’s unlike anything in the Taylors portfolio, but still true to our rich heritage and award-winning winemaking.” Taylor Made - RRP $24.99 Taylor Brown
Moët to add poolside luxury at ASB Classic 2019 Back for its sixth year as the official champagne sponsor of the ASB Classic, Moët & Chandon is planning a luxury poolside champagne club for the 2019 event. The Moët & Chandon Racquet Club will be re-located to the centre of the tournament’s entertainment precinct, The Serve, and spread across two levels with an upper dining and bar level set under al fresco pergolas and a lower poolside area. The premium poolside oasis will offer VIP cabanas with a ‘press for champagne’ button to order bottles of Moët & Chandon and a menu curated by chef Martin Bosley. There will also be Moët Ice inspired events at the Club, including a Moët Ice Pool Party where tennis fans can enjoy a casual afternoon of champagne, music and fun with a poolside party featuring a live DJ.
SHOWCASE
Wairau River Wines’ new brand identity reflects their proud heritage WAIRAU RIVER’S Rose family have a long and proud history in the Marlborough region and have recently undertaken a refresh of their brand identity that communicates their special place in the world. The family commissioned a marketdriven research investigation that revealed two key insights. The first was the importance of their prime position at the Wairau River’s edge. The second, was their 40-year history as a family-owned and operated business. Both points resonated strongly with customers.
A special river The new identity was created by leading Auckland design company, Inhouse. “We were impressed by the Wairau River’s unique location. A place that had the perfect combination of terrain and climate,” said Inhouse Creative Director, Arch MacDonnell. “We were keen to build the design around the uniqueness of the river. Its shape and diversity is visually striking.” Inhouse created three different depictions of the mighty Wairau River. Each wine varietal includes all three illustrations, which echo the river’s ever-changing path. This unique approach creates an interesting discovery for customers.
A special family Today, all five Rose children are deeply connected to Marlborough and, along with their partners, are involved in the family
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business. The family are “hands on” in every aspect of the business from viticulture and winemaking, to finance and administration and the running of the hugely popular Wairau River restaurant and cellar door. Sam Rose, the family winemaker, believes it’s an exciting time for their brand. “We’ve had some really positive recognition, winning a number of awards and some great reviews lately. I've worked closely with my brother Hamish, who manages all our vineyards, and the success keeps the team highly motivated. The 2018 Sauvignon Blanc has already picked up two golds in New Zealand and a blue gold in Sydney, so I’m excited by what lies ahead.” Director of Sales, Dave Kenny, believes the New Zealand market will embrace the new identity, and, with exclusive distribution partners Federal Merchants,
will drive solid growth. “Brands evolve over time,” says Dave, “and along with our label changes we’ve launched a strong advertising campaign in magazines and digital billboards. It’s time for our brand to stand up and be counted.”
A big future The Rose family are proud of their pioneering history in Marlborough and look forward to taking this heritage into the future. They have developed a new family crest that will now represent the Rose Family Estate on all future packaging and communications. The family looks forward to the exciting journey ahead as it shares its brand’s evolution with customers and friends in both local and global markets. Distributed exclusively by Federal Merchants & Co. wairauriverwines.com
The Family Tree The Rose Family have pioneered and nurtured their vineyards for over 40 years and produce an outstanding family of award-winning wines. The very best that Marlborough has to offer.
WRB005
The River's Edge wairauriverwines.com
Congratulations to the New Zealand Wine of the Year™ Awards trophy winners New Zealand Wine of the Year™ Champion 2018 Presented by O-I New Zealand Maude Pinot Noir Central Otago 2017 Best Single Vineyard Red Wine / Best in Wellington Sponsored by JF Hillebrand New Zealand Craggy Range Pinot Noir Te Muna Road Vineyard Martinborough 2016 Best Single Vineyard White Wine Isabel Estate Wild Barrique Chardonnay Marlborough 2017 Best Organic Red Wine Carrick Bannockburn Pinot Noir Central Otago 2015 Best Organic White Wine Carrick Bannockburn Riesling Central Otago 2017 Best Open Red Wine / Best in Canterbury Sponsored by QuayConnect Waipara Hills Pinot Noir Rosé Waipara Valley 2018 Best Open White Wine Sponsored by Label and Litho Limited Dashwood Sauvignon Blanc Marlborough 2018 Best Wine of Provenance Auntsfield Cob Cottage Chardonnay Marlborough 2016, 2010, 2006
Champion Sparkling Wine Sponsored by WineWorks Nautilus Cuvée Méthode Traditionnelle Marlborough NV
Champion Sweet Wine Auntsfield Busch Block Late Harvest Riesling Southern Valleys, Marlborough 2016
Champion Gewürztraminer Sponsored by Riedel New Zealand Lawson’s Dry Hills Gewürztraminer Marlborough 2016
Champion Rosé Sponsored by New World Archangel Lace Rosé Central Otago 2018
Champion Pinot Gris Sponsored by Dish Magazine Misty Cove Wines Pinot Gris Marlborough 2018
Champion Pinot Noir / Best in Central Otago Sponsored by Fruitfed Supplies Maude Pinot Noir Central Otago 2017
Champion Riesling Sponsored by Plant & Food Research Wither Hills Riesling Marlborough 2018
Champion Merlot, Cabernet and Blends Villa Maria Reserve Cabernet Sauvignon Merlot Gimblett Gravels, Hawke’s Bay 2016
Champion Sauvignon Blanc Sponsored by Antipodes Blind River Sauvignon Blanc Awatere Valley, Marlborough 2018
Champion Syrah / Best in Hawke’s Bay Sponsored by winejobsonline.com Villa Maria Reserve Syrah Gimblett Gravels, Hawke’s Bay 2016
Champion Chardonnay / Best in Marlborough Sponsored by Guala Closures Marisco Craft Series ‘The Pioneer’ Chardonnay Marlborough 2016
Champion Other Red Wine Church Road One Malbec Gimblett Gravels, Hawke’s Bay 2016
Best in Nelson Falcon Ridge Estate Pinot Noir Champion Other White Wine Misty Cove Wines Landmark Series Nelson 2017 Grüner Veltliner Marlborough 2018 Best in Gisborne Villa Maria Reserve Barrique Fermented Chardonnay Gisborne 2016
To discover more visit nzwine.com
WINE NEWS
Brancott Estate launches can format BRANCOTT ESTATE has released four of its wines in 250ml slimline cans. They include two naturally lower alcohol options in Brancott Estate Flight Sauvignon Blanc and Brancott Estate Flight Rosé (9% ABV), as well as two classic wine varieties, Sauvignon Blanc and Pinot Gris. The bright new packaging also offers a new take on tasting notes, visually representing the flavour profiles on the back of each can. “We know people are looking for wines that are convenient and allow them to better manage their alcohol intake, particularly when they are out and about over summer,” says Brancott Estate Chief Winemaker, Patrick Materman. “As a winemaker, my priority was ensuring that the wines retain their fresh vibrancy and
Stoneleigh refreshes packaging Pernod Ricard has revamped the packaging designs across its Classic, Wild Valley, Latitude and Rapaura Series ranges. The company says the refresh is to emphasise the personality of each range in a contemporary way and to highlight the Marlborough environment.
flavours in the smaller format and we have been thrilled to be able to offer these favourite wines in a convenient format that retains all of the flavours and quality expected from Brancott Estate.” The 250ml Brancott Estate cans are RRP $4.99 each. Pernod Ricard
Rosé delle Venezie Corvina, Trebbiano, Syrah & Carmanere all very softly pressed and left on their skins for 11 Minutes, amazing what can be achieved in just 11 Minutes, find out for yourself.
@pasquawines Enjoy Responsibly.
WINE NEWS
DJ Tiësto takes role at Beau Joie DJ AND Grammy winning producer Tiësto has been announced as the Global Creative Director for luxury brand Beau Joie Champagne, which is distributed exclusively in New Zealand by Brandhouse. Toast Spirits, which owns Beau Joie, says Tiësto will be involved in all creative development of the brand including, but not limited to, brand strategy, social media campaigns and content generation, marketing partnerships and package ideation. “Tiësto is a great addition to the Management Team for Beau Joie,” says Jon Deitelbaum, President and CEO of Toast Spirits. “He will provide valuable insight into our audience and his understanding of global hospitality, entertainment and luxury culture will help guide the brand into 2019 as the champagne is now sold in 13 countries.” Tiësto has already begun working with the brand’s entryway into the Asian market with a focus on Hong Kong and China, two major areas of growth. In New Zealand, Brandhouse has created partnerships for Beau Joie with Mercedes Benz, Trelise Cooper and as the official champagne of New Zealand Fashion Week for the last two years. Brandhouse
What’s your deepest desire? Something Lush? New from Pasqua.
Jacob’s Creek adds Rosé to can line-up
desire, lush & zin.
@pasquawines Enjoy Responsibly.
Tapping into the popularity of Rosé and the demand for convenience, Pernod Ricard has released the Jacob’s Creek Moscato Rosé in a 250ml slimline can, joining the original version launched earlier this year in New Zealand. 250ml can 4-pack RRP $17.99 Pernod Ricard
WINE NEWS
SHOWCASE
11 Minutes Rosé on time for summer A unique arrival from Italy is bound to find fans in Rosé lovers this summer – 11 Minutes Rosé by Pasqua is now available from Hancocks. The name refers to the duration of the skin contact during the pressing of the grapes – just enough to give the wine its subtle rose hue. The distinctively shaped bottle of the 11 Minutes Rosé makes it an elegant addition to on-premise or retail settings and distributor Hancocks is confident it will be a popular choice on the Rosé scene this summer. “As we all know and have seen, the Rosé market in New Zealand has boomed in the last five to six years,” says Hancocks Brand Manager for Wine, Sam Baker. “The New Zealand palate has also very much started to adapt towards a specific style. The light blush pink of the 11 Minutes Rosé by Pasqua grabs the consumer’s eye and the contents of what’s inside intrigues them.
Follow this up with beautiful packaging and you have something of a winner and a fantastic addition to the Pasqua family. This wine is here to make a statement.” Hancocks already distributes a range of wines from Pasqua, which is one of Italy’s leading independent, privatelyowned family wine companies. 11 Minutes Rosé by Pasqua is currently available in 750ml, with the 1500ml version to be released in New Zealand in early 2019. 11 Minutes Rosé by Pasqua
A blend of Corvina (50%), Trebbiano di Lugana (25%), Syrah (15%), and Carménère (10%). The Corvina varietal was chosen as it is one of the principal cultivars in Italy’s Veneto region (home to Pasqua Wines) and for the floral aroma it gives the wine, as well as significant acidity. Trebbiano adds elegance and a long aftertaste, Syrah gives fine fruit and spice notes, while Carménère creates structure, ensuring stability over time. Serve chilled, between 10-12°C. Ideal as an aperitif or as an accompaniment to delicate dishes. Hancocks
WINE NEWS
Hawke’s Bay Wine Awards 2018 A SELL-OUT crowd attended the annual Hawke’s Bay Wine Awards in Hastings, an event that is now in its 18th year. Villa Maria Group and Church Road were the big winners, with nine and six trophies respectively. The Villa Maria Single Vineyard Keltern Chardonnay 2017 won the prestigious “Champion Wine of Show”. New for 2018 was the Hawke’s Bay Winegrowers “Hall of Fame”, introduced to celebrate those who have demonstrated exemplary commitment, innovation and dedication to growing the Hawke’s Bay wine industry. The inaugural 2018 winner was John Buck, owner and founder of Te Mata Estate. Sally Jackson, General Manager of the Hawke’s Bay A&P Society, which owns and event manages the Bayleys Hawke’s Bay Wine Awards said they were very proud of the awards success to date. “This is New Zealand’s longest running regional competition and is vital to the overall objectives of the Hawke’s Bay A&P Society. By being able to facilitate the celebration of winemaking excellence in Hawke’s Bay we are also able to endorse the valued contribution of viticulture and the primary sector to the economic, cultural and social wellbeing of Hawke’s Bay which is really what the A&P Society is all about.”
Official Results
Hawke’s Bay A & P Bayleys Wine Awards Champion Wine of the Show Villa Maria Single Vineyard Keltern Chardonnay 2017 Hawke’s Bay A & P Bayleys Wine Awards Reserve Champion Wine of the Show Villa Maria Reserve Gimblett Gravels Hawkes Bay Syrah 2016
Jenny Nillson House of Travel Hawke’s Bay Cellar Door T rinity Hill Logan Stone – Champion Merlot C hurch Road McDonald Series Merlot 2015 No9 – Champion Red Blends Cabernet Sauvignon Dominant T rinity Hill Gimblett Gravels “The Gimblett” 2016 Bay Mazda Hawke’s Bay – Champion Red Blends Merlot Dominant Te Awa Single Estate Gimblett Gravels Hawkes Bay Merlot Cabernet Sauvignon 2016 Fluidex Transport Ltd – Champion Syrah Villa Maria Reserve Gimblett Gravels Hawkes Bay Syrah 2016
Moore Stephens Markham’s – Champion Pinot Noir Best in Class: Sileni Estates Estate Selection Plateau Pinot Noir 2017 Great Things Grow Here – Champion Other Premium Red Varietals and Blends Church Road 1 Malbec 2016 ATI Engineering Ltd – Champion Chardonnay V illa Maria Single Vineyard Keltern Chardonnay 2017 Hawke’s Bay Wine Company – Champion Sauvignon Blanc and / or Semillon B est in Class: Church Road Sauvignon Blanc 2017 Somerset Smith Partners – Champion Pinot Gris Esk Valley Hawkes Bay Pinot Gris 2018 Kauri NZ Ltd – Champion Premium White Varietals V illa Maria Single Vineyard Braided Gravels Albariño 2017 Hurford Parker Insurance Brokers Ltd – Champion Sweet Wines Leveret Reserve Hawke’s Bay Late Harvest Viognier 2016 Langley Twigg – Champion Outstanding Wine of the Provenance Class S acred Hill Special Selection Riflemans Chardonnay 2016 / 2009/ 2006 Connec+ - Champion Rosé E sk Valley Hawkes Bay Rosé 2018 Wineworks HB – Champion Sparkling Wine C hurch Road Blanc de Noir 2014 NZ Frost Fans – Champion Export Wine of the Show Church Road McDonald Series Merlot 2015 Vintech Pacific Wine Technologies – Champion Commercial White or Rosé Wine E sk Valley Hawkes Bay Rosé 2018 O-I New Zealand – Champion Commercial Red Wine C hurch Road McDonald Series Merlot 2015 EIT – Best Student Wine Sanne Witteveen Methode Rosé
SHOWCASE
Modern new red from Italy’s Pasqua New from Italian wine company Pasqua, comes ‘Desire, Lush & Zin’ – a rich red made from Primitivo grown in Puglia, designed to appeal to the younger, modern wine lover. The ‘Zin’ in the name refers to “Zinfandel”, an alternative term for Primitivo in Europe. The wine is a rich ruby hue with amber tones, and aromas of black cherry. The palate bursts with soft, dark fruit and peppered oak, leading to a juicy finish. Its distinctive label gives it a modern look – the tattooed woman referencing the recent surge in popularity of tattoo art.
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Hancocks Brand Manager for Wine, Sam Baker, says Pasqua is becoming known for tapping into popular culture. “They’ve been doing a lot of projects with local artists, chefs and performers around their marketing campaigns. New SKUs like 11 Minutes [Pasqua’s new interpretation of Rosé] all contribute towards having a younger approach and seeking to capture a younger audience.” As one of Italy’s leading independent, privately-owned wine companies, Pasqua Wines is regarded as a cosmopolitan, forward-thinking brand. It is one of the few wineries of the Veneto
region to base itself in the heart of Verona’s commercial district, but the Pasqua family balances that with 80 years of experience working the land and has been a big driver of the region’s success. Pasqua’s ‘Desire, Lush & Zin’ joins the Pasqua portfolio available in New Zealand through Hancocks. Sam Baker says Italian wines are experiencing very good growth in New Zealand and Pasqua is no exception, with 45% growth and its latest release designed to have direct appeal for the younger drinking market. Hancocks
SHOWCASE
Evolution for To successfully evolve a brand is no small task, but the family behind Alpha Domus treated the process as an adventure, and are justifiably proud of the result – a refined colour palette, new gold accents marking out three distinctive wine ‘series’, and an inspiring visual interpretation of the vintage Tiger Moth aircraft that can often be heard overhead from the winery and cellar door. “To us, the landscape of a wine brand is not just what surrounds it, but what is above it – and in this case, we have Bridge Pa aerodrome close by, and the magical Moths,” says Paul Ham, managing director. “They represent excitement, endurance, heritage, excellence – something well made. These are all qualities that resonate with us.”
A story of family
Paul is one of the five co-founders of the Hawke’s Bay vineyard – the names of his father, mother and brothers spell out the ‘Alpha’ in descending age order, while ‘Domus’ is Latin for ‘home’. His mother, Leonarda, has passed, but father Anthonius (Ton) still has a seat at the boardroom table, providing valuable input. Family remains Alpha Domus’ cornerstone, with Paul’s wife Kathryn and now third generation Ham – Beatrix – integral to the brand and business. It is this combination of talents that has seen Alpha Domus remain relevant in an always changing market, consistently producing wines that are balanced, distinctive and delicious. An example of this multi-generational approach is new offering, the Beatrix Sparkling Rosé. The brainchild of its namesake, it is a bright, brambly, 100% merlot sparkling, and has been an unprecedented hit. The 50-acre Alpha Domus site was established in 1989. Since then, around 60 percent has been replanted and today, with the expertise of winemaker
Paul Ham with daughter Beatrix
Barry Riwai and longstanding vineyard manager Darren Chatterton, it produces varietals that work beautifully in the soil – a combination of new clones and heritage vines.
The new Alpha Domus Series
Now, Alpha Domus’ wines have been smartly segmented into three series. ‘The Collection’ represents top value: relaxed and drinkable Chardonnay, Rosé, Sauvignon Blanc, Syrah and Merlot Cabernet that replace what was formerly known as ‘The Pilot’ series. The ‘Estate’ wines already enjoy a strong following – The Wingwalker Viognier, The Skybolt Chardonnay, The Barnstormer Syrah, and the memorable and much-loved Navigator Merlot Cabernet among them. And the ‘Special Reserve’: the founders’ vision for wines crafted only in the best years from Alpha Domus’ finest parcels, including the standout Aviator Cabernet Merlot, Batten Chardonnay and a Noble Semillon attracting considerable attention. Barry Riwai sums it up. “Good wine starts on the vine, and the care that goes into the growing of our grapes.
This is minimal intervention winemaking, and letting the vineyard expression shine through into the bottle. For the reds it’s the soft tannin and floral lift on the nose. The whites have generous ripeness while still maintaining great, delicious acidity.”
Looking to the future
With Alpha Domus turning 30 in 2019, Paul says the timing was right to switch out the classic white labelling and take a bold step forward. “The new look tells a story here and in our main export markets of the UK, Europe and Asia. We have already seen a spike in recognition and sales as a result of our brand transformation, which is part of our significant investment in Alpha Domus’ future. That gives us a great feeling of excitement, and helps us truly cement our place as the oldest, 100% family owned winery in the Bridge Pa Triangle, with the dedication, energy and confidence to continue to make our beautiful wines of worth.” CoLab Wine Merchants customers@colabwinemerchants.com 03 445 1670
DRINKSBIZ DECEMBER 2018 / JANUARY 2019 53
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IWSC 2018 REPORT
Kiwis fly high again at IWSC 2018 New Zealand Pinot Noir and gin were the big winners at the prestigious International Wine and Spirit Competition 2018 AMONG DRINKS entered from close to 90 countries, New Zealand emerged victorious once more at the UK-based International Wine and Spirit Competition (IWSC). For the 13th year in a row, a New Zealand wine was awarded the Competition’s top Pinot Noir Trophy, and a Kiwi gin surprised by taking out all competitors, many on their home turf, to win this year’s London Dry Gin Trophy. Trophies were presented at the IWSC’s grand Awards Banquet at the Guildhall in London on 14 November. Lightning struck twice for Takapoto, which became the lucky 13th New Zealand winery to win the IWSC’s Pinot Noir Trophy, with the Takapoto Estate Single Vineyard Gibbston Valley Central Otago Pinot Noir 2014. Just the previous year, this new winery won the same Trophy with its inaugural 2012 release from Bannockburn. Meanwhile, in the large and competitive category of gin, the Trophy awarded to Scapegrace Gold Small Batch
Premium Dry Gin (by the distillers formerly known as Rogue Society), made it the best London Dry Gin in the world. “These top trophies awarded to New Zealand labels at this international level
Gins top Scotch More than 2,700 spirits were assessed in this year’s competition and the IWSC reported that, for the first time ever, the number of gins entered had overtaken those of Scotch. This reflects the huge growth and popularity of gin worldwide, with the number of brands estimated at around 3,500. More than 600 gins were entered in the IWSC’s 2018 Competition; an increase of almost 50% on last year. In Britain, where the thirst for gin appears far from being slaked, it’s predicted that sales of the spirit could officially beat those of Scotch by 2020.
are testament to the world-beating quality now coming out of the country in both wines and spirits,” noted New Zealand wine writer and judge, Jo Burzynska, who was again in the UK this year to chair at the IWSC. “Within wines, it was great to see the country do so well overall, despite a few tricky vintages being on the judging table this year.” Standout varieties for New Zealand, as noted by the judges at the 2018 Competition, were the Pinots – both Noir and Gris – which between them made up half of the Gold Medals awarded to the country. While New Zealand has now been widely acknowledged as the maker of benchmark New World Pinot Noirs, as well as Sauvignon Blanc, the international panel of judges was extremely impressed by the consistency in both quality and style of the Pinot Gris entered, one of which was rewarded with a rare Gold Medal, while a number of others received Silver Outstanding awards. DRINKSBIZ DECEMBER 2018 / JANUARY 2019 55
IWSC 2018 REPORT
Judging quality Winning an award at the IWSC is something to be proud of, given the Competition’s standing as one of the world’s most respected wine and spirit shows. Founded by wine chemist Anton Massel in 1969, it’s one of the largest and the UK’s longest-running wine competition, the results of which are promoted all over the world. Entries are received and judged over seven months at its dedicated tasting premises in the UK, with the New Zealand classes coming last in September to allow for the latest vintages to be entered. Products entered pass over the palates of more than 400 global experts, using more of a European model that includes larger judging panels (up to seven judges rather than the three seen in many Australasian shows) and a smaller number of products tasted by judges in each session to avoid palate fatigue. It also differs from other drinks competitions in its two-part judging procedure. Products are first assessed blind by the judges, then award winners are subject to independent chemical analysis. This ensures the products are sound and should remain so when consumers purchase them in the coming year. It also provides a profile of the product to guard against the entry of ‘show wines’ that are not a true reflection of what’s being sold in the market. As well as the award-winning products being presented by the IWSC all over the world, here in New Zealand they have been promoted through The Winery in Queenstown and the Glengarry retail chain in the North Island; the latter also hosting an annual IWSC award winners consumer tasting in Auckland.
NZ success at IWSC 2018 Here’s what the IWSC’s judges had to say about New Zealand’s top Gold Medal and Trophy-winning wines and spirits.
Scapegrace Gold Small Batch Premium Dry Gin IWSC 2018 London Dry Gin Trophy and Gold Outstanding
“Staggeringly good Gin! Has the classic Juniper burr running through it, joined by powerful but balanced spice and root flavours and combining to make a complex, teasing expression demanding of attention on the palate. Alcohol superbly integrated, smooth mouthfeel. Making Gin this good is not easy or accidental, we salute the blender, Maestro! A magnificent Gin.”
Sir George Fistonich named 2019 IWSC President Villa Maria’s Sir George Fistonich has joined a roll call of industry luminaries in his appointment as President of the IWSC. Fistonich takes over the role in 2019 from Facundo Bacardí of Bacardí Limited, following other influential Presidents, who include Baroness Philippine de Rothschild, Miguel Torres, Marchese Piero Antinori, and Robert Mondavi.
Each year, the Competition and its former Presidents select a highly respected industry figure for the 12-month term. The President acts as the embodiment of the IWSC’s objective to recognise and promote the production of quality wines and spirits throughout the world. “On behalf of Villa Maria and the New Zealand wine industry, I am incredibly
56 DRINKSBIZ DECEMBER 2018 / JANUARY 2019
honoured and humbled to be appointed as President of the prestigious International Wine & Spirits Competition,” says Fistonich. “Wine competitions are an incredibly important way for us to benchmark our wines and performance as well as fostering the spirit of competition that drives quality within the industry globally.”
Takapoto Estate Single Vineyard Gibbston Valley Central Otago Pinot Noir 2014 IWSC 2018 Pinot Noir Trophy and Gold Outstanding
“Lifted aromatics of spice, smoke, florals and a toasty note on the nose that continue through the palate. Here, they’re joined by pretty cherry fruit that’s supported by a bright acidity and wrapped in fine and supple tannins. A wine that’s starting to show some maturity, is delicious now, but still has lots of life ahead.”
IWSC 2018 REPORT
Matua Single Vineyard Central Otago Pinot Noir 2014 Gold Outstanding
“Packed with ripe sun-kissed red plums and black and red berry aromas. Generous full-bodied wine with high quality fruit and winemaking skills, shown by the dense core of fruit, lovely use of oak and elegant silky tannins. Flavours are a great combination of the fruit overlaid with pepper, sweet cinnamon, vanilla and smoky earth. Ageing with beauty and elegance, but still possessing heaps of potential. A stunning wine that just lasts and lasts. Benchmark for the variety and region.”
New Zealand Wine Producer of the Year
Cable Bay Vineyards Awatere Valley Marlborough Sauvignon Blanc 2017
Every year, the producer demonstrating the strongest performance over a variety of their entries is crowned as their country’s Producer of the Year. This year, Takapoto Estate took home the New Zealand honour for the second time in two years, beating Crown Range Cellar, Matahiwi Estate Wines, Church Road and Matua Wines to the title.
Gold Outstanding
“A wonderfully textural wine in which threads of lemon, delicate herb, nut and flinty mineral are woven around a savoury core. A more restrained style supported by a solid backbone of bright acidity, which drives the wine to its fresh and chalky finish.” Church Road Grand Reserve Hawke’s Bay Syrah 2016 Gold
“Lovely aromatic combination of tangy raspberry fruit coulis, baking spice and dark fruits interwoven with sandalwood notes from masterful oak. Characterful layered juicy palate, smooth and full, with fresh crunchy acidity and fine tannins. Excellent rich concentrated mouth feel. Classy with a great long grippy finish.”
Crown Range Cellar Moon Rock Waitaki Valley Pinot Gris 2016
Domain Road Central Otago Pinot Noir 2014
Gold
Gold
“Very aromatic and textbook sweet spicy nose. Medium dry, with a rich unctuous texture, showing baked apples and spice and cinnamon all perfectly balanced and fresh. Very long complex finish.”
“Pristine and fresh, this is a pretty and vibrant wine with attractive silken texture. Retaining its youthful cherry and red berry fruit four years from its vintage, this is threaded with aromatic notes of herb and florals, and supported by bright acid and fine pencil-like tannins.” Holly by Matahiwi South Series Wairarapa Chardonnay 2017 Gold
“Complex and intense nose and palate with melon, white stone fruits and citrus fruits mixing seamlessly with nutty and toasty oak flavours. Showing great density, zippy acidity, lovely texture and with a lingering finish.” Remarkable Dry Central Otago Riesling 2014 Gold
“Pronounced and true lemon and lime fruits on the nose with hints of toast. The palate has a honeyed apple and sweet pastry character. Just off-dry with a delicious balance of primary fruit, freshness, density and length.”
DRINKSBIZ DECEMBER 2018 / JANUARY 2019 57
IWSC 2018 REPORT
Takapoto’s Trophy Double Take BEATING ALL contenders in an international competition to win a product Trophy is a big deal. Doing it twice in a row with the Pinot Noir Trophy at the IWSC is a major triumph. Then, being named the Competition’s ‘New Zealand Producer of the Year’ two years running as well is an equally phenomenal achievement. Both were accomplished by Takapoto Estate and the boutique label’s winemaker, Andy Anderson. “When I received a wonderful email from Bev Steer, who is the Head of Operations at the IWSC, telling me I had won [the Pinot Noir Trophy] again, I just couldn’t believe it,” says Andy. “It means more to me than the first time, because it was the second vineyard that achieved the win, which again was a complete surprise.” “It was really quite emotional; to win again means the world to me,” says Andy, who was in London for the announcement at the IWSC Awards Banquet that Takapoto Estate had also been named New Zealand Producer of the Year for the second time. “This now cements Takapoto Estate as a producer of Pinot on the world stage. It was an amazing night that I was so happy I got to share with Nikki and the Plaw family, who are the owners of Takapoto Estate.” Even without the double header of awards, it’s been a rollercoaster of a year for Andy. “The main thing that has happened to Takapoto Estate is the international interest that has come
from the win,” he explains. “I am now in the process of entertaining potential distribution from multiple countries; these are exciting times!” This has meant a lot of time on the road making connections and meeting people keen to know more about the shiny new label that shot to stardom with its first ever release – Takapoto Estate Bannockburn Pinot Noir 2012 – when it won the IWSC’s Pinot Noir Trophy in 2017. It also happened to be the first wine show that Takapoto Estate had ever entered. “It’s really important for Takapoto as a brand that we create great
“Because we only make such small volumes it becomes difficult to satisfy everyone, but that’s a great problem to have!”
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relationships with the people that sell our wine, they end up telling our story and become ambassadors for Takapoto,” acknowledges Andy. “Because we only make such small volumes it becomes difficult to satisfy everyone, but that’s a great problem to have! So I have spent the last 12 months doing tastings around New Zealand and developing these relationships.” Andy reports he’s had a “fantastic” reception to the wines, which has resulted in new dedicated followers prepared to cross a continent to get their hands on
his prized bottles. “A wealthy Australian flew into Queenstown and arrived at The Winery wine shop there on a mission to buy some Central Otago Pinots,” recounts Andy. “He tried a few and then tried my 2014 Gibbston Valley, which was enough for him to fly back to Australia, grab his mate and try to buy it all!” Takapoto’s 2018 Trophy-winning Gibbston Valley Pinot Noir 2014 hails from the Cox’s Vineyard on the Gibbston Valley Plateau. Planted in 1999, the vine pest phylloxera decimated the earliest plantings but: “the vineyard is being revived,” says Andy, “which is fantastic.” Each of the three different clones that make up the wine is designated its own oak barrel, which he says is to “highlight the character of the vineyard and clone”. Building on the success that’s put the tiny Karapiro-based estate on the world’s wine map, as well as the local one, the Plaw family is planning a cellar door and restaurant, with a winery and distillery to follow. However, amongst the excitement of the wins, Andy has also had to deal with some shocking personal news; a serious cancer diagnosis. “The minute I found out I had inoperable cancer I accepted it,” he states, “but made the decision it was not going to define me or stop me making wine.” It’s testament to the devotion to his craft and to Takapoto that for the irrepressible Andy Anderson it’s business as usual; which includes that now annual hop to the other side of the world to collect his ever-expanding armful of trophies.
VISIT WWW.LEEFIELDSTATION.CO.NZ TO GO BACK TO THE BEGINNING
BEER & CIDER REPORT
h s e r F for summer
From refreshing classic styles to the downright mouthpuckeringly sour – here’s the new wave of beers and ciders heading your way
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BEER & CIDER REPORT
(Note: Beers and ciders are listed according to % ABV)
BEER Deep Creek Lagerita Lime Sour 3.8% ABV, 330ml RRP $3.99 Hancocks
Here’s a summer curio from the team at Deep Creek. As the name suggests, it’s a take on the margarita/lager cocktail, and while it can’t have the tequila in there at 3.8%, it definitely has the lime – the brew team even adding crushed dehydrated limes. They’ve used the Gose style to great effect, with its hint of salt and sourness enhancing the lime character. Moa LegaSea 4% ABV, 330ml 12-pack, RRP $23.99 MoBev
Moa is supporting sea-protection group LegaSea with this attractive session lager this summer. A percentage from every can sold will go to the group, which works to restore New Zealand’s marine environment and fish stocks. This light, crisp, thirst-quenching lager is fresh, with a slightly honeyed character. At just 4% it’s a good option for those looking for a sessionable summer beer.
Deep Creek Aloha Guava Passionfruit Sour 4.5% ABV, 440ml, RRP $7.99 Hancocks
Tuatara Peach and Passionfruit Gose 4.6% ABV, 500ml, RRP $9.99 Tuatara Brewing
Arriving in an attractive, sunny can this is a fun beer from Deep Creek’s Tiki Range of fruit cocktail-inspired sours. The tropical nose and pale yellow hue brought to mind the Raro of my childhood, but that was dispelled with the first sip of this sour from the Silverdale brewers. It’s a cloudy yellow sour beer in the Berlin Weisse style, with giant flavours of passionfruit upfront, thanks to the use of 100% fruit pulp. Guava brings up the rear but the passionfruit is really the star. The sourness works well with the tropical characters.
Tuatara has joined the Gose party with this fruity take on the classic German style. The fruit hits immediately with lashings of peach and passionfruit that are layered over the sourness and slight saltiness. It’s a restrained 4.6%, which makes the 500ml bottle all the more approachable. The team at Tuatara suggests serving it with soft cheeses, such as camembert or brie.
Renaissance Marlborough Flyer Lager 4.5% ABV – Keg only Brandhouse
Like the steam train from whence it takes its name, Renaissance’s Marlborough Flyer is a straight-down-the-line lager in the classic style. Unlike many beers around these days, this is more about the well-structured maltiness in the body than the hops. Would be a perfect pairing for gamey meats or even as the pint alongside a roast.
Epic Shotgun XPA 4.8% ABV, 330ml, RRP $3.99 – also in keg Epic Brewing
Here’s a contender for beer of the summer. Epic’s Shotgun XPA is an extra light pale ale that retains those zingy fruit and citrus hops. A light, citrusy nose heralds a very crisp, clean beer that would be the ideal accompaniment to sashimi or other raw fish dishes. The Epic team says it was inspired by the track ‘Don't Shoot Shotgun’ from Def Leppard’s 1987 Hysteria album and the beer’s November release also coincided with the band’s New Zealand tour.
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BEER & CIDER REPORT
Sprig & Fern Dry Hopped Pilsner 4.9% ABV, 1.25l PET, RRP $12.99 Sprig & Fern
Mac’s Love Buzz 5.5% ABV, 330ml 4-pack RRP $16.99 Lion
Nelson brewery Sprig & Fern has a real winner on its hands with this dryhopped pilsner. There’s a hint of burnt butterscotch on the nose, while in the glass it’s a moderately hoppy brew with bold citrus and passionfruit flavours, tied together with a lovely malt characteristic. Balanced and restrained, this is a classy, flavourful drop that still comes in under 5%. Recommended.
Mac’s first introduced this ode to honey bees as a limited release in early 2017 but have now made it a permanent addition to the range. Love Buzz is a honey mead that is beautifully balanced and very drinkable. It uses Kamahi, Clover and Manuka honeys, along with white wine yeast. The fermentation has produced a honeycomb flavour that lingers, but isn’t ever overpowering. At 5.5% it’s a good summer afternoon option.
Funk Estate Mothership Mosaic APA 5% ABV, 330ml RRP $5.50 Quench Collective
Funk Estate has some of the coolest cans out there. The purple stars give way to a Mothership that would make George Clinton proud. Inside the can is a funky brew that draws on Mosaic hops for fruit pep, while the malt keeps things sweet and vibrant. At 5% ABV it’s a good party beer and the distinctive can makes it a guaranteed conversation starter! Renaissance Odyssey 5.2% ABV – Keg only Brandhouse
This Belgian-style Wit beer is brewed with coriander and orange peel; the generous wheat adding crispness and freshness to the hazy, pale glass. The flavours are very well balanced. While mussels would be a traditional match, any sort of seafood would go well. Recommended.
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Tuatara Pith Take Grapefruit IPA 5.5% ABV, 330ml 6-pack RRP $21.99 Tuatara Brewing
The tart citrus of grapefruit stars here, with aromas of the fleshy yellow fruit, alongside notes of tropical fruit salad. Tuatara has dialled up the sweet/tart fruity flavours and added a generous splash of grapefruit for a big, juicy IPA.
Emerson’s Hazed & Confused Cloudy IPA 5.8% ABV, 330ml RRP $4.49 Emerson’s
True to its name, this brew pours a cloudy straw colour, with tropical fruit and tart citrus aromas from the Riwaka, Simcoe and Mosaic hops that develop further on the palate. It's a juicy, flavoursome IPA with a piney finish, and at a manageable 5.8% there's no risk of being too hazed and confused after a couple. Epic Thunder APA 5.8% ABV, 330ml 6-pack, RRP $22.99 Epic Brewing
Arriving in a classy red, white and blue can, Epic’s Thunder APA is an excellent American Pale Ale using US-grown Columbus, Chinook and Mosaic hops. The nose is sweet, tropical, almost bubblegum-ey, while in the mouth it’s a light, moderately bitter drop that doesn’t overdo it with the hops that are so evident in the aroma.
At 5% ABV, the Funk Estate Mothership Mosaic APA is a good party beer, and the distinctive can makes it a guaranteed conversation starter!
BEER & CIDER REPORT
Kaiser Brothers Blonde Pale Ale 6% ABV, 500ml, RRP $6.99 Giesen
Lagunitas IPA 6.2% ABV, 355ml 6-pack, RRP $24.99 DB
Deep Creek Misty Miyagi Hazy IPA 6.5% ABV, 440ml RRP $7.99 Hancocks
Kaiser Brothers have produced a soft and sweet pale ale here, that goes in the opposite direction to many of the fruity pales seen on the craft scene. The caramel nose gives way to a golden, caramel taste profile with a softness and creaminess. A delicious addition to the range.
The biggest craft IPA in America has hit New Zealand and hit the ground running. Lagunitas began life in the mid-90s, drunk by those in the know up and down the California coast. It’s now said to be the sixth biggest craft beer in the US. Its appeal is based on being a super drinkable, very well-balanced drop. Full flavoured with perfumed hop characteristics, this would work equally well as a barbecue beer, or as a drink match for Mexican flavours.
From Deep Creek’s new Haiku hazy range of beers, Misty Miyagi isn’t just hazy, it’s downright murky. Hidden in its peachy depths, however, is an easydrinking, juicy IPA with tropical fruit flavours and a hint of mellow citrus. We were sampling this one out of the keg at Auckland’s The Chamberlain and the keg disappeared faster than we thought was possible. Afterwards, it was a little hard to concentrate, Daniel-san.
Garage Project Oh What a Lovely Day Let’s Go Out and Pick Some... 6.1% ABV, 750ml, RRP $25.99 Garage Project
This is the latest release in Garage Project’s ‘Wild Workshop’ Wildflower series. Foraged elderflower was added to a base wort of Pilsner, raw wheat and rye, then fermented with the yeast present on the flowers. The beer was then transferred to oak wine barrels to age, along with some elder berries. The result is a tart, fruity, sparkling beer. A fascinating experiment and one that will intrigue craft drinkers keen to try something different.
Garage Project End of the Golden Weather 6.4% ABV, 750ml, RRP $25.99 Garage Project
Sour beers are having a moment, and Garage Project have gone right for the big time with this one. The light, paleyellow cloudy drop in the glass gives no hint of what awaits. This is a brutally sour, very salty lime hit that gets you in the back of the jaw like a super-tart glass of old fashioned lemonade. Once you acclimatise, it’s a rather delicious drop that will definitely find fans.
Deep Creek Droptop Chardonnay Brut IPA 6.9% ABV, 440ml RRP $7.99 Hancocks
This straw-coloured brew is very dry (as the ‘Brut’ indicates) and the lightest 6.9% beer we’ve tasted – dangerously light, in fact. It’s very easy to drink, with low effervescence, fruity hop character and, despite being fermented with Chardonnay grape juice, only a subtle wine tang. Would pair well with spicy Asian dishes.
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BEER & CIDER REPORT
Sunshine Brewery Point Annihilation Brut IPA 6.9% ABV – keg only Vintners
Point Annihilation is a surf spot at the top of the Mahia Peninsula between Gisborne and Napier, and it sounds like the ideal place to sample one or two of these dryfinish IPAs. The drop is not as demanding as the surf break (the waves are described as “wally, powerful and hollow”) but I bet they taste twice as good after a session in the surf. The light-brown brew has subtle hops, with definite notes of gooseberry and grapefruit. And the dry finish leaves you feeling very refreshed and ready for another. Renaissance Abundance Cherry Baltic Porter 7.6% ABV – Keg only Brandhouse
This festive brew was first created for Christmas 2013 and sold out within hours of becoming available. It’s back for 2018 and is again expected to be a popular match with Christmas mince pies, Christmas cake and leftover turkey. The Baltic Porter is brewed with cherries for an extra rich fruit character, has aromas of roast coffee and subtle hops, and is full-bodied and smooth with rich malty flavours.
Garage Project Toadstone 11.6% ABV, 750ml, RRP $28.99 Garage Project
Named for a mythical gem formed in the head of a toad and able to render poisons harmless, Toadstone is Garage Project’s black, brett-fermented beer (‘brett’ is short for ‘brettanomyces’ – a wild yeast strain) brewed with malted buckwheat and aged in bourbon barrels. You’ve had one of those before, right? This light brown curiosity has a nose that reminded us most of cola. In the mouth, it is a challenging mix of sourness, earthiness, wet cigar, wine and sweetness. One suggestion was cola bottle lollies. At a massive 11.6% it’s definitely NOT a lolly. One for the adventurous craft head.
Named for a mythical gem formed in the head of a toad and able to render poisons harmless, ‘Toadstone’ is Garage Project’s black, brettfermented beer.
CIDER Cider Lubelski Natural Apple 4.5% ABV, 400ml, RRP $3.99 – available from Jan 2019 Q Liquid
Made from apples grown in Eastern Poland, this Polish cider brand takes pride in the terroir of each apple variety used in its products. It is made from 100% fresh apple must (not from concentrate) and with no artificial ingredients. A refreshing, light cider with a hint of natural sweetness. Cider Lubelski Unfiltered Semi Sweet 4.5% ABV, 400ml, RRP $3.99 – available from Jan 2019 Q Liquid
Made with freshly pressed apple juice and pulp, this semi sweet unfiltered cider is naturally cloudy and slightly sparkling. Fruity and refreshing with a backbone of sweetness. Funk Estate Purple Rain Blackcurrant Cider 4.5% ABV, 330ml RRP $4.50 Quench Collective
Looking at the vibrant red of this drop, we bet the Funk Estate team was torn that they couldn’t call it ‘Raspberry Beret’. It would have been misleading though, as the berry in question here is blackcurrant. Funk Estate has pulled one out of the bag – while this cider has the sweet berry taste you’d expect, it’s balanced by a good amount of tartness. The distinctive can would be a great addition to bar fridges this summer. For distributor details see Distributor Index on page 89.
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OPINION – BEER
Michael Donaldson
Beer Writer of the Year, journalist and author beernation.co.nz
Opposite ends of the spectrum With Hazy and Brut beers an increasingly familiar sight in the chiller, Michael Donaldson explains these trending styles
SWEET OR dry? It used to be a question for wine drinkers back in the 1970s, but now it’s one for beer lovers to consider. When it comes to IPA (India Pale Ale) we’ve had a decade (going back to when Epic produced Armageddon) in which the almost universal style is the US West Coast variation: a rich malt base with some caramel notes and an aggressively bitter finish, with the tangy citrus and pine flavours that define US hops. But 2018 has seen the IPA flavour wheel spin wildly through 180 degrees – literally flipping into the old white wine paradigm of sweet versus dry. At the sweet end of the spectrum is the haze craze. There are various names for these IPAs, being New England IPA (NEIPA), Hazy IPA, or Milkshake IPA for the versions infused with fruit and lactose. This style started in Vermont on the East Coast of the United States – a state known for its produce, dairy industry and artisan food makers. And NEIPA has a “terroir” of sorts – it looks and feels more rustic and organic (in the widest sense of the word, rather than the marketing term) with a fuzzy, hazy appearance that barely resembles beer as we know it. That’s the result of minimal interference in the production process – no filtration, no clarifying agents, no pasteurisation. As a result, organic matter such as proteins, tannins, yeast and hop material stay in suspension. The brewing style favours lots of late hop additions to accentuate the fruity quality of the hops as opposed to an astringent, vegetal bitterness. Other 66 DRINKSBIZ DECEMBER 2018 / JANUARY 2019
ingredients such as lactose and rolled oats can be added to enhance mouthfeel, while traditional English ale yeast strains add to the fruity complexity. Again, this is in contrast to the usual IPA yeast profile, which is clean and non-intrusive. The leaders in this style in New Zealand are Garage Project (Party & Bullshit), Behemoth (Lid Ripper and many others) and Outlier Cartel (Cloudburst). For every action, Sir Isaac Newton said, there’s an equal and opposite reaction. And the response to this textured, rustic IPA was for the techie types on the West Coast of the US to come back with the exact opposite: a beer as sparkling as the summer sun, with the lightest, spritziest mouthfeel and a super-dry finish that’s in stark contrast to the sweet lush New England style. These are known as Brut IPA – with some using the term Champagne IPA or “super-dry”. Brut IPA takes the best qualities of pale lager – the light, dry body and superb clarity – and brings in the hop tones associated with IPA. Its signature dryness comes from the addition of a naturally occurring enzyme called amyloglucosidase. To understand how this works we have to back-step a
fraction. In making beer, brewers first “mash” their grain by soaking it in hot water (around 65-68°C is normal), which activates enzymes to free up sugars for fermentation. This process can be manipulated to create different levels of residual sugar, which gives beer mouthfeel and sweetness to offset the bitterness. Even a dry lager will have some residual sugar, but less than an IPA. But with Brut IPA the addition of amyloglucosidase ensures all complex sugars are broken down, making them easier for yeast to ferment and creating a beer with literally no sugar. None. With no sugar for hops to play off, the mouthfeel and perceived sweetness rely on a slightly higher level of alcohol (these get up to 7 per cent and beyond), as well as hop oils and a fruity hop flavour to create a balanced profile. The result is like the lightest, driest lager you’ve ever had, but overlaid with a lush fruitiness. The flagship for this style is Urbanaut’s Copacabana Brut IPA, which is a delightful summer drinking experience, while Epic’s Miami Rice IPA achieves a similar profile by brewing with rice, which lightens the body and colour.
The response to this textured, rustic hazy IPA was for the techie types on the West Coast of the US to come back with the exact opposite…
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BEER & CIDER NEWS
Lagunitas touches down in NZ
Larger formats from HBBC Hawke’s Bay Brewing Co. has released three popular SKUs in new 620ml formats that are ideal for the take-home market. The Red Sangria (6% ABV) combines Hawke’s Bay red wine with orange, mandarin and apple juice and is lightly effervescent. The Black Duck Superior Dark Ale (5% ABV) is brewed with five malts and is aged for more than a month to deepen its flavours of toffee, burnt caramel, coffee and chocolate. Ginger Fusion (6% ABV) is made using HBBC’s Old Fashioned Ginger Beer infused with mandarin for crisp, spiced ginger beer that dials up the citrus flavour. The distinctive wine shaped bottles makes them an attractive buy for home entertaining too. Hawke’s Bay Brewing Co
POPULAR US IPA Lagunitas is now available in take-home packs, with the American brewery cold-shipping bottles to New Zealand. California-based Lagunitas Brewing Company has a 25-year history of making creative craft brews, and up until October its IPA was only on tap in select locations around New Zealand. Distributor DB is now offering it in 355ml 6-packs. “Since first bringing Lagunitas to New Zealand a year ago on tap, we quickly realised how aligned some of our Kiwi tastes in beer are to the American favourites,” says Sean O’Donnell, Marketing Director at DB Breweries. “Lagunitas’ flagship IPA is a well-rounded, highly drinkable beer with caramel malt barley providing a richness that mellows out the twang of the Cascade and Centennial hops. There’s a reason that it is America’s leading IPA, it’s really good!” Lagunitas IPA (6.2% ABV), 355ml 6 packs RRP $24.99 DB
New Mix6 from Monteith's MONTEITH’S HAS released a new mixed-six pack of 330ml bottles – ideal for the consumer who likes a bit of choice at their summer barbecue. The Monteith’s Mix 6 includes: • The Barber Lager • XPA • Pointers Pale Ale RRP $14.99
• American Pale Ale • Phoenix IPA (replacing the RIPA) • Highway IPA
DB
SHOWCASE
Beverage Brothers partners with PBR Beverage Brothers are “stoked” to announce their partnership with one of America’s biggest and oldest beer brands, Pabst Blue Ribbon (PBR). Established in Milwaukee in 1844, PBR has had a colourful journey through beer cycles in the US. Beverage Brothers’ Sales & Activations Manager, Danny Parke, says it’s a fantastic match. “With the craft beer scene consistently changing, we went hunting for a brand with similar DNA to us here at Bev Bros, and we found it!” Pabst has evolved into more than just a beer – it is a culture with influence in the Hipster, Skate, Snow, Music & Art scenes in over 40 international markets. The famous 473ml Tall Boy can Danny Parke
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is hard to miss, and at an affordable price point this sessionable lager is for all to enjoy – whether you’re looking to relive that trip to the States or just wanting to relax into a brew over the summer. With success in the Australian market and plenty of Kiwis enjoying time through the US, PBR is already known and loved by many New Zealanders and Beverage Brothers say they can’t wait to bring the brand to life further, with exciting activations and saturation of stockists nationwide. Grab an icy cold Tall Boy, branch out from your mainstream go-to and immerse yourself in the kickback culture of Pabst Blue Ribbon. beveragebrothers.co.nz
BEER & CIDER NEWS
Tuatara back behind CID awareness TUATARA BREWING is once again getting behind the Cardiac Inherited Diseases Group (CIDG) in a fundraising initiative in memory of a Tuatara team member. Matthew Lang, an Auckland Regional Sales Rep for Tuatara Brewery, passed away suddenly in his sleep on December 20, 2013, at the age of 27 from Long QT Syndrome (LQTS) - just one type of Cardiac Inherited Disease (CID). For the past five years, Tuatara Brewery has worked with the CIDG to raise awareness about the little-known Cardiac Inherited Disease and to raise funds for the purchase of AEDs (Advisory External Defibrillators). AEDs are portable defibrillators for at-risk patients with the same condition as Matt, and go a long
Jackie Crawford of CIDG, Tuatara’s Carl Vasta, and Matt Lang's father Bruce Lang.
way to saving the lives of people with CID. Matt loved massively hoppy, Pliny-like pale ales, so around the anniversary of his death each year, Tuatara brews the Matt Lang Memorial Brew. All proceeds from the sale of the beer are used to fund further AEDs, which are distributed by CIDG to children and adults diagnosed with the disease. This year, the initiative has been co-hosted or ‘co-brewed’ with Sweatshop Brew Kitchen helping to extend the reach by hosting the brew and providing the
venue for the Auckland launch, which was held in late November. The Matt Lang Memorial IPA will be available at The Flying Moa and The Merchant. It will also be on tap at Tuatara’s Third Eye taproom in Wellington’s CBD, the Kapiti brewery taproom, LBQ, Binn 44 (both in Wellington), My Bar and Brewers Coop (in Auckland). For more on CID and the CIDG visit cidg.org.nz
BEER & CIDER NEWS
Get Wild with Garage Project TUCKED AWAY on central Wellington’s Marion Street is Garage Project’s Wild Workshop, a space the craft brewers created nearly two years ago in which their imaginations can run wild – and frequently do. The Workshop was designed to be a place to try new techniques with fermentation, ingredients, yeasts and ageing that couldn’t be replicated at the original Aro brewery site. Some of the current projects involve ex-Cognac foudres, clay amphora, bourbon and tequila and New Zealand wine barrels. While the results of their various brewing experiments are usually limited edition runs, Garage Project has just launched its first major releases from the Workshop. These include The End of the Golden Weather (a barrelaged Peach Sour), Oh What A Lovely Day (a sparkling beer made with foraged elderflowers) and Toadstone (a Bourbon-barrelled, buck wheat black brett beer). Find out more about each of these beers in the Beer & Cider Report on page 60). garageproject.co.nz
New Ways Brewing returns Nelson brewers New Ways are back in production with their nonalcoholic beers – a Pale Ale (less than 1.15% ABV) and a Manuka Stout (less than 0.5% ABV). The brand came into being after Jonty Wallace’s wife Jo tried to find non-alcoholic beers she could drink while pregnant. “They just weren’t out there,” says Jonty, “and what was there, lacked excitement.” With a brewing background that includes Independent Liquor, Garage Project, Deep Creek and a craft ale brewery on Skye, Jonty decided to have a crack at it, and New Ways launched at the Nelson Farmers Market in late 2017. The beers are stocked in select stores around Nelson, Richmond and Mapua, and also in Christchurch, Hamilton and Auckland. After a hiatus over winter while Jonty tweaked his production processes, New Ways is ready for distribution again. Contact jonty@newways.co.nz or phone 022 643 1966. newways.co.nz
SHOWCASE
Portermark – making great beer better Australia’s premier beer line cleaning specialist Portermark is now in New Zealand and offering its gold standard services to hotels, bars and pubs. Established across the Tasman in 2014, Portermark has grown rapidly and works with award-winning brewers and hospitality venues across Australia to help ensure their draught beers are delivered to consumers as the brewers intended. Portermark’s unique cleaning service uses its own chemicals and detailed procedures to ensure establishments can consistently serve quality beer, reduce beer wastage, reduce costs and improve safety. Beer line cleaning is crucial to a bar’s operations, as consumers become
increasingly educated in all aspects of food and beverage. Providing beer at its freshest quality is critical to retaining and attracting patrons. However, for many operators it is a troublesome, labour-intensive exercise, often with no clear guidelines as to how effective their cleaning method is. With so many beer-line cleaning methods and products available, and no clear standards among them, Jeff Rankin founded Portermark to introduce a more rigorous and professional standard. “Beer is a food product, and beer lines should be handled the same way as food preparation areas,” says Jeff. Portermark also has HACCP certification – the international standard in food safety. Portermark uses a hygiene monitor to assist in achieving food grade standards, and offers a service in which a beer technician cleans all aspects of a venue’s beer lines, taps and cool rooms once every three weeks, increasing the quality of the beer, and freeing up venue labour. Portermark is so confident in the benefits of its service that it offers a money back guarantee. Find out how Portermark can help your business – visit portermark.co.nz
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ISSUES TO WATCH OUT FOR... Overlooked hygiene problems that affect beer quality: • Taps at the font station that haven’t been removed or cleaned for some time, resulting in yeast and bacteria oozing from the snap lock fitting. • Unclean components in the cool room, including keg couplers with yeast and bacteria growing around and inside them, manifolds covered in mould, foam-on-beer detectors with beer stone and sediment on the inside. (All components that can be neglected during a beer line clean, yet are critical in how the end product is delivered and tastes). • Improper keg storage and rotation. Leaving kegs outside exposed to heat and light; freshest kegs put into rotation before the oldest; kegs that have passed their best before date by up to three months, plus glycol units and cool rooms running to warm. • No CO2 monitors in cool rooms, with no staff training on safe CO2 storage practice.
BEER & CIDER NEWS
Bottle Stop joins craft beer scene A NEW craft beer hub has opened in central Auckland, with more than 300 local and international options for customers. Bottle Stop in Vinegar Lane, the new development bordering Grey Lynn and Ponsonby, is a retail store with plans for on-site tasting, ‘Beer 101’ workshops, and home and office deliveries. It is owned and operated by Rich Yong, who spent the past 16 years in London working for brands such as Camden Town Brewery and more recently worked for Garage Project in New Zealand. “I believe that beer is for everyone, and want the shop to be welcoming and open to all, regardless of their beer knowledge,” says Rich. “From the beer novice, to new entrants into craft beer, right through to the geeks of the brewing world. Bottle Stop is an unpretentious gateway into the wonderful world of beer.”
As well as the fridge selection, Bottle Stop has four rotating beer taps for sampling and flagon fills. Future plans include in-store tasting paddles paired with a meat and cheese board using produce from local artisan suppliers. Bottle Stop also stocks a range of boutique wines and locally made craft spirits. bottlestopbeer.co.nz
Thirsty Liquor has got New Zealand Covered! Meet the Thirsty Bull Team:
Thirsty Liquor transformations Linwood CHRISTCHURCH
Shane Whitley NATIONAL OPERATIONS MANAGER
Tina Govan M ANAGING DIRECTOR
BEFORE
AFTER
Harinder Mann
Jack (Inderjit) Kalkat
D IRECTOR
D IRECTOR
Thirsty Liquor GT Champions – 2018 Series!
THIRSTY LIQUOR was established only seven years ago, and they already have over 155 Thirsty Liquor and Black Bull Liquor stores throughout New Zealand – and are still growing!
Here are some of their recent highlights: • Thirsty Liquor are the market leaders in all categories – Beers, Wines, RTDs & Spirits – with double digit growth for the last three years. • Mobile responsive website that works seamlessly on all devices – desktop, laptop, tablet or mobile • Thirsty Liquor have employed an independent, leading, on-line marketing specialist to ensure they are the industry leaders • They are the #1 New Zealand liquor group on Facebook, with over 51,000 active and engaged followers • Thirsty Liquor branded racing car and sponsored driver – Thirsty Liquor’s own Shane Whitley – won podium at FIRST PLACE in the 2018 series! • Major supporters of communitybased projects such as ‘Say No to Crime South Auckland’. • Centralised Point of Sale system providing invaluable data for market analysis and smoother operations for stores • Unique Loyalty Card program and ability to offer Scan back rebates for all our stores • Conference – annual networking opportunities with other store owners and suppliers
Here’s what members have to say about the Thirsty Liquor Group “Thirsty Liquor Group has had a positive impact on our business since we have joined them back in 2016. The team made sure all needs were met when we merged to their Black Bull Liquor banner. They always go out of their way to make sure our business stays not only profitable to us, but sustainable to our local community as well.” GAGAN KANG – BLACK BULL LIQUOR NORWEST
“Very friendly team – smart and fast responses to any of my queries. Lots of benefits for shop owners, the head office team treats us like family members. When shops join us they become a member of our great Thirsty family!” DAVID LI – THIRSTY LIQUOR WILLIAMSON
“Significant changes noticed once I joined the banner. Store images are really bright, bold and stand out. I get great deals and pricing with their buying power, being part of 155 stores. Great management team at Head Office, one on one interaction and frequent store visits throughout the year. Not much interference from Head Office regarding running of stores, which gives retailers freedom to work accordingly.”
“I have been with Thirsty group for over five years, they are a fantastic team to deal with and their knowledge in the liquor industry is second to none! Joining Thirsty Liquor has certainly uplifted our own store profile, helped us increase our sales and gained far better recognition from suppliers. Go team Thirsty!” ASHISH KUMAR – THIRSTY LIQUOR CHAPEL PARK
“I just wanted to share a quick note and let you know that you guys do a really good job. I’m glad we decided to work with you. It’s really great how easy the transition of our new store was and how Tina and Shane helped with getting things done smoothly and in time efficient manner. My new site is so much more inviting for all the customers and the loyalty cards and monthly specials make customers return to shop which is great for the business. I remember how I raised some issues with Tina and how quickly they were resolved which I believe is how things should work with good banners. Thanks, team!” JASH KANAKIA – THIRSTY LIQUOR HILLSBOROUGH
AMAN SINGH – BLACK BULL LIQUOR WANGANUI
For any queries contact Tina Govan on 021 854 786 or Shane Whitley on 027 844 8889.
e a very n o y r e ev s e h is w r o u iq L y Thirst st wishes e b d n a s a tm is r h C y r r e M for the New Year!
VODKA REPORT
Less is more
It’s the spirit in which clarity and purity are key – we round up the range of vodkas on the market
74 DRINKSBIZ DECEMBER 2018 / JANUARY 2019
VODKA REPORT
NEW ZEALAND 42 Below 40% ABV, 700ml RRP $39.99 Lion
This trail-blazing New Zealand vodka is distilled four times and filtered 35 times through charcoal. It has a floral hint in the aroma, and is delicate, smooth and clean on the palate with a subtle sweetness. Ariki Premium Vodka 40% ABV, 700ml RRP $87 Beverage Brothers
A triple distilled vodka with a Pacific flavour, thanks to Rarotongan vanilla and the use of a coconut-carbon filtration system (using coconut from the Kingdom of Tonga), Manuka flower and water from the Tongariro plateau. A clean, smooth vodka with a mellow finish. Black Collar 40% ABV, 700ml RRP $59 Beverage Brothers
Launched in late 2017, this vodka was the first release from craft distiller Black Collar and is already impressing critics, with a Silver Medal win at the 2018 San Francisco World Spirits Competition. It has a clean, fresh aroma, while on the palate it is dry with a subtle citrus note and a lingering warmth.
Blue Duck 43% ABV, 750ml RRP $89.95 Negociants
Karven Grain Vodka 40% ABV, 700ml RRP $75, 50ml RRP $7 Quench Collective
This vodka has an initial burst of pepper and spice on the tongue and a brief swell of warmth, followed by clean lemon flavours. It is distilled seven times, making it smooth on the palate with a polished finish.
New from Karven, this small batch Grain Vodka has a rich, smooth, rounded mouthfeel with a long finish and a hint of spicy floral character. It is made using artesian mineral water from an aquifer that sits beneath the Puhoi distillery, and fresh Manuka and Kanuka flowers during distillation.
Broken Shed 40% ABV, 750ml RRP $54.99 Federal Merchants
The co-creators of Broken Shed spent over a year refining the filtration process for this Wanaka-made vodka. It is distilled from whey and blended with New Zealand spring water. In the mouth it is clean and crisp, with a smooth finish. Dancing Sands 40% ABV, 700ml RRP $74.99 Federal Merchants
With water such a key component of vodka, Dancing Sands has the distinct advantage of access to water from Te Waikoropupu Springs (which translates as ‘The Place of the Dancing Sands’), regarded as the world’s clearest spring water. This vodka has a pure, clean flavour and is smooth and creamy on the palate. (Trivia note: the ‘63’ on the bottle is a reference to the underwater optical clarity of 63m measured at the springs.)
Karven Starka Vodka 38% ABV, 700ml RRP $80, 50ml RRP $7 Quench Collective
A contemporary take on a barrel-aged vodka that originated in Eastern Europe. Grain vodka is rested in virgin American oak barrels for six to eight weeks and infused with Manuka honey and a selection of botanicals, giving it its unusual (for a vodka) amber hue. It has aromas of oak, while on the palate it is creamy with notes of vanilla and honey, and a blend of wood and spice on the finish. Ideal as a sipping vodka. Spiritual 40% ABV, 750ml RRP $59.99 Spiritual
Spiritual uses a fine grain spirit that is distilled seven times, blended with New Zealand artesian water and a hint of Manuka honey. It has a delicately honeyed aroma with a floral hint. The flavour is clean with subtle sweetness and a smooth, warming finish. Spiritual just won Gold at the Global Vodka Masters 2018 in the UK, held by The Spirits Business.
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VODKA REPORT
Stil 37.2% ABV, 1L RRP $39.99 Lion
A twice-distilled vodka that is filtered then blended with New Zealand spring water. ‘the reid’ Single Malt Vodka 44% ABV, 750ml RRP $110 Cardrona Distillery
Presented in a striking droplet-shaped bottle, this vodka is made from a malted barley spirit base and twice distilled before it is blended with Cardrona alpine water. It is a rich, full-bodied vodka with a distinctive aroma of biscuit and banana on the nose. (The team at Cardrona refer to the ‘banoffee pie’ character). This continues on the palate with a slight banana sweetness, a hint of caramel and a warming finish.
ENGLAND Chase Espresso Vodka 40% ABV, 700ml RRP $98.99 Long Cloud Wines and Spirits
This vodka has wonderfully intense aromas of chocolate and coffee, thanks to the Ethiopian coffee used during distillation and in the blend afterwards, along with a touch of muscovado sugar. It is sweet on the palate, then the coffee character comes to the fore in a rich and luscious mouthfeel with a long finish. Ideal for an espresso martini or dessert cocktail, or as a sipping match with chocolate or a coffee-inspired dessert.
Chase Marmalade Vodka 40% ABV, 700ml RRP $98.99 Long Cloud Wines and Spirits
An aroma of juicy, freshly cut oranges rises out of the glass. This pale straw coloured vodka is full of sweet orange on the palate, but is never cloying. The intense orange character gives way to a lingering yet delicate bittersweet orange finish. The makers of Chase use Seville orange marmalade in the distillation, then age the vodka in oak for three months. Chase English Oak Smoked Vodka 40% ABV, 700ml RRP $98.99 Long Cloud Wines and Spirits
Chase uses its English Potato Vodka to create this unique aromatic expression. The makers smoke water (from the farm’s spring) with English oak for five days, before blending it with the vodka. The distinctly smoky aroma has a hint of sweetness in the background. On the palate, it is light and velvety with a rich smoked flavour. The makers recommend pairing it with smoked salmon and it could not be more suited. Perfect for establishments looking for more adventurous food and drink matches for salmon canapés, or as an after-dinner sipping vodka. Chase English Potato Vodka 40% ABV, 700ml RRP $94.99 Long Cloud Wines and Spirits
A single estate vodka made from potatoes grown on the Chase farm in Herefordshire, England and water from the farm’s bore. It has a clean, fresh aroma with a hint of sweetness. Light and creamy on the palate, this vodka has a fresh, smooth finish. 76 DRINKSBIZ DECEMBER 2018 / JANUARY 2019
FINLAND Finlandia 40% ABV, 700ml RRP $34.99, 1L RRP $39.99 Hancocks
Finlandia is made using barley grown in the country’s north, where it ripens during the Finnish summer – a time when the sun doesn’t set for 72 days, known as the ‘Midnight Sun’. After distillation it is blended with glacial spring water. Finlandia has a dry, light and smooth taste with a clean finish. It is also available in Cranberry, Mango, Lime and Grapefruit variants.
FRANCE Ekiss 40% ABV, 700ml RRP $44.99 Silver Fern Imports
Ekiss is made from organic winter wheat grown on the Abecassis Estate in the heart of the Camargue region in south west France. It has an elegant, lightly floral aroma, while on the palate it is clean, dry and has a hint of citrus with a touch of sweetness. A fresh, dry finish with a lingering warmth. Grey Goose 40% ABV, 700ml RRP $69.99 Lion
This premium vodka is made from winter wheat grown in Picardy and spring water from the Cognac region. It has a gentle floral aroma and is smooth on the palate with a slight sweetness, a hint of almond and a lingering finish.
VODKA REPORT
Pinnacle 40% ABV, 700ml RRP $43.99 Beam Suntory
Made in France’s Cognac region, Pinnacle Pure uses winter wheat and spring water. It is distilled five times, giving it a fresh aroma, a clean, pure taste and a soft and slightly floral finish. Tried and True 44% ABV, 700ml RRP $49.99 Neat Spirits
This new release vodka designed for bars is distilled from soft winter wheat grown and milled in France, then distilled in a five column process and proofed down to a ‘cocktail appropriate’ 44% ABV using RO demineralised well water from the Cognac region. Described as an “authentic, neutral vodka that barfolk can rely on”.
ITALY Roberto Cavalli 40% ABV, 750ml RRP $99 EuroVintage
The vodka of fashion designer Roberto Cavalli is described as the first Italian super premium vodka. It is crisp and smooth with a hint of lemon zest and a creamy finish.
POLAND Belvedere 40% ABV, 700ml RRP $67.99 Moët Hennessey
A creamy aroma with a faint hint of vanilla. It has a rounded mouthfeel and is velvety on the palate with a hint of vanilla sweetness and some spice. A long finish with notes of almond.
Ultimat 40% ABV, 750ml RRP $65 EuroVintage
This triple distilled Polish vodka is smooth, rich and complex and describes itself as having “a carefully crafted balance” of wheat, rye and potato. Żubrówka 40% ABV, 700ml RRP $51.99 Beam Suntory
Each bottle of Żubrówka contains a blade of rare bison grass, hand-picked from Poland's Bialowieza Forest. Żubrówka’s taste derives from extracts of this rare grass. It has a green, grassy aroma that develops in flavour on the palate, alongside a peppery kick and a hint of spice that lingers.
RUSSIA Russian Standard 38% ABV, 1L RRP $49.99 Beam Suntory
Vodka – the basics • Unflavoured vodka is essentially alcohol (ethanol) blended with water, meaning any point of difference comes down to the quality and preparation of those key ingredients. The source of the water and the base of the alcohol are integral to creating a superior vodka • The word ‘vodka’ is derived from the Slavic ‘voda’ (‘little water’) • The alcohol used in vodka is made traditionally from fermented grain (such as rye or wheat) or potatoes • The alcohol is distilled, usually more than once (e.g. in triple-distilled vodkas), to modify flavour and increase clarity • Repeated distillation also increases the ethanol level (sometimes up to 96%), meaning water is usually required to dilute the vodka back to its 40% ABV • Some vodka producers will also filter the distilled alcohol through activated carbon or similar, to remove any impurities or trace substances for a ‘cleaner’ taste.
This is Russia’s number one premium vodka, distilled and bottled in that country. Russian Standard Original uses water of glacial origin from Lake Ladoga, near the St Petersburg distillery and winter wheat grown on the Russian Steppes. It has a fresh, clean aroma and is smooth on the palate with a peppery kick and a lingering finish. Smirnoff 40% ABV, 1L RRP $41.99 Lion
A classic Russian style vodka. It is triple distilled and filtered ten times using traditional charcoal filtration, creating a vodka that is smooth, clean and fresh on the palate with a lasting warmth on the finish. DRINKSBIZ DECEMBER 2018 / JANUARY 2019 77
VODKA REPORT
Absolut Elyx 42.3% ABV, 700ml RRP $69.99 Pernod Ricard
Absolut Elyx is Absolut’s luxury offering. It is a single batch vodka made from a single estate harvest of Swedish winter wheat, and hand distilled in a vintage copper column still. On the nose it is clean, with notes of fresh bread, white chocolate and mellow spice. It has a silky mouth-feel with full-bodied flavours of macadamia, white chocolate and freshly baked bread and a well-balanced warm, smooth finish.
Stolichnaya 40% ABV, 1L RRP $37.99 Independent Liquor
This well-known global brand, often referred to simply as ‘Stoli’, is synonymous with vodka. Stolichnaya controls every aspect of making its vodka: from the selection of the wheat and rye grains, to planting, harvesting, distillation and bottling. It has a neutral aroma and is slightly sweet on the palate with a clean finish. A staple behind many bars and a good value pour. Vodka USSR 40% ABV, 500ml RRP $19.99 Q Liquid
This Belarusian vodka is made in tribute to the former USSR, as the bottle shows clearly. It has a clean, neutral aroma and is smooth on the palate with a fresh flavour and a lasting warmth on the finish.
SWEDEN Absolut Drop of Love Limited Edition 40% ABV, 1L RRP $44.99 Pernod Ricard
Absolut Original is one of the best known vodkas on the market and has just been launched in a new limited edition bottle designed to celebrate the power of love. The vodka itself has a clean, rich flavour – smooth and mellow with a distinct grain character and a hint of dried fruit. The new bottle design contains ink taken from hate signs around the world and repurposed to spread a positive message. The design has the word ‘love’ in multiple languages, to show love has no borders. The bottles are made using 70% recycled glass, including recycled glass from previous limited edition bottles. Bound to be popular over the gifting period. 78 DRINKSBIZ DECEMBER 2018 / JANUARY 2019
Absolut Extrakt 35% ABV, 700ml RRP $39.99 Pernod Ricard
Absolut Extrakt was designed to celebrate the centuries-old Swedish tradition of infusing alcohol with spices, herbs and plant extracts, which was then most often sipped neat, or as a ‘snaps’ as Swedes would refer to it. The vodka has aromas of cardamom with a hint of pepper, which continue on the palate alongside a slight spiced sweetness. It finishes with a spicy kick. Ideal served neat, or chilled or in a long drink topped with tonic, sparkling water or ginger beer.
CANADA Crystal Head Vodka 40% ABV, 700ml RRP $89 Hancocks
This vodka is made from grain spirit that is quadruple distilled and then filtered seven times, three of those through layers of semi-precious crystals known as ‘Herkimer diamonds’, before it is blended with glacial water from Newfoundland. Crystal Head has a smooth and creamy mouthfeel, a hint of sweetness on the palate and finishes clean and dry.
UNITED STATES SKYY 37.5% ABV, 1L RRP $39.99 EuroVintage
SKYY is made using quadruple column distillation followed by a triple filtration process using California limestone. It has a citrusy aroma, while on the palate it is dry and crisp with a creamy mouthfeel and a peppery finish. For distributor details see Distributor Index on page 89.
The new Absolut bottle design contains ink taken from hate signs around the world and repurposed to spread a positive message.
VODKA REPORT
Brand background 42 Below Founded by Kiwi Geoff Ross in 1999, this New Zealand vodka brand became a cult hit and was sold to Bacardi in 2006. The name refers to it being made on the 42nd parallel (i.e. at a latitude of 42 degrees below the equator).
Absolut Absolut as it is known today has been around since 1979, but traces its origins to the late 1800s. This Swedish vodka was first made in 1879 by Lars Olsson Smith (it is his picture on the bottle) in the southern Swedish village of Åhus. It is now owned by Pernod Ricard, who bought it from the Swedish state in 2008. Absolut is still produced near Åhus and every ingredient is sourced from within a 100km radius of the village.
Ariki New Zealand company Ariki takes its name from the M ori word for a paramount chief or leader, also known on other islands of Polynesia as Ari’i (Tahiti) and Ali’i (Samoa, Hawaii). The company says its refers to its position as the Pacific region’s first ultrapremium spirits brand. Ariki produces gin and vodka, both using Rarotongan vanilla and Tongan coconut, and supports organic growers in Polynesia.
Belvedere This brand of Polish rye vodka takes its name from ‘Belweder’, the Polish presidential palace in Warsaw, an illustration of which appears on the bottle. Marketed as the world’s first super premium vodka, Belvedere is produced in Zyrardow in central Poland and is owned and distributed by LVMH. It uses specific Polish rye and its own well water in its creation.
Black Collar Distillery Black Collar is a Northland distillery. It launched its first product, Black Collar Vodka, in December 2017 and it went on to win a Silver Medal at the 2018 San Francisco World Spirits Competition. Black Collar also makes gin and rum.
Blue Duck Part of the spirits range from New Zealand company Simply Pure, which also makes Black Robin Rare Gin. Simply Pure is a champion of ‘sustainable luxury’ and ethical consumption, and donates a percentage of profits from the sale of its products to Forest & Bird, which works to protect wildlife like the Black Robin and Blue Duck featured on its bottles.
Broken Shed Launched in 2010, Broken Shed Vodka was one of the earlier entrants into the New Zealand craft spirits scene and is enjoying growth in the US currently. It takes its name from the rundown shed on the shores of Lake Wanaka in which two friends first came up with the recipe (it is distilled from whey) and spent over a year refining the filtration process. The vodka is still made in Wanaka, but the famed shed is now used for tastings and events.
Cardrona Distillery
Russian Standard
After opening in 2015, Cardrona Distillery in the Cardrona Valley has quickly made a name for itself in artisan spirits. Its range comprises vodka, gin and limited edition liqueurs.
Russia’s number one premium vodka, distilled and bottled in that country. Launched in 1998, Russian Standard Original uses water of glacial origin from Lake Ladoga, near the St Petersburg distillery and winter wheat grown on the Russian Steppes.
Chase Distillery A single estate distillery and working farm in England’s Herefordshire, Chase Distillery makes its own base spirit for its vodka and gins from potatoes grown on site. The distillery was established by potato farmer William Chase, who made his first vodka in 2008.
SKYY Launched in 1992, SKYY was America’s first quadruple distilled and triple filtered premium vodka. It was bought by Campari Group (now Gruppo Campari) in 2009.
Crystal Head
Smirnoff
A vodka made on the island of St Johns, off the Canadian coast. Its name refers to the fact it is filtered through layers of semi-precious crystals known as ‘Herkimer diamonds’, while its distinctive bottle is inspired by a legend that says the native tribes of the Americas possess 13 crystal skulls, said to project positive energy and enlightenment. It was created in 2007 by actor Dan Aykroyd (of Ghostbusters fame) and artist John Alexander.
The Smirnoff brand is owned and produced by Diageo. It began in the 1860s with a vodka distillery founded in Moscow by Pyotr Arsenievich Smirnov – the ‘P.A. Smirnoff’ referenced on the bottle’s label. His son went on to develop Recipe 21, which is used today.
Dancing Sands Dancing Sands Distillery is in Nelson’s Golden Bay. Its spirits (Dancing Sands also produces gin and rum) are made using water from an aquifer that feeds the famed Te Waikoropupu Springs (“The Place of the Dancing Sands”) which is regarded as the clearest spring in the world. The vodka was launched in 2016.
Ekiss A single estate vodka made by Cognac producer Domaines Francis Abecassis. Ekiss is made from organic winter wheat grown on the Domaine’s estate in Camargue, in the south of France. Each bottle of vodka bears a vintage, given the variation in weather and its effects on the wheat each year.
Finlandia The Finlandia brand was established in 1970 by Finland’s state-owned alcoholic beverage company Alko. It is now owned by BrownForman. Finlandia vodka is distilled in the village of Koskenkorva in Finland’s west, and then blended with glacial water in the village of Rajamäki, north of Helsinki.
Grey Goose A French luxury vodka brand developed in the mid-90s and now owned by Bacardi. Grey Goose is made in France from locally grown wheat and spring water and its cellar master is Francois Thibault, a former cognac producer. The Grey Goose bottle features an illustration of French geese in flight.
Karven New Zealand craft distillers Karven launched in late 2016 and produce a range of smallbatch spirits in Puhoi, north of Auckland. These include gin, vodka, vermouth, absinthe and amaro.
Pinnacle A French brand owned by Beam Suntory. Pinnacle Vodka is made from French wheat and distilled in France.
Roberto Cavalli The vodka brand of Italian fashion designer Roberto Cavalli. Cavalli developed the vodka in collaboration with his son Tommaso with the aim of creating the first super premium Italian vodka.
Spiritual A New Zealand brand that launched in 2014, Spiritual has won nine international awards, including Platinum at the World Spirits Competition in 2016 and Gold at the Global Vodka Masters 2018 in the UK, held by The Spirits Business.
Stil A New Zealand vodka that launched in 2005 and is a sibling brand to 42 Below. It is double distilled and blended with New Zealand spring water.
Stolichnaya This Russian vodka is one of the world’s best-known vodka brands, and often referred to as simply ‘Stoli’. The word ‘Stolichnaya’ is the Russian adjective for a capital city. The label features an illustration of the historic Hotel Moskva in Moscow, which was rebuilt to become the Four Seasons Hotel Moscow.
Tried and True An independent vodka brand produced in France and bottled in Singapore. It was developed by Singapore-based boutique spirits collective Proof & Company and is the first in a range of spirits (each with its own brand identity) that they are creating for release over the coming months.
Ultimat Ultimat is a brand of vodka produced in Poland, made from a blend of potato, wheat and rye. It is owned by the Patron Spirits Company.
Vodka USSR Lux An original Belarusian vodka made at the Belalco Distillery in the city of Brest in southwest Belarus. The brand is a tribute to the former USSR.
Żubrówka A Polish vodka that takes its name from the Russian for ‘bison grass’. ubrówka’s taste derives from extracts of this rare Bison grass. Each bottle contains a blade of the grass, which has been hand-picked in the Bialowieza Forest, one of the last and largest parts of a primeval forest that once stretched across the European Plain and is now home to around 800 European bison.
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SPIRITS NEWS
Reefton Distillery opens its doors THE LATEST addition to New Zealand’s burgeoning craft distilling scene opened its doors in mid-October, adding a unique drawcard to the historic West Coast town of Reefton. The company was established by Reefton local Patsy Bass, who returned to her hometown after time away keen to find a way to contribute to its revitalisation. Keeping things local, distiller Nick Secker hails from nearby Blackball. Reefton Distillery bills itself as a crafter of ‘Untamed Spirits’ – a reference to the wild West Coast, which plays a large part in the inspiration for and creation of its small batch premium spirits. These include gins and seasonal fruit liqueurs, with plans for vodka and whiskies.
The flagship release is the ‘Little Biddy’ West Coast Botanical Gin, which was created in honour of legendary gold prospector Bridget Goodwin. The pipe-smoking, gin-toting, 4-foottall ‘Biddy’ was a famous face locally during the West Coast’s gold rush days. Botanicals for this gin, and others in the range, are handharvested from the dense West Coast rainforest. The ‘Little Biddy’ West Coast Botanical Gin uses native Toatoa, Tarata, Horopito, Rimu, and Douglas fir. It has a
Kahlúa debuts Espresso Martini can Kahlúa is answering the increased demand for convenient premium experiences in at-home entertaining with the release of the new Kahlúa Espresso Martini can. The ready-to-serve cans (7% ABV) contain two serves and are fitted with a smart nitrogen widget, which forces bubbles to the surface as soon as the can is opened to create the creamy foam of an Espresso Martini. “We are seeing an increased demand for a high standard cocktail experience at home and the Kahlúa Espresso Martini can provides a solution to this,” says Kiri Hyde, Marketing Manager for Kahlúa in New Zealand. “Through Kahlúa’s continuous focus on innovation, the Kahlúa Espresso Martini can has been designed to unveil a first-of-its-kind packaging for the RTD cocktail industry – and a perfectly delicious serve every time!” The Kahlúa Espresso Martini is a blend of roasted coffee, Kahlúa liqueur and grain vodka. RRP $24.99 for a 200ml can 4-pack. Pernod Ricard 80 DRINKSBIZ DECEMBER 2018 / JANUARY 2019
warm, almost herbal aroma with a hint of resin, while on the palate it has spice, citrus and a resinous character. Reefton Distilling Co. also produces two ultra-premium gins: Little Biddy Black Label Dry Gin and Little Biddy Gold Label West Coast Botanical Dry Gin. The distillery is housed in one of Reefton’s original buildings, which has been restored to accommodate the distillery, a tasting bar and retail store. It is also offering hosted tours for visitors. reeftondistillingco.com Beverage Brothers
S A M E B O L D TA S T E ,
F R E S H N E W LO O K !
Sailor Jerry Limited RESPECT HIS LEGACY, DRINK SAILOR JERRY RESPONSIBLY.
SPIRITS NEWS
Mezcal trend comes to Auckland NEW ZEALAND’S first bar devoted to mezcal – one of the world’s fastest growing premium spirits – has opened in Auckland’s Snickel Lane. La Fuente Wine & Mezcal launched in November, following a successful pop-up in Britomart last year and offers a range of artisan mezcales, alongside wines and Mexican-inspired dishes. Owner/operator Edmundo Farrera, a Mexican-born sommelier, has spent the past 10 months sourcing benchmark products for the wine bar and ‘shoppe’ where customers can try mezcal on site, as well as purchase to take home. He also plans to supply to trade in future. His team includes Meg Abbott-Walker
(MASU, Lovebucket) and chef Johannes Carroux (Ostro, Rosebank Kitchen). La Fuente has around 30 handcrafted variations of the spirit sourced from Oaxaca, Mexico across entry level, artisan and ancestral categories. “Our guests can expect an unexpected mix of wines and handcrafted mezcales that make up a drinks offering unlike any other in New
Zealand,” says Edmundo. “Like wine, mezcal is a journey of discovery. One of the most ancient distilled products, it offers a glimpse into the history and geography of my country and I’m really looking forward to sharing my knowledge and passion for this incredible spirit.” lafuente.co.nz
World’s 50 Best Bars revealed
Gordon’s goes pink Just in time for summer, Gordon’s has added a new pink expression to its gin line-up. Gordon’s Premium Pink Distilled Gin is made with natural fruit flavours and has a subtle hint of juniper, raspberries, strawberries and tangy redcurrants. Brand manager at distributor Lion, Fenella Craig, says the new release has already proved a hit in Europe. “The popularity of pink has seen a meteoric rise – people are falling in love with this colour, and it shows in how insanely popular our pink gin has been in Europe.” 700ml RRP $41.99. 250ml RTD 4-pack RRP $14.99 Lion 82 DRINKSBIZ DECEMBER 2018 / JANUARY 2019
RENOWNED LONDON bar Dandelyan has been named Best in the World for 2018, at the prestigious World’s 50 Best Bar Awards. Ironically, the award came just days after its creator, Ryan Chetiyawardana, had revealed on Instagram that the bar, in the Mondrian Hotel in London, would close and a new establishment would be developed within the same space. The World’s 50 Best Bars provides an annual ranking of bars around the world as voted for by more than 500 international drinks experts, including renowned bartenders and consultants, drinks writers and cocktail specialists.
Top 10 in the World’s 50 Best Bars Awards: 1) Dandelyan, London 2) American Bar, London 3) Manhattan, Singapore 4) The Nomad, New York 5) Connaught Bar, London
6) Bar Termini, London 7) The Clumsies, Athens 8) Atlas, Singapore 9) Dante, New York 10) The Old Man, Hong Kong
See the full list at worlds50bestbars.com
SPIRITS NEWS
New additions at Tickety-Boo TICKETY-BOO IS adding a range of new products to its portfolio following agreements with Willet Distillery in Kentucky, Husk Distillers in Australia and Arran Distillery in Scotland. From 1 December, Tickety-Boo became the New Zealand distributor for Willett’s range of bourbons and rye whiskies, as well as the unique colourchanging Ink Dry Gin from Husk Distillers. A selection of traditional Scottish whiskies from Arran join the Tickety-Boo line-up from 1 January, 2019. Tickety-Boo Managing Director, Kevin Rowe, says Willet is an independently family owned and operated distillery, with the fifth generation now making handcrafted bourbons that are enjoying huge popularity. The family of brand labels includes Willett, Johnny Drum, Old Bardstown, Noah’s Mill, Rowan’s Creek, Pure Kentucky and Kentucky Vintage. Ink is a premium colour-changing Australian dry gin made with a mix of traditional and native Australian
www.spiritualspirits.com
ingredients. After distillation, Ink is infused with butterfly pea flower petals over 24 hours. Natural ink from the flowers gives the gin its distinctive royal blue colour, which transforms to blush pink when mixed with tonic water, lemon or lime. The third addition is Arran Distillery, on the Isle of Arran, which Kevin Rowe describes as “a dynamic distillery, doing things the old way.” Tickety-Boo’s range
from Arran will include: The Arran Malt aged 10 Year, 14 Year and 18 Year; Lochranza Reserve Single Malts; Machrie Moor Peated Single Malts; Robbie Burns Single Malt and blended expressions; Arran Cask Finished Sherry, Port, Amarone, Marsala and Sauterne single malts; and limited release whiskies such as Brodick Bay 20 Year Old. Tickety-Boo
SPIRITS NEWS
NZ Whisky extends crowdfunding The New Zealand Whisky Collection, based in Oamaru, has extended its PledgeMe crowdfund after reaching its minimum goal of $500,000 around a month after opening up ownership of the company to the public. In a statement released in mid-November, the New Zealand Whisky Collection founder, Greg Ramsay, said crowdfund time would now run until Monday 17 December 2018. He says the strong interest from overseas, and the complexity around off-shore investing, has contributed to the decision to extend. “We have been hosting tastings and presentations in Australia and fielded countless enquiries from overseas. For some of those countries; particularly Singapore and the USA, we are preparing formal investor advice for offshore residents; whether they be expatriate Kiwis or foreigners.” The New Zealand Whisky Collection has also confirmed the appointment of LiquorMountain from Kyoto as its Japanese importer and distributor. It says the leading retail chain is the ideal partner to offer its brands a strong market presence and sales platform in the lead up to the All Blacks’ defence of the Rugby World Cup, followed by the 2020 Tokyo Olympics. The
Cellar Door Manager Matthew Wicks, Master Blender James McKenzie and General Manager Grant Finn.
Collection is also in discussions with three Chinese importers. The New Zealand Whisky Collection
opened its PledgeMe crowdfund at the start of November with a minimum target of $500,000 and a maximum of $2 million. The funding will allow the company to increase its production. New distillery equipment has arrived in Dunedin, and the company is going through the final stages of assessing the best location for that distillery. “We have signed a lease to move our Oamaru barrel storage, bottling and cellar door to the charming old Northern Hotel,” says New Zealand Whisky Collection General Manager, Grant Finn. “Building owner Hynds are relocating and have been very supportive of us restoring the grand old building, while re-purposing the industrial space connected to it. We are in advanced stages of weighing up that property, as well as a range of others in and around Dunedin, for distilling and a whisky museum and Cellar Door.” He says they believe a Dunedin Whisky museum and distillery destination with a visitor venue could become an iconic attraction. “We see Dunedin as the hub of the emerging New Zealand whisky trail, with Cardrona in Central, distilleries in Southland and our Oamaru showpiece.” thenzwhisky.com
Taste the divine. New Zealand’s Goddess Of Gin The finest flavours aren’t created, they are found. The artistry of gin begins with a sincere belief that Mother Nature knows what she is doing—our job is to let those flavours shine in the distilling process. This means we champion the freshest locally-sourced botanicals, we utilise pure Taranaki mountain water to vapour infuse nature’s finest, and we preserve those flavours in our iconic all-black bottle (which avoids flavour-damaging light strike). It’s a process that has led our Extra Fine signature gin to claim multiple high profile international awards in 2018.
junogin.co.nz
OPINION – SPIRITS
Dominic Roskrow
Drinksbiz UK-based world spirits expert www.worldwhisky.co.uk
Weird, wacky and wonderful While there’s a lot to be said for history and tradition when it comes to drinks, Dominic Roskrow finds that sometimes it’s just fun to hang out with the weird guys
ONE OF the main attractions of social media is that it allows individuals and small businesses a platform from which they can shout loudly to consumers – all without the need for the big buck budgets that the global companies can call on. In this way, a producer with a quality product and a good back story can bring it to the attention of the world. Or, at least in theory – because the downside is that there are a lot of people shouting and that means a lot of noise. So how do you not only get heard, but listened to as well? The sad truth is that many drinks writers take the easy option and fall back on the tried and trusted press releases about new products that are sent to them by major public relations firms paid by global drinks companies. This is a shame, because if you do listen carefully enough to the social media chatter, you can discern some remarkable and exciting drinks developments. Recently, I travelled to Louisville in Kentucky, one of my favourite places in the world. It’s a city that revels in its weirdness, celebrates its individuality, and prides itself on its innovation. It is also home to Copper & Kings American Brandy Company – an outfit that describes itself as a brandy distillery, but is much, much more than that. South African owner, Joe Heron, chose the name because it sounds very rock and roll, and in the past its products have 86 DRINKSBIZ DECEMBER 2018 / JANUARY 2019
been named after local musicians and bands. But what sets the distillery apart is its desire to innovate. Joe and his team must have the most hilarious and crazed planning meetings, as it would seem that nothing is off limits. Take Stray Cat Gin, which is an unfiltered, aromatic apple wine that has been distilled in a copper pot still and then aged for 12 months in a mediumchar Serbian juniper barrel. Yes, you read that right: a Serbian juniper barrel. Which had previously contained balsamic vinegar. “Dreadful cask,” says Joe. “It is porous and leaks everywhere.” Copper & Kings has also teamed up with a number of craft whiskey distilleries, maturing brandy in whiskey casks and whiskey in brandy casks. Or, why not try Moon in Juniper? This attempts to recreate 1495 Guelders Gin, the oldest gin in the world. It is based on the personal family recipe (documented in 1495) of a wealthy merchant from the Duchy of Guelders region in Germany. It is made with grape wine, combined with a common 15th
century Hamburg-style beer and distilled with sage, cloves, nutmeg, cardamom, cinnamon, galangal, ginger, grains of paradise and juniper berries. “But note, there are no citrus fruits,” says Joe. “This is before those fruits were available, so the juniper flavours are amplified.” Copper & Kings isn’t alone in its madcap wizardry and experimentation either – increasingly the pioneers and oddball producers are seeking each other out. The distillery holds an all-day event called ‘Bo and Luke’ (as in the lead characters from 80s series The Dukes of Hazzard) to celebrate local brewery Against the Grain Brewery’s Bo and Luke, a bourbon inspired Russian Imperial stout beer. It is made of barley, rye and corn smoked with cherry wood and aged in bourbon barrels. In 2018, variants of the beer were influenced by spreads including grape jelly, peanut butter, orange marmalade, and hazelnut cocoa. It’s crazy stuff and just the tip of an ever-growing experimental iceberg. Mad as a box of frogs, the lot of them. But what fun!
“Copper & Kings isn’t alone in its madcap wizardry and experimentation either – increasingly the pioneers and oddball producers are seeking each other out.”
Distributed by Federal Merchants & Co Ph: +64 9 578 1823 | E: clientservices@federalmerchants.co.nz
COCKTAILS
Drinks for good 42 Below’s Sustainable Cocktail Challenge has seen bartenders get downright experimental in a bid to help save the planet 42 BELOW has challenged bartenders from around Australasia to create a sustainable cocktail as part of its Sustainable Cocktail Showcase – a campaign to raise awareness of environmental issues, such as the rapidly growing ‘Plastic Island’ in the Pacific Ocean. There are 21 finalists each from Australia and New Zealand, with the winner to experience an ‘eco-trip’ to Bali. The cocktails have to demonstrate a sustainable approach in their creation, with some of the techniques including reducing, reusing and recycling
regular cocktail ingredients; using ingredients normally discarded after service; upcycling fruits; and giving a second life to spent coffee grinds. Online voting is open until 31 January, 2019, with the winner announced in early February. They will travel to Bali to participate in beach clean-ups, help out at recycling plants, run a sustainability workshop with Bali’s hospo crowd, and meet leaders and innovators in the ocean-clean-up industry. Below are recipes from three of the New Zealand finalists.
Vitamin Bee
Fair & Pure
Victoria’s Secret
Created by mixologist Juleon Green of Bedford Soda and Liquor, Auckland
Created by mixologist Guy Jacobson of Cuba Libre, Auckland
Created by mixologist Stanley Simpson of The Club, Queenstown
Ingredients 50ml Beeswax Washed 42 Below 15ml Beemouth 5 Dashes Saline Solution (10%)
Ingredients 30ml 42 Below Pure 7.5ml 42 Below Passion 5ml Blackstrap Rum 15ml Lime Stock 5ml Lime Juice 5ml Ginger & Kawakawa Extract 3ml Espresso Tincture 120ml Gingerella Ginger Ale
Ingredients 60ml 42 Below infused with fresh green apple 60ml Rosemary & rhubarb syrup* Fresh lemon juice
Method Stir all ingredients over ice and strain into soup ladle cup. Garnish with Poor Man’s Caper.
Method Empty 80mls from fresh Gingerella can, add remaining ingredients. Garnish with fresh Kawakawa leaves, paper straw and local olives that have been infused with espresso biscuits, rosemary and cinnamon. Voting is open now at 42belowsustainablecocktailshowcase.com 88 DRINKSBIZ DECEMBER 2018 / JANUARY 2019
*Rosemary & rhubarb syrup: 2 cups fresh rhubarb 1 cup fresh honey 3-4 sprigs fresh rosemary 1 cup boiling water Method: Boil rhubarb, honey and water for 5 minutes. Drop rosemary in and simmer for a further 15 minutes. Drain syrup. Keep rhubarb flesh to use as dessert topping or eat with a spoon!
DISTRIBUTORS DIRECTORY
Distributors Accolade Wines
Federal Merchants & Co
Beam Suntory
Garage Project
03 520 6011 accolade-wines.com 0800 69 23 37 beamsuntory.com
Begin Distilling junogin.co.nz
Beverage Brothers
03 390 1377 beveragebrothers.co.nz
Brandhouse
0508 468 688 brandhouse.co.nz
Cardrona Distillery 03 443 1393 cardronadistillery.com
Clearview Estate
06 875 0150 clearviewestate.co.nz
CoLab
03 445 1670 colabwinemerchants.com
DB Breweries 0800 746 432 db.co.nz
Dhall & Nash
0800 369 463 dnfinewine.com
Emerson’s
03 477 1812 emersons.co.nz
Epic Beer
0800 212 337 epicbeer.com
EuroVintage
0800 846 824 federalmerchants.co.nz 027 535 0917 garageproject.co.nz
Giesen
Marisco Vineyards
09 636 7730 qll.co.nz
Mineral
Quench Collective
021 183 2356 mineralwine.co.nz
0800 946 326 quenchcollective.co.nz
MoBev
Silver Fern Imports & Exports
03 344 6270 giesen.co.nz
enquiries@mobev.co.nz mobev.co.nz
Hãhã Wine
Moët Hennessey
06 833 7814 hahawine.co.nz
0800 226 650 moethennessey.com
Hancocks
Neat Spirits
0800 699 463 hancocks.co.nz
022 350 9288 neatspirits.com.au
Hawke’s Bay Brewing Co.
Negociants
03 544 8675 sprigandfern.co.nz
Sur Ltd + Del Mundo 021 44 9596 sur.co.nz
Independent Liquor
New Zealand Wine and Spirit Merchants
0800 468 486 invivowines.com
Kono
04 546 8648 kono.co.nz
Lion
0800 107 272 lionco.com
Long Cloud Wines & Spirits
021 527 438 nzwsm.co.nz
Taylor Brown
09 447 3801 taylorbrown.co.nz
Tickety-Boo Liquor
No.1 Family Estate 03 572 9876 no1familyestate.co.nz
09 377 7597 tickety-boo.co.nz
Tuatara Brewing
Peckham’s Cider
0508 TUATARA tuatarabrewing.co.nz
Pernod Ricard
0800 687 9463 vintners.co.nz
03 543 2959 peckhams.co.nz
Vintners NZ
0800 655 550 pernod-ricard-nz.com
Plateau Group
021 145 5871 shannon@longcloudwines.co.nz
sales@sceniccellars.co.nz
Maison Vauron
Procure
09 529 0157 mvauron.co.nz
Spiritual Spirits
Sprig & Fern
0800 634 624 negociantsnz.com
Invivo Wines
0800 227 735
09 530 8492 spiritualspirits.com
06 844 9259 hbbc.co.nz
0800 420 001 independentliquor.co.nz
Q Liquid
09 522 9684 marisco.co.nz
09 376 9385 procureliquor.co.nz
Wine2Trade
021 180 0253 sue@wine2trade.co.nz
Wooing Tree
03 445 4142 wooingtree.co.nz
0800 388 766 eurovintage.co.nz
DRINKSBIZ DECEMBER 2018 / JANUARY 2019 89
2018 HIGHLIGHTS
Moments of note We’ve been looking back over 2018 and here are a few of our industry highlights
2018 was the year we celebrated… THE BEST LONDON DRY GIN IN THE WORLD Scapegrace Gold Small Batch Premium Dry Gin IWSC 2018
THE BEST PINOT NOIR IN THE WORLD Takapoto Estate Single Vineyard Gibbston Valley Central Otago Pinot Noir 2014
THE BEST SPARKLING WATER IN THE WORLD Antipodes Sparkling Water
THE CHAMPION SMALL INTERNATIONAL BREWERY Kereru
28th Berkeley Springs International Water Tasting and Awards
Australian International Beer Awards
THE ANGOSTURA GLOBAL COCKTAIL CHALLENGE CHAMPION Ray Letoa
THE BEST INTERNATIONAL-STYLE PALE ALE Bach Brewing Billfish APA Australian International Beer Awards
Angostura Global Cocktail Challenge 2018
IWSC 2018
And the year the industry came together to create…
Distilled Spirits Aotearoa A society formed to represent distilled spirits manufacturers and associated groups. It will focus on industry standards to promote quality and consistency, as well as professional development and education. Full and associate membership is available. distilledspiritsaotearoa@ gmail.com
90 DRINKSBIZ DECEMBER 2018 / JANUARY 2019
35 YEARS IN BREWING Sprig & Fern’s Tracy Banner
Appellation Marlborough Wine
NZ Alcohol Beverages Council
An initiative to safeguard Marlborough’s wine reputation by protecting the integrity, authenticity and brand value of wines produced in the region. Producers must meet a set of criteria and quality parameters to carry the Appellation Marlborough Wine mark.
An organisation created to give the alcohol industry a single voice in discussions on the formulation of policies around alcohol. Members are Pernod Ricard NZ, DB Breweries, Lion, Independent Liquor, Foodstuffs NZ, Brewers Association of NZ, NZ Food & Grocery Council, Spirits New Zealand, and Brown-Forman NZ.