Drinksbiz February March 2017

FEBRUARY / MARCH 2017 DRINKSBIZ.CO.NZ

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Irish inspiration for Saint Patrick’s Day

Use these two quintessentially Irish delights to create a touch of the Emerald Isle

The Dubliner Whiskey & Honeycomb Liqueur THE DUBLINER Irish Whiskey is known to capture the Spirit of The City – Dublin is steeped in over 1,000 years of history and renowned for its rich culture, distinctive character and vibrant personality.

The Dubliner bottles this The Dubliner character, known in Ireland Honeycomb as the ‘craic’.

Lemonade Created by Master Distiller 50ml Dubliner Liqueur John Drennan, the Dubliner Top with lemonade Irish Whiskey & Honeycomb and garnish with a is an expression of The lemon wedge Dubliner Irish Whiskey and is a smooth blend of honeycomb, caramel and Irish Whiskey. The result is a perfect introduction to Irish Whiskey, for those looking for a sweet, smooth drink that works equally as well in coffee, a shot on the rocks or in cocktails.

O’Mara’s Irish Cream O’MARA’S IS an award-winning Country Cream from the heart of Ireland, made with fresh cream from farms near the distillery in Abbeyleix.

It is infused with a semi-sweet chocolate flavour, with subtle coconut notes. ​​ Blended with only the richest Irish cream and a uniquely O’Mara’s Irish gently fermented alcohol, it Coffee offers a combination of sweet 60ml O’Mara’s Irish luxury and extraordinary Cream smoothness.

30ml Tullamore Dew ​O’Mara’s Country Cream is Irish Whiskey a soft luscious drink, enjoyed Top with hot coffee over ice, in an Irish coffee or in a tall glass. Top in desserts. O’Mara’s is the with whipped cream No. 1 Irish Country Cream in (optional). the US.

Available from Federal Merchants & Co. Visit online at federalmerchants.co.nz or phone 0800 846 824

Elephant Gin – for wildlife adventurers and urban explorers alike.

Inspired by the traditional sundowner experience after a day out in the African bush, this award-winning London Dry Gin is handcrafted in Germany and distilled using 14 botanicals, including African baobab and wormwood, to create its distinctive flavour profile.

Complex but strikingly smooth, Elephant Gin encompasses floral, fruity and spicy flavours, which can be enjoyed both straight and in a cocktail.

THE CAUSE Every year more than 35,000 elephants die because of uncontrolled ivory poaching; that’s one African elephant every 15 minutes. By contributing 15% of its profits to Big Life Foundation and Space For Elephants, Elephant Gin takes an active part in the conservation of the African elephant. www.elephant-gin.com

Available from Federal Merchants & Co. Visit federalmerchants.co.nz or phone 0800 846 824

T RO P H Y W I N N I NG RO S É

HOOKMVNPR1116DB PHOTOGRAPHY: CHRISTOPHER DAVID THOMPSON

At the S Internatio ydney nal CompetitioWine n 2017

FROM THE EDITOR

of today’s consumer and how this increasingly THE BEGINNING of a new year can bring many connected, borderless world in which we live has things: reflection, plans for change, and a vow to shaped their attitudes, and, in turn, could impact take control of an overflowing email inbox (or is our bars and our bartenders. In fact, not just that just me?). But when the rest of the country bars – the report’s insights into the importance is kicking back, taking a break over summer and of sustainability, brand loyalty and consumer attimaking its plans, it’s this industry that is looking tudes could easily be applied across the wider after them – meaning drinks businesses don’t beverage industry. get a chance to stop and take a breather until It made for fascinating reading and we’ve higheveryone else has headed back to work. lighted a few of its key findings alongside some Planning is essential in any business – from other global industry facts the biggest boardrooms to the and figures from 2016 that we smallest backrooms, it’s imporThe report’s insights thought would be of interest as tant to give thought to the year into the importance of you look down the barrel of this gone by and to shape a path for sustainability, brand year. You’ll find it on page 26. the year ahead. What do you loyalty and consumer Interestingly, one of the 2016 want your business to look like attitudes could easily be global trends highlighted by 12 months from now? Who is applied across the wider the IWSR (International Wine in it? What are the areas that beverage industry.

Spirit Research) was the rise of need attention? What might premium tequila and mezcal. you need to plan for?

We have our first Category Report dedicated to Predicting the future is tricky (See: pretty much these in this issue (on page 56) and in compileverything that happened in 2016), but it is posing it we were astounded to see just how many sible to get insights into what may lie ahead. Late were available on the New Zealand market, with last year, global drinks company Diageo released several more just landed or about to arrive on our a report it had commissioned from The Future shores.

Laboratory, a European consultancy specialising in trend forecasting, consumer insight and straEnjoy the issue. tegic innovation. The report was called Future of Cocktails and was released at the Diageo World Victoria Wells Class cocktail competition in Miami. Rather than Editor – Drinksbiz a collection of predictions about the latest glassvictoria@drinksbiz.co.nz ware or hottest mixers, it was an holistic view

DRINKSBIZ FEBRUARY/MARCH 2017

Crystal ball gazing

EDITOR’S PICKS Mt Edward Vermouth Using elderflower picked from Mt Edward’s Felton Road vineyard gardens, this is a locally-influenced take on a classic fortified wine.

Hallertau No.5 Pilsnah Partly for the name, partly for the promise of passionfruit, but mostly for the fact that Hallertau brewer Steve Plowman makes great beers and I’m a long-time fan. (And Hallertau’s Riverhead base is going to be my local from the middle of this year. #savemeaseat)

Gracias a Dios Espadin Spice, smoke, sweet fruit and a hint of citrus make this artisan mezcal from Mexico’s state of Oaxaca an excellent introduction to a category that is fast finding fans around the world.

DRINKSBIZ FEBRUARY / MARCH 2017 7

CONTENTS

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@hcreative.co.nz +64 21 146 6404 hcreative.co.nz Advertising Roger Pierce advertising@drinksbiz.co.nz +64 9 361 2347 +64 274 335 354

Beyond the glass THE FUTURE OF COCKTAILS–PAGE 26

UP FRONT

BEER & CIDER

Out & About

10

Diary Dates

12

Cover Story

14

Industry News

16

Beyond the glass Cocktail feature story 26

WINE Bold & the beautiful Sauvignon Blanc Report 31 Column: In Vino Veritas

drinksbiz.co.nz

36

High 5: Top drops

40

Wine News

42

8 DRINKSBIZ FEBRUARY / MARCH 2017

Summer sips Beer & Cider Report 47 Column: Back to the future in Mangatainoka 52 Beer & Cider News

54

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Toast of Mexico Tequila & Mezcal Report 56

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Column: Paying the price

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Spirits News

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Hot Mixes

70

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OUT & ABOUT

Jane Brown, Holly Brown

Out & About

and Sarah Cox

The Grille by Eichardt’s and The Penthouse DECEMBER SAW two major events for Imperium Group-owned Eichardt’s Private Hotel in Queenstown.

The waterfront luxury hotel launched its new premium restaurant, The Grille by Eichardt’s, which offers an all-day bistro, lunch bar and cocktail lounge, and also opened The Penthouse – a $10,000 per night rooftop property. Melbourne-based owner Andrew Cox was in town to host both events for VIP guests.

Jim and Karen Boult

Nathan Haines

Lisa and Scott McElroy

Ali Brown, John Har t, Kris tie Macaulay, Michael Davies, Terry Spice, Sco tt McElroy and Andrew Cox Andrew an

d Sarah C

Louisa Pat terson and

Scott and

Lisa McElr

ox

Biddy Davies

Wayne Gordon, Ali Brown and Mark Davies

oy Andrew Cox

SUPPORTED BY

10 DRINKSBIZ DECEMBER 2016 / JANUARY 2017

Chelsea Ride

and Jane Brow

n

Moët unveils The Now MOËT LAUNCHED its new brand film The Now to a glamorous crowd in Auckland in late November. Created by US production company We Are From L.A, Moët describes the film as designed to capture life’s “unforgettable moments”. (Watch the film on YouTube – search ‘Moet The Now’)

Simon Turner , Chloe Zara

Jus tine Hunter an

, Georgia Alic

e Currie, Stev

en Fernande

z

tie Jacobs Ali Campbell, Ka r of Moët NZ and Jaimee Powe

d Amber Peebles

Julie Christie and Lexi Jones

Ra c h e l S

Kelly and Richard

loane an

d Alex B

Constance Cummings unnett

Karam

Phone 09 379 5132

Laura and Victoria Had

low

www.langhamhotels.com/auckland

and Eddie Von Dadelsz

Clare Andrew and Zee

en

nat Wilkinson

Tim Phin an

d Carl Tho

mpson

83 Symonds St, Grafton, Auckland 11

DIARY DATES

Diary Dates FEBRUARY Saturday 11 February MARLBOROUGH WINE & FOOD FESTIVAL New Zealand’s original and longest running wine festival returns to Marlborough’s Brancott Vineyard with world class wines from over 40 local wineries and gourmet cuisine from 28 food stalls. Live music from Hollie Smith and Supergroove, wine tutorials from the region’s leading winemakers and a Culinary Pavilion with cooking demonstrations by leading chefs. wine-marlborough-festival.co.nz

www.wine-marlborough.co.nz

Sunday 19 February NELSON WINE AND FOOD FESTIVAL Nelson’s breweries and wineries will be showcased at Middle Earth Vineyards in Brightwater. Sample local food and enjoy live music and entertainment. nwff.co.nz

Saturday 25 February DOG POINT – LOGAN BROWN CLASSIC KIWI PICNIC This annual event returns to Marlborough’s Dog Point Vineyard for a day of picnic fare created by the team from Wellington’s Logan Brown Restaurant and matched with Dog Point Vineyard wines. dogpoint.co.nz

MARCH Saturday 4 – Sunday 5 March MATAKANA WINE, BEER & FOOD FESTIVAL Back for a second year, MWBFF brings together Matakana’s breweries, cideries, wineries and artisan food producers for a weekend at Matakana Country Park. cmnzl.co.nz/mwbff

Friday 10 – Saturday 11 March WELLINGTON WINE, FOOD & CRAFT BEER FESTIVAL The best local cuisine and restaurants will be paired with the region’s wineries and breweries in a premium showcase at Wellington’s Waitangi Park in three ticketed sessions over two days. wineandfoodfestival.co.nz

Saturday 11 March HOKITIKA WILDFOODS FESTIVAL Back for its 28th year, this iconic festival offers the wildest foods around, alongside more conventional delicacies, with local beer and wine. wildfoods.co.nz

12 DRINKSBIZ FEBRUARY / MARCH 2017

Saturday 18 March SKYCITY GIBBSTON FOOD AND WINE FESTIVAL Held in the Queenstown Gardens, this festival offers the best of Gibbston’s food, wine and craft beer alongside family entertainment. gibbstonwineandfood.co.nz

Friday 31 March – Sunday 9 April MELBOURNE FOOD AND WINE FESTIVAL Melbourne’s iconic festival celebrates 25 years in 2017 with a programme of more than 200 events that will bring together some of the world’s most influential figures in food and wine and includes the highly anticipated MasterClass (April 1-2).

Visit the website for ticket info and full programme details. melbournefoodandwine.com.au

APRIL Saturday 1 April WAIHEKE WINE & FOOD FESTIVAL The best of boutique wines and local food from Waiheke Island will be on show at this festival, alongside live music, held at Te Motu in Onetangi. festival.waihekewine.co.nz

MAY Friday 12 May LANGHAM WHISKEY MAKERS DINNER An exclusive dinner event marking the opening of the inaugural NZ Whiskey Show at The Langham, Auckland. Whiskey makers and master distillers from around the world will host tables for a four-course whiskey-inspired menu held in The Crystal Room at The Langham.

Tickets available via The Langham Auckland ph 379 5132 or email fbcoordinator@langhamhotels.com

JUNE Sunday 18 – Wednesday 21 June VINEXPO BORDEAUX Regarded as the leading international wines and spirits event, Bordeaux will host Vinexpo with more than 2000 exhibitors booked and more than 48,000 buyers expected to attend. The 2017 event will also have a special focus on Spain, as the third largest wine exporter in the world. vinexpobordeaux.com

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COVER STORY – LEEFIELD STATION

Putting down roots at Leefield Station

WHEN THE first wine from your new vineyard collects gold medals from two prestigious wine shows within weeks of its release, you’re onto a winner.

Winemaker Brent Marris certainly thinks so – his new Leefield Station brand is the latest addition to his Marisco Vineyards stable and he has big plans for the Marlborough site.

Leefield is a century-old beef and sheep station in the upper reaches of Marlborough’s Waihopai Valley that was once one of the iconic farming stations of Marlborough, owned by the Dillon family. Brent Marris’ connection with the site goes back to his teenage years when he was growing up in Marlborough and would ride and camp along Leefield’s ridges.

The 2000ha property, which Marris purchased in 2013, is just four kilometres from his Marisco winery, home to The Ned and Kings’ Series wines. With those brands enjoying consistent growth locally and internationally, he says Leefield Station is well placed to join them.

14 DRINKSBIZ FEBRUARY / MARCH 2017

“The Ned brand and the Kings Series have all come off our Waihopai Block and that has now been completely planted.

We’ve got demand all around the world for our beautiful wines – I’ve got the confidence that this property will be able to achieve the same.”

The key difference for the new brand is that the wines will be 100 per cent

“The winemakers are taking particular care to ensure that the unique flavours from the Leefield Station site are captured and enhanced.” sourced from the single vineyard at Leefield Station. “The winemakers are taking particular care to ensure that the unique flavours from the Leefield Station site are captured and enhanced,” says Marisco Vineyards General Manager Sales & Marketing, Siobhan Wilson.

And they’re off to an excellent start: the Leefield Station Sauvignon Blanc 2016 launched in November 2016 and received

Gold Medals at the Air New Zealand Wine Awards and Marlborough Wine Show, and was awarded 5 Stars in Cuisine magazine.

The Leefield Station Pinot Gris is due to launch in early March this year.

Marris plans to convert 600ha of the station into vineyard and continue to run the sheep and beef farm alongside it.

A portion of the land is QE2 protected native bush and there is an extensive native planting plan in place with each tree removed for viticulture replaced with five elsewhere. Sauvignon Blanc was planted in 2013, with Pinot Gris in late 2014. Pinot Noir and Chardonnay have followed and a planting plan will continue across these four varietals over the next couple of years. Leefield Station is also home to two blocks of Pinot Noir and Pinot Gris dedicated for use in the company’s hugely successful The Ned Rosé.

Marris has installed a 300 million litre dam on the land to help establish the new young vines and combat Marlborough’s dry conditions.

The Marisco team has high hopes

Leefield Station images by Christopher David Thompson

An historic beef and sheep station in Marlborough is the backdrop for winemaker Brent Marris’ latest venture, which will see award-winning viticulture join a rich agricultural heritage

COVER STORY – LEEFIELD STATION

“We’ve got demand all around the world for our beautiful wines – I’ve got the confidence that this property will be able to achieve the same.”

- Brent Marris, Marisco Vineyards

Leefield Station Sauvignon Blanc ABV: 12.5% RRP: $19.99 Available: Now Awards: Elite Gold Medal – AIR NZ Wine Awards 2016; Gold Medal – Marlborough Wine Show 2016; 5 Stars Cuisine magazine

Leefield Station Pinot Gris ABV: 14% RRP: $19.99 Available: Early March 2017

for the two new wines, which will be available through grocery, retail and on premise. Wilson says the releases will be supported by an extensive advertising campaign across social media, print and digital from March 1 and will be new terri-

tory for a wine brand in New Zealand.

The broader plan for Leefield Station is to run viticulture alongside agriculture, with an evolving vineyard park underway.

Brent Marris says he wants to offer guests local food alongside the property’s wines,

First planting at Leefield Station. L-R: Dwayne Ternent (Leefield Station Vineyard Manager), Brent Marris, Steve Lock (Leefield Station Farm Manager and Finance Director ) and Anton Rasmussen ( GM of Viticulture).

as the station has a stand of 100-year-old walnut trees, as well as wild boar, goat and deer.

Wilson says they have the opportunity to create a unique property that offers visitors a memorable experience in keeping with what made Leefield a great station in the past. “We are looking to grow sheep and beef… and we are hoping also to produce other agricultural products like cheese, cured meats, and honey – all with the view to our visitors being able to enjoy them when they visit.”

She says there are plans for a Marisco Tavern for entertaining guests, along with a small on-site village to house viticultural amenities.

Brent Marris says Leefield Station represents the future for Marisco. “It’s where we’re taking the whole company, where we’re taking the brand; the ethos of growing grapes and controlling our own destiny. This site just feels right and from a legacy perspective it’s something that will stay in the family – something that’s going to be preserved.”

DRINKSBIZ FEBRUARY / MARCH 2017 15

INDUSTRY NEWS

Wooing Tree plans vineyard village in Cromwell CENTRAL OTAGO winery, Wooing Tree Vineyard, is looking at using some of its 26 hectare site in Cromwell for a vineyard village, encompassing complementary tourist attractions, community amenities and premium residential lots.

The vineyard has occupied the key site between SH6, SH8B and Shortcut Road in Cromwell since 2002. Close to the town centre, the site is already zoned for rural residential development.

Wooing Tree Vineyard’s co-owner Steve Farquharson says the proposed vineyard village, named Wooing Tree Estate, is an exciting concept that is designed to support wine tourism and the winery brand while the town continues its rapid growth trajectory.

Throughout the planning process and any potential development, Wooing Tree

Wooing Tree Vineyard directors (from left) Thea and Steve Farquharson, Jane and Geoff Bews

Vineyard will remain on its current site at 64 Shortcut Road.

“First and foremost, Wooing Tree Vineyard remains committed to producing exceptional wine,” he says. “Our cellar door will remain open seven days a week and we will operate throughout the entire process of planning and potential development.

The cellar door will remain the heart of the brand and grapes will continue to be grown on site.”

Wooing Tree Vineyard is inviting informal public feedback on the proposal for Wooing

Tui unveils new brewery TUI BREWERY has opened its new bespoke brewery on State Highway 2 in Mangatainoka as part of a $4.5 million investment in the site, which first opened 127 years ago.

Known as the “home” of Tui, it includes a brand new German-engineered brewhouse, which arrived in seven containers and took a dedicated team several months to install.

DB says the new Tui Brewhouse will allow greater brewing flexibility and creativity, with plans for the team to release a

number of innovative small batch beers, as well as regional specific brews.

Some of these will only available on site at the Tui Visitor Experience, Bar and Café.

“The Tui Brewery is a Kiwi icon,” says Tui Brewery Head Brewer Tupu Gregory, “and has stood the test of time – as well as plenty of earthquakes – over the 127 years we’ve been brewing on site. The redevelopment signals that the home of Tui is here to stay. Production requirements have changed and

16 DRINKSBIZ FEBRUARY / MARCH 2017

we now have a bespoke, fit for purpose brewery which gives us greater flexibility.”

Visitor numbers to Tui Brewery have increased steadily since 2006, according to DB, which expects the new brewery tours to enhance the current visitor experience and generate further tourism for the area. The sevenstorey, heritage-listed Tui Brewery Tower, which was built in 1931, has also undergone earthquake strengthening works that were due to be completed in February this year.

Tree Estate before lodging an application for a land zone change with the Central Otago District Council (CODC) this year.

As part of the proposed development, Wooing Tree Vineyard would continue to source grapes from its current site.

If it is required, further grapes consistent with Wooing Tree Vineyard standards would be sourced from around the Cromwell region.

The historic Wooing Tree, after which the vineyard is famously named, will take pride of place in a public green area.

DB buys Tuatara TUATARA BREWING Company has been sold to DB Breweries, in a deal announced in late January that is aimed at helping the brewery reach a wider domestic and global market.

Tuatara will continue to produce its beer from its current premises on the Kapiti Coast and at its pilot brewery, The Third Eye, in Wellington.

Tuatara founder and master brewer, Carl Vasta, says the sale is about moving the brewery business forwards. “We’re changing the shareholding, we’re not changing the recipe.

With the support of my family, we have been able to grow Tuatara into a successful business. In order to take things to the next level we need assistance. That’s why we’ve teamed up with DB. Now, I intend to get back to the brewing and step out of the business end.”

Carl and Simone Vasta established Tuatara in 2000 as a backyard operation out of their rural home. It is now one of the largest craft breweries in New Zealand – more than two 2 million litres of beer was produced out of its breweries in 2016.

Simone Vasta will continue in her role as logistics manager at Tuatara while the couple’s son, Adam, an accomplished brewer in his own right, will also stay at the Kapiti Coast brewery to ensure continuity.

In October last year Tuatara became New Zealand’s first two-time Champion Brewery after winning the Supreme Award at the Brewers Guild of New Zealand Awards for a second time.

“Winning Champion NZ Brewery last

year reinforced that we are brewing as well as we ever have. With DB Breweries providing the backing, we’ll be able to get our beer out to more people across the country,” says Carl Vasta.

DB’s managing director, Andy Routley, says the company has no intention of “messing with” Tuatara’s formula. “I have a great deal of respect for what Carl and the team have achieved and we are excited to be able to tap into their craft beer knowledge and experience. The way we see the business developing is relatively simple: we’ll leave it to Tuatara to make great beer. We’ll help get it to more people.”

Following a previous round of funding Tuatara has spent the last two years focusing on innovation and increasing brewing capacity in order to break into international markets. It is currently sold in a number of global markets.

In the press release announcing the sale, Tuatara said the decision to join DB Breweries was not taken lightly, adding that DB “offers greater resource to introduce Tuatara and New Zealand craft beer to a wider domestic and international audience.”

Tuatara National Sales Manager, Blair Harley, says, “This is an exciting time for Tuatara. We have made some ground going it alone but with the backing of DB we truly believe we can take Tuatara and Kiwi craft beer to the global stage. We look forward to working together to build more successful trade relationships in the future.”

A world of whiskey

Forty whiskey houses from around the world will come together at The Langham Auckland in May for the inaugural NZ Whiskey Show.

THE ILLUSTRIOUS surrounds of The Great Room at The Langham Auckland will play host to some of the top whiskey houses from around the world in May, at the inaugural NZ Whiskey Show (May 12-14).

The Show has been created by whiskey aficionado Sam Snead, of Sam Snead’s House of Whiskey and will see around 40 different whiskey labels showcase their offerings.

The weekend will begin with The Langham Whiskey Dinner on Friday May 12th, where guests will enjoy a four-course whiskeyinspired menu, created by Langham Executive Chef Volker Marecek. Guests at each table will enjoy the company of a Master Distiller or whiskey maker, who will also bring a bottle of their own whiskey along, so their dining companions can enjoy a taste and hear stories behind the brand.

On Saturday May 13th the whiskey houses will gather in The Great Room at The Langham for two sessions of four hours each, where ticket holders can sample the whiskeys and speak to those behind them.

Michael Shah, Director of Sales and Marketing for The Langham Auckland, says the whiskey houses that Sam Snead has been able to secure through his personal connections has created an impressively diverse line-up that will have something for everyone – whether an aficionado looking to discover something new, or someone just entering the world of whiskey. “It’s a really good mix with some international names that people might not necessarily be familiar with,” he says. “Kavalan was the winner of the best whiskey in the world [Kavalan’s Solist Amontillado Sherry Single Cask Strength was named World’s Best Single 18 DRINKSBIZ FEBRUARY / MARCH 2017

Cask Single Malt Whisky at the World Whiskies Awards 2016], but also Cardrona Distillery [from Wanaka] who set up last year and are a very exciting new whiskey house, along with some of the iconic names like Glenfiddich and Laphroaig.”

On Sunday 14th there will be Masterclasses with some of the distillers, along with the opportunity to try some limited release and specially matured whiskeys. Shah says The Langham was keen to get on board with the inaugural NZ Whiskey Show to support Snead, and as they felt it was an ideal fit for the hotel’s own ideas about innovation and being part of the community. “There is a fantastic vibe in Auckland for all things luxury, and this extends to a strong interest in fine spirits, of which whiskey is king. We see support of this event as showcasing the hotel, but more so as a chance to add another world class event to the Auckland calendar for people to widen their knowledge and enjoy.”

Whiskey already plays a central role at Palm Court at The Langham, where a rotating whiskey tasting board currently features New Zealand brand Thomson Whisky, matched with handmade chocolates, and Michael Shah also recommends the Writer’s Corner in the 10th floor Club Room as an ideal spot to escape with a wee dram.

“When people think about a classic indulgent experience that fits in with lounging back and enjoying a whiskey, I believe people think of The Langham,” says Shah.

“It’s got that lovely traditional feel to it, that charm, that relaxed yet intuitive service that goes alongside sitting in a lounge chair with a glass of great whiskey.”

Tickets are on sale now and Michael Shah is confident the weekend will be a sell-out.

“Whiskey and spirits are making a resurgence,” he says, “and whiskey has a great profile and is growing across male and female consumers.”

NZ Whiskey Show May 12-14 at The Langham, Auckland Tickets via houseofwhiskey.co.nz

Langham Whiskey Makers Dinner Friday May 12, $159 per ticket An exclusive dinner event marking the Opening Night Event of the inaugural NZ Whiskey Show. Enjoy a four-course whiskey-inspired menu

by Langham Executive Chef Volker Marecek, with tables hosted by a special group of whiskey makers and master distillers from whiskey houses around the world. Ticket includes pre-dinner drinks, four course menu and shared whiskey per table.

Tickets available via The Langham Auckland ph 379 5132 or email fbcoordinator@langhamhotels.com

INDUSTRY NEWS

Redesign and revamp at Wither Hills Restaurant THE WITHER Hills Cellar Door and Restaurant has reopened following a major redesign of its interior and exterior spaces, and the launch of a new menu.

Leading the redesign, New Zealand interior designer and judge of TV3’s The Block Paul Izzard, says he is excited to reveal the new space to visitors. “The venue is now complete with stunning

Mahana Estates to partner with Kemp MAHANA ESTATES has chosen Kemp Wine Merchants (Great Little Vineyards) as its new domestic distributor. The organic vineyard and winery is located in the Upper Moutere valley near Nelson. “Dan and his team really understand what we are trying to achieve at Mahana,” says Mahana Estates’ winegrower Michael Glover, “and we believe they will represent us very well in the New Zealand market. It seems to me that Dan’s focus is the people at the heart of wine drinking and wine making and that really resonates with me.”

Daniel Kemp, Managing Director of Kemp Wine Merchants (Great Little Vineyards) says Mahana Estates is a very welcome addition to his stable of wine producers. “Mahana Estates is producing wine with great integrity and Michael’s approach to winemaking brings a real excitement to the New Zealand wine scene. Our core focus and philosophies as a company are shaped and moulded by the brilliant characters behind our great little vineyards and the incredible wines they produce – Michael and Mahana Estates fit very well with that approach.”

interior finishes, a new layout and outdoor courtyard for visitors to enjoy the Wither Hills wine and menu overlooking the vineyards. We wanted the look and feel of the restaurant to complement the cellar door experience with an inviting and relaxed atmosphere.”

The lunch menu matches a selection of Wither Hills’ award-winning wines with cuisine showcasing the region’s produce, while the cellar door continues to operate alongside the new restaurant, offering

comprehensive tastings, including the Single Vineyard Ben Morven Chardonnay 2015 and Wither Hills Chardonnay 2014, which both received gold trophies at the recent 2016 Marlborough Wine Show.

Craig Baldie, Lion National Marketing Director, says “After months of planning we’re thrilled to now offer a beautiful dining destination for locals and visitors to enjoy our award-winning wines over a leisurely lunch…. with wonderful views of the Wairau Valley.”

New liquor benchmark for New Zealand market GLOBAL MEASUREMENT company, Nielsen, has launched The Liquor Benchmark, a measurement of liquor retail sales across seven of New Zealand’s largest traditional liquor retailers.

The Liquor Benchmark takes weekly retail sales data, at item level, from seven liquor retailers and reports a total view of the market, which until now has not been available in the New Zealand market.

The retailers in the Nielsen Liquor Benchmark are Henry’s, Liquor Centre (includes Liquor Centre and Liquor Spot), Liquor King (includes LK, Gold Diggers & Drink Station), LiquorLand, The Trusts (includes Wests Liquor and Village Wines & Spirits) and Thirsty Liquor (includes Thirsty Liquor and Black Bull Liquor) and the latest addition of The Bottle-O. Together this equates to nearly 600 stores.

“The biggest value to liquor suppliers is how the benchmark will help their conversations with retailers,” says Geoff Smith, Commercial Development Director at Nielsen.

“Up until this point, liquor suppliers have only been able to share their performance with each retailer individually because of commercial sensitivities – this meant they could not talk about their performance relative to the total market.”

The Benchmark will allow retailers and suppliers to compare their performance and identify new opportunities for growth as well as new business generation, without disclosing an individual retailer’s sales information to competing retailers.

“The benchmark is similar to the total sales read provided to supermarkets and convenience stores,” says Smith. “Suppliers will now be able to bring proof points around price, ranging, distribution and promotions to retailer meetings which will allow for collaboration that aims to drive growth.”

Additionally, retailers will be able to benchmark their own performance against the market as well as work with suppliers and brand owners to improve their in-store performance.

DRINKSBIZ FEBRUARY / MARCH 2017 19

New look Super Liquor aims for sociable Kiwis SUPER LIQUOR stores nationwide are unveiling a new look after a major brand refresh to create a better retail shopping experience for customers. Approximately 120 stores were completed in 2016 with a small number due for completion early this year.

Super Liquor’s National Operations Manager, Greg Hoar, says the refresh is part of the company’s wider goal. “It’s all about our aspiration to be New Zealand’s leading convenience liquor retailer – the brand choice of sociable Kiwis. As part of this we are focused on delivering our core purpose, which is franchisee business success and satisfaction, essentially this is all about enabling franchisee store performance, profitability and success.”

Store exterior and interior upgrades have been tied in with a new look and feel across all media and brand communications – from mailers and press to television and the Super Liquor website. The new look is fresh and modern – the Super Liquor brand blue and red are still an integral part of the refresh, but this is now intertwined with

Super Liquor’s fresh new look is underpinned by four brand pillars: Super Convenient - with 125+ stores throughout New Zealand, there’s a store near you!

Super Deals - plus great value every day Super Range - with all your favourite brands and more, you’ll find the perfect drink for any occasion Super Service - Come say hi to our friendly team – whatever you need we’re happy to help.

20 DRINKSBIZ FEBRUARY / MARCH 2017

real-life photography and imagery to communicate Super Liquor’s vision of being the preferred brand for sociable Kiwis.

With the focus on improving the shopper experience, Super Liquor has also launched a new store operations compliance review programme using 1Place franchise management software. This is intended to help raise standards, enhance performance and enable franchisee benchmarking.

Greg Hoar says Super Liquor is also working hard to ensure its category and product plans align with consumers’ lifestyle choices now and in the future.

“Some of these include moderation and lower alcohol alternatives as well as premiumisation across the categories with appropriate new product development

to the forefront, resulting from changing taste trends and the need for in-store inspiration.”

Key to the future is improving retail information and systems to drive the business, franchisee performance, profitability and administration, and Hoar says Super Liquor has undertaken a POS enhancement project with this firmly in mind.

The company also intends to be ready for changes to the retail environment through advancing consumer technologyy. “There has probably been little marked impact on the industry to date,” says Hoar, “but we plan to be at the edge of this, which will see us needing to raise the game to meet the contemporary preferences of customers as retail moves increasingly digital.”

INDUSTRY NEWS

Yealands appoints MW as CEO YEALANDS WINE Group has appointed Adrian Garforth MW to the position of Chief Executive Officer, a role he took up in late January. He replaces Jason Judkins, who had led Yealands for the previous nine years.

Adrian Garforth has previously worked with Yealands in Europe on a consultancy basis, in addition to working in global wine importation and distribution, consulting to UK restaurants and developing wine education programmes. In 1993 he was admitted to the Master of Wine Institute, an accolade held by 354 people globally today. He is currently Vice Chairman of the Institute of Masters of Wine, and will become Chairman in 2018.

Adrian Garforth will be based in the Yealands Auckland Commercial Office, but will spend a large portion of his time internationally and across the company’s Hawke’s Bay and Marlborough wineries.

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Pirates and outlaws inspire new bottles WITH ITS new range ‘WANTED, THE BANDIT CRAFT LINE’, Saverglass takes inspiration from accounts of swashbuckling pirates braving the high seas to hunt Spanish ships laden with gold, and of outlaws on the plains of the Rio Grande waiting to ambush unsuspecting couriers of precious treasures.

A collection of 13 bottles infused with this spirit of independence, strength and character offers you a canvas on which to write your own legend. It is no surprise that leading makers and artisan producers alike, impelled by the romanticised legends of old, seek to create a unique narrative that associates their brand with the bold strength, brazen independence and rebellious spirit of these irrepressible piratical personalities.

This same trend has inspired new bars, saloons and watering holes that cater to a clientele on the hunt for their own treasures and attract Millennials seeking unique and authentic experiences and creative, original and refined cocktails served in a unique atmosphere that distill the essence of the moment.

Find out more at saverglass.com or phone 09 522 2990

INDUSTRY NEWS

Plan for change

Summer events are in full swing and it’s a landscape set for change, writes Dylan Firth, Advocacy and Policy Manager for Hospitality New Zealand 2017 HAS well and truly kicked off, with the summer events calendar across the country jam packed. With so many events and festivals to enjoy and the ongoing scrutiny around sensible drinking at public events, it is worth taking a moment to reflect on the role alcoholic beverages will play in this sector in the future.

2016 was a tough year for events. The lower blood alcohol limits for drivers completing the first full year of implementation, the public’s low tolerance for disruptive behaviour at events, as well as the increased pressure from regulatory agencies meant the sector regularly found itself in the spotlight. This was very apparent in some regions, where police had a sustained and often obstructive focus on the availability and consumption of alcohol at events.

As an example, the reputational damage incurred by the Wellington 7s has resulted

in a significant drop in ticket sales over a number of years. The event’s demise has often been attributed to the ‘fun police’ and their push to restrict alcohol sales, including breath testing on arrival. Another event that made front-page news in Wellington last year was several major vineyards con-

Event organisers will need to increase their focus on the management plans they have in place for alcohol consumption sidering pulling out of Toast Martinborough due to what was described as ‘overzealous policing of the liquor laws’.

There is no doubt that the event landscape is changing. We see it already with what Australians call ‘Stadium-strength beer’ or 3.5% ABV (and below) becoming

the standard at major sporting events.

The push for this has been well met by the industry, which is producing an increasing array of quality low- and mid-strength beers to meet this demand. The New Zealand mid- and low-strength market is nowhere near that of our Australian cousins, but the trend is on the up and no doubt the major New Zealand producers are watching carefully.

With this increased regulatory and societal scrutiny, event organisers will need to increase their focus on the management plans they have in place for alcohol consumption. They will also need to look at ways to maximise profit through higher quality product over volume of sales. As a result, as the event goer becomes more discerning about their beverages, the event sector will need to look at the product mix on offer – both alcoholic and non-alcoholic.

Bite-sized chef training on the menu IF A three-year chef’s apprenticeship seems too big a mouthful to commit to, you can prep your upcoming cooks with the skills they need to create your menu by using one or both of ServiceIQ’s bitesized training programmes, which can each be completed in 18 months.

The programmes are customdesigned to meet the needs of mid- to high-end businesses, and cover the essential skills needed to create authentic basic or complex dishes, depending on the menu.

ServiceIQ Hospitality Sector Adviser, Chris Treacher, says its flexible solution is popular with top quality restaurant and catering businesses that need to upskill employees working at different levels. “Some businesses need chefs who can make a simple cream of pumpkin soup, hollandaise sauce, or roast beef fillet, while others need to present diners with much more complex

fare. Either way, all dishes, no matter the degree of difficulty, need to be made correctly to satisfy customers and maintain a great reputation for businesses in a competitive market.”

The New Zealand Certificate in Cookery (Level 3) gives young chefs the low-down on how to confidently create high quality basic dishes, including everything from tasty soups, sauces, meat, fish, pasta, rice and egg dishes to delicious simple desserts, pastry, cakes and scones.

The New Zealand Certificate (Level 4) takes aspiring young chefs who know the basics to the next level: discovering the culinary secrets and techniques it takes to create seriously involved dishes that impress discerning customers.

“For both employer and trainee, a shorter programme can feel easier to manage than a full apprenticeship,” says Chris.

The choice also works for a business needing to upskill their Level 3 qualified chef in the far more sophisticated menu of dishes they get at Level 4.

There are also popular food and beverage service qualifications at Levels 3 and 4, allowing any size of type of hospitality business to train its staff on-job.

Find out more at ServiceIQ.org.nz

DRINKSBIZ FEBRUARY / MARCH 2017 23

INDUSTRY NEWS

New app for wine-loving tourists

Tourists on the wine trails of New Zealand can now select and ship their favourite wines home at the swipe of a screen, thanks to a new app called WineCaseNZ.

Diageo to help combat drink driving with VR technology

THE APP has been developed by Rick Nelson, owner of Queenstown’s wine tourism experience, The Winery, and creator of The Winedub (a mobile wine tasting experience developed in a 1958 VW Kombi that is set to tour New Zealand this year).

WineCaseNZ features more than 500 of the country’s top wines from nearly 100 wineries across New Zealand and allows users to create a mixed case of wines from several different wineries and then ship it to more than 40 countries with a fully inclusive service and guaranteed delivery to their door.

It features winery info such as locations and opening times, and allows users to buy wine at cellar door prices – even creating a case with 12 different wines from 12 different wineries.

“Many of our smaller boutique wineries don’t have a cellar door and even our largest wineries have wines that are made in such small quantities that they aren’t exported,” says Nelson. “Those are often the special and exclusive wines that visitors want to take back home.

“If you’re travelling the country it can be a real dilemma whether to buy wine at the first places you visit. Going back to revisit isn’t always possible, but in the App you can add, edit and adjust your wine selection as you go.”

He says the app will also benefit locals, who can order wines to their homes at cellar door prices. WineCaseNZ is free to download and available for iPhone and Android.

GLOBAL DRINKS company Diageo has unveiled a virtual reality (VR) experience called “Decisions”, which puts consumers of legal drinking age in the middle of a fatal drunk driving crash. It is part of the company’s approach to education around responsible decision-making when drinking and has been launched with its Johnnie Walker brand.

Designed to show the repercussions of getting behind the wheel after a night of excessive drinking, “Decisions” follows the journeys of three different vehicles and their passengers.

Through the use of immersive VR technology, it highlights the negative impact that one bad decision can have on multiple lives. The VR program is being spearheaded by Diageo’s Digital and Culture & Partnerships teams, who have engaged partners such as Facebook, YouTube and The New York Times to help drive support and distribution for the project.

Consumers of legal drinking age can access “Decisions” through Facebook 360, YouTube 360 and NYT VR. It is also compatible with all VR headsets, including Samsung Gear VR, Oculus Rift, and Google Daydream.

Villa Maria goes direct in Australia VILLA MARIA has announced plans to establish its own Australian-based sales and distribution operation, following the acquisition of its distributor, Fine Wine Partners, by Accolade Wines. The familyowned winery says it’s aiming to create greater flexibility for its marketing and distribution as well as get closer to its customers.

“Villa Maria has had a very successful relationship with Fine Wine Partners for the past 12 years,” said founder and owner Sir 24 DRINKSBIZ FEBRUARY / MARCH 2017

George Fistonich. “With their support, Villa Maria has become one of the largest New Zealand wine brands in Australia and has a very solid reputation…”

Villa Maria currently has two wine brands active in Australia – Vidal and Villa Maria – and will assess future growth for the business once they’re firmly established in the market. In the interim, Villa Maria will focus on the Reserve and Single Vineyard wines for on and off premise.

“We see the potential to grow signifi-

cantly in Australia. Because we are focusing on a limited number of brands with different strategies, we can be very efficient and dedicated in all of our sales and marketing efforts. This is a huge opportunity to work more closely with our customers to ensure we are meeting their needs,” Sir George said.

Villa Maria will commence its new operation from 1 March 2017, with Fine Wine Partners continuing to sell and distribute the Villa Maria range in the interim.

INDUSTRY NEWS

Stronger sales focus for Clearview CLEARVIEW ESTATE has increased its in-house sales team from one to three, following a string of accolades for its diverse range of Chardonnays.

Nigel Kelly was appointed in December 2016 as a full-time Clearview Estatefocused sales representative servicing Auckland’s restaurant sector and onpremise trade, while Annika Bennett will concentrate on the top of the South Island for the Te Awanga-based winery.

“The run of successes we’ve had this year demonstrates the consistent quality of our wines and strategically our owners and senior management team have acknowledged that we need to put greater focus on our sales, and ultimately better service in these key areas,” says Charles Gear, General Manager Sales and Marketing.

It follows an exceptional year of accolades for Clearview. “The micro-climate that we experience at Te Awanga made 2015 a superb vintage for Chardonnay,” says Tim

Annika Bennett

Turvey, co-owner, co-founder and original winemaker. “We’ve had gold medal wins across all levels of our extensive Chardonnay range, with grapes from 30-year-old vines in the original homestead block proving to be outstanding.”

“It’s exciting times for Clearview,” agrees

Nigel Kelly

Helma van den Berg, who co-owns and jointly established the historic winery and restaurant business. “We’re thrilled to be strengthening our team with the expertise of Annika and Nigel, along with the skills that winemaker Matt Kirby brings to this expansion of our sales team.”

FULL FRUIT - NO PRESERVATIVE - ALCOHOL SLUSHIES

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FEATURE – COCKTAIL TRENDS

From backlash brands to Millennial spending, here are some of the key trends tipped to affect the cocktail world in 2017…

Beyond the glass

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FEATURE – COCKTAIL TRENDS

Sustainability Recycling printer toner and composting waste might be de rigeur at many office-based businesses, but it’s been a slower start for sustainability in food and beverage. Change, however, is afoot. The iconic annual World’s 50 Best Restaurants introduced an award for Best Sustainable Restaurant in 2013, and now the eco-spotlight is falling on bars which, aside from the obvious bottles, are increasingly finding ways to recycle the streams of straws, coffee grounds, paper napkins, fresh produce (herbs, citrus etc) and ice (which requires energy to create and is then often dumped at the end of the night).

London’s White Lyan, which opened in late 2013, has led the charge. It was the world’s first ‘zero-waste’ bar, offering cocktails using no perishable ingredients.

It chills pre-batched drinks and spirits instead, and uses cordials and distillates in place of fresh herbs and citrus.

At its sibling, Dandelyan, discarded mint stems and citrus peels infuse syrups, and unused cucumber slices are soaked in Tabasco, dehydrated and made into bar snacks for the next day. The sustainable message is one they are keen to spread, with White Lyan’s Iain Griffiths taking his tips on a roadshow across the US in late 20151 and to The Blends of the World masterclasses in Australia in September last year.

White Lyan’s approach may be at the upper end of the scale, but with consumers increasingly concerned about brands’ environmental practices it seems inevitable that more bars will need to meet them in the middle. Aside from potential cost savings, research also shows that a sustainable approach has the side benefit of drawing the environmentally-conscious Millennial customer. A Nielsen global study in 20152 found nearly 75 per cent of Millennials surveyed were willing to pay more for sustainable products – up from around 50 per cent in 2014.

The changing consumer The world is full of noise – brands are constantly demanding consumers’ attention (and dollar) at every turn. A special 1

Newman, Kara (Nov 26, 2015). ‘Sustainable Bars and Zero-Waste Cocktails are Changing How You Drink’. Bloomberg.com. bloomberg.com/ news/articles/2015-11-25/zero-waste-bars-andsustainable-cocktails-come-to-u-s2 Nielsen (2015) Global Survey of Corporate Social Responsibility and Sustainability. nielsen.com

report released in 2016 by Diageo and trend forecasting company The Future Laboratory, Future of Cocktails3 , identified that consumers often feel overwhelmed by brand messaging, and choose to switch off rather than engage.

The constant access to information also means today’s consumers are more knowledgeable, less brand loyal and more likely to seek out authentic, engaging and

The constant access to information also means today’s consumers are more knowledgeable, less brand loyal and more likely to seek out authentic, engaging and high quality brands and more personal tailored experiences.

high quality brands, and more personal tailored experiences. This translates well to the bar environment where a drink can be created ‘just for you’. Future of Cocktails refers to the return of ‘omakase’ – the Japanese phrase that translates roughly as ‘I’ll leave it up to you’ and was used primarily in ‘trust the chef’ experiences but is now making a comeback for bartenders too.

This consumer desire for quality encompasses every aspect of a drink, and puts bartenders firmly in the same realm as chefs when it comes to sourcing the best raw ingredients and building supplier relationships.

in mid-2016 by Diageo-backed Distill Ventures in the world’s first distilled nonalcoholic spirit, Seedlip, from the UK. Founder Ben Branson developed the spirit in his kitchen using a small copper still and a copy of The Art of Distillation from 1651, which details how to make non-alcoholic herbal remedies. Seedlip is promoted as solving the dilemma of “what to drink when you’re not drinking” and comes in two variants: Seedlip Spice 94 (aromatic, earthy, woody) and Seedlip Garden 108 (herbal, grassy, floral). Available only in the UK at this stage, its stockists include Claridges, Harvey Nichols, The Ritz and Heston Blumenthal’s flagship restaurant The Fat Duck. Distill Ventures says Seedlip “creates an entirely new category which transforms the non-alcoholic drinking experience.”

Desire for healthier options The wine and beer industries have moved quickly in response to consumer demand for ‘healthier’ or ‘lighter’ versions of products, with options lower in calories and lower in alcohol readily available. One major sign that the spirits industry has an eye on this trend was the investment 3

The Future Laboratory (2016). Future of Cocktails. Full report retrieved from: theworldclassclub. com/news/world-class-future-of-cocktails-reportlaunches-in-miami

Premiumisation The Global Trends Report 20164 by the International Wine and Spirits Research (IWSR) found that most regions and markets worldwide saw consumers trading up to higher value products last year, with 4

IWSR (2016). The Global Trends Report 2016 – media summary DRINKSBIZ FEBRUARY / MARCH 2017 27

FEATURE – COCKTAIL TRENDS

growth in premium and super-premium spirits. It reported that global consumption of gin was up 2.4 per cent thanks mainly to the super-premium category and growth through cocktail culture, and tequila consumption was up 4.4 per cent, due to super-premium tequila sales and a growing interest in mezcal (See Tequila category report on pg 56 for more). The IWSR also highlighted the “revival of aged brown spirits with their image of heritage and quality” and noted that while global Scotch consumption was flat, consumption of US whiskey rose 5.4 per cent.

IWSR also notes the growing interest in Japanese whisky, and there is more niche interest too in offerings from India, Taiwan, Australia and New Zealand.

Spread of craft

Future of Cocktails identifies three big changes in the modern bartender: • It is no longer a job for students. Bartending can offer real career prospects with some achieving “star-like” status.

Backlash culture In a world of savvy consumers increasingly suspicious of being ‘sold to’, Future of Cocktails identifies a trend for ‘Backlash Brands’ – brands with a strong and unique voice who no longer try to be all things to all people, but instead choose to create stronger engagement with a smaller audience. The ‘backlash’ can extend to the product itself (happy to be an acquired taste, for example) or its voice. The report cites the example of Mexican drinks brand Ilegal Mezcal, which pronounced Donald Trump (as a then-US-presidential-candidate) to be a pendejo (‘asshole’) in an above the line and grassroots campaign in US cities including New York, Miami and LA. This ‘backlash’ attitude has filtered through to bartenders too. As Future of

• Bartenders are expected to learn about and implement responsible drinking and sustainable bar practices.

• Knowledge of classic drinks is no longer enough. Modern bartenders are increasingly expected to be versed in the ingredients and tools of the kitchen.

Cocktails states: “Chefs and bartenders are reclaiming their independence and creativity by making what they want to make, rather than bowing to consumer whims and crazes.” This can be likened to a restaurant experience: diners don’t choose a restaurant because the chef cooks the same as they do at home.

Similarly, a bar is where they can be open to trying something new.

ilegalmezcal.com

Significant growth in craft producers across every category in 2016 was something IWSR identified, while Future of Cocktails noted cultural influences surfacing in cocktail lists thanks to use of regional ingredients, both in spirits and the cocktails themselves. While New Zealand’s craft beer industry is firmly established, the growth of our cider and spirits industry continues to blossom, with native ingredients such as horopito, kawakawa and manuka commonly used as a way of creating a New Zealand twist; newly launched Revenge Gin (see pg 69) uses koheriki leaf, also known as New Zealand aniseed.

The modern bartender

28 DRINKSBIZ FEBRUARY / MARCH 2017

SPARKLING WINE WITH

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SAUVIGNON BLANC CATEGORY REPORT

As New Zealand’s most planted grape and successful wine, Sauvignon Blanc accounts for 74% of the national vineyard, 86% of exports and 100% of the profile that put this country on the global wine map.

Joelle Thomson reviews some new releases.

DRINKSBIZ FEBRUARY / MARCH 2017 31

SAUVIGNON BLANC CATEGORY REPORT

2016 Crafter’s Union Marlborough RRP $16-$22 Sauvignon Blanc This beautifully packaged newcomer from Marlborough is part of a new wine brand called Crafter’s Union, which is made with grapes grown around New Zealand and Australia. The bottle comes wrapped in paper artwork, yet this wine’s beauty runs deeper than that; it’s a lightbodied white with dry, refreshing flavours and high acidity adding crunchy freshness to the taste of gooseberries, green apple and passionfruit.

CONSTELLATION BRANDS

2016 Spy Valley Marlborough RRP $18.99 Sauvignon Blanc As fresh whites go, this one is a stellar drop from one of Marlborough’s best known wineries. Its refreshing fruity style is in keeping with its light body and intense green fruit flavours. Good value for money.

SPY VALLEY WINES

Cloudy Bay is entering a new phase in its life with major growth into the vast Chinese market and a new general manager in Yang Shen, who has taken over the leadership of the brand and its exports from its Marlborough base.

2015 Alluviale Hawke’s Bay Sauvignon Blanc Semillon RRP $23-$24

Full-bodied dry whites don’t get much better than this complex blend of two classic French grapes: Sauvignon Blanc and Semillon. Zesty acidity adds crisp freshness in a softer style than South Island whites because the grapes in this wine are from the warmer Hawke’s Bay region, where winemaker Ant Mackenzie is a staunch fan of the great reds and whites of Bordeaux, and this refreshing creamy white shows why.

MINERAL

2016 Lake Hayes Central Otago RRP $20 Sauvignon Blanc Fresh and flavoursome, this wine makes a strong southern statement with its dry, medium body and high acidity expressing its cool climate origins in the world’s most southern wine region, Central Otago.

It has a lingering flavoursome finish and is good quality.

RED + WHITE CELLAR

2016 Richmond Plains Nelson RRP $21.99 Sauvignon Blanc Organic, zesty and dry, this Nelson Sauvignon Blanc is a concentrated, very citrusy white, which shows its cool climate origins in its high acidity. Richmond Plains is one of a handful of certified organic wineries in New Zealand which, in total, account for just six to seven per cent of this country’s wine production. This wine is fresh, bright and good quality.

RICHMOND PLAINS

32 DRINKSBIZ FEBRUARY / MARCH 2017

2016 Cloudy Bay Sauvignon Blanc RRP $36.99

You know what they say about a little going a long way? Cloudy Bay Sauvignon Blanc is an outstanding example of just that, thanks to the three per cent of this wine that is fermented in large old French oak barrels. It doesn’t sound like much but it adds lots of softness and richness to balance the naturally high acidity of Sauvignon Blanc. Cloudy Bay senior winemaker Tim Heath frames this dry, full-bodied white with oak in such a subtle way that there is no flavour of wood, but rather a complex taste of fresh grapefruit, nectarines and white peach. It is delicious.

MOËT HENNESSY

2016 Seresin OSIP Marlborough RRP $24

This Sauvignon Blanc was fermented with wild yeasts in stainless steel, which adds fresh yeasty aromas and creamy soft flavours. It was made with certified organic grapes grown on Seresin’s Noa Vineyard in Marlborough.

MINERAL

2016 Toi Toi Marlborough RRP $12.99 Sauvignon Blanc Bright, crisp and fresh, this wine delivers very good value for money in its lightbodied, vibrant fruity style (no mean feat for just $12.99). It is full of fresh herbs, zesty citrus, ripe passionfruit, pineapple and mangoes.

TOI TOI WINES

CATEGORY REPORT SAUVIGNON BLANC

Cloudy Bay’s new growth CLOUDY BAY Vineyards is poised for a new lease of life with a new general manager and a new focus. Yang Shen took over as GM in November 2016. His role is to lead this large New Zealand winery to higher exports of Pinot Noir and sparkling wine into China, as well as Sauvignon Blanc, which will be in smaller amounts due to limited availability.

Shen was born and bred in China, studied winemaking in Montpellier and Bordeaux and has worked in the wine industry prior to moving to Marlborough in late 2016.

The president and CEO of Moët Hennessy Estates & Wines, Jean-Guillaume Prats,

introduced Shen to his new role. Prats suggests that the market in China will explode when Pinot Noir and sparkling wine make inroads, but says even these wines will be limited in volume. Pinot Noir and high quality sparkling wine are both more expensive to make than Sauvignon Blanc.

“It’s been proven that the Pinots from Marlborough and Central Otago are equivalent to some of the great Pinots of the world,” says Prats, who suggests that the Chinese market is more of a red wine consuming market, which makes Pinot Noir an ideal starting point for major growth from New Zealand.

Yang Shen

DRINKSBIZ FEBRUARY / MARCH 2017 33

SAUVIGNON BLANC CATEGORY REPORT

2016 Fairhall Downs Single Vineyard Sauvignon Blanc RRP $23.95 Fairhall Downs Estate was first planted in Marlborough’s Brancott Valley in 1982 and now has four new owners: Brendon and Charlotte Bray and Colin and Paula Hill. This wine is dry and richly flavoursome thanks to low harvest yields, which accentuate the concentration of flavour (citrus and green fruit as well as tropical notes). It is full-bodied with a long, succulent finish. One of the stars of this line-up.

FAIRHALL DOWNS

2014 Dog Point Section 94 RRP $37-$39

One of the best New Zealand wines year in, year out. This stellar dry white spends 18 months in older French oak barrels, which softens the vibrancy of Sauvignon Blanc’s acidity. Not that you’d know this was Sauvignon Blanc from the label, which simply says ‘Section 94’ – the vineyard where the grapes in this grew. Winemakers James Healy and Ivan Sutherland have been making this wine for over a decade and their aim is to express the land, the region and their winemaking philosophy, rather than primary fruit flavours. And they succeed, with succulence in every drop of Section 94.

RED + WHITE

Biodynamic wines are usually outstanding because winemakers who have lavished that much affection on their land are paying attention to every tiny detail.

intense sun, the acidity in this wine adds a nerve centre of freshness, stretching it out to a long finish. Unusually for any New Zealand wine these days, it is sealed with a cork.

widely available. It is dry and light-bodied with flavours of green and tropical fruit, supported by crisp high acidity, which adds a mouthwatering zesty taste and makes it a super white to drink with fish.

CHURTON WINES

PERNOD RICARD

2015 Churton Marlborough Best RRP $47 End Sauvignon Blanc

2016 Brancott Estate Flight Marlborough Sauvignon Blanc RRP $17.29

Biodynamic wines are usually outstanding because winemakers who have lavished that much affection on their land are paying attention to every tiny detail. Allow me to introduce the aptly named Best End Sauvignon Blanc – one of the top wines from Sam and Mandy Weaver’s 22 hectare Churton Vineyard in Marlborough. They planted their grapes in 1997 on a ridge between the Omaka and Waihopai Valleys, 200 metres above sea level. This altitude accentuates the crisp acid backbone in the wine while concentrating its fruit flavours by lengthening the ripening season. Best End is consistently outstanding with depth of flavour, a full body and long finish. Stunning.

CHURTON WINES

2016 Churton Marlborough Sauvignon Blanc

RRP $27

This wine tastes like sunshine feels: intense, warm and rich; but just as a slightly cool breeze takes the sting out of 34 DRINKSBIZ FEBRUARY / MARCH 2017

2016 Brancott Marlborough RRP $17.29 Sauvignon Blanc This big brand delivers very good quality and value for money as well as being

Lighter styles of wines are all the rage, especially at this time of year. Brancott Estate’s fruity, light-bodied, lower alcohol Flight range offers a good starting point for both new wine drinkers and seasoned ones alike with its accessible style, lower than usual alcohol content (9% ABV) and fruit-forward flavours.

PERNOD RICARD

2016 Brancott B Marlborough RRP $26.49 Sauvignon Blanc This is serious wine. Sauvignon Blanc with intense grapefruit, peach and passionfruit aromas, rich concentrated flavour and zingy high acidity, which is balanced beautifully by a full body and soft creamy notes. It’s an outstanding wine that shines a flavoursome light on this country’s most popular white grape. Stunning.

PERNOD RICARD

CATEGORY REPORT SAUVIGNON BLANC

TRY THIS 2016 Stoneleigh Wild Valley Marlborough Sauvignon Blanc RRP $17.29

This is one of the best Sauvignon Blancs under $20 in New Zealand today, thanks to its wild yeast fermentation in large old oak barrels, which provides complexity, creamy flavours and softness that are nigh on impossible to find in wines of this price. This is outstanding value for money.

PERNOD RICARD

2016 Stoneleigh Lighter Marlborough Sauvignon Blanc RRP $17.29

Light, clean and fresh, this wine is lower in alcohol than the other Sauvignons in the Stoneleigh range. It provides good value for money and is a flavoursome wine in a lighter style.

PERNOD RICARD

2016 Soho Peggy Marlborough RRP $POA Sauvignon Blanc Available only to on-premise trade

Soho Marlborough winemaker Dave Clouston is a dab hand at packing the most intense punch into Peggy – the newest Sauvignon under the Soho brand.

It’s targeted at a new generation of white wine drinkers and is priced more affordably than Soho’s flagship Stella

Sauvignon Blanc. Like its big sibling, this wine is super-concentrated in taste with rich passionfruit, mango and pineapple flavours.

SOHO WINES

2016 Te Mania Nelson Sauvignon Blanc

RRP $21.99

Te Mania is a very small Nelson winery that is one of a handful in this country to make certified organic wines, such as this bright, refreshingly zingy white. The naturally high acidity of Sauvignon Blanc is balanced by a subtle creamy finish.

TE MANIA

2016 Yealands Single Vineyard Awatere Valley Sauvignon Blanc RRP $19.99

The phrase “fresh is best” perfectly captures the taste of this bright new Sauvignon Blanc from the Awatere Valley’s biggest wine producer, Yealands. Flavours of green herbs, green apples and grapefruit are all present in this crisp and tasty Marlborough white. It’s also interesting to note that in 2016 Yealands became the country’s biggest solar powered company thanks to its vast winery roof and plentiful Marlborough sunshine.

YEALANDS

In 2016, Yealands became the country’s biggest solar powered company, thanks to its vast winery roof and plentiful sunshine in Marlborough.

2014 Gérard Fiou Sancerre AOC

RRP $33.55

This is the best Sancerre I have tried in New Zealand in the past year. It was purchased at Regional Wines & Spirits in Wellington (where I lead tastings several times a year). This is dry, full-bodied and complex with green fruit, melon and tropical fruit flavours, all held together by zesty acidity, which adds freshness and a long finish. Sancerre wines take their name from the town in the Loire Valley in north central France, and legally must be made from 100 per cent Sauvignon Blanc.

MAISON VAURON

2016 Peter Yealands Reserve Awatere Valley Sauvignon Blanc RRP $17.95

The cool coastal vineyards in the Awatere Valley are home to the grapes that went into this fresh, complex Sauvignon Blanc, with its crisp Granny Smith apple flavours and high acidity giving it a fresh taste.

Its flavours linger long after the last drop, making this wine satisfyingly good value at this price.

YEALANDS

For distributor details see Distributor Index page 73

DRINKSBIZ FEBRUARY / MARCH 2017 35

WINE – IN VINO VERITAS

Joelle Thomson Journalist, wine writer and author mailme@joellethomson.com

Scott’s base

Marlborough wine pioneer Allan Scott is courageously honest in his new book about the birth of the modern New Zealand wine industry

THERE ARE some things you could never make up, no matter how fanciful your imagination – and Allan Scott’s autobiography, Marlborough Man, is one of them.

Or should I say, it is a story packed with facts that range from the sublime to the ridiculously incredible.

Private flights on a corporate jet at the snap of his fingers were some of the many sublime moments at one stage in Scott’s early wine career, while ’fessing up to planting vines the wrong way up was one of his less illustrious. Scott is refreshingly honest and true to himself in telling the good, the great and the downright embarrassing in his new book, which he co-wrote with US journalist Eric Arnold, who once worked vintage at Allan Scott Wines and wrote the book, First Crush, afterwards.

The story outlines how New Zealand wine went from zero to hero in four decades thanks to a bunch of ambitious Aucklanders (who were the Dalmatian descendants of early winemaking families), and a group of hard-working South Island farmers. Scott is one of the latter and admits that his love affair with Cathy, his wife, was part of the impetus to move out of farming and into a more glamorous industry. Not that wine is much about glamour. Far from it.

Allan Scott’s story begins by detailing a flawed decision that he and Cathy made and backed away from, before he delves into the timeline of Sauvignon Blanc in Marlborough. He was there at the now famous 1973 Marlborough plantings of the first Vitis vinifera (European grapevine species used to make wine) in the region.

Many of those vines were planted upside down and died.

When they finally did get the plants into the ground the right way up, the early pioneers had to build wineries to press, 36 DRINKSBIZ FEBRUARY / MARCH 2017

crush and ferment the grapes into wine.

Most of them had never even consumed a glass of the stuff and had to learn what wine tasted like, as well as how to make it.

For all that, one of the biggest shocks to the system was, according to Scott, the fact that you only get one shot at winemaking each year, and if it doesn’t go according to plan you have to wait a whole 12 months for more grapes to start all over again.

When Scott got involved, New Zealand wine was moving away from being made with table grapes, sugar and water, to being made with classic European wine grapes. Wine is now the sixth biggest export earner for New Zealand, 86.2%* of which is made up of Sauvignon Blanc, the vast majority from Marlborough.

Scott admits the book’s title, Marlborough Man, is “a bit of a joke” because there’s a long line-up of people who can – and do – lay claim to being the first to stick an ungrafted vine cutting into the arid Marlborough earth. I know from personal experience that many of those people are likely to come out of the woodwork, but Scott puts himself on the line – warts and all – in this outstanding new book and, in my view, he easily earns the moniker.

As a fussy reader, I don’t say this very often, but this book has it all. It is the most detailed personal account yet published of the modern New Zealand wine industry, and is a great read as well as a fascinating and honest one.

This book has it all. It is the most detailed personal account yet published of the modern New Zealand wine industry, and is a great read as well as a fascinating and honest one.

Marlborough Man by Allan Scott and Eric Arnold. Published by HarperCollinsNZ. RRP $59.99 *Sauvignon Blanc accounted for 86.2% of total New Zealand wine exports in 2016 – New Zealand Winegrowers Annual Report

Frosé [fro-zay]: Frozen Rosé Wine

Capitalise on the latest Frosé drinks trend.

Cup of Giesen Frosé

Cocktail recipe created by Charles Gillet, Cocktail Extraordinaire, The Poplar Social Club.

350ml Giesen Rosé freeze in ice cube tray/s overnight 45ml Rogue Society Gin 15ml Midori 20ml Fresh Grapefruit Juice Barspoon of Monin Elderflower Syrup

1. Add ingredients together 2. Shake and double strain into a chilled tea cup 3. Add crushed frozen Giesen Rosé to cup until full 4. Garnish and Enjoy!

For more information please contact your Giesen Group Representative or phone (03) 344 6270

Go to

GIESEN.CO.NZ

for more information on this and other Frosé cocktail recipes

At the heart of New Zealand’s wine history Award-winning wines made in beautiful Hawke’s Bay are only part of the Mission Estate story

IT IS one of New Zealand’s best known wine brands, yet Mission Estate’s central role in New Zealand’s winemaking history is perhaps less well known. It is in fact the birthplace of New Zealand wine, and it was thanks to a group of French missionaries in the mid-19th century that the Hawke’s Bay winery came into being.

Mission Estate’s story begins in 1851, when members of a French Marist religious order established a mission station at Pakowhai, between Napier and Hastings, where they planted vines, an orchard and looked after cattle. Seven years later they set up a major community in Meeanee, planting more vines for sacramental and table wine. (The first

record of a commercial sale was in 1870.)

The Cellar Master was Brother Cyprian Huchet, who retained this position until 1899 and is considered the pioneering winemaker of New Zealand.

In 1880, a two-storied house known as ‘La Grande Maison’ or ‘the big house’, was built, and was home for the early French Marists for 30 years until a disastrous flood in 1897 prompted the purchase of the 800-acre Mission Estate on higher ground. The Marist brothers travelled daily from Meeanee to work the new land. The first grapes were tended on the gentle slopes of the southern spur and the terraced area that is now used for the popular annual Mission Concert.

The crowning glory is the Huchet range; named after pioneering 19th century winemaker Cyprian Huchet, it includes Huchet Syrah and the limited edition Huchet Chardonnay.

The Marist Brothers on Mission Estate’s tree-lined driveway with the Mission building visible top right.

Right: Chief winemaker Paul Mooney.

Far right: The Mission building was cut into pieces and rolled on logs to its current site over two days.

In 1910, the community and the Mission building were moved to the new site. The house, which remains the heart of Mission Estate today, was cut into eleven sections by hand, rolled on logs and pulled by traction engines. The journey of just under five kilometres took two days.

Today, Mission Estate’s historic beginnings are still apparent to visitors who journey up the long driveway lined with 57 English Plane trees, planted in 1911. At the top, the wooden Gothic Chapel built in 1914 adjoins the majestic Mission building – surrounded by beautiful gardens and with sweeping views over the vineyard it houses the cellar door and award-winning restaurant and

function facilities.

The vineyards at Mission Estate continue to supply the winery, along with fruit from several sub-regions including Gimblett Gravels and the 100 hectare vineyard in Marlborough’s Awatere Valley, blending old world artistry with the latest technology to produce an award-winning range of distinctly New Zealand wines. Paul Mooney has been chief winemaker at Mission for over 35 years and was the first lay winemaker taught by Brother John Cuttance. Paul’s craftsmanship and expertise is renowned throughout the industry and apparent in the range of Mission Estate wines. The accessible ‘Estate’ range includes the award-winning Estate

Syrah and the innovative lighter in alcohol Pinot Gris. The Reserve range boasts wines such as the multi-award-winning Reserve Chardonnay, Syrah and Merlot. The Jewelstone range offers the exquisite Bordeaux blend Jewelstone Antoine, while the crowning glory is the Huchet range; named after pioneering 19th century winemaker Cyprian Huchet, it includes Huchet Syrah and the limited edition Huchet Chardonnay.

With more than 130,000 visitors each year and growing, Mission Estate continues to play an important role in New Zealand’s wine and tourism industry. info@missionestate.co.nz missionestate.co.nz

HIGH 5

Top drops

Craggy Range’s top tier wine, Sophia, is highlighted alongside four other impressive new drops for summer, chosen by Joelle Thomson

01

Stunning Sophia

RRP $55-$70

2014 Craggy Range Sophia A retrospective tasting of Craggy Range’s aptly named Prestige Collection wines during 2016 revealed interesting differences between wines from 2008, 2013 and 2014, showing the mellowing effect that age can have on reds. All wines were tasted at home base – Craggy Range’s Hawke’s Bay winery – which meant the bottles had been matured in optimal conditions with a cool, stable cellar temperature, and away from light. My pick of the bunch was this beautiful, full bodied, black-as-night red, made mostly from Merlot with a substantial portion of Cabernet Sauvignon, Cabernet Franc and Petit Verdot blended in by Chief Winemaker Matt Stafford. The dark colour and massive framework of the wine comes from the Cabernet grapes and the juicy purple fruit flavours from the lesser known Petit Verdot grape. The 2014 Craggy Range Sophia is a beautiful, big red with great cellaring potential, but approachably delicious flavours right now too, thanks to its commanding, mouthfilling dark fruit.

VINTNERS NZ

02Riesling rocks

RRP $21.99

2014 Toi Toi Marlborough Reserve Riesling To say that this wine is excellent value for money is to hugely underestimate its outstandingly intense and juicy lime and green apple flavours, its long finish and its relatively low price tag. The grapes in this wine were grown in Omaka, a sub-region of Marlborough’s vast vineyards on the Wairau Plains. Regardless of the style of wine you usually drink, just try the 2014 Toi Toi Marlborough Riesling for its dry, 40 DRINKSBIZ FEBRUARY / MARCH 2017

refined subtle freshness and beautiful flavours. One sip says it all – no wonder it won a gold medal at the International Wine and Spirits Competition in London last year.

TOI TOI WINES

03Marvellous Malbec

RRP $27-$28

2014 Terrazas de los Andes Reserva Malbec Warmer annual temperatures in the Andes have led to higher altitude vineyards in search of cooler growing conditions for the Malbec grapes that find their way into this wine, which was first made by Moët & Chandon in the 1950s. This is deep purple in colour with big, soft, black fruit flavours (plums, black cherries and ripe boysenberries). It tastes fresh thanks to Malbec’s naturally high acidity when grown at high altitude, as in this wine, which uses grapes grown from 1060 to 1300 metres above sea level in Mendoza, Argentina.

Southern French beauty

RRP $30.99

2013 Gayda Figure Libre Freestyle Pays d’Oc Mark Young of Vintners NZ sent me a bunch of fascinating new wines to put through the taste test for a wine list I compile and this is a stand-out from the large Languedoc region in the south of France. It’s a blend of four red grapes: Syrah, Grenache, Carignan and Mourvedre, which combine to make a full-bodied dark red wine with lots of time up its ripe tannic sleeve, if cellaring it takes your fancy. But why wait? It tastes superb now.

VINTNERS NZ

05Crisp, dry Italian

MOËT HENNESSY

04

Regardless of the style of wine you usually drink, just try the 2014 Toi Toi Marlborough Riesling for its dry, refined subtle freshness and beautiful flavours.

RRP $43.99

2014 Cantina del Castello Soave Pressoni Soave (pronounced so-AH-vay) is a white wine from Italy’s north east. It is made from the Garganega grape and blended with 20 per cent Trebbiano di Soave in this wine, which is made from grapes grown on the Pressoni vineyard where vines are trained on a traditional pergola system at 200-250 metres above sea level. The elevation enables the grapes to retain the acidity that adds balance and crispness to this medium-bodied, dry European white with its fresh and fruity aromas of yellow apples, white peach and melon.

VINTNERS NZ

For distributor details see Distributor Index page 73

RAISE A GLASS TO OUR 100th Birthday.

The Babich family has been making wine in in New New Zealand Zealand since since 1916.

1916.

WeJoin are us New as Zealand’s we celebrate most experienced the 100 family stories owned thatwinery. have Join shaped us as weour celebrate family’sthe 100100 years stories of innovation, that have achievement shaped our family’s and winemaking 100 years of excellence. innovation, achievement and winemaking excellence.

Discover our stories at Discover our stories at babichwines.co.nz/100stories babichwines.co.nz/100stories

WINE NEWS

Sustainable honour for Yealands YEALANDS FAMILY Wines has been recognised for its work in sustainability with a Platinum Medal at the International Award of Excellence in Sustainable Winegrowing Competition run by The Botanical Research Institute of Texas (BRIT®).

BRIT honours organisations in the wine industry that are taking a leading role in implementing sustainable practices.

It looks at the implementation of innovative sustainable practices in the categories of air, water and land in both winegrowing and winemaking; social responsibility practices and the quality (taste) of the wine.

Yealands received the top honour for its on-going environmental, economic and social sustainability programmes, and for the quality of its wine.

“Yealands’ list of sustainable programs is long and impressive.

That takes commitment and vision,” said Ed Schneider, BRIT’s president and director. “Peter Yealands’ goal of becoming the world’s most sustainable winegrower could only be slightly upstaged by the quality of his wines.”

Peter Yealands, founder and Principal of Yealands, thanked his team for their passion. “None of this would be possible without the amazing team that we have formed here. This award really highlights what we’ve been saying all along – that creating great tasting wines doesn’t have to cost the earth.”

Yealands’ achievements in sustainability include being the world’s first carboNZero certified winery as well as being home to the largest solar array in New Zealand, generating over 411 kilowatts of power while offsetting 82 tonnes of CO2 emissions. Its other innovative sustainable programmes include: wind-powered energy; using a flock of miniature Babydoll sheep to graze in between vines rows and reducing the need for mechanical mowing; installing floating solar-powered lighting in its wetlands to attract grass grub beetles thereby reducing the need for chemical pesticides while protecting the grapevines; and burning vine prunings instead of propane gas thus eliminating over 180 tonnes of CO2 per year.

The wine submitted by Yealands and awarded was Peter Yealands Sauvignon Blanc 2016.

The award presentation will be made on March 30th during the Fort Worth Food and Wine Festival.

42 DRINKSBIZ FEBRUARY / MARCH 2017

Mt Edward releases Vermouth ALREADY FAMED for its Pinot Noirs and Rieslings, Central Otago’s Mt Edward has released its own Vermouth. The inspiration for making its version of the classic fortified wine came after the organic winery exhibited at Rootstock, an organic/ natural wine fair in Sydney.

Mt Edward’s Vermouth is dry, based around Riesling and Chenin with classic botanicals such as wormwood, coriander and cloves.

The dominant flavour comes from a regional twist, courtesy of elderflower that is picked from the vineyard’s Felton Road gardens.

The botanicals are steeped for around a month and fortified with spirit derived from the same wine to 17% ABV. RRP$49.

Sparkle for summer ADD A touch of shimmering gold to cocktails or an elegant flute of bubbles with Blue Nun 22K Gold Edition. This sparkling wine is light and elegant in style with a full, rounded flavour.

What really sets it apart is the fine pieces of 22-carat gold leaf in each bottle, designed to highlights its natural effervescence.

Blue Nun 22K Gold Edition is a great aperitif or accompaniment for light meals and hors d’oeuvres and the ideal way to elevate a simple celebration to something very special.

It’s the perfect sparkling for special occasions and life’s golden moments.

Available from Q-Liquid Ltd. Visit qll.co.nz or phone 09 636 7730

WINE NEWS

US winery using Kiwi maturation technology TECHNOLOGY DEVELOPED in New Zealand that replicates oak barrel maturation in steel tanks has been used by Napa Valley winery AuburnJames in its bottling of 6000 cases of Cabernet Sauvignon.

It is the first US winery to apply the membrane-based maturation process developed

by Wine Grenade, a New Zealand-based wine technology company. The process replicates oak barrel maturation inside steel tanks by slowly and precisely dispersing tiny amounts of oxygen through a moving permeable membrane. The portable, cloud-connected devices allow winemakers to track progress and control the process remotely with data through a mobile app. Wine Grenade’s technology is already in use in Australia, and Sacred Hill Wines is now producing a second vintage in New Zealand.

AuburnJames simulated an 18-24 month barrel program in just eight months after applying three Wine Grenade devices on three 4000 gallon tanks, as well as one and two year barrels, targeting 30 per cent new oak adjunct.

“AuburnJames chose Wine Grenade after searching for the best way to put oxygen into the wine for the amount of oak adjunct we were using. We wanted to reduce cost, increase volume and utilize this facility to its full extent,” says Jon Frost, Associate Winemaker at AuburnJames. “The devices ensure active dispersion of oxygen at the dose rate I’m looking for, giving me the confidence that the whole tank is getting it and there are no pockets of dissolved oxygen.”

Following the success of its initial vintage, AuburnJames is applying Wine Grenade’s technology to Chardonnay as part of a sur lie bâtonnage program.

Wine Grenade CEO Hamish Elmslie

“The Wine Grenade represents a step-change in wine maturation technology.”

“The Wine Grenade represents a stepchange in wine maturation technology and we are delighted to see AuburnJames produce our first vintage in the United states,” says Wine Grenade CEO Hamish Elmslie. “Our approach differs from other micro-oxygenation technologies in that it remains true to the molecular osmosis that happens during oak barrel maturation, rather than bubbling oxygen in from a sinter at the bottom of the tank. This approach is creating wine that is outperforming competitor systems in blind taste tests.” winegrenade.com

Major boost for Aussie Shiraz THE STUDY of Australia’s unique terroirs and how they influence wine style and quality will be the centrepiece of a six-year, A$5.3 million (NZ$5.6 million) investment in new R&D projects announced in January by Wine Australia.

The project will focus on Shiraz, as Australia’s most planted variety, and is part of building international recognition for Australian wines, to increase demand and the price paid for all its wines.

“Australia makes wines of exceptional quality and finesse that reflect their provenance and terroir, but they don’t currently receive the international recognition they merit,” says Dr Brian Croser AO, Deputy Chair of Wine Australia. “It is these wines that will most quickly elevate the image and reputation of all wines we produce.”

He says the projects will seek to understand how the unique environmental properties in each site affect the grapevines and ultimately the expression of terroir in wines.

“When we understand how these environmental signals work, we can then understand how winegrowers can refine the expression of terroir and uniqueness in their vineyards, so that they can produce wines that express their unique terroir with greater confidence and obtain the premium such wines warrant.” wineaustralia.com DRINKSBIZ FEBRUARY / MARCH 2017 43

WINE NEWS

Vinexpo spreads its net THE VINEXPO Group is widening its focus from traditional wine regions to what it terms ‘up and coming’ areas, announcing the launch of Vinexpo Explorer – a two day event each year that will encompass vineyard visits, meetings, tastings and networking – with the first to take place in Austria in September.

Vinexpo will select 100 international top buyers each year who best suit the criteria and export objectives defined by the host country. Vinexpo CEO, Guillaume Deglise, says Vinexpo Explorer is a new way of doing business. “Whilst representing a revolutionary concept for the wine and spirits trade, it also marks a turn in the orientation of Vinexpo group. With our major trade fairs in Bordeaux, Hong Kong, Tokyo and now Vinexpo Explorer we offer a complete range to satisfy buyers’, producers’, and wine and spirits retailers’ needs worldwide.”

The first chapter of Vinexpo Explorer will take place on September 11 and 12 in Austria and is organised in partnership with the Austrian Wine Marketing Board.

Board spokesman, Willi Klinger, says they are thrilled to be hosting the first edition.

“Thanks to the diversity and multifaceted character of our wines, we have managed to be in the minds of top sommeliers and

wine lovers around the world. Participating in Vinexpo Explorer will enhance our notoriety with international top buyers and sustain our efforts in becoming a must-have category on the global map of wine origins.”

After Austria, Vinexpo says future chapters could take place in regions such as the Douro Valley, Sonoma, Australia, Greece or the Languedoc.

High tech guard against wine tampering AN INNOVATIVE new device that can detect cork piercing has been adopted by one of Burgundy’s greatest winemakers.

Selinko, an anti-counterfeit and traceability platform, has collaborated with Toppan Printing Co, a global printing company involved in security, to launch the device, which provides efficient protection against the problem of bottle refilling, an increasing threat to the wine industry.

Domaine Emmanuel Rouget in Burgundy has chosen the new technology to protect its Grands Crus and Premiers Crus from counterfeiting by maintaining the integrity of the closure with smart bottles of its 2014 vintage.

A state-of-the-art Toppan sensor is coupled with an RFID (Radio Frequency Identification)/ NFC (Near Field Communication) tag powered

by Selinko’s platform and a mobile application.

The sensor is located on the top of the bottle, 44 DRINKSBIZ FEBRUARY / MARCH 2017

below the capsule, and can detect any attempt to remove, tamper with or pierce the cork. By tapping the NFC tag located on the bottle neck with an NFC-enabled smartphone, a wine connoisseur can verify if the bottle is genuine and access extensive information on the winery and other details relevant to that specific bottle. A clear message on the mobile app confirms the integrity of the bottle’s content. After normal opening, the NFC tag will still provide updated information about the producer.

The device also allows assignment of a target market at production for each bottle. By tapping a bottle, the consumer becomes the final and most reliable indicator in Rouget’s traceability chain. All information supplied by the scan is sent to a secured platform (Brand Manager) which can identify any deviations from the geographical area initially assigned to the bottles.

Discover perfection within

www.nautilusestate.com Drink responsibly

BEER & CIDER CATEGORY REPORT

Summer Summer can be a mixed bag weather-wise, so these releases cater to all eventualities

sips

DRINKSBIZ FEBRUARY / MARCH 2017 47

BEER CATEGORY REPORT

’TIS THE SEASON

TAKE A CHANCE

RAYS OF SUNSHINE

Emerson’s Maison Saison

Emerson’s Daredevil Red IPA

Epic Hopshine Sunny Pale Ale

7% ABV, RRP $9.20, 500ml

6.4% ABV, RRP $9.20, 500ml

5.5% ABV, RRP $6.99, 500ml

Taking the Belgian style and giving it a South Island twist has worked wonders for Emerson’s with its Maison Saison.

A farmhouse ale that pours a slightly clouded amber, this beer has notes of butterscotch sweetness with a hint of spice and some floral fruits over the top.

Lemon and orange give freshness and demand a repeat trip to the generous 500ml bottle.

While Emerson’s bills this as a daredevil, we preferred to think of it as a series of challenges. Hops give way to malt and then return to fruit and caramelised sweetness. The ruby red speaks of autumn leaves or late summer harvests of cherries, the perfect accompaniment to the gamey stag you brought down in the back blocks of Southland.

The absolute stand-out of this issue’s beer report, Epic’s Hopshine Sunny Pale Ale is exactly what it purports to be on the label: a glassful of sunshine. With an aroma of Queen peaches, the golden brew is grassy and really does taste of sunshine, without being overly fruity. With just one sip your spirits lift and you’re transported to a sun-dappled meadow, cicadas buzzing and swallows swooping.

Balanced and versatile, this is a brew that will gain many adherents – an exceptional summer-time ale.

LION

DOWN BELOW Emerson’s Workshop Darkest Descent Imperial Stout 9.4% ABV, RRP $15.99, 500ml

Embrace the darkness with a descent into the dangerous world of this 9.4% beauty.

All the toasty dark dessert flavours are there: chocolate, coffee, leather and spice. It’s a complex Imperial with plenty of depth to plumb; enjoy it with or instead of dessert, preferably late at night while staring into the embers of a guttering fire, wondering why you always let yourself get this way.

LION

LION

SAINTLY BREW Epic Saint Luke Milestone Ale 7% ABV, RRP $9.99, 500ml

Another impressive offering from Epic, the Saint Luke Milestone Ale is a gutsy yet refined take on a brown ale launched to commemorate brewer Luke Nicholas’ 20 years in the industry. Presented in a beautiful bottle with a grip-tape-embossed finish, this ale bucks the Pilsner and pale ale trend and delivers a good, solid brown ale that really packs its 7% punch. One member of the tasting panel described the nose as “treacle rubbed into an old saddle” – a bit of sweet fruitiness and definite notes of leather and spice.

Perhaps one to savour in winter or maybe just wait for the chill to descend on a South Island summer’s night. Serve with shepherd’s pie during a storm.

EPIC

48 DRINKSBIZ FEBRUARY / MARCH 2017

EPIC

With an aroma of Queen peaches, Epic Hopshine Sunny Pale Ale is a golden brew that is grassy and really does taste of sunshine, without being overly fruity.

CATEGORY REPORT B EER

WAY OUT BACK

HAVE AN EXPLORE

THE TRANS-SIBERIAN

Renaissance Boonies NZ IPA

Renaissance Discovery American Pale Ale

Baltika 3 Classic Lager

4.5% ABV, RRP $4.99, 330ml

While we often associate Russia with its western European border, the vast bulk of the country lies in Asia. Baltika’s Classic Lager is an Asian-style beer – super light with exceptional clarity and a very light flavour profile. Slightly sweet, this is an easy-drinking lager that, served cold, would be a boon on a hot summer afternoon. Reminiscent of Korean beers like Hite, the daring could bring it back to its Russian roots by using it as a vodka chaser.

5.2% ABV, RRP $23.99 (6-pack, 330ml)

Out in the Boonies, things get a little wild. This back-block section is obviously near a coastal estuary, as this New Zealand IPA packs in flavours of the sea with a briny nose that speaks of freshly harvested seafood. A little cloudy in the glass, Boonies IPA is slightly sweet with a sour hop tang at the end. Enjoy with a freshly dug batch of pipis in vinegar.

EUROVINTAGE

THE ABBOT’S CHOICE Renaissance MPA Imperial India Pale Ale 8.5% ABV, RRP $9.99, 500ml

Redolent of a monastic order just out of the Middle Ages, this Imperial Pale Ale has a forest-floor, compost tang on top of a sweet, complex ale base. Pouring a deep amber, almost like Lucozade, MPA is a challenging beer that needs to be approached with caution due to its hefty 8.5% alcohol content. Enjoy with spicy cured meats or a salty snack.

EUROVINTAGE

A Renaissance man is a well-rounded, balanced individual who excels in several spheres of life. With its Discovery American Pale Ale, Renaissance has really cracked the formula. With pineapple on the nose, the hop notes are balanced by a straw-like crispness. Pouring amber and effervescent, the tasting panel was impressed by the balanced flavour profile and slight whack of hoppy grapefruit at the end. Would go well with a spicy Thai larb.

4.8% ABV, RRP $2.99, 500ml

Q LIQUID

EUROVINTAGE

WHEATEN WONDER Baltika 8 Wheat Beer 5% ABV, RRP $3.99, 500ml

The wheat fields of southern Russia have been put to good use here. The nose is banana-y and sweet and the taste is classic wheat beer: hints of lemon and coriander, though not overpowering.

Enjoy with a slice of lemon to bring out the classic Belgian flavours. This would perhaps be a good entry for wheat beer novices as it doesn’t have the cloudiness often associated with the Witbier class.

Enjoy at a Black Sea resort or, if that’s not possible, on a deck overlooking the Tasman Sea.

AN ATOMIC PALE Sunshine Electron IPA 6% ABV, RRP $8.99, 500ml

This Gisborne brewery has been pushing the boat out lately and this bold, full-on IPA is no exception. With a toasty nose, it’s a head-on entry into the supercharged pale ale category. It has a slightly acid over note and is heavy on bitterness carried by its heavy alcohol. It will set your tastebuds zinging, though perhaps it’s not one for the first-time craft drinker.

SUNSHINE BREWERY

Q LIQUID

DRINKSBIZ FEBRUARY / MARCH 2017 49

BEER CATEGORY REPORT

SUPERCHARGED

DANISH DELIGHT

GOLDEN GLASSFULS

Sunshine Waikanae APA

Carlsberg

Hallertau Session IPA No. 6

6.5% ABV, RRP $8.99, 500ml

5% ABV, RRP $21.99 (10-pack, 330ml)

3.8% ABV, RRP $22.95 (6-pack, 330ml)

Sunshine has gone for an intense American Pale Ale with this one. Choose a food pairing wisely – perhaps a bacon and cheese burger – that can stand up to the big syrupy nose and oily mouthfeel. With a bitter resin-y onset, hop middle ground and an almost salty aftertaste, this APA is not for the faint-hearted. And at a big 6.5%, its alcohol-content is to be treated with caution also.

Copenhagen’s finest is one of the iconic international lagers. In the familiar green can, Carlsberg has apple notes on the nose and pours a pale golden with a dissipating white foam. While it’s a reasonable 5%, it is still easy-drinking and sessionable, though maybe take the train home after this one. Though the Danes aren’t renowned for their cricket prowess, Carlsberg has all the hallmarks of a great one-dayer beer. Drinkable, sociable and thirst-quenching.

Hallertau has really hit its straps and is becoming one of the go-to options around in-the-know Auckland bars, and its No. 6 Session IPA is a clear example of why. With a pleasing golden hue, it has hints of banana on the nose and a mellow fruitiness. Mossy yet crisp in the mouth it comes across as tropical but not sweet.

Reminiscent of a shady glen in the New Zealand bush, this is a calming, enticing beer that will find many adherents over the summer.

INDEPENDENT LIQUOR

HALLERTAU

YEAH, NAH, YEAH

PERFECT ST PATRICK’S DAY PARTNER

SUNSHINE BREWERY

CATCH A WAVE Sunshine Pipeline Pilsner 5% ABV, $7.46, 500ml

Definitely related to the Waikanae IPA, Sunshine’s Pilsner continues the mineral take on beers, but injects a bit of sunshine into the affair. Probably more easily attempted by novices to craft beers, it has citrus notes bound up with a tangy hop bitterness. As the name suggests, there’s a touch of the marine in here and this beer could easily grace chilly bins with fish and chips on the beach, or on the back of a boat after a hard day’s fishing.

SUNSHINE BREWERY

Hallertau No.5 Pilsnah 5% ABV, RRP $22.95 (6-pack, 330ml)

Guinness Draught

Hallertau has produced a perfect party beer with its zingy No.5 “Pilsnah”. Light with zesty citrus notes, this beer keeps its cool without ever making you feel like you’re drinking a shandy. Pouring pale and golden with good effervescence and a hint of passionfruit, this is a beer to keep you on your toes and the dance floor.

Its qualities are such that it could also feature as a breakfast beer the next day.

4.2% ABV, RRP $26.99 (6-pack, 440ml cans)

HALLERTAU

Dublin’s finest needs no introduction.

Pouring the familiar dark with a creamy head, Guinness is an easy-drinking dark beer with little of the dark beer baggage.

Mild and silky, like a silver-tongued Irish street hawker, Guinness is an ideal entry point to the dark world. The now-iconic black packaging suggests a classy take on a pub swiller – though the tap-drawnpint is ideal, the widget-carbonated-onopening can is a close second. Just don’t draw a shamrock in the froth, evidently the real Irish hate that.

LION

50 DRINKSBIZ FEBRUARY / MARCH 2017

CATEGORY REPORT B EER

BELGIAN FRUIT Monteith’s White IPA (WIPA) 5.2% ABV, RRP $28.99 (12-pack, 330ml)

Take all the fruit flavours of a medium hopped IPA and combine them delicately with a classic Belgian wit beer and you have Monteith’s White IPA. The result is a refreshing yet spicy mix of citrus and hop aromas carried through by a smoothness that was hard to pinpoint. The label tells us it is rolled oats. This is an excellent beer for enjoying with an aromatic plate of steamed mussels – you may even want to throw a few drops into the mussel pot itself.

DB BREWERIES

AN ABSOLUTE STEAL Orchard Thieves Apple Cider 4.5% ABV, RRP $28.99 (12-pack, 330ml)

Orchard Thieves Apple Cider is an assured take on a summer classic.

The apple aroma is sweet with a touch of acidity and the taste is crisp but not overly dry. The packaging sets it apart as a more sophisticated offering in the market and this, coupled with its thirstquenching capabilities, will find it a home on many patios this season.

DB BREWERIES

A stand-out cider from the folk at Peckham’s, Alex’s Apple Cider is a light, dry, crisp and sessionable cider that is not at all sweet.

TOFFEE APPLES

PEACHY KEEN

Somersby Apple Cider

Good George Scarlett Cider

4.5% ABV, RRP $21.99 (10-pack, 330ml)

4.5% ABV, RRP $14.99, 946ml

This easy-drinking cider is a farm-gatestyle crowd-pleaser that will appeal to a younger audience, as well as those in the market for more of a dessert drink. Very sweet, with Red Delicious noted, it could almost be subbed in for a classier take on an RTD. Fortified and stiffened with liquor, it could also double as a base for an apple cocktail.

Arriving in a big, good-looking 946ml brown bottle, Good George’s Scarlett Cider is an amalgam of apple cider with Scarlett O’Hara peach juice. The peaches predominate with a seriously sweet, peachy onset. The apples come in later but the peach zing is unmissable. A good addition to the nascent cider market for those who have been swayed by the Rekorderlig fruit cider pitch and a good option for those who aren’t into bitter alcohols.

INDEPENDENT LIQUOR

ORCHARDS OF CLASS Peckham’s Alex’s Apple Cider

GOOD GEORGE BREWING

5.5% ABV, RRP $25.99 (6-pack, 330ml)

A stand-out cider from the folk at Peckham’s, Alex’s Apple Cider is a light, dry, crisp and sessionable cider that is not at all sweet. It’s a classy grown-up cider that will find many fans. Equally at home at the beach as it would be at the polo, serve over ice on a hot afternoon for a refreshing, multiple-return beverage.

PECKHAM’S CIDER

For distributor details see Distributor Index page 73

DRINKSBIZ FEBRUARY / MARCH 2017 51

BEER COLUMN

Kevin Sinnott Director of External Relations (NZ) Brewers Association Kevin.Sinnott@brewers.org.nz

Back to the future in Mangatainoka Kevin Sinnott recalls the summer roadies of his youth with a trip to the new brewery at Tui’s legendary home I WAS born in Wellington in 1975 and have spent most of my last four decades living in the capital, so am no stranger to Tui East India Pale Ale. Yes, Lion Brown was the Wellington drink of choice, but whenever my friends and I ventured north of Waikanae or wandered over the Rimutakas, we drank what the locals drank… and that was Tui. The orange cans were distinctive but it was the stubbies with their sports trivia questions hiding inside the bottle caps that won us over. Tui became our go-to drink. Many an afternoon was spent in our flat in Moxham Avenue, Hataitai designing banners for the bank at the Basin Reserve (thankfully these never went on public display) and quizzing each other with Tui questions.

My favourite Tui story, though, relates to an accidental hitch-hiking adventure my mate Gus and I undertook in the late 90s from Taupo to Whangamata. I was joining Gus, his girlfriend and another couple on a New Year’s road trip north. On Day 2, at the Cobb & Co all-you-can eat buffet breakfast, I convinced Gus that the girls were joking when they said they would leave us in Taupo if we made them wait while we ate our third plate of bacon and eggs.

I was wrong. They left us in Taupo with our wallets and a long day on the road ahead of us.

The first two rides we managed to flag down have faded from memory but the third journey I will never forget. Like a mirage, it emerged over the crest of the hill. We rubbed our eyes in disbelief.

Could it be… a Tui-mobile!

It was an old panel van covered head to toe in Tui paraphernalia. Most of it had been borrowed from country pubs but there was a fair dose of homemade signage as well. The back of the van had been hollowed out to make room for a dozen passengers and a keg of East India 52 DRINKSBIZ FEBRUARY / MARCH 2017

In creating the ultimate Tui-mobile the owners had made mechanical sacrifices, which led to some performance issues.

Pale Ale. When it came to hitch-hiking it didn’t get any better than this.

However, in creating the ultimate Tuimobile the owners had made mechanical sacrifices, which meant that every 20 minutes or so it needed to stop for a rest.

We would emerge from the hull of the orange Tardis and sit by the roadside admiring its beauty. Without fail, every passing motorist would toot and wave.

That is one of my fondest memories from my mid-twenties and given our shared history I am slightly embarrassed to admit it was only late last year that I finally made the spiritual journey up State Highway 2 to Mangatainoka, where Henry Wagstaff and the legend of Tui began. I’d driven past the famous (yet remarkably short) Tui Tower on numerous occasions but never taken time to stop.

In early December, a new Brewhouse opened in Mangatainoka. The upgrade is a vote of confidence in the long-term viability of the rural brewery. Tui’s owner, DB, has also invested significantly in

earthquake strengthening for the historic tower.

Like any good brewery tour the Tui experience begins in the relaxed atmosphere of a country pub. Next, in the video room, our guide proudly showed us a series of the successful marketing campaigns that have helped the Tui brand not only survive, but flourish: the trivia bottle caps, the ‘Yeah Right’ billboards, the Tui girls and the ‘Catch a Million’ competition.

As iconic marketing campaigns go, that is a strong CV. As our tour finished, a helicopter landed in the brewery grounds and our guide smiled. “That will be a group from Auckland just coming down for lunch.”

These days Tui has a wide portfolio of beers to complement the classic Kiwi country pub food on offer. The East India Pale Ale is still going strong, but has been joined by the Golden Lager (proudly displayed on the Hurricanes Super rugby jersey) and Tui 2.5. These beers are all on tap at Mangatainoka alongside a range of brewery specialities. I sampled a half of Tui Extra Dry, the newest brew to join the Tui family. It was a bit sweeter than my palate was used to, but hit the spot on a warm southern Hawke’s Bay afternoon.

It might have been my first visit to the home of Tui, but it won’t be the last. Next time I’ll bring the kids, and while Mum and Dad enjoy a six-ounce glass of refreshing old-school lager they can practise their spelling on the Yeah Right billboard – a blank canvas in the shadows of the Tui tower that lets you design your own slogans.

In a world of hoppy high octane IPAs, nectarine sours and whisky stouts I left the Tui brewery relaxed and content; as summer roadies go, it was as good as it gets.

Well, unless you count those summer holidays of my youth, waiting on the roadside for the perfect ride.

somersby cider Refreshingly Crisp

Somersby

Contact your Independent Liquor rep for more details or call 0800 420 001

BEER NEWS

Cheers to 20 years…

BREWER LUKE Nicholas has marked his 20 year career as a brewer the best way he knows how: with a new beer. Epic St Luke Milestone IPA is named in honour of St Luke, the patron saint of brewers and launched 20 years after Nicholas’ first day as a brewer: January 17, 1997, when he started at the now defunct Cock & Bull, as an assistant to Ben Middlemiss.

In the two decades since, Luke Nicholas has picked up around 30 Best in Class trophies, has been named New Zealand’s Brewer of the Year and was bestowed with honorary membership by the Brewers Guild for his outstanding service to the industry.

His new 7% ABV beer pays tribute to a trinity of his multi-award winning beers that have both defined his career and helped revolutionise the New Zealand industry: Monk’s Habit, Epic Pale Ale and Epic Armageddon.

“It’s an honour and a privilege to be part of the development and growth of the New Zealand craft beer industry,” he says. “To celebrate, I’ve created a beer that takes my favourite parts of Monk’s Habit, Epic Pale and Epic Armageddon to make this one special batch. I really enjoy the malt character from Monk’s Habit and I love the Cascade hops in Epic Pale Ale – I’ve used more Cascade than anyone in this country – and then I’ve brought in a couple of secret hops from Armageddon that really make that beer special.”

Epic St Luke Milestone IPA is available in keg and 500ml bottles.

Contact Epic Brewing on 0800 212 337 or epicbeer.com 54 DRINKSBIZ FEBRUARY / MARCH 2017

Regions shine in SOBA Awards NEW ZEALAND’S appreciation of great beer is spreading throughout the country, although Wellington breweries continue to shine, as evidenced in this year’s Society of Beer Advocates (SOBA) Awards.

The awards are nominated and voted on by the SOBA membership in each region and are designed to recognise, reward and encourage those providing excellent products and services to the beer community and industry.

Wellington’s Garage Project was named Best Brewery for the third year running, while Upper Hutt’s Panhead Supercharger APA won the Best Beer award for the second time.

Long time stalwarts of the beer scene like Vulture’s Lane (Auckland), Hashigo Zake (Wellington), and Pomeroy’s (Christchurch) were honoured, but this year also saw first-time winners in smaller regions like the Bay of Plenty, Whanganui, and Manawatu.

SOBA President Maree Shaw said it was great to see more bars, restaurants, off licences and events recognised in the regions, compared with previous years. “More and more people are realising just how diverse and exciting beer can be, and it’s fantastic to see more establishments embracing good beer.”

National Winners – SOBA Awards 2016 NZ Beer of the Year: Panhead Supercharger Runner up: Epic Armageddon NZ Brewery of the Year: Garage Project Runner up: Liberty Brewing NZ’s Best Home Brew Shop: Brewshop.co.nz Runner up: Brewtopia For regional award results visit soba.co.nz

BEER NEWS

New World Beer & Cider Awards underway Funk Estate joins Quench DRINKS DISTRIBUTOR Quench Collective has added a new brewery to its growing stable with Auckland-based brewery Funk Estate coming on board from February 1. It joins Liberty and 8-Wired in Quench Collective’s beer line-up, with Paynters Cider and Zeffer Brewing Co. rounding out the ciders. Quench Collective also has a wine portfolio. Sacred Hill Wine Company relaunched as Quench Collective in October 2016 to market and distribute premium beverage brands. quenchcollective.co.nz

BEERS AND ciders across 12 categories have been judged in the 2017 New World Beer & Cider Awards, with winners to be announced to the public in April. All Gold medal winners will be guaranteed distribution in 133 New World stores nationwide with extensive brand exposure.

An independent panel of 18 expert judges led by beer writer and author Michael Donaldson evaluated the entries over two days in Wellington, with cider and perry judged by specialists in this area. The judging was blind and run according to international industry standards, with each entry assessed using a collaborative method to evaluate its qualities, balance and drinkability. Gold, Silver and Bronze medals will be awarded to the entries judged to be the finest in their respective style and the Champion title will be awarded to the top entry in each class.

Michael Donaldson says the New World Beer & Cider Awards speak to consumers in a diverse and growing market, and the awards’ credibility and the commercial benefits to breweries are driven by the consumer focus. “The Awards help the shopper by putting the focus on drinkability and technical excellence. Plus, we add extensive tasting notes to help people understand what’s on offer.” newworld.co.nz/NWBCA

WE’rE NOT THE FIrST TO DO A SIX PACK. BUT WE’rE THE FIrST TO PUT EMErSON’S IN IT.

TEQUILA CATEGORY REPORT

TEQUILA & MEZCAL CATEGORY REPORT

The toast of

MEXICO Late night shots and cheap margaritas are but distant memories as premium tequila and its sibling mezcal find favour with discerning drinkers.

Victoria Wells looks at what’s on offer locally.

56 DRINKSBIZ FEBRUARY / MARCH 2017

CATEGORY REPORT T EQUILA

Patrón Silver

Patrón XO Café Incendio

Avión Silver

40% ABV, 750ml RRP$99

30% ABV, 750ml RRP $59.99

40% ABV, 700ml RRP $99.99

This silver tequila from Patrón is the highest-selling ultra-premium tequila in the world. It is handmade in small batches and each bottle is individually crafted by a glass artisan from recycled glass and hand-numbered. Patrón Silver is crystal clear, soft and ideal for mixing. Smooth and sweet on the palate with fresh agave, hints of citrus and a finish of light pepper.

This is an intense, fiery-hot chilli chocolate liqueur, which combines spicy Mexican arbol chilli with rich Criollo chocolate and Patrón Silver tequila. Ideal as a shot or over ice, yet versatile in cocktails too.

The Patron XO range also includes Patron XO Café and the Patron XO Café Dark.

Avion’s meticulous distillation process may mean it is regarded as one of the most inefficient tequila producers, but given it was voted ‘World’s Best Tasting Tequila’ at the 2012 San Francisco World Spirits Competition, you can’t argue with their methods.

Avión uses blue agave grown on a single estate at 7000 feet above sea level in the highlands of Los Altos, which creates a richer and naturally sweeter tequila.

Its Master Distiller removes significant ‘heads’ and ‘tails’ during distillation, meaning it takes up to 30% more agave to make one bottle of Avión, versus other ultra-premium tequila. Its proprietary ultra-slow filtration system creates a delicious smooth profile so is ideal for either serving neat or in cocktails. Avión Silver has an aroma of fresh roasted agave, and a sweet, crisp flavour with hints of grapefruit, pineapple, and black pepper.

EUROVINTAGE

EUROVINTAGE

Gran Patrón Piedra 40% ABV, 750ml RRP$750

The word “piedra” means “stone” in Spanish and refers to the large stone wheel used to slowly crush the cooked agave piñas after harvest. Following distillation, this aged offering from Patrón rests in new oak barrels for at least three years, the requirement for an extra añejo tequila. A deep mahogany colour, Gran Patrón Piedra has a sweet aroma of fruit, fresh mushroom, light citrus, and toasted French oak. The taste is sweet, yet rich and complex, combining an herbaceous agave flavour with light vanilla, and fresh mushroom. The finish is smooth and long-lasting.

The Gran Patron range also includes Gran Patron Platinum and the Gran Patron Burdeos.

EUROVINTAGE

With its distinctive illustrated labels and reputation for playing rock music to ‘inspire’ the agave, Espolon is something of a cult favourite.

Espolon Reposado Tequila 40% ABV, 700ml RRP$54.99

A premium tequila made at the San Nicolas distillery in the Los Altos region of Jalisco.

With its distinctive illustrated labels and reputation for playing rock music in the distillery to ‘inspire’ the agave, Espolon is regarded as something of a cult favourite.

Espolon Reposado has a rich golden hue thanks to six months ageing in American oak barrels, and a spicy nose with a hint of caramel fudge. The taste is bold and full-bodied with rich roasted agave, sweet tropical fruit, vanilla and a long spicy finish. The Espolon range also includes Espolon Blanco and Espolon Añejo.

PERNOD RICARD

Avión Espresso 35% ABV, 700ml RRP $59.99

Avión Espresso is an ultra-smooth espresso liqueur made from Avión Silver and fine Italian espresso. It is slightly sweet with a clean, dry finish and can be enjoyed as a chilled shot, over ice or in cocktails.

PERNOD RICARD

EUROVINTAGE

DRINKSBIZ FEBRUARY / MARCH 2017 57

TEQUILA CATEGORY REPORT

Sauza Gold

Gracias a Dios Espadín Reposado

40% ABV, 750ml RRP $39.99

45% ABV, 700ml RRP $93.99

With sweet aromas, Sauza Gold has flavours of cooked agave with sweet caramel notes. Ideal for a variety of cocktails.

Sauza Silver

This 100 per cent Espadin agave mezcal is aged for four months in American oak.

On the nose it has spicy oak, wild herbs and citrus pith, while the palate brings more spice, smoke and minty, fruity elements. This mezcal is balanced and fragrant, with nice earthy notes.

40% ABV, 750ml RRP $39.99

TICKETY-BOO LIQUOR

BEAM SUNTORY

One of the first tequilas to come out of this house, established by Don Cenobio Sauza in 1873. This crystal clear tequila has fresh green apple notes, followed by jasmine and hints of fine spice. It has a fresh agave taste with green apple and hints of citrus. Ideal for classic margaritas or other blended cocktails.

BEAM SUNTORY

Gracias a Dios Espadín

Fortaleza Blanco 40% ABV, 750ml RRP $125.99

This blanco tequila has rich aromas of citrus and rich cooked agave, with hints of olive, earth and black pepper. Its flavours include citrus, cooked agave, vanilla, basil, olive, and lime. The finish is long and deep, complex yet easy to drink.

Ideal for sipping.

TICKETY-BOO LIQUOR

45% ABV, 700ml RRP $86.99

Gracias a Dios (‘Thank God’) is an artisan mezcal producer in Mexico’s state of Oaxaca. This mezcal is made from 100 per cent Espadin Agave, grown for eight years. The agave’s piñas are cooked for four days in a dirt oven before crushing, fermentation and distillation. This slow underground cook gives the mezcal aromas of smoke and spice, followed by fruit and a slight astringency. On the palate the spice and smokiness give way to sweet fruits and a hint of citrus. Dry and spicy on the finish. Well balanced with a great flavour profile.

TICKETY-BOO LIQUOR

58 DRINKSBIZ FEBRUARY / MARCH 2017

Fortaleza Añejo 40% ABV, 750ml RRP $196.99

This golden-hued tequila is aged for 18 months in American oak, creating bold aromas of caramel, vanilla, butterscotch and cooked agave. It is rich and complex with mouth-filling flavours of butterscotch, caramel, toffee, citrus, and hazelnut.

TICKETY-BOO LIQUOR

Arette Blanco 38% ABV, 700ml RRP $54.99

Sweet aromas of cooked agave fill the nose on this well rounded blanco. The palate is fresh and bursting with citrus and

black pepper, followed by an earthy spice.

Ideal for use in any signature tequilabased cocktail.

TICKETY-BOO LIQUOR

Arette Reposado 38% ABV, 700ml RRP $59.99

This tequila has been aged for six months in American white oak and has aromas of citrus, caramel and cooked agave, with citrus and vanilla flavours, an earthy note and cinnamon sweetness. The finish is rich and spicy, and it has an oily texture.

Perfect for drinking neat or in any tequilaforward cocktails.

TICKETY-BOO LIQUOR

Tequila Real Añejo 38% ABV, 750ml RRP $129

Real Tequilera de Pénjamo is a small family-owned company that uses artisan processes to produce its tequilas in the Mexican state of Jalisco. The Tequila Real Añejo is matured for at least two years in white oak barrels that are stored underground at the tequila house. With flavours of wood and agave, this is best sipped slowly and savoured.

MEXICANANZ – DUE MARCH 2017

Tequila Real Caterina Añejo 38% ABV, 750ml RRP $229

This is the same tequila as above, but bottled in a beautifully distinctive female skull figurine bottle (opposite) that is hand-fired and painted.

MEXICANANZ – DUE MARCH 2017

CATEGORY REPORT T EQUILA

Each Del Maguey mezcal is named for the village where it is made, with the varying micro-climates and soils contributing to the individual flavour profiles.

Tequila Real Luna Anejo 38% ABV, 750ml RRP $215

This is the same tequila as above, but presented in a hand-fired and painted bottle that represents the moon (luna).

MEXICANANZ – DUE MARCH 2017

Tequila Real Reposado 38% ABV, 750ml RRP $119

To make this reposado, the blanco tequila is carefully aged in oak barrels for six to eight months. This creates a bright golden colour, while its blue agave flavour is mixed with that of fine woody oils. This mild tequila is gentle on the palate and perfect as a sipping tequila.

MEXICANANZ – DUE MARCH 2017

Del Maguey Chichicapa 46% ABV, 750ml RRP$POA

Del Maguey (pronounced ma-GAY) is an artisanal mezcal company founded

by American artist Ron Cooper in 1995.

He works closely with family producers in the Mexican region of Oaxaca, who create the Del Maguey Single Village Mezcals. Each mezcal is named for the village where it is made, with the varying micro-climates and soils contributing to the individual flavour profiles. Del Maguey mezcals are made from mature agave Espadin, twice distilled and produced the original, 400-year-old hand-crafted way, with no chemicals, colourings or additives. Production is limited to exclusive quantities per year to preserve quality. Chichicapa has complex flavours

of quince, spicy herbs, dried fruit and citrus, and a long, smooth finish with smoke, bitter chocolate, citrus and overtones of mint.

MEXI-FOODS

Del Maguey Ibérico 49% ABV, 750ml RRP$POA

This unique mezcal is made with Ibérico de Bellota ham, the legendary ham made from free-range, acorn-fed, black-footed Ibérico pigs from Spain. It has a spicy floral nose of carnation, tropical aromatics of gardenia and jasmine, ripe pear, dark fig, notes of wet green hay and forest floor. Caramel-like on the palate, it is soft and full-bodied, with a big middle palate.

The long finish tastes of roasted root vegetables and umami, leaving the mouth with terracotta, a slate-like minerality and a touch of salinity.

MEXI-FOODS

Don Julio Blanco 40% ABV, 750ml RRP $POA

With crisp agave flavour and hints of citrus, this is the base tequila from which the other Don Julio tequilas are crafted.

A clean, dry finish with a touch of black pepper and grassy undertones. Ideal for use in mixed drinks.

MEXI-FOODS

Don Julio Reposado 40% ABV, 750ml RRP $POA

This barrel-aged tequila spends eight months in American white-oak barrels.

Golden amber in colour, it has aromas of DRINKSBIZ FEBRUARY / MARCH 2017 59

TEQUILA CATEGORY REPORT

mellow lemon citrus and spice layers with touches of ripe stone fruit. In the mouth it is soft and elegant with hints of dark chocolate, vanilla and light cinnamon, and has a rich, smooth finish with dried fruit, nuts and a touch of caramel apple. Best served neat.

MEXI-FOODS

Don Julio Añejo 40% ABV, 750ml RRP $POA

Don Julio Añejo Tequila is aged in smaller batches for 18 months in American whiteoak barrels. Rich and complex, it has aromas of citrus with a touch of caramel, while its full-bodied flavour is a balance of cooked agave, wild honey and oak-

60 DRINKSBIZ FEBRUARY / MARCH 2017

infused butterscotch. The finish is bright and lightly spiced. Best served neat or on the rocks.

MEXI-FOODS

Herradura Plata 40% ABV, 700ml RRP $90.45

Light straw in colour, this tequila from one of Mexico’s oldest tequila houses is aged for 45 days. It has aromas of green and cooked agave, with herbal and slightly woody notes. Flavours of agave, wood and citric notes give way to a smooth, clean and warming finish.

HANCOCKS

Herradura Añejo 40% ABV, 700ml RRP $103.70

A rich, dark copper tequila aged for 25 months, with intense aromas of cooked agave and spices, which are also found in the complex flavour, along with dried fruit notes and toasted oak. The finish is smooth, sweet and slightly spicy.

HANCOCKS

Herradura Ultra Añejo 40% ABV, 750ml RRP $159.99

This Ultra Añejo blends 25-month-old Añejo with Seleccion Suprema Extra Añejo tequila, which has been aged up to 49 months. It is then fine-filtered to a platino (crystal clear) finish. It has aromas

CATEGORY REPORT T EQUILA

of wood and vanilla, cooked agave and subtle spices, with flavours of vanilla and caramel, and a subtle hint of agave nectar for a very smooth finish.

HANCOCKS

Herradura Seleccion Suprema Extra Añejo 40% ABV, 750ml RRP $629.99

This very special Extra Añejo offering from Herradura is aged for 49 months, giving it a dark amber colour and aromas of agave, dry wood, vanilla, cinnamon and rose petal. It has complex flavours of rich vanilla, oak and dried fruit. It is creamy and soft in the mouth with a long finish.

HANCOCKS

Herradura Reposado

El Jimador Reposado

40% ABV ,700ml RRP $95.59

38% ABV, 700ml RRP $46.77

Eleven months in American white oak gives the Herradura Reposado aromas of cooked agave with hints of anise, fruit and brown spice. It is rich with sweet cooked agave notes, vanilla, butter and dried fruit.

The finish is smooth and sweet with a hint of brown spice.

HANCOCKS

Two months in oak gives this tequila its light gold hue, along with flavours of spicy cinnamon and apple.

El Jimador Blanco 38% ABV, 700ml RRP $45.99

This is a versatile tequila with aromas of agave, apple and spice and mild agave flavour. The finish is smooth, clean and warming. Ideal for mixed drinks.

HANCOCKS

El Jimador Añejo 40% ABV, 700ml RRP $49.99

Rich with aromas of vanilla, hazelnut and a hint of cinnamon. Aged for 12 months, its agave flavours have mellowed and sit alongside earthy notes with light cinnamon and other spices. The finish is very smooth, with hints of oak and cherry.

HANCOCKS

HANCOCKS

Tequila and Mezcal What’s the difference?

Tequila takes its name from the city of Tequila in Mexico, which is northwest of Guadalajara in the state of Jalisco. Legally, tequila can only be produced in this state and in four other regions of Mexico and is recognised as a protected designation of origin product.

To be a true tequila, it must be made from the blue agave plant (also known as Weber Blue Agave, after the German botanist who first classified it) and produced in one of those recognised areas.

Agave plants are succulents that grow well in Mexico’s hot, arid conditions and produce thick, spiky leaves. Careful tending by the jimadores (agave harvesters) allows the plants to ripen fully – often up to 12 years. When ready to harvest, the

jimadores cut away the spiky leaves to reach the core, known as the piña, which resembles a giant pineapple without its top.

The piñas are baked over hours or days (depending on the producer) and then mashed under a large stone wheel. The extracted agave juice (wort) is then fermented in wooden or stainless steel vats. This fermented juice is distilled twice to produce clear tequila. This is then bottled as ‘silver’ tequila (also known as ‘plata’ or ‘blanco’), or can be barrel aged to create ‘reposado’ (for minimum two to eight months), ‘añejo’ (minimum 12 months) or ‘extra añejo’ (minimum three years).

Mezcal is an agave-based liquor that can be made from any of up to 30 different varieties of the agave plant. It is made in nine different regions in Mexico. While the harvest of piñas is the same as for tequila, the more artisanal mezcal producers use underground earthen pits in which to slow bake their piñas, which imparts the distinctive smoky flavour of mezcal.

DRINKSBIZ FEBRUARY / MARCH 2017 61

TEQUILA CATEGORY REPORT

Casamigos Blanco 40% ABV, 700ml RRP $89.99

Casamigos has just launched on the New Zealand market and is a collaborative effort from actor George Clooney, entertainment businessman (and husband of supermodel Cindy Crawford) Rande Gerber, and real estate developer Mike Meldman. ‘Casamigos’ translates as ‘House of Friends’ and has developed a cult following in the US thanks to its Hollywood pedigree and string of awards.

It is a small batch ultra premium tequila and its traditional production includes slow roasting of the piñas in brick ovens, use of pot stills, a proprietary yeast blend and extra slow 80 hour ferment. The Blanco rests for two months and is crisp and clean with hints of citrus, vanilla and sweet agave, and a long smooth finish.

FEDERAL MERCHANTS & CO

Casamigos Reposado 40% ABV, 700ml RRP $99.99

This rested version of the original Casamigos is aged for seven months and is soft and slightly oaky with hints of caramel and cocoa. It has a silky texture with a medium to long smooth finish.

FEDERAL MERCHANTS & CO

‘Casamigos’ translates as ‘House of Friends’ and has developed a cult following in the US thanks to its Hollywood pedigree and string of awards

1800 Reposado 40% ABV 750ml RRP $64.99

and subtle hints of spice and barrel oak, with a lingering smooth finish.

This tequila is matured in American and French oak barrels for no less than six months. It has notes of buttery caramel, mild spices and a touch of smokiness from the barrel finishing. Perfect mixed in a cocktail or on the rocks.

FEDERAL MERCHANTS & CO

LION

1800 Silver

1800 Añejo

40% ABV, 750ml RRP $64.99

1800 Tequila takes its name from the year in which the first tequila was distilled and aged and its bottles are a distinctive triangular shape that references the ancient Mayan stone pyramids found throughout Mexico. The 1800 Tequilas are all made from Weber Blue Agave grown for 8-12 years in Jalisco. The liquid is double distilled, and a special selection of white tequilas is blended together for added complexity and character. The result is a premium tequila with a clean, balanced taste with hints of sweet fruit and pepper.

Versatile enough for serving on the rocks, as a shot or mixed in cocktails.

38% ABV, 750ml RRP $79.99

A minimum of 14 months ageing in French oak barrels gives flavours of toasted oak, vanilla and butterscotch, with a spicy, well-rounded finish. Ideal for sipping.

LION

Essential 1800 Artist Series 40% ABV 750ml RRP $64.99

These limited edition bottles become collectors’ items each year upon release, when world-renowned artists like JeanMichel Basquiat, Gary Baseman and Keith Haring have their work emblazoned on bottles filled with 1800 Silver Tequila.

LION

LION

1800 Coconut 35% ABV, 750ml RRP $64.99

Casamigos Añejo 40% ABV, 700ml RRP $104.99

Aged for 14 months, this tequila has a complex aroma, with soft caramel and vanilla notes. There is balanced sweetness from the Blue Weber agave,

Natural coconut flavour is infused into 1800 Silver Tequila to create a distinctive slightly-sweet and medium-bodied tropical taste. Ideal for serving on the rocks or in tropical-inspired cocktails – it pairs particularly well with pineapple juice.

LION

62 DRINKSBIZ FEBRUARY / MARCH 2017

For distributor details see Distributor Index page 73

SPIRITS COLUMN

Dominic Roskrow Drinksbiz UK based world whisky expert d.roskrow@aol.co.uk www.worldwhisky.co.uk

Paying the price

Rising prices are causing rumblings in the whisky world, writes Dominic Roskrow

DON’T LOOK now, but there are stirrings of rebellion out on the Twittersphere, as online whisky lovers rail against ever escalating single malt whisky prices and say ‘enough is enough.’

This has been rumbling on for some time, but the mutterings are getting louder, and some disillusioned bloggers are suspending their postings or turning their attention to other drinks. It would seem high prices for quality whisky are pushing out a lot of former imbibers.

Is this a manifestation of an increasingly serious problem for Scotch whisky?

Perhaps, but there are caveats – the main one being that Twitter is no place to go for anything like objectivity. Its very nature encourages superficiality, meaningless showboating and oversimplistic debate. That said, though, the fact that there are rumblings at all should be worthy of note because, let’s face it, many of those writing online about whisky do so in the hope of getting free whisky samples from the producers. On any given day there is a stream of sycophantic nonsense from self-appointed experts writing pretentious garbage as part of online tastings, which are the whisky world’s equivalent of a quick tryst in a darkened alleyway.

So, if they are prepared to bite the hand that feeds them, something’s not right.

Some respected heavyweights have joined the clamour, too.

And you know events have taken a turn for the worse when a leading whisky blogger puts his blog into hibernation 64 DRINKSBIZ FEBRUARY / MARCH 2017

You know events have taken a turn for the worse when a leading whisky blogger puts his blog into hibernation and takes to tweeting about sausages instead. and takes to tweeting about sausages instead. Oliver Klimek is a member of the prestigious Malt Maniacs, but a few months ago he quit his dramming. com website. His grievance is that good Scotch whisky is no longer affordable to regular folk, and the Scotch industry is speaking with forked tongue; on one hand it talks about approachability, but on the other it is overseeing eye-watering prices while it wraps itself up in tartan and holds grand banquets under swords and stag heads in Blair Castle. And it palms off ordinary single malt without an age statement to regular whisky drinkers, arguing age is unimportant, but releases 50-year-old whiskies in crystal decanters with a price tag of £50,000, as Whyte & Mackay did last month.

“The whisky industry is doing the splits,” he writes on his new blog site. “I just hope they don’t strain their legs.”

Whisky has long enjoyed special status as an affordable luxury, but increasingly that status is being called into question.

Regular whisky bloggers mutter darkly of ‘whisky being in a bad place’, or spent Christmas writing about fine wine, Armagnac and Cognac. In markets as far apart as America and Australia home-produced gin is resurgent, and in the United Kingdom its array of flavours, regionality and highly competitive pricing have made it an on-trade favourite – so much so that valuable bar space is being given over to an array of fine gins, often at the expense of single malts.

“Blogging about whisky is not as fun anymore for me as it used to be,” says Klimek on dramming.com. “I have noticed myself branching out to other, more affordable spirits, and at the moment whisky probably makes up less than half of the high-octane booze I drink.”

He’s not alone. Maybe the Scotch malt whisky bubble is set to burst after all.

HARD TO MAKE. EVEN HARDER TO GET HOLD OF. contact your hancocks representative.

Crafted Carefully.

Drink Responsibly.

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

SPIRITS NEWS

Pernod Ricard teases new world of cocktails THE FUTURE of home entertaining was revealed in January at iconic tech event CES in Las Vegas, after Pernod Ricard showed Opn – dubbed the world’s first connected cocktail library.

Originally unveiled in 2014 under the working title Project Gutenberg, Opn is an holistic, user-friendly ecosystem of devices, applications and services designed to transform the way consumers enjoy premium spirits and experience mixology at home.

It has been created by Pernod Ricard’s Breakthrough Innovation Group (BIG) – a team of 10 people based in Paris with the goal of developing new products and services to radically change and enhance the consumer’s experience.

“We are utterly committed to developing the future of entertaining at home: an experience that is connected, engaging, tailored and responsible,” says Alain Dufossé,

Managing Director of BIG. “With Opn, our goal is to make it easier to enjoy meaningful moments of convivialité at home.”

Opn uses a four-pillar system to simplify and enhance the way in which consumers organise events at home, and prepare cocktails smoothly and easily: the Opn

cartridge holds a standard 700ml of spirits with its integrated technology allowing it to communicate with the rest of the Opn system; an intelligent tray unit houses the cartridges, releases exact measures, monitors spirit levels and informs the rest of the system as to what can be made with what’s currently available; the Opn application contains a database of more than 300 cocktail recipes with step-by-step instructions and can assemble shopping lists, order cartridges and help to design event invitations; and the Opn website contains films and expert articles and insights about hosting at home.

BIG is continuing to trial Opn with 200 consumers in Paris. Its launch is scheduled for early 2018.

Beam Suntory to boost Sipsmith Gin BEAM SUNTORY has taken a controlling interest in Sipsmith Gin, saying it has plans to accelerate global growth of the brand’s super-premium London Dry Gin. Sipsmith will continue to be operated by its founders, Sam Galsworthy and Fairfax Hall, and the operations will remain in London, where the business opened the city’s first gin distillery in nearly 200 years.

Sipsmith’s award winning London Dry Gin will continue to be hand-crafted in small batches, but Beam Suntory says it will pursue ambitious export plans by leveraging its strong global routes to market. Super-premium gin is the fastest growing segment of the attractive and growing global gin category.

“This is a momentous occasion for Sipsmith,” said Sam Galsworthy, Sipsmith Co-Founder. “As leaders of the gin renaissance in the UK, we have worked

tirelessly to share our gin of the highest quality with discerning sippers. In this new chapter, we have found the perfect partners to take Sipsmith to all four corners of the globe, and do so whilst retaining our quality gin, astonishing team and Chiswick distillery in London.”

Sipsmith has generated strong growth since its founding in 2009, and more than two-thirds of its current sales are in the United Kingdom. Sipsmith employs traditional copper pot distillation to make its authentic, award-winning flagship London Dry Gin, as well as innovations such as V.J.O.P. (Very Junipery Over Proof Gin) and Sloe Gin. DRINKSBIZ FEBRUARY / MARCH 2017 67

SPIRITS NEWS

Rare gin in rare hotel NEW ZEALAND’S Black Robin Rare Gin has scored a major coup in securing a position at what will arguably be one of the world’s most exclusive hotels. ‘The 13’ in Macau is scheduled to open in early 2017, and is described as the “most luxurious hotel ever built”, at a cost of over US$7 million per room. It will feature 200 palatial multi-level villas (each with their own elevators and 24/7 butlers), as well as a fleet of 30 custom-made Rolls

Royce Phantoms for guest transport, including two boasting gold-infused paint and pavé diamond detail. (Yes, you read that correctly.) It will also house the only branch of L’Ambroisie, the legendary Paris institution of Michelin 3-star haute cuisine.

Peter Darroch of Simply Pure, which makes Black Robin Rare Gin, says the New Zealand gin brand will be in each of the bars at The 13. There’s no word yet on how much a stay

at the hotel might set you back, but it’s safe to say this is a hotel for those who prefer their surrounds more marble than minimalist.

The deal will expose Black Robin Rare Gin to some of the world’s most affluent and influential, which is good news for the brand and the Chatham Islands Black Robin, given that a percentage of Simply Pure’s profits are donated to the Royal Forest and Bird Protection Society.

‘The 13’ will feature 200 palatial multi-level villas, as well as a fleet of 30 custommade Rolls Royce Phantoms for guest transport, including two boasting gold-infused paint and pavé diamond detail.

68 DRINKSBIZ FEBRUARY / MARCH 2017

SPIRITS NEWS

Brandy Cask Finish from Woodford THE LATEST release in Woodford Reserve Distillery’s Master Collection is now available – the Brandy Cask Finish. Woodford says it is the first whiskey to be finished in an American brandy cask and while finishing fully matured Woodford Reserve in these barrels does not add any new flavours to the whiskey, it does accentuate Woodford Reserve’s rich dried fruit and nut characteristics that come from its grain recipe and long fermentation process.

The Woodford Reserve Distillery’s Master Collection honours the pioneering work at Woodford County Distillery in the 1800s by owner Oscar Pepper and Master Distiller James Crow. They are credited with refining and defining key processes such as sour mashing, yeast propagation, copper pot distillation and the maturing of whiskey in new, charred oak casks. Their work defined bourbon and subsequently rye whiskey, as it is known today. The Master Collection applies their handcrafted methods to a variety of grain recipes, fermentation styles and maturation processes to create a range of unique whiskeys.

The Brandy Cask Finish is the 11th release and is a warm red ochre colour.

Aromas of chocolate, maple syrup and caramel sit over toasted hazelnuts, dark raisins and dried cranberries, with soft notes of oak and spice. It has flavours of toffee-covered dried fruit and toasted hazelnuts with warming wood spice notes. The finish is long and warm with a touch of caramel.

Available from Hancocks on 0800 699 463.

A closer look at Chartreuse THE ANCIENT French liqueur Chartreuse is in the spotlight as Chartreuse Day (May 16th) approaches. The date, 16.05, references the year 1605, in which the monks at a Chartreuse monastery in Paris received an already ancient manuscript that detailed how to make a health-giving elixir. This formed the basis for the Chartreuse we know today – the only liqueur in the world with a completely natural green colour (it gives its name to the colour chartreuse), which derives from the 130 plants used in its creation.

Michelle McAteer-Ross of exclusive importers Ian McAteer, says they will be holding Chartreuse workshops in Wellington in the coming months to highlight the versatility of this 400-year-old product, and a Chartreuse Cocktail Competition is also planned.

She says they are hoping Chartreuse Day will be a date that will inspire bartenders to create their favourite Chartreuse recipes and cocktails, and promote the unique liqueur in their bars.

For details of the upcoming Chartreuse workshops or cocktail competition, contact Michelle McAteer-Ross on michellemcateer@xtra.co.nz or phone 027 542 0496.

Get revenge NEW TO market is Revenge Gin – a premium small batch distilled gin produced in New Zealand. It took former accountant Martin Fugitive six years to develop and after much trial and error and experimentation with layering of botanicals he says the realisation that we “drink with our noses” inspired what has become his final blend – a soft, delicately floral gin with kawakawa, koheriki leaf (New Zealand aniseed) and rose. Revenge is stocked in select Auckland bars and liquor stores. Fugutive says his aim was to create a smooth, sophisticated gin ideal for drinking on its own and recommends Revenge over ice with lime – in a drink he calls ‘Cold Revenge’.

Revenge Gin, 750ml RRP $64.

Contact Martin Fugitive on 022 308 9609 or visit revengegin.com DRINKSBIZ FEBRUARY / MARCH 2017 69

HOT MIXES

Here’s to friends…

With actor George Clooney as one its founders, tequila brand Casamigos is now bringing its cool cult status to New Zealand...

Danny Ocean 1½ parts Casamigos Reposado Tequila ¾ part Fresh Lemon Juice ¾ part Fresh Pink Grapefruit Juice ¼ part Marischino Liqueur ½ part Agave Nectar

Shake ingredients with ice and serve on the rocks. Garnish with lemon peel.

Casamigos available through Federal Merchants & Co Ltd.

Casa Rosa 1½ parts Casamigos Blanco Tequila ¾ part Fresh Pink Grapefruit Juice ½ part Fresh Lime Juice ½ part Almond Syrup 2 Dashes Jasmine Water

Imagery courtesy casamigostequila.com

Shake all ingredients with ice. Strain and serve in a coupe glass. Garnish with an edible flower.

Spicy Cucumber Jalapeno Margarita 1½ parts Casamigos Blanco Tequila ¾ part Fresh Lime Juice ⅓ part Orange Liqueur ⅓ part Simple Syrup 3 Cucumber Wheels 1 Jalapeño Slice

Muddle cucumber, jalapeño, lime juice, and simple. Combine all ingredients to iced mixing glass. Shake vigorously for 10 count. Fine strain all contents into a rocks glass with or without salted rim. Garnish with cucumber and jalapeño slice.

70 DRINKSBIZ FEBRUARY / MARCH 2017

Casa Backflip 1½ parts Casamigos Reposado Tequila ¾ part Fresh Lime Juice ½ part Black Pepper Syrup* 3 Sweet Basil Leaves

Lightly press basil leaves into lime juice. Add black pepper syrup and tequila. Shake and strain into coupe glass. Garnish with basil and a quarter turn of a fresh black pepper. *To create Black Pepper Syrup: Grind ½ cup of black peppercorns in a coffee grinder.

Add grounds to 2 cups of water and 2 cups of sugar on low heat for 1 hour. Strain through a cheesecloth or coffee filter.

www.ServiceIQ.org.nz

0800 863 693

Contact ServiceIQ to find out how your hospitality or retail business can go to the next level with one small step. With ServiceIQ, your staff could even upskill for free.

The difference comes down to three words and one simple concept: on-job training.

It’s the difference between just doing the job and doing it brilliantly. So brilliantly in fact, that your customers come back more often, spend more, bring their friends and recommend you to others.

Some wine waiters and wine retailers have a talent for great service, but they still need to learn the right skills to do it well. The tricks of the wine service trade. The art of satisfying customers.

IT TAKES A LOT MORE THAN PLACING A BOTTLE OF WINE INTO A BAG AT THE CHECKOUT, OR POURING IT INTO A GLASS AT TABLE, TO BE GOOD AT GREAT CUSTOMER SERVICE.

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DISTRIBUTOR INDEX

Distributors Beam Suntory

Fairhall Downs

Mexi-Foods

Soho Wines

09 915 8440 beamsuntory.com

03 572 8982 fairhalldowns.co.nz

03 476 3094 mexifoods.co.nz

021 687 646 sohowineco.com

Churton Wines

Good George Brewing

Mineral Ltd

Spy Valley Wines

03 572 4007 churtonwines.co.nz

07 846 9364 goodgeorge.co.nz

022 024 4214 mineralwine.co.nz

03 572 6088 spyvalleywine.co.nz

Constellation Brands

Hallertau

MoĂŤt Hennessy

Sunshine Brewery

0800 662 456 constellationnz.com

09 412 5555 hallertau.co.nz

0800 226 650 moethennessy.com

06 867 7777 sunshinebrewery.co.nz

DB Breweries

Hancocks

Peckham’s Cider

Te Mania

0800 746 432 db.co.nz

0800 699 463 hancocks.co.nz

03 543 2959 peckhams.co.nz

orders@temaniawines.co.nz

Epic Beer

Independent Liquor

Pernod Ricard

0800 212 337 epicbeer.com

0800 420 001 independentliquor.co.nz

0800 655 550 pernod-ricard-nz.com

Eurovintage

Lion

Q Liquid

0800 388 766 eurovintage.co.nz

0800 107 272 lionco.com

09 636 7730 qll.co.nz

Federal Merchants & Co Ltd

Maison Vauron

Red + White Cellar

09 529 0157 mvauron.co.nz

0800 946 3792 redwhitecellar.co.nz

MexicanaNZ

Richmond Plains

021 999 473 sales@tequila.net.nz

03 544 7585 richmondplains.co.nz

0800 846 824 federalmerchants.co.nz

Tickety-Boo Liquor 09 377 7597 tickety-boo.co.nz

Toi Toi Wines 09 972 9498 toitoiwines.co.nz

Vintners NZ 0800 687 9463 vintners.co.nz

Yealands Wine Group 09 920 2880 yealandsestate.co.nz

DRINKSBIZ FEBRUARY / MARCH 2017 73

LAST REQUESTS

Inside word

Cameron Douglas MS is a well known figure in New Zealand’s drinks industry. The country’s only Master Sommelier, he curates wine lists and consults to top restaurants, is a sought-after wine judge nationally and internationally, and is marking 21 years as the Senior Lecturer in charge of the Wine and Beverage programme at AUT. He shares his thoughts on the industry and where it’s heading.

What changes have you seen in the industry over the last 20 years?

The more noticeable changes include: • The way fine dining establishments have adapted to the costs of doing business. For example, for many, no more white table cloths, fewer staff working the floor, fewer knowledgeable staff and a higher turnover of staff. Restaurants just can’t seem to retain quality employees for more than a year, less in some cases, [although] there are exceptions of course.

• There are too many restaurants and hotels hiring staff who don’t drink alcohol, won’t explore the local cuisine and local attractions and cannot converse well with customers.

• Glassware has gotten bigger, more specialised and very competitive.

• Bottled water has made an impact.

We’re spoilt for choice and it changes the way food and beverages taste in a very positive way – thank goodness.

• The rise of the sommelier and their key role in wine and food pairing. They’ve made a huge difference to the bottom line when allowed to develop and grow wine and beverage programmes.

• Coffee culture has evolved too. I love finding a great barista who takes pride in their product. Fast food joints and gas stations are kidding themselves and the public if they think they can do coffee well.

How have consumers changed?

Customers have become more knowledgeable. TV food shows and a thirst for knowledge fuelled partly by smarter technology has driven some of this; the tourism sector has had a significant impact on the type of customers coming into dining rooms – there has been a real challenge for restaurateurs to up their game and deliver truly international cuisine whilst retaining a New Zealand theme.

74 DRINKSBIZ FEBRUARY / MARCH 2017

More customers are demanding excellence at all levels of service and rightly so.

It doesn’t matter how good the food might be if the staff can’t talk about it, don’t know what it tastes like, or what beverage best suits the dish. Or they stand at the table ‘auctioning’ the food – then so many moments in great service are lost. Kiwi consumers are slowly learning not to just accept that’s the way it is. Some of this has come about by bringing home their international experiences and demanding the same. They’ll send food back if it’s not good enough; coffee too for that matter.

Around 180 cultures are now part of the dining public and this has seen the rise of more ethnic dining options. It has also seen a growth in more exotic foods and ingredients to meet the needs of a diverse population. Traditional English or Frenchstyled dining menus are adapting and exploring new ingredients. The volume of fusion cuisine has risen significantly too.

How has the role of beverage professionals changed?

The dining public is getting used to asking to speak with the ‘wine person’ or sommelier. They actually know what a ‘somm’ is now. Restaurateurs are beginning to realise that sommeliers do make a difference to wine and beverage sales. The enormous increase in imports of beverages as well as a steady rise in the quality of local beverages, especially wine, has meant that the wine person on the team better know what they are selling. Again, with a steady increase in tourism and wine tourism the wine and beverage professional is becoming a more important team member.

What sort of international trends are you seeing in the industry?

There seems to be a slight increase in Chinese and Indian wine coming into New Zealand; Spanish and Portuguese table wine (non-fortified) are becoming more popular; French wine from Burgundy continues to impress, but one has to search for real quality and value in wines from

other parts of France. Higher quality Australian wine is making a great comeback...

I’m liking the wines from the USA coming into New Zealand – we need more.

‘Natural’, ‘Orange’ and old school winemaking is maintaining a steady following, and wine makers here are exploring how they might embrace some of these ideas.

Direct to Consumer (DTC) beverage sales are a huge growth area in the northern hemisphere – Amazon for example has this facility; it’s currently at $17 billion annually in the USA.

How do you see New Zealand sitting on the world beverage stage?

Strong, but not amazing and only in certain categories – Sauvignon Blanc, for example, continues to dominate. Our Pinot Noir, Chardonnay and Pinot Gris are going very well but are in a very competitive price-driven market. Our sparkling wine exports have huge potential. We do export a lot of water and this will likely prove to be a strength in the future.

Have you seen digital technology have much effect?

Some, but only really in the wine app sector. New Zealand is slow to embrace combined technologies to find better ways to reach their customer. For example: WinePop is an app that uses Google Maps and the internet to locate tasting rooms and wineries that are open for business now, and in any language.

It’s a great tool for the tourist, but very few New Zealand wineries have explored this level of technology so are missing out on adding a layer of service.

What are your summer drinks?

Sparkling Rosé, skin contact Sauvignon Blanc, low oak Chardonnay, aged Pinot Noir and decent beer; I really like sour beers at the moment.

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