FEBRUARY / MARCH 2020 DRINKSBIZ.CO.NZ
Refresh
your GIN RTD
ENJOY RESPONSIBLY
Distributed by Federal Merchants & Co | federalmerchants.co.nz | 09 578 1823
FROM THE EDITOR
Victoria Wells
Editor – Drinksbiz victoria@drinksbiz.co.nz
All for a good cause TRENDS ARE funny things. There are those that are destined to be shortlived affairs that capture the imagination and then sink from sight just as quickly (planking, anyone?), while others surface and tend to stick around because there's a fundamental social shift happening. In the drinks industry, a good example of the shorter-lived trend would be the molecular bartending craze of the early 2000s, where it felt like every bar was turning anything and everything into spheres, foams or gels and adding them to drinks. With varying degrees of success. (Of course, many of these techniques are still used today, but generally in the hands of those who understand how to use them judiciously and to best effect.) Then there are the ‘social shift’ trends; the trends that arise because there are changes to the way people are living. The increased focus on personal wellness has driven the trend for the no-alc, low-alc and ‘clean drinks’ that we're seeing more of across the
industry, while the global conversation around the wellness of the planet has led to more conscious consumption and accompanying scrutiny by consumers of everything from companies’ product sourcing to their packaging and overall business ethos as well.
& Bird from sales of its Blue Duck Vodka and Black Robin Rare Gin for nearly a decade, while new ‘hard sparkling’ brand Native is the latest arrival on the ‘social good’ scene locally. Columnist Dominic Roskrow also highlights examples from the UK in his column on page 62. As more companies are working out what sustainability means for them, it’s interesting to see that new research from the Sustainable Business Council* has found 57% of New Zealanders associate social initiatives with sustainable business – with that figure climbing to 67% amongst 25-34 year olds. So, we may well see many more partnerships on the horizon, and that's a trend that has to be good for everyone.
As part of this growing awareness of our impact on the environment, we’re seeing a rise in brands aligning themselves with social initiatives As part of this growing awareness of our impact on the environment, we’re seeing a rise in brands aligning themselves with social initiatives. New Zealand spirits company Simply Pure has been making donations to Forest
Enjoy the issue, Victoria.
*‘In Good Company – How New Zealanders assess the sustainability of brands’ - Perceptive, Porter Novelli, Sustainable Business Council; 2019.
My picks 2019 Mud House Sub Region Rapaura Sauvignon Blanc Bright, fresh and full of those fruity, herbaceous, zesty flavours that remind me just why I love Marlborough Sauvignon Blanc so much. 8 Wired Lamponi Raspberry Sour Raspberries with freeze-dried basil, thyme and oregano? How could you not try this fascinating new brew from 8-Wired. Sour, refreshing and herbaceous all at once. Native Lemon & Yuzu This relative newcomer to the local drinks scene has positioned itself at the forefront of the hard sparkling trend and is set for big things. Low sugar, low-cal and high in fresh flavour. Native Lemon & Yuzu is crisp, refreshing and perfect for hot summer days.
DRINKSBIZ FEBRUARY / MARCH 2020 5
CONTENTS
FEBRUARY / MARCH 2020
PUBLISHER
Karen Boult karen@boult.co.nz +64 21 320 663 EDITOR
Victoria Wells victoria@drinksbiz.co.nz +64 27 575 9021 DESIGNER
Lewis Hurst lewis@hurstmedia.nz +64 21 146 6404 hurstmedia.nz
24
A DV E R T I S I N G
REGULARS
Roger Pierce advertising@drinksbiz.co.nz +64 9 361 2347 +64 274 335 354
BEER & CIDER
Out & About
8
Diary Dates
10
Cover Story
12
Industry News
14
International News
18
Feature: Talk of the town 24 WINE
drinksbiz.co.nz
44 Beer & Cider Report
44
Opinion: Michael Donaldson 48 Beer & Cider News
50 Associate Member (NZ)
SPIRITS
Drinksbiz is published every second month by Trade Media
28
Limited, 300 Richmond Road, Grey Lynn, Auckland,
Wine Report: Sauvignon Blanc
28
Top Picks
34
Opinion: Joëlle Thomson
36
Wine News
38
New Zealand, phone (09) 361 2347. The contents of Drinksbiz
54
are copyright and may
Spirits Report: Vodka
54
Opinion: Dominic Roskrow
62
Spirits News 64
not be reproduced in any form without the written permission of the publisher. Please address all editorial, subscription and advertising enquiries to Trade Media
LAST ORDERS
6 DRINKSBIZ FEBRUARY / MARCH 2020
Limited, P O Box 37745,
Distributors
69
Last Orders: Kelly Ryan
70
Parnell, Auckland.
Join New Zealand’s leading retail liquor brand Super Liquor are dedicated to franchisee business success and satisfaction. If you are passionate about the liquor industry, you are customer focused and looking for success then become a Super Liquor Franchisee.
Stable & profitable franchise system
NZ’s leading national marketing & advertising programme
Excellent supplier terms Dedicated Franchise Manager support
Support from a passionate & experienced team Quality product, service & retail training
Get in contact for a no obligation discussion on 09 523 4075 or email us at enquiries@superliquor.co.nz RANGE
DEALS
EASY
SOCIAL SHOTS
Out & About Moët rocks the ASB Classic Champagne house Moët & Chandon returned for its seventh year as the official champagne sponsor of the ASB Classic, creating the Moët & Chandon Ice Rocks Lounge for the 2020 event. Guests enjoyed the new Moët & Chandon Ice Impérial Rosé in the lounge, which featured an upper dining and bar level and a lower poolside area with big screens to watch the on-court action.
Gavin Correia and Marty Rich of Jupiter Project
Matt France and Toni Street
Marco and Hannah Marinkovich
Eugenie Bouchard
Lanson launches world first in Christchurch Champagne Lanson launched the world’s first fully biodynamic champagne, Lanson Organic Brut NV, to an exclusive group of wine lovers in Christchurch in January. The President of Champagne Lanson, François Van Aal, mingled with around 50 guests at the event at Amazonita, on Christchurch’s Oxford Terrace. (See more on the new wine on page 41.)
François Van Aal, Jenn McKenzie, Laurent Valy, Joshua Peat and Emmanuel Gantet
Flip Grater and Sade Jones
François Van Aal, Leila McCracken and Emmanuel Gantent
8 DRINKSBIZ FEBRUARY / MARCH 2020
Joshua Peat, General Manager of Amazonita
Nic Robson, Paul Robson, Kirsten Taylor and Jo Hempseed
Lynda and Lou Vieceli
Talitha Booth, Liam Donnelly, Liam Stretch, Corentin Esquenet, Jenn McKenzie
WHAT’S ON
Diary Dates FEBRUARY Saturday 8 February
Marlborough Wine and Food The country’s longest running wine festival returns to Marlborough’s Brancott Estate, showcasing a wide range of world-class wines alongside gourmet food stalls. R18 event.
Saturday 29 February
Sunday 8 March
Wild Stock CHCH
North Canterbury Wine & Food Festival
A showcase of more than 50 natural wines and sour beers presented by Cult Wine and The Beer Library, with food by Gatherings.
Tickets through Eventfinda MARCH
wine-marlborough-festival.co.nz
Saturday 7 March
Friday 14 - Sunday 16 February
Craft brewers and street food vendors come to Claudelands Events Centre for this celebration of craft beer. More than 300 beers on tap, interactive workshops and beer tasting seminars.
Gincredible 2020 – Tauranga This festival of all things gin returns for its second year with a boutique celebration of New Zealand craft gin, alongside gin masterclasses, food and entertainment in ticketed sessions over two days. Also offers a special ‘Dinner with the Distillers’ on Friday 14th February.
bopginfestival.co.nz Sunday 16 February
Nelson Wine and Food Festival Nelson’s wineries and breweries will come together at Richmond A&P Showgrounds, alongside local food. A family-friendly event.
facebook.com/ nelsonwineandfoodfestival
Great Kiwi Beer Festival – Hamilton
greatkiwibeerfestival.co.nz Saturday 7 March
Royal Easter Show Wine Awards – Auckland New Zealand’s oldest wine competition, the Royal Easter Wine Awards, has been running for 67 years. The Awards Dinner celebrates the excellence that New Zealand wines have achieved throughout the world. Tickets include a five course degustation dinner matched with 12 award-winning wines.
Saturday 29 February
For tickets email ashlynn@ asbshowgrounds.co.nz
Gindulgence – Auckland
Saturday 7 - Sunday 8 March
A showcase of New Zealand gins plus a few international labels at Generator@AKL in the Wynyard Quarter. Two ticketed sessions over the day include tastings, distiller talks, cocktails, local food and live entertainment.
Whisky Galore’s DramFest 2020 – Christchurch
gindulgence.co.nz
New Zealand’s largest whisky education and tasting festival will take place at the Christchurch Town Hall. The main event will be home to over 60 exhibitors representing distilleries, producers and independent bottlers from Scotland, Japan, Ireland and around the whisky world. NB: Main event tickets sold out.
dramfest.co.nz
A boutique food and wine festival at Glenmark Domain showcasing the produce of North Canterbury wine region with 30 local wineries and 20+ stalls from the region’s best chefs, bakers, producers and food trucks. Interactive seminars and tastings, plus live music. Family friendly.
ncwineandfood.co.nz Saturday 14 March
Marchfest – Nelson A beer festival in which all the beers are created especially for the event and have never been tasted by the public before. Beers are showcased alongside local food and live music at Nelson’s Founders Park.
marchfest.com Saturday 28 March
Whitehaven Graperide 2020 This long-running scenic cycle ride returns for 2020 with a new naming rights sponsor in family-owned Marlborough winery Whitehaven Wines. The event will also relocate the start/finish to The Vines Village on Rapaura Rd. Organisers say the 2020 ride will have an increased focus on the newly developed mountain bike section, a new kids’ race, and will accommodate the huge growth in on- and off-road e-bikes.
Register at graperide.co.nz Saturday 28 - Sunday 29 March
Gindulgence – Christchurch A showcase of New Zealand gins with a few international labels at Ilam Homestead. Includes tastings, distiller talks, cocktails, local food and live entertainment.
gindulgence.co.nz APRIL Friday 3 - Sunday 5 April
The Food Show – Christchurch New Zealand’s biggest food and beverage event comes to Christchurch’s Horncastle Arena for three days.
For exhibitor information visit northportevents.co.nz Saturday 4 April
Hop’n’Vine – Invercargill The country’s southernmost craft beer, wine and food festival will be held at ILT Stadium Southland.
hopnvine.co.nz
10 DRINKSBIZ FEBRUARY / MARCH 2020
grazie
to the world’s best bartenders and to all the vermouth lovers
#1
#1
BEST
Top
selling vermouth
trending vermouth
2020 Year of the Vermouth di Torino Distributed in New Zealand by Tickety-Boo Liquor Ltd. Phone 09 377 7597 or email sales@tickety-boo.co.nz for further information. www.tickety-boo.co.nz @ G I U L I O C O C C H I - W I N E R Y I N C O C C O N AT O ( A S T I ) I T A LY - W W W. C O C C H I . C O M
COVER STORY
The classic, now in a can Iconic gin Beefeater is launching a global exclusive in New Zealand with the release of its new strawberry gin RTD WITH FLAVOURED gin now accounting for 15% of the gin category in New Zealand1 the world’s most awarded gin2 Beefeater is building on the global success of its Beefeater Pink and expanding its offering in New Zealand and Australia with the new Beefeater Pink Strawberry Gin & Soda RTD. Available from February in a convenient 250mL can 4-pack format, Beefeater Pink & Soda aims to bring Beefeater’s classic London heritage to new gin drinkers.
Its release comes as flavoured gin continues its rise in popularity, with the gin RTD category growing exponentially around the world. The rise of the RTD New Zealand is now seeing a revival of RTDs, with innovations in lower-calorie products an increasing trend. In addition, consumers are increasingly moving away from the classic G&T and embracing the lower sugar option of soda with gin.
Beefeater Pink & Soda aims to bring Beefeater’s classic London heritage to new gin drinkers
FRESH TO MARKET Beefeater Pink Strawberry Gin & Soda • Now available in RTD 250mL cans • Exclusive to New Zealand and Australia • Natural strawberry flavour • Bringing the classic London heritage of Beefeater Gin to new gin drinkers • A signature serve that doesn’t sacrifice flavour • Delicious, modern and visually appealing Shelf pack: 4 x 250mL cans Case size: 6 x 4 x 250mL ABV: 4.5% Standard drinks: 0.9 Pack barcode: 9300727028785 Case barcode: 9300727028792
12 DRINKSBIZ FEBRUARY / MARCH 2020
Exclusive Beefeater release The new Beefeater Pink Strawberry Gin & Soda is available exclusively in New Zealand and Australia and offers consumers a delicious and modern way to enjoy the classic Beefeater Pink gin flavour in a convenient pre-mixed can format.
With natural strawberry flavour and at 4.5% ABV, Beefeater Pink Strawberry Gin & Soda reflects the brand’s awareness of evolving consumer needs and provides a refreshing way to drink gin without compromising on flavour. Beefeater Pink has already proved hugely popular with consumers around the globe since its release in a 700mL bottle format, selling more than 250,000 cases worldwide in its first full year and now available in more than 50 markets internationally. With strong momentum in New Zealand too, Beefeater Pink 700mL has grown +200% YOY3 to support Beefeater’s #4 position in the New Zealand market for Premium Spirits4. A new addition to the Beefeater portfolio, Beefeater Pink Strawberry Gin & Soda pre-mix is now available to order through distributor Pernod Ricard New Zealand. Contact Pernod Ricard New Zealand for more information. References: 1 Nielsen Liquor Benchmark 2YR Trading - Retail Sales Value, MAT to December 2019 2 Based on international spirits awards from 2004-2018 3 Scan data MAT RSV 12/01/2020 4 Scan data MAT RSV 12/01/2020
The Beefeater story The only historic dry gin distilled in the capital city of London, Beefeater Gin’s iconic recipe has remained virtually unchanged since it was created by James Burrough during the 19th century, making it a true London spirit. Today, the iconic recipe is guarded by Beefeater’s Master Distiller, Desmond Payne, the most experienced gin distiller in the world. Beloved by international bartenders for its consistently outstanding quality and classic London dry taste, the Beefeater range consists of Beefeater Dry, the world’s No.1 premium gin thanks to its crisp, clean, well-balanced flavour; Beefeater Pink, a fusion of natural strawberry flavour, citrus and classic juniper botanicals, a vibrant and refreshing gin; and Beefeater 24, a super-premium gin infused with Japanese and Chinese teas to create a distinctive, complex gin to suit contemporary cocktail culture. Beefeater Pink Strawberry Gin & Soda RTD is a fresh addition to this prestigious portfolio. @beefeatergin
SLUG
@beefeatergin DRINKSBIZ FEBRUARY / MARCH 2020 13
INDUSTRY NEWS
Lion to distribute Zeffer
Suntory Group pledges AUD$500k to bushfire relief The Suntory Group has committed to donating AUD$500,000 to support recovery efforts in Australian communities that have been impacted by the ongoing bushfires. The funds will be divided among the Australian Red Cross, the New South Wales Rural Fire Service and the New South Wales Wildlife Information Rescue and Education Service (WIRES).
Zeffer cidery
PREMIUM KIWI cider brand Zeffer has entered into a new distribution agreement with Lion NZ. Lion will distribute Zeffer’s portfolio of craft ciders from 2 March 2020. Zeffer produces its small batch ciders using locally grown apples at its Hawke’s Bay Cidery and Orchard. Zeffer CEO, Josh Townsend, says they’re excited to be working with Lion to help take Zeffer to the next level. “Both the cider category, and Zeffer, are experiencing huge growth and we’re looking to invigorate that further with some really ambitious growth plans for our brand. It’s great to have
Lion on board to support us, with their unrivalled distribution network allowing us to unlock new avenues and bring our premium cider range to more people.” Rory Glass, Managing Director of Lion NZ, says Lion is delighted to be welcoming Zeffer into the Lion family. “Now in its 10th year, Zeffer is a real Kiwi success story and we’re incredibly proud to be joining them for this next stage of their journey. Zeffer’s premium portfolio complements our offering nicely and is well aligned to support Lion’s on-going commitment to deliver the very best brands and service to our customers and to consumers.”
Australia is Beam Suntory’s third largest market after the United States and Japan. Suntory Group’s commitment includes a AUD$300,000 contribution from Suntory Holdings, AUD$100,000 contribution from Beam Suntory, a world leader in premium spirits, and a previously announced AUD$100,000 donation from Australasian drinks company Frucor Suntory. “Suntory is grounded in the philosophy of giving back and supporting our communities in times of need,” said CEO Tak Niinami. “We are inspired by the show of support by the global community and we are committed to those affected by the Australian bushfires as they begin the long process of recovery and rebuilding.” “We have all been deeply saddened by the spread of these immense fires, which have destroyed lives, towns, homes and wildlife,” said Andrea Parker, Managing Director, Beam Suntory Oceania. “We are committed to helping rebuild these communities along with the rest of the Suntory Group.” Frucor Suntory has also donated thousands of bottled water and beverages to Rural Fire Emergency hubs in Australia since last September. “I am always humbled by the way communities come together in a time of crisis,” said Jonathan Moss, CEO, Frucor Suntory. “We are proud to play a part in contributing and making a difference to the situation in Australia”.
INDUSTRY NEWS
Yealands commits to reducing carbon emissions by 80% Yealands Wine Group has announced its commitment to lowering its carbon emissions by 80 per cent by 2045, and 50 per cent by 2030. Yealands says it has already reduced its emissions intensity by almost 20 per cent in the past five years. It has joined International Wineries for Climate Action (IWCA) – a collective working group committed to tackling the severity of the climate crisis by creating climate leadership in the wine industry. Yealands is one of six wineries in the global group of winemakers that aims to decarbonise the wine industry. IWCA has been created as a platform to share best practices in lower-impact winemaking in a bid to urge immediate global action regarding climate change. Yealands Wine Group joins IWCA alongside other leading winemakers from Chile, Portugal, Spain, and the USA. Other IWCA members include the founding wineries Jackson Family Wines (USA) and Familia Torres (Spain), as well as new members Spottswoode Estate (USA),
Symington Family Estates (Portugal), and VSPT Wine Group (Chile). “Producing world-class wines doesn’t have to be at the expense of the environment,” says Tiffani Graydon, CEO of Yealands Wine Group. “We’re delighted to join IWCA and work collaboratively with other sustainability leaders in the industry to make a global difference, both now and in the future. “We hope other winemakers join us, and we’re really happy to share what we’ve learnt. Our industry can play a role
in New Zealand’s ambition to move to a low emissions economy by 2050. “Our membership is a great opportunity for us to benchmark ourselves against global leaders in the wine industry and this is very powerful,” says Graydon. Yealands is the first Toitū carbonzeroCertTM certified winery since inception, and the only winery in New Zealand to currently hold this certification. As part of its existing sustainability commitments, the winery uses approximately 25 per cent of multiple renewable energy sources to minimise its environmental footprint. Solar panelling produces more than 400,000 kW hours per year, which helps to power the winery. In addition, Yealands bales and burns a portion of its vine prunings in large burners, which are used as an energy source and help to eliminate more than 160 tonnes of CO2 each year. Yealands Estate is also home to two wind turbines that generate additional power for the winery.
New Board member for Service IQ ServiceIQ Chair, Bruce Robertson, has announced the appointment of new Board member Fergus Brown, CEO of Holiday Parks New Zealand, who will represent the hospitality sector. ServiceIQ is the industry training organisation (ITO) for the aviation, hospitality, retail and retail supply chain, travel, tourism and museums sectors. In welcoming Brown to the ServiceIQ Board, Robertson thanked him for his stewardship of the Hospitality Industry Advisory Group and said the Board “looks forward to his contribution and input as the organisation represents
NATI V ESPAR K L I N G.N Z k i aora @ nat i ve spar kl i n g.n z
TA UE UNIQ
NZ ’ S F I R ST H AR D S PA RKL I N G
P
ST IC
KERS
service sector employers and their employees through the Government’s current reform of vocational education.” Prior to his current role, and running his own accommodation business, Fergus Brown worked for Tourism New Zealand. During his time there, he headed their Asian operation, based in Singapore and Hong Kong. Fergus is also on the Tourism Industry Aotearoa Board and has experience working with government. Brown took up his ServiceIQ appointment in December 2019.
NON-ALCOHOLIC NEWS
Sustainable Award for Chia Sisters NELSON-BASED CHIA Sisters has won the Transforming Food Award at the NZI Sustainable Business Network Awards. Now in their 17th year, these are New Zealand’s longest-standing sustainability awards and recognise and celebrate success in sustainability. The Transforming Food Award, sponsored by Yealands Wines, is presented to an organisation that is transforming the food system to create a positive impact on people or the environment. The judges said: “Chia Sisters factors impact on the planet into every business decision. They have made a conscious decision to take on the beverage industry by modelling a sustainable (and therefore totally different) way to produce and market drinks. The focus is on zero carbon and they are working on reducing packaging by providing juice in kegs.” Last year, Chia Sisters lined their juicery with solar panels and launched a new range of fresh pressed juice, ‘Bottled by the Sun’ to celebrate. The judges called this: “impressive use of marketing to facilitate their sustainability initiatives.” The juice won Best Drink in New Zealand for 2019 at the Outstanding Food Producer Awards. Chia Sisters has used a five step model to reduce carbon emissions. Firstly, they worked with EKOS, a non-profit that assists businesses in calculating their carbon footprints by measuring the company’s use of fuels, air conditioning, company vehicles, electricity, mileage, taxis, rental cars, waste, freight, and flights.
Florence and Chloe Van Dyke of Chia Sisters
The next step was to reduce emissions through installing solar panels; using electric vehicles and shifting all international air freight to sea freight. Thirdly, Chia Sisters offset the company’s emissions (that total 22.55 tons of CO2 in a year) by 120% through contributing to the planting and maintenance of native trees in the Rameka Forest, a certified carbon sink in Nelson that is regenerating farmland in Golden Bay. Chia Sisters then built this process into their business model and accounting system so that every business decision going forward took into account the carbon footprint of that decision.
Lastly, Chia Sisters have formed a group called Zero Carbon Nelson with the goal to have 1,000 local businesses measuring and reducing carbon emissions by 2021 and a Zero Carbon Nelson by 2025. Chloe Van Dyke, Founder of Chia Sisters says: “Chia Sisters’ sustainability commitment is at the heart of everything we do. It is an incredible honour to be recognised for this by the NZI Sustainable Business Network. We are continuously working towards our goal of being New Zealand’s most environmentally friendly beverage supplier and this is an incredible step in that journey.”
Chia Sisters relaunches range as ‘Sparkling’ Chia Sisters has re-launched its range of sparkling coconut water drinks under the name ‘Sparkling’ with new branding and packaging. The range of all natural drinks was known previously as ‘Awaka’. The coconut water in Chia Sisters ‘Sparkling’ is sourced from green island-grown coconuts and blended with “roots and fruits” from New Zealand and the Asia-Pacific region to create the four flavours: Blackcurrant; Boysenberry; Ginger & Turmeric; and Lemon. Chia Sisters
16 DRINKSBIZ FEBRUARY / MARCH 2020
INDUSTRY NEWS
Single voice for NZ packaging industry THE PACKAGING Forum and Packaging New Zealand have agreed that the two organisations will merge to form a new entity offering a single representative voice for the New Zealand packaging industry. The news came in December in an announcement to members following a joint board meeting. The new entity will support its members’ focus on providing packaging solutions that positively contribute to New Zealand’s economy, environment and community. In making the announcement, the two organisations noted that the New
Zealand packaging industry generates NZ$4 billion of revenue per annum (similar to the combined value of kiwifruit and wine exports) and that packaging has a critical functional role for consumers of all products: reducing food waste, food safety, product safety and product authentication. They said that the intention is for a single representative body capable of shaping the agenda to better serve the two groups’ membership and New Zealand. Packaging New Zealand President, Harry Burkhardt, says the timing is right
for a single packaging industry voice. “Factors affecting the industry have significantly changed since the Packaging Accord ceased in 2009. Recent work by the Office of the Prime Minister’s Chief Science Advisor and the work programme underway by the Ministry for the Environment are setting a new and disruptive direction. As a sector we need to be shaping both the direction and detail of regulation to ensure balanced and sustainable outcomes.” An establishment committee has been selected and will provide full details to members in April.
Coca-Cola Foundation renews Sea Cleaners’ support
Sea Cleaners – Paula Tanuvasa, Hayden Smith and Charlie Thomas
Local environmental not-for-profit organisation, Sea Cleaners, will receive another year of funding in 2020 from The Coca-Cola Foundation, after the 2019 grant enabled it to clean up around five million pieces of marine litter from Auckland’s waterways. Hayden Smith, Founder and Captain of Sea Cleaners says: “We’re delighted The CocaCola Foundation is continuing its support for another year. This year the grant helped us collect around 636,650 litres of marine litter from the wider Hauraki Gulf and Kaipara Harbour. We have also engaged with over 5,000 high school students during
the year, educating them on the proper disposal of litter and the importance of keeping our waterways clean,” he says. The Coca-Cola Foundation grant, worth $380,000, will allow the Sea Cleaners team to operate a boat five days a week and one Sunday a month in 2020, totalling around 2,000 hours of marine litter clean up across the wider Auckland area for the year. Helen Smith Price, President, The Coca-Cola Foundation, says: “We’re very proud to continue the partnership with Sea Cleaners next year as it continues the great work it does around the wider Auckland area.”
T WO G R E AT F L AVO U R S T H R E E NAT U R A L I N G R E D I E N T S 100% PLANT-BASED
T H E U LT I M AT E S U M M E R R E F R E S H E R Wine. Sparkling water. Natural fruit.
*LOW ALCOHOL *LOW CARBS *NO ADDED SUGAR OR ARTIFICIAL SWEETENERS www.joiy.co.nz or cath@joiy.co.nz V E G A N | G L U T E N F R E E | 1 0 0 % R E C Y C L A B L E | Z E R O WA S T E
JOIYWINE
JOIYBOTTLEDHAPPINESS
INTERNATIONAL NEWS
Pernod Ricard moves closer to all renewable electricity PERNOD RICARD, the world’s second largest wines and spirits group, is moving closer to its goal of achieving 100% renewable electricity across its group with four new developments. In December 2019, Pernod Ricard became a member of RE100. This is a global initiative led by The Climate Group in partnership with CDP (a not-for-profit charity that runs the global disclosure system for organisations to manage their environmental impact), which brings together 221 international companies committed to 100% renewable electricity. The announcement comes within the framework of the Group’s new Sustainability & Responsibility roadmap ‘Good Times from a Good Place’, unveiled in April 2019, through which Pernod Ricard made the following commitments, along with some 30 other targets: to move towards 100% renewable electricity in its production sites and administrative offices by 2025; to reduce absolute carbon emissions of production sites by 30% by 2030, validated by the United Nations’ Science
Based Targets initiative, to be in line with the below 2°C scenario. In addition, Pernod Ricard Winemakers, producer of Australian wine brands Jacob’s Creek, St Hugo and Wyndham Estate, recently became the first wine company in Australia to reach 100% renewable electricity. All Pernod Ricard Winemakers’ Australian sites now use renewable electricity thanks to the commissioning of more than 10,300 solar panels in its two vineyards in the Barossa Valley, representing an annual production of 4,000 MWh. This is the
largest solar power generation facility in the industry. The affiliate also signed a 10-year agreement with Flow Power for renewable electricity production. Other developments include Pernod Ricard Finland’s Turku site now being carbon neutral and a partnership in France with EDF Entreprise, under which the energy provider undertakes to produce and release 32,000 MWh of renewable energy to the grid, to match the annual consumption of Pernod Ricard’s 42 production and administrative sites in France.
Australian drinks companies cut sugar by 7% Australia’s largest beverage companies have marked a major milestone by announcing a 7 per cent reduction1 in sugar in the first progress report on the beverage industry’s flagship initiative. The signatories to the pledge, Asahi Lifestyle Beverages, Coca-Cola Amatil, Coca-Cola Australia and PepsiCo Australia, have contributed to the reduction in sugar across their portfolios, and more drinks companies are expected to join in the future. In June 2018, Australia’s non-alcoholic beverage industry 18 DRINKSBIZ FEBRUARY / MARCH 2020
committed to reduce sugar across the industry by 20 per cent by 2025. KPMG provided the first report on the industry’s progress towards the sugar reduction goal in late 2019. Mr Geoff Parker, Chief Executive Officer, Australian Beverages Council, said, “[The] report is a further sign that the industry is serious about reducing sugar in beverages while continuing to offer greater choice of low-sugar drinks and many without any sugar at all.”
The Australian Beverages Council will continue to consult widely with a range of health, industry, supplier and government stakeholders to increase understanding of the commitment. Mr Parker said, “The nonalcoholic beverage industry invites other sectors to join the Australian Beverages Council in reducing sugar while continuing to support choice and understanding of healthy lifestyles.” The Australian Beverages Council engaged KPMG to
aggregate the industry’s results and report on the industry’s performance on an annual basis through to 2025. The sugar reduction pledge applies to all categories of nonalcoholic drinks represented by Members of the Australian Beverages Council that have signed the pledge.
7 per cent reduction in sugar has been
1
achieved by average reductions in total grams of sugar per 100mL and includes the period 1 January 2015 to 31 December 2018.
SHOWCASE
The style of classic grand crus French specialist glass company Saverglass has unveiled its Cru ClassÊ Collection – a combination of vintage chic and modern style. Both the Burgundy and Bordeaux versions of the Cru ClassÊ bottle faithfully reproduce vintage bottle features with a modern twist. Paying tribute to great wine traditions while incorporating 21st century design flair, these stunning bottles recall the opulence and majesty of bygone eras. They speak to discernment and sophistication, offering a foil for the best of the best. The Cru ClassÊ Bordeaux bottle is a feat of craftsmanship with its exceptional 75mm square punt being the deepest ever achieved using an automated
production process. With its height of 312mm, its narrow neck (which is slightly longer than the norm) and a notable high square shoulder, the bottle combines elegance and distinction. The subtle taper reveals the punt worthy of the gravitas of the great vintages which it is intended to complement. Elegant and majestic with its long
58mm neck, regal height and a very slight taper the beautiful Cru Classe Burgundy bottle revisits the Burgundy bottles of old, but with a modern twist. The imposing diameter and generous shoulder unmask a conquering elegant allure. Contact Saverglass saverglass.com 09 522 2990
CRU CLASSÉ COLLECTION
STAND TALL WITH THE STATURE OF CLASSIC GRANDS CRUS!
X
CRU CLASSÉ COLLECTION
STAND TALL WITH THE STATURE OF CLASSIC GRANDS CRUS!
4BWFSHMBTT /FX ;FBMBOE "VDLMBOE LSC!TBWFSHMBTT DPN ] XXX TBWFSHMBTT DPN ] )BVUF $PVUVSF (MBTT
SHOWCASE
Women of Liquorland Pride, flexibility and reward – four women share what they love about being Liquorland franchisees Liquorland owner Jocelyn Granger
Jocelyn Granger Owner: Liquorland Howick With Liquorland: 20 years How did you become a Liquorland franchisee?
My Dad owned the business and I started working in the shop while still at school. I really enjoyed the industry and the people so came on board full-time after finishing school, eventually buying into the business at 24 years old. What do you enjoy about it?
The privilege and satisfaction of being able to provide jobs, contribute to the community and work with amazing people. It’s a fun, fast-paced industry that challenges you daily and keeps the passion burning. Having a local store with regulars you get to know sets it apart from some other retail formats and captures that community aspect. Also, having the level of control over your own outcomes, and the flexibility to drive your business in the direction that suits, with the support of the leading brand in liquor retail gives you huge confidence in today’s environment. What are some highlights?
Having the Sel Granger award named in my father’s honour and winning that award myself in 2014. What sets Liquorland apart?
We have a really inclusive and supportive culture through our Franchise Advisory Committee, regional meetings and annual conference. Our Franchise Support office 20 DRINKSBIZ FEBRUARY / MARCH 2020
is engaging, believes in the brand as much as we do and have created demand from suppliers who want to partner with us. They provide industry-leading tools and insights and work really hard on our behalf. A lot of which could not be possible without the ownership and support of Foodstuffs.
“It’s a fun, fast-paced industry that challenges you daily and keeps the passion burning.” Why is it a great choice for women?
I think women naturally foster and enhance their businesses as extensions of their families, which goes a long way to creating a sound foundation and culture in their stores from which to build success. Liquorland has great values that you’re proud to be associated with, along with the connections to the wider Franchise group, creating that Liquorland Family. Many of our leading stores have a female owner or manager whose care, attention to detail and natural flair create engaging environments for staff and customers. I really believe the increase in women throughout the industry has changed our landscape and how we sell liquor to our customers.
Sharon Wiggins Owner: Liquorland Taupo. Chairperson of Liquorland Franchise Advisory Committee With Liquorland: Nearly 16 years How did you become a Liquorland franchisee?
I worked as an accountant for years, advising people how to run their businesses, and decided I would like to own my own business one day. The opportunity came up to buy a Liquorland franchise so I jumped at the chance. What do you enjoy about it?
I really enjoy being an employer and enriching my staff’s lives. They rely on me running a successful business so they can also have a great life. I enjoy the challenges that come with owning my own business and the flexibility. What are some highlights?
Being named Franchisee of the Year in 2006, and winning both the “Supplier
service and treat our staff and suppliers with the recognition they deserve. Why is it a great choice for women?
It is no longer out of the ordinary to be a female owner in what once was a very male dominated industry. Franchisees take pride in and run great stores. There is also a lot of support from other franchisees and also the Franchise Support Office.
Sue Shuttleworth Owner: Liquorland Motueka and Motueka South. Member of Liquorland Franchise Advisory Committee. With Liquorland: 17 years How did you become a Liquorland franchisee?
I owned a bar that had a small bottle store attached and saw the opportunity to increase the selection and move into the liquor retail sector.
“It is no longer out of the ordinary to be a female owner in what once was a very male dominated industry.” of the Year” award and the “Sel Granger Memorial Award” in 2017 – this honour is given to someone who has the Liquorland brand at heart, works away in the background for the betterment of other franchisees and runs a business based on integrity and excellence. In 2019, I was appointed Chairperson for the Franchise Advisory Board – the first time a female has held this position. What sets Liquorland apart?
Liquorland aims to have extremely high standards in store. We keep-up-to-date with current trends, offer great customer
What do you enjoy about it?
I love being a member of a bigger group and the comradeship that comes with that. I’m proud to say I am a member of the Liquorland Franchise. Conference is a highlight of each year when I get to catch up with fellow franchisees from all walks of life. I also love the relationships you build with suppliers, especially when they bring in a new product and together you work on a plan to take it to the customer and then see the sales grow. What are some highlights?
Last year, both my stores won Increased Sales Incentive and I got a trip to Tequila in Mexico and to Puerto Rico, the home of Bacardi. Taking a gamble and opening a second store in Motueka four years ago and seeing it do so well has been an exciting time. Winning the Sel Granger Memorial Award last year was a total honour too. What sets Liquorland apart?
Our goal is to be the best liquor retailers
in New Zealand and as a group we pride ourselves on the standard of our shops; we take liquor retailing seriously. We have support to help our staff be knowledgeable with online training modules; we try to be the first to market with new products, and suppliers support us well. We support any new franchise owner through the Franchise Advisory Committee. I don’t believe you need to have past liquor business experience as we have so many systems in place to help you learn everything you need to know. You just have to be prepared to work hard, employ great staff and invest in them and make awesome service your biggest priority. Liquorland is well known for its professionalism, so it’s definitely the one to join. Why is it a great choice for women?
We’re great at it! I think the female influence comes through in the presentation of the store. I treat my shop like my home and take a lot of pride in its appearance. When it comes to customer service, I feel that women naturally want to help people and solve problems.
Vicky Ma Owner: Liquorland Fitzgerald Ave, Christchurch With Liquorland: 10 years How did you become a Liquorland franchisee?
I had an engineering degree from China before I immigrated to New Zealand in 1996. I worked here in Christchurch as a software engineer for 10 years, then had my two kids and stayed home for a few years. I tried to go back to the workforce but wanted to do something different. Liquorland Beckenham was for sale so I bought the business and in the first three years the sales almost doubled. What do you enjoy about being a franchise owner?
I have enjoyed my 10 years with Liquorland and am confident it will keep growing, so I purchased the Fitzgerald store three years ago. It was The Mill and I converted it to Liquorland. The old store was rundown and as a female I didn’t feel safe or enjoy working in the store so I decided to rebuild it. A year later we’re in the new store: my staff and I are happier, we all enjoy working in this nice modern space and of course, customers love it. I really want it to be the best bottle store in Christchurch, not only the shopping environment but I’d also like to improve the customer service to a new level. DRINKSBIZ FEBRUARY / MARCH 2020 21
INTERNATIONAL NEWS
Wine consumption in US declines for first time in 25 years NEW FIGURES out of the US show that total wine in the US decreased in 2019 (for the first time in 25 years), posting a -0.9% volume loss from the year prior. The data is from preliminary figures released in January by IWSR Drinks Market Analysis and part of the IWSR US Beverage Alcohol Review (US BAR) database. In a release, the IWSR also noted that for the fourth year in a row, beer volume in the US was down (-2.3%), as was cider (-3.8%); however, distilled spirits and ready-to-drink (RTD) products continued to post gains (+2.3% and +49.7%, respectively). Despite decreases in the beer category, which represents the lion’s share of alcohol sold in the US, total beverage alcohol in the country posted volume growth of 0.3% in 2019 (reversing a previous decline), with a value reaching US$167bn (up 2.5% from 2018). “The beverage alcohol industry in the US continued to innovate in 2019, especially in the ready-to-drink category, as the fight for consumption occasions intensified across all categories, something we fully expect to see in 2020 as well,” says Brandy Rand, Chief Operating Officer for the Americas at IWSR Drinks Market Analysis. “It’s also interesting to note that the value increase of beverage alcohol in the US continues to outpace volume growth, a clear indicator that US consumers are willing to pay for more premium products.” First wine volume decrease since 1994 Though sparkling wine in the US grew last year by almost 4%, it wasn’t enough to
22 DRINKSBIZ FEBRUARY / MARCH 2020
offset the decrease in the large still wine category (-1.5%), which brought total wine down by -0.9%. The last volume loss in the category occurred in 1994, marking 24 years of growth before this most recent decline, and is attributed to changing generational habits. Wine represents about 11% of the total beverage alcohol market in the US. Distilled Spirits Growth Led by Agave, Whisky, Cognac... and Tito’s For the first time in over a decade, Smirnoff vodka is no longer the top-selling distilled spirit in America, according to IWSR. That distinction is now owned by Tito’s Handmade Vodka, which increased in volume by over 20% in 2019 (vodka remains the largest spirit category by volume in the US). In total, spirits volume in the country grew by 2.3% last year, led by increases in mezcal (40%), Japanese whisky (23.1%), Irish whisky (8.6%), tequila (9.3%), US whiskey (5.5%), and cognac (4%).
RTDs Surge Ready-to-drink products are an $8bn industry in the US, with volume that grew by almost 50% in 2019, thanks in large part to the tremendous popularity of hard seltzers (brands such as White Claw and Truly), which represent 43% of the total RTD category. Prepared canned cocktails are another segment of RTD beverages that are achieving high levels of growth, as many of these products emulate what’s popular among hard seltzers – they’re convenient, flavourful and lower in calories and sugar. Beer: Craft, Low/No Alcohol, and Imports Post Gains With continued heightened competition from other categories, beer once again showed a decline in the US in 2019 (-2.3%). However, craft beer consumption increased last year by 4.1%, and low/ no alcohol beer posted a gain of 6.6%. Imported beer increased 3.1%, while domestic beer dropped -3.6%. theiwsr.com
If you are a customer focused retailer with a passion for our industry, now is an exciting time to join us. Liquorland is New Zealand’s premium liquor franchise with over 125 stores nationwide. Liquorland benefits include: • Excellent supplier terms • Support office expertise in operations, merchandise, finance, IT and marketing • Annual profit share rebate • Fly Buys, Airpoints and Click & Collect • Ongoing product and service training • National promotional and marketing programme • Nearly 40 years’ experience as a Franchisor • Alignment with Foodstuffs NZ • New Zealand’s most preferred liquor retailer*
If you’re interested in becoming a Liquorland franchisee please email enquiry@liquorland.co.nz or phone Dave Yurak on 027 457 2210
liquorland.co.nz * Shopper Tracker Statistics 2019.
FEATURE – TRENDS FOR 2020
TALK OF T TOWN 24 DRINKSBIZ FEBRUARY / MARCH 2020
FEATURE – TRENDS FOR 2020
A new study of US bartenders offers a glimpse of what’s to come in the drinks world for 2020
THE
WITH THE US a key launching point for global trends, a new study of bartenders from 15 cities across the States has revealed some key areas of growth that are either already surfacing here, or likely to arrive soon. Increasing customer demand for lowsugar/low-alcohol drinks, hard seltzers, and spicy cocktails are just some of the trends highlighted in the US Bartender Strategic Study released by IWSR Drinks Market Analysis in January. The research included in-depth and in-person qualitative bartender interviews, cocktail menu analysis, and on-premise consumption metrics across different categories of establishments (from craft bars to neighbourhood restaurants). IWSR says that while some learnings varied from market to market, the study found several key national trends: Demand for low-sugar and lowalcohol drinks Consumers are increasingly interested in creating healthier lifestyles, and this is impacting their cocktail decisions. Across the US, the IWSR study found a rise in consumer interest for lower sugar or skinny cocktails, as well as lower alcohol (or zero alcohol) drinks, as people seek to manage their health and wellness. To meet the request for lower ABV options,
bartenders have also started using sake, sherry and other lower ABV spirits as a cocktail base as well. “The low sugar/low alcohol cocktail trend has certainly been gaining momentum but it’s not widespread, yet,” says Brandy Rand, Chief Operating Officer of the Americas at IWSR Drinks Market Analysis. “People want a high-quality, handcrafted low-alcohol or alcohol-free cocktail experience, and are willing to pay for it, but on-premise operators need to move beyond soda and juice concoctions and develop a serious no- and lowalcohol cocktail menu with high-quality fresh ingredients. It’s also up to brand owners to develop products and provide education to the trade on how to do this well.” Hard seltzers, canned cocktails and other “bubbly” drinks Consumers are increasingly turning to fizzy drinks such as hard seltzers, spritzes, and spirit and soda cocktails in bars and restaurants. IWSR says that US brand White Claw has essentially created a new category of canned refreshment that is now crossing over to the on-premise environment. IWSR forecasts that the hard seltzer category will more than triple by 2023, to reach over 281m cases (see story below).
The rise of hard seltzers The newly released IWSR Hard Seltzer Report found that hard seltzer and other “seltzer-like” products command a market share of 2.6% of all beverage alcohol in the US, up from only 0.85% a year ago. IWSR also conducted a consumer opinion and attitude study about hard seltzers, and found that over half (55%) of US alcohol consumers surveyed drink them regularly, at least once a week. The research also shows that while hard seltzers appeal to younger generations of consumers, the category spans all ages and demographics, reaching a broader segment of the population.
Consumers cited ‘refreshment’ as the top hard seltzer attribute that appeals to them. “Hard seltzers are far from a fad, they’re growing at a spectacular rate, and increasingly, hard seltzer producers are pulling consumers from other beverage alcohol categories, not just beer. Combined, hard seltzers and other canned seltzer-like products (vodka soda, as an example) will drive the total ready-todrink category, making it the fastest-growing beverage alcohol category in the US over the next five years,” says Brandy Rand, COO of the Americas at IWSR Drinks Market Analysis.
“The rise of hard seltzers shows there was a segment of consumers under-served by the current beverage alcohol market who were looking for alternatives that were refreshing and flavourful, but also low-calorie and low-sugar,” adds Rand. “These products also meet the growing consumer demand for convenience, and appeal to people that enjoy popular cocktails like the vodka soda, and wine spritzers. We definitely expect to see more brands taking advantage of this fast-growing trend.” Find out more at theiwsr.com
DRINKSBIZ FEBRUARY / MARCH 2020 25
FEATURE – TRENDS FOR 2020
Mezcal and Spicy Cocktails US consumers drink more tequila than any other nation in the world, and this has undoubtedly helped fuel interest in mezcal (IWSR forecasts that mezcal volume in the US will almost double by 2023). Mezcal is being heralded by bartenders for its smooth yet smoky flavour and overall versatility. This also dovetails with another consumer trend that bartenders are witnessing across the country – cocktail flavour preferences are skewing towards spicy, smoky, bitter, and even herbal flavours. Fresh ingredients such as ginger, jalapeño, habanero peppers, and pepper infusions are increasingly being used to add texture and flavour to cocktails.
Most-Mentioned Brands Consumer preference for brands is regionally varied, but bartenders across the US report that the products most often ‘called’ include: Whiskey: Maker’s Mark, Jameson, Bulleit, Woodford Reserve, Buffalo Trace Vodka: Tito’s, Ketel One, Grey Goose, Absolut Tequila: Casamigos, Don Julio, Patrón, Espolòn Gin: Bombay Sapphire, Bluecoat, Plymouth, Tanqueray, Hendrick’s Other: Aperol, Campari, White Claw Find out more at theiwsr.com
Meet Native “Hard Sparkling” New Zealand’s first locally made labelled ‘hard sparkling’ launched in June 2019 and is growing fast. Wellington-based Native was founded by a group of university friends who wanted to establish a “business with purpose” around social enterprise. With conservation as their focus, they began their research in September of 2018 and found that while 8 out of 10 adults acknowledged that a thriving environment supports good overall wellbeing, only 1 in 10 adults actively contributed to conservation programmes. “We spotted a big disconnect there,” says Native co-founder Guy Hobson. “Then we saw a statistic that said 8 out of 10 adults actively consume alcohol, so we looked at aligning an alcohol brand with a social enterprise to see if that could work in New Zealand.”
26 DRINKSBIZ FEBRUARY / MARCH 2020
Taking the ‘hard’ road The friends wanted a product that would be new to the New Zealand market and saw how fast the hard seltzer movement was growing in the US. Hobson says it was the ideal solution. “It fitted in really well with what we were trying to establish in terms of a ‘clean’ brand – low sugar and low carb – so it had that appeal, but with conservation as its focus, which is where the name ‘Native’ comes from.” Native is 4.6% ABV and uses a fermented distilled sugarcane base as its alcohol, blended with sparkling water and real fruit concentrates and purées. It contains no artificial flavours or preservatives. The three flavours are Apple & Feijoa; Berry & Blackcurrant; and Lemon & Yuzu. Native is available in 330ml 6-packs for retail (RRP $19.99), as well as in 20L and 50L kegs.
Serving conscious consumers Native donates to environmental initiatives to support New Zealand’s most endangered bird and mammal species. This includes supporting 100 kiwi chicks from hatching to release and the Native team keeps their Instagram followers up to date on the progress of ‘P manawa’, their first chick at P kaha Wildlife Centre, Mt Bruce. After just over six months in market, Native already has more than 200 stockists around New Zealand, including 70 bars – 20% of which are selling Native on tap. With a solid presence
in the lower North Island, Hobson says the next push is into Auckland and Queenstown, with particular focus on on-premise. “One of the big things for us is to compete where no one else is competing – so bars and restaurants – that on-premise trade is really important to us as our next step. “The target market is an older market of 26-35 year olds. It’s people with a bit more disposable income and who are consciously choosing products that are stripped back with not too many nasties in them, and then the social good side comes into that as well.” nativesparkling.nz
NO ADDED SUGAR Now Distributed by Now available through Federal Merchants Federal & Co Merchants & Co.
Sauvignon
success
Sauvignon Blanc makes up more than 85% of New Zealand wine exports*, making it the fifth biggest export earner for this country – no wonder it tastes so good, says JoÍlle Thomson
*Source: NZ Winegrowers
WINE REPORT – SAUVIGNON BLANC
UNDER RRP $20 2019 The Ned Sauvignon Blanc RRP $18.99 Marisco
This is a new wine from an experienced hand: winemaker Brent Marris, whose father was one of the pioneers of the modern Marlborough wine scene. It was made with grapes grown in the Waihopai River Valley in Marlborough where cool nights preserve fresh flavours, and warm days lead to richly flavoursome wines like this one. 18.5/20 2019 Wairau River Marlborough Sauvignon Blanc RRP $18.99 Federal Merchants
Phil and Chris Rose established Wairau River Wines in 1978 on the banks of the Wairau River, which runs through the stony plains where the vast majority of Sauvignon Blanc is grown in New Zealand. This long history, the well-draining soils and the top quality 2019 vintage give this wine the edge. It’s dry, fruit-driven and fresh with great flavour richness and a long finish. 18.5/20
2019 Waipara Hills Marlborough Sauvignon Blanc RRP $19.90 Hancocks
2019 Spade Oak Voysey Sauvignon Blanc Gisborne RRP $19.99 Wine2Trade
This light, fruity Sauvignon Blanc delivers excellent flavours from the very good 2019 vintage; a year in which dry weather led to great flavours in the grapes, evident in every sip of this pretty, floral, off-dry wine, which is balanced by a zingy, crisp citrusy finish. A lovely drink for lunchtime and with seafood. 17.5/20
Steve Voysey is one of Gisborne’s most experienced winemakers, which comes through in all of his wines, including this stainless steel fermented, dry and smooth Sauvignon Blanc from the very good quality 2019 vintage. It’s bright and fresh with a smooth, long finish. 17.5/20
Phil and Chris Rose established Wairau River Wines on the banks of the Wairau River back in 1978 2018 Leefield Station Marlborough Sauvignon Blanc RRP $19.99 Marisco
Leefield Sauvignon is the brainchild of winemaker Brent Marris, who planted vast vineyards at Leefield Station, a beautiful piece of land in Marlborough. This wine is dry with pronounced fruit flavours, a rich mid-palate, zesty acidity and powerful length in every sip. 18.5/20
2019 Tiki Estate Marlborough Sauvignon Blanc RRP $19.99 Federal Merchants
Royce and Sue McKean founded Tiki Wines, naming it for Royce’s Māori heritage and using grapes from both Marlborough and the Waipara Valley in the heart of North Canterbury. This wine is dry, medium-bodied and all about bright, fresh, fruit-forward flavours, thanks to stainless steel fermentation to preserve the primary aromas in the wine. The winemaker is Evan Ward. 17.5/20 2019 Twin Islands Sauvignon Blanc RRP $19.99 Negociants
Twin Islands wines were first made in 1992 at Nautilus Estate in Marlborough. This latest wine is a fresh fruit-forward style with a light body and dry finish. 17/20
DRINKSBIZ FEBRUARY / MARCH 2020 29
WINE REPORT – SAUVIGNON BLANC
The 2018 Petit Clos Sauvignon Blanc consistently punches above its weight
RRP $20-$30 2018 Charles Wiffen Sauvignon Blanc Marlborough RRP $21 Wine2Trade
Fast facts – Sauvignon Blanc • Sauvignon Fumé or Blanc Fumé originated in France in the late 1700s • Sauvignon Blanc makes up 76% of New Zealand’s white grapes and 85% of our wine exports • Sauvignon Blanc has high acidity, pungent grassy flavours and, when ripe, can taste of passionfruit and tropical fruit • The name Sauvignon comes from the French ‘sauvage’ – meaning wild. It relates to the shape of Sauvignon’s leaves, which resemble those of the wild grapevine • Sauvignon Blanc and Cabernet Franc are parent grapes to Cabernet Sauvignon, making it a hybrid Vitis Vinifera • It has been traditionally blended with Semillon in Bordeaux to make dry and sweet wines *Source: Wine Grapes of Italy by Jancis Robinson MW, Julia Harding MW & Jose Vouillamoz
30 DRINKSBIZ FEBRUARY / MARCH 2020
This wine comes from grapes grown on the Wiffen ‘Flipper’ Vineyard that were machine harvested in cool morning temperatures to preserve fruit flavours. The juice was then cool fermented in stainless steel tanks. The wine is dry, medium-bodied and bright; drinks well now and can hold for another couple of years. 17.5/20 2019 Caythorpe Sauvignon Blanc Marlborough RRP $21 Wine2Trade
This is a single vineyard wine from Caythorpe on the central Wairau Plains. The wine was fermented in stainless steel at cool temperatures to preserve its fresh, bright, fruit-forward flavours. The 2019 season was an outstanding one in Marlborough with early ripening and a dry summer leading to great quality grapes, which comes through in this bone dry, exceptional Sauvignon from Caythorpe winemaker Jeremy McKenzie. 18.5/20
2018 Petit Clos Sauvignon Blanc RRP $21.99 Maison Vauron
An outstanding Sauvignon Blanc that consistently punches above its weight on every level – from its medium body and light, creamy texture, to its fresh green and citrus fruit flavours and lingering finish. Great value for money. 17.5/20 2019 Mud House Sub Region Rapaura Sauvignon Blanc RRP $21.99 Hancocks
Stony braided river soils create ideal conditions for Sauvignon Blanc grapes to ripen during warm days and cool nights, with the stones retaining warmth for vine roots, enhancing ripening conditions. This bright, fruity Sauvignon has fresh green herb flavours, a medium body and dry zesty finish. 18.5/20 2019 Opawa Sauvignon Blanc RRP $21.99 Negociants
This wine originates from the stony soils of Opawa vineyard in Rapaura. Machine harvested fruit was fermented at cool temperatures in stainless steel with a small portion fermented in large oak barrels to add weight. It’s a style made to drink in its youth and it will continue to drink well for the next four to five years. 17.5/20
WINE REPORT – SAUVIGNON BLANC
2019 Moy Hall Martinborough Sauvignon Blanc RRP $22.99 Moy Hall Wines
2019 Mud House Single Vineyard Woolshed Sauvignon Blanc RRP $24.99 Hancocks
2017 Smith & Sheth Cru Sauvignon Blanc Wairau RRP $24.99 Smith & Sheth
This new Martinborough wine has its home at one of the best places to eat in the Wairarapa: the new Moy Hall cellar door restaurant, which Phil and Carolyn McArthur opened just over a year ago on Martins Road. This wine is made entirely from grapes grown on the eight hectare Moy Hall vineyard. It spends a short time on lees after fermentation, which adds body, oomph and flavour to the wine. 17.5/20
Talk about the wow factor! I’ve always loved this Sauvignon Blanc, which has rich, dry, concentrated flavours and power thanks to being a full-bodied style made from grapes grown on the Woolshed Vineyard in the upper Wairau Valley. Its rich citrusy flavours add balance and length to the wine’s body. A stunner. 19/20
A stunning new wine brand from the new-ish collaboration of Master of Wine Steve Smith and North American Brian Sheth, who met in Hawke’s Bay in 2014 and have since joined forces to make top quality wines from around the country. Their idea is to create great classics, hence their Cru Sauvignon Blanc is made from grapes grown on the Wairau Plains in Marlborough. Zesty, fresh, medium bodied and long on the finish, it’s a top wine at an affordable price. 18.5/20
2019 Windrush Marlborough Sauvignon Blanc RRP $22.99 Windrush Wines
If only all certified organic wines displayed their ‘street cred’ as boldly as this one, with its elegant but no holds barred organic logo on the front label. It’s a newcomer on the Sauvignon scene and is dry, medium bodied and powerful – a style that drinks well now and has great ageing potential too. 18.5/20
2019 Nautilus Sauvignon Blanc RRP $24-$25 Negociants
Winemaker Clive Jones made this dry wine (residual sugar of 2.2 grams per litre puts it firmly in the dry category) from the 2019 vintage, which is shaping up to be an excellent quality year for Sauvignon Blanc. It uses machine harvested grapes that were picked in cooler hours to preserve the fresh acidity. Five per cent of the juice was fermented with wild yeasts to add complexity; enhanced by three month lees ageing, which adds creaminess and body. Super tasty. 18.5/20
2018 Tiki Single Vineyard Waipara Sauvignon Blanc RRP $24.99 Federal Merchants
This is 100% North Canterbury Sauvignon Blanc, made with grapes grown in the Waipara Valley. Winemaker Evan Ward has created a wine that is off-dry, fruitdriven and balanced by acidity, which adds freshness to the palate. 17.5/20
Appellation Marlborough Wine The Appellation Marlborough Wine (AMW) membership is all about protecting integrity and authenticity of wines. Its members are certified producers of wines made with 100% Marlborough grown grapes along agreed guidelines. Look out for the AMW logo on back labels and wine information from Marlborough.
DRINKSBIZ FEBRUARY / MARCH 2020 31
WINE REPORT – SAUVIGNON BLANC
2018 Villa Maria Clifford Bay Sauvignon Blanc RRP $26.99 Villa Maria
2019 Whitehaven Greg Awatere Marlborough Sauvignon Blanc RRP $28.99 Whitehaven Wines
This wine is part of Villa Maria’s Reserve range and is made from grapes grown in the cool climate of Awatere Valley, south of Blenheim. Its pronounced flavours of zesty lemongrass, jalapeño and fresh green herbs are characteristic to wines from Awatere, which is influenced by Mt Tapuae-o-uenuku’s cooling alpine winds that flow down the valley and enable the retention of fresh acidity, light body and length. 18.5/20
Another top tier Sauvignon Blanc from a great vintage. The ‘2019 Greg’ was made from grapes grown in the cool climate of the Awatere Valley, south of Blenheim. Winemakers Sam Smail and Diana Katardzhieva made this wine in memory of the co-founder of Whitehaven Wines, the late Greg White, whose partner Sue continues at the helm of the Whitehaven ship today. It is dry with rich fruit flavours, zesty acidity and a long finish. 18.5/20
2018 Saving Grace Waipara Valley Sauvignon Blanc RRP $27.99 Hancocks
2019 Wairau River Reserve Sauvignon Blanc RRP $29.99 Federal Merchants
Far from your average Sauvignon Blanc. For a start, this is made from the exceptional Mound Vineyard in the Waipara Valley, North Canterbury – a great vineyard that consistently produces deliciously flavoursome grapes. All the grapes in this wine were hand-harvested and fermented in aged oak barrels with 20% fermented on their skins to enhance this wine’s full-bodied texture. It’s dry, fresh, creamy and crisp – next level in every way with its flavours of ripe lemons, fennel and dill, and long, delicious finish. 19/20
This reserve wine from Phil and Chris Rose at Wairau River is a big step up in complexity from its bright, fruity little sibling (see above), thanks to two months lees’ ageing, which adds softness and a rounded, full-bodied style to this characterful dry Sauvignon. It also adheres to vegan guidelines. 18.5/20
32 DRINKSBIZ FEBRUARY / MARCH 2020
RRP $30 and above 2018 Jules Taylor OTQ Sauvignon Blanc RRP $33 Hancocks
OTQ stands for ‘on the quiet’ and began as winemaker Jules Taylor’s experimental next level range of wines. The grapes in this wine were hand-harvested, whole bunch pressed and then fermented in old oak, with 10 months in barrel to add weight, smooth texture and rich softness. Malolactic fermentation adds further weight and body to this wine, which drinks beautifully now and can age for the next three to five years – and then some. 18.5/20 2016 Pegasus Bay Sauvignon Semillon RRP $33.99 EuroVintage
This is my favourite Sauvignon Blanc every year, due to the talented team at Pegasus Bay who focus on producing a next level dry, full-bodied white. Modelling their wine on the best of Bordeaux’ dry whites, they add their own personality to this stunning Sauvignon Blanc and Semillon blend, adding a touch of barrel fermentation (old oak only) to enhance the complexity, body, smooth texture and weight. It drinks superbly now and will be delicious in another 10 years. 19/20
WINE REPORT – SAUVIGNON BLANC
2019 Saint Clair Wairau Reserve Sauvignon Blanc RRP $33.99 Negociants
This is the top Sauvignon Blanc from Saint Clair every year thanks to great winemaking and the added bonus this time of a particularly outstanding vintage. This wine is a careful selection of the best tasting grapes grown for this winery each year – there are over 90 different small vineyard parcels to select from. The complexity of flavour in this wine takes Sauvignon to the next level. It’s a dry, fullbodied, richly flavoursome fruit-forward wine with great length. 19/20 2016 Bellbird Spring Muté L’Alouette RRP $34.99 Bellbird Spring
Talented winemaker Guy Porter models this outstanding fortified Sauvignon Blanc on southern French vin doux naturals (VDN). It’s an interesting and delicious winemaking method of fermenting sweet, late harvested grapes to a modest alcohol of about 5% ABV then fortifying them to raise the alcohol and preserve the beautiful fruit purity. 18.5/20
2015 Dog Point Section 94 RRP $36.99 Red+White
Sauvignon Blanc, but definitely not as you know it. This wine, from Dog Point’s certified organic vineyards, is inspired by the great whites of Bordeaux and Burgundy. It’s dry, flinty and full-bodied with less fruit flavour, more citrus notes and a rich, creamy texture. If you’re looking for a style that echoes the great classic whites of the world, then try this. Will age for up to a decade. 19/20 2013 Giesen The Fuder Dillons Point Sauvignon Blanc RRP $39.99 Giesen
Dillons Point is one of the oldest vineyards in Marlborough, planted in 1991 and now certified organic. All grapes in this wine were hand harvested and fermented in 1000 litre German oak fuder barrels, whose thicker staves result in warmer ferments and less pronounced fruit flavours. This dry, full-bodied, smooth and savoury Sauvignon drinks beautifully now at six years old and has more ageing potential. 18.5/20
Dillons Point is one of Marlborough’s oldest vineyards, planted in 1991 and now certified organic
2014 Giesen The Fuder Matthews Lane Sauvignon Blanc RRP $39.99 Giesen
Matthews Lane Vineyard is planted on light, free-draining soils 12 kilometres from the coast in Marlborough, and it has supplied local vine nurseries with over one million vine cuttings. It’s the source of high quality grapes for the top Giesen Sauvignon Blanc, The August 1888, named after the grandfather of Marcel, Theo and Alex Giesen. Like Dillons Point Sauvignon, this wine is made from organically certified grapes, hand harvested and fermented in 1000 litre German oak fuder barrels, which provide roundness and body to the wine. This full-bodied, dry, refreshing and complex Sauvignon drinks superbly now. 18.5/20 2017 Churton Best End Marlborough Sauvignon Blanc RRP $41.99 Churton Wines
If ever there was a reason for spending over $40 on a Sauvignon Blanc from Marlborough, here it is. Churton is a biodynamically farmed, certified organic vineyard and its Best End wine tastes more like a full-bodied, dry, complex Chardonnay with the X factor, rather than a fruit-driven Sauvignon Blanc. That’s because it’s all about quality rather than quantity in this refreshing, full-bodied white made from grapes grown on a 1.26 hectare vineyard at 185 metres above sea level on a north-facing slope to maximise sunshine. The hand-picked, hand-sorted and whole bunch pressed grapes were fermented in French oak puncheons (500 litre barrels), 20% new. It’s unfiltered so can have a sediment. This is one of the best whites in New Zealand every year. Try it. 19/20 For distributor details see Distributor Index on page 69.
DRINKSBIZ FEBRUARY / MARCH 2020 33
NEW RELEASES
Top Picks Sub-regional Otago Pinots on show, plus two great drops from Marlborough
WINE WRITER Joëlle Thomson highlights four Pinot Noirs from Valli Vineyards that show the complexity of the different sub-regions in the vast Otago area: from the cool Gibbston Valley to the arid dry heat of Bendigo, the windy warmth of Bannockburn and the crisp, cool Waitaki Valley.
THE WINNER of Mercurey NZ Young Winemaker of the Year 2019, Emily Gaspard-Clark, selects two great Marlborough wines for summer lists.
2018 Valli Gibbston Valley Central Otago Pinot Noir RRP $69 Valli Vineyards
2018 Valli Waitaki Vineyard North Otago Pinot Noir RRP $69 Valli Vineyards
2018 Spy Valley Marlborough Pinot Gris RRP $24 Red+White Cellar
I love this wine. It’s made from a stony vineyard planted in Gibbston Valley in 2000 with seven different clones of Pinot Noir (777, 115, UCD5, 114, 10/5, UCD6 and 113). It had 30% whole bunch fermentation and 11 months in oak, 31% new. It drinks beautifully now and will age for a decade, developing more savoury characters over that time. 19/20
This Pinot is made with grapes from Waitaki in North Otago. Five different Pinot Noir clones are used: 115, 777, Abel, UCD5 and 114, and the wine had 20% whole bunch fermentation and 10 months in oak. It’s a lighter style with bright, fresh acidity providing structure and a lingering finish. It’s a beautiful red fruited wine with spice and fragrance to burn. 18.5/20
It was a tough vintage, but Pinot Gris was one of the stars of 2018 thanks to a long fermentation time on lees. This wine is made from hand-harvested grapes, which were 100% whole bunch pressed and then fermented in a combination of stainless steel and large old oak barrels to provide a spicy flavour and full-bodied texture. 18.5/20
2018 Valli Bendigo Central Otago Pinot Noir RRP $69 Valli Vineyards
2018 Valli Bannockburn Central Otago Pinot Noir RRP $69 Valli Vineyards
2016 Greywacke Pinot Noir RRP $45.99 Negociants
Chinaman’s Terrace in Bendigo is one of Central Otago’s greatest vineyard sites, thanks to its altitude. This wine is made from vines planted in 2005, 50% of which were whole bunch fermented then aged for 12 months in French oak, 30% new. Full-bodied, powerful and fresh, this is a big Pinot Noir that tastes great now but will come into its own in another five to six years as it evolves more savoury, earthy flavours. 19/20
This wine comes from a stony vineyard in Hall Road, Bannockburn, which is planted in six different Pinot Noir clones (777, 115, UCD 5, 10/5, 113 and 13). Rainfall is low in the area and the tannic power in this wine is high comparatively. It’s a full-bodied Pinot, which drinks well now and can also age well. 17.5/20
Winemaker Kevin Judd is one of the most experienced in Marlborough and his wines are fantastic. This Pinot has great fruit flavours supported by savoury spice, which provides structure, body and length. It’s one of the best Pinot Noirs I’ve tried recently. It drinks well now and I’d give it a decent ageing time thanks to its solid fruit flavours – perhaps up to 10 years in a good wine cellar to evolve and develop even more complexity. 19/20
For distributor details see Distributor Index on page 69. 34 DRINKSBIZ FEBRUARY / MARCH 2020
OPINION – WINE
Joëlle Thomson
Journalist, wine writer and author www.joellethomson.com
Lehmann’s legacy lives on Peter Lehmann may be long gone, but his legacy lives on in the Masterson Shiraz launched by the passionate new owner of South Australia’s Lehmann Wines
IT WAS a gamble that paid off when Peter Lehmann launched Masterson winery in 1979 – and the Barossa winery that now carries the name of the legendary Australian winemaker has just marked 40 years. I was invited to celebrate the past, present and future of Lehmann Wines at the winery in Tanunda, which is now owned by the Casella winemaking family. John Casella celebrated by looking back in history through the wine glass – well, actually through a long line-up of wine glasses – and the launch of a new showstopping red called, appropriately enough, Masterson. While the reds were impressive, the whites were, ironically, the most consistent wines of all, as long vertical tastings showed. Winemaker Nigel Westblade opened bottles of Wigan Eden Valley Riesling (dry, light-bodied, powerfully fresh wines) from 2014, 2012, 2010, 2006, 2005 and 2004. Every vintage showed well. As did every vintage of Lehmann Margaret Barossa Semillon shown – 2012, 2011, 2010, 2006, 2005 and 2002. This Semillon is also dry, but it’s richer and more full-bodied than the classic, steely austerity of Hunter Valley Semillons, which tend to take 20 to 30 years to come round. By way of contrast, Lehmann Margaret Semillon is a full-bodied, waxy, textural and delicious white with rich lemon flavours and a lingering finish. It’s so good that it topped the Rieslings, for me. Then there is the new show-stopper, made to commemorate the winery’s 40th 36 DRINKSBIZ FEBRUARY / MARCH 2020
John Casella
The 2015 Peter Lehmann Masterson Shiraz is a show-stopper, made to commemorate the winery’s 40th anniversary anniversary. The 2015 Peter Lehmann Masterson Shiraz takes its name from the winery’s original name, which was inspired by the gambler, Sky Masterson, from Guys and Dolls; a man with whom Peter Lehmann figured he had a fair bit in common given the punt he took in going out on his own to set up Masterson in the late 70s. He took on debt levels at a risky time and, long story short, the winery became part of the Hess Group. In 2014, a year after Peter Lehmann’s death, the winery was sold to Casella Family Brands, Australia’s largest familyowned wine company. It was a purchase that was not without its critics: What could a big volume wine company possibly do with a more modest volume
company modelled on high quality? Plenty, as it turns out. The quietly spoken John Casella is a breath of fresh air for Lehmann wines because he has no plans to change the quality focus, but rather intends to highlight the high quality the brand was built on. “We need to do a lot more work on the pricing of our wines from the Barossa,” said Casella, when introducing the new Masterson Shiraz. “I don’t believe the future of the Barossa should see anything less than $20 or $25 coming out of the Barossa.” The new 2015 Peter Lehmann Masterson Shiraz is made from grapes planted on a single vineyard in 1992 in the Moppa district of Barossa Valley, between Ebenezer and Greenook. The vines were planted on original rootstocks, dry grown in deep sandy loam with ironstone over red clay. Harvested in late February 2015, the grapes were crushed in a small stainless fermenter and left for two weeks on skins. They were then basket pressed and moved into French oak hogsheads for malolactic fermentation. The wine was aged for 36 months in a 2,500 litre oval foudre and aged for another year in bottle prior to release. The Shiraz clone used is 1654. The wine is bottled only in magnums sealed with natural corks, but future releases are likely to be in 750ml bottles. The price is AUD $1000 and it’s available from the winery. And, yes, a show stopper in every sense and a fitting tribute to the legacy of Lehmann.
The Family Tree The Rose Family have pioneered and nurtured their vineyards for over 40 years and produce an outstanding family of award-winning wines. The very best that Marlborough has to offer.
WRB005
The River's Edge wairauriverwines.com
Distributed by Federal Merchants & Co Ph: +64 9 578 1823 | E: clientservices@federalmerchants.co.nz
WINE NEWS
Wineries for Pinot Noir 2021 revealed THE LIST of more than 100 New Zealand wineries taking part in Pinot Noir NZ 2021 has been announced, with tickets to the prestigious three-day wine event now on sale. Pinot Noir NZ 2021 will be held in Christchurch from 23-25 February 2021. The list spans eight different New Zealand wine regions, from large to boutique wineries. “Across the three days, attendees will have multiple opportunities to meet, talk and taste their way around our participating wineries,” says Pinot Noir NZ 2021 co-chair Pen Nash. “This will give them an in-depth look at the complexity and breadth of New Zealand’s remarkable Pinot Noir culture.” Pinot Noir NZ 2021 is one of the most anticipated events on the New Zealand wine calendar. The four-yearly showcase has been going for 20 years and attracts interest and visitors from all over the world.
The following New Zealand wineries will be taking part in Pinot Noir NZ 2021: Akarua akitu Allan Scott Amisfield Astrolabe Ata Rangi Auntsfield Bell Hill Vineyard Black Estate Blank Canvas Borthwick Vineyard Brancott Estate Brightwater Vineyards Burn Cottage Vineyard Carrick Wines Catalina Sounds Ceres Wines Chard Farm Churton Clos Henri Cloudy Bay Coal Pit Corofin Craggy Range Decibel Wines Dog Point Vineyard Domain Road Vineyard Domaine Rewa Domaine-Thomson
Dry River Wines Escarpment Fancrest Estate Felton Road Flaxmore Vineyards Forrest Wines Framingham Fromm Winery Gibbston Valley Wines Giesen Gladstone Vineyard Grasshopper Rock Greenhough Greystone Greywacke Jackson Estate Judge Rock Jules Taylor Wines Julicher Estate Junction Wines Koyama Wines Lake Chalice Lawson’s Dry Hills Leefield Station Lowburn Ferry Luna Mahi Martinborough Vineyard Maude Wines
Millton Vineyards and Winery Mondillo Mount Brown Estates Mount Edward Winery Mt Difficulty Mt. Beautiful Winery Mud House Wines Nanny Goat Vineyard Nautilus Estate Neudorf Vineyards Ostler Vineyards Ltd Palliser Estate Wines Pegasus Bay Winery Peregrine Wines Pisa Range Estate Prophet’s Rock Providore Pyramid Valley Quartz Reef Wines Rapaura Springs Rimapere Rippon Rockburn Wines Saint Clair Family Estate Schubert Wines Seifried Seresin Estate Sileni Estates
Soho Wines Spy Valley Wines Stoneleigh Tarras Vineyards Te Kairanga Te Kano Estate Te Mata Estate Winery te Pa Family Vineyards Te Whare Ra Wines Terra Sancta Terrace Edge TerraVin Wines The Boneline The Crater Rim The Delta Wine Company The Elder Pinot Tohu Wines Tussock Hill Vineyard Two Paddocks Two Rivers Urlar Valli Vineyards Villa Maria Estate Whitehaven Wine Company Wither Hills Wooing Tree Vineyard Yealands Estate Zephyr
A new step for Rimapere French company Edmond de Rothschild Heritage is reinforcing the group’s presence in New Zealand by taking over the management of its Rimapere vineyards in Marlborough and appointing a new Estate Director. Edmond de Rothschild Heritage purchased the vineyard in Marlborough’s Rapaura district in 2012 and managed it jointly with the Peabody family for the first six years. The 24-hectare vineyard adheres to sustainable agriculture principles and produces Rimapere Sauvignon Blanc (20 hectares) and Rimapere Pinot Noir (4 hectares). Rimapere means “five arrows” in M ori, a term that pays tribute to both the Rothschild family emblem and the traditional New Zealand culture. In November 2019, Edmond de Rothschild Heritage announced it would become the fully independent manager of the estate and appointed Anne Escalle as Estate Director. Edmond de Rothschild Heritage says this reorganisation illustrates the desire to enhance its presence in New Zealand. “We are only beginning to understand the potential of this terroir,” says Boris Bréau, Managing Director for Edmond de 38 DRINKSBIZ FEBRUARY / MARCH 2020
Rimapere Estate Director Anne Escalle
Rothschild Heritage Wines. “After six years of experience and discovery, we have decided to move up a gear by recruiting Anne Escalle as our Estate Director. Anne is a unique asset in our organisation thanks to her dual French-New Zealand nationality and her distinguished academic background and professional career.”
Born in the Rhone valley, Anne Escalle holds a master’s degree in Viticulture and Vinification from the ENITA agricultural engineering school in Bordeaux. She worked as a viticultural consultant in the Languedoc Roussillon region for 10 years before moving to New Zealand in 2007. edmondderothschildheritage.com
I n t r oduc i ng
Bright Eyes a WHITE PINOT NOIR serve CHILLED
your new favoUrite ?
WINE NEWS
Global wine experts rank NZ wines amongst world’s best New Zealand ranked third in the world for its wine, according to the latest results of the International Wine Challenge in London. Kiwi wines scooped up 14 Gold medals and 287 medals overall in the first round of the 2020 International Wine Challenge.
Australia was in first place with 36 Gold medals and France in second place with 26. In its 37th year, the International Wine Challenge is accepted as the world’s most rigorous, impartial and influential wine competition. It assesses every wine ‘blind’ and judges each for its faithfulness to style, region and vintage. Each medal-winning wine is tasted on at least three separate occasions by a minimum of 12 different judges, including Masters of Wine. The Gold medal-winners were produced in some of New Zealand’s top wine regions: Marlborough, Hawke’s Bay and Central Otago. Amongst the Gold medal-winners was the Stoneleigh Wild Valley Wild Sauvignon Blanc 2019 – one of the highest scoring wines of the entire competition and one of only six wines to score 96 out of 100 available points; other top scorers included a Chablis Grand Cru and a premium red Burgundy from France. “New Zealand has long been regarded as one of the finest producers of Sauvignon Blanc in the world, and the results from this first tranche of the International Wine Challenge prove that. It’s also great to see that a range of other wine styles from New Zealand, both white and red, were
recognised for their excellence,” commented Peter McCombie MW, International Wine Challenge Co-Chairman. Stoneleigh scooped a second Gold for its Rapaura Series Chardonnay 2018, while Tohu Wines also picked up two Gold medals for Tohu Awatere Valley Pinot Gris 2019 and Tohu Whenua Awa Chardonnay 2017. Church Road led the charge for Hawke’s Bay Chardonnay, taking home Gold medals for both Church Road McDonald Series Chardonnay 2018 and Church Road Grand Reserve Chardonnay 2018. Elephant Hill was awarded Gold for its Stone Syrah 2017. Central Otago produced some topperforming Pinots, with Wild Earth Pinot Noir 2017 and Nevis Bluff Pinot Gris 2017 both achieving Gold medals. The first part of the 2020 International Wine Challenge – Tranche 1 – saw over 200 of the world’s top wine experts from 23 countries judging the wines over four days in London. Tranche 2 judging will take place from April 14-23, 2020, with the results announced on May 15. Full results at internationalwinechallenge.com
SHOWCASE
New white Pinot Noir from Rabbit Ranch Central Otago winery Rabbit Ranch has released its innovative new wine ‘Bright Eyes’ – a white Pinot Noir. The Rabbit Ranch team explains how the wine came about. Where did the idea come from for a white Pinot? We thought there must be some interesting wine flavours we could achieve from the white flesh of the Pinot Noir grape in Central Otago, while still retaining a relatively high natural acidity. We have seen there is a real movement towards lighter style, elegant white wines and were hoping that with Central Otago Pinot Noir, we may be able to produce a very interesting white wine. We trialled some smaller volumes to see what sort of style we could achieve and basically what flavours we were getting without the skins – ‘naked Pinot Noir’, you might say. How long have you been working on this? We’ve been working on the ‘Bright Eyes’ concept for a few years. In terms of flavours and layers of the wine, how distinctively different is it to a Pinot? You are into serious winemaker territory here! It seems the key is to be able to reduce and remove the Pinot Noir colour pigmentation, without also removing delicate, gorgeous underlying pinot flavours at the same time. Even
40 DRINKSBIZ FEBRUARY / MARCH 2020
small amounts of skin contact tend to impart candy/strawberry aromas, i.e. producing more of a Rosé style. A deftly handled white pinot doesn’t have those notes. It is a white wine style and is best when served chilled. Did it need any particular different growing conditions or handling? This has been the tricky bit as we believe there is only a small flavour profile window at harvest time that best suits a white pinot noir – we anticipate a steep learning curve! That will be further complicated by trying to predict the flavours of our different sites combined with vintage variations! What is the unique process involved in bringing a white Pinot to market? Is it a first? No, not a first, but it is tricky to know what to call it. Others have called it a ‘Blanc de Noir’, but that has some possible sparkling wine connotations, which we want to avoid. We believe the flavours and style that we are achieving with Rabbit Ranch ‘Bright Eyes’ White Pinot Noir are interesting enough for it to become something quite special. Rabbit Ranch ‘Bright Eyes’ White Pinot Noir is available now. For inquiries contact Rabbit Ranch. rabbitranch.co.nz 03 442 6110
WINE NEWS
Lanson launches world’s first fully biodynamic champagne in Chch CHAMPAGNE LANSON launched the world’s first fully biodynamic champagne, Lanson Organic Brut NV at an event in Christchurch in January. President of Champagne Lanson, François Van Aal, flew in from France for the event to unveil the new Lanson Green Label Champagne. Lanson Organic Brut NV is produced using organic grapes grown exclusively on an estate vineyard at Verneuil in the Marne Valley, which has been committed to organic and biodynamic cultivation for many years. Lanson Green Label is also vegan-friendly and vegetarian. “Working closely with our growers in the Marne Valley in the Champagne region of France we have crafted our champagne to be fresh and vibrant whilst retaining the heritage style of Lanson and
meeting strict regulations to be labelled Organic and Biodynamic,” says Van Aal. “As per the Lanson style, this wine doesn’t undergo malolactic fermentation, with the long maturation period offsetting the high levels of malic acid in the champagne.” In keeping with the new product’s commitment to sustainability, the bottles are light-weight and the labels are made of recycled paper. Lanson has also changed its trademark Lanson Maltese Cross from heritage red to green for this wine. Lanson Organic Champagne is only available exclusively in Christchurch and sold in two on-premise accounts and one fine wine retailer across the city. Lion
President of Champagne Lanson, François Van Aal
WINE NEWS
SJP announces new Invivo Rosé for April
Tim Lightbourne and Rob Cameron of Invivo with Sarah Jessica Parker
THE SECOND wine from US actress Sarah Jessica Parker and New Zealand wine company Invivo & Co. will be a Rosé, to be available worldwide from April. Invivo co-founders Tim Lightbourne and Rob Cameron travelled to New York in December to blend the new wine with Parker over an afternoon. It follows the release of the “Invivo X, Sarah Jessica Parker” Sauvignon Blanc in September 2019, which was regarded as one of the most successful celebrity wine launches in history. Media outlets including CNN, Forbes and Good Morning New York covered the launch and the
400,000 bottles have been allocated to retailers around the world. Major US retailers stocking the wine include Jewel-Osco, Bevmo, Safeway and Costco. “Invivo X, SJP” is in Business Class on Qantas and stocked in more than 500 stores across Ireland and more than 300 Sainsbury’s stores across the UK. The wine has received six awards since launch: four gold and two silver medals won across Australia, New Zealand, China, and the United Kingdom. As well as collaborating with the Invivo team, Sarah Jessica Parker has also taken a seat on the Board of the company.
Ice Impérial Rosé arrives for summer Moët & Chandon has launched its Ice Impérial Rosé in New Zealand, with guests at Auckland’s ASB Classic the first to try the new release wine. “We are thrilled to be able to finally treat New Zealanders to Moët & Chandon Ice Impérial Rosé, the new drink of the summer season,” says Juliet McInnes, Moët & Chandon Senior Brand Manager. The Rose variant joins the Moët & Chandon Ice Impérial Dem-Sec already available in New Zealand. It was launched in early January at the 2020 ASB Classic, where Moët & Chandon returned for the seventh year as the official champagne sponsor of the tournament, creating the poolside Moët & Chandon Ice Rocks Lounge. Moët & Chandon Ice Impérial Rosé is the first and only rose champagne especially created to be enjoyed over ice. It has vibrant, fruity aromas of red berries and cherries and nuances of fig and nectarine, with a balance of fruitiness and freshness. It is recommended that it’s served over three large ice cubes in a large Cabernet-style glass with mint, lime zest, cucumber peel or red fruits. RRP $95.99 Moët Hennessey
Hail damage under the microscope Bragato Research Institute has announced a two year research project to work out how vineyard managers can best deal with hail storm damage on their vines. The research has been driven by the experience of Hawke’s Bay growers who had roughly 600 hectares of vines damaged by hail in October 2019, as well as events in Central Otago and North Canterbury during November that year. Project leader Len Ibbotson says there is some general information available to growers about frost effects on vines, but not hail. “For hail, there are no prevention strategies employed in New Zealand vineyards. They tend to be quite random events. There is much more chance you are going to encounter a hail event and have never dealt with it before. That provides motivation for me to work with growers affected, learn from them, and document their experiences.” The research project, which will run through to August 2021, was started after a meeting in Hawke’s Bay in October last year, when Bragato Research Institute and NZ Wine Sustainability team members met with hail-affected growers and the local Rural Support Trust. A group of eight growers whose vineyards were affected by hail will take part: four each in Canterbury and Hawke’s Bay. They will record field notes during the season, participate in interviews and offer aggregate yield and relevant financial data for this growing season. This will enable their management decisions to be evaluated and linked to harvest outcomes. There will also be a series of field trials in some vineyards to measure and evaluate the impact of hail damage, along with various post hail treatment options. Vines will be monitored for two seasons to capture any potential carry through of hail effects into the second season and evaluate interventions that growers may consider after hail damage. Bragato Research Institute has produced a draft scorecard for growers to help assess their vines after hail damage. When completed, it will offer growers a tool for evaluating and recording damage following a hail event, and may also help evaluate frost damage. That draft is available now, and Len Ibbotson is getting feedback from winegrowers who have trialled the scorecard. “I would like to have a final draft of that this winter, so it is ready and able to be used in the field for the next season.” bri.co.nz
42 DRINKSBIZ FEBRUARY / MARCH 2020
Stop it. You’re making us
Blush!
Contact your Giesen Group Representative or phone 03 3444 6270
Summer
days
BEER & CIDER REPORT
The sun is out and so are the crowds, so make sure you’ve got the latest new releases in your fridges. (Note: Beers and ciders are listed by % ABV.) Corona Ligera 3.2% ABV, 330ml 12-pack RRP $31.99 Lion
Sawmill Blackberry Sour
Corona has become synonymous with summer for many Kiwis, and they’ve now expanded their offering with the 3.2% Ligera mid-strength ale. As with regular Corona, it is best served ice cold, preferably on a beach with a wedge of lime in the neck. The new variant has a slightly lighter flavour profile with a hint of malt and a dry finish. Whereas classic Corona targets sundown drinking, the brewers say Ligera is more of a day-time brew. Would pair well with fresh, spicy dishes like Mexican fish tacos.
A refreshing Gose-style beer made with blackberries, which give it a sweet and earthy flavour. Fruity and tart, with a deep inky colour.
Deep Creek Waikiki Watermelon Hibiscus Sour 4.5% ABV, 440ml RRP $7.99 Hancocks
Deep Creek has brought its popular limited release pink sour back for another run over summer. It’s from the brewery’s Tiki Range of fruit cocktail-inspired sour beers. The fresh watermelon pulp and hibiscus flower in the brew take the edge off to create a refreshing beer with a tangy sour hit.
4.5% ABV, 440ml RRP $9.99 Sawmill Brewery
Beer Kozel Premium 4.6% ABV, 500ml RRP $4.99 Q Liquid
There’s a goat on the label of this Czech Pilsner looking quite pleased with himself – probably because he’s on the biggest-selling Czech beer in the world. Velkopopovický Kozel (Kozel is Czech for ‘goat’) is a Pilsner that has been brewed south-east of Prague since 1874. It’s rather innocuous at first, but as the bottle progresses it really opens up into flavours of bread, subtle hops and malt. A clean, easy-to-drink lager; a good extension for those who already like the Pilsner Urquell or Budvar style.
Emporium Brewing Beach Road Pilsner 4.8% ABV, 330ml RRP $4.99 – also in keg Emporium Brewing
New from Kaikoura brewery Emporium comes a Pilsner that combines new style German hops with New Zealand’s Gladfield malt. The soft, bready malt creates the backbone for the new German hops to shine through. The citrus character in the aroma continues on the palate, joined by notes of Sauvignon Blanc and gooseberry. With a short, crisp finish this beer is superbly quaffable.
Sawmill’s new Blackberry Sour is a refreshing Gose-style beer with a sweet and earthy flavour
DRINKSBIZ FEBRUARY / MARCH 2020 45
BEER & CIDER REPORT
Funk Estate Dr Funk Citrus Sour Ale 4.9% ABV, 330ml RRP $5.99 Quench Collective
Sprig & Fern Southern Weisse 5% ABV, 888ml RRP $11.99 – also in keg Sprig & Fern
Funk Estate’s Dr Funk is a very drinkable sour that has flavours of Japanese yuzu and lime. Arriving in a – yes, funky – purple and green can that readies you for the flavour sensation that is to come, the beer is a collaboration between Funk Estate and Sydney brewers Doctor’s Orders. It’s a very well balanced ale with the sourness dialled back somewhat and a little bit of sweetness. A fantastic summer beer and a great intro to sours for those new to the (increasingly popular) style.
Sprig & Fern’s Southern Weisse is a fusion of a Bavarian Weissbier and a New Zealand Pale Ale. The result is a heady brew of tropical fruits all tied together by that classic wheat beer character. The pale ale part asserts itself with flavours of pineapple, lime and citrus, while the wheat beer element brings banana and a slight hint of clove. With a cool bottle inspired by the old-school New Zealand cricket uniform, this is one that will both hit the nostalgia buttons and wow with new-school flavours.
8 Wired Lamponi Raspberry Sour 5% ABV, 330ml RRP $4.99 Quench Collective
When you pour 8 Wired’s Lamponi Raspberry Sour into the glass, the pink liquid looks as if you’re going to get a berry cider. Surprisingly (and pleasingly) there is a decent amount of berry in there, but the addition of freeze-dried oregano, basil and thyme gives the brew a herbaceous depth that turns this into a very interesting drop. The sourness in this tart, bright, fruit beer isn’t overpowering, but still provides plenty of summer refreshment. An ideal beer to recommend to sour lovers looking for something new to try.
46 DRINKSBIZ FEBRUARY / MARCH 2020
Funk Estate Cosmic Hustle 5.8% ABV, 330ml RRP $5.99 Quench Collective
This hazy amber drop is a brilliant one to surprise drinkers with. A strawberry yoghurt sour ale sounds almost like a dare – but this is a delicious little drop with a good balance of sourness and yes, flavours of strawberry yoghurt. It comes in a cool, cosmic purple can and has a respectable 5.8% ABV. Watch the puzzlement and trepidation give way to intrigue and then delight. Recommended.
Sprig & Fern’s Southern Weisse is a fusion of a Bavarian Weissbier and a New Zealand Pale Ale, presented in a cool bottle inspired by the old-school New Zealand cricket uniform
Sawmill Brosé IPA 6% ABV, 440ml RRP $9.99 Sawmill Brewery
Matakana brewery Sawmill has taken inspiration from the unstoppable Rosé trend and made its own new Brosé IPA. This is an IPA with plenty of fruity hops, juicy hibiscus and a crisp finish. Deep Creek Dragon Hazy IPA 6.5% ABV, 440ml RRP $7.99 – out end of February Hancocks
Dragon Hazy IPA is another easy drinking, juicy, tropical release from Deep Creek’s Haiku range. It’s a smooth, full-bodied beer that uses US and New Zealand hops with aroma profiles of mango and papaya, tangerine and gooseberry; and a touch of dank from the last dry hop.
BEER & CIDER REPORT
Garage Project Shinrin Yoku 6.6% ABV, 750ml RRP $28 Garage Project
Deep Creek Courage Double IPA 8% ABV, 440ml RRP $7.99 Hancocks
Cider Lubelski Antonowka 4.5% ABV, 400ml RRP $3.99 Q Liquid
The name of this beer translates from Japanese as ‘forest bathing’ – the calming and rejuvenating act of walking slowly through a forest. This is Garage Project’s version in a bottle: a mixed ferment sour barrel-aged on Japanese ume plums, blended with another aged sour fermented using only sakura (wild cherry blossom), and then infused with Japanese sencha green tea. It has delicate notes of plum, almond, new grass and blossom.
Originally a limited release in Deep Creek’s Totem Range of West Coast style IPAs, the Courage is back again for a limited time. It’s a clear, filtered citrus-forward IPA made with tropical and citrus US hops over a pale, dry malt base.
Lubelski is the main cider producer in Poland and this brew uses its native Antonówka apples for an aromatic drop. Light and refreshing, the cider is made from 100% natural apple juice, not from concentrate, and has a light effervescence. There is an intense aroma of apples and a sweet and sour flavour profile. The 400ml bottle is clean and fresh and will appeal to cider lovers looking to broaden their horizons.
Garage Project Fresh IPA Vol. 3 7% ABV, 440ml RRP $11 Garage Project
This pink little number comes from Nelson’s Redwood Cider Company and will delight those after a sweet, light, berry-infused good time. There are still apples underwriting the whole enterprise but the three berries are evident in the brew while not overpowering the rest of the drink. Fans of sweeter fruit ciders will find much to like here and this will no doubt be a hit on the summer festival circuit.
This is part of the ‘FRESH’ series from Garage Project – a rolling, ever-changing series of beers released fresh from the brewery each month and described as “fun, fresh, hoppy beer at its best”. This Hazy IPA (released late January) has an aroma full of tropical fruit salad, a balanced mouthfeel and a supple weight without being overly cloying. (See more about Garage Project’s ‘Certified Fresh’ initiative on page 50.)
CIDERS Orchard Thieves Berry 4% ABV, 330ml 12-pack RRP $23.99 DB
Zeffer Guava & Lime Infused Cider 4.9% ABV, 1L RRP $12.99 Zeffer (Lion from 2 March)
Local cider brand Zeffer is growing more and more assured each day and this new release is a sign of a cidery really hitting its straps. Arriving in the big, attractive one-litre bottle with a friendly lion on the label, the first hint of what you’re in for comes on the nose. The guava notes fill the glass and this follows through on the palate. The big guava taste is delicious and a slight sourness from the lime cuts through and balances it beautifully. Recommended. For distributor details see Distributor Index on page 69.
DRINKSBIZ FEBRUARY / MARCH 2020 47
OPINION – BEER
Michael Donaldson
Beer Writer of the Year, journalist and author beernation.co.nz
What is it about wheat? Michael Donaldson ponders why wheat beers have stayed in the shadows for many Kiwi beer lovers and sheds light on a few to seek out
A GREAT mystery of the New Zealand beer scene is why one of the world’s most popular styles gets little or no love here. It seems ironic that in the Land of the Long White Cloud, we have no time for beers that can best be described as white and cloudy! Yes, we’re talking wheat beers: traditional staples in Belgium and Germany (arguably the two greatest beer nations on the planet), as well as being hugely popular in the United States. And superflavoursome in their non-hoppy way. Despite their refreshing zestiness, Kiwis seem immune to the charms of these styles – and I say ‘styles’ (plural) because that might be at the heart of the problem. Wheat beers come in a variety of traditional styles. In Belgium you get a Witbier, in Germany the generic term is Weissbier. Both mean “white beer” with the most common of many examples being Hefeweizen. There are lots of other beers made with wheat in them, such as saisons, Berliner Weiss, White IPA and what we call Pacific Pale Ale – as first created by Aussie brewery Stone & Wood. Perhaps it’s the complexity of the styles or the slightly weird names – after all, IPA is easier to get your tongue around than Hefeweizen – that affect the popularity of these beers. But let’s take a step back and first ask why the brewers use wheat instead of barley? Well, actually the answer is the other way around. In Germany, wheat was always the preferred ingredient for beer, but when it became scarce in the 1500s the Germans, who wanted their bread more than their 48 DRINKSBIZ FEBRUARY / MARCH 2020
beer, came up with the Reinheitsgebot (purity law) that insisted beer be made with malted barley rather than wheat. There was an exception (isn’t there always?) for Hefeweizen, because it was a beer much loved by the rich and royal. Wheat has long been a traditional ingredient in a variety of Belgian beers. What wheat brings to the glass is more proteins than malt, resulting in a beer that’s lighter, fizzier, cloudier and with a large fluffy white head. Wheat beers are often super-refreshing thanks to the effervescence.
It’s hard to find wheat beers in New Zealand, which is a real shame as their lively carbonation and delightfully fruity flavours deserve more attention The other defining characters of wheat beers are in how they are brewed – specifically the yeasts used – and this is possibly another reason why they are hard to love in New Zealand. The German style tends towards banana and clove flavours, which are not everyone’s favourite combo, while a Belgian Witbier has added orange zest and coriander for a citrus-spice hit – again, not exactly the beer flavours that Kiwis grew up with.
As we’ve noted, it’s hard to find wheat beers in New Zealand, which is a real shame as their lively carbonation and delightfully fruity flavours deserve more attention. But here are a few to get you fizzing: • For a traditional German style look no further than Tuatara’s Hefeweizen. This is one of New Zealand’s most awarded beers over the past decade and with good reason – it’s got the lovely banana note backed by some sweet vanilla and just a touch of hops for a refreshing summer drop. • It’s harder to find Witbier as part of a brewery’s core range, but the best Kiwi example is Three Boys Wheat, made with coriander and a traditional Belgian Abbey yeast, but where lemon zest replaces orange peel. Garage Project Orange Sunshine, meanwhile, is an American-style wheat beer brewed with lemon and orange zest and lives up to its name. • For a more modern interpretation of a white beer try Bach Brewing’s Witsunday. It’s a gorgeously refreshing IPA made with wheat and using Belgian characteristics to delicately play off the hop flavours. • There are other wheat-driven styles such as Saison (Sunshine Brewing in Gisborne create some of the best examples of these in New Zealand) and Berliner Weiss (try 8 Wired’s Hippy Berliner), while Kereru’s Feijoa Weisse is a multi-award winning feijoa infused “white” beer.
SHOWCASE
When lighter is right
MEXICAN BEER brand Corona has released a new lighter variant in New Zealand to cater to the growing consumer demand for beverages that are lower in alcohol. Corona Ligera (pronounced: Leehair-ah) is 3.2% ABV and imported from Mexico. It is available in 330ml 12-packs at retail. New Zealand distributor Lion says that creating the new lighter variant was driven by the rising numbers of consumers looking to actively moderate their alcohol consumption while still enjoying an easydrinking premium beverage. Corona brand manager at Lion, Ray Schultz, says they believe Corona
Ligera will prove popular with Corona fans and will also introduce new consumers to the brand as they seek a premium drinking experience with lower alcohol. Corona Ligera has subtle malt and hop notes and a pleasing dry finish. It is lighter on the palate but with the unmistakably refreshing, crisp Corona style that Kiwis love and at just 3.2% ABV. The presentation and flavour profile of Corona Ligera means it is an instantly recognisable part of the Corona portfolio and offers a mid-strength drinking experience born ‘From Where You’d Rather Be.’
Corona Ligera ABV: 3.2% RRP: $31.99
Category/segment: Mid-strength Pack format: 330ml bottle 12-pack Tasting notes: Lighter on the palate with subtle malt and hop notes, a pleasing dry finish and the unmistakable refreshing, crisp taste that is the hallmark of Corona. Serving suggestion: Serve ice cold and add a wedge of lime to amplify the flavour intensity. Distributed by Lion
DRINKSBIZ FEBRUARY / MARCH 2020 49
BEER & CIDER NEWS
Fresh moves from Garage Project WELLINGTON BREWERY Garage Project is launching a new campaign called ‘Certified Fresh’, aimed at working with retailers to ensure its beers reach consumers in the best possible condition. It follows the brewery’s 2018 release of an ongoing series of East Coast Hazy IPAs dubbed FRESH, which until now have only been available at Garage Project’s own venues to guarantee their freshness. However, with growing demand, the brewery wants to reach a wider audience and has created ‘Certified Fresh’ as a way of partnering with retailers to deliver its monthly FRESH releases to consumers. The campaign sees Garage Project investing in new cold shipping “chill-tainers” for delivery, temperature sensitive stickers for cans, POS collateral for venues and a sustained social media campaign to promote the initiative. In return, retailers are asked to commit to a range of actions, including: keeping FRESH IPA cold at all times; accepting a four-month best before date on every FRESH can; no-online sales; and no re-sales to other trade partners. Garage Project
Kiwi pours best Heineken in the world New Zealand bartender Sarah Ewing from Gore beat nine other global contenders to be named the best Heineken bartender in the world in Amsterdam in January. The Global Bartender Final 2020 is part of the global Heineken Star Quality programme, a worldwide 50 DRINKSBIZ FEBRUARY / MARCH 2020
draught beer quality programme designed to deliver the perfect pouring ritual, in order to serve consumers the best tasting beer. After national finals in ten countries, the ten finalists travelled to Amsterdam to showcase their draught pouring skills during the Heineken
Global Bartender Final, performing the 5-steps of the Draught Quality pouring ritual that bartenders need to follow to produce a perfectly poured glass of Heineken beer: rinse, pour, skim, check and serve. Ewing’s skills were judged the best and saw her awarded the grand title and a Heineken
Formula 1 Grand Prix weekend for two. “It is a great honour to be recognised by the jury as the best performing Heineken Bartender of the World. Everybody in this competition has a great passion for the perfectly poured glass of beer, it was amazing to be part of this,” said Ewing.
BEER & CIDER NEWS
Sprig & Fern to open tavern in Tawa SPRIG & Fern Brewery’s latest tavern is to open in Tawa, Wellington under owner/operator and beer industry stalwart Colin Mallon. It will become the twelfth bar under the Sprig & Fern brand umbrella when it opens at 99 Main Road Tawa in early 2020. Sprig & Fern Tavern Tawa will have 19 taps of Sprig & Fern craft beer and cider, including multiple limited releases and the Sprig & Fern nitro offering. Tawa will also offer Sprig & Fern Ginger Beer in bottle. “Wellington is synonymous with discerning consumer craft beer palates and a nose for quality and we know Sprig & Fern fits perfectly,” says Sprig & Fern Brewery owner and Master Brewer, Tracy Banner. “With all
Colin Mallon and Tracy Banner
the community, family friendly elements and great conversation that you continue to expect from Sprig & Fern, we are excited to be extending our bars further north.” Sprig & Fern Tawa owner/ operator Colin Mallon has joined the Sprig & Fern family after an extensive career on the Wellington and national craft beer scene. “As an international beer judge, I know full well the quality and consistency of the product that Sprig & Fern produce and am excited at the opportunity to be part of the brand on a daily basis,” says Mallon. As with all previous Sprig & Fern bars, Sprig & Fern Tavern Tawa will have no televisions, pool tables or pokies, to instead encourage a focus on community and conversation.
NEW SUMMER RELEASE
crushed peach bomb 4% alc
Using NZ’s favourite peach “Golden Queen” With a deep golden yellow colour & intense flavour Lightly sparkling Gluten free Perfect on its own or mix it in a cocktail HBBC.CO.NZ
SALES@HBBC.CO.NZ
0800 696 2837
BEER & CIDER NEWS
New World Beer & Cider Awards gearing up for 2020 The New World Beer & Cider Awards are kicking into gear for 2020, again offering local beers and cider brands the chance to be stocked and promoted in New World stores across New Zealand. Entries close on Friday 14 February, with an independent judging panel of 24 industry experts and eight associate judgesin-training assessing entries over two days in March. The Top 30 ranked beers and ciders will receive prime shelf space in 138 New World supermarkets across New Zealand and will be backed with a high concentration of promotional support. The next 70 highest-ranked beers and ciders will be Highly Commended and, alongside the Top 30, promoted on the New World website in a Top 100 list of the best brews in the country. Entrants do not need to be an existing New World or Foodstuffs supplier, but must be able to meet minimum stock requirements set for each class. Organisers say the New World Beer & Cider Awards are unique in that they combine professional judging with a retail opportunity to deliver measurable sales and
a major boost to brand awareness for Top 30 winners. Returning Chair of Judges, beer writer and author Michael Donaldson, says the Awards present an unmatched opportunity in the New Zealand market for beer and cidermakers, as well as consumers. “The New World Beer & Cider Awards Top 30 gives shoppers an easy and exciting list to explore. Naturally, many well-known and loved brands from here and overseas make this list each year; and the New World Beer & Cider Awards are well known for having a hand in discovering new brands and boosting them to nationwide awareness.” He says for the 200-plus brewing companies in New Zealand – more per capita than any other country in the world and still rising – a win in these awards can help a beer or cider brand stand out from the crowd. In 2019, Duncan’s Pale Ale earned a Top 30 spot in the Awards and George Duncan, Head Brewer and owner of Duncan’s Brewing Company, says it made a huge difference when his business was only a few years old. “The brewery was really humming from this win and, on top of our usual
Michael Donaldson
volumes, we upscaled production by more than 4000 litres to meet demand.” He says it was also a chance for the small family-run business to position itself for further long-term growth with the support of new fans and increasing distribution opportunities. “Having the spotlight on our winning beer in-store helped put Duncan’s on the radar with countless supermarket shoppers and opened the door to having a wider range of our beers stocked in New World stores all over the country.” Entry details are at newworld.co.nz/ nwbca and the Top 100 results will be released later in 2020.
A DELICIOUS BIT OF SCIENCE IN A CAN.
SINGLE CANS AVAILABLE FOR A LIMITED TIME.
MALTY
HOPPY
LIGHT
DArK
sweet
bitter
PURE of spirit The simplicity and purity of vodka is driving a comeback for this spirit – we round up the growing range on the market
VODKA REPORT
NEW ZEALAND 42 Below 40% ABV, 700ml RRP $39.99 Lion
This iconic New Zealand vodka has a floral hint in the aroma, and is delicate, smooth and clean on the palate with a subtle sweetness. Aquifer Vodka 40% ABV, 750ml RRP $55 The National Distillery Co.
A brand new release from Napier distillery The National Distillery Co, Aquifer Vodka is clean and crisp with a bare hint of vanilla sweetness on the nose. Slightly sweet on the palate with a full, smooth mouthfeel.
Ariki Premium Vodka 40% ABV, 700ml RRP $87 Beverage Brothers
Blue Duck Vodka 43% ABV, 750ml RRP $89.95 Negociants
A triple distilled vodka with a Pacific flavour, thanks to Rarotongan vanilla and the use of a coconut-carbon filtration system, using coconut from the Kingdom of Tonga. The New Zealand influence in this clean, smooth vodka includes Manuka flower and water from the Tongariro plateau. A mellow finish.
An initial burst of pepper and spice on the tongue and a brief swell of warmth is followed by clean lemon flavours. This vodka is distilled seven times, making it smooth on the palate with a polished finish.
Black Collar Vodka 40% ABV, 700ml RRP $59.95 Beverage Brothers
Launched in late 2017, this vodka was the first release from Northland craft distiller Black Collar. It won Gold at the IWSC 2019, and Silver at the 2018 San Francisco World Spirits Competition. It has a clean, fresh aroma, while on the palate it is dry with a subtle citrus note and a lingering warmth.
Vodka – the basics • Unflavoured vodka is essentially just alcohol (ethanol) blended with water, making the quality and preparation key. The source of the water, the base of the alcohol and the filtration are integral to creating a superior vodka • The word ‘vodka’ is derived from the Slavic ‘voda’ (‘little water’) • The alcohol used in vodka is made traditionally from fermented grain (such as rye or wheat) or potatoes • The alcohol is distilled, usually more than once (e.g. in triple-distilled vodkas), to modify flavour and increase clarity • Repeated distillation also increases the ethanol level (sometimes up to 96%), meaning water is usually required to dilute the vodka back to its 40% ABV • Some vodka producers will also filter the distilled alcohol through activated carbon or similar, to remove any impurities or trace substances for a ‘cleaner’ taste.
Broken Shed 40% ABV, 750ml RRP $54.99 Federal Merchants
The co-creators of Broken Shed spent over a year refining the filtration process for this Wanaka-made vodka. It is distilled from whey and blended with New Zealand spring water. In the mouth it is clean and crisp, with a smooth finish. Dancing Sands Vodka 40% ABV, 700ml RRP $74.99 Federal Merchants
With water purity such a key element of vodka, Dancing Sands has the distinct advantage of access to water from Te Waikoropupu Springs (which translates as ‘The Place of the Dancing Sands’), regarded as the world’s clearest spring water. This vodka has a pure, clean flavour and is smooth and creamy on the palate. (Trivia note: the ‘63’ on the bottle is a reference to the underwater optical clarity of 63m measured at the springs.)
DRINKSBIZ FEBRUARY / MARCH 2020 55
VODKA REPORT
Karven Grain Vodka 40% ABV, 700ml RRP $75, 50ml RRP $7 Quench Collective
Spiritual 40% ABV, 750ml RRP $59.99 Spiritual
White Sheep Co. Sheep Milk Vodka 40% ABV, 500ml RRP $64.95 Beverage Brothers
A small-batch grain vodka with a rich, smooth, rounded mouthfeel, a long finish and a hint of spicy floral character. It is made using artesian mineral water from an aquifer that sits beneath the Puhoi distillery north of Auckland, and fresh Manuka and Kanuka flowers during distillation.
Spiritual uses a fine grain spirit that is distilled seven times, blended with New Zealand artesian water and a hint of Manuka honey. It has a delicately honeyed aroma with a floral hint. The flavour is clean with a hint of sweetness and a smooth, warming finish. Awarded Gold at the Global Vodka Masters 2018, held by The Spirits Business.
Fermenting sheeps’ milk for 12 days using special yeasts prior to distillation in a traditional copper still creates this smooth, unique tasting vodka. A unique addition to any shelf, this vodka has plenty of body and delicate sheep milk notes. It won Gold and the Trophy for Best NZ Vodka at the NZ Spirits Awards 2019.
Karven Starka Vodka 38% ABV, 700ml RRP $80, 50ml RRP $7 Quench Collective
A contemporary take on a barrel-aged vodka that originated in Eastern Europe. The grain vodka is rested in virgin American oak barrels for six to eight weeks and infused with Manuka honey and a selection of botanicals, giving it its unusual (for a vodka) amber hue. It has aromas of oak, while on the palate it is creamy with notes of vanilla and honey, and a blend of wood and spice on the finish. Ideal as a sipping vodka. Reefton Wild Rain Vodka 43% ABV, 700ml RRP $79.99 Beverage Brothers
A smooth, clean vodka that makes use of the abundant West Coast rain that filters its way down the Southern Alps. Crisp and and pure on the palate. Awarded Silver at the NZ Spirits Awards 2019.
56 DRINKSBIZ FEBRUARY / MARCH 2020
Stil 37.2% ABV, 1L RRP $39.99 Lion
A value pour vodka that is twice-distilled, filtered then blended with New Zealand spring water. ‘the reid’ Single Malt Vodka 44% ABV, 750ml RRP $110 Cardrona Distillery
Presented in a striking droplet-shaped bottle, this vodka is named for three of the Cardrona Distillery founders. It is made from a malted barley spirit base and twice distilled before it is blended with Cardrona alpine water. It is a rich, full-bodied vodka with a distinctive aroma of biscuit and banana on the nose. (The team at Cardrona refer to the ‘banoffee pie’ character). This continues on the palate with a slight banana sweetness, a hint of caramel and a warming finish.
ENGLAND Chase Aged Marmalade Vodka 40% ABV, 700ml RRP $91.99 Long Cloud Wines and Spirits
The aroma of juicy, freshly cut oranges rises from this pale straw-coloured vodka, which is also full of sweet orange on the palate, but not cloying. The intense orange character gives way to a lingering yet delicate bittersweet orange finish. Seville orange marmalade is used in the distillation, with the vodka then aged in oak for three months.
VODKA REPORT
Chase English Potato Vodka 40% ABV, 700ml RRP $89.99 Long Cloud Wines and Spirits
Chase Rhubarb Vodka 40% ABV, 700ml RRP $91.99 Long Cloud Wines and Spirits
A single estate vodka made from potatoes grown on the Chase farm in Herefordshire, England and water from the farm’s bore. It has a clean, fresh aroma with a hint of sweetness. Light and creamy on the palate with a fresh, smooth finish.
Launched initially as part of the Chase Vodka limited edition collection, the popularity of this rhubarb version has seen it added to the permanent range. It uses Herefordshire-grown rhubarb that is stewed then distilled into the classic Chase Vodka, with fresh rhubarb added for its distinctive pink tint. It has fresh stewed rhubarb on the nose, which continues on the palate alongside a hint of tartness and pepper and leads to a creamy finish.
Chase Oak Smoked Vodka 40% ABV, 700ml RRP $91.99 Long Cloud Wines and Spirits
Chase uses its English Potato Vodka to create this unique aromatic expression. Water from the distillery farm’s spring is smoked with English oak for five days, then blended with the vodka. The distinctly smoky aroma has a hint of sweetness in the background. On the palate, it is light and velvety with a rich smoked flavour. Smoked salmon is the perfect pairing; ideal for establishments looking for more adventurous food and drink matches for salmon canapés, or as an after-dinner sipping vodka.
FINLAND Finlandia 40% ABV, 700ml RRP $34.99, 1L RRP $39.99 Hancocks
Finlandia is made using barley grown in the country’s north, where it ripens during the Finnish summer – a time when the sun doesn’t set for 72 days, known as the ‘Midnight Sun’. After distillation it is blended with glacial spring water. Finlandia has a dry, light and smooth taste with a clean finish. Also available in Cranberry, Mango, Lime and Grapefruit variants.
SCOTLAND
ICELAND
Holy Grass Vodka 41.5% ABV, 700ml RRP $89.99 Long Cloud Wines and Spirits
Reyka 40% ABV, 700ml RRP $59.99 Federal Merchants
The vanilla character of the botanical known as ‘Holy Grass’ (Anthoxanthum nitens) gives this vodka from Scotland’s Dunnet Bay Distillers its distinct profile. The grass is gathered from the banks of the nearby Thurso River in Caithness, where it was first discovered. A vapour infusion of Highland apples and juice rounds out the vodka’s flavour.
This vodka from Iceland’s first vodka distillery uses arctic spring water, lava rock filtration and a Carter Head still to create a smooth and delicately sweet spirit. Aromas of vanilla and citrus lead to a smooth, rounded palate with a classic grain profile and a hint of wild fruit on the finish.
FRANCE Grey Goose 40% ABV, 700ml RRP $71.99 Lion
Reyka is from Iceland’s first vodka distillery and uses arctic spring water and lava rock filtration.
A premium vodka made from winter wheat grown in Picardy and spring water from the Cognac region. It has a gentle floral aroma and is smooth on the palate with a slight sweetness, a hint of almond and a lingering finish.
DRINKSBIZ FEBRUARY / MARCH 2020 57
VODKA REPORT
Pinnacle Pure 40% ABV, 700ml RRP $39.99 Beam Suntory
Made in France’s Cognac region, Pinnacle Pure uses winter wheat and spring water. It is distilled five times, giving it a fresh aroma, a clean, pure taste and a soft and slightly floral finish. Tried and True 44% ABV, 700ml RRP $49.99 Proof & Co
This vodka designed especially for on-premise is distilled from soft winter wheat grown and milled in France, then proofed down to a ‘cocktail appropriate’ 44% ABV using RO (reverse osmosis) demineralised well water from the Cognac region. Described as an “authentic, neutral vodka that barfolk can rely on”.
POLAND Belvedere Pure 40% ABV, 700ml RRP $67.99 Moët Hennessey
A creamy aroma with a faint hint of vanilla. It has a rounded mouthfeel and is velvety on the palate with a hint of vanilla sweetness and some spice. A long finish with notes of almond. Pravda 40% ABV, 700ml RRP $59.95 The Premium Liquor Co.
This rye-based Polish vodka uses fivestep distillation, water from springs deep within the Carpathian Mountains and charcoal filtration. It has a rich aroma and is crisp and clean on the palate with a rounded mouthfeel.
ITALY
58 DRINKSBIZ FEBRUARY / MARCH 2020
An aroma of fresh coconut continues on the palate with smooth and rounded coconut flavour; sweet but not cloying. Ideal for tropical-inspired cocktails. Pravda Espresso 37.5% ABV, 700ml RRP $59.95 The Premium Liquor Co.
An almost chewy aroma of chocolate and coffee leads to a sweet palate balanced by a deep coffee flavour with a chocolate character. Rich and mouthfilling. Ultimat Vodka 40% ABV, 750ml RRP $65 EuroVintage
This triple distilled Polish vodka is made from wheat, rye and potato. It is smooth, rich and complex. U’luvka 40% ABV, 700ml RRP $95 Glengarry Spirits
Roberto Cavalli 40% ABV, 750ml RRP $99 EuroVintage
The vodka of fashion designer Roberto Cavalli is described as the first Italian super premium vodka. It is crisp and smooth with a hint of lemon zest and a creamy finish.
Pravda Coconut 37.5% ABV, 700ml RRP $59.95 The Premium Liquor Co.
The distinctive U’luvka bottle is inspired by the distillation vessels used by ancient alchemists
A luxury small batch Polish vodka that is distilled from rye, wheat and barley. Its distinctive bottle will prove an instant talking point and is inspired by the distillation vessels used by ancient alchemists. The vodka is fresh, clean and elegant with distinct floral notes.
VODKA REPORT
Żubrówka 40% ABV, 700ml RRP $49.99 Beam Suntory
Russian Standard 38% ABV, 1L RRP $43.99 Beam Suntory
Stolichnaya Gold 40% ABV, 700ml RRP $54.99 Tickety-Boo
Żubrówka’s flavour is derived from extracts of rare bison grass, harvested from the ancient Bialowieża Forest. Each bottle also contains a hand-picked blade of the grass. The vodka has a green, grassy aroma that develops in flavour on the palate, alongside a peppery kick and a hint of spice that lingers.
This is Russia’s number one premium vodka, distilled and bottled in that country. Russian Standard Original uses water of glacial origin from Lake Ladoga, near the St Petersburg distillery and winter wheat grown on the Russian Steppes. It has a fresh, clean aroma and is smooth on the palate with a peppery kick and a lingering finish.
A more premium experience of the original Stolichnaya, Stoli Gold is filtered through coils of gold thread. This is designed to amplify the depth of the vodka and enhance the soft mouthfeel.
RUSSIA elit 40% ABV, 700ml RRP $84.99 Tickety-Boo
The ultra-premium vodka from Stoli Group (makers of the Stolichnaya range). First created in 2003, elit uses singlesource grain harvested at Stoli Group’s own Kerschinskoye Estate in Tambov, Russia. First filtered through quartz sand and charcoal, it then goes through a signature freeze-filtration process at -18˚C to remove any trace of impurities. This creates flawless clarity in the vodka and a silken, rolling mouthfeel. Elit is one of the highest-rated white spirits in the world, with a platinum score of 97 points from the Beverage Tasting Institute.
Smirnoff 40% ABV, 1L RRP $41.99 Lion
A classic Russian-style triple distilled vodka that is smooth, clean and fresh on the palate with a lasting warmth on the finish. Stolichnaya 40% ABV, 700ml RRP $36.99 Tickety-Boo
This famous global brand is synonymous with vodka and often referred to simply as ‘Stoli’. Stolichnaya controls every aspect of making its vodka: from the selection of the wheat and rye grains, to planting, harvesting, distillation and bottling. It has a neutral aroma and is slightly sweet on the palate with a clean finish.
Vodka Russkaya 40% ABV, 700ml RRP $29.99; 1L RRP $39.99 Q Liquid
Established in Moscow in 1967, this brand is regarded as a benchmark for Russian vodka. It’s produced and bottled in Russia using Russian ingredients and carries the Appellation of Origin ‘Russian Vodka’. It’s a crystal clear vodka with a touch of wheat in the aroma. On the palate it is smooth, light and zesty with a soft finish.
BELARUS Vodka USSR 40% ABV, 500ml RRP $19.99 Q Liquid
This Belarusian vodka is made in tribute to the former USSR, as is evident from the bottle. It has a clean, neutral aroma and is smooth on the palate with a fresh flavour and a lasting warmth on the finish.
DRINKSBIZ FEBRUARY / MARCH 2020 59
VODKA REPORT
Vodka Brands 42 Below
Broken Shed
Finlandia
Reefton Distilling Co.
Founded by Kiwi Geoff Ross in 1999, this New Zealand vodka brand became a cult hit and was sold to Bacardi in 2006. The name refers to it being made on the 42nd parallel (i.e. at a latitude of 42 degrees below the equator).
Launched in 2010, Broken Shed Vodka was one of the earlier entrants to the New Zealand craft spirits scene and is now distributed in the US too. It’s named for a rundown shed on the shores of Lake Wanaka, where two friends first came up with the recipe. The vodka is still made in Wanaka, but the shed is used for events.
The Finlandia brand was established in 1970 by Finland’s state-owned alcoholic beverage company Alko. It is now owned by Brown-Forman. Finlandia vodka is distilled in the village of Koskenkorva in Finland’s west, and then blended with glacial water in the village of Rajamäki, north of Helsinki.
This West Coast distillery launched in late 2018 and was founded by Reefton local Patsy Bass. It uses locally foraged botanicals and produces a range of gins, as well as vodka, whisky and liqueurs.
Cardrona Distillery
Grey Goose
After opening in 2015, Cardrona Distillery in the Cardrona Valley has quickly made a name for itself in artisan spirits. Its range comprises vodka, gin and limited edition liqueurs.
A French luxury vodka brand developed in the mid-90s and now owned by Bacardi. Grey Goose is made in France from locally grown wheat and spring water and its cellar master is Francois Thibault, a former cognac producer. The Grey Goose bottle features an illustration of French geese in flight.
Absolut
Absolut as it is known today has been around since 1979, but traces its origins to the late 1800s. This Swedish vodka was first made in 1879 by Lars Olsson Smith (pictured on the bottle) in the southern Swedish village of Åhus. The brand is now owned by Pernod Ricard. Absolut is still produced near Åhus and every ingredient is sourced from within a 100km radius of the village. Aquifer
This vodka by The National Distillery Company in Napier is the latest addition to the boutique distillery’s portfolio, which includes several gins. The company is based in Ahuriri in the historic Art Nouveau building formerly known as The National Tobacco Company. Ariki
New Zealand company Ariki takes its name from the M ori word for a paramount chief or leader, also known on other islands of Polynesia as Ari’i (Tahiti) and Ali’i (Samoa, Hawaii). The company says its refers to its position as the Pacific region’s first ultra-premium spirits brand. Ariki produces gin and vodka and supports organic growers in Polynesia. Belvedere
Chase Distillery
A single estate distillery established by British potato farmer William Chase, who made his first vodka in 2008. It is set on a working farm in England’s Herefordshire, where Chase Distillery makes its own base spirit for its vodka and gins from potatoes grown on site.
Karven
A vodka made on the island of St Johns, off the Canadian coast. Its name refers to its filtration through layers of semi-precious crystals, while its distinctive bottle is inspired by a Native American legend about 13 crystal skulls said to project positive energy and enlightenment. It was created in 2007 by actor Dan Aykroyd (of Ghostbusters fame) and artist John Alexander.
New Zealand craft distillers Karven launched in late 2016 and produce a range of small-batch spirits in Puhoi, north of Auckland. The range includes gin, vodka, vermouth, absinthe and amaro.
Dancing Sands
This brand of Polish rye vodka takes its name from ‘Belweder’, the Polish presidential palace in Warsaw, pictured on the bottle. Belvedere is produced in Zyrardow in central Poland and is owned and distributed by LVMH. Black Collar Distillery
elit
Blue Duck
From New Zealand company Simply Pure, which also makes Black Robin Rare Gin. Simply Pure donates a percentage of profits from the sale of its products to Forest & Bird, which works to protect wildlife like the Black Robin and Blue Duck.
60 DRINKSBIZ FEBRUARY / MARCH 2020
Holy Grass is the vodka from Scottish distillery Dunnet Bay Distillers, created by husband and wife Martin and Claire Murray in Caithness on the north coast. They also produce Rock Rose gins.
Crystal Head
Dancing Sands Distillery is in Nelson’s Golden Bay and produces vodka, gin and rum. It uses water from an aquifer that feeds the famed Te Waikoropupu Springs (“The Place of the Dancing Sands”), which is regarded as the clearest spring in the world. The vodka was launched in 2016.
This Northland distillery launched in 2017 and produces gin, rum and vodka. Black Collar Vodka was its first release and won Gold at the IWSC 2019 and a Silver Medal at the 2018 San Francisco World Spirits Competition.
Holy Grass
The super-premium offering from Stoli Group. elit was first created in 2003 and is one of the world’s highest rated white spirits, with a platinum score of 97 points from the Beverage Tasting Institute. It uses a signature freeze-filtration process to remove any trace of impurities.
New Amsterdam
A premium US-made vodka that launched in 2011 and was the fastest spirits brand in history to sell one million cases in its first year. It was named Spirit of the Year by Wine Enthusiast in 2015 and awarded a score of 93 points by The Tasting Panel in 2016. Inspired by New York city, it takes its name from the original name for the area given to it by the Dutch in the early 1600s. It changed to New York when it fell to the English in 1664. Pinnacle
A French brand owned by Beam Suntory. Pinnacle Vodka is made from French wheat and distilled in France. Pravda
Pravda vodka has been produced in southern Poland’s Carpathian mountain district since 1743 and today is made under the guidance of sixth generation master distiller Aleksandra Kulak. The gem on the bottle echoes those worn by the mayor of each village in the region, and the bottle shape refers to the nobles of the time calling it the ‘champagne’ of vodkas.
Reyka
This Icelandic vodka brand owned by William Grant & Sons launched in 2005 after the company built what was believed to be Iceland’s first vodka distillery in Borgarnes, north of the capital Reykjavik. It uses a Carter Head still (as does its sibling brand Hendrick’s Gin), as well as locally sourced arctic water and lava rock filtration. Roberto Cavalli
The vodka brand of Italian fashion designer Roberto Cavalli. Cavalli developed the vodka in collaboration with his son Tommaso with the aim of creating the first super premium Italian vodka. Russian Standard
Russia’s number one premium vodka, distilled and bottled in that country. Launched in 1998, Russian Standard Original uses water of glacial origin from Lake Ladoga, near the St Petersburg distillery and winter wheat grown on the Russian Steppes. SKYY
Launched in 1992, SKYY was America’s first quadruple distilled and triple filtered premium vodka. It was bought by Campari Group (now Gruppo Campari) in 2009. Smirnoff
Smirnoff began in the 1860s at a Moscow vodka distillery founded by Pyotr Arsenievich Smirnov. His son later developed Recipe 21, which is still in use today. Smirnoff is owned and produced by Diageo. Spiritual Vodka
A New Zealand brand that launched in 2014, Spiritual has won nine international awards, including Gold at the San Francisco World Spirits Competition (2014) and Platinum at the World Spirits Competition in 2016. Stil
A New Zealand vodka that launched in 2005 and is a sibling brand to 42 Below. It is double distilled and blended with New Zealand springwater.
VODKA REPORT
Stolichnaya
This Russian vodka is one of the world’s best-known vodka brands, and often referred to as simply ‘Stoli’. The word ‘Stolichnaya’ is the Russian adjective for a capital city. The label features an illustration of the historic Hotel Moskva in Moscow, which was rebuilt to become the Four Seasons Hotel Moscow. Tito’s Handmade Vodka
Founder and master distiller Bert ‘Tito’ Beveridge created the recipe for his vodka when he opened the first legal micro-distillery in Austin, Texas in 1995. He sold his first case in 1997 and Tito’s is now one of the fastestgrowing spirits brands in the world. Tried and True
An independent vodka brand produced in France and bottled in Singapore. It was developed by Singapore-based boutique spirits collective Proof & Company. Ultimat
A brand of vodka produced in Poland, made from a blend of potato, wheat and rye. It is owned by the Patron Spirits Company. U’luvka
A Polish vodka made from rye, wheat and barley. Its logo is an alchemical sign combining the glyphs for spirit, soul, man and woman; while its distinctive bottle was inspired by ancient alchemical distillation vessels. Vodka Russkaya
Established in Moscow in 1967, this brand is regarded as a benchmark for Russian vodka. It’s produced and bottled in Russia using Russian ingredients and carries the Appellation of Origin ‘Russian Vodka’. Vodka USSR
An original Belarusian vodka made at the Belalco Distillery in the city of Brest in southwest Belarus. The brand is a tribute to the former USSR.
SWEDEN
UNITED STATES
Absolut Elyx 42.3% ABV, 700ml RRP $59.99 Pernod Ricard
New Amsterdam 40% ABV, 750ml RRP $42.99 Quench Collective
Absolut Elyx is Absolut’s luxury offering. It is a single batch vodka made from a single estate harvest of Swedish winter wheat, and hand distilled in a vintage copper column still. On the nose it is clean, with notes of fresh bread, white chocolate and mellow spice. It has a silky mouth-feel with full-bodied flavours of macadamia, white chocolate and freshly baked bread and a well-balanced warm, smooth finish.
A 100% grain vodka that is inspired by New York and takes its name from the original name for the area, given to it by the Dutch in the early 1600s. New Amsterdam Vodka is five times distilled and triple filtered; it is crisp and clean, and slightly sweet on the palate with a smooth finish.
Absolut Pink Grapefruit 40% ABV, 700ml RRP $36.99 Pernod Ricard
This is the latest addition to the Absolut citrus range and is made with grapefruit, natural flavours and contains no added sugar. A fresh, fruity vodka with a distinct pink grapefruit character and wellbalanced natural sweetness.
CANADA Crystal Head Vodka 40% ABV, 700ml RRP $89.99 Hancocks
This vodka is made from grain spirit that is quadruple distilled and then filtered seven times, three of those through layers of semi-precious crystals known as ‘Herkimer diamonds’, before it is blended with glacial water from Newfoundland. Crystal Head has a smooth and creamy mouthfeel, a hint of sweetness on the palate and finishes clean and dry.
SKYY 37.5% ABV, 1L RRP $39.99 EuroVintage
SKYY is made using quadruple column distillation followed by a triple filtration process using California limestone. It has a citrusy aroma, while on the palate it is dry and crisp with a creamy mouthfeel and a peppery finish. Tito’s Handmade Vodka 40% ABV, 750ml RRP $59.99 Hancocks
This naturally gluten-free vodka is made from distilled corn. Creator Bert ‘Tito’ Beveridge uses the same pot still methods applied to fine single malt scotches and French cognacs. Clean and smooth, the vodka has a hint of sweetness on the nose and is rich and creamy on the palate. For distributor details see Distributor Index on page 69.
White Sheep Co.
New Zealand sheep’s milk is the basis for the gin, vodka and cream liqueur made by White Sheep Co. Founder Sam Brown launched the brand in early 2019 and it has already won several awards for its products, including Gold and the Trophy for Best NZ Vodka at the NZ Spirits Awards 2019. Żubrówka
This Polish vodka takes its name from the Russian for ‘bison grass’. ubrówka’s taste derives from extracts of this rare grass and each bottle contains a blade of it, which has been hand-picked in the Bialowieza Forest, one of the last and largest parts of a primeval forest that once stretched across the European Plain.
DRINKSBIZ FEBRUARY / MARCH 2020 61
OPINION – SPIRITS
Dominic Roskrow
UK-based world spirits expert Editor - Whisky Quarterly
Planet in peril The environmental crisis may feel overwhelming but, as Dominic Roskrow points out, every little action can help to make a difference…
IF ANYONE had any doubts about the serious threat of climate change, then the horrendous pictures from Australia of bush fires burning out of control will surely have ended them. The loss of lives, the destruction of homes and ways of life, and the huge impact on nature has drawn a heavy line under the need for action to protect our planet. And the world is responding – despite the best efforts to the contrary by Donald Trump – and we’re seeing changes in our everyday life: paper straws instead of plastic ones in bars, pub companies outlawing all single use containers; supermarkets selling produce loose and unwrapped. But there’s also a sense of helplessness as well. To paraphrase the late great British comedian Jeremy Hardy, “You and I can give up our aerosol cans, but we’re hardly the Beijing chemical factory, are we?” It’s sobering when you’re sat in a Chinese airport on what is meant to be a bright and sunny day, and you’re actually in semi-darkness because of the thick layer of pollution above the city. For some years now, the spirits industry has turned its attention to protecting the environment: Scotland’s Whyte & Mackay is working with environmental agencies to restore marine life in the Cromarty Firth; whisky distillery Deanston provides electricity to the local village; at Bowmore 62 DRINKSBIZ FEBRUARY / MARCH 2020
the local swimming pool is heated by the distillery; and there are countless examples where heat exchangers ensure that no energy from spirits making goes to waste. Now, Pulteney Distillery at Wick on the very northern coast of Scotland, has launched its own environmental initiative called ‘Rise With The Tide’. Pulteney has a special relationship with the sea. Wick was once the biggest port in Europe, and the village of Pulteney on
For some years now, the spirits industry has turned its attention to protecting the environment the other side of the harbour to Wick, was built to house the scores of immigrant labourers who travelled there to fish herring. The malt whisky’s silver and blue packaging reflects the fact that at one time the sea would turn silver with the huge volumes of herring thronging there. The trawlers would set off from Wick and follow the fish down the east coast of Scotland and then England. The fisher wives would travel on land, collecting the
catch from the boats at various ports, and then filleting and smoking them. All the way down at Yarmouth in east England there is a museum called Time and Tide, celebrating this annual pilgrimage. Many Scottish women met Englishmen and settled down in Norfolk. Pulteney’s owners therefore believe they owe a debt to the sea and have launched Rise With The Tide to acknowledge the work people are doing to protect the sea. Its Scottish partner is Doug Allan, an award-winning underwater photographer who brought us stunning and disturbing pictures from the oceans for the ground-breaking series The Blue Planet II. He brings the oceans to life and helps us to understand that the sea is as much a living environment as the rain forest or Australia’s fertile bush. The distillery is also promoting California-based Sustainable Surf, a non-profit organisation with the goal of unlocking the potential of the global surf community to encourage them to become leaders in protecting ocean health and creating a sustainable future. Among other things, it has created competitive surf boards made of sustainable materials. Australia is a wake-up call – if one were still needed. Hopefully, the likes of Pulteney Distillery are at the vanguard of an industry move towards a more positive future.
PROUDLY EST. 2013
INTERNATIONAL GIN PRODUCER OF THE YEAR 2019
Australia’s leading craft distillery, Four Pillars Gin, has been named the best gin maker in the world. Cheers to world-leading Australian creativity.
DISTRIBUTED IN NEW ZEALAND BY TICKETY-BOO LIQUOR LTD. INTERNATIONAL WINE & SPIRITS COMPETITION (IWSC)
PHONE 09 377 7597 OR EMAIL SALES@TICKETY-BOO.CO.NZ FOR FURTHER INFORMATION WWW.TICKETY-BOO.CO.NZ
SPIRITS NEWS
Island Gin sets sail from Great Barrier A NEW gin has launched from Great Barrier Island with a sustainable ethos and a bottle that is sure to catch the eye of consumers. Island Gin is the creation of Andi Ross, who has been visiting the island from Melbourne since the early 2000s and owns a bach on Medlands Beach on its east coast. She spent three years developing her recipe, which uses lemons and honey from Great Barrier, to create a gin that is citrus-forward with floral notes. Island Gin is bottled in a unique recycled glass bottle that uses recycled glass from the Island and other parts of New Zealand. Its kina-inspired design aims to evoke the colours of the kina and the water surrounding the Island. Ross designed the bottle with friend Tanja Ledwich and then collaborated with glass manufacturer O-I New Zealand to develop it at the company’s manufacturing facility in Auckland. “Just as no two kīna are the same, no two bottles are the same,” says Ross.
“Each bottle has a minimal but captivating green colour variation that occurs during the production process, changing between Sea Green and Arctic Blue. So in a way that mimics nature, each bottle is both of its kind and unique in and of itself.” This was the smallest run that O-I had produced and it was experimental for the
company to create bottles in this way. “My bottle run happens between the clear glass and brown glass transition,” says Ross. “This was something O-I had not explored before.” The label paper with gold foil on the bottles is sustainable too and the label is designed by award-winning, independent Auckland-based agency, One Design. Thermal printing is used on the labels, so there’s no ink involved. The bottle closures are made from glass and wood. Andi Ross says she wanted the design to be instantly recognisable long after the label had washed off. “It was important that the bottle would be something that the consumer wanted to keep and not throw away. My intention has always been to make a beautiful sustainable object that will be re-used – perhaps as a carafe or as a vessel for water or olive oil or even as a vase. I wanted it to be kept because it’s lovely in its own right.” Island Gin
SHOWCASE
New Woodford Reserve Chocolate Malted Rye Bourbon launches in NZ Woodford Reserve Master Distiller Chris Morris, always seeking to innovate with new flavour ideas for whiskey, discovered a unique flavour technique: toast rye grain long enough and it begins to taste like chocolate. Thus, was born his newest whiskey – Woodford Reserve Chocolate Malted Rye Bourbon. This limited-selection and one-time-only product is being released this month in New Zealand as part of Woodford Reserve’s celebrated Master’s Collection. It is available through distributor Hancocks. “The rye malt was roasted to a level that its natural sugars caramelised into a dark chocolate note,” Morris said. “This special bourbon even surprised me as it matured in our warehouses. Each time I tasted it, the chocolate notes became even more pronounced.” “Woodford Reserve Bourbon has a complex and balanced flavour profile that includes a hint of chocolate,” says Assistant Master Distiller Elizabeth McCall. “Chocolate Malted Rye takes those cocoa notes to a new level. Everything we do at Woodford Reserve goes back to our core belief that flavour is everything.” Woodford Reserve releases only one Master’s Collection each year. They are produced with the same heritage and tradition that surrounds the iconic Woodford Reserve Distillery in Versailles, Kentucky. Since the mid-1800s, the site has been known for its visionary approach to distilling. Today, Woodford Reserve Distillery is visited by more than 140,000 people each year. The special releases are in addition to the core permanent expressions: Woodford Reserve Bourbon, Woodford Reserve Double Oaked, Woodford Reserve Rye, Woodford Reserve Malt and soon to be released Woodford Reserve Wheat Whiskey. Contact your Hancocks representative to order – 0800 699 463
64 DRINKSBIZ FEBRUARY / MARCH 2020
TASTING NOTES Woodford Reserve Chocolate Malted Rye Bourbon RRP $169.99
Colour: Medium caramel Aroma: Soft mocha, delicate caramel and roasted nut notes mingle with hints of cedar, soft oak and a touch of fruit. Flavour: Roasted rye grain, dry cocoa nibs and dark chocolate spice up a soft mocha character atop a layer of cherry fruit and toasted oak. Finish: Long and chocolatey.
SPIRITS NEWS
Don’t miss the NZ Spirits Awards 2020 Entries for the second New Zealand Spirits Awards are open until March 2, with expectations the 2020 event will be even bigger than the inaugural competition. The New Zealand Spirits Awards are a celebration of New Zealand-made and imported spirits and are presented by Spirits New Zealand Inc. and Distilled Spirits Aotearoa (NZ) Inc. The 2020 format will remain the same as the first awards, with seven categories across Gin, Rum, Vodka, Whiskey, Liqueurs, Brandies, and Botanicals & Other Spirits, and the New Zealand Innovation Award. Each category will have gold, silver, bronze and double-gold medals as appropriate. Sue James, Chair of Distilled Spirits Aotearoa Inc. [DSA] says based on the success of last year’s Awards and New Zealand’s flourishing spirits industry, the expectation is for industry applications and engagement with the event to grow. “The 2019 New Zealand Spirits Awards received 254 entries from both local and international distilleries,” she says.
“Feedback from judges and distillers alike was that the event was a huge success at international standards. With the flourishing state of the local spirits industry and the Awards establishing a world-class reputation, we’re expecting up to 100 more entries this year.” James says many distillers used the awards to benchmark themselves against their industry peers and international products in the New Zealand market. “This year the competitive thirst has awakened and we expect to see New Zealand spirits impressing judges again, with
the highest level of quality and flair against overseas imports.” Judging will take place in mid-March, with local and overseas judges participating in the judging process. Medal winners are announced in the days immediately following judging. Trophy winners will be announced at an awards evening in Wellington on May 7, awarded for both Best in Category as well as Best New Zealand product in Category. Entries can be submitted at spiritsawardsnz.nz
SHOWCASE
Indiginous and Black Barn team up for new barrel aged dry gin As part of their continuing programme of seasonal and limited edition productions, the next release from Kapiti Coast distillery indiginous is a barrel aged dry gin in collaboration with Hawke’s Bay’s Black Barn Vineyard. indiginous partner, Gavin Bradley, has a long relationship with Black Barn, having been creative partner for 16 years at Saatchi & Saatchi advertising with Black Barn owner Kim Thorp. “When we decided to produce a barrel aged gin we didn’t want to just use some random barrel,” says Bradley. “We wanted to use a quality barrel that had been used to make a quality wine and we wanted to do it with a respected winemaker.” The project began with a road trip to the vineyard in Hawke’s Bay to spend a day with winemaker Dave McKee, tasting his wines and ultimately to choose some barrels. “It was pretty fascinating to taste the wines while thinking ‘gin’; trying to find the flavour cues that would create a balance between the terroir of grapes and the terroir of botanicals – the link between wine and spirit”, says indiginous co-founder Chris Charteris. “We found it in Black Barn’s fantastic Syrah, which has defined white spice and floral-violet notes.” Two French oak barriques were chosen for their tight grain and medium toast and were filled in mid-November. “The transformation was almost immediate and we’re absolutely stoked with how it’s developing,” says Charteris. indiginous Black Barn Syrah Barrel Aged Gin will be released in limited numbers in February.
Left to right: Black Barn winemaker Dave McKee, indiginous partners Gavin Bradley, Chris Charteris and Simon Wilson.
indiginous.nz
DRINKSBIZ FEBRUARY / MARCH 2020 65
SPIRITS NEWS
Four Pillars named World’s Best at IWSC YARRA VALLEY-BASED distillery Four Pillars Gin was awarded the title of 2019 International Gin Producer of the Year at the 50th Annual International Wine and Spirits Competition in London. Co-founder and Distiller Cameron Mackenzie received the award at the black-tie gala at The Guildhall in front of 600 leaders of the global drinks community. The IWSC is the world’s largest and most prestigious international competition for spirits, with more than 3000 entries from all corners of the globe. Four Pillars was founded by Cameron Mackenzie, Stuart Gregor and Matt Jones in 2013. It produces around 100,000 cases of gin annually (equivalent to 600,000 bottles) and the business took on Lion (a subsidiary of Kirin) as a 50% shareholder in April 2019. The three founders remain at the helm of the business and Four Pillars is today Australia’s No.1 craft spirit and in more than 30 markets across the world. It is distributed in New Zealand by Tickety-Boo Liquor. Four Pillars’ gin range includes Rare Dry Gin, Spiced Negroni Gin, Bloody Shiraz Gin, and Navy Strength Gin. It also produces a range of barrel-aged and limited release collaborative gins. Tickety-Boo
Federal Merchants to distribute Fratelli Branca brands FRATELLI BRANCA Distillerie has appointed Federal Merchants & Co to distribute its portfolio in New Zealand. The change took effect on 1 December 2019 and sees Federal Merchants replacing previous distributor Ian McAteer & Associates Ltd. Fratelli Branca Distillerie’s brands include Fernet-Branca, Brancamenta , Carpano Antica Formula, Punt e Mes and Caffè Borghetti. “In co-operation with Federal Merchants, we want to grow our brands in New Zealand and bring dynamism to the market,” says Patrick Piana, CEO of Fratelli Branca Distillerie s.r.l. “We’d like to take this opportunity to thank our previous partner, Ian McAteer 66 DRINKSBIZ FEBRUARY / MARCH 2020
& Associates Ltd, for their hard work and dedication over many years of our collaboration.” Fratelli Branca Distillerie was created in 1845 by Bernardino Branca. Under the leadership of Niccolò Branca, fifth generation of the family, the company has extended its brand presence to more than 160 countries over the last 20 years. Federal Merchants CEO, Aidin Dennis, says they’re delighted to be working with the familyowned Italian company. “We are thrilled to strengthen our spirits offering with these international brands and look forward to growing the Fratelli Branca portfolio in our market,” he says. Federal Merchants
SPIRITS NEWS
UK tops Patrón Perfectionists Cocktail Competition BARTENDER GIULIA Cuccurullo of Artesian Bar in London beat 20 other hopefuls in the global finals of the Patrón Perfectionists Cocktail Competition in Mexico in January, with her cocktail ‘The Bridge’. The competition was first held in the UK in 2015 and proved so successful that it expanded internationally in 2016 and is now held in 30 countries. It challenges bartenders to create a “simply perfect Patrón cocktail that embodies the traits of a true Perfectionist: care and dedication, attention to detail, creativity and flair and an ability to showcase their mixology skills through a rich and compelling story.” The 2020 global final was held at Hacienda Patrón in Jalisco, Mexico and after making it through the qualifying heats to be one of the top seven, Giulia Cuccurullo competed against fellow finalists
Tobias Linder of Jigger & Spoon, Germany; Jared Schmidt of Orchard Room, Canada; Jason Hussien Ali of The Peak, Philippines; Sarah Turbett of Oak Standby, USA; Willy Park of Alice Cheongdam, South Korea and Anneliese Grazioli of Hot Tamale, Australia. Cuccurullo’s winning cocktail, The Bridge, was a combination of Patrón Silver tequila, Rhubarb Cordial, fortified wine blend, tomato water and a dash of salt solution. “I feel honoured to be chosen as the Global Winner with a cocktail that brings together my home away from home, the UK, my origin, Italy, and Mexico, the birthplace of Patrón,” said Cuccurullo after her win. “My cocktail, The Bridge, represents personal stories and bonds and I cannot wait to continue building connections with the help of Patrón Tequila.”
Gold for Kapiti Coast’s Bond Store in Hong Kong
New Verano Gin launches in NZ
Kapiti Coast boutique distillery The Bond Store is celebrating a Gold Medal win for its Koakoa Limoncello at the prestigious Hong Kong International Wine and Spirit Competition. The family company also won a Bronze Medal for The Bond Store Kawakawa Gin. Couple Bec Kay and Chris Barber co-founded the business in 2017 and say they’re thrilled with the win. Barber told Newshub that the limoncello was the company’s signature offering and the award paved the way to enter the Asian market in 2020. “Our business has doubled in size over the last 12 months, and we’re hoping to do the same next year. We would love to see our Koakoa Limoncello on shelves in Hong Kong and Singapore, and we’ll be making the most of our gold medal to get there.” Three other New Zealand distillers were also recognised at the Hong Kong International Wine and Spirit Competition with Silver Medals awarded to Scapegrace Gold by Rogue Society, and Verdigris Dry Gin by newcomers The National Distillery Company Limited, who also received a Bronze Medal for their Adorn Beauty Gin Limited Edition.
A new Spanish-inspired gin is launching in New Zealand through distributor Federal Merchants & Co. Verano Gin is a new range of gin made by William Grant & Sons (makers of Glenfiddich and Hendrick’s, among other brands). Ifan Jenkins, UK Marketing Director at William Grant & Sons, says they’re delighted to launch the new gin. “Through Verano we wanted to create a premium yet accessible gin which introduces more vibrancy, informality and sociability into gin. We’ve been inspired by Spain and its relaxed lifestyle, colourful vibrancy and delicious fresh fruits, and are bringing this into gin.” Verano Watermelon is described as “a luscious, sweet and refreshing flavour” while Verano Lemon is a “revitalising and zingy blend of Spanish lemons infused with extra lemon peel creating a zesty citrus flavour”. Drawing on the informal social style of Spain, the gins can be mixed and served in jugs for easy entertaining, or with tonic for a fruity version of a classic G&T. The Verano Gin range is 40% ABV and will be available in New Zealand from mid-February 2020.
68 DRINKSBIZ FEBRUARY / MARCH 2020
Federal Merchants
DISTRIBUTORS DIRECTORY
Distributors Beam Suntory
0800 69 23 37 beamsuntory.com
Bellbird Spring
Garage Project
027 535 0917 garageproject.co.nz
Giesen
Moy Hall Wines
Taylor Brown
027 416 5795 moyhall.nz
09 447 3801 taylorbrown.co.nz
Negociants
The National Distillery Co.
03 314 6007 bellbirdspring.co.nz
03 344 6270 giesen.co.nz
0800 634 624 negociantsnz.com
Beverage Brothers
Glengarry
Pernod Ricard
03 390 1377 beveragebrothers.co.nz
0800 733 505 glengarry.co.nz
0800 655 550 pernod-ricard-nz.com
Cardrona Distillery
Hancocks
Proof & Company
nationaldistillery.nz
The Premium Liquor Co. 09 975 7432 premiumliquor.co.nz
Tickety-Boo Liquor 09 377 7597 tickety-boo.co.nz
03 443 1393 cardronadistillery.com
0800 699 463 hancocks.co.nz
022 350 9288 proofandcompany.com
Chia Sisters
Island Gin
Q Liquid
03 428 2971 valliwine.com
0800 505 656 villamaria.co.nz
021 167 0707 chia.co.nz
09 429 0690 islandgin.com
09 636 7730 qll.co.nz
Churton Wines
Indiginous
Quench Collective
021 083 04764 churtonwines.co.nz
027 470 6445 indiginous.nz
0800 946 326 quenchcollective.co.nz
DB Breweries
Lion
Red + White
0800 746 432 db.co.nz
0800 107 272 lionco.com
0800 946 379 redwhitecellar.co.nz
Emerson’s
Long Cloud Wines & Spirits
Sawmill Brewery
Valli
Villa Maria
Whisky Galore
03 377 6824 whiskytrade.co.nz
Whitehaven
021 738 315 whitehaven.co.nz
03 477 1812 emersons.co.nz
021 145 5871 shannon@longcloudwines.co.nz
09 422 6555 sawmillbrewery.co.nz
Emporium Brewing
Maison Vauron 09 529 0157 mvauron.co.nz
Smith & Sheth
06 650 5550 smithandsheth.com
EuroVintage
Marisco
Spiritual
021 180 0253 sue@wine2trade.co.nz
zeffer.co.nz
03 319 5897 emporiumbrewing.co.nz
0800 388 766 eurovintage.co.nz
09 522 9684 marisco.co.nz
09 530 8492 spiritual.vodka
Federal Merchants
MoĂŤt Hennessey
Sprig & Fern
0800 846 824 federalmerchants.co.nz
0800 226 650 moethennessey.com
03 544 8675 sprigandfern.co.nz
Windrush Organic
027 422 5003 windrushorganic.com
Wine2Trade
Zeffer
DRINKSBIZ FEBRUARY / MARCH 2020 69
LAST ORDERS
From small beginnings From a little upstairs brewery at Wellington brewpub Fork & Brewer, it’s been a meteoric rise for Fork Brewcorp and its brewer Kelly Ryan – winning ‘NZ Champion Small Brewery’ two years in a row, entering the world of retail sales and keeping 41 taps full for regulars... How did Fork Brewcorp come about?
It began life as Fork & Brewer, a central Wellington brewpub and restaurant. The brewery itself sits upstairs and in 2018 we decided it was time to start getting our beers out in package. Fork Brewcorp was born and coincided with a release of four of our beers in 500mL bottles. We’ve just released our first 6-pack and have exciting plans for 2020! What was it like winning ‘NZ Champion Small Brewery’ for the second year running?
It had me a bit gobsmacked to be honest! We were stoked to pick up the inaugural title last year, and I didn’t really think lightning would strike twice. I always aim to produce great beer, as every brewer does. I keep my processes tight and work hard on getting the blend of science and art right in every pint. To have been acknowledged by my highly respected peers in the blind tasting that was the judging process was fantastic. I love being a small part of the fabric that is our Wellington beer scene, so to focus on the calibre of the beers and be rewarded for that is awesome. What have been some other career highlights for you?
The top ones would have to be: beginning my career at Tui Brewery in Mangatainoka and working with and learning from some of the best people in the world that were part of the team; being part of a great brewery in England (Thornbridge) and picking up roughly 100 industry awards in my time there, including a World Beer Cup medal in 2010; working with Epic Brewing when back in NZ and being a part of the small NZ Craft Beer TV show we put together; having the chance to set up Good George in Hamilton as their first head brewer and winning the Champion Cider trophy for them back in 2013 with a dry-hopped cider; picking up the Champion Pale Ale trophy back in 2015 for Godzone Beat (which has been renamed Hyperlocal under our Brewcorp 70 DRINKSBIZ FEBRUARY / MARCH 2020
brand); lastly, having judged beer internationally for the past 12 years. What are the main challenges you face as a small brewery?
Being a brewer pretty much makes one slightly obsessive compulsive, so it has been difficult to tear myself away from the brewery, especially in weekends. I’m getting better at it though! I’m pretty much a team of one (I’m lucky to get help from our bar manager at Fork & Brewer, Jack Chisholm, for a day a week to catch up on cleaning kegs), so holidays usually mean manic hours before and after to ensure supply. Being an upstairs brewpub means everything has to come up and down the stairs with my skinny little arms, so can be a bit of energy expenditure as well! We can only brew a finite amount here, making growth a challenge. Luckily, we’ve partnered with some great breweries (Hallertau in Auckland and Boneface in Upper Hutt) and they’re able to produce my beers under licence for package. They do a fantastic job and the flavour matching between the brewpub and contract brews is bang on. What has the experience of moving into beers for retail been like?
It definitely has its challenges! We’re in a bit of a rebuild at the moment, meaning
we only have a very small sales team of one! (Bar manager Jack also does sales a couple of days a week for us.) We’ve noticed big changes in packaging format over the last year or so... the 500mL bottle market has definitely slipped away and been replaced by single 440mL can sales or 330mL 6-pack cans. This is an area we will have to look at to maintain a market presence, so we’re working on that in 2020. There’s definitely a push towards “what’s new” as well. It puts a bit of pressure on brewers to constantly innovate and develop, which is great. The flip side is that it’s hard to keep up and costs a lot of money to do small packaging runs for labels, artwork etc. Luckily there are still drinkers who love their favourites, so we aim to hit both markets going forward. How do you keep ideas flowing for 41 taps?
I have a huge wealth of beer concepts... often these come from a bad pun or wordplay and the beer evolves around that. I also have a compulsion to smell things and try and remember where the aromas come from as well, so often I’ll sniff something and that will be the basis for developing a beer recipe... how do certain flavours and aromas work together and could a great beer be built around them? The result is around 25 core beers that will always be on tap, with the other 16 or so rotating between new ones and some seasonal classics from the past. I have a small pilot brewery at Fork too, so any unusual concepts or trial beers can be made on this, resulting in a keg on tap that we can get customer feedback from. Any future plans for the brewery that you can share?
Our next goals involve trying to increase production however we can and get a few more beers out in package. It would be cool to get a few more kegs out to bars as well... roughly 80% of what is produced here sells over our taps at Fork & Brewer, so to get more beer out to thirsty drinkers across the country would be great!
New Zealand’s only mobile wine industry recruitment website
We’ve had better responses and results from our listing with Wine Jobs Online than any other medium, and I have found your communication to be really timely and useful, so please pass on my thanks to your team. Marketing Manager - Te Pa Family Vineyards
We had a good response and our vintage team is now complete. Sam, Wine Maker - Mt Beautiful Wines
I’ve been overwhelmed by the volume and quality of the applicants so thanks again for your amazing service. Man O’ War Vineyards
Why advertise with us? • 100% New Zealand owned and operated • Only New Zealand wine industry recruitment website with mobile optimisation • Investing in the future of wine recruitment in New Zealand
Distributed by Federal Merchants & Co Ph: +64 9 578 1823 | E: clientservices@federalmerchants.co.nz