Drinksbiz June July 2015 by Hurst Design Co.

JUNE / JULY 2015 DRINKSBIZ.CO.NZ

presents

Gosling’s Black Seal Rum

Monkey Shoulder

Gosling’s Black Seal has a rich, intricate flavour, well balanced and nuanced with butterscotch, vanilla and caramel. Impressive enough to earn the Beverage Testing Institute’s highest honour, the Platinum Medal.

Monkey Shoulder is named in honour of our malt men, who are among the few to still turn the malting barley by hand. Monkey Shoulder was the name given to a temporary injury the malt men suffered many years ago. Working practices have now changed and the condition thankfully no longer exists. The Malt Master has created the world’s first ‘triple’ malt by combing only single malts and no grain whisky, from three of Speyside’s finest distilleries. Monkey Shoulder is produced in small batches of 27 casks for a richer smoother taste.

Today, unlike most spirits, Black Seal includes products of both pot stills, as used in fine Cognacs, and continuous stills, as used in grappa. One imparts flavour, the other yields a subtle elegance. Together they work wonders. Black Seal has become synonymous with Bermuda. It is the key ingredient in Bermuda’s national drink, the Dark’n Stormy.

Angostura 7yo Rum A blend of light, medium and heavy rums distilled in Angostura’s continuous still to different intensities before each being matured in hand-selected bourbon oak casks for a minimum of seven years. After blending, the final rum is returned to mature in bourbon oak casks to allow the blend to marry. Angostura 7 Year Old is a powerful and flavoursome rum with a pleasing dark amber hue. It has subtle notes of treacle, chocolate and a gentle smokiness, whilst the palate is rich and powerful with a tantalising hint of burnt spice.

La Fée Absinthe The brand original, La Fée Absinthe Parisienne, is a traditional French absinthe distilled at the Cherry Rocher distillery using Grand Wormwood (Artemisia absinthium) and other fine herbs. La Fée Parisienne was the first traditional absinthe distilled in France since the 1915 ban and is the only absinthe endorsed by the Musée de l’Absinthe, Auvers-sur-Oise, France. Each distillation is personally approved by world-renowned absinthe expert, Marie-Claude Delahaye. Parisienne is distilled at the traditional 68% abv following an authentic 19th century recipe and louches perfectly when water is added.

Grappa Tradizone Nonino

Glen Moray Classic Speyside Malt Whisky

It is the oldest and most traditional distillate of Northern Italy and is obtained by distilling the solid part of grapes: pomace.

Glen Moray Distillery nestles on the banks of the River Lossie in the city of Elgin, the capital of Speyside, a region synonymous with malt whisky.

On 1st December 1973, Benito and Giannola Nonino created the single varietal Grappa, Monovitigno® Nonino, by distilling the pomace of Picolit grapes on its own, revolutionizing the method of producing, introducing and packaging Grappa in Italy and throughout the world. White Grappa obtained from the carefully selected pomace of white and red grapes. Aged from six months to a year in stainless steel tanks.

Beehive Brandy

Ex bourbon barrels are sourced from North America to mature Glen Moray and these produce a whisky with rich and spicy characteristics. These casks deliver a superior product that has a smooth and well-rounded taste. Glen Moray is available in a range of ages and vintages that will appeal to new malt drinkers as well as connoisseurs looking for something a bit more special.

Dubliner Irish Whiskey Liqueur

Born in 1852, BEEHIVE has been distilled from a meticulous selection of the finest French grapes, matured and then blended with excellence by our cellar master, near Bordeaux. On the palate is incredibly soft, with subtle notes of dried fruits, wood and vanilla. The finish is long and rounded.

The Dubliner, a distinctive Irish whiskey liqueur and a truly inspirational marriage of flavours. A blend of honeycomb, caramel and whiskey flavours marry together to create the product’s unique eclectic taste, Dubliner Irish Whiskey Liqueur is designed to capture the essence of Dublin culture. Labelling and bottle design plays an important role here, combining images of grain with a strong, decisive description of the product, brought together by the immortal words of James Joyce: ‘When I Die, Dublin Will Be Written In My Heart.’

Dos Gusanos Mezcal

KWV 5 Year Old Brandy

The original name in French was LA RUCHE with a Beehive logo on the label but there was difficulty with the pronunciation and the nickname of BEEHIVE caught on.

Dos Gusanos Mezcal comes with two worms in each bottle, which are considered a delicacy in Oaxaca, a state located in Mexico. Mezcal, by law, must contain no less than 80% agave, making it a rather pure spirit that outdoes mass produced tequilas in terms of quality.

KWV is one of the leading wine and spirits producers in South Africa. With a long history of brandies, KWV produces only the best quality golden brandies, KWV has a brandy for every occasion. We use French oak barrels and our secret ingredient more than 90 years’ experience.

Smooth on the palate with a pleasing amber colour, this mezcal is a great introduction to the style of this spirit and will be a welcome treat for those who cherish the exciting taste of fine tequilas.

KWV 5 Year Old Brandy is quality in a bottle. The smooth, amber coloured liquid, is produced from carefully selected wines, double-distilled in copper pot stills then followed by 5 years of maturation in small oak casks. Renowned for its versatility, this brandy is a celebration of the art of blending by KWV’s renowned brandy masters.

Federal Merchants & Co. Limited

T: +64 9 578 1823 W: www.federalmerchants.co.nz

A: 33 St Johns Rd, Meadowbank, Auckland 1072, New Zealand

P.O. Box 87421, Meadowbank, Auckland 1742, New Zealand

FROM THE EDITOR

IT’S COMING. It’s bigger, bolder and richer than any of the three editions to date. It is the fourth edition of The Oxford Companion to Wine. The world’s most respected wine tome will be officially launched to the world on Monday 14 September at 6pm at Vinoteca in King’s Cross, London. I won’t be there, despite the invite to join with what will be a large crowd of the drinks trade, media and contributors (180 in total; of which I may well be the one with the smallest entry, but humbled to be part of it all, even so). This landmark book has revolutionised and democratised wine since it first appeared in the 1990s. It has done so by making wine accessible. And not by dumbing it down, but rather by talking to people intelligently, informatively and inspiringly about one of the world’s least profitable but one of its most fascinating beverages. This new edition includes 350 brand new entries, delving into wine blogs, social media and alternative grape varieties, among many more topical themes. Who in the drinks trade would be without it? In a far more low key fashion, this edition of Drinksbiz is targeted to the very same people.

Our aims in this issue are to make the broad sweeping category of whiskey (with an ‘e’) more understandable; to reveal what makes bourbon tick (at least 51% corn, to be precise) and also how to find and stock the very best full bodied reds on the market right now – 2013, Hawke’s Bay; you can’t go past it. We work hard to ensure we have wide coverage of interesting, quirky (as well as mainstream) beer, cider, wine and spirits in this issue. I hope that you enjoy it. Cheers, Joelle Thomson

DRINKSBIZ JUNE / JULY 2015

Who would be without it?

“It always seems impossible until it is done.” – Nelson Mandela

EDITOR’S PICKS Can an editor have more than one favourite? The reds that are pouring out of Hawke’s Bay are among the best desert island bottles I’ve been lucky enough to taste.

2013 Te Mata Coleraine Save it for a rainy day (or drink it now); this is the best Hawke’s Bay Cabernet Sauvignon based red that I have ever had.

2013 Te Mata Bullnose Syrah Budget, be damned; this is an outstanding Syrah that highlights Hawke’s Bay’s great potential.

The Oxford Companion to Wine by Jancis Robinson and Julia Harding, published by Oxford University Press (The fourth edition, being launched in September.) The most indispensable book on wine.

Zubrowka Bison Grass Flavoured Vodka It’s all about pistachio intensity in this smooth textured Polish vodka.

Epic Armageddon IPA A fruit bomb of happy taste.

DRINKSBIZ JUNE / JULY 2015 3

CONTENTS

Publisher Karen Boult karen@boult.co.nz +64 21 320 663 Editor Joelle Thomson joelle@drinksbiz.co.nz +64 21 376 786 Designer Lewis Hurst lewis@hcreative.co.nz +64 21 146 6404 hcreative.co.nz Advertising Roger Pierce advertising@drinksbiz.co.nz +64 9 361 2347 +64 274 335 354

Take a sniff: Full bodied reds

drinksbiz.co.nz

WINE CATEGORY REPORT–PAGE 38

REGULARS

SPIRITS & COCKTAILS

Cover Story 5 Columns 6 Out & About 14 Diary Dates 16 Industry News 17

Hot Mixes

WINE

LAST ORDERS

High 5 Hot new Editor’s choice wines 34

Advertising Statistics What’s New Last Requests

Wine Category Report Big reds: Full bodied red wines 38

4 DRINKSBIZ JUNE / JULY 2015

Spirits Category Report The “e” in whiskey 56 Spirits News

Drinksbiz is published every second month by Trade Media Limited, 300 Richmond Road, Grey Lynn, Auckland,

68 70 72

New Zealand, phone (09) 361 2347. The contents of Drinksbiz are copyright and may not be reproduced in any permission of the publisher.

Beer & Cider Category Report Spotlight on new beers & ciders 46 Beer with us; brew news

Associate Member (NZ)

form without the written

BEER & CIDER Cider state of the nation

Please address all editorial, subscription and advertising enquiries to Trade Media Limited, P O Box 37745, Parnell, Auckland.

COVER STORY

French connection

Kronenbourg 1664 is the best selling lager in France with 351 years of history, a late ripening hop and a new distributor in New Zealand

EXPERTISE, AUTHENTICITY, and provenance have always been key ingredients in creating great beer, but how often do they literally translate into what you taste in the bottle? The makers of France’s Kronenbourg 1664 lager use a very unique hop which gives the product its famous taste – and given that 1664 is named after the year the first Kronenbourg brewery was founded, they certainly know a thing or two about hops. The hop in question is called Strisselspalt, and it is one of only a few named hop varieties that come from France. Famous for imparting both floral aromas and a citrusy tang, it was first discovered growing wild in the hills around Strasbourg, in the Alsace region in the north east of France, where Kronenbourg 1664 is brewed. As European regions go, Alsace has a long and varied history. It has ‘hopped’, if you’ll excuse the pun, back and forth between France and Germany over the past 400 years and even at the turn of last century, its borders were still to-ing and fro-ing between the two countries. This has placed the Kronenbourg brewery at the meeting point of two strong European brewing cultures ever since it was founded, and that tradition continues today. In 2012, one in every three beers consumed in France was brewed by Kronenbourg, and ‘Kronenbourg 1664’ is France’s number one selling premium lager. “Kronenbourg built their very first brewery in Strasbourg 350 years ago because it had very pure water, and, more

importantly, because of this quite unique hop that grew wild in the hills around Strasbourg, but didn’t seem to grow anywhere else. That was the Strisselspalt” says Tim Jordan of Coca-Cola Amatil. “It’s one of the things that gives 1664 such a strong sense of place, and it’s the reason why Kronenbourg is still brewed there today.” Coca-Cola Amatil (NZ) Ltd is best known as the bottler and distributor of Coca-Cola in New Zealand, working closely with the Atlanta-based Coca-Cola Company. However, they produce and distribute many other beverages in the New Zealand market, including energy drinks, water, and coffee, and are now beginning to increase the scale of their alcohol portfolio. Coca-Cola Amatil has previously been the New Zealand distributor for brands

The hop in question is called Strisselspalt. It’s one of the things that gives 1664 such a strong sense of place, and it’s the reason why Kronenbourg is still brewed there today.

such as Peroni, so the company has considerable experience with the alcohol market in this country. Alcohol took a hiatus from the company’s portfolio until last year, when it acquired the rights to Kronenbourg; the same year that the makers of Kronenbourg celebrated their 350th anniversary. July is a key period for Kronenbourg, as people around the world celebrate the French national day of Bastille Day on the 14th of July. “Kronenbourg 1664 is France’s number one selling premium lager. It’s iconic. It’s that authentically French taste. We’ll be promoting the profile of Kronenbourg around July for that very reason” says Jordan. With its uniquely embossed green glass bottle and its highly distinctive royal blue packaging, Kronenbourg 1664 is available in New Zealand in 6 packs, 12 packs, and on tap.

How to stock Kronenbourg 1664 Bar owners, restaurateurs and liquor retailers can call their local Coca-Cola Amatil representative to find out more about stocking Kronenbourg 1664, or can phone 0800 MY BEER (0800 69 2337). DRINKSBIZ JUNE / JULY 2015 5

IN VINO VERITAS

Joelle Thomson Editor Drinksbiz joelle@drinksbiz.co.nz

All that bubbles

Is the sparkling wine bubble about to burst? “Prosecco is like driving around London in a Mini not a Ferrari – you don’t need a reason to pop a cork.”

YOU WIN some, you lose some, but for sparkling wine producers, the win-lose pendulum seems to be swinging faster than ever, thanks to unprecedented global demand for bubbles and, now, a predicted global shortage of its most affordable mass produced version; Prosecco. Its biggest consumers, the British middle class, are wondering what they will drink around the bar or barbecue this summer because of a predicted drop in production. This follows on from Prosecco’s record breaking annual growth of over 60% in the UK to March 2014, when its global sales outstripped Champagne for the first time. The reason for the predicted shortage now is the wet summer weather last year, which destroyed many grapes in the vast Italian Prosecco DOC zone, which stretches from Veneto to Fruili. The area was expanded in 2009 to protect Prosecco, which is now the name of the wines made in this region rather than the name of the grape, which was changed to ‘Glera’. The changes mean that it is now illegal to produce and label a sparkling wine ‘Prosecco’, unless it comes from inside the Prosecco production zone in Italy. The changes also included raising the designation of Prosecco’s hilly ‘Cartizze’ heartland to a DOCG; the highest recognition of quality in Italian wine. This saw the 107 hectares of vines on the hill of Cartizze grow in value. So, where does all this leave Prosecco? Since 2009, the overall production of it has grown astronomically because a wider area is allowed to grow the Glera grape and label wines made from it as ‘Prosecco’. Sadly, it has not prevented unscrupulous wine producers in other 6 DRINKSBIZ JUNE / JULY 2015

– Roberto Cremonese, export manager of Bisol. Prosecco (the real stuff – from Italy) has some extremely high quality peaks, even if most of what we taste as Prosecco has been mass produced. When the law changes in 2009 took place, legal cropping levels in vineyards were lowered, which can help to promote quality winemaking, but since then, aggressive discounting in supermarkets has driven prices down dramatically. This can lead producers to early harvesting and high cropping, which can bring short term gains but long term brand destruction by a potential lowering in quality. Sparkling wine demand is cyclical. The 1990s and early 2000s saw a large increase in global demand for Champagne. It was exacerbated in the lead up to the millennium. Demand was highest in the UK and the USA with average annual sales growth of 20% occurring in the late 1990s. Producers urged drinkers to buy before supplies ran out. The legally protected borders of the Champagne region were fully planted in vines and expansion is still awaiting legal approval by the French INAO (Institut National des Appellation l’Origine), which first defined the production zone in 1927 (in order to prevent rampant wine fraud at that time). Both of these well known sparkling wines have a strong following, as do New Zealand sparkling wine brands. Will quality rise when quantity dips? We can all live in the hope that it does. © Consorzio Tutela Conegliano Valdobbiadene Docg

Aggressive discounting in supermarkets drove prices down dramatically and can lead producers to early harvesting and high cropping, which can bring short term gains but long term brand destruction by a potential lowering in quality. countries (including New Zealand) from labelling wines ‘Prosecco’, even when they are made from entirely different grapes. This does nothing to promote the integrity of New Zealand wine because it supports the traditional view held by some Europeans that ‘new world’ wine producers do not understand authenticity.

Mastered by Craft.

CrossroadsWines.co.nz

CrossroadsWines

COLUMN

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

How low can ‘low alcohol’ go?

Technically, alcoholic beverages cannot be called “low” unless they are less than 1.15% ABV according to the Food Code but the key to moderation is to understand the concept of the standard drink THE WORD on the street is that there is real consternation around drinking at the moment. Consumers and those in the hospitality industry are looking for guidance around alcohol limits, especially in light of the reduced blood alcohol content limit for driving. There also continues to be an increasing focus on health and wellbeing. Moderation in alcohol plays a large part in that, as does a healthy diet and sufficient exercise. Consumers are demanding ‘lighter’ products to match that focus on fitness. Brewers are very conscious of these demands from their consumers and there has been a subsequent influx of lower alcohol beers on the market. But terminology can be baffling. Lower alcohol beer translates generally to anything below 4% ABV in practice. Technically, however, alcoholic beverages cannot be called “low” unless they are less than 1.15% ABV according to the Food Code. These “low” products are not considered alcohol for the purposes of the Sale and Supply of Alcohol Act 2012. Alcoholic beverages must be 2.5% ABV or less to be referred to as ‘light/lite’ according to the New Zealand Advertising Standards Authority. Lower alcohol beers are sometimes dubbed ‘session beers’ – a term used to imply it is a drinkable beer that is the classic beer style but brewed to a lower strength, and, as such, it can be enjoyed in a sociable fashion over a period of time1. Lower alcohol beers are still a tiny percentage of the market in New Zealand at around 2%, compared to Australia where “mid-strength” beers are around 25% of the market (due to factors such as 1

“Session beer” is defined and has a category in

the 2014 Brewers Association (USA) Style Guidelines 8 DRINKSBIZ JUNE / JULY 2015

weather, excise tax brackets and taste preferences). Sales of lower strength beers in New Zealand are going extremely well both on and off premise. Lion has recently brought to market three beers at 2.5% ABV; an ale (Speights Mid-Ale), a pale ale (Mac’s Mid Viscious), and a lager (Steinlager Premium Light), and also has in its range the early adopter, Emerson’s Bookbinder at 3.7% ABV. DB has an extensive lower alcohol range including: Amstel Light (2.5% ABV), Export Citrus (2% ABV), Export Citrus Grapefruit (2% ABV), DB Bitter (3.5% ABV), as well as recent additions Monteith’s Mid (3% ABV), and Monteith’s Lightly Crushed Apple Cider (2.8% ABV).

A standard drink is how much alcohol the average person can process in one hour. This process cannot be sped up, and the body can only deal with one drink at a time, otherwise it becomes overloaded. Without the demand for the lower alcohol beer there has not been much to stimulate supply as it can be technically difficult to brew a flavoursome low alcohol beer. It takes skill to keep a low alcoholic content and retain a balance of malt and hop flavours in a flavoursome drink. There is an adage in the industry that you can really judge a brewer by how well they make a low-strength beer. But now there is such a range of lower alcohol beers in the market that a specific category has been created at the Beer Awards this year at which point the skills of the brewers will be judged. The demand for lower strength beer is one aspect of customers responding to

changes in the blood alcohol content limit and overall lifestyle awareness; another is a desire to better understand how much alcohol they are consuming. Many customers are asking the hospitality outlet or the producer for guidance about what is allowed, which can put them in a difficult position. The key to understanding how much alcohol is being imbibed is to understand the concept of a ‘standard drink’ and how the body processes alcohol. The Cheers! programme conducted research which showed that nearly two-thirds (61%) of participants in a survey of 1500 people aged 16-65 did not know why a standard drink was an important measure. In addition, this group could not correctly identify a standard drink from a range of options 38% of the time. A standard drink is how much alcohol the average person can process in one hour. This process cannot be sped up, and the body can only deal with one drink at a time, otherwise it becomes overloaded. So, if the average person has three standard drinks, it will take three hours for the average body to process them. The Cheers! standard drink campaign was relaunched in April/May this year on billboards, advertisements and buses in Auckland and Wellington; to raise awareness of this information. Visits to the Cheers! website about standard drinks is high, which demonstrates the desire for information on this topic. This is one area where beer has an advantage as the number of standard drinks is clearly written on the label of the bottle so the information is readily available (as it is on a growing number of bottles of wine). Together with the ever-increasing range of lower strength beers now available, beer can be a drink of moderation.

Coming soon from the Health Promotion Agency New e-learning for sellers and servers of alcohol

A vibrant and engaging online game using video and animation to assist learning, the modules focus on host responsibility and cover a basic understanding of the Sale and Supply of Alcohol Act. Available mid-2015 and free to all users. Check in later this year to alcohol.org.nz

COLUMN

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

Barley in them fields

The United Kingdom is a weird place to be right now; half of it is very happy and the other half isn’t. Dom Roskrow isn’t...

THERE ARE two things worse than seeing your chosen political party lose an election. The first is when you didn’t expect to lose and you’ve been convinced by the pollsters for six weeks that your party has been level pegging with your fierce rivals. And the second is when everyone you live among has voted for the winners and can’t keep their smug, conceited, arrogant expressions off their happy, glowing faces. I’d like to say I’m not bitter. But I can’t. I am very bitter and still in a state of shock. They’re very happy in Scotland, too, where the Scottish National Party (SNP) swept all before it. But I don’t live up there. I live in the East of England. I am a little red buoy – not boy – floating in a sea of blue. And not quite waving, but drowning. Tell you what though – I can see one scenario which will surely wipe the smiles off their selfish little faces – and it is all to do with whisky. This is grain farming territory, and we grow a huge amount of barley – barley that is exported to Scotland for malt whisky production. The Scots simply can’t grow enough barley, so if you ever want to see a Scottish distiller go white, watch when a member of the SNP suggests all scotch should be made with Scottish barley. The new UK Government is Conservative and right of centre. Scotland is overwhelmingly progressive and left leaning, and it has absolutely nothing in common with the English Government, which has treated it with contempt. The Conservatives have a nasty rump of MPs who want to lead Britain out of the EEC, and to ensure their support the party committed the country to an in-out referendum to the EEC by 2017. 10 DRINKSBIZ JUNE / JULY 2015

The Scots simply can’t grow enough barley, so if you ever want to see a Scottish distiller go white, watch when a member of the SNP suggests all scotch should be made with Scottish barley. Meanwhile the SNP is totally committed to the EEC and to achieving independence from the United Kingdom. So what if the UK voted to leave Europe? Almost certainly the SNP would call for another independence vote and would probably get it this time. And then they would look to fast track their way back in to the EEC. It is possible that Scotland’s trade deals with England and Wales would stay as they are now, but it’s not beyond the

realms of possibility that Scotland would look to Europe for trading partners. The whole point of the EEC is that it’s a common market with barriers to entry to non members. English barley might suddenly be expensive when compared to the prices offered by, say, France. At this point the Auld Alliance between the two countries would be well and truly back in business. So suddenly all the Conservative-voting farmers I live alongside would find their businesses in substantial trouble. Sobering thought even for a whisky drinker. It’s not an outcome I would wish on even a Conservative. But should it ever come to pass, I’m not sure I would be able to resist the temptation to say ‘I told you so.’ Scant consolation for the bitterness and anger I feel today. But consolation nonetheless…

RETAIL ENQUIRIES: Please contact Beam Suntory on 09 9158 444

CONTRIBUTOR’S VIEW

It’s all about communication IT WOULD be a brave person who went to court without legal counsel. The same can be said about businesses when they are faced with dealing with media or decision-makers when there is an issue that could have a big impact. Strategic communications counsel is far more than ‘spin doctors at play ‘ or ‘black ops’ or ‘PR hacks.’ Like all industries, there are also those who do little to enhance the reputation of our trade. The high level theory is that you want to build a reputation and relationships when you are not asking for something or defending a position – and to make deposits in the goodwill bank so that when there is an issue you are in credit and can make a withdrawal.

12 DRINKSBIZ JUNE / JULY 2015

In the hospitality industry, businesses often face the challenge of also dealing with public perceptions about the effects of alcohol. From a personal perspective, it still comes down to taking personal responsibility for the choices we make about alcohol consumption. It is a smart move to avoid being the ‘poster child’ for an issue but rather to work alongside industry representative bodies to speak and influence on your behalf. The grunt and weight of their membership will strengthen your position no end and it also reduces the chances of a being made an example of by an over-zealous official of which there are many in this country. Often those in the hos-

pitality game need to make submissions about hours of trade, responsible hosting, drinking age, the security and safety of patrons to name but a few. This can often also result in media wanting to interview you. First things first. You always have a choice about whether to speak to a reporter and that needs to be a strategic call and not a knee jerk reaction. And if it is a major issue, then get some advice from people who swim in that pond everyday. The starting point is always your key message; what message do you want your stakeholders to take away? The reporter isn’t your audience – their readership, listeners or viewers are. From time to time there will be issues that mean the general public isn’t your audience and so you are best to stay out of it and let the story run for 24 hours and then die away. It is critical to really think it all through, focus on your end goal and then work backwards and you may need to lose the odd battle in order to win the war. As a former chief reporter, I know the tricks of the trade. Here is a good example. As a reporter I would often include emotive language in my question to get the target of my story to use those words in their response so I had a great sound bite and headline. It also helped to get some emotion into their response. Because remember, most of the time you don’t hear the reporter’s question in the story. This approach also means the story ‘had legs’ and I could whip up a storm by then getting others to respond to said quote. Here’s an extreme example to demonstrate the point.

©istockphoto.com

Tracey Chambers offers hospitality businesses advice on how to best communicate their message

CONTRIBUTOR’S VIEW

As a reporter I would often include emotive language in my question to get the target of my story to use those words in their response so I had a great sound bite and headline. It also helped to get some emotion into their response. Because remember, most of the time you don’t hear the reporter’s question in the story.

Reporter: So Mr Bar Owner, why did you serve drunken women at 2am and then let them walk home and be assaulted by a group of other drunks – do you take personal responsibility for this? No I don’t take responsibility for attacks on drunken women leaving my bar. That’s not my problem. They probably pre-loaded and not much we can do about that. All the audience hears is ‘drunk women, assault, my bar’ so the theory is to replace and not repeat. Try this again: Our establishment takes the safety of all our patrons and guests very seriously. We have strict protocols around consumption and we have increased security and a safe women policy, which means we will organise transport home and our security people will wait with them while they are waiting for the taxi. We are investigating this matter and will be seeking advice so we learn. We also have regular staff training and are currently working on a joint venture with police and other bars in the area. We need to work together as that is host responsibility and good business. There will be the same issues that come up time and time again and it is a good move to have pre-prepared messages on those in the top drawer and to make sure that you are actually doing what you say you are doing. And many of these things you are required to do by law or at the very least have a moral obligation to do. When it comes to presenting your case to councils for example around opening hours, the key is to plan and prepare, plan and prepare, and then plan and prepare some more. So, how do you get your message across without alienating the decision makers who could directly impact your success as a business? Start with your proposition, which should always be framed in the positive. And remember to find some positives in what is being proposed so you can work from common ground and not from other sides of the battlefield. So for example rather than going out and saying we will fail if we have to close early, try this approach:

Key messages: 1. Our establishment has a reputation for a great hosting experience. 2. That is what makes our business succeed. 3. Keeping people safe and offering a great visitor experience are also objectives for you as an organisation and we have the same ultimate goals. 4. We have invested heavily in training for our people so we can keep our guests and patrons safe and enjoying their night. 5. We are part of the hospitality offering in our city [or town] and that is important not just for locals but for visitors. 6. We are working in partnership with police and health promoters on a range of joint ventures and initiatives to go even further with our great hosting offering. 7. [List all your processes and policies that support your proposition even if they are required by law and just part of business as usual – they are part of your overall story] 8. As the owner, I am constantly on site or calling in so I can keep a close eye on the operation. 9. When there is a matter of concern, we debrief, identify the learnings and then put in place an action plan. 10. And we are always open to ideas from others. And statistics are great because they are evidence based and not assumptions or personal views and it is more difficult to challenge hard data. That of course goes for the other side as well so you want to put yourself in their shoes and think what position they will be taking so you can counter that before they get the chance to ask the question.

So in summary: 1. Start with a plan that clearly identifies your challenge, your ultimate goal and your next 10 moves. 2. Convey key messages in language everyone can understand – don’t use jargon and big words to show your

know your stuff, you will only sound like a you-know-what and turn off people you need. 3. Identify your various target audiences, stakeholders, allies and enemies and think hard about what position they will take or moves they will make. 4. Say what you want to say and don’t respond to individual emotive questions 5. Be honest – don’t fudge – if you get it wrong, say that and then put it right. 6. Get on board with industry representative organisations to support you. 7. Find your ambassadors that will have your back and be prepared to have ‘behind the bike shed chats’, if you need that. 8. Know everything on the matter – being caught by surprise is a bad look.

And finally: • Be like a scout and ‘be prepared’. • Be like a detective and investigate every detail. • Be like a lawyer and know your case. • Be like a politician and have your sound bites. • Be like an actor and know when to pull out an Oscar performance. Yes in this game you have to wear many hats and at times will feel like a clown juggling balls – but it is worth it when it is your livelihood and your passion and what makes you get out of bed every morning – even after enjoying Central Otago Pinot Noir. Tracey Chambers is the lead strategist at Chambers which is one of the country’s largest strategic communications and marketing firms. Tracey is also a Director of Canterbury Employers’ Chamber of Commerce and The Canterbury Community Trust. DRINKSBIZ JUNE / JULY 2015 13

OUT & ABOUT Belinda Nash

and Nick y Pa

Jacob’s Creek Double Barrel launches in New Zealand GUSTO AT SkyCity Grand in Auckland was the place to be for a wine launch of a different kind; double barrel aged Australian reds from that country’s biggest wine brand, Jacob’s Creek. Wines included a Cabernet Sauvignon and a Shiraz; each of which had been aged first in wine oak barrels for nearly a year followed by a brief spell for each in used whisky barrels; the results were startling and the wines are priced in the premium range with RRP for each at $24.99. The launch was hosted by Jacob’s Creek chief winemaker Bernard Hickin in the private dining room of Gusto.

Trudi Nelson an

d Helene Ravli

Sean Connolly and

Bernard Hickin

er, Yvonne Lorkin and Sam Bernard Hickin, John Sak

Out & About Vintage looking fine HAWKE’S BAY winemakers are looking forward to their third consecutive year of top quality vintage conditions; at the time that Drinksbiz went to press, the region’s grape growers and winemakers were optimistic about the 2015 year. “Most would be considering this to be a very good, solid vintage,” Michael Henley, chair of the Hawke’s Bay Winegrowers Association and CEO of Trinity Hill Wines, says. “There are few regions that are able to claim three great vintages in a row. We have had really good fruit and yields are down. Generally when yields are down, quality is better.” The long, dry summer, coupled with little frost, resulted in excellent growing conditions in Hawke’s Bay where it was anticipated that the harvest would echo last year’s, in which two thirds of the 44,500 tonnes picked were made into white wine and one third red. 14 DRINKSBIZ JUNE / JULY 2015

Kim

OUT & ABOUT

Angelique Fris-Taylor and

Lauraine Jacobs and Ker

Nicky Gadsdon

ry Tyack

Jane Hitchfie

Carolyn Enting and John Saker and Vic

ld and Leah Pa

napa

par tner

Williams

Sarah a

Karen and Nigel Ro

ber tson (DOMO)

Sally Ridge and Warren Fenn

nd Kent

Hutchin

gs (Orsin

ing

Moet & Chandon month IT WAS a month of Moet in May, firstly with a visit by winemaker Marc Brevot, which was followed by an evening of fizz from Moet at Soul Bar for the companyâ&#x20AC;&#x2122;s Gold Bubble promotion launch.

Storm Bellamy and

Rai Banbur y

DRINKSBIZ JUNE / JULY 2015 15

DIARY DATES

Diary Dates

GAME OF RHONES, AUCKLAND

Saturday 4 July 1pm to 6pm, Shed 10, 89 Quay Street Queens Wharf, $50, includes tastings, plus take‐home Riedel Ouverture Magnum wine glass With the blind (folded) tasting ‘torture chamber’ and theme dress for wine producers, Game of Rhones is more than just a wine tasting, but it will feature a wide range of serious vinos from one of France’s greatest value for money wine regions, the Southern Rhone Valley.

NEW ZEALAND BOUTIQUE WINE FESTIVAL 2015

Sunday 14 June The third annual New Zealand Boutique Wine Festival will showcase over 200 wines in Auckland’s CBD. Door sales are $49 per person or purchase tickets and find out more information from: eventfinder.co.nz/2015/ new-zealand-boutique-wine-festival-2015/ auckland

gameofrhones.com

THE FOOD SHOW AUCKLAND

VINEXPO

Tasting session at Vinexpo 2013

Sunday 14 to Thursday 18 June 2015 Bordeaux, France One of the biggest events on the global wine and spirits calendar, Vinexpo was founded in 1981 and generates hundreds of billions of dollars for the drinks industry. vinexpo.com

Thursday 30 July to Sunday 2 August ASB Showgrounds, Greenlane, Auckland This is the biggest of the country’s annual Food Shows and there is a preview day; get in quick to attend. foodshow.co.nz

HANCOCKS TOUR 2015

Tuesday 11 August to Thursday 13 August Taste, talk about and learn more of the Hancocks portfolio in Auckland (at Eden Park), Wellington (at the St James Theatre) and Christchurch (at the Addington Events Centre) in August. Trade can register for the 2015 Hancocks Tour online at: hancocks.co.nz/tour

BEERVANA 2015

Friday 14 to Saturday 15 August New Zealand’s premier craft beer festival and the dream beer and food experience. beervana.co.nz

THE FOOD SHOW WELLINGTON

NEGOCIANTS KIWI & AUSSIE WINEMAKERS’ TOUR

Tuesday 16 June The Intercontinental Hotel, Grey Street, Wellington, 6pm to 7.30pm Wednesday 17 June The George, Park Terrace, Christchurch, 6pm to 7.30pm Thursday 18 June The Dunedin Centre, Moray Place, Dunedin, 6pm to 7.30pm Tickets $38 per person; 2+ tickets $35 each; 10+ tickets $30 each. negociantsnz.com 16 DRINKSBIZ JUNE / JULY 2015

Friday 4 to Sunday 6 September Westpac Stadium, Waterloo Quay, Wellington This show takes place over Father’s Day, so there will be plenty on offer for dads living in the windy city. foodshow.co.nz

FACILITIES INTEGRATE

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

INTERNATIONAL SAUVIGNON BLANC CELEBRATION Monday 1 to Wednesday 3 February 2016 Marlborough is the place, Sauvignon Blanc is the theme and this country’s most widely exported wine with 85% of current exports being Sauvignon Blanc. Find out more about New Zealand’s first International Sauvignon Blanc Celebration by contacting Patrick Materman, chief winemaker of Pernod Ricard, phone +64 2728 16295 or email: Patrick.materman@pernod-ricard.com

INDUSTRY NEWS

Josh notches up a Cicerone

First wine, then beer and now a Cicerone Certificate; Josh Scott, founder of Moa Beer, explains what it means to be a beer sommelier Tell us what it means to be a Certified Cicerone Level 2 graduate. A Cicerone is, to all intents and purposes, a ‘beer sommelier’. It is a great feeling to know that all I have learned over the years has really stacked up after being tested across everything from the anatomy of a hop plant to the pairings of food and beer. I definitely earned a no-strings attached brew after the year of analysing that I underwent to achieve the status of Certified Cicerone. Those who know me will agree that I am always talking and promoting craft beer, so it’s nice to show that I can walk the walk too.

Is there a higher qualification that you would like to sit now? Do you see the beer qualification and focus as working with wine easily? Yes, Master Cicerone. I am a serial fermenter. I love it, so it only adds to the enjoyment of what I do. I plan to do my master of wine, so this is very good preparation for that and I’m going to sit the Master Cicerone at year end.

How did you find out about the Cicerone qualifications?

“The Cicerone program has three levels; Certified Beer Server (Level 1), which is a basic test that every bartender should take, in my opinion. It covers pipe cleaning and its importance, pouring techniques and the like; Certified Cicerone (Level 2) covers everything from the scientific makeup to provenance to pairing and the Master Cicerone (Level 3) is where you basically gain Jedi status.”

When I travelled through the United States, I heard it talked about a lot. When meeting key people in the industry there, they would always make a bit of a deal out of the Cicerone qualifications and I was always amazed by the knowledge they had surrounding beer, which enticed me to learn more and gain the qualification for myself.

consumers. It was founded by Ray Daniels in August 2007. The Cicerone Certification Program was initiated to identify those with significant knowledge and professional skills in beer sales and service. As the wine world has their designated expert term, “sommelier”, beer expertise can now be recognised by Cicerone certification.

its importance, pouring techniques and the like; Certified Cicerone (Level 2) covers everything from the scientific makeup to provenance to pairing and the Master Cicerone (Level 3) is where you basically gain Jedi status.

Where and when did Cicerone qualifications come into being ?

How many levels are there?

I tasted over 1,000 beers in the space of a year and have been lucky to travel a lot with Moa Beer and Allan Scott Wines. This has given me a great chance to experience the different beers, cultures, and learn about the history first hand. I sat the exam in Mesa, Phoenix, in the United States.

The Cicerone Certification Program certifies and educates beer professionals in order to elevate the beer experience for

The Cicerone program has three levels; Certified Beer Server (Level 1), which is a basic test that every bartender should take, in my opinion. It covers pipe cleaning and

Did you have to travel far to learn, study and sit the exam?

What’s the next step for you now that you have this qualification? Master Cicerone in the short-term but longterm I’d love to pass on as much knowledge and passion for beer as I possibly can. Whether that be with Beer 101s, with those keen to know more about brews or what I’m not sure – we’ll see. I’m always keen to upskill and be upskilled in the sector. DRINKSBIZ JUNE / JULY 2015 17

INDUSTRY NEWS

Essence of wine

Growing and collecting food provides a unique and intimate insight into the seasons, microclimates, soils and patterns of any region, says Angela Clifford from Tongue in Groove Wines “IT’S WINE at its essence, it’s how it belongs – at that table, with that food. It’s a sign of a bounteous place.” Australian wine writer Nick Ryan captures the thinking behind a recent successful wine and food event called ‘North Canterbury Forage’, which took place immediately following this year’s Central Otago Pinot Noir Celebration and was videoed to capture the event. Foraging for food was a reminder that ‘wine is just one ingredient at the table’, said UK’s Guardian wine writer Fiona Beckett. 18 DRINKSBIZ JUNE / JULY 2015

The food foraging event was a collaboration between seven wineries in the region; Bellbird Spring, Black Estate, Greystone, Muddy Water, Pegasus Bay, Mountford and Tongue in Groove Wines. “We use this information we’ve gathered to grow better wine as well. For example this growing season has happened in drought conditions. It affects all farmers here, and we’ve

Foraging for food was a reminder that ‘wine is just one ingredient at the table’, said UK’s Guardian wine writer Fiona Beckett. seen changes in the wild food too; when it is ready to harvest, where it has flourished and how much is available,” says Angela Clifford, organiser and co-owner of Tongue in Groove Wines. Despite the drought, seven groups collected what Clifford describes as an incredible array of food from the estuaries, seashore, moun-

tains, hills, ocean, rivers, vineyards, orchards, roadsides and farms of North Canterbury. The ingredients they harvested included everything from shellfish to river fish kahawai, truffles, stone fruit, apples, elderberries, venison, crayfish, wild herbs and honey, thistle nuts, prickly pears and wildflowers, samphire and other seaweeds, among others. The chefs were then given only a few hours to present a truly ‘local’ meal alongside the wines. “Seven courses and all they needed from our kitchen was some extra cooking oil and a bag of salt. It was incredible stuff,” said Penelope Naish, owner of Black Estate winery and restaurant. Clifford hopes that ‘Forage North Canterbury’ becomes a regular event. The video was produced by Dan Watson from Motion Design in Canterbury. For more information contact: Angela Clifford, Tongue in Groove Wines. tongueingroove.co.nz

INDUSTRY NEWS

New e-learning professionalises service The Health Promotion Agency has collaborated with the Accident Compensation Corporation to raise the standard of serving alcoholbased beverages to a new level of professionalism

News briefs Sponsors return

THE MAKERS of San Pellegrino and Acqua Panna mineral waters have announced their return as principal sponsors of the World’s 50 Best Restaurant Awards for 2015. The awards are owned and operated by William Reed Media in the UK and will be announced at a ceremony in to be held in London in June. The final list is curated from votes of The Diners Club® World’s 50 Best Restaurants Academy; a group of almost 1,000 international leaders in the restaurant community.

Wine master class

A NEW national e-learning tool is being developed for frontline sellers and servers of alcohol, in response to industry and regulatory agency demand for improved standards in alcohol service. The aim of the Health Protection Agency and the Accident Compensation Corporation, who have joined forces to create the new tool, is to improve the training associated with alcohol service across the board of on-premise, off-premise and in all licenced club facilities. The e-learning will provide a basic understanding of the Sale and Supply of Alcohol Act, intoxication, strategies when minors ask for alcohol, server intervention and host responsibility. Its training employs a vibrant and engaging game format, which utilises video and animation to assist the player’s learning and is tailored to meet the specific needs of both sellers of alcohol in off-licensed scenarios, and servers of alcohol, in on-licensed settings. Learning modules will take approximately an hour to complete and will be free of charge. Licensees and managers will refer new staff members to a website where they will undertake the e-learning and they will then gain a certificate of completion, 20 DRINKSBIZ JUNE / JULY 2015

which their manager can retain on file. The benefits to the industry and to regulatory agencies include increased knowledge of legislation and personal liability amongst servers of alcohol; increased consistency of training nationally; the creation of a level playing field for all licensed premises; increased competencies across the sector at no cost to the individual and increased compliance with the Sale and Supply of Alcohol Act (2012). Australia provides similar training for all those entering the hospitality industry with its Responsible Service of Alcohol online training. In Australia, all servers of alcohol are expected to hold this basic certificate. In New Zealand there is currently no standardised core training for those entering a position where they sell or supply alcohol. This new e-learning tool has been developed by internationally recognised e-learning developers with expertise added from local industry experts and regulatory authorities. It is expected to be launched in mid 2015. Find out more from the Health Promotion Agency, contact Mark Lyne, email: mark.lyne@hpa.org.nz or phone 021 911 804 or (09) 916 0338.

THIS YEAR marks the first time in 12 years of running Hot Red Hawke’s Bay that the event’s organisers have held a wine master class; or classes, as the case happens to be. The 30 minute long classes need to be booked and will be held throughout the day at Hot Red Hawke’s Bay in Auckland on Wednesday 10 June. For full details visit: winehawkesbay.co.nz

Scotch Whisky Action Fund reopens PROJECTS ACROSS Scotland working to tackle alcohol related harm are invited to apply for funding from the Scotch Whisky Action Fund. The fund was set up in 2013 by the Scotch Whisky Association (SWA), the industry trade body, to provide £100,000 funding each year until 2018 to initiatives addressing alcohol misuse. The fund extends the SWA’s commitment to promoting responsible drinking. It is managed by Foundation Scotland, an independent charity.

INDUSTRY NEWS

Taylors growing in NZ

Taylors Wines and Brown Brothers joined forces in March 2014 to distribute their wines in New Zealand, creating Taylor Brown; double-digit increases are the results, says Justin Taylor Justin Taylor

Tell us how Taylors became the second largest red wine brand in New Zealand over the past year. Early last year we partnered with Brown Brothers of Milawa in a 50/50 New Zealand joint venture to get closer to the retailer and the consumer. The move has been a big success with all our business goals being achieved.

What do you attribute the strong growth of your Shiraz in the $15$20 segment to? I think it’s the quality of product. The Estate Shiraz has received fantastic show recognition in the past 12 months, which is reflected in medals on the wines. The consumer will pick up a bottle because it’s a brand they trust; once they enjoy that bottle they tend to come back and purchase a case.

How much of a focus is on-premise as opposed to grocery? On-premise is always a focus for us; it is the tasting room for many consumers to discover a new wine or reacquaint themselves with an old favourite. On-premise is an area we focus on and a channel we would like to grow in the future. We are strong in the grocery and traditional liquor channels my father introduced our family wines to in New Zealand some 30 years ago. It is very satisfying that in just about all the consumer survey data we have around the brand, “trust” is the word used most to describe the family’s wines.

Where does the strong growth in Cabernet Sauvignon come from? Taylors Cabernet Sauvignon is an iconic

On-premise is always a focus for us; it is the tasting room for many consumers to discover a new wine or reacquaint themselves with an old favourite. wine in New Zealand just as in Australia. When Kiwis or Aussies think Cabernet Sauvignon they rate the Taylors Cabernet Sauvignon number one. The Clare Valley has a lot to do with this; its elevation above sea level and fantastic soil types combine to deliver long growing seasons that deliver wines with beautiful soft tannin structure. The wines are so drinkable, very hard to stop at one glass.

Which one of your wines is your personal go-to red and what would you ideally like to eat with it? The 2012 Taylors St Andrews Shiraz. We served it at a wine dinner in Vancouver in February and it was perfect - red meat the food match or a good book, a fire place and possibly a block of chocolate. The wine had been opened and decanted eight hours prior to the dinner; it was perfect.

Which countries are your biggest markets and where does New Zealand fit into that scheme? We are nearby neighbours but a small market, so it would be interesting to hear your thoughts on this. New Zealand is a hugely important market to the family. It is our second most mature global market behind Australia as far as brand awareness is measured and third in sales behind Australia and the United Kingdom.

Taylors sales milestones Aztec1 sales data for the 12 months to 1 March 2015: • Taylors Wines is the second largest red wine brand in New Zealand; • Taylors Estate Shiraz is the number one Shiraz in the $15-$20 segment and the number three selling red wine in New Zealand, growing at 11.6%; • Taylors Estate Cabernet Sauvignon is the number one Cabernet Sauvignon in the $15-$20 segment; • Taylors Promised Land Shiraz Cabernet is the number one Shiraz Cabernet in the $10-$15 segment; • Taylors Jaraman range is growing at 47.5% and Taylors St Andrews range is growing at 36.5%.

Quick facts • Taylors Wines was established by Bill Taylor in 1969 when he purchased land with his brother John and father Bill Taylor Senior by the Wakefield River in Auburn, South Australia. • Third generation vigneron, Justin Taylor is the company director, export manager of Taylors Wines. Find out more at taylorswines.com.au 1 Aztec NZ chain scanned sales MAT (moving annual total) to 01.03.2015

DRINKSBIZ JUNE / JULY 2015 21

INDUSTRY NEWS

Game of Rhones comes to town Australia’s Rhone style wines will be among others at a big new tasting in July

IT ALL began in 2014 with tasting events in Adelaide, Melbourne and Brisbane and this year the Game of Rhones is expanding to Sydney and Auckland. The Auckland event is open to all; including those inside the hospitality and drinks trade and outside of it. Over 40 Australian and New Zealand wine producers will open their products for tasting. There will be over 100 wines for tasting from producers including Torbreck, Shaw + Smith, Yarra Yering, Oliver’s

Taranga, Head, Tarrawarra Wines and Yeringberg, among others. And for those keen on gaining more knowledge, the Rhone Bar will have wines open from the Rhone Valley, France. The tastings will be hosted by Auckland’s top sommeliers, who will be on hand to talk attendees through the Rhone Valley’s different wine styles from the northern Rhone’s 100% Syrah reds to the southern Rhone’s Syrah, Grenache and Mourvedre blends. Game of Rhones will also

Bringing sommelier education to Auckland VINTAGE CHAMPAGNES from Taittinger, Krug and Veuve Clicquot were among the wines poured at the 20th anniversary celebrations at the New Zealand School of Food & Wine this year at a tasting led by Master of Wine Sam Harrop; an international wine consultant now based on Waiheke Island, where he also makes wine. The school has been in Auckland since 2011 and has sommelier wine courses three times a year. These courses are held both full time for three months (12 weeks) and on weekends, which can enable those in 22 DRINKSBIZ JUNE / JULY 2015

feature whites made from the Rhone Valley’s trio of French white grapes; Viognier, Marsanne and Roussane – all of which are now grown in Australia and also, to a lesser extent, in New Zealand. The interactive Game of Rhones tasting encourages guests to taste and choose their favourite variety, style and region on the day by casting their votes for the People’s Choice award for a chance to win prizes. Those with a penchant for tasting ‘torture chamber’ (a

the trade to study while still working and to gain New Zealand and British wine qualifications. The qualifications are in-depth and designed for those working in the drinks trade because they feature global wines and spirits education. These qualifications also appeal to some wine enthusiasts because they cover wine in-depth via the courses of the British-based Wine & Spirit Education Trust (WSET); levels 1, 2 and 3. The WSET Diploma qualification is offered here by Master of Wine Jane Skilton at the New Zealand School of Wines & Spirits; which also offers WSET levels 1, 2 and 3. The New Zealand School of Food & Wine was relocated from Christchurch to Auckland in 2011 by founder Celia Hay following the earthquakes in Christchurch. She previously ran the school for 17 years in Christchurch.

highlight of previous Game of Rhones instalments) are encouraged to dress in theme for the Auckland event.

Auckland’s Game of Rhones The inaugural Game of Rhones Auckland tasting event will be held on Saturday 4 July from 1pm till 6pm at Shed 10, 89 Quay Street Queens Wharf, Auckland. The entry fee of $50 includes tastings and a take-home Riedel Ouverture Magnum wine glass. gameofrhones.com

Its doors first opened in 1995 as a food and cooking school along with Hay’s Restaurant. Wine courses joined later when Hay gained the Wine & Spirit Education Trust Diploma, adding it to the Masters degree in education that she holds from the University of Canterbury. The school’s next sommelier courses begin in September. foodandwine.co.nz

School director Celia Hay (right) with former students Nici Wickes and Roz Russell.

An extraordinary journey deserves a wine of equal character. taylorswines.com.au/live Please contact your Taylor Brown Representative for more information on 09 447 3801

INDUSTRY NEWS

Domaine-Thomson owner David Hall-Jones

News briefs NZChefs National Salon The NZChefs National Salon runs from Thursday 30 July to Sunday 2 August at the Logan Campbell Centre at the ASB Showgrounds; primary, secondary and tertiary students will compete, alongside hospitality industry professionals at this year’s event, with the Nestle Toq D’or tertiary events being a feature. “Visitors will be able to see the chefs in action and the judging of the dishes out in the open. There is a huge range of competitions from the impressive six hour Global Chef patisserie event to Sunday’s tapas creations, curry cup and the Kids Can Cook Competition,” says NZChefs president Graham Hawkes.

Italian eateries up the ante New Zealand’s most authentic Italian restaurants are being invited to apply for Ospitalità Italiana; an Italian hospitality certification to enable them to display the Ospitalità Italiana Seal and receive recognition for the role they play as special ambassadors of Italian culture in this country. This follows an announcement by the Italian Chamber of Commerce in New Zealand Inc. (ICCNZ) and the Embassy of Italy, Wellington, that they have launched Ospitalità Italiana in New Zealand. The certification process also recognises restaurants that, in addition to meeting the mandatory requirements, also embody typical Italian inspired elements. Ospitalità Italiana was established and launched in Italy in 1997 by Unioncamere (Union of Italian Chambers), Assocamerestero (Union of Chambers Abroad) and ISNART (Istituto Nazionale Richerche Turistiche). iccnz.com/ospitalita-italiana 24 DRINKSBIZ JUNE / JULY 2015

First Kiwi wine in Burgundy

The rebranding of Surveyor Thomson to Domaine-Thomson marks an exciting development for Central Otago Pinot Noir CENTRAL OTAGO Pinot Noir producer Surveyor Thomson is now making Pinot Noir in Burgundy, France and has introduced a new look and approach to reflect this exciting development. The family owned company has been renamed DomaineThomson to include Surveyor Thomson and Explorer Pinot Noir from Central Otago, New Zealand and now GevreyChambertin “Les Evocelles” from Burgundy in France. This evolution began in 2013 when owners PM and David Hall-Jones acquired a small parcel of vines in GevreyChambertin, where they have had a home since 2001; the year after they planted vines in Lowburn, Central Otago.

The first vintage for the brand was in 2003 and Surveyor Thomson was launched in 2005, while the label Explorer was added in 2008. This new move builds on the brand’s reputation for making a classic, elegant style of Pinot Noir in the Southern Hemisphere. The Hall-Jones aim to combine what they have learnt from both hemispheres in the wines they make in the north of Burgundy’s Cote d’Or. domainethomsonwines.com

This evolution began in 2013 when owners PM and David HallJones acquired a small parcel of vines in Gevrey-Chambertin, where they have had a home since 2001; the year after they planted vines in Lowburn, Central Otago.

TRADE ONLY

Accolade Wines takes on North America MJ LOZA, general manager of Accolade Wines New Zealand has been appointed as general manager of Accolade Wines North America. The appointment supports Accolade Wines’ strategic goal; to maximise New Zealand brand growth opportunities in the North American market. For the 12 months ended March 2015 exports to the United States, a key growth market for New Zealand wine industry, were up 9% to $352.3 million, along with Canada, which took $89.4 million of New Zealand wine exports, up 12%. The United States is now New Zealand’s second largest market by value. Recently Loza spent a fortnight in the United States, promoting Mud House and launching the Waipara Hills brand to the market. “The trip was spent meeting with Accolade sales teams and key distributors across nine states, introducing them to the Mud House and Waipara Hills wines and their brand stories. The uptake was very positive and I am looking forward to seeing our wines thrive across the States,” said Loza. “I have travelled each year to the US, over the past decade, and now look forward to being a more permanent ambassador for New Zealand wines, as well as Accolade’s other domestic US and imported brands.” The Accolade acquisition

of New Zealand brands, Mud House and Waipara Hills, has provided a pathway for Accolade’s Californian brands in the New Zealand market place. Geyser Peak, Atlas Peak and XYZin are distributed here by Hancocks Wine, Spirit and Beer Merchants and have seen significant growth in distribution spread and sales. Since promoting the Geyser Peak range at the Hancocks Tour last August, the monthly sales of Geyser Peak Californian Chardonnay have increased by 177%, with the Geyser Peak Pinot Noir not far behind at 136%. Loza was the CEO of the Blenheim-based Mud House Wine Group at the time it was acquired by Accolade Wines in April 2014. “With such strong global distribution, Accolade has been able to quickly grow the sales of these brands around the world, opening new markets and growing existing markets. It’s been very satisfying to see the New Zealand brands we’re so passionate about, growing and doing so well. ” Accolade Wines has evolved into a global wine company with some of the world’s best-known brands sold in over 80 countries, including Australia, the UK, Mainland Europe, the US, Canada, Japan and China. The New Zealand portfolio includes Mud House, Waipara Hills, Dusky Sounds, Haymaker and Skyleaf brands. accolade-wines.com

Hancocks TOUR > 2015 > THE HIGHLIGHT OF THE HOSPITALITY

INDUSTRY CALENDAR IS BACK FOR 2015!

MEET, TASTE & EXPLORE OVER 200 FINE WINES, CRAFT BEERS, SPIRITS AND LIQUEURS IN THIS EXCLUSIVE TRADE EVENT.

HANCOCKS TOUR > DATES AND VENUES ALL EVENTS 2.00PM - 6.00PM

AUCKLAND

> TUESDAY 11TH AUGUST EDEN PARK · NORTH LOUNGE, ENTRANCE B · WALTERS ROAD

CHRISTCHURCH

> WEDNESDAY 12TH AUGUST ADDINGTON EVENTS CENTRE · SILKS ROOM · 75 JACK HINTON DRIVE

WELLINGTON

> THURSDAY 13TH AUGUST ST. JAMES THEATRE · FIRST FLOOR GALLERY · 77-87 COURTENAY PLACE

RSVP ONLINE WWW.HANCOCKS.CO.NZ/TOUR OR; CONTACT YOUR HANCOCKS SALES REPRESENTATIVE

INDUSTRY NEWS

Crossroads turns a quarter century

The owners of one of Hawke’s Bay’s oldest wineries are celebrating 25 years of winemaking MILESTONES ARE everywhere at Crossroads Winery in Hawke’s Bay this year; to start with, the winemaker is Miles Dinneen (pictured), who has just had three exceptional vintages worth of grapes to work with: 2013, 2014 and 2015. The winery turns 25 this year and has been owned by Yealands since 2011, prior to which it was owned by Ager Sectus, which purchased it from the winery’s original founder, Malcolm Reeves. Sub-regional diversity was one of Reeves’

personal strengths when establishing Crossroads Winery; the winery owns six vineyards in six different areas of Hawke’s Bay, including four in the Gimblett Gravels. To celebrate a quarter of a century in winemaking, the Crossroads Winery will be the venue for a celebratory event at the cellar door in Hawke’s Bay, with the goal of thanking members of the local community for their support. As part of the celebration, locals will be

News briefs

Sour sweet Moa THE MOA Brewing Company was awarded three medals for its sour beers at the Australian International Beer Awards (AIBA) in Melbourne in late May. Moa’s Sour Grapes 2014 Vintage and Cherry Sour 2013 Vintage each won silvers in the Other Belgian/French Style Ale category and Moa’s Sour Blanc 2012 Vintage was awarded a bronze in the Best Belgian/French Style Ale section. A further six awards were given to the Marlborough based brewery, bringing its total medal tally to nine awards. The AIBA, conducted by The Royal Agricultural Society of Victoria (RASV), is the largest annual beer competition in the world, which judges both packaged and draught beer. “We’ve been working on our sour 26 DRINKSBIZ JUNE / JULY 2015

invited to bring their back vintages of Talisman to help take part in a special vertical tasting at Crossroads, which will also be promoted via a series of winemakers’ dinners leading up to the event. The winery has grown and expanded in its focus with the 2012 Crossroads Winemaker’s Collection Syrah winning double trophies at the 2014 London International Wine Challenge for Best New Zealand Syrah and Best New Zealand Red Wine.

Powerade’s new POS POWERADE HAS LAUNCHED a new-look point of sale design for its stockists and the focus is the Super 15 rugby teams, which it sponsors. “We have showcased the Super 15 teams to connect with shoppers at a regional level, ultimately aiming to increase consideration of purchasing a Powerade as they move through the stores,” says Tracey Evans, marketing manager at Coca-Cola New Zealand. “The new display design reminds shoppers that the Crusaders, Blues, Chiefs, Highlanders and Hurricanes stay hydrated with Powerade,” she says. Each image features one of the players scoring a try on a rugby field, and appears across standalone display headers and posters. program for six years now, and we’re really pleased at how the beers have developed over the last few years in particular. With sours being the hot category in the United States craft scene right now, it’s fantastic to get some kudos that we’re delivering some world class beers,” says head brewer David Nicholls.

New Akarua Rosé THE NEW pink wine from Akarua is one of the first 2015 vintage bottles to appear in stores this year and is made entirely from Pinot Noir grapes grown in Central Otago. It was produced to meet a growing demand for rosé styles of wine in New Zealand, which is in tandem with the global increase in pink, blush, salmon and pale ruby coloured wines. The Akarua Rua Pinot Noir Rosé is available now, RRP $25.

FRUIT-FORWARD AND FOOD-FRIENDLY

One of California’s oldest and most renowned wineries, Geyser Peak Winery was founded in 1880 by Augustus Quitzow, a pioneer in Alexander Valley winemaking. Geyser Peak’s winemaking philosophy is the same today as it was more than a century ago: To create top quality wines of distinction.

GEYSERPEAKWINERY.COM Enjoy wine responsibly

S SPG00 61 61

INDUSTRY NEWS

Mission accomplished

Where have all the big, buttery Chardonnays gone? This popular style of white wine is alive and well, writes Editor Joelle Thomson; it is often labelled ‘barrel fermented’.

Guest column By Jim Boult AT THE outset, let me make it clear (as I did last issue when I provided my views on the excellent Indian Single Malt Amrut) that these are merely the views of a layman who happens to like the odd single malt. In no way would I ever consider myself to be an expert but Drinksbiz editor Joelle Thomson asked me to sample a couple of malts and I have obliged. I also find it totally foreign to taste a good scotch and then spit it out, so here is a snapshot of the whisky in the Boult cupboard at present.

Ledaig This is possibly not the strongest place for me to begin because I am not a connoisseur of “peaty” scotch, which can be a polarising style. That said, this whisky is beautifully smooth in texture, with a lovely after taste and if anything could convert me to a peated style, this is the one.

Macallan

THIS YEAR marks the 30th consecutive vintage that Mission Estate Winery in Hawke’s Bay has produced a barrel fermented Chardonnay; a long time in New Zealand wine history but a drop in the bucket for this most long lived of all Kiwi wineries. ‘The Mission’, as Mission Estate is casually referred to in the Bay, is the oldest continuously working winery in this country, and is now celebrating three decades of production of full bodied Chardonnay. It was 1983 when Mission Estate winemaker Paul Mooney made what the winery says was New Zealand’s first handpicked, whole bunch pressed, barrel

fermented Chardonnay. These traditional French winemaking techniques have become industry best practice for producing premium New Zealand Chardonnay. To mark the 30th anniversary, Mission Estate has released a limited edition Chardonnay under its top Huchet label; a wine brand that was previously reserved solely for red wine, the only one made until now being a Syrah. “We rely heavily on hand harvesting and whole bunch pressing for our barrel fermented Chardonnays. We believe these traditional French techniques produce wines that over deliver in all the key sensory attributes,” says winemaker Paul Mooney.

Definitely a keeper. This could well convert me from consuming other ‘Glens’, thanks to its beautiful rich and long lasting taste.

Aberlour The great looking bottle is an instant attraction to me, before I had even tasted Aberlour. This is an outstanding whisky with a lovely smooth body flavours that are my idea of a nice scotch. I’ll definitely be buying more.

Glenlivet 15 year So, I am biased here because this is my personal favourite scotch. I enjoy its smooth warmth and it is very easy to drink. Jim Boult ONZM is a South Island businessman and whisky drinker. DRINKSBIZ JUNE / JULY 2015 29

INDUSTRY NEWS

The sound of Kiwi music A journey into New Zealand music from across the Main Divide and beyond

Vol.03

You’ve tasted the wine, now hear the music that inspires its makers on the new Main Divide NZ music compilation Volume 3

SIX MONTHS of diligent listening gave Ed Donaldson the inspiration he needed for his latest wine marketing tool. If it sounds like he has been pounding the pavements, listening to people’s points of view in the course of his travels, well, he has been. But the new marketing tool is one that literally saw him sit down and listen – to music. The result is a CD, which has just been released to the hospitality trade. “It’s the third compilation that I’ve put together as a gift to the trade; the music has been selected with cafes, bars and wine shops in mind; something that could be played in that kind of environment,” says Donaldson.

The tracks are mainly mid tempo, chilled out in style to fit a range of venues and vibes in cafes, bars, restaurants and liquor stores. The inspiration initially came from his family’s strong music connections. The Main Divide music events at Pegasus Bay Winery in Waipara, North Canterbury have been hosted by Ed and his brothers, Mat (winemaker) and Paul (general manager of the winery). This has given the family a close association with New Zealand musicians, including Fly My Pretties, Fledge (Christchurch street band) and Mara TK, among many others. Many of the Pegasus Bay wines also bear musical names that relate to opera; a passion of their parents, who founded the win-

Ed Donaldson

ery. There is Aria, Bel Canto and Maestro; the latter is a Merlot, Malbec and Cabernet Sauvignon blend that is only made in warm vintages, such as 2009 and 2015. There will also have a download link available soon via social media; offering the CD for free to the general public. Watch that space.

For the love of Wine & Coffee Certificate in Wine, includes WSET® Level 1 • •

8 Tuesday Nights, Starts 16 June 6pm-9pm 2 Weekends, 13, 14 June & 4, 5 July 9am - 4pm

WSET® Level 2 Award in Wines •

2 Weeks, 15 - 26 June 9am - 2.30pm

WSET® Level 3 Award in Wines •

4 Weekends, 4, 5, 18, 19 July & 1, 2, 15, 16 August

NZ Certificate in Food & Beverage Level 3 •

Full time: Starts 13 July12 weeks, 9am-4pm

3 Day Barista, 3 Day Cocktail & Mixology •

Please check our website for dates

Barista Intensive, 2 Weeks •

6 - 17 July, 9am-2.30pm

Celia Hay, Director | nzsfw@foodandwine.co.nz Level 3, 104 Customs Street West, Auckland www.foodandwine.co.nz | 09 377 7961

INDUSTRY NEWS

Putting the ‘r’ in real coffee

The owners of a new coffee company talk about their views on what makes this dark brew ‘honest’; meet Josh Cole and Jayden Klinac What are the biggest challenges for you in coffee right now? Josh: Making consumers aware of the problem that disposable coffee capsules are causing is a big challenge for us. As capsule machines are so new, most people don’t realise the scope of the issue; one company sold enough plastic capsules to wrap around the equator 10.5 times in 2013 alone. When you consider these plastic capsules take up to 500 years to decompose, that’s a lot of waste that will stick around for a long time. Through our Honest Coffee Company, we distribute Ethical Coffee Company capsules, which are made out of plant fibres and starch and break down in just 180 days. We want to show

consumers that you can enjoy the benefits of coffee capsules (convenience, affordability and tasty, quality coffee at home with no barista skills required) without leaving a mark on the planet. How important is it to create new coffee styles and trial different varieties and locations for coffee bean production? Jayden: We import our capsules from the Ethical Coffee Company in France who have control over manufacturing.

We know they have a fair trade agreement with all their farmers and use only the best premium coffee beans. We are looking at getting a shop roaster towards the end of the year and starting to roast our own whole beans, as we think it’s incredibly important to explore different styles and varieties. Watch this space. honestcoffee.co.nz

INDUSTRY NEWS

Channelling cider’s tea taste

Two innovative beverage companies have collaborated to create a new twist on cider

Anna Salek (left) from Tea Total and Jody Scott from Zeffer Cider.

Fast facts ZEFFER CIDER Co and Tea Total have released what they believe is the world’s first tea-infused cider. “Tea contains many similar attributes that we look for in our Zeffer Cider range. It’s a beverage that is refreshing, has a rich history, and the tannins from the tea complement the cider very well” says Zeffer head cider maker, Jody Scott. The companies began the process of sourcing tea leaves and blends from various tea merchants around New Zealand. The next step involved steeping various tea leaves into hot water before adding the tea to freshly made cider. “Our first reaction was – ‘how has this not been done before’ – it’s such a great pairing,” says Scott. “When we trialled the Tea Total teas, we knew that we had found a unique partner, with the unusual loose leaf tea varietals we needed to kick off our Zeffer Tea Party Series of cider.” “We needed something special but we were also keen to collaborate with an artisanal producer that shared the same 32 DRINKSBIZ JUNE / JULY 2015

philosophy and was open to innovation – Tea Total definitely ticked all these boxes,” says Scott. “This was a conscious decision made by us to launch a series using a classic black tea to showcase how the structure, tannin and flavours can complement that of apple cider.” The first cider in the series is the Zeffer English Breakfast Cider, which uses a traditional black tea from Tea Total’s signature breakfast blend which is made up of ‘leafy grades’ available only in Sri Lanka. Zeffer English Breakfast Cider was first trialled through a limited keg release with selected Auckland craft beer bars, including Brothers Beer, Vultures Lane, 16 Tun Freehouse and The Lumsden Freehouse. A small number of kegs have also exported to the United States, Thailand and Denmark. Zeffer’s sales and marketing manager Josh Townsend, who coordinated the export efforts said the uptake was extremely positive and affirmed that this world-first was worth pursuing. “The Zeffer English Breakfast Cider was

Zeffer Wild Flowers Cider is 5% ABV and is deep golden in colour, has aromas of tropical flowers and fruit and a black tea finish.

really well-received locally and we sold out in record time and this has given us the confidence to move on to the next creation in our Tea Party Series,” says Townsend. The Zeffer Wild Flowers Cider keg release was launched in April as the second release of a tea-infused cider. This release was also produced in a limited quantity and it is a blend of black tea, green tea, jasmine, rose, sunflowers and calendula flowers. “This has been a crowd favourite,” says Scott, who describes the result of this blend as, “mango and orange on the nose and a complex palate of floral notes.” Further releases are planned in the Zeffer Tea Party Series over the winter months with three bottled offerings available through retailers at the start of spring.

PRICELESS SERVICE FOR

FREE

Skilled people take away your worry about customer service, productivity, staff retention and sales.

We take away your worry about the cost, because your hospitality and retail training could be free.

0800 863 693 intel@ServiceIQ.org.nz www.ServiceIQ.org.nz

HIGH 5

Great whites

Awesome aromatics are what New Zealand’s cool climate does best for white wine grapes, as these top five wines reveal; selections and words by Editor Joelle Thomson

1 Black is back

RRP $19 to $23

4 Undivided attention

RRP $20

2014 Black Estate Riesling

2013 Main Divide Riesling

North Canterbury and Riesling are an ideal match, and this is the best vintage from Black Estate in the past three, according to my notes and blind tastings. In a tasting at which all of the wines’ identities were revealed this year, the 2014 Black Estate Riesling shone for its dry, full bodied style and concentrated lemon flavours; this wine is likely to ring the right flavour bells, even for those who remain unconvinced about Riesling as a valid white wine alternative to more popular styles.

From the wine that consistently gets my scores (when blind tasted) as the best in the country to... its younger sibling; an impressively concentrated, intensely lemon flavoured, almost full bodied white that also has at least another five years’ ageing time, thanks to the powerful flavours. As if that is not enough, Main Divide delivers all of this at a considerably lower price than its more commanding sibling from Pegasus Bay.

blackestate.co.nz

5 From the Mount

Top Aussie drop

RRP $19 to $23

eurovintage.co.nz

RRP $27 to $28

2014 Pikes Traditional Riesling

2014 Mount Difficulty Bannockburn Target Gully Riesling

Riesling from warmer climates tends to be dry in style, as this lively Australian version shows; it has super intense flavours of lemon juice, hints of grapefruit and a long finish. It also has great ageing potential; for up to 10 years.

It’s medium sweet but not as you know it; this light bodied Central Otago white contains 43 grams per litre of residual sugar, which balances beautifully with its intensely rich honey-like aromas and flavours of clover honey, limes and a hint of peach.

eurovintage.co.nz

lionco.com

3 Best of the Bay

RRP $29-$30

2013 Pegasus Bay Riesling A consistent winner in blind tastings, the 2013 Pegasus Bay Riesling once again lives up to its highly rated name, thanks to super intense concentration of colour, aroma, flavour, body and acidity. The tastes here are in the ripe orange fruit spectrum; think sweet mandarin, peach juice and white honey. This is a medium sweet style, which is balanced beautifully by assertive acidity, which will preserve this wine for a long life ahead; as tastings of old Pegasus Bay Rieslings prove. Stock it, store it, drink it; enjoy it. eurovintage.co.nz 34 DRINKSBIZ JUNE / JULY 2015

North Canterbury and Riesling are an ideal match, and this is the best vintage from Black Estate in the past three, according to my notes and blind tastings.

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

kwp!YAL10537

for the same reason, for the love of wine.

Gemtree Uncut Shiraz

presents St Johns Road Motley Bunch GSM Inspired after managing a B&B in the south of France, Vivien and the late Martin Rawlinson established St John’s Road in 2001 with the vision to produce fruitful yet elegant wines which truly reflect the essence of the Barossa. Grenache, Mataro and Shiraz are three of the great red grape varieties that are cornerstone to the Barossa’s red winemaking pedigree. A traditional style using classic Barossa grape varieties, we looked for structure and integration of flavours.

Mr Riggs McLaren Vale Shiraz Mr. Riggs Wine Co. was founded in 2001. Its winemaker Ben Riggs oversees the continual evolution of his premium wines, utilising distinctive regional parcels of fruit from the McLaren Vale, Adelaide Hills and Coonawarra. It’s Mr. Riggs’ benchmark Shiraz. It’s big and bolshie, yet silky and fine. Typically a blend of top-notch fruit taken from several of our great regional vineyards, this is our signature style.

Family owned winery dedicated to growing better wine, naturally. With minimal intervention in the winemaking process and a more environmentally conscious farming system, the biodynamic and certified organic wines are powerful and concentrated. Uncut refers to the uncut gem in its raw form, nothing added from vineyard to bottle. It’s a true expression of McLaren Vale Shiraz from our quality vineyards grown bio-dynamically. Beautifully balanced, integrated and seductive.

Clos du Caillou Les Safres Chateauneuf du Pape Le Clos du Caillou is ideally located in the commune of Courthezon in the South of France. It consists of 44 hectares in Côtes du Rhône, and 9 ha in Chateauneuf du Pape appellation. Le Clos has the distinction of being located on the border with the appellation Châteauneuf du Pape. The grapes came from the different Grenache blocks around the estate, planted between 1954 and 1972 and represent 95% of the grape variety. Mourvèdre, Vaccarèse and Cinsault represent the other 5%.

Carpineto Chianti Classico Riserva Carpineto developed an award winning, international reputation for elegant wines of approachable intensity and extract, as well as consistency vintage after vintage. Grapes are sourced from vineyards planted to a minimum of 80% Sangiovese and a maximum of 20% of Canaiolo and other red grape varieties. Carpineto has chosen to age this wine longer than the 2 years required by appellation rules for a Riserva.

Vigneti Zabu II Passo

Luis Cañas Crianza Rioja

The uncontaminated area of Sambuca di Sicilia is a rich land with ancient vineyards and steeped in tradition.

Luis Cañas is a family-owned winery that dates back to 1928, although the family has been in the grape-growing and winemaking business for more than two centuries. Today, it is one of the leading wineries of Rioja Alavesa and Spain.

Made from Nerello Mascalese, a highly regarded, dark-skinned grape variety that grows in certain pockets of Sicily. The wine undergoes 6 months French and American oak maturation, resulting in a rich, rounded and complex wine.

Caldora Yume Montepulciano d’Abruzzo Meaning ‘dream’ in Japanese, Yume is Caldora’s flagship wine, produced from the oldest Montepulciano vines then aged for 13 months in 60% French and 40% American oak. The resulting wine is structured and intense with good ageing capability.

Arrocal Ribera del Duero DOC Husband and wife team, Rosa and Moises, both come from long lines of vineyard owners from a small town within the highlyreputable Ribera del Duero region. 100% Tempranillo, hand harvested and finished for 6 months in 80% French and 20% American oak barrels. Powerful and generous, with florals and spice. The palate is silky and pure with impressive dark berry flavours and fine tannins.

Federal Merchants & Co. Limited

T: +64 9 578 1823 W: www.federalmerchants.co.nz

95% Tempranillo and 5% Garnacha with average vine age 30yrs. Aged for a minimum of 12 months in 60% French and 40% American oak where it is, followed by a further 12 months in bottle prior to release.

Castello Banfi Brunello di Montalcino DOCG Banfi is a family-owned vineyard estate and winery located in the Brunello region of Tuscany. This award-winning estate was founded on the philosophy of blending tradition with innovation, and is recognized as a pioneer in elevating the standards of Italian winemaking. This Brunello di Montalcino is obtained with clones of Sangiovese and is aged in French oak barrels of 350 litre as well as in 60120 hl Slovenian barrels. The most aristocratic combination of Montalcino tradition with winemaking modernity.

A: 33 St Johns Rd, Meadowbank, Auckland 1072, New Zealand

P.O. Box 87421, Meadowbank, Auckland 1742, New Zealand

WINE CATEGORY REPORT

FULL BODIED REDS The great 2013 vintage in Hawke’s Bay has been a watershed moment for full bodied reds in New Zealand and many outstanding Australian reds are also pouring out of wineries righ now too, as Editor Joelle Thomson writes

Australian winemaker Bernard Hickin is the man in charge of Jacob’s Creek wines

38 DRINKSBIZ JUNE / JULY 2015

CATEGORY REPORT W INE

What makes a wine full bodied? The body of a wine is different to its taste, and it is felt in the mouth. The best definition of a full bodied red wine is how mouth coating it is. High alcohol and high tannins usually equate to a full bodied red; the more elevated the level of alcohol, the more mouth coating the wine will be, which is why some intense tasting but low alcohol wines (such as Riesling from Germany’s cool climate Mosel River) so often feel light bodied in the mouth. The weight of wine is often described as its viscosity. Likewise, tannins add to the feel of a wine’s body. Highly tannic wines will seem to be more full bodied than low tannin wines.

Jacob’s Creek new Double Barrel A duo of new Australian reds has broken the usual red winemaking mould, thanks to being matured in oak barrels not once, but twice, prior to being bottled. The wines are made by Jacob’s Creek and called ‘Double Barrel’. The new range includes a Coonawarra Cabernet Sauvignon and a Barossa Shiraz; both are made with grapes grown in just one region, but chief winemaker Bernard Hickin says they are likely to be joined by a Jacob’s Creek Double Barrel Shiraz Cabernet, which will be a multi-regional blend of Coonawarra Cabernet and Barossa Shiraz. Hickin is also looking at the possibility of using rum barrels to age these wines in. The range is aimed at two main types of wine drinkers, Hickin says. “Our inspiration for these wines has come from the whisky industry, which has been experimenting for several years now with

ageing its spirits in old sherry barrels and even some used Bordeaux wine barrels. This is our turn to flip things around and mature our reds in used whisky barrels. This means that whisky consumers are really interested in these wines, although our aim is to express the character of the whisky barrel, but not to make the wine taste like whisky.” The two wines taste several notches above the big JC’s everyday wine range, in terms of concentration of flavour, weight in the mouth, length of taste and overall quality.

COONAWARRA CABERNET 2012 Jacob’s Creek Double Barrel Coonawarra Cabernet Sauvignon RRP $24.99 This brand new full bodied Australian red was aged for up to 18 months in French oak wine barrels, 20% of which are new. So far so standard, but then the wine is finished off in Irish whisky barrels for up to 12 weeks. This makes for a softer, smoother Cabernet Sauvignon than many are when they are

DRINKSBIZ JUNE / JULY 2015 39

©istockphoto.com

WINE CATEGORY REPORT

Ideal foods to eat with full bodied reds MYTH OR FACT: red wine and red meat • Red wine partners up pretty well with red meat, the main reason being the well matched tannin-protein combo; tannins in full bodied reds help the body to process protein

first bottled. Chief winemaker Bernard Hickin attributes this approachability to the double barrel ageing process, which adds a perceived taste of sweetness (from the interaction of the wine with the oak) and also accentuates the acidity of the Cabernet (which tastes refreshing) while toning down its natural youthful astringency. The result is an intensely deep ruby coloured wine with pronounced tannins, a full body, dark fruit flavours and a strong vanilla overtone. It is approachable right now and will benefit from about five years of further ageing in the bottle. It is 14.4% alcohol. TRADE ENQUIRIES: Pernod Ricard

• For the reason above, lighter meat best matches lighter red wines while rich flavours, such as prime ribs, best match high tannin reds; if you have big reds, think venison, rib eye steak, hare and game meats

BIG BODIED SHIRAZ

• It might or might not top the list for many people, but offal is an outstanding food match for intense red wines; in this case it is a matter of like-meets-like

Double Barrel Shiraz is a definite style departure from most Australian Shiraz, though still recognisable; it was aged in Scotch whisky barrels for up to 12 weeks, which added an intense toasty caramel and vanilla taste to the wine. It contains 14.4% alcohol, is full bodied and has a rich fruity flavour coupled with a taste of sweetness in the wine, which makes it a good match with smoked meats because they will contrast well with this wine.

• As an inveterate grazer, my mind often turns to black olives, salami and cheese rather than a full meal; if this sounds familiar, full bodied red wines work a treat because the tannin seems to marry well with the earthy taste of black olives while their silky texture softens the wine. Save the green olives for the tangy dry whites (Chenin Blanc) and sherry • Cheese is a controversial red wine food match; some say it’s the ultimate combo while other wine experts prefer to steer clear of cheese with red wine, arguing that it fights the tannins rather than softens them. This really is a matter of personal preference • Contrary to popular belief, vegetarian food does match full bodied reds brilliantly, provided the selection is well made; opt for braised mushrooms and aubergine-based dishes (cheese is optional but, in my view, eggplant parmagiana is one of the most delicious dishes with a great tannic red).

40 DRINKSBIZ JUNE / JULY 2015

2012 Jacob’s Creek Double Barrel RRP $24.99 Barossa Shiraz

TRADE ENQUIRIES: Pernod Ricard

TEMPTING TEMPRANILLO 2012 Septema Obra Malbec RRP $28 This is an exceptional Argentinian Malbec with its black as night colour (deep purple), velvety smooth mouthfeel and full body; its flavours are of pronounced licorice, fresh earth, dark chocolate and black cherries. It

CATEGORY REPORT W INE

Reds ahead The following wines are my highlights of the 2013 Gimblett Gravels prerelease tasting at Caro’s in Auckland late last year. These wines are now beginning to trickle onto the market and, having revisited many of them in the glass, I can say that they are drinking exceptionally well right now. They are made by experienced winemakers who have the long term in mind too; the following wines will not only make strong cast members on bar and restaurant wine lists (and shop shelves) right now; they will also age well for at least a decade to come.

2013 Babich Syrah 100% Syrah

2013 Beach House Merlot 100% Merlot

has a long finish and is soft and smooth now, but will definitely gain softness from up to 10 years’ further ageing in the bottle. TRADE ENQUIRIES: El Borracho

SENSATIONAL SYRAH 2013 Moana Park Reserve Syrah RRP $45 ($35 by the bottle per case at cellar door)

This stunning ripe Syrah would make a great addition to any bar or restaurant’s wine list whose owner is looking for an interesting, different and relatively unknown string to their beverage list’s bow. It is made with grapes grown on a stony vineyard on Gimblett Road in Hawke’s Bay. The wine spent 14 months in a combo’ of new and old French oak barrels and has had no fining or filtration, so it may leave a deposit in the glass once it has aged further; this also retains texture and intensity of flavour. It has a long finish and will age well for up to 10 years but also drinks beautifully now. TRADE ENQUIRIES : Moana Park

HIGHLY RECOMMENDED

hand destemmed and put into a small fermentation tank. Like the 2013 Moana Park Syrah, it has had no fining or filtration (which adds to this wine’s impressive dark but smooth tannic beauty). This is a stunning one-off red wine made in small quantities from an excellent vintage. If you can find some of the 2013 Moana Park Cabernet Franc, snap it up. I can’t wait to enjoy the few bottles that I have purchased (in about 10 years’ time, if my willpower allows). TRADE ENQUIRIES : Moana Park

TOP RED TIRONUI 2013 Tironui Hawke’s Bay Malbec RRP $35 Merlot Cabernet All you want (and more) in a full bodied red is present and counted in this purple hued, deeply coloured combo of powerful Malbec, soft and fleshy Merlot and ripe dark Cabernet Sauvignon. It has muscular smoothness, powerful fruit flavours, intense spicy aromas and great balance, particularly because it contains 13.5% alcohol. This allows the ripe fruit to dominate the wine rather than high alcohol levels. It is an impressive red blend from a great year. TRADE ENQUIRIES: Tironui Estate

2013 Moana Park Cabernet Franc RRP $60 (From the cellar door only) This outstanding red shows how exceptional the pretty unknown Cabernet Franc grape can be; when it is allowed to shine as the single grape that a wine is made from. This one was made from grapes grown on the dry river stones of Moana Park’s Gimblett Road vineyard; all of the grapes were hand harvested,

QUE SYRAH 2013 Te Mata Bullnose Syrah RRP $40 This wine’s intensity in colour, aroma and complexity puts forward a good case for best vintage ever in Hawke’s Bay; thanks to its insanely attractive purple hue, its rich fruit flavours, its subtle floral

2013 Coopers Creek Vineyard Select Vineyards Syrah 100% Syrah

2013 Craggy Range Merlot 91% Merlot, 9% Cabernet Franc

2013 Crossroads Syrah 2013 Elephant Hill Syrah 99% Syrah 1% Viognier

2013 Esk Valley Syrah 100% Syrah

2013 Mission Estate Syrah 100% Syrah

2013 Sacred Hill Helmsman 51 % Cabernet Sauvignon, 34% Merlot, 15% Cabernet Franc

2013 Sacred Hill Brokenstone

85% Merlot, 6% Malbec, 5% Syrah, 2% Cabernet Sauvignon, 2% Cabernet Franc

2013 Squawking Magpie Syrah 100% Syrah

2013 Trinity Hill Syrah 100% Syrah

2013 Villa Maria Reserve Cabernet Merlot

75% Cabernet Sauvignon, 25% Merlot

2013 Villa Maria Reserve Malbec 100% Malbec

2013 Villa Maria Syrah 100% Syrah

DRINKSBIZ JUNE / JULY 2015 41

WINE CATEGORY REPORT

As an inveterate grazer, my mind often turns to black olives, salami and cheese rather than a full meal; if this sounds familiar, full bodied red wines work a treat because the tannin seems to marry well with the earthy taste of black olives while their silky texture softens the wine.

aromas, its soft smooth tannins and the long, flavoursome finish. Winemaker Peter Cowley has crafted a beautiful expression of Bullnose Vineyard’s Syrah in this lovely red wine, which is made from grapes grown on iron-rich soils. TRADE ENQUIRIES: EuroVintage

COLERAINE GREATNESS 2013 Te Mata Coleraine

RRP $99

This is the best Coleraine that I have ever tried and it’s not because bigger is better; on the contrary. As with so many great things in life, balance is the key to this exceptionally intense coloured, black fruited wine. It is a wonderful expression of the elegant muscular youth of a very high proportion of Cabernet Sauvignon (56%) and Cabernet Franc (14%), both of which contribute super tannins to this wine, which are then softened by the flesh of ripe Merlot (30%) and all matured in a hefty sounding 70% new oak. This adds a tightness and reins in the wine to a beautiful structure. It drinks well now but has clearly got plenty of time up its sleeve. TRADE ENQUIRIES: EuroVintage

SMOOTH SYRAH 2013 Ngatarawa Proprietor’s RRP $39 Reserve Syrah This deep ruby, full bodied, chocolaty tasting red sets a new high bar for Hawke’s Bay winemaker Alwyn Corban, who is a third generation winemaking member of the Corban family. It was a stunning vintage, 2013, and the ripe flavours of black plums, black berries and blue berries all shine in every sip of this smooth dark red. TRADE ENQUIRIES: Ngatarawa Wines 42 DRINKSBIZ JUNE / JULY 2015

COMMANDING CABERNET (AND MERLOT) 2013 Ngatarawa Proprietor’s Reserve Merlot Cabernet RRP $39 Cabernet Sauvignon fans will be in heaven when tasting, sipping, drinking and thinking (Cabernet has always been a heady red number) about this outstanding Hawke’s Bay blend from the superlative 2013 vintage. Yes, Cabernet Sauvignon plays second fiddle in terms of its proportion in this blend, but its power shines in the full body, dark ripe tannins and structured firm backbone. Not to mention the lingering black cherry, blackberry and blackcurrant flavours. A stunner. TRADE ENQUIRIES: Ngatarawa Wines

BLACK BEAUTY 2011 Domaine Baptiste Boutes Minervois Syrah, Mourvedre, Grenache, France RRP $17 to $18 This is a sensationally easy drinking southern French red from the appellation (defined wine area) of Minervois, which is a stronghold of interesting complex reds at surprisingly low prices; in this case, the blend is a classic combo of Syrah (soft dark fruit), Mourvedre (deep mocha complexity) and Grenache (fresh red vibrancy). Divine. TRADE ENQUIRIES: Maison Vauron

EXCITING CRAGGY RED 2013 Craggy Range Sophia RRP $65 to $70 In a word: outstanding. In several more words, this is the most powerful, smoothest, ripest fruited version of Sophia that Craggy

Range has yet made; led by Merlot, this complex blend contains a significant proportion of Cabernet Sauvignon and Franc and a smidgeon of the relatively unknown French grape, Petit Verdot, which adds intense dark colour. This wine drinks well now with dark black fruit flavours, intense but velvet smooth tannins and a full body, but it will undoubtedly age well, improving for up to at least 10 years, provided it is stored in a cool, dark place. TRADE ENQUIRIES: Vintners NZ

DISTRIBUTORS El Borracho 09 376 5878 elborracho.co.nz EuroVintage 0800 338 766 eurovintage.co.nz Maison Vauron (09) 529 0157 mvauron.co.nz Moana Park Winery 06 844 8269 moanapark.co.nz Ngatarawa Wines 0508 782 2537 ngatarawa.co.nz Pernod Ricard 0800 655 550 pernod-ricard-nz.com Tironui Estate 021 033 4270 tironuiestate.com Vintners NZ 0800 687 9463 vintners.co.nz

0800 338 766 INFO@EUROVINTAGE.CO.NZ

WINE NEWS

Constellation’s new chief winemaker

Australian born winemaker Wendy Stuckey will move to this side of the Tasman soon to take up the role of guiding winemaking at one of the largest wineries in New Zealand CONSTELLATION BRANDS NZ has appointed Australian Wendy Stuckey as its new chief winemaker and she will move to Marlborough in July to take up the new role. “Wendy Stuckey is a highly sought after winemaker with a comprehensive list of prestigious achievements, a superb palate and absolute attention to quality. We are elated that she will join our New Zealand team and lead our winemaking as we continue to expand and grow,” says Sam Glaetzer, president of Constellation Brands NZ. Stuckey will move to work for Constellation Brands NZ after spending seven years at Chateau Ste. Michelle in Washington, USA and, prior to that working at Beringer Blass and Fosters in Australia. During this time, she worked for 15 years at the Wolf Blass Winery and was responsible for some of the company’s

signature white wines, including the highly regarded Wolf Blass Gold Label Riesling. Before joining Wolf Blass in 1992, she worked as a winemaker at Seppelt Winery in the Barossa Valley. She was born and bred in Coonawarra in South Australia. Her predecessor is Darryl Woolley, who will retire after the 2015 vintage following a 30 year career in winemaking. “It has been a privilege to work with Darryl and to witness his skill and expertise. Kim Crawford and Nobilo are the top two New Zealand wine brands in North America which is a tribute to his talented leadership,” says Glaetzer. He says that North America in particular is driving a large increase in demand for Constellation NZ’s wines and brands. “That demand, combined with Wendy’s renowned ability in aromatics and fresh ideas, will enable us to continue to grow.”

“Wendy Stuckey is a highly sought after winemaker with a comprehensive list of prestigious achievements, a superb palate and absolute attention to quality. We are elated that she will join our New Zealand team and lead our winemaking as we continue to expand and grow,” says Sam Glaetzer, president of Constellation Brands NZ.

GI gets green light

NEWS THAT the Geographical Indications Registration Act will be introduced by the New Zealand government has been greeted warmly by New Zealand Winegrowers; the industry body that regulates winemaking and grape growing in this country. “It will equip the wine industry with the tools to protect its premium brands from misappropriation or misuse, as well as help secure market access in some regions. It’s a big step forward for the industry,” says Philip

44 DRINKSBIZ JUNE / JULY 2015

Gregan, CEO of New Zealand Winegrowers. “Geographical indications identify wines as originating in a region or locality. The Act will set up a registration system for wine geographical indications, similar to the trademark registration system.” New Zealand wine exports now stand at $1.37 billion to the year ended January 2015. This represents growth of 9%, making wine the sixth biggest export product for New Zealand.

CIDER NEWS

All the way to the hop Craft cider sales are growing strongly in New Zealand, writes Gabe Cook

Peckham’s Hopped Cider

NEW ZEALAND’S craft cider sector, although starting from a small base, continues its strident growth, mirroring the strength of the entire category. New Zealand cider sales volumes in January were up 25 per cent on the same month last year, figures from research centre Nielsen show. Although the majority of this volume growth comes from the bigger players – DB, Lion & Harvest – the supermarket shelves are beginning to see the presence of smaller brands, offering a significant point of difference to their larger cousins. New Zealand craft cider gains influence from many sources. The quality wine culture of this country helps provide a technical benchmark to which producers should seek to aspire to; whilst at the same time the flavour profile is being informed by rich, United Kingdom style ciders. The voice and style of many of these brands is also shaped by the progressive craft beer movement, unafraid of pushing boundaries and being creative along the way. Unencumbered by heritage, New Zealand ciders have thrived on experimentation: innovative styles, flavours and ingredients. One current trend being seen is the development of ‘hopped ciders’ – that is to

say cider that has had an infusion of hops added to it, imparting aroma and flavour. The demand, worldwide, for New Zealand hops is at an all time high on the back of the global craft beer boom. Indigenous varieties, such as Nelson Sauvin, Riwaka and Pacific Jade are highly valued by brewers for their potency of aroma and flavour, providing massive tropical fruits, such as mangoes, pineapples and passionfruit. It should come as no surprise then that New Zealand cider makers want to tap into this sensory treasure trove. But making a good hopped cider can be challenging: trying to balance the fresh funkiness of the hops with the more subtle fruity, floral apple profile necessitates considerable skill and judicious use of the raw materials. Add too much high alpha hop and the bitterness can take over; too little hop and too much sweetness can leave a cloying palette. The three products highlighted below are all from craft producers. I believe it’s just a matter of time, however, before one of the bigger players nails the new product development and launches its own offering into the trade to tap into this edgy, front line expression of New Zealand cider. They had better hop to it.

Based in Upper Moutere, Nelson, in the heart of New Zealand hop HQ, Peckham’s is literally surrounded by hop fields. Pouring a pale straw colour, the aroma is loaded with floral notes, with jasmine coming to the fore. This is a dry cider, and too much hop would overpower the subtle fruitiness and acidity. The addition of Cascade and Nelson Sauvin hops provides herbaceousness.

Zeffer’s Hopped Up Pippin This offering from one of the biggest players in the craft cider scene, based out of Matakana, sees Sturmer Pippen and Cox’s Orange Pippin forming the core of this drink. A pleasing golden colour on the pour, the nostrils get filled by a rich cidery notes and unfermented Riesling juice. Although slightly on the sweeter side, this is balanced by firm acidity and citric notes promoted by the Motueka, New Zealand Cascade and Nelson hops.

Good George’s Drop Hop Cider You can tell immediately that this cider has been made by a brewer. Good George’s packs a pungent, funky hop aroma. Nelson Sauvin and Galaxy have been liberally added to ensure that this is definitely a hop cider, rather than a cider with hops. Pouring a strong golden colour, a gentle, underlying base of baked apple provides the backdrop to an oily, tropical fruit salad on the palate. Gabe Cook is a contributing writer. For more information refer to the ciderologist.com DRINKSBIZ JUNE / JULY 2015 45

BEER & CIDER CATEGORY REPORT

TAKE A SIP

Lean into these latest brews

46 DRINKSBIZ JUNE / JULY 2015

CATEGORY REPORT B EER & CIDER

FRENCH REFINEMENT

EASY-DRINKING WITBIER

Kronenbourg 1664

Blue Moon

5% ABV, 330ml, RRP $26.99 (12 pack)

5.4% ABV, 355ml, RRP $16.99 (6 pack)

France’s number one selling beer brings an element of sophistication to the New Zealand beer market. Now in its 351st year of brewing, Kronenbourg uses a special Strisselspalt hop to produce a pale golden lager with a fine beaded bubble. The beer is a clean-tasting, refreshing lager whose lightly citrus notes match up well with a variety of foods. We enjoyed ours with a Thai beef salad and it more than stood up to flavours of chilli and coriander. A big name in international lagers – the Kronenbourg brewery is one of the five longest-producing breweries in the world.

America’s craft beer revolution is massive and Blue Moon has been at the forefront of that tradition for over 20 years. A Belgian White beer with the distinctive cloudy pour of a witbier, Blue Moon has notes of orange and coriander seed to complete a refined flavour profile. It’s not especially sour so many drinkers alienated by overly-flavoured craft beers will find this be to be a pleasant drinking experience. Belgian whites often accompany mussels but the more delicate flavours of Blue Moon would suit one of our distinctive seafood delicacies. While it’s another Colorado brew, a good Kiwi twist would be to serve it with pipis.

TRADE ENQUIRIES: Coca-Cola Amatil

PURE AMERICA Coors 4.2% ABV, 355ml, RRP $24.99 (12 pack)

With American food and, particularly, bar snacks gaining popularity throughout New Zealand, how about an American classic to go with them? Coors is a super pale, icy fresh lager that won’t hit the waist-line too hard either. With a long and storied history reaching back to 1978, Coors lager has become an American icon. The brewery has roots extending back to 1873 in Golden, Colorado. The Rocky Mountains are the inspiration for the lager and its icy purity perfectly embodies this. With major sponsorships ranging from NASCAR to ice hockey to rodeo, consider Coors for a big American sporting event. Serve with spiced popcorn, buffalo wings, ribs - anything that brings out your inner Yankee. TRADE ENQUIRIES: Coca-Cola Amatil

INVENTIVE LIGHT (BEER) Boundary Road Thomas Edison Light Beer 2.5% ABV, 330ml, RRP $14.99 (6 pack)

While many light beers fade into obscurity along with their alcohol content, Boundary Road have come up with a stayer. A pale, smooth-drinking beer, Thomas Edison has just a hint of Pale Ale-style which makes you remember you’re still drinking a beer. The difference is with this one, at 2.5% you’re allowed to have more than one. An excellent option for drivers or those who need a clear head the next morning. We predict it will become a stand-out in its class. TRADE ENQUIRIES: Boundary Road Brewery

GREAT DANE Carlsberg Elephant 7.2% ABV, 500ml, RRP $4.49 (each)

When it comes to Danish beers, big isn’t the first word that comes to mind - but everything about this beer is big. Big name,

big can, big alcohol content. A no-nonsense pilsner, Carlsberg Elephant pours light golden and drinks dangerously easy. It is slightly sweet, perhaps due to its high alcohol content, but this is balanced with a bitter bite. The name is taken from the elephant statues at the gates of the Carlsberg brewery in Copenhagen. Recommended accompaniments would be salty bar snacks or even spiced foods such as curries or chillis. Available in masculine 500ml cans for the serious drinker. TRADE ENQUIRIES: Boundary Road Brewery

PACIFIC PEARLER Yeastie Boys Stairdancer Pacific Ale 4.4% ABV, 330ml, RRP $19.99 (4 pack)

We sometimes forget that we live on Pacific islands but the team at Yeastie Boys are out to remind us of the fact. With a full-on bouquet of tropical and floral notes, Stairdancer is a hoppy ale that follows through with orange peel bitterness to balance. While the Yeastie crew describe it as a “lawnmower beer”, we think they are slightly underrating a full-flavoured ale that serious beer drinkers will likely adopt. Something with this much flavour often packs a punch but at just 4.4%, Stairdancer will allow repeated returns to the fridge.

RICH AND RED Yeastie Boys Divine Hammer Amber Ale 6.2% ABV, 330ml, RRP $5.99 (each)

Pouring a reddish ginger, Divine Hammer is an Amber Ale with big toasty malt characters to balance its hops. Easy to drink but with something to hold on to. Divine Hammer is an ideal beer for a winter afternoon. Try it with gamey meats or even a rich fuitcake. Take care not to drop the hammer though - at 6.2% it packs a punch. TRADE ENQUIRIES: Federal Merchants

DRINKSBIZ JUNE / JULY 2015 47

BEER & CIDER CATEGORY REPORT

CHOCOLATEY GOODNESS Monteith’s Velvet Stout 4.9% ABV, 500ml, RRP $6.29 each

Easter might be long gone but this beautifully dark brew is reminiscent of all the best bits of the autumn holiday. Pouring dark, almost plum-coloured with a creamy head, Velvet Stout is smooth and silky with just a hint of bitterness. A dollop of cocoa in the brewing process has given it chocolatey notes and produced a moreish, night time beer that begs for an open fire and a leather armchair. In a nice big 500ml bottle, you won’t have to go back to the fridge too often. Though savoury foods are often recommended, we’ve got a better idea: try it with chocolate eclairs. Highly recommended.

BLACK AS NIGHT Monteith’s Black 5.2% ABV, 500ml, RRP $14.99 (6 pack)

Velvet Stout’s easy-drinking older cousin is Monteith’s Black. The malty brew pours straight black and has a warm, toasty mouth-feel that will please all parts of the beer drinking spectrum. Where Velvet Stout goes for chocolate, Black has notes of coffee making it sharper and slightly cleaner on the palate. Highly drinkable as the nights get colder. TRADE ENQUIRIES: DB Breweries

SMOKEY BANDIT Mac’s Smokehouse 5.1% ABV, Tap only

Another winter special, Mac’s has released a tap-only, limited-release smoked amber ale. The malted barley is infused with cherrywood smoke to impart a smokiness to the brew that will warm the heart on those cold nights. Pouring a rich amber, the brewers describe it as a “smouldering body, with a sweet, caramelised soul”. Sample it at Mac’s Brew Bars, coming soon. TRADE ENQUIRIES: Lion 48 DRINKSBIZ JUNE / JULY 2015

Ciders WINTER DESSERT Rekorderlig Premium Winter Cider 4%, 500ml, RRP $6.49 each

Rekorderlig continues its drive into the hearts of Kiwi drinkers with this specially spiced Winter Cider. Straight from the chiller it presents as an intriguing cider with a sweet, vanilla hit and a warming, floral nose. Heated up and served as a mulled cider is where it really comes into its own. The alcohol rises to the nose and combats some of the sweetness and then the flavours start to shine through. With vanilla and cinnamon employed to great effect, the result is like drinking a glass of apple strudel. Perfect on a winter’s night. Fragrant and moreish. Recommended. TRADE ENQUIRIES: DB Breweries

EMERALD ISLES APPLES

remains refreshing. Enjoy straight from the bottle or in a large tumbler of ice. We think bar owners and barmen should take a look at this drink because it would work very well as a base to many cocktails. It brings to mind the way Ch’i is used in the Matterhorn’s famous Falling Water cocktail. Magners Pear Cider would make a similarly elegant backbone to a refined concoction.

BERRY PINK, BERRY SWEET Magners Berry Cider 4.0%, 330ml, RRP $12.99 (4-pack)

Younger drinkers will surely warm to Magners Berry Cider which infuses a base of Irish Pear cider with berries. It pours pink and sweet with notes of berries (of course) bubblegum and candy. While not for everyone, the sweet-toothed out there will find this one a delight. TRADE ENQUIRIES: Coca-Cola Amatil

Magners Irish Cider Original, and Pear Cider also available in 568 ml bottles (RRP $6.49 each).

Magners Irish Cider Original 4.5%, 330ml, RRP $12.99 (4-pack)

Cider is popular in the British Isles and is growing in fame in New Zealand. Magners is brewed by Bulmers in Ireland and their technique is to mature the brew for up to two years for smoothness and complexity. The result is a sweet yet drinkable cider with a big apple taste up front but an almost smoky aftertaste that retains drinkability. Sure to find a spot in cider drinkers’ hearts.

PEARY WELL THEN Magners Pear Cider 4.5%, 330ml, RRP $12.99 (4-pack)

A twist on the classic apple cider, Magners pear cider is a pale, almost clear brew that will intrigue those looking for an easy-drinking cider that

Distributors Boundary Road Brewery 0800 420 001 boundaryroadbrewery.co.nz Coca-Cola Amatil 0800 692 337 ccamatil.com DB Breweries 0800 746 432 db.co.nz Federal Merchants & Co 0800 846 824 federalmerchants.co.nz Lion 0800 107 272 lionco.com

THE BIÈRE OF BEERS

FOR FURTHER INFORMATION ON FRANCE’S NO.1 PREMIUM LAGER, PLEASE CONTACT US ON 0800 MY BEER (0800 69 2337).

BEER NEWS

Hancock’s takes on Crabbie’s

It’s old in name but still new to Southern Hemisphere drinkers and now Crabbie’s alcoholic ginger beer is to be distributed by Hancocks HALEWOOD INTERNATIONAL, the owner of the Crabbie’s brand has appointed Hancocks Wine, Spirit and Beer Merchants as its new exclusive distributor for New Zealand. Hancocks officially takes over distribution from the beginning of June and Crabbie’s will continue to be available in the Original Alcoholic Ginger Beer 500ml variant, alongside the Scottish Raspberry Ginger Beer 500ml variant and the recently introduced Zesty Lemon and Original in the 330ml range. “Hancocks are incredibly excited to acquire the Crabbie’s portfolio, and take this exciting brand to the next level, building on the great work DB Breweries have begun,” says Joe Jakicevich, Managing Director of Hancocks.

The Crabbie’s brand dates back to 1801 to Leith, Scotland. Today, its products are available in over 40 countries around the world. With both Halewood International and Hancocks being family owned and run businesses, both companies believe they have found the perfect working partner, says Jakicevich. Halewood International is delighted to be working with one of New Zealand’s leading wine, spirit and beer companies and believes that this agreement with Crabbie’s represents the start of an exciting and developing relationship. “Crabbie’s Original Ginger Beer has become a firm favourite with the New Zealand consumer and we believe that the

focus, scale and expertise that Hancocks have in the New Zealand market will help propel Crabbie’s to even greater heights. I am very excited about working with the Hancock’s team not only on Crabbie’s, but also some exciting options from our extensive portfolio,” says Paul Briscoe, country controller for Australasia and South East Asia.

DB’s South Auckland scholarships Brewing a better world is the aim of the second annual leadership scholarships that DB Breweries is involved in DB HAS announced that applications are now open for the 2015 DB Leading Light Scholarships. This is the second consecutive year that the 10 annual scholarships have been offered. They are run as a partnership with the New Zealand Leadership Institute (NZLI), which will award members of the South Auckland business community with an opportunity to participate in first class leadership development. “The feedback from our 2014 recipients, as well as the wider community, has been extremely positive and we’re excited to offer a further ten scholarships to the NZLI Leadership Mindset Programme this year,” says corporate relations manager Matt Wilson. Wilson hopes that by providing access and funding through these scholarships it will help to foster innovative new leadership ideas, which will benefit both the recipients and their organisations as well as the local South Auckland community. NZLI director Dr Lester Levy says that he highly values the generosity of DB Breweries in supporting leadership development by being involved in the scholarships for both years, and looks forward to meeting the 2015 DB Leading Light Scholarship winners. To apply for scholarships visit db.co.nz/Leading-Light-Scholarships. Applications close on 14 June.

2.5% ALCOHOL. 100% FLAVOUR.

For more information or to order please contact your Boundary Road Brewery Rep. Call (09) 298 3000

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

HOT MIXES

Spice of life

The makers of Jägermeister have given their old favourite a makeover, introducing a gentle new touch to the brand with Jägermeister Spice; a cinnamon and vanilla blended liqueur with 25% ABV and 56 different ingredients – here are some cocktails they recommend to make with it

Spiced toddy 45 ml Jägermeister Spice Add fresh whole spices 15 ml honey syrup 30 ml old fashioned apple juice Add a dash of Fee Brothers West Indian Orange Bitters 15 ml lemon juice Boiling water

Spiced Manhattan 45 ml Jägermeister Spice 20 ml Dolin Vermouth Rouge One dash of Fee Brothers Bitters

Stir down well with ice until chilled well and slightly diluted. Strain into a chilled coupette and garnish with a fresh orange twist.

Build in a heat proof glass, stir and serve.

Spiced espresso 45 ml Jägermeister Spice 30 ml sugar syrup Double espresso shot

Shake well with ice and fine strain into a chilled coupette, add coffee beans to garnish.

Spiced Apple mule 45 ml Jägermeister Spice 30 ml cloudy apple 15 ml fresh pressed lime juice Fentimans ginger beer

Build in a tall catalina glass over ice and stir well. Garnish with an orange slice and a star anise pod.

DRINKSBIZ JUNE / JULY 2015 53

SPIRITS COLUMN

Woodn’t you know...

Wood is a burning issue in drinks circles right now with big debates regarding its availability for the maturation of whisky – and its quality, writes Michael F Fraser Milne A SHORTAGE of wood is with us, and the demand all around the world for good wooden casks to mature not just whisky but also rum and some other spirits has at last outstripped supply; barrels, hogsheads, barriques, butts and puncheons are all in high demand from whatever source they can be found. For Scotch whisky, the suppliers come largely from the American whisky industry either in broken down schooks or whole barrels, which are often re-made in Scotland after serving some years in the Scotch grain whisky maturation area, prior to going to the malt industry. The other most popular and very traditional casks are ex-sherry transport butts. Although American whiskeys are on a roll and production is up, many folk assume that all casks that come from America are ex ‘bourbon’ casks, which are used only once; however, the American whiskey industry has no such requirements and its producers are re-using casks, which are also diminishing in number. The consumption of sherry worldwide has been diminishing for several decades now, so supply of its barrels has also become an issue. Many Scotch whisky 54 DRINKSBIZ JUNE / JULY 2015

companies have long term arrangements with various sherry bodegas, which actually fill casks for them and basically sell the sherry at a lesser price to the Spanish supermarket trade. There are an so many new ‘distillers’ around the world who are all now after wood that they can source good wood by simply paying over the odds for the

The consumption of sherry worldwide has been diminishing for several decades now, so supply of its barrels has also become an issue. casks; however, when you are spread sheeting the cost of your whisky, this cost comes into the equation. The question is: how is this going to affect the cost of their production? The other thing that is obvious is that some folk are choosing other wood sources; for example ex-wine casks. We have had some of these to try over the last few years from new distillers and the results have been variable; with some real disappointments. You can make the best spirit in the

world; however, if you do not put it into decent wood then the whole point of your effort has been for nought. The Scotch and Irish industries will, I think, survive. There are a lot of good arrangements with wood suppliers as well as a very large inventory of good casks already in their warehouses, much of which will be rejuvenated and re-used, as always. At least, the Scotch distillers have it mostly sorted. The Irish might struggle a wee bit. It is an interesting juxtaposition when the demand for very good whisky has encouraged the world to get into whisk(e) y production, so it would be a terrible shame if the quality of the whisky that has attracted us to the nectar in the first place might not be able to be achieved by those who think there is a ready market for their new products - therefore possibly damaging the image of whisk(e)y. The balance of spirit and cask and the way they marry together to provide us with such perfection is something that we do not want to lose. Let us hope that greed does not outdo craft. Michael F Fraser Milne is the owner of Whisky Galore in Christchurch. whiskygalore.co.nz

CINNAMON AND VANILLA BLEND.

JagermeisterNZ Enjoy responsibly.

WHISKEY CATEGORY REPORT

56 DRINKSBIZ JUNE / JULY 2015

CATEGORY REPORT W HISKEY

Whiskey tales The whiskey with an ‘e’ category is spreading like wild you know what, thanks to innovative producers around the world, writes Editor Joelle Thomson

EDITOR’S FAVE RARE BEAUTY Eagle Rare 10 Year

RRP $89.99, 45% ABV, 700ml

If the words ‘intense and mellow’ appeal, then check out this outstanding, single barrel bourbon. It is extremely concentrated in aroma and taste with its velvety smooth texture and mouthfeel, thanks to the extended barrel maturation that this spirit has had - for 10 years. It is deep amber in colour, bright and clean in aroma with pronounced flavours of dried orange peel, walnuts, polished leather and oak; very fresh, very rich, very concentrated and distinctly mellow. The finish is, as its makers suggest, dry (drier than many whiskey styles, thanks to that long maturation in barrels), and also has a savoury nuance of toasted almonds and hazlenuts. A stunning North American whiskey from the home of bourbon; Kentucky. TRADE ENQUIRIES: Tickety-Boo

DRINKSBIZ JUNE / JULY 2015 57

WHISKEY CATEGORY REPORT

THE JEFFERSON TRIO

Fun facts • North American distillers keep the identity of the yeasts they use close to their chests, unlike Scottish distillers; • Some North American distillers use only one type of yeast strain for all of the mash bills that they ferment, prior to distillation. Others use up to 10 different yeast strains, believing that they strongly contribute to flavour; • Bourbon must enter the barrels in which it matures at 62.5% ABV or less because alcohol levels rise as the spirit ages, due to Kentucky’s dry hot climate; • New charred oak barrels must be used to make bourbon, by law; the dark charring of the barrels effectively acts in the same way as filtering does and helps to create a clear spirit.

58 DRINKSBIZ JUNE / JULY 2015

These three bourbons are brand new to New Zealand but had yet to arrive in the country at the time that Drinksbiz went to print. They are top shelf spirits, as their recommended retail prices imply, and they will be available through Federal Merchants & Co. Jefferson’s was founded in 1997 by the father-son duo, Chet and Trey Zoeller, whose family members have distilled spirits since 1799 in the United States. The three whiskeys in the family range that will be coming to New Zealand are:

Jefferson’s 41.5% ABV, 700ml, RRP $80

Jefferson’s Reserve 45.1% ABV, 750ml, RRP $110

Jefferson’s Ocean Aged at Sea Straight Bourbon 45% ABV, 750ml, RRP $145 TRADE ENQUIRIES: Federal Merchants

DEWY EYED Tullamore Dew 40% ABV, 1 litre, RRP $54.99

Tullamore Dew is an Irish whiskey, which has been triple distilled in small batches, as is the way with pot distillations; it is made from malt and grain whiskeys, which have been blended together. The result is a whiskey with complex characters of citrus, green herbs, sweet spice, buttery toffee and toasty wood flavours of vanilla and caramel. It is medium amber in colour with a light to medium body and a lingering, flavoursome finish. TRADE ENQUIRIES: Federal Merchants

BEEF UP THE TASTE Buffalo Trace 40% ABV, 700ml, RRP $64.99

This Kentucky whiskey is medium amber in colour and named after the buffalo that once carved their way through the North American wilderness when the continent was being pioneered; and it is an apt name for this richly intense caramel coloured, toffee tasting whiskey. It has pronounced aromas of salted caramels, raspberry liquorice and sweet caramelised peaches; which follow through to flavours of toffee apples, vanilla, polished cedar and a full but smooth body. Its makers describe it as long and smooth with ‘serious depth’; I’ll second that. TRADE ENQUIRIES: Tickety-Boo

ON FIRE Fireball Cinnamon Whisky Liqueur 33% ABV, 700ml, RRP $54.99

This is a Canadian whisky (without the ‘e’ that usually accompanies whiskey from outside of Scotland) but the style has more in common with North America than Scotland. ‘Fireball’ was first created in the mid 1980s; rumour has it as an accidental creation by a Canadian mixologist who was trying to create a liquid solution to frostbite during an extremely chilly winter. The colour is medium amber, the aroma is intensely spicy and the flavours are just like those of a fresh batch of hot, buttery, warm cinnamon shortbread. The palate follows through with sweet and spicy cinnamon, toffee and caramel flavours, which provide a richly viscous, full bodied and warming finish. The alcohol is also notable here; at 33% ABV, it is significantly lower than most whiskey and whisky, but this drink’s intense flavours more than make up for that. TRADE ENQUIRIES: Tickety-Boo

CATEGORY REPORT W HISKEY

Whiskey with an “e” • Scotch whisky is always spelt without an ‘e’ and can only be produced in Scotland. • Bourbon can be made anywhere in the United States but the majority is made in the state of Kentucky; • Bourbon is defined by law and must contain a minimum of 51 % corn, which is supplemented by small grains, including rye (some distillers opt for wheat instead) and malted barley; • Corn gives bourbon its trademark character of softness in mouth feel while rye adds to its pungency, as does the use of new American oak barrels (Quercus alba); • Rye can impart a pronounced dusty aroma and acidity style to young bourbon;

OLDIE BUT GOODIE Old Forester 43% ABV, 1 litre, RRP $54.99

Named after the founder of Old Forester distillery, George Garvin Brown, this bourbon is deep amber in colour with pronounced sweet coconut, chocolate, mocha and vanilla flavours with warming oak finish and sweet fruity aromas. TRADE ENQUIRIES: Hancocks

DIALING UP FLAVOUR Woodford Reserve 37% ABV, 1 litre, RRP $65

Well known, well loved and well priced (particularly for a one litre size), Woodford Reserve more than delivers with its pronounced sweet, barrel-derived aromas of vanilla, spice (nutmeg and cinnamon) and caramel; all of which follow through to an intense, full bodied and lingeringly flavoursome finish. This big bodied Kentucky bourbon is a muststock at a wide range of on-premise outlets (and off-premise too) because it is a rich style that will appeal to bourbon devotees. And to turn the dial up a notch, Woodford Reserve is also available as a ‘Double Oaked’ edition, RRP $74. TRADE ENQUIRIES: Hancocks

SINGLE MINDED Jack Daniel’s Single Barrel 45% ABV, 700ml, RRP $89

Pronounced in colour, aroma and flavour intensity; this bourbon is characterised by the strong influence of barrel maturation, which concentrates the liquid via its own evaporation as it matures in wood. The barrel ageing adds its own intensity of flavour too with smoky wood notes, vanilla, spice and coconut all adding to the taste of this full bodied classic go-to brand’s top notch drop. TRADE ENQUIRIES: Hancocks

• Wheat provides a gentle quality to bourbon and malted barley is used only for its enzymatic ability in bourbon production, although some distillers say that they enjoy the sweetness that it can provide1;

The mash bill The mash bill is the mixture of grain that goes into the production of bourbon; legally it must contain 51% corn. The percentage of other small grains makes a big impact on the style of a bourbon; Maker’s Mark, is a softer style of which 49% of its mash bill is wheat whereas Woodford is a more intense style made with a higher degree of rye1.

Bourbon history • Whiskey (rather than whisky) has been made in the United States since the earliest settlers arrived there in the 17th Century; initially it was produced from European grains (especially rye) but corn soon became the raw material of choice for North American whiskey production because it grew with more ease than imported grains; • By the 19th Century, bourbon was a booming industry in the States and by the beginning of the 20th Century, it was being challenged by the Temperance movement; • Prohibition began in Tennessee and Kentucky in 1914 and in 1920 the Volstead Act came into force; aka the National Prohibition Act, which stopped North American whiskey production for 13 years; • The Second World War followed shortly after the end of Prohibition in 1933 and the US whiskey industry did not gain impetus again until the late 1940s, by which time tastes had changed and bourbon was adapted to meet lighter flavour preferences; • In the 1980s, traditional bourbon styles, such as Wild Turkey, began to make a comeback; bold bourbon flavours were embraced again, which was in keeping with the spirit of the 1950s. 1 Distilling Knowledge by Dave Broom, in association with the Wine & Spirit Education Trust.

DRINKSBIZ JUNE / JULY 2015 59

WHISKEY CATEGORY REPORT

TRUE GENT’ Jack Daniel’s Gentleman Jack 40% ABV, 700ml, RRP $59.99

This bourbon is an 80% proof whiskey, which has been filtered twice through charcoal to add a silky smooth mouthfeel and accessibility to this big brand name. It has medium amber colour and intensity of flavour with a fresh, soft texture. TRADE ENQUIRIES: Hancocks

TOP DROPS Knob Creek 9 Year Old 50% ABV, 750ml, RRP $79.99

Knob Creek has returned to the market after a bit of a break between drinks (so to speak). This is not helped (although the flavour of this high class spirit is) by the fact that it is aged for at least nine years in new oak barrels, which are seared over a low flame to accentuate the natural sugars in the wood, before it is then fired to a deep char. This adds to its rich caramel aromas and flavours, its smooth texture and lingering flavoursome finish.

The Jim Beam distillery is situated on a limestone shelf, from which the water used in its production is naturally filtered so that it is iron-free and high in calcium content.

Knob Creek Single Barrel 60% ABV, 750ml, RRP $89.99

The Knob Creek Single Barrel bourbon is deep amber in colour and high in alcohol at 60% ABV (which means this whiskey began life at 120% proof – the North American measure of alcohol content). As its name, colour and alcohol content all imply, this one is not shy when it comes to flavour; rich and pronounced, it has strong vanilla, caramel and buttered popcorn overtones with a lingering smoky finish. It was aged for 9 years in barrels. TRADE ENQUIRIES: Beam Suntory

IN THE CLUB Canadian Club 20 Year Old 40% ABV, 750ml, RRP $79.99

This is the top shelf drop from Canada’s best known whisky distillery and it has been matured in barrels for 20 years, which

accounts for its rich intensity of flavour, its soft mouthfeel and its higher than usual price tag; it is also ideally suited to sipping, on ice or neat, rather than as a mixer because it is a personality driven style that works best as a stand alone spirit. Every bottle is individually numbered and supplies are limited. A must for whisky bars and all on-premise outlets with interesting drinks lists. TRADE ENQUIRIES: Beam Suntory

TOAST TO BEAM Jim Beam Signature Craft 12 Year Old 43% ABV, 700ml, RRP $69.99

The medium amber colour of this smooth bourbon is a deceptive introduction to the intensity of this 12 year barrel matured North American spirit. It has pronounced aromas of freshly buttered toast, honey, caramel and smoky wood, with a long, warming finish. TRADE ENQUIRIES: Beam Suntory

The Jim Beam distillery THE JIM Beam distillery is situated on a limestone shelf, from which the water used in its production is naturally filtered so that it is iron-free and high in calcium content. Jim Beam Original is made from a combination of corn, rye and malted barley and its makers have been using the same private-stock yeast since the end of Prohibition. All Jim Beam whiskeys are double distilled and put through charcoal filtration, prior to being aged for four years in charred white oak barrels.

WORTH THREE IN THE HAND Bushmills Original 40% ABV, 1 litre, RRP $55.99

Bushmills is made at Ireland’s oldest whiskey distillery, which first distilled in 1608, but this full bodied, ginger hued whiskey successfully straddles history with modern production, as its clean, fresh flavoursome style shows. It is medium amber in colour with pronounced aromas and flavours of coconut, cardamom and nutmeg. It’s a smooth bodied style with a soft, rich and caramel-like finish. TRADE ENQUIRIES: Lion

60 DRINKSBIZ JUNE / JULY 2015

CATEGORY REPORT W HISKEY

The story of Jameson Irish Whiskey JAMESON IRISH Whiskey is a blend of two different whiskeys, one of which is a column distilled grain whiskey while the other is made from a combination of corn and barley. The malting occurs in closed kilns so that the smoke flavour does not impact on the taste of the barley (and, therefore, the resulting whiskey). All of the pot still whiskey used to make Jameson is triple distilled; the first time in a wash still, which takes approximately six hours, after which the low ‘wines’ are passed to the feints still for the second distillation. This is where three cuts are made. The heads run for about 20 minutes and are collected in the weak feints receiver; the centre (also known as the heart) runs for about six hours and is collected in the strong feints receiver to be used in the third distillation. Finally, the tails take about an hour to be collected in the same still as the heads. In the third and final distillation, the heart is removed and collected in the spirit receiver while the heads and tails are both collected in the strong feints receiver where they are recycled for the next batch distillation. The makers of Jameson Irish Whiskey use three different types of barrels for maturation; each of which have previously been used in the production of sherry, port and bourbon. These used barrels retain flavour and character from their first use, which imparts a taste to Jameson, defining the flavour of the spirit, which remains in barrel for approximately five to six years. The whiskey slowly evaporates during this process, which concentrates the colour, aroma and taste of the final whiskey.

LUCK OF THE CELTS Jameson Irish Whiskey 40% ABV, 700ml, RRP $50.99

Jameson Irish Whiskey is a blend of two different whiskeys, one being made from a combination of corn and barley. It is the corn that helps to account for the rich, sweet and mellow taste of the spirit and that, combined with the grain whiskey gives it both an approachable softness and a classic taste. It is more medium amber in colour with medium flavour and aromatic intensity but a smoother finish than many Scotch whisky styles, due to the raw ingredients. This makes it a refreshing dram on its own but also an excellent ingredient in a cocktail or a mixer because its personality will not overtake the other ingredients.

Maker’s recommendation: The ‘perfect’ Jameson & Dry • Fill a short glass with ice. • Pour in 30ml of Jameson Irish Whiskey. • Top with ginger ale and squeeze in a wedge of lime.

HAND SELECTED Jameson Select Reserve 40% ABV, 700ml, RRP $86.99

This top shelf Irish whiskey is created by distilling a high proportion of single Irish pot still whiskey and blending it with a portion of small batch grain whiskey;

both are matured in flame-charred bourbon barrels and toasted sherry casks, which creates pronounced rich colour (deep amber), aromas (tar, chocolate, caramel and roses) and flavours of toasted wood, caramelised ginger and cinnamon, among other spices. It is triple distilled in small batch quantities and has an intensely rich aroma and flavour but a smooth, sweet and spirit finish of spice, toasted orange, peach and roasted nectarines. This style makes it well suited to winter sipping but its exotic fruit flavours and long warming finish give it a summery taste too.

TRIPLE OR NOTHING Jameson Gold Reserve 40% ABV, 700ml, RRP $149.99

Jameson Gold Reserve is an innovative blend of whiskeys that have had extended maturation in oak, including in virgin oak (another description for first use casks or barrels). It is also a triple distilled Irish whiskey, so this, coupled with the long ageing time in both bourbon barrels and sherry casks, gives Jameson Gold Reserve its accentuated sweet aromas and pronounced cedary flavours; it is strong from the nose to the lingering, warming finish, and it is extremely concentrated and intense in style; a significantly richer flavour profile than the other whiskeys in the Jameson stable. The Jameson distillery has been in existence since 1780. TRADE ENQUIRIES: Pernod Ricard

DRINKSBIZ JUNE / JULY 2015 61

WHISKEY CATEGORY REPORT

AGE AND BEAUTY Bushmills 10 Year Old 40% ABV, 700ml, RRP $79.99

It may be pale amber in colour but there is nothing shy and retiring about this intensely flavoursome Irish whiskey; it has rich aromas of caramelised toffee, earth and chocolate fudge, which are followed by flavours just as pronounced but well balanced by a full body and smooth palate. The long ageing process of this spirit increases its flavour intensity but softens and smooths out its spirity edge, giving it a mellowness on its lingering finish. TRADE ENQUIRIES: Lion

BIRD IN THE BUSH Bushmills Black Bush 40% ABV, 700ml, RRP $69.99.

Deep amber, bright and clear, this mellow Irish whiskey has a range of fascinating aromas ranging from savoury to slightly sweet

– think: nutmeg, toffee, caramelised orange rind, lemon zest and even Angostura Bitters; these complex flavours were derived from additional maturation of the spirit in wooden butts (also known as ‘casks’ or barrels), which were formerly used for sherry. This gives additional flavour spectrum and greater intensity – and length of taste – to this lovely whiskey. It would be excellent served lightly chilled on ice and is so soft in texture that it would also work well as an aperitif; before dinner glass.

62 DRINKSBIZ JUNE / JULY 2015

43% ABV, 750ml, RRP $99.99

Limestone filtered water, sugar maple charcoal filtering and a trio of ingredients on the mash bill – corn, rye and malted barley – give this Tennessee Whiskey its distinctive taste of salted caramel and rich, full bodied style. TRADE ENQUIRIES: EuroVintage

GOOD WOODY Woodstock Bourbon 37% ABV, 1 litre, RRP $37.99

The well known Woodstock – ‘Woody’, as known by its fans – is a versatile bourbon which provides great value for money, thanks to its fresh, clean and medium bodied style; all of which give it the ability to work well as a stand-alone drink ‘neat’, on the rocks or as a mixer in cocktails.

GOOD LUCK CHARLIE

BOURBON IS legally allowed to be produced anywhere in the United States, but Tennessee Whiskey is a bourbon that can only be produced in the state of Tennessee. It can be made from a combination of corn, rye and malted barley.

Collier & McKeel Tennessee Whiskey

TRADE ENQUIRIES: Lion

TRADE ENQUIRIES: Independent Liquor

Bourbon and Tennessee Whiskey

TENNESSEE’S FINEST

Charles Goodnight Small Batch 50% ABV, 750ml, RRP $92.99

This high quality bourbon is named after Colonel Charles Goodnight; a legend in North America’s pioneering days for his trail blazing through the Midwest. In contrast to many bourbons, this one was bottled at 100% proof (double the measure of the final alcohol by volume that spirits are bottled with); it was made from a mash bill of corn, rye and malted barley before being aged for two years in new charred oak barrels, which act as a filter to create a fresh, clean and pure spirit. TRADE ENQUIRIES: EuroVintage

Distributors Beam Suntory 09 915 8440 beamsuntory.com EuroVintage 0800 338 766 eurovintage.co.nz Federal Merchants & Co 0800 846 824 federalmerchants.co.nz Hancocks 0800 699 463 hancocks.co.nz Independent Liquor 0800 420 001 independentliquor.co.nz Lion 0800 107 272 lionco.com Pernod Ricard NZ 0800 655 550 pernod-ricard-nz.com Tickety-Boo Liquor (09) 377 7597 tickety-boo.co.nz

Hancocks’ August tour THE DATES have been announced for this year’s annual nationwide Hancocks Tour, which gives the hospitality industry the opportunity to taste and learn more about the wines, beers and spirits in this company’s extensive portfolio. The dates for the 2015 Hancocks Tour are: 11 to 13 August at Eden Park in Auckland; the Addington Events Centre in Christchurch and the St James Theatre in Wellington, respectively. Hospitality and retail trade members are encouraged to save the dates for the 2015 Hancocks Tour. Trade registrations for the 2015 Hancocks Tour are online at hancocks.co.nz/tour or contact your local Hancocks representative.

Black Robin wins double gold

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

NEW ZEALAND’S Black Robin Rare Gin has won a double gold medal in the Best Gin awards 2015, where a panel of judges blind tasted 57 gins from around the world, rating them individually on a 1 to 5 point scoring system, on which 5 was the best. Double golds are only awarded to super premium gins that receive top points across the board. The Black Robin Rare Gin brand was inspired by the rare and endangered native New Zealand black robin; the Petroica traverse, which is found only on the remote Chatham Islands of New Zealand. Black Robin Rare Gin is a premium gin that combines traditional botanical gin ingredients with native New Zealand horopito, which is understood to be one of the world’s oldest flowering plants.

SPIRITS NEWS

New Chivas ‘Extra’ The makers of Chivas Regal whisky have added the first newcomer to their stable since 2007

MEET CHIVAS Regal Regal Extra; a new scotch that was launched in New Zealand in April this year. It marks the first new addition to the Chivas range since 2007. “This is our first new global expression since 2007 and the mark of its quality lies in its rich and generous taste, which we’ve created by using some of our rarest whiskies built on a rich foundation of malts that have been matured in a higher proportion of sherry casks,” says Colin Scott, master blender at Chivas Regal. “This process delivers a profound depth of flavour and a whisky that showcases the character of this unique blend, taking it to a whole new level.” Chivas Regal Extra is a selection of whiskies matured in formerly used Oloroso sherry casks, which have

been blended together with the rarest and finest Chivas malts. The aim was to create a rich and generously flavoured Chivas blend. “The result of ageing this whisky in sherry oak casks is an incredibly rich and discerning interpretation of the Chivas signature style; the new Chivas Regal Extra has a fruity, sweet nose with notes of ripe pears, creamy toffee and a hint of ginger. The ripe pears continue on the palate, with sweet tropical flavours of melons and soft notes of vanilla and caramel, blending with spicy notes of cinnamon and hints of almonds, leading to a long and fulfilling finish,” says Scott. “We have taken Chivas Regal’s famous, award-winning house style to a new taste experience and the new Extra continues the legacy of

founding brothers James and John Chivas, who pioneered and excelled in the art of blending whiskies in the 19th Century.” Scott has blended scotch for the Chivas brand for the past 25 years, using some of the rarest malt whiskies from the Chivas inventory. The new Chivas Regal Extra, RRP $79, is available in New Zealand now from distributor, Pernod Ricard NZ.

Sai Hamsala wins bartender title NZMA HOSPITALITY graduate Sai Hamsala won $10,000 cash and the title of Diplomático’s new Global Brand Ambassador in Venezuela in late April. The Auckland based bartender battled against 27 highly talented bartenders from around the world at this year’s Diplomático’s World Tournament Finals, winning the title for his ‘Just in Time’ cocktail; a mix of rum, pineapple and thyme. “I’ve always dreamed of winning a global cocktail world tournament. I feel that I have achieved something very big thanks to all the passion and work I’ve put into bartending for the past eight years,” says Sai Hamsala. The Diplomático World Tournament drew over 1000 participating bartend-

ers and took place over eight days in three separate rounds. Contestants were judged on technique, presentation, décor, garnish and organoleptic subjects, such as taste, texture, aroma and balance, as well as their knowledge of rum. Hamsala won the New Zealand final of the tournament late last year, when working as a bar manager for Mt Eden’s Scarlett Slimms & Lucky. He then travelled to Barquisimeto, Venezuela this year to compete in the World Final. He began a career in hospitality after completing his Diploma in Hospitality Management at NZMA six years ago. He went on to work at the Hilton Hotel where he managed the Bellini bar before moving to Scarlett Slimms & Lucky. He has competed in the NZ Bar Masters at the Restaurant & Bar Trade Show and was also named Bartender of the Year at the 2013 NZ Culinary Fare. DRINKSBIZ JUNE / JULY 2015 65

SPIRITS NEWS

Triple Rock success story TWO YEARS after its launch, New Zealand’s Triple Rock Diamond Vodka was awarded a silver medal at the San Francisco World Spirits Competition 2015, where it competed against more than 1,500 spirits; the largest lineup in the event’s 15 year history. The Kiwi brand was launched in September 2013 by founder and CEO Stu Williamson with hospitality veterans Jason McQuoid and Ross Burney, who produced an initial batch of only 250 bottles which sold out in the first week. “The brand name Triple Rock is a reference to New Zealand, primarily three large rocks in the ocean at the Southern edge of the world,” says Williamson.“We rebranded in December with a quirky new bottle and sales have been growing exponentially. We shipped as much product in the following 12 weeks as we had in the first 17 months.” The range includes flavour infused vodkas: Kiwi & Lime, Chili Mocha and Jaffa and Liquorice. The bottles also include the brand’s name in braille on the back. And for something completely different, the company did a limited edition of Huhu Vodka, trading the famous tequila worm for a local equivalent; the edible Huhu grub.

66 DRINKSBIZ JUNE / JULY 2015

SPIRITS NEWS

Jack’s new apple liqueur WINTER JACK is a new, limited edition apple cider liqueur, which arrives in New Zealand on 9 June and will be available to the trade from mid-June from Hancocks; the New Zealand distributor of Jack Daniel’s. Brand manager Luke Seeney says that 700 cases are coming into New Zealand in 12 packs of 750ml bottles, which contain 15% ABV. “It is intended to be served straight and warm, sort of like a mulled wine but possibly with slightly higher alcohol,” says Seeney. The new Jack Daniel’s Winter Jack Tennessee Apple Whiskey has an RRP of $24.99.

Four Pillars Gin win ONE OF Australia’s newest spirits brands has won a gold medal at the 2015 World Spirits Competition in San Francisco. “Four Pillars was one of only two Aussie distillers to collect a gold medal at the show, the other being the Bundaberg Distilling Company. So one of Australia’s oldest and one of its newest distilleries taking great Aussie spirits to the world – we reckon that is pretty cool,” say Four Pillars founders and business partners; Cameron Mackenzie, Stuart Gregor and Matt Jones. The gold medal win was for the Barrel Aged Gin, which rests for around six months in seasoned French oak chardonnay barrels from the Yarra Valley. “We crafted our first batch of gin in the Yarra Valley in December 2013 and in 18 short months, our three commercially released gins have now all won gold medals in international competitions.” fourpillarsgin.com.au

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

ADVERTISING STATISTICS

Liquor advertising volumes fall flat The volume of advertised liquor prices is flat, says Sean Jowers of the Liquor Information Pricing Services (LIPS) THERE HAS been no advertising growth over the past 12 months in print media and online, while retailers comply with the advertising restrictions introduced under the Sale and Supply of Alcohol Act 2012. In the year to 30 April 2015, the total volume of advertised alcohol prices grew just 0.1%. Only spirits (9%) and wine (3%) showed any advertising growth, while RTDs (12%), cider (17%) and beer (1%) all declined over the same period. Beer still accounts for the most advertised alcohol category by price with a 32% share of the market. Wine is the next most advertised group representing 28% of all advertised liquor, while spirits account for 24%. There has certainly been a move away from advertising RTDs and cider, says LIPS director, Sean Jowers. “It appears that RTDs are consistently being advertised and promoted a lot less each month than previous periods due to growing craft beer, spirits and wine sales. We initially saw some cannibalisation of RTD advertising as the cider category boomed and became increasingly popular with emerging drinkers,” says Jowers. “Cider is now also being promoted less, as sales growth slows, and consumers look for other new and interesting drinks. Lighter alcohol wines, low carbohydrate beer, craft beer, flavoured beer and traditional spirits including scotch, rum and bourbon have all shown strong advertising growth over last year.” Advertising volumes have reduced in the grocery channel by 2% in the past 12

68 DRINKSBIZ JUNE / JULY 2015

There has been no advertising growth over the past 12 months in print media and online, while retailers comply with the advertising restrictions introduced under the Sale and Supply of Alcohol Act 2012. months, while volumes are up 5% through independent outlets, and are flat with no growth in retail chains. In terms of pricing, cider, spirits and wine have all shown an increase in the average advertised price over last year. This reflects not only rising costs, but a growing trend of advertisers to promote more premium products and larger pack formats to grow the average purchase basket size. “It also appears consumers are choosing to trade up and buy better quality products rather than more mainstream and budget brands,” says Jowers. “However, sales data suggests that across most categories we are also consuming less alcohol in general as sales volumes decline. The lowering of the drink driving limit, healthy lifestyle choices, moderation messaging and competing entertainment options for our discretionary dollar, all impact on the amount of

alcohol being consumed,” he says. RTDs and beer were the only liquor types to show no increase or a small reduction in average advertised prices over last year. This reflects greater promotion frequency and discounting of several mainstream brands to arrest declining sales in recent months. Since the Sale and Supply of Alcohol Act was introduced in December 2013, retailers have been more cautious about how they promote alcohol, and this is impacting on the total volume of liquor advertising. Under the law it is an offence to advertise discounts of 25% or more on alcohol outside licensed areas. Retailers and on-premise outlets are also prohibited from advertising any free gifts, services, or opportunities to win prizes if they purchase liquor, except within their licensed area. LIPS data shows a reduction in advertised promotions with alcohol, and the average discount size has reduced significantly. There are still a few outlets which appear to breach the law by advertising free gifts and competitions to win prizes when purchasing alcohol. However, the incidences are a lot less frequent now, and Jowers suggests that this is probably due more to lack of awareness or ignorance, rather than a blatant breach

ADVERTISING STATISTICS

of the regulations. This is highlighted by smaller independent outlets being the primary culprits. “No supermarkets breached the law in the first quarter of 2015, while 61% of the 84 instances of advertised promotions were committed by independent retailers. The balance of 39% were advertised promotions in retail chains who should have a better knowledge of the law.” Similarly, only a handful of outlets are still advertising discounts greater than 25%. There were 175 instances in the 3 months to 31 March 2015. This is down 27% on the previous quarter to 31 December 2014. However, there are certain retailers who consistently appear to potentially breach the law, especially online and via electronic direct mail (email) to their customer database. It is uncertain whether website advertising constitutes a breach of the current regulations. Merchants may view their website as an extension of their licensed premises, which would comply with the Act. Until some case law is established, this will continue to be ambiguous. As reported in our last article, there is also some confusion around advertised discounts in the legislation. The wording prohibits a discount of 25% or more being advertised below the price at which the product is “ordinarily sold”. What defines the “ordinary price” has also not been determined. Is this the shelf price, or an average promotion price which may be featured for more than 26 weeks a year, and accounts for more than 50% of annual sales? Some retailers appear to comply with the law by advertising a saving greater than 25% of a price charged for the same product in another retailer. It will be interesting to see whether these advertising regulations continue to be complied with by liquor retailers, and if we continue to see them affect total price advertising volumes as they appear to now. One thing is for certain. Liquor advertising, discounts and promotion offers will continue to be closely monitored throughout 2015 by all parties.

Liquor information pricing The Liquor Information Pricing Services (LIPS) monitors alcohol prices and promotion activity advertised in print and electronic media throughout New Zealand. Pricing data and reviews can be obtained by subscription at lipsltd.co.nz. For more information contact Sean Jowers, phone 021 547 583. DRINKSBIZ JUNE / JULY 2015 69

WHAT’S NEW

Rua rocks

New Pinot Noir

2014 Akarua Rua Pinot Noir RRP $24.99

The Last Shepherd

Akarua Wines in Central Otago has released its newest Pinot Noir in time for winter; the 2014 was aged for 10 months in oak and has medium but soft tannins and succulent, juicy and fruit driven flavours. It won a gold medal at the 2015 New Zealand Easter Show Wine Awards, held in March and its name, Rua, means ‘two’ in Maori; the ideal description of a winery’s second tier Pinot Noir.

Meet Central Otago’s newest Pinot Noir brand, which is named after high country sheep stations; the 2013 Last Shepherd Central Otago Pinot Noir. The wine was produced by Pernod Ricard NZ; the largest wine company in New Zealand, which sourced grapes from Central Otago to make this medium bodied, fruit driven Pinot Noir. pernod-ricard-nz.com

akarua.com

Orange is the new red RRP $26.99

2014 Sacred Hill Orange Label Hawke’s Bay Merlot Cabernet RRP $19.99 The new 2014 Sacred Hill Orange Label Merlot Cabernet has been released by winemaker Tony Bish and Sacred Hill Wines founder and managing director, David Mason. Senior Winemaker Tony Bish says when the cherry crop came in two weeks earlier than usual he had the first indication that his team were in for an early 2014 harvest and the vintage was going to be something special. “The superb weather allowed us to pick over two weeks giving us ripe and intensely flavoured fruit to ferment. We also had the luxury of selecting vineyard portions with great attention to detail.” sacredhill.com

Give-urzt a chance 2014 Mount Difficulty Station Block Gewurztraminer Mt Difficulty Winery is one of Central Otago’s best known Pinot Noir producers but is less well known for its top notch whites, such as this outstanding Gewurztraminer, made from the winery’s Station Block Vineyard. It is a full bodied, intensely aromatic refreshing white with vibrant acidity driving the floral aromas and flavours in this wine to a long, luscious but balanced finish. An outstanding refreshing white for year round drinking, due to its full body and flavours. mtdifficulty.co.nz

Tea and macarons Lovers of macarons and cocktails are in for a sweet treat with La Fourchette’s exclusive new range of macarons, which are named Saveurs de France (literally ‘flavours of France’). The six new macarons are based on popular French drinks and, were launched for Mothle for high tea for a limited time this year. Each of the sweet meringue-based confections represents a taste of a region in France, including Normandie, Paris, Champagne, Martinique, Bordeaux and Marseille. lafourchette.co.nz

70 DRINKSBIZ JUNE / JULY 2015

WHAT’S NEW

Fresh is best

Best of the Bay

2014 Fuzzy Duck Sauvignon Blanc RRP $11.99

2014 Fuzzy Duck Merlot

RRP $11.99