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FROM THE EDITOR

Innovation in drinks alive and well

DRINKSBIZ JUNE / JULY 2016

This inspiring new gin and vodka brand has a NEW ZEALANDERS may be an innovative bunch name that is a nifty play on words. The story of but that old ‘Kiwis can-do-anything-with-numAriki is on page 60 and makes for interesting ber-eight fencing wire attitude’ can only get you reading about both brand building and quality so far these days. beverage manufacturing. In this issue of Drinksbiz, we profile two of this It’s early days for this spirits company, but the country’s most innovative drinks brands. Both focus is as much on exports were started on the smell of an as on the local market, says oily you know what. Both have We are fortunate here co-founder Sean Rota, whose shared their struggles with in New Zealand to straightforward approach friends and family. Both are have more diversity appealed to me, when we run by creative but practical than ever with both spoke over coffee in Wellington people. local and global drinks a month or so back. The first is the McCashin brands, but the market We are fortunate here in family. Any self respecting is crowded and currently New Zealand to have more beer drinker has heard of these has a large number of diversity than ever in both local pioneering Nelson brewers, new entrants battling and global drinks brands, but but in case you need a recap, for shelf space. This the market is crowded and here goes. The McCashins makes the global market currently has a large number of began Mac’s beers by brewing the most logical hunting new entrants battling for shelf flavours that most Kiwis had ground for customers of space. never tried before (the craft New Zealand’s newest This makes the global market brewing of their day). They built innovative beers, wines the most logical hunting up a strong and loyal following, and spirits. ground for customers of New sold the brand, had a break Zealand’s newest innovative between drinks – so to speak beers, wines and spirits. and then began brewing all over again. It’s been a pleasure to interview the people Their focus today is on low and no alcohol behind these – and other – drinks brands for this beverages as well as a new foray into another issue of Drinksbiz. aspect of craft brewing. Their story features on I hope you enjoy their stories. page 30. Cheers, Joelle Thomson Which brings us to Ariki Spirit of the Pacific.

EDITOR’S PICKS 2009 Kaimira Estate Methode Traditionelle Complex, concentrated and intense, this outstanding Nelson sparkling wine tastes every bit as good as a great champagne, thanks to extended ageing on its yeast lees for six years.

Glenfiddich Single Malt Scotch Whisky Aged 12 Years Dense in colour, intense in flavour and unmistakably top shelf, this 12 year old Glenfiddich gains its rich flavours from being matured in a combo’ of tasty old sherry and bourbon barrels.

Scoundrels and Rogues Cider Delicious. This is now one of my top three New Zealand ciders with its deep amber colour, intense ripe apple flavours (think: apple puree), its hint of corruption (think: lemon zest, stewed pears and more) and its long, lingering and dry finish. It’s too drinkable. DRINKSBIZ JUNE / JULY 2016 5

CONTENTS

Publisher Karen Boult karen@boult.co.nz +64 21 320 663 Editorial Joelle Thomson joelle@drinksbiz.co.nz +64 21 376 786 Designer Lewis Hurst lewis@hcreative.co.nz +64 21 146 6404 hcreative.co.nz

Ariki – a new inspirational sprits brand PAGE 60

COLUMNS, NEWS & VIEWS Cover Story Jim Beam’s big makeover

BEER 7

Columns 8 Opinions from our experts

drinksbiz.co.nz

Feature – The story of Stoke

Beer News

Beer Category Report Beers for the winter months

Out & About 14 Who’s who, where they went and what they drank

SPIRITS & COCKTAILS Sprits News

Diary Dates 16 Our essential guide to the drinks calendar

Whisky Category Report Big flavours from wee drams

Industry News

Jose Cuervo’s Rolling Stones bottle

LAST ORDERS

The story behind Codorniu cava 29

What’s New Hot new wines to buy and try

High 5 Best of the wine bunch

Wine News

6 DRINKSBIZ JUNE / JULY 2016

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COVER STORY

Beaming in a new look

Jim Beam is having its biggest brand makeover in 50 years

IT’S THE biggest change to one of the world’s biggest brands in half a century and it’s heading our way as you read this story – Jim Beam is having the makeover of a lifetime. The iconic spirit brand is to have a fresh new look globally this year and New Zealand is one of the first countries (out of over 100 others) to see the new packaging, which will arrive here from July. “This new design marks a monumental packaging upgrade for Jim Beam and is the first redesign for the brand in over 50 years,” says Ben Andrews, New Zealand marketing manager for bourbon at Beam Suntory. The new look is all about premiumisation for one of the world’s best known spirits brands, which is designed to bring the packaging into line with the high quality contents of its bourbon. “The new bottle has stronger shoulders while the new label has accents of black along the top and bottom, which are designed to make it pop against the white.” The wax rosette has also had a complete overhaul. It now appears as a more significant component on the packaging. “We’ve invested in a gold foiled rosette which is also 3D raised and embossed; it looks phenomenal. It’s so striking that it looks far bigger. We are extremely happy with the new design,” says Andrews. New Zealand is one of the first countries for the launch of the new packaging following USA, Germany, UK and Australia. “These decisions tend to be dictated by market share of product and Coca-Cola Amatil has been fantastically supportive of this product, so we’ve managed to be one of the first markets to launch it in the world,” Andrews says. The packaging upgrade will affect the entire Jim Beam portfolio, which includes Jim Beam® White Bourbon, Jim Beam® Black, Jim Beam® Honey, Red Stag by Jim Beam®, Jim Beam® Devil’s Cut® and all other Jim Beam brands. “For seven generations and more than 220 years, Jim Beam has prided itself on going above and beyond to create the world’s finest bourbon, and we’re thrilled

Heavy char is essentially a thin layer of charcoal, which can help to soften the bourbon and give it a smooth texture in the mouth. The length of time that the bourbon spends in the second part of its maturation process is determined by the master distiller. His aim is to make a very soft, very smooth spirit.

that our new premium packaging now even better reflects the quality and heritage that goes into every bottle around the world,” said Sarah Knight, general manager, New Zealand at Beam Suntory. “We’re continuing to make history in 2016 with one of the most ambitious and farreaching efforts ever made for Jim Beam. We look forward to continuing to drive the unified brand presence around the world with the upgraded packaging.”

New Jim Beam Double Oak The new global packaging makeover for all Jim Beam products this year coincides with the launch of Jim Beam Double Oak in New Zealand in June. This new brand extension is pitched alongside the top of the mainstream premium spirits in the range.

The new Jim Beam Double Oak bourbon has been aged twice in new white oak American barrels (Quercus alba); initially for a minimum of four years, then aged to perfection in other first fill American white oak barrels, which are typically 200 litres. These barrels provide intense colour extraction to the bourbon while also adding flavours of vanilla, coconut and sweet spices, such as chocolate and tobacco; hallmarks of high quality bourbon. The spirit’s second maturation takes place in barrels that have been charred to number four. This can have a strong influence on the character of the bourbon. Heavy char is essentially a thin layer of charcoal, which can help to soften the bourbon and give it a smooth texture in the mouth. The length of time that the bourbon spends in the second part of its maturation process is determined by the master distiller. His aim is to make a very soft, very smooth spirit.

Fact file • Jim Beam Double Oak Twice Barreled 43% ABV, 700ml, RRP $49.99 • Jim Beam Gold Bourbon Whiskey Cola is a new premium RTD, which contains 7% ABV and is available in 12 packs of 250ml. • Beam Suntory has the number one share of bourbon full spirit sales (rather than RTD) in New Zealand, which means that Jim Beam is the number one selling bourbon full spirit brand in this country. (Aztec & Nielsen combined sales for value and volume – MAT April 2016.) DRINKSBIZ JUNE / JULY 2016 7

IN VINO VERITAS

Joelle Thomson Editor Drinksbiz joelle@drinksbiz.co.nz

Vintage madness

It’s been big, it’s been frosty and it’s been wind-less; vintage 2016 is also shaping up to produce some outstanding New Zealand wines

IF THERE was ever a good year to relocate to Wellington, this was the one. It’s early May as I write and it’s warm enough to walk around the capital without wearing a jacket, worrying about the wind, predicting horizontal rain or wondering how on Earth people live in our supposedly windy city. Not that I would have wondered too much because I chose to relocate here. And I can happily report that since shifting in January, there has been barely a gust of wind. The winemakers in the nearby Wairarapa have experienced the same thing. This tiny wine region has a big name for high quality Pinot Noirs (and very good white wines ) but it makes barely a blip on the country’s annual production radar each year.

Large volumes can mean reduced prices. Warmth at night (definitely a factor in February in many regions) can lead to lower acidity in white wines, which may drink well early and seem very approachable. Warm dry weather can mean high quality red wines with softer, riper fruit flavours and smoother tannins. High volumes can also lead to dilute flavours but stringent pruning of grapes prior to harvest can address that issue. 8 DRINKSBIZ JUNE / JULY 2016

About 2% of the wine in New Zealand’s production bucket comes from there each year. Ironically, the region is home to about 3% of the country’s grapes, however, so why is production so small? One word – wind. “This year there has been a lack of it, so we have had nice fruit set on the vines, and nicely formed bunches, which is a real plus for us here,” says Helen Masters, winemaker at Ata Rangi in Martinborough. Like most winemakers in the region, Masters says that the grapes growing in Martinborough’s wind-bashed vineyards experience lots of shatter, due to spring wind, which wipes out many grapes and causes what she describes as loose bunch architecture. This is because of the wind but this year there was less of it, so the grapes have grown in tighter clusters than normal. “This also means that bunch weights will be significantly heavier than usual, so we have pruned more and still have a nice level of crop,” she says. The warm, dry and long lasting 2016 summer has been radically different for many in the Wairarapa, but Mother Nature might get the upper hand after all. While the wind didn’t make its appearance as strongly as usual, the spring frost did. It reduced many winemakers’ potential crop levels, particularly in the Te Muna area; nine kilometres west of Martinborough - a place that wind funnels through and temperatures can be cooler, says Masters. Prior to February’s warmth, the Wairarapa was tracking slightly behind, in

terms of heat for grape ripening, but it has caught up, due to a warm February. Similar conditions have affected other regions too; cool growing conditions were also a problem in Gisborne and Hawke’s Bay, which were both tracking up to a fortnight behind usual, until February’s heat kicked in. And the country’s largest region, Marlborough, suffered from frost

The wines have yet to be released, but I, for one, look forward to pouring and tasting them. early on but more than made up for it with late summer warmth – this region potentially had its biggest ever harvest. So what does all this mean to us mere mortals who drink and work with wine? Large volumes can mean reduced prices. Warmth at night (definitely a factor in February in many regions) can lead to lower acidity in white wines, which may drink well early and seem very approachable. Warm, dry weather can mean high quality red wines with softer, riper fruit flavours and smoother tannins. High volumes can also lead to diluted flavours but stringent pruning of grapes prior to harvest can address that issue. The wines have yet to be released, but I, for one, look forward to pouring and tasting them. If winemakers seem obsessed with weather, it’s easy to understand why when that extra little bit of frost, wind, rain or sun can make all the difference between indifferent, good or great wines.

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COLUMN

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

Teens, music and gherkins What does a whisky aficionado do when confronted with new wave drinking trends? QUESTION: WHICH of the following is NOT a valid style of music? Grunge, grime or grit? It is of course grit, grunge being a somewhat passé form of scuzzy rock music and grime of course being a beat based style of music evolved from British garage music and jungle. We all knew that, right? All right, I admit it, I looked it up. Because the truth be told, it doesn’t matter how down with the kids you think you are, they ‘ll find a way to alienate you. You expect that from youth and music. What you don’t expect is for teenagers to segregate the ages in the world of drinks, too. Sure it’s the case that taste matures and your average 20 something year old is going to seek out sweet flavoured apple drinks and an array of alco-pops. But it seems they’re also separating the older men from the boys in the way they drink, too, as I discovered to my embarrassment and shame recently. So there we were in Leicester to celebrate my football team’s coronation as English football champions, enjoying the wildest city-wide street and bar party I have ever been to. And late in to the evening the teenagers amongst us decided they wanted to drink Jagerbombs. You know age is creeping up on you when you put your date of birth into a drinks website and it tells you you are too old to enter it. With research, though, I found out that Jagermeister is made with 56 natural ingredients and undergoes 383 – count ‘em – quality checks to create a drink ‘that is not a matter of chance, but centuries of experience’. The bottle is part 19th century apothecary, and part dodgy Alpine ski bar on the shelf next to the schnapps. Still not 10 DRINKSBIZ JUNE / JULY 2016

Anyone for a Jagerbomb?

exactly sure what the drink is though. But for all the claims of heritage, provenance and history, it is best known for being dunked in half a can of Red Bull and downed rapidly as a shot. I brought out the drinks, went back to get my pint of cider, and by the time I returned they had necked their shots and were ready for me. It turned out to be an expensive night… Not before I’d died a thousand deaths though. I know all about shots and chasers, I announced to my son and his teen friends. Oh yes. Ever heard of the pickleback? “The what?” one of them asked. “Well you take a whiskey, ideally Irish but any fruity whiskey will do, drink it in one and then follow it with pickle juice. It sounds awful but the pickle juice takes the burn off the whiskey and adds a smokiness that is the drinking equivalent of

a Big Mac. They’re hugely popular in the cooler bars of New York and Chicago.” I have no idea if the Big Mac reference is true as I’ve never had a pickleback but it didn’t matter. My humiliation would have been complete either way. “You mean like gherkin juice?” someone asked. Otherwise there was silence, though I may have heard a snigger. “That’s disgusting, Dad,” my son said. “That’s totally embarrassing.” “Who’s for another Jagerbomb,” said my brother, who had rapidly established himself as cool Uncle Ben, and I shrunk back on the pub bench and gulped at my cider. Who would have thought that the age gap could be so brutally reinforced through shots? I’m not finished yet though. Sherry Busters, anyone? You just wait….

Cameron Attfield NZ Angostura Cocktail Champion 2016 Distributed by Federal Merchants & Co E: info@federalmerchants.co.nz | P: 0800 846 824

Celebrate St Patrickâ&#x20AC;&#x2122;s Day with Tullamore Dew Distributed by Federal Merchants & Co E:info@federalmerchants.co.nz; P:0800 846824

GUEST COLUMN

A toast to tourism

The tourism “boom” being experienced in New Zealand provides a massive opportunity for all involved in the drinks business, says tourism personality, Jim Boult ONZM YOU MAY have noticed just how generally busy New Zealand is of late. A large part of this is to do with the fact that we are currently in the largest tourism “boom” ever experienced in our country. And the good part is that it is showing no sign of abating. When I first became involved in tourism in the early 1980s, New Zealand was trying desperately to achieve a target of one million international visitors per annum. This was finally achieved in 1990. Last year we went past three million – and current projections suggest that the next million will only take us another five years or so to achieve. So, while it took us 25 years to get the additional two million, the next two million bringing the total to five million, will happen by around 2025 – perhaps sooner. I recently caught up with the general manager of one of Auckland’s largest hotels, who told me that his average occupancy for the February to April period was in excess of 98%. And in May, the quietest month of the year, it’s running at 93%. Good times. Tourism is a great industry for our small country. Our visitors don’t only stick to the beaten path. The most remote corners of the country are getting their share both in visitor numbers, and spend. Tourism is also now New Zealand’s largest single employer. Of course the visitor spend is the part that really matters. It is all very well having visitors but we also want their money. International tourists spent $11.8 billion in New Zealand during the March 2015 year. The figure for 2016 will be well ahead of that and if you add in domestic tourism, the industry is now worth in excess of $30 billion per year. All our major markets are presently showing growth, especially China – now our second largest market overall. Some predict that if sufficient accommodation is available, around 500,000 visitors from the People’s Republic will visit our shores in the next 12 months. That will be equivalent to around one third of the numbers from our largest market, Australia (circa 12 DRINKSBIZ JUNE / JULY 2016

There is a massive opportunity out there for all in the New Zealand liquor industry – let’s make the most of it. 1.6 million visitors) but tourists from China spend a lot more than Australians do per head – in excess of double. It’s also good to see the recovery of some of our traditional markets like the USA and UK – also both high yield markets. And what does this have to do with the liquor industry? Well, as we all know, as a country we are now highly regarded for our quality wines and our visitors either consume plenty of it while they are here, or take it back home as gifts or for their

own consumption (or both). After accommodation and retail spend, our visitors’ next largest spend is on food and liquor – predominantly wine. Bottom line is that if your business is not doing well out of our tourism industry at present, you might be doing something wrong. There is a massive opportunity out there for all in the New Zealand liquor industry – let’s make the most of it. Jim Boult, high profile tourism personality. Former owner of the Shotover Jet Group, ex CEO of Christchurch Airport, and currently a director of Real Journeys. Mr Boult is also Chairman of the Panel of Experts giving advice to the Government for the Tourism Growth Partnership.

Go to servewise.alcohol.org.nz

OUT & ABOUT

Out & About New Eon of Bendigo Accolade group winemaker Ben Glover launched a top new Central Otago Pinot Noir this year at The Grill restaurant in Auckland; alongside a range of aged Pinot Noirs from New Zealand and Burgundy, France. Club Manouche (Gypsy Jazz quintet)

Elliot Blade (TEDx Auckland) Celeste Labana Clayton and Melanie Wright (Auckland Tourism), Andrew Charlesworth (Sparq Marketing)

n (Musician / DJ), Josh Hetheringto kana Oysters) ata (M rer ste Oy Tom

Hallertau celebrates a decade Auckland brewery and restaurant Hallertau celebrated its tenth anniversary with the opening of a new biergarten, a subtropical oasis under a retractable canopy for year round cover, which is designed to keep guests warm and dry - and the beer cold. Owners Hayley and Steve Plowman commissioned architect Allistar Cox to design the brewery extension, which has boosted Hallertauâ&#x20AC;&#x2122;s capacity to 250 guests. The new space is anchored by a new outdoor kitchen running the length of the biergarten, with a wood fired pizza oven and smoky chargrill. hallertau.co.nz 14 DRINKSBIZ JUNE / JULY 2016

Allistar Cox

(Architect ), Steve Plo

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on (Beer writer) Michael Donalds ) shaw (Stuff.co.nz wli Co e and Shan

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OUT & ABOUT

Underpass launch Auckland’s newest music venue doubles as a bar and eatery with a wide range of affordably priced new tapas; the name is Underpass and the place is Lower Hobson Street, Auckland. The opening night saw the city’s food, music and entertainment crowd gathere to celebrate the opening while listening to Murry Sweetpants on the decks.

Wayne Hancock & Ric

henda Rowe

Sean Peters & Bonnie Carboon

Shelton Woolright, Sco tt Williams, Richard McCabe & Jay Reeve

Thommy Simmons & Vix Patel

Paul Stothers & Johnny

Max Key & Jay Bulletproof

Parker

Leonardo Law & Chanel Henr y-Win

rry Tyack Oliver Tyack & Ke

Tom’s tale He was tall, strong willed and maverick in his approach but the late Tom McDonald’s winemaking influence did not only loom large in his own day. This year, this pioneering Kiwi winemaker was honoured by a group of winemakers, writers and marketers who gathered in the Wairarapa to taste the newest addition to the Tom range of wines – 2013 Tom Syrah. See our story on page 41. DRINKSBIZ JUNE / JULY 2016 15

DIARY DATES

Diary dates Saturday 18 June

GABS BEER & FOOD FEST’

The Great Australasian Beer & Food Fest’ comes to New Zealand this year for the first time.; it will be held at the ASB Showgrounds in Greenlane, Auckland. GABS.beer

Monday 20 June to Thursday 23 June

NEGOCIANTS FINE WINE TOUR

All of Negociants New Zealand wine agencies and most of their Australian agencies will be represented at this year’s event Being held in Auckland (20 June), Tauranga (21 June), Wellington (22 June) and Christchurch (23 June). negociantsfinewinetour.com

Sunday 26 June to Tuesday 28 June

FINE FOOD NEW ZEALAND 2016

Connect with your industry and see the latest food and beverage ranges from New Zealand and around the world. finefoodnz.co.nz

Thursday 28 to Sunday 31 July

THE FOOD SHOW AUCKLAND foodshow.co.nz

Friday 16 September to Saturday 17 September (Wellington) Friday 23 September to Saturday 24 September (Auckland)

HAWKE’S BAY WINE CELEBRATION

The inaugural Hawke’s Bay Wine Celebration (formerly Hot Red Hawke’s Bay) will feature several exciting new initiatives. See our story on Page 23. hawkesbaywine.co.nz

Sunday 25 November

TOAST MARTINBOROUGH WINE FOOD & MUSIC FESTIVAL

Enjoy a quarter of a century of outstanding Wairarapa wine from where the region’s modern industry began in the 1980s. toastmartinborough.co.nz

Tuesday 31 January to Thursday 2 February 2017

PINOT NOIR 2017

Wellington’s waterfront is the venue and 500 attendees will be immersed in an aspirational and thought-provoking programme, exploring and embracing New Zealand Pinot Noir, its people and its underlying sense of place.  pinotnz.co.nz

Saturday 3 to Sunday 4 September

The Chocolate and Coffee Show, Auckland This celebration of all things chocolate is at The Cloud, Auckland on Fathers’ Day Weekend. chocolatecoffeeshow.co.nz

16 DRINKSBIZ JUNE / JULY 2016

INDUSTRY NEWS

Top tequila from Herradura

Hancocks have launched a new premium tequila in New Zealand this year called Herradura Ultra Añejo

IT MAY look crystal clear, but the newest tequila to arrive in New Zealand this year is made from a blend of Añejo and Extra Añejo. Añejo is the Mexican word for ‘aged’ or ‘old’ and indicates that the spirit spent at least 12 months and 36 months respectively, maturing in wood. The spirit in question is the new Herradura Ultra Añejo and it was launched on 1 April by Hancocks, which is importing and distributing this premium product. “The global tagline for the new Herradura Ultra Añejo is ‘beyond smoothness’, which supports Casa Herradura’s luxury image and all of our promotional efforts in the on and off premise trade will be focused around this,” says Kate Johnston, Hancocks brand manager for Herradura Tequila. “Our focus in the trade will include premium point of sale materials, visibility, staff trainings and tastings of Herradura Ultra Añejo as well as master classes on the product,” says Johnston. The tagline ‘beyond smoothness’ is a reference to the interesting production process of this clear white spirit, which is made from the heart of the blue weber agave; a succulent that is native to Central America and which has been cultivated there for over two centuries for tequila production. The Piñas (heart of the agave) are steamed and then crushed to extract the sugary juice, also known as mosto, which this is then fermented in tanks, using natural fermentation rather than added yeasts. The fermented juice is then distilled twice in pot stills before being matured in oak for two years. This makes it qualify for the term ‘Añejo’, which indicates a minimum of 12 months ageing. This lengthy ageing process takes place in oak barrels with a maximum capacity of 200 litres, which is smaller than most traditional wine barrels at 225 litres and 228 litres. After the ageing process, the tequila spirit is filtered to bring it back to a crystal clear white colour, which gives this spirit significant versatility in serving because it can be sipped neat, on ice and also used in cocktails. This maturation process provides a soft, smooth texture to the mouth feel of the distinctive tequila spirit.

The Herradura range

How to serve Herradura Ultra Añejo

The Herradura range in New Zealand includes these tequilas:

Herradura Ultra is intended to be served neat with ice and a little water or strained into a glass over ice.

Herradura Plata 700ml

Fast facts

Herradura Reposado

750ml

Herradura Ultra Añejo is 40% ABV and available in 750ml, RRP $150 This and the limited edition Herradura Coleccion de la Casa Directo 2015, RRP $150, are both distributed nationwide in New Zealand by Hancocks Wine, Spirit & Beer Merchants.

Herradura Coleccion De La Casa Directo 2015 (Limited edition only)

Orders from: freephone 0800 699 463. hancocks.co.nz

700ml

Herradura Añejo 700ml

Herradura Seleccion Suprema Tequila

750ml DRINKSBIZ JUNE / JULY 2016 17

INDUSTRY NEWS

Hancocks distributes East Imperial

Check out some great East Imperial G&T’s from Ponsonby’s Mea Culpa on page 62

The makers of East Imperial beverages recently announced a new distribution partnership with Hancocks, which took over exclusive New Zealand distribution in April. THE NEW distribution partnership offers extensive nationwide reach into multiple new channels including duty free, and a position alongside complementary spirits brands, including Hancocks’ 13 current gin brands. “East Imperial offers Hancocks and our world class gin portfolio a platform to raise the quality of mixed beverages served in bars, restaurants and homes throughout the country,” said Joe Jakicevich, Hancocks managing director. “We are proud to help make East Imperial available nationwide and look forward to building upon the company’s international success.” The distribution agreement comes at a time of rapid international growth for East Imperial, which was founded in 2013 by friends and business partners Tony Burt and Kevin Law-Smith. “We’re thrilled to be working with Hancocks. The partnership offers exciting opportunities as we prepare to expand both locally and offshore,” says Burt. East Imperial is now available in 31 countries, including Australia, Hong Kong, USA, UK, China and Dubai, and can be found in some of the world’s most prestigious retail spaces, hotels, restaurants and bars, including Raffles, The Dorchester, The Savoy, Soho House Group, Fairmont Hotel Group and Harrods. The range now includes seven premium mixers: Old World Tonic Water, Burma Tonic Water, Yuzu Tonic Water, Grapefruit Tonic Water, Ginger Ale, Ginger Beer and Soda Water, with several new flavours in development. eastimperial.com 18 DRINKSBIZ JUNE / JULY 2016

Charlie’s new coconut CHARLIE’S JUICE makers have added Coconut Water to their range, which contains no added sugar, no concentrate or flavourings. “Better isn’t just a word, it’s a promise to deliver better drinks for everyone, every day. That’s why our Charlie’s Honest Coconut Water is taken straight from Mother Nature and delivered to our customers without adding any sugar, concentrate or flavourings,” says Patrick Kean, Charlie’s brand manager. Kean says there are no additives at all in the new range, which comes in 330ml boxes with an RRP of $4. charlies.co.nz or facebook.com/charliesdrinks

Allan’s Riesling goes gold MOVE OVER Sauvignon, Marlborough has another wine varietal making waves in the white wine category, says winemaker Allan Scott, who was one of the first to plant grapes in the country’s biggest wine region. The 2014 Allan Scott Marlborough Riesling was awarded two gold medals at the 2015 Air New Zealand Wine Awards. It was made with grapes grown at the Moorlands block, which directly surrounds the Allan Scott Family Winery and contains some of the oldest Riesling vines in Marlborough, planted by Allan and his wife Catherine over 30 years ago. “Rieslings can be a hard sell with many people thinking that their German heritage make them overly sweet. We’re seeing quite the opposite here in Marlborough with our aromatic wines increasingly becoming more dry as the vines age,” says head winemaker Josh Scott. “These older vines’ grapes tend to sit well with the local palate, producing wines you can find yourself quite easily sipping away while sitting in the sun – why wouldn’t that be appealing?”

2014 Allan Scott Family Winemakers Marlborough Riesling RRP $18 This wine is medium dry with 23.5 grams a litre of residual sugar, which means the wine was not fermented until it was bone dry, which also means that the alcohol content is naturally lower at 11% ABV. This wine is pale lemon with pronounced citrus flavours of lemon and lime, white floral aromas and a light body, with high but balanced acidity, which stretches the succulent taste out to a long, lingering finish. It is ideally served chilled and has the ability to improve for up to a decade, possibly beyond, in good cellar conditions.

NEW

Jim Beam NZ

, S L E R R A B D E R R A H C T WO N SE B O U R B O N . E T N . I l e r r E a b k a o d ON n o m at ured in a se c E xp e r t l y ag e d t h e

JIM BEAM DOUBLE OAK LAUNCHES JUNE 2016

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INDUSTRY NEWS

Kiwi Pinot’s London triumph

Murdoch James Pinot Noir from Martinborough has scooped a trophy at a London tasting MARTINBOROUGH WINERY Murdoch James Estate is enjoying a stellar year, with the celebration of its 30th vintage and the announcement last month of gold medals and trophy wins at a major London wine competition. The company announced in late May that it had been awarded a gold medal for the 2014 Murdoch James Blue Rock Pinot Noir at the Decanter World Wine Awards and the International Wine Competition (IWC) and a trophy for the same wine at the IWC. The Decanter World Wine Awards is one of Europe’s toughest wine competitions with only approximately three per cent of the 16,000 entries being awarded gold medals. And the IWC, now in its 33rd year, sees all wines assessed blind and judged for their faithfulness to style, region and vintage. Each medal winning wine is tasted on three separate occasions by a team of judges. “Everything we make is from grapes that have been hand picked, hand sorted and hand plunged. At Murdoch James, we don’t have machine harvesters or trucks delivering the fruit. We use oak barrels, and we fine the traditional way, using egg whites. Our philosophy is simple; respect the old ways and use the hands to create smooth textured wines with a sense of place,” says Murdoch James Estate winemaker Carl Fraser. In addition to the trophy and gold medals, the 2014 Murdoch James Blue Rock Syrah also won a silver medal at the IWC. “It’s been another standout year from New Zealand’s winemakers. We have come to expect exquisite Sauvignon Blanc and Pinot Noir from Kiwi winemakers, and they definitely delivered. But we also have some top quality Chardonnays, Merlots and Syrahs,” said IWC co-chairman Charles Metcalf.

Champagne Ayala goes pink EIGHT YEARS, 14,700 bottles and a 51% Chardonnay and 49% Pinot Noir blend have all gone into Champagne Ayala’s new pink bubbly – Ayala Rosé No.8.The champagne was made entirely from premier and grand cru vineyards in the Montagne de Reims sub-region of Champagne, which is home to a high proportion of high quality Pinot Noir grapes. Ayala Rosé No.8 was made from grapes picked during the 2008 harvest, and it is a relatively dry style with 8 grams per litre of dosage (the additional sweetness added at bottling) and an ABV of 12%. It’s made from Chardonnay grown at Rilly-la-Montagne and Pinot Noir grown in vineyards in Verzy, Aÿ, Verzenay. Champagne Ayala was bought by the Bollinger family in 2005 and has since become one of the Champagne region’s leading innovators of dry styles of super premium quality sparkling wine.

Fast facts: Champagne Ayala • The new Champagne Ayala Rosé No.8 is packaged in a gift case. • It is a limited edition wine, due to it being made with grapes picked during one vintage. • The eight years that the wine spends on tirage (also known as spending the time on lees – left over sediment from the secondary fermentation in bottle) have given this wine depth of flavour and enabled it to emerge from its lengthy maturation process with fresh flavours. • Lees can protect wine during ageing and maturation. • Most vintage champagnes (wines made from a single year) spend three years on lees and most non vintage champagnes spend 18 months on lees.

Murdoch James Estate winemaker Carl Fraser.

20 DRINKSBIZ JUNE / JULY 2016

Ayala is imported by Negociants NZ, negociantsnz.com

INDUSTRY NEWS

Yealands launches app

Self guided vineyard tours take on a whole new meaning with New Zealand’s first vineyard app YEALANDS WINE Group was already one of the few New Zealand wine companies to allow tourists to roam freely through its vineyards and now the company has gone one step further with the release of a mobile vineyard tour app’. The Yealands Estate White Road Tour app enables visitors to take themselves on a 40 minute, 7.5 kilometre tour of the company’s Seaview Vineyard in Marlborough’s Awatere Valley. The tour shows the diverse population living among the vines, including ducks, chickens, kunekune pigs, yaks and babydoll sheep. All species assist with keeping vegetation down, which helps to prevent soil erosion between the vines and also to reduce high vigour in Sauvignon Blanc (an extremely vigorous grape to grow). Yealands founder, Peter Yealands, says the company is the only vineyard world-

wide to bale its vines, which accounts for approximately five per cent of its total prunings yearly. Burning these in purpose built boilers converts the heat back into energy that is utilised in the heating and cooling processes of winemaking. This has enabled the company to almost eliminate LPG usage and reduce carbon emissions by over 200 tonnes per year. Another point of interest to visitors is the panoramic 180 degree view from the vineyard across Cook Strait. This includes a bird’s eye view of Cape Campbell Lighthouse, the South Island’s most north eastern tip, and Mt Tapuae-ouenuku, the tallest mountain in the South Island - used by Sir Edmund Hillary as his training ground in 1940. The new application is available online through the iPhone App store and Google.

Fast facts: Vineyard app The new Yealands app Play Store features include real time content updates, GPS-based alerts to give users a notification based on where they physically are on the tour and has multi-platform support for the iPhone, iPad and Apple Watch, as well as Android phones and tablets. yealands.co.nz

Refreshment. It’s our business Connect with your industry and see the latest food and beverage ranges from here and around the world. Meet with suppliers and wholesalers, learn about the latest trends and technology in the retail food industry. With over 250 national and international exhibitors, there is no better place to reinvigorate your drinks business. This major event only happens every two years – can you afford to miss out?

VISIT FREE if you register now at www.finefoodnz.co.nz using code: DBIZ2

26 – 28 June 2016 ASB SHOWGROUNDS GREENLANE, AUCKLAND NZ Strictly trade only. Retail, foodservice or hospitality business identification may be required. Other persons, including children and prams will not be admitted.

www.finefoodnz.co.nz

Constellation’s new head

Available in:

Molinari Extra Molinari Caffe Molinari Black

Molinari was created in 1945 in Civitavecchia, Italy, by Angelo Molinari. The secret formula has been passed down from generation to generaion and still remains in the Molinari family 100% Star Anise Molinari is the only Sambuca declared “Extra” under the Italian law for its consistency superior quality ingredient selection since 1970 -----------------------------------

Proudly Distributed by Federal Merchants & Co P: 0800 846 824 | E: info@federalmerchants.co.nz *IWSC 2012

SIMON TOWNS is to take the reins as president and managing director of Constellation Brands New Zealand. Towns is an Auckland native and returns home to New Zealand after serving as senior vice president of strategy and development for Constellation in the United States, as well as leading growth strategies for other food and beverage brands internationally. “I’m looking forward to returning home to New Zealand and continuing to build on the fantastic successes that Sam and his team have accomplished for Kim Crawford, Nobilo, Selaks and others,” he says. Prior to Constellation Brands, he held senior leadership positions for global companies, leading initiatives such as category growth and price optimisation, as well as overseeing all aspects of the wine business from grape sourcing to sales. Towns has a Bachelor of Commerce in Finance and Bachelor of Arts in Economics from the University of Auckland.

Oz in Kiwi fame OZ CLARKE, the man who helped put New Zealand wine on the map, was inducted into the New Zealand Wine Hall of Fame on International Sauvignon Blanc Day, Friday 6 May. This makes him the first person in the United Kingdom and the second non-New Zealander (after Australian David Hohnen in 2006) to be recognised for

having made major contributions to the development of the New Zealand wine industry. “There had never before been a wine that crackled and spat its flavours at you from the glass,” Clarke said at the inaugural International Sauvignon Blanc Celebration, held in Marlborough earlier this year. He first visited New Zealand in 1987 as a guest overseas judge at the inaugural Air New Zealand Wine Awards. He has since become a regular keynote speaker at the triennial Pinot Noir International events held in Wellington since 2001.

Trade focus at new Hawke’s Bay roadshow

A new event begins this year to replace what was previously the Hot Red Hawke’s Bay national tour

THE INAUGURAL Hawke’s Bay Wine Celebration launches this year to replace the region’s former wine national roadshow, Hot Red Hawke’s Bay. The new event will highlight the wide range of wines made in the diverse Hawke’s Bay region and also includes several changes to the former roadshow. These changes include a trade and media VIP event on the Friday night of the event, which will consist of the same concept as Hot Red where invited trade and media guests wander around tasting wines and meeting the winemakers and experts followed by an informal wine bar for a mix and mingle. This is to be followed by a Saturday session with two ticketed events, which run from 12pm to 3.30pm and again from 4.30pm to 8pm. Food will be served at the new show as well as masterclasses and a chill out area.

Wellington The Hawke’s Bay Wine Celebration runs from Friday 16 to Saturday 17 September at Chaffers Dock; the function centre on the waterfront beside Waitangi Park, the New Zealand icon Te Papa and the Chaffers marina.

Auckland The Hawke’s Bay Wine Celebration runs from Friday 23 to Saturday 24 September at Shed 10 on Queens Wharf.

Find out more For more information contact Elisha Milmine at Hawke’s Bay Wine by email: elisha@hawkesbaywine.co.nz. hawkesbaywine.co.nz Tickets are available from eventfinder.co.nz

PROUD TO BE

M A RT I N B O RO U G H

INDUSTRY NEWS

Coca-Cola Amatil’s new man TV man takes top communications job at Coca-Cola Amatil

COCA-COLA AMATIL NZ (CCA) has appointed former television front man Neil Waka to lead its communications team as its new corporate affairs manager. Waka will advise on media relations, strategic policies and initiatives, government and stakeholder relations and help to drive positive engagement with CCA. His role will include communications strategies to support CCA’s community partnerships such as Coca-Cola Christmas in the Park and Pride Parade. Waka comes to CCA with extensive experience in all forms of media. He has spent over 25 years in high profile roles at TV3 (Mediaworks) and TVNZ’s One News, among other roles, including corporate affairs manager for General Motors Holden. “Neil’s appointment as CCA Corporate Affairs Manager is an exciting one us, there would be few people that have his front line 24 DRINKSBIZ JUNE / JULY 2016

media experience along with his Corporate Affairs expertise and we are looking forward to sharing our stories with Kiwis everywhere,” says Wendy Rayner, general manager of Strategy & Brand for CCA. “We are confident that Neil will continue to guide and grow CocaCola Amatil’s communications and help drive our market leadership position in the New Zealand beverage industry.” Waka says he is looking forward to building on the success the company has already achieved and has been pleasantly surprised by the culture. “I have had several weeks in the business already and have seen that this is a Kiwi company who really do put their people first. I am overwhelmed by the level of positivity, dynamism and passion that exists here, and I wouldn’t be surprised if there were few other New Zealand companies with this kind of culture.”

Century old Kiwi wine A 113 year old New Zealand wine that has been maturing in a small underground cellar at Brancepeth in the rural back blocks of the Wairarapa, was recently opened. IN THE second half of the 1800s, Brancepeth was home to a school, a blacksmith, 300 staff and a 2000-book library, replete with its own librarian who delivered books to the farthest flung staff living on the estate. It has been significantly reduced in scale, but the property remains home to several bottles (‘a few dozen perhaps’ was the estimate given) of that 1903 wine. “At least we think it’s 1903; we can’t be absolutely certain, but I used to play hide ‘n seek down in the cellar when I was a little kid, and I never touched the bottles – or saw anybody else touch or move them either,” says William Beetham; descendent of the wines’ makers, William and Hermance Beetham. This suggests that the wine on the shelves labelled ‘1903 Claret’ is as the label states. Beetham and his father, Edward, decided to open two of these rare old bottles for a small group of winemakers and media this year; the decision followed a request from writer John Saker, who was intrigued by the wine’s existence. “We knew the wine was special but we were unsure if it was still of any quality,” says Beetham. The tasting took place in the dining room at Brancepath where winemakers, writers and a small number of media were poured the wine from two different bottles. Neither bottle was decanted through muslin or a sieve to filter fragments of cork, which was a factor to contend with. The wine tastes unmistakably Pinot Noir-like and is most likely a blend of Pinot Noir, Pinot Meunier and Syrah; the grapes planted by William Beetham and his French wife Hermance, between 1890 and about 1908.

INDUSTRY NEWS

Survey calls for lower alcohol beer

A recent survey shows that many New Zealanders say harm caused by alcohol could be reduced if more people consumed lower alcohol beer. THE RESULTS of the Horizon survey were published in April by the New Zealand Food and Grocery Council (FGC), and took into account the views of 1,141 New Zealanders. It found that almost half of the respondents thought increased consumption of lower alcohol beer could bring significant public health benefits. These included a reduction in overall alcohol consumption (41%), reduced public disorder (47%) and lower rates of drinkdriving (43%). “At around 4% of total beer, the consumption of lower alcohol beer in New Zealand is low compared with Australia, where it comprises 20%,” said FGC chief executive Katherine Rich. “Consumption has lifted in recent years, especially with the new drink-driving laws, and there’s clearly an opportunity to encourage more drinkers to switch from fuller strength beer to lower alcohol alternatives. “There has long been a perception that

you can’t have a tasty beer if it’s lower in alcohol, but that’s changing. Contrast that with 10 years ago when lower alcohol beers were the butt of jokes – when many people wouldn’t be seen dead with a lower alcohol beer. It’s completely different now.” Rich said that the brewing industry had

“There’s no doubt that lower alcohol beer plays an important role in achieving moderation in alcohol consumption. If the Government’s aim is to reduce harm in the community then it makes sense it could look at lower alcohol beers attracting a much lower tax than fuller strength beer.”

Pinot on Wellington waterfront Organisers of Pinot Noir New Zealand 2017 are planning for potentially their largest ever event. WELLINGTON WATERFRONT is to be home to Pinot Noir NZ 2017 and to a large group of international wine media, trade, enthusiasts and drinkers of Pinot Noir.  The event will run for three days from 31 January 2017 and is expected to attract up to 500 attendees, from both the wine trade and the general public; the event is for those who enjoy

Pinot Noir as well as those who work with it, says Pinot Noir NZ 2017 chairman Ben Glover. Next year’s programme features three high profile speakers from wide ranging and different backgrounds. The star speaker in the line up is Master of Wine Jancis Robinson OBE; arguably the world’s most influential wine commentator. The two other well known

made significant progress on improving the taste and range of these beers, and that it now needed to look at how it could further stimulate innovation in brewing. “There are now many really good lower alcohol beers on the market that have just as much taste as fuller strength beers. There’s no doubt that lower alcohol beer plays an important role in achieving moderation in alcohol consumption. If the Government’s aim is to reduce harm in the community then it makes sense it could look at lower alcohol beers attracting a much lower tax than fuller strength beer.”

international speakers are Japan’s highly regarded wine and sake expert and Master of Wine, Ken Ohashi, and Grammy award winning Tool frontman

“It’s going to be a magnificent celebration of this important variety, with fantastic cuisine, and insanely good kiwi entertainment thrown in for good measure.”   and winemaker Maynard James Keenan (also known as MJK), from the United States. “If you’re a Pinot Noir fanatic,

or just intrigued by this all consuming variety, this is one event you cannot miss. You’ll mix, mingle and rub shoulders with the greatest wine minds in the world, improve your knowledge about New Zealand Pinot Noir and meet the winemakers behind the brands, all in the one place,” Glover says.  “It’s going to be a magnificent celebration of this important variety, with fantastic cuisine, and insanely good kiwi entertainment thrown in for good measure.”   The event is now held every four years. pinotnz.co.nz DRINKSBIZ JUNE / JULY 2016 25

INDUSTRY NEWS

Steinlager, Epic, Tuatara and Emerson’s… top notch This year’s New World Beer & Cider Awards awarded 40 gold medals to well known brews as well as smaller brands STEINLAGER, EPIC, Sparks Brewing, Emerson’s, Garage Project, Tuatara, Moa, Eagle Brewing, Kereru, Peroni, The Hills Cider Company and Good George Brewing were all Best in Class winners at the 2016 New World Beer & Cider Awards in April this year. “Best in Class winners include beers that have set a benchmark in quality for nearly a decade, such as Epic Pale Ale, Tuatara Bohemian Pilsner or Emerson’s Bookbinder, as well as newcomers like Sparks Brewing Prospector Farmhouse Ale or Eagle Brewing Coalface Stout,” says chair of judges, beer writer and author, Michael Donaldson. “It shows the quality we’ve come to expect from established breweries has not diminished, while the fact that relative newcomers are able to reach award-winning standards in such a short time is a reflection of the growing maturity of the industry.” The New World Beer & Cider Awards attracted 458 different beer and cider entries this year. They were entered by 83 brewers in 13 different categories. There were 40 gold medals awarded and 13 took home the most highly sought after Best in Class awards. Entries were judged by a panel of 15 independent beer and cider experts

Fernet Branca winners TEN TEAMS competed at the inaugural Fernet Branca cocktail competition held at Las Vegas on Karangahape Road, Auckland in late May. The concept is to encourage mentoring for newcomers to the hospitality industry. This means that the role of team members was divided in two, with seniors being charged with the task to explain the presentation 26 DRINKSBIZ JUNE / JULY 2016

over two days and all entries were tasted and rated blind, which means that their identities (labels and names) were completely concealed. Donaldson said the awards offered something for everyone – from traditionalists who might prefer Steinlager Pure to those who would opt for the overtly hoppy flavours of Garage Project’s Los Lobos, to sweet tooths who might opt to experiment with Kereru’s decadent Imperial Nibs. “The awards help take people out of their traditional comfort zone and give consumers the confidence to try new styles and brands. We often find a drink we like and stick with it, but there is so much to explore in this burgeoning industry and the list of award-winners is a great place to start – it’s a treasure trove of exciting and innovative beer and cider.” The best in class winners and a full list of results are on the award website. newworld.co.nz

of the cocktails served and for the less experienced junior team members to make the cocktails. This supports the competition’s aim of being a mentoring experience for juniors in the hospitality industry. This year’s winners were Alessandra Ierardi and Alberto Viola from Farina in Ponsonby for their cocktail Amari in Crustas. James Miller from the Gin Room and Len Langenfeld from Orleans came second with their cocktail, Brancarder. Jonny Park and Radha Baird from Fukuko came third with their cocktail, Pampas Bramble.

Regional’s new retailer manager WELLINGTON’S BIGGEST and most diverse wine, beer and spirits retailer, Regional Wines & Spirits, has appointed a new retail manager - John Shearlock. The store made the appointment in April this year and was announced by managing director Andrew Shackleton. “John has the Diploma from the Wine & Spirits Education Trust (WSET) in London, which is the highest qualification in the wine and spirits world, below the Master of Wine,” says Shackleton. The Diploma is officially recognised as being at masters degree level, in terms of a university qualification, and has Ofqual accreditation in the United Kingdom. It is widely recognized globally as the highest wine and spirits qualification outside of scientific and Master of Wine accomplishments. Shearlock has been an active wine writer and blogger and is keen to contribute to the company’s social media programme,” says Shackleton. “John has an MA degree in computer animation and his previous work was as an animator/computer artist directing commercials and music promotions. However his real interest over the past decade has been in wine. “He will have a very active role in our promotion programme. We have put together an induction programme, which will include John spending some time in the different departments to get to know how we operate and get to know our team, ” says Shackleton.

Fernet Branca is well known around the world as a popular drink of choice for members of the bartending community. One of the most highly sought after prizes is the first New Zealand Fernet Branca coin, which it currently on its way from Italy. The purpose of the coin is to present to a bartender (in nominated bars) to get a free drink. This practice dates back to the military challenge coins. Many other countries and states of North America have their own Fernet coins and now New Zealand is to have its own coin.

- INTRODUCING -

- FINISHED IN CRAFT BEER BARRELS -

STOUT EDITION

Our story begins... when a local Irish craft brewer borrowed our special oak barrels to age their fine Irish Stout. Inspiring us to fill the same barrels with Jameson Irish Whiskey. The result is Jameson Caskmates, featuring the classic triple distilled smoothness of Jameson with added notes of coffee, cocoa and hops.

Pair Jameson Caskmates with your favourite craft beer or enjoy it neat or on the rocks. TRIPLE DISTILLED, ONCE STOUTED www.jamesonwhiskey.co.nz Available in New Zealand from July 2016. Contact your Pernod Ricard Territory Manager for more information on 0800 655 550.

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INDUSTRY NEWS

Orange wine tasting

Experimental wines were served at two launch events for the new Sommeliers and Wine Professionals Association, reports Joelle Thomson “ORANGE WINE is to wine what punk rock was to music in the 70s and 80s; it’s a fashion but I think the orange wine movement is the most exciting thing that’s happened in a long time because it’s about biology rather than chemistry. Biology is about life and chemistry is about formulas,” says James Millton. His orange wine was served at the launch of the Sommeliers and Wine Professionals Association; founded by Celia Hay of the New Zealand School of Food & Wine. The group met for the first time in Auckland in March followed by a Wellington launch in April. The first events featured orange wine tastings, which were presented to restaurateurs, wine retailers, beverage distributors and sommeliers. Other launches are planned for Queenstown and Christchurch, says Celia Hay, one of the founding board members and chair of the new group. The new board of directors includes this country’s newest Master of Wine, Stephen Wong; Karen Fistonich of Villa Maria Wines; Angela Clifford of Tongue N’ Groove Wines; Claudio Heye of Domaine-Thomson Wines in Central Otago and Cameron Douglas, Master Sommelier. “We want this new association to enable wine and beverage professionals and those seeking to become credentialed professionals to network better, learn more, learn from each other and grow as a national body,” says Cameron Douglas. A public database of wine and beverage qualified individuals will be established and founding members hope to influence and raise the standards for all hospitality and beverage focused organisations, says Douglas. 28 DRINKSBIZ JUNE / JULY 2016

Members will also be eligible to compete internationally at World Sommelier competitions. sommelier.co.nz

The orange tasting Orange wines can be made from any white grape variety and they gain their colour from contact with the grape skins, which is unusual for white wines, which tend to separate from their skins as soon as they are pressed and sent to fermentation tanks or barrels.

“Orange wine is to wine what punk rock was to music in the 70s and 80s; it’s a fashion but I think the orange wine movement is the most exciting thing that’s happened in a long time because it’s about biology rather than chemistry. Biology is about life and chemistry is about formulas,” says James Millton. The orange wine tastings raised many questions for those who attended, including: “Where should they be listed on a wine list?”, “What can you eat with them?, “What food should a restaurant match to them? And “How do I drink them? Rather than box these wines in, I think they need to be treated on a case by case basis. The best orange wines have the potential to highlight a range of interesting flavours in aromatic grapes, such as Gewürztraminer. The best orange wine that I have yet tasted was the 2015 James Erskine Wood-

side, made by winemaker James Erskine from an organic vineyard in Adelaide Hills. He left grapes on skins in two different portions – one for six days; the other for 10. He later bottled the wine unfined, unfiltered, unsulphured and sealed with a crown seal, which enables the retention of freshness. It has intense mandarin and ripe orange rind flavours from the skin contact. Gewürztraminer rises well to this challenge because it is such an intensely aromatic grape variety and is never short of something to say. My other top orange wine to date is James Millton’s 2015 Millton Libiamo Gewürztraminer, which spent 78 days on skins, resulting in a medium gold colour with a pronounced nose of Turkish Delight, red rose petals, honey, yoghurt and fresh bread. It is dry with medium plus acidity, a full body and a firm grippy finish and it It has strong flavours of roasted peach. “I find it quite easy to serve these styles of wine by the glass because you do get a few extra days out of them as they tend to stay a lot more stable for a bit longer due to the more oxidative process in winemaking,” said Stephen Wong, in closing the Wellington orange wine tasting.

CLOCKWORK ORANGE 2014 Mt Edward Clockwork Orange

The second orange wine commercially released by Central Otago winemaker Duncan Forsyth, who left Pinot Gris, Riesling and Chardonnay grapes on skins for 30 days. It’s an equal blend of each variety, which were harvested separately and blended after their separate skin-contact maceration time in open top fermenters. This wine was regularly topped up to prevent oxidation and a portion was aged in new oak. It is dry with high acidity and medium plus body, alcohol and finish.

INDUSTRY NEWS

Spanish sparkling pioneers Codorniu is the wine company that pioneered cava, producing the first bottle of this quintessential Spanish bubbles in 1872

EUROVINTAGE TOOK over as the national distributor of Codorniu this year, which prompted a visit to New Zealand from Carlos Bonet, regional sales manager for the Spanish company that founded cava. Cava is Spanish sparkling wine, which is made in the same method as champagne, albeit with less time on its yeast lees in bottle. It is made mostly from the indigenous Spanish grapes, Macabeo, Parellada and Xarello, but Chardonnay is making strong inroads in modern cava production today. In this interview, Bonet spoke with Joelle Thomson about the company, the market for cava and the wine itself.

Where are the biggest cava markets today? Traditionally, we have focused on the Spanish market. We believe that by being the number one cava producer in Spain, we have the necessary credibility to eventually also be successful in the rest of the world. Today our main markets outside Spain are the United Kingdom, Belgium, the United States, Mexico, Japan, China and Korea.

How do you market cava? I firmly believe that as the palate of the general population of a country develops, the more those people will search for pricequality products. When a market is new to wine, usually it’s the extremely exclusive champagnes or the very low quality sparklings that are successful at the beginning. As soon as the general consumer is more interested in wines, and understands it better, some decide to go for cava rather than champagne. Let’s remember something very important: cava is made in the same traditional method as champagne.

Tell us about the name cava. Our company produced and branded our products as champagne till the 1970s, when we had to come up with the name cava, due to legal issues.

How many bubbles are there in the Codorniu range today? We have many tiers of Codorniu. From the traditional cavas like Codorniu Clasico made from the traditional grape varieties of Xarel-lo, Macabeo and Parellada, to the

more modern styles like Codorniu Mediterranea, Anna de Codorniu, the jewel in our crown and first cava ever made from Chardonnay, and Seleccion Raventos, a cava that was made for the enjoyment of the Raventos family (owners of the company), but which is so delicious, it now sells internationally.

Is the range overall growing in diversity and volume? The range is growing because not all the countries in the world enjoy the same type of cava. In Barcelona, most of us drink dry cava, like a Brut Nature, where-as in some Asian markets, some prefer a much sweeter style.

“We are currently launching cavas made 100% from Xarel-lo. We call this cava Gran Codorniu Gran Reserva Xarel-lo 100%, and it was chosen by Decanter as the best cava in the world today.” How long do most of the wines spend on their lees in bottle? It depends on which Codorniu we produce. In order for a cava to be legally labelled as such, it needs to be aged for a minimum of nine months. We also produce Reservas and Gran Reservas; aged for longer.

Which grapes do you use in your Rosado sparkling wines? We mainly use Pinot Noir; our vineyards of it are in Conca de Barberà, a phenomenal place close to the Mediterranean sea, but behind high mountains. This enables the grapes to receive both the influence of the continental climate of inner Spain, and the moderating breeze from the sea. The grapes gain fantastic aromas in this environment and Pinot Noir provides nice structure and a long, elegant finish.

What are the main innovations in cava today? We are currently launching cavas made 100% from Xarel-lo. We call this cava Gran

Carlos Bonet

Codorniu Gran Reserva Xarel.lo 100%, and it was chosen by Decanter as the best cava in the world today.

How important is Chardonnay at Codorniu? Chardonnay is vital in our winemaking. We grow the Chardonnay in Costers del Segre, western Catalonia. This area is extremely dry, with high temperatures during the day and cold nights. This gives us the best possible Chardonnays, full of aroma and freshness. Chardonnay is present in most of our premium and prestige cavas; without this grape, Codorniu would not be Codorniu.

How does a Spanish winery make money in a small market such as New Zealand? New Zealand is a small market, but a very knowledgeable one. As a wine-producing country, most of the population drinks quality wines. We don’t have to create the culture of wine drinking in New Zealand, which differs from most of our Asia-Pacific markets, in which we do need to make great efforts to reach the consumer. DRINKSBIZ JUNE / JULY 2016 29

FEATURE

The story of Stoke

Why a family owned Nelson brewing company is focusing on low and no alcohol beverages as well as adventurous new brews TALK TO Scott McCashin, of McCashin’s Brewery - brewers of Stoke beer, about drinking trends today and a clear pattern emerges; innovation has defined the family’s beverage production since his parents first began brewing in 1981. Today that innovation is directed towards low and no alcohol beverages as well as new craft beer styles. Back at the beginning, it was all about experimental brews, which McCashin says were beers that pushed boundaries in their day. “Our first beers were radical at the time but if we made those particular beers now, they would be considered pretty bland in today’s market,” he says. “Right from the start we had a strong point of difference, but we really battled in the first few years to get any traction at all, until a strike in the mid 1980s from a large brewery, which opened up channels for Mac’s and the market grew from there,” says McCashin. 30 DRINKSBIZ JUNE / JULY 2016

“The ales we initially made were traditional English style ales and we also made a lager, which was Mac’s Gold. This was also styled after European lagers and it was the one that really took off for us, but people’s taste buds changed over a period of time and our focus today has expanded in unexpected directions.” The most unexpected of those directions is the low to no alcohol market. This is growing unexpectedly fast for the Stoke brand right now.

The biggest driver of this trend was the drink driving legislation change, which came into force on 1 December 2014. McCashin says demand for low alcohol brews now constitutes a sizeable chunk of the market rather than a solid but relatively small contingent of drinkers.

FEATURE

“Palaeo water was launched in a really low key way and has already had quite a bit of feedback from people enjoying it in social situations. It’s priced pretty competitively and has a premium look. We’ve had a lot of interest from our export markets, so that gives us a lot of hope going forward.”

“We can see clearly that the market for low and no alcohol beverages is growing massively; it’s going to be a substantial part of our future market, which we know from the feedback and demand we are getting for our alternative drinks.” McCashin says he finds it refreshing to be able to provide no alcohol alternatives, such as old fashioned ginger beer and the company’s new Palaeo water. Both are making strong ground in overseas sales. “It’s a pretty big and mainstream trend towards drinks such as these and we want to be able to offer them in quantity while retaining high quality,” he says. This year the company quietly launched a sparkling water from the brewery, which it named Palaeo. “We have done it in a really low key way and already had quite a bit of feedback from people enjoying it in social situations. It’s priced pretty competitively and has a premium look. We’ve had a lot of interest from our export markets, so that gives us a lot of hope going forward, ” says McCashin. Another weapon in Stoke’s responsible drinking arsenal is its long term commitment to non alcoholic soft drinks, such as Stoke Lemon Lime & Bitters and Stoke Ginger Beer. Both offer valid alternatives to those wanting to be seen to partake socially but not actually wanting to jeopardise their ability to drive. Both products are packaged in dark amber bottles, which gives them the appearance of alcoholic drinks without the alcohol by volume (ABV) content. “We haven’t gone down the road of making an alcoholic ginger beer. Our head brewer Sam Wilson has always said that in his opinion ginger beer is a family drink and he feels that by adding alcohol, it ceases to become that.”

The future of drinking “We think the average beer drinker in the future will be regularly looking for beers

Another weapon in Stoke’s responsible drinking arsenal is its long term commitment to non alcoholic soft drinks, such as Stoke Lemon Lime & Bitters and Stoke Ginger Beer. Both offer valid alternatives to those wanting to be seen to partake socially but not actually wanting to jeopardise their ability to drive. that contain abut 3.5% ABV. We have seen a dramatic increase in sales over the last 18 months of 2 Stoke Ale, which is 2% ABV,” says McCashin. This makes for a dramatic comparison to craft brews, which the McCashin family is also delving into. “There is no reason why you can’t produce a lower strength beer and have a whole heap of flavour in it. It’s not easy but it’s not impossible. It’s about putting a little bit of effort into it in order to harness those interesting different flavours, which the craft beer movement is currently pioneering so strongly.”

Stoke drinks at McCashin’s Today, all Stoke drinks are brewed at the McCashin’s Brewery, which the McCashin family retained ownership of when they

sold their Mac’s brand to Lion in 1999. Mac’s made up about 85% of the production for the McCashin family when it sold the brand, so the family had a restraint of trade to work through before its members could begin producing drinks again. All Mac’s beers are brewed today by Lion. In 2009, Scott’s brother, Dean McCashin began working on the Stoke brand with his wife, Emma. Other family members also provide input into the style and future directions of drinks produced for their Stoke brand, and they employ specialist brewers. “We have really talented brewers here and they are creating interesting new beers for us at the moment, which is a way for them to focus on their talents.” As to what those new brews will be, McCashin says: watch this space. DRINKSBIZ JUNE / JULY 2016 31

INDUSTRY NEWS

ServeWise promotes health

The drinks trade is upbeat about the Health Promotion Agency’s launch of ServeWise SERVEWISE HAS proven to be invaluable to the drinks trade as a new e-learning tool for frontline staff who work with alcohol, says Belinda Symon from Super Liquor. “Being an employer of staff who sell alcohol, this training tool is just invaluable,” says Symon, who adds that it has always been difficult and costly to train new staff without a manager’s certificate. “This will give me so much more reassurance and confidence in my business and my alcohol licence.” The tool was created in response to industry demand for improved standards of training and the creation of a level playing field across all licensed premises. Its aim is to provide a basic understanding of the

Sale and Supply of Alcohol Act, with a strong focus on intoxication, minors, server intervention and host responsibility. It uses a game format that utilises video and animation to assist the player’s learning. Dominion Breweries national beer ambassador, Alex Biedermann, describes the tool as outstanding because it keeps staff interested throughout the whole length of the course. The training is tailored to meet the needs of sellers and servers of alcohol in bottle stores,

supermarkets, bars, restaurants, cafes, clubs and entertainment venues. “Every winter we need to take around 100 front line staff, mainly from overseas, through our half day alcohol management training. For many this is the first time they have been exposed to New Zealand legislation. The on-line tool is a great pre-training tool for us,” says Jennifer Graham, general manager for food and beverage at NZSki. The modules take approximately an hour to complete and are free of charge, available online from: servewise.alcohol.org.nz

New Eon Pinot Noir CENTRAL OTAGO Pinot Noir has come full circle for Marlborough winemaker Ben Glover, who has released a small scale, high quality Pinot Noir called Eon of Bendigo. The group winemaker for Accolade Wines has long held a desire to make a single vineyard Pinot Noir from the region – ever since he was first enamoured by a Rippon Vineyard Pinot Noir from the early 1990s. The new Eon wines are made from grapes grown on an 80 hectare vineyard block on terraces that are 300 metres above sea level. The elevated site helps to reduce frost risk in spring, which is an ever present concern for grape growers in Central Otago, even in Bendigo, which is one of the warmest areas in the southern wine region. The launch of the new Eon of Bendigo Pinot Noir includes three different vintages of the wine; 2012, 2013 and 2014. Each was made slightly differently in terms of clonal varieties of Pinot Noir used in the winemaking. Glover has attempted to reduce the use of new oak in all three wines. “I’m increasingly a fan of wines

32 DRINKSBIZ JUNE / JULY 2016

that are transparent, even reds, and therefore wines in which oak does not play a dominant feature role,” he told journalists at the launch, which was held at The Grill in Auckland.

The new Eon of Bendigo Pinot Noirs 2012 Eon of Bendigo Pinot Noir

This bright youthful Pinot Noir has intense red fruit flavours, juicy acidity and a medium body with strong tannins carrying the flavours to a long finish; it is very good quality, drinks well now and has the ability to age and improve further for up to five years.

2013 Eon of Bendigo Pinot Noir

This second vintage of Eon has smooth robust tannins with intense fruit flavours, a full body and lush fruity intensity adding instant appeal. Its tight juicy acidity adds length and supports the wine’s firm tannic structure, giving it the ability to age for up to 10 years.

2014 Eon of Bendigo Pinot Noir

This is the biggest of the three wines and its full body, intense tannins and rich fruit flavours come from the use of Pinot Noir clone 777 and a high

Marlborough winemaker Ben Glover

proportion of whole bunches (stems included) in the ferment (44%). It is an outstanding wine, which drinks well now and easily has the ability to age and improve for up to a decade, possibly beyond, depending on the cellaring conditions.

The two lauter tuns in the Brew House at McCashin’s Brewery. Nelson, New Zealand

Nearly 40 years ago, the McCashin family began to hand craft beer in this very brewhouse. Today, we still are. Located on the outskirts of Nelson, every drop of craft beer we produce is still made the proper way – by hand, from traditional ingredients, under the watchful eyes of our brewers. If you love a good beer as much as we love a good beer, then you’ll always be welcome at our place. McCashin’s Brewery - Kitchen and Bar. 660 Main Road, Stoke, Nelson.

WINE CATEGORY REPORT

Smooth operators Winter has finally arrived and with it, the desire to stock, serve and consume full bodied red wines, such as these highlights, tasted by Joelle Thomson

BLACK BEAUTY

TOP DROP

2013 Yalumba Patchwork Barossa RRP $22 Shiraz

2012 Yalumba Hand Picked Shiraz RRP $36.50 Viognier

Negociants imports an extensive range of very good to outstanding wines from the well known Yalumba brand from South Australia, such as this deep ruby coloured Shiraz. Its pronounced colour leads into powerful aromas and flavours of black fleshed plums, blueberries and blackberries; all supported by intense smoky and cedar aromas, which are nicely held in check by the wine’s full body and high acidity (which adds freshness). It has intense but smooth tannins and a soft finish. The Yalumba Patchwork Barossa Shiraz is a great value wine at this price. NEGOCIANTS

If the words complex, intense, savoury and sensational sound overwhelming, wait until you taste this wine, which has been made with an important but minor addition of the white Viognier grape in the blend. Strange as this may seem, Viognier is a natural partner of Syrah (aka Shiraz) in France’s northern Rhone Valley, where it is routinely blended into many of that region’s top red wines. This wine tastes fresh, youthful and powerfully fruity with dark plum and berry flavours supported by aromas of savoury flavour such as mocha, earth and cloves; it is full bodied with a powerful, smooth and long finish. NEGOCIANTS

Where to source big reds Malbec, Syrah and Zinfandel are among the deepest coloured mainstream wines on Earth and there is a growing range available here in New Zealand, not only from specialist importers – but also from a handful of top local winemakers. Most importers supply direct to the trade, although some also have shop fronts, such as Maison Vauron in Newmarket (for outstanding Malbecs from Cahors in south west France; the appellation controlee for Malbec-

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dominant red wine). Maison Vauron also supplies direct to the trade. Other importers of full bodied reds include the complex and tasty range from Negociants, which arguably has the finest diverse range of high quality, complex and tasty reds from around the world. There is also an exceptionally good range available from the importer-distributor, Bennett & Deller, whose managing director, Master of Wine Stephen Bennett, has pioneered imports of accessibly priced full bodied

reds from Argentina and Spain. The following importers also bring in many outstanding full bodied red wines: Caro’s in Parnell and Ponsonby, Auckland (better known as a shop front – well, two shop fronts now – but also an importer of significant quantity and quality wines), Procure, Co-Pilot, The Wine Importer (purely a website and newsletter based business in West Auckland, owned by Paul Mitchell), EuroVintage, Federal Merchants & Co and Giesen, among many others.

CATEGORY REPORT W INE

Peter Lehmann Hill & Valley Shiraz is a sensational wine from a well known producer. It not only stands head and shoulders above many of its lower priced counterparts (although, only just because this is exceptionally good value for money), but this wine also shows why Australian reds can justifiably earn the title ‘great’.

BARON OF THE BAROSSA 2013 Peter Lehmann Futures Shiraz RRP $29.99 The late Peter Lehmann’s legacy as the Baron of the Barossa was first forged in 1978 when he established a wine company with friends to buy grapes that were going spare. The story has more than a few controversial twists to it, but this brave and gutsy move was the beginning of Lehmann’s own wine label and wines that are, like he was, big, powerful and commanding but with a soft side too. This smooth, intensely flavoursome, chocolately red is a good example. It’s youthful and drinks well now but has the intense grainy tannins and high acidity to last and evolve for up to a decade. GIESEN

cedar and ash. It’s a big, smooth wine with power at every turn – massive soft tannins and a juicy finish. Stock it, serve it, enjoy it.

TALISMAN SYRAH

GIESEN

SHIRAZ SENSATION 2013 Peter Lehmann Hill & Valley RRP $24.99 Shiraz This is another massive big Barossan red with smooth big tannins and spicy flavours of cracked black pepper, cloves and cinnamon. Peter Lehmann Hill & Valley Shiraz is a sensational wine that not only stands head and shoulders above many of its lower priced counterparts but also shows why Australian reds can justifiably earn the title ‘great’. GIESEN

2013 Crossroads Talisman Syrah RRP $37.75

The Talisman has been a mystery wine ever since its inception when Malcolm Reeves founded the Crossroads brand in the 1990s, so this Syrah is an interesting new extension of the iconic red. And interesting it is in taste too. Like all high quality Syrahs, its flavours are a compatible marriage of spicy black fruit such as sweet fleshy black plums and black cherries, which are balanced by refreshing high acidity, big smooth tannins and a long finish. Very good quality and nice drinking now, so decant and serve in large red wine glasses to get the most from this scrumptious wine. YEALANDS

COMMANDING CAB’ SAUV 2012 Peter Lehmann Hill & Valley RRP $24.99 Cabernet Sauvignon Peter Lehmann Wines are best known as Shiraz, so it’s easy to overlook the dark power of Barossan Cabernet Sauvignon – a grape which is planted in far smaller quantities but which ripens beautifully in this warm dry region. This wine is a stellar example of very good Australian Cabernet Sauvignon, ticking all of the big boxes with its deep garnet colour, its pronounced complex aromas of blackberries and ripe plums and sensational secondary flavours of smoked

The Yalumba Patchwork Barossa Shiraz is a great value wine at this price, which adds another string to any wine bar or store’s bow. It is imported and distributed by Negociants NZ.

Pricey but powerful Moss Wood’s 40th vintage of its iconic red is worth the extra pennies – and a spot in a wine cellar.

2013 Moss Wood Cabernet Sauvignon

RRP $125

The 40th vintage of Moss Wood Cabernet Sauvignon marks a landmark moment in Western Australian winemaking – that far flung region which is isolated by anyone’s standards, but which is home to small quantities of high quality wines like this. While there is one variety on the label, this full bodied red (or should that be ‘black’ – it is impressively deep in colour) is a blend of Cabernet Sauvignon, Cabernet Franc (earlier ripening, spicy with fruitcake like flavours) and Petit Verdot (a later ripening grape with masses of intense dark colour). It’s a big wine. Powerful but smooth tannins combine with high acidity in a well balanced wine, which clearly has the stuffing to last 20 years in a cool dark wine cellar, but which will drink well from now on, provided it is decanted prior to serving. MACVINE INTERNATIONAL

DRINKSBIZ JUNE / JULY 2016 35

WINE CATEGORY REPORT

Quirky Viognier with red WHY ADD Viognier to Syrah? It sounds like the very opposite of what a sensible winemaker might do; blend white wine with red or co-ferment black and white grapes together. But strange though it can sound, Viognier has historically been added to Syrah and usually the two are fermented together in the same tank, oak barrel or concrete vat. There are many reasons for this. One is that the addition of the high alcohol, low acid Viognier grape is thought to add compounds that enable the already deep colour of Syrah to intensify further. The addition of Viognier can help in this manner because its cofactors (found in white grapes) bind with the anthocyanins (colour compounds) in black grapes. The origin of the practice is in Cote Rotie; the northernmost appellation controlee (that’s a legally defined French wine production area), in the northern Rhone Valley. Here, in this small hillside appellation, up to 20% of Viognier is legally allowed to be added to the Syrah so that both grapes are fermented together. Viognier’s intensely peachy perfume can also add a depth of soft floral aromatic appeal to Syrah’s powerful big tannins. This can help to soften full bodied Syrahs when they are young. Many Australian wineries add Viognier to their Syrah; either to co-ferment the two grapes together or to blend finished wines together. A little Viognier goes a long way, however, with blending trials showing that it is detectable from about 3% of the total wine’s blend upwards.

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MYSTERY RED

BAY SYRAH

2013 Crossroads Talisman RRP $55.95

2013 Te Awa Single Estate Hawkes RRP $24.99 Bay Syrah

This full bodied mystery red from Crossroads Winery in Hawke’s Bay was first pioneered by the winery’s founder, Malcolm Reeves, whose mischievous sense of humour ensured he not only planted a bunch of interesting different grapes but also made wine from them. This was long before grapes and wines such as Malbec and Syrah were ever talked about in mainstream circles. This is worth mentioning because it seems highly likely that this wine contains at least one of them in its blend, which remains a mystery. This is a full bodied, black as night, intensely fruit driven wine, supported by firm soft tannins and a long finish. It drinks well now and can age, if the mood (and willpower) take those with cellars and budgets large enough to do so. This type of wine would be great to cellar and then offer to customers in years to come – but that takes a significant financial commitment. It’s also a tasty number right now.

Syrah seems to have gone from zero to hero in the past decade in New Zealand but in fact there is still a relatively small amount planted; just 400 hectares, give or take a little from those wineries that don’t submit their vineyard statistics. There is growth but it’s slow. Vineyard sites are essential for getting Syrah fully ripe even in Hawke’s Bay’s sun drenched vineyards. This is a lovely spicy red; full bodied, smooth, intense structured with black fruit and spice flavours and a medium finish. It is great buying from a top vintage. VILLA MARIA

COMMANDING CABERNET 2013 Church Road Grand Reserve Cabernet Sauvignon Merlot RRP $44.35

Merlot is now one of the three most widely planted grapes in this country’s second largest wine region, Hawke’s Bay. And wines such as this one show why. It is soft, plump and full bodied with firm tannins provided by the structural qualities of Cabernet Sauvignon in the blend. But because Merlot ripens earlier, it is a safer bet to use as the dominant grape in this lovely smooth red wine. It drinks well right now.

Here’s proof that Hawke’s Bay can produce very good wine from one of the trickiest grapes around; Cabernet Sauvignon. This is a very late ripening black grape, originally from Bordeaux, which has a maritime climate similar to Hawke’s Bay. Because Cab’ Sauv’ is such a late ripener (and tends to put its best foot forward about two years out of every 10), it has declined significantly in New Zealand over the past decade; from over 600 hectares to less than 300. That said, it will always remain in this country’s vineyards (albeit in relatively small quantities), due to the promisingly high quality it can deliver in good years. This is a stellar wine and one that will reward both cellaring and drinkers of full bodied reds who want to enjoy it right now. Serve in a large glass.

VILLA MARIA

PERNOD RICARD

YEALANDS

MERLOT MANIA 2013 Te Awa Single Estate Hawkes Bay Merlot Cabernet Sauvignon RRP $24.99

CATEGORY REPORT W INE

Trapiche Malbec is one of the best value red wine ranges in this country right now, showing why Argentina is not only a wine giant in quantity – but also in quality.

WINNER 2014 Church Road McDonald Series RRP $26.59 Hawke’s Bay Syrah It’s easy to see, taste and enjoy why this wine was the leading trophy winner at the 2015 Air New Zealand Wine Awards, held late last year. Its deep ruby colour and intense black peppery aromas promise lots and the full bodied, smooth and ripe black fruit flavours on the palate all deliver the X-factor. At this price, it’s exceptionally good buying – thanks to winemaker Chris Scott and the Church Road team. PERNOD RICARD

SHIRAZ HQ 2015 Thorn Clarke Sandpiper Shiraz RRP $19 This well known South Australian wine is made with grapes sourced from company vineyards in the Barossa Valley and the wine was aged in a mix of French and American oak. This combo creates an interesting range of complex flavours of savoury earthy notes with rich coconuty aromas, both flattering the black cherries, plum, vanilla and smoky flavours. It’s dry, with pronounced smooth tannins and it drinks well now but has potential to age for five to six years and soften over that time. EUROVINTAGE

CHOCOLATELY SHIRAZ 2014 Thorn Clarke William Randell RRP $60 Shiraz If dark chocolate, intense vanilla, black plums, dried leaves and smoky notes all sound like an interesting and complex range of flavours, then meet Thorn Clarke’s William Randell Shiraz. What a wine; it’s bone dry with high but balanced acidity, big tannins (which need a little time to soften) and a full body. Its long finish adds to its very good quality. It drinks well now but has potential to age for up to 10 years and beyond. EUROVINTAGE

accessibly affordable red to serve by the glass or bottle in bars and restaurants. Retailers ignore this at their peril. It leaps off shelves and it’s easy to taste why. EUROVINTAGE

WIRRA SHIRAZ 2014 Wirra Wirra Woodhenge Shiraz RRP $34.99 Full bodied, powerful South Australian reds such as this are worth their weight, delivering ripe dark fruit flavours, lots of spice – cloves, cinnamon and nutmeg, for starters – and a long smooth finish. EUROVINTAGE

UNBELIEVABLY GOOD VALUE

Trapiche Malbec is one of the best value red wine ranges in this country right now, showing why Argentina is not only a wine giant in quantity – but also in quality

2013 Trapiche Broquel Malbec RRP $25.99 Malbec is the most widely planted grape in Argentina and wines such as this exceptionally well priced, outstanding red wine shine a spotlight on its high quality. Dark as night, flavoursome and rich with spice aromas and big soft tannins, this is unbelievably good value for money. EUROVINTAGE

SPICE JAR 2014 Trapiche Oak Cask Malbec RRP $17.99 Here’s another full bodied weapon in Argentina’s powerful red wine arsenal; it delivers spicy, soft red and black fruit flavours and a more approachably smooth gateway into red wine drinking – it’s a very good quality,

Distributors EuroVintage 0800 338 766 eurovintage.co.nz Giesen 03 344 6270 giesen.co.nz Macvine International 09 579 7451 macvine.co.nz Negociants NZ 0800 634 624 negociantsnz.com Pernod Ricard NZ 0800 655 550 pernod-ricard-nz.com Villa Maria 0800 505 656 villamaria.co.nz Yealands 03 575 7618 yealands.co.nz

DRINKSBIZ JUNE / JULY 2016 37

HIGH 5

Taste of winter

These top five wines are the tip of a long iceberg of beauties tasted by Joelle Thomson

Sparkling star

RRP $45

Red hot

RRP $39 to $40

2009 Kaimira June Methode Traditionelle

2014 Te Mata Hawke’s Bay Awatea Cabernets Merlot

This Nelson sparkling wine is a blend of Chardonnay (77%) and Pinot Noir (23%) and it was aged for seven years in bottle on its yeast lees, after second fermentation. This extended ageing means the yeast cells break down gradually in the bottle, imparting body and flavours of freshly baked pastry, which balances the green apple aromas. It has high but balanced acidity; which provides its backbone of freshness. The wine was disgorged (which means that its yeast lees were ejected from the bottle) in mid November 2015. The second fermentation in the bottle added the bubbles and raised the alcohol 2% to a total of 13% ABV. The balance is impeccable. This is one of the best New Zealand sparkling wines I have ever tasted. I can still recall its delicious fresh bakery and zesty fruit flavours.

The word ‘Cabernets’ on the front label is a reference to the two different types in this wine, which is a blend of Cabernet Sauvignon, Merlot and Cabernet Franc; all grown in Hawke’s Bay. This is my pick of the two blended reds in the new releases from Te Mata; one of this country’s leading pioneers of full bodied red wines made from traditional Bordeaux grapes – this includes members of the Cabernet family, along with Merlot and smaller amounts of Malbec, Carménère and Petit Verdot. While Awatea is undoubtedly more approachable right now than its big brother, Coleraine, it also has the backbone of intense tannins and fruit richness to give it a long life. It offers infinitely better value for money than Coleraine, which has now risen so high in price at RRP $99 that it is in the realms of very good quality and a cultish collectible bottle. The 2014 Te Mata Coleraine is the flagship wine of this winery.

KAIMIRAWINES.COM

Moss Wood turns 40

TEMATA.CO.NZ

RRP $125

2013 Moss Wood Cabernet Sauvignon How time flies when you’re making wine and in the case of Moss Wood, reputations grow and quality rises. To describe this Western Australian winery as an iconic pioneer is to use an unfortunate clichéd description (albeit true) for a winery which has proven the potential of Cabernet-based reds in one of the wine world’s most far flung corners; Margaret River, south of Perth. Like Bordeaux (the classical home of Cabernet Sauvignon), Margaret River has a warm maritime climate and a no-holds-barred approach to making wines that are keepers for the very long haul; decades. And that is achieved by making wines such as this, from hand picked fruit, which was destemmed into small open fermenters and hand plunged three times a day for two weeks before being pressed into 228 litre oak barrels for 28 months. This is a bone dry, full bodied youthfully impressive blend of 92% Cabernet Sauvignon (fine grained, youthfully big but balanced tannins), 4% Petit Verdot (check out that intense purple colour) and 4% Cabernet Franc (rich fruitcake and spice flavours). The wine was not fined and was bottled in October 2015, which means it is still a babe in the bottle. If serving or drinking now, be sure to decant this black beauty. Otherwise, store it where you won’t find it in your wine cellar for another 15 to 20 years. MOSSWOOD.COM.AU

Sensational Syrah

2014 Te Mata Bullnose Syrah Now we’re talking; this Syrah was an instant sell out in more than one in-store tasting held around New Zealand when it was first released, in March. It is immediately easy to taste why. This wine is deep purple in colour with pronounced flavours of plums, cherries, red apples, ripe peacherines (yes; a red with stone fruit flavours) and wild strawberries. On the spice front, it has Syrah’s hallmark black pepper aromas with sweet clove aromas (that’s the French oak talking and is a compound called eugenol). All this complexity is underpinned by intense acidity, which accentuates its beautiful freshness and adds a long finish. TEMATA.CO.NZ

Italian bubbles

RRP $22 to $23

Ruffino Prosecco Treviso DOC This fresh, flavoursome and light bodied Prosecco is new to this country and is being imported by Constellation Brands. Like the best Proseccos, this one offers fresh, ripe citrus flavours of bold lemon and grapefruit, which are balanced by bright acidity and green apple notes. It has a long finish and is excellent value for money. CONSTELLATIONNZ.COM

38 DRINKSBIZ JUNE / JULY 2016

RRP $39 to $40

RAISE A GLASS TO OUR 100th Birthday. The Babich family has been making wine in in New New Zealand Zealand since since 1916. 1916. WeJoin are us New as Zealand’s we celebrate most experienced the 100 family stories owned thatwinery. have Join shaped us as weour celebrate family’sthe 100100 years stories of innovation, that have achievement shaped our family’s and winemaking 100 years of excellence. innovation, achievement and winemaking excellence. Discover our stories at Discover our stories at babichwines.co.nz/100stories babichwines.co.nz/100stories

WINE NEWS

Sacred new Pinot SACRED HILL Winery from Hawke’s Bay has released a new vintage of Halo Marlborough Pinot Noir, which was made with grapes harvested in 2015; one of the warmest summers yet this century. The wine has rich texture and ripe flavours, says Sacred Hill’s managing director David Mason. Despite the fact that there was cool weather at the start of the vintage – in spring 2014 – there were record temperatures in the second half of summer, which made up for low temperatures, fewer grapes and smaller bunches than usual, which had characterised the beginning of the vintage. “The record temperatures in the second half of summer meant the fruit ripened perfectly, with some great intensity in the wines, making this Pinot one to seek out,” says Mason. Sacred Hill senior winemaker Tony Bish says the wine was made from

hand picked Pinot Noir grapes, which were grown on the steep slopes of the Omaka Valley and also from the alluvial soils in the cooler southern Waihopai Valley. The grapes were cold soaked to extract maximum flavour, then fermented with frequent hand punch downs, which work to further extract colour, tannin and taste – in a gentle winemaking technique. The finished wine was French oak aged for approximately 10 months. “The wine is full-flavoured, supple and approachable now and is also well worth tucking away in the cellar for three to five years to enjoy even more richness,” says Bish.

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New Dawn bubbles SAINT CLAIR Family Estate in Marlborough has released its first ever sparkling wine made in the traditional method – using the same techniques as in the Champagne region in France. The new wine is called Saint Clair Dawn. It’s made from Pinot Noir and Chardonnay grapes, which spent 35 months ageing on yeast lees after its second fermentation in the bottle. This enables the wine to develop rich yeasty flavours and a full body over its long maturation process. “A great deal of pre-planning was required due to the lengthy nature of making wine utilising the traditional method of production,” says Julie Ibbotson, family member of the Saint Clair Family Estate. Saint Clair Dawn is RRP $49 and is available directly from the Saint Clair winery’s website. saintclair.co.nz

WINE NEWS

Syrah hits new high

The inaugural release of Tom Syrah in June this year is likely to set a new top price for this variety, writes Joelle Thomson A NEW trio of Tom wines were launched recently by Church Road winemaker Chris Scott at Wharekauhau Lodge in the southern Wairarapa. The wines are Tom Cabernet Merlot, Tom Chardonnay and, for the first time ever, Tom Syrah; all from the 2013 vintage – said by many (myself included) to be the best ever summer in living memory. The Syrah is a surprising new addition to the range because this popular black grape variety accounts for a relatively small 2.5% of the vineyard plantings in Hawke’s Bay and about 1% of New Zealand’s total vineyard area. Quantities of the wine are, correspondingly, pretty small; just 150 cases of the new Tom Syrah were produced, compared to 300 cases of Tom Chardonnay and 500 of Tom Cabernet Merlot. The brand name pays homage to the late Tom McDonald, who began work as a trainee winemaker under Bartholemew Steinmetz; originally a winemaker at the Mission Estate, who then established the business that is now Church Road Winery. In the early 1920s, Steinmetz employed the then 14 year old Tom McDonald, who took over the running of the winery when he was 19, by which time Steinmetz had decided to retire and move back to his home in Luxembourg. McDonald bought the business outright when he was 23 years

The Wines Tom Chardonnay RRP $150

The 2013 Tom Chardonnay signals a sea change in the Chardonnay style that Church Road winemaker Chris Scott has been making. The reason comes back to the raw materials; the grapes. The source of grapes changed for Tom Chardonnay in 2013 and they now come solely from the relatively cool, 40 hectare Tuki Tuki Vineyard. The vines growing there are

Church Road winemaker Chris Scott

old and as he learnt more about wine, he developed a love for the great wines of France – particularly Bordeaux and Burgundy. By the 1960s, McDonald was making wines which were branded McWilliam’s and were sought after in their day, not least because they were made from traditional high quality grape varieties, such

routinely battered by the nearby sea breezes, which naturally devigorate them. This results in significantly lower crop levels than the Chardonnay grapes on other vineyards, further inland. The result of the climate and weather conditions is that it has provided grapes for this wine, which has noticeably more power, intensity and backbone than previous vintages of Tom. A retrospective tasting of this wine revealed it tasted more citrusy with higher acidity (noticeably so, even though the wine is younger and fresher too)

and pronounced stonefruit flavours such as white peach and nectarine, both giving this wine its juicy succulence.

Tom Cabernet Sauvignon Merlot RRP $200

This wine is 67% Cabernet Sauvignon with 33% Merlot, which combine in this big full bodied red with its massive pronuonced dark fruit flavours, high acidity and long finish. It tastes primary and youthful but drinks well now, opening up and revealing more fruity appeal as the wine’s temperature warms

as Cabernet Sauvignon and Merlot. McDonald’s foresight has always been admired by many contemporary winemakers in the modern New Zealand wine industry because he pioneered quality table wine in an age when the industry was almost solely focused on making fortified wines from hybrid grapes and lesser regarded varieties.

slightly as it sits in the glass.

Tom Syrah RRP $200

This is the first ever Tom Syrah and it has more intense colour, aroma and flavour than any other Syrah from the Church Road stable of wines; its aromas are of pronounced black pepper, cloves, dark fleshed plums, blueberries and cedar. It drinks well now but will improve markedly with at least five to six years in the bottle, which will soften its intense tannins and powerful fruit flavours.

DRINKSBIZ JUNE / JULY 2016 41

WINE NEWS

Pink wine growth

New Zealand winemakers need to focus on producing quality rosé, says a Lincoln University researcher

WINE TOURISM lecturer Dr Joanna Fountain is one of a group of academics conducting a multi country project to evaluate consumers’ preferences and perceptions of rosé, which need a shake up, she says. The study she has conducted included 984 completed surveys from wine consumers in France, the United Kingdom, the United States and New Zealand. Results suggest that perceptions of the image of rosé vary from country to country, which could have valuable implications for marketing, both here and overseas. “This research shows that Europeans tend to see rosé as a summer drink suitable for casual occasions, but New Zealand is largely a white wine producer with lots of light, fresh wines that already fill those segments of the market,” says Dr Fountain. “This indicates that a different niche is needed for rosé here, and our research suggests it might lend itself to being positioned for Kiwis as a special occasion wine. 42 DRINKSBIZ JUNE / JULY 2016

“These findings provide grounds for some optimism about the future of rosé amongst New Zealand wine consumers, but the visibility and image of the wine needs strengthening,” says Dr Fountain. “Rosé wines produced in New Zealand are increasingly becoming more sophisticated, with a great diversity of styles, and winemakers have been taking it more seriously,” she says. “These days, more grapes are specifically harvested with rosé production in mind, so people in managerial positions need to think about how to maximise the style’s

… the French respondents, who were the most regular rosé consumers, actively opposed the concept of rosé as a woman’s drink.

appeal for our unique market.” The research found that while the perception of wine in other markets suggests that rosé is considered to be simple, cheap and unsophisticated, the Kiwi consumers surveyed were less likely to see rosé this way. “For example, Kiwis were less likely than the other wine consumers to perceive rosé wine as cheaper than red or white.” Previous research indicated that many people viewed rosé as an exclusively feminine style of wine. However, the wine consumers in this study did not support that perception and the French respondents, who were the most regular rosé consumers, actively opposed the concept of rosé as a woman’s drink. “These findings provide grounds for some optimism about the future of rosé amongst New Zealand wine consumers, but the visibility and image of the wine needs strengthening,” says Dr Fountain.

Top Glass Premium bottles can be now personalised with a wide range of creative graphics to suit all styles, thanks to a new design technique SAVERGLASS CONTINUALLY seeks new and innovative decoration techniques for both traditional and avant garde bottles at a premium level, with personalised options available for its wide range of high quality bottles. Art & Touch® is an inspired high The Art & Touch® design precision finishing technique that technique fundamentally pushes the boundaries of creativity changes what can be achieved and design. in relief decoration by opening The Art & Touch® design techa whole new landscape of nique fundamentally changes what possibility, marking a new era in can be achieved in relief decoration 3D glass engraving. by opening a whole new landscape of possibility, marking a new era in 3D glass engraving. This means that anything and everything is possible in terms of bottle design, when using Art & Touch® techniques. It offers a high degree of finesse in decorative motifs and designs with a new depth of graphic relief work possible, as pictured here. Art & Touch® inspires creativity and celebrates imagination so that your visions and dreams of prestigious and distinctive design can become reality.

BEER NEWS

Auckland’s new big gig venue One of the newest music bars doubles as an eatery in the largest city

AUCKLAND’S CENTRAL business district has a new music haunt called Underpass bar. The venue opened its doors for the first time recently in Lower Hobson Street. Its bar design was inspired by the Berlin bar scene; a concept developed by branding specialist company, String Theory, in collaboration with Jason Dempsey from Flathead design, who led the design and construction. The space was formerly a mechanic’s workshop and an Auckland City Council carpark, prior to its makeover this year. A complete redesign has seen the space stripped back to its shell. The roof was raised, steel and concrete were added in homage to its former use as a workshop. Its piece de resistance is a series of four 3.5 tonne concrete culverts, which double as private booths to one side of the bar and also feature American oak top steel tables. These match an American oak top bar. Outside, the deck area includes an industrial-country blend of steel tables and macrocarpa blocks. A concrete canopy creates an urban feel. While design is key to the venue’s makeover, music plays a major role at Underpass. A Martin audio system ensures that the city’s growling traffic clamour is not heard over the top of live music acts and DJs. The space has been acoustically designed with a perforated peg board and perforated steel sheets, which both allow the absorption of sound into acoustic baffling. 44 DRINKSBIZ JUNE / JULY 2016

The menu is street-eats; satay skewers, Spanish smoked flavours and Asian inspired herbs and spices all add a complex layer of choices. For the carb hungry the menu also features delicious taco options such as slow cooked pork shoulder, chicken with shredded iceberg and brava sauce or seasonal vegetables with tomato salsa and fresh herbs. And to satisfy bigger cravings, there are poached meatballs in tomato sauce, Ruakaka paua fritters with lemon aioli and micro greens, fish sliders with homemade mayo and watercress, and Marino lambserved on a parsnip puree with a mixed herb salsa are on offer. All menu items are priced under $10.

“We wanted to do something different, something no-one else has done in Auckland,” says Showcase director Richard McCabe. “After their award-winning work on 16Tun, it was a no-brainer to turn to String Theory and Jason Dempsey. “We’re delighted with the final result which has delivered an unpretentious and understated offer - catering perfectly to those simply wanting an after work catch up with friends and colleagues to those wanting to revel in the late night music scene”. Underpass is at 1 Lower Hobson Street, Auckland and is open every day from 4pm until late. Phone (09) 337 0938. underpassbar.com

BEER NEWS

Trubridge plunges new depths

The makers of Steinlager Pure are sponsoring the record holding free diver William Trubridge, whose next big dive takes place on 21 July CHAMPION FREE diver William Trubridge is to attempt a 102 metre free dive in a single breath at 7.40am on Thursday 21 July. New Zealanders will be able to tune in to TVNZ Breakfast to see Trubridge’s attempt. His two most recent world records were back-to-back successful dives at the Vertical Blue event in May this year at Deans Blue Hole in the Bahamas. His second dive was to a depth of 122 metres in the free immersion (FIM) discipline, in which he used a rope to assist with descent and ascent. Dean’s Blue Hole will again be the stage where he attempts a free dive which is the sequel to a dive he was not able to achieve in December 2014 when the makers of Steinlager Pure brought Trubridge to the attention of New Zealand. “The world record attempt in July is the gold medal attempt for Will – the ultimate free diving discipline. Clearly, his recent dives are a sure sign his current form is on track to give it his best and make good on his

promise,” says Michael Taylor from Steinlager. “Trubridge embodies the type of New Zealander that Steinlager supports, as they stand up on the world stage and take on the seemingly impossible. We wish him all the very best in his training and will be behind him every nail-biting second of the way.” Trubridge was painstakingly close to the world record 102 metre free dive in 2014, but the final 10 metres of his ascent proved insurmountable. “I gave that dive my best shot, and I knew as soon as I got back on the pontoon that I would go down again. I’m determined to do it, even more encouraged by the support New Zealand showed me,” says Trubridge. When he plunges into the depths again on 21 July this year, the air in his lungs will remain buoyant for the first 10 metres. It will begin to compress after 15 metres, making him less buoyant. At this point gravity takes over, and his weightless body will

sink deep into the darkness. By the time he hits the marker at 102 metres, his chest will have shrunk to less than half its original size and his heart

will beat at just 25 beats per minute. Watch William Trubridge at on TVNZ Breakfast on Thursday 21 July at 7.40am.

All Blacks’ Steinlager Series IT’S THE beginning of a new era for Steve Hansen’s men, as they get set to tackle the Welsh in the 2016 Steinlager Series, which kicks off on 11 June. With the travelling Welsh looking to snatch their first victory over the All Blacks in 63 years, and the All Blacks fresh off their November heroics, there will no shortage of drama as the series unfolds. This is a special year for Steinlager because it marks 30 years since it signed its sponsorship of the All Blacks back in 1986.

The partnership, spanning four decades, is New Zealand longest standing sports sponsorship and is guaranteed through until at least 2020.

This is a special year for Steinlager because it marks 30 years since it signed its sponsorship of the All Blacks back in 1986. “Steinlager is extremely proud to once again partner the All Blacks as they take on the Welsh in the June Steinlager

Series. We’re incredibly proud of our 30 year sponsorship of the team and cannot wait for the series to kickoff,” said Michael Taylor from Steinlager. The chief executive officer of New Zealand Rugby, Steve Tew, says he looks forward to celebrating more great New Zealand rugby moments with the makers of Steinlager. “Together with Steinlager we’ve enjoyed some of New Zealand rugby’s greatest moments, and we’d like to thank them for their unwavering support over the past 30 years. Here’s to many more.” DRINKSBIZ JUNE / JULY 2016 45

BEER CATEGORY REPORT

Cool brews Beers for the winter months

46 DRINKSBIZ JUNE / JULY 2016

CATEGORY REPORT B EER

HIPSTERS UNITE Brooklyn Lager 5.2% ABV, RRP $4.49 each, 330ml

Arriving in a cool black can, Brooklyn Lager is a delicious golden-orange brew in the Vienna style that will pique the tastebuds of the Williamsburg hipster crowd. Viennas are popular in the United States where they are sometimes called pre-Prohibition style - again fitting with that Brooklyn vibe. The nose is sweet and mandarin and the flavour pleasantly maintains those citrus notes throughout. It's a good strong malty lager that would stand up well to the array of American bar foods particularly pizza or a good cheeseburger.

needed – this is a pure drinker that stands up well in the category populated by Singha, Hite and other light lagers. Would go well with spicy foods, particularly Asian flavours. DB BREWERIES

STARS ALIGN Monteith’s Pointers Pale Ale 4.2% ABV, RRP $16.99 (6 pack), 330ml

Tiger

Pale ales are officially a trend but many have a bit much going on for the regular beer drinker. Monteith's addition to the category serves as a good gateway to the style. Just a little bit cloudy and with subtle rather than prominent hops, this pale will find many adherents. It pours the colour of honey and has a slight coffee nose but the hops are somewhat recessed making for an easy-drinking, mid-strength ale. Could easily see it paired with mussels or other coastal favourites.

5% ABV, RRP $22.99 (12 pack), 330ml

DB BREWERIES

EUROVINTAGE

HEAR ME ROAR This refreshing lager is a clean, palate cleanser with more flavour than you'd associate with many Asian lagers. Singapore's first local brew is a classic lager with old and distinguished roots. Stretching back to 1932, Tiger begs for a hot day and a spicy meal. With a mild flavour profile and golden hue, Tiger accompanies well with all summery foods from salads to barbecues to fresh fish. DB BREWERIES

WAISTLINE WINNER DB Export 33

STOUT COMPANION Coopers Best Extra Stout 6.3% ABV, RRP $17.99 (6 pack), 375ml

Coopers take on the dark side is something of an entry level dark beer. A sessionable pub stout, many will find this a palatable, unconfronting stout. The chocolate and coffee notes are there but subtle and ended with a medium bitterness. Though its flavour may allow for repeated trips to the bar, its 6.3% alcohol content should be respected. EUROVINTAGE

4.6% ABV, RRP $22.99 (12 pack), 330ml

Watching your belt size and beer aren't normally concepts that sit together very well but Export have cracked it. This easydrinking lager is light and clean with hints of fruit. Many will equate loss of carbs with loss of flavour but an education process is

AUSSIE GREEN Coopers Original Pale Ale 4.5% ABV, RRP $15.99 (6 pack), 375ml

The quintessential Aussie summer pale ale,

Coopers has been brewed by the Cooper family for over 150 years. The distinctive sediment in the bottle should be incorporated into the pour by rolling the bottle briefly before decanting. The pale ale is a light, crisp ale with fruit notes and a mineral finish, perhaps due to the sediment. Effervescent and easy to drink, it cries out for a Melbourne garden bar and maybe a chicken parmigiana. EUROVINTAGE

BIG RED Coopers Sparkling Ale 5.8% ABV, RRP $16.99 (6 pack), 375ml

Where the Coopers Pale is an outdoor, afternoon sipper, Coopers Sparkling Ale is a more serious night time beer. It's a more golden, sweeter, thicker, brew with a slightly caramel, moreish flavour. This is the brew they first made in Adelaide in 1862 and they've nailed it from the beginning. It's flavourful but that flavour doesn't linger with a slight hop bitterness and savoury afternote that keeps you coming back for more. Recommended. EUROVINTAGE

BARE CELEBRATION Mac’s Birthday Suit Double IPA 7.6% ABV, RRP $15.99 (4 pack), 330ml

Mac’s 35th birthday is being marked in style with this brute of an IPA. Pouring a golden amber, Birthday Suit isn’t as full on as some Double IPAs but still packs a fair hop wallop. The big hoppy flavour brings hits of tropical fruit with hints of citrus but the whole is balanced well with sweetness and malt. An attractive IPA that will please hop heads and the casual drinker alike. Enjoy with a slice of birthday cake. LION DRINKSBIZ JUNE / JULY 2016 47

BEER CATEGORY REPORT

Distributors DB Breweries 0800 746 432 db.co.nz EuroVintage 0800 338 766 eurovintage.co.nz Hallertau 09 412 5555 hallertau.co.nz Hancocks 0800 699 463 hancocks.co.nz Lion 0800 107 272 lionco.com Moa 09 367 9481 moabeer.com

MORNING GLORY Hallertau Minimus 3.8% ABV, RRP $7.50 each, 500ml

We've all heard of the champagne breakfast but the crew at Hallertau are invading that space with this note-perfect breakfast beer. The champagne analogy is actually quite apt - the beer is light and fizzy with an intensely perfumed nose redolent of peaches and sweetness. The taste however is very clear and subtle, the intense aromas dissipating into a profusion of carbonation. At just 3.8% it's also not going to wreck your day. Try with eggs benedict or perhaps a herby omelette. HALLERTAU

THE NIGHT’S WATCH Hallertau Nocturne Double Stout 8.8% ABV, RRP $11 each, 500ML

Speaking of beers to watch out for, Hallertau’s Nocturne Double Stout is a big 8.8%er that is not to be trifled with. The nose doesn’t indicate what you’re getting in the glass which is an effervescent tobacco and leather stout that nevertheless goes down dangerously easy. While gamey dishes and rich cheeses sprang to mind, the team at Hallertau recommend the adventurous pour some over a scoop of vanilla icecream for a “stout-fogatto”. HALLERTAU

COMPLEX DARK Galbraith’s Grafton Porter 4.9% ABV, RRP $3.67 each, 330ml

Dark beers are coming back into fashion in a big way and the depth of flavour they contain is a big reason why. Galbraith’s Grafton Porter is an excellent example with flavours of wood, leather and even tobacco 48 DRINKSBIZ JUNE / JULY 2016

contained within its deep dark depths. Despite the complexity, the taste remains light for a dark beer and will be considered an easy-drinker for many dark beer experts. With toasty over-notes this would pair well with blue cheese, aged cheddar or even a hearty beef pie. HANCOCKS

This stout was an exceptional find that cries out for Queenstown, a roaring fire and a friend to share it with – at 500ml and 7.8%, you could do with a hand.

SOUR TART Moa Sour Blanc 2014 6.7% ABV, RRP $10.99 each, 375ml

We can't tell a lie - this beer is not going to be for everyone. A special beer for serious beer connoisseurs, Moa's Sour Blanc is a Belgian Lambic style beer with a big sour flavour. Fermented and aged in oak barrels using natural wild yeasts, and served in a corked and wired 750ml bottle, the Sour Blanc will have traditionalists in raptures. The sourness gives it an almost wine-like quality and the initial assault to the senses dissipates with each mouthful. This beer would pair well with cheeses, or perhaps as an accompaniment to a rich seafood dish. MOA

TSARINA OF STOUT

PINK LADY

Galbraith’s Rurik Russian Imperial Stout

Moa Cherry Sour

7.8% ABV, RRP $9.99 each, 500ml

Harking back to their 2012 vintage and picking the alcohol back up, Moa's 2014 Cherry Sour is a distinctive, pink beer that weighs in at a hefty 7%. Whole Marlborough cherries are introduced into the brewing process and they make their presence abundantly clear here. The Belgian Lambic style, however, balances the sweetness of the cherry with a healthy slap of sour. CherrySour would pair nicely with soft cheeses or perhaps an aged cheddar. While still perhaps one for the connoisseurs, it would probably be an easier entry to the sour beer world than the confronting Sour Blanc.

The inky blackness of this beer - we’ll be honest - scared some of the tasting panel. But what we met in the glass was one of the best beers we’ve tasted. Galbraith’s Rurik Russian Imperial Stout has a glorious nose that is best described as tiramisu – sweet, espresso and chocolate notes that invites the drinker deeper. The mouthfeel is pure velvet – smooth, dark and bursting with coffee and creamy chocolate flavours. This was an exceptional find that cries out for Queenstown, a roaring fire and a friend to share it with – at 500ml and 7.8%, you could do with a hand. Accompaniment suggestions included sticky date and bread and butter pudding, though really, it’s a dessert in a glass by itself. Highly recommended. HANCOCKS

2014 7% ABV, RRP $10.99 each, 375ml

MOA

SPIRITS NEWS

Whiskey for craft beer drinkers

The newest Irish whiskey innovation is Jameson Caskmates, which launches in New Zealand in July TWO HEADS are said to be better than one and the new Jameson Caskmates adds weight to that argument. Emerging from a conversation between Jameson head distiller and the head brewer of Cork’s Franciscan Well Brewery, Jameson Caskmates has been finished in stout-seasoned whiskey casks. The Jameson Caskmates story has its genesis in 2013 at a bar in Cork, where Jameson master distiller Brian Nation and master of whiskey science Dave Quinn, first met Franciscan Well founder and head brewer Shane Long. The Jameson distillers agreed to loan a couple of their casks to the brewery to discover what influence it would have on Irish stout. When the stout-seasoned barrels were returned to the Midleton Distillery, Dave Quinn re-filled them with Jameson Irish whiskey, which resulted in the new Jameson Caskmates. Caskmates is a new take on the traditional Irish whiskey theme – whiskey which has been matured in stout-seasoned whiskey casks. While the triple-distilled smoothness of Jameson is very much intact, notes of cocoa, coffee and butterscotch confirm the stout influence.

How to serve Jameson Caskmates The flavours of Jameson Caskmates are best enjoyed neat or over ice. However, Jameson Caskmates also tastes great paired with craft beer. Try a relatively light stout, a white beer or a hoppy IPA.

Distiller’s serving suggestion Pour a 30ml serve of Jameson Caskmates over ice or neat, alongside your pint of craft beer. First take a sip of the whiskey and then a sip of beer. This allows the flavour of Jameson Caskmates to be fully appreciated on its own and as a pairing. Caskmates is about the best of both worlds.

Master distiller’s tasting note The initial aroma of Jameson Caskmates is of freshly mown hay, which is complemented by a crisp orchard fruit character, green apples and pears and a twist of lime zest. Mild pot still spices appear, deepening from green tea to hazelnut and milk chocolate. The lingering hop influence combines 50 DRINKSBIZ JUNE / JULY 2016

Emerging from a conversation between Jameson head distiller and the head brewer of Cork’s Franciscan Well Brewery, Jameson Caskmates has been finished in stout-seasoned whiskey casks.

with toasted oak and barley grains. The initial taste is sweet and mouth coating, as is typical of the single pot still Irish Whiskey inclusion. The beer cask finish becomes apparent with subtle flavours of hops and cocoa beans. Some marzipan and charred oak add complexity. It has a long, sweet finish with flavours of milk chocolate and butterscotch.

BACKSTAGE

SINCE 1972

T he Rolling S tones â&#x201E;˘ and the tounge and lips logo are trademarks of Musidor B.V. ÂŠ 2 015 Musidor B.V. under licence from Bravado International Group Merchandising Ser vices, Inc. A ll right s reser ved. Jose Cuer vo has the right to sell S tones Special Edition and use the rolling s tones intellectual proper t y as lis ted w ithin Jose Cuer vo journal from July 1, 2 015 through June 30 2 017. Available to those aged 18 year s and over. ID may be reques ted. L imited s tock . Hos t responsibilit y rules apply. T he promoter is L ion, 27 Napier S treet , Freemans Bay, A uckland 1011.

WHISKY CATEGORY REPORT

The whisky report Thereâ&#x20AC;&#x2122;s nothing like a warming wee dram for winter as this round up of high quality whiskies reveals

52 DRINKSBIZ JUNE / JULY 2016

CATEGORY REPORT W HISKY

GOLD CLASS Johnnie Walker Gold 40% ABV, 750 ml, RRP $99.99

Scotland’s two biggest regions of whisky production have contributed to this full bodied, rich tasting blended whisky, which gains its intense baked caramel and fresh pear character from whiskies made in both the Highland and Speyside areas. Its subtle smoky notes come from a hint of west coast embers; which is another way of saying that a component of the barley in this whisky was malted over peat. This adds complexity to the creamy texture and warming finish. LION

SKYE HIGH Talisker 45.8% ABV, 700ml, RRP $112.99

This undeniably Scots sounding drink comes from the Isle of Skye’s only malt whisky distillery, which explains its quintessential west coast flavours – there are notes of iodine, sea weed, smoke and even a hint of blue cheese here. It is full bodied with a lingering, peppery finish and a pronounced savoury flavour, which makes it a must match (for whisky lovers) with all seafood. Bring on the smoked oysters, pippies, clams and Bluff oysters. LION

BURGUNDY FINISH Tullibardine 228 Burgundy Finish 43% ABV, 700ml, RRP $99

Tullibardine is an independent, family owned distillery, which has its own on-site bottling plant, which is where this whisky spent 12 months maturing in a process called finishing. This is additional time in barrel, in this case in Chateau de Chassagne Montrachet

ted Burgundy (Pinot Noir) barrels. This process has added a ruby colour to the whisky and accentuated its aromas of vanilla, Turkish Delight and mocha. It drinks well neat or served in a short glass with ice. When whisky goes through a finishing process, it follows the three year legal minimum maturation that all whisky from Scotland must go through. HANCOCKS

MACKENZIE’S MASTERPIECE Dalmore 12 Year Old 40% ABV, 700ml, RRP $99

Matured for an initial nine years in American white oak ex-bourbon casks, this whisky is then finished in a combo of bourbon barrels and 30 year old Gonzalez Byass oloroso sherry butts; this innovative maturation process has enhanced the whisky’s complex flavours of citrus, chocolate and spice. Dalmore 12 Year Old is intensely flavoursome, thanks to its long maturation process. This was the legacy of the late Andrew Mackenzie, who pioneered an extended maturation period. Its makers suggest that it is ideally consumed neat or on ice. HANCOCKS

CLASSIC SPEYSIDE Glen Moray Speyside Single Malt 40% ABV, 750ml, RRP $54.99

The classic Glen Moray Speyside Single Malt Whisky is matured in ex-bourbon barrels, which provide the hallmark dark chocolate, cinnamon and vanilla tones, which master distiller Graham Coull coaxes out. The wood influence helps to soften the texture of this whisky and enhance its body, adding complexity and length. Glen Moray is also available in other styles, including Port Cask, Peated, 12 Year Old and 16 Year Old. FEDERAL MERCHANTS

TRIPLE THE FLAVOUR Monkey Shoulder Triple Single Malt Whisky Speyside 40% ABV, 700ml, RRP $69.99

Big by name and by nature, Monkey Shoulder is widely regarded as a classic ingredient in whisky sours, the old fashioned and served on the rocks. The name indicates that it’s a blend of three single malts, in this case: Glenfiddich, Balvenie and Kinivie, all of which combine to make a smooth, full bodied style with notes of caramel, toffee apple and baked banana. This flavoursome whisky demonstrates a vast range of complex flavours and a long finish, both highlighting it as a top quality wee drop. FEDERAL MERCHANTS

THE EXOTIC EAST Amrut Fusion Single Malt 50% ABV, 700ml, RRP $69.99

This outstanding single malt is India’s first take on the top shelf whisky theme and was produced in Bangalore, where it was matured for a shorter minimum age time than scotch whisky, which is due to the warmer climate in the east. The resulting flavours are impressively similar, however, with complex aromas of rich spicy caramel flavours, nutmeg, cinnamon and cardamom. Its 50% ABV is well balanced by the pronounced flavours and oak ageing influence. TICKETY-BOO

TOP SELLING VALUE Label 5 Scotch Whisky 40% ABV, 1 litre, RRP $37.99

Label 5 is a blended scotch with a reputation for quality as well as value and is also DRINKSBIZ JUNE / JULY 2016 53

WHISKY CATEGORY REPORT

Thomson Whisky triple gold New Zealand’s Thomson Whisky brand was awarded three gold medals at this year’s San Francisco World Spirits Competition 2016 – the largest yet with a record number of 1700 entries. The awards went to the distiller’s Thomson South Island Peat Whisky (made from 100 per cent New Zealand grown malted barley, which was smoked over peat from the deep south too) as well as Thomson Whisky’s Manuka Smoke Whisky and the blended Two Tone Release. Thomson Whisky is distilled at Riverhead, north west of Auckland city but its raw ingredients come predominantly from the South Island. These include Canterbury barley and peat. “Using New Zealand ingredients is a hallmark of our style. Respecting the natural process is paramount and we’re lucky to have quality local ingredients such as 100% New Zealand grown barley, which gives the whisky a progressive, modern twist,” says Thomson’s head distiller Mathew Thomson.

54 DRINKSBIZ JUNE / JULY 2016

The Thomson Manuka Smoke Whisky is made using barley smoked with native Manuka wood and distilled through a hand beaten copper pot still. Small batch whisky distillation is an industry still in its infancy in New Zealand. “New Zealand producers are capable of making diverse whisky styles,” says Thomson. “We are doing what we love – making artisan whisky for the modern enthusiast, but using traditional methods. With medals from prestigious spirits competitions, we hope to help put contemporary New Zealand whisky on the map.”

THE THOMSON TRIO Thomson Whisky South Island Peat 46 % ABV, 700ml, RRP $98

available as a 12 Year Old premium scotch, which is matured in oak for an extended period of time. This youthful blend has strong sweet aromas of baked caramel, banana and toffee and a warming finish. It is one of the biggest selling scotch whisky brands and it’s easy to see – and taste – why. INDEPENDENT LIQUOR

SINGLE MALT Glen Grant Major’s Reserve 40% ABV, 700ml, RRP $49.99

The Glen Grant distillery was established in 1840 by brothers John and James Grant, who took up a licence to produce single malt whisky in Speyside; Scotland’s most famous whisky region. This is the result of their efforts. It’s a light golden coloured whisky with soft aromas of apple, dried fruit and nuts, which finishes on a creamy warming finish. EUROVINTAGE

HEART OF THE GLEN Glen Grant 10 Year Old 40% ABV, 700ml, RRP $59.99

The rich golden colour of Glen Grant 10 Year Old leads into a full bodied, flavoursome whisky with notes of ripe orchard fruit such as red apples and yellow pears, which are supported by spicy wood notes of almonds and walnuts. It has a creamy texture and finishes on a lingering flavour of coconut and hazlenuts, thanks to its maturation in ex-bourbon casks. It can be served neat or over ice and is equally versatile as a mixer. EUROVINTAGE

SPEYSIDE SENSATION

Thomson Whisky Manuka Smoke

Glenfiddich 12 Year Old

46% ABV, 700ml, RRP$98

This 12 year old whisky is known for its distinctive subtle fruit flavours of fresh pears, which are balanced by a light note of caramel; this combination makes it ideal for serving neat or on the rocks. It was the first single malt scotch to be exported to the world in 1963.

Thomson Whisky Two Tone 40% ABV, 700ml RRP $75

40% ABV, 700ml, RRP $71.99

LION

CATEGORY REPORT W HISKY

Five of the best Scottish whisky regions

GREAT GRANT William Grant 40% ABV, 1 litre, RRP $42.99

William Grant was not only a pioneering whisky producer from Duffton in Speyside; he also created what has become the largest independent whisky company in Scotland today. It also produces a significant amount of malted barley for distilling in Scotland. This well known whisky is characterised by toffee apple and baked banana aromas, a full body and versatile character. It is ideal for serving with mixers, coke and ginger ale, for a refreshing mixed drink. LION

EXTRA FLAVOURSOME CHIVAS Chivas Extra 40% ABV, 700ml, RRP $77.99

Chivas Regal Extra is a rich and flavoursome whisky which was matured in barrels formerly used for oloroso sherry production. These provide its complex aromas of caramel, vanilla, dried fruit, toffee, ginger and sweet tropical flavours of ripe melons. It is full bodied with a long, flavoursome finish, and it makes an outstanding drink neat – or as an ingredient in the whisky cocktail recipe, featured below. PERNOD RICARD

Speyside Highball

Ingredients 45 ml of Chivas Extra 30ml of fresh pineapple juice 15 ml of fresh lemon juice 2 dashes of Angostura bitters Soda water Method Combine all ingredients into a highball glass over fresh ice and garnish with a lemon wedge.

GLENLIVET STYLE The Glenlivet Founder’s Reserve 40% ABV, 700ml, RRP $80.99, 1 litre, RRP $102.99

The Glenlivet Founder’s Reserve is a new, permanent addition to this brand’s core range and it was created as a tribute to founder George Smith’s vision to create a smooth single malt whisky.

THERE ARE five different regions of whisky production in Scotland and their names appear most often on malt whisky labels since grain whiskies tend to be blended rather than bottled and marketed in their own right. The regions are: Lowland, Highland, Speyside, Islay and Campbeltown. A distillery’s location does not in itself affect the flavour of the whisky made there but it does guarantee where the whisky was produced. This can indicate certain stylistic variations and trends in the whisky industry. There can be specific styles of whisky from some Scottish regions of production, such as Islay where the barley tends to be malted over peat. This provides a smoky, tarry and salty flavour. However, this is a generalisation rather than a reliable distinction since not all whisky from Islay tastes this way. Just as not all Speyside whisky tastes similar. Regions are not usually a straightfoward indicator of whisky styles or quality in Scotland, as the two biggest areas of production show; Highland and Speyside. The most northern whisky distillery in Scotland is Highland Park in Orkney; the capital of the Orkney Islands, which lie immediately north of the tip of the British Isles mainland.

Speyside whisky This tends to be produced in two main styles; light, such as Glenfiddich and Glenlivet and richer full bodied styles, such as The Macallan.

Islay whisky The whisky from this region is most likely to be peat influenced. Peat is decomposed vegetation and earth; it imparts a strong smoky, salty flavour to whisky.

Highland There is no particular regional style here and whisky ranges from big bodied and richly flavoured, such as Dalmore through to citrusy fresh, lighter bodied whisky, such as Glenmorangie.

Lowland This region has only three distilleries and they all make light styles of malt whisky.

Campbeltown This region also has only three distilleries, each tending to make heavy styles of whisky.

DRINKSBIZ JUNE / JULY 2016 55

WHISKY CATEGORY REPORT

What is the role of wood? Scotch whisky legally must be matured in wood for at least three years and this must take place in Scotland. That local connection aside, most scotch has been traditionally matured in ex-bourbon barrels. These barrels imbue whisky with its pronounced citrus and vanilla characters and can impart rich coconut and nut flavours, depending on the toast of the barrel and the length of time in which the scotch spends in it. Many whiskies are now finished for an additional period of time in a range of different woods, particularly ex-sherry barrels, which are becoming extremely popular with their use today being widespread in the whisky industry in Scotland. The deep colour of long aged whisky comes not only from its contact with wood for an extended period of time, but also from the natural evaporation of whisky in barrel – also known fondly as ‘the angel’s share’.

The whisky is pale gold with delicate aromas of citrus, including sweet orange and ripe grapefruit. These are balanced by subtle flavours of fresh pears, toffee apples and a smooth, creamy and long finish. The Glenlivet is one of Speyside’s best known classics and it lends itself to drinking neat or as an ingredient in this outstanding whisky cocktail, featured below.

warming effects of its relatively high 48% alcohol content. This top shelf whisky adds an interesting unconventional string to the scotch whisky bow.

PERNOD RICARD

46% ABV, 700ml, RRP $119

The Packhorse Bridge

Ingredients 30ml of The Glenlivet Founder’s Reserve 30ml of fresh lime juice 180ml of ginger beer Method This is a Scottish twist on the Moscow Mule and is easy to create. Combine all ingredients in a highball glass with ice and garnish with fresh lemon slices and mint sprigs.

LOVELY LAPHROAIG Laphroaig Quarter Cask 48% ABV, 700ml, RRP $129.99

Laphroaig Quarter Cask is not backwards in putting its most flavoursome foot forward in this twice matured whisky, which was aged in American oak barrels – the traditional choice of most Scots whisky distillers. The double maturation time of this Laphroaig takes place in ex-bourbon barrels. This very intense oak contact provides coconut and sandalwood aromas and helps to soften the 56 DRINKSBIZ JUNE / JULY 2016

BEAM SUNTORY

COMPLEX GLENFARCLAS Glenfarclas 15 years old Thanks to its 15 years of maturation in oak, this whisky shows pronounced flavours of butterscotch, dried fruit and an intense peat smoke aroma. It has a pleasant overtone of sherry (thanks to the barrels in which it spent time) which lends it smooth flavours of brown sugar, cinnamon and nutmeg. The finish is pronounced and lingering. WHISKY GALORE

SPRING IN YOUR STEP Springbank 10 Year Old 46% 700ml, RRP $87

The Springbank distillery is situated in Campbeltown at the end of the remote peninsula of Kintyre and it is one of Scotland’s most iconic distilleries. The character of Springbank 10 Year Old is complex and rich, with flavours ranging from coconut, vanilla and pears through to a salty seaside salty aroma. It finishes on a warming smoky note. WHISKY GALORE

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 Thomson Whisky 09 828 7271 thomson.whisky.com Tickety-Boo Liquor (09) 377 7597 tickety-boo.co.nz Whisky Galore 03 377 6824 whiskygalore.co.nz

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

SPIRITS NEWS

Rolling Stones limited release bottle The makers of Jose Cuervo tequila celebrate a legendary year in their history this month with the limited release of the Rolling Stones bottle of Jose Cuervo Silver JOSE CUERVO Silver tequila first shot to fame as the official drink of the Rolling Stones 1972 rock tour and this month, the makers of Jose Cuervo bring you their limited release official Rolling Stones bottle. Needless to say, the famous red tongue which is known to all, will be a hit with consumers and one to have on the shelf. All Jose Cuervoâ&#x20AC;&#x2122;s tequilas are double distilled, which ensures

the highest quality tequila, while preserving the agave flavours. Jose Cuervo Silver is the perfect mixer to highlight and enhance the flavours of any mixed drink and add body and substance.

The story At the start of their 1972 American tour, the Rolling Stones attended a party at the Trident

Bar in the bay area of San Francisco, famed for its beautiful waitresses and musical pedigree. During the party, the band wanted to try something a little different so the band members asked barman Bobby Lazoff to create a unique new cocktail for them. The result was the Tequila Sunrise, using Jose Cuervo Silver. The drink became the official tour pick for the most groundbreaking of all rock tours, involving a private plane with the famous tongue logo, glamorous celebrity hangers-on, stays in the Playboy mansion and media coverage akin to that of a presidential election. Thanks to Jose Cuervo, history will always remember the legendary Tequila Tour of 1972.

The spirit Jose Cuervo Silver was created specifically to mix well with juices, soft drinks and tonics. Crystal clear with a crafted blend of sugars, the smooth, velvety spirit is designed to

Jose Cuervo Silver was created specifically to mix well with juices, soft drinks and tonics. Crystal clear with a crafted blend of sugars, the smooth, velvety spirit is designed to highlight and enhance the flavours of mixers with an excellent balance of sweetness and alcohol. highlight and enhance the flavours of mixers with an excellent balance of sweetness and alcohol. A distinct, crisp agave flavour ensures drinks are far more full bodied than those mixed with delicate vodkas or gins, while the persistent notes of caramel and fresh herbs are a characterful alternative to sticky, overpowering rums or bourbons. The Rolling Stones limited release bottles can be found at Liquor King and other selected outlets.

BUFFALO TRACE VOTED BEST STRAIGHT BOURBON

Judges select their favourites at the 2016 San Francisco World Spirits Competition

FRANKFORT, FRANKLIN COUNTY, KY (April 12, 2016) Buffalo Trace Kentucky Straight Bourbon. Whiskey was distinguished as “Best Straight Bourbon” at the 16th annual San Francisco World Spirits Competition where a record-breaking 1,899 entries were submitted for a blind tasting. Thirty-nine of the industry’s finest spirits experts reviewed each entry before ultimately awarding Buffalo Trace with its celebrated Double Gold Medal and Bourbon of the show.

DOUBLE GOLD • Buffalo Trace Kentucky Straight Bourbon Whiskey “We’re extremely honoured to accept these awards,” Master Distiller Harlen Wheatley, said. “Quite humbling to be recognised among the world’s best.”

About Buffalo Trace Distillery

Buffalo Trace Distillery is an American family-owned company based in Frankfort, Franklin County, Kentucky. The Distillery's rich tradition dates back to 1773. It was named “Brand Innovator of the Year” by Whisky Magazine at its Icons of Whisky America Awards 2015. Buffalo Trace Distillery has also garnered more than 300 awards for its wide range of premium whiskies. To learn more about Buffalo Trace Distillery visit www.buffalotracedistillery.com.

AVAILABLE THROUGH YOUR PREFERRED WHOLESALE DISTRIBUTOR OR CONTACT 09 377 7597 OR EMAIL SALES@TICKETY-BOO.CO.NZ FOR FURTHER INFORMATION. WWW.TICKETY-BOO.CO.NZ

SPIRITS FEATURE

Pacific spirit leader A new spirits brand takes its inspiration from the strength and courage of Polynesian culture, writes Joelle Thomson ARIKI MEANS royalty throughout the Polynesian islands, which is exactly where the inspiration came from for New Zealand spirits brand – Ariki Spirit of the Pacific. The name is a play on words because Ariki Spirit is a gin and vodka brand but also because it pays homage to the courage of the early pioneer explorers in the Pacific Islands.

60 DRINKSBIZ JUNE / JULY 2016

“It’s a fitting name for our gin and vodka because we want to be a leading spirits brand and it also ensures that we’re focused on sticking to that goal,” says Ariki Spirit of the Pacific co-founder and director, Sean Rota, whose parents were born in the Cook Islands. We met to discuss the new brand in downtown Wellington; one of many places that Rota says he strongly relates

to, having been born and raised in the capital city, despite his Auckland base these days. The brand was released immediately after the first bottling of gin and vodka, in late 2014 - literally two days before Christmas. Of its launch, Rota confesses that he and the two other founders began their own journeys into spirits as consumers first and foremost, but he says they founded this brand because they wanted to develop something unique that they could take to the international market. “We don’t see this as a hobby but an opportunity to develop something

SPIRITS FEATURE

special. We’re fairly serious about what we do, which was also why we launched gin and vodka at the same time as we wanted to be fairly even between the two, in terms of sales and production,” Rota says. The sales reflect this aim, and the production takes place at a small distillery at Dairy Flat, just north of Auckland. Bottling takes place separately at a contract facility not far away.

Botanicals The main botanical in the gin is the manuka flower, chosen because it reflects New Zealand as an indigenous native plant and is also well known for its health giving qualities. Juniper is also key; as Rota says: “It cannot be gin without juniper.”

Brand look The shark’s tooth on the logo represents strength and the other pattens indicating unity and leadership, says Rota, who is a direct descendent of the Ariki in the Cook Islands. He was born and raised in New Zealand but his parents were born in the Cook Islands. The shark’s tooth is indicative of his cultural background. As important as heritage is to the brand, modern packaging is paramount, he says, which is why the three brand owners selected the most technically perfect closure they could find: Vinolok. This glass closure is a Czechia brand and it gains its seal from the ring of silicon around the glass – which does not actually touch the liquid in the bottle.

The future Exports are a key future focus but to date sales have mostly focused on the New Zealand market. There are two key markets that Rota plans to focus on, however, which are the fast growing Asian spirits market and North America, which is currently trading up significantly when it comes to spirits purchases and consumption. “The spirits market is crowded; if you take the example of craft beer and how it’s grown, we can see that the spirits market is heading in that direction,” says Rota. “The large number of new entrants into the market in the past four to five years shows this. So we are aiming to have a strong point of difference in terms of quality and by using natural ingredients every step of the way.”

The three brand owners selected the most technically perfect closure they could find: Vinolok. This glass closure is a Czechia brand and it gains its seal from the ring of silicon around the glass – which does not actually touch the liquid in the bottle.

The Ariki spirits Ariki Gin 45% ABV, RRP $97, 700ml

Clean with medium aroma intensity of juniper and fresh green aromatics; a crisp, full bodied white spirit with super clean flavours.

Ariki Vodka 40% ABV, RRP $87, 700ml

Triple distilled through activated coconut carbon filter; so there’s a hint of coconut and vanilla; the coconut comes from Tonga and the vanilla from the Cook Islands, which is grown in a southern island. “I like to know the source of every ingredient that we use,” says Sean Rota.

The Langham connection The Langham Auckland partnered with Ariki Spirit of the Pacific in May to create gin and vodka based cocktails at Palm Court, in the hotel. “We wanted a product that New Zealanders and people of the Pacific could be proud of. Our association with New Zealand’s premier hotel, The Langham Auckland, is a perfect fit and a testament to the high standards we aspire to,” said Ariki director Sean Rota. To celebrate this partnership, executive chef Volker Marecek created a dish to match the spirit; salmon cured in vodka, served with fermented tomato, vodka caviar and nasturtium leaf and an Ariki vodka cocktail. “These are spirits unsurpassed in quality, and that’s exactly what I wanted to showcase here. This dish will take you on a journey, down the wild and free waters of the Tongariro plateau, past the wildest vegetation and leave you in a sunshine-filled field of gold,” said Marecek.

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HOT MIXES

Mea Culpa cocktails

Tim Martin is the owner and mixologist at Mea Culpa in Ponsonby, Auckland, and he shares these four hot mixes recipes, using the newest East Imperial mixers East Imperial Grapefruit G&T This zesty yet balanced beverage ideal for enjoying all year round. 150ml East Imperial Grapefruit Tonic 50ml Rogue Society Goldilocks Dry Gin Dehydrated grapefruit wheel and white pepper to garnish

Fill a highball or copa glass with ice. Add 50ml Rogue Society Goldilocks Dry Gin. Top with East Imperial Grapefruit Tonic. Garnish with dehydrated grapefruit wheel and white pepper. Serve.

East Imperial Tanqueray & Cinnamon G&T This simple G&T uses a cinnamon quill to add a note of spice that pairs with the citrus flavours of the grapefruit tonic. 150ml East Imperial Grapefruit Tonic 50ml Tanqueray 10 Gin Cinnamon quill to garnish

Fill a highball or copa glass with ice and add 50ml Tanqueray 10 Gin. Top with East Imperial Grapefruit Tonic. Garnish with a cinnamon quill. Serve.

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East Imperial Citrus G&T This tangy G&T packs a zesty punch with a double hit of citrus from the Yuzu Tonic and lemongrass garnish. 150ml East Imperial Yuzu Tonic 50ml Tanqueray London Dry Gin Lemongrass to garnish

Fill a highball or copa glass with ice and add 50ml Tanqueray London Dry Gin. Top with East Imperial Yuzu Tonic. Garnish with lemongrass. Serve.

East Imperial Yuzu, Pear and Nutmeg G&T This exotic G&T adapts to different palates according to the gin with which East Imperialâ&#x20AC;&#x2122;s Yuzu Tonic is paired. 150ml East Imperial Yuzu Tonic 50ml Rogue Society 40% or Sipsmith London Dry Gin or The West Winds Sabre Gin Dehydrated pear slices and nutmeg slivers to garnish

Fill a highball or copa glass with ice and add 50ml of your choice of gin. Top with East Imperial Yuzu Tonic. Garnish with a dehydrated pear slice and nutmeg sliver. Serve.

SPIRITS NEWS

Beam’s premiumisation JIM BEAM’S makeover this year is the change of a lifetime for the biggest selling bourbon spirits brand in New Zealand, which is one of the first countries to receive products with the new designs. The packaging upgrade affects the entire Jim Beam portfolio, which is pictured here – this includes Jim Beam® White Bourbon, Jim Beam® Black, Jim Beam® Honey, Red Stag by Jim Beam®, Jim Beam® Devil’s Cut® and all other Jim Beam brands.

Key components of the new look for Beam products include heavier glass weight and stronger shoulders on bottles, a far more prominent wax rosette – the iconic red rosette on every bottle – and striking changes in colour. The Beam Suntory general manager for New Zealand is Sarah Knight, who says she and the team in this country are thrilled to see the new packaging better reflect the quality in the bottle.

“For seven generations and more than 220 years, Jim Beam has prided itself on going above and beyond to create the world’s finest bourbon, and we’re thrilled that our new premium packaging now even better reflects the quality and heritage that goes into every bottle around the world,” says Knight. Our full story on the Jim Beam rebranding is on page 7 – our cover story.

S P I R I T O F T H E PAC I F I C ARIKISPIRIT

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INFO@ARIKISPIRIT.COM

MADE IN NEW ZEALAND

SPIRITS COLUMN

Whisky: A view to the future By Michael F Fraser Milne

I AM on one of my whisky pilgrimages to Scotland and other spots. I am neither an optimist or a pessimist, but probably erring on the optimistic side right now. It has been on my mind that perhaps my whisky journey may come to an end and I’ve been wondering when – this year or in five years, 10 years or further away. This trip has made it very clear that it’s not coming to an end just yet. The whisky industry in Scotland is very vibrant right now. We have been travelling countrywide from Islay to the far north in Scotland, and as I write, I sit in Rothes on Speyside, looking out over the magnificent Spey River at a view of three distilleries, all in full production. Yesterday I spent an afternoon with Ronnie Cox of Glenrothes Single Malt going over what is coming up, looking at the warehouse stock, evaluating cask samples and in general having a ball. The warehouse at Glenrothes is singing with fantastic wood of great quality. It has tradition and looks to the future. It is astonishing that Glenfarclas is now run by seventh generation family members and that their whisky will be sold and consumed by the grandchildren and great grandchildren of many in the family. Over the last few years there has been a boom in scotch and at present the blended industry is back to a growth level that is sustainable. The single malt industry is working hard to meet a very high demand; however, it is managing. The temptation you might think is for them to ‘sell, sell, sell’; however, while in 64 DRINKSBIZ JUNE / JULY 2016

an office of one company (which had just spent three days with a group choosing 37 single casks for bottling) I heard a distiller say, ‘No, you cannot have the other five as they simply did not meet the distillery’s standards’. Imagine that. This distillery is telling the customer that they cannot buy whisky not because it does not meet with the

It’s very encouraging to see that this industry is innovative, committed to the highest standards, doing well and most of all increasingly loved by many, which allows us to luxuriate in the finest whiskies. customer’s standard, but simply put ,they were not going to allow their name to go out there to anyone, regardless of buying power or demand, if the whisky was not up to it. In addition, I have seen many distilleries we have visited having an ongoing commitment to providing the consumer with

a interesting and ever increasing array of expressions that can only excite anyone with a love for the nectar. So, my friends, the good times go on. Today I am away to look for single casks to satisfy customers of our own. The rivers are full after a dry spell, production is at high levels, cask supplies are flowing in and yesterday I saw casks that were of the highest quality. It is always good to visit the sharp end, even better to try drams that are about to be released and will be with us in New Zealand in the not distant future. It’s very encouraging to see that this industry is innovative, committed to the highest standards, doing well and most of all increasingly loved by many, which allows us to luxuriate in the finest whiskies. I am a thinker over a nice dram,and I think I will have to live a long time to see the best, which is yet to come. Slainte Mhor from Strathspey. Michael F Fraser Milne is the owner of Whisky Galore in Christchurch. whiskygalore.co.nz

More than just a shot!

How to use Chartreuse

Philippe Rochez, the export director of Chartreuse, visited New Zealand recently to explain how to use this complex French liqueur ASK A Carthusian monk what goes into making Chartreuse and he is as likely to say “hamburger and goat’s cheese” as tell you the truth. The mysterious French liqueur was first released in 1737 and its ingredients have remained top secret ever since. It contains 130 different herbs, spices and flowers, so it would be a long recipe to write down, even if we were given the full list. “The traditional ingredients are what makes Chartreuse original in taste and its history proves it has a market but we find that education is key to its success today,” says Philippe Rochez, who visited New Zealand to talk with the trade about innovative new ways of serving Green and Yellow Chartreuese. The Frenchman’s visit was part educational, part promotional for the Chartreuse brand, which he says is gaining strong pick up in bars around the world. “As global drinks markets diversify, many people are looking for new flavours; this can include innovative new ways with old drinks, such as matching ginger beer with Green Chartreuse, which is becoming more popular in Europe. This growth is in line with the growth in ginger beer around the world,” Rochez says. Traditionally, Chartreuse has been mixed in summer drinks, such as mojitos with lime juice or served simply as Chartreuse Green and sparkling water. “Chartreuse Green with sparkling water is an easy to make, good quality cocktail which is not too strong. This makes it a very good drink of introduction into the world of cocktails, particularly for those who are newcomers to cocktails,” says Rochez. Rochez held masterclasses whilst in New Zealand to spend as much time as possible with the trade, explaining how to serve Chartreuse. Rochez served a welcome cocktail at each of the masterclasses that he held here, mixing Chartreuse Green with ginger beer and lime juice – a classic and modern serve for this liqueur.

CMY

on ice with juice as a cocktail as a shot

How do you drink yours? Available in Green and Yellow in a range of sizes from 1 litre to 30 mls FOR ENQUIRIES

Ian McAteer & Associates Phone 09 476 1360 Mobile 027 542 0496 michellemcateer@xtra.co.nz Like us at facebook.com/ChartreuseNZ

WHAT’S NEW

East Imperial’s new Yuzu The makers of East Imperial mixers have added a new taste to their range – Yuzu Tonic. Yuzu is a sweet citrus fruit from Asia and is popular in Japan, where it is often described as a hybrid between a mandarin and Ichang papeda fruit. The new Yuzu tonic has pronounced citrus zest aromas which give it a taste similar to lime and lemon zest, creating a distinctly tangy beverage that pairs perfectly with premium spirits – particularly a classic gin and tonic. Like other East Imperial mixers, Yuzu Tonic contains 12 grams of sugar per serving, which its makers suggest is approximately half the amount of other tonic brands on the market. East Imperial Yuzu Tonic is available now in four-packs, RRP $9.99, and cases of 24, RRP $54.

Saintly Sauvignon

Sizzling Syrah

2015 Saint Clair Pioneer Block 3, 43 Degrees Sauvignon Blanc

2014 Saint Clair Pioneer Block 17 Plateau Syrah

RRP $26.90

RRP $37.90

Saint Clair Family Estate is one of New Zealand’s biggest Sauvignon Blanc producers, but also one of the country’s pioneers of single vineyard wines, such as this one. The Pioneer Block 3 is a vineyard in the lower Wairau valley, east of Blenheim township. And this new release of Pioneer Block 3 was made by winemakers Matt Thomson and Hamish Clark, who have harnessed Marlborough’s bright tropical fruit flavours in a full bodied white with pronounced aromas. This wine has a long finish and concentrated flavours with a good balance between its high acidity, intensity of taste and long finish. It drinks well now.

This Syrah is made with grapes grown on Omahu Road in the Gimblett Gravels region of Hawke’s Bay; a warm, well drained, stony vineyard on the alluvial shores of the region’s meandering rivers. It has a pronounced purple colour and aromas of dark fruit, such as plums and cherries. It is a dry, full bodied red wine with black fruit flavours, intense spicy complexity and a lingering finish. This wine is very good quality and has good ageing potential for up to a decade, but also drinks well right now. Serve in a large glass and decant for two hours, prior to drinking, to allow the wine to reach room temperature and open up in aroma and taste.

saintclair.co.nz

eastimperial.com

Mellow Merlot

Pete’s new juices

2015 Sacred Hill Hawke’s Bay Merlot Cabernet

The Pete’s Natural juice range has had a makeover and two new flavours added to the range - a new low sugar ginger beer (which contains a relatively low 3.7 grams of sugar per 100 mls) and a zingy lemon chilli, with each bottle containing a real chilli. Since he launched the range in 2010, Pete has forged an identity for a natural product, made using 100% New Zealand grown fruit.

RRP $19 to $20

Merlot is now the number one red wine in terms of production and also the most planted grape variety in the Hawke’s Bay and it is easy to taste why. This wine has pronounced aromas and flavours of ripe red, black and baked fruit – think plums, boysenberries and figs. It has interesting complexity with its aromatic hints of cinnamon, nutmeg and cocoa. It is smooth, full bodied with a lingering finish, and makes a good wine match with light red meat and roasted root vegetables. sacredhill.com

peteslemonade.co.nz

Spicy new southern Pinot 2014 Lake Hayes Pinot Noir RRP $30

This is an outstanding new Central Otago red from the well known Amisfield winery, which first planted vines on the shores of Lake Hayes This wine has bright, pronounced red fruit flavours of cherries, plums and cranberries, which are complemented by notes of cloves, nutmeg and cardamom. It is dry with high acidity, a light body and a long, refreshing and complex finish, indicating a great balance of flavour in a wine that drinks well now and will further develop for the next four to five years. amisfield.co.nz

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WHAT’S NEW

Te Awa’s new Merlot

Single minded Syrah

2013 Te Awa Single Estate Merlot Cabernet Sauvignon

2013 Te Awa Single Estate Syrah

RRP $29-$30

Syrah is one of New Zealand’s most promising next big things on the red wine scene, thanks to wines like this deep purple, full bodied, dry and spicy red. This wine was made from grapes grown in one of the country’s top vintages, touted by many to be the best ever, thanks to warm, dry conditions that lingered all summer long. This is a complex wine with pronounced spice aromas of black peppery, cardamom, nutmeg and red pepper. It has a long finish, is very good quality and offers outstanding value for money at this price.

This new Hawke’s Bay red blend of Merlot and Cabernet Sauvignon is from one of the most outstanding vintages – best ever, say the majority of winemakers in the region. Its bright, pronounced red and black fruit flavours (blackberry, black cherry and red plums) all highlight the outstanding weather conditions that led up to the vintage of 2013 in the Bay. This wine is smooth, accessible and full bodied. It drinks well now and also has the structure to improve with a further five to six years of ageing in the bottle. teawacollection.com

RRP $25.99

ADVERTISE IN WHAT’S NEW Tell the drinks trade what you’re doing that’s new, interesting or just downright deliciously tasty.

Advertising enquiries to: advertising@drinksbiz.co.nz

teawacollection.com

Great value Pinot

New Halo duo

2015 Sacred Hill Marlborough Pinot Noir

Sacred Hill has released two new wines in its Halo range; a 2015 Sacred Hill Halo Marlborough Sauvignon Blanc and a 2014 Halo Hawke’s Bay Merlot Cabernet Sauvignon. Managing director David Mason describes these as wines that combine new world fruit flavour with old world complexity. “Marlborough Sauvignon Blanc and Hawke’s Bay Merlot Cabernet are classic New Zealand wine styles and Halo is an expression of the styles which builds on their most loved varietal characters.” Senior winemaker Tony Bish says the the 2015 Sacred Hill Halo Sauvignon Blanc 2015 shows the benefits of a classic cool climate growing season in Marlborough, very good ripening conditions and an early harvest, which enabled the winemaking team to capture the wines’ flavours with noticeable intensity. “The wine is an expression of the vintage and the land where it was grown – that’s the key to Marlborough Sauvignon Blanc,” Bish says. “Likewise, the 2014 Sacred Hill Halo Merlot Cabernet Sauvignon shows the benefits of the Hawke’s Bay vintage a year earlier,” says Bish. The 2014 Sacred Hill Halo Hawke’s Bay Merlot Cabernet has an RRP of $27.99 while the 2015 Sacred Hill Halo Marlborough Sauvignon Blanc’s RRP is $24.99.

RRP $19 to $20

Sacred Hill’s newly released orange label Pinot Noir packs a powerful flavour punch with its soft velvety mouth feel and its spicy aromas adding complex flavours to the upfront fruity appeal of strawberries, raspberries and red cherries. Sacred Hill managing director David Mason suggests that this wine is an ideal match for an Italian styled pizza – take one fresh pizza base, add tomato paste, a handful of basil and crushed garlic, sliced cherry tomatoes, mozzarella and grated parmesan. Bake until the base is crispy and serve with olive oil and basil leaves. sacredhill.com

sacredhill.com

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LAST REQUESTS

Bringing management to wine

Martin McManus, general manager of Negociants New Zealand, talks about senior management in the drinks industry

What’s the biggest challenge in transitioning the drinks world?

Where would you like to see it heading?

Well, I had been with one global corporate for two decades and you might think as a consequence that the transition would be significant. There is no question the wine business has its own DNA, but across that previous 20 years I had been involved in a huge amount of change and received some of the best development, informal and formal, I could have asked for. That put me in pretty good stead for transition. I have also operated with flat structures and tight knit teams with high levels of engagement, which I knew existed at Negociants so that also made the change less difficult. I really think it’s about trusting that you have the transferable skill set rather than being too prescriptive in your approach.

If as an industry we continue to produce better wines and bring customers along for the ride, we will see a natural shift to the consumption of higher quality wines and consumers prepared to pay for the experience. A danger for any industry is too much volume or excess capacity; it’s a constant threat which can create peaks and troughs and a lack of sustainability. I know that has happened and it creates price pressures and starts to condition the consumer to a ‘good enough’ mentality; why should I pay more when this product at x price is ‘good enough’ ? We need to retain value in our products as we are competing for the disposable dollar; I think consumer education is paramount.

Which aspects can you apply to each?

What’s the best drink you’ve enjoyed since entering the industry?

With leadership, in its simplest form, I think people need to know where they stand; they need to know in what direction the company is heading, what its objectives are and what role they play in it. If you provide that and are available, transparent and communicate often, it allows your team to get on with what its members need to be successful.

What are the biggest differences? There are definitely more similarities than differences. Whether you are a corporate sales subsidiary or a distributor you have a key role to play in the end-to-end value chain. We need to show our winery partners (just as I had to show corporate head office previously) that we have a purpose for existing; that we are the very best at fulfilling our role and do this in the most effective and efficient manner. There is significant choice across market strategies, so we need to offer value or we won’t survive. As most of the Negociants activity is focused on distribution and the wineries are responsible for building their brands, you don’t have full control, so there has needed to be an adjustment around my thinking. 68 DRINKSBIZ JUNE / JULY 2016

“Wine can be an intimidating category for consumers. There are many varietals with tricky pronunciations, such as Gewürztraminer… we need to make the wine category more approachable.”

Where do you see the drinks world heading right now? Based on my knowledge of the industry thus far, I would say it is in a very good place. I was fortunate enough to join the International Sauvignon Blanc conference in Marlborough earlier this year and that reinforced to me that New Zealand makes outstanding wine; not just Sauvignon Blanc. Whilst local consumption is relatively flat and still largely domestically oriented, there are some interesting trends emerging. We are seeing people being a little more adventurous and consuming a little more Spanish and Italian wines and also that low alcohol is enticing more consumers. Organic wines are appreciated by a select group, but I think that will grow significantly.

I’ve been fortunate, given our portfolio, to have tasted some of the best wines in the world. For me thus far, what I have really enjoyed is tasting so many different varietals, often with a different winemaking approach. It’s pushed my palate beyond my historical favourites (Chardonnay and Pinot Noir) and made me realise that as a consumer and new to the sector, that as an industry, we can’t get too far ahead of ourselves; whilst there are plenty of wine aficionados, there are a great deal more who like to drink wine but with only a limited knowledge. I’ve especially enjoyed learning more about food and wine matching.

How important is education and in what particular direction should this go? Wine can be an intimidating category for consumers. There are many varietals, with tricky pronunciations (Gewürztraminer) and more descriptors of ‘taste’ than one can remember. We need to make the wine category more approachable and help steer consumers through the category.

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