JUNE / JULY 2017 DRINKSBIZ.CO.NZ
T: 09 578 1823 E: info@federalmerchants.co.nz W: federalmerchants.co.nz
FROM THE EDITOR
A winning formula ers’ interest and openness to trying something new – and sometimes a bit different – all mean the local drinks landscape is constantly evolving and developing. These products reflect where they come from and often appeal to a more niche audience. This isn’t limited to the newer companies either. Church Road is marking 120 years at its Hawke’s Bay winery site this year, and has just released its • Sacred Spring Dry Gin winning gold at the 2014 TOM range. At the media preview of these San Francisco World Spirits Competition only top tier wines in May, Chief Winemaker Chris eight months after launching Scott (twice named NZ WineAs a nation we punch • Deep Creek Brewing maker of the Year) made the well above our weight named Champion Small somewhat surprising comment in many areas, and it’s International Brewery at that in wanting to make wines increasingly evident in the Australian International with character and personality our distilling, brewing Beer Awards he realised: “...it might mean we and winemaking. leave some people behind, and • Rod McDonald Wines I’m comfortable with that.” It’s Quarter Acre Syrah 2015 awarded the International Syrah Trophy at the the kind of remark that could easily cause heart International Wine Challenge palpitations in the marketing department but in fact, as he explained during our interview later • Zeffer Cider’s Cidre Demi-Sec named The (see page 78), he would rather inspire a passionInternational Cider Awards Champion at the ate response in a wine drinker, than ambivalence. International Brewing and Cider Awards, So here’s to those crafting the products that and Galbraith’s Rurik Russian Imperial Stout New Zealanders love, and that the world is named Champion Strong Beer (the only discovering. Enjoy the issue. Southern Hemisphere winners)
And these are just the highlights from a huge tally of Kiwi medal winners that we feature in this issue. New Zealanders’ ‘can do’ approach, the growing skill base in the industry and consum-
DRINKSBIZ JUNE/JULY 2017
IT FELT like there was a lot to celebrate this issue. Everywhere we turned, there was a Kiwi company winning an award for its beer, its cider, its spirits or its wine. It’s true that as a nation we punch well above our weight in many areas and it is increasingly evident in our distilling, brewing and winemaking. Here are just a few of the recent achievements on the world stage:
Victoria Wells Editor – Drinksbiz victoria@drinksbiz.co.nz
EDITOR’S PICKS 2014 TOM Syrah Winemaker Chris Scott has a love affair with this varietal, which is doing great things in Hawke’s Bay and particularly here in Church Road’s top tier range. Tuck this wine away for a few years to let its fresh dark berry flavours and notes of violet and spice develop even further. (Pg 44)
The Herbalist Nettle & Bilberry Lager New to the local brewing scene, this gently infused beer from naturopath and herbalist Rebecca Stenbeck and husband Grant McKain is a great example of Kiwis crafting great product. (Pg 53)
Spytail I’m a total ginger freak, so this French concoction of aged Caribbean rum spiced with earthy fresh ginger had me from ‘Bonjour’. (Pg 73) DRINKSBIZ JUNE / JULY 2017 7
CONTENTS
Publisher Karen Boult karen@boult.co.nz +64 21 320 663 Editor Victoria Wells victoria@drinksbiz.co.nz +64 27 575 9021 Designer Lewis Hurst lewis@hcreative.co.nz +64 21 146 6404 hcreative.co.nz Advertising Roger Pierce advertising@drinksbiz.co.nz +64 9 361 2347 +64 274 335 354
Pleasure of Pinot PINOT NOIR CATEGORY REPORT–PAGE 31
REGULARS Out & About Diary Dates Cover Story Industry News
SPIRITS & COCKTAILS 10 12 14 16
Pleasure of Pinot Pinot Noir Report 31 High 5 Celebrating Sauvignon 40 Column: In Vino Veritas
42
Wine News
44
Fizzing over soda
Associate Member (NZ)
69
Spirits Column: Chalk it up 70 72
Hot Mixes Cool Classics 75
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Winter warmers Beer & Cider Report 51 Beer Column: Beer is just beer. Isn’t it? 56
8 DRINKSBIZ APRIL / MAY 2017
On the up Scotch Report 63
Spirits News
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OUT & ABOUT
Out & About
Professional
finalist s
The Perfect Blend The Perfect Blend New Zealand final for Beam Suntory at Auckland’s REC Bar in April saw apprentice and professional bartenders competing for a place in the Australasian final to win a trip to Kentucky and New York. Sarah Wood won the Apprentice Category with a cocktail called ‘Coming Home’ that paid homage to her Scottish heritage, while Max Roberts-Bristow won the Professional title with ‘Salt, smoke, and driftwood’.
Judges Kenny
Ariaens , Asa Ca mpbell, Victoria Wells, Andrew Dufty
Apprentice finalists
Sarah Wood
Max Roberts-Bris tow
Maria Elena and Franz Mascarenhas (MD, Langham Auckland).
Whiskey Makers Dinner at The Langham The Langham Auckland hosted an exclusive dinner to mark the opening night of the inaugural NZ Whiskey Show in May. Guests were joined by whiskey makers and master distillers from famous houses around the world for a whiskey-inspired menu by The Langham Executive Chef, Volker Marecek.
SUPPORTED BY 10
OUT & ABOUT
Chris Scot t an d Cellar Tom McDonal
d Jane Skilton
Joelle Thomson
MW
Church Road marks 120 years and TOM 2014 Church Road Winery celebrated the launch of its new TOM 2014 vintage and its 120th anniversary with a media tasting in the Tom McDonald Cellar at the Hawke’s Bay winery in May, followed by a special dinner matched with Church Road wines at luxury lodge The Farm at Cape Kidnappers. (Read more about the new TOM vintage on page 44)
Carolyn Enting and Vic
toria Wells
John Saker
eown and Richard Duc Chris Scott, Cathy McK
kworth
llow, Brodie ns , Simon Da Selena Hawki pton rim Sh a in ilhelm Kane and W
Jo Bur z ynsk a, Nic and D k Ru s s avid A ell llen M W
Josh and Helen
Emet t
Clicquot in the Snow launches
Carolyn Enting and Fion
a McLeod
Phone 09 379 5132
Veuve Cliquot launched its Clicquot in the Snow event in May, as a preview of the annual four-day luxury champagne celebration in Queenstown from August 3-6.
www.langhamhotels.com/auckland
Aziz Al-Sa’afin and Wil
helmina Shrimpton
83 Symonds St, Grafton, Auckland 11
DIARY DATES
DIARY DATES JUNE Friday 9 June – Sunday 9 July F.A.W.C. WINTER The Food and Wine Classic returns to Hawke’s Bay with a schedule of events covering dinners, tastings and masterclasses for lovers of food, wine, beer and spirits. fawc.co.nz
Friday 9 – Saturday 10 June WINETOPIA (AKLD) New Zealand’s largest wine tasting event will be held in Auckland (and Wellington in July) over three ticketed sessions, with dozens of wineries from across the country exhibiting. The 2017 programme also features expert talks and tasting masterclasses. winetopia.nz
Sunday 11 June BOUTIQUE WINE FESTIVAL More than 30 boutique wineries will showcase their wines at Auckland’s Imperial Lane in this one-day event that also offers a VIP lunch and dinner menu, master classes and vertical tasting. Wine writer Yvonne Lorkin will be the special guest, presenting a masterclass on The Rise of the New Whites.
Friday 16 – Saturday 17 June GABS The Great Australasian Beer Spectacular returns to New Zealand after its 2016 debut. In Auckland over two days at the ASB Showgrounds in Greenlane. gabsfestival.com
Sunday 18 – Wednesday 21 June VINEXPO BORDEAUX Regarded as the leading international wines and spirits event, Bordeaux will host Vinexpo in June with more than 2000 exhibitors booked and more than 48,000 buyers expected to attend. The 2017 event will also have a special focus on Spain, as the third largest wine exporter in the world. vinexpobordeaux.com
JULY Saturday 1 – Sunday 2 July THE SERIOUSLY GOOD FOOD SHOW Food and beverage producers exhibit their wares in Tauranga at a two day show to be held at ASB Arena, Baypark, with cooking demonstrations too. seriouslygoodfoodshow.co.nz
Friday 14 – Saturday 15 July WINETOPIA (WGTN) New Zealand’s largest wine tasting event comes to Wellington over three ticketed sessions, with dozens of wineries from across the country exhibiting. The 2017 programme also features expert talks and tasting masterclasses. winetopia.nz
Monday 24 – Thursday 27 July NEGOCIANTS FINE WINE TOUR 2017 A showcase of Negociants’ premium wines from New Zealand and Australia at a four day roadshow through Auckland (24 July), Wellington (25 July), Christchurch (26 July) and Dunedin (27 July). At least 25 wineries will be represented at the shows, which are open to trade daily and in a ticketed evening session to the public. negociantsfinewinetour.com
Thursday 27 – Sunday 30 July FOOD SHOW AUCKLAND The country’s biggest consumer culinary event returns to Auckland. Craft breweries and wineries join food exhibitors over four days at Greenlane’s ASB Showgrounds. For exhibitor inquiries visit northportevents.nz/events/food-show For tickets visit foodshow.co.nz
boutiquewine.co.nz
Thursday 15 – Monday 19 June AUCKLAND BEER WEEK A celebration of beer in and around Auckland venues – new beer launches, tap takeovers, tastings and masterclasses.
AUGUST Friday 11 – Saturday 12 August BEERVANA (WGTN)
soba.org.nz/soba-presents-auckland -beer-week
Thursday 15 – Saturday 17 June COURT OF MASTER SOMMELIERS PROGRAMME The Court of Master Sommeliers returns to New Zealand to offer the first two levels of its internationally recognised Sommelier Programme: Introductory Course and exams (June 15-17) and Certified Sommelier Exams (June 17). Contact Cameron J. Douglas on cameron@guildsomm.com For more information about the Court of Master Sommeliers visit courtofmastersommeliers.org
A two-day showcase of local and international craft breweries at Wellington’s Westpac Stadium over four ticketed sessions. Tastings, new releases, one-off brews and old favourites. Tickets on sale June 19. beervana.co.nz
12 DRINKSBIZ JUNE / JULY 2017
COVER STORY – FEDERAL MERCHANTS & CO LTD
Industry insiders
Part of New Zealand’s liquor industry for nearly two decades, Federal Merchants & Co Ltd prides itself on delivering premium brands coupled with local knowledge
AFTER 16 years in the New Zealand market, locally owned and operated Federal Merchants & Co has grown its portfolio to more than 70 local and international brands and cemented its position as one of the country’s leading distributors, with iconic labels such as Glenfiddich, Hendricks, Angostura and Sanpellegrino. The business launched in 2001 as Federal Geo Limited, with Aidin Dennis and Mark Mayers rebranding it to Federal Merchants & Co in 2013. Nearly two decades later, the company remains 100 per cent New Zealand owned and operated. “Over the last 16 years we’ve grown up alongside the New Zealand liquor industry with years of shared innovation, change and experience,” says managing director Aidin Dennis. “We’ve had the pleasure of delivering leading domestic and international brands to New Zealand consumers since Day 1.” Federal Merchants & Co made three significant additions to its diverse multibeverage portfolio of premium brands in May 2017 with Glenfiddich, Grant’s and The Balvenie from William Grant & Sons. Aidin Dennis reflects on the company’s journey so far and what lies ahead for Federal Merchants & Co.
Mark Mayers and Aidin Dennis of Federal Merchants & Co Ltd.
On the company philosophy… “As an independent beverage distributor, our philosophy centres around investing in long-term partnerships with our suppliers and our customers to bring quality and choice to the New Zealand market. Over the last 16 years, it’s been really rewarding to not only present Kiwis with more premium choices, but to see them exploring and embracing new categories with us.”
On the team at Federal Merchants & Co… “The company is 100% New Zealand owned and operated with a staff of 36, including a national sales team of 21, servicing all channels. When Mark and I rebranded the business, it was really 14 DRINKSBIZ JUNE / JULY 2017
Award Winners with Federal Merchants & Co KWV Brandies – ‘Brandy Producer of the Year’ – International Spirits Challenge 2016 Elephant Gin – ‘Gold Medal’ – International Spirits Challenge 2017 Thomas Dakin - ‘Gold Medal’ – San Francisco Spirits Competition 2017 Santa Rita Wines – ‘Winery of the Year’ – Wines of Chile 2016 Banfi Wines – ‘Best Winery of the Year’ – Gran VinItaly 2017 William Grant & Sons – ‘Scotch Producer of the Year’ – International Spirits Challenge 2016
COVER STORY – FEDERAL MERCHANTS & CO LTD
“Our philosophy has always been to align ourselves with international and domestic brands who are leaders in both excellence and consistency within their categories.”
important for us to create a culture that people wanted to be a part of and the best representation of that, for us, is family. We’ve fostered a culture where our staff, customers, brands and suppliers are all made to feel like part of the Federal family. We believe that when we cultivate and maintain good relationships, everyone succeeds.”
On the brands that Federal Merchants & Co represents… “Our philosophy has always been to align ourselves with international and domestic brands who are leaders in both excellence and consistency within their categories. Our growing portfolio is the result of our hard work, passion, and
devotion to creating a product range that’s enjoyed by consumers not only right now, but for many years to come. Prior to the recent introduction of Glenfiddich, Grant’s and The Balvenie, we became known for representing Sanpellegrino, Sailor Jerry, Hendricks, Angostura, Wairau River wines and [yellow tail] wines.
and we couldn’t be more excited to be representing them in New Zealand. We believe that our family values are a big part of what makes us successful and we recognise these same values in those brands.”
On what’s hot now…
“We are, and have always been, independent. We work tirelessly alongside our brands because we’re truly passionate about them and believe in their success. It’s this passion that drives us to exceed in delivery service, flexibility, and building brands in the New Zealand market.”
“Premium gins and tequilas are trending right now, so we anticipate a lot of growth in Elephant Gin, Thomas Dakin Gin and our Casamigos Tequila. The three latest additions to our portfolio have been a real source of excitement for the team too. We’ve just welcomed Glenfiddich, The Balvenie and Grant’s to the Federal family
On the Federal Merchants & Co difference…
Visit online at federalmerchants.co.nz or phone 0800 846 824
DRINKSBIZ JUNE / JULY 2017 15
INDUSTRY NEWS
Galbraith’s and Zeffer riding high
AFTER MAJOR medal wins at the 2017 International Brewing and Cider Awards in England in March, Zeffer Cider and Galbraith’s are toasting trophy wins too after the Championship winners were announced in London in April. Just 10 Championship trophies were awarded after judging of more than 1100 entries from breweries and cideries around the world. Galbraith’s Rurik Russian Imperial Stout was named Champion Strong Beer (adding to its Gold medal) and Zeffer’s Cidre
Demi-Sec was named The International Cider Awards Champion. The New Zealand winners were the only Southern Hemisphere entrants to win a trophy. Galbraith’s had also won a Gold for its Bohemian Pilsner in the Lager Class. “I thought winning two gold medals was the highlight of my 40-year career, but, winning the trophy for the Rurik, which is very close to my heart, more than exceeds that,” says Keith Galbraith (pictured above, top left). Chair of judging Bill Taylor said the number
NZ wine exports to the USA pass $500m EXPORTS OF New Zealand wine to the USA have surpassed $500 million for the first time, up 11 per cent in the last year, according to data from Statistics New Zealand. This moves the wine industry further towards its goal of $2 billion of exports in 2020, and CEO of New Zealand Winegrowers, Philip Gregan, says there is significant potential for further growth in North America given the popularity of New Zealand wine, particularly Sauvignon Blanc. “The new record level of wine exports into the world’s largest and most competitive market is an outstanding achievement for New Zealand wine exporters and testifies to the strong global demand for our wines.” New Zealand wine exports reached a new record of $1.63 billion in March year end 2017. Wine is now New Zealand’s fifth largest export good by value. 16 DRINKSBIZ JUNE / JULY 2017
of entries meant winning a medal and then one of 10 Championship trophies was a tremendous achievement. “Our winners reflect the diversity and innovation that make the global brewing and cider industries so exciting, with trophies given to a wide range of beer and cider styles from long-established and new producers…. all the medal and trophy winners are beers or ciders that, once tasted, judges would recommend as world class examples of their style.” For a full list of winners visit brewingawards.org
Export snapshot NEW ZEALAND wine exports to the USA have jumped 11% ($49 m) in the past year and now represent over 30% of the total value of exports. Growth in US exports represent 70% of total export value growth of New Zealand wine in the past 12 months. By value, wine exports to the US are now worth 30% more than the next most valuable market, the UK.
New look for Deutz DEUTZ MARLBOROUGH Cuvée has unveiled a new look for its range of méthode traditionnelle wines. Pernod Ricard says the redesigned packaging highlights the connection of the premium wines to the Marlborough region, while also celebrating the heritage of the range. It maintains brand recognition for consumers while featuring new design elements and a fresh look aimed at enhancing the elegance and finesse of the brand and adding modernity to a range launched almost 30 years ago.
Deutz is New Zealand’s number one premium sparkling wine range* with four méthode traditionnelle wines. The new look design for the Deutz family of wines includes Deutz Marlborough Cuvée NV (RRP $26.59), Deutz Marlborough Cuvée Blanc de Blancs 2014, Deutz Marlborough Cuvée Rosé 2014 and Deutz Marlborough Prestige Cuvée 2014 (all RRP $32.99).
Eight Restaurant at The Langham,
* Source - Aztec combined market data to 30 October 2016.
Auckland has a fresh new look!
Pernod Ricard - pernodr-ricard-nz.com
Eight offers a unique interactive dining experience featuring the delicious flavours of eight international cuisines. Watch as your meal is created to your taste,
New distributor for Coravin NEGOCIANTS NZ has been appointed the distributor for Coravin for the New Zealand market, effective from June. Coravin is a wine access system that uses a needle and argon gas capsule system to pour wine from a bottle with the cork remaining intact. With no oxidation the wine is preserved for months and more. Negociants says that from late June it will also have the latest addition to the Coravin range, an accessory that allows the system to be used with screw cap closures. Coravin’s Managing Director Asia Pacific, Sanam Thakur, says the company is upbeat about the future prospects for the brand. “We are excited to continue our growth in New Zealand with Negociants. We are confident in their ability to navigate and expand the New Zealand wine market and continue to position Coravin as the premiere tool for wine trade and lovers alike”. Negociants – negociants.co.nz
from freshly made sushi and sashimi to a succulent cut of meat grilled to order. Enjoy as many dishes as you please and find the perfect match with our selection of the finest wines, beers and beverages. Reservations essential T (09) 300 2924 tlakl.festivities@langhamhotels.com 83 Symonds Street, Auckland, New Zealand langhamhotels.com/Auckland
Trio behind House of Fine Wine VILLA MARIA has joined with Société Jacques Bollinger (SJB) and Henschke to create House of Fine Wine, an Australian distribution company that will offer nationwide supply of premium wines from a single portfolio. The new company was established after the sale of Fine Wine Partners to Accolade earlier this year. The three familyowned wineries – who all had seats on the advisory board of Fine Wine Partners – launched the company on June 1. “This new distribution business is truly unique in bringing together three of the finest family producers from across the world,” says David Bird, General Manager, House of Fine Wine. “We’ll provide a tightly focused premium portfolio and highly engaged sales and support team who have a deep understanding of each family winery and their remarkable wines.” The new company, which will have a strong focus on the fine wine retail and on-premise side of the business, will build upon the existing infrastructure developed by Villa Maria with a dedicated sales and marketing team, customer services, supply chain and operational support.
Taste of the Med EUROVINTAGE HAS added Mediterranean Tonic Water to its Fever-Tree range of mixers. The delicately floral tonic contains essential oils from flowers, fruits and herbs gathered from around the Mediterranean – such as lemon thyme and rosemary. RRP $9.99, 200ml 4-pack. EuroVintage eurovintageco..nz
Distributed by Federal Merchants & Co T: +64 9 5781823 | E: info@federalmerchants.co.nz W: federalmerchants.co.nz
INDUSTRY NEWS
BenRiach moves to Hancocks
Hawke’s Bay to host Air NZ Wine Awards
HANCOCKS HAS announced that it will be taking over the distribution of The GlenDronach, BenRiach and Glenglassaugh Single Malt Scotch whiskies from 1st July this year. In April 2016 the Brown-Forman Corporation announced the purchase of the BenRiach Distillery Company Limited (producer of The GlenDronach, BenRiach and Glenglassaugh Single Malts). Since then, it has been looking at the future distribution on a market by market basis for optimal long term growth. Hancocks Managing Director, Joe Jakicevich, says the company is very excited to bring the brands into the Hancocks portfolio in New Zealand. “Michael Fraser Milne and the Whisky Galore team have done a fantastic job in seeding the brands within the New Zealand market and we are privileged to have the opportunity to continue to build and grow these brands into the future.”
HAWKE’S BAY, New Zealand’s second largest wine region, will play host to the 31st Air New Zealand Wine Awards this November. The annual awards dinner will be held on Saturday 25 November at the Pettigrew Green Arena in Taradale, and will be attended by New Zealand’s top winemakers and industry figures to celebrate the country’s best wines. The Air New Zealand Wine Awards is the premier wine competition in New Zealand, recognising excellence in winemaking. The competition is owned and organised by New Zealand Winegrowers, the national organisation for the country’s 1,600 grape growers and winemakers. Entries for the 2017 competition open to New Zealand wineries on Monday 7 August.
Hancocks - hancocks.co.nz
AMAZING
airnzwineawards.co.nz
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INDUSTRY NEWS
The Langham to rebrand to Cordis
A REFURBISHMENT and rebrand will see The Langham, Auckland become Cordis, Auckland on November 1 this year. Cordis Hotels and Resorts is a new generation of modern hotels by Langham Hospitality Group. Other Cordis properties in the brand’s portfolio are in Hong Kong and Shanghai (Hongqiao), Ningbo, Dongqian Lake (2018), Shanghai, East Bund (2019), Hangzhou (2019) and Bali (2018). “Our hotel in Auckland fits the Cordis brand perfectly,” says Robert Warman, chief executive officer of Langham Hospitality Group. “The addition of Cordis, Auckland to our portfolio is a significant milestone for the group as it will be the first Cordis hotel in the Pacific. Our plan is to introduce and grow the Cordis brand in this region, which is seeing increasing numbers of leisure and corporate travellers year on year. Each Cordis is individual in style, architecture and design, all of which will be reflective of its location, local culture and is tailored to the requirements of our guests, from corporate travelers, honeymooners and families.” Following the recent renovation of the banquet venues and the hotel’s Eight restau20 DRINKSBIZ JUNE / JULY 2017
rant, The Langham Auckland will undergo refurbishment from 11 July for all 411 rooms and suites, lobby lounge and the exclusive Club Lounge. To ensure minimal disruption, the room renovations will be carried out in phases where guest floors will be closed off
entirely and refurbishment works isolated to the designated areas only. Award-winning New Zealand based design firm, Space Studio, is the appointed interior designer for the refurbishment project. The facelift is scheduled to be completed by Feb 2018.
D RINKSBIZ WITH APEX LABELLING
Boost for Apex Labelling With a 40-year history in helping New Zealand businesses, Apex Labelling has a new owner and a new vision for the future. INCREASED INVESTMENT in R&D and a boost in engineering and customer service capacity are part of the future plans for Apex Labelling under new owner Sam Howe, who has bought the business from founder Phil Etheridge. With a background in automotive engineering and product development in the UK, Howe started as Managing Director at Apex earlier this year, with Etheridge staying on for at least a 12-month hand-over period. Apex Labelling was established in 1977 and designs and builds complete labelling solutions for a wide variety of applications in New Zealand and Australia. It is heavily involved in the apiculture, wine making, brewery and FMCG industries supplying customised labelling solutions to both small and large-scale customers. Sam Howe says Apex already has an excellent reputation for quality and reliability and his plan is to make significant investment in R&D to broaden its services and to ensure customers are supported effectively. “We’re the only people in New Zealand manufacturing [labelling] solutions for customers. We can give them the best solution for labelling their product. Whereas other manufacturers have a labelling product they can tweak to fit, we can build exactly what they need.” Howe says the company will embrace
Sam Howe and Phil Etheridge.
more technology to improve efficiency and increase output for customers. “We’ll be introducing more 3D modelling in the early design phase assisting our customers with the layout of production lines so that they will be able to visualise what we’re going to do and they can critique the design.” Apex systems’ modular design makes it simple for customers to upgrade or add functionality. “A customer might start off just needing a simple wrap label on a beer
“We’re the only people in New Zealand manufacturing [labelling] solutions for customers. We can give them the best solution for labelling their product.” bottle but then they might win a competition and want to be able to put the medallion on the front of the bottle, so that’s a functionality you can add on very quickly and easily,” says Howe. “An Apex Labelling system can also be quickly reconfigured from labelling one product to another –
giving the customer more versatility and output from their investment.” He is also keen to explore vision-based orientation capabilities to ensure the labelling process works in harmony with any additional branding on a product, such as bottle embossing. “Most of this technology is available off the shelf now – using high speed cameras to work out the position of a bottle. We can then orientate it to always make sure the labels are facing the logo and that a product looks spot on.” Flexible finance options are a new addition, with Howe introducing lease options. “It’s one way of helping customers get around not having the cash, not wanting to borrow, or wanting to put the cash towards other investment in their factory. “We’re not the cheapest – we manufacture here so we’ll never have those cost advantages – but we’re in New Zealand, we have staff and parts here and what we can do is make sure it is absolutely what the customer needs, we can make sure it runs perfectly all the time and we’re here to answer any questions.” Visit apexlabelling.com
You Make It. We Label It. Apex design, manufacture, service and support our advanced labelling solutions, here in New Zealand. Each machine is built to meet the specific requirements of your product and application.
CUSTOM MADE IN NEW ZEALAND
Phone +64 9 278 9168 sales@apexlabelling.com apexlabelling.com
INDUSTRY NEWS
Saké skills at MASU Fumi Nakatani at MASU
THE MANAGER of award-winning Japanese robata restaurant and bar MASU by Nic Watt at SKYCITY Auckland has been awarded an international qualification in saké from the London-based Wine & Spirit Education Trust. Fuminobu (Fumi) Nakatani has achieved the WSET’s Level 3 Award in Saké and is believed to be the first and only New
Nielsen’s expands Liquor Benchmark NIELSEN’S LIQUOR measurement service, Liquor Benchmark, has added Super Liquor to its line-up of retailers. The Liquor Benchmark now
Zealand professional to have done so. The 43-year-old achieved the advanced level qualification with a distinction pass rate and says he plans to use his new qualification to continue to generate awareness and excitement around saké culture and saké in New Zealand. Chef restaurateur Nic Watt says everyone at the restaurant is incredibly proud of Nakatani’s achievement.
includes retail sales from 625 traditional liquor stores from the largest retailers: Henry’s, Liquor Centre, Liquor King, Liquorland, Super Liquor, The Bottle-O, The Trusts and Thirsty Liquor. The Nielsen Liquor Benchmark takes weekly retail sales data, at item level, from these eight liquor retailers and reports a total view of the market. The benchmark allows retailers
“We are certainly honoured to have among our team the first and only WSET certified saké professional in New Zealand, especially one who has graduated with distinction,” Watt says. “It’s testament to his commitment to MASU and furthering the knowledge and awareness of Japanese culture in Auckland’s dining community.”
and suppliers to compare their performance and identify new opportunities for growth as well as new business generation, without disclosing an individual retailer’s sales information to competing retailers. Geoff Smith, Commercial Development Director at Nielsen, has welcomed the expansion. “Bringing Super Liquor on board significantly expands coverage of the tra-
ditional liquor industry to both suppliers and retailers. The enhanced Benchmark helps to advance retailer-supplier collaboration with suppliers able to bring proof points around price, ranging, distribution and promotions to their retailer conversations. It’s a significant step in measuring and understanding Category and Key Account performance.” nielsen.com DRINKSBIZ JUNE / JULY 2017 23
INDUSTRY NEWS
Spain’s Torres named ‘Most admired wine brand’ UK MAGAZINE Drinks International has released its list of ‘The World’s Most Admired Wine Brands’ for 2017 and Spanish wine producer Torres is at the top for the second time. Distributed in New Zealand by EuroVintage, the family owned company was founded in 1870 and is managed by the fifth generation today. It topped the list in 2015 as well. The 50 brands listed come from 11 different countries, 30 of which are within Europe. The most represented countries are France (with 14 wine brands), Spain (8), Australia (7) and New Zealand (5). There are five New Zealand wineries on the list: Villa Maria (#4), Felton Road (#13), Cloudy Bay (#24), Brancott Estate (#42) and Oyster Bay (#46). The list of ‘The World’s Most Admired Wine Brands’ is created by an academy of judges from the global wine trade, including commercial buyers, importers, wine professionals, masters of wine, journalists and wine educators. They are asked to vote for the brands they most admire based on: consistent and/or improving quality; the reflection of its region or country; marketing and packaging; and broad appeal among wine consumers.
Invivo heads to USA (and Eurovision…) INVIVO WINES is now in the US, partnering with nationwide US distributor Seaview Imports to offer three of its most popular wines to American consumers. Seaview has launched Invivo Sauvignon Blanc, Invivo Pinot Noir and the Graham Norton special edition Sauvignon Blanc to the market. Since the US launch, Invivo has been picked up by leading wine retailer, Kroger. Invivo’s launch into the States comes as New Zealand wine exports to the US hit an all-time high, with the market tipped to grow further. “Seaview is very excited to capture this ‘tiger by the tail’,” says James Galtieri, President and CEO of Seaview Imports. “Invivo’s meteoric rise to success in New Zealand, Australia and the United Kingdom will assuredly be duplicated here in the United States. The quality, the packaging and unparalleled value that Invivo delivers combines for a winning formula for success.” Invivo was also in the spotlight in May as the official wine of Eurovision, the live musical event that was viewed by an estimated audience of 200 million. Invivo Wines - invivowines.com 24 DRINKSBIZ JUNE / JULY 2017
Gold rush for Speight’s NEW TO Speight’s is Gold Rush – a honey lager at 4.2% ABV. It is part of the Master Brewers range, with Triple Hop and Old Dark beers. Gold Rush is a crisp, golden lager with light hints of honey. Initially available on tap around the country, it is now available in 12-pack. RRP$24.99. Lion - lionco.com
PROMOTION
A revealing sparkle Saverglass unveils its new Bordelaise Eclat range – designed with delicate wines in mind NEW FROM French company Saverglass – makers of premium glass bottles for wines and spirits – comes Bordelaise Eclat. The range offers six new punts designed to reveal sparkle and radiance, emphasising Saverglass’ extra white flint glass and showing off the subtle and refined colours of white and rosé wines. Inspired by nature, the six original punt shapes display the harmony of a textured motif, the softness of organic curves and even the complexity of natural geometric figures, while radiating light upwards through delicately coloured wines to create magic. Find out more at saverglass.com or call Karen on 09 522 2990.
INDUSTRY NEWS
Bonjour Medinet FRANCE’S POPULAR Medinet range has arrived in New Zealand, distributed by Q-Liquid Ltd. The French brand, which is sold in 25 countries around the world, is celebrating its 50th anniversary this year. Medinet launched in 1967 with typical wines from the South of France and is still sold in its distinctive amphora-style bottle. It is one of the most widely enjoyed French wines in Germany. The grapes for Medinet’s wines are grown in the south of France – specifically Languedoc-Roussillon and Gascony – and the wines are designed to reflect the warmth and easygoing lifestyle of Mediterranean France. Q-Liquid is distributing the Medinet Classic Blue label range of Blanc, Rouge and Rosé in 750ml and 250ml bottles. Q-Liquid – qll.co.nz
NZ added to 2017 Patrón Perfectionists comp PATRÓN TEQUILA has announced it is expanding its Perfectionists Cocktail Competition to include 18 countries in 2017, with the event to be open to New Zealand bartenders for the first time. Now in its third year, the competition challenges bartenders to display their cocktail knowledge and to create a cocktail using Patrón Tequila. A winner from each country will go on to compete at the Global Perfectionists Final at Hacienda Patrón distillery in Jalisco, Mexico, with the chance to be named the 2017 Patrón Perfectionists Cocktail Competition champion. The title brings with it the opportunity to lift the winner’s personal profile and that of their establishment, thanks to the more than four million followers across Patron’s social channels. Cocktails will be judged and scored on appearance, originality, service/hosting, and flavour. Registrations for entry are open now and will close at midnight on August 15th. The New Zealand finals will take place on October 12th at Baretta in Christchurch. The New Zealand winner will head to Mexico for the semi-finals on 17th January 2018 and if successful will go through to the global final on Thursday 18th January 2018. Find out more or register at patronperfectionists.com 26 DRINKSBIZ JUNE / JULY 2017
Make room for SULA In 2000 Rajeev Samant in consultation with Kerry Damskey, a Californian winemaker, launched his first wines cultivated in the Nashik region of India (180 Km NorthEast of Mumbai). The success was immediate: his original family estate of 30 acres rapidly expanded to 1800 acres, diversifying into hospitality, alcobev imports and spirits. SULA range exhibits a 2014 Decanter Silver Medal Sauvignon Blanc and a Top 100 Best Buy by Wine Enthusiast in Dec 2016. SULA Viognier is Reserve, the Late Harvest is 100% Chenin Blanc and its posh looking sparkling is a Blanc de Noirs, a blend of Pinot Noir, Syrah, Chenin and Chardonnay.
New Zealand agents: SUR Wines
(04) 383 9596 021 44 95 96 info@sur.co.nz
INDUSTRY NEWS
A new rebel on the block JAMESON IRISH Whiskey and Wellington brewers Garage Project have joined forces to create ‘Rebel County’ – a unique limited edition beer aged in Jameson barrels. The name refers to County Cork, home of the Jameson Distillery. Jameson began collaborating with microbreweries around the world in 2013, lending them Jameson seasoned barrels to create bespoke craft beers with flavours from the whiskey. Garage Project Master Brewer Pete Gillespie visited the Jameson distillery in September 2016 to select his brewing barrels with Jameson Master Cooper Ger Buckley. Jameson whiskey is matured in both ex-bourbon barrels and ex-sherry butts, and in a world first, Garage Project was given access to both barrel types.
“It was an incredible experience visiting the home of Jameson, a cathedral of oak barrels,” says Pete Gillespie. “The different smells when you walked in, of whiskey, oak and vanilla, inspired this new brew.” Garage Project has created a strong blonde ale, brewed with Irish malt, maize, honey, hazelnut, vanilla and dried apricots. Seasoned Jameson Irish Whiskey barrels were shipped from Ireland to New Zealand, filled with the strong blonde ale and left to age in the flavours of the oak. Just 2,500 bottles of Garage Project Rebel County Strong Ale have been produced. Available from Garage Project brewery in Aro Street, Wellington and from a small number of select venues and retailers from June. 13% ABV, RRP $35, 650ml. Garage Project - garageproject.co.nz
Cider Fest returns to Nelson THE NEW Zealand Cider Festival is returning to Nelson on November 4 at Founders Heritage Park. The region is still riding high following its ranking as one of National Geographic’s ‘Top 10 Booze Cities’, in which it was described as the place for the perfect cider. The 2016 event attracted more than 1200 attendees to the day-long family-friendly event. Zeffer Cider has already confirmed its attendance, fresh from its Best International Cider win at the International Brewing and Cider Awards in the UK. More than 80 cider varieties will be available, alongside beer and wine options. Tickets are now on sale. For exhibitor inquiries or more details visit nzciderfestival.com 28 DRINKSBIZ JUNE / JULY 2017
INDUSTRY NEWS
Makeover for Coruba CORUBA RUM has had a refresh – updating the iconic brand that has been familiar to New Zealanders since the 1970s, with the tagline “Do Da Coruba” synonymous with good times amongst rum fans. The new packaging design harks back to one of the original illustrations, but fit for the modern market. A new advertising campaign, “A Taste of Jamaica”, will run in support of the new look on Coruba Original and Gold. Launched in early June, it relaunches the brand to the next generation of rum drinkers and reconnects Coruba with the most authentic part of the brand: its Jamaican heritage. Lion says “A Taste of Jamaica” is designed to connect Kiwi drinkers with the laid-back, relaxed nature of Jamaica by introducing them to its people and culture through language, colour, rhythm and fun. The campaign is a window into Jamaican culture that uses the local language of Patois to capture the worry-free attitude the brand is renowned for. The new look Coruba is on shelf from June, nationwide in all retail liquor stores. Lion – lionco.com
Gold for HPA training game THE HEALTH Promotion Agency’s (HPA) online training tool for frontline sellers and servers of alcohol, ServeWise, has won Gold for Best Game Design at the LearnX Impact Awards. The LearnX Foundation is a non-profit event management and design agency. Its international awards programme recognises the impact of talent development and supporting technologies which showcase projects and solutions that deliver best practices and business value. ServeWise is a free and exciting national e-Learning tool, developed last year to assist frontline sellers and servers of alcohol. The tool was developed in response to industry as well as regulatory agency demand for improved
standards of training and better supply control in On, Off and Club licensed premises. The project was led by HPA in collaboration with a range of stakeholders. The e-Learning provides a basic understanding of the Sale and Supply of Alcohol Act 2012, with a strong focus on intoxication, minors, server intervention and host responsibility. It employs a vibrant and engaging game format that utilises video and animation to assist the player’s learning. The training is tailored to meet the specific needs of both sellers of alcohol in off-licensed settings (i.e. bottle stores and supermarkets), and servers of alcohol in on-licensed settings (i.e. bars, restaurants, cafes, clubs and
ServeWise is a free and exciting national e-Learning tool, developed last year to assist frontline sellers and servers of alcohol. entertainment venues). Each module takes approximately one hour to complete and is free of charge. To date, more than 6000 sellers and/or suppliers of alcohol have completed the course. It is anticipated that this training will improve compliance with the Act and particularly supply control. The e-Learning was developed by internationally recognised e-Learning developers with expertise added from local industry experts and regulatory authorities. To complete the training go to www.servewise.alcohol.org.nz For more information contact Mark Lyne at the Health Promotion Agency m.lyne@hpa.org.nz DRINKSBIZ JUNE / JULY 2017 29
RANKED IN THE WORLD’S TOP 5… AGAIN!
The World Association of Wine Writers and Journalists have ranked Taylors amongst the top 5 most awarded wineries in the world in 2013, 2014, 2015 and again in 2016.
8x
208 x
BEYOND E X PECTAT IONS taylorswines.com.au
PINOT NOIR CATEGORY REPORT
Pleasure of Pinot
Pinot Noir accounts for 15% of New Zealand’s total wine production (second only to Sauvignon Blanc), meaning it is a ‘go-to’ red for many Kiwis. Joelle Thomson examines what’s in the market.
DRINKSBIZ JUNE / JULY 2017 31
PINOT NOIR CATEGORY REPORT
MARTINBOROUGH 2014 Craggy Range Te Muna Pinot RRP $42.95 Noir Martinborough Te Muna Road is nine kilometres west of Martinborough and four hours south of Craggy Range Winery’s HQ in Hawke’s Bay. It has a cool climate that is well suited to Pinot Noir, as this big, full-bodied example demonstrates. It has powerful fruit flavours, a big smooth body and long finish. 17.5/20 VINTNERS
2014 Wild Rock Pinot Noir RRP $20.99 This is the second label of Craggy Range, whose Pinot Noir is made solely from grapes grown along the terraces carved out of the banks of the Ruamahanga River along Te Muna Road. Wines from here have zesty acidity, which adds a sense of freshness to the bright, fruity appeal. 16.5/20
2015 Palliser Pinot Noir
RRP $58
Palliser Estate first forged a name for itself in top quality Martinborough whites, but from the late 1990s winemaker Allan Johnston also focused on pushing Pinot Noir to new heights. This wine is the result of that journey: a perfumed dry red with a long, succulent finish. 18.5/20 NEGOCIANTS
2015 Dry River Pinot Noir
RRP $95
Dry River was one of the first four wineries in Martinborough in the 1980s and while its ownership has changed in that time, the quality of the wines continues to rise, as this dry, full-bodied, deeply coloured Pinot Noir shows. It drinks well now and will continue to age for nine to
10 years, and possibly beyond. It is sealed, unusually, with a cork. 18.5/20 NEGOCIANTS
MARLBOROUGH 2014 Mahana Nelson Pinot Noir RRP $39.50 Moutere-based winery Mahana Estates released this organically certified Pinot Noir this year as part of a range of newly branded wines. Winemaker Michael Glover says the label’s new look offers a clue to the innovation that goes into his winemaking. This lithe, fresh Pinot Noir tastes of red fruit, which reflects the grapes’ cool climate origins in the Upper Moutere in Nelson. 17/20 GREAT LITTLE VINEYARDS
VINTNERS
A classic Martinborough Pinot Noir with earthy flavours from a typically small winery in one of New Zealand’s smallest wine regions (the entire Wairarapa region produces just 2% of this country’s wine). This wine is concentrated and juicy with a long finish. 17.5/20 VYNFIELDS
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Social Guy and The Delta Wine Company
2012 Vynfields Pinot Noir Organic RRP $45
CATEGORY REPORT PINOT NOIR
2016 Left Field Marlborough RRP $17.99 Pinot Noir Juicy red fruit, refreshing zesty acidity and a silky lightness shine in this wine, made with grapes grown in Marlborough. It drinks well now and will develop savoury characters over the next two to three years. 16/20 VILLA MARIA
2015 Vidal Reserve Marlborough RRP $24.99 Pinot Noir The Vidal wine brand is one of the oldest in New Zealand and based in Hawke’s Bay, but its owners buy grapes in from Marlborough to make this dry, smooth, red fruit-driven Pinot Noir. It’s a spicy, savoury wine and an ideal match with baked or roasted mushrooms. 16.5/20 VILLA MARIA
2016 Esk Valley Marlborough Pinot RRP $24.99 Noir 2016 Esk Valley winery is a small, coastal winery with a history that dates back to the first grape plantings in the valley in the 1930s. For this wine, winemaker Gordon Russell sources grapes from the Awatere Valley in Marlborough to make a Pinot with aromas of plums, red cherries and dried cranberries. 16.5/20 VILLA MARIA
2014 Villa Maria Reserve Marlborough Pinot Noir RRP $49.99 Grapes from four vineyards went into this big-bodied beauty from Marlborough, which expresses that cool southern wine
Villa Maria’s Attorney Vineyard was certified organic in 2012, so this 2014 single vineyard Pinot is just the second organic wine off the block. It’s a big, broody Pinot, with heady aromas of coffee bean, black olives and fresh blackberries.
region and its hot summer days. Bright and fruity flavours are underpinned by refreshing acidity and a long finish. 18.5/20
NEGOCIANTS
2014 Yealands Winemaker’s Reserve Awatere Pinot Noir RRP $40
VILLA MARIA
2014 Villa Maria Single Vineyard RRP $59.99 Attorney Pinot Noir The Attorney Vineyard was certified organic in 2012, so this 2014 single vineyard Pinot is just the second organic wine off the block. It’s a big, broody Pinot with heady aromas of coffee bean, black olives and fresh blackberries. It is intense and youthful, drinking well now but also suggesting that this wine has a long life ahead. Decant for an hour, serve in a large glass and drink with savoury slow-cooked winter foods. 18.5/20
It’s one of the biggest wineries in Marlborough and makes massive volumes of wine, not to put too fine a point on it, so it’s a tribute to Yealands Estate’s winemakers that the quality of their trickier wines is so high. Pinot Noir is a case in point. This one is smooth, soft and silky on the palate with red fruit flavours and crisp fresh acidity driving its core to a lingering finish. I’m impressed – it delivers every time. 17.5/20 YEALANDS
2014 Nautilus Pinot Noir
VILLA MARIA
2015 Delta Pinot Noir
medium-bodied, fresh, fruit-forward Pinot that drinks beautifully now. 16.5/20
RRP $24
This wine was made from grapes grown on the 27 hectare Delta Farm vineyard in Marlborough’s Wairau Valley. The farm was established in 1848 and purchased for wine production in 2000 by winemaker Matt Thomson, London-based MW David Gleave and Marlborough viticulturist Neal Ibbotson (of Saint Clair). It’s a
RRP $43
This wine is made with grapes grown in Marlborough’s Southern Valleys, which provide the plump, rich flavours of dark plums and cherries. It is supported by elegant oak, delivering body and roundness. This is great to drink now and has the concentration of fruit flavour, vibrant acidity and firm tannins to carry it through for at least a decade. 17.5/20 NEGOCIANTS DRINKSBIZ JUNE / JULY 2017 33
PINOT NOIR CATEGORY REPORT
2014 Ara Single Estate Pinot Noir RRP $24.99
2015 Marisco King’s Wrath RRP $34.99 Pinot Noir
2014 Wither Hills Taylor River RRP $29 Pinot Noir
This accessibly priced Marlborough Pinot Noir is fresh, dry and medium-bodied with red fruit flavours driving its youthful style, along with juicy acidity and a light note of earthiness. 16/20
Winemaker Brent Marris is a man who thinks big and understands how to coax the finer aspects from Pinot Noir, namely its elegant, silky side. In this wine he shines a spotlight on the great potential of Marlborough to make very outstanding Pinot Noirs, thanks to the warm days, cool nights and long growing season, which work a treat for this cool climate red grape variety. Dry, medium-bodied and long on the finish, this wine has flavours of dried red fruit, spice (cinnamon, cloves…) and a smoky note, all of which add complexity to this lovely red. 17.5/20
At the cellar door and in a select few restaurants are the only places to buy this superlative Wither Hills Pinot Noir, which is made in smaller quantities than the winery’s standard bearers. Its intense concentration of flavour, high acidity and long finish are all reasons to beat a path to this wine. 16.5/20
GIESEN
2013 Giesen The Brothers RRP $34.99 Pinot Noir Spicy, firm and full-bodied, this Marlborough Pinot Noir is made by one of the region’s largest wineries. A smooth, approachable red for drinking now or keeping for three to four years. 18.5/20 GIESEN
MARISCO VINEYARDS
2016 Sacred Hill Orange Label Marlborough Pinot Noir RRP $19.95 Sacred Hill’s Orange Label Pinot Noir is all about red fruit – and lots of it. Flavours of strawberries, cherries and raspberries are held together in a light-bodied, refreshingly silky smooth red. Widely available and very good value. 16/20
Marisco’s Brent Marris is a man who thinks big and understands how to coax the finer aspects from Pinot Noir, namely its elegant silky side.
QUENCH COLLECTIVE
2015 Sacred Hill Halo Marlborough RRP $27.99 Pinot Noir Sacred Hill’s Halo Pinot ups the ante, after winemaker Tony Bish harvested grapes early in 2015 thanks to record heat, which has ripened the dark plum flavours in this wine. These are flattered by sweet dried herb, vanilla and spice flavours from oak maturation. 17.5/20 QUENCH COLLECTIVE 34 DRINKSBIZ JUNE / JULY 2017
2014 Wither Hills Marlborough RRP $19 Pinot Noir High acidity adds freshness to this lovely Marlborough Pinot Noir, which is smooth and full-bodied. Drinking well now, it also has the ability to age too, for at least 5-6 years. 17.5/20 LION
LION
2014 Whitehaven Pinot Noir RRP $32.90
Whitehaven is a large Marlborough winery producing classic styles such as this gold medal-winning, full-bodied, dry Pinot Noir, which highlights again the fact that our largest wine region has another strong string to its winemaking bow. 18.5/20 WHITEHAVEN
2013 Seresin Tatou Pinot Noir RRP $80 This wine ticks all the boxes: certified organic; intensely fruity with earthy undertones; made from healthy, lowcropped grapes; and a hands-off winemaking approach from winemaker Clive Dougall, who bottled this Pinot Noir unfiltered and unfined. Its dialled-up flavour intensity matches its long, smooth finish. 18.5/20 MINERAL
CATEGORY REPORT PINOT NOIR
2013 Seresin Rachel Pinot Noir RRP $52.50 Made in tribute to winemaker Michael Seresin’s late mother, Rachel, this wine is made with grapes grown on the clay soils of the winery’s Omaka Valley vineyard, Raupo Creek. It’s full-bodied with dark fruit flavours and has a long life ahead of it thanks to firm, earthy flavours and tannins, which underpin the bright juicy fruit on the front palate and will preserve this wine for the long haul. 17.5/20
2013 Seresin Tatou Pinot Noir ticks all the boxes: certified organic; intensely fruity with earthy undertones; made from healthy, low-cropped grapes; and a hands-off winemaking approach from winemaker Clive Dougall.
MINERAL
2014 Seresin Leah Pinot Noir RRP $33 Leah Pinot Noir is named after Michael Seresin’s daughter and is made with grapes grown on three of the company’s vineyards. It is more full-bodied evidence of the fruit concentration and earthy undertones that make Marlborough’s best Pinots such compelling wines. This drinks well now and has the potential to age for eight to nine years. 17.5/20 MINERAL
2015 Momo Organic Pinot Noir RRP $24 ‘Momo’ means ‘offspring’ in Maori. It’s a reference to this being the more youthful sibling to the big, full-bodied Seresin Pinot Noirs and this ‘second tier’ certified organic Seresin wine absolutely over delivers, thanks to its ripe and succulent black cherry flavours. 17.5/20 MINERAL
The Seresin story Cinematographer and winery founder, Michael Seresin, has ensured that all his wines are certified organic with Bio-Gro New Zealand (certification is the only certainty that any wine is organic). They are all made from grapes that are handharvested and hand-sorted and the wines are bottled unfined and unfiltered.
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PINOT NOIR CATEGORY REPORT
2016 Brancott Estate ‘T’ Pinot Noir RRP $26.49
2016 Stoneleigh Wild Valley RRP $18.99 Pinot Noir
Decades of experienced winemaking from Patrick Materman at Pernod Ricard go into creating this refreshing Pinot Noir, which offers zingy, zesty acidity to support the smooth, rounded red fruit in this wine. This is an outstanding Marlborough Pinot Noir, offering particularly good value for its modest price. A stunner. 17.5/20
Marlborough winemaker Jamie Marfell highlights interesting flavours in this wine by using wild yeasts, which accentuate earthy flavours as well as fruit-driven ones. 17.5/20
PERNOD RICARD
2016 Brancott Estate Terroir Series RRP $19.95 Pinot Noir Marlborough’s Awatere Valley is home to the grapes that went into this great value Marlborough Pinot Noir, where the fruit is underpinned by notes of spice and a zingy finish. 16.5/20
PERNOD RICARD
2016 Stoneleigh Marlborough Pinot RRP $17.29 Noir Talk about a red that punches above its weight – and consistently. This wine offers an exceptionally fresh, vibrant, red fruity style that is recognisably Pinot Noir-esque and delivers top value for money from the eponymous vineyard in Marlborough. 16/20 PERNOD RICARD
PERNOD RICARD
Decades of experienced winemaking from Patrick Materman at Pernod Ricard go into creating the 2016 Brancott Estate ‘T’ Pinot Noir.
CANTERBURY 2013 Pegasus Bay Pinot Noir RRP $49 Hot days, cool nights and long autumns are the story behind the intense flavours of this heavily scented wine, with its dark cherry, spicy and earthy flavours. It drinks well now and has the ability to live a long and beautiful life – up to at least 10 years in the bottle. It’s a keeper. (And is consistently among my top five South Island Pinot Noirs.) 18.5/20 EUROVINTAGE
2014 Main Divide Pinot Noir RRP $24.99
Negociants’ Pinot portfolio New Zealand Pinot Noir is one of the most dynamic categories in the local and international fine wine market and has come a long way since the mid1980s, evolving as the country’s flagship red wine variety. For over 20 years, Negociants New Zealand has been quietly gathering a portfolio of stellar Pinot Noirs and the company has now published a useful Pinot Noir reference booklet for the trade. This publication details all the New Zealand Pinot Noirs in Negociants’ catalogue listed by region, sub-region and winery, says Clive Weston, managing director of Negociants NZ. Available from Negociants.
36 DRINKSBIZ JUNE / JULY 2017
This is an exceptionally tasty young Pinot, cruising into glasses for less than $25 a bottle at retail. Its flavours of dark plums are supported by earthy aromas, smooth tannins and firm acidity, which carries its complex flavours to a long finish. 17.5/20 EUROVINTAGE
2014 Silver Wing Waipara Pinot Noir RRP $30 This is one of my top 10 wines this year and no wonder, because the words ‘Omihi Hills’ draw lovers of Pinot Noir like moths to a flame and this full-bodied, savoury but
CATEGORY REPORT PINOT NOIR
fruity expression of that place shows why. Winemaker Andrew Fox produces this wild fermented Pinot and uses just 15% new oak for the wine’s maturation to allow the fruit to shine. It is unfined, unfiltered and sealed (unusually) with a cork. 18.5/20 SILVER WING WINES
CENTRAL OTAGO 2015 Felton Road Calvert Pinot Noir RRP $75 Powerful yet subtle, this wine comes from the 44 hectare Calvert Vineyard on Felton Road, which has a history as a gold sluicings site in Central Otago and is now producing another sort of treasure with its biodynamically-farmed grapes. The vines were first planted in 2001 by Felton Road Wines, says winemaker Blair Walter, who produces this silky, succulent, earthy and intense Pinot Noir, which is one of my top five Otago Pinots every year. 19/20 RED+WHITE
2015 Felton Road Block 5 Pinot Noir RRP $112 Big, bold and intensely perfumed with aromas of red and black fruit (cherries, plums and white flowers), this wine has big, firm tannins gained from whole bunch fermentation. It is a dry, full-bodied Pinot that drinks well now but will continue to evolve for up to a decade, and possibly beyond. 17.5/20 RED+WHITE
2014 Folding Hill Pinot Noir RRP $45 This Bendigo beauty is made from grapes grown by vignerons Tim and Nicki Kerruish, whose off-the-grid home adjoins the sun-drenched vineyard on which the grapes (Pinot clones 5, 6, Abel and a mix of Dijon) are grown. They were fully destemmed and fermented with wild and indigenous yeasts, and barrel-aged for 10 months with no fining or filtering to create this deliciously savoury, earthy Pinot Noir. 18.5/20 FOLDING HILL WINES
gain from smoky oak maturation in this lovely wine. 17/20 NEGOCIANTS
2015 Mud House Claim 431 Central RRP $32.99 Otago Pinot Noir Shelter, altitude and warmth are key to this wine, which winemaker Cleighten Cornelius made from grapes grown in Bendigo, one of the warmest areas of Central Otago. This wine is dry and medium-bodied with intense red fruit and dried fruit flavours. 17.5/20 ACCOLADE WINES
2015 SOHO McQueen Pinot Noir RRP $50 This is a big, full-bodied Central Otago Pinot with dark fruit and spice flavours. It is made by one icon: Grant Taylor of Valli Wines; and named after another: the late fashion designer, Alexander McQueen. It drinks well now and can age for five to six years. 17/20
The Felton Road Calvert Pinot Noir is silky, succulent, earthy, intense and one of my top five Otago Pinots every year.
SOHO WINES
2015 Two Paddocks The Fusilier RRP $80 Pinot Noir This is the second year that this fullbodied, earthy Pinot Noir has been produced by vigneron Sam Neill, who named it in honour of his father, Major Dermot Neill. The 5.6 hectare Fusilier vineyard is in sun-drenched Bannockburn, one of the warmest corners of this cool climate wine region where the grapes ripen consistently, gaining red and black cherry flavours, which
2015 Thornbury Pinot Noir RRP $24.99 If there’s one great description of Central Otago Pinot Noir, it’s two words: intense fruit. And this dry southern red has that in spades. Dark fruit and dried fruit flavours shine in this wine made from grapes grown on the silty slopes of the Bannockburn Valley, nine kilometres outside Cromwell. Nearly a quarter of the wine was aged in new French oak barrels for 11 months. 17/20 VILLA MARIA
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PINOT NOIR CATEGORY REPORT
2015 Grasshopper Rock Earnscleugh Pinot Noir
RRP $34
This is an outstanding and age-worthy wine made from Grasshopper Rock’s Earnscleugh vineyard in Alexandra, which is devoted to one grape and one wine: Pinot Noir. The vineyard was established in 2003 by a group of Pinot-loving friends and their wines can age for the long haul (10 years plus). The grapes in this wine were destemmed and fermented with a mix of yeasts, some wild, then aged for 10 months in oak; 28% new. Red fruit flavours are flattered by smoky notes and earthy overtones. 18.5/20 GRASSHOPPER ROCK
2015 Rockburn Pinot Noir RRP $49.99 Pinot Noir is hot property in Central Otago, accounting for 78% of the overall grape varieties planted in the region, which is New Zealand’s third biggest when it comes to wine production. Winemaker Malcolm Rees-Francis makes the Central fruit shine in this bold, drink-menow wine, which will also age well for up to a decade. 17.5/20 HANCOCKS
2013 Desert Heart Mackenzies Run RRP $48 Reserve Pinot Noir
2014 Domaine Rewa Central Otago RRP $39 Pinot Noir
Big fruit flavours burst onto the palate in this voluptuously fruity Pinot from Bannockburn – that heat-filled corner of the world’s southernmost wine region. This wine is stunning now and has five to six years of positive ageing up its youthful sleeve. 17/20
Big, bold, beautiful spicy flavours balance the rich red fruit in this Central Otago Pinot Noir, which is made from grapes grown on a 5.5 hectare vineyard in the foothills of the Pisa Range in Central Otago. Although the vines were planted back in 1997, the first wines were only made in 2011 by a team of four, led by Philippa Shepherd, whose dream it was to produce top tier Pinot Noir from here. She has achieved just that, thanks to outstanding winemaking from Pete Bartle. 18.5/20
DESERT HEAT
2013 Misha’s Vineyard High Note RRP $44.95 Pinot Noir Misha’s Vineyard is fast rising to become one of the most respected Otago producers. This dry, full-bodied Pinot looks deceptively delicate in colour (pale ruby) but is intensely flavoursome with aromas of red and black cherry, smoked mushrooms and a long, silky finish. 18.5/20 NEGOCIANTS
2014 Coal Pit Tiwha Pinot Noir RRP $44.95 This southern wine is made with grapes grown in the highest altitude sub-region of Central Otago: the Gibbston Valley. Its cool climate allows slow, even ripening of grapes that are then hand-harvested and aged in French oak, which provides a big earthy and spicy flavour to this wine. 17.5/20 COAL PIT WINE
DOMAINE REWA
2014 Mount Edward Morrison RRP $65 Vineyard Pinot Noir Duncan Forsyth is one of the most influential winemakers in Central Otago and Morrison Vineyard is his own little slice of wine heaven. It’s a small site at the foot of the Pisa Range that is a mix of both Pinot Noir and white grapes, including Riesling, but it’s the red that rocks the biggest profile from here. Ripe red and black fruit flavours, high but balanced acidity and smooth fine tannins add firmness to this medium-bodied Pinot. It’s one of the region’s most consistently awesome, X-factor Pinots every year. 19/20 MINERAL
For distributor details see Distributor Index page 76
38 DRINKSBIZ JUNE / JULY 2017
Discover perfection within
www.nautilusestate.com Drink responsibly
HIGH 5
Celebrating Sauvignon
Sauvignon Blanc rules supreme in New Zealand, making up 21,000 of the country’s 36,000 hectares of wine grapes, and in a diverse range of delicious styles, writes Joelle Thomson
01Flagship Clos Henri 03Outstanding value
RRP $33
RRP $20.50
2015 Clos Henri Marlborough Sauvignon Blanc
2016 Clos Henri Petit Clos Sauvignon Blanc
Two-year-old wines are rarely as fresh as this bright young thing from Marlborough’s Clos Henri – a French family-owned winery that champions traditions such as dry farming with no irrigation to keep vine vigour under control, high density planting to encourage competition between vines and restrain vigour, and barrel fermentation to add weight. It all works a treat. This wine is dry with high acidity that is beautifully balanced by a rounded full body and savoury notes; and oatmeal and creaminess from lees ageing for eight months to enhance complexity. For all that, it is bursting with aromas of limes, lemons, green apple, grapefruit, peach and grassy overtones. It’s packed with flavour, body and weight and goes beautifully with fresh goat’s cheese on sourdough.
This wine delivers outstanding value for money. It is a refreshingly bone dry white wine with complexity, at an accessible price. Juicy grapefruit sits nicely with flavours of oatmeal and a long, crisp finish. Outstanding wine and great value.
MAISON VAURON
Greystone’s Barrel Fermented Sauvignon Blanc shines a fresh new light on South Island white wine.
MAISON VAURON
04All star
RRP $27.95
2015 Misha’s Vineyard ‘The Starlet’ Sauvignon Blanc Central Otago This Central Otago Sauvignon Blanc is made from vines planted in 2005 on a steep vineyard 240-280 metres above sea level. The elevation helps avoid frost and means the grapes can hang out on the vines for longer than those grown on the valley floor. It cruises in with a succulent style, green apple and green herb flavours supported by high acidity, suggestive of its cool climate origins. A little of the wine (23%) spent time in French oak, which adds softness and body. NEGOCIANTS NZ
take on the south 02Great southern white 05Fresh
For distributor details see Distributor Index page 76
40 DRINKSBIZ JUNE / JULY 2017
RRP $31
RRP $22
2015 Pegasus Bay Sauvignon Blanc Semillon
2016 Greystone Barrel Fermented Sauvignon Blanc
This is one of the South Island’s most complex and interesting white wines. It gains complexity from spending time in old French oak (to develop body and mouthfeel, rather than add flavour) and then eight months on lees, which adds intense richness and savoury, yeasty flavours. The result is a richly textural white, modelled on the best Bordeaux whites and putting Canterbury’s finest, freshest foot forward too. Delicious.
Sauvignon Blanc is now the most widely planted grape in North Canterbury and this flavoursome full-bodied white shows why, thanks to complexity from 10% malolactic fermentation, which softens the acidity in the wine, adding body. On the flavour front there are notes of green apples, honeysuckle and ripe tropical fruit. It shines a fresh new light on South Island white wine.
EUROVINTAGE
GREYSTONE WINES
D RINKSBIZ WITH MAZURAN’S
A family legend
As New Zealand winemaker Mazuran’s prepares to mark 80 years, the family-owned company is enjoying a surge of interest in its award-winning fortified wines and foray into new varietals.
New from Mazuran’s 2014 Marlborough Chardonnay From the alluvial and light clay soils of the southern valleys. This wine is nurtured through barrel fermentation (French oak ) and teases with notes of ripe stonefruits, citrus blossom and lemon curd. The palate is rich, exhibiting a refined freshness encapsulating notes of apple strudel and crema catalana. A well textured and flavoursome expression.
2016 Gisborne Pinot Gris MAZURAN’S IS a family-owned winery in Auckland’s west, tucked away behind the bustle of Lincoln Road in Henderson. It was here that George Mazuran bought a plot of land and planted grapes in 1938, after arriving in New Zealand from Croatia in 1926. An early figure on New Zealand’s winemaking landscape, Mazuran’s work as a lobbyist for the New Zealand wine industry saw him awarded an OBE in 1971. While Mazuran’s has always made wine, it is the fortifieds for which it is best known and awarded internationally, including the title of Winemaker of the Year 2007 for George Mazuran’s son-in-law Rado Hladilo at the San Francisco International Wine Competition. His sons, Tony and Rado Hladilo Jr, are the third generation running the family business today. Mazuran’s main focus is ports, which are available in selected retail stores, lodges, hotels and fine dining restaurants such as The French Café, Cibo and Euro. It also produces Amontillado-style sherry, and has an expanding range of wines made from grapes grown locally in the Kumeu region, as well as from Marlborough,
Gisborne and Waipara. Tony Hladilo says the growing interest in boutique craft production and premium product has created a strong revival in fortified wines. “As New Zealand’s only fortified specialist we’re finding a lot of the younger generation are interested – people from their mid-20s up – because the market is demanding high quality boutique producers, instead of going for the larger winemakers. We’re seeing them through the cellar door, through the restaurants and buying at retail.” He says Mazuran’s most popular fortified style is the Tawny Ports, from 10 to 40 year blended. The winery’s vintage port collection dates back to 1942 and has fans locally and internationally. There are plans to release new vintages of the fortified wines from 2001-2010, and for more wine styles. “In January 2018 we’re going to be celebrating 80 years of winemaking here at Mazuran’s,” says Tony Hladilo. “Although we’ve diversified with the different wines, the fortifieds are still in high demand. It’s a niche market and we’re the only experts in the country doing it!”
This fruit was harvested late March and yielded a premium crop. Fruit was quickly pressed and cooled to preserve its vibrancy and intensity. The nose is brimming with florals, pear and apricot. The palate is sweet and abundantly fruitful with a full, round mouth feel. Very fresh finish.
40 Year Old Tawny Port (Gold Medal at San Francisco International Wine Competition) New Zealand’s King of ports, 2017 marks 40 years for this mega port wine, limited edition from the cellar. With a grand history, this port wine is aged in very old French oak barrels. Mahogany brown, it has raisin and treacle on the nose and palate, with a mellow sweet coffee chocolate to finish. New release Mazuran’s wines and ports available now to the trade. New cellar door available for group tastings. Visit the new website mazurans.com or call 0800 PORT WINE.
Est. 1938 Winemaker of the year USA Port (vintage and blended) - Sherry - Wine Cellar door open seven days
mazurans.com 0800 PORT WINE
IN VINO VERITAS
Joelle Thomson Journalist, wine writer and author mailme@joellethomson.com
A top Italian drop
Italian wine has slipped to the bottom of the import table in New Zealand, but thankfully a bunch of the best are still available here, says Joelle Thomson…
THE RANGE of wines imported into New Zealand has never been more diverse, but it can also be extremely frustrating. No sooner does a bar, restaurant or an individual fall for the charms of a stunning Italian Chianti than, poof, it is no longer available due to lack of market demand. Why stock it if you can undercut it with a fast-moving and well-priced red from elsewhere for $12 a bottle? And Italian wine can be such a hit and miss affair it’s little wonder that it is so thin on the ground in this country. Still, a tasting earlier this year gave Italia-philes something to aspire to: Ornellaia. It’s one of the first ever Tuscan reds to become a Super Tuscan. This ‘Super’ label came into being after World War II when Piero Antinori, of Italy’s historic winemaking Antinori family, revived Italy’s flagging wine image by planting French grapes in Tuscany. And yes, ‘Super’ should be capitalised as it is a proper name for a specific thing. It’s just that defining precisely what that thing is… can be tricky. A Super Tuscan is a wine made in Tuscany from grapes that do not traditionally come from there. This wine may contain Tuscan grapes (and Super Tuscans do frequently contain Sangiovese), but not always. The Ornellaia Estate was founded by Lodovico Antinori (brother of Piero Antinori) in the Bolgheri DOCG on the Tuscan coast. Its first grapes were planted in 1981 and its first vintage was 1985, made by Lodovico Antinori. In 1999, Lodovico sold a share of Tenuta dell’Ornellaia to the late Robert Mondavi, who later took complete control of the estate with the Frescobaldi family and then in 2005 Constellation Brands (which had bought Mondavi) sold the rest to Frescobaldi. 42 DRINKSBIZ JUNE / JULY 2017
Today, there are 99 hectares of vineyard, 20 of which are managed organically. The land is planted in Cabernet Sauvignon (40 hectares), Merlot (40 hectares), Cabernet Franc and Petit Verdot, with a tiny fraction of white grapes.
A tasting earlier this year gave Italia-philes something to aspire to: Ornellaia. Ornellaia is now distributed in New Zealand by Negociants, which held tastings earlier this year to raise the awareness of the brand, which was initially pioneered here by Master of Wine and lover of
Italian vino, Stephen Bennett, who hosted several outstanding tastings of it over the years. He was a staunch advocate of these wines – indeed, of all great Italian wines – which can be a tough sell, particularly in a modestly sized market, such as New Zealand’s. These latest tastings of Ornellaia in Auckland and Wellington began with the company’s maverick new white, Poggio alle Gazze dell’ Ornellaia, a Tuscan take on the Sauvignon Blanc theme, blended with Vermentino, Verdicchio and Viognier and from the 2015 vintage. It was interesting, but I was more seduced by both Le Volte and Le Serre Nuove Dell’Ornellaia, in terms of value for money.
The Ornellaia Wines 2014 Le Volte dell’Ornellaia IGT RRP $48
Merlot makes up 50% of the blend with 30% Cabernet Sauvignon and 20% Sangiovese (the only grapes not sourced from the estate and bought in from nearby Maremma). Aged for nine months in oak (no new, and all French).
2013 Le Serre Nuove dell’Ornellaia RRP $97
Hand-harvested grapes go into this second tier wine from Ornellaia, which is Cabernet Sauvignon (36%) and Merlot (32%) with relatively significant amounts of Cabernet Franc (20%) and Petit Verdot (12%), which is a late ripening grape usually used to boost colour, tannin and perfume.
2013 Tenuta dell’Ornellaia RRP $290
Black fruit flavours, dry as a bone and full-bodied, this top notch Italian wine is firmly in the special occasion category or, for many, a once-in-alifetime drink. Exact prices may vary due to variation in retail mark-ups. negociantsnz.com
A Sauvignon Blanc T H AT P U S H ES B O U N DAR I ES Just like the Giesen brothers’ legendary grandfather August (Aw-goost), the sommelier and restaurateur born in 1888 and immortalised on the label, this Sauvignon Blanc pushes boundaries. No ordinary Sauvignon Blanc, it was left to ferment naturally and matured in oak so it is complex and character filled, like its namesake. Just as the legend of August has developed over time, this wine will reward cellaring. Push the boundary and open a bottle of The August 1888, it will make any occasion memorable.
Contact your local Giesen Group representative or phone 03 344 6270
WINE NEWS
Church Road celebrates 120 years with TOM 2014 release Church Road has released the 2014 vintage of its top tier wine, TOM, coinciding with the Hawke’s Bay winery’s 120th anniversary. THE TOM Chardonnay 2014, Merlot Cabernet Sauvignon 2014, and Syrah 2014 are now available. Each bottle of Church Road TOM is individually numbered and hand finished, with its own presentation gift box. Made only in exceptional vintages, TOM is named for former Church Road winemaker Tom McDonald (1907-1987). It was first released in 1999, with a 1995 Church Road TOM Cabernet Sauvignon. Chardonnay was added to the TOM range in 2006, and Syrah in 2016, with the 2013 vintage release. Chief Winemaker Chris Scott says the opportunity to create a 2014 TOM range was a surprise. “We were not expecting to have back to back outstanding vintages following the highly regarded 2013 season. The 2014 season had excellent amounts of rainfall over summer and a long, dry autumn which allowed exceptional flavours and ripeness to develop. The wines are showing much greater generosity and plushness compared with the more focused wines from the previous vintage.” In launching the wines to the media in May, Scott noted the change in composition with Merlot taking the lead in the blend for 2014 with 60% Merlot from the Gimblett Vineyard and the remainder Cabernet Sauvignon from Redstone Vineyard in the Bridge Pa Triangle sub-region.
“The wines never set out to be dominant in one particular variety,” he says, “it’s just the best blend we can put together in any given vintage. The 2007 was pretty much 50/50 Cabernet Sauvignon to Merlot and 100 per cent Gimblett Gravels, while the 2013 was two thirds Cabernet Sauvignon off the Bridge Pa Triangle Redstone Vineyard and the Merlot was off the Gravels vineyard.” He also spoke to the benefits of ageing with these wines. “Often as young wines the tannin structures do lack a bit of approachability, they really do need some age to really show their best.” Syrah is a particular passion for Scott, who believes it will be an area of huge growth for Hawke’s Bay. The Church Road TOM Syrah 2014 uses 84 per cent grapes grown on Redstone Vineyard in the Bridge Pa Triangle, with the remaining 16 per cent from Gimblett Vineyard. “The Redstone wines are prettier; they have more bright fruit, floral notes and exotic spice character – they’re more aromatic and have a more subtle tannin structure,” he explains. “The Gimblett Gravels wines have a darker, more brambly sort of blackberry character and more tannin structure. On their own they can verge on a little bit hard and hollow and tannic, but in a blend they can offer a useful structural element and some dark fruit. It was just that little bit of darker fruit that gave the wine a little more depth…. And the little bit of tannin influence made the profile longer and more complete.”
Church Road TOM Chardonnay 2014 14% ABV RRP $150
A complex and powerful Chardonnay, built around a core of opulent orchard fruit. Woven through this are notes of roasted hazelnut, and toasted brioche along with a wisp of wood smoke and struck flint. Texturally, the wine leads with a seductive fruit richness and finishes with finely balanced acidity and a slate-like mineral feel. The overall impression is one of power, linearity and great depth. Drink from 2018-2026.
Church Road TOM Merlot Cabernet Sauvignon 2014 15% ABV RRP $200
A full-bodied blend, built to age with the supple richness of Merlot and serious structure of Cabernet Sauvignon. Combines rich, ripe, dark fruit with beguiling, lifted aromatics of violet, sandalwood and cedar while subtle notes of cacao, vanilla and dried currant bring an element of luxuriousness. Drink from 2020-2034.
Church Road TOM Syrah 2014 15% ABV RRP $200
Exhibits layers of dark berry and cherry fruit supported by lifted violet perfume, warm exotic spice and notes of dusty cacao, vanilla, smoky charcuterie and a subtle underlying earthiness. On the palate, the wine manages both plushness and elegance with a silky texture that is supported by fine, powdery tannins that draw the wine out lending great length to the finish. PERNOD-RICARD-NZ.COM Church Road Chief Winemaker Chris Scott
44 DRINKSBIZ JUNE / JULY 2017
WINE NEWS
Limited edition Wolf Blass for Lions tour WOLF BLASS has launched a Limited Edition Rugby Label campaign in time for the British and Irish Lions tour of New Zealand. The 15 bespoke labels each depict a different rugby position and are available to collect on bottles of Yellow Label Shiraz, Yellow Label Cabernet Sauvignon and Yellow Label Merlot. Wolf Blass NZ Marketing Manager, Andre Bacon, says the Wolf Blass brand has created a very successful connection with sport over recent years. “This connection brings to life the brand’s ethos of striving to achieve your best, part of the overarching global Wolf Blass campaign ‘Here’s to the Chase’.” Wolf Blass has had its own successes too, with Chief Winemaker Chris Hatcher named Red Winemaker of the Year at the International Wine Challenge in London last July – the third time in less than ten years he has won this award. The Limited Edition Rugby Labels will be available from all leading wine retailers nationwide from June. RRP$12.99 Treasury Wine Estates - tweglobal.com
Trade Media buys winejobsonline After 13 successful years of operation, Heather and Paddy Battersby have sold the online jobsite “winejobsonline.com” to Trade Media Ltd, which owns and publishes Drinksbiz magazine.
THE SITE is designed to simplify the beginning of the employment process in the local wine industry by providing a vital recruitment tool in connecting employers with jobseekers in New Zealand and internationally. Easy to use and a cost-efficient way of sourcing employees, winejobsonline also contains daily news updates and other general industry information, making it a popular reference point for users. Winejobsonline has established a niche market in the New Zealand wine industry, ensuring that through constant social media communication with its extensive international network of jobseekers, the business can satisfy the industry’s job requirements. Director of Trade Media Ltd, Karen Boult, says while the company has identified a number of potential growth opportunities for the site, the initial focus will be on business as usual. “We want to ensure that the New Zealand wine industry continues to obtain access to the best available employees, and winejobsonline provides an effective one-stop-shop for doing just that.”
Find the best people for your business
WINE NEWS
The Caley brings luxury to Yalumba
The latest addition to Yalumba’s Rare and Fine Wine Collection is The Caley – a combination of Coonawarra Cabernet and Barossa Shiraz from the exceptional 2012 vintage. Named in honour of one of the winery’s adventurers, it is available in New Zealand in limited quantities through Negociants.
Robert Hill Smith
YALUMBA CHAIRMAN, Robert Hill Smith (a fifth generation member of the family that founded Yalumba in Australia’s Barossa in 1849), was in New Zealand in April to preview the wine to media and trade ahead of its official release on May 12. Hill Smith says the 2012 vintage presented the perfect opportunity for Yalumba to create something special for its portfolio. “The wine came to us,” he says. “It wasn’t about having a marketing stunt. It was about looking at the plentiful options available to us, looking at the charm of the year and going back to a uniquely Australian option of blending Coonawarra Cabernet with Barossa Shiraz and seeing what we came up with.” When naming the wine, a discovery in the Yalumba family archives revealed letters detailing the adventurous travels of Fred Caley Smith, grandson of Yalumba founder Samuel Smith. A horticulturist, Caley Smith had a profound impact on the development of Yalumba’s vineyards thanks to his overseas travels in the early 1890s. He spent 18 months trekking across the USA, Britain, Europe, the Middle East, India and Sri Lanka, observing and reporting on scientific and horticultural developments. His detailed letters, sent home every few days, underpinned the way Yalumba’s vineyards were managed, and laid the foundations of
sustainable viticulture at Yalumba. Robert Hill Smith says it was the perfect link. “In looking at this wine we made, we thought, ‘What could be more aligned to a journey, to a pioneer, to our own Indiana Jones who went away in 1893 and brought back not only character to our company but also his knowledge that would influence our own viticultural practices?’” The Caley has been sourced from three vineyards of the Coonawarra and Barossa regions. The Ming D block of the Yalumba Coonawarra vineyard provides 52% of the Cabernet Sauvignon of the blend. The 2.7ha plot was planted in 1992 with two clones of Cabernet Sauvignon selected for structure and depth of flavour. The Shiraz is sourced from the Burgemeister “Linke Block” between Nuriootpa and Angaston, from vines planted in 1901. There is also a component from the 1971 Yalumba Horseshoe Block in Eden Valley. Initial ferment with wild yeasts was then completed with cultured winery yeasts and the wine matured for 22 months in a mix of new, one-year-old, and older French barriques and hogsheads. The barrels were all made and seasoned at the Yalumba Cooperage. After bottling, the wine was cellared for 36 months prior to its release in May. In the glass, The Caley 2012 is deep garnet
red, with red and black currants at the core of the bouquet, overlaid with savoury herbs, green spices, cedar and pipe tobacco. It is rich and mouth-filling with savoury flavours alongside rich berries and dark fruit. Textured and supple, it has a strong spine, structured to last. Although drinking beautifully now, Yalumba says The Caley is a wine for the future, and recommends cellaring for 10 years.
“...our own Indiana Jones went away in 1893 and brought back not only character to our company but also his knowledge that would influence our own viticultural practices.” Robert Hill Smith says The Caley represents new ground for Yalumba. “This is a wine we really are excited about. It’s a bit like a ‘coming out’ for us because it has the plushness and character of a wine we can call luxurious – it’s a wine that’s bringing us out from the humbleness. I hope that this is a wine that over the years will prove its worth as an iconic and groundbreaking wine within our own Yalumba history.” The Caley 2012 is presented in a gift box at RRP $395. Negociants - negociantsnz.com. DRINKSBIZ JUNE / JULY 2017 47
WINE NEWS
New from Amisfield
Sweeter tack for new Mud House Riesling
CENTRAL OTAGO winery Amisfield has just released a 2016 Riesling and 2014 sparkling wine. The Amisfield Lowburn Terrace Riesling 2016 has intense aromas of crisp Granny Smith apples with lemon and lime rind. The palate has citrus fruits and apple pie notes that drive long acidity and a medium sweet finish. The Brut Methode Traditionelle 2014 is made from 100% Pinot Noir grapes that were hand-picked and wholebunch pressed. Straw gold in colour, the nose displays fresh citrus and stone fruit characters with a nuance of lemon sorbet. The palate has a zesty acidity, and is elegant and lean with a streak of minerality on the finish. Red+White Cellar - redwhitecellar.co.nz
THE 2016 Mud House Waipara Valley Riesling has been released and consumers will notice a sweeter note thanks to the warm growing season in Waipara. Mud House winemaker, Cleighten Cornelius, says the increase in residual sugar (28g/l) ‘raises the volume’ of the mouthfeel, but is not overtly sweet, and still retains the wine’s dry finish. “The shift towards a sweeter style is something we have been toying with for a while,” he says. “The cool nights and warm days create mouth-watering fresh acidity with floral and spicy notes. This spiciness is very special to Waipara.” The 2016 Mud House Waipara Valley Riesling also features the International Riesling Scale on the back of the bottle, to illustrate where the wine sits on the sweetness scale. Also new from Mud House is the 2015 Pinot Noir Claim 431 Vineyard. A “short and sweet harvest” in Mud House’s Claim 431 Vineyard in Bendigo resulted in bright aromatics: freshly crushed wildberries, dark plums, brooding spice and underlying elegant oak nuances. Matured in 100% French Oak (25% new), the wine has a layered palate of textured dark fruit tannins and integrated woodspice notes, with a balance and vibrant finish. Ready to drink now or can be cellared up to eight years. Hancocks - hancocks.co.nz
Top accolade for Saint Clair at Sommelier Awards SAINT CLAIR Family Estate has been awarded the highly acclaimed ‘New World Producer of the Year’ title at the UK’s Sommelier Wine Awards 2017. Of the seven wines that Saint Clair entered, as well as the trophy wins, it received five gold and two silver medals. Saint Clair Family Estate was also awarded the same trophy in 2012. The UK Sommelier Wine Awards focus entirely on wines aimed at the on-trade. Judged by a panel of leading sommeliers and on-trade drinks buyers, the competition rewards the best wines available to restaurants, bars and hotels in the UK and beyond. All the wines are tasted blind and by category, using criteria such as food-friendliness, versatility, typicity, personality and value for money. The Saint Clair Omaka Reserve Chardonnay 2015 was also awarded 48 DRINKSBIZ JUNE / JULY 2017
the Critics’ Choice Trophy with the judges commenting: “rich, contemporary and characterful, this was an obvious choice for Gold.” Saint Clair Family Estate was awarded five Gold medals across a range of varietals and price points: GOLD - S aint Clair Pioneer Block 1 Foundation Sauvignon Blanc 2016 GOLD - Saint Clair Pioneer Block 17 Plateau Merlot 2014 GOLD - Saint Clair Marlborough Premium Sauvignon Blanc 2016 GOLD - Saint Clair Wairau Reserve Sauvignon Blanc 2015 GOLD (and Critics Choice Trophy) - Saint Clair Omaka ReserveChardonnay 2015 Negociants - negociantsnz.com
WINE NEWS
Big winners at IWC The medallists and trophy winners at the International Wine Challenge have been announced with strong showings from Rod McDonald Wines, Stoneleigh, Matua and SOHO. The overall champions of all categories will be announced in London on July 6th.
National Trophies NZ White Trophy: Stoneleigh Wild Valley Wild Fermented Sauvignon Blanc 2015 NZ Red Trophy: Rod McDonald Wines Quarter Acre Syrah 2015
New Zealand Syrah: Rod McDonald Wines Quarter Acre Syrah 2015 New Zealand Sauvignon Blanc: Stoneleigh Wild Valley Wild Fermented Sauvignon Blanc 2015
Regional Trophies
International Varietal Trophy International Syrah Trophy: Rod McDonald Wines Quarter Acre Syrah 2015
Varietal Trophies New Zealand Pinot Noir: SOHO Havana Marlborough Pinot Noir 2015 New Zealand Chardonnay: Matua Single Vineyard Chardonnay 2014
Bendigo Trophy, Central Otago Pinot Trophy: China Girl Central Otago Pinot Noir 2015 Gibbston Trophy: Brennan B2 2014 Hawkes Bay Chardonnay Trophy: Pask Declaration Chardonnay 2014 Hawkes Bay Syrah Trophy: Rod McDonald Wines Quarter Acre Syrah 2015
Marlborough Chardonnay Trophy: Matua Single Vineyard Chardonnay 2014 Marlborough Pinot Noir Trophy: SOHO Havana Marlborough Pinot Noir 2015 Marlborough Sauvignon Blanc Trophy: Stoneleigh Wild Valley Wild Fermented Sauvignon Blanc 2015 North Otago Pinot Noir Trophy: Ostler Caroline’s Pinot Noir 2015 Waiheke Syrah Trophy: Man O’War Dreadnought 2013 Waihopai Sauvignon Blanc Trophy: Marisco The King’s Favour Sauvignon Blanc 2016 View all the medallists and trophy winners at internationalwinechallenge.com
Heritage at its heart TAYLORS WINES is a familiar brand in New Zealand – but few know that this South Australia winery has three generations of family winemaking behind it, with the Taylor family still actively involved in the day-to-day running nearly 50 years after the company was first established.
Taylors beginnings Bill Taylor Snr and his sons Bill and John were wine merchants in Sydney and passionate about wine – most particularly the famous French clarets, such as Chateau Mouton Rothschild from Bordeaux. In 1969 they found the perfect piece of land on which to establish a vineyard in the Taylor name. The 178-hectare site was by the Wakefield River in South Australia’s Clare Valley and the trio was convinced that the soil – red brown loam over limestone (now called terra rossa) – would be ideal for high quality wines. The Clare’s warm days and cool nights would also help Cabernet Sauvignon grapes ripen in the day, and rest at night. Their beliefs were soon borne out as their first ever vintage (1973) took home the coveted Montgomery Trophy for best red wine in
L-R: Clinton Taylor; Bill Taylor; Justin Taylor; Mitchell Taylor
show at the Royal Adelaide Wine Show and went on to win gold at every national wine show it entered.
An ancient discovery Excavation of the Taylors vineyard dam later revealed the fossilised remains of tiny seahorses in the limestone bedrock, confirming that the area had once been the bed of an ancient inland sea. After this discovery, the family adopted the seahorse to represent its wines, and today the three seahorses on the Taylors Wines label serve as a tribute to three generations of Taylors winemakers.
Taylors today There are four Taylor family members actively involved in Taylors Wines today:
Mitchell Taylor (winemaker, managing director and chairman of Australia’s First Families of Wine); Justin Taylor (company director and export manager); Clinton Taylor (company director and GM winery operations); and Bill Taylor (deputy chairman). Taylors’ wines are awarded consistently in Australia and internationally, with Taylors St Andrews Shiraz one of its most outstanding medal performers. The 2012 vintage was the most awarded wine in the world by the World Association of Wine Writers and Journalists, and the current 2014 vintage is following closely in its steps. Taylors Wines continues its original vision of creating wines in keeping with the finest vintages of the great ‘old world’ wineries. Taylor Brown - taylorbrown.co.nz DRINKSBIZ JUNE / JULY 2017 49
BEER & CIDER CATEGORY REPORT
Winter warmers
Beers and ciders for the wintry months (or to help relive those summer days)
DRINKSBIZ JUNE / JULY 2017 51
BEER & CIDER CATEGORY REPORT
Made in collaboration with Dunedin’s Southern Clams, the Emerson’s Southern Clam Stout uses real clams in the brewing process.
THE CHOSEN ONES
ENGLAND IN A CAN
THE LORD’S WORK
Emerson’s The Rapture Black IPA
Old Speckled Hen English Fine Ale
Greene King Abbot Ale
7% ABV, 500ml RRP $9.29
5% ABV, 500ml RRP $4.99
5% ABV, 500ml RRP $4.99
Dunedin brewery Emerson’s has gone full winter with its current seasonal range. The Rapture is a black IPA that manages to be dark, hoppy and bitter – all at the same time. The hops bring a freshness that you wouldn’t expect from such a dark-looking beer, but it keeps the palate refreshed and allows repeat returns to the bottle. This would make a great pairing on a winter menu with a game dish or a hearty beef stew.
Old Speckled Hen has a story to it that’s as English as the royal red 500ml can in which it comes. It was first brewed in Abingdon, Oxfordshire in 1979 to commemorate the 50-year anniversary of the MG car factory there. The poultry moniker is misleading – the ale was actually named after a run-about the factory workers used that was covered in flecks of paint. This is a sweet-nosed light brown ale with low carbonation and a malty treacle in the mouth. Serve, in the English style, slightly warmer than New Zealand beers to really develop the flavour.
This classic English pale ale pours bright amber from the can and embodies all the familiar notes of English ale: a wash of malt and hop characteristics with honeyed mineral elements for subtle complexity. Abbot Ale hails from its home brewery in Bury St Edmunds where beer has been brewed for over 1000 years. Enjoy on its own or serve with an English classic like roast beef and Yorkshire pud.
LION
PRISE ONE OPEN Emerson’s Southern Clam Stout 6% ABV, 500ml RRP $10.99
A silky black pour from Emerson’s, the Southern Clam Stout is a big-flavoured, striking stout with creamy roasted chocolate flavours finished off with a hint of brine. With brewery founder Richard Emerson appearing as Poseidon on the label (look closely), it’s a storied drop to spark conversations at bars the length of the country. This limited edition seasonal brew is made in collaboration with Dunedin’s Southern Clams and uses real clams in the brewing process, therefore making it unsuitable for anyone with a shellfish allergy (it carries a warning on the bottle). The 500ml bottles come in at a reasonable 6% so is ideal enjoyed with a meal (seafood stew, perhaps?) or shared. LION 52 DRINKSBIZ JUNE / JULY 2017
FEDERAL MERCHANTS & CO
BEST OF BRITISH Greene King India Pale Ale 3.6% ABV, 500ml RRP $4.99
This English import has roots dating back to 1799. A traditional cask ale, Greene King is a typically English, low-carbonation ale with a complex malt and hop interaction. It is one of the most popular cask ales in England and its logo will soon become more familiar here as the company has recently inked a five-year sponsorship deal with England cricket. At a very easy-drinking 3.6% this would be a good one to recommend to customers looking to take things easy, but still after something interesting. FEDERAL MERCHANTS & CO
FEDERAL MERCHANTS & CO
ROCKING IN RIWAKA Hop Federation Lager 4.5% ABV, 330ml (6 pack) RRP $22.99
Sitting in the middle of Tasman hop country as it does, you could be forgiven for assuming all Hop Federation beers might be fruity numbers and not much else. But their restraint is impressive and the straight lager is testament to this. While it has a light hop freshness, the overriding impression is of the balance they have achieved here. The 4.5% ABV coupled with the shelf-appeal of the simple, elegant packaging will attract many to this as a session lager. Expect to see it at many barbecues as the weather (eventually) gets warmer. Restaurants and bars could also pair it with roast poultry or pork belly for a perfect cooler months menu match. QUENCH COLLECTIVE
CATEGORY REPORT B EER & CIDER
HOP TO IT Hop Federation Rakau IPA 5.7% ABV, 500ml RRP $10.99
This hoppy number reeks of Tasman sunshine. The burst of hop flavour is fresh and lightly tropical, ably backed up by an assertive malt. While the hops may suggest a craft-beer only market, this IPA is balanced enough that it could be enjoyed by all-comers. QUENCH COLLECTIVE
AMERICAN BEAUTY Hop Federation American Brown Ale 4.5% ABV, 500ml RRP $9.99
This American Brown Ale has an almost stout-like chocolatey-ness. The coffee and malt notes are a warming and winter-appropriate choice for cold nights. And at a manageable 4.5% ABV this would be a good recommendation for those looking for something new and interesting in the bottle store in the chillier months. QUENCH COLLECTIVE
X-ELLENT CHOICE Hop Federation XPA 4% ABV, 330ml (6 pack) RRP $22.99
While many hop-driven offerings have big alcohol volumes to go along with their flavour hits, Hop Federation’s Extra Pale Ale manages the feat without going overboard on the booze. At an easy-drinking 4%, the XPA still offers a tangy, citrus hop hit redolent with grapefruit and lemon. The tang might prove too much for some, but it’s a good option for the craft-fan who wants to take it easy for a night. The fresh citrus notes in the beer make this a great match with spicy curries too. QUENCH COLLECTIVE
The Herbalist’s impressive debut Nettle and Bilberry Lager 5.3% Manuka Ale 5.4%, Rosemary and Liquorice Ale 500ml RRP $7.99-$8.99
When you see beers with ingredient lists that include honey bush tea, angelica root, liquorice and fennel seeds, your eyebrows and suspicion tend to raise instinctively. But one sip of any of The Herbalist’s three beers instantly dispels any apprehension. We’ve never before had a beer that we wanted to describe as “tender”, but that’s exactly what came to mind with the Nettle and Bilberry Lager from this new brewery run by husband and wife Rebecca Stenbeck and Grant McKain (See page 59 for more.) The overall impression is of a slightly sweet, softly herbal brew that nevertheless has a beautiful balance and is rather delightful to drink. The addition of manuka to the Manuka Ale gives a rounded flavour profile that is gently complex and again, a pleasure to drink. This soothing ale would pair well with many winter meals that have a hint of caramelisation – roasted vegetable salads or sticky ribs, perhaps. The Rosemary and Liquorice Ale is the most radical departure flavour-wise, but again it is handled with such a deft touch that it manifests more as a natural infusion rather than the “flavouring” that can ruin so many ales that try too hard to be different. The toasty malts in this ale give a warmth to the brew and the herbs support rather than compete with the traditional elements; the liquorice appears as an overnote with a slight aniseed flavour. Stenbeck’s background as a naturopath and medical herbalist means you can feel slightly virtuous when tucking into one of these bottles. Ideal for outlets looking to offer something different with their food and beer matches, or for retailers looking to tell a new story. An impressive set of newcomers expanding into interesting new sectors of the market. Recommended. THE HERBALIST
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BEER & CIDER CATEGORY REPORT
CITRUS WINNER Speight’s Summit Citrus 4% ABV, 330ml (6 pack) RRP $11.99
While some beers opt for a shandy-style angle on a citrus beer, Speight’s Summit Citrus keeps closer to a “beer, plus...” recipe. Summit Citrus retains a distinctive lager flavour, enlivened by a countrylemonade-tasting addition. LION
Pacific is a glass of freshness with alluring stonefruit and tropical hop notes bursting from within. With plenty of shelf-appeal thanks to its attractive beach-scene label, the Driftwood Pacific will find fans with its golden hue and promise of summer. Would work well with seafood, or spicy Asian dishes. Recommended. BACH BREWING
BEACH BEAUTY
A BIT CRAY-CRAY
Bach Brewing Billfish APA
Bach Brewing Crayporter Coastal Porter
Bursting with all the flavour of a punnet of fruit sitting in the sun at the beach, Bach Brewing’s Billfish APA is a juicy, fresh APA loaded with tropical hops. The 500ml bottle sports the distinctively colourful Bach Brewing label, which stands out in bar and off-licence fridges. Despite its easy drinkability, at a hefty 5.8% it should be treated with respect. Ideal paired with fresh and spicy fare.
5.6% ABV, 500ml RRP $8.99
This is an innovative take from the crew at Bach Brewing and is an excellent “talking point beer” for a bar looking to engage customers. Out of the bottle it’s a standard looking porter – dark, not much fizz – but as the name suggests, there’s an element of cray about it. In fact, a whole crayfish plunged into the kettle boil during production. It certainly wasn’t overt, but once you’re aware of the crayfish factor you can taste a slightly briny element that speaks of the seafood addition. A great pairing for a winter seafood dish. BACH BREWING
ON THE SEASHORE Bach Brewing Driftwood Pacific Pale Ale 5% ABV, 500ml RRP $7.99
A beautiful addition to the pale ale category, Bach Brewing’s Driftwood
54 DRINKSBIZ JUNE / JULY 2017
5.8% ABV, 500ml RRP $8.99
BACH BREWING
to treat with respect. Just like the Pacific: pleasant at the edges, but you wouldn’t want to get lost in it. BACH BREWING
BLACK VELVET, IF YOU PLEASE Monteith’s Velvet Stout 4.9% ABV, 500ml RRP $8.99
This beautifully dark brew is reminiscent of all the best bits of autumn. Pouring dark, almost plum-coloured, with a creamy head, Velvet Stout is smooth and silky with just a hint of bitterness. A dollop of cocoa in the brewing process has given it chocolatey notes and produced a moreish, night-time beer that begs for an open fire and a leather armchair. In a 500ml bottle it’s one to savour without the high alcohol kick. Forget the main and go straight to dessert with this one: try it with chocolate eclairs. Highly recommended. DB BREWERIES
THE DOCK OF THE BAY
YOU LITTLE RIPA
Bach Brewing Kingtide Pacific IPA
Monteith’s Ripa Red IPA
7% ABV, 500ml RRP $8.99
Coming on strong with a bundle of hops, Bach Brewing’s Pacific IPA is a taste sensation for those who enjoy mouthfuls of chewy, slightly sour hops. This is one to have entrenched on the menu by summer; it will go well on a tasting menu surrounded by pops of flavour and salty snacks. At a hefty 7% and arriving in a big 500ml bottle, this is definitely a beer
5% ABV, 330ml (6 pack) RRP $20.99
This curious brew from Monteith’s sits somewhere between an amber ale and an IPA. Pouring dark ruby/amber, its dominant characteristic is a combination of malts with a slightly sweet body. Very subtle hops stiffen the backbone and provide an interesting sessionable ale that will find many adherents. Could easily see this one taking its place at many an
CATEGORY REPORT B EER & CIDER
autumn barbecue – sausage and bread in one hand, Ripa in the other, rugby on the tv. DB BREWERIES
AMERICAN GOTHIC Tuatara Amarillo American Dark Ale 5% ABV, 500ml RRP $9.99
Plumbing the depths of Texas for this dark offering, Amarillo American Dark Ale is a complex beer with a country-gothic twist. The coffee and tobacco notes are reminiscent of a roadside diner in the middle of the night – a trucker struggling to stay awake, perhaps – while the malts suggest curling up by a campfire, essential on those cold nights up in the Panhandle. Even the bottle looks a little foreboding. Bars with open fires will love this evocative offering. TUATARA BREWING
CUP OF JOE Black Dog Brewtus Bolivian Coffee Stout 5.9% ABV, 500ml RRP $10.99
A great winter drop. The tasting panel was unanimous in recommending this as a beer to follow a rich dessert, instead of the coffee, of course. The Brewtus is the result of a collaboration with Wellington’s Havana Coffee Work and the coffee flavour is intense – strong and with a bitter edge that dominates the experience. An intense stout for fans of the style; others may prefer to share it with a friend. BLACK DOG BREWERY
SPY ONE OF THESE Black Dog Special Agent India Pale Ale 5.6%, ABV 500ml RRP $10.99
Using Nelson Sauvin and Taiheke hops creates a hop hit in this IPA from Black Dog that is immediate and intense – citrus sour and leaving an astringent bitterness at the back of the jaw. Don’t recommend this to hop novices, it’s one for seasoned experts only. BLACK DOG BREWERY
CRISP AS A WINTER’S MORNING Zeffer Crisp Apple Cider 5% ABV, 500ml RRP $$6.99 and 330ml (4 pack) RRP $14.99
The team at craft cidery Zeffer in Silverdale, north of Auckland, have produced a range that uses a variety of methods to circumvent the sweetness often inherent in a cider. Their crisp apple cider is a beautiful pale gold drop with a green apple tang at the end. Serve ice cold, perhaps even with ice, for a classy cider alternative. QUENCH COLLECTIVE
PRETTY IN PINK Zeffer Red Apple Cider 5% ABV, 500ml RRP $$6.99 and 330ml (4 pack) RRP $14.99
Where Zeffer’s Crisp Apple Cider relies on a tang, the Red Apple softens and rounds out the sugars. It is fruitier and more soothing than crisply refreshing.
Pouring a soft pink in the glass, recommend this to traditional cider drinkers making the transition to a craft style. QUENCH COLLECTIVE
PUDDING IN A GLASS Zeffer Apple Crumble Infused Cider 5.4% ABV, 500ml RRP $$6.99 and 330ml (4 pack) RRP $14.99
This is the cider alternative to dessert, with its heavy nose of cinnamon and vanilla. Slightly spiced, this cider has an earthiness reminiscent of oats in a crumble and a brown sugar sweetness, rather than the usual cider fruit sugar flavour. Ideal for a winter’s evening next to the fire. QUENCH COLLECTIVE
TOP OF THE MOUNTAIN Tutū Cider Fuji Apple 5% ABV, 500ml RRP $5.99
Made from Nelson-grown Fuji apples, this cider has an almost Sauvignon-like aroma and a sweet, ripe apple flavour with a refreshingly tart kick to finish. It was awarded the trophy for Best New World Style Cider at the NZ Cider Awards 2016. Classic cider matches such as pork would pair well here, but also try a good sharp Cheddar. KONO BEVERAGES
For distributor details see Distributor Index page 76
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BEER COLUMN
Neil Miller Neil is a former New Zealand Beer Writer of the Year and an official supporter of the Beer: The Beautiful Truth campaign.
Beer is just beer. Isn’t it? The new myth-busting beer campaign finds a supporter in beer writer Neil Miller
WHEN I was first approached by the Brewers Association of New Zealand to support the “Beer: The Beautiful Truth” campaign I was utterly convinced they had the wrong guy. I am a prolific beer writer and avid beer drinker but more renowned for my love of streaky bacon, juicy haggis, bad 80s music and strong hoppy pale ales – often all at the same time. The Association’s campaign is designed to encourage breweries to put nutritional information panels on their packaging in order to dispel a number of common and widespread myths about what is actually in our beer. I agreed to become an official supporter of the campaign only because they proved to me that there was genuine consumer demand (the research was done by Colmar Brunton), the science was sound (there will be independent testing), and no brewery would be compelled to label (it is a wholly voluntary system). It is fair to say I needed quite some convincing to become involved. I am not a guy who counts his calories or carbohydrates on a daily basis, or even on an annual scale. My belt size over the years can attest to that fact. On the flip side, I do know very well what is in the beers I drink: natural malted barley, hops, water and yeast are the four core ingredients. There are sometimes additional ingredients such as fruit, spice, herbs, coffee or chocolate. However, there is rarely any sugar left after a full fermentation. It turns out not a lot of people know that and this was the moment where the research kicked in for me. Most beer is 99% sugar free. Yet polling shows that less than one in ten Kiwi drinkers (or potential drinkers) believed that to be the case. No one is claiming beer is a product that will boost your health, but it has far less 56 DRINKSBIZ JUNE / JULY 2017
I am not a guy who counts his calories or carbohydrates on a daily basis, or even on an annual scale... On the flip side, I do know very well what is in the beers I drink: natural malted barley, hops, water and yeast are the four core ingredients. sugar and fewer calories than most drinkers believe. That is a key part of the “Beer the Beautiful Truth” campaign. Often it is what we eat while drinking – fatty, salty, delicious products – that has the greater impact on the waistline. On a personal note, I shed over 30 kilograms while working at Parliament without altering my beer intake. It turns out going to the gym regularly and not eating two pies for breakfast made a very big difference. That same Colmar Brunton research showed that a significant majority (75%) of Kiwis want nutritional information about what they are drinking. The figure is 83% for women. That got my attention. Frankly, nutritional labelling is not going to overly impact my own purchasing choices as I will still always want the big,
strong IPAs and will not read the fine print. However, it turns out that information is important to three quarters of Kiwi consumers, including my lovely and far more fitness conscious partner. Two breweries have already signed up to the “Beer: The Beautiful Truth” campaign. They are Lion and DB, the two biggest brewers in New Zealand who make most of the beer consumed here. The process has already begun and they will be adding nutritional information panels to most (but not all) of their products in coming months. Every brewery in New Zealand, big or small, has been invited to join the campaign and the Brewers Association will be offering financial and technical support. Sometimes a beer is just a beer – I’ll drink to that!
BEER & CIDER NEWS
Kiwi brewers go gold across the Tasman
Deep Creek Brewing Company
THE 2017 Australian International Beer Awards (AIBA) were announced in May, with a strong showing from New Zealand breweries – including a Champion Trophy win for Deep Creek Brewing Co. The Silverdale brewery won Champion Small International Brewery at the awards, which is the largest annual beer competition in the world judging both draught and packaged beer, and which attracted more than 1890 entries across the beer categories. Victorian brewery White Rabbit took out Champion Australian Beer for their White Rabbit White Ale (draught), while Champion International Beer was awarded to California-based brewery Firestone Walker for their Feral One (packaged) beer. They were also awarded Best Belgian/French Ale for the same beer and Best Pilsner for the Pivo Pils (packaged).
The New Zealand Trophy and Gold medal winners at AIBA 2017 Champion Small International Brewery (Champion Trophies) Deep Creek Brewing Company Best Australian-Style Lager (Major Trophies) Storm Super Dry, Packaged Aldi Stores (Minchinbury) Best Scotch Ale / Barley Wine (Major Trophies) SEAMASTER Imperial Ale, Packaged Bach Brewing Australian Style Lager (Best Australian-Style Lager) Gold Storm Super Dry, Packaged Aldi Stores Minchinbury Other International Style Lager (Best International Lager) Gold Epic Lager, Packaged Epic Brewing Company Ltd Gold Undercurrent, Draught Deep Creek Brewing Company
Bohemian Style Pilsner (Best Pilsner) Gold Pilsner, Czech Style, Packaged The Galbraith Brewing Co Ltd Gold 1946 Pilsner, Packaged Founders Brewery American Strong Style (Best International-Style Pale Ale) Gold Lakeman Brewing Co Big Hairy APA, Packaged Lakeman Brewing Co Limited Other International Pale Ale (Best InternationalStyle Pale Ale) Gold Billfish APA, Packaged Bach Brewing Gold Pale Ale, New American Style, Packaged The Galbraith Brewing Co Ltd Special / ESB / Best Bitter (Best British-Style Ale) Gold Chomp, Draught Black Dog Brew Co. American Style (Best IPA) Gold Epic Armageddon IPA, Draught Epic Brewing Company Ltd
Proudly distributed by
American Style Brown Ale (Best Amber / Dark Ale) Gold Bad, Bad Leroy Brown, Draught Black Dog Brew Co. Imperial Stout (Best Stout) Gold Czar Bomb, Packaged Sunshine Brewery Ltd. Other Stout (Best Stout) Gold CMS (Chocolate Milk Stout), Packaged Mike’s Beer Barley / Wheat Wine (Best Scotch Ale / Barley Wine) Gold SEAMASTER Imperial Ale, Packaged Bach Brewing Wood Aged (Best Specialty Beer) Gold Red Bonnet Sour Cherry, Packaged Craftwork Brewery Other Specialty Beer (Best Specialty Beer) Gold Lupulin Effect Fresh Hop IPA, Draught Deep Creek Brewing Company Gold Black Ruby, Packaged Kereru Brewing Company Limited For a full list of medallists visit rasv.com.au
BEER & CIDER NEWS
Ready and Abel TASMAN CIDERY Abel Cider has released its 2016 Abel Méthode Cider with strong interest already in the second vintage of its champagne-style offering. Created by Mark and Sophie McGill, the cider uses locally grown heritage and cider varieties such as Cox’s Orange, Pippin, Sturmer Pippin and Kingston Black. Abel Cider is made from 100 per cent fruit with no added water or concentrate and the whole fruit is fermented, including skins, seeds and stalks. The couple’s first vintage was well received last year and Mark McGill says some restaurants are keen to have both the 2015 and 2016 in stock to show customers the vintage variation. He says this is in keeping with their aim of cider being appreciated more like a wine. “We make it like a red wine essentially,” says McGill. “We hand pick, hand sort, ferment on skins and then press it off at the end of ferment. That
way we’re getting the truest form of the apple in that all the flavours and aromas are in the skins.” Cider’s association with sweetness has been something the McGills have had to overcome when tasting with trade and consumers. “Our cider is bone dry,” says McGill. “We just use a little bit of pear in the blend to help us balance out the acidity in the apple. “A lot of the restaurants we deal with have never had cider on their list because they were assuming that it doesn’t go with food – especially the sweet stuff – but now they can see that if it’s made properly they can try a style that actually smells like apples and pears and works really well with food. It’s great with oysters, salmon, and pork – but also cheese platters too. It’s really versatile.” Abel Méthode Cider is available nationwide. 6.5% ABV, 750ml RRP $13.99. Abel Cider - abelcider.com
ing Limited
© 2016 Bach Brew
BEER & CIDER NEWS
Herbal side to new beer range THE ANCIENT tradition of female brewers using foraged herbs and roots inspired the new range of craft beers launched under the label The Herbalist. Created by husband and wife team Rebecca Stenbeck and Grant McKain in West Auckland, the first three beers are Rosemary & Liquorice Ale, Manuka Ale, and Nettle & Bilberry Lager. Stenbeck is a qualified herbalist and naturopath, while McKain is an experienced home brewer. Their initial efforts were around traditional fermented tonics, whereas now they have found their niche with beers created to be enjoyed with food. Stenbeck says she has designed the beers to her tastes and they have found the range has strong appeal for women, or those who simply enjoy beer and food matching. “We were also surprised at how many wine drinkers we’ve converted. I think it’s because of the layering of the flavours that occurs when you use herbs.” She is also keen to encourage the enjoyment of beer in smaller quantities. “I’d really like to see more people thinking more about what they are drinking and to savour and enjoy it for its taste, as well as consider food pairing to enrich their experience.” Rebecca Stenbeck has also launched a range of teas under her New Zealand Herbal Brew label, including a Craft Beer version that uses malt and hops. (Read more in the Beer Report on page 53.) The Herbalist - theherbalist.co.nz
WE’rE NOT THE FIrST TO DO A SIX PACK. BUT WE’rE THE FIrST TO PUT EMErSON’S IN IT.
BEER & CIDER NEWS
Nationwide ranging for New World Beer & Cider winners THE GOLD medallists of the New World Beer & Cider Awards 2017 were made available in all New World stores (for a limited time) after results were announced in early April. More than 500 beers and ciders were entered by 81 local and international breweries. The entries were blind-judged by a panel of 19 independent expert judges.
Winter ciders from Peckham’s AWARD-WINNING CIDERY Peckham’s has released the first of its winter ciders with three new styles. RRP $4.99 per 330ml can.
2017 New World Beer & Cider Awards class Champions:
Chisel Jersey 5.2% ABV An autumn cider, a year in the making, rich and complex. Wild fermented over autumn and winter 2016. Moved into French oak barrels to mature over summer. Four barrels blended April 2017.
Three Hour Hopped 5.6% ABV A marriage of two harvests. Less than 3km and 3 hours from hop garden to cider tank. Wet hopped with Motueka and then Rakau two weeks later. A celebration of the first birthday of Peckham’s Kingston & Alford cider, made from a blend of Kingston Black and Sweet Alford cider apples. A full-bodied, off-dry cider overlaid with floral, aromatic, citrus hops.
Spiced Cider 5.5% ABV Warming, spiced cider for the winter. A blend of apple cider, boysenberry juice and local bush honey and spiced with real cinnamon, allspice, cardamom and cloves. Decant and serve warm. Peckham’s Cider - peckhams.co.nz
IPA: Epic Armageddon IPA Pale Ale: Bach Brewing Driftwood Pacific Pale Ale Lager: Hawke’s Bay Pure Lager Pilsner: ParrotDog Pandemonium British-syle Ale: Good George Amber Ale American-style Ale: Deep Creek Dusty Gringo India Brown Ale European-style Ale: Delirium Nocturnum Wheat & Other Grain Beer: Bach Brewing Witsunday Blonde IPA Stout, Porter & Black Beer: Sparks Brewing Outlander Extra Stout Speciality Beer: Petrus Aged Pale Apple & Pear Cider: Scrumpy Apple Cider Fruit & Flavoured Cider: Good George Drop Hop Cider Chair of the independent judges, beer writer and author Michael Don-
aldson, says selecting a Champion in each class was difficult for the judging panel. The hotly contested IPA class had more than 70 entries from 45 breweries, with the final result coming down to technical excellence. “IPA is the fastest growing sector in the brewing industry, so it’s a highly competitive class in any awards,” says Donaldson. “When it came to selecting the Champion from our five finalists, what stood out for the judges was the technical excellence of Epic’s Armageddon IPA. This is the second year running that Armageddon has won best IPA in this competition, not to mention their other local and international awards. It’s now the benchmark for quality in the IPA category.” Steve Anderson, Managing Director, Foodstuffs (NZ) Ltd, says the New World Beer & Cider Awards are the only New Zealand awards that can give winners an instant boost in sales and brand visibility. “All Gold medal winners are guaranteed distribution in New World stores,” says Anderson. “So being awarded a Gold medal in our competition guarantees a nationwide audience.” For a list of all medal winners visit newworld.co.nz/goodstuff
Chocolate Moose joins BRB Brewer’s Cut BOUNDARY ROAD Brewery has brought back its popular Chocolate Moose Chocolate Porter to form part of the Brewer’s Cut range. Previously part of BRB’s The Originals Range it was stopped when packaging changed late last year. BRB Senior Brand Manager Andy Havill says the public response led them to revive the beer. “As soon as the last of the Chocolate Moose 6-packs were leaving store shelves, we had people emailing and Facebook messaging us asking where it had gone and whether we were bringing it back. After a few months of requests we decided we’d bet60 DRINKSBIZ JUNE / JULY 2017
ter bring back the Moose and keep everyone happy.” Chocolate Moose is a modern twist on a traditional style of Porter. It has aromas of chocolate and is a sweeter, full-bodied beer, off-set with a mild bitterness. It is now in a 500ml bottle (it was previously 330ml) and has a higher ABV at 5.5%, which BRB head brewer Trevor Rollinson says allows the chocolate flavours to shine. A full digital campaign is supporting the return of Chocolate Moose to market. BRB Chocolate Moose Porter is available now. 500ml RRP $5.99 Independent Liquor - independentliquor.co.nz
Matured in the heart of Speyside, The Glenrothes Single Malt range is proudly imported & distributed by Whisky Galore. Phone us on 0800 944 759 whiskytrade.co.nz/glenrothes sales@whiskytrade.co.nz
SCOTCH CATEGORY REPORT
On the
UP
With a revival of Scotch underway and sales on the rise globally, we look at what is on the market here
DRINKSBIZ JUNE / JULY 2017 63
SCOTCH CATEGORY REPORT
Chivas Regal 12-Year-Old 40% ABV, 700ml RRP$54.99
This whisky continues the Chivas principles of blending ‘old, mature stocks and a distinct Speyside accent’. Chivas 12-YearOld combines whiskies at least 12 years old with a generous measure of Speyside malts. It has aromas of honey, herbs and rich fruit, with flavours of ripe, honeyed apples, and notes of vanilla, hazelnut and butterscotch. The finish is rich and lingering.
Tullibardine is a small boutique Highland Malt distillery that traces its origins to the 15th century in Blackwood, the gateway to the Highlands. of dried fruits, spice and buttery toffee; a velvety, dark chocolate palate with floral notes and a touch of mellow smokiness; and a warm and lingering finish. PERNOD RICARD
The Glenlivet Founder’s Reserve 40% ABV, 700ml RRP $69.99
Chivas Regal Master Blender Colin Scott has used some of the rarest malt whiskies from the Chivas inventory in this blended whisky: a special selection of whiskies matured in Oloroso sherry casks together with the rarest and finest Chivas malts. A rich, luxurious blend it has a fruity, sweet nose with notes of ripe pears, creamy toffee and a hint of ginger. The ripe pears continue on the palate, with sweet tropical flavours of melons and soft notes of vanilla and caramel, blending with spicy notes of cinnamon and hints of almonds, leading to a long finish.
40% ABV, 700ml $68.99
New to The Glenlivet’s core range, Founder’s Reserve is a permanent benchmark expression created in tribute to founder George Smith’s original vision to craft the definitive, smooth single malt whisky. The classic fruitiness for which The Glenlivet is known is complemented here with a creaminess and sweetness from selective use of American first-fill oak casks (i.e. casks never before used to mature Scotch whisky). It has delicate sweet orange aromas that continue on the palate alongside pear and toffee apple, and a long, creamy smooth finish. PERNOD RICARD
PERNOD RICARD
The Glenlivet 15-Year-Old Chivas Regal 18-Year-Old 40% ABV, 700ml RRP $119.99
A uniquely rich and multi-layered whisky – it is said to have 85 flavour notes in every sip. Chivas 18-Year-Old has layered aromas
64 DRINKSBIZ JUNE / JULY 2017
PERNOD RICARD
Ballantine’s Finest
PERNOD RICARD
Chivas Regal Extra
is creamy and rich, with buttery notes on the nose and fruity, nutty flavours on the palate. A lingering trace of sweet almonds and hints of spice for the finish.
40% ABV, 700ml RRP $99.99
This whisky has a rich and exotic character thanks to a proportion of the spirit being matured in French oak casks that are made from a wood often used in maturing cognacs. The Glenlivet 15-Year-Old
40% ABV, 1L RRP $44.99
Created in 1910, Ballantine’s Finest has an approachable flavour profile, making it a versatile Scotch that will appeal to new whisky drinkers. It has aromas of honey with a hint of spice, and well-balanced subtle flavours with milk chocolate, red apple and vanilla. PERNOD RICARD
The Ardmore Legacy 40% ABV, 700ml RRP $59.99
The Ardmore distillery sits on the fringes of Scotland’s Highlands, where it was first established in 1898. The Ardmore Legacy has a honeyed aroma with subtle peat. In the mouth the smoke becomes more pronounced but doesn’t dominate the rich honey and spice flavours. The finish is full with a dry, tangy aftertaste and lingering smoke and spice. BEAM SUNTORY
Bowmore Small Batch 40% ABV, 700ml RRP $69.99
Bowmore’s single malt Scotch whisky has been distilled on the island of Islay since 1779, and the distillery is home to Scotland’s oldest maturation warehouse. The spirit is matured here in first and secondfill bourbon casks then brought back
CATEGORY REPORT SCOTCH
together to create Bowmore Small Batch, which has aromas of creamy vanilla fudge with notes of peat smoke. The smoke develops in the mouth alongside citrus, gentle salt and a touch of vanilla in a full, rounded flavour. BEAM SUNTORY
Bowmore 12-Year-Old 40% ABV, 700ml RRP $89.99
This whisky is matured for 12 years in Bowmore’s historic No1. Vaults, the oldest in Scotland. It is a rich expression of the peaty smokiness for which Islay malts are famed. On the nose the peat is balanced
by lemon and honey, while in the mouth it is warm and smoky with a long, rounded finish. BEAM SUNTORY
Label 5 Classic Black 40% ABV, 1L RRP $39.99
This blended Scotch whisky has a backbone of Speyside malts. It is smooth with subtle smoke, a delicate fruit character and a long, smooth finish with a hint of wood smoke. A cost-effective pour, ideal for serving straight or blending into whisky-based cocktails. INDEPENDENT LIQUOR
Tullibardine 228 Burgundy Finish 43% ABV, 700ml RRP $99
Tullibardine is a small boutique Highland Malt distillery that traces its origins to the 15th century in Blackwood, the gateway to the Highlands. This whisky is finished in red Burgundy casks from Chateau de Chassagne Montrachet, the home of Maison Michel Picard, the family-owned company that owns Tullibardine. The nose features red cherries and vanilla with hints of chocolate and Turkish delight. On the palate, there is a real hint of red summer fruit, more chocolate and a sweet spice note on the finish. HANCOCKS
Brighter times for Scotch EXPORTS OF Scotch are on the rise, with new figures showing a four per cent increase in value in 2016 to more than £4 billion, with the value of Single Malts exceeding £1bn for the first time. The Scotch Whisky Association (SWA) is welcoming the news, which follows a few years of levelling off and small declines in Scotch exports as a result of economic headwinds and political uncertainty in some markets. Scotch Whisky accounts for over a fifth of the UK’s total food and drink exports. The SWA says that while the industry is optimistic about renewed demand for Scotch, there are chal-
lenges as well as opportunities on the horizon, including the seismic changes that Brexit brings to an increasingly competitive global marketplace. All categories of Scotch Whisky grew last year, but Bottled Blended Scotch Whisky is still by far the biggest, accounting for 69% of all Scotch volumes and values exported in 2016. Single Malt was a stand-out performer last year, with its exports growing at a faster rate than that of Scotch overall. It now makes up just over a quarter of the total value of Scotch exports. Julie Hesketh-Laird, Scotch Whisky Association acting chief executive,
said: “With Scotch Whisky exports returning to growth and rising to more than £4 billion, and Single Malts exceeding £1bn for the first time, we’re feeling optimistic about the future. Demand is rising in mature markets, such as the USA, and newer markets, including China. This confidence is reflected in the number of new distilleries – 14 have been opened in the last few years and we know of about another 40 at various stages of planning. However, we have to be alert to the challenges, as well as the opportunities, of Brexit and political changes in the UK and across the globe.”
DRINKSBIZ JUNE / JULY 2017 65
SCOTCH CATEGORY REPORT
The Dalmore 15-Year-Old Single Malt 40% ABV, 700ml RRP $135
The Dalmore distillery sits on the banks of the Cromarty Firth, where it was established in 1839. Part of The Dalmore’s Principal Collection, the 15 is initially matured for 12 years in American white oak ex-bourbon casks, then divided equally between three sherry woods for a further three years before being brought back together. It has cinnamon, vanilla and red fruits on the nose, with tropical fruits, banana toffee and vanilla ice cream on the palate. It rounds off with orange zest, bergamot and crushed spices on the finish. HANCOCKS
The Dalmore King Alexander III 40% ABV, 700ml RRP $399.99
The story behind this whisky dates back to 1263, when Colin of Kintail, Chief of the Clan Mackenzie, felled a charging stag that attacked King Alexander III of Scotland. In return, the King rewarded the Mackenzie Clan with the 12-pointed Royal Stag emblem. When Clan descendants took over ownership of The Dalmore distillery in 1867 they put the stag on the bottle, where it remains today. The Dalmore King Alexander III is the only single malt in the world to unite a six cask finish using spirits matured in ex-bourbon casks, Matusalem oloroso sherry butts, Madeira barrels, Marsala casks, Port pipes and Cabernet Sauvignon wine
66 DRINKSBIZ JUNE / JULY 2017
barriques. The aged Oloroso and Madeira create warm flavours of crushed almonds and rich citrus fruits, while the heavy Port and Marsala casks add hints of wild berries and fleshy ripe plums. Notes of vanilla and creamy caramel from bourbon barrels combine with the sensual elegance of the Cabernet Sauvignon. HANCOCKS
Scotch Whisky exports - key facts • Up 4% in customs value on 2015 to £4,008,927,149 worth £127 per second • Volume up almost 5% to more than 1.2 billion bottles - almost 39 bottles exported every second • Single Malt Scotch exports worth more than £1bn for the first time - up almost 12% to £1.02bn. This is the equivalent of 113m bottles shipped overseas • Scotch was directly exported to 182 countries, up from 174. Source: Scotch Whisky Association – scotch-whisky.org.uk
Jura Superstition 43% ABV, 700ml RRP $84
Jura is an island north-east of Islay in Scotland’s Inner Hebrides, and this whisky takes its name from the ancient stones and markings still visible today. Jura Superstition is crafted from a range of Jura distillery’s finest aged single malt whiskies aged in ex-bourbon casks, making it subtly sweet, yet smoky. It has flavours of spice, honey, pine and peat with a whisper of smoke. (Pub quiz trivia tip: It was on the island of Jura that George Orwell wrote most of his novel, 1984.) HANCOCKS
Jura Diurachs’ Own 16-Year-Old Single Malt 40% ABV, 700ml RRP $115
‘Diurach’ is the Gaelic name for a person from the island of Jura and it is their symbol that adorns the bottle. This whisky is rich and full-bodied, sumptuous yet gently spiced. It has strong butter notes, tinged with oranges and spices, leaving a sweet toffee and honey finish. HANCOCKS
Bruichladdich The Classic Laddie 50% ABV, 700ml RRP $120
Distilled on Islay, this is a signature style permanent release multi-vintage whisky. It has been crafted by master distiller Jim McEwan to showcase the classic, floral and elegant style. It is unpeated, made from 100% Scottish Barley, trickle distilled, then matured in premium American
CATEGORY REPORT SCOTCH
oak by the shores of Islay’s Loch Indaal. HANCOCKS
Monkey Shoulder Whisky 40% ABV, 700ml RRP $69.99
Ageing in first- fill bourbon barrels has added a sweetness to this whisky, which has a light palate, rich smoothness and is not heavily peated or raw. It has delicate floral aromas alongside zesty orange, peach and apricot. In the mouth it is sweet with flavours of vanilla creamy toffee, oak notes and a hint of spice. The finish is smooth with a lingering sweetness. Ideal for newcomers to Scotch and for bartenders looking to be creative with whisky cocktails and mixed drinks. FEDERAL MERCHANTS & CO
established in Scotland in 1887, it remains family-owned. This, its flagship whisky, is approachable and versatile. It has aromas of ripe pear and summer fruits, with flavours of sweet vanilla with malt and light florals. A long sweet finish with a subtle hint of peat. FEDERAL MERCHANTS & CO
FEDERAL MERCHANTS & CO
Jura is an island north-east of Islay in Scotland’s Inner Hebrides, and this whisky takes its name from the ancient stones and markings still visible today.
Glen Moray Classic 40% ABV, 700ml RRP $59.99
The signature Single Malt from this Speyside distillery. Aged for an average of seven years in entirely ex-bourbon casks (the majority of which are first-fill), the Elgin Classic is light, smooth and easydrinking. On the nose it is fragrant, with notes of butterscotch and shortbread with herbal grassy notes. Flavours of malty toffee sweetness with blackcurrant and a fragrant lemongrass citrus. Also available in Chardonnay Cask, Port Cask and Peated Cask finishes. FEDERAL MERCHANTS & CO
Grant’s Family Reserve Whisky 40% ABV, 1L RRP $44.99
Five generations after Grant’s was
Glenfiddich’s Solera Vat, a large oak tun inspired by the sherry bodegas of Spain and Portugal that has been kept half full of whiskies since 1998. Golden with a red hue, it has a complex aroma of heather honey and vanilla fudge combined with rich dark fruits. In the mouth there are layers of sherry oak, marzipan, cinnamon and ginger. It is full-bodied, flavoursome and rich with lingering sweetness.
Glenfiddich 18-Year-Old 40% ABV, 700ml RRP $159.99
Spanish Oloroso wood and American oak are used to mature this dark gold whisky, which is rich and fruity. It has aromas of ripe orchard fruit, baked apple and robust oak with flavours of dried fruit, candy peel and dates overlaid with elegant oak. FEDERAL MERCHANTS & CO
Glenfiddich 12-Year-Old 43% ABV, 700ml RRP $79.99
One of the world’s best-selling whisky brands, Glenfiddich is a Speyside distillery that has been in operation since the 1880s. This whisky is Glenfiddich’s signature expression, with characteristic sweet, fruity notes that develop into butterscotch, cream, malt and subtle oak flavours. The finish is long and smooth. FEDERAL MERCHANTS & CO
Glenfiddich 15-Year-Old Solera Cask 40% ABV, 700ml RRP $124.99
Aged in European oak sherry casks and new oak casks, this whisky is mellowed in
The Balvenie DoubleWood 12-Year -Old 40% ABV, 700ml RRP $119
This single malt whisky is matured in American Oak ex-bourbon barrels and hogsheads, and then in Spanish oak ex-Oloroso sherry casks before being “married” in oak tuns for 3-4 months. It has aromas of sweet fruit and Oloroso sherry layered with honey and vanilla. The flavour is smooth and mellow with nutty sweetness, cinnamon spice and delicate sherry. It was awarded the Trophy for Single Malt Scotch Whisky - 15 Years And Under at the IWSC 2016. FEDERAL MERCHANTS & CO
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SCOTCH CATEGORY REPORT
Old Pulteney 12 Years Old 40% ABV, 700ml RRP $POA
One of Scotland’s most northerly distilleries, Old Pulteney is in the old fishing village of Wick (also a former Viking settlement) in the country’s far north. Pulteney’s whiskies are known for their gentle honeyed, vanilla sweetness, and a touch of marzipan nuttiness. This whisky is dry, medium-bodied and smooth, redolent of honey and cream and faintly salty (telling of the distillery’s home by the sea) with a slight spicy note and a sweet long-lasting finish. A great introductory dram for those new to whisky. WHISKY GALORE
Balblair 1999 Vintage 46% ABV, 700ml RRP $POA
Hailing from the Highlands of Scotland, the 2nd edition of the Balblair 1999 vintage comes from a selection of casks, both European and American oak and matured for 15 years. The signature Balblair aromas and flavours of honey, green apples and other rich fruits mingle with vanilla and hints of citrus. The palate is wonderfully soft, rounded and sweet, drifting off to delicate spice and dry oak. WHISKY GALORE
Wolfburn Aurora 46% ABV, 700ml RRP $POA
Aurora is the second expression to come out of one of Scotland’s newest distilleries, Wolfburn, in the town of Thurso on Scotland’s far north coast. Wolfburn
Aurora is the second expression to come out of one of Scotland’s newest distilleries, Wolfburn, in the town of Thurso on Scotland’s far north coast. opened in 2013 on the site of a former distillery which had fallen into ruin in the mid-19th century. This sherried whisky is made from spirit laid down in a combination of American oak and Spanish Oloroso sherry casks. After long fermentation and slow distillation the spirit is laid down on site. At the end of the maturation process the casks are brought together to create an exceptionally smooth and balanced dram. WHISKY GALORE
Kilchoman Sanaig 46% ABV, 700ml RRP $POA
Kilchoman is a farm distillery that opened on Islay in 2005 and grows its barley on site. The newest permanent addition to the Kilchoman range, Sanaig is predominantly bottled from Oloroso sherry hogshead casks, and this influence is most obvious in its rich colour and flavour. The aroma is classic Kilchoman, with soft cooked fruits, full-bodied peat smoke with citrus notes and a lingering sweetness. A perfect balance of peat smoke and fruity sweetness. It was awarded the Trophy for Best Single Malt Scotch Whisky - Non Age Statement at the IWSC 2016. WHISKY GALORE
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Ardbeg 10 Years Old 46% ABV, 700ml RRP $89.99
Located on Islay’s south coast, Ardbeg is renowned for using highly peated malt in its whiskies. The Ardbeg 10 YO is one of the distillery’s three most popular expressions (alongside the Uigeadail and Corryvreckan) and has aromas of intense smoky fruit and dark chocolate followed by savoury notes and a hint of salty sea spray. In the mouth, a backbone of peat sits alongside citrus, black pepper, cinnamon-spiced toffee, brine, ripe banana and currants. The smoky notes develop and deepen to liquorice and tarry smoke for a full, lingering finish. MOËT HENNESSY
Glenmorangie Original 40% ABV, 700ml RRP $74.99
This is the original expression of Glenmorangie – a floral spirit produced by 10 years maturation in first and second fill American white oak casks. This is an approachable Scotch with aromas of citrus blossom, orchard fruit, herbs and vanilla. Soft, mellow and creamy, it has flavours of peaches, citrus, almond and spice with a sweet, lingering finish. MOËT HENNESSY
For distributor details see Distributor Index page 76
SODA ROUND-UP
Fizzing over soda
Yes, we know – soda water doesn’t exactly lend itself to tasting panel scrutiny. But while the flavour may not vary hugely it’s still a core item in any bar fridge or liquor store. If you’re looking to create a premium impression with your mixed drinks, or to offer customers a point of difference for their home bar, then here are the bottled soda waters you need to know.
Schweppes Classic Soda Water
Bootleggers Club Soda
RRP $9.99, 330ml 4-pack
RRP $5-6, 330ml (on-premise)
A clean, crisp classic. This is a great value pour that presents well in its easily recognisable Schweppes bottle.
Creator James Waugh describes his Bootleggers Club Soda as “your sparkling complement to the good life”. He uses premium spring water from the Southern Alps for a pure, fresh taste presented in the Wellington brand’s distinctive packaging.
COCA COLA AMATIL
East Imperial Soda Water RRP $9.99, 150ml 4-pack
East Imperial uses natural New Zealand spring water for its Soda Water, sourced from a sustainably managed artesian spring in Nelson. That, coupled with the sophisticated packaging, makes the 150ml bottle an ideal single serve partner for premium spirits. HANCOCKS
Phoenix Premium Soda Water
BOOTLEGGERS
Fever-Tree Soda Water RRP $9.99, 200ml 4-pack
Soft spring water with low mineral content, coupled with a high level of carbonation makes this a smooth, refreshing soda water from British brand Fever-Tree. In handy 200ml single serve bottles. EUROVINTAGE
RRP $7.99, 250ml 4-pack
The range of Premium Organic Mixers from Phoenix has proved popular since its launch in late 2016. The Soda Water uses artesian water from deep springs at Otakiri in the Bay of Plenty. The clean, sleek packaging and embossed bottle make this an excellent value soda water.
*All prices off-premise unless indicated.
For distributor details see Distributor Index page 76
Scotch and soda Adding water to Scotch (or any whiskey) tends to come down to personal preference. However, experts do agree that adding a little water helps to open up the flavours. The addition of soda to Scotch goes a step further, given the effervescence that the carbonated water adds, so the key is to look for a soda water without added minerals or flavours.
BETTER DRINKS DRINKSBIZ JUNE / JULY 2017 69
SPIRITS COLUMN
Dominic Roskrow Drinksbiz UK based world whisky expert d.roskrow@aol.co.uk www.worldwhisky.co.uk
Chalk it up
The battle of the chalk boards is on in England and craft distilling is the lure, finds Dominic Roskrow
I’VE ALWAYS been amused by old pubs, bars and restaurants that have the words ’Fine ale, wine and spirits’ or something similar painted on their wall or written across their window. Do people really stop and say ‘Oh look, they have fine spirits there, we really must pop in’? Or might they eye a pub without such wording suspiciously and say ‘Well, it looks nice, but there’s no indication that its ale is fine, so let’s give it a miss’? I think it’s a reassurance thing and, back in the day, perhaps such words represented some unofficial marque or badge of quality – as much a fixture as the pub or bar name. Today’s equivalent of this is the external chalk board, and a subtle change has taken place in the last couple of years. The chalk board came to prominence to promote food back at a time when pub food wasn’t a given. Twenty years ago, a boozer offering more than a stale ham roll and a bag of nuts needed to shout about it, and since then pubs and bars who have it have advertised their food offering and the fact that children are allowed through the door. But these days people simply assume that food will be on offer and the chances are it will be family-friendly. So, the chalk board has evolved. For a long time it was used to advertise live music, events, festivals, and quiz nights. Now, though, it has a new role. Recently, I spent a very pleasant Saturday driving along the coast of North Norfolk on England’s east coast. The drive takes you through a mix of tacky holiday resorts such as Great Yarmouth and Hunstanton, through old Victorian resorts such as Cromer, and past pretty playgrounds for the rich, such as Wells, 70 DRINKSBIZ JUNE / JULY 2017
Cromer, North Norfolk, England
I have long felt that the craft revolution would provide even the smallest outlets with the opportunity of offering a new and unique selling point.
Cley and Holkham. It’s a wonderful place to visit; a perfect mix of beaches, quaint villages, and natural beauty. Until recently, though, its hospitality offering left much wanting. The pubs tended to be tacky and run down, or bordering on high class restaurant status. Not anymore. The pubs along the 20 or 30 miles we travelled were fiercely competitive – and they’re fighting their battles on their chalkboards. Not with food, either. It’s craft spirits that are driving licensees to state their offerings. ‘We love craft gin’ said one, and another
highlighted its range of local gin. Yet another, which we didn’t stop at, claimed it had the region’s best selection of single malts. The highly impressive The Jolly Sailors at Brancaster made a virtue of its impressive range of rums. I have long felt that the craft revolution would provide even the smallest outlets with the opportunity of offering a new and unique selling point. If North Norfolk is anything to go by, pubs and bars have jumped at the chance. So do people decide to visit a pub because it has 30 different rums? Probably not, say the folk at the Jolly Sailors – being dog-friendly and having a smokehouse, nice garden and homemade pizzas are bigger draws. But the impressive range of rums helps mould customer perception in a positive way. “It represents quality,” says the pub. Very much like the fine ales, wines and spirits signs of old, in fact.
SPIRITS NEWS
New NZ gin goes gold at SFWSC 2017
Just eight months after the first bottling of Dancing Sands Distillery Sacred Spring Dry Gin, the spirit has won Gold at the prestigious San Francisco World Spirits Competition.
NZ winners at SFWSC 2017
OWNERS BEN and Sarah Bonoma are thrilled with the win. “We knew from our customers’ reactions that we were making good gin,” says Ben Bonoma, “but to be considered amongst the world’s best is an incredible honour.” He says the fact their gin uses no citrus in its eight botanicals sets it apart from other styles. “Gin tends to be citrus-forward, but we wanted to focus on a spice profile and showcase New Zealand’s Manuka leaves,” he says. The Bonomas describe their ‘ninth’ botanical as the water drawn from the aquifer at Te Waikoropupu Springs, regarded as the clearest spring in the world with underwater clarity of 63 metres. The couple’s Sacred Spring Barrel Aged Gin and Dancing Sands Vodka also won Silver medals at the SFWSC. Earlier this year, their Murderer’s Bay White Rum won a Gold Medal in the London Rum Master competition, the same competition that the Aged Gold Rum won outright in 2016 with a Master Medal.
GOLD Rogue Society Scapegrace – Premium Gold Label Sacred Spring Dry Gin
SILVER Broken Shed Vodka Crux Single Malt Vodka Dancing Sands Vodka Dunedin Doublewood 16 YO Whiskey High Wheeler 21 YO Whiskey JiuJiu Vodka LightHouse Gin Rogue Society Scapegrace – Premium Silver Label Sacred Spring Barrel Aged Gin
BRONZE Karven Dry Gin Karven Bianco Vermouth Karven Starka VodkaRecipe 23 Curiosity Gin
Dancing Sands Distillery - dancingsands.com
Limited Edition Ardbeg Kelpie THE LATEST limited edition release from Islay distillery Ardbeg has arrived in New Zealand, just after it was named ‘Whisky of the Year’ at the International Whisky Competition (IWC) 2017, scoring 97.3/100. Just 600 bottles of Ardbeg Kelpie (RRP$186) will be available here. The whisky was released on June 3rd, Ardbeg Day, which is the final Saturday of the annual Islay Whisky Festival Feis Ile in Scotland. Ardbeg Kelpie pays tribute to Ardbeg’s traditional links with the sea, as the distillery sits on the island’s southern coast. A kelpie is a mythical creature, said to lure unsuspecting islanders into the watery depths. The 2017 limited release of Ardbeg Kelpie is the first bottling to be matured in Black Sea casks, which impart an intensity to the whisky. Kelpie begins with a rich aroma of oily peat, smoked fish and hints of seaweed, followed by treacle coffee, smoky bacon and dark chocolate. The lingering finish has deep flavours of clove, tar and toffee. It was also named Best New Release, Best Single Malt (Islay), Best Peated Malt and Best Single Malt NAS at the IWC. 72
Moët Hennessy - moethennessy.com
SPIRITS NEWS
Appleton Estate – Joy Anniversary Blend
Spytail rum reaches NZ shores APPLETON ESTATE, the world’s leading Jamaican premium aged rum, is releasing a rare 25-year-old limited edition rum to mark the 20th anniversary of its Master Blender, Joy Spence (pictured above) – the world’s first female Master Blender. After graduating from the University of the West Indies with a Bachelor of Science in Chemistry and the University of Loughborough with a Master of Science in Analytical Chemistry, Joy Spence joined Appleton Estate in 1981 as Chief Chemist and was appointed Master Blender in 1997, making her the first woman to hold such a role. Spence says her Appleton Estate Joy Anniversary Blend is simply the sort of rum she enjoys drinking. “It includes two rum marques which are of particular sentimental significance to me. The first of these marques was laid down to age
in 1981, which is the year I joined the Appleton Estate team, and the second is my favourite marque of pot still rum. The final blend is a wonderful rum that I hope will become a cornerstone of my legacy.” Appleton Estate Joy Anniversary Blend opens with a delicate orange peel top note, a hallmark of Appleton Estate rums, intertwined with ginger and spice and finishes with warm vanilla, butterscotch, coffee and layers of almond and toasted oak. The palate is smooth with an elegant finish of brown sugar. This 25-year-old minimum aged rum also includes rums that have been aged up to 35 years. Appleton Estate Joy Anniversary Blend will be available from mid-July at RRP $350. Lion - lionco.com
NEW TO the EuroVintage portfolio is Spytail Black Ginger Rum. Its recipe is based on a 19th century French tradition of ageing Caribbean rum in barrels with fresh ginger and spices. It has intense, rich ginger on the nose with vanilla and a background of spice. In the mouth it is smooth with a hint of vanilla sweetness alongside rich fruit cake flavours and earthy ginger. The distinctive bottle with its porthole-style embossing is a reference to underwater exploration as the Spytail distillery is near the Charente River, where French underwater explorers tested one of the first submarines. As these divers worked below the waters in the late 19th century, ships laden with rum from the Caribbean sailed along its surface. Spytail Black Ginger Rum is available now. 42% ABV, 750ml $59.99 EuroVintage – eurovintage.co.nz DRINKSBIZ JUNE / JULY 2017 73
SPIRITS NEWS
Brothers in gin KIWI BROTHERS Chris and Stewart Reid were travelling through Scotland together in 2013 when the thriving UK craft distilling market inspired them to give it a crack themselves. Chris Reid, who has a background in winemaking, started working on distillery premises in Martinborough once back in New Zealand in early 2014. The first bottle of Reid+Reid gin followed two years later. Chris Reid says they decided to focus on gin due to its versatility – the balance between traditional and modern and the opportunity to experiment. “My background in winemaking has been influential,” says Reid. “The concept of a product with a ‘sense of place’ is ingrained in my outlook, and we’ve sought to apply this in creating a uniquely Kiwi gin. We felt we could offer the world something different by releasing a gin that not only uses, but highlights, native New Zealand botanicals.” The brothers use 13 botanicals in their gin, including the distinctive New Zealand flavours of kawakawa, Manuka and horopito. They are distributing the gin themselves in New Zealand and exporting to the UK and Australia.
Old Forester on the big screen
Reid Brothers - reidbrothersdistilling.com
PREMIUM NEW ZEALAND
VERMOUTH
A modern style vermouth created from premium New Zealand grapes and a medicinal combination of fresh botanicals including native Kawakawa and Horopito gathered from the gardens around the distillery. Naturally golden in colour, this velvety vermouth has vibrant flavours of sweet citrus and ripe peach, balanced by bright herbaceous notes of fresh wormwood.
PREMIUM BOTANICAL SPIRITS crafted by hand, carved from nature www.karven.co.nz
For more information about our range of spirits contact: stephen@karven.co.nz , 021 723 090
KENTUCKY BOURBON distillery Old Forester has created a new bourbon – Old Forester Statesman – that will make its debut in upcoming 20th Century Fox film Kingsman: The Golden Circle. In this sequel to the 2014 action comedy, Kingsman: The Secret Service, the heroes find themselves acting as Master Distillers in Louisville, Kentucky in order to defeat their enemy. Acclaimed director Matthew Vaughn returns with original cast members Colin Firth, Taron Egerton and Mark Strong in the film, which is set for worldwide release on September 22. Old Forester chose a unique taste profile when selecting the Statesman bourbon specifically for the film, resulting in a balance of heat and spice. It has aromas of clove and oak spice with an undercurrent of raw vanilla. Initial flavours of buttery leather yield to pepper, cinnamon bark and sharp citrus. The finish is intense spice and eucalyptus, which fade into orange cream and caramel. Old Forester Statesman Whisky will be available in New Zealand from mid-August at RRP $74.99. 47.5% ABV, 750ml. Hancocks - hancocks.co.nz
HOT MIXES
Cool classics
Beam Suntory brand ambassador Stephen Burke chooses four drinks that have stood the test of time – and for good reason.
Maker’s Mark Old Fashioned 60ml Maker’s Mark 10ml sugar syrup 2 dashes aromatic bitters
Garnish: Orange twist & brandied cherry
Clermont Whiskey Sour
Double Oak Boulevardier
60ml Jim Beam White 30ml orange juice 15ml lemon juice dash sugar syrup dash of egg white (optional)
30ml Jim Beam Double Oak 15ml Bitter Apéritif 15ml Sweet Vermouth
Garnish: Orange Wedge Glass: Old Fashioned/Rocks Method: Combine all ingredients in shaker and shake vigorously to emulsify egg white (optional). Strain into ice-filled glass, garnish and serve.
Garnish: Lemon Zest Glass: Old Fashioned/Rocks Method: Add all ingredients to a mixing glass, fill with ice and stir to optimum dilution. Strain into chilled Old Fashioned glass over a large block of ice. Garnish and serve.
CC Collins 60ml Canadian Club 30ml freshly squeezed lemon juice 15ml cane sugar syrup Top with Soda water
Glass: Old Fashioned/ Rocks Method: Combine all ingredients in an Old Fashioned Glass. Fill with good quality ice and stir to optimum dilution. Garnish and serve.
Garnish: Orange slice Glass: Collins Method: Shake first 3 ingredients with ice and strain into ice-filled glass. Top with soda and stir. Garnish and serve with straws.
DRINKSBIZ JUNE / JULY 2017 75
DISTRIBUTOR INDEX
Distributors Abel Cider
Dancing Sands Distillery
Hancocks
Q Liquid
The Herbalist
0274 468 671 abelcider.com
bonoma@dancingsands.com dancingsands.com
0800 699 463 hancocks.co.nz
09 636 7730 qll.co.nz
info@theherbalist.co.nz theherbalist.co.nz
Accolade Wines
DB Breweries
Independent Liquor
Quench Collective
Tickety-Boo Liquor
03 520 6011 accolade-wines.com
0800 746 432 db.co.nz
0800 420 001 independentliquor.co.nz
0800 946 326 quenchcollective.co.nz
09 377 7597 tickety-boo.co.nz
Bach Brewing
Desert Heat
Karven
Red + White Cellar
Toi Toi Wines
09 390 0149 bachbrewing.co.nz
03 445 3258 desertheat.co.nz
021 723 090 karven.co.nz
0800 946 3792 redwhitecellar.co.nz
09 972 9498 toitoiwines.co.nz
Beam Suntory
Domaine Rewa
Kono Beverages
Red Barrel
Treasury Wine Estates
09 915 8440 beamsuntory.com
philippa@domainerewa.com domainerewa.com
03 546 8648 kono.co.nz
06 877 9400 redbarrel.co.nz
0508 873 278 tweglobal.com
Better Drinks
Epic Beer
Lion
Reid Brothers Distilling
Tuatara Brewing
09 837 6740 betterdrinks.co.nz
0800 212 337 epicbeer.com
0800 107 272 lionco.com
admind@reidbrothersdistilling.com
reidbrothersdistilling.com
0508 TUATARA tuatarabrewing.co.nz
Black Dog Brewery Co.
EuroVintage
Maison Vauron
Richmond Plains
Villa Maria
04 801 8491 blackdogbrewery.co.nz
0800 388 766 eurovintage.co.nz
09 529 0157 mvauron.co.nz
03 544 7585 richmondplains.co.nz
0800 505 656 villamaria.co.nz
Bootleggers
Federal Merchants & Co
Marisco Vineyards
RM Wines
Vintners NZ
021 507 230 bootleggers.nz
0800 846 824 federalmerchants.co.nz
09 522 9684 marisco.co.nz
021 945 220 rmwines.co.nz
0800 687 9463 vintners.co.nz
Byrne Wine
Fairhall Downs
Mazuran’s
Silver Wing Wines
Vynfields
09 407 3113 Byrnewine.com
fairhalldowns.co.nz 03 572 8982
0800 PORT WINE mazurans.com
021 838 575 silverwingwines.co.nz
06 306 9901
Chard Farm
Folding Hill
Mineral Ltd
SOHO Wines
03 442 6110 chardfarm.co.nz
027 321 4256 foldinghill.co.nz
027 580 7325 mineralwine.co.nz
021 687 646 sohowineco.com
sales@whiskytrade.co.nz whiskytrade.co.nz
Charles Wiffen
Giesen Wines
Mission Estate
Spade Oak Vineyard
03 319 2826 charleswiffenwines.co.nz
03 344 6270 giesen.co.nz
06 845 9350 missionestate.co.nz
06 867 0198 spadeoak.co.nz
Churton Wines
Good George Brewing
Moët Hennessy
Spy Valley Wines
03 572 4007 churtonwines.co.nz
07 846 9364 goodgeorge.co.nz
0800 226 650 moethennessy.com
03 572 6088 spyvalleywine.co.nz
Coal Pit Wine
Grasshopper Rock
Mudbrick Vineyard
Sunshine Brewery
0800 0200 44 coalpitwine.com
021 853 908 grasshopperrock.co.nz
09 372 9050 mudbrick.co.nz
06 867 7777 sunshinebrewery.co.nz
Coca Cola Amatil
Great Little Vineyards
Negociants
Sur Ltd
0800 262 226 ccamatil.co.nz
09 529 0935 greatlittlevineyards.com
0800 634 624 negociantsnz.com
021 44 9596 sur.co.nz
Constellation Brands
Greystone Wines
Peckham’s Cider
Taylor Brown
0800 662 456 constellationnz.com
03 314 6100 greystonewines.co.nz
03 543 2959 peckhams.co.nz
09 447 3801 taylorbrown.co.nz
Co-Pilot Distributors
Hallertau
Pernod Ricard
Te Mania
027 297 0137 copilotdistributors.co.nz
09 412 5555 hallertau.co.nz
0800 655 550 pernod-ricard-nz.com
orders@temaniawines.co.nz
76 DRINKSBIZ JUNE / JULY 2017
Whisky Galore
Whistling Buoy 03 329 4339 whistlingbuoy.co.nz
Whitehaven 021 738 315 whitehaven.co.nz
Yealands Wine Group 09 920 2880 yealandsestate.co.nz
LAST REQUESTS
Road to success
Twice named ‘NZ Winemaker of the Year’, and marking his 15th year with Church Road’s winemaking team, Chief Winemaker Chris Scott talks sub-regions, making bold wines, and why he feels Syrah is the next big thing…. On local wine industry challenges… The industry is in a very good space, driven largely by Sauvignon Blanc from Marlborough, in terms of it being our export calling card, and we’re starting to get really good traction with other varieties on the back of that. I think it’s still a challenge for some of the regions that are known less well internationally so we need to build that awareness – even for places like Hawke’s Bay and Martinborough, where some brilliant wines are being made but they perhaps struggle a little bit to get the international traction that Marlborough or Central Otago do.
On talking more about Hawke’s Bay’s sub-regions… Any time I say that to anyone in marketing they look at me like I’m mad, because it’s a marketer’s worst nightmare: making the story more complicated! But the Gimblett Gravels group have done extremely well and put a hell of lot of money and effort into marketing it to the point where Gimblett Gravels, internationally, is probably better known as a region than Hawke’s Bay. I’m not saying we need to go and name every little sub-region in Hawke’s Bay but I think there are a few key areas that we should talk about a little bit more. Bridge Pa Triangle is another really important area, for red wine in particular, although there are some brilliant Chardonnays coming out of there as well.
On not catering to the masses… The wines right through our range do tend to be reasonably bold; and even at the classic level we tend to do some things that others probably wouldn’t. We’re 78 DRINKSBIZ JUNE / JULY 2017
making a really rich, sweet Pinot Gris and that’s a wine that has loads of character for a Pinot Gris. We probably get more complaints about that wine than any other wine we make but we also get more people who, if they’re going to post on Facebook and say ‘My favourite wine is…’ then two out of three will say the Church Road Pinot Gris. It’s a very distinctive style and people either love it or hate it but I think that’s great… as opposed to making bland, middle of the road wines where people say ‘Oh, it’s alright. I could drink that, it’s quite nice.’ As a winemaker, that’s not a great reaction.
On his love for Syrah… The thing I’m most excited about is Syrah in Hawke’s Bay. I think we’re still learning and it’s such a small part of what we do in terms of volume at the moment but just receiving such huge accolades that we kind of feel like we’re only just scratching the surface. We’re still learning a lot about growing it and making it and as the vines get older you’re going to see the quality of these Hawke’s Bay Syrahs go ahead in leaps and bounds. The thing about Syrah to me is fragrance and freshness. The benefit of growing a variety like Syrah, which ripens right at the end of the season in a cool climate like Hawke’s Bay is that you retain all this beautiful freshness. You don’t get the dried, curranty fruit that you get in Barossa in a really warm climate, you get fresh berry fruit that tastes like it’s just been picked. But it’s the aroma for me that’s particularly haunting – there’s the pepper that everybody comments on, and there’s a whole lot of other exotic spices like
“The thing I’m most excited about is Syrah in Hawke’s Bay... we feel like we’re only just scratching the surface.”
clove and anise and then beautiful floral characters, almost rosewater sometimes, really quite perfumed with lots of violet and dark, heady florals. Couple that with the palate texture and good Hawke’s Bay Syrah should have this a lovely plushness about it and very fine tannin structure that just makes it really easy to dive into.
On what he’s most proud of… TOM. That’s our ultimate expression of everything we’ve learned and everything we hope we know and all that culmination of experience in those very top wines. 2014 delivered us a really good vintage across all varietals and it’s just that extra year’s learning, that extra year’s fine tuning and thought process and I’m really happy that all of the wines have taken another little step forward in their evolution.
On what lies ahead... We’re spending quite a bit of money on vineyard redevelopment [predominantly Bridge Pa]. We’ve got some really good parcels of land with great potential but in terms of the way they were planted, the varieties and clones and root stocks and row spacing it’s not really optimal. It’s giving us the opportunity to fix all that and plant a lot more Syrah, which is fantastic. It’s also giving us the opportunity to improve what we’re doing with the Bordeaux varietals as well, with Merlot and Cabernet – getting some Cabernet Franc in the ground… maybe some Petit Verdot and looking at some better clone and root stock selection. Once we get that done it’s just going to take everything up another gear again – it raises the quality bar across the board.
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