JUNE / JULY 2018 DRINKSBIZ.CO.NZ
s i n g l e m a lt s t h at
S K I L F U L LY C R A F T E D . E N J O Y R E S P O N S I B LY.
rewrite the rule book GlenfiddichÂŽ Single Malt Scotch Whisky is a registered trademark of William Grant & Sons Ltd
A DELIG H T FULLY
GOLDEN DUO T HE NED 2017 SAUVIGNON BLANC G OLD MEDAL – IN T ER NAT IONAL WINE & SPIR I T COMPET I T ION 2017
T HE NED 2017 PINOT ROSÉ G OLD MEDAL – NZ IN T ER NAT IONAL WINE COMPET I T ION 2017 BLUE G OLD – SY DNEY IN T ER NAT IONAL WINE COMPET I T ION 2018 G OLD MEDAL & T ROPH Y – CAT HAY PACIFIC HONG KONG IN T ER NAT IONAL WINE & SPIR I T COMPET I T ION 2017
FROM THE EDITOR
Victoria Wells
Editor – Drinksbiz victoria@drinksbiz.co.nz
On a learning curve YOU'RE NEVER too old to learn something new. (Unless it's something like quantum physics, in which case you're kidding yourself.) Recently, I was invited to attend an educational session on sake. I'll be honest, apart from a couple of occasions when I've had hot sake with a group over gyoza, I was, shall we say, something of a blank canvas when it came to the drink's intricacies. Thanks to Fumi Nakatani, I now understand its production, its classifications and no longer feel it's necessary to drink it warm. Nakatani is New Zealand's only specialist sake educator and is making it his mission to expand New Zealanders' understanding of the beverage at both consumer and trade level. He wants people to understand how versatile and approachable sake is, and to create a demand for this surprisingly diverse drink that has been around for centuries. My session with him was a real eye-opener and I don't doubt we'll soon see more sake on drinks lists, as others see its
potential given the use of Japanese flavours on so many bar and restaurant menus around the country. You can read more about Fumi Nakatani and his work on page 24.
boutique pre-made espresso martini (pg 68) or even the world's first Chardonnay aged in Scotch whisky barrels (pg 38). Exciting is also the word for the haul of awards that Kiwi brewers, wine makers and distillers have collected in the past couple of months across the Australian International Beer Awards, the International Wine Challenge, the San Francisco World Spirits Competition and, closer to home, the New World Beer & Cider Awards. We cover all of these in this issue and hopefully you'll find something new to try or stock on your shelves as a result. Finally, speaking of new things, we have a different look this issue too. We felt it was time to freshen the place up, so I hope you enjoy the new design.
He wants people to understand how versatile and approachable sake is, and to create a demand for this surprisingly versatile and centuries-old drink. Something else I learnt in the course of this issue is that there is no shortage of exciting happenings in the drinks industry. There is constantly something new coming across our desks (and into our fridges): whether it was the slew of fresh hop beers pouring onto shelves following the hop harvest, or the launch of a new
Victoria Wells Editor
My picks from the issue 2015 Valli Bannockburn Pinot Noir Full-bodied and spicy and everything you'd expect from great Central Otago Pinot Noir. The ideal wine for a special occasion dinner with friends. (Page 30) Emerson's Darkest Descent Barrel Aged Imperial Porter With its rich flavours of coffee, chocolate and liquorice, this beer is the perfect antidote to the chilly nights. (Page 48) Benromach 'Organic' 2010/2017 Creamy, with notes of rich toffee, sweet fruits, coffee and cocoa, it just needs a roaring fire as an accompaniment. It's also one of the few Scottish whiskies to be certified organic by the UK Soil Association. (Page 61)
DRINKSBIZ JUNE / JULY 2018 5
CONTENTS
JUNE / JULY 2018 REGULARS
BEER & CIDER
Out & About
8
Diary Dates
10
Industry News
14
Feature: Sake
24
WINE
Wine Report: Pinot Noir
26
Opinion: Joelle Thomson
32
Top Picks
34
Wine News
36
Beer & Cider Report
44
Beer & Cider News 50
PUBLISHER
Karen Boult karen@boult.co.nz +64 21 320 663
SPIRITS
Spirits Report: Scotch whisky
56
Opinion: Dominic Roskrow
66
Spirits News
68
LAST ORDERS
EDITOR
Victoria Wells victoria@drinksbiz.co.nz +64 27 575 9021 DESIGNER
Distributors Last Orders: Dr John Forrest
72 74
24
Lewis Hurst lewis@hurstmedia.nz +64 21 146 6404 hurstmedia.nz A DV E R TI S I N G
Roger Pierce advertising@drinksbiz.co.nz +64 9 361 2347 +64 274 335 354
drinksbiz.co.nz
Associate Member (NZ) Drinksbiz is published every second month by Trade Media Limited, 300 Richmond Road, Grey Lynn, Auckland, New Zealand,
56
phone (09) 361 2347. The contents of Drinksbiz are copyright and may not be reproduced in any form without the written permission of the publisher. Please address all editorial, subscription and advertising enquiries to Trade Media
26 6 DRINKSBIZ JUNE / JULY 2018
Limited, P O Box 37745, Parnell, Auckland.
SOCIAL SHOTS
Out and About Homecoming for Kono Wines KONO WINES celebrated the homecoming of its globally acclaimed Kono Sauvignon Blanc and Pinot Noir at an exclusive launch party at Silo 6 in Auckland’s Wynyard Quarter in May. Special guests included designer Kiri Nathan, showcasing pieces from her collection, and Marcus Winter ‘The Sand Man’ illustrating the story of Kono with his clever sand art. Guests were treated to kai prepared by Karena and Kasey Bird, and a raw seafood bar by Yellow Brick Road’s Martin Bosley. Credit: Photography by Kate MacPherson
Drinksbiz's Victoria Wells and Roger Pierce.
Adrienne and Natasha Whitewood.
Meg Malcolm.
Kingi Gilbert, Vernon Rameka, Temuera Hall, Rachel Taulelei, Brad Tatere and Tina Wilson.
Karena and Kasey Bird.
Marcus Winter aka ‘The Sand Man’.
Martin Bosley and Judith Tabron.
Steinlager Black launches LION MARKED 60 years since the launch of New Zealand classic Steinlager by unveiling Steinlager Black at a special event in May. Guests enjoyed the special edition black lager in its distinctive black bottle and on tap at the launch party, which took place at the foot of Auckland’s iconic SKY Tower. Credit: Photography by Jared Donkin
8 DRINKSBIZ JUNE / JULY 2018
Ivana Mihalijevich (second from right) and Lauren Lena Terrell (far right) with friends
James Merchant, Emily McFarlane, Hannah Bradley and Matt Cope
Jiten Rama, Geoff Bishop, Zachary Woods and Sam Newrick
Luke Whyle, Oscar Chinchay, Conor Beggs and Francis Walker
Distributed by Federal Merchants & Co | federalmerchants.co.nz | 09 578 1823
WHAT'S ON
Diary Dates JUNE
JULY
Sunday 10 June
Monday 23 - Thursday 26 July
New Zealand Boutique Wine Festival – Auckland
Negociants Fine Wine Tour 2018
More than 30 small production New Zealand wineries will showcase their wines, along with master classes and vertical tastings at the Imperial Building in Auckland’s CBD. boutiquewine.co.nz
A showcase of Negociants’ premium wines at a four-day roadshow through Auckland (23 July), Tauranga (24 July), Wellington (25 July), and Christchurch (26 July). Open daily to trade and in ticketed evening sessions for the public. Online registrations are now open. negociantsfinewinetour.com Thursday 26 - Sunday 29 July
The Food Show – Auckland Friday 22 - Saturday 23 June
Winetopia – Auckland New Zealand’s largest wine tasting event returns for 2018 at Shed 10 in Auckland (see below for Wellington details) with dozens of winemakers from around the country. The event will also include masterclasses from wine experts such as Australia’s Mike Bennie and Nick Stock, and New Zealand’s Bob Campbell and Stephen Wong. winetopia.nz
The country’s biggest consumer culinary event comes to Auckland. Craft breweries and wineries join food exhibitors over four days at the ASB Showgrounds in Greenlane. Exhibitor details and ticket information available on the website. foodshow.co.nz
Sunday 24 - Tuesday 26 June
Fine Food NZ – Auckland The largest trade event for New Zealand’s food service, hospitality and retail industries returns for 2018 at Auckland’s ASB Showgrounds. Fine Food NZ offers displays of the latest equipment and products with an insight into industry trends. Register via the website to attend as a trade delegate or exhibitor. finefoodnz.co.nz Friday 29 - Saturday 30 June
Winetopia – Wellington Wellington’s TSB Arena plays host to New Zealand’s largest wine tasting event with dozens of winemakers from around the country sampling their products. The event will also include masterclasses from wine experts such as Australia’s Mike Bennie and Nick Stock, and New Zealand’s Bob Campbell and Stephen Wong. winetopia.nz
AUGUST
Saturday 30 June - Sunday 1 July
SEPTEMBER
The Seriously Good Food Show – Tauranga The Bay of Plenty’s food and wine show with more than 120 exhibitors under one roof. Features include a Cooking Theatre and a new Food Truck hub. Exhibitor details and ticket info available on the website. seriouslygoodfoodshow.co.nz 10 DRINKSBIZ JUNE / JULY 2018
Friday 10 - Saturday 11 August
Beervana – Wellington More than 60 craft breweries will be at Beervana in Wellington this year, with a crowd of 14,000 expected to attend over the two day festival at Westpac Stadium. Several of Japan’s top breweries have also been invited to join this year. See the website for exhibitor details and tickets (on sale from June 18). beervana.co.nz
Friday 14 - Saturday 15 September
2018 Brewers Guild NZ Conference and Awards – Nelson New Zealand’s brewers are returning to Nelson this year for their annual conference and awards dinner. The Guild’s annual Conference and Trade Show will be held at Annesbrook Auditorium on Friday 14 September, with the 2018 Brewers Guild Awards Dinner the next night at the Trafalgar Centre. brewersguild.org.nz
SHOWCASE
The legacy of William Grant From small beginnings in the Scottish Highlands, William Grant & Sons continues its tradition of world famous heritage whisky brands Glenfiddich, Grant’s and The Balvenie, and has added a diverse portfolio of spirits IT WAS the dream of Highlander William Grant to make the ‘best dram in the valley’ and five generations later, this still holds true. William Grant & Sons is one of just a few Scotch whisky distillers to remain in family ownership and this stewardship has seen it develop and grow its heritage whiskies, as well as innovate and diversify with new brands.
The William Grant story begins William Grant was born in 1839 in the Scottish Highland town of Dufftown. While working as a bookkeeper at a local distillery he fell in love with the industry and rose to Distillery Manager. By 1886 he had saved enough money to buy a piece of land at Glenfiddich (meaning ‘Valley of the Deer’). He and his family of nine children built their distillery brick by brick and on Christmas Day 1887 the first spirit ran from the stills at the Glenfiddich Distillery. In 1893, William Grant founded the Balvenie Distillery, which he built alongside the Glenfiddich site. He created his (now) world famous Grant’s blended whisky five years later, in 1898.
Grant’s goes international William Grant appointed his son-in-law, Charles Gordon, as his first salesman in 1909. It took 181 calls to make his first sale, but he never looked back and by 1914, William Grant & Sons had 60 agencies established in 30 countries. Despite a brief two-year closure during World War I (when barley was used only for food production), distilling resumed in 1919.
A family legacy Girvan coopers with Glenfiddich Master Blender Brian Kinsman
William Grant died in 1923, aged 84. His passion, determination and pioneering spirit were a legacy passed on to his four succeeding generations – and his philosophy continues to guide the company today. Under the guidance of his descendants, the now iconic triangular bottle was unveiled in 1957, and in 1963 William Grant & Sons built the largest grain distillery in the world in Girvan, Ayrshire. Business continued to grow, with the company moving into new premises with a state-of-the-art bottling operation and customer service centre in the 1990s.
Rare whiskies and new brands In 2001, the Glenfiddich 1937 was bottled, making it the oldest single malt Scotch whisky in the world. Only 61 bottles of this rare whisky exist. A series of successful new product launches early in the new century included Hendrick’s Gin and Sailor Jerry Spiced Rum in 2002, and Monkey Shoulder, which broke the malt whisky mould when it launched in the UK in 2005.
12 DRINKSBIZ JUNE / JULY 2018
In 2010 William Grant & Sons made an exciting acquisition with Irish whiskey brand, Tullamore D.E.W. becoming the sixth core brand of the company’s portfolio. In 2014, William Grant & Sons brought whiskey making back to the town of Tullamore in Ireland when it opened the new Tullamore Distillery, underpinning its authenticity and product quality.
William Grant & Sons today William Grant’s simple legacy to create ‘the best dram in the valley’ continues to inspire the company in all its ventures. Glenfiddich has grown to become the world’s most awarded single malt Scotch whisky, found in homes and bars on every continent in the world; while The Balvenie is the malt whisky enthusiasts’ malt of choice. Grant’s Scotch whisky is also one of the best loved, and through its iconic bottle, most recognised blended whiskies in the world. William Grant & Sons also continues to innovate with premium brands Hendrick’s Gin, Sailor Jerry Rum, Monkey Shoulder and Tullamore D.E.W. Distributed by Federal Merchants. 09 578 1823 federalmerchants.co.nz
DRINKSBIZ JUNE / JULY 2018 13
NEWS
New Executive Director at Brewers Guild The Brewers Guild of New Zealand has announced Sabrina Kunz as its new Executive Director. Guild Chairman, Jonathan Alve, says her appointment to the role is the culmination of a change process that started at the 2016 AGM and represents a significant milestone for the Guild as it looks to continue to deliver increased value to its members, sponsors and the wider brewing industry. Kunz, who has a background in industry association, governance and NGO experience, will be based in Christchurch and work closely with Executive Officer Cathrine van Venrooy and the Guild Executive. Alve says she will be engaging with industry in the months leading up to the AGM and Brewers Guild of New Zealand Awards in September to gain an understanding of the issues that are most important to the Guild’s major stakeholders. “As Executive Director Sabrina’s role is to transform our volunteer organisation into a high performing, high value industry organisation for our member Brewers and the brewing community.”
MoBev from Moa and Constellation MOA BREWING Co and Constellation Brands have teamed up to create MoBev, a joint selling force focused on the New Zealand market, under the tagline ‘Makers of occasions’. In a joint statement at the end of April announcing the collaboration, the companies said they have both been in strong growth over the past year and the wider combined portfolio is expected to expand their reach to “service more beverage moments and occasions”, which was the inspiration behind the name MoBev. The companies also plan to work together in Australia, where they will share existing sales resources. Moa CEO Geoff Ross and Constellation President Simon Towns (pictured right) say the collaboration creates a beverage portfolio and servicing model that delivers benefits to both customers and consumers. “Firstly, we know consumers don’t necessarily buy just a beer or just a wine, they buy for an occasion, often across multiple categories,” says Ross. “With our combined portfolio of wine, beer and spirits we can now deliver this. Secondly, our customers want experienced partners who can bring them insights and innovation to grow their beverage business. Our local capability teamed up with access to Constellation’s global insights are a winning combination.” Moa Brewing is the largest New Zealandowned brewer, with a range of beer and cider, while Constellation makes Kim 14 DRINKSBIZ JUNE / JULY 2018
Crawford, Selaks and Crafters Union wines and has American craft beer brands Ballast Point and Funky Buddha in its portfolio, along with Robert Mondavi, Ruffino and The People’s Wine and spirits brands SVEDKA Vodka, High West Whiskey and Casa Noble Tequila.
The new sales venture, which launched on June 1, will be based at Constellation’s West Auckland office. All brands from both companies’ portfolios will be represented by the new team, including Moa’s cider, Constellation’s spirits portfolio and selected American craft beers.
www.ServiceIQ.org.nz
0800 863 693
Contact ServiceIQ to find out how your hospitality or retail business can go to the next level with one small step. With ServiceIQ, your staff could even upskill for free.
The difference comes down to three words and one simple concept: on-job training.
It’s the difference between just doing the job and doing it brilliantly. So brilliantly in fact, that your customers come back more often, spend more, bring their friends and recommend you to others.
Some wine waiters and wine retailers have a talent for great service, but they still need to learn the right skills to do it well. The tricks of the wine service trade. The art of satisfying customers.
IT TAKES A LOT MORE THAN PLACING A BOTTLE OF WINE INTO A BAG AT THE CHECKOUT, OR POURING IT INTO A GLASS AT TABLE, TO BE GOOD AT GREAT CUSTOMER SERVICE.
TRAINED
THEY ARE
GREAT STAFF AREN’T BORN
NEWS
Flying high with new Giesen app GIESEN GROUP has launched an app to share information on its vineyards and wines with distributors and trade partners across the world. The app offers sweeping aerial footage of the vines in its Marlborough vineyards, along with tasting notes and wine production details. Giesen Group Marketing Manager, Angela Flynn, says the app was created to allow quick and simple access to Giesen and Ara wine brand information, including vineyard footage and tasting notes for more than 100 distributors throughout the world. “Increasingly, everyone expects anytime, anywhere consumption of media content. This provided us with a new opportunity to connect with people who sell our Giesen and Ara wine brands.” Angela says one of the most exciting aspects of the application is the 3D navigable map of the Wairau Valley which includes aerial drone footage of some of Giesen Group’s Marlborough vineyards. “As far as we’re aware no other Marborough winery has presented their terroir in this type of 3D map.” Giesen Group’s free app will be promoted initially to its distributors and trade partners, but is available for public download. There are plans to develop an Android version and eventually share the app with consumers. The app will update continually with new aerial vineyard footage, tasting notes, awards and accolades. Find the app in the iTunes store by searching ‘Giesen Group’.
Entries open in New World Wine Awards New qualifications from WSET The Wine & Spirit Education Trust (WSET), the largest global provider of wine and spirits qualifications, has announced the launch of several new qualifications following a review of its current offering. These include the new WSET Level 3 Award in Spirits, the WSET Level 2 Award in Wines (replacing the current Level 2 Award in Wines and Spirits); and the WSET Level 4 Diploma in Wines (WSET’s new flagship qualification that will replace the current Level 4 Diploma in Wines and Spirits). These will all be available from August 2019. WSET says the change is in recognition of the industry’s need for high level knowledge in each drinks category, and the new qualifications are the next step in WSET’s strategy to provide dedicated awards in the three distinct subjectmatter streams of wine, spirits and sake. WSETglobal.com 16 DRINKSBIZ JUNE / JULY 2018
ENTRIES ARE now open for the 2018 New World Wine Awards, which offers nationwide distribution and publicity support through 135 stores for the Top 50 medal winners. Now in its 16th year, organisers say it is the only New Zealand wine show that sees an increase in sales for the top wines as a direct result of winning medals. Following the announcement of the 2017 New World Wine Awards results more than 345,000 bottles of the Top 50 wines, with a retail value in excess of $4.9m, sold within the first six weeks. To be eligible for entry, wines must retail for $25 or less (although there will also be opportunities for selected New Zealand wine varietals retailing for over $25) and there must be at least 5,000 bottles (3,000 for niche varietals) available to meet consumer demand across the country. Chair of judges, Jim Harré, will return to oversee a panel of 16 judges, who use the same internationally recognised
100-point system as other leading wine competitions. Tan Yin Hsien, Master of Wine, wine educator and owner of Singapore- based wine school The Taberna Wine Academy, will join as an international judge. Entries must be received by Friday 22 June and judging will take place over three days at Wellington’s Westpac Stadium on 31 July, 1 and 2 August. Results will be announced later in the year. Entry details are available online at newworld.co.nz/wine-and-beer/ 2018-wine-awards-competition
Premium Mixers now available from Federal Merchants & Co | P: 0800 846 824
NEWS
Sports stars inspire Young Viticulturists New chair for NZ Winegrowers Gisborne grape grower John Clarke has been elected chair of New Zealand Winegrowers. A former Gisborne mayor with more than 40 years’ experience in the grape and wine industry, Clarke previously served for 10 years as the chairman of Gisborne Winegrowers and joined the New Zealand Winegrowers Board in 2006. He has been deputy chair since 2012. He takes over from Steve Green, who has been NZ Winegrowers chair for the past six years and stands down following the sale of his central Otago winery Carrick. Mr Green will remain a Board member until the upcoming election in September.
CONTESTANTS ARE preparing for the 2018 Bayer Young Viticulturist of the Year Competition as the six regional competitions are held throughout June and July. Education Days have been run around the country with sponsors, who are all suppliers to the industry and experts in their fields, sharing their knowledge on topics such as pests and diseases, soil nutrition, grafting, netting, tractors and pruning. The young vits also had the opportunity to hear some inspirational stories and sound advice from some of New Zealand’s top gold medalists – Bernice Mene and Adam Hall – thanks to key sponsor Hyundai. The pair are both Hyundai Ambassadors and part of the Hyundai Pinnacle programme. Bernice Mene, former captain of the Silver Ferns, spoke to the crowd in Waipara about setting goals and taking the steps to reach big dreams. Adam Hall, a paralympic slalom
skier spoke to the Central Otago young vits about discipline, dedication and drive. Organisers say while the Bayer Young Viticulturist of the Year Competition is demanding, the rewards are personal growth, industry recognition and some amazing prizes. One key prize is a Hyundai Kona for a year for the national winner. Bayer, the event's naming rights sponsor, also produces Berocca, which it gave to contestants to keep them focused in the build-up to the competitions. The six regional competitions will culminate in the National Final at the end of August, when the national winner will be announced at the Bragato conference dinner.
SHOWCASE
Get sorted… GETLCQ Since the introduction of the online Licence Controller Qualification, GETLCQ, in 2015, the feedback from candidates has been overwhelmingly impressive and has seen it become the largest provider of LCQs in New Zealand. With a 95% pass rate for those completing the assessment, you would be forgiven for thinking it is easy to pass. Instead, what has been developed by The Learning Place, the training provider behind GETLCQ, is an enjoyable learning opportunity that supports achievement and minimises risk to licensed premises. For just $150 (including the LCQ certificate), candidates can complete the easy to follow course online. Learner support is also available on an 0800 number and has received high approval ratings from participants. Director of The Learning Place, Piet van de Klundert, calls GETLCQ “the quiet revolution” in the liquor compliance sector. “We want our people working in the frontline to have a thorough knowledge of compliance risk as it affects them personally, the business and business owner if they get it wrong. GETLCQ is comprehensive, thorough and easy to use. 95% of candidates say they have a far greater understanding of the law after completing the course.”
18 DRINKSBIZ JUNE / JULY 2018
The 2012 Sale and Supply of Alcohol Act changed the landscape, putting greater emphasis on the licensee to comply with the Act and greater penalties if they didn’t. GETLCQ is comprehensive – it is not a rush job on the way to getting your Manager’s Certificate. Candidates have to engage so they have a true understanding of what their obligations are, with the end
result of protecting them, the business and business owner and providing a safer drinking environment. GETLCQ has input from police, a licensing inspector and representative from the Medical Officer of Health. It is easy to sign up and candidates can access the course at any time. Go to GETLCQ.CO.NZ
NEWS
Enhanced website for Winejobsonline Speight’s takes to the floor The new ad campaign from Speight’s is challenging what it means to be a Kiwi enjoying a beer and has garnered international recognition in the process. Entitled ‘The Dance’, the ad launched in late April and follows a group of blokes who stay behind after work each night to support their mate learning to dance. The guys become invested in making sure their mate gets it right, and at the end of the ad the friend (‘Simon’) is shown on his wedding day surprising his new wife with a perfect first dance. Lion National Marketing Director, Craig Baldie, says it is a modern interpretation of the traditional Speight’s values. “Traditionally, we wouldn’t really see a guy being vulnerable or sticking his neck out for his spouse in an ad for beer. At its core, this ad is about helping a mate out, an idea that has stuck with Speight’s over its long history. ‘The Dance’ recreates an age-old tradition of mates helping mates – and there are some things you can only ask a mate for help with.” The iconic “Good on ya mate” tagline has also returned after a number of years. Michael Lee, Senior Lecturer in Marketing at Auckland University comments, “I think it’s great that Speight’s has moved on from the grumpy ‘man of few words’ stereotype. The ad showcases men and how they can overcome their vulnerabilities and insecurities by sharing problems with good mates. Overall, I think it’s telling a story of men who are strong enough to be soft.” The ad also caught the attention of global ad industry website bestadsontv. com, where guest judge Toygar Bazarkaya, CCO at We Are Unlimited, NY, singled it out. “This one is classic story telling done well,” he said. “It managed to escape the silly joke of men dancing and display the genuine seriousness in the seemingly silly. It had me leaning in slowly until I couldn’t help but get choked up at the end. Love the restraint of the dialogue and the decision to let the shots stand and breathe.” DDB NZ Executive Director, Shane Bradnick, says, “We hope that this modern interpretation of mateship will not only provide a fresh approach to the traditional Speight’s values, but also inspire Kiwi mates to be proud of those moments where they go the extra mile for each other.”
NEW ZEALAND’S premier wine industry jobs site, winejobsonline.com, is launching enhancements to its website designed to better target appropriate jobseekers and improve the user experience. Since its launch in 2004, Winejobsonline has established a niche market in the New Zealand wine industry and offers the most extensive and detailed jobseeker database in the Southern Hemisphere, containing applicants from around the globe. It uses targeted social media communication to reach those jobseekers and connect them with local industry employers. New Zealand company Trade Media Limited, which owns Winejobsonline (and Drinksbiz) has invested significantly in new technology to enable employers’ job advertisements to be targeted directly into the most appropriately qualified jobseekers’ inboxes. The improved website will be live by 30 June and is designed to be more straightforward and cost-effective to use. Winejobsonline is also a strong supporter of the New Zealand wine industry, sponsoring the Bayer Young Viticulturist of the Year and Young Winemaker of the Year competitions. winejobsonline.com
Family of Twelve announces first tutorial candidates THE FAMILY of Twelve has announced the candidates for its inaugural two-day Wine Tutorial, which will be held at Craggy Range in July. It will be an immersive residential seminar held over two working days and three nights with subsequent fixtures held bi-annually in different Family locations and open to anyone working with New Zealand wine globally. “The tutorial will be an extraordinary and exciting learning opportunity for the twelve successful wine industry candidates. We believe it will be a world class event,” says Family Chair Judy Finn. “It’s a first and it will be the start of a major investment in the New Zealand wine industry.” The 12 candidates are: Adam Basasoglou, Fromm Winery; Andres Aragon Perez, Merivale (Australia); Benji Smith, O’Connell Street Bistro; Bobby Clark, Millton Vineyards; Fergus Trengrove, Boulcott St Bistro; Lindsay Carr, The Sam Prince Hospitality Group (Australia); Liz Wheadon, Glengarry Wines; Maciej Zimny, Noble Rot Wine Bar; Marek Przyborek, SkyCity’s Huami; Mark Godden, Fishbone Bar & Grill; Rosie Finn, Neudorf
Vineyards; and Wayne Shennen, Ebisu Restaurant. The candidates will be tutored by eight Family winemakers, including Pinot Noir specialists Blair Walter of Felton Road, Helen Masters of Ata Rangi and pre-eminent biodynamic producer James Millton of Millton Vineyards. Alongside the tutors will be two moderators, both Masters of Wine, Michael Brajkovich MW of Kumeu River and external moderator Emma Jenkins MW. At the conclusion of the tutorial one of the 12 candidates will be named Dux. They will enjoy a visit for two to a major Australian wine region hosted by Australia’s First Family of Wine and will also receive a collection of the Family’s hero wines for their cellar. DRINKSBIZ JUNE / JULY 2018 19
NEWS
Framingham joins McWilliam’s in Australia THE MCWILLIAM’S Wines Group (MWG) is the new Australian distributor for Framingham Wines in a move that took effect on 1 June and is designed to evolve the company’s premium portfolio. MWG takes on the brand’s two existing ranges – Framingham and F-series, which have been in the Australian market since 2011 – while also introducing its punk rock-inspired nod to the underground, Nobody’s Hero. Framingham Wines Managing Director, Tom Trolove, says it is a great turning point for the brand. “We were attracted to this iconic family-owned Australian wine company by its long history and reputation for innovation
(L to R) James Bowskill (viticulturist), Dr Andrew Hedley (winemaker), Veronica Williams (assistant winemaker), Peter Russell (cellar hand).
and hard work. The team at McWilliam’s continue to develop their wine offering, from emerging regions to wine styles
capturing the imagination of consumers. They have the courage to think outside the square and that excites us.”
SHOWCASE
New blend from Service IQ Hospitality teachers will be able to give students the opportunity to learn the right blend of knowledge to kick-start a piping hot hospitality career with ServiceIQ’s new blended courses – Coffee Appreciation (Level 3) and Barista Skills (Level 2). Not only does the new course learning material assist with teaching the art of making a brilliant cup of coffee, it’s also brimming with useful information on the origin and production of coffee. These two new blended learning products follow on from the success of the blended Cookery in Schools courses that were launched in November 2017. ServiceIQ’s blended products comprise a mix of online and paper-based learning material to assist teachers with providing a more engaging learning experience for students. The online learning material for both coffee courses features graphics, colour photographs and quizzes, while carefully designed navigation
20 DRINKSBIZ JUNE / JULY 2018
makes it easy to find your way around each section. ServiceIQ Chief Executive Dean Minchington is excited that combining new technology with traditional teaching methods is becoming popular with teachers using blended material in the classroom. “Our Cookery in Schools courses are an important starting point for lots of great young chefs and the new online coffee course is another exciting addition,” he says. “The online material helps teachers offer a more in-depth experience by
giving students a full understanding of what goes into a great cup of coffee. And being able to learn the skills to make coffee gives students a kick-starter to get a job when they leave school, whether they want to earn money while they study or create a career as a professional barista.” ServiceIQ’s Coffee Appreciation (Level 3) and Barista Skills (Level 2) online courses are available for schools to buy from www.serviceiq.org.nz/elearning
NEWS
New CEO for NZ Winegrowers Research Centre MJ LOZA has been appointed CEO of the New Zealand Winegrowers Research Centre (NZWRC) Ltd in Blenheim and will lead it as it moves from start-up phase to delivering on its mandate to carry out world-leading research on grape growing and wine production. The NZWRC is receiving $12.5m in funding from the Ministry of Business, Innovation and Employment over four years. Beginning his career as a solicitor, MJ Loza went on to hold senior positions with Deer Industry New Zealand and Fonterra. He has been general manager for Accolade Wines in both New Zealand and North America, CEO to Mud House Wine Group (before the sale to Accolade Wines) and general manager for Seresin Estate. Most recently, Loza has been general manager for Putake Honey in Marlborough.
Julian Perry to lead Wine-Searcher NEW ZEALAND-BASED global wine search company Wine-Searcher has welcomed a new chief executive as its founder steps back. Martin Brown, who created Wine-Searcher in 1999, has stepped down and Julian Perry, the creator of UK-based tech company Limitless, has taken the reins. Brown remains the Chairman of the Board. Wine Searcher enables trade and consumers to find wine, beer and spirits and compare prices from different retailers in every country in which alcohol is sold. It operates in 157 countries and has around 60 staff based in Auckland. Perry says his priorities are building on the company’s successes. “We are, at heart, a technology company in what is always a fastpaced and changing environment.
Because of this constantly changing technology, the way wine, beer and spirits is sold is changing too and we need to provide information on tools our users prefer.” In the last six months WineSearcher has focused on improving its recommendation capabilities, including the launch of a ChatBot. Perry says the USA remains their primary market, with China and other part of Asia a focus too.
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INTERNATIONAL NEWS
Global alcohol consumption reverses decline in 2017 NEW DATA from the IWSR shows that total global alcohol consumption grew slightly in 2017 – at a modest 0.01% – reversing the decline of -1.25% in 2016. The IWSR, regarded as the leading source of data and analysis on the alcoholic beverage market, says this marks a positive turnaround for the industry as a whole. Wine contributed to the largest gain in global volume, followed by cider. Spirits declined marginally due to losses in the CIS (Commonwealth of Independent States, also known as the Russian Commonwealth). Beer and mixed drinks consumption continued to decline (see table below). After a static year in 2016, still wine staged a comeback in 2017, gaining 12m cases (+0.5%). Italy, Russia and the US were the top growth markets for still wine, while the UK and France saw the largest declines. The IWSR says these mature wine markets are losing out to generational shifts in drinks choices; cider and sparkling wine growth in the UK counteracted the decline of still wine, and in France beer consumption rose strongly. The fastest-growing regions for spirits were Asia-Pacific and the Americas. The continued growth of baijiu in China is the main contributor to the Asia-Pacific volumes, but whisky also performed well in the region, adding 2.7m cases between 2016 and 2017 (+1.2%). Similarly,
whisky grew by 2.7m cases in the Americas (+3.2%), and vodka adding 1.7m cases (+1.8%). Agave-based spirits were the best-performing category in the region by percentage growth, growing 5.3%, adding 1.4m cases. The CIS was the only region to see a decline in spirits consumption, falling -7.6% (25.2m cases), due to the decrease of vodka consumption in Russia and Ukraine. Government pressures and generational shifts contribute to these ongoing declines. In percentage terms, agave-based spirits were the fastest-growing category globally (+5.2%), followed by gin and genever (+4.5%) and whisky (+2%). The US was the largest-growth market for agave-based spirits and whisky, and the UK was the largestgrowth market for gin. Beer returned to growth in the Americas, led by Mexico and Argentina, despite continued declines in the US. Positive results in the Americas along with strong growth in Africa, the Middle East and Europe helped to slow the global decline of beer consumption. Though cider growth in Europe has slowed, momentum in Africa and the Middle East helped spur a 2.5% global volume increase. The mixed drinks market declined by -1%, led by a slowdown in Asia-Pacific and further category negative trends in the CIS and the Americas.
Global Alcohol Consumption by Category – 2016 vs 2017
Category Beer
Volume 2017
Absolute Volume Change 2016 to 2017
% Change - Volume 2016 to 2017
20,525.6
-8.2
0.0%
Wine
3,541.8
+20.7
0.6%
Spirits
3,134.7
-11.5
-0.4%
Mixed Drinks
395.7
-4.0
-1.0%
Cider
257.5
+6.3
2.5%
27,855.3
+34.7
Total Alcohol
Units: Millions of nine-litre cases
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0.01% Source: IWSR 2018
Diageo invests in Scotch whisky tourism DIAGEO HAS announced a £150 million investment over three years to transform its Scotch whisky visitor experiences in the biggest concerted programme ever seen in Scotland’s whisky tourism sector. The centre-piece will be a new state-of-theart Johnnie Walker immersive visitor experience based in Edinburgh. The company will also upgrade its existing network of 12 distillery visitor centres to create a new generation of Scotch attractions where people can meet the craftsmen and craftswomen who make the spirit. Diageo says this will put Scotland at the cutting edge of the global boom in food and drink tourism. While whisky from Diageo’s distilleries all over Scotland contribute to Johnnie Walker, four distilleries, Glenkinchie, Cardhu, Caol Ila and Clynelish, will be linked directly to the Edinburgh venue, representing the ‘four corners of Scotland’ and the regional flavour variations of Lowland (Glenkinchie), Speyside (Cardhu), Island (Caol Ila) and Highland (Clynelish) crucial to the art of whisky blending. The announcement comes as tourism in Scotland is experiencing record growth, with the global appeal of Scotch whisky playing a leading role in attracting visitors. Diageo plans to partner with Scottish Enterprise and VisitScotland to promote Scotch and Scotland to potential visitors around the world. Diageo is Scotland’s largest exporter of Scotch whisky and other spirits, with around 85% of the company’s production in Scotland exported overseas to over 180 countries.
Now available in New Zealand by Tickety-Boo Ltd. Phone 09 377 7597 or email sales@tickety-boo.co.nz for further information.
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FEATURE - SAKE
For the sake of sake As New Zealand’s only specialist sake educator, Fumi Nakatani is making it his mission to help New Zealanders develop a taste for this drink with its roots in ancient Japan. “PLEASE,” SAYS Fuminobu Nakatani, “if there’s just one thing you take away from today, it’s that you pronounce it ‘sahKAY’, not ‘sah-KEE’. Happily, that wasn’t the only thing those of us gathered for Fumi’s Sake Club learnt in the session dedicated to demystifying the world of Japan’s national drink. Originally from the town of Wakayama near Osaka, Nakatani has been in New Zealand for 20 years and is the country’s only specialist sake educator, holding a WSET Level 3 in Sake. As the restaurant manager at Auckland’s MASU, where he has worked for the past five years, he has made it his mission to bring a greater understanding of sake to New Zealand consumers and the hospitality industry.
As part of this, he is holding monthly events called ‘Fumi’s Sake Club’ – an afternoon session at MASU in which he gives a comprehensive overview of sake and its production alongside a tasting of 12 different sake and small plates by MASU. For those wishing to gain a more structured understanding he teaches a WSET Level 1 qualification in sake at the New Zealand School of Wines and Spirits in Auckland. The day-long session is followed by an exam, which is sent to London for marking. Those who pass gain the world-recognised qualification, receiving a certificate and lapel pin. Given New Zealanders’ love of Japanese food and the number of Japanese restaurants, it seems odd
What you need to know • Sake is a Japanese alcoholic beverage made by fermenting special sake rice that has been polished to varying degrees to remove the outer layer. The fermentation process requires a special mould, called koji. • A finished sake is generally 15-17% ABV, and must be below 22%.
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• Sake flavour profiles can vary from fruity and floral, through to earthy and umami. • Sake has no vintage, but is instead classified according to its polishing ratio. • In Japanese, the word ‘Sake’ can actually refer to any alcoholic drink – there, they call sake ‘nihonshu’.
• While the earliest reference to alcohol in Japan dates back to a 3rd century Chinese text, the first specific reference to sake was in the early 8th century, when it was used for court and religious festivals.
that sake has failed to gain much of a foothold in the drinking consumers’ consciousness. Nakatani believes there are several elements in play. “First, people think that sake has a high alcohol content by looking at the label,” he says. “They see the polishing ratio at 50% or 60% and they think that is the alcohol content. They think it’s a spirit.” It’s easy to see how that confusion could arise. There are generally two numbers on the label of a bottle of sake – the smaller of the two (usually around 15-17) indicates the alcohol content, while the larger number (generally 30-70) indicates the polishing ratio of the rice used in the wine. The ratio indicates how much of the rice remains, i.e. the lower the polishing ratio, the more of the rice has been polished away. Lower ratios indicate a more delicate, aromatic style while a higher ratio is generally a sake that is richer and deeper. Nakatani says the trend for hot sake back in the 90s may also have deterred people, as heat intensifies the alcohol flavour. He is welcoming the return to chilled sake, which is how the majority of his sake are served at MASU. He also points out that many New Zealand-based distributors of Japanese product have limited English, and therefore tend to focus on selling only to Japanese restaurants.
FEATURE - SAKE When it comes to food matching, Nakatani says the subtlety of sake means it can be used across courses. “Sake is not as distinctive as wine,” he explains. “There’s a saying that ‘sake doesn’t pick a fight’ – it never fights with food. You can match it with food, but it’s not as important.”
creating the demand through his Sake Club at MASU and with the WSET Level 1 Sake qualification course. “Education is very important, to help people understand and to get rid of the fear of that ‘new thing’,” he says. “There hasn’t been anyone who can teach sake in New Zealand. I have to take responsibility, because I was talking about it to my customers in the restaurant, but I felt like I needed a sort of fundamental system to spread sake culture to New Zealand. The closest way was to become an educator through WSET so that I can say I’m a qualified teacher and I can run the course and teach people what sake is, rather than teaching in the restaurant casually. “Our sake market needs to be more mature – it should be better than it is. I think once people know more about sake, they’ll pick it up as a daily sort of drink.”
“Education is very important, to help people understand and to get rid of the fear of that ‘new thing’,” he says. “There hasn’t been anyone who can teach sake in New Zealand. I have to take responsibility.” He believes there is huge potential for sake in the New Zealand market, particularly given the close cultural ties between the two countries, and is part of talks with retailers about stocking the drink. In the meantime, he is working on Nakatani sources his sake for MASU, which has a list of around 70, from local importers, but also imports some special boutique brands directly through Kenichi Ohashi, the only person in the world to hold Master of Sake and Master of Wine qualifications, and whom he met through Sam Harrop MW, who consults to SkyCity’s restaurants. At a time when many bars and restaurants are diversifying their lists to include more craft spirits and interesting by the glass pours, it would seem a perfect opportunity for sake to be included – particularly alongside Japanese-inspired dishes, for example. As well as Japanese sake there is also a local sake made in Queenstown called Zenkuro, that Nakatani is keen on. “It’s funky – it’s totally different from the Japanese style. I think it’s an interesting talking point to have a New Zealand-made sake.” The session at MASU demonstrated how versatile sake can be: ranging from delicate and floral, to sweet and more tropical, through to an earthy, umami flavour profile. We even tried a sparkling sake – the Awazaki Sparkling Junmai was light and effervescent, reminiscent of a prosecco, yet just 6% ABV. At the other end of the spectrum the 27-yearold Umenoyado ‘3by koshu’ was almost sherry-like on the nose and medium sweet at 18.5% ABV.
Fumi Nakatani
Learn more about sake Fumi’s Sake Club
A two and half hour introduction to sake, its production and styles with Fumi Nakatani. $79pp including sake and small dishes. Held the first Saturday of every second month at MASU on Federal Street. Next date: August 4.
WSET Level 1 in Sake
A beginner level introduction to sake with the opportunity to gain a qualification from the Wine & Spirit Education Trust in London. The day-long course with Fumi Nakatani offers a hands-on introduction to the world of sake. You’ll explore the main styles and types of sake through sight, smell and taste to develop an understanding of the key factors affecting flavours and aromas. Upon successful completion of a closed book multiple choice examination (which is sent to London for marking) you will receive a WSET certificate and lapel pin. 2018 Course Fee: $320 (inc GST) Find out more at nzsws.co.nz/wset-level-1-awards-sake
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The Pinot landscape Pinot Noir is the most important red wine produced in New Zealand with Central Otago, North Canterbury and Martinborough offering some shining examples, as Joelle Thomson discovers
PINOT NOIR REPORT
RRP $20 to $40 2017 Mud House Sub Region Series ‘The Narrows’ Pinot Noir RRP $19.99 Hancocks
‘The Narrows’ is the name of a northfacing vineyard in Marlborough’s upper Wairau Valley, which is drenched in sunshine thanks to its elevation. This gives grapes a great chance to ripen and gain dense tannins and savoury flavours as well as Pinot’s trademark red fruity appeal; all of which translates to a beautifully smooth drinkable Pinot at a great price. 16.5/20 2017 Waipara Hills Waipara Valley Pinot Noir RRP $21.90 Hancocks
Waipara Hills Pinot has freshness to burn and loads of red fruity flavours – a great gateway wine for red drinkers and Pinot devotees alike. It’s a big brand, which highlights the fact that many great wines are produced by the largest producers, thanks to the resources they have at their disposal. 17.5/20
2017 Stoneleigh Latitude Marlborough Pinot Noir RRP $22.59 Pernod Ricard
2017 Madam Sass Central Otago Pinot Noir RRP $24.99 Hancocks
Stony soils rule in many parts of Marlborough and they work a treat when it comes to absorbing sunshine, retaining it and reflecting it back onto the grapes to enhance ripeness. Wines made from grapes grown on stony soils tend to have red fruit characters and lightness, which makes them ideal for year-round drinking. This Pinot has great acidity, which adds freshness to every sip. 17.5/20
This is the second vintage of Madam Sass and what an awesome wine it is: from its sassy name to its delicious red cherry, smoky flavours and notes of oak, which highlight its full body and smooth, long finish. This is a stunner; great value and taste. 17.5/20
2016 Apaltagua Reserva San Antonio Valley Estate Grown Chile Pinot Noir RRP $23.95 Sur Wines + Del Mundo
Chile’s San Antonio Valley was home to the grapes in this wine, which was made by Pablo Barros, who describes the valley’s climate as “Mediterranean-like”, with its warm, dry summer and rainfall mostly in winter. He aged the wine for eight months in oak, which adds complex earthy flavours to its red fruit aromas. It is imported to New Zealand by Sebastian Romero (Sur Limited) and Lucas Monge (Del Mundo Ltd), who also import wines from Italy, France, Spain, Portugal, Greece, India, South Africa, Chile, Argentina and Brazil. 16.5/20
2017 The Last Shepherd Central Otago Pinot Noir RRP $24.99 Pernod Ricard
Central Otago Pinot is hot and has been for the past decade – and not only because it is the world’s southernmost wine region, surrounded by spectacular mountains. It is also home to some of this country’s most maverick winemakers and grape growers who produce fruit-driven wine like this one, which struts its fruitiest stuff in each succulent sip. 17.5/20 2017 Mud House Central Otago Pinot Noir RRP $24.99 Hancocks
This big brand has always been one of my favourite Pinots under $25 and for good reason. New oak is kept to a minimum so the fruit and earthy, savoury flavours of ripe Pinot Noir grapes shine in every silky sip. And that’s no mean feat in a wine under $25. 17.5/20
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PINOT NOIR REPORT
2016 Tohu Marlborough Single Vineyard Pinot Noir RRP $25 Kono
2016 Brancott Estate Letter Series ‘T’ Marlborough Pinot Noir RRP $26.49 Pernod Ricard
2016 Black Estate Damsteep Pinot Noir RRP $28.50 Mineral
The grapes for this wine were handpicked from the terraced slopes of the Awatere Valley, south of the vast flat plains of Marlborough’s Wairau Valley, and which has a cooler and drier climate than the rest of the region, giving it a longer growing season. The grapes were fermented with wild yeasts, which highlights this wine’s savoury and red fruit flavours. It’s refreshing, bright and spicy with a long finish. 16.5/20
For a Pinot Noir retailing for under $30, this wine has surprising complexity – from its earthy tannins and spicy flavours to its intense fruity appeal. It’s full-bodied with refreshing crisp acidity and a long finish. It drinks well now and can also age for seven to eight years, evolving and improving over that time. 18.5/20
Winemaker Nicholas Brown is one of this country’s most innovative winemakers, producing several low to no sulphuradded wines, including this one from the Damsteep Vineyard in North Canterbury. The elevation of this aptly named vineyard provides loads of sunshine, which aids ripeness and accentuates the intense red and dark fruit flavours in this wine, while the region’s cool nights lengthen the growing season, providing acidity in the grapes so there is a great balance of flavour, body and length. 18.5/20
Pinot fact file • Pinot Noir is the most planted red grape and second most planted grape overall (after Sauvignon Blanc) in New Zealand • It makes up 15% of this country’s wine production compared with Sauvignon Blanc, which represents more than 70% of New Zealand wine
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• Pinot Noir is the 10th most planted grape in the world • It originally comes from Burgundy in north-east France • It is best suited to cool climates, which allow it to retain its naturally high acidity, adding freshness and structure
• New Zealand’s cool climate southern regions are best suited to Pinot Noir, especially the Wairarapa, Marlborough, North Canterbury, Central Otago and Nelson • Pinot Noir has thin skins, which means its colour can be paler and its tannins lower than most other mainstream red grapes
• Pinot Noir is one of the key ingredients in champagne, along with Chardonnay and Pinot Meunier • Pinot Noir also does well in Oregon, cool climate valleys of California (such as Russian River Valley), Chile, Canada and cool climate areas of Australia and South Africa.
PINOT NOIR REPORT
2016 Black Estate Home Pinot Noir RRP $28.50 Mineral
This North Canterbury Pinot Noir is packed with red fruit and spice flavours and no new oak, which winemaker Nicholas Brown says is the last thing it needs. He prefers to let the freshness and vibrant red fruit flavours do the talking in this silky, sensuous and refreshing drop. 17.5/20 2016 Opawa Pinot Noir RRP $29.95 Negociants
The Opawa River was once a tributary of Marlborough’s Wairau River and has always been a good source of food for the region. Today, its banks are home to the vines that make some of the greatest wines in the country, including Opawa Pinot Noir, which is medium-bodied, has fresh silky textures and a long finish, which make it great value for money – and delicious too. 17.5/20
Equinox Pinot Noir stands head and shoulders above many other Pinots at this price point, thanks to its savoury flavours, full body and firm tannins
2016 Equinox Waipara Valley Pinot Noir RRP $34.90 Hancocks
Equinox Pinot Noir stands head and shoulders above many others Pinots at this price point, thanks to its savoury flavours, full body and firm tannins. It’s all about place: in this case, the Waipara Valley in the heart of the North Canterbury wine region. It has one of the longest autumns in this country, which provides an outstanding long growing season for Pinot grapes to gain maximum flavour slowly, retaining their refreshing acidity as they do so. 17.50/20
RRP $40 and above 2015 Coal Pit Tiwha Pinot Noir RRP $POA Coal Pit Winery
This wine comes from the smallest of Central Otago’s wine regions – the Gibbston Valley, which has fewer than 300 hectares of vines planted. It is also the last area to harvest its grapes each year and the flavours of the wines tend to be earthy, savoury and spicy with fresh red fruit flavours when the wines are youthful. This three year old Pinot Noir from the small Coal Pit Winery is a great example of high quality Gibbston Valley Pinot Noir. 17.5/20 2015 Nautilus Southern Valleys Pinot Noir RRP $43 Negociants
Nautilus is one of Marlborough’s best known wine brands and winemaker Clive Jones is the man who has taken its Pinot Noir from relative obscurity to one of the region’s best reds. Low crop levels in the vineyard, gentle pressing in the winery and lots of TLC make this wine soft but structured, full-bodied but velvet smooth, and big but delicate. Everything that’s great about Pinot Noir, in other words. 18.5/20
2015 Cloudy Bay Pinot Noir Marlborough RRP $44 to $45 Moët Hennessey
Cloudy Bay Pinot Noir is made from three key Marlborough vineyards: Mustang in the Southern Valleys, Barracks (planted in 2004) and the Delta Vineyard (acquired in 2013). About 15% of this wine was made using whole bunches of grapes in the fermentation, which integrate nicely in taste, tannin and style with the fullbodied style of this deep ruby coloured Pinot. Winemaker Tim Heath has worked really hard on oak over the past five years to make a wine with fruit flavours starring in the leading role and savouriness supporting its long, juicy finish. 19/20 2016 Rockburn Pinot Noir RRP $45 Hancocks
Central Otago wine producer Rockburn Wines makes three Pinot Noirs: this flagship as well as two limited edition wines – Seven Barrels and The Art. I love all three, especially the 2016 Seven Barrels Pinot Noir (even if it is $97; as is the Art Pinot Noir). This signature Pinot is dry, full-bodied and youthful with red fruit flavours, smoky overtones and notes of earthy flavours on its long finish. It was made from grapes grown on the winery’s Parkburn Vineyard in Lowburn and its Gibbston Backroad Vineyard. 18.5/20
DRINKSBIZ JUNE / JULY 2018 29
PINOT NOIR REPORT
The Takapoto win
2015 Valli Bannockburn Pinot Noir RRP $65 Valli Wines
This full-bodied, spicy Bannockburn Pinot Noir shows one tasty aspect of Otago Pinot, thanks to the dab hand of Valli winemaker Grant Taylor, who is one of the most experienced winemakers in the world’s southernmost wine region. Each of his four Valli Pinots highlights a different set of flavours from the area. The aim is to discover the styles of Pinot Noir that Otago’s diverse geographic areas can make. Bannockburn is my pick of the southern wines while Waitaki Pinot Noir (see page 38) shows what North Otago tastes like in the glass. 18.5/20 2014 Mount Edward Morrison Vineyard Pinot Noir RRP $75 Mineral
Otago winemaker Duncan Forsyth has been humbled time and again by the Morrison Vineyard, which he planted 14 to 15 years ago in Pinot Noir, only to have French soil scientist Claude Bourguignon suggest that one day the land would grow outstanding white grapes too. Fast forward to now and Forsyth is producing outstanding wines in both hues. This Pinot Noir puts its best foot forward consistently every year thanks to its full body, dark fruit and powerful savoury spice flavours; it’s one of New Zealand’s most commanding Pinot Noirs every year and drinks well now but also has great ageing potential – for at least a decade. 19/20 30 DRINKSBIZ JUNE / JULY 2018
2012 Takapoto Bannockburn Single Vineyard Pinot Noir RRP $75 Invivo Wines
New Zealand winemaker Andy Anderson was on cloud nine when he won two trophies for this wine at the International Wine and Spirit Competition (IWSC) in London last year. And while the wine is now six years old it remains youthful, thanks to great concentration of flavour, high acidity (which acts as a preservative), a full body and long finish. This wine was made from grapes grown on the Legends Terrace Vineyard in Bannockburn; to the left of Felton Road Winery. It was aged in 100% new French oak barriques and drinks well now, but can further age for seven to eight years at least, gaining savoury flavours as it does. 19/20 2016 Ata Rangi Pinot Noir RRP $80 EuroVintage
Ata Rangi Pinot Noir is Martinborough’s flagship wine and understandably so, thanks to winemaker Helen Masters, who demonstrates the ageing potential of great Pinot Noir with her deft winemaking hand highlighting a bold, full-bodied structural wine with powerful Pinot Noir red fruit flavours, notes of savoury earthy spice and high acidity in great balance, adding a long finish. 19/20
Winemaker Andy Anderson was one of the first graduates of Lincoln University’s Bachelor of Viticulture and Oenology in 1998. He then made wine in the Barossa Valley and Spain before returning home to New Zealand to work with an old university friend, Rob Cameron, now of Invivo Wines. “The win at the IWSC means everything to me personally and it takes the Takapoto brand from nowhere to the world stage. The IWSC is hard to win, you are first judged against your countrymen, then against the rest of the world, so if it makes it to the trophy tasting, your wine will have been reviewed three times by different tasting panels.” Anderson also won a gold medal at IWSC for the 2014 Takapoto Pinot Noir. IWSC general manager Adam Lechmere described the wins for Takapoto as a massive achievement. “It shows how dynamic and interesting New Zealand Pinot Noir is and we are delighted to have recognised excellence where it’s deserved.”
2013 Pegasus Bay Prima Donna Pinot Noir RRP $96-$99 EuroVintage
North Canterbury Pinot Noir is often eclipsed by its southern neighbour Central Otago, which is always a surprise when tasting Pegasus Bay’s Pinot Noir – particularly Prima Donna, which is one of the country’s most superlative Pinots. Winemakers Mat, Pete, Mark and Marie make this wine one of the best in New Zealand; savoury, earthy and full-bodied with big smooth tannins balanced by high acidity and concentrated rich dark fruit flavours with a long zesty finish. An outstanding wine to drink now (decant first) and to cellar for 10 plus years. 19/20 For distributor details see Distributor Index page 72
SAS S IN E V E RY BOT T L E.
SE R IOU S LY.
S E R IOUS LY SASSY Enjoy Madam Sass Wine Responsibly
@MadamSassWine
OPINION – WINE
Joelle Thomson
Journalist, wine writer and author joellethomson.com
Forrest’s fabulous GrapeRide What began after a chat between a cycling policeman and a then-budding Olympian has grown into a large scale South Island sports event with strong vinous connections, writes Joelle Thomson
ON A sunny morning in April, more than 2000 riders converged on the driveway of Forrest Estate in Marlborough for the 2018 Forrest GrapeRide. The event began in 2005 with 698 riders and is now so popular that numbers are capped at 2500. It was the brainchild of 2004 Olympian Robin Reid and police sergeant Pete Halligan, who first discussed a possible cycling event in Blenheim in the early 2000s. The pair promoted the event by getting in touch with Coast to Coast athlete Steve Gurney, and gathered “the brains trust”, which included Reid as well as local cyclist, coach and businessman Chris Ginders, multisport athlete Andrea Koorey and fellow cycling enthusiast Duncan Mackenzie. And when Drs Brigid and John Forrest read about the event in the local rag, their interest was piqued so much that they pulled out 1.5 acres of vines to make space for the crowds they now attract each year. Three of us took the ferry over from Wellington for this year’s event, along with car loads of keen cyclists from all over the country, to enjoy what has become one of New Zealand wine’s most successful sports events and one of the country’s most refreshing excuses to enjoy a beer or a wine on a sunny summer day. It’s an incredibly refreshing departure from the style of the usual wine festival. It’s tricky for most of us to enjoy alcohol in moderation when standing in a field surrounded by it, with little else to do. At least the food at wine festivals these days is far superior to that of days past, but 32 DRINKSBIZ JUNE / JULY 2018
the fact remains it is difficult not to over consume alcohol when you’re at a festival devoted to the stuff. GrapeRide, the Saint Clair Vineyard Half Marathon, the Pegasus Bay Vine Run (held for the first time this year) and the Martinborough Round the Vines fun walk/run all come into their own because their reason for being is to get fit, have fun outside and enjoy a glass or two afterwards when the body is tired and spirits refreshed. Our own GrapeRide this year nearly ended with a broken bike brake and a mangled wheel, which caught on the low hanging branch of a tree outside a country cottage in Marlborough. But all’s well that ends well, as said brake was replaced by Bike Fit Marlborough store
owner Brent Ackroyd, who did a midnight repair so my fellow biking companions could cycle the 200km bike ride the next morning at 6am. Luckily, Beth Forrest (second generation winemaker) wasn’t riding this year and lent me her road bike (after my wheel fell victim to the tree) so I could complete the humble 42 km ride. I came 11th out of 15 in my age group, so I’m not breaking out the bubbles just yet, but who needs bubbly when there’s Forrest Wines' incredibly refreshing Chenin Blanc, decadently delicious Petit Manseng and Beth’s new wave Sauvignon? It feels almost virtuous drinking a glass or two in the early afternoon after the GrapeRide – because you’ve certainly earned it.
the signature is a celebration of wine and people
More than 50 vintages, 50 names and 50 stories, encapsulated in one historic Cabernet Sauvignon & Shiraz.
Yalumba’s ‘The Signature’ is a superbly crafted hybrid of lean, elegant Cabernet Sauvignon and rich, voluptuous Shiraz – both from the famous Barossa. Opulent, complex with generous mid-palate weight and persistent length it is a contemporary red wine under-written by tradition. When the Yalumba Reserve Special Claret was re-named The Signature in 1962 – in response to praise from the Australian Prime Minister Sir Robert Menzies – it would herald a multigenerational commitment to two things: friendship and the Australian classic blend of Cabernet Sauvignon and Shiraz. ‘The Signature’ story now numbers more than 50 chapters. Friends, colleagues
and staff have all been honoured to lend their signature to its label: gardeners and big game hunters, oil painters and board directors, family members and farmers, advertising men and cellarmen, race horse trainers and the humble sales folk from the ranks – all of them loyal contributors to Yalumba in their own way. The Signature stands alone as a handshake of trust and integrity. It is a contract between the world’s wine lovers and Yalumba’s winemakers signed with the name of a true believer; a shared acknowledgement of the importance of tradition; and an ongoing commitment to the preservation of the essence of the one true Australian wine.
“It’s powerful, it wears a Driza-Bone and RM Williams boots, and isn’t prepared to debate this characterisation at all.” Halliday Wine Companion, July/August 2017
NEW RELEASE WINES
Top Picks New wines are pouring onto the market faster than you can crack open a screwcap. Here are some of the best new arrivals, chosen by writer Joelle Thomson
2016 Valli Waitaki Pinot Noir RRP $65 Valli Wines
2017 Escarpment Ryan Riesling RRP $24 Vintners NZ
2015 Jovly Vouvray RRP $23-$24 Maison Vauron
This is one of the most balanced and flavoursome South Island Pinot Noirs I have tasted in the past year, thanks to a little vine age and a lot of winemaker experience. This wine is made from vines planted in 2001 in the cool air of Waitaki Valley; that dramatically beautiful place that connects North Otago with the coast north of Oamaru. Winemaker Grant Taylor gave the grapes in this wine 20% whole bunch fermentation to add structure to its delicate fruit flavours of strawberry and raspberry and Turkish delight-like tastes. Its high acidity is balanced by a medium body and smooth, long finish.
This wine is the first Ryan Riesling ever made and the grapes were grown on Escarpment’s Te Muna Road Vineyard, nine kilometres west of Martinborough. It’s bone-dry (1 gram per litre of residual sugar) and was fermented in barrel with a little skin contact to dial up the body and flavour and dial down the sometimes searing acidity in Riesling from cool climates. The wine has ripe lemon flavours and crisp acidity balanced by a medium body, intense flavour and a long succulent finish. It’s an interesting new take on Riesling from one of Martinborough’s most experienced winemakers, Larry McKenna, who is one year away from BioGro NZ organic certification for his vineyards.
This wine is the most affordable Chenin Blanc (and very good quality) from the Loire Valley that is currently available in New Zealand, as it is under $30. Often referred to by Chenin lovers as “the lovely Jovly”, it is made by Château Moncontour, one of the oldest wineries in the Loire Valley, which dates back to the 15th century. It tastes refreshing, thanks to being light-bodied with low-ish alcohol of 11.5% ABV, which comes from some residual sugar left in the wine (rather than it being fermented to full dryness). This is noticeable but well balanced by high acidity, which provides the wine with a long, succulent finish.
2014 Domaine des Baumard Clos St Yves Savennieres RRP $37 Maison Vauron
2014 Raats Family Estate Original Chenin Blanc RRP $22-24 Planet Wine
Florent Baumard is one of the world’s most admired white wine makers. He has forged his reputation for great whites with Chenin Blanc, which he makes in a wide range of styles from dry to sweet, using 100% screwcaps to package them all after he discovered unacceptably high levels of cork taint and random bottle oxidation in his wines in 2005. Domaine des Baumard was established in 1634 and is based in the town of Rochefort-surLoire in Anjou. This wine is made from Baumard’s Clos St Yves Vineyard in the Savennieres appellation in the Loire Valley. It’s dry, honeyed and full-bodied – a deliciously decadent wine.
Chenin Blanc is the most planted grape in South Africa, where it occupies 18% of that country’s total vineyard area and makes some of the most affordable and high quality white wines there today. The freshness from the Chenin Blanc grape’s naturally high acidity enhances the ripe citrus, honey and apple flavours in this wine, which rocks a concentrated, flavoursome taste from start to finish. A great wine to drink with fresh salads.
2017 Escarpment Ryan Riesling is an interesting new take on Riesling from one of Martinborough’s most experienced winemakers, Larry McKenna, who is one year away from BioGro NZ organic certification for his vineyards.
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For distributor details see Distributor Index page 72
Discover the Promised Land For over 20 years, Promised Land has been a favourite for New Zealand wine drinkers. Now for its 20th anniversary we've given this iconic range a contemporary and striking new design painted by internationally renowned Australian artist Catherine Abel. Still featuring its iconic seahorse, the new label pays homage to the discovery of fossilised seahorses on our family's estate and the promise of its rich fertile soils. For more information please contact Taylor Brown on (64) 09 447 3801 or email info@taylorbrown.co.nz
taylorswines.com.au
WINE NEWS
Strong showing from NZ at IWC NEW ZEALAND has enjoyed yet another great year at the International Wine Challenge, with two International Trophies for local winemakers at the 2018 event, as well as 394 medals awarded, including 32 Gold. The shortlists for the overall Champion wines were revealed in mid-May, with New Zealand winemakers securing the International Trophies for Sauvignon Blanc and Syrah. The overall winners will be revealed at the IWC Awards Dinner on Tuesday 10th July.
International Varietal Trophy
International Sauvignon Blanc Trophy Cause and Effect Barrique Fermented Sauvignon Blanc, 2017 (The McElhinney Wine Group) International Syrah Trophy Crossroads Winemakers Collection Syrah, 2014
National Trophies
New Zealand Red Trophy Akitu A1 Black Label, 2016 (Hawkesbury Estates) New Zealand White Trophy Canterbury Riesling, 2013 (Lone Goat Vineyard Limited)
National Varietal Trophies
New Zealand Pinot Noir Trophy Akitu A1 Black Label, 2016 (Hawkesbury Estates) New Zealand Riesling Trophy Canterbury Riesling, 2013 (Lone Goat Vineyard Limited) New Zealand Sauvignon Blanc Trophy Cause and Effect Barrique Fermented Sauvignon Blanc, 2017 (The McElhinney Wine Group) New Zealand Syrah Trophy Crossroads Winemakers Collection Syrah, 2014
Regional Trophies
Awatere Valley Sauvignon Blanc Trophy Yealands Estate Single Vineyard Sauvignon Blanc, 2017
Central Otago Pinot Noir Trophy Akitu A1 Black Label, 2016 (Hawkesbury Estates) Gibbston Pinot Noir Trophy Brennan, 2014 Hawke’s Bay Syrah Trophy Crossroads Winemakers Collection Syrah, 2014 Marlborough Chardonnay Trophy Brancott Estate Letter “O” Series Chardonnay, 2016 Marlborough Sauvignon Blanc Trophy Cause and Effect Barrique Fermented Sauvignon Blanc, 2017 (The McElhinney Wine Group) Waiheke Sauvignon Semillon Trophy Gravestone Sauvignon Semillon Man O’ War, 2016 Wairarapa Pinot Noir Trophy Matahiwi Estate Holly Pinot Noir, 2016 Wanaka Pinot Noir Trophy Akitu A1 Black Label, 2016 (Hawkesbury Estates) View all the medallists and trophy winners at internationalwinechallenge.com
WINE NEWS
Dr John Forrest has developed a viticultural technique that allows for the production of wines that are naturally lower in alcohol.
Forrest Wines into Marks & Spencer TWO WINES from Forrest’s The Doctors’ range of naturally lighter in alcohol wines are now available at Marks & Spencer in the UK under the retailer's own-brand wines. The ranging of the Sauvignon Blanc and Rosé (both 9.5% AVB) marks a significant achievement for New Zealand’s lighter wines category. Forrest Wines is one of 18 New Zealand wine companies taking part in the seven-year research and development programme, NZ Lighter Wines, which is focused on creating wine that is naturally lighter in alcohol, using a technique developed by Dr John Forrest. This technique develops naturally slow-ripening grapes that can be picked at full ripeness with less sugar and turned into fullflavoured wine with less alcohol than their conventional counterparts. Read more about John Forrest and his wines on page 74.
Fine Wines NZ 2018 THE 2018 list of Fine Wines of New Zealand has been revealed, with 67 wines assessed as the country’s most prestigious, as judged by seven leading wine experts. The annual programme is led by Masters of Wine Alastair Maling, Michael Brajkovich, Sam Harrop, Simon Nash and Steve Smith along with Master Sommelier Cameron Douglas who compile the list based on stringent criteria including provenance and excellence in winemaking over several releases. Fellow Master of Wine, Emma Jenkins, joined the programme in 2018 and provided expertise on the Sauvignon Blanc varietal, in particular. Air New Zealand has been a patron of the Fine Wines of New Zealand since it began in 2016 and provides marketing support for the programme and the wineries themselves. From the list each year, the Air New Zealand Wine Consultants select the best wines to serve at altitude and these are offered in Business Premier cabins throughout the year alongside the existing wine offering. For the full list of Fine Wines of New Zealand 2018 visit finewines.nz
WINE NEWS
World’s first chardonnay crafted in Scotch barrels
Global spotlight on Sauvignon 2019
Jacob’s Creek has released a new addition to its Double Barrel wine range – a Chardonnay crafted in aged Scotch whisky barrels; the first in the world of its kind. The juice is divided in two, with the first half fermented in whisky barrels, then matured in wine barrels. The second half is fermented in wine barrels, and then finished in whisky barrels. The two very different flavour profiles are then blended together. Jacob’s Creek winemaker Trina Smith says it challenges expectations of Chardonnay because it is made so differently. “It has delicious intense ripe citrus flavours with complex aromas of toasted malt, cut apples and peanut brittle. The palate is fresh and vibrant - tightly defined with a firm structure due to the influence of the whisky barrel, and softened by a delicate creamy texture on the back palate.” This is the first white to be released under the Jacob’s Creek Double Barrel range, which launched in 2014 with a Shiraz finished in aged Scotch whisky barrels and a Cabernet Sauvignon finished in Irish whisky barrels.
MORE THAN 400 guests, including a selection of key international wine figures, will be in Marlborough in January 2019 for the threeday International Sauvignon Blanc Celebration, Sauvignon 2019. Chairman of the International Sauvignon Blanc Celebration committee, Patrick Materman, says they will hear from those who grow, make and sell New Zealand’s most popular wine varietal. “Speakers will challenge theories and perceptions on everything from winemaking secrets to future proofing and stylistic preferences of Sauvignon Blanc,” he says. Attendees at Sauvignon 2019 will include local and international wine producers, key decision makers from the local and international food and beverage sectors, and wine enthusiasts from key export markets and countries. Day 1 will take place on Monday 28 January and will focus on New Zealand’s “Place” in the world; Day 2 will centre around “Purity”, exploring topics such as climate, sustainability and flavour; and Day 3 is themed “Pursuit”, looking at what New Zealand can pursue domestically and globally. Six other top Sauvignon Blanc producing countries will also be invited to offer tastings of their own distinctive wines. Countries currently being considered are Australia, Austria, Chile, France, South Africa and the USA.
Jacob’s Creek Double Barrel Chardonnay RRP $21.99
Pernod Ricard
sauvignonnz.com
SHOWCASE
Lush new labels for Taylors’ Promised Land Taylors has released striking new label artwork for its Promised Land wine collection, created by Australian artist Catherine Abel. The new design celebrates the landscapes of Taylors’ home in South Australia’s Clare Valley and is a fresh, vibrant look for the award-winning range of wines, which now includes a new Pinot Noir. Catherine Abel, a highly sought after contemporary fine art painter, was commissioned to bring the vision and beauty of the Promised Land to life. Her detailed work on the label links the vibrant heritage of the wine range with the artistry behind crafting worldclass wines. The iconic seahorse, which has been a main feature on the label since the range launched 20 years ago, still maintains pride of place as a symbol of quality and excellence. Its significance harks back to the early days of Taylors Wines when, while digging the first dam on the property, the family unearthed tiny fossilised seahorses, confirming their belief in the promise of the land and its rich, fertile soils. “Our family is incredibly proud and passionate about the Promised Land range, and the unique illustration truly captures the lush and fertile nature
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The new label design celebrates the landscapes of Taylors’ home in South Australia's Clare Valley and is a fresh, vibrant look for the range.
of our home in the Clare Valley,” said third-generation Managing Director and Winemaker Mitchell Taylor. Priced at RRP NZ$13 per bottle, the Promised Land range includes classic varieties from South Australia including Shiraz, Cabernet Sauvignon, Merlot,
Shiraz Cabernet and Cabernet Merlot. The range will also welcome a new addition to the collection, a lush and silky South Australian Pinot Noir, a perfect lighter red for afternoon drinks or a lazy Sunday lunch. The collection is typically Taylors: award-winning quality, smooth, easy drinking and at an incredible price point. Since its launch in 1998, the Promised Land range has amassed more than 650 medals and trophies, including a Gold medal at New Zealand’s New World Wine Awards 2017 for the Promised Land Cabernet Sauvignon 2016. Taylor Brown
New Zealand’s Finest Congratulations to all the wineries selected for the 2018 Fine Wines of New Zealand list. Annually curated by seven of New Zealand’s leading wine experts, and supported by Air New Zealand, it celebrates and showcases the finest wines New Zealand has to offer. SPARKLING Deutz Blanc de Blanc Vintage Nautilus Cuvee Marlborough Brut No. 1 Reserve Marlborough Methode Traditionelle Quartz Reef Methode Traditionnelle Vintage
SWEET Forrest Wines Botrytised Riesling Framingham Wines Noble Riesling Giesen The Brothers Late Harvest Sauvignon Blanc Villa Maria Reserve Noble Botrytis Riesling
AROMATICS Dry River Pinot Gris Felton Road Block 1 Riesling Felton Road Dry Riesling Framingham F Series Riesling Kabinett Greystone Pinot Gris Johanneshof Cellars Gewürztraminer Misha’s Vineyard “Limelight” Riesling Pegasus Bay Bel Canto Riesling Prophet’s Rock Pinot Gris Te Whare Ra Toru SV5182
PINOT NOIR Akarua Pinot Noir Ata Rangi Pinot Noir Auntsfield Single Vineyard Pinot Noir Bell Hill Pinot Noir Burn Cottage Pinot Noir Craggy Range Aroha Doctors Flat Pinot Noir Dry River Pinot Noir Escarpment Kupe Pinot Noir Felton Road Block 3 Pinot Noir Greystone Pinot Noir Kusuda Pinot Noir Lowburn Ferry Home Block Pinot Noir Martinborough Vineyard Home Block Pinot Noir Neudorf Moutere Pinot Noir Peregrine Wines Pinot Noir Rippon “Tinker’s Field” Pinot Noir Valli Gibbston Pinot Noir
SAUVIGNON BLANC Astrolabe Province Sauvignon Blanc Auntsfield Sauvignon Blanc Brancott Estate Letter Series B Sauvignon Blanc Cloudy Bay Sauvignon Blanc Cloudy Bay Te Koko Sauvignon Blanc Dog Point Sauvignon Blanc Greywacke Sauvignon Blanc Saint Clair Reserve Wairau Sauvignon Blanc Tohu Single Vineyard Sauvignon Blanc Vavasour Sauvignon Blanc Villa Maria Single Vineyard Southern Clays Sauvignon Blanc
SYRAH Bilancia La Collina Syrah Craggy Range Le Sol Te Mata Estate Bullnose Syrah Trinity Hill Homage Syrah
CHARDONNAY Bell Hill Chardonnay Clearview Estate Reserve Chardonnay Dog Point Chardonnay Felton Road Block 2 Chardonnay Kumeu River Hunting Hill Chardonnay Kumeu River Mate’s Vineyard Chardonnay Neudorf Moutere Chardonnay Sacred Hill Riflemans Chardonnay Vidal Legacy Chardonnay Villa Maria Keltern Vineyard Chardonnay
Alastair Maling MASTER OF WINE
BORDEAUX BLENDS Church Road Tom Esk Valley The Terraces Stonyridge Vineyard Larose Te Mata Estate Coleraine Trinity Hill Gimblett Gravels ‘The Gimblett’ Villa Maria Reserve Cabernet Sauvignon Merlot
Simon Nash
Steve Smith MASTER OF WINE
MASTER OF WINE
Sam Harrop
Michael Brajkovich
Emma Jenkins
Cameron Douglas
MASTER OF WINE
MASTER OF WINE
MASTER OF WINE
MASTER SOMMELIER
WINE NEWS
Taylor’s and Fonseca 2016 Vintage releases
New Spanish Cava
TAYLOR’S AND Fonseca have declared they will each release a classic Vintage Port from the 2016 harvest, with New Zealand distributor Hancock’s expecting to have them available in late October/ early November. The declarations mark a special time in Porto, where usually only two to five vintages are declared every decade. The houses made their declaration announcement on 23 April, which is St George’s Day in England, reflecting that country’s historical links with the Port industry. CEO of the Fladgate Partnership (owner of Taylor’s and Fonseca), Adrian Bridge, says the keynotes of the 2016 vintage are purity, refinement and structure. “The Taylor’s 2016 is characteristically elegant and poised and underpinned by firm, superbly integrated tannins of exceptional quality. Yields at the 2016 harvest were relatively low and the wine is likely to be tightly allocated. “The Fonseca 2016 has the finely constituted fruit which is a hallmark of the house style, with an attractive minerality. It is worth noting the quality of the tannins, one of the key attributes of the 2016 vintage. This was a year of low yields and this is reflected in the amount of vintage port offered.” Hancocks
PERNOD RICARD has a new addition to its portfolio in a sparkling wine from Spain’s Campo Viejo, in the Rioja. The Campo Viejo Cava Brut Reserva is a fresh, well balanced, elegant sparkling cava made from three traditional Spanish grape varieties: Parellada, Xarello and Macabeo. It is pale yellow with golden glints, showing complex aromas of white fruit and a round elegant palate. Available from July 2018. RRP $25.99 Pernod Ricard
Moët releases Grand Vintage 2009 TWO NEW releases from Champagne house Moët & Chandon are now available. The 2009 Grand Vintage and 2009 Grand Vintage Rosé were unveiled in New Zealand by Moët & Chandon’s Chief Winemaker, Benoît Gouez, during a trip to Auckland in late May. “The Pinot Noir’s controlled power is the very backbone of Grand Vintage 2009,” says Gouez, “made particularly noteworthy because the proportion of Pinot Noir has not been this high in a Moët & Chandon Grand Vintage since 1996.” Moët & Chandon Grand Vintage 2009, RRP $100, and Grand Vintage Rosé 2009, RRP $120. Moët Hennessey
SHOWCASE
Fresh look for Yalumba 2L cask range Yalumba has released a packaging update across its Traditional and Premium Collection of 2L casks, the first major refresh since the release more than 30 years ago, during which time Yalumba has been a leader in the 2L convenience category. With cask wine segmented in various size formats, large (4L and 5L) and small (2L), shoppers’ purchasing and consumption behaviours vary considerably between these segments and Yalumba has undertaken considerable research in recent years to better understand this. While sales of 2L have seen a decline in recent years, there are signs of stability within the market. Small cask category mainstays, Sauvignon Blanc and Shiraz, have returned to growth and emerging varietals such as Pinot Grigio and Rosé are arresting decline.
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“Our research has shown that 2L cask wine is a habitual and staple purchase for shoppers,” says Matt Taylor, Yalumba Marketing Director. “Consumers embrace the many benefits our 2L cask offers: quality, single varietal, vintage wine at an affordable price and convenience. We find many shoppers purchase casks
straight from the fridge while grocery shopping to enjoy with a meal. The small cask allows shoppers to enjoy wine responsibly over time, with the confidence of quality.” The new pack design is fresh and contemporary, while keeping the key identifiers to ensure shopper recognition. The packs are also environmentally friendly. “To ensure our consumers still recognise the pack on shelf we continue to use the key pack identifiers that were highlighted through research, [namely] the colour, the image panel and the ribbon,” says Matt Taylor. “Through the new, more contemporary look, they are now more obvious and stand out straightaway on shelf.” Negociants
VISIT WWW.LEEFIELDSTATION.CO.NZ TO GO BACK TO THE BEGINNING
WINE NEWS
Lawson’s Dry Hills launches Spanish trio MARLBOROUGH WINE producer Lawson’s Dry Hills is extending its range with three Spanish wines from family company Raimat in north-east Spain. The trio of wines includes two Cavas (Spain’s famous sparkling wine style) and a Tempranillo. The Raimat Brut Chardonnay Cuvee is 100% Chardonnay; creamy and fresh with citrus aromas, all echoed on the palate, which is dry and clean. Cuvee Barcelona is fresh and fruity but with a dry finish, and is made from the traditional cava grapes of Macabeo, Parellada and Xarel-lo. The Raimat Pirinenca Tempranillo 2015 has fresh, menthol aromas and hints of cocoa, nutmeg, black plums, black pepper and aniseed. Great structure on the palate with sweet, ripe fruit and supple velvety tannins. Lawson’s Dry Hills
SHOWCASE
SUR Wines and Del Mundo offer global portfolio Wellington businessmen Sebastian Romero (SUR Wines) and Lucas Monge (Del Mundo) have joined forces to meet increasing demand in the region for premium international wines, liqueurs, brandies, ports and spirits. Together, they supply clientele across Wellington and into Horowhenua, Manawatu and Wanganui. Their vast portfolio of beverages spans Italy, France, Spain, Portugal, Greece (Crete), India (Nashik), South Africa (Stellenbosch), Chile, Argentina and Brazil (Terra Gaucha). The pair also distribute traditional iconic brands such as Luxardo Liquori (1821), Chianti Corbinelli (1601) and Valriz Ports (1575). Add a truly international flavour to your business and contact them today.
Info@sur.co.nz Info@delmundo.co.nz 021 449 596 021 282 0110 sur.co.nz delmundo.co.nz
SHOWCASE
Madam Sass strikes gold at Pride in Print This sassy Pinot Noir not only appeals in taste and style, it’s also turning heads on the shelf. The 2017 Madam Sass Central Otago Pinot Noir has just been released, in perfect timing with its recent accolade of a Gold Medal at the Pride in Print Awards. Rob Stapleton of Label and Litho who received the Medal, said the foil element and detail of this label tells a great story. “The Madam Sass labels have a full ink coverage, which is often tricky on a heavily textured stock, plus an interesting foil detail and a three dimensional sculptured emboss. A very cleverly designed label that tells a story on the bottle.” Created by Redcactus Design Limited, the idea was to transform the character of an attitude-filled heroine from the thick of the gold rush era in Central Otago into a brand that evoked mystery and discovery: “Madam Sass”. Redcactus incorporated elements of mystique and intrigue through the cream
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handcrafted logomark against red hot foiling and petrol blue background, with details such as the embossed brand name adding a tactile element. “We developed the brand name and packaging to create intrigue; ‘I need to know more’,” said Sylvia Perez, Account Manager at Redcactus. At $24.99 RRP, the Pinot-loving buyer is looking for a wine they want to show off to their friends, it’s a label they want
to be proud of. “People want to know: ‘Who is Madam Sass?’” said Sylvia. Rob Griffiths, Creative at Redcactus, said the branding and recognition of Madam Sass was a key priority within the design. Linking in the corset idea combined personality and craft of history and modern times. “It made the label a little bit sassy and rebellious,” said Rob. The new release of the 2017 vintage is a seriously good Pinot Noir, boasting flavours of sweet dark cherry and decadent blackberry, delivered with opulence, chalky tannins and oak spice. “It takes a lot of hard work to tame a gutsy little wine like this, which punches above its weight,” said winemaker Cleighten Cornelius. Sam Kim of Wine Orbit reviewed this wine, awarding it 5 stars and 93 points; “Brightly fruited and sweetly fragrant, the inviting bouquet shows dark cherry, ripe strawberry, violet and toasted nut aromas with nuances of warm spice and mushrooms.” Madam Sass 2017 Pinot Noir RRP $24.99 13.5% ABV
WANT TO SEE MORE? MadamSass.co.nz @MadamSassWine Hancocks
The Barossan showcases the superb fruit sourced from the many fabled sub-regions across the Barossa Valley, a quintessential expression of Barossa Shiraz.
Lifted cherry and brooding dark fruit aromas combine seamlessly with sweet chocolate and mocha undertones. An intense, generous and full bodied wine with fine tannins and a soft, supple finish.
RRP $24.99
Contact your Giesen Group representative or phone 03 344 6270
BEER & CIDER REPORT
Winter
is coming
From classic stouts to fresh hop offerings, there is something to please every palate in the colder months.
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BEER & CIDER REPORT
BEER Zatecky Gus Dark 3.5% ABV, 450ml can RRP $2.99 Q Liquid
Though it pours dark in the glass, almost like a stout in colour, this is actually quite a light tasting beer. Close your eyes and it could almost be an Asian lager, though it does have a slight note of toastiness imparted by the malt. Zatecky Gus is brewed by Russian brewery Baltika but in the Czech dark lager style. At 3.5% it’s easy drinking and could be safely recommended to those seeking a sessionable yet interesting alternative. Its light alcohol content has another benefit – you could afford to follow it with a vodka chaser for true authenticity. Deep Creek Steam Funk Classic Gose 4.5% ABV, 440ml RRP $POA Hancocks
Part of Deep Creek’s funk style beer project, the Steam Funk Classic Gose (pronounced ‘GO-suh’) beer is a drinkable curiosity that will delight many. In fact, it just won a gold medal at the Australian International Beer Awards 2018 and was named Best European Style Ale at the New World Beer and Cider Awards 2018. Gose is a German style that uses coriander seed and sometimes salt and has an intentionally tart flavour. Steam Funk’s brew adheres to those principles and the pale brew has a salty, lemony taste that refreshes and keeps you coming back. Recommend to the adventurous drinker, but do so with confidence.
ParrotDog Lager 4.5% ABV, 330ml can 12-pack RRP $29.99 ParrotDog
Hawke’s Bay Brewing Co. APA 5% ABV, 330ml RRP $8-10 on-premise Hawke’s Bay Brewing Co.
Wellington brewery ParrotDog is certainly keeping up the capital’s reputation for fine brewing nous. Their lager arrives in a rather plain white can, but the hay-coloured liquid that spills out is anything but. Fresh and effervescent with crisp hops and mellow malt, it’s a very sessionable lager that has been brewed using New Zealand Green Bullet hops, which the team at ParrotDog describe as “distinctive and underappreciated”. Goes perfectly with ready salted chips, as the salt just turns up the flavour a notch. Recommended.
Hawke’s Bay Brewing’s American Pale Ale is all class right from the minute you lay eyes on it. (Although not a brand new release, it does now have a higher ABV of 5%, up from 4%.) It’s immediately distinctive in its green mini wine-style bottle, which they were the first to use for their packaging six years ago. In the glass, the beer is a deep brown drop that packs a whole lot of flavour. Well balanced between hops and bitterness, it’s a refined brew. An interesting but easydrinking option; stock it as a premium offering.
Good George Proper Ginger Beer 4.5% ABV, 946ml RRP $13.99 Good George Brewing
A winter warmer for sure, this ginger beer from the team at Good George pours pale and hazy with intense aromas of ginger, lemon and honey. The flavour is full and rich with an intense undercurrent of ginger heat. Boundary Road Brewery Powder Hound XPA 4.8% ABV, 330ml can 6-pack RRP $14.99 Independent Liquor
Just in time for winter, Boundary Road have released their Powder Hound XPA for seekers of quality snow. Skiers and snowboarders may appreciate this ultrapale brew with refreshing citrus notes and a mild biscuity finish. Would pair well with any of the apres-ski classics, from beef stew to bread pudding. Serve it cold in front of the chalet’s fire.
The Deep Creek Steam Funk Classic Gose is a drinkable curiosity that will delight many. Monteith’s Fresh Hop Pale Ale 5% ABV, 330ml 4-pack RRP $14.99 DB
Monteith’s have joined the fresh hop trend with their new pale ale. A golden drop in the glass, the single hop variety (Moutere, in this case) gives a clarity you don’t often get with mixed hop beers, although the fresh hop impact is more subtle than others in this style. An interesting addition to the Monteith’s line-up and a great introduction for punters looking to try the fresh hop trend.
(NB: Beers and ciders listed according to ABV)
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BEER & CIDER REPORT Sparks Brewing/Birkenhead Brewing Indie Wit 5% ABV, 888ml RRP $12.99 (Limited release - also in keg) NZ Wine and Spirits Merchants/Beertique
This golden brew is a collaboration between two of Auckland’s most innovative craft breweries – Birkenhead Brewing and Sparks Brewing. Together, they have gone for a hop-forward Belgian witbeir that depowers the classic witbier coriander and wheat characteristics and ups the modern craft fruit notes. It comes in a big, bold 888ml bottle so, as with the production, consumption is probably better approached as a collaboration. Sprig & Fern Harvest Pilsner 5% ABV, 500ml RRP $9.99 and 1.25L rigger RRP $13.99 (Limited release) Sprig & Fern
This limited release pilsner has a hoppy freshness undercut by a touch of sweetness. Sprig & Fern draws on the best fresh hops from the surrounding Nelson countryside, bags them by hand and drives them to the nearby brewery to make its popular seasonal Harvest Pilsner. You can taste the sun that beats down on the hop plants in every fragrant mouthful. Would pair well with seafood, particularly shellfish. Sunshine Brewery Young Nick’s Pale Ale 5% ABV, 500ml RRP $7.99 and 330ml 6-pack RRP $22.99 Vintners
Young Nick’s is a restrained pale ale with zephyrs of tropical fruit aromas across the palate. It’s had a change of yeast in its recipe recently, as the team looks for improved flavour. It takes its name from Young Nick’s Head, the first place in New Zealand spotted by one of Captain Cook’s crew. The team at Sunshine claim he swapped his prize of two gallons of rum for pale ale, at least that’s how the story goes. A good, easy-drinking pale ale that will have wide appeal. Emerson’s Big Rig APA 5.2% ABV, 330ml 6-pack RRP $22.99 Lion
A new addition to Emerson’s permanent range, the Big Rig APA is brewed with a trio of hops from the US, Australia and New Zealand. It balances tropical and citrus flavours on a clean malt base with a touch of caramel. The label artwork was inspired by a 1920s steam truck that founder Richard Emerson used to deliver the first of the stock to customers around Dunedin.
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Sawmill American Pale Ale 5.4% ABV, 500ml RRP $9.99 Sawmill Brewery
Steinlager Black 5.5% ABV, 330ml bottle 12-pack RRP $29.99 Lion
Sawmill American Pale Ale is a classy drop from the team at the Matakana brewery. Arriving in the big 500ml bottle with a beautifully designed label in pastel pinks and purples, this is a great example of boutique brewing. The beer has a perfect balance of hop fruit characteristics and bitterness with a soft zestiness throughout. Recommended.
Steinlager have refreshed their range with the good-looking Steinlager Black – a dry hopped lager that retains the refinement of Steinlager Pure but adds a bit extra. Pouring dark and mysterious in the glass, there is slightly more maltiness coming through, but the beer defies its looks and remains a crisp and refreshing lager. The packaging is exceptional and will make an interesting addition to bar fridges throughout the country.
A new permanent addition to the Emerson’s range, Big Rig APA is brewed with a trio of Australian, US and New Zealand hops.
Sprig & Fern West Coast IPA 5.5% ABV, 500ml RRP $9.99 Sprig & Fern
With a cosmic iridescent label that belies its Nelson roots, Sprig & Fern’s West Coast IPA is an easy-drinking IPA that will have wide appeal. It uses US hops in its brew, and is reasonably restrained in its aromas and flavours of pine and citrus. Great for those looking for an approachable beer outside the mainstream.
Tuatara Switch Six - Prince of Ales Red IPA 5.5% ABV 500ml 6-pack RRP $22.99 (Also in keg) Tuatara
Tuatara’s Switch Six concept is a sixpack box with an ever-changing series of brews. The latest release is a big red IPA marrying the best of British with new world American hops. The result is a punchy IPA with stonefruit and marmalade on the palate, all presided over by a caramel sweetness and malt body. Particularly pertinent considering the recent royal wedding and its British/ American union.
BEER & CIDER REPORT Sunshine Brewery #nofilter Hazy East Coast IPA 6% ABV Available in 30L and 50L kegs (Limited release) Vintners
Sunshine’s East Coast IPA is a piney-fresh take on the IPA format. As the name suggests, it’s a hazy number in the glass: golden but slightly cloudy, like a sunset over the sea after a wild day. The nose is full of pine and resin and the taste is similarly packed with pine and juicy fruit hops. Enjoy with a feed of seafood plucked straight from the Gisborne coast. A tough one to taste at this time of year, as it makes you long for summer. Moa Hop Swop IPA Denali 6.3% ABV, 500ml RRP $7.99 Moa Brewing
Epic Beer Blanket 6% ABV, 500ml RRP $9.99 (Available from July 2) Epic
Beer Blanket is designed to keep you warm in the cold winter months – and the bonfire you need to do so is evident in its dark depths. Though it pours black in the glass, the head of this stout betrays a rich red ruby note. The touch of tartan on the label is echoed in the beer too, with a whisky peat flavour reminiscent of Laphroaig and tobacco.
Moa have continued their HOP Swop series with the Denali hop, a new variety out of Yakima Valley in the USA. Formerly known as Nuggetzilla, Denali is a hop with a high oil content that produces aromas of pineapple, pine and citrus. Moa’s brew showcases all these characteristics, including the oiliness that encases the entire brew and helps it slide down despite quite full-on bitterness. It’s a big beer that an expert audience will lap up. Sawmill Red IPA 6.4% ABV, 500ml RRP $10.50 Sawmill Brewery
This little beauty from Sawmill starts off like a classic malty red beer and finishes dry and hoppy like the pale ale suggests. A stunning bottle and label herald a beer with distinction. Perfect for winter nights and would pair well with hearty stews or wintry classics like coq au vin.
Emerson’s Old 95 7% ABV, 500ml RRP $10.99 Lion
Emerson’s founder Richard Emerson perfected the recipe for this English Old Ale over Christmas in 1995, and it became a yearly brew for Emerson's until 2009, when it was retired due to capacity issues. A full-bodied beer, the Old 95 has been revived to mark Emerson’s first 25 years and is a brew that Richard Emerson deems to be one of his best. RED Emerson’s x Wither Hills Pinot Noir Barrel Aged Sour Red 7% ABV, 500ml RRP $16.99 Lion
This unique collaboration between Emerson’s and winery Wither Hills has resulted in a Pinot Noir barrel aged sour red that’s ideal for winter. It’s a tart, sour beer brewed with brettanomyces (a yeast generally regarded as the enemy of wine) and then aged for six months in Wither Hills oak Pinot Noir barrels. Will definitely provide a talking point; the biggest question will be which glass to serve it in. Tuatara Black 7% ABV 500ml RRP $9.99 (Also in keg) Tuatara
As the name suggests, this beer pours black in the glass and has all the hallmarks of a classic toasty stout. Tuatara Black has notes of chocolate and coffee, though it is girded by a grapefruit hop pitch that ties it all together. Enjoy for warmth this winter, possibly paired with a chocolate pudding or a big hearty cheese course.
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BEER & CIDER REPORT Sawmill Baltic Porter 8% ABV, 500ml RRP $10.50 Sawmill Brewery
Dark beer season is here and Sawmill’s Baltic Porter is an excellent example of the depth of flavour these beers offer, with notes of sweet coffee, leather and even sherry contained within its depths. Despite the complexity and robust richness, the taste remains light and will be considered an easy-drinker for many dark beer experts. Would pair well with blue cheese, aged Cheddar or even a traditional spotted dick pudding. Sprig & Fern Dopplebock 8% ABV, 500ml RRP $9.99 (Limited release available mid-June) Sprig & Fern
Sprig & Fern have gone German with this limited release take on a classic Doppelbock. Pouring a red/brown in the glass, it has flavours of toasty caramel and dark fruits. While it’s a full flavoured beer, it goes down very easily and would be a blessing on a cold winter’s night. Would pair well with rich, gamey food or go full German and pair it with a big German sausage. Wunderbar. Serve at 6-8°C to let the flavours and aromas develop.
Deep Creek Lupulin Effect Pine Needles IPA 8.5% ABV, 440ml RRP $POA (Limited release) Hancocks
Deep Creek have really gone for it with this IPA, knocking out a huge hop hit with tropical flavours and piney resin on the onset. The beer pours a hazy golden in the glass and has aromas of spicy citrus. The malt provides backbone and counterbalances the bitterness. While lupulin is the active ingredient in hops, the lupulin effect is supposedly the feeling of relaxed well-being that comes from hops. At a substantial 8.5%, maybe recommend that punters relax with a friend. Emerson’s Darkest Descent Barrel Aged Imperial Porter 10% ABV, 500ml RRP $16.99 Lion
This beer was aged for eight months in Pinot Noir barrels, giving it flavours of dark chocolate, coffee and liquorice, with a funky edge from the wild yeast. Rich and malty, the dark brew strikes a good balance between sweetness and bitterness. At 10% ABV it also packs a punch, so would be ideal shared over a chocolatey dessert, or savoured slowly on its own.
Sawmill’s Baltic Porter is an excellent example of the depth of flavour dark beers can offer.
CIDER Good George Extra Dry Apple Cider 4.5% ABV, 946ml RRP $13.99 Good George Brewing
A pale, slightly green apple cider with excellent tartness and a clean finish. As refreshing as a spring dip in Lake Karapiro, this is a cider for those who find most classical cider offerings to be too sweet. It’s a big 946ml bottle, so ideal for sharing. Good George Feijoa Cider 4.5% ABV, 946ml RRP $13.99 Good George Brewing
The most feijoa-y tasting, feijoa-y smelling cider you’ve ever come across, Good George’s Feijoa Cider is just what it says on the bottle. The feijoa is heavy but the taste is divine (if you like feijoas). It arrives in the standard Good George 946ml “squealer” but at 4.5% it’s more than manageable. Will really come into its own in spring, if you can resist it that long. Peckham’s Western Pathfinder Cider 6.5% ABV 330ml can RRP $5.99 Hop and Vine
Peckham’s make what many Brits would call “real cider”. Cider apples, grown for the express purpose of being pressed into one of these earthy, musky, beautiful ciders. The Western Pathfinder is an unfiltered cider made from bittersweet apples and fermented with wild yeasts. A real cider for aficionados, recommend this one with confidence. For distributor details see Distributor Index on page 72
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McCashin’s Brewery 660 Main Road, Stoke, Nelson, New Zealand T: +64 3 547 5357 E: orders@mccashins.co.nz
BEER & CIDER NEWS
Scoundrels and Rogues eyes wider market
Top results for Kereru Brewing at AIBA
Kereru brewers Emma Bell, Alex Bartley Nees and brewer/owner Chris Mills
UPPER HUTT brewery Kereru was toasting its success at the Australian International Beer Awards in May, being named Small International Brewery 2018, and winning medals for 18 of the 21 beers it entered. AIBA is the largest annual beer competition in the world, assessing both draught and packaged beer. This year it received 2178 beer entries from 359 exhibitors. As well as the Champion Trophy for the best Small International Brewery 2018, independently owned and operated Kereru also won gold medals for its 2017 Paloma Barrel-Aged Barley Wine and Feijoa Weisse beers, along with a clutch of silver and bronze medals. Other major wins on the night went to Bach Brewing, who won the trophy for Best InternationalStyle Pale Ale for its Billfish APA and a gold medal for its Kingtide Pacific IPA, and Sawmill Brewery, who won the trophy for Best Design – Outer Packaging, for its multipacks and a gold medal for its Sawmill eXtra Pale Ale.
New Zealand Trophy and Gold Medal winners at AIBA 2018 NORTH CANTERBURY cider maker Scoundrels and Rogues has moved distribution of its award-winning range in-house as it looks to expand further throughout the country. Paul Donaldson launched the brand in 2013 with just one cider and that has now grown to five. Donaldson makes his ciders once a year in a traditional style using whole fruit, wild yeast and ageing them in oak barrels for over a year before bottling. Each one has been awarded at the NZ Cider Awards, with three taking gold in 2016. The range includes Pleasantly Corrupted Cider (8.5% ABV), Morally Bankrupt Pear Cider (7.9% ABV), Repeat Offender Dry Cider (8.5% ABV), Evil Genius Imperial Cider (10.9% ABV) and Cold Shoulder Ice Cider (10.2% ABV). Already popular at retail and on-premise in Christchurch, Scoundrels and Rogues is now planning to make inroads elsewhere, with increased presence at festivals outside Canterbury and trade sampling opportunities.. scoundrelsandrogues.com 50 DRINKSBIZ JUNE / JULY 2018
Champion Small International Brewery – Trophy Kereru Brewing Best International-Style Pale Ale – Trophy Billfish APA, Bach Brewing Best Design - Outer Packaging – Trophy Sawmill Multipacks, Sawmill Brewery Other European Lager (Best EuropeanStyle Lager) Gold: Rudi’s Bier Fest (Draught), Rudi’s Other International Style Lager (Best International Lager) Gold: Epic Awakening Pils (Draught), Epic Brewing Gold: The Adventurer (Packaged), Fortune Favours New World Style Pale Ale (Best New World-Style Pale Ale) Gold: Sawmill eXtra Pale Ale (Packaged), Sawmill Brewery American Strong Style (Best International-Style Pale Ale) Gold: Epic Thunder APA (Draught), Epic Brewing Other International Pale Ale (Best InternationalStyle Pale Ale) Gold: Billfish APA (Packaged), Bach Brewing Gold: Good George IPA (Packaged), Good George Brewing
Other European Style Ale (Best European-Style Ale) Gold: Steam Funk Gose (Packaged), Deep Creek Brewing Company American Style (Best IPA) Gold: Kingtide Pacific IPA (Packaged), Bach Brewing Reduced Alcohol Ale (Best Reduced / Low Alcohol) Gold: Lowrider (Packaged), Croucher Brewing Reduced Alcohol Lager (Best Reduced / Low Alcohol) Gold: Thomas Edison Light Beer (Packaged), Boundary Road Brewery Barley / Wheat Wine (Best Scotch Ale / Barley Wine) Gold: Renaissance Tribute Barley Wine 2011 (Packaged), Renaissance Brewing Company Fruit (Best Specialty Beer) Gold: Feijoa Weisse (Packaged), Kereru Brewing Wood Aged (Best Specialty Beer) Gold: Autobarn (Packaged), Craftwork Brewery Gold: Paloma Barrel-Aged Barley Wine (Packaged), Kereru Brewing Outer Packaging (Best Design) Gold: Sawmill – Multipacks, Sawmill Brewery
For a full list of results visit rasv.com.au
BLACK IS THE NEW
BLACK
Available from purveyors of the finest craft beer.
BEER & CIDER NEWS
Sprig & Fern opens ‘Little Sprig’ in Seatoun Nelson brewery Sprig & Fern has opened its latest venue in Wellington’s Seatoun, bringing its award-winning beers and ciders to the beachside community. With a smaller footprint than other Sprig & Fern taverns, the Seatoun location, known as ‘Little Sprig’, has eight taps and is the eleventh venue under the brewery’s brand umbrella. In keeping with other Sprig & Fern venues, there are no televisions, pool tables or pokie machines. “We see the Little Sprig model as half the taps but all the flavour,” says Lee Brown, Sprig & Fern General Manager. “With all the community, family friendly environmental elements and great conversation that you come to expect from a Sprig & Fern Tavern, it is a model we will look to replicate in the future.” Little Sprig Seatoun is owned by Sam Fitzgerald and Ben Douglas who also have the Sprig & Fern Tavern in Tahunanui, Nelson. “At the Sprig & Fern Tahuna we have become known as the ‘Sprig by the sea’ and this is something we will repeat in Seatoun,” says Sam Fitzgerald. “Award-winning beer, great food and community near the beach is the perfect combination in a location we felt needed a community gathering space.” Little Sprig is at 27 Dundas St, Seatoun.
New cans for Boundary Road BOUNDARY ROAD Brewery has released a new range of 330ml cans, available from July 2018. The trio includes BRB’s American Pale Ale ‘18th Amendment’ (6% ABV), the Southern Pale Ale ‘Chocka Riwaka’ (5.5% ABV) and the new release Extra Pale Ale ‘Powder Hound’ (4.8% ABV). The Boundary Road Brewery can range is RRP $14.99 for a 330ml can 6-pack. Independent Liquor
SHOWCASE
Winter is coming. Fortunately. Much like our food preferences tending toward casseroles and roasts over the cooler months, our beer choices lean toward restorative winter ales. These beers tend to be more balanced (between malt and hop) and full-bodied, rather than the summery, light, fruity and hopdriven pales ales and lagers. Rather than go into hibernation, Tuatara Brewing Co. comes to life at this time of year. Planning and brewing can
begin a year, or sometimes several years, ahead to stash away a dark, malty stout for a moreish treat! Such was the case with Tuatara’s XV Imperial Russian Stout, brewed by founder and Master Brewer Carl Vasta to celebrate the Brewery’s 15th birthday. With three years of bottle conditioning, the result is spectacular, earning it a slew of awards. Flavours of dried fruit and brioche give way to rich chocolate notes, complemented by intense cacao aromas. Try it with a strong cheese like Kapiti Awa Blue or Kikorangi for a delectable combination.
Prince of Ales 5.5% ABV, Switch Six Pack RRP $22.99 XV 11% ABV, 500ml bottle, RRP $19.99 Black 7% ABV, 500ml bottle RRP $9.99
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Tuatara’s Winter Black series has become a wellestablished tradition. With Tiramisu Oatmeal Stout and Moolah Chocolate Milk Stout in recent years, they’ve reverted to a more traditional old fave in Black Toasted Malt Stout. With kilned roasted malts and a combination of fruit and spice driven hops, the smooth flavours of coffee, chocolate and grapefruit are heightened by a spell in the oak barrel. The perfect complement to your winter roast. If the chocolate and coffee flavours or a heavier body are not appealing, then a red IPA is worth a try. Look out for Tuatara’s Prince of Ales Red IPA launching in the Limited Release Switch Six. Lush stone fruit and marmalade characters sit above a rich malt body. A warming and weighty mouthfeel make for a comforting pint and an excellent addition to a chargrilled gamey meat. Tuatara
BEER & CIDER NEWS
New World gets fresh with hops
Countdown to entries for Brewers Guild Awards
A SPECIAL promotion by New World saw nearly 140 stores take delivery of limited FRESH edition fresh hop beers by Panhead, Garage Hop FESTIVAL FRESH Project and Tuatara in April. Morgan McCann, - 2018 HOP BEERS Merchandise Manager for Foodstuffs, says AVAILABLE the fresh hop beers are an exciting new trend FOR A LIMITED and fitted well with New World’s craft beer TIME ONLY offering. “New World over-indexes in the craft beer category, which has seen huge fresh, Picked esh & double digit growth. Many breweries release fr brewed To Keep Chilled h it Fres special batches using the first fresh hops and these beers are of outstanding quality and increasingly popular. Over the last few years this ‘first press’ has become popular as an event on-premise and we thought it would be To see why there’s a fuss about fresh hops head to newworld.co.nz/hops a great innovation to take in store.” The beers were brewed using freshly harvested Motueka hops and New World’s refrigerated trucks collected them directly from the breweries and delivered them straight to store chillers. Morgan McCann says the results and customer feedback was very positive and they plan to grow it as an annual event.
Entries for the 2018 Brewers Guild of NZ Awards will open on Monday 23 July, ahead of the gala awards dinner in Nelson in September. The annual competition organised by the Brewers’ Guild celebrates excellence in the brewing industry, which includes beer, innovation/achievement and beer writing.
Key dates for the 2018 Brewers Guild of NZ Awards:
• Monday 23 July 2018: Entries open • Friday 17 August 2018: Entries close • Wednesday 22 August 2018: Physical entries must be received in Christchurch • Friday 7 to Sunday 9 September 2018: NZ Beer Awards judging • Saturday 15 September: Gala awards dinner in Nelson For more visit brewersguild.org.nz/awards
Did AnYone here order A truckloAd of hops?
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BEER & CIDER NEWS
Winners in New World Beer and Cider Awards ZEFFER CIDER and ParrotDog Brewery were the big winners at the 2018 New World Beer & Cider Awards, taking home a third of the 12 Champion titles between them, with two trophies each. More than 90 beer and cider makers from New Zealand and overseas entered 584 products into this year’s awards, making them the biggest ever. The entries were blindjudged by a panel of 16 independent expert judges, headed by chair Michael Donaldson. ParrotDog won Champion IPA for its Forget-Me-Not, and retained Champion Pilsner for its ParrotDog Pandemonium, while Zeffer won Champion in both cider categories with its Crisp Apple Cider and Two Point Five Cider. Michael Donaldson highlighted the wide
are on sale in New World stores nationwide for a four-week period from the end of May.
2018 New World Beer & Cider Champions: Chair of judges Michael Donaldson
variation in styles being awarded. “The rise of more exotic beer styles, like Deep Creek’s Steam Funk Gose – a salted, sour beer that was nearly lost to the world behind the Berlin Wall – and an increasing number of traditional-style dry ciders is great news for consumers. I was also delighted to see two quite contrasting IPAs come to the fore with Parrotdog’s classic West Coast US-style taking the trophy and Behemoth’s hazy, juicy East Coast-style, complete with rip-top lid, also winning a Gold.” Donaldson also noted that brewers and cider-makers are becoming increasingly skilful at packing flavour into lower alcohol products, with 12 of the 21 Gold medal beers and ciders being under 5 per cent ABV. All the Champion and Gold medal winners
Lager: Hop Federation Lager, Nelson Pilsner: Parrotdog Pandemonium, Wellington Pale Ale: Sawmill eXtra Pale Ale, Auckland IPA: Parrotdog Forget-Me-Not, Wellington British-style Ale: Hertog Jan Grand Prestige, Netherlands European-style Ale: Deep Creek Steam Funk Gose, Auckland American-style Ale: Fortune Favours The Oregonian All American Amber, Wellington Stout, Porter & Black Beer: Wigram Ace Smokey Porter, Christchurch Wheat & Other Grain Beer: Altitude Persistent High Hefe, Queenstown Speciality, Experimental: 8 Wired Cucumber Hippy, Auckland Apple & Pear Cider: Zeffer Crisp Apple Cider, Hawke’s Bay Fruit & Flavoured Cider: Zeffer Two Point Five Cider, Hawke’s Bay For a list of all medal winners visit newworld.co.nz/goodstuff
SHOWCASE
Calling all Scoundrels and Rogues At Scoundrels and Rogues, we take a hands-off approach to our cider-making. Well.... it’s either that or we’re just a bit forgetful. (Probably a bit of both.) We’re an award-winning North Canterbury boutique cider producer and we make small batches of cider just once a year at harvest time, from whole fruit. We don’t buy concentrate and we don’t add flavourings. We use only barrels and wild yeasts and leave most of our ciders in barrel for at least a year before blending and bottling. Our ciders are all a bit intense and a little bit funky, but you’ll get over it – after all, corruption is good for you. Morally Bankrupt Pear Cider 2017 · 500ml · 7.9% alc Bronze medal – 2017 New Zealand Cider Awards
Made from the contents of only a few ancient pear trees, fermented in barrel, and then aged for six months. It is made in a Methode style, with a refreshing palate, strong pear character and a hint of sweetness. Repeat Offender Dry Cider 2015 · 500ml · 8.5% alc Silver medal – 2017 New Zealand Cider Awards
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Fermented in old barrels and aged a year and a half prior to bottling. This has created a mellow complex palate and a rich full flavour with balanced acidity. It will leave you wanting to pour, drink, and ‘repeat offend’ as often as required. Pleasantly Corrupted Apple Cider 2015 · 500ml · 8.5% alc Gold medal – 2017 New Zealand Cider Awards
The third release of our original style, made with a touch of sweetness, to balance the full body. It has spent 18 months in barrel, and is a blend of dry and sweet cider batches, giving it impressive intensity, rich tannins, and a balanced sweetness. Evil Genius Imperial Cider 2016 · 500ml · 10.9% alc Bronze medal – 2017 New Zealand Cider Awards
This is what happens when some of the batches of cider you make turn out to have an extra level of complexity, intensity and (let’s be frank), alcoholic content. Evil Genius 2016 represents a
small barrel selection of the most complex and intense cider from that vintage. It has a rich character with hints of toffee apple, sweetness balanced by natural acidity and a crisp finish. Cold Shoulder Ice Cider 2016 · 375ml · 10.3% alc Silver medal – 2017 New Zealand Cider Awards
The very first time we made cider we accidentally froze the pulp. When we pressed it, we couldn’t be bothered waiting for it to thaw properly, and the result was sweeter juice than normal. So, we moved from freezing pulp to freezing batches of juice, with even sweeter results. These batches were fermented and aged in barrel and made a cider more akin to a dessert wine. This Ice Cider release is very sweet, with notes of toffee apple, honey, and tropical fruits, but balanced with great acidity and tannins. Designed to be enjoyed at the end of a meal. Sales and distribution inquiries to sales@scoundrelsandrogues.com scoundrelsandrogues.com
BEER & CIDER NEWS
Winter warmer from Zeffer Cider Co LOOKING FOR something different to offer punters chilled by the winter weather? Head cidermaker at Zeffer Cider Co, Jody Scott, was keen to find out how their famous Apple Crumble Cider would fair warmed up as a mulled cider – and the result is delicious. “Starting with a cider made from freshly crushed apples and only using natural ingredients like cinnamon and vanilla for flavour is the key to a good mulled cider,” he says. Making it in a slow cooker both mulls the cider and keeps it warm for serving. Zeffer Cider Co has even put together Mulled Cider Starter Kits for those keen on serving it this winter.
Jody Scott’s Mulled Apple Crumble Cider
Ingredients 2L Zeffer Apple Crumble Cider 10g brown sugar (optional) 1 orange, sliced into rounds 2 star anise 2 cinnamon sticks Fill a slow cooker or pot with Zeffer’s Apple Crumble Cider and add all the remaining ingredients. Cover the pot or slow cooker and heat until the flavours meld. If using the slow cooker, leave for 2-3 hours on low or warm. Serve in a glass or mug garnished with additional orange slices and cinnamon stick. Serves 8
SCOTCH REPORT
A wee
dram
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SCOTCH WHISKY REPORT
New Zealanders are enjoying their Scotch, with imports of Scotland’s finest up nearly 30% last year* and an increasing variety of brands available
RRP $39-$64.99 Grant’s The Family Reserve 40% ABV, 1L RRP $39.99 Federal Merchants
Five generations after Grant’s was first established in Scotland, 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. Label 5 40% ABV, 1L RRP $39.99 Independent Liquor
A blended Scotch whisky with 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 whiskybased cocktails. Bell’s Original 40% ABV, 1L RRP $41.99 Lion
* Scotch Whisky Association scotch-whisky.org.uk
This blended Scotch has gentle aromas of malted barley and hints of cut herbs with a fresh floral note, alongside cereal and grist with a little honey. It is smooth on the palate with a medium body and flavours of barley and cereals with nut oils, hints of wood and spice. The finish is short, with notes of fruitcake and smoke.
Ballantine’s 40% ABV, 1L RRP $44.99 Pernod Ricard
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. Ideal for mixed drinks. Chivas Regal 12YO 40% ABV, 700ml RRP $54.99 Pernod Ricard
Chivas 12-Year-Old combines malt and grain Scotch whiskies, matured for at least 12 years. 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. Johnnie Walker Black 40% ABV, 700ml RRP $54.99 Lion
This iconic blend uses whiskies aged for a minimum of 12 years. It is rich with dark fruits, sweet vanilla and Johnnie Walker’s signature smokiness. Flavours of intense sweet vanilla give way to orange zest and aromas of spice and raisins. The finish is smooth and layered with rich smoke, peat and malt.
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SCOTCH WHISKY REPORT
The Ardmore Legacy 40% ABV, 700ml RRP $59.99 Beam Suntory
This Highland whisky has a honeyed aroma with subtle peat. In the mouth the smoke becomes more pronounced but is balanced by rich honey and spice flavours. The finish is full with a dry, tangy aftertaste and lingering smoke and spice. Glen Moray Elgin Classic Single Malt 40% ABV, 700ml RRP $59.99 Federal Merchants
The signature single malt from Speyside distillery Glen Moray. This whisky is aged for an average of seven years in entirely ex-bourbon casks, the majority of which are first-fill. It has a fragrant nose with warming malt, butterscotch, shortbread and herbal grassy notes. Flavours of malty toffee sweetness with blackcurrant and a fragrant lemongrass citrus. The finish is a combination of shortbread, fresh herbal notes and ginger marmalade. Glen Moray Elgin Classic Peated Single Malt 40% ABV, 700ml RRP $59.99 Federal Merchants
This intense and subtly-smoked expression of Glen Moray’s Classic Single Malt is an easy-drinking introduction to peated whiskies and has been matured in ex-bourbon casks for added spiciness. It has layered aromas of peaty smokiness with vanilla, tangy rhubarb and hints of leather. There is instant peat smoke on the palate, lightly spiced with creamy vanilla and the finish is long, sweet and spicy.
Inspired by Johnnie Walker Black Label, the Double Black is more intensely smoky; influenced by peaty West Coast and Islay single malts. Glen Moray Elgin Classic Chardonnay Cask Finish 40% ABV, 750ml RRP $59.99 Federal Merchants
A perfect balance of caramelised fruit, butterscotch and lingering notes of toasted oats. A fresh clean nose with hints of apples and pear drops fading to a cinnamon sugar aroma. It has a soft mouthfeel, flavours of nutty vanilla and a finish of soft cinnamon spice and gentle florals.
Johnnie Walker Double Black 40% ABV, 700ml RRP $64.99 Lion
Inspired by Johnnie Walker Black Label, the Double Black is more intensely smoky; influenced by peaty West Coast and Islay single malts. Flavours of peat smoke, rich raisins and apples, pears and citrus. These soften into sweet vanillas and spice, before developing into a warming finish of oak tannins and lingering smokiness.
The brands
line allowed founder Adam Teacher to transport materials from Glasgow, helping the distillery flourish.
Ardbeg The Ardbeg distillery is on the south coast of the isle of Islay (pronounced EYE-lah) in Scotland’s inner Hebrides. Ardbeg has been producing whisky commercially since 1815 and is renowned for using highly peated malt in its whiskies. The name Ardbeg comes from the Scottish Gaelic “An Àird Bheag”, meaning a small promontory.
Ballantine’s George Ballantine set up his first grocery store in Edinburgh, also supplying whiskies, in 1827. In 1865 he moved to Glasgow and began blending his own whiskies, later trading as Ballantine & Son. In 1895 the business was awarded a Royal Warrant by Queen Victoria. Ballantine’s Finest was first blended in 1910 and remains the oldest recipe in the range and the best-selling product.
The Ardmore The Ardmore distillery sits on the fringes of Scotland’s Highlands, near the the small village of Kennethmont in Aberdeenshire, where it was first established in 1898. Its proximity to the railway
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The Balvenie Built by William Grant of William Grant & Sons in 1892, less than 10 years after he built the Glenfiddich distillery. It is said to be the only distillery in Scotland that grows its own barley, uses traditional
SCOTCH WHISKY REPORT
Glenmorangie 10YO 40% ABV, 700ml RRP $69 Moët Hennessey
The original expression of Glenmorangie, this ten-year-old single malt is aged in a range of ex-bourbon casks. It has aromas of citrus, ripe peach and vanilla, which continue on the palate with a floral fruitiness. The finish is clean with hints of orange and peach. Bowmore Small Batch 40% ABV, 700ml RRP $69.99 Beam Suntory
RRP $65 - $89.99 Monkey Shoulder 40% ABV, 700ml RRP $65.99 Federal Merchants
This whisky breaks the mould for Scotch, with its light palate, subtle sweetness from ageing in first-fill bourbon barrels and no heavy peat. Delicate floral aromas sit alongside zesty orange, peach and apricot. In the mouth it has flavours of creamy vanilla 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.
The Glenlivet Founder's Reserve 40% ABV, 700ml RRP $68.99 Pernod Ricard
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. It has delicate sweet orange aromas that continue on the palate alongside pear and toffee apple, and a long, creamy smooth finish.
floor maltings and keeps a coppersmith and a team of coopers on site. The name Balvenie means “village of luck”. Bell’s Created by Arthur Bell, who began selling tea and whisky from a shop in Perth and went on to create the Bell’s blend in the 1850s. Bell’s was named the UK’s No.1 whisky in 1978 and continues to be hugely popular. BenRiach Self-described “progressive Speyside whisky distillers”, BenRiach is located in the north-east region of Morayshire and was built by John Duff in 1898. It operated for just two years before closing in 1900, although its malting floor remained in use. BenRiach didn’t produce spirit again until the revival of the Scotch industry in 1965, when
Bowmore distillery on Islay is home to Scotland’s oldest maturation warehouse – the historic No1. Vaults – where the spirit for Bowmore Small Batch is matured in first and second-fill bourbon casks. It 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. Chivas Regal Extra 40% ABV, 700ml RRP $69.99 Pernod Ricard
A special selection of whiskies matured in Oloroso sherry casks with the rarest and finest Chivas malts. A rich 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.
production resumed. It is known for its unpeated, peated and triple distilled malt whisky and holds some of the most experimental casks in Speyside. BenRiach is understood to be one of just two remaining distilleries in Speyside to distill whisky using malted barley from its own onsite floor maltings. Benromach Benromach is a Speyside distillery founded in 1898 near Forres in Morayshire. After closing in 1983, it reopened in 1998 under the ownership of the Urquhart family of Gordon & MacPhail fame and bottling of the new malt started in 2004.
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SCOTCH WHISKY REPORT
Kilkerran 12YO 46% ABV, 700ml RRP $79 Whisky Galore
Kilkerran is made at the Glengyle distillery in Campbeltown. The style is typical of the region, with complexity and a distinctive briney character. This is the first expression outside the distillery’s popular ‘Work in Progress’ series and is a watershed moment for the team in Campbeltown. The nose and palate are both distinctly Campbeltown: slightly ‘foosty’ (dusty old warehouses) and spiced to start, with hints of dried fruit, malt biscuits and a lemon/citric note. There is a gentle waft of peat smoke from the barley throughout, and a sea-side saltiness that comes and goes. The Glenrothes Vintage Reserve 40% ABV, 700ml RRP $79.80 Whisky Galore Glenfiddich 12YO 43% ABV, 700ml RRP $69.99 Federal Merchants
Shackleton Blended Malt 40% ABV, 700ml RRP $74.99 Hancocks
This 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.
A whisky made in honour of Antarctic explorer Sir Ernest Shackleton and which is based on the whisky he took on his 1907 British Antarctic Expedition. He had ordered 25 cases of ‘Mackinlay’s Rare Old Highland Malt Whisky’ for the journey, three cases of which were discovered a century later, frozen into the ice beneath Shackleton’s base camp and perfectly preserved. Master Blender, Richard Paterson, took three bottles back to Scotland to examine. From this he created Shackleton Blended Malt by using a recreation of the antique Mackinlay’s as its foundation, combined with Highland malt whiskies. Aromas of vanilla, toffee apple, cinnamon and ginger lead to a palate of dark sugar, sweet dried fruits and glazed pineapple. The finish is of hot mulled wine, praline chocolate and a hint of smoke.
Tamnavulin 40% ABV, 700ml RRP $69.99 (Available end of June) Hancocks
A double cask whisky matured in American oak barrels for a sweet, mellow taste with a rich, smooth sherry cask finish. It has aromas of apple, toffee and honey with sweet marzipan and subtle tangy marmalade notes. The palate is fresh and mellow with pear, peach and pineapple flavours, and a hint of Demerara sugar.
Bowmore 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, Bowmore’s historic No1. Vaults. Bruichladdich Bruichladdich is an artisanal single malt distillery on the Hebridean island of Islay. It is known for its progressive approach to whisky making. Chivas James and John Chivas set up a grocery emporium together in
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The Glenrothes style is soft and smooth with notes of caramel/toffee, spice, vanilla and delicate citrus apparent throughout their expressions. The Vintage Reserve is blended from a variety of vintage casks and different woods by Glenrothes’ renowned master blender, Gordon Motion. This is a soft and very rounded whisky from the start, with sweet notes of honeycomb and hokey pokey, red berry fruits and a hint of citrus. To taste, it is smooth and creamy with vanilla and berry fruits. The aftertaste is nutty and honeyed with a gently building spice.
Kilkerran is made at the Glengyle distillery in Campbeltown, with the style typical of the region.
Aberdeen under the name Chivas Brothers in the mid-19th century, where they aged and blended whiskies. Chivas Brothers became famous around the world for their fine luxury products and James Chivas received his first Royal Warrant in 1843, serving Queen Victoria at her Balmoral countryside retreat. Chivas is made at the Strathisla Distillery in Keith, Moray in Speyside. Dalmore The Dalmore distillery sits on the banks of the Cromarty Firth, where it was established in 1839. The story behind its distinctive stag emblem 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
SCOTCH WHISKY REPORT
Jura 10YO 40% ABV, 700ml RRP $84.99 (Available end of June) Hancocks
Benromach ‘Organic’ 2010 / 2017 43% ABV, 700ml RRP $86 Whisky Galore
Bowmore 12YO 40% ABV, 700ml RRP $89.99 Beam Suntory
Aged in ex-bourbon casks for 10 years, this whisky has nuances of American white oak with a honeyed aroma. It is refined and smooth on the palate with gentle oak flavours, followed by caramel, soft liquorice and a lingering finish of roasted coffee beans.
This whisky is from the Speyside region’s smallest distillery and is part of Benromach’s ‘Contrasts’ collection. The years refer to when it was distilled (2010) and then bottled (2017). Benromach’s Organic single malt remains one of the few Scottish whiskies to be certified organic by the UK Soil Association. Distilled from organically grown un-peated barley and matured in virgin American oak casks, it offers the distillery’s distinctive creamy malted barley aroma and texture, joined by sweet ripe fruits (banana, pear) and a peppery spiced note. The palate has a slightly tropical fruit flavour that builds to a lingering finish of chocolate and mouth-coating, oily texture.
This whisky is matured for 12 years in Bowmore’s historic No1. Vaults. On the nose the trademark smoky peat is balanced by lemon and honey, while in the mouth it has dark chocolate flavours and is smoky with a long, rounded finish.
BenRiach 10YO 43% ABV, 700ml RRP $85 Hancocks
Launched in April 2015, the BenRiach 10-year-old is matured in ex-bourbon and ex-sherry casks for a classic Speyside style. A fresh, lively, fruit-laden single malt with aromas of green orchard fruit, stem ginger, creamy vanilla, delicate mint and a hint of citrus over sweet barley. It has flavours of warm toasted oak, spices, dried apricots, peach and soft banana. There is a subtle contrast of aniseed and lemon zest, and a long crisp barley finish.
The Glenglassaugh Revival was the first release following the distillery’s mothballing for more than two decades. RRP $90 - $119.99 Glenglassaugh Revival 46% ABV, 700ml RRP $90 Hancocks
The Revival was the first expression released from Glenglassaugh distillery after it had been mothballed for more than 20 years. The Glenglassaugh Revival has been matured in ex-red wine and fresh bourbon casks, vatted and re-racked for double maturation in rich sherry casks. It has aromas of sweet toffee caramel, nutty sherry, milk chocolate, ripe red fruit and charred oak. On the palate it is sweet, rounded and creamy with flavours of orange, plum, cherry and walnuts, chocolate, honey-mead, sherry and soft, spiced oak. The finish is of medium length with warming mulled-wine spices, sherry and caramel.
Clan descendants took over ownership of The Dalmore distillery in 1867 they put the stag on the bottle, where it remains today. Glen Moray A Speyside distillery founded on the banks of the River Lossie in Elgin, Moray in 1897. The GlenDronach Founded in 1826 by James Allardice, The Glendronach is in the Highlands and was one of the first licensed distilleries in Scotland. It was mothballed in the mid-1990s before reopening in 2002. The GlenDronach had several different owners before it was bought by Brown Forman in 2016. It is known for its sherried single malts.
Glenfarclas This Speyside distillery in Ballindoch is believed to have started operations in the late 18th century and was granted a licence in 1836. In 1865 it was bought by John Grant and has been owned and operated by his descendants ever since. It makes Highland Single Malt Scotch Whisky in the traditional Speyside style. Glenfarclas translates as “valley of the green grass”. Glenfiddich One of the world’s best-selling whisky brands, Glenfiddich is a Speyside distillery built by William Grant and his family in 1886. The name derives from the Gaelic for “valley of the deer”. Glenfiddich remains family owned, by William Grant & Sons.
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SCOTCH WHISKY REPORT
Chivas Regal Mizunara 40% ABV, 700ml RRP $99.99 Pernod Ricard
The Glenlivet 15YO 40% ABV, 700ml RRP $99.99 Pernod Ricard
Glenfarclas 105 Cask Strength 60% ABV, 700ml RRP $102 Whisky Galore
A visit to Japan by Chivas Master Blender Colin Scott inspired this special edition release. Part of the blend was finished in Mizunara oak casks, which are made from trees indigenous to Japan. These casks are renowned for their distinctive porous nature. Chivas Mizunara has rich, fruity aromas of pear and orange, while the taste is smooth and rich with honey sweetness and a trace of hazelnut. The Mizunara casks also impart a subtle yet distinctive spicy finish.
This whisky has a rich and exotic character thanks to a portion being matured in French Limousin oak casks, used most commonly for ageing cognacs. The Glenlivet 15-Year-Old is creamy and rich, with buttery notes on the nose and fruity, nutty flavours on the palate. Subtle sweet almonds and hints of spice on the finish.
Regarded by many as the quintessential Speyside single malt whisky, the Glenfarclas style is that of the classic heavier Speyside whisky, with a focus on Sherry cask maturation. This cask strength whisky has a rich, heavily fruity nose (Christmas cake, dates) and a palate with elements of dark chocolate, oak, clove and pepper spice. At 60% this is still a very drinkable dram, but really opens up with a couple of drops of water. A whisky to be played and experimented with, and an excellent introduction to the world of cask strength whiskies.
A visit to Japan inspired the special edition Chivas Regal Mizunara release.
Johnnie Walker Gold 40% ABV, 750ml RRP $99.99 Lion
A creamy blend of Speyside and Highland whiskies. On the palate it has an initial delicate sweetness and gentle smokiness that develops into sweet fruits and deeper, velvety, honeyed tones followed by subtle smoke and oakiness on the finish.
The Balvenie DoubleWood 12YO 40% ABV, 700ml RRP $109.99 Federal Merchants
Ageing in American Oak ex-bourbon barrels and hogsheads, and then Spanish oak ex-Oloroso Sherry casks gives this whisky aromas of sweet fruit and Oloroso Sherry notes, layered with honey and vanilla. It is smooth and mellow, with nutty sweetness, cinnamon spice, a delicate layer of sherry and a long finish. The Glenlivet Nàdurra First Fill 59.8% ABV, 700ml RRP $110 Pernod Ricard
Taking its name from the Gaelic word for “natural”, Nàdurra is said to be the purest expression of The Glenlivet. Nàdurra First Fill selection is drawn from virgin American white oak casks; their use has been popular with distillers at The Glenlivet since the early 1900s and the oak imparts hints of creamy vanilla and sweet pears. This cask strength whisky has aromas of sweet pear and vanilla fudge, while on the palate there is juicy pineapple, ripe banana and citrus zest.
Glenglassaugh Glenglassaugh Distillery was founded by Col. James Moir in north-east Scotland in 1875. It was rebuilt in 1960 then mothballed in 1986. Production resumed in 2008 after it was purchased by a group of investors, and the BenRiach Distillery Company took over in 2013. Glenglassaugh is known for its traditional distilling methods, handcrafting and cask maturation in its coastal warehouses. The Glenlivet Founder George Smith made his whisky on the quiet in the valley of Livet, finally becoming the first legal distiller in the parish of Glenlivet in 1824. The business grew and in 1852 author Charles Dickens even wrote to a friend, urging him to try the “rare old Glenlivet”. In 1884, George’s son John added ‘The’ to the brand
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name, to prevent competitors from the same area capitalising on their success. Glenmorangie William Matheson founded the Glenmorangie Distillery on the banks of the Dornoch Firth in Tain in the Scottish Highlands in 1843. The correct pronunciation is ‘Glen-MORR-an-jee’, with the emphasis on the second syllable. The distillery is known for having the tallest stills in Scotland. The ‘Sixteen Men of Tain’ on the Glenmorangie label refers to the 16 men who oversaw the distillation process for decades.
SCOTCH WHISKY REPORT
Jura 7 Wood 42% ABV, 700ml RRP $114.99 - available end of June Hancocks
Not a golfing reference (as you may first think) but actually a reference to the seven different oak cask types used in this whisky’s creation: first-fill ex-bourbon American White Oak, Vosges, Bertranges, Jupilles, Allier, Tronçais and Limousin barrels. It has aromas of coffee, ginger spice and a hint of milk chocolate, with flavours of caramelised peach, chewy liquorice, candied orange and a hint of sea-spray and smoke. Chivas Regal 18YO 40% ABV, 700ml RRP $119.99 Pernod Ricard The Glenlivet Nàdurra Oloroso 60.3% ABV, 700ml RRP $110 Pernod Ricard
Tullibardine The Murray 56.3% ABV, 700ml RRP $110 Hancocks
A cask strength single malt, matured solely in ex-Oloroso sherry oak casks from the Jerez region of Spain. These casks impart rich flavours of dried fruits and warm spices. The Glenlivet Nàdurra Oloroso has been crafted in small batches using traditional production methods without chill-filtration, which offers the additional complexity, body, and texture of a whisky that has just been drawn from the cask. This bright gold whisky has aromas of ripe peaches and subtle notes of cinnamon and rich fruit cake. Flavours of soft, creamy toffee combine with the fruitiness of juicy sweet clementine oranges. The finish is long and sweet, leading to a slightly dry, spicy end.
The first release in Tullibardine’s ‘Marquess Collection’, The Murray is named after William Murray, Marquess of Tullibardine, who died in 1746. It is a 12-year-old caskstrength release, distilled in 2004, entirely matured in first-fill ex-bourbon barrels and bottled in 2016. The nose has notes of strawberry, pastry and cereal notes with a herbal oak hint. On the palate there is plenty of cereal notes with orchard fruits, while the finish has a spicy hint of peppercorns and orange blossom.
Jura 7 Wood is not a golfing reference, rather a nod to the seven different oak cask types used in this whisky’s creation.
Glenrothes The Glenrothes (pronounced ‘glen-ROTH-iss’) distillery was built in 1878 beside the Burn of Rothes in Speyside. The Glenrothes differs from many other single malts in that since 1993 the bottlings are not determined by age, but by vintage. Grant’s William Grant created Grant’s blended whisky in 1898, just 11 years after he built his first distillery, Glenfiddich. Five generations later, the brand remains family-owned. Grant’s distinctive triangular shaped bottle was launched in 1957 – the shape was to showcase the colour and to allow for efficient stacking and packing.
Chivas 18 Gold Signature is a rich and multi-layered blend created by Chivas Master Blender Colin Scott. This highly awarded blend is produced using various malt and grain whiskies from distilleries all over Scotland, including Chivas’ classic Speyside malt from Strathisla. It is said to have 85 flavour notes in every sip. On the nose it has layered aromas of dried fruits, spice and buttery toffee; a velvety, dark chocolate palate with floral notes and a touch of mellow smokiness; and a warm lingering finish. Glenfiddich 15YO 40% ABV, 700ml RRP $119.99 Federal Merchants
Aged in European oak sherry casks and new oak casks, this whisky is mellowed in 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 aromas of heather honey, vanilla fudge and rich dark fruits. It is full-bodied with flavours of sherry oak, marzipan, cinnamon, ginger and a lingering sweetness to finish.
Johnnie Walker Johnnie Walker is the biggest whisky brand in the world. It was created by John Walker, a grocer who set up shop in the Scottish town of Kilmarnock in 1819, following the death of his farmer father. He offered whisky among his goods and found he had a knack for blending. After he died, his son Alexander took over the business, introducing the square bottle and distinctive off-centre label. It was his two sons who later named the whiskies after the colour of their labels in 1909. The Striding Man logo was designed around the same time by illustrator Tom Browne. In 1934 John Walker & Sons was granted a Royal Warrant by King George V to supply whisky to the royal household and still holds the warrant today.
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SCOTCH WHISKY REPORT
RRP $120 and above The Glenlivet 18YO 43% ABV, 700ml RRP $139.99 Pernod Ricard
Balanced, rich and elegant, this whisky was aged in first and second fill American oak and ex-sherry casks. It has aromas of rich fruit and toffee, while on the palate there is sweet, ripe citrus and winter spice. The finish is long with flavours of raisin and spice. Glenfiddich 18YO 40% ABV, 700ml RRP $154.99 Federal Merchants
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 notes.
The Dalmore Cigar Malt Reserve was, as the name suggests, created to accompany fine cigars, and was finished in Cabernet Sauvignon barriques. The GlenDronach Allardice 18YO 46% ABV, 700ml RRP $175 Hancocks
Ardbeg Grooves 46% ABV, 700ml RRP $185-190 Moët Hennessey
This is the third expression in the GlenDronach core range and is named after the distillery’s founder, James Allardice. It is a rich sherried malt, matured in Spanish Oloroso sherry casks for 18 years. Aromas of fudge and muscovado sugar mingle with fruit compote and glacé cherries. On the palate it is rich, with flavours of stewed fruit, allspice and orange chocolate with a long finish.
A limited-edition bottling created to celebrate Ardbeg Day 2018, held on June 2. It is Ardbeg’s first whisky with a heart matured in wine casks that have been intensely charred to carve heavy grooves in the surface of the wood. The result is a whisky with aromas of smoky spice and a palate of smoky cinnamon, sweet vanilla popcorn, treacle and pear.
The Balvenie Caribbean Cask 14YO 43% ABV, 700ml RRP $174.99 Federal Merchants
Matured in traditional oak whisky casks for 14 years, this whisky is then finished in casks that previously held Caribbean rum, giving it the traditional smooth, honeyed character of The Balvenie married with notes of toffee and a hint of fruit, with a warm, lingering finish.
Jura Jura is a remote island off Scotland’s west coast and north-east of Islay in the Inner Hebrides. Jura is the only distillery on the island, which also has just one village, one road and one pub. The distillery was first established in 1810, then revived in 1963.
Label 5 LABEL 5 uses a combination of grain whiskies and malt whiskies in its blend. Grain whiskies are sourced from the Starlaw grain distillery while the Glen Moray Distillery in the Speyside region provides malt whiskies.
Kilkerran Kilkerran is made at the Glengyle distillery in Campbeltown and is named after the “Gaelic Ceann Loch Cille Chiarain”, which is the original name for the settlement where Saint Kerran had his religious cell and Campbeltown now resides.
Monkey Shoulder An innovative Scotch brand launched by William Grant & Sons in 2005. The story goes that the distillery workers suggested the name, which refers to a strain injury that maltmen would get in years past, as they turned the malting barley by hand.
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SCOTCH WHISKY REPORT
The Dalmore Cigar Malt Reserve 44% ABV, 700ml RRP $210 Hancocks
Bruichladdich Octomore 8.1 59.3% ABV, 700ml RRP $229.50 Hancocks
Johnnie Walker Blue 40% ABV, 700ml RRP $249.99 Lion
As the name suggests, this whisky has been created to accompany fine cigars. It has been matured initially in American white oak ex-bourbon casks and 30-yearold Matusalem Oloroso sherry butts, then finished in premier cru Cabernet Sauvignon wine barriques. It has aromas of cinnamon, vanilla and red fruits on the nose, with tropical fruit, banana toffee and vanilla ice cream on the palate. The finish is of orange zest, bergamot and crushed spices.
The Octomore collection from Islay distillery Bruichladdich takes its name from the ancient Octomore Farm on the hills high above the island’s Port Charlotte, where heavily peated whisky was made in the early 1800s. This whisky was peated to 167PPM (phenol parts per million) and aged for eight years in first fill American oak casks including Buffalo Trace, Clermont Springs, Four Roses, Heaven Hill, and Jack Daniels. It has initial aromas of smoke, tar and wet peat moss, followed by candied orange, pepper, chocolate, vanilla fudge and lemon meringue. It has a soft, delicate texture from slow distillation, with flavours of fruit, smoke and salt spray along with vanilla and walnut from the sweet oak. The finish is smooth, sweet and smoky.
The pinnacle of the Johnnie Walker Colour range. Initial flavours of hazelnuts, honey, sherry and oranges are followed by ginger, sandalwood and dark chocolate. A rich honey sweetness emerges, accompanied by hints of pepper and dried fruits, before a long lingering finish of soft smoke. Glenfiddich 21YO 40% ABV, 700ml RRP $260 Federal Merchants
A traditional Speyside whisky, matured for 21 years on-site at the Glenfiddich distillery and then finished in Caribbean rum casks, selected by Malt Master, Brian Kinsman. This adds notes of ginger, fig, lime, banana and a vibrant spicy toffee warmth to the signature Glenfiddich style. The Balvenie DoubleWood 17YO 43% ABV, 700ml RRP $269.99 Federal Merchants
An elder sibling to The Balvenie DoubleWood 12YO, this whisky shares its honeyed, spicy characteristics, but has its own distinct deeper vanilla notes, hints of green apple, creamy toffee and a striking richness and complexity. It has flavours of sweet dried fruits, sherbet spice and toasted almonds and cinnamon, layered with toffee notes, traces of oak and vanilla. The finish is of vanilla oak, honey and spicy sweetness.
For distributor details see Distributor Index on page 72
Shackleton A whisky made in honour of Antarctic explorer Sir Ernest Shackleton and based on Mackinlay’s Rare Old Highland Malt Whisky that he took on his 1907 British Antarctic Expedition. Three of the 25 cases he had ordered for the journey were discovered a century later, frozen into the ice beneath Shackleton’s base camp and perfectly preserved. Master Blender, Richard Paterson, took three bottles back to Scotland to examine and created Shackleton Blended Malt by using a recreation of the antique Mackinlay’s as its foundation, combined with Highland malt whiskies. Tamnavulin A distillery opened in the rural village of Tomnavoulin, Scotland in 1966, only to close in 1995 then reopen in 2007 after a major
refurbishment. The name Tamnavulin is the Gaelic translation of “mill on the hill”, named in part after the historic former carding mill that sits on the site of the Speyside distillery, where local farmers would take their sheep fleeces to be made into wool. Tullibardine A family-owned independent boutique Highland Malt distillery that traces its origins to the 15th century in Blackwood, the gateway to the Highlands. The site started life as a brewery, known for its fine beer as a result of the local water source. In 1488 young King James IV of Scotland stopped for a beer and later granted them a royal charter. In 1947, after the local spring was found to be ideal for whisky, the original brewery was converted into a distillery.
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OPINION – SPIRITS
Dominic Roskrow
Drinksbiz UK-based world spirits expert
The quiet crowds Ignore the distractions, says Dominic Roskrow, all the signs point to the world of Scottish single malt whisky being in fine form LISTEN TO the constant chatter on social media and you might well conclude that Scottish single malt whisky has been having something of a torrid time in recent months. The Twitter-net has been abuzz with complaints about over-priced or under-cooked whisky, and in some cases, both. Bloggers, faced with a plethora of options from every corner of the world, have had their heads turned by new and exciting creations. Some have been tempted by the delights of Calvados, Armagnac and Cognac, and the most fickle and faddy of online drinks folk have even started dallying with everything from sherry to tea-based cocktails. Has the Scottish single malt resurgence hit choppy waters and become in danger of stalling? Well, if we’ve learned anything from the election of Trump, the UK’s Brexit referendum, and even the recent Irish vote (which produced an unexpected landslide for the ‘Yes’ camp), it’s that the largest number of people aren’t necessarily the loudest. And all that blogosphere noise may be nothing more than wispy smoke in the ether. To get a sense of what is really happening, it’s worth taking a look at the Scottish whisky festivals held over the two 66 DRINKSBIZ JUNE / JULY 2018
holidays that bookend the month of May: The Spirit of Speyside Festival at the start of the month, and Feis Ile, at the end of it. Let’s start with the second festival first. Staged on the West coast island of Islay, the place most associated with smoky, peaty whiskies, this is the more traditional festival of the two. It’s not the easiest or cheapest place to get to, and there are limited travel and accommodation options. The hardcore peat-heads will not only have booked their places for next year already, but likely years beyond that. Which means there is limited opportunity for new faces to join the throng, and the festival takes on a familiar look year after year. This year, though, there was an extra air of celebration and a genuine feeling that all was very well with the single malts of Scotland. The news that Port Ellen is to reopen on the island, and new bottlings from Port Charlotte are on the way, added to a sense that here, at least, whisky was going in the right direction.
But the real surprise came courtesy of the Spirit of Speyside Festival. We have a weather-related saying here that, ‘March comes in like a lion and goes out like a lamb’. This year it came in like a lion and left like an even bigger lion, wiping out up to half of this year’s newborn lambs as fierce winter weather stretched all the way through April. So, there was a big question mark over how the festival at the start of May would be affected. In the end, the weather behaved and the sun shone down not just on the best whisky fest the region has ever hosted, but the biggest, too. In fact, this might just have been the biggest whisky festival ever staged. The events for the Thursday alone took up nine pages of the programme. With the involvement of new distilleries, never have there been so many places to explore. Best of all, the scores of whisky tourists included large numbers of younger enthusiasts and plenty of women. It seems that despite all the chatter, the world of whisky has voted with its feet. Scotland’s single malt whisky is still way out in front, and that isn’t changing any time soon.
Best of all, the scores of whisky tourists included large numbers of younger enthusiasts and plenty of women.
Distributed by Federal Merchants & Co Ph: +64 9 578 1823 | E: clientservices@federalmerchants.co.nz
SPIRITS NEWS
SHOWCASE
NEW Woodstock & Zero Sugar Cola Woodstock, New Zealand’s #1 Bourbon RTD brand, has rallied behind strong customer and consumer feedback to offer a no-sugar cola option in its portfolio. Using its legendary genuine Kentucky Bourbon blended with zero sugar cola (sucralose as sweetener), it’s the real drinking experience without the sugar consumption guilt. “We placed a heavy emphasis during the flavour development on delivering the same great taste without compromise, and these new Zero Sugar Cola products are just that – the Woodstock Bourbon we know our consumers love,” says Tamara Blomfield, Group Marketing Manager, ILNZ. Launched in May 2018, Woodstock & Zero Sugar Cola moves away from the brand’s iconic black – standing out boldly in its crisp white and gold packaging. Woodstock & Zero Sugar Cola will be available in two can formats - 12x 250ml RRP $24.99, and 6x330ml RRP $14.99. ABV 7%.
The easy espresso martini
Independent Liquor
Glenfiddich gets Experimental THE FIRST two releases in The Experimental Series by Glenfiddich are now available through New Zealand distributor Federal Merchants. Overseen by Glenfiddich’s Malt Master Brian Kinsman, the Series aims to create a range of ground-breaking single malts. The first is The IPA Experiment, created in collaboration with Speyside craft brewer and beer expert, Seb Jones. Working together, Kinsman and Jones created a bold and zesty IPA beer to imbue rich oak casks with extra hoppy notes. Glenfiddich IPA Experiment was the first single malt scotch whisky finished in craft IPA casks. This single malt expression features unique zesty citrus notes of ripe green apple, William’s pear and spring blossom, complemented by the subtle tang of fresh hops followed by a long-lasting sweetness. The second expression is Project XX (pronounced ‘twenty’). Brian Kinsman invited 20 whisky experts 68 DRINKSBIZ JUNE / JULY 2018
from around the world to select any expression of their choosing from the thousands of stacked casks at Glenfiddich’s Conval Warehouse. The final 20 selections included aged malts matured in port pipes to ancient sherry butts and virgin oak bourbon casks, each one lending a unique personality to the final expression. “I wanted to create an unexpected whisky,” explains Kinsman. “Traditionally every malt whisky is chosen and vatted by one Malt Master to their taste, but what if there were 20 Malt Masters? It was an experiment in whisky personality.” Deep gold in colour, Project XX has the warm summer fruity character of a classic Glenfiddich but then multiple personalities are revealed as the flavour of sweet cinnamon spice, almonds and rich port tannins kick in with the odd hint of liquorice. Trying it with a single flake of sea salt on your tongue is also said to heighten the taste and change the experience. Federal Merchants
New local company Batched Group has released the first in its planned range of premium premade cocktails, launching its Batched Espresso Martini. The product, made with fair trade organic cold-pressed coffee, is aimed at consumers looking to make sophisticated drinks quickly and easily at home, as well as the hospitality industry. Batched Sales Director Mikey Rose says the premade cocktail can help ease the pressures on bars and restaurants that need to turn cocktail orders around quickly. “Within the hospitality industry time equals money, which is why we’ve launched a product that saves our customers valuable time. Ultimately, this means more revenue for them, whether that’s through time saved or being able to offer a premium cocktail as an upsell to a glass of beer or wine.” The premium packaging and convenience also taps into the growing consumer demand for sophisticated at-home entertaining options. Batched Espresso Martini has a fullbodied espresso flavour with subtle chocolate notes. 750ml, RRP $50. Batched Group
PROUDLY DISTRIBUTED BY WHISKY TRADE WHISKYTRADE.CO.NZ 03 3776824
SPIRITS NEWS
Royal treatment for Thomson Whisky RACHAEL AND Mat Thomson of craft distillery Thomson Whisky were delighted to discover that a bottle of their award-winning South Island Peat ‘progress report’ whisky had been given to whisky aficionado Prince Charles, by Prime Minister Jacinda Ardern during her visit to London in April. The whisky, distilled at Thomson’s Riverhead base west of Auckland, uses New Zealand-grown malted barley smoked using South Island peat, and won Gold at the San Francisco World Spirits Competition in 2016 and Silver at IWSC in 2017. The Thomsons had no idea their whisky had been selected by the PM’s team for presentation, and Mat Thomson says it was a fantastic surprise. “By chance, I got the text telling me the news while I was at my Nana’s house helping her in the garden. She’s from England, so of course she follows the royals and it was quite a big deal. A great moment to share with her. Rach and I are really proud the PM chose our whisky – it’s a stunning endorsement.” Thomson Whisky
US growth soars for Broken Shed Vodka Wanaka-born Broken Shed Vodka has made two new key appointments after experiencing massive growth in the US. Its sales there tripled in 2017 and the number of outlets selling its premium vodka has increased by 1,300 per cent in 18 months. In April, Broken Shed Distilleries Ltd appointed JeanMarie Heins as Chief Marketing Officer and Steve Bellini as Executive Vice President of Business Development. Heins has worked with Casamigos, Grey Goose and Jägermeister, while Bellini has more than 40 years on brands such as Jägermeister, Captain Morgan, Crown Royal, Maker’s Mark and Absolut. Bellini says the Broken Shed brand has shown great promise throughout Connecticut, New Jersey, Rhode Island, Kentucky and California, with Michigan introduced to Broken Shed in June. “Now it’s time to move the
Mark Simmonds
brand to the national stage,” he says. “It’s clear retailers are re-evaluating their selection of vodka brands. I’m confident Broken Shed is a unique and profitable opportunity in the changing vodka set.” Wanaka local and Broken Shed Vodka co-founder, Mark Simmonds, says he believes the new appointments will be pivotal in growing the brand in the US and internationally. Federal Merchants
SHOWCASE
Lemon Fresh teams with Tickety-Boo Liquor The very popular Lemon Fresh brand of fresh lime and lemon juices has appointed Tickety-Boo Liquor their New Zealand distributor to service all liquor industry outlets, including on and off premise. “The owner of this already popular brand, Rhona Mackenzie, approached us as she felt that there was an opportunity to better supply her 100% Fresh Lemon and Lime products into liquor outlets nationwide. Lemon Fresh has been available to the trade in the past and a proven popular addition to any liquor store’s range, but had been quite difficult to order regularly,” says Kevin Rowe, Managing Director of Tickety-Boo Liquor. “We see a great partnership opportunity for both companies as we are set up well to be able to offer Lemon Fresh to the liquor trade in a more convenient way as an extension to our Liquor portfolio.” Fresh product in a convenient format Lemon Fresh juices are 100% natural and come from real fruit (not from concentrate) and from the sunny Bay of Islands. The product is simply squeezed from the juice of lemons and limes and is presented in a convenient 245ml easy-to-pour resealable pouch pack, making sure you get the most out of the delicious fruit. There is nothing
70 DRINKSBIZ JUNE / JULY 2018
else added so you can be sure the juices contain no artificial additives, flavouring, colouring or preservatives. “We will also be offering a 1000ml pack option with the On-Premise Trade in mind,” says Kevin Rowe. “Lemons, and especially limes, can be quite expensive when bought as whole fruit, given their seasonality.
“We believe that for bars this will provide a more readily available, convenient and economical solution for their citrus juice requirements.” For all inquiries please contact Tickety-Boo Liquor Ltd on 09 377 7597 or sales@tickety-boo.co.nz
SPIRITS NEWS
Ray Letoa tops global Angostura comp BARTENDER RAY Letoa, who works at The Roxy in Wellington’s Miramar, topped a pool of international contenders to win the Angostura Global Cocktail Challenge 2018, held in Trinidad and Tobago in February. In addition to the title of Champion, Ray won US$10,000 and a two-year contract as Angostura’s Global Brand Ambassador. He competed against 10 other bartenders in the Grand Final, having made it through early rounds with 260 participants from 47 countries. Challenged to make two cocktails in just seven minutes for the Grand Final, Ray made an Amaro Cocktail called “Deliciousness” using Amaro di Angostura with pineapple and coffee liquor foam; and “Old Flame”, using Angostura 1824, aromatic bitters and orange bitters, and chilli-infused sherry paired with a chocolate garnish. While creating these, contestants also had to explain the inspiration behind the cocktail and each ingredient. They were interviewed the day before by the judges, to see how they would fit as Angostura’s new global ambassador. Head Judge Mike Ryan said the top three finalists were separated by the smallest of margins, but Ray’s cocktails best “captured the vibrancy and exuberance of the islands of Trinidad and Tobago and of the House of Angostura.”
Medal tally for Kiwis at SFWSC New Zealand spirits makers are celebrating medal wins after results from the San Francisco World Spirits Competition 2018 were announced in May, with Kiwi craft distillers scoring well out of the 2469 entries from around the world. DOUBLE GOLD Jumping Goat Coffee Infused Vodka Liqueur (Coffee Liqueur) Scapegrace Gold Gin GOLD Dancing Sands Saffron Gin (Flavoured Gin) Curiosity Gin Negroni Special Gin (Barrel-Aged Gin) SILVER Black Collar Handcrafted Vodka Dancing Sands Dry Gin Hidden World Guardian Gin Hidden World Navy Gin Juno Extra Fine Gin Scapegrace Classic Gin Waiheke Whiskey Izzard Single Malt Whiskey (Craft Distiller Whisk(e)y) BRONZE Curiosity Gin Pinot Barrel Sloe Gin (Fruit Liqueur) Curiosity Gin Recipe #23 Gin Hidden World Forest Gin Lighthouse Gin Sacred Spring Wasabi Gin See all medal winners at sfspiritscomp.com
SHOWCASE
New range for Jura WHISKY DISTILLERY Jura introduces its new range of single malt whiskies, bringing with it a new ‘signature’ or ‘house style’. Best described as the marrying of both Island and Highland styles, the new expressions embody the geographical quirks of the isle of Jura, with the landscape baked in.
The new core range consists of four whiskies: Jura Journey, Jura 10 YO, Jura Seven Wood and Jura 18 YO. All the whiskies now feature a touch of smoke, beautifully balanced by maturation in former Bourbon barrels, Sherry barrels and French oak for the Seven Wood. Each expression in the new range is presented in a taller, more elegant bottle,
One road. One distillery. One purpose.
and is available in retail outlets from July 2018. Don’t miss out: For Jura collectors and enthusiasts, it is the last chance to get your hands on the current release Jura 10, Jura Superstition, Jura 16 and Jura Prophecy before stock is gone. Contact your local Hancocks representative 0800 699 463 hancocks.co.nz
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DISTRIBUTORS DIRECTORY
Distributors Accolade Wines
03 520 6011 accolade-wines.com
Batched Group Ltd sales@batched.nz batched.nz
Beertique
Independent Liquor
Pernod Ricard
0800 420 001 independentliquor.co.nz
0800 655 550 pernod-ricard-nz.com
Invivo Wines
Planet Wine
0800 468 486 invivowines.com
Kono
021 888 295 planetwine.co.nz
Q Liquid
09 622 2825 beertique.co.nz
03 546 8648 kono.co.nz
09 636 7730 qll.co.nz
Beam Suntory
Lawson’s Dry Hills
Sawmill Brewery
0800 505 123 beamsuntory.com
Coal Pit Wine
03 578 7674 lawsonsdryhills.co.nz
09 422 6555 sawmillbrewery.co.nz
Lion
Sprig & Fern
0800 0200 44 coalpitwine.com
0800 107 272 lionco.com
03 544 8675 sprigandfern.co.nz
DB Breweries 0800 746 432 db.co.nz
Long Cloud Wines & Spirits
021 1455871 shannon@longcloudwines.co.nz
Sur Wines + Del Mundo
Epic Beer
Maison Vauron
Taylor Brown
0800 212 337 epicbeer.com
EuroVintage
0800 388 766 eurovintage.co.nz
Federal Merchants & Co
021 44 9596 sur.co.nz
09 529 0157 mvauron.co.nz
09 447 3801 taylorbrown.co.nz
Marisco
Thomson Whisky
09 522 9684 marisco.co.nz
021 626 636 thomsonwhisky.com
0800 846 824 federalmerchants.co.nz
021 183 2356 mineralwine.co.nz
Mineral
Tickety-Boo Liquor
Giesen
Moa Brewing Co.
Tuatara Brewing
Good George Brewing
Moët Hennessey
03 344 6270 giesen.co.nz 07 846 9364 goodgeorge.co.nz
Hancocks
09 367 9472 moabeer.com
0800 226 650 moethennessey.com
Negociants
09 377 7597 tickety-boo.co.nz
0508 TUATARA tuatarabrewing.co.nz
Valli Wines
03 428 2971 valliwine.com
Vintners NZ
0800 699 463 hancocks.co.nz
0800 634 624 negociantsnz.com
0800 687 9463 vintners.co.nz
Hawke’s Bay Brewing Co.
New Zealand Wine and Spirit Merchants
Whisky Galore
06 844 9259 hbbc.co.nz
Hop and Vine
03 348 8278 hopandvine.co.nz
72 DRINKSBIZ JUNE / JULY 2018
021 527 438 nzwsm.co.nz
ParrotDog
04 384 8077 parrotdog.co.nz
03 377 6824 whiskytrade.co.nz
Zeffer Cider Co. 06 650 1836 zeffer.co.nz
Proudly Distributed by Federal Merchants & Co P: 0800 846 824 | E: info@federalmerchants.co.nz
LAST ORDERS
Time to lighten up As Marks & Spencer rolls out two naturally lighter in alcohol wines from Kiwi winemaker Dr John Forrest, he discusses his groundbreaking viticultural technique and the potential for the category.
On getting into naturally lower alcohol wines early on… I consider myself a risk-taking, innovative sort of a person and I’ve put that through my whole life in the wine industry. Myself and several others saw a gap in the market for naturally produced lighter in alcohol wines and, picking up the global trends towards wellness and moderation, we predicted the demand would only increase. In the beginning, there were certainly people who didn’t see the value in researching / developing lighter in alcohol wines but I’ve witnessed a real shift as I’ve travelled around the world in the past few weeks and I believe that the NZ Lighter Wines programme, which was wisely adopted and co-founded by NZ Winegrowers and the Government, is about to pay dividends.
On the early challenges in perfecting the viticultural technique… Being a winemaker is all about trial and error. This has been something we’ve been working on for many years and slowly perfecting it. The technique involves removing some of the vines’ leaves at key stages during the growing season. This leads to less sugar – which will be turned into alcohol when the grape juice is fermented to make wine – but doesn’t interfere with the build-up of the other key components in the grapes that give the wine its flavour and acidity.
On being ranged in Marks & Spencer stores… It’s a breakthrough in that it puts New Zealand on the international stage and really shines a light on our innovation in the lighter wine category. While it may be a new category, the success of the new M&S wines will be down to them being placed on sale next to “normal” Marlborough Sauvignon Blanc or “international” Rosé and not set aside on a separate “low-alcohol” shelf. 74 DRINKSBIZ JUNE / JULY 2018
“In the beginning, there were certainly people who didn’t see the value in researching/developing lighter in alcohol wines, but I’ve witnessed a real shift.”
On consumer attitudes towards lighter wines… There has been an incredible shift in recent years in people’s thinking around the need for lighter in alcohol wines. I’ve recently returned from the UK and even last October/November in the same markets I have noticed a transformation. I’m still surprised by how quickly people change their minds about something – where lighter wines were considered unnecessary, they are now in demand. Companies are very sophisticated in picking up change.
On feedback from retailers and on-premise… The feedback is positive. Our The Doctors’ range of lighter in alcohol wines is well received and industry experts seem to agree. With more than 30 years’ experience in the global wine industry, Master of Wine Philip Reedman recently assessed several wines from the NZ Lighter Wines programme, including The Doctors’ range. The Doctors’ Sauvignon Blanc, he argued, was of a high enough quality to have won gold in the standard category against conventional wines. He said it would have been hard to tell they were lighter in alcohol wines if
you had them in a line-up as they have the same flavour intensity and varietal characteristics you would expect from wines with standard alcohol levels.
On the importance of the NZ Lighter Wines programme… This is the largest research and development initiative ever undertaken by the New Zealand wine industry. Our ultimate goal is to be the global ‘go to country’ for premium lighter in alcohol wines (defined as wines containing less than 10% ABV). The challenge is not simply to produce lighter wines that are high quality, but to naturally lower the alcohol content without compromising the things that New Zealand is famous for – full-flavoured, varietally expressive premium wines.
On the potential of his technique… The NZ Lighter Wines programme made a conscious decision to initially work on Lighter Sauvignon Blanc so that’s where we started – the technique made huge inroads with this varietal and other lighter whites followed, including The Doctors’ Pinot Gris and Rosé. As far as Lighter Pinot Noir goes, please stay tuned.
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