OCTOBER / NOVEMBER 2013 WWW.DRINKSBIZ.CO.NZ
LET NOTHING COME BETWEEN A MAN AND A GREAT BEER.
NOW IN A NEW BOTTLE.
BRINGING VALUE BACK TO MAINSTREAM BEER DB EXPORT GOLD IS A MUST STOCK BEER BRAND • Of the TOP 3 NZ mainstream beers, DB Export Gold is the only brand not declining in the past year.* • Consistently a strong performing national brand, not only in provincial areas but also in major cities.*
AUCKLAND CITY #2 WELLINGTON CITY #2
CURRENT AND LAPSED DRINKERS SUPPORT THE MOVE TO A CLEAR BOTTLE** “It’s what it should be – it’s gold.” “Nothing to hide – that’s what it is.” “It makes it more premium – I’d drink it in bars for sure.”
CHRISTCHURCH CITY #2
Value Rank – Mainstream Beer*
37% OF ALL BEER BUYERS CLAIM THEY WILL PURCHASE MORE OF THE NEW LOOK DB EXPORT GOLD** THIS SUMMER, OUR AWARD WINNING LAGER WILL BRING VALUE BACK TO MAINSTREAM BEER.
*Source: AC Nielsen scandata total mainstream, value sales, total supermarkets - curr mat to 09 Sept 13 **Source: Colmar Brunton | DB Export Gold flint concept analysis Feb 2013
UNVEILING our
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EDITORIAL
COLLECTOR’S EDITION WHY COLLECT wines which won’t taste their best for another 10, 20 or even 30 years’ time when we’re surrounded by supermarket shelves groaning with the weight of super affordable, super fresh, super tasting wines? The answer lies behind the wooden door of a purpose built basement wine cellar in Wanganui, owned by one of the readers of my weekly wine column in The Dominion Post. This is no ordinary wine collection. Portugal, Spain and Germany feature as high on its owner’s solid shelves as France and Italy do. There are bottles of old New Zealand and Australian wines too, but they are in the minority. On a visit to this cellar earlier this year, I drew the cork gingerly on a 1985 Gattinara – a north western Italian wine made from the Nebbiolo grape. It still tasted sensational. The cellar’s owner, Peter Williamson, bought
this bottle off the adventurous former independent wine retailer, Rumble, when he was still in business in the windy city’s CBD. It was peaking now rather than one to keep any longer, but thanks to having been treated with such respect over the years, it was a beautiful drink. This cellar and the many treasures it yielded during my visit to it reminds me of a book I have just re-read; Wine and War by Don and Petie Kladstrup. These North American authors interviewed many elderly French people who had bricked up their cellars, stashed wine behind concrete walls and hoped like hell that their Nazi invaders during World War II would not fi nd the bottles. It’s a great story. It’s as fascinating as the story of all great drinks with history. I hope you fi nd plenty of them to enjoy in this issue of Drinksbiz. Cheers, Joelle Thomson
Beaming bar legends A record-breaking 482 entrants from all over New Zealand entered this year’s Beam Bar Legend competition. The Grand Final is a big night in Auckland on Monday 21 October. Watch this space.
“Break the chains of your thought, and you break the chains of your body, too.” – Richard Bach, Jonathan Livingston Seagull
EDITOR’S PICKS 2011 STEINGARTEN RIESLING EDEN VALLEY RRP $37 Dynamite, crumbly stones and steep hills make can evoke many things but in Australia’s Eden Valley they are code for great Riesling – and this one is an absolute must try – and a must stock. Sensational.
HAYMAN’S 1820 GIN LIQUEUR As world firsts go, a gin liqueur is a great idea, especially when it’s distilled in a pot still and tastes as refreshingly clean, citrusy and smooth as this luscious one does with its orange essence aromas and flavours that linger deliciously. It’s perfect in a fruity cocktail or as a traditional G&T – short glass, on ice, fresh as a daisy.
FOUNDERS IPA Show me a citrusy drink and I’ll show you a glass to pour it into; this beer has it all - malty sweetness, fresh fruity aromas and a full body. OCTOBER / NOVEMBER 2013 DRINKSBIZ 5
CONTENTS A grand old lady of wine: 85 year old Shiraz vines at Jacob's Creek Wines in the Barossa Valley. Photo by Joelle Thomson
Upfront and regulars Cover story
7
Columns: Beer: Jenny Cameron’s column 8
Wine
Beer
Spirits & Cocktails
Final Orders
Wine lists: spice up your list with our high 5 34
Founders goes nationwide
Cocktail basics: the must-knows 52
Statistics: Advertising figures revealed 65
Hot mixes – the family of cocktails 53
What’s new
67
Diary Dates
70
Vino: South Africa raises the bar 10
Category report: Chardonnay on the rise
Whisky: Guest columnist Dominic Roskrow 12
Mission’s Paul Mooney – Last Requests
Out & About
14
News & Views
16
Changes to Music Licensing
28
Publisher Karen Boult E . karen@boult.co.nz M . 021 320 663
www.drinksbiz.co.nz
Category report: Beer for spring and summer
32
46
38
Whisky: The story of Tamdhu 54 Category report: Vodka
72
58
“There can't be any large-scale revolution until there's a personal revolution, on an individual level. It's got to happen inside first.” ~ Jim Morrison
Editorial
Editor Joelle Thomson E . joelle@drinksbiz.co.nz M . 021 376 786 Journalist James Boult E . james@boult.co.nz M . 021 067 6326
Advertising E.
advertising@drinksbiz.co.nz T. 09 361 2347
Design Lewis Hurst E . lewis@hcreative.co.nz M . 021 146 6404 W. www.hcreative.co.nz Associate Member (NZ)
Drinksbiz is published every second month by Trade Media Limited, 300 Richmond Road, Grey Lynn, Auckland, New Zealand, 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 Limited, P O Box 37745, Parnell, Auckland.
6 DRINKSBIZ OCTOBER / NOVEMBER 2013
COVER STORY
NEW BOTTLE IN BAILEYS BRAND RELAUNCH A striking new design is the next step forward for Baileys BAILEYS, THE Original Irish Cream, has launched a new bottle worldwide which its makers say evokes the brand’s modern, feminine style. The new bottle has been heightened and the shoulders lifted in a bid to promote a more elegant look internationally. The bottle re-design follows the announcement in October 2012 of the brand’s most ambitious global marketing campaign to date, created by BBH (Agency of the Year at the British Arrows (BTAA) and won Creative Review magazine’s Agency of the Year. The Cream with Spirit™ campaign
was launched in television and print media on every continent around the world. It aims to target women. “We have created a beautiful new bottle which is both modern and stylish, with a greater sense of femininity. Baileys is a brand that appeals specifically and uniquely to women, and through this redesign we embrace and celebrate that timeless appeal in a fresh and contemporary way,” says Garbhan O’Bric, Baileys global brand director. The new look Baileys bottle launches in New Zealand in October this year with its Double B campaign aimed to elevate the visual prominence of the brand. The new Original Irish Cream bottle also features a fresh take on the Baileys label. New typography is one of the key features of the new look. The brand relaunch will be supported with Follow Your Desire; a BTL campaign which celebrates Baileys’ bottle design – and the liquid inside. Instore promotions will entice the shopper to extend their Baileys repertoire and encourage consumers to enjoy it with food as well as purely as a drink - “Add a touch of magic to women’s favourite everyday indulgences; with chocolate pairing, or poured over coffee or ice cream.”
Honey honey Federal Merchants & Co are the New Zealand importers and distributors of the French brand, Beehive Brandy, which was first created in 1852. The brandy was first exported throughout East Africa, the Indian subcontinent and South East Asia, before making it down under to Australia and New Zealand. Its original French name was La Ruche but because the brandy has always been marketed with a beehive label – and because the name was often mispronounced – it was changed to Beehive. Despite the bee connection, however, this is a brandy in the strictest sense of the word; grapes are the raw material here, in this case they are blended by the Beehive cellar master, near Bordeaux in the south west of France.
STOCK IT Beehive Brandy comes in two variants. Both RRP $47.99 for a 1 litre bottle. Original Beehive Brandy has aromas of dried fruits, wood and vanilla while Beehive Honey Brandy has floral honey aromas with hints of vanilla and a smooth, rich taste.
MONTEITH’S WINNER ANNOUNCED Eugene Sokolovski from Ribier won the 16th annual Monteith’s Wild Food Challenge competition this year, taking home the $15,000 prize and beating 142 other chefs around the country. Sokolovski’s menu was Black Dune Sea Bass – pan-roasted sea bass served on mosquito plant tajarin cooked in game bird stock infused with squid ink. This dish was served with sea bean tempura dusted with harakeke and dried lemon and matched with Monteith’s Pacific Pale Ale. For more on the Monteith’s Beer and Wild Food Challenge, visit www.monteiths.co.nz. OCTOBER / NOVEMBER 2013 DRINKSBIZ 7
COLUMN
BEER AWARDS – WHO KNEW? Just like the sugar on your porridge, beating the Cobra Kai, or winning an Oscar at the age of 11, an award can make life a little sweeter, be a sign of solid achievements and even greater things to come By Jenny Cameron, Brewers Association of Australia and New Zealand, email: jenny.cameron@brewers.org.nz
It is considered to be the largest beer festival Begun in 1992, the AIBA is now the SINCE WE’VE just had the 2013 Brewers’ in South East Asia; over 30,000 people world’s second largest international beer Guild of New Zealand (BGNZ) Awards, visited the Beerfest. This year over 600 competition. In 2013 it attracted 1,480 I’m going to take a break from the theme beers from over 100 breweries from 30 entries by 270 brewers from 35 countries. for this column and share recently acquired countries were judged. Only one medal is The awards presentation dinner is at the knowledge on the most recognised beer awarded in each category. These awards Good Beer Week in Melbourne. To win in awards from around the world. drew a spotlight when a Kiwi homebrewer these AIBA Awards is extremely difficult. Just like the sugar on your porridge, won a gold medal at the 2012 Asian This year Renaissance Brewery was beating the Cobra Kai, or winning an Oscar Beer Awards for his Pilsner brewed on a recognised with the trophy at the age of 11, an WilliamsWarn Personal Brewery. for Champion International award can make life a Coming as a relative It was also the year that Yeastie Small Brewery – a remarkable little sweeter, be a sign novice to the world Boys’ flagship porter ‘Pot Kettle Black’ achievement, especially when of solid achievements of beer, I must admit was crowned Supreme Champion Beer – a combined with the recognition and even greater stellar achievement. This year McCashin’s also received at the BGNZ things to come. I was ignorant to the Brewery and Moa were standout performers Awards. Lion’s Mac’s Gold Coming as a relative many international from New Zealand. McCashin’s scooped five and Mac’s Hoprocker, novice to the world medals - three golds and two bronzes; Moa 8Wired’s SuperConductor, beer awards there of beer, I must admit won three golds, one silver, one bronze and and Tuatara were also I was ignorant to the are. It is no surprise a trophy[4]. recognised with many international to learn these are as champion trophies[2]. beer awards there are. It is no surprise equally rigorous and as The oldest beer awards the British International to learn these are as hotly contested as the are Brewing Awards (IBA). They equally rigorous and many wine awards. were started in 1886 and are as hotly contested held every two years; this is as the many wine The annual US World Beer Cup is the the 125th anniversary. They attracted 796 awards. To win overseas is just largest beer competition on Earth. It beers from 42 countries that were entered as auspicious. is a big deal. Beer producers enter in nine divisions and 32 classes. There are It’s even more refreshing to learn that New from all over the world. There are 30 judges who taste completely blind – beer Zealand beers – from the small and big regional heats in Asia, Europe and labels and identity completely unseen. breweries – are consistently receiving the Americas. All regions have a This year Lion was the only New Zealand accolades, although one competition still chairperson and judges who select the brewery to win at these awards with two remains elusive. winners. Style winners are then tasted golds and a silver[3]. The 2013 BGNZ Awards have been against each other to select the world’s Then there are the Asia Beer Awards held growing year on year, in terms of the best until the ultimate world best is in June in Singapore as part of Beerfest Asia. number of entries and their importance to chosen. These awards remain elusive This competition is a relative newcomer. the New Zealand industry. to New Zealand beers, but this could It is now in its fi fth year and growing To receive a medal, let alone a trophy be the year...[5] exponentially in popularity and influence. at the BGNZ Awards, is to be placed against tough competition and recognised by discerning international and domestic judges. I congratulate all those who won, [1] The full list of winners at the BGNZ 2013 Awards can be viewed at: www.brewersguild.org.nz/awards especially Renaissance Brewery from [2] The full list of winners at the AIBA can be viewed at: www.brewsnews.com.au/2013/05/australian-international-beer-awardsBlenheim – champion brewery[1]. 2013-winners-announced/ The awards that are probably next [3] Lion won gold for Mac’s Sassy Red, Speight’s Triple Hop Pilsner, and a silver for Crafty Beggars Golden Days. The full list can closest to New Zealand brewers’ hearts be viewed at:www.brewingawards.org/prevawards_10_10_previousawards.html?yr=2013 are the Australian International Beer [4] www.beerfestasia.com Awards (AIBA). [5] www.worldbeercup .com/2012
Biggest beer awards
8 DRINKSBIZ OCTOBER / NOVEMBER 2013
Cider’s going to be big this summer but Speight’s new 1.25 litre is going to be huge. 47% of consumers surveyed said they’d add the Speight’s Cider 1.25 litre to their usual purchase. ase.*
Available in 1.25 litre PET bottles (SKU#5769), 6 packs (SKU #5721) and 12 packs (SKU #5720). Contact your Lion Rep for more information or call us on 0800 107 272. * TNS Quant study, June 2013
IN VINO VERITAS
SOUTH AFRICAN WINE SHINES South Africa is full of winemakers just as adept as New Zealand’s at making wow-factor whites without charging like wounded you-know-whats, writes Editor Joelle Thomson, fresh back from judging wines in Stellenbosch; the country’s most important grape growing region, 50 kms east of Cape Town By Joelle Thomson, Editor, email: joelle@drinksbiz.co.nz
is South Africa. I know Chilean Sauvignon THE FIRST thing to know about South Blancs can be good but more often than Africa is that it’s another Argentina – if not they trail behind us, in terms of quality. you’re not carnivorous with an appetite for Not so South Africa. Its white wines are big red wines, you might struggle with the incredibly clean, intense and true to type. meat lover’s diet. If you are, this country Then there’s South African Chenin Blanc holds the promise of carnivorous nirvana. and Chardonnay. So it might be Both have risen hugely surprising to hear that The quality of South in quality. South Africa’s most African wines rises year consistent top shelf wines right now are THE DELICIOUS on year. Grapes were white. There’s great CHENIN STORY first planted there in the seafood in South Chenin Blanc is always 1650s. The country is a Africa, but in my in fashion with those experience (three trips biodiversity hot spot for in the know and it is and counting) it takes the signature grape a back seat to the meat. its floral and plant life. It’s variety of South In mid August Africa. It’s the most only natural such a rich this year, the 16th grape overall country is making delicious planted annual Michelangelo there. Historically, high quality wines.” International South African Chenin Wine Awards were Blanc has been used held in Stellenbosch and Chenin Blanc, predominantly for brandy production – Chardonnay and Sauvignon Blanc stole the big business there – but it is increasingly show – for me and most of the judges I spoke being valued as outstanding material for to. At the time of writing, results had yet to full bodied, intensely fresh white wines, come out. I will report back in our next issue which can age and remain super fresh for with the trophy winning wines. This is of decades. Apart from Riesling, there is no interest in New Zealand. Not that we need other white grape on Earth with the proven any more Sauvignon Blanc, but if there’s one track record of ability to age as well as country that rivals us internationally with Chenin Blanc. The South African wineries vibrant Southern Hemisphere Sauvignons, it putting energy into making Chenin Blanc 10 DRINKSBIZ OCTOBER / NOVEMBER 2013
are reaching delicious new heights with their wines. In my week of judging at the Michelangelo International Wine Awards this year, I judged Chenin Blanc – old and new – for two days. Nearly every wine scored unanimously high marks, thanks to outstanding quality.
THE MICHELANGELO INTERNATIONAL WINE AWARDS This show was founded by Lorraine Immelman in 1997. Her aim was to bring international wine experts to South Africa to have the country’s wines judged by international standards. In 1997 she received 146 entries. By 2000 it had grown to 423. This year there were 1300 wines entered. The quality of South African wines rises year on year. Grapes were first planted there in the 1650s. The country is a biodiversity hot spot for its floral and plant life. It’s only natural such a rich country is making delicious high quality wines.
STOCK SOUTH AFRICAN WINES Marius Fouche, Global Key Account Manager for Distell Group Ltd (parent company of Nederburg), mobile +27 72 621 3850, fax +27 21 883 8859 email: mfouche@distell.co.za Planet Wines, Martin Cahnbley, phone 021 888 295, email: martinc@planetwine.co.nz
COLUMN
THE REALITY OF (WHISKY) WRITING With whisky sales booming across the world, it seems barely a week goes by without a new book on the subject. Writer Dominic Roskrow has written six and is working on two more but writing books isn’t as glamorous as it sounds.
THEY SAY every journalist wants to write a book. In my case that was certainly true. But any thoughts I may have had of penning a masterpiece, seamlessly pulling an epic work together, signing off the last portfolio with a flamboyant fl ick of my quill before sitting back in my bureau, lighting a cigar and pouring a large malt to toast my success, were pretty much banished from the get-go. The reality was a toxic cocktail of stress, panic and fear. The fi nal days of the process was less Joyce or Wilde and much akin to a pub landlord trying to push the last customers out at closing time. Each time you think you’ve succeeded you fi nd another metaphorical drunk has wandered back in. For my fi rst book I did try to create some sense of occasion, keeping the fi nal pages for a trip to the Scottish whisky island of Islay, where there are eight distilleries, including some of my favourites. But it wasn’t to be. For the fi rst and only time it’s happened to me, the plane was unable to land due to adverse weather and we had to return to Glasgow. There we were accommodated in a hotel 20 miles away and had to travel there in torrential rain on a bus with no windscreen wipers. I fi nished my book in a bar after an appalling canteen-style meal surrounded by 400 old 12 DRINKSBIZ OCTOBER / NOVEMBER 2013
A flamboyant flick of my quill before sitting back in my bureau, lighting a cigar and pouring a large malt to toast my success, were pretty much banished from the get-go. The reality was a toxic cocktail of stress, panic and fear. aged pensioners - the hotel is a main stop for coach tours. Depressing a conclusion to a book project as that was, it still can’t match the anti climax of completing my last book, The Whisky Opus. I fi nished it late one Friday night in the depths of a severe winter, At least I thought I had. We had a family day planned on the Saturday. The drinks were shared liberally. Then, just as the witching hour approached and bed beckoned, my phone tinged. It was
my publisher saying the Canadian pages had fallen short and could I add three more reviews. Urgently. Canada! Everything I had to say about Canada had been said – and then some. All I had left were six ordinary bottles I had rejected already. And so it was that at 8am on a Saturday, exhausted and just a wee bit hungover, I battled over ice and snow, unblocked the garage door and attempted to warm my remaining Canadian whisky with my numbed hands and then tried to taste them while watching my breath and trying to feel my toes. Glamorous it was not. I apologise here to any Canadian distiller who felt my prose was...well not as warm as it might have been. There have of course been many highlights from writing books. I am proud of every one. But they all contain a great degree of blood, sweat and tears and I’ve reassessed how I approach my work as a reviewer and critic. Whether it’s whisky, music or a book, someone took the time and made the effort to create it. I still think there’s a lot of rubbish out there, but I don’t shout about it as loudly any more. I know from experience that someone has suffered for the creation. And that’s not easy.
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OUT & ABOUT
ON THE WATER AND ABOVE THE WATER Lawdy Miss Clawdy was once just a song; now it’s a restaurant too while wearable art inspired a new wine brand…
World of Wearable Art with Peter Gordon CHEF PETER Gordon and winemaker Patrick Materman collaborated on a degustation lunch to launch a series of limited edition Brancott Estate World of Wearable Art wines at the newest incarnation of The Sugar Club restaurant in Sky Tower; a restaurant which had its first iteration in Wellington in the 1980s when Peter Gordon still lived in New Zealand’s capital city. Photo credit: Carmen Bird.
Angie Fred
atovich and
Jo Tw yford
B e ks a n d
Zoe Willia
ms
don , Pillay-Hansen, Peter Gor Shane Hansen , Kirsty zier Bra l Nei an, Patrick Materm
Linda Lieng and Nat alie
Chan
Martin Crowe and Hamish McKay
Lorraine Downes and Patrick Mate
rman
14 DRINKSBIZ OCTOBER / NOVEMBER 2013
Alex Blanco, Danny Simmons, Chin Tay & Mino Kim (four eyes boys)
OUT & ABOUT
Indianna Munn (Good Health)
Angelina Farry & Aja Roc
& Briar Tuner
k. Jef f, Tom , & Dennis
Shelley Howells (Kiaora magazine) & Greg Hill Wiley
Auckland’s North Wharf welcomes Miss Clawdy AUCKLAND CITY’S North Wharf was the place, Miss Clawdy is the name and media were the invited guests to a new Southern American styled restaurant, which had its official opening last month. Miss Clawdy was inspired by the late Lloyd Price’s 1952 New Orleans hit single, Lawdy Miss Clawdy and guests were hosted by The Wiley Boys, who own the new eatery. A one off performance of the original single Lawdy Miss Clawdy was performed by band Jack Landy, accompanied with cocktails and dishes from the menu. Photo credit: Clinton Tudor
Rani Shortland, Omar Shahab & Anna King Shahab (Metro)
Nat Cheshire, (Cheshire Architect) Nat alie Day & George Gregor y
Wendy Steele & Ross Burden OCTOBER / NOVEMBER 2013 DRINKSBIZ 15
NEWS & VIEWS
HEART OF BACARDI THE NEWEST addition to the Bacardi portfolio may have been three and a half years in the making, but it has over 150 years of tradition behind it. It is Bacardi Oakheart and it launches in New Zealand in October this year. Maestro De Ron Bacardi is the man behind the new Bacardi Oakheart; a drink in which he aims to capture a smooth spicy taste, enhanced with a smoky aroma. “We’ve seen considerable growth in the gold and spiced rum segment over the past few years. Bacardi Oakheart has proved extremely popular overseas and we are thrilled to be bringing this to New Zealand in October,” says Nicola Fenwick from
Lion; distributor of Bacardi in this country. Oakheart has flavours of maple, honey, vanilla and caramel, with an accentuated smoky lift, giving the potential to add complexity into cocktails. “ Being the most awarded spirit in the world it’s no wonder Bacardi rum was the inspiration behind some of the world’s most beloved and timeless drinks. The mojito, the daiquiri and the pina colada were all created with Bacardi, and now in 2013, it’s time for Bacardi Oakheart to make its mark,” says Fenwick. The new Bacardi Oakheart works best served straight over ice or with cola or ginger beer.
HOW TO STOCK OAKHEART Bacardi Oakheart is available in New Zealand from October 2013 at liquor retailers nationwide, RRP $42.99 for 1 litre; RRP $39.99 for 700ml.
Brancott celebrates 40 years ON 24 August this year the makers of Brancott Estate wines celebrated 40 years since the first grapes were planted in Marlborough for commercial winemaking. It’s a big celebration for a relatively short period of time. When the first grapes were planted, many of the twig-like vines were stuck in the ground the wrong way up, ensuring a short life, recalled Marlborough winemaker Allan Scott, when interviewed about the beginnings of this country’s biggest wine region, several years ago now. Scott was amongst the first to plant the grapes. Fortunately, that planting mistake didn’t happen twice. Since those early experimental vines were planted, the mix of grapes has changed substantially. The first vines were predominantly MullerThurgau and Cabernet Sauvignon. About 750,000 cuttings were planted in the first season. Muller-Thurgau ruled the vineyard roost for many years with Marlborough producing the most characterful wines from this underrated cross between Riesling and the little known Madelaine Royale grape. But fashion fades. The style is now for full blooded Vitis vinifera grape varieties (rather than grapes created by crossing members of this noble wine grape family) to dominate in New Zealand vineyards. It was Montana Wines, which took that first adventurous step into Marlborough grape growing and winemaking. The company has all but disappeared. Its branding appears on many wines today, but the ownership has changed more than once. After several corporate sales, the Montana and Corbans brands (which once vied with one another for position as the largest New Zealand winery) are both now owned by Pernod Ricard New Zealand. When it was still Montana Wines, the owner and founder, Frank Yukich stood in the centre of Brancott Estate vineyard in Marlborough on 24 August 1973 and told a crowd of media and politicians that: “wines from here will become world-famous”. 16 DRINKSBIZ OCTOBER / NOVEMBER 2013
Frank Yukich stood in the centre of Brancott Estate vineyard in Marlborough on 24 August 1973 and told a crowd of media and politicians that: “wines from here will become world-famous”. With that thought in mind, Brancott Estate’s chief winemaker today, Patrick Materman says: “With all of the research and technological advances in the wine industry in recent years, it’s amazing to look back and see a real pioneering spirit infusing Marlborough, from using a gun-sight to lay out the rows in 1973 to getting the community to make paper cones to protect the young vines. “A whole range of vines were planted in those early years, both of popular grapes like Cabernet Sauvignon and Riesling and old-world varieties unfamiliar to New Zealand wine drinkers at the time, like Sauvignon Blanc and Pinot Noir,” Materman says. “Not everything we tried succeeded but the ones that did have been spectacular.”
NEWS & VIEWS
JUST LIKE GRANDAD’S GINGER BEER RANGA ALCOHOLIC ginger beer founders Bevan Wait and Leon McDonald talk about their innovations in the drinks market.
amazing pulled pork recipe to cook and eat with Ranga ginger beer. Ranga ginger beer is great with Thai too. Who is the main target market?
How long have you enjoyed drinking ginger beer? When we were kids grandad used to make ginger beer out the back in the woodshed. Grandma made him move operations out there after an explosion in the hot-water cupboard. We used to like getting stuck into his ginger beer. It was one of the highlights of the visit. He had the old ginger beer bug that he fed all the time. And then there was the time he put a few too many raisins in the recipe, which meant it ended up alcoholic…
Ranga was aimed at 25 to 35 year olds. But it turns out that Ranga has very wide appeal. What about plans for world domination? beer grandad used to make. That is why we have modelled our ginger beer on that classic, traditional ginger beer taste. What do you think is the ultimate food to eat with your own alcoholic ginger beer?
Which ones are your personal faves? Nothing can beat that homemade ginger
Defi nitely gingernuts. Apart from gingernuts, you can’t beat pork. We have an
It would be great to be able to reconnect with our ginger roots in the UK. Australians go crazy for Ranga too. And if anyone knows what Ranga means in Portuguese could they drop us a line, cause we get a lot of traffic through our Facebook page from Brazil. Ranga is owned by Bevan Wait, Leon McDonald, Chris Durney (all pictured) and Phil Harris.
Made for summer
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NEWS & VIEWS
KIWI BARS LOVE CHARTREUSE NEW ZEALAND was one of 10 countries invited to attend the Chartreuse Symposium in June this year after a 10 year hiatus between international chartreuse gatherings. Father-daughter team, Ian and Michelle McAteer, who are the New Zealand agents for chartreuse say this country has the highest sales of Chartreuse per capita outside of France. The other countries present were, Australia, America, Canada, Italy, Russia, Spain, Mexico, Germany, the United Kingdom and Korea. The McAteers and their partners were treated to a dinner at the Chartreuse Caves with a Parisian chef who transported his staff, ingredients and also the cutlery, crockery, table and chairs to Voiron – where the dinner was held. Each of the four courses featured chartreuse and were matched with a wine chosen specifically to match. They then drove to Milan and visited Count Edoardo Branca from their other agency Fernet Branca. After a tour of the Branca museum they dined at Just Cavalli; owned by famous designer, Roberto Cavalli.
Rum raises $4m private capital
MARISCO GOES GOLD IN CHINA
STOLEN, THE fast-growing New Zealand based premium spirits brand, is set to dramatically increase its international presence after completing a $4 million (NZD) private capital raising this year. The money was raised from investors in the United Kingdom, Canada, Australia, China and New Zealand. Stolen CEO Jamie Duff says the response from the private market was exceptional. “We were advised that it’s very tough right now to raise private money. However, positive response from the market and the speed at which we’ve been able to secure funding reinforces the strong position we are in as a young, ambitious growth company. We have closed our funding efforts on time and over subscribed,” says Duff. The fund-raising follows the appointment of commercial directors Rob Campbell and Christina Domecq to the board of Stolen Rum, following on from the appointment of Kyle Melnyk as chief financial officer in April. Board chairman, Rob Campbell, says the latest funding round values the company at $18 million (NZD) after the new money is taken in, showing a substantial lift from initial fundraising. This funding round is the latest in a series of private investment rounds which started in 2010 when the company was launched with help from family and friends. Sales volumes for Stolen Rum since launch in 2010 have grown exponentially each year, with 178 per cent uplift in 2012 case sales from the previous year.
MARISCO VINEYARDS was awarded the Trophy for New Zealand Wine Producer of the Year at the China Wine and Spirits Awards 2013. The company’s wines also won four doublegold, six gold and two silver medals at the annual competition. Chief winemaker and owner Brent Marris says the trophy and medal haul will consolidate The Kings Series and The Ned’s position as market leading New Zealand wine brands in China. “The Chinese market is very complex. One of the challenges is that it is culturally a very status driven market so traditional wines have tended to dominate,” says Marris, adding that this win will build the brand profi le, and help increase distribution and cement their foothold in the Chinese market. Marisco Vineyards has distributed its wines in China since June 2011 under a national distribution agreement with Tianjin Dynasty International Wine Co., China’s leading premium wine producer. “When we moved into China we spent a lot of time understanding the market, and establishing a distribution arrangement that would give us the best chance of success,” says Marris. OCTOBER / NOVEMBER 2013 DRINKSBIZ 19
NEWS & VIEWS
ON A MISSION FOR GRAPES THE COUNTRY’S second biggest wine region, Hawke’s Bay, is home to the Moore Stephens Markhams Young Viticulturist of the Year Competition. Hawke’s Bay’s rising viticulturists were honoured in early August at this year’s competition held at the annual Bragato Wine Awards. The event was held at Mission Estate where the winery’s viticulturist, Caine Thompson, took out the Hawke’s Bay competition in 2009. He went on to win the New Zealand Young Horticulturist of the Year. Since then, Thompson, has lived up to the award, developing a world fi rst; an indicator grafting
technique that detects leaf roll virus – a big problem in vineyards globally. He has since been involved in a major study on organic grape growing. “The competition provides contestants with the chance to benchmark themselves against their peers, promoting their individual and company brands to the industry and increasing their profi le,” says Thompson. “This leads to incredible opportunities, as Emma Taylor from Villa Maria and I have experienced. Winners have gone on to hold important viticultural positions at regional and national level.”
Esk Valley Riesling wins in London WINE AWARDS are a dime a dozen for good winemakers these days but this one broke the mould for Hawke’s Bay winemaker Gordon Russell of Esk Valley Estate in Hawke’s Bay. While the grapes in his winning wine were grown in Marlborough, Russell has been something of a Riesling champion for a couple of decades now. So, when the 2011 Esk Valley Marlborough Riesling was awarded a trophy for Gastropub Wine of the Year at the prestigious Sommelier Wine Awards 2013, he was proud. Not least because some of the judges possess some of the most exacting palates on the planet. “This competition is judged by some of the most critical palates in the business, these top sommeliers judge not just the wine on its own but how well it will go with food. It’s also exciting to come through on top with such tough international competition. What’s more I’m so pleased to see Riesling on top, it’s a great variety that is grossly under-rated, it really is a wine that everybody should drink,” says Russell. One of the judges, Jade Koch commented on the wine: “Value for money and a zesty zing led Esk Valley to the top. Honey 20 DRINKSBIZ OCTOBER / NOVEMBER 2013
blossom, lemon and ginger mix with lime peel and kaffir leaves on the nose, while the palate is well balanced and round, combining white peach and fresh green fruit flavours with just the right amount of acidity. ‘Juicy, fresh and lively, with a bright youthful finish and good minerality, this would be excellent by the glass,” she said. Judging for this competition consists of a group of top sommeliers sampling and judging the 50 gold medal winning wines, who then chose the trophy winners of the main categories – House wine of the Year, Gastropub Wine of the Year, Fine Wine of the Year and Best in Show. THE WINNING WINE: 2011 Esk Valley Marlborough Riesling • Trophy (Gastropub Wine of the Year) & Gold List – Sommelier Wine Awards 2013 (UK) • Trophy (Champion Riesling) & Pure Gold – Bragato Wine Awards 2012 (NZ) • 5 Stars, Top 10 & Best Buy – Cuisine Magazine, March 2012 (NZ)
UPWARD TREND FOR TRAVEL RETAIL LIQUOR SALES GLOBAL TRAVEL retail liquor sales continued their strong growth in 2012, with spirits outpacing wines. Together, wine and spirits sales reached 29.1 million cases in 2012, up 4% from 2011, according to the IWSR Duty Free/Travel Retail Summary Report 2013. Spirits sales grew 5.2% between 2011 and 2012 to 21.4 million cases. The compound annual growth since 2007 is 4.7%, despite the market’s sharp fall in 2009. Overall, wine sales were relatively stable with growth of just under 1% in 2012. Vermouth and fortified wines declined, while still light and sparkling wines (including Champagne) drove growth. There was growth for all major regions. Europe saw the biggest jump in wine and spirits sales with an increase of 431,000 cases. Strong growth in travel Europe saw the to Central and Eastern Europe offset slower biggest jump growth in travel to in wine and Western and Southern spirits sales with European destinations, but volumes declined an increase of in the region’s biggest 431,000 cases. market; the Nordic countries. Africa and the Middle East was the fastest-growing region in percentage terms, rising by 13.7%. North Africa’s tourism market recovered well in 2012 after 2011’s downturn due to civil unrest. Travel to subSaharan African countries continues to grow. In the Middle East, the duty free market continued its rapid expansion. Asia-Pacific also remained strong with a 4.2% increase in volumes in 2012. A decline in sales in the Americas’ biggest duty free market, Brazil, meant slower growth in Latin America, while sales in the more mature North American market rose by 1.9%. Scotch remains the largest spirits category in travel retail and the largest-growing category, adding 472,700 cases in 2012; mainly due to top shelf brands. Market leader Johnnie Walker added 310,000 cases in 2012. The total whisk(e)y category performed well globally last year, with US and Canadian whisk(e)y both growing by 9%, Irish whiskey by 8%, Scotch by 7% and other whisky by 5%. Vodka is the second largest category. There was double digit growth in Russia, Ukraine and other Eastern European markets, plus Spain and Latin America. Strong growth in Germany and the British Isles helped the vodka category continue its rapid expansion.
NEWS & VIEWS
WINE EDUCATION SOARS IN GROWTH There’s no excuse for shonky service in our hospitality scene, thanks to the opening of two new wine and food schools in Wellington and Auckland over the past year – and soaring global growth in drinks education, writes Editor Joelle Thomson IF SERVICE with a smile seems like a world away from what you usually experience in New Zealand, then help is at hand. And it’s more accessible than ever before, thanks to the massive global – and national – growth in wine education. It’s being spearheaded globally by the British based Wine & Spirit Education Trust (WSET). And over the past year the availability of WSET courses has grown in New Zealand too.
There are two new facilities in this country and both in the CBDs of our largest cities; Auckland and Wellington; the New Zealand School of Food & Wine and Le Cordon Bleu. While the WSET courses that both of these facilities offer have been available before, they have not been easily accessible. One was in Christchurch only and the other flew under the radar, known by those who were aware of WSET or who sought it out. That’s all changing and it’s part of a global trend. The latest figures from WSET in the UK report a 12% increase in students numbers globally this year compared to last. There are now 48,434 people studying WSET globally in 62 countries and at least another 40 students studying WSET’s online distance learning programme in Mainland China. And – perhaps the biggest change of all – China is the biggest WSET market today followed by UK, the USA, Hong Kong, Canada, Australia, France and South Korea. The latest numbers represent strong growth in a post-recession world, serving to illustrate the massive interest in wine and spirits this decade. It’s a stunning change from WSET numbers a decade ago, which were only about 10,000 a year. Growth was relatively static back then too.
WHAT CAN YOUR STAFF LEARN FROM WSET? • Serving temperatures of wine and spirits • The importance of glassware; hygiene, size and type • Wine styles – body, how tannin and acidity work with food
• European wine history, wine law and wine regulations – which do strongly impact on the styles of these wines • How to taste wine in a relatively objective manner • Perhaps most important of all; how to talk about wine without sounding like a try-hard
WHAT ABOUT BEER? While the information in the teaching material is directly related to wines and spirits, it its easily transferrable to all beers; particularly the craft market, whose beers so often taste superior served – like a good wine – in high quality stemware.
WHERE TO LEARN • Enrolments are essential • Courses include the basics on New Zealand wine and how to taste wine or WSET Level 2, 3 and the Diploma (so far available in New Zealand via Le Cordon Bleu or the NZSWS – see below) • The WSET courses run at New Zealand School of Food & Wine in Auckland and at Le Cordon Bleu in Wellington. There are also courses run in Auckland with the New Zealand School of Wines & Spirits, run by Master of Wine Jane Skilton, who teaches the WSET Diploma in New Zealand and is the wine education director at Le Cordon Bleu.
FIND OUT MORE foodandwine.co.nz www.lecordonbleu.co.nz www.nzsws.co.nz OCTOBER / NOVEMBER 2013 DRINKSBIZ 23
NEWS & VIEWS
JOHNNIE WALKER CLIMBS BRAND RANKS Johnnie, Jack, Jim and Scotch surge in global popularity as the latest global statistics from the IWSR reveal DIAGEO’S JOHNNIE Walker just edged out Hennessy (owned by LVMH) to top the IWSR’s 2013 World Class Brands rankings. Jack Daniel’s (BrownForman), Jameson and Martell (both Pernod Ricard brands) round out the top five. The IWSR has ranked these brands using its 2012 volume and value data.
Johnnie Walker has seen strong growth around the world, rising by over 100,000 cases in 2012 in Mexico, Poland, the United States, South Africa and Thailand, as well as the duty free and travel retail market. Overall, the brand grew by 1 million cases over the year to reach 18 million cases in total.
Hennessy’s second-ranking position is aided by its high price per case, but the brand also had a strong growth year in 2012. Thanks to a record year in China and a return to growth in the US, Hennessy added over 250,000 cases. These two countries now contribute a 63% share of brand sales. Jack Daniel’s, the third-ranked brand in the list, also had a positive year. Volume gains were driven by strong growth in the US and increasing interest in the brand’s flavour extensions brought total volumes to 12.2 million cases in 2012. Jack Daniel’s has had strong sales in key global markets such as Germany (+13.9%), France (+11.8%) and Australia (+15.7), as well as in the smaller markets 24i Badger QP v2.pdf 1 of Poland and Brazil.
Brown-Forman has also enjoyed remarkable success with its flavoured Jack Daniel’s Tennessee Honey extension, which has recruited nontraditional consumers such as women. Diageo also has the largest number of World Class Brands, with 28, including four in the top 10 ( Johnnie Walker, Cîroc, Buchanan’s and Captain Morgan). That Diageo tally also includes four brands from the recently acquired USL India. Paris-based Pernod Ricard follows with 18 entrants and three in the top 10 ( Jameson, Martell and Absolut). Beam Inc. is well represented on the list with 11 brands, including its flagship Jim Beam at number nine. Bacardi follows with nine brands and Campari 30/09/13 2:33 PM with seven.
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NEWS & VIEWS
Jet Planes wins at brew fest
HELLEBREKERS JOINS HALL OF FAME
A NEW media brewing competition was held at this year’s Beervana, held in Wellington in early August. The Media Brew competition saw eight members of the beer media collaborate with brewers to create new brews. One of the requirements of the media brew was that it had to include a unique New Zealand ingredient, which is how the winning one came to be 66 Jet Planes; named after – you guessed it – one of the most popular pieces of Kiwi confectionary. The winning 66 Jet Planes, an India Plane Ale, was created by Sarah Harvey from the Sunday Star Times, in collaboration with Luke Nicholas from Epic Brewery. In equal second place was Just Desserts, a New Zealand dessert ale by Shane Cowlishaw and Michael Forbes from The Dominion Post, who collaborated with Mike Nielson from the new brewery, Panhead. The other second place award went to Jaffa Stout, a chocolate orange stout by Don Kavanagh, of Hospitality magazine and The New Zealand Herald, who collaborated with Hamish Ward from Deep Creek Brewing.
THE RESTAURANT Association of New Zealand announced John Hellebrekers as the 2013 inductee into the its Hall of Fame. The Hall of Fame award is sponsored by Crombie Lockwood. It has previously been awarded to Simon Gault, Michael Van de Elzen, Judith Tabron and Ruth Pretty, among others. It is voted on by members of the Association’s Education Trust. “We are delighted to welcome John into the Restaurant Association Hall of Fame and celebrate his career achievements to date. He is a real leader and innovator in our industry and passionate about hospitality,” says Restaurant Association Chairman, Tony Adcock; a Hall of Fame member. “The Hall of Fame award is for those who have made an outstanding contribution to our sector and John is a deserving recipient. He’s helped many make the transition to business owner, and that’s great for our sector.”
INTERNATIONAL NEWS
INTERNATIONAL NEWS Get to know the world of drinks with our international round up of breaking news, views and quirky happenings in wine, beer and spirits around the globe Low alcohol’s slow uptake British journalist Martin Green reports that low alcohol wines are gaining ground more slowly than anticipated in retail in the UK; the country where the trend has gained its biggest impetus. The driving factors causing them to rise include a rise in calorie counting shoppers, an aggressive health lobby and – not to be underestimated – a tax break for producers at 5.5% abv. But still the rise in low alcohol sales is less intense than many in the UK drinks trade anticipated; 16%, according to the Wine Intelligence June 2013 report.
Create your own The Keelham Farm Shop in Yorkshire is offering its customers their chance to create an own-label beer from September this year. The beer will be brewed locally by Naylor’s.
Hopshires grows This year’s hop harvest in the northern hemisphere coincided with an initiative to encourage British brewers to use only locally grown hops in their beers. It appears to be working. At the time of writing, 15 brewered had signed up to the new scheme, called Beers from the Hopshires – Herefordshire, Shropshire and Worcestershire, to date.
Rum rises Rum sales in the UK grew by 5% in volume over the past 12 months, according to Nielsen data to 25 May this year, making it the only spirit to grow in off licence sales there. Mount Gay brand manager Alvin Saal predicts rum will outpace gin sales in the near future. 26 DRINKSBIZ OCTOBER / NOVEMBER 2013
Duchess wants new bubbles name
Green wine to take off?
The Duchess of Cornwall, aka Camilla Parker Bowles, opened a new 2.5UK pound winery at Hambledon this year by suggesting the word ‘sparkling’ doesn’t do justice to the 50% + British wine which is modelled on Champagne (but clearly can’t use that name). As to what it should be called, the Duchess wants to hear ideas for the rebranding of English fizzy wines.
Will Portugal’s infamously fresh (aka often acidic and sharp) vinho verde soon be the Next Big Thing in white wine? Writer Tom Cannavan thinks so. In a story he wrote for Off Licence News in the UK this year, he says the quality of VV is rising phenomenally now that the Portuguese are growing grapes on quality trellis systems rather than pergola-type training; traditionally chosen so that another crop could be planted underneath the vines to maximize land use. Watch this space.
Heineken sells Hartwell This year sees the sale by Heineken of Hartwell – its Finnish drinks company – to the Danish Royal Unibrew.
Russian mule giveaway Russian Standard vodka gave away a free Russian Mule copper mug to everyone who purchased a 70cl bottle of the brand from Sainsbury’s until July this year.
Ale and hearty Bath Ales is wooing lager lovers with the creation of a new Special Pale Ale in 33cl
bottles. The beer producer is also focusing on food matches with its ales to try and grow the traditional ale category with a modern approach to taste.
Funny Foster’s Foster’s has signed up to sponsor the Edinburgh Comedy Awards for another three years.
NEWS & VIEWS
MUSIC: LICENCE TO THRILL Every bar and restaurant worth their sauce must apply for music licensing but from 1 October this year it gets easier, thanks to the new OneMusic licence for the use of their work,” says HOW MANY times have you Anthony Healey from APRA. wondered why you have to pay PPNZ and APRA represent for two different music licences two separate groups of at your café, bar or restaurant? copyright holders, which has Good news. made for a difficult and often From 1 October this year, complex exercise for those you only need to apply for one needing to music licence. music It’s called a Good news. From purchase licences. OneMusic licence 1 October this “The need for and provides two separate 100 per cent of year, you only has been the permission need to apply for licences confusing and and necessary one music licence. time consuming paperwork that a for our licensees. business needs to Quite rightly, many people play music in public. simply don’t understand there “When a business holds are two copyrights and two a OneMusic licence they groups from whom permission will know they are being is needed. We know this has legally compliant, but equally been an issue, so we’re really importantly, they will know happy to launch our new joint that the people who created the initiative to provide one licence music they play are being paid 28 DRINKSBIZ OCTOBER / NOVEMBER 2013
to cover both groups,” says Healey. Those who currently hold a PPNZ and/or an APRA licence will move over to a new OneMusic licence when their current licence/s expires.
WHY PAY FOR MUSIC LICENSING? There are two copyrights in all recorded music. One goes to the person or people who wrote the song and own the musical work. This person or people are the composer, songwriter or publisher. The second copyright is owed to the owner of the sound recording; for instance, the recording artist or record label. Both groups are entitled to be asked for their permission when their music is played in public.
APRA represents songwriters, composers and publishers while PPNZ represents recording artists and their labels.
FIND OUT ABOUT MUSIC LICENSING The new online application services are available from 1 October at www.onemusicnz.com. You can also apply by calling 0800 800 663 or email info@onemusicnz.com Find out more about APRA and PPNZ at www.apra.co.nz and www.ppnz.co.nz
Good things are coming (and just in time for Summer)
VNC COCKTAILS - NOW AVAILABLE EXCLUSIVELY THROUGH BEAM NZ DISTRIBUTION NETWORK GOOD FOR YOUR CONSUMER • Proudly New Zealand owned and produced • 100% Natural Fruit used • Multiple International Gold/Platinum awards • 7 x different flavours available • No artificial preservatives, additives or colours • Less than 150 calories per 100ml serving’ GOOD FOR YOU • DOUBLE the shelf life (now 24 months) • Lower ABV (12.5%) • Strong ATL and in-store/POS support • Extensive nationwide distribution and support through Beam NZ network OFFERING 7 DELICIOUS 12.5%ABV FLAVOURS (6 X 700ML CASE) The VnC range: Mojito, Margarita, Pomegranate Cosmo, Pacific Mai Tai, Passionfruit Caprioska, Strawberry and Mango.
NEWS & VIEWS
MALT SUPPER CLUB Perth’s plush late night bar, the Malt Supper Club’s owner Tony Tricarico chose Skope for his fit out
Depend on us for dedicated service. 0800 947 5673 skope.co.nz
AWARDED BEST late night venue 2011 at the Aon Hotel and Hospitality Awards for Excellence, the Malt Supper Club in Perth is a sophisticated, late night bar providing beverages and a light menu service in ultra-plush surroundings. The four bars and private rooms have been designed to cater for a mature clientele, with their jacquard print wallpapers, plush velvet furnishings and opulent features. Upstairs, the decadent private area, complete with luxurious bar setting, is ideal for special occasions and events. At Malt Supper Club, guests are greeted with a sophisticated atmosphere from the moment they enter the door. For the four bar areas, Skope customised the black backbars to include fluorescent amber lighting, which were designed to enhance the overall ambience. For more inspiring ideas like this visit www.skope.co.nz and download the Project Portfolio App.
We are committed to building relationships that last and work with our customers every step of the way - from concept to installation, product training and after sales service. Contact us today to find out how we can help you.
NEWS & VIEWS
MOA’S NEW DISTRIBUTOR Galbraith brewer wins in London NEW ZEALAND Brewer Sam Williamson of The Galbraith Brewing Company has been awarded Runner-up – Young Member of the Year by the Institute of Brewing and Distilling in London. The 31 year old was recognised for his contribution to brewing and distilling in his role as sole brewer at the micro brewery, Galbraith’s Alehouse, in Mt Eden, Auckland. Williamson has a BSc (Chemistry) from the University of Auckland and a diploma in brewing, as well as
eight years’ brewing experience both at Galbraith’s and also at the Steam Brewing Company in Auckland. “I have been in business for 18 years and have known Sam for nine of them. I have followed his career since he left University and watched him grow from an eager young man into a focused and dedicated brewing professional. His skills and personality have helped me take my business to the next level,” says Keith Galbraith, owner and head brewer of Galbraith’s.
Moa Brewing Company moves to a new distribution model from 1 October this year. The company’s distribution will no longer be done by Treasury Wines Estates in New Zealand. Customers will now be able to purchase Moa beer and Weka cider through Tasman and Allied Liquor, Beer NZ and Regional Wines in Wellington – as well as through Gilmour’s, Toops and Trents. The change will see a dedicated sales team assembled to focus solely on the Moa and Weka brands, says Geoff Ross, chief executive officer of Moa Brewing Company. Moa currently has the Own a Bit of a Brewery promotion in the market, where consumers can win shares in Moa Brewing Company. The Own a Bit of Brewery promotion also offers store owners the chance to earn shares through a trade incentive scheme. The Moa brand has also been active around the America’s Cup, with its Moa Beer Bar of Arrrr! in San Francisco promotion.
The only music licence you need to play music in your business. Get yours at onemusicnz.com or call us on 0800 800 663.
NEWS & VIEWS
SMALL CITY BREWER GOES NATIONWIDE A CENTURY and a half after it was founded, the Nelson brewery, Founders, is taking its beers nationwide – to supermarkets and liquor stores all over the country. The beers are Founders 1854 Porter; the original Founders brew. It’s a rich, dark ale brewed from roasted barley and balanced by ale and Munich malts. Others in the
range include the Founders 1946 Pilsner and the Founders 1981 Pale Ale. John Duncan, owner of Founders Brewery, describes the changes as an exciting injection into the brewery’s history. “I’m really proud that Kiwis in all parts of the country now have far greater access to try our creations that so many Nelson locals
have enjoyed for years,” he says. As well as distributing the beers nationwide for the fi rst time, the Founders brand will have new labelling and an updated logo – and the Founders building on Atawhai Drive in Nelson is being restored. Founders has been brewed by the Duncan family since
1854. Their beers are now brewed by fi fth and sixth generation family members, John Duncan and his sons, Matt and Callum. The new Founders range includes; 1854 Porter, 1903 Red Lager, 1946 Pilsener, 1981 NZ Pale Ale and 2011 IPA. All are available at liquor retail outlets and supermarkets nationwide, RRP of $16.99.
New Heineken campaign galaxy wide… HEINEKEN HAS launched a new global advertising campaign called The Voyage. The new ad’ push is part of Heineken’s Legends campaign and kicked off in New Zealand in August this year. It will be spread across a variety of mediums, including television, on-pack, digital, mobile, radio and a local dropped activation. The Voyage’ campaign gives consumers the chance to play an online game at www.heineken.com/nz. Four New Zealand finalists will be randomly selected from game entries to compete in a physical skill test. The eventual winner will win a trip for two people via India, to space training in
32 DRINKSBIZ OCTOBER / NOVEMBER 2013
Amsterdam, with the possibility of then winning a trip to space. Carla Rawson, Heineken Brand Manager, says Heineken fans who buy promotional packs will be able to redeem a code and play an online game that tests their own navigation skills as they embark on a digital voyage. “Legendary travellers who test their skills will get the chance to win one of thousands of limited edition instant prizes; and possibly the ultimate prize, a legendary travel experience which includes a trip to India and onto Amsterdam for perhaps the ultimate adventurer’s discipline – space training in Amsterdam.”
HOW TO ENTER The Voyage on-pack promotion features across Heineken 12/15/24-packs. In stores nationwide now. For more information on Heineken visit www.heineken. com/nz or www.facebook.com/Heineken
NEWS & VIEWS
CHRISTCHURCH AIRPORT BAR UP FOR AWARD SOUTH BAR and Cafe at Christchurch Airport was the only Southern Hemisphere bar on a shortlist of eight globally to make it onto this year’s Airport Food and Beverage Awards (FAB Awards). The winner was to be announced in Dubai on 2 October; the same day this issue of Drinksbiz went to print. “Being named a fi nalist makes me proud and excited for Christchurch. After all we have been through in the past three years. It’s exciting to get worldwide recognition for our reemergence as a place which offers food, beverage, fun and great
surroundings,” says Steve Hagerty, general manager of HMS Host and South Bar and Café. “It is a huge achievement to be recognised as the only Southern Hemisphere fi nalist.” Hagerty says the appeal of the bar is that it highlights the iconic beauty of the South Island visually to travellers and offers different zones from formal fi ne dining at a white-clothed table to relaxed fi nger food at the bar to tapas with views over the airfield. South Bar and Café also plays live music on Thursday nights.
Bramble’s launches new cider CIDER IS hot. The end of 2012 was the third year of continued growth for this fizzy category, according to Nielsen’s The Year That Was report; released earlier this year. The newest local cider to launch in time for summer is Bramble’s Cider; made by New Zealand company The Drinks Factory. This new cider is made using New Zealand apples and is packaged in the iconic Kiwi imperial pint bottle; an inspired design touch which helps broaden the appeal of cider to both men and women. Bramble’s comes in three flavours: Boysenberry & Apple, Strawberry & Lime and Blackcurrant. It has a touch of added sweetness and flavour and its makers suggest serving it over ice with a sprig of fresh mint – to accentuate its fruity aromas and taste.
BRAMBLE’S CIDER There are three flavours in the new Bramble’s Cider range, which comes is a 568 ml bottle, contains 4.5% and has an RRP of $5.99-$6.99. To find out more contact The Drinks Factory. www.thedrinksfactory.co.nz OCTOBER / NOVEMBER 2013 DRINKSBIZ 33
HIGH 5
LIFT YOUR WINE LIST WITH THESE HOT NEW VINOS…
1
WHITE FLIGHT
2012 Monte Nobile Grillo
RRP $14-17
Incredible Sicilian wine made from the island’s native ‘Grillo’ grape variety – better known (though not usually named on the bottle) as the key component in the fortified wine, Marsala. This is a bone dry, deliciously full bodied white which offers unbelievably good value for spring and has just arrived in the country in perfect time for the warm months ahead. Chill lightly. Trade enquiries: Bennett & Deller Wines, phone (09) 378 9463.
2
MUST HAVE CENTRAL PINOT
2011 Mount Edward Morrison Vineyard Pinot Noir
RRP $65
Mount Edward’s Morrison Vineyard Pinot Noir is always one of my favourites from Central Otago; every year it shines through in blind tastings, thanks to the beautiful burst of balance with its almost tart red cherry flavours singing for attention before leading into a smooth, full bodied Pinot Noir. This is a wine for all serious restaurants to stock. But get in quick; it’s in short supply. The grapes in this wine come from the 7.5 hectare Morrison Vineyard in the foothills of Lowburn and Parkburn Terraces in Central Otago; a special site where they share space with some top white varieties too. Trade enquiries: phone (03) 442 6113, email: wines@mountedward.com or www.mountedward.com
34 DRINKSBIZ OCTOBER / NOVEMBER 2013
3
RED ALERT
2011 Church Road Grand Reserve Syrah
RRP $48.99
The new look Church Road Grand Reserve wines replaces the previous Church Road Reserve packaging, with the Grand Reserve wines featuring a striking black but the wines inside the bottle are just as good, thanks to their maker, Chris Scott. This deep garnet Syrah takes a real shine to half a day’s decanting, not least because this brings the wine to room temperature which opens up its dark core of intense aromas, integrating the aromas of licorice, blackberries and black plums into a seamless taste. It will reward half a decade or longer in the cellar – or decant it and serve it now by the glass as a top wine experience. Trade enquiries: Pernod Ricard New Zealand, phone 0800 503 000 or email: Customer.service@ pernod-ricard-nz.com
4
SPRING FLING
2009 Bond Road Gewurztraminer Gisborne RRP $50 Nick Nobilo’s new Gewurztraminer is off dry but on in every other way – intense flavours, full body and a big style, this wine puts its best foot forward for Gewurz’. Think pineapple, juicy lemons, marshmallow, Turkish Delight canned lychees and rose petals and you’ll have an idea of the broad taste spectrum here. And if the word still has you stumped, it’s easy – “Giveurts-tram-eener”. Stock it. Trade enquiries: phone (06) 862 5520 or www.vinoptima.co.nz
5
O N TH E B OA R D – By the gl 2012 Wither H ass ills Riesling RR P $53 bottl e/$11 glass
Riesling is the da rli ng of so many w inemakers, it’s a wonder m ore w ine dr in ke rs don’t also love it – but here’s yo ur chance as so meone in the hospita lit y indu str y to pour th is luscious w ine for your custom ers. It’s the perfe ct spring wh ite. Br ight, fresh, in tense and refresh ing al l at the sa me time; it’s pa cked w ith flavou rs of lemon zest, limes, peach an d nectar ine, than ks to ha nd pick grapes and a fre ed sh-is-best approa ch by w inemak Sa lly Will ia ms er from Wither H ills. SE RVE WITH : fresh fish, pa nf ried squid, pick octopus. led Trade enquiries: Li on, phone 08 00 10 72 72 or www.lionco.com
ADVERTORIAL
GOLD IN SOUTH AFRICA’S HILLS South Africa’s Durbanville Hills’ cellar master Martin Moore reflects on latitudes, red wine and the many South Africans in Auckland receiving little rain in summer. This cool IT IS amazing how many big cities lie close character has not so much to do with the to latitude 30° south – Santiago in Chile, height of the vineyards above sea level as Buenos Aires, Montevideo in Uruguay, with the southeaster wind which, during Cape Town, Sydney and Auckland all lie on the summer months and then mostly in almost a straight line. Not that it does much the late afternoon, blows off False Bay over to shorten the flying time to Auckland from the Cape Flats. It is surprisingly cold as it Cape Town! comes sweeping over Although you can the contours of the fi nd similarities hills, drenching the in climate, the South Africa is arguably vineyards in cool, difference between the most exciting and fast moist air even on Cape Town and moving wine country in the the hottest day. And Auckland is significant enough to Southern Hemisphere today. when the southeaster is not blowing, a produce wines that westerly wind comes reflect the city it is off the cold Atlantic to do the same. made in. Cape Town offers almost In the winter months the prevailing a thousand more hours of sunlight and northwester blows off the Atlantic Ocean higher temperatures allowing winemakers from exactly the opposite direction as the in and around the city to have more fun reigning summer wind. Rainfall is relatively with red wines. low, around 400mm per year, but the deep, The unique location of Durbanville Hills’ favourably structured soils are able to cellar a mere 20 minutes from Cape Town’s city centre, offers not only a spectacular view of Table Mountain and Table Bay, but also an extraordinary terroir that stabilises temperatures and eliminates extremes of heat and cold. Although the Durbanville area is renowned for its Sauvignon blanc that excels under the cool conditions where it is grown mostly on the cool south facing slopes, the range of red wines also benefit from the valley outskirts and opposing northern slopes which provide ideal conditions that are slightly warmer – ideal for slow and proper ripening and phenolic ripeness in balance with sugar accumulation. The hills of Durbanville rise above the flat surrounding landscape which is virtually at sea level. In the early morning they are often shrouded in mist. Together these hills and valleys provide an almost endless variety of slopes, soil types and micro climates that make it possible to grow a range of classic cultivars with equal success. Although we have more sunlight than Auckland, the area of Durbanville is among the coolest wine-growing areas in the Cape Winelands and has the benefit of 36 DRINKSBIZ OCTOBER / NOVEMBER 2013
Martin Moore
absorb and efficiently retain water, thereby ensuring an adequate water supply to the vines during the dry summer months. The trellised vineyards are mostly dryland but can be given ancillary irrigation when the water table drops too low and the vines become stressed. We know exactly what to expect from each block and we are able to develop a unique style that is a true reflection of the area, a style that combines the elegance of the Old World with the outspoken fruitiness of the New. During my visit to the Auckland Food Show earlier in August I was amazed at the number of expats living abroad and often found myself switching to my native tongue when chatting to some of the “locals”. Although we won’t be cheeky in selling our Sauvignon Blanc in New Zealand, our red wines have received quite some attention so try one of our cool-climate reds with a traditional South African braai which I’m sure one of our country’s expats have already introduced you to!
DURBANVILLE HILLS CABERNET SAUVIGNON This elegant, rich and soft-style Cabernet Sauvignon holds dark ripe berry fruit and prunes on the nose with hints of mint chocolate, vanilla and sweet cedar wood. On the palate the wine is fruity and silkily balanced by well integrated wood. Delicious served with rosemary infused leg of lamb, Chateaubriand, roast turkey and young Camembert or a matured Gouda.
DURBANVILLE HILLS MERLOT Concentrated berry fruit and cherry with hints of mint chocolate and spicy vanilla on the nose leads to a medium-bodied wine with silky tannins, dark chocolate and fruity elegance on the mid-palate. The wine is the ideal partner for moussaka, mushroom risotto, beef Wellington and Emmental cheese.
DURBANVILLE HILLS SHIRAZ Sweet, ripe red fruit with undertones of white pepper, spice and leather on the nose. The palate is soft with sweet fruit and spice combining in a mouth-watering finish. Serve with venison, Moroccan lamb tagine, rashers of roast pork, gourmet beef burgers and matured goat’s milk cheese.
DURBANVILLE HILLS PINOTAGE A concentration of sweet, ripe, red berry fruit and red cherry flavours on the nose with hints of vanilla. The palate fills with a rich fruity character, especially raspberry and red cherry flavours and silky tannins. Enjoy with Parma ham, venison or pork fillets wrapped in bacon, moussaka and mild Gouda. OCTOBER / NOVEMBER 2013 DRINKSBIZ 37
WINE HERE SLUG CATEGORY REPORT
Chardonnay is one of the world's most popular grapes and the third most planted one in New Zealand, where it trails in the wake of Sauvignon Blanc and Pinot Noir; a key ingredient in top quality sparkling wines and Champagne, it can full bodied and buttery or fresh, crisp and bright – true to the Chablis style.
38 DRINKSBIZ OCTOBER / NOVEMBER 2013
CATEGORY REPORT WINE
UP UP AND AWAY WITH CHARDONNAY Chardonnay is every white wine lover’s idea of a perfect glass of wine but with more variety in styles available than ever before, it can be a minefield finding those extra special drops to list at your bar, restaurant or wine store – that’s where we come in with our top list, compiled from tastings attended by Editor Joelle Thomson
BUBBLE ON TOP Morton Black Label
RRP $33.95
If you’re wondering what on earth a sparkling wine is doing here, the answer is easy: like most top quality bubbles around the world, this one’s made with Chardonnay grapes, which were blended with Pinot Noir and Meunier too. It’s super full bodied, rich in taste with clover honey and fresh floral aromas married to all those sensational bakery aromas of fresh yeasty dough and bread straight from the oven. Intense but light; fresh but complex. A total winner.
HAWKE’S BAY NEWS 2010 Morton Estate Black Label Chardonnay
Chardonnay is the love child of Pinot and another grape called Gouais Blanc – DNA analysis proves this relationship
RRP $33.95
It’s no secret – or shouldn’t be anyway – that Hawke’s Bay is home to a greater number of top shelf Chardonnays than any other region in this country. It’s mostly a climate thing. The Bay has a great one; and also a relatively reliable annual weather pattern in some of its wine growing sub-regions, which makes for a happy marriage of ripe grapes from a warm area which work wonderfully well with wood – one of the keys to making great Chardonnays. This one is smooth, full bodied and full of all those goodies we associate with great whites – a hint of buttery here, a creamy whiff of goodness there. It’s great value for this price too because it offers so much. TRADE ENQUIRIES: Phone 0800 667 866 www.mortonestatewines.co.nz
AUCKLAND STAR
BEST OF THE WEST
2009 Kumeu River Village Chardonnay
2009 Kumeu River Chardonnay RRP $30
RRP $17-$20
Forgive me if I repeat myself here but this is the best chardonnay in New Zealand under $20. It canes many wines twice that price with its friendly flavours – hazelnuts, toasted almonds, nectarines and peaches are all here but somehow elusive. It comes from West Auckland where the Brajkovich family have been pioneers of and leading lights for New Zealand’s best Chardonnays since the 1980s. I treasure this wine every time I buy and enjoy it.
It’s affordable, it’s classic and it’s utterly delicious – and if you don’t have this wine on your list, why on Earth not? Master of Wine and winemaker Michael Brajkovich has harnessed macadamia nut creaminess in all its delicious savoury-ness in this super star full bodied white wine. The quality is so high that this wine seems ridiculously well priced. TRADE ENQUIRIES: freephone 0800 687 9463 or email: sales@vintners.co.nz or www.vintners.co.nz www.kumeuriver.co.nz OCTOBER / NOVEMBER 2013 DRINKSBIZ 39
WINE CATEGORY REPORT
Put it on the list by the glass – and talk your customers into splurging on a wine that will wow their tastebuds. That’s how to get top shelf whites into your customers’ glasses and how to keep great wines on your list.
TOP DROP FROM NELSON 2012 Harakeke Chardonnay
WAIHEKE WOW RRP $26
Nelson winemaker Andrew Sutherland is best known for being the guiding hand at Woollaston Estates winery but now he has begun his own Harakeke brand, including this big bodied, beautiful balanced Chardonnay, which shines an affordable light onto top shelf Nelson whites. TRADE ENQUIRIES: Phone (03) 543 2780, email: Andrew@harakekefarm.co.nz or www.harakekefarm.co.nz
DEEP SOUTH DELICIOUSNESS
2012 Soho Waiheke Island Chardonnay
2011 Carrick Chardonnay Central Otago
RRP $38
This excellent fresh-is-best style of Chardonnay has great weight, thanks to a savoury, nutty aroma intensity in every sip. This wine is all about ripe Chardonnay grapes and the nectarine, stone fruit (white peach and apricot-like) flavours that tag along for the ride in warm climate Chardonnay. The result is a rich, full bodied wine with smooth texture and a long finish. Beautiful classy Chardonnay. TRADE ENQUIRIES: Phone (09) 369 5443, www.sohowinesco.com
RRP $29
From its pale lemon colour to its luscious citrus tasting core, this Chardonnay speaks of a cool climate and Chablis-like style, which means it’s full bodied and fantastically fresh – no mean feat for a wine region as reliant on reds as Central Otago is – where this beauty comes from. It’s a stunning white which proves our most southern wine region has way more than one string to its famous wine bow. TRADE ENQUIRIES: Phone (03) 445 3480, email: wines@carrick.co.nz www.carrick.co.nz
What is Chardonnay • Chardonnay is a village in Burgundy and one of the world’s most popular white grapes, which originate in the northern French wine region of… Burgundy • Chardonnay is one of the essential ingredients in high quality champagne; along with Pinot Noir and Meunier • Chardonnay originally meant ‘thistle covered place’ and is also used as a woman’s name
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• Chardonnay is the love child of Pinot and another grape called Gouais Blanc – DNA analysis proves this relationship • Chardonnay Musque is a mutation with intense sweet aromatic flavours while Chardonnay Rose is a pink mutation of the grape • The earliest historic mention of Chardonnay is recorded as 1685-90 in Saint-Sorlin; a village known today as La RocheVineuse in the Saone-et-Loire, France; it was written about as ‘Chardonnet’
CATEGORY REPORT WINE
Chardonnay is more than a great white in her own right; she is the parent of many other grapes, including such unusuals as Chasan, Chardonel, Charmont and Doral – not to mention Sila and Sukholimansky Bely; a wine geek’s idea of heavenly information… MARLBOROUGH MARVEL
SINGLE VINEYARD NELSON DROP
TOP HAWKE’S BAY DROP
2012 Mount Riley Marlborough Chardonnay RRP $17.99 to $18.99
2012 Aronui Chardonnay
2011 Craggy Range Les Beaux Cailloux
Talk about a beautiful ripple in the new wave of Marlborough Chardonnay – and if you haven’t tried this wine, then get on board and stock it! Mount Riley’s 2012 Marlborough Chardonnay is big on body, taste and super fresh vibrant acidity because it also has amazing length – the flavours linger with every mouthful. It’s not short on oak but it’s beautifully integrated so that this wine has weight, texture and a lovely oatmeal, grainy savoury flavour. List it by the glass and recommend it to your customers with your best chicken dish. TRADE ENQUIRIES: Phone (09) 444 1955 or email: info@mountriley.co.nz www.mountriley.co.nz
RRP $24.99
Aronui is the new stable of wines from Kono Beverages; aka Tohu Wines – which represents four South Island iwi in Ngati Rarua, Te Atiawa, Ngati Koata and Ngata Tama. This wine is an outstanding Chardonnay made from 15 year old vines in Nelson. The grapes are all hand picked and the wine is barrel-fermented before being aged in new and used oak; the latter being to tone down the oak taste to a discernible flavour with all the benefits that come from maturing wine in older barrels. And the result is a full bodied, citrus bomb of a beauty from the north of the south. I adore this bold but restrained Chardonnay; it’s the perfect match with roast chicken and chicken breast dishes – and also delicious as a pre dinner drink on its own. A must have for restaurants. TRADE ENQUIRIES: Kono Beverages, Phone 0800 864 894, email: beverages@kono.co.nz www.aronuiwines.co.nz
RRP $62.95
The words Les Beaux Caillous are French for ‘the beautiful pebbles’ and there’s plenty of beauty in each glass of this beautiful full bodied white made from grapes grown on the Gimblett Gravels, one of Hawke’s Bay’s most reliably warm areas and a top spot for Chardonnay. A substantial 42% of this wine was aged in French oak barriques, which results in a full bodied, spicy and savoury flavour spectrum, which is harmoniously tied together here to ripe fresh nectarine, grapefruit and citrus flavours. It’s super fresh, super youthful, will age well but drinks gorgeously now – it’s a hard sell, too, at this price. So, put it on the list by the glass – and talk your customers into splurging on a wine that will wow their tastebuds. That’s how to get top shelf whites into your customer’s glasses and how to keep great wines on your list. TRADE ENQUIRIES: Phone (06) 873 7126 www.craggyrange.com OCTOBER / NOVEMBER 2013 DRINKSBIZ 41
BAR NEWS
London speakeasy celebrates The London bar, Bourne & Hollingsworth, celebrates its 6th Birthday this year in its hallmark copycat Prohibition style – with cocktails. Since its inception, Bourne & Hollingsworth has developed a reputation for top notch cocktails in Fitzrovia, such as its Blood, Smoke and Sand and the Colonial Iced Tea.
EICHARDT HAS A NEW SOMMELIER The appointment of a new sommelier at Eichardt’s Private Hotel in Queenstown will see an expanded wine list and drinks menu, says general manager James Cavanagh. KIMBERLY FLEAR will add depth to the wine list at Eichardt’s in Queenstown, says hotel manager James Cavanagh, who made the new appointment in August this year. “Our in-house guests and visitors to the House Bar are well travelled with high expectations, expecting our team to have unrivalled knowledge of local and international wines,” says Cavanagh. Canadian-born Ms Flear studied for three years to gain her diploma in Hotel Resort Management in Canada and has completed 42 DRINKSBIZ OCTOBER / NOVEMBER 2013
her Level Two Wine and Spirit Education Trust (WSET) qualification. She has also worked at the Fairmont Chateau Whistler, the Glass Dining and Lounge Bar on the Gold Coast and most recently as restaurant manager at Queenstown restaurant Pier 19. In her new role at Eichhardt’s, Flear will organise the hotel’s monthly winemaker dinners, working alongside experienced chef Will Eaglesfield to create menus matched to wines. “Our winemaker dinners have been a great success. They’re intimate wine and
dining experiences for just 12 people and focus solely on matching our great food, with great wine,” says Cavanagh. The hotel’s award winning chef, Will Eaglesfield, joined the hotel in January this year and was a fi nalist in this year’s HM Awards for Hotel & Accommodation Excellence. “Our goal is to ensure Eichardt’s is as synonymous with excellent cuisine and wine as it is for luxury accommodation and we’re well on our way to achieving that,” says Cavanagh.
BEER CATEGORY REPORT
BREW NEWS Armed with the Drinksbiz guide to spring beers, you can stock your shelves with the fi nest brews from craft to mainstream; quirky to well known… FINE STEIN Steinlager Classic
Speight’s Triple Hop RRP $26.99, 12 pack
Steinlager Classic has a robust hoppy nose with the same intense fresh-cut green grass aromas that characterise many South Island New Zealand drinks, in this case thanks to the green bullet hop. This distinctive taste comes from hop crops growing in Nelson at 41 degrees latitude; a position the makers at Lion believe is the “perfect hop-growing location”. Steinlager Classic is full bodied, dry with a crisp, clean and tangy bitterness on the fi nish.
RRP $25.99, 12 pack, 330ml
It may be new but that hasn’t stopped Speight’s Triple Hop Pilsner from going gold, as in a medal at the 2013 International Brewing Awards, to be precise. Three hops are used in this pilsner; one to give a lifted bitterness on the front palate; the other two to add aroma in the mid palate, stretching it out to a long fi nish. It’s 4% ABV and available in trade now.
RRP $13.50, 6-pack, 330ml
BEER AWARDS NEWS
Twins win top award Twin brothers Doug and Jim Banks were doubly delighted to be awarded the Morton Coutts Trophy at the annual Brewers Guild of New Zealand Awards this year.
46 DRINKSBIZ OCTOBER / NOVEMBER 2013
RRP $21.99, 12-pack, 330ml
It’s iconic, it’s fresh and it’s growing in popularity – and for good reason; Tiger beer is an outstanding beverage to drink with spicy and strongly aromatic foods, thanks to its mild aroma, clean flavour and twist of bitterness on the fi nish. The clever amalgamation of flavours in this well known Asian beer make it a great flavour combo’ with Asian inspired dishes. Tiger has been brewed in Asia since 1932.
INNOVATION BREWS Monteith’s Pinot Gris Lager
RRP $34.99, 12 pack
No additives, no preservatives are the tagline and evident in the taste of Steinlager Pure, which is made with a hop variety called Pacific Jade; specially commissioned by Steinlager. Pacific Jade delivers a smooth, refreshing flavour, which shines in Pure, which includes water, barley, hops and yeast. All ingredients are from New Zealand. And there’s nothing extra added.
Tiger
FRESH MEX Pacifico
Steinlager Pure
ROARING TIGER
The Mexican beer Pacifico is sold in 6-packs only and comes from the small fishing village of Mazatlan on the Pacific coast of Mexico. It’s a pilsner styled beer. Golden in colour and made using hops, barley, yeast and water, Pacifico is defi ned by a clean, crisp taste. TRADE ENQUIRIES: For Steinlager, Speight’s, Pacifico. Phone 0800 10 72 72, lionco.com
The brothers between them have 70 years’ brewing experience, with Doug Banks this year celebrating 40 years of service at DB Breweries. They both remember working with Morton Coutts; one of New Zealand’s influential brewing forefathers, so the award had personal significance, they say. It is also the first time a DB nomination has won the trophy, which is hotly contested each year.
RRP $6.29, 500ml bottle
This sparking Munich style Helles lager is blended with Marlborough Pinot Gris in an interesting new flavour combining grape and grain. The white wine flavour in this lager is layered over a base of Munich and Pilsner Malt and lightly hopped with cascade hops.
“No matter if you are a smaller, medium or large sized brewery, the vital components of hops, malt and water are the working elements of beer that bonds all brewers. Doug and Jim have developed and improved the brewing processes using these elements for many years now, the art and science of brewing, so it is fitting their contribution has been recognized,” said Andy Routley of DB Breweries.
CATEGORY REPORT BEER
Monteith’s Festive Fruit Ale RRP $16.99, 6-pack, 330ml
Dried fruit, fresh sultanas and spices all combine in this Amber Ale, which spans the gap between chilly winter evenings and the gentle change to summer temperatures. The aromatic Nelson Savin hops leave an impression of fruity bitterness in each sip of this fruit driven ale. Monteith’s IPA (India Pale Ale) RRP $16.99, 6-pack, 330ml
This Pale Ale has a higher than average kilned malt taste, thanks to the use of both cascade and special New Zealand hops, which together create a fruity aroma with a dose of bitterness to drive home the hop flavour. It was created with the IPA aficionado in mind – with a distinctly Kiwi style too.
BIRD THAT LAID GOLD Tui Lager
RRP $19.99, 12-pack, 330ml
Tui has had something brewing since in 1889 but after recent years of research the company’s brewers are now releasing this new Tui Lager. It’s a golden hued, full flavoured lager with a crisp refreshing bitterness adding freshness and zing to its long fi nish. TRADE ENQUIRIES: For Tiger, Monteith’s, Tui. DB Breweries, phone (09) 259 3000 www.db.co.nz
THREE’S A GOOD CROWD Hancock & Co Cardinal Red RRP $12.99, 4-pack, 330ml
Cardinal Red Ale is a blend of European malts and New Zealand hops, which combine to create a beer with a certain je ne sais Kiwiness about it. The alcohol content is 4.4% and it’s a refreshing ale which suits summer drinking with its richness of taste and fresh bite on the finish. It comes in a 330ml bottle.
Search for Stellar Stella Master Who’s got what it takes to become Stella Artois’ official Draught Master? That’s the question on the lips of bartenders throughout the country as the makers of Stella Artois track down their New Zealand champion. As this issue of Drinksbiz was going to print regional assessments were being held with bartenders putting their talents to
the test of all tests, in the hope to perfect to perfect the sacred Stella Artois 9-step pouring ritual and be crowned Draught Master for 2013 at the finals in Auckland on 16 October. The New Zealand winner will represent New Zealand at the world finals that will be held overseas, in Cannes, France in May 2014. The person crowned World Draught Master
Adnams Innovation RRP $6.99, 500ml bottle
This is Adnams’ version of an American IPA, combining an intense grapefruit and tropical fruitiness on the nose with a hint of bitterness on the front palate balanced by sweetness in its core. This beer offers a somewhat original take on IPA and while it is 6.7% ABV (beware), it has a lively freshness and richness of taste. It comes in a 500ml bottle.
Champion, 2014 will become the Stella Artois ambassador, travelling the world teaching the fine art of pouring the perfect pint of Stella Artois. New Zealanders hold an impressive track record of receiving the world title, winning the trophy three times in the competition’s 17 year history. www.stellaartois.com
Mountain Goat Steam Ale RRP $22.79, 6-pack, 330ml
Certified organic anything is all the rage right now and never more so for beer drinkers than in this crisp and zippy certified organic ale. The wheat malt grist is cool fermented to retain aromatic intensity on the nose and palate, then brewed with cascade and citra hops. It cruises in at 4.5% ABV and comes in a 330ml bottle. TRADE ENQUIRIES: For Cardinal Red, Adnams and Mountain Goat. Hancocks Wine, Spirit & Beer Merchants, phone 0800 699 463, www.hancocks.co.nz OCTOBER / NOVEMBER 2013 DRINKSBIZ 47
BEER CATEGORY REPORT
FOR THE BIRDS Moa Methode
RRP $18.99, 4-pack
NEW FOUND BEERS
STOKE’S THE WORD
Founders Pale Ale
McCashin’s Stoke Pilsner
RRP $16.99, 6-pack, 330ml
This is a pilsner style lager brewed using champagne yeast, which adds a lifted herbaceous and tropical aromatic spectrum of taste. Moa Pale Ale
This Kiwi interpretation of a pale ale greets the drinker with a copper hue, aromas of citrus, and a strong, slightly biscuity malt character. Shut your laptop and enjoy.
RRP $18.99, 4-pack
RRP $16.99, 6-pack, 330ml
Golden amber in colour, aroma and taste, this beer puts the best foot forward for New Zealand pilsner styles, thanks to its biscuit aromas and malty taste. It has a light body but intense, lingering taste. Top marks from us.
Founders IPA Here’s a New Zealand take on a popular North American beer style, made using both the cascade and Nelson Sauvin hops; it’s fast becoming one of Moa’s most popular beers. Moa Blanc Evolution
RRP $16.99, 6-pack, 330ml
Founders IPA has aromas of citrus and pine, with hints of malty sweetness and a lingering dry fi nish.
RRP $8.49, 375ml
Founders Stout This Belgian style witbier has a touch of coriander added to give it a touch of spicy aroma and taste. The result is a rich and mouth-fi lling beer; great for matching with light fresh food as spring kicks in. TRADE ENQUIRIES: www.moabeer.com
There’s plenty in a name – and in the taste of this beautifully dry, dark coloured biscuit lager. Its slight touch of bitterness adds a crisp flavour twist to the finish. An excellent style.
RRP $16.99, 6-pack, 330ml
McCashin’s Stoke Bomber Kiwi KPA Not for the faint hearted. This dark, fullbodied beer is made with rich ale, crystal and chocolate malts, with a touch of oatmeal for smoothness. Do not drink and ski-drive. Founders Red Ale RRP $16.99, 6-pack, 330ml
Founders red ale is driven by toasted malt flavours with a hint of nuttiness. TRADE ENQUIRIES: John Duncan, Founders Brewery, phone 03 5484638, www.foundersbrewery.co.nz
MCCASHIN’S LONDON GOLD Nelson based McCashin’s Brewery won a string of awards at this year’s Beer Challenge awards in London, including two gold medals for the Stoke Bomber Smokey Ale and Stoke Bomber Oatmeal Stout; two silvers for Stoke Dark and Stoke Bomber KPA and four bronze medals for Stoke Lager, Stoke Amber, Stoke Pilsner and Stoke Bomber Biscuit Lager.
48 DRINKSBIZ OCTOBER / NOVEMBER 2013
McCashin’s Stoke Bomber Biscuit Lager RRP $8.99, 650ml
RRP $8.99, 650ml
Just how much flavour can McCashin’s Stoke brewers pack into one 650ml bottle of aptly named bomber beer? There’s tropical fruit freshness here followed by caramel, marmalade, spice and pepper. It’s made from Kiwi-grown wai-iti hops (well, with a name like there, where else?), which lift the freshness in each sip. TRADE ENQUIRIES: Hancocks Wine, Spirit & Beer Merchants, phone 0800 699 463, www.hancocks.co.nz
Awards coordinator Monica Tapias says the level of knowledge and experience of the judges this year was striking. “We are absolutely delighted to achieve these results at such a prestigious event and against the high standard of international company, it is excellent recognition and reward for our whole team at the brewery,” says Andrew Murray, McCashin’s Brewery general manager. The brewery also won a gold medal for its Stoke Gold Ale at last year’s IBC.
BEER & CIDER
Deep Southern brewery expands Invercargill Brewery is expanding into new premises in the former Wilson Bros Engineering Fabrication Shop, which has been empty since November 2011. Brewer Steve Nally said the new brewery had been in the planning stage for four years. “This is a long-term move for us and it took time to find the right futureproofed site – and the right partners,” he says. “It’s a big empty building with a high stud and a lovely level floor – perfect for a brewery.” The property owner, Wilson Universal Ltd, is undertaking a $500,000 renovation, designed by Invercargill architect Roger Beattie of Beattie McDowell. “Renovating old buildings is already verging on uneconomic, and I’m mindful this workshop could end up being a rare survivor of its age so I wanted to preserve as much of its character as possible,” says Nally. The entire project is being managed and constructed by Arrow International. The bigger building will house a new 2500-litre batch brewery, which is being built by yet another Invercargill company, Weldtech Ltd. Invercargill Brewery’s existing 1200 litre batch brewery hit a production ceiling in 2011. By moving some storage offsite and jury-rigging refrigeration and tanks it was able to squeeze 178,000 litres from the facility in the last year. Invercargill Brewery produces Pitch Black stout, B.man pilsner, Stanley Green pale ale and Wasp honey pilsner, as well as contract brewing for such virtual brewers as Yeastie Boys. The brewery began operating in a converted cow shed on outskirts of Invercargill in 1999 and moved to its present Wood Street site in 2006. 50 DRINKSBIZ OCTOBER / NOVEMBER 2013
APPLES AWAY An apple a day means more than just the raw kind; these ciders bring a fresh crisp new taste to spring and summer drinking Monteith’s Heritage Style Cider RRP $16.99, 6-pack 330ml bottles
This is a traditional style of cider with fresh apple aromas leading the charge here, pushing into a full-bodied palate where honey notes and a full bodied, rounded body pack maximum flavour in the smoothest way possible. It’s easy to taste why this cider won a bronze medal at the BrewNZ Awards 2013. Monteith’s Ginger and Pear Cider RRP $16.99, 6-pack 330ml bottles
Here’s a punchy pear cider with plenty of pizazz coming from the fresh root ginger it was fermented with. The ripe pear aromas on the nose lead into a tantalising palate of spicy ginger and cardamom. It has rich intensity of flavour and a long zingy fi nish. Monteith’s Alcoholic Ginger Beer RRP $16.99, 6-pack 330ml bottles
Here’s one to write home about. The fresh ginger root in this brew
was ground by hand before being fermented on its own to produce a clean, crisp and intensely zesty alcoholic ginger beer. A malty sweetness combines with a mild hop taste. This ginger beer was crystal fi ltered and highly carbonated to give a crackle and pop mouthfeel. Rekorderlig Cider Premium Passionfruit RRP $6.99, 500ml Succulent and fresh, this passionfruit-based cider combines both the intensity of tropical fruit with the tangy taste too. It’s beautifully balanced when served with a slice of lime over ice in a short glass. Rekorderlig Cider Premium Apple RRP $6.49, 500ml Here’s a modern take on the traditional apple cider theme; Rekorderlig Premium Apple is made from the usual suspects and it tastes best served over ice for a crisp refreshing summer drink. TRADE ENQUIRIES: DB Breweries, phone (09) 259 3000 or www.db.co.nz
SPIRITS & COCKTAILS
COCKTAIL BACK TO BASICS How do you make the perfect cocktail? Kenny Ariaens shares his hot tips for top cocktails with readers
WITH BAR trends giving rise to the classic cocktail once again, I’ve been thinking about how these beverages with the super sophisticated profile can be simplified for everyone to master. Although I am a firm believer that practice makes perfect, this only applies if you, the bartender, practise the right thing. From personal experience, in order to be able to make the perfect classic cocktail you should pay close attention to the following:
YOU ONLY GET OUT WHAT YOU PUT IN This rule applies to everything you put into a drink, from fresh produce, alcohol, liqueurs, syrups, and bitters, to attention to detail and passion. The fresher the ingredients, the higher quality the spirits, and the more attention you pay to each drink, more often than not will all come together in a very well-constructed and enjoyed drink.
KNOW THE TOOLS OF THE TRADE Like a builder knows how to use all his tools and resources, a bartender is no different. Our tools are not restricted to a shaker, bar spoon, hawthorne, muddler, or swizzle sticks. They include the ingredients we use to create our drinks. We must know what they taste like, what they smell like, and 52 DRINKSBIZ OCTOBER / NOVEMBER 2013
include; punch (from Hindu panch meaning five), milk punch, sling (sugar, water, alcohol), cocktail (alcohol, sugar, water, bitter), highball (built drinks like Collins), UNDERSTAND THE HISTORY sour (alcohol, sugar, sour), and cobbler Learning the history of drinks, cocktails, (alcohol, muddled fruit, sugar). and the liquor industry as a whole will Finally, remember that a rise to bartending give you a greater understanding and stardom doesn’t appreciation of the drink you are “Some authorities, including happen overnight, in fact, as many of you concocting. From James Bond, recommend know, it is far from the origin of the shaking rather than stirring the glitz and glamour cocktail, through we expect it to be. prohibition, and the the mixture, which looks The early mornings, global evolution of the the endless glass cocktail phenomenon; good but which I regard as polishing, the mojito knowledge gives you a bit flashy.” great insights into the – excerpt from The Distilled Kingsley trains, and of course the dreaded 6am clean ingredients used, why Amis (an outstanding book by a up. However, this they are used and the place of origin – not professional drinker – Editor.) progression through the bartending ranks to mention some makes us appreciate the industry and outrageous banter to share with customers. everyone involved in it, from cleaners and bar backs to security and bar tenders. These SIMPLIFYING THE CLASSIC experiences, combined with the guidelines A good friend once shared with me what he mentioned above, provide a great platform called the magic seven; a way of categorising to work towards mastering the perfect every cocktail into one of seven families classic cocktail. To summarise it in 10 and following the recipe from there. This words, they are: make sure you can walk article changed my life, made remembering before you try and run. cocktails easier and less daunting, and Kenny Ariaens is the Monin Beverage Innovation allowed me to become more creative in Manager South East Asia twisting classic cocktails. The families how they mix with other products in order to construct that perfect cocktail.
HOT MIXES
SOMETHING OLD, SOMETHING NEW, SOMETHING SOUR AND… Our new cocktail columnist, Kenny Ariaens, shares five very different cocktails this month, each a member of a different family, as their flavours reveal
SOUR FAMILY
Daiquiri
COBBLER FAMILY
Caipirinha
HIGHBALL FAMILY
Tom Collins
COCKTAIL FAMILY
Old Fashioned
PUNCH FAMILY
Planters Punch
45ml Stolen White Rum
60ml Leblon Cachaca
45ml Bombay Sapphire
60ml Rye Whiskey
45ml Myers Dark Rum
30ml Freshly squeezed lime juice
4-6 Wedges fresh lime
30ml Fresh lemon juice
1
sugar cube
30ml Fresh lime juice
20ml Monin Pure Sugar Cane
15ml Monin Pure Sugar Cane
Angostura Bitters
15ml Monin Sugar Syrup
Orange rind
3
15ml Monin Pure Sugar Cane
• Pour all ingredients into a boston glass. • Fill glass with ice and shake.
• Muddle limes and add other ingredients. • Fill glass with ice and shake well.
• Double strain into a chilled martini glass.
• Dump into rocks glass, top up with ice if necessary.
• Garnish and serve.
• Garnish and serve.
Perrier Soda
• Pour gin, lemon juice, and sugar syrup into a highball glass. • Fill the glass with ice and top with soda. • Garnish and serve.
• Place sugar cube on napkin and soak with bitters. • Place sugar cube in rock glass and add dash of soda.
dashes Angostura Bitters
60ml Perrier
• Pour all ingredients into glass and top with ice. • Garnish and serve.
• Muddle the sugar cube until dissolved. • Add 30ml of Rye and ice, then stir to taste. • Repeat this step.
Two important words in the world of drinks come from ancient Arabic; the word al kohl and the word alembic – as in, the alembic still, which is used during the distillation of spirits.
• Garnish with orange rind and serve.
OCTOBER / NOVEMBER 2013 DRINKSBIZ 53
SPIRITS & COCKTAILS
THE CAN DO SPIRIT It may be small but thanks to its owners can-do attitude, Tamdhu is worth fi nding the way to, writes Michael F. Fraser Milne TAMDHU IS one of those little known distilleries with more going for it than many would be aware. Its redeeming feature is that its new owners are beginning to bang the Tamdhu drum. This is not a distillery you stumble upon. It has to be sought out. It is tucked away in the Parish of Knockando, along with Imperial (demolished), and Knockando Distillery on the north side of the River Spey at the top of Strathspey. It was established and purpose built in 1897 and designed by Charles Doig. Among its many classic features are a bunch of relatively modern buildings, including at least five traditional thick granite walled and slate roofed dunnage warehouses. The distillery was previously owned by the Edrington Group, which closed Tamdhu in 2010 and sold it to Ian MacLeod distillers in 2012. The new owners took a year to look 54 DRINKSBIZ OCTOBER / NOVEMBER 2013
Its light sherry cask style comes through in the taste with the lingering sense of a smoky taste too. at stock and give the rather tired Tamdhu a bit of a birthday. Now this family owned independent Scottish company – which also own Glengoyne Distillery – has reopened and relaunched Tamdu in early May this year. And quite the launch it was. The distillery is looking good. The old dunnage warehouses are in use and spruced up. The six copper still are polished and the team is now distilling flat out. The whisky itself has also been relaunched in the most attractive and relatively heavy bottle. It has a rather retro, almost Victorian
looking label, which makes the whole package eye catching. The whisky is a 10 year old with 40% ABV and a vanilla and nut nose. There are flavours of almonds and a lovely oak/spice balance, making the palate shine through with summer fruit flavours and rich oak overtones. Its light sherry cask style comes through in the taste with the lingering sense of a smoky taste too. The other Tamdu I want to mention now is a very limited 1000 bottle run of a 10 year old at 46% ABV. The alcohol content gives it quite a lift, especially as the spice notes combine with a clove overtone. Tamdhu is a dram to seek out. Not only is it a grand whisky, it also offers a exceptional look on the shelf or as a present. Well done to the whisky dubbed ‘the Can Do Spirit’. Michael F Fraser Milne is the owner of Whisky Galore in Christchurch. www.whiskygalore.co.nz
Bunnahabhain Islay Single Malt Scotch Whisky is un-chillfiltered and bottled at 46.3% ABV, allowing you to enjoy the intensely rich flavours and deep character of the gentle taste of Islay.
PROUDLY IMPORTED EXCLUSIVELY BY WHISKY GALORE. FOR MORE INFORMATION ON BUNNAHABHAIN AND OUR EXTENSIVE RANGE OF CRAFT SINGLE MALT AND BLENDED WHISKY VISIT
WWW.WHISKYTRADE.CO.NZ p: 0800 944 759 e: info@whiskygalore.co.nz
SPIRITS & COCKTAILS
LION HEADS UP ST-GERMAIN DISTRIBUTION Lion has taken over the reins for distribution of one of the world’s most beautifully packaged spirits, St-Germain A SERENDIPITOUS encounter with elderflowers left distiller Robert J. Cooper so intoxicated with the taste that he decided to create a drink dedicated to them. It’s called St-Germain. From October this year it has a new distributor in New Zealand when Lion takes over the reins from Thirsty Camel. And that means a new lease of life for this little known eau de vie-styled drink; a spirit based on the elderflower. The change in distributor results from the acquisition of Bacardi Global by Lion.
(St-Germain is in the Bacardi stable.) The change comes into effect from 1 October. Initially, the focus will be increasing on-premise ranging of St-Germain. Cocktails lists will be a prime focus. It will also receive a push into offpremise accounts. The aim is to raise the profi le of St-Germain both as an ingredient on the cocktail list and as a takehome liqueur.
which are harvested progressively over a four to six week period every year. The flavours of the flower are delicate and light. In order to preserve and enhance the grapefruit, pear and honeysuckle taste of the elderflowers, the production of St-Germain needs to be swift. Once the flowers are picked, they are immediately macerated to retain their freshness. Flowers are added daily to the maceration and pressing is avoided because it can cause bitterness by extracting too many tannic parts of the plant, which are not desired in the fi nal product. To persuade the elderflower to give up its prized essence is no mean feat; it needs coaxing. How that’s done remains the secret recipe of just a handful of people. St-Germain comes in one size; 750ml, RRP $69.99. TRADE ENQUIRIES:
HOW IT’S MADE St-Germain is a liqueur. It is distilled from elderflowers
For orders and customer service enquiries, Contact Lion, phone 0800 107 272.
Beaming in VnC and Lemon Z VNC COCKTAILS and Lemon Z are now distributed by Beam NZ. The change took effect on 1 September this year. “We are thrilled to add these New Zealand founded brands to our portfolio that will add strength to the breadth of Beam NZ. That VnC Cocktails has won 11 International gold and platinum medals from competitions around the world is a real testament to the success of the brands of VnC Cocktails”, says Beam NZ managing director Bevan Adin. The founder and managing director of VnC Cocktails, Shane McKillen, says the the change enables the launch of a new formulation to VnC that has reduced the
56 DRINKSBIZ OCTOBER / NOVEMBER 2013
abv to 12.5% as well as extending the shelf life of the premixes from one to two years.” Distribution details: Beam NZ now officially distributes all drinks in the VnC Cocktail range
and Lemon Z and will service on-premise accounts through its joint distribution partnership with Pernod Ricard. www.beamglobal.com and www.drinksmart.com
Double Gold - San Francisco World Spirit Awards 2013 Proudly Distributed by Federal Merchants & Co. | P : 0800 846 824 | E: info@federalmerchants.co.nz | W: federalmerchants.co.nz
VODKA CATEGORY REPORT
VODKA The most diverse spirit or the most consistent? Vodka continues its growth and, like its other white spirit siblings today, its style is diversifying – and not only in flavoured variants.
STOLI DARLING Stolichnaya Premium Vodka
RRP $38.99
If you could buy positive global PR, you could hardly do better than Ab’ Fab’ in the 90s when those glam’ fans of Stoli, Patsy and Eddy, championed this famous brand at every turn. It’s …
BERRY, BERRY GOOD Stoli Choc Razberi Vodka RRP $42.99 Stoli Choc Razberi is exactly like it sounds; a delicious combo’ of flavours which go together perfectly – chocolate and raspberry. It is the first of an indulgent new range from Stoli to arrive in New Zealand. The innovatively subtle packaging champions these two divine
58 DRINKSBIZ OCTOBER / NOVEMBER 2013
CATEGORY REPORT VODKA
FEVER tastes together without overworking the theme – something that translates to the zingy taste in the bottle. Stoli Choc Razberi is a top shelf flavour surprise. If this is the new wave Stoli, bring them on.
TOP SHELF STOLI – ELIT VODKA elit by Stolichnaya, RRP $164.99 When it comes to high point scores, elit is caning its competition right now, having had 97 points and a platinum rating bestowed on it by The Beverage Testing Institute (BTI), whose tasters wrote of elit that it is: “extraordinarily smooth, effortlessly drinkable, and totally elegant: true world class vodka”. Here at Drinksbiz, we agree. elit is Stolichnaya’s ultra premium vodka,
Stoli Choc Razberi is a top shelf flavour surprise. If this is the new wave Stoli, bring them on. not only in look but in taste – and production methods. So, what’s different here? elit is made using freeze fi ltration; a process where the liquid is held at minus 18°C for 10 hours. Presented in a sleek, crystal clear bottle, the result is a stylish ultra-premium vodka, perfect for martinis, which has been winning acclaim since its launch in 2003. TRADE ENQUIRIES: Independent Liquor (NZ) Limited, phone (09) 298 3000. www.independentliquor.co.nz OCTOBER / NOVEMBER 2013 DRINKSBIZ 59
VODKA CATEGORY REPORT
HEADS UP Crystal Head Vodka
RRP $99.00
When a bottle looks this good, it’s easy to imagine its contents may not live up to the fabulous design, but nothing could be further from the truth thanks to a quadruple distillation process. Not to mention that Canadian vodka, Crystal Head, is filtered seven times, three of them through Herkimer Diamonds; semi precious stones, despite the name. This vodka is soft, rounded and has a long, intense finish. TRADE ENQUIRIES: Hancocks Wine, Spirit and Beer Merchants, phone 0800 699 463. www. hancocks.co.nz
POLISH PERFECTION
Wodka is the Polish word for vodka and this one is made to a traditional recipe to pay homage to the Polish working man – and woman. It is made in the Polmos Bialystock distillery in Eastern Poland, which was founded in the 1920s and remained as a state-owned monopoly that controlled the spirits market there prior to the Iron Curtain coming down. It’s a toasty, full bodied style with a fresh clean finish and light peppery notes.
then the fresh taste of Broken Shed most definitely will woo vodka lovers. This award winning Wanaka vodka was founded in 2009 by Mark O’Brien, Mark Simmonds, Steve Turner and launched in 2010 in New Zealand, followed by its United States launch in 2012. Broken Shed is distilled four times and made from whey spirit. All water used in its production is demineralised and reblended with fresh spring water before being charcoal filtered. There are light aromas of vanilla and caramel on the nose with a soft, smooth, light sweet lift on the finish.
TOP DROP FROM DEEP SOUTH
GOOD CHEMISTRY
Broken Shed Vodka
Alchemia Vodka
Wodka Vodka
RRP $42.95
MALTY AND MELLOW Beluga Vodka
RRP $99.95
Beluga is a noble Russian vodka by name and by taste; thanks to its inclusion of a malt spirit with Siberian spring water; both of which underwent a triple distillation before additions of honey, oat extract and milk thistle were added. Beluga then matures for 30 days, which enables the flavours to integrate and mellow. The fermentation is natural with no chemical additions, which is another reason this vodka straddles an impressive balance of smooth mouthfeel with intense clean flavours. Beluga is named after the world’s most highly sought after caviar – which is the perfect food match. This top shelf vodka lives up to its name and price.
RRP $59.95
If the idea of a top shelf vodka from a beautiful small town nestled near to New Zealand’s Southern Alps doesn’t appeal,
Alchemists were the first people to distill vodka, albeit for medicinal and pharmaceutical purposes, hundreds of years ago. Alchemia Vodka comes at a relatively accessible price; a must stock – for its history and its wonderful flavour.
60 DRINKSBIZ OCTOBER / NOVEMBER 2013
RRP $54.95
Hand blown bottles are a good thing; triple distilled is even better. Both are key to Alchemia vodka. This vodka is made from rye grain; after fermentation and blending, the vodka is transferred to oak barrels where it macerates and soaks up layers of flavour, texture and weight. It’s a time consuming, labour intensive process, which the name pays homage to – alchemists were the first people to distill vodka, albeit for medicinal and pharmaceutical purposes, hundreds of years ago. Alchemia Vodka comes at a relatively accessible price; a must stock – for its history and its wonderful flavour. TRADE ENQUIRIES: For Beluga, Wodka, Broken Shed and Alchemia. Federal Merchants & Co, phone (09) 578 1823, email: info@federalmerchants.co.nz www.federalmerchants.co.nz
VODKA CATEGORY REPORT
FAME AND FORTUNE Famous Vodka
RRP $69
When it comes to locally produced spirits, vodka is numero uno in New Zealand and the word famous usually refers to a brand other than this one. But with its liquefied pink marshmallow-like viscosity, this 37.5% ABV vodka defi nitely Stock Famous deserves a Vodka and wider hearing than the bars show your in Auckland customers the city, where it’s manufactured. new face of And Famous Kiwi vodka. Vodka is not only going for the pink dollar; it’s available in over bars nationwide and 45 liquor stores nationwide, and is steadily developing a fan base all over the country. Stock Famous Vodka and show your customers the new face of Kiwi vodka. TRADE ENQUIRIES: Justin Sane, Famous Vodka, phone (021) 911 154, email: justin@famousvodka.co.nz
made in 1879 by Lars Olsson Smith; aka the vodka king, in the village of Åhus, southern Sweden. Åhus is also home to the wheat that forms the raw material for Absolut. This wheat is harvested in winter – and in great quantity, since every bottle of Absolut contains over one kilo of this winter grain. If you haven’t got Absolut, there’s only one thing to do: stock it. The quality never fails to impress us. TRADE ENQUIRIES: Pernod Ricard New Zealand, phone 0800 503 000 or email: Customer.service@ pernod-ricard-nz.com
ABSOLUT FABULOUS
LA STORY
Absolut Vodka
RRP $40.99
Sweden’s premium vodka needs no introduction but it does deserve a big tick – in all the right boxes. Absolut may almost be a victim of its own, ever so stylish success. Super well known and great looking, it also happens to be one of the cleanest, freshest and most consistently high quality, pure tasting vodkas on the market. It was fi rst
62 DRINKSBIZ OCTOBER / NOVEMBER 2013
New Zealand’s newest beer, wine and spirits distributor, Green Drop, has secured exclusive distribution rights for Green Bar Collective; a Los Angeles based company which distributes Tru Organic vodka and gin; Crusoe organic rums, Fruitlab organic liqueuers, IXA organic tequila and Slow Hand organic whiskey. All Green Drop products are either fully organic, in conversion to organic or
sustainable. The process towards organic certification takes three years. Local wineries Aurum from Central Otago, Wrights from Gisborne and Turanga Creek are all represented – as well as these outstanding vodkas. Tru Vodkas really do have an unusually pure, freshness and intensity of flavour, which is true to type. The Tru Organic Lemon, for instance, smells and tastes like the fi rst sip of a limoncello – without the sweet aftertaste. Tru Organic Lemon
RRP $78
Tru Organic Vanilla
RRP $78
Tru Organic Vodka
RRP $80
Tru Organic Garden
RRP $78
Green Drop, Loic Parola, Green Manager, phone 021 641 515. www.greendrop.co.nz
TRADE ENQUIRIES:
LIFETIME OF WHISKY SOUTH ISLANDER Cyril Yates has spent over 20 years of his life distilling whisky in New Zealand and now, to honour his hard work, he is being sent on a trip to London and Scotland – to taste whisky and visit its homeland. “I can’t believe I’m off overseas to visit the home of whisky,” says Yates, who adds that he is grateful to the New Zealand Whisky Company, which is sending him to Paris for a whisky launch; to London for Whisky Live and to Scotland to visit some of the world’s oldest distilleries – “Places I’ve only ever dreamt of going.” Greg Ramsay, chief executive of the New Zealand Whisky Company, says the trip is by way of a thank you to Yates, who began a life long love affair with whisky as a 16-year-old; painting whisky barrels before moving into being a distilling foreman.
the only duty free store that gives you airpoints dollars* at auCKland, Wellington and ChristChurCh airports.
THE NZ WHISKY CO… Seagram’s was once distilled by The New Zealand Whisky Company in Dunedin before being sold to Fosters in 1997. Fosters closed the distillery but retained over 400 barrels of the whisky, which were bought by the New Zealand Whisky Company in Oamaru. www.thenzwhisky.com
*Excludes Tobacco.
ADVERTISING STATISTICS
CIDER AND VODKA ADVERTISING CLIMBS Cider and vodka price advertising have both grown rapidly in the past 12 months, according to new statistics in from the Liquor Information Pricing Services (LIPS)
THE TOTAL volume of liquor advertising increased 24% over last year with cider up 216% and vodka climbing by 31%. The rising popularity of cider has been a prominent international trend over recent years with sales growing strongly in the UK, Europe, Asia and the USA. While those markets are well established in terms of consumption and size, a resurgence is well underway across the globe, and New Zealand drinkers have taken to cider in their droves. Cider now represents the fi fth largest advertised liquor category in terms of volume. While not as big as wine or mainstream beer, cider is more frequently advertised than bourbon, gin, vodka, rum and craft beer. There have been over 4,700 cider products advertised by price in the past 12 months compared to only 2,547 craft beers. Incidentally, craft beer is also growing strongly, up 46% in the 12 months to 31 July 2013, but this pales alongside cider. In terms of sales, cider accounts for $33m across supermarket checkouts each year, and is growing at 17%*. “The growth cider is achieving domestically is astounding,� says LIPS director Sean Jowers.
Cider now represents the fifth largest advertised liquor category in terms of volume. While not as big as wine or mainstream beer, cider is more frequently advertised than bourbon, gin, vodka, rum and craft beer.
OCTOBER / NOVEMBER 2013 DRINKSBIZ 65
ADVERTISING STATISTICS
The big mover is Rekorderlig. The Swedish cider maker has taken New Zealand and the world by storm in the past few years. The broad range of refreshing off-dry flavoured ciders with 4% abv has instantly appealed to emerging drinkers. It is now the most advertised cider brand with a 33% share of voice and 8000% growth in the past 12 months. “With total liquor sales in grocery fairly static with only 2% growth, cider is obviously taking considerable market share from beer and wine.” So, who are the movers and shakers in the cider category? The big mover is Rekorderlig. The Swedish cider maker has taken New Zealand and the world by storm in the past few years. The broad range of refreshing off-dry flavoured ciders with 4% abv has instantly appealed to emerging drinkers. It is now the most advertised cider brand with a 33% share of voice and 8000% growth in the past 12 months. Both Mac’s and Monteith’s have also continued to grow their cider range strongly, with both brands showing close to 50% advertising growth over last year. Old Mout from Nelson is another cider brand whose 1125ml PET bottles and assorted flavours have been widely promoted, and are resonating with consumers. Old Mout now accounts for 20% of all advertised cider. Advertising volumes for Old Mout have grown 552% on last year, while newcomer, Cider House, is now the sixth most promoted cider brand in New Zealand. Vodka advertising is also on the rise. Although spirits are enjoying slower growth than beer (+36%) and RTDs (+24%), they are outgrowing wine (+17%) with total advertising volumes up 20%. As reported, vodka advertising has grown 31%, with an additional 838 products promoted over last year. This is second only to scotch whisky which grew by an extra 847 advertised products. Vodka is now the fourth largest spirit behind scotch whisky, bourbon and gin. 66 DRINKSBIZ OCTOBER / NOVEMBER 2013
Smirnoff continues to dominate advertising exposure in New Zealand with a 24% share of voice, and promotion up 16%. Absolut is the second most advertised vodka with advertising volumes rising 69%. Newcomer, Nooke, promoted by The Mill, has also been promoted extensively in the past 6 months. Other large advertising gains were made by Stolichnaya (+287%), Stil (+114%) and Red Square (+62%). However, advertising volume declines were experienced by Russian Standard (-31%) and Skyy Vodka (-7%). In terms of pricing, vodka’s average advertised unit price grew 3% to $32.67
in the year to 31 July 2013. This upwards movement was in line with inflation and excise. Similarly, Smirnoff, Skyy and Absolut all grew their average advertised prices by 3%, with Absolut having the highest average unit price at $38.57 per litre. Stolichnaya was the only major vodka brand to show a reduction in its average advertised price by 1% to $33.30. LIPS monitor alcohol prices advertised in print and electronic media throughout New Zealand. Pricing data and reviews can be obtained by subscription at www.lipsltd.co.nz. For more information contact Sean Jowers, phone 021 547 583. *Aztec Scan data TKA – MAT to 14 July 2013
WHAT’S NEW
2013 TITLE ESK VALLEY Content HAWKE’S BAY ROSE RRP $24 Hawke’s Bay winemaker Gordon Russell made this rosé mostly from Merlot, which gives it an intense deep pink colour. And even better than the colour is the refreshingly bone dry taste – which is unusual in the world of roses these days. This is a super refreshing style, thanks to its ripe summer berry fruit flavours and the lingering dry style. TRADE ENQUIRIES:
www.eskvalley.co.nz
TITLE GHIOTTI GREEN QUEENS Content RRP $8.99, 300g
Ghiotti Sicilian Green Olives are not only striking to look at but beautifully intense in taste – and they hold their colour, flavour and firm flesh too. These famous Sicilian green olives are unpasteurised, bright green, plump, firm and deliciously crunchy with just a slightly salty tang – very different in taste to other olives and larger too than most green ones – making them perfect for a drowning in a dirty martini.
RECIPE Add 2 x 1/2 oz gin, 1/2 oz dry vermouth, Ghiotti Sicilian Green Olive brine (to taste) and olives to garnish. Pour the gin and dry vermouth into a mixing glass. Slowly add the Ghiotti Sicilian Green Olive brine. Stir. Strain into a chilled cocktail glass. Garnish. Enjoy. TRADE ENQUIRIES:
www.europeanfoods.co.nz
TITLE A ROSE BY ARONUI Content
COMING UP TITLE ROSES Content
2013 ARONUI ROSÉ, RRP $21.95
2013 SOHO WESTWOOD ROSÉ RRP $26 and 2013 SOHO WAIHEKE ROSÉ RRP $23
Rosé is hot and not just because of its intense raspberry colour; thanks to its refreshing red berry, red floral aromas and refreshing tastes – especially when chilled – it makes great drinking year round as an alternative to an aperitif. Serve it to your customers, lightly chilled, with green olives or freshly roasted almonds. A match made in heaven. TRADE ENQUIRIES:
Kono Beverages, phone 0800 864 894, email: beverages@kono.co.nz, www.aronuiwines.co.nz
This pair of pink beauties is fresh off Soho Wines’ bottling line right now; the Westwood – named in homage of the great British designer – has a little more concentration in taste than its little sibling, the more affordable Waiheke rosé. Serve lightly chilled on hot summer days. TRADE ENQUIRIES: Soho Wines, phone (09) 360 5443, Email: soho@sohowineco.com www.sohowineco.com
TITLE Content
EASY MOJITOS WITH MONIN The famous mojito cocktail was born in the sultry bars of pre-revolutionary Havana. Skilled bartenders called upon the local abundance of wild mint yerbabuena, cane sugar, lime and rum to create a refreshing cocktail sensation that flavoured the sensual Cuban nightlife. Yet the time consuming preparation of mojitos involving making simple syrup and thoroughly muddling lime and mint leaves, as well as it’s hard to fi nd ingredients, did not travel well to the international bar scene. With Monin Mojito Mint, making mojitos is easy. Just combine with rum, sparkling mineral water and a squeeze of lime. Monin Mojito Mint is a refreshing taste and aroma combination of mint and lime flavours. TRADE ENQUIRIES: Stuart Alexander sales representative for more information or call Consumer Services, phone 0800 188 484.
SOUTHERN ITALY WOWS WINE JUDGES This wine is a winner, as judges at the 2013 New Zealand International Wine Awards decided by awarding it a much deserved trophy in September this year. Primitivo is an ancient grape variety, which has been growing in the region of Puglia in southern Italy for hundreds of years - and this wine is a new one made by the Farnese winemaking group, which have two wineries in Salento, southern Italy. 2010 Vigneti del Salento Oversettanta Primitivo is available from A Touch of Italy, phone (09) 273 3701 - stock it and stun your red wine customers, year round; this is a hot climate wine and is made in a soft, approachable, rich style which works deliciously in the glass year-round. TRADE ENQUIRIES:
A Touch of Italy, phone (09) 273 3701 www.touchofitaly.co.nz
OCTOBER / NOVEMBER 2013 DRINKSBIZ 67
WHAT’S NEW
PERRIER TITLE CELEBRATES TITLE WITH ANDY WARHOL Content Content You could win a trip to New York…
This year is the 150th anniversary for French mineral water brand, Perrier, and to celebrate the company commissioned pop artist Andy Warhol to create four label designs in his signature style. The makers of Perrier are also giving New Zealanders a chance to win a trip for two to New York; the city Warhol called home.
TOP WEST AUCKLAND DROP 2013 COOPERS CREEK MARSANNE RRP $19 TO $24 West Auckland winery Coopers Creek named this brand new, first Marsanne – the single grape variety that went into this wine - after grape grower Doug Bell’s Curtiss Kittyhawk - Allison. Thought to be the first ever Marsanne made as a single varietal wine (a wine made from one grape variety), this is peachy, fresh, full bodied and almost Chardonnayesque in style. It’s dry and gorgeous lightly chilled on a warm spring day. www.cooperscreek.co.nz
The limited edition Perrier Andy Warhol bottles are available in 750ml and 330ml from supermarkets, bars and restaurants nationwide.
TO WIN To be in with a chance to win, purchase any specially marked Andy Warhol bottle at participating supermarkets and go online to www.winwithperrier.co.nz. Entries close Friday 3 January 2014. perrier.com/warhol or www.facebook.com/Perrier
FRESHEN UP TITLE WITH NEW Content FLAVOUR The makers of Fresh Up have launched four new flavours: Apple & Nectarine, which contains 24% fruit juice, and is joined by three equally tasty new flavours including Harvest Red Apple, Apple & Pineapple and Apple & Sum… Ahh Fruits. The juices come in four different sizes: 355ml, RRP $2.50; 500ml, RRP $3; 1 litre, RRP $2.59, and 3 litres, RRP $4.99.
WORLD ART TITLE OF WEARABLE TITLE ADVERTISE IN INSPIRES ONE OFF WINES… Content Content
WHAT’S NEW
some of New Zealand’s most stellar Pinot Brancott Estate debuts four collectable grapes. bottle designs, exclusive to New Zealand, The Brancott Estate Limited Edition WOW Series to celebrate the 25th anniversary of the wines – Chardonnay, Pinot Noir, Sauvignon Blanc World of WearableArt (WOW) Awards and Pinot Gris - are available from September to Show in 2013. mid October from New Zealand liquor retailers, The winery is a major sponsor of the RRP $26.99. World of WearableArt (WOW) Awards Show, which runs from 26 September to Advertising enquiries to: advertising@drinksbiz.co.nz 6 October in Wellington - and coincides with the 40th anniversary of Brancott Estate. The four limited edition bottle designs were each inspired by garments from WOW and form the label designs for Brancott Estate’s Limited Edition Hawke’s Bay Chardonnay, Marlborough Sauvignon Blanc, Marlborough Pinot Gris and South Island Pinot Noir; made mostly from grapes grown in North Canterbury – home to
Tell the drinks trade what you’re doing that’s new, interesting or just downright deliciously tasty.
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68 DRINKSBIZ OCTOBER / NOVEMBER 2013
WHAT’S NEW
JUMPING THROUGH HOOPS 2011 D’ARENBERG THE STUMP JUMP RRP $19-$20 Let’s hear it for Aussie GSMs – red wines made from Grenache, Shiraz and Mourvedre; a deliciously robust, but soft and smooth flavoursome combo. This is a fantastically full bodied wine at a very affordable price – perfect for stocking by the glass on your wine list. Surprise yourself and your customers. www.negociantsnz.com
STELLAR STELLA SAUVIGNON 2013 SOHO STELLA SAUVIGNON BLANC RRP $24 If you’re looking for wow factor, here it is: the 2013 Soho Stella Sauvignon Blanc – made from one of the best summers in the living memory of many Kiwis, which translates into this outstanding tropical deliciousness. Marlborough winemaker Dave Clouston blended grapes from the Awatere Valley, Southern Valley and Wairau Valley to create the balance he wanted in to express in this juicy, smooth, soft Sauvignon. TRADE ENQUIRIES:
Soho Wines, phone (09) 360 5443, email: soho@sohowineco.com www.sohowineco.com
BRANCOTT’S BRAINCHILD LOW ALCOHOL RIESLING 2013 BRANCOTT FLIGHT RIESLING RRP $26.99 Brancott Estate’s newest addition is a natural fit; a low alcohol Riesling, which launches this month as part of the 2013 Brancott Estate Flight wines. Of all grape varieties Riesling is perhaps the most suited to making a low alcohol style, reaching flavour ripeness at low sugar levels. Brancott Estate Flight wines are available in New Zealand from October 2013 and will be available nationally from leading liquor retailers. www.pernod-ricard-nz.com
2013 THE NED SAUVIGNON BLANC RRP
$19.99
Winemaker Brent Marris has turned a stunning Sauvignon Blanc vintage into an outstanding wine in this, the 2013 Ned Sauvignon Blanc. This wine will add zing to your wine list, thanks to the happy marriage of top winemaking and a neverending, beautifully warm and dry summer. It’s packed with bright, zesty aromas of ripe pineapple, guava and lime; all of which make this wine taste exotic with bite. It’s also beautifully balanced at a lovely, relatively restrained 12.5% ABV. www.marisco.co.nz
WORLD OF WEARABLE ART INSPIRES ONE OFF WINES… Brancott Estate debuts four collectable bottle designs, exclusive to New Zealand, to celebrate the 25th anniversary of the World of WearableArt (WOW) Awards Show in 2013. The winery is a major sponsor of the World of WearableArt (WOW) Awards Show, which runs from 26 September to 6 October in Wellington – and coincides with the 40th anniversary of Brancott Estate. The four limited edition bottle designs were each inspired by garments from WOW and form the label designs for Brancott Estate’s Limited Edition Hawke’s Bay Chardonnay, Marlborough
Sauvignon Blanc, Marlborough Pinot Gris and South Island Pinot Noir; made mostly from grapes grown in North Canterbury – home to some of New Zealand’s most stellar Pinot grapes. The Brancott Estate Limited Edition WOW Series wines – Chardonnay, Pinot Noir, Sauvignon Blanc and Pinot Gris - are available from September to mid October from New Zealand liquor retailers, RRP $26.99. www.pernod-ricard-nz.com
OCTOBER / NOVEMBER 2013 DRINKSBIZ 69
DIARY DATES
MORE THAN JUST GREEN
SATURDAY 26 & SUNDAY 27 OCTOBER
New Zealand Edible Garden Show
The inaugural New Zealand Edible Garden Show was developed by the Hawke’s Bay A&P Society and brings together food, gardens, animals and landscapes in the Bay. Workshops will be run by Ruud Kleinpaste, Laura Faire, Lynda Hallinan, Tony Murrell, Helen Jackson, Dee Pigneguy, Janet Luke and Jo Duff. The focus is on healthy living – with food at its core. A great opportunity for those in hospitality to see what this fruit bowl of New Zealand has to offer their restaurants, bars and cafes. At the Showgrounds Hawke’s Bay. Tickets for the New Zealand Edible Garden Show are on sale at www.eventfinder.co.nz Check Website for more information www.nzediblegarden.co.nz or contact Hillary Riches, Hawke’s Bay A&P Society, phone (06) 878 3123.
FRIDAY 1 TO SUNDAY 3 NOVEMBER
Healthy Living Show, Auckland
All aspects of healthy living from food for the body to drinks for the soul are on display at this annual show. At the ASB Showgrounds, Auckland, 10am to 6pm each day; 10am to 5pm Sunday. Bookings and more information at www.healthylivingshow.co.nz
FRIDAY 1 TO SUNDAY 3 NOVEMBER 2013
Marlborough Wine Weekend
Taste the best of Marlborough wine on a small and large scale at this trade event, which also has public tickets. The highlight is the Twilight Garden Party on Saturday 2 November. More information from www.wine-marlborough.co.nz
THURSDAY 14 NOVEMBER TO SUNDAY 17 NOVEMBER8
MEET THE REST OF THE FAMILY Available in a range of sizes from 1 litre to 30 mls.
Taste of Auckland
The culinary event of the year. Purchase tickets from tasteofauckland.co.nz
SUNDAY 17 NOVEMBER
Toast Martinborough
The Square in the centre of Martinborough is the place to be from 9.30am on Sunday 17 November, provided you secure tickets beforehand, that is. The annual Toast Martinborough is one of the country’s most highly regarded wine, food and music festivals and tickets sell out in early October. Hook onto the website, contact your favourite locals and get on a list to get a ticket to this great event. It runs like clockwork, as do trains through the Rimutaka tunnel, should you not wish to drive from the windy city. www.toastmartinborough.co.nz
FOR ENQUIRIES
Ian McAteer & Associates Ltd Phone 09 476 1360 Mobile 027 542 0496 Email michellemcateer@xtra.co.nz Like us at facebook.com/ChartreuseNZ
LIST YOUR EVENT ON THIS PAGE FOR FREE, EMAIL EDITOR JOELLE THOMSON: joelle@drinksbiz.co.nz
Toast Martinborough
Say cheese THE NEW Zealand Specialist Cheese Association celebrates Cheese Month from 1 to 31 October with in-store cheese specials and promotions, meet the cheesemaker events, farm open days and tastings Cheese lovers nationwide can enjoy tastings and experiment with serving interesting innovative cheeses from the country’s specialist producers, says New Zealand Specialist Cheese Association secretary Dianne Kenderdine. “What sets New Zealand apart is the taste of our milk products, thanks to our grassfed animals who have space to roam. This gives our cheese a full-flavoured, natural quality,” she says. “New Zealand Cheese Month is about eating and enjoying Kiwi-made cheese, and taking advantage of the fantastic events, activities and promotions happening throughout the country.” Foodtown, New World and Pak ‘n Save are all running cheese month specials on selected New Zealand cheese brands throughout October.
SHARE YOUR CHEESE Throughout the month of October cheese lovers are encouraged to share what they love about and how they eat, their favourite New Zealand cheese via Facebook and Twitter, using the hashtag; #ilovenzcheese www.cheeselovers.co.nz www.facebook.com/CheeseLoversNZ
Distributed by Federal Merchants & Co. | P: 0800 846 824 E: info@federalmerchants.co.nz | W: federalmerchants.co.nz
LAST REQUESTS
MOON TO THE MISSION Paul Mooney is the chief winemaker at the oldest continuously working winery in New Zealand; Mission Estate in Hawke’s Bay What are the biggest challenges for you in wine right now?
How important is education in the drinks trade, in your experience?
Keeping focused on consumer preferences and correctly making the styles of wine the consumer actually wants. This requires getting the grape supply right and making the right wines accordingly.
Education helps one get a real feeling about wine. It is through understanding at a deeper level that we can appreciate wine and communicate its qualities to others.
What would you like to see happen in wine bars and on restaurant lists? A wide range of interesting wines at good prices rather than those of the more common brands that lack the individuality and style of a smaller wine producer like the Mission. How do you discover new ways to innovate in creating accessibly priced but still good quality wines? Read and discover new techniques and innovations and try to manage our winery sustainably. We fi rst whole bunch pressed and barrel fermented a Chardonnay in 1983. We intend to release a 30th anniversary Chardonnay in the coming year to celebrate this. I believe we were one of the fi rst New Zealand wineries to introduce microoxygenation techniques in 1999. We make as few additions during the winemaking as possible to allow good fruit and vineyard site expression.
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How did you get into the drinks business? I had the good fortune to meet my former mentor Br. John at the winery back in 1978. He gave me a lucky break to work at the Mission as his assistant. What is your all time favourite food and drink combination? A top Sauterne like Chateau Rieussec or Coutet and an apple tart concocted by myself. If you could swap places with anyone in the world for just one day, who would it be? Hillary when he climbed on top of Everest. What would you most like to change in the drinks and hospitality trade globally? The drinks and hospitality trade is hugely influenced by the multinational companies with their large marketing budgets. This makes it difficult for smaller independent companies to make their presence felt. I would like to see better communication and more open mindedness in the wine trade.
Introducing
500ML RANGE HONOURING THE PAST