Drinksbiz October November 2014 by Hurst Design Co.

OCTOBER / NOVEMBER 2014 DRINKSBIZ.CO.NZ

NO MATTER HOW YOU CHOOSE TO EXPRESS YOURSELF,

WE HAVE A VODKA FOR THAT.

THIS WARRANTS A BEER, OR THREE. Our hard working brewers have come up with not one, but three great new brews. And our marketing mates have been busy too. There’s some Speight’s worthy advertising in the pipeline, and with three very different brews on the way, it’s nothing but good news.

Not usually ones to do things by halves, we’ve brewed Speight’s Mid Ale, a smooth malty drop that’s full of ﬂavour with only 2.5% alcohol.

It’s only natural that our new Ginger Beer is hard brewed with real ginger to create an authentic spicy ginger bite with 4% alcohol.

New to the Speight’s craft range and made with aromatic hops, citrus and spice, Speight’s Summer Ale makes for one refreshing beverage.

S 00222 SPG00 22_DP 2 DP PS_ S_BIZ _BIZ _

Trade enquiries: Lion NZ 0800 107 272. Available nationwide October 2014.

CLAIM 431 VINEYARD, BENDIGO, CENTRAL OTAGO

THE WOOLSHED VINEYARD, MARLBOROUGH

THE HOME BLOCK AND THE MOUND VINEYARDS, WAIPARA VALLEY

Single Vineyard Black Label Our 2014 vintage heralds a change in our range name; with the Mud House ‘Estate’ range becoming our ‘Single Vineyard’ range. We’ve also transformed the label to a chic, shiny black. We make consistently beautiful, award-winning wines for people who love wine and embrace fresh ideas. Our Mud House Single Vineyard range is made with minimal intervention to ensure a true representation of the vintage and our single vineyard sites.Wherever you are in the world, look for our distinctive wines and celebrate your taste for adventure.

mudhouse.co.nz

For trade enquiries please contact Vintners NZ Ltd sales@vintners.co.nz | 0800 687 9463 | vintners.co.nz Enjoy Mud House responsibly

FROM THE EDITOR

trade, whose members often champion heavier ANDREW FROM Nelson’s Moutere Inn wrote to bottles, but among the producers, who foot me last month to agree with our editorial in the the ultimate bill for them. Lightweight bottles June/July issue of Drinksbiz that plastic is not not only use fewer resources to manufacture, fantastic for drinks packaging. they cost less to transport and reduce waste at It is strange, he says, that in an era when the recycling end too. Being conscious of and recycling becomes more accepted (mandamaking changes to the way that we consume all tory, in some industries), the use of the alcohol products can make a massive difference to the industry’s best recycling product, the quart, has planet we live on. fallen from favour. Andrew reckons that only a “Crates of 750ml bottles Lightweight bottles not small - and shrinking - segof beer being used over and only use fewer resources ment of the community over again beats single use to manufacture, they choose to be seen with drinks containers in a green world,” cost less to transport in reusable vessels; cups, Andrew writes. and reduce waste at the quarts or bottles. Part of It’s a shame that not everyrecycling end too. me suspects he is right, but body sees this big picture, but I hope he is wrong. The real a growing number of people proof of our intentions is in how we allow them do seem to be aware of the effect that single use to influence our individual choices. Speaking of packaging is having on the environment. Cafés which, we have chosen a broad range of high are busy selling reusable coffee cups, which fit quality wines, beers and spirits to bring to you in in car cup holders (for those whose cars have this issue. I hope you choose to list – and enjoy – cup holders) and my local café often makes my them, while consciously recycling and reducing espresso in my own cup, which I travel with in wastage wherever possible too. the car. The murmurings in the wine industry about Cheers, Joelle Thomson heavyweight bottles are growing too. Not in the

“Cheap booze is a false economy.” Hitch-22

DRINKSBIZ OCTOBER/NOVEMBER 2014

Reduce, reuse, recycle...

When New Zealand’s drink driving laws change on 1 December this year, it will be more appealing to drink one of the world’s greatest wines; Riesling, which comes in a wide range of shapes and guises, frequently falling comfortably into the low alcohol category. On pages 48 to 51 of this issue of Drinksbiz, we highlight an outstanding new range of Rieslings from New Zealand and Germany; world HQ of the Riesling grape. Many of these wines are less than 10% alcohol, some are just 8.5% alcohol and some come from one of the world’s great vineyards; Wehlener Sonnenuhr (‘the sun dial’) in the Mosel. If the low alcohol is one drawcard, wait until your customers taste them. These wines are a must stock.

EDITOR’S PICKS 2012 Glasnevin Le Notaire Pinot Noir Just one barrel of this mouthwateringly succulent wine was made from 450 kgs of grapes grown on Barry Johns’ vineyard in North Canterbury; it is a full bodied, intensely satisfying Pinot – one of the best from the South Island that I have tried this year.

Kronenbourg 1664 Light in colour, deep in taste with nutty nuances and fresh creamy flavours; my kind of beer.

Chartreuse Liqueur du 9th Centenaire Did we mention how much we love Chartreuse? The secret recipe is one thing; its complex, multi layered freshness is quite a luscious other... DRINKSBIZ OCTOBER/NOVEMBER 2014 5

CONTENTS

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

Sam Neill’s new Pinots and more

Advertising Roger Pierce advertising@drinksbiz.co.nz +64 9 361 2347 +64 274 335 354

TOP 20 NEW CENTRAL OTAGO PINOTS–PAGE 40

drinksbiz.co.nz

REGULARS Cover Story

BEER & CIDER 7

Columns 8 Out & About

Diary Dates

Industry News

The Independent Gin fling; why it’s on the up 37

Beer Category Report New brews for spring sipping 56 Moa marks history with new design

Beer and Cider News

SPIRITS

Associate Member (NZ)

Drinksbiz is published every second month by Trade Media

Vodka Category Report Vodka Global 68

Limited, 300 Richmond Road,

WINE

Hot mixes Cocktail city 75

New Zealand,

Pinot file: Top 20 new Central Otago Pinots

Simply Pure; drinks that give back

High 5 Best new wines to stock 46

Michael F Fraser Milne talks whisky

Riesling Category Report Riesling rocks for summer 48

LAST ORDERS

International News

Wine News

6 DRINKSBIZ OCTOBER/NOVEMBER 2014

Grey Lynn, Auckland, 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

What’s New

Last Requests

enquiries to Trade Media Limited, P O Box 37745, Parnell, Auckland.

COVER STORY

Pinnacle tops flavoured vodkas This month Beam Suntory launches into New Zealand six of the 40 flavour variants of Pinnacle Vodka

DIVERSE FLAVOURS, intense popularity and now available here, Pinnacle is the name of the newest flavoured vodka brand to arrive in New Zealand with six of its 40 flavour variants. The variants available here are: Kiwi Strawberry, Whipped, Citrus, Strawberry Kiwi, Cookie Dough and Strawberry Shortcake. Others may be available at some point but Beam assistant brand manager Billie Yelcich says these flavours are a strong offering for one brand to enter the market with. The Pinnacle Vodka range is made from a base spirit of wheat grain, which is distilled five times and produced in France before being exported to the United States, where Pinnacle can claim the title of America’s Favourite Flavoured Vodka, #1 Growth Brand among Top 100 Premium Spirits in 2013, Yelcich says. “It was also rated the Highest Vodka in 2013 International Wine & Spirit Competition. With outside of the box flavours, Pinnacle is a premium and highly mixable spirit that is now here to challenge the vodka category in New Zealand.” The point of difference is the unusual flavours that form the

Pinnacle range, including fruity, creamy and baked cookie dough. “No matter what the mood or occasion, whether it’s drinks on the deck or a night out with your friends, Pinnacle Vodka is endlessly mixable for a new, exciting experience every time. Pinnacle is the vodka that’s all about having fun with flavour and stepping outside of the norm,” Yelcich says. The specs on Pinnacle Vodka All of the Pinnacle Vodka range are in 750ml bottles with RRP $39.99. The Pinnacle Vodka Pure is 37.5% ABV while all five other flavours available in New Zealand are 35% ABV.

Stock it Beam Suntory distributes Pinnacle Vodka. Contact Billie Yelcich, assistant brand manager New Zealand, phone (09) 915 8474 or email: billie.yelcich@beamsuntory.com

DRINKSBIZ OCTOBER/NOVEMBER 2014 7

IN VINO VERITAS

Joelle Thomson Editor Drinkszbiz Email: joelle@drinksbiz.co.nz

Soil and wine – the relationship Can we taste in wine the soil in which the grapes were grown ? HOW DO we account for the flavours in wine that appear to taste earthy, chalky or stony? The relationship between soil and wine is a linear one because grapevines reap their health and their productivity - or lack of either – directly from the soil in which they grow. But discussing whether the specific flavours in wine are a direct result of the types of soil they grow in can be summed up in two words, both beginning with ‘c’: complex and controversial. Science shows that minerals do not have a distinct flavour, despite the fact that the word mineral is thrown around with reckless enthusiasm at many wine tastings. The hosts of a limestone master class held in Auckland in late July bravely delved into this controversial subject by opening a bunch of extraordinary wines,

all of which were made from grapes grown in soil with high limestone contents. The tasting was hosted by Puneet Dhall and Brandon Nash of Dhall & Nash. What does limestone in soils contribute to flavours in wines? While I cannot suggest for a split second that the flavour of these wines comes directly from the limestone in the soil in which the grapes in these vines grew, I can say that great wines are a product of healthy soils. Healthy soils with the desired nutritional content for grapes creates grapes that have healthy cell structure, are more likely to be disease resistant and therefore have more intense flavour compounds. This means that winemakers do not need to compensate for lack of health and flavour intensity in the grapes they use to make wine.

The balance of acidity deep in the ground is where limestone works a treat because it keeps the pH in wine low; enabling a desirable balance of acidity in the grapes. This in turn provides stable tannins and stable colour in grapes and in wine. Time and space do not permit me to talk here about cation exchange and pH but there is no doubt that soil structure and quality is imperative to quality of wine rather than to perceived flavour. “Limestone promotes acidity in wine and Pinot Noir – not being a tannic wine – needs that acidity for structure,” says Theo Coles, winemaker at Mountford Vineyard’s The Rise Vineyard in North Canterbury, speaking about the relationship between limestone and what it contributes to vine health and therefore to grape quality.

Great wines made from grapes grown on limestone... 2011 Alphonse Mellot La Moussière Sancerre

NV Fernando de Castilla Antique Fino

500ml

RRP $50

This single vineyard French Sauvignon Blanc has mouthwatering acidity, a full body and flavours of dry grass, green olives, green beans. It is super refreshing with a very long, very mouthwatering finish.

2009 Mountford Estate Chardonnay

RRP $55

Full bodied and rich with a pale gold colour, intense flavours of caramel, hay, green apples and a lovely long finish.

NV Larmandier-Bernier Longitude Premier Cru

RRP $79.99

This dry Champagne is made entirely from Chardonnay grapes and is defined by freshness and intensity of white fruit flavours – lemons, grapefruits and also white nuts. It is nearly bone dry with just 4 grams of residual sugar and high acidity drives it to a long fresh finish. 8 DRINKSBIZ OCTOBER/NOVEMBER 2014

RRP $62.95

This divine fino sherry styled wine comes from a small producer in Jerez and it is aged for four years prior to bottling which gives it a pale gold colour and intensely rich creamy texture with a caramel taste and characteristic salty tangy finish. It is an outstanding drink on its own or with green olives.

2009 Pelissero Vanotu Barbaresco

RRP $120

Talk about a big wine; this Italian stallion is still a babe in the bottle and needs a good five to 10 years to come into its own. That said, it is intensely complex now with flavours of freshly smoked meat, cardamom, cloves and mocha; dried chocolate-mocha powder on nose and palate; very earthychocolatey aromas and a long, fresh finish. One to keep.

All wines are available from Dhall & Nash, dnfinewine.com

the winemaker blending years of history with brand new thinking. Yalumba is Australia’s oldest family- owned winery. We’re extremely proud of our heritage, but we’re equally as excited about our future. While many of our vineyards are well over one hundred years old, our winemaking methods are up -to -the -minute and always evolving. We embrace innovation and give our winemakers freedom to play with new techniques, varieties and styles. This results in wines other, more ‘old-fashioned’, wineries would never even dream of. We blend the old

kwp!YAL10558

with the new purely for the love of wine.

COLUMN

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

It’s whisky but not as we know it New whisky flavours are becoming a global phenomenon and helping to define world whisky as a different beast to Scotch

NEW ZEALAND whisky producer Mathew Thomson’s announcement that his new whisky contains barley dried over manuka wood puts our spirit firmly at the forefront of a rapidly burgeoning new world trend. From the United States to India, and from Australasia to Northern Sweden, ‘New World’ distillers are turning whisky traditions on their head by experimenting with new woods, different peats, and different fuels to flame the barley drying process. And it reflects a growing confidence among world whisky makers that Scotland doesn’t necessarily have a monopoly over defining what whisky should taste like, and that it’s no longer the case that if you can’t beat ‘em, you have to join ‘em. I’ve long argued that there are only two ways to make whisky: the way the Scots do, in which case you’ll probably come off second best because they have been doing it for centuries. Or in a totally different way, as the Americans do with bourbon, or the Irish do with pot still whiskey. As a specialist in world whisky, nothing gives me greater pleasure than discovering a whisky that tastes nothing like 10 DRINKSBIZ OCTOBER/NOVEMBER 2014

Scottish single malt, but is exciting, well made and tastes unique. To some extent Scotland is bound by its own massive success. It knows it shouldn’t mess with a winning formula, and rightly stays within strict rules governing ingredients, cask type, maturation periods, and flavour enhancement. But elsewhere, and

There are only two ways to make whisky: the way the Scots do, in which case you’ll probably come off second best because they have been doing it for centuries. Or in a totally different way. particularly outside Europe, it’s a different story. We are told that whisky is only made with grain, yeast and water. But what about the importance of the wood it is matured in, and the effects on flavour of using peat from different parts of the world, or drying barley over different materials? This does not mean there will be a drop in quality standards. Far from it. New Zealand whisky has been vastly improved by having secondary maturation

in French oak casks which had previously contained New Zealand red wine. Now the Thomsons are exploring distinctive new flavour trails with their manuka wood influenced malt. We may even be seeing the early stirrings of region specific malts across the world that are similar to the distinction Scotland makes between, say, a lowland whisky and an island one. Sweden’s probably furthest down this route. Its peat is salty because it once was under the Baltic Sea. Swedes preserve their food with salt in winter so they get that taste. Some of the barley is dried over juniper wood, again a traditional Swedish smoking technique. The result is single malt whisky that tastes nothing like Scotch but is very suited to the Swedish palate. Some Swedish distillers are even using Russian and Hungarian oak, which is much more porous than French, Spanish or American oak and imparts more colour and flavour more quickly. These are all legitimate experiments and represent an exciting turn for world whisky. How wonderful that New Zealand is making its own contribution too.

COLUMN

Gabe Cook Guest Columnist

Apple a day Cider has been one of the undoubted success stories of the global drinks industry over the past decade

AT A time of declining beer consumption in mature markets, cider has provided significant year on year growth. Despite its recent revival, the product of fermented apple juice is in fact an ancient drink with records showing it having been made since Roman times in Northwest Europe. There it has remained as a minor (if regionally significant) drink of choice, with records showing it also being used historically in baptisms and offered as a cure for rheumatism and gout. Everything changed in 2006 when the C&C owned Magners brand exploded into the UK market. With a reported $50 million advertising campaign, premium packaging cues and advising its consumers to drink their product ‘over ice’, it became the hit of the summer. As a result, UK volumes grew 50% in the subsequent five years. In one fell swoop, cider’s image had radically altered from an association with bingeing students or the park bench orator, to something trendy and vibrant. Owing to cider’s refreshing, mixed sex appeal, new markets (or in some cases old markets that had a much maligned indigenous category) have become receptive to this unique proposition, with the USA, Australia and New Zealand leading the way. According to Euromonitor, global volume increased 12 DRINKSBIZ OCTOBER/NOVEMBER 2014

In order for New Zealand cider to thrive, locally and globally, it should follow the example of its sunrise wine industry and ensure it upholds quality standards and positions itself as a drink with true provenance and value. 11% in 2012, while New Zealand saw an increase of 5.2 million litres in 2013 alone. This massive surge in output is primarily attributable to the big brewers, particularly DB and Lion. But a plethora of new brands have also emerged from smaller breweries, independent craft producers and UK imports. So what does this all mean for the New Zealand cider category? There doesn’t appear to be any stop to the growth trend, with Scandinavian-style fruit ciders the flavour of the moment. In order for New Zealand cider to thrive, locally and globally, it should follow the example of its sunrise wine industry and ensure it upholds quality standards and positions itself as a drink with true provenance and value rather than just another commodity. Crucially this starts with the raw materials. New Zealand cider is almost exclusively made from packhouse fruit, but true heritage cider apples are quite

different, containing high concentrations of tannins. However, instead of Pinot Noir and Cabernet Sauvignon we have Kingston Black, Yarlington Mill and Chisel Jersey to name but a few. Rich, complex, full flavoured and as varied in character as Chardonnay is from Riesling, a multitude of different ‘bitter-sweet’ varieties are beginning to be grown by New Zealand craft producers. However, there are threats to cider’s continued success in New Zealand. Producers get stung by a duty increase on products above 6%, which is well within the natural range of cider; whilst the lack of a minimum juice content not only creates uncertainty for consumers as to what is in their pint, but also undermines quality credentials. That said, all the signs show that this drink steeped in history, but undergoing the most modern of revivals, will continue to blossom in the short term. As for the long term, well, the future’s looking rosy with cider. Gabe grew up in the west of England and worked in the UK cider industry for eight years, including at the world’s largest producer, HP Bulmer where he both made cider and worked as communications manager. He currently works as a cellar hand for Waimea Estate in Nelson.

OUT & ABOUT

Out & About

Steve Dunstan , Kathryn

Love and Ken Grif fen

Carl Thomps

Colin Mathu

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d Creed Pier

on and Tim

Borris de Vroomen, Rai Banbury, Kathryn Wilson and Ashley Powell

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Absolut celebrates mango The importers of Absolut Vodka launched their new Absolut Mango at the 1885 Basement bar in Auckland recently with VIP guests enjoying an evening of cocktails, including the Mango Mojito and Frozen Mango Pina Colada, created by the 1885 mixologists amid live entertainment from Sola Rosa. Absolut Mango is now available at many venues around the country, including 1885, Longroom, Monday Room and Mishmosh. Visit absolutdrinks.com for drink recipes and inspiration. Â Â

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OUT & ABOUT

her, Natalie Harriet Wis ls d Byron Wel an s nd la New Angie Hollis , Robett Hollis , Karl Budge and Dave He witt

Leanne Mal

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Clicquot bubbles flowed The Veuve Clicquot flowed on at the Clicquot in the Snow official launch party where VIP guests included Australian model and TV presenter Nikki Phillips, musician Dane Rumble, designer Kathryn Wilson, TV presenter Leanne Malcolm and Australian fashion and lifestyle blogger Steph Adams, among others. DJ Justin Sweeney was on deck as guests sipped Clicquot in front of roaring fires and a private lake at The Bunker in Queenstown. VIPs were then whisked back to The Hilton in waiting Audi Quattro S5s.

Vanessa Har tnell, Robett

Hollis and Libby Barron

Jonathan Rutherfurd Best, Aja Rock and Andrew Glenn Rai Banbury, Sarah

Stacey and Corde

lia Burgess

Sapphires at Marr Bombay Sapphire was the associate sponsor of The Marr Factory, a series of fashion shows held at Ponsonby’s Golden Dawn in Auckland. Lion Luxury Spirits Ambassador Dickie Cullimore created a series of bespoke cocktails inspired by the collections of each designer for the occasion, which were enjoyed by the designers, industry insiders and guests at each of the five nights.

Dickie C

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Megan Rob

Kirst y Wilkinson

Jane Mow and

Liz Hancock

rinks

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Rebecca Zw

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Hammond

DRINKSBIZ OCTOBER/NOVEMBER 2014 15

DIARY DATES

Diary dates BAY OF ISLANDS WINE AND FOOD FESTIVAL

Saturday 25 October Paihia is home to the fifth Bay of Islands Food and Wine Festival and this year’s main stage act is to be Supergroove, which will play during the day-long event. Find out more at: paihianz.co.nz/ it_festival/

HAWKE’S BAY WINEGROWERS CHARITY FINE WINE AUCTION

Saturday 8 November This year’s Hawke’s Bay Winegrowers Charity Fine Wine Auction will have 39 auction lots and the beneficiary will be the Cranford Hospice. For more details contact Annabel Tapley-Smith, phone 0274 306373 or email: annabel@smithandco.net.nz hawkesbaywineauction.co.nz cranfordhospice.org.nz

TASTE OF AUCKLAND

Thursday 13 to Sunday 16 November Taste of Auckland tickets are now on sale for the festival, which will be held in a new venue this year at Western Springs Park. The reason for the change of venue is that numbers have doubled over the past five years and visitors can no longer fit in the festival’s original home at Victoria Park. Over 23,000 visitors attended in 2013 to taste and watch top New Zealand and international chefs, wine specialists and others. tasteofauckland.co.nz

TOAST MARTINBOROUGH

Sunday 16 November Taste the wines of Martinborough; one of the country’s smallest wine regions, which is focused almost solely on premium quality. Toast Martinborough tickets sell out quickly from Ticketek from 9am, 1 October. info@toastmartinborough.co.nz toastmartinborough.co.nz facebook.com/toastmart

SOUTH ISLAND WINE & FOOD FESTIVAL

MARLBOROUGH WINE & FOOD FESTIVAL

Saturday 14 February 2015 This is New Zealand’s oldest wine and food festival and is still held in the region’s first vineyard; Brancott Estate. This festival will be headlined by Wellington band, The Black Seeds. Book now online at: wine-marlborough-festival.co.nz

16 DRINKSBIZ OCTOBER/NOVEMBER 2014

2015 Melbourne Food and Wine Festival Friday 27 February to Sunday 15 March 2015 A pop-up artisan bakery rising daily in the heart of the city, a long lunch for 1,500 in Melbourne’s iconic fresh produce market, and a wine tasting with 40 of the world’s best biodynamic winemakers. melbournefoodandwine.com.au

Saturday 6 December This year’s festival will be held at Christchurch’s Hagley Park and will feature wineries from around the South Island, representing some of the premier wine regions of the world. winefestival.co.nz

INDUSTRY NEWS

The port puzzle • Port is one of the wine world’s most complex drinks, in terms of all the different types made and available, but there are just two branches from which all the complicated shoots sprout: bottle aged and barrel (cask) aged.

Graham’s release 132 year old port What does wine taste like when it has spent 132 years maturing in wooden barrels? Editor Joelle Thomson discovered for herself at a special tasting in Auckland recently IF IT takes 70 years for a wine ageing in wood to completely evaporate, then just imagine how little wine is left after 132 years. The wine is Graham’s Port Ne Oublie whose makers have been sending out email teasers for months about this Gaelic named old tawny. I was among the fortunate few to taste this exceptionally rare wine – just 656 bottles were produced - finally, this year. It was tasted in Auckland in August alongside other ports from Graham’s.

The tasting began with Graham’s 10 Year Old Tawny, which is pale ruby in colour and intensely plummy in aroma and taste. The Graham’s 20 Year Old Tawny stepped things up vastly, with its intense brown colour and exotic nutty aromas, combined with rich manuka honey and golden syrup flavours. These wines match brilliantly with caramel and chocolate desserts as well as with the traditional aged cheddars that port brings to mind. This duo was followed by Graham’s 1969 Single Harvest Tawny; a ‘colheita’, which is a tawny port style that Portuguese wine law dictates must be aged for at least seven years in cask before being bottled. In this exceptional case, that seven years grew to become 45 sensational ones, which have created flavours of caramelised ginger, golden syrup and cinnamon. It was served

• Ruby and vintage ports are bottle aged and they will change and can improve with further time once they have been bottled. Tawny ports are barrel aged and they do not benefit from more ageing once they have been bottled. They are paler in colour and nuttier in taste than ruby and vintages styles.

with a shot glass of salty caramel mousse as a side dish, thanks to Chris Upton’s excellent chefs at O’Connell Street Bistro in Auckland. Delicious. Then we tasted the 132 year old Graham’s Ne Oublie, which was dark brown, sweet but savoury at the same time with its incredibly concentrated flavours of figs, cloves, prunes, raspberries and golden syrup. The grapes in it were hand picked in 1882 and carried by ox from the vineyard to the winery. Talk about humbling. It was made to mark the arrival of the English port merchant, Andrew James Symington, to Portugal in 1882 and will be available to New Zealanders via the importers here; EuroVintage. TRADE ENQUIRIES: EuroVintage,

phone 0800 338 766, eurovintage.co.nz

My Food Bag stocks its cellar MY FOOD Bag has added My Wine Match in response to demand from customers, says My Food Bag New Zealand CEO Theresa Gattung. Customers can order two bottles of red or two bottles of white wine. The service is available now with first deliveries from 24 August; RRP $37.99 for two bottles of white and RRP $39.99 for two reds. myfoodbag.co.nz DRINKSBIZ OCTOBER/NOVEMBER 2014 17

Summerâ&#x20AC;&#x2122;s come early.

Available in 320ml Four and Ten Packs in Lemon and Lime, Raspberry and Passionfruit.

Driving traditional liquor growth ·

Bring back consumers from grocery

Unique to traditional liquor

Targeting affluent 18-39 year olds

Vodka with naturally flavoured sparkling water ·

Made from New Zealand-sourced ingredients

Uses apple juice for sweetness (rather than sugar)

No artificial flavours, colours or preservatives

INDUSTRY NEWS

News briefs Did you know... That the name Hancocks (as in, Hancocks Wine, Spirit & Beer Merchants) dates back to 1859 when Thomas Hancock bought the Captain Cook Inn, which was in Khyber Pass Road, Auckland. The company has had many changes in the course of its 155 year life and is now owned and operated by the fourth generation of the same family.

Rod McDonald’s Trademark

Emerson named beer fellow The Brewers Guild of New Zealand has made Richard Emerson an honorary fellow RICHARD EMERSON has been immersed in beer from a young age, messing up his mum’s kitchen with his first home brew kit and experimenting with different types of ferments before he made commercial brews. This year he was named an Honorary Fellow of the Brewers Guild of New Zealand. “It seems like yesterday that I was making a mess in mum’s kitchen with my first brew kit, this is a huge honour and I am really humbled by it,” Emerson told brewers nationwide at Beervana in Wellington, where he received the award. He opened Emerson’s Brewery in 1992 and is known in the New Zealand drinks industry as an innovator, a 20 DRINKSBIZ OCTOBER/NOVEMBER 2014

dreamer and someone who is unafraid to experiment; hence he has pioneered a wide range of beer styles, brewing techniques and international flavours, which have helped him to ferment some of New Zealand’s most iconic beers. Emerson is often referred to as “the godfather of New Zealand craft beer” and has inspired a new generation of New Zealand brewers in today’s craftoriented brewing industry. Emerson’s Brewery was also awarded a range of awards this year, including top honours in the European Lager Style category for Gladiator Bock and in the European Ale Style category for JP 2014. Both of these brews won gold awards and collected the overall trophy in their respective categories.

Hawke’s Bay winemaker Rod McDonald’s new flagship wine is the 2011 Trademark Syrah, which is available to the trade now through Red + White Cellar (phone 0800 946 379, redwhitecellar. co.nz). The Syrah, which is modelled on the great reds of France’s northern Rhone Valley, has a RRP of $70 and flies a new flag for Rod McDonald Wines. It is also available via McDonald’s website: rmwines.co.nz

Taylor made Taylors Wines has also released a new flagship wine called The Visionary, which carries a RRP of $180 and is available in a special gift box in 750ml standard size from a wide range of retailers nationwide, including New World Thorndon, New World Wellington City, Cellar Room, Moore Wilson, City Centre Wines, First Glass Wines (Takapuna), Super Liquor (Edgeware, Colombo and Barrington). It is also available in six litre imperials; just 10 of which will be released for sale. Watch this space for a tasting note, in due course.

French Café connection The winner of the new Sommelier of the Year competition wins a trip to France, which seems only fitting, given that he works at Auckland’s French Café

WITH

CIDER

STRAWBERRYAND LIME FEIJOA AND MANDARIN

PERFECTLY served WHILE

CHILLED CHILLING to order Call Lion on 0800 10 72 72

FACING A day of blind tastings, theory and practical assessments, including decanting red wine over a candle and opening a bottle of Champagne before the judges, Andy Gladding triumphed over his fellow competitors this year. The occasion was the inaugural New Zealand Sommelier of the Year Awards, which was judged by Master Sommelier Cameron Douglas and New Zealand School of Food and Wine director, Celia Hay, in mid September. Gladding was assessed with other finalists on key skills, including his knowledge of the world of wine, spirits and other alcohol beverages, including sake. The other key criteria taken into account included his ability to write notes on six wines, which he tasted blind. He was also required to open a bottle of Louis Roederer Estate in front of judges, Therese Herzog, Tim Hanni and Cameron Douglas. His prize is a trip to Champagne, which is being sponsored by the New Zealand School of Food and Wine. Champagne Louis Roederer will then host him at the family owned estate and their New Zealand distributor, EuroVintage, will facilitate Andy’s visit to other French Estates in their portfolio. The competition is part of Auckland’s new Wine and Food Celebration W&F held at the New Zealand School of Food and Wine at the Viaduct. There were 25 New Zealand wineries in attendance this year, which presented their wines alongside international experts presenting masterclasses on cheese, wine, olive oil and honey. The next W&F will be held in September 2015. There are three awards in the competition, NZ Sommelier of the Year, Junior Sommelier of the Year and Young New Zealand Wine professional of the Year. The other winners were Oliver Carr for Junior Sommelier of the Year and Alexis Robin for Young New Zealand Wine Professional of the Year.

INDUSTRY NEWS

Long White Vodka The makers of Long White Vodka aim to reinvigorate the RTD category with a product they describe as a game changer

LONG WHITE Vodka is the new vodka-based beverage that is being launched by Independent Liquor this month. “The vodka RTD category has in the past been regarded as offering only sweet drinks with a high sugar content. This new premium brand is completely different because it is made from only New Zealand sourced ingredients and uses only apple juice for sweetness with no added sugar,” says Kate Hallams, senior brand manager for Vodka for Independent Liquor NZ. “Long White is potentially a game changer for the vodka RTD category, pulling back consumers it has lost to premium categories like cider,” she says. The new drink is exclusively available to traditional liquor stores, where Hallams says it has the potential to pull back shoppers who had opted to shop predominantly in grocery. “This is important news for those in the traditional liquor channel, which in the last quarter has seen a decline in unit sales, down by 1% while grocery has grown by 21% in the same period (Aztec & AC Nielsen Q214).” Hallams says that Long White is made solely from locally sourced ingredients, such as lemons from Kerikeri and the apples (to provide

the drink’s sweetness) from Hawke’s Bay. “The fact that we use apples for sweetness is a huge selling point for this brand. For those looking for a new, more refreshing beverage with less sugar, no artificial colours, flavours or preservatives, Long White is here. The ingredients are triple distilled vodka and flavoured sparkling water.” The name Long White references the Moari name for New Zealand; Land of the Long White Cloud. The makers have packaged Long White using iconic images of the quintessential New Zealand summer with pictures at the holiday beach and bach on the labels. “Each bottle has its own image which is designed to instantly transport you to your favourite New Zealand holiday spot. Long White is all about enjoying a drink on the deck with friends in the sunshine,” says Hallams. Long White is available in three flavours: Lemon & Lime; Raspberry and Passionfruit. It comes in 320ml four packs for RRP $11.99 and 10-packs, RRP $23.99. To find out more about Long White and pre order (with delivery for 20 October), contact Independent Liquor NZ, phone 0800 420 001, independentliquor.co.nz DRINKSBIZ OCTOBER/NOVEMBER 2014 23

INDUSTRY NEWS

News briefs How to make kickass coffee

Hot single vineyards from Matua

Three new white wines and five reds are moving Matua Valley into a new premium bracket for restaurant and bar lists WHEN NIKOLAI St George first began work at Matua Valley Wines in 2009, there were no bottles bearing words such as ‘single vineyard’, let alone a range within a range of well known wines that elevated the brand. This year, that all changed when the co-founder of Matua Valley (Bill Spence), the owners (Treasury Wine Estates) and the winemaker (Nikolai St George) teamed up at Auckland’s Blue Breeze Inn to launch the Matua Valley Single Vineyard series. As the wines are all sealed with screwcaps, they taste impeccably fresh, and they are distributed by Treasury Wine Estates, so they are easy to source. The reds are all from the outstanding 2013 vintage; a year in which the summer was warm, the weather was dry (Hawke’s Bay was officially in drought mode but thankfully the vines did not shut down and stop ripening, due to stored energy from the cool year prior). Two of the three whites are from 2014; the Sauvignon Blanc and the Albarino – ‘al-ba-reen-yo’, in case you are in any doubt about how to pronounce it. Albarino is a white grape from Spain’s north west, which allows it to feel right at home here in New Zealand’s maritime climate. The new 2014 Matua Valley Hawke’s Bay Albarino is a full bodied, moderately acidic white with intense flavours of white nuts, a slight salty tang and a long finish – sensational with seafood or spicy chicken dishes. The pick of the reds must be the Syrah right now; despite being so youthful and a little edgy, it has a deep purple colour with aromas and flavours in a delicious zone of wow-factor dark black fleshy plum-like flavours, combined with beautiful balance – it’s big but it’s smooth... The Matua Valley Single Vineyard wines... 2014 Awatere Sauvignon Blanc, 2014 Hawke’s Bay Albarino, 2013 Hawke’s Bay Chardonnay; 2013 Central Otago Pinot Noir; 2013 Bannockburn Pinot Noir, 2013 Hawke’s Bay Syrah, 2013 Hawke’s Bay Merlot and 2013 Hawke’s Bay Merlot Malbec. TRADE ENQUIRIES: Treasury Wine Estates, phone 0508 873 278,

tweglobal.com 24 DRINKSBIZ OCTOBER/NOVEMBER 2014

How do you make the ultimate strong black? The makers of many great cups released a new book, How to Make Really Good Coffee, RRP $27.99, in August. It is the brainchild of the baristas at Caffe L’affare in Wellington and is spiral bound for ease of use. Available nationwide.

Akarua set to grow The owners of Akarua in Central Otago have announced the acquisition of vineyards at Felton Road and Lowburn, which brings their total vineyard area to 100 hectares in the region. This will significantly boost their production.

Top Central Pinot Even if you don’t slavishly follow trends, there has never been a better time to be on trend with New Zealand Pinot Noir, particularly where the top producers are concerned; enter Central Otago’s 2012 Doctors Flat Pinot Noir, made by Steve Davies from his rocky vineyard on an arid hilltop above Bannockburn. This full bodied, dark fruit driven Pinot Noir channels all that’s good and great about Pinot from good soils in great regions. It is available to the trade via Caro’s in Auckland, phone (09) 377 9974. It is in retail at Regional Wines, Wellington; Decant, Christchurch and Cambridge Fine Wine Co, Hamilton.

NZMA student award An NZMA hospitality student has been named the New Zealand Training Food and Beverage Service Person of the Year at the New Zealand Culinary Fare. Twenty two year old Xiangying Zan from Shanxi, China, was the only contestant to win a medal in each of the four categories. She is studying the Diploma in Applied Hospitality Management Level 6.

MORE THAN JUST GREEN Tahbilk Winery

Kahurangi expands brands Kahurangi Liquor Distributors is expanding its European portfolio in New Zealand with impressive new agencies from Australia and France

MEET THE REST OF THE FAMILY Available in a range of sizes from 1 litre to 30 mls. 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

THE NEW Australian agency is for Tahbilk, a winery located 150 kilometres north of Melbourne in the Nagambie Lakes region of Victoria. It was established in 1860 and has been owned by the Purbrick family since 1925. Its most famous claim to wine fame is its white wines made from traditional French grapes grown in the Northern Rhone Valley. It is a member of Australia’s First Family’s of Wine, it has brand new packaging, is certified carbon zero and its wine prices remain relatively modest for the extremely high quality of wine produced. This is a promising newcomer for the trade to watch closely – and stock. Kahurangi national sales manager Phil Wakelin is also excited to announce the acquisition of New Zealand distribution for Louis Latour; one of the most respected producers from Burgundy, France, which has been family owned since 1731. He is also happy to have secured the Loire Valley French wine producer, Ackerman, whose brand Marquis de la Tour produces sparkling wine. The Brut is an interesting white blend based on the Loire’s best known grape, Chenin Blanc, which is blended with Chardonnay and Ugni Blanc (the heart and soul of good cognac and Armagnac). There is also a rose in the Marquis de la Tour range. Kahurangi Liquor Distributors, phone 021 1961165 or 03 543 2980, kahurangiwine.com

Gris, Gewurz’, Riesling blend a hit Marlborough is home to nearly a quarter of the country’s wine producers (it has 151 of the 699 wineries nationwide) and an even larger proportion of the grapes planted in New Zealand – over 22,000 of the 35,000 plus hectares of vines nationwide are in Marlborough THE REGION is the wine industry’s headquarters and Sauvignon Blanc rules the vineyard roost, but innovation is thriving there too, as two new whites from Yealands Estate show. The 2014 Yealands Estate Single Vineyard Grüner Veltliner and the 2014 Yealands Estate Single Vineyard PGR are both made with grapes grown in the Awatere Valley; which is home to Yealands’ vast winery. These two new single vineyard whites show another string to Marlborough’s wine bow with their different take on the white wine theme. The wine that Yealands brand manager Anna Wilson is most keen to highlight is the PGR; a blend of Pinot Gris, Gewürztraminer and Riesling, which has been produced with warm weather in mind. The aromatics of this wine are a pronounced combination of lime, ripe red apples and peach in a medium bodied style with a long, fresh finish. It is an innovative, if unlikely sounding, trio of grapes that works well in what is an almost bone dry wine. The Grüner Veltliner is a less well known style (Grüner is an indigenous Austrian grape that many New Zealand winemakers are now trialling). Despite being under the radar of most wine drinkers, the Grüner is every bit as successful in the glass; bone dry in taste, it has intense lemon zest and white pepper-like aromas, a medium body, relatively low acidity and a long, fresh finish; all of which make it work well with spicy food. Both wines have an RRP of $25.99 and are available to the trade now from the Yealands Wine Group, phone 09 920 2880, yealands.co.nz

IRISH LIQUEURS FOR THE

CHRISTMAS

SEASON O’Mara’s Irish Cream Blended with only the richest Irish cream and a uniquely gently fermented alcohol, O’Mara’s is infused with a semisweet chocolate flavour with subtle coconut notes. It offers a combination of sweet luxury and extraordinary smoothness. O’Mara’s was also recognized as award winning at the San Francisco Spirits Competition. O’Mara’s is drinkable proof that superior care in the making can produce a luxurious and refined cream possessing a rich but soft finish.

Dubliner Irish Whiskey Liqueur The Dubliner, a distinctive Irish whiskey liqueur and a truly inspirational marriage of flavours. A blend of honeycomb, caramel and whiskey flavours marry together to create the product’s unique eclectic taste, Dubliner Irish Whiskey Liqueur is designed to capture the essence of Dublin culture. Labelling and bottle design plays an important role here, combining images of grain with a strong, decisive description of the product, brought together by the immortal words of James Joyce: ‘When I Die, Dublin Will Be Written In My Heart’. The Dubliner Irish whiskey liqueur picked up three top prizes at the MicroLiquor awards in the USA in 2011.

INDUSTRY NEWS

Marvellous Masu Refrigeration is a key issue for the hospitality industry in terms of both functionality and appearance DEDICATION TO detail and a passion for flavour are key to the success of this Skycity restaurant and bar in the heart of Auckland. Located in the Federal Street dining precinct, Masu brings a contemporary twist to the traditional robata style of cooking over an open charcoal grill. The lively, informal atmosphere is enhanced by the open kitchen, where knives are placed in one direction only and the addition to detail is flawless to the point where wait staff use a laser beam to straighten the chopsticks at each place-setting before guests arrive.

The lively, informal atmosphere is enhanced by the open kitchen

The Skope solution When choosing equipment for the open kitchen, chef-owner Nic Watt looked for products that would ensure ingredients were easy to find and retrieve during service in a fastpaced kitchen environment. Skopeâ&#x20AC;&#x2122;s Pegasus range offered a gastronorm solution to fulfil his requirements, with the drawer system and gastronorm trays meeting the requirements of such a busy workplace.

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INDUSTRY NEWS

The last word on straws They are soft, bendy, shiny and round, but how hygienic are most straws today? Manufacturer Bernie Kant from Profile International shares his insights

production goes through,” says Kant. The straws that the company manufactures are made from non-toxic resin, so they will not leach chemicals or residue into drinks in which they are used. They have strong side walls to prevent collapse and there are no sharp edges. “We make our own straws and also import specialised straws such as bendys and spoon straws. Everything that we have in our portfolio has British Retail Consortium (BRC) certification; the highest certification in the world. This eliminates the risk factor in two important ways – our straws are stronger and they are totally hygienic, which is important. A lot of cheaper straws have been handled many times before they find their way to the consumer. This is a worry in an industry that relies heavily on its hygiene practices.” The BRC certification is more than a one-off guarantee. It ensures that the entire production process goes through an annual two day audit, which costs thousands of dollars because the certifiers have to be

A STRAW is just a straw, right? Not necessarily so, says Bernie Kant, managing director of Profile International, which makes PureSip straws for the New Zealand market. The company began life as a customs freight business in 1981 and has since diversified into manufacturing straws for the hospitality industry. The PureSip straws that the company manufactures and distributes are strong, round (rather than oval), shiny to the touch and most importantly hygienic. “The PureSip brand is a value added risk eliminator. Our straws are better in quality and for our health than the majority of what’s on the market today because of rigorous international auditing that the entire

DRINKING STRAWS The only straw that counts when quality and hygiene matter. Flexi Straws Cocktail Straws Milkshake Straws Thickshake Straws Slushy Straws Spoon Straws Floral Tubes Gelato Spoons Profile International 2013 Ltd 09 272 2601 Mob. 021 02 365 150 sales@profile-int.co.nz Available from your local supplier

flown into New Zealand from Australia to undertake it. Profile International also supply a range of disposable wooden products, such as chopsticks, kebab skewers, stirrers and cocktail picks. Over the years this side of the business has grown to become an integral part of the company’s broad product range. This year the company has rebranded its straws to wear the PureSip label. “This epitomises the quality and hygiene customers get when they purchase a PureSip product, which is important to us as a supplier to the hospitality and healthcare industries. We only want to make, distribute and promote the best that we can,” Bernie Kant says. “While the cost is marginally higher per unit, it is worth it because of the inherently superior quality that every single straw delivers.” Find out more about PureSip straws from Bernie Kant at Profile International, phone (09) 272 2601, profileint.co.nz

INDUSTRY NEWS

New Mud House labels reflect special vineyards Mud House has had a name change for its top tier wines so that wine drinkers can see exactly which vineyard they come from THE NAME change will see the top wines now appear as Mud House Single Vineyard rather than as Mud House Estate, which was previously used on the label. This is to reflect more specifically the vineyard that the grapes were grown on. It provides a solid connection to region, sub-region and exact vineyard sites. The first two wines that will trickle onto the market with the new labels will be the 2013 Mud House Single Vineyard Hungry Hill Marlborough Chardonnay and 2013 Mud House Single Vineyard Claim 431 Central

Otago Pinot Noir. Both are new releases this year. The owner of Mud House, Accolade Wines, is also undertaking sustainability trials using no herbicides on its 5 hectare block of Pinot Noir at Claim 431; which is planted with Pinot Noir clones 5 and 115, says Accolade group viticulturist Stephen Dempster. An interesting result has shown that there are on average six more worms per spade full of soil on the nonherbicide block compared to the other conventional blocks. This is an indication of soil health and nutrient levels and it compares favourably to the non-herbicide blocks. As a result of these tests, the non-herbicide trial is now being extended to include another four hectare block of 777 clones. The Claim 431 vineyard also has a new manager; Tom Bul-

Chartreuse celebrates 250 years One of France’s most iconic spirits brands celebrates its 250th birthday this year

len, who has moved to Central Otago from Victoria, Australia, and says the reason for the move is his intense obsession with Pinot Noir. Bullen has vineyards in Victoria and also has experience working vintage both in Australia and Burgundy, France. He says he is looking forward to his first challenge; managing the planting of 29,000 vines across 11.5 hectares at Claim 431 Vineyard next month. The current 2013/2014 Single Vineyard releases include Pinot Noir from Claim 431 Vineyard, Bendigo, Central Otago; Riesling and Pinot Gris from The Home Block Vineyard and The Mound Vineyard, Waipara Valley; Sauvignon Blanc from The Woolshed Vineyard, Wairau Valley, Marlborough and Chardonnay from the Hungry Hill Vineyard, Ure Valley, Marlborough.

Rosé an ideal summer wine Wither Hills winemaker Sally Williams has just made a new Rosé from Pinot Noir grapes harvested from the 2014 vintage

CHARTREUSE WAS first commercially bottled in 1764 in Chartreuse in south east France. To celebrate this long life, New Zealand importer and distributor, Ian McAteer and Associates, has secured a small allocation of special edition Chartreuse 250th Anniversary bottles, which will retail for $95 and are available from Hobson Street Liquor in Auckland. There are also plans for some of the 60 bottles available to be stocked by Moore Wilson in Wellington. Chartreuse was initially designed as a health liquor by Carthusian monks from their monastery in Vauvert (Paris) where it became known as an elixir of long life. The one off edition of 2014 Chartreuse is still available, but quantities are limited.

“WE WANTED to make a wine with a palate that was elegant and delivered a delightful creamy texture and superb length. It really is a wine of remarkable fruit intensity and style,” Williams says. Wine capability ambassador Joshua Forward suggests that restaurants and bars match the 2014 Wither Hills Rosé with summer salads, such as niçoise as well as charcuterie platters. “The wine’s natural ability to be a subtle background beverage or battle with the biggest of flavours makes this an essential addition to any fridge this summer.” The 2014 Wither Hills Rosé will be available to both on-premise and off-premise from October, along with the full Wither Hills range, which has a new packaging design this year.

To find out more contact Michelle McAteer-Ross at Ian McAteer & Associates, email: michellemcateer@xtra.co.nz

TRADE ENQUIRIES: Lion NZ, phone 0800 107 272, lionco.com

30 DRINKSBIZ OCTOBER/NOVEMBER 2014

Rosé LAUNCHING 1ST OCTOBER 2014 NOW AVAILABLE IN TRADITIONAL LIQUOR STORES AND ON-PREMISE OUTLETS

Perfectly timed for summer, take advantage of New Zealand’s fastest growing wine segment.* Lion NZ phone 0800 107 272, lionco.com

*Euromonitor 2014

INDUSTRY NEWS

Sisters still Thirsty! There are now over 65 Thirsty Liquor stores around New Zealand and the chain is still growing RENEE PATEL and Tina Govan have done the hard yards and stores are now reaping big rewards since they purchased the Thirsty Liquor brand in April last year; theirs is now the fastest growing liquor banner chain in the country, says Patel. “We now have over 65 stores and the growth is phenomenal; it’s not slowing down and we’re thrilled to find the enthusiasm is nationwide,” Patel says. When they first bought the Thirsty Liquor banner, they set about re-designing the brand’s website and they completely overhauled the existing loyalty programme, so that it was easier to sign up to. Membership is an easy click of the button, and it is this ease that has helped them to grow the loyalty member database so swiftly. “The biggest growth area has been Auckland, the Wairarapa and Christchurch but we are excited to see growth in all areas

of the country,” says Patel. Each Thirsty Liquor store operates as an independent enterprise with an owneroperator. Patel and Govan negotiate pricing of stock and organise promotional activity with all the major manufacturers on behalf of the group. They also do the marketing for the entire brand, which plays to their own individual strengths in previous careers. Patel has worked in the liquor industry for a decade and was the first Thirsty Liquor store owner when she signed up in 2011. Govan previously worked at Independent Liquor. One of their focuses was to grow brand

awareness through sponsorship deals and social media marketing. “Our website, Facebook and Twitter are all working well for us. ,” Patel says. “The website is interactive so that it’s easy and immediate to register online for our Thirsty Liquor Loyalty Cards and Thirsty Liquor vouchers. You can also go on-line and purchase merchandise; all these functions are working really well for us and for our customers.” Thirsty Liquor entered into a sponsorship deal last year, becoming Darren Kelly’s main sponsor in the 2013/14 Cody’s D1NZ National Drifting Championship Series. The sponsorship brought significant brand exposure and had a successful outcome with Kelly finishing second in the finals. To join the Thirsty Liquor team contact Renee Patel or Tina Govan. Email: renee@thirstyliquor.co.nz, phone 021 1277493; email: tina@thirstyliquor.co.nz, phone 021 854786 thirstyliquor.co.nz

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INDUSTRY NEWS

New Zealand wine soars in UK New Zealand now has the second biggest sales by country of origin in the United Kingdom for wine over £7 according to the latest Nielsen data (MAT to June 2014) THE LATEST statistics show that New Zealand’s average price per bottle has increased to £7.34 from £6.79, an 8.1% increase (Nielsen MAT to June 2014). “New Zealand is now selling almost one in every five bottles in the United Kingdom

above £7. This is outstanding; especially considering we produce less than one per cent of the world’s wine,” said New Zealand Winegrowers global marketing director, Chris Yorke. New Zealand wine exports reached a

Julicher best in UK show

World first tequila proves a hit

MARTINBOROUGH WINERY Julicher Estate won this year’s Wine of the Year – Best in Show at the 2014 UK Sommelier Awards from over 2000 entries. The Sommelier Wine Awards is arguably the UK’s most prominent on-trade wine competition and is the only awards solely targeted to the on-trade. The awards are judged by a panel of leading sommeliers and on-trade drinks buyers, rewarding the best wines available to restaurants, bars and hotels in the UK. “With the standard of entries we see in the Sommelier Wine Awards, even making it on to the gold list is a huge achievement, but the Wines of the Year has to be a step up even from that,” says competition director and Imbibe editor, Chris Losh. Julicher Estate Pinot Noir 2010 also won a gold medal at the 2013 Decanter World Wine Awards held in the UK. Julicher’s owner Wim Julicher and partner Sue Darling are proud to receive the latest award, which further endorses the excellent quality record for their Te Muna Road vineyard and their Julicher Estate brand. The current vintage Julicher Estate Pinot Noir 2011 has also won numerous awards and is available at selected fine wine stores and online from julicher.co.nz

Top shelf tequila sales rise in New Zealand

record high earlier in the year and now stand at $1.33 billion (up 10% for the year to June 2014). Wine is currently New Zealand’s seventh biggest goods export, the value of exports having increased by $1 billion in the last 10 years.

TEQUILA HAS been showing strong sales growth in New Zealand with figures to July this year revealing a 45% rise in sales of premium products within the tequila category, according to Aidan Collins, brand manager for 1800 Tequila. Collins says the growth comes from a rise in the availability of premium tequila brands in this country. “The growth is being driven by brands offering authenticity, 100% agave tequilas and premium packaging,” he says. “Since extending the 1800 Tequila range a year ago, the family has grown by 101% MAT in New Zealand.” 1800 Coconut is the first tequila he knows of with natural coconut flavour. It is a triple distilled spirit, which is infused with fresh coconut water to provide a toasted coconut taste. While 1800 Coconut can be served neat, its distinctive taste also makes it a versatile ingredient for cocktails and Collins recommends using it in the recipes provided in this story, alongside. The lid of each bottle has been designed to use as a shot pourer and there are instructions on the back of the bottle outlining how to use it. The new 1800 Coconut Tequila is part of the Jose Cuervo range. To find out more, contact Lion NZ, phone 0800 107 272, lionco.com

Coconut tequila cocktails Coco Loco Rim shot glass with 1800 Coconut. Dip rim in desiccated grated coconut. Pour in 1800 Coconut straight from the freezer.

Bounty Place grated dark chocolate on left hand between thumb and forefinger. Pour shot of 1800 Coconut. Lick chocolate off hand and sip shot.

Coco Drop Use two parts 1800 Coconut, two parts Amaretto and one part fresh pressed lemon. Shake and double strain into lemon zest and sugar frosted shot glass.

Cocorita (aka coconut margarita) 45ml 1800 Coconut 30ml lime juice 15ml Triple Sec Martini or rocks glass rimmed with 1800 Coconut and grated coconut (optional). Shake and double strain straight, or single strain over rocks.

DRINKSBIZ OCTOBER/NOVEMBER 2014 33

INDUSTRY NEWS

New Founders wines This month sees a new limited release range of Selaks Founders wines, which have been reintroduced to commemorate the brand’s 80th anniversary THEY WERE last available in 1991 as a commemoration of the passing of Mate Selak. Today’s Selaks head winemaker Brett Fullerton and his team have made five varietals that focus on regional strengths for the new Founders range. They include a Hawke’s Bay Chardonnay, Pinot Gris and Merlot (the latter made with grapes grown in the Bay’s best known sub-region, the Gimblett Gravels); as well as a Marlborough Sauvignon Blanc and a Central Otago Pinot Noir. “The Founders range is our halo tier and it builds on our winemaking credentials that stretch back more than three generations. Marino Selak – our founder – always saved his most treasured grapes to be bottled as special wines for friends and family,” says Brett Fullerton.

“We wanted to honour this tradition and the Selaks Founders is the result.” Fullerton suggestions the following food matches for the five new Founders wines: 2013 Selaks Founders Hawke’s Bay Chardonnay – steak béarnaise or pumpkin ravioli. 2014 Selaks Founders Marlborough Sauvignon Blanc – whitebait fritters or a warm baked goats cheese salad with honey. 2014 Selaks Founders Hawke’s Bay Pinot Gris – roast scallops and pancetta. 2013 Selaks Founders Central Otago Pinot Noir – duck, venison or lamb dish. 2013 Selaks Founders Gimblett Gravels Merlot – braised meat dishes. RRP whites $25.99; reds $39.99 selaks.co.nz

PINNACLE® SUMMER SHORTCAKE INGREDIENTS 40ml Pinnacle® Strawberry Shortcake vodka 120ml pineapple juice Fresh strawberry to garnish Ice METHOD Measure and pour 40ml Pinnacle® Strawberry Shortcake and 120ml of pineapple juice into a tall glass full of ice. Stir and garnish with a fresh strawberry. www.pinnaclevodka.com /recipes

t s O M EOPLE P INK ALL

s a l i u Teq

E T S A T E M A S E H T

U18 Date of Birth pocket sized cards

Date of Birth pocket sized cards have been produced for bar and security staff to assist them to calculate a patronâ&#x20AC;&#x2122;s age from their date of birth. The card is based upon a table which provides the age of a patron in the current year for a range of dates born.

YEAR

2014 20 15 2016 2017 20 18 2019 21 22 2020 23 24 1993 25 20 26 21 27 22 23 1994 24 19 25 20 26 21 22 1995 23 18 24 19 25 20 21 1996 22 17 23 18 24 19 20 1997 21 16 22 17 23 18 19 1998 20 15 21 16 22 17 18 1999 19 Yes 14 20 15 21 16 17 2000 18 13 19 14 20 15 16 2001 17 12 18 13 Maybe* 19 14 15 2002 16 11 17 12 18 13 14 2003 15 10 16 11 17 12 13 2004 No 14 9 15 10 16 11 12 13 * 17 unless 14 a birthday 15 has occurr ed before the curren t month an d day 1992

YEAR 1992 1993

2014 2015 2016 2017 2018 2019 2020 21 20

22 21

23 22

24 23

25 24

26 25

27 26

1994

1995

1996

1997

1998

1999

2000

Yes

The cards are also available as A3 and A4 posters.

Maybe*

2001

2002

2003

2004

* 17 unless a birthday has occurred before the current month and

AL973 | AUG 2014

You can order your free copies and other alcohol-related resources from alcohol.org.nz

G 2014

Date of Birth Chart

AL968 | AU

Date of Birth Chart

THE INDEPENDENT

Short story The world of gin is changing, as Bombay Sapphire luxury spirits ambassador Dickie Cullimore explains What’s changing in the world of gin? DC: Gin has been undergoing a long, slow change. Following a decline in popularity since the 60s, Bombay Sapphire was born in 1987 and completely changed the way people looked at gin. The brand introduced two exciting new botanicals - grains of paradise and cubeb berries - that add a different dimension to the texture and mouthfeel, and were a departure from the rules and expectations surrounding gin. Since then, premium, luxury and boutique gins have experienced a significant rise in popularity. The perceptions around gin have also changed and continue to change. Rather than having the stigma of being an old person’s drink or ‘mother’s ruin’, it’s increasingly regarded as an exciting and versatile spirit.

Don’t tell us that gin sales numbers are up, surely? (Global statistics show that gin isn’t really selling any more but that the diversity is growing.) DC: While mainstream gins and value brands do continue to decline in sales, we are actually seeing an increase in sales of premium and luxury gin brands.

What’s your take on that? Growth in diversity and sales or just in diversity? DC: There’s definitely growth in both. We’re seeing growth in sales of premium and luxury brands like Bombay Sapphire, and we’re also seeing a rise in the number of new, ‘boutique’ and luxury brands on the market.

How can gin cater for people in their 20s today? DC: They like to discover new trends and find something really special in a cocktail. Because of its versatility, gin can cater to this. It can be used in so many different styles of drinks – there are the classics like the gin and tonic, the martini and the negroni.

What do you see as being the next step for NZ gin drinkers? DC: Global trends led by those in London, New York, Sydney and Melbourne which are easily shared and picked up by bartenders worldwide, almost instantaneously. I think the next step for New Zealand gin drinkers is the opening of new occasions for gin drinking. It’s becoming increasingly acceptable for gin cocktails to be consumed where wine has traditionally been the staple, as dinner cocktails, as well as a match for great food.

What is working that you recommend to bars right now to move more gin and reinvigorate this classic? DC: Compare a bartender to a chef, or even a fashion designer – trends are constantly moving; however they are cyclical. People look back to look forward, it’s then that they discover and reinterpret the classics. Great examples of this would be the Bombay Sapphire Bramble or the Clover Club. With this repertoire of great drinks and drink styles, the best recommendation or advice is to really try to understand what your guest needs, try and match the drink to the guest and the occasion - this way you’ll ensure a truly memorable experience.

DRINKSBIZ OCTOBER/NOVEMBER 2014 37

INTERNATIONAL NEWS

International news Aussies rise in Japan

Strong sales for NZ wine

Chinese beers dominate

Attendance to Wine Australia’s 2014 tasting in Japan was the highest ever for the event, which was held in Tokyo in September. This year’s tasting had 18 importers who opened over 300 wines from 48 producers to 463 guests. There was also a seminar held alongside the tasting on how to get restaurateurs and retailers interested in wine.

Solid export value growth and continued demand for New Zealand wine, according to the June year end 2014 Annual Report of New Zealand Winegrowers. “Wineries took full advantage of the glorious 2013 vintage to bounce back from the supply constraints of 2012. The end result was a 10% increase in both export volume and value as overseas sales earned a record $1.33 billion,” says Steve Green, chair of New Zealand Winegrowers. The highly successful sales year left stocks needing replenishment and even greater demand forecast. 445,000 tonnes of grapes were harvested in 2014.

Chinese beers dominate the top ten selling beers in the world according to Drinks Business, claiming the top two spots and four of the top ten. Snow continues to top the list with Tsingtao second, Bud Light third and Budweiser fourth. The only other beer on the list widely available in New Zealand is Heineken, which came in seventh.

Champagne sales buoyant Prosecco’s unprecedented growth in the United Kingdom has not come at the expense of Champagne, which has also grown sales by 2.2%, reports the Lanson Champagne Category Report 2014. Both Prosecco and Champagne enjoyed strong performances in the on-trade, especially in restaurants.

The 2014 Annual Report can be accessed online: nzwine.com/info-centre/

Scotch Exports down There was a downward trend in Scotch whisky exports during the first half of 2014. Overall exports were down by 11% compared with the same period last year, with exports to the United States down by 16%. France is now the largest export market for Scotch.

Heineken rejects takeover bid After months of speculation within the industry, Heineken has rejected a takeover bid from brewer SAB Miller calling it “non-actionable”.

Prices slashed for a day

Moss’s breast in a glass British artist Jane McAdam Freud has created a new champagne coupe glass in a mould made of super model Kate Moss’s left breast. “I was excited to participate in this project – what an honour to be alongside Marie Antoinette, she was a very intriguing and mischievous character,” Moss said. “Champagne is always associated with celebration and happy occasions and I had fun creating this beautiful coupe.”

38 DRINKSBIZ OCTOBER/NOVEMBER 2014

Approximately 15,000 UK pubs, bars and restaurants slashed their food and drinks prices by 7.5% for one day on 24 September, as part of a campaign to persuade the government to cut VAT. The intention of the campaign is to highlight the disparity between the 20% VAT levied on pubs, bars and restaurants compared to supermarkets which are largely exempt.

France set to take top spot but……… France is set to take back the title of the world’s largest wine producer following a poor harvest in Italy. However in contrast, France is facing a dramatic decrease in sales (wine and spirits down 8% in the first half of 2014) mainly attributable to a 30% drop in demand from China, largely a result of the Chinese government’s austerity programme banning extravagant giftgiving among officials.

From the beginning, Marino Selakâ&#x20AC;&#x2122;s most treasured grapes were blended into a wine that he kept especially for his family and friends. 80 years on, Head Winemaker Brett Fullerton continues to honour this tradition of producing the very best by crafting this unique wine we call Founders. Take your time to enjoy this quality wine that has been generations in the making.

Please drink responsibly.

www.selaks.co.nz

WINE FEATURE

TOP  20 NEW CENTRAL O T A G O PINOT NOIRS

40 DRINKSBIZ OCTOBER/NOVEMBER 2014

WINE FEATURE

Every spring, the wineries that belong to Central Otago Pinot Noir Limited (COPNL) host writers to attend a tasting of their newest reds; it’s a tough job, but Editor Joelle Thomson leapt at the chance to try 79 new wines

Do I have to spit? THE SIX year old Pinot Noir in my big burgundy glass at 11.26 in the morning tastes so elegant, so fresh and so sensational in the Central Otago sunshine with Angus from Grasshopper Rock Vineyard that I don’t want to spit into the green bucket. But this is a job. Even when it tastes this good. And Jacqui Murphy from Sam Neill’s vineyard arrives and off we go. Next stop, Sam Neill’s piece of paradise; Pinot Noir vines at his Last Chance Vineyard in Earnscleugh, Alexandra. The early settler ruins meld into the rocky landscape on the drive through Clyde to arrive at this exposed hillside that is carpeted in wild thyme; a constant reminder of those pioneers who inadvertently brought it with them from the UK all those moons ago in the mid to late 1800s. Their hope was to find gold, but the treasure trickling out of these hills today is a deeper colour; ruby hued Pinot Noir. Central Otago is the world’s most southern wine region and is home to a higher proportion of Pinot Noir vineyards than anywhere else on Earth. Over 80% of the grapes planted in Central are Pinot Noir. It is easy to overlook the outstanding Chardonnays, promising Pinot Gris and vastly underrated Rieslings that also come from here and my belief is that the whites will begin to gain greater recognition over the next decade because their quality is exceptional.

Sam Neill’s mother, Priscilla, is honoured at a special little vineyard planted high up on a hillside in Earnscleugh, near to Alexandra. But like most visits to Central’s wineries, this one is all about Pinot Noir. It began with the annual spring tasting of new Pinots on 5 September. This year there were 79 of them and all had their identities concealed. This gives the tasting a greater degree of credibility than if the visiting writers tasted them with their labels on display.

The 79 Pinot Noirs were presented by wineries that belong to Central Otago Pinot Noir Limited (COPNL), so there are some wineries that are not represented. This year the wines were tasted at Northburn Station and they came from three different vintages; mostly from 2013 with smaller amounts from 2012 and 2011. The wines tasted are all ‘new’ on the market – or about to be released for sale. This annual tasting is a chance for wineries to gauge the reaction of critics while it provides those of us who write with a chance to get a picture of wine styles in the years presented. This is especially interesting in a place where the climate DRINKSBIZ OCTOBER/NOVEMBER 2014 41

WINE FEATURE

plays such a crucial role in wine style as it does in Central Otago. Because it is the world’s most southern wine region, frosts are a certainty in some sub-regions here. This does not always impact negatively on wine quality but it can determine the profitability of the vineyard’s production, which can be compromised if frost destroys a large portion of the grapes at any stage of their growth cycle. Most of the wines at this year’s spring tasting were from the 2013 vintage, which was generally exceptional throughout the country. The summer was long, relatively dry and mostly free of disease risk for grapevines. That said, it is often easier to look at wines when they are three years old – as many at this tasting were – because they have softened and settled down in the bottle. But even the 2011 Pinot Noirs from Central Otago are relatively youthful right now. It is always challenging to make strong proclamations on red wines when they are this youthful because it takes time for their tannins to soften after they have matured in oak, whether it is small 225 litre barriques or larger oak barrels. The latter are growing in popularity

Most of the wines at this year’s spring tasting were from the 2013 vintage, which was generally exceptional throughout the country. The summer was long, relatively dry and mostly free of disease risk for grapevines. because they can promote a more subtle taste in red wine. Speaking of which, I feel that too much new oak destroys the elegance and essence of what Pinot Noir is and should be all about, namely fresh acidity and succulence. This is a personal view. It is also reflected in the wines on the following page, which stood out for me because of their overall balance and subtlety as well as their power. The vast majority of these wines are sealed with screwcaps, which can be a double edged sword. Screwcaps are an

Sam Neill’s new vineyard The Fusilier Vineyard is a 5.6 hectare side that tumbles down a sunny, north west facing hillside at Long Gully, which is a sunny corner of Bannockburn; just along the road from big names like Mt Difficulty and Felton Road. The Pinot Noir grown on the Fuusilier Vineyard used to find its way into bottles branded Desert Heart. Sam Neill’s purchase of this site gives him more grapes as he grows his Two Paddocks brand. But it also helps him to spread the risk in Central Otago’s sometimes marginal grape growing climate because he now owns vineyards in three of Central’s four main sub-regions: Gibbston, Bannockburn and Alexandra. The climates and soils vary in each area. Frost is more of a risk in Gibbston and Alexandra; at both ends of the season – spring and autumn – while Bannockburn tends to be warmer. He named this vineyard after his father’s military background (the Fusilier) while his mother, Priscilla, is honoured at a special little vineyard planted high up on a hillside in Earnscleugh, near to Alexandra.

42 DRINKSBIZ OCTOBER/NOVEMBER 2014

almost flawless seal in terms of preventing most major wine faults, but red wine can take a long time to come round when sealed this way. One answer is to decant it. A decanter works wonders, but large glasses or a water jug with a wide rim do the job just as well. The aim is to expose the wine to air and to let the wine warm up and come to room temperature; this opens up its personality and character. The following wines are my top 20; it was impossible to limit it to a top 10.

WINE FEATURE

The stand outs 2013 Felton Road Calvert Pinot Noir

This wine comes from an organically farmed vineyard on Felton Road and is medium bodied, but its pronounced aromas make up for this with flavours of earth, cardamom, almonds, cloves and spice; very complex with rich cherry fruit integrated beautifully in this style. This wine was a standout and also a style departure thanks to the oak integration. It tastes like it has a long life ahead.

2012 Mount Edward Pinot Noir

Mount Edward Winery was established by Alan Brady, who still lives next door but has now sold it to a group that is headed up by winemaker Duncan Forsyth, who grows grapes in three different sub-regions of Central Otago, drawing on at least a couple of different vineyards to make this

outstanding Pinot Noir. It is a consistent top place getter at these blind spring tastings, thanks to its firm, smooth tannins, which add interest and texture in the mouth while the brightness of fruit - macerated cherries, stewed raspberries - and spice with cloves, cedar, cinnamon and a savoury earthy undertow all stack up to create a Pinot that kicks ass. Not to put too fine a point on it.

2012 Rippon Tinker’s Field Pinot Noir

Here is the outlier – the wine from Wanaka, where the climate, weather patterns and the style of wines all add up to a different style of Otago Pinot Noir. Tinker’s Field is a fascinating vineyard which was planted by the late wine pioneer Rolfe Mills and is now managed by his son, Nick, who heads up the winemaking team. This is smooth, full bodied and has a long juicy finish. It drinks well now and its intense concentration of

flavour gives it the potential to age well for up to (possibly beyond) 10 years from now.

2011 Prophet’s Rock Pinot Noir

Iron fist, velvet glove, deliciously good; this wine is one of Central’s super stars with its intense spice aromas - pronounced cloves, cinnamon, nutmeg and even a hint of licorice – driving the fruit to interesting flavoursome places. It is full bodied with big smooth tannins, a long finish and a long life ahead.

2011 Surveyor Thomson Single Vineyard Central Otago Pinot Noir

Here is another outstanding and consistent top shelf Pinot Noir, which is driven by elegance - red cherry flavours, a medium body and a lightness on the palate – but a surprisingly muscular finish, which gives it the clear potential to age extremely well for up to a decade, possibly beyond. If it lasts that long.

The top 20 2013 Aurum Madeleine Pinot Noir $85 2013 Aurum Estate Pinot Noir $35 2012 Chard Farm Tiger Pinot Noir $85 2013 Felton Road Calvert Pinot Noir $65.50 2013 Felton Road Pinot Noir Block 3 $92 2012 Folding Hill Orchard Block Pinot Noir $55 2012 Folding Hill Pinot Noir $45 2013 Gibbston Valley Pinot Noir $45 2013 Grasshopper Rock Central Otago Pinot Noir $32 2013 Felton Road Block 3 Pinot Noir $100-110 2013 Maude Pinot Noir $36 2013 Maude Kid’s Block Pinot Noir $45 2012 Mount Edward Pinot Noir $45 2011 Prophet’s Rock Pinot Noir $48-50 2012 Rippon Tinker’s Field Mature Vine Pinot Noir $95 2011 Surveyor Thomson Single Vineyard Pinot Noir $45 2012 Terra Sancta Jacksons Block Pinot Noir $48.95 2012 Terra Sancta Beach Pinot Noir $48.95 2013 Two Degrees Pinot Noir $37 2013 Two Paddocks Estate Pinot Noir $50

Super seconds 2013 Akarua Rua Pinot Noir 2013 Coal Pit Tiwha Pinot Noir 2012 Doctors Flat Pinot Noir 2013 Earth’s End Pinot Noir 2013 Gibbston Valley China Terrace Pinot Noir 2013 Gibbston Valley Reserve Pinot Noir 2013 Gibbston Valley School House Pinot Noir 2013 Lowburn Ferry Home Block Pinot Noir 2013 Lowburn Ferry Skeleton Creek Pinot Noir 2013 Mud House Pinot Noir 2013 Valli Bannockburn Pinot Noir 2013 Valli Bendigo Pinot Noir

$28.50 $42 $46 $29 $65 $120 $65 $55 $45 $24.99 $65 $65

DRINKSBIZ OCTOBER/NOVEMBER 2014 43

HIGH 5

Top wines to list Step up the game on your wine list with these winning bottles

FRENCH CONNECTION

RRP $95

2011 Opalie Chateau Coutet This wine is a brand new take on the Sauvignon Blanc Semillon theme; both grapes are blended together and then treated to 100% new oak – not that you can taste it in this fresh as a daisy, full bodied, tangy dry white, which tastes like heaven with just-shucked Bluff oysters. This is a wine that really will wow with its bone dry style, zingy acidity, intense weight and flavoursome style – and a lovely balance and length too. Exceptional. A must stock on top lists. TRADE ENQUIRIES: Maison Vauron,

phone 09 529 0157, mvauron.co.nz

REACHING FOR THE STARS RRP $42

2012 Dog Point Vineyard Pinot Noir Marlborough Big and beautiful, this new release is from an exceptional Marlborough producer; Dog Point, owned by Ivan Sutherland and James Healey and their respective partners, all of whom have an unwavering focus on high quality - from vineyard to winery. While this savoury, fleshy, fully bodied Pinot Noir is a beautiful drink right now (especially when served with game food), it shows that Marlborough certainly has a very serious red wine up its sleeve, which has the potential to age well for at least a decade. TRADE ENQUIRIES: Red + White Cellars,

BEST IN SHOW

phone 0800 946 379, redwhitecellar.co.nz

RRP $25

2012 Glasnevin Riesling Waipara Valley Mind bogglingly good, deliciously intense with zesty depth and freshness; this wine is pure deliciousness right now, but also a keeper. It will age, for those with willpower and the place to stock great wines for the medium term – at least up to 10 years – but the lifted aromas of intense lemon peel and rich luscious white honey on the nose and palate make this zesty white just right to drink now. Serve it with Thaiinspired, lemon grass infused dishes. This is one of my top wines of 2014.

BAY WATCH

RRP $33 to $34

2013 Te Mata Cape Crest Sauvignon Blanc This is one of the best wines from Hawke’s Bay every year. A retrospective tasting going back a decade showed that every Cape Crest Sauvignon Blanc shone with freshness, brightness, full body and a seductively silky, weighty texture that most New Zealand Sauvignons can only dream of, thanks to winemakers Peter Cowley and Phil Brodie. If you eat seafood, meet its perfect partner.

TRADE ENQUIRIES: Glasnevin Wines,

TRADE ENQUIRIES: EuroVintage,

glasnevinwines.co.nz

phone 0800 338 766, eurovintage.co.nz

Blackboard wine – serve with seafood tapas

LIMES ON SPEED

RRP $25

2010 Peregrine Rastaburn Riesling Central Otago It might not be the most technical tasting note, but this wine is deeelish! It is a sensationally well balanced, very youthful (pale lemon, high acidity, medium body and long finish) Riesling that is off-dry and hints towards being luscious but has such vibrant, zingy acidity that it ever sip tastes fresh and almost dry, despite its sweet core of mid palate green apples and intense peach flavours. It has a long finish and another five years of life ahead, but it drinks brilliantly now, especially with salty tapas food. TRADE ENQUIRIES: Peregrine Wines, phone (03) 442 4000, peregrinewines.co.nz

46 DRINKSBIZ OCTOBER/NOVEMBER 2014

SLUG NEWS

Sunshine in a glass Riesling lends itself to low alcohol styles of wine that do not sacrifice flavour in the process of shaving percentages off alcohol content, which makes it an ideal wine to serve late afternoon this summer WHEN NEW Zealand’s drink driving laws change on 1 December this year, it will call into question exactly which wines, beers and spirits can be consumed without the risk of being over the new drink driving limit. The following Rieslings include a large number of iconic international wines – and up and coming New Zealand ones – that slide nicely into the category of naturally low alcohol wines. In other words, these low alcohol Rieslings were not de-alcoholised. Rather, they were fermented until the wine reached its ‘sweet spot’ – the point at which the balance between the grape’s natural sugar and the naturally high acidity of Riesling – is achieved. Perfection is a tough concept for most of us, but that’s the aim in stopping the fermentation of many of these outstanding wines which are anything from 8.5% alcohol to 11.5% alcohol. Not only does stocking Riesling for your customers offer the chance for them to enjoy exceptional flavour at a well balanced low alcohol content, but it also gives you the opportunity to list many of the great wines of the world. Wehlener Sonnenuhr is the name of one of the world’s greatest vineyards; it is in the Mosel, Germany, and is owned by a number of different winemakers, so there are many wines which can bear these words. I hope the following wines do lead you to contact the makers and suppliers of what are simply some of the best tasting and best value wines around; all made from the underrated, over performing Riesling grape.

48 DRINKSBIZ OCTOBER/NOVEMBER 2014

CATEGORY REPORT R IESLING

DR LOOSEN’S FRESH IS BEST

PEREGRINE DELICIOUSNESS

MOSEL MARVEL TAKE TWO

2013 Dr L Riesling

2010 Peregrine Rastaburn Riesling Central Otago RRP $25

2013 Studert Prüm Wehlener RRP $44.90 Sonnenuhr Spätlese

RRP $22

The Caro brothers have imported this outstandingly crisp, always fresh German Riesling for what seems like donkey’s years now, and it is a consistent winner as a summer white: 8.5% alcohol, a nervy core of super intense green zesty limes, Granny Smith apples and white peach, only just offdry in taste and with a lingering finish. It is one of the best white wine buys under $25 in the country. Stock it.

This is the off dry sibling to the Peregrine wine described above, and it has pronounced intensity of flavour with a luscious sweet core of intense green apples, peach and lemon flavours. It is a lovely wine, drinking beautifully now, begging to be stocked this summer. TRADE ENQUIRIES: Peregrine Wines

TRADE ENQUIRIES: Caro’s

MORRISON GREATNESS

GREAT AUSTRALIAN DRY

2013 Mount Edward Morrison RRP $29 to $30 Vineyard Riesling

2013 Pikes Clare Valley Riesling

RRP $22 to $23

If you are searching for a dry Riesling, then here it is; Australia’s Clare Valley puts its finest foot forward in this widely available, well priced and super fresh young Riesling. Its pronounced flavours include ripe apples, white honey and a hint of zesty lemon. It is medium bodied with a long finish and suits spicy food brilliantly as a dry white wine match. TRADE ENQUIRIES: EuroVintage

Can a wine be too delicious? If so, here it is; soft, smooth and intensely flavoursome from Central Otago winemaker Duncan Forsyth’s vineyard just up the road from Cromwell; a site that he named Morrison Vineyard and which consistently produces grapes that make some of the best Pinot Noir and Riesling from Central. The flavours here are pronounced lemon, white nuts and red apples. This is Riesling as you’ve never known it, proving Central Otago has great potential for this variety. TRADE ENQUIRIES: Mineral Wines

PEREGRINE PERFECTION 2010 Peregrine Riesling Central Otago

RRP $25

The iconic Peregrine Winery in the Kawarau Gorge is home to this dry style of Riesling with its fresh lime flavours, zingy acidity and long finish. It cruises in at 13% ABV, so is not in the low alcohol category (it is bone dry, so all the sweetness in the grape has been fermented). It tastes great with toasted nuts. TRADE ENQUIRIES: Peregrine Wines

MOSEL MARVEL 2013 Studert Prüm Wehlener Sonnenuhr Kabinett RRP $39.90 The Studert Prüm family is totally devoted to Riesling in Germany’s Mosel wine region, and this ‘kabinett’ is the gateway to their quality wines, thanks to its smooth and rounded medium body, its crisp acidity and the flavours of green apples and limes, peach and high acidity with firm tannins on the finish. 8.5% ABV. TRADE ENQUIRIES: Wine Circle

Spätlese means late harvest and this one cruises in at 8.5% alcohol, with super concentrated aromas and flavours of nectarine skins, roasted fleshy orange peaches and caramelised orange peel. TRADE ENQUIRIES: Wine Circle

RACY RHEINGAU

The Rheingau has a warmer climate than the Mosel, which shows through in the slightly higher alcohol content of 9% ABV and flavours that are in a riper spectrum of citrus taste in the following wines.

TOP RHEINGAU DROP 2013 Weingut Toni Jost Bacharacher Hahn Kabinett

RRP $39.90

This wine is very fresh, very clean and very green apple-like on first sip, but it appears broader in the mouth due to the slightly higher alcohol (9%) than Mosel Rieslings have. It also tastes drier on the front of the tongue before deepening into intense orange essence and lemon zest flavours, which carry it to a long finish. Sealed with a screwcap. TRADE ENQUIRIES: Wine Circle

SENSATIONAL SPATLESE 2012 Weingut Toni Jost Bacharacher Hahn Spatlese

RRP $49.90

The Jost family has cultivated vineyards in the Mittelrhein for 180 years now and Peter Jost took over from his father Toni in 1975 as a driving force for German Riesling. He was one of the founders of the quality DRINKSBIZ OCTOBER/NOVEMBER 2014 49

RIESLING CATEGORY REPORT

The low down on Riesling • Riesling is the most widely planted grape and most widely produced wine in Germany; its homeland. • The only place that Riesling is legally allowed to be grown and produced in France is in Alsace; which was once part of Germany. • Riesling probably originated in the Rheingau, Germany, where it is first documented in writing in 1435; • The reason that Riesling grows well in cool climates is that it is hardy; in other words, the wood on the trunk of Riesling vines is tough and can survive sub-zero temperatures; • The name Riesling probably comes from the word Russling; Rus means ‘dark wood’, according to Wine Grapes by Masters of Wine Jancis Robinson and Julia Harding and Jose Vouillamoz. • Germany is leading the charge with dry Rieslings, thanks to climate change, which is well documented in the new Wine Atlas of Germany by Dieter Braatz, Ulrich Sautter and Ingo Swoboda, published by the University of California Press. • The first time that a late harvest (aka ‘spatlese’ in German) Riesling was made was 1775 at the Johannisberg monastery. • The German wine classification Kabinett was applied to a wine for the first time in 1712 to mark it out as valuable.

focused VDP group that was set up in 1987 and this family’s main vineyard, Bacharach Hahn, is regarded as being in the top tier of Germany’s vineyards. This wine has intensely concentrated flavours of peach, lemon and red apples, with 9% ABV, a slightly lower perception of acidity and an almost full body. TRADE ENQUIRIES: Wine Circle

FABULOUS PFALZ 2012 Müller Catoir Mussbach RRP $49.90 Riesling Kabinett Müller Catoir has been run by the same family since its inception in 1744. The current winemaker is Phillip David Catoir, who has been a driving force for high quality German wine, hence Müller Catoir is one of the jewels in the Pfalz’s Riesling crown with its outstanding wines; most of which are made from the Riesling grape. This wine shines with its soft, ripe, round palate and mouthwateringly succulent intensity of taste: think lemons, limes, apples and nectarines. TRADE ENQUIRIES: Wine Circle

BOTTLE BEAUTY 2013 Müller Catoir Burgergarten RRP $71.90 Riesling Spätlese This late harvested Burgergarten Riesling is definitely in the category of special cellar list or a wine to stock by the bottle, and it will satisfy. Not only does it taste great right now, but this wine has the intense acidity and balance to hold and improve in the bottle for decades to come, thanks to its high acidity, fruity aromas and lingeringly intense flavours of lemongrass, limes, apples and peaches. TRADE ENQUIRIES: Wine Circle

Main Divide Riesling is the ultimate under $20 white in New Zealand...its lemon zest, white honey and peach skin flavours taste the way great music sounds with the volume turned up. Stock it.

THE PINNACLE 2011 Pegasus Bay Riesling

TRADE ENQUIRIES: EuroVintage

MARLBOROUGH’S BEST KEPT SECRET 2013 Framingham Select Riesling RRP $32 to $33 Marlborough Meet Marlborough’s best kept secret; great Rieslings from Framingham winemaker Andrew Hedley, a devotee of this white grape and the wines it makes. This one is driven by richness on the front and mid palate with high acidity, lemon zest intensity and a long, juicy, succulent finish. So good. Wonderful balance and flavour. TRADE ENQUIRIES: Vintners

50 DRINKSBIZ OCTOBER/NOVEMBER 2014

RRP $28 to $30

North Canterbury’s whites consistently scale some of the highest peaks of wine quality in the South Island, led partly by this outstanding Riesling from Pegasus Bay winery in Waipara. It is one of this country’s top whites each year and while the style can vary a little with each vintage, there is a consistent hallmark flavour of intense mandarin, roasted lemon skin, succulent nectarines and peach. Its acidity is high, it is an off dry style and it is full bodied, beautifully balanced and rich in flavour with a long finish. What’s not to like? A must stock for serious restaurants and bars.

CATEGORY REPORT R IESLING

Germany is leading the charge with dry Rieslings, thanks to climate change, which is well documented in the new Wine Atlas of Germany by Dieter Braatz, Ulrich Sautter and Ingo Swoboda, published by the University of California Press.

DELICIOUS DIVIDE 2012 Main Divide Riesling

RRP $19 to $20

This wine is the ultimate under $20 white in New Zealand. A portion of late harvested grapes with higher sugar levels (because they had longer time to ripen on the vines) adds an intensity to the taste and body of this wine; its lemon zest, white honey and peach skin flavours taste the way great music sounds with the volume turned up. Stock it.

FROM NELSON’S MOUNT

MARVELLOUS MILLTON

2012 Kahurangi Mt Arthur Reserve RRP $24.99 Classic Riesling

2013 Millton Opou Riesling Gisborne RRP $29 to $30

This 11% alcohol wine tastes like jumping in a warm sea feels on a hot day; fresh, crisp, super refreshing with its lovely balance of zesty acidity (it tastes sensational with spicy seafood), aromas of green plums and apples and a long, succulent finish. It is made from 41 year old vines in Nelson which produce small quantities of flavour-rich grapes. The style is just off dry.

TRADE ENQUIRIES: EuroVintage

TRADE ENQUIRIES: Kahurangi Estate

FRESH FROM NELSON

KAHURANGI CALLING

2013 Greenhough Apple Valley RRP $19 to $20 Riesling Nelson

2012 Kahurangi Mt Arthur Reserve Reserve Riesling RRP $24.99

Talk about easy to enjoy; this 8.5% alcohol Riesling comes from winemaker Andrew Greenhough in Nelson, who has created an almost bone dry tasting white with a great balance of rich, intense apple flavours, medium body and succulence that seems to never end. TRADE ENQUIRIES: Vintners.

BEAUTY FROM NELSON 2013 Georges Road Block Three Riesling RRP$22.50 North Canterbury winemaker Kirk Bray makes some of the region’s best Rieslings and Pinot Noirs, including this stunner from the top 2013 vintage – which had a long autumn with high sunshine but cool nights; all up, the perfect combo for the intense orange, mandarin and marmaladelike flavours in this exceptional white. The alcohol is 12.2%; just under average and significantly lower than most white wines made in this country. TRADE ENQUIRIES: Dhall & Nash

And here is the contrast; the dry wine for matching with a platter of great oysters drizzled in lime zest and olive oil. It is a bone dry style made from the same 41 year old grapevines as the Mt Arthur Classic Riesling, but this one has slightly higher alcohol at 12.5% (still relatively modest these days) and an intensely zingy, zesty tickle on the front tongue; this entices the drinker to enjoy at least a couple of glasses of this nervy, exciting, youthful Riesling, which tastes great now and has the ability to age for at least 10 years. TRADE ENQUIRIES: Kahurangi Estate

ORGANIC SENSATION 2013 Te Mania Riesling RRP $19 to $20 Fresh, just off dry, intense limes and crunchy red apple flavours; pronounced flavour intensity in a light body with a long, lingering finish. The 2013 Te Mania Riesling is a delicious, succulent wine, which will surprise and please all who are willing to pour a Riesling into their glasses.

Gisborne winemaker James Millton is not only a pioneer of organic and biodynamic viticulture, but also a champion of lesser known (and lesser appreciated) wine styles; enter his Opou Vineyard Riesling, which contains a lovely light 9.5% alcohol and pronounced flavours of youthful lemon skin, lemon zest and white peach. Fantastic wine. TRADE ENQUIRIES: Vintners

Trade Contacts Caro’s phone 09 377 9974 caros.co.nz Dhall & Nash phone 09 357 0493 email: dnfinewine.com EuroVintage phone 0800 338 766 eurovintage.co.nz Kahurangi Estate phone 03 543 2980 www.kahurangiwine.com Mineral Wines phone 027 580 7325 mineralwine.co.nz Peregrine Wines phone 03 442 4000 peregrinewines.co.nz Te Mania Wines phone 03 544 7585 temaniawines.co.nz Vintners phone 0800 687 9463 vintners.co.nz Wine Circle phone 09 412 2258 winecircle.co.nz

TRADE ENQUIRIES: Te Mania Wines DRINKSBIZ OCTOBER/NOVEMBER 2014 51

WINE NEWS

TK back on track United States rich lister Bill Foley now owns four New Zealand wineries, a luxury lodge and a Wairarapa gin brand, making him a powerful connection for the drinks industry, writes Editor Joelle Thomson TE KAIRANGA Wines turns 30 this year so it was heartening to see the brand take a 350 degree change in direction with new wine styles and a new winemaker John Kavanagh, who began at TK two years ago. Kavanagh released TK 2013 whites and reds mid year at a tasting, which proved the winery has had a total revamp in the past three years since Bill Foley purchased it and employed Kavanagh to turn things around. TK was founded 30 years ago, which makes it one of the oldest wine brands in Martinborough. Its wines had fallen from favour, says Kavanagh, who spent months cleaning the winery to rid it of some less than hygienic winemaking practices, which had left a sour taste. He has also revised the winery’s use of oak in the wines. At most, he plans to use 20% new French oak in the whites and 25% in the reds. This will partly be achieved by the use of larger oak barrels; 500 litre puncheons, while it will also take place by simply reducing the amount of smaller oak barrels that are used. “Power with a light touch” was Master of

“Power with a light touch” was Master of Wine Bob Campbell’s description of the new release 2013 TK wines this year.

Wine Bob Campbell’s description of the new release 2013 TK wines this year. These are the first that Kavanagh has worked on from start to finish. I visited TK following a media launch tasting of the 2013 wines, which enabled an in-depth barrel tasting and talk about the change in direction at TK. As well as all that cleaning Kavanagh did in the winery, he has also instigated hand harvesting of the white grapes; with the exception of Sauvignon Blanc. This is a costly exercise, but it results in better quality wine because the flavours have more

Te Kairanga Wines winemaker John Kavanagh

Stock TK wines 2013 Te Kairanga Riesling $23 2013 Te Kairanga Sauvignon Blanc $23 2013 Te Kairanga Pinot Gris $23 2013 Te Kairanga Chardonnay $25 2013 Te Kairanga John Martin Chardonnay $40 2013 Te Kairanga Pinot Noir $27 2013 Te Kairanga Runholder $35 Pinot Noir 2013 Te Kairanga John Martin $50 Pinot Noir TRADE ENQUIRIES: EuroVintage, phone 0800 338 766,

eurovintage.co.nz

52 DRINKSBIZ OCTOBER/NOVEMBER 2014

chance of showing at their most intense and cleanest. And the reduction in new oak results in what Kavanagh describes as “a mellower style of wine”. There is less air coming through in the larger oak puncheons (500 litres, which is nearly double the more standard 225, 228 or 250 litre barrels, which tend to predominate throughout the wine industry in this country). It is clear when tasting his first (2013) wines – reds and whites – that oak has made far less of an imprint than is often the case in young wines. The Pinot Noirs particularly show a clear step up in quality. These wines are a great addition to wine lists around the country and offer exceptionally good value too for premiumising wine lists – by the glass or the bottle.

YEALANDS.CO.NZ For more infomation please contact your Yealands representative.

WINE NEWS

Mitolo makes waves on lists Creative names are a great lure for the trade but high quality is the greatest drawcard, writes Editor Joelle Thomson MCLAREN VALE is a well known wine region in South Australia. Its history dates back to 1838 when the first vines were planted there, which makes this area’s wine industry older than the Barossa Valley. The story of Mitolo wines is not as old and dates back to the more recent days of post World War II when the Italian Mitolo family emigrated to Australia to become large scale potato and onion producers, prior to pioneering their own winemaking in McLaren Vale. Like most wineries in Australia, Mitolo focuses mostly on red wines. The 20% of white wines it produces includes some unknown beauties, namely, Fiano and Vermentino. These whites are the names of traditional Italian grape varieties; Fiano comes from the Campania region, surrounding Naples. And Vermentino grows further north; on the island of Sardinia, along the Tuscan coast and also on the French island of Corsica (aka Corse) as well as in Provence, where it is known as Rolle. These tasty whites remain a tough sell in Australia, due to the old pronounciation barrier, but they both offer dry, medium to full bodied wine styles that work well with modern food and therefore make good bythe-glass wine listings. In August this year, Mitolo Wines’ marketing manager, Damien Smith, visited New Zealand to introduce Kiwis to the range of reds, which accentuate the strengths of McLaren Vale’s Mediterranean-like climate; dry winds, extremely low humidity, close to no rainfall and a steady flow of sea breezes, which help to mitigate some of that intense heat.

The Mitolo Wines The two Jesters have been available in New Zealand for the past six months and offer exceptionally good value for money for such ripe, full bodied, richly flavoured reds with elegance in structure – intense tannins balanced by medium acidity and freshness. The flagship wine of the Mitolo range is the Cabernet Sauvignon; 100% varietal made using the traditional Italian dried grape process of the Veneto; sometimes referred to as the Amarone process.

54 DRINKSBIZ OCTOBER/NOVEMBER 2014

The tasting 2012 Mitolo Jester McLaren Vale Shiraz

RRP $19-20

This wine has great complexity at an accessible price and makes an outstanding glass pour red as a result; it is fruit driven in style with black plum flavours underpinned by interesting secondary notes of aniseed and fennel, which adds interest to its smooth, firm, full bodied style.

2012 Mitolo Jester McLaren Vale Cabernet Sauvignon RRP $19-20

This is a big red; full bodied with massive soft smooth tannins, thanks to a proportion of the grapes in the wine being dried, which accentuates its intense blackcurrant, blackberry like flavours and its full, soft finish.

2012 Mitolo 7th Son McLaren Vale

RRP $35-40

This is a ‘GSS’ – a Grenache, Shiraz, Sagrantino blend with juicy fresh acidity and firm smooth tannins; it tastes a little like you might expect a warm climate Pinot Noir to, except with more muscle on the bone and very intense tannins, thanks to the dark fleshy Sagrantino (a central Italian grape). It is made from grapes that are cropped at extremely low levels - and this interesting trio of French and Italian grapes has lovely licorice like flavours adding depth to its upfront fruit.

2012 Mitolo Angela Shiraz McLaren

RRP $35-40

Angela is the matriarch of the Mitolo family and this wine is from a single vineyard in the south of McLaren Vale where the grapes are grown on pure alluvial schist soils before being aged in old French oak (two to four years old), which allows the intense fruit flavours to shine while the oak supports it with firm tannins but without overlaying its inherent flavours. Just 600 cases of this wine were made. It is bone dry and it has an incredibly long finish. TRADE ENQUIRIES: Mineral Wines,

mineralwine.co.nz

Two stunning reds to stock 2010 Mitolo Savitar Shiraz McLaren Vale

RRP $35-40

Juicy with firm acidity, intense smooth tannins and pronounced flavours of succulent red plums, blueberries, blackcurrants and all held together in a full bodied, deliciously big red wine with great elegance too; this wonderful red drinks beautifully now and will also age brilliantly.

2007 Mitolo Savitar Shiraz McLaren Vale

RRP $35-40

The grapes in this wine are grown on alluvial soils; and this makes for an upfront fruity style with firm muscular tannins and flavours that are beginning to develop into a secondary spectrum with black olive, chocolate, leather, mocha and firm nutmeg and clove all intermingling in this lovely luscious wine.

WINE NEWS

New wines from Vidal The makers of Vidal of Hawke’s Bay have launched a new trio of wines called the Legacy series – in honour of a Kiwi pioneer WHEN ANTHONY Joseph Vidal arrived in New Zealand in 1888 and became one of the country’s earliest wine pioneers, he could hardly have imagined that his name would still grace the labels of highly regarded wine 126 years later. The vines – rather than seeds – that he

planted saw the establishment of Vidal Estate in 1905. This year, their makers have introduced a trio of new wines (and a new logo) to the range. Winemaker Hugh Crichton has made a Chardonnay, a Syrah and a Cabernet Merlot blend, all of which were released in late September after being

matured at the Hawke’s Bay winery in barrel and bottle. The trio of wines come from two vintages; 2009 and 2010 and while they all drink well now, they also have the ability to age and evolve positively in the bottle. Full tasting notes follow.

The wines POWERFUL CHARDONNAY 2010 Vidal Legacy Series Hawkes Bay Chardonnay

RRP $60

If you’re looking for a modern ripple in the new wave of great white Chardonnays with intensity of aroma and flavour, body to burn and a finish that goes on seemingly forever, here it is: white nuts, clean citrus and even a hint of fresh white peach all lurk in between the vibrant zesty acidity and massive weight of this powerful white.

COMMANDING CABERNET MERLOT 2009 Vidal Legacy Series Gimblett Gravels Hawkes Bay Cabernet Sauvignon Merlot

RRP $70

Cabernet Sauvignon and Merlot are the great red grapes of Bordeaux’s left bank and are among the toughest duo to get spot on anywhere in the wine world today; they work well here in this five year old red made with grapes on one of the warmest Hawke’s Bay vineyard sites – Cabernet needs heat to thrive. This wine has deep black fruit flavours, spicy aromas of clove, cinnamon and earth; it is full bodied and commandingly long on the finish, and while it is developing secondary aromas, it drinks well now (if decanted into large glasses) but still has a decade up its sleeve.

SEDUCTIVE SYRAH 2009 Vidal Legacy Series Gimblett Gravels Syrah

RRP $80

If you find yourself going ‘mmmmmm’ after a couple of exploratory sips of this wine, you won’t be alone; this is a lovely five year old new addition to New Zealand’s Syrah shelves. It is deep purple, reflecting extremely ripe grapes from the Omahu Gravels and Twyford Gravels (both in the Gimblett Gravels area of Hawke’s Bay) from 2009. It has pronounced aromas of savoury black mushrooms, cloves and spicy cedar hints too, dense smooth tannins and a long finish. TRADE ENQUIRIES: Villa Maria, phone 0800 505 656, villamaria.co.nz

EuroVintage crowned champ

Dry River wines online

EUROVINTAGE WAS crowned Champion Wine Company of the Year at the 2014 New Zealand International Wine Show in September. The NZIWS trophy follows the company’s accolade at the Spiegelau International Wine Competition where EuroVintage was awarded the trophy for Portfolio Excellence.

THE ANNUAL Dry River spring release this year includes the offer to buy the winery’s 2013 Martinborough Pinot Noir en primeur and online from November. dryriver.co.nz DRINKSBIZ OCTOBER/NOVEMBER 2014 55

Spring in your beer

ÂŠ Gabriel Garcia Marengo/flickr.com

Top specialist brews and mainstream tastes to stock this summer

CATEGORY REPORT B EER

GREAT GALBRAITH’S Galbraith’s Pale Ale 5.2% ABV, 500ml bottle

RRP $5.99 - $6.99

Auckland brewery Galbraith’s has brought back an American style Pale Ale they first brewed 15 years ago - before the style was popularised. Keith Galbraith said he had to dump half a batch back then as customers hadn’t yet caught on but the hop renaissance has seen palates come round to his way of thinking. “It has classic American hop aroma and flavour by the bucket load, moderate alcohol but the secret is that it has a big base of juicy malt underneath to balance the sometimes aggressive American hop characters,” Galbraith says.

CZECH IT OUT Galbraith’s Pilsner Czech Style RRP $5.99 - $6.99

Galbraith’s have also fleshed out their range with a Czech-style pilsner designed in an “export” style. Taking their best-selling beer - the Bohemian Pilsner - as their springboard, the Mount Eden brewery has ramped up the malt - a floor-malted Moravian malt - and lifted the hops for aroma. The result is a very clean, crisp, aromatic and refreshing pilsner. “The idea as with most of our beers is to make them with authentic ingredients from the country the beer originated but produce it here so that it is as fresh as possible, the only way to make beer in my humble opinion,” says Keith Galbraith. TRADE ENQUIRIES: Hancocks

CITRUS TWIST DB Export Citrus Grapefruit 2% ABV, 330ml bottle x 12

TRADE ENQUIRIES: DB Breweries

ZESTY BREW Haagen Citrus 2% ABV, 330ml bottle x 12

TRADE ENQUIRIES: Hancocks

5.3% ABV, 500ml bottle

citrus lemon brand with a grapefruit addition. The refreshment of the citrus is offset by the slight bitterness of the 100% natural grapefruit juice creating a palate-refreshing option sure to be enjoyed in the warmer months. DB Export Marketing Manager Tony Wheeler says the lemon line went down a treat last year. We are looking to extend the reach and are excited to launch a new flavour to the DB Export Citrus family that delivers a bitter-sweet profile to appeal to different tastes.”

RRP $21.99

Keeping with the citrus bent, DB Export have expanded on the success of last year’s

RRP $16.99

Crying out for a hot summer’s day, Haagen Citrus is a delicious low alcohol option for warm weather quaffing. While flavoured beers may not be to everyone’s liking, just think shandy and be pleasantly surprised by how easy it goes down. At just 2% it is a good option for drivers or those who don’t fall into traditional types of drinkers. Recommended. TRADE ENQUIRIES: Boundary Road Brewery

THE FULL MONTEITH’S Monteith’s Raspberry Wheat Beer 5% ABV, 500ml bottle

RRP $6.29

Raspberry wheat beer? Why not? Monteith’s have come a long way from their West Coast roots and show with this innovative new brew that they can foot it with all the trendy micro-breweries. The beer is an addition to the Monteiths Brewer’s Series which already includes such luminaries as Pinot Gris Lager and Festive Fruit Ale. While the raspberry element may be an innovation, the beer is based on a traditional Bavarian style - the unfiltered Hefeweizen with “a natural wheat haze and a fine white long lasting head”. “An intense aroma of cloves and spices from the wheat beer yeast is

Speight’s Summer Trio SUMMER LOVING Speight’s Summer Ale 4% ABV, 330ml x 12

RRP $24.99

With trees budding and the temperatures rising, Speight’s have released their summer ale to great acclaim. The ale promises a bit of summer in every mouthful with Munich and Pale malts mixed with generous Amarillo and Cascade hops. A bit of citrus and spice balances the hop bitterness and the biscuit malt sweetness. Recommended for garden bars and backyards across the country.

ALE AND HEARTY Speight’s Mid Ale 2.5% ABV, tap only

Speight’s Mid Ale is brewed using the crystal, caramalt and chocolate malts, all of which combine to make a beer that has a smooth caramelised malty flavour and aroma. The sweetness provided by the malts is balanced by the addition of Pacific Jade and Green Bullet hops to the kettle boil to release their characteristic hoppy bitter tang.

SPICY SPEIGHT’S Speight’s Ginger Beer 4% ABV, 330ml x 6

RRP $14.99

Speight’s alcoholic Ginger Beer combines 130 years of brewing experience and real ginger to deliver an easy drinking dry styled ginger beer that is a real thirst quencher. TRADE ENQUIRIES: Lion

DRINKSBIZ OCTOBER/NOVEMBER 2014 57

BEER CATEGORY REPORT

Introducing the Moa Reserve Range TRIPLE THE BEER Moa St Josephs Belgian Tripel 9.5% ABV, 500ml

RRP $7.99

Also available in a 1.5 litre magnum and a 50 litre keg, this Belgian inspired beer has had extended ageing in the bottle to allow the bittering hops, the malts and the sweet hint to all integrate into a smooth, full bodied beer with a kick – 9.5% alcohol. This gives it a long finish, which lingers in the memory as well as on the taste buds.

ALE AND HEARTY

balanced by the subtle fruit notes of lychee, banana and a hint of raspberry.”

Moa Five Hop English Ale

TRADE ENQUIRIES: DB Breweries

6.2% ABV, 500ml

RRP $7.99

A Kiwi take on the traditional English ale theme, this is a creamy textured beer with another relatively strong ABV of 6.2%. It suits summer sipping, but should be served warmer than fridge-cold, if possible, because this enables the rich flavours to shine.

SOUTHERN BREW Moa Southern Alps White IPA 6.4% ABV, 500ml

RRP $7.99

This white IPA is brewed using both the Vienna and the Pale Wheat malts, which together combine with Nelson Sauvin and Citra hops to give an intense lemon zest flavour. A touch of coriander enhances this spicy lift and works well with the relatively high 6.4% alcohol, which adds a kick to each sip of Southern Alps White IPA.

OAK AGED BEER Moa Imperial Stout Oak Aged 10.2% ABV, 500ml

RRP $7.99

Big in every way, this stout contains 10.2% ABV, so it is not for the faint hearted; nor are its flavours, which come in large part from French oak barrels, which give a mocha, chocolate and smoky aroma to this savoury dark beer; it drinks well now and can age in the bottle too. If it gets the chance to. TRADE ENQUIRIES: Moa Beer

58 DRINKSBIZ OCTOBER/NOVEMBER 2014

VINTAGE BREW

TRADE ENQUIRIES: Lion

Epic Iperium Vintage Ale 9% ABV, 500ml x 12

RRP $95

It pours black and tastes just as dark. Epic’s Imperium Vintage Ale tastes like a dessert in a glass with flavours of cocoa, caramel and fruit cake. The limited edition (350 cases) ale is made to age and has no best before date. Only released every two years, store this one in cool, damp conditions until that troubled dark night is just right. An impressive stout for serious beer drinkers, its tagline is “Don’t be afraid of the Dark”. TRADE ENQUIRIES: Epic Brewing Co

BITTER SWEET Moa Special Edition Sour Blanc 6% ABV, 750ml bottle

complex flavour profile of citrus and tropical fruits. The hoppy amber brew is available only on tap. Also look out for Mac’s Green Beret - another tap-only beer but this time in an India Pale Ale style - tropical hoppiness but a bit more up-front bitterness.

HOLA CORONA Corona Extra 4.5% ABV, 330ml x 12

RRP $29.99

It took just 10 years for Corona Extra to go from zero to hero in Mexico City. This iconic central American brew was first made in 1925 at the Cervecería Modelo in Mexico; climbing to best selling beer in Mexico 10 years after its launch. Today it is one of the best known and most widely distributed beers around the world – and is emulated by brewers wanting to create a fresh-is-best lager style for light, refreshing, summer drinking. TRADE ENQUIRIES: Lion

RRP $19.99

A special beer for serious beer connoisseurs, Moa’s Sour Blanc is a Belgian Lambic style beer with a big sour flavour. Fermented and aged in oak barrels using natural wild yeasts, and served in a corked and wired 750ml bottle, the Sour Blanc will have traditionalists in raptures. Not for everyone but a must-have for the boffins. This beer would pair well with cheeses, or perhaps as an accompaniment to a rich seafood dish. TRADE ENQUIRIES: Moa Beer

BEWARE OF THE WOLVES Mac’s Three Wolves 5.1% ABV, tap only

Mac’s have joined the American-style pale ale party with their Three Wolves brew. Taking some of the best hops from the United States - Amarillo and Simcoe - and adding them to Nelson Sauvin hops has created a

Trade contacts Boundary Road Brewery 0800 420 001 boundaryroadbrewery.co.nz DB Breweries 0800 746 432 db.co.nz Epic Brewing Co 0800 212 337 epicbeer.com Hancocks 0800 699 463 hancocks.co.nz Lion 0800 107 272 lionco.com Moa Beer 09 367 9481 moabeer.com

L A R U JUICE T A ith N UIT

R PEF A R G

taste the new refreshment

BEER NEWS

Moa’s new look for old heroes The makers of Moa discovered less than six degrees of separation in their search for real life New Zealanders to appear on their new labels

WHEN MARK Twain said that the truth is stranger than fiction, he may not have had an extinct New Zealand bird, a bottle of beer and an unusual nickname in mind, but the makers of Moa have discovered that Twain was on to something. Their search to create new labels based on real life New Zealanders led them first to the National Library of New Zealand’s archives in Wellington and, secondly, on more than one wild goose chase to gain permission to use images. The images in the national archives are available online to anyone. But to be able to use the images commercially, permission must be obtained. Of all the unlikely tales that emerged – and there are several – it is the story of Maurice Alderslade that stands out. The Moa team eventually tracked down Maurice junior (Maurice senior had passed away), who just so happened to have the nickname Moa because of his building and landscaping business Moa Contracting. He was thrilled to be contacted, happy for his dad to appear on Moa beer packaging and has since gifted the company some moa bones that he was once given. The packaging changes to Moa were driven by trade and consumer feedback as well as sales and emerging trends in local and overseas craft beer markets. “We need to be able to meet the demands of a more dynamic and rapidly-

evolving beer market, connect better with New Zealanders and share the country’s proud heritage with export markets. A lot of the changes were designed to help consumers more easily navigate the product range,” says Josh Scott, founder of Moa. Accordingly, the range has been narrowed to fewer products. There are now four beer ranges: classic, estate, reserve, special reserve and cider. The Moa Southern Alps White IPA (previously a limited release) is being introduced into the full time range. The estate range will now be available in 6 packs (previously it was only available in 4 packs); and the

The National Archives in Wellington are an untapped and rich resource for New Zealanders.

brewery’s flagship reserve range will now be available in 500ml bottles with crown caps; it was previously sealed in a 375ml bottle with a cork and cage. “In some cases, we’re changing our product names to better reflect the style of beer, and we’re hoping that adding a couple of extra bottles to our estate range packs may relieve some of the tension as barbeque weather settles in. There’s more to share with your mates and less of a need to fiercely protect your precious beer. “We’re particularly excited about bringing Moa Session Pale Ale into the full time range after successfully testing the market with it as a limited release,” Scott says. Moa’s marketing manager Jeremy Meech says the team spent months searching the National Archives and other libraries for images. “We were on a mission to find images of people engaged in a range of recognisable and uniquely Kiwi pursuits from an era that references our traditional brewing technique,” Meech says. “When we came across the image of Sammy Turner on Mt Cook with a pick-axe in his hand, his sleeves rolled up, gazing out over the stunning vista - we knew we had found something special. We then had to find out who he was and track down his family, which is another story altogether,” he says. In early October the Moa team plan to search nationwide for more iconic Kiwi stories and images out of the family archives. The people may once again be far flung and their stories may sound far fetched but that, according to the late Mark Twain, is because fiction is obliged to stick to possibilities; truth isn’t. DRINKSBIZ OCTOBER/NOVEMBER 2014 61

BEER NEWS

Biedermann the beer man Alex Biedermann is on a mission to improve New Zealanders’ beer knowledge and education AS BREWMASTERS go, German born Alex Biedermann has more than a little information to impart to New Zealand beer lovers, which is exactly what his new role as the national beer ambassador for DB Breweries requires him to do. The 38 year old is a trained brewer and maltster with a Diplom Braumeister (brewmaster) from the Technical University of Munich, Weihenstephan. He is currently on a schedule for his new employers at DB where he travels up and down the country to speak at events and lead beer education sessions. Biedermann arrived in New Zealand in 2011 to build DB’s new brewhouse at its main Waitemata Brewery in Otahuhu. His success on this project kept him in the country and he has since overhauled and modernised the Monteith’s Brewery renovation in Greymouth. “Alex’s great working knowledge of 62 DRINKSBIZ OCTOBER/NOVEMBER 2014

brewing, his appreciation of beer’s international history and significance, teamed with his personality makes him the perfect choice for this new role at DB,” says Hamish Clentworth, concept development manager at DB.

The beer value chain from grain to glass is a $2.2 billion industry in New Zealand and the associated sectors of hops, malt and grain, kegs and bottles and retail and hospitality are big contributors to the economy as well. “With the current resurgence in beer our customers want and need to know much more about the beer they are serving in outlets or selling in stores. Alex is working with them to offer engaging and insightful sessions and information where people get

to try, taste and talk about beer, all the while learning much more about it to then share with their customers,” Clentworth says. Biedermann says he wants to shine a new light on beer in New Zealand. “New Zealanders have strong opinions about beer and more and more want to know exactly what is in the glass or bottle. Many Kiwi women are beer fans and I think this has been overlooked previously. I think that as New Zealand has a famous wine industry, our beer should be more well known too,” he says. The beer value chain from grain to glass is a $2.2 billion industry in New Zealand and the associated sectors of hops, malt and grain, kegs and bottles and retail and hospitality are big contributors to the economy as well. Tourist spending on beer is currently around $240 million per annum which is approximately $5 per stay day per tourist but has potential for growth.

Made the way beer used to be made.

Moa Session Pale Ale is an easy drinking, balanced new world style Pale Ale. A blend of Crystal and Pale Ale malts are complemented by Kohatu, Nelson Sauvin, Cascade and Motueka hops, producing a beer with toasty malt flavours and earthy, yet tropical fruit hop tones.

BEER NEWS

Brewers’ news Beer and bangers win Auckland’s Westmere Butchery has taken out Hallertau Brewery’s Bangers and Beer challenge. Six butcheries were each randomly assigned one of the brewery’s Statesman Pale Ale, Copper Tart Red Ale, Deception Schwarzbier, Maximus IPA, Stuntman IPA, Double Stout or Granny Smith Cider and tasked with creating a sausage. The sausages were served to customers at the brewery who voted on and chose Westmere’s pork and chilli sausage created using the Stuntman IPA. Hallertau chief brewer Steve Plowman said it was a “glorious sausage fest”.

Talk of the talk

Crafty brews

One-man-operation Townshend Brewery was judged New Zealand’s Champion Brewery at the 2014 Brewers Guild of New Zealand Beer Awards. Operating out of the family home in Rosedale, near Nelson, and producing about 50,000 litres per year, Martin Townshend beat 670 beers from 84 breweries. Townshend said it was a “massive accolade”. “It seems like only yesterday that I created my first brew in the shed.” “Like most things in life, the secret to success is passion, hard work and dedication to the task.”

Craft beer enthusiasts have a new spot to enjoy local brews with the opening of 16 TUN, a specialty craft beer bar in Auckland’s Wynyard Quarter. The “free house” (unaligned to any one brewery or company) boasts 52 craft beers and seven cider options with 10 of the beers run through specialty taps. Eight of the taps will be on a three to six month rotation while two will be rotated on a fortnightly basis. Bar manager Andrew Ranum says 16 TUN has worked closely with the brewing community “to create a list that showcases the best craft beers the nation has to offer”. “The focus is full-on craft and because we are a Free House we are not associated with any brewery which means we can hand select the best craft beers in New Zealand.”

Black brew rocks Tauranga brewers Dallas Miller and Mark Morrison have won the 2014 Black Rock Home Brew Competition at Wellington’s Beervana festival with their Death Valley Pilsner. Their brew, a latehopped pilsner, came in ahead of last year’s winner Brendan Bransgrove’s Ulysses Flanders Red Ale. Head Judge Kirsten Taylor said many of the beers were of commercial quality “some of them very complex and technically difficult to get right. The winning beer was a late hopped pilsner and was absolutely beautiful.” Miller and Morrison won $500 cash, a double pass to Beervana 2015 and three sixpack cases of malt extract of their choice from home brew supply company Black Rock.

Yeastie rises Yeastie Boys’ Pot Kettle Black was judged Champion Beer at the Hong Kong International Beer Awards. The beer won the Black IPA category and then went on to win the grand prize from over 500 international entrants. Yeastie Boys’ Stu McKinlay said the win was “absolutely mindbending”. “We’re up against breweries that make more beer in a day than we do in a year, and have all the technical and sensory analysis that comes with such volume, so this is an amazing testament to true artisan brewing. It is still quite hard to believe.” Pot Kettle Black was also judged champion beer at Singapore’s BeerFest Asia in 2012.

BEER NEWS

Summer of Kiwipong The owners of Kiwipong in New Zealand are offering a seasonal incentive for stores to trial their product over 60 days IT IS a special summer deal, with a no obligations 60 day trial. “Our product has really taken off across the country. We have recently started stocking two of the major Licensing Trusts in New Zealand; West Auckland and Invercargill,” says Nick Borland, who created the Kiwipong business in New Zealand in 2010. He had previously spent two years overseas where he had played beerpong, so when he returned home, he asked a childhood friend, Tim Kerr, who was also returning home from travel, if he wanted to go into business. They subsequently designed the game as Kiwipong and sold it into Liquorland, Howick, which provided the impetus for its growth into

300 stores around the country. Borland is a trained electrician and now looks after the sales, events and marketing, while Kerr takes care of accounting and administration. Bars and liquor stores that take up this year’s summer promotion will receive promotional material to help push the profile of Kiwipong and raise awareness of it in their outlets. Borland and Kerr are also actively working on their website and Facebook pages to grow awareness of Kiwipong. To find out more about Kiwipong and take up the seasonal 60 day free trial, contact Nick Borland on mobile, phone 021 146 2925 , sales@kiwipong.co.nz

CIDER NEWS

Top new ciders to stock New brands, new flavours and new packaging all herald in the start of summer The new Isaac’s Cider with Lime and Bitters joins the range of 1.25 litre PET bottles and is available from 1 October A RANGE of 1.25 litre ciders was launched in March this year, which included berry, feijoa and blackcurrant & honey; two of which had previously only been available in smaller pack sizes. The Lime and Bitters is now the newest Isaac’s cider available in the 1.25 litre range. “We looked at the market and found the PET format a very large part of the cider market, so it makes sense that Isaac’s appears in this format,” says Kate Fisken, cider brand manager at Lion. The target audience for the new Isaac’s 1.25 litre ciders is grocery (the product is fully grocery compliant) and also off-licences. “We spent a lot of time going through legal and technical checks to make sure that it is in line with the food code,” Fisken said. Isaac’s is sold into trade in 6 packs of 1.25 litres and the RRP on a single bottle is $10.99. TRADE ENQUIRIES: Lion NZ, phone 0800 107 272, lionco.com

Meet Sun Dog It is slim in look and in content with a modest 0.9 of a standard drink. Meet Sun Dog Cider “WE WANTED to launch something that could be consumed on all occasions and our great point of difference with this is that we are offering cider in a can,” says Kate Fisken, cider brand manager at Lion, of the new Sun Dog. The launch this month of Sun Dog came on the heels of the growth of canned cider in Australia. “We looked at what we could do and what would be right for the cider market here in New Zealand, so we launched Sun Dog in 250ml slimline cans,” Fisken said. The cider contains 4.5% ABV and is available so far as Sun Dog Strawberry & Lime and Sun Dog Feijoa & Mandarin. Sun Dog Cider is available in a 4-pack, RRP $9.99. TRADE ENQUIRIES: Lion NZ, phone 0800 107 272, lionco.com

Bay’s new English style cider It is English in style but Hawke’s Bay in origin; meet Edgebrook Cider, which takes its name from a 75 year old family orchard in the heart of the Hawke’s Bay apple growing district EDGEBROOK WAS started by Doug Bailey, James Ostergren and Mandy Ostergren. Bailey’s ties with Edgebrook Orchard go back to his childhood where he spent endless hours pruning, thinning and picking pip and stone fruit. The trio at Edgebrook make their cider using 100% apple juice entirely from local apples. There are two ciders in the range; Edgebrook Village Cider and Edgebrook Festive Cider, which won a bronze medal at the Brewers Guild of New Zealand Awards 2014. Both Edgebrook Village Cider and Festive Cider are in 500ml bottles, contain 6% ABV with RRP $8. edgebrookcider.co.nz 66 DRINKSBIZ OCTOBER/NOVEMBER 2014

RARE BARS DESERVE RARE SPIRITS

Simply call Negociants to ensure your customers can experience New Zealandâ&#x20AC;&#x2122;s new internationally acclaimed super-premium Black Robin Rare Gin. Phone: 0800 634 624 today.

VODKA CATEGORY REPORT

Vodka global Vodka is most famous for its role in the cultures of chilly northern Europe, but it is now being produced in a wider range of countries than ever before – from France to the UK and even here in New Zealand

FRENCHIE

wheat grown in the region and its makers say that every bottle of Absolut contains over one kilo of grain.

Vertical Vodka 40% ABV, 700ml

RRP $44.95

Vertical Vodka has been available in New Zealand for several years now, but it has remained rather under the radar and to date has been stocked mostly by independent bars. It is driven by a clean, slight aniseedlike aroma and a fresh taste, full body and long, almost fennel-like finish. Its packaging is modern, clean and it is also versatile behind the bar – the bottle is tall and slender, so it takes up relatively little room in tight bars where space is at a premium. TRADE ENQUIRIES: Ian McAteer & Associates

AB FAB Absolut Vodka 40% ABV, 700ml

RRP $40.99

Absolut Vodka was first made in 1879 in the village of Åhus in southern Sweden. Since there are relatively few people living there – just 10,000 permanent residents – Åhus doesn’t tend to show up regularly on a world atlas, but its most famous export, Absolut, is well known globally. It is made from winter 68 DRINKSBIZ OCTOBER/NOVEMBER 2014

TRADE ENQUIRIES: Pernod Ricard

TROPICAL ISLAND VODKA

TRADE ENQUIRIES: Federal Merchants

Absolut Mango 40% ABV, 700ml

RRP $47.99

Absolut Mango is aromatic and juicy, with a pronounced taste of tropical fruit; led, naturally enough, by ripe sweet mango with flavours of coconut and lime in a supporting role. Absolut Mango contains no added sugar or sweeteners. The bottle’s design is asymmetrical with shades of green, red and yellow chosen to reflect the fruit. Absolut Mango is available to on-premise outlets only until February 2015. TRADE ENQUIRIES: Pernod Ricard

FROM A HUMBLE SHED Broken Shed Vodka 40% ABV, 750ml

not enough of a lure, then the freshness and purity of the four-times distilled vodka most definitely will be. The makers of Broken Shed are proud to claim truthfully that their vodka is a blend of some of the freshest water in the country; made from two distinct water sources in Central Otago.

RRP $49.99

If the incredibly picturesque origins of this vodka from Wanaka in the South Island are

LIKE CRYSTAL Crystal Head Vodka 40% ABV, 750ml

RRP $80

Some celebrities create perfumes, others create vodkas and this one is the brainchild of actor Dan Aykroyd and his friend, the artist, John Alexander, who both have some interesting beliefs about crystals heads being strewn around the globe. Such thoughts aside, this is one impressive vodka; super clean and intensely lemon zesty in style; it has been distilled four times and contains no additives, oils or sugars. The length is long and fresh. And of course the packaging is pretty stunning too, whatever one’s personal beliefs are about crystal heads. TRADE ENQUIRIES: Hancocks

CATEGORY REPORT V ODKA

Vodka Martini

ÂŠ Steve Corey

Ingredients 6 parts vodka 1 part Dry Vermouth 1 twist lemon 1 whole green olive Fill a mixing glass with ice cubes. Add all ingredients. Stir and strain into a chilled cocktail glass. Garnish with lemon and a green olive.

DRINKSBIZ OCTOBER/NOVEMBER 2014 69

VODKA CATEGORY REPORT

GET THE BLUES Blue Duck Rare Vodka 43% ABV, 750ml

RRP $79

This beautifully packaged, locally produced vodka is named in homage to the endangered New Zealand blue duck, whose picture adorns the front of each frosted bottle. The artwork is by Andrew Barns-Graham, and the vodka is produced by Simply Pure. This vodka is fresh, medium bodied and creamy in texture on the front palate, leading into a grainy finish with lingering aromas of green herbs, which add a lifted aroma and taste. TRADE ENQUIRIES: Negociants

SWEDISH NIGHTS Heavy Water Vodka 40% ABV, 750ml

RRP $85

Sweden’s Heavy Water Vodka is distilled five times and takes its name from World War Two sabotage; history aside, the bottle is as modern as it gets and the vodka has a creamy texture in the mouth, making it an extremely smooth drink served neat; ice or not. As its name implies, this is a full bodied vodka with a long finish and a surprisingly smooth mouthfeel. Stunning on its own, it will also add a smoothness to cocktails as a base.

fresh zingy aromas and front palate. It is also a labour of great love since every bottle takes time (you know what they say about good things) - the 300 litre copper-pot still in which this vodka is made is named Prudence and she only distills a few hundred bottles at a time, which is where the incredible freshness and smooth, soft, rich texture and mouthfeel come from. Bravo.

STUNNING STOLI

DEVIL YOU KNOW

Stolichnaya Premium Vodka

Devil in a Bottle Vodka 40% ABV, 700ml

38% ABV, 1 litre RRP $40

Or perhaps you don’t know this particular Devil in a Bottle; it is a charcoal filtered, locally made New Zealand vodka with an incredible smoothness and soft mouth feel, which lends itself to an easy role as a white spirit to serve neat. TRADE ENQUIRIES: Tickety-Boo Liquor

“I believe that if life gives you lemons, you should make lemonade… And try to find somebody whose life has given them vodka, and have a party.” – Ron White

ORGANIC VODKA

LONDON’S ON FIRE

Snow Queen Organic Vodka

Sipsmith Vodka

It’s the ‘O’ word – and the smooth texture – that makes all the difference in Snow Queen Vodka, which is distilled in Kazakhstan from organic wheat and artisan spring water from the foothills of the Himalayas. Kazakh birch charcoal is used in its five-time distillation process and it results in a very smooth mouthfeel; this is another of those creamy

40% ABV, 700ml RRP $70

The makers of Sipsmith claim that theirs is the first copper distillery in London for almost 200 years. But it’s not simply the still; it is the taste of this smooth-as vodka that really wows. This is full bodied vodka on steroids with subtlety too, thanks to its 70 DRINKSBIZ OCTOBER/NOVEMBER 2014

TRADE ENQUIRIES: Tickety-Boo Liquor

40% ABV, 700ml

textured vodkas, which pay homage to subtlety rather than fire, when it comes to white spirits. Snow Queen is made from the fermented mash of organic grains, which are distilled five times to remove the impurities and create a vodka that can accurately be described as intense, soft and luscious all at once. A lovely white spirit to serve neat.

RRP $70

RRP $37.99

Iconic, historic and true to type, Stoli may be better known these days for its role in Ab’ Fab’ where it was the white spirit of choice, but Stolichnaya vodka remains one of the best known, high quality Russian classics. It is made at the Latvijas Balzams distillery in the Tambov region of Russia using Alpha Spirit; the highest grade of spirit recognised by the Russian authorities. TRADE ENQUIRIES: Independent Liquor

TOP SHELF ELIT elit by Stolichnaya Vodka 40% ABV, 700ml

RRP $99

Consistently commended extremely highly in the vodka world, elit is filtered through Russian birch charcoal and quartz sand at a constant and precise 15°C, to create a vodka with a pronounced smoothness. For the final stage in its crafting, elit by Stolichnaya undergoes a freeze-out filtration process, which is inspired by the Russian tradition of leaving casks outside in plummeting winter conditions so that the liquid chills to -18°C. This binds the final impurities together. At this low temperature the liquid densifies and moves slowly through ioncharged carbon filters, leaving a very pure liquid, which its makers describe as being

CATEGORY REPORT V ODKA

charged with character. TRADE ENQUIRIES: Independent Liquor

MOSCOW CLASSIC Smirnoff Vodka 37.5% ABV, 1 litre

RRP $38.99

Smirnoff originates at the Pyotr Smirnov distillery, which was established in Moscow in the late 1800s. It went on to pioneer vodka consumption in the United States where it was known as white whiskey and inspired the cocktail revolution there in the 1940’s; launching the famous Moscow Mule cocktail to the western world. Smirnoff vodka is distilled in a propriety 10 column still, using an eight-hour charcoal filtration process to create a clean and smooth spirit.

mixer – as well as to form the base of top shelf cocktails. This is a clear, pure, fresh white spirit with a pronounced aroma of citrus and apple, and a smooth, long finish. Grey Goose is available in three variants; Original, Le’Citron and L’Orange; all in 700ml bottles. TRADE ENQUIRIES: Lion

ABOVE ITS WEIGHT 42 Below Vodka 40% ABV, 700ml

TRADE ENQUIRIES: Lion

THE NEW BLACK

WHIPPED UP

40% ABV, 1 litre

RRP $38.99

Smirnoff Double Black arrived in New Zealand in March this year. In production it is charcoal filtered 10 times by its makers before being freeze filtered and triple distilled; this process produces a crisp, bold taste, which won a silver medal at the San Francisco World Spirits Competition this year. It comes in a stylish and eye-catching black bottle. TRADE ENQUIRIES: Lion

Pinnacle Whipped Vodka 35% ABV, 750ml

RRP $39.99

This is one of the new range of Pinnacle vodkas and has a fresh, clean and pure aroma with an intense whipped cream aroma. It lends itself to a fruity, creamy cocktail as a mixer. TRADE ENQUIRIES: Beam Suntory

COOKIE TIME Pinnacle Cookie Dough Vodka

CHASING THE GOOSE Grey Goose Vodka 40% ABV, 700ml

RRP $38.99

From its humble beginnings as an experimental white spirit made in a Wellington garage to its global brand success, 42 Below is one of New Zealand’s best known white spirit brands. It is available in four flavours: Pure, Feijoa, Passionfruit, Kiwi & Honey.

TRADE ENQUIRIES: Lion

Smirnoff Double Black Vodka

RRP $69.99

Distiller François Thibault aims to create a distinctly smooth vodka when making Grey Goose; a spirit that he intends to be consumed on its own – neat or as a straight

“Always do sober what you said you’d do drunk. That will teach you to keep your mouth shut.” – Ernest Hemmingway

35% ABV, 750ml

RRP $39.99

If chocolate chip cookie dough sounds like a baking experience rather than a liquid one, try this intensely flavoured vodka, which will add pronounced cocoa and chocolate aromas and taste to cocktails – as well as being an interesting drink on ice.

Trade contacts Beam Suntory 09 915 8440 beamsuntory.com Federal Merchants & Co 0800 846 824 federalmerchants.co.nz Hancocks 0800 699 463 hancocks.co.nz Ian McAteer & Associates 027 542 0496 michellemcateer@xtra.co.nz Independent Liquor 0800 420 001 independentliquor.co.nz Lion 0800 107 272 lionco.com Negociants NZ 0800 634 624 negociantsnz.com Pernod Ricard NZ 0800 655 550 pernod-ricard-nz.com Tickety-Boo Liquor 09 377 7597 sales@tickety-boo.co.nz

TRADE ENQUIRIES: Beam Suntory DRINKSBIZ OCTOBER/NOVEMBER 2014 71

SPIRITS NEWS

Baileys channels chocolate vibe The makers of Baileys Irish Cream Liqueur have introduced a new drink called Baileys Chocolat Luxe, which launches in New Zealand this month THE NEW luxe Baileys includes Belgian chocolate in the famous blend of Irish whiskey and cream. It launches this month (October) in retail outlets, including New Zealand; one of the first markets globally to launch Baileys Chocolat Luxe. It took over three years to create, according to its makers, who say that the new liqueur was developed to give the same multi-sensory experience as that of eating a piece of chocolate; an immediate sweet dark taste with a rich cocoa finish. The ingredients in the new liqueur includes Madagascan vanilla and over 30 grams of real Belgian chocolate in each bottle. Baileys Chocolat Luxe was originally created by Anthony Wilson, son of the creator of Baileys Original Irish Cream, who travelled to several countries to taste top chocolate from around the world. “We constantly seek to provide shoppers with new and different drinking experiences. Thanks to the brilliant work of Anthony Wilson and his team, we are delighted to offer them this luxurious, world-class blend,” says Kara McMillan, Baileys brand manager New Zealand. Baileys Chocolat Luxe is available in 500ml bottles at 15.7% ABV, RRP $39.99. TRADE ENQUIRIES: Lion NZ, 0800 107 272, lionco.com

Johnnie goes deco THE MAKERS of Johnnie Walker whisky have released a new limited edition art deco bottle based on the design detailing of the 1930s; inspired by King George V giving the whisky makers a royal warrant for their black label drink. The geometric art deco styling of the limited edition bottle design highlights the whisky’s golden amber colour through clear glass, while the trademark Johnnie Walker label has been adapted with film strip detailing. “This is a limited edition design which is visually exciting and memorable, a stunning reminder of an iconic period for Johnnie Walker,” says Kara McMillan, Johnnie Walker brand manager New Zealand. The limited edition Johnnie Walker will be available from 1 November 2014, RRP $64.99. TRADE ENQUIRIES: Lion NZ, 0800 107 272, lionco.com

72 DRINKSBIZ OCTOBER/NOVEMBER 2014

RARE BARS DESERVE RARE SPIRITS

Simply call Negociants to ensure your customers can experience New Zealandâ&#x20AC;&#x2122;s new internationally acclaimed super-premium Blue Duck Rare Vodka. Phone: 0800 634 624 today.

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HOT MIXES Zambesi inspired Fancy Gin and Tonic

My precious Bombay Sapphire Gin inspired this fabulous foursome for mixologist Dickie Cullimore, who is the luxury spirits ambassador for Bombay Sapphire; a role that sees him educate as well as innovate with cocktails

Karen Walker inspired Beetroot Fizz Helen Cherry inspired Cherry Sour

Workshop Denim inspired Pomegranate Fizz

Zambesi inspired Fancy Gin and Tonic

Karen Walker inspired Beetroot Fizz

“With the light, sweet flavours of Bombay Sapphire’s floral top notes and lemon alongside fresh blackberry in the first sip, the Bombay Sapphire Fancy Gin & Tonic finishes with a bitterness that rounds out this complementary layered cocktail.”

“I was struck by the vivid, intense deep burgundy featured in Karen’s collection and the flow and length of the garment – inspiring everything from colour, texture and glass choice. Combining striking beetroot colouring, playful pansies to garnish and the distinctive flavour inclusion of orgeat syrup to complement Bombay Sapphire’s almond botanical, the Beetroot Fizz is as gorgeous in flavour as it is to admire in the glass.”

45ml Bombay Sapphire 90ml East Imperial Superior Tonic 5ml Crème de Mure 5ml Campari 5 blackberries 2 lemon wedges

Serve in an old fashioned glass with ribbons of blackberry leather and lemon zest. Add blackberries and squeezed lemon wedges to glass. Pack glass with ice cubes. Add Bombay Sapphire, East Imperial Superior Tonic, Campari and Crème de Mure to glass.

45ml Bombay Sapphire 45ml East Imperial Soda Water 30ml lemon juice 15ml orgeat syrup 15ml beetroot syrup Half an egg white

Add Bombay Sapphire, lemon juice, orgeat syrup, beetroot syrup and egg white to a shaker. Shake vigorously. Strain into a highball glass and gently top with East Imperial Soda Water. Allow to settle and garnish with yellow and violet pansy.

Workshop Denim inspired Pomegranate Fizz

Helen Cherry inspired Cherry Sour

“There’s a real femininity, beauty and innocence to this collection that I wanted to capture. The delicate flavours, texture and colour of roses and pomegranate take centre stage in this cocktail. The Bombay Sapphire Pomegranate Fizz is elegant and velvety.” 30ml Bombay Sapphire 45ml East Imperial Soda Water 15ml lemon juice 15ml pomegranate grenadine Half an egg white 2 rosewater drops

Add Bombay Sapphire, lemon juice, pomegranate grenadine, rosewater drops and egg white to a shaker. Shake vigorously and strain; gently top with East Imperial Soda Water. Allow to settle then add a drop of rosewater. Serve in a flute with a garnish of rose petal.

“To replicate the collection’s femininity, soft, flowing fabrics, poppy red colours and floral prints and underlying power, I wanted to create something really wonderfully comfortable and soft in texture, yet with dark, strong contrast. This cocktail combines seasonal cherries, lush mandarin and sweet vanilla sugar syrup; the cherry sour is feminine in style.” 45ml Bombay Sapphire 30ml lemon juice 15ml vanilla sugar syrup Half a mandarin 3 cherries

Muddle mandarin and cherries in shaker, add Bombay Sapphire, lemon juice and vanilla sugar syrup to shaker. Vigorously shake and then strain finely into a coupette. Garnish with a fresh pansy.

Dickie Cullimore’s Bombay Sapphire Designer Cocktail Collection was created for the Marr Factory 2014, a series of fashion shows recently held in Auckland. DRINKSBIZ OCTOBER/NOVEMBER 2014 75

SPIRITS NEWS

Champion of the environment The owners of New Zealand’s super premium spirits brand, Simply Pure, believe in giving back where it counts; to the environment MENTION VODKA and gin to any of the founders of the Simply Pure spirits brand, and you are just as likely to wind up discussing the birds, the bees and their vulnerability in the world today. The Simply Pure founders are passionate advocates for the restoration of New Zealand’s native bird life. The team of Simply Pure owners are putting their money where their mouths are; a fixed proportion of the proceeds of every bottle of Black Robin Rare Gin and Blue Duck Rare Vodka go towards Forest & Bird, which use it to protect and restore native bird habitats. The brand was launched in New Zealand last year by Peter Darroch and the other co-founders of Simply Pure, who agreed to donate a fixed 50 cents for every bottle sold to Forest & Bird. “The essence of what Forest & Bird do is to create a healthy habitat in which birds can live; by planting trees, eradicating pests and ensuring that these birds have a safe

environment to live in,” Darroch says. “The money we donate is directed specifically to the birds and to their habitats. We have plans to move into more specific projects with Forest & Bird in the future, which will enhance the birds’ living conditions and the ability of their populations to grow.” Not surprisingly, Darroch adores the environment and has spent the past 27 years enjoying it as a fly fisherman in Fiordland. He travels there in the third week of February every year with fellow members of the SGAC (the Southern Gentlemen’s Angling Club).

“The money we donate is directed specifically to the birds and to their habitats. We have plans to move into more specific projects with Forest & Bird in the future, which will enhance the birds’ living conditions and the ability of their populations to grow.” “It’s a group of us who enjoy the same things – and each other’s company and we go down every year to fish throughout Fiordland.” The motto of the group (which has its own crest) is: don’t let the truth get in the way of a good story. One stark reality that stared them in the face, however, was the region’s bird life; its population seemed to be on the wane, Darroch reckoned.

“We go into the hardened wilderness, so it surprised us when we realised, gosh there’s not a lot happening in the way of birds singing, especially given that there should be plenty going on in the middle of a national park. We felt that we had seen a decline in bird song in Fiordland over the time that we had been visiting.” “That said, it’s interesting right now because we have seen more blue ducks in the last couple of years; this year when we arrived, they were the first thing we saw.” When thinking about how to create a quintessential New Zealand brand, the Simply Pure founders decided to dedicate Black Robin Rare Gin and Blue Duck Rare Vodka to the declining, endangered and threatened species, thereby growing awareness of the issue. On further investigation, they discovered that the blue duck and the black robin were endangered species. This pair naturally fitted with the brand. “Then we realised that the black robin is on the $1 coin and the blue duck is on the $10 note,” says Darroch. Simply Pure’s growth has been strong over the last 12 months, particularly in New Zealand and the USA. A distribution agreement has recently been signed for the Australian market and an exclusive arrangement has just been concluded with a duty free operator. That’s all good news for our native bird population. TRADE ENQUIRIES: Negociants NZ,

phone 0800 634 624, negociantsnz.com

Birds’ medal tally soars Long way, short time; since their launch last year, Black Robin Gin and Blue Duck Rare Vodka have won four international awards in as many months. Blue Duck Vodka won a double gold medal at the San Francisco World Spirit Awards in February this year, while Black Robin Gin won a silver award. The gin then went on to win gold at the SIPS Awards International Consumer Tasting in Los Angeles. And hot on its heels, the vodka harnessed a gold award at the Top Fifty Vodka Awards in the United States this year.

SPIRITS NEWS

Skipper Rum arrives in NZ Tickety-Boo Liquor has begun to import a new dark rum distilled in Guyana called Skipper, which was launched in 1930 and retains the same label to this day. SKIPPER RUM is distilled from sugar cane and molasses and oak matured in warehouses on the banks of the Demerara in Guyana. It is produced by the distillery responsible for the El Dorado range and is a blend of seven dark Demerara rums from Guyana aged for at least three years. It has flavours of caramel, treacle, vanilla and toffee, which make it a complex ingredient to add to cocktails or to serve with cola and a squeeze of lime.Â Skipper Rum is imported and distributed in New Zealand by Tickety-Boo Liquor Ltd, email: sales@ tickety-boo.co.nz or phone (09) 377 7597.

Now available in New Zealand through Tickety-Boo Liquor Ltd. Contact 09 377 7597 or email sales@tickety-boo.co.nz for further information.

THE KRAKEN PERFECT STORM The Kraken Black Spiced Rum is made from a blend of light, molasses-based rums infused with 11 different herbs & spices. To enjoy a Kraken Perfect Storm combine 30ml of Kraken Rum with 60ml of Fever-Tree Premium Ginger Beer over ice with a wedge of lime.

0800 338 766 INFO@EUROVINTAGE.CO.NZ

SPIRITS NEWS

Spice of life The new Stolen Spiced Rum has had a bumpy ride on its way to New Zealand shores with strong accolades and some controversy too THE LATE great Oscar Wilde once said that the only thing worse than being talked about was not being talked about. This is a mantra that must ring particularly true with the makers of Stolen Rum right now, who have had more than a little reaction – both positive and negative – to their new Spiced Rum. Following the successful launch of Stolen Spiced Rum in Florida last year, they rolled out the product in New York City and Los Angeles, to considerable acclaim in both places. The attempted launch in Australia last year was however stymied by the antitobacco legislation which prevented it being sold wearing the same label as it had in the United States. The answer was not a new label, but a scrubbed out one, which was then launched at a slightly lower alcohol content.

The rum was inspired by a series of iconic short films by Jim Jarmusch called Coffee and Cigarettes. The idea behind both the films and the new rum is that of sitting in contemplation and discussion of life; over coffee, cigarettes – and spiced rum. “The makers of Stolen set out to create a sensory experience that fuels creative minds and random conversation,” says Katie Du Fall, global marketing manager of Stolen Rum. “The distillation and ageing process takes place in Trinidad and Tobago at a world-class distillery where the rum matures in ex-bourbon oak barrels for a minimum of two years, before it is carefully blended by hand,” Du Fall explains.

The rum is then infused with natural spices and oils, including fenugreek from Morocco, vanilla bean from Madagascar and arabica coffee beans from Colombia. The result is a pronounced aromatic rum with flavours of smoke, toffee, coffee and butterscotch. Stolen Spiced won a bronze medal at the San Francisco World Spirits competition this year. “Like the rest of the Stolen portfolio this product is a versatile and quality rum and lends itself to a few different styles of consumption; bartenders can use it in all rum cocktails, as well as rye or bourbon based classics. When not in the hands of bartenders, consumers can sip neat or try a Smoke and Coke,” says Du Fall. “The smokiness of Stolen Spiced combined with the sweetness of cola is reintroducing the next generation of drinkers to the institution of rum and coke.” Stolen Rum’s co-founder Jamie Duff is currently based in New York, getting his hands dirty as they seed product into the United States markets, while overseeing the business across there as well as in New Zealand and Australia. As part of the expansion into Australia, the company last year entered into a distribution agreement with Beam Australia. Stolen Spiced joins the New Zealand portfolio, continuing to add innovation and quality to the spirits market here, with Stolen White, Gold and Dark already on shelves and in mouths. Stolen Spiced, 700ml, 37.5% ABV, is distributed in New Zealand by Beam Suntory. stolenrum.com DRINKSBIZ OCTOBER/NOVEMBER 2014 81

SPIRITS COLUMN

The ‘new’ world of whisk(e)y Our resident whisky expert, Michael F Fraser Milne, reports from the front line; in this case, from the heart of Scotland

OUR EDITOR has asked me what I think of new whiskies by new distilleries - that is to say distillers from around the world that are new to the scene. First of all I will say that I am prejudiced. I have been a keen Scotch single malt drinker for over 30 years and my interest in these spirits has not diminished one iota. As I write, I am enjoying a dram of 12 year old Aberfeldy, within spitting distance of the distillery. However I have tried to be objective and taken the time with the Whisky Galore team to assess in excess of 45 ‘new’ distillers’ products from Tasmania, mainland Australia, New Zealand, Taiwan, Belgium, France, Germany, Sweden, Ireland, India, England, Switzerland, the USA and Canada, to name but a few, and of course the numerous new distillers in Scotland. I was at the recently opened Ardnamurchan distillery only a couple of weeks ago. If we go back 150 years in Scotland I am confident in saying what was drunk then would hold little resemblance to the fine whiskies we drink today, so you can see perhaps where I am going. Many of the drams that are coming out of these new distilleries lack maturation. Some have great colour; however, colour comes out quick to a spirit from a fresh cask, so that alone is not enough. Then there is maturation. To me, mature is when 82 DRINKSBIZ OCTOBER/NOVEMBER 2014

there is a good balance of spirit and wood, neither dominating and both working in harmony. Quality is either there or not in regard to the distillation. Get that wrong and nothing else matters. What we often find is wood dominated young two to four year-old spirits; sometimes the spirit shows good quality, however, it has been put into wood that is too strong, which overtakes the spirit giving no balance. The urge to get colour to make the

The urge to get colour to make the spirit look good seems common, and spoils a potentially good whisky. There are also some very poorly made spirits, either very feinty or with far too much methanol left from the cut. spirit look good seems common, and spoils a potentially good whisky. There are also some very poorly made spirits, either very feinty or with far too much methanol left from the cut. I think in many cases, that more expertise is required in distillery set-up, along with more investment in good wood and closer supervision of distilling. This may seem harsh, but it is obvious that, given some attention to detail and

patience, many of these whiskies would be cracking and I am sure this will take place. Established whisky distilling countries like Ireland and Scotland have the advantage of over 200 years of distilling experience and expertise, so everything is at hand; this shows through immediately in the new distillers’ products. Distillers such as Kilchoman and Ardnamurchan are well ahead as they can employ distillers with 20 plus years’ experience in the industry. When all is said and done, it is the fourth ingredient (people) that make a lot of difference. Given time and effort that will also be the case for new distillers outside of Scotland and Ireland; however, those who do not take up the appropriate practices will quickly fall over as it is the consumer who makes the final decision. So, yes, you can get some good ‘new’ whiskies, no doubt. But as far as I can see it is a way off before we see any great ones and many distillers are not giving the consumer a decent dram. It is easy to sell the first bottle of a ‘new’ whisk(e)y, but it is the second and the third bottle, and the ones after that, which make a whisk(e)y a hit. The whisky drinker, as always, has the final word. Michael F Fraser Milne is the owner of Whisky Galore in Christchurch. whiskygalore.co.nz

The anCnoc range from Knockdhu Distillery is proudly imported by Whisky Galore To stock this fine Single Malt Scotch Whisky contact us on 0800 944 759 or info@whiskytrade.co.nz

WHISKYTRADE.CO.NZ

SPIRITS NEWS

Manuka whisky smoking Take a South Island kiln, native New Zealand manuka and a single malt ambition, and what do you have? NEW ZEALAND’S first commercial batch of whisky made using manuka as fuel over which to smoke the raw barley to release starch for fermentation was distilled by Thomson Whisky in August this year. Head distiller Mathew Thomson says it is an innovation that breaks new flavour ground for the global whisky industry. “Once this whisky is released to domestic and export markets, it will emphasise that New Zealand producers are capable of making diverse whisky styles,” Thomson says. The single malt was being made from barley grown in the South Island and kilned using New Zealand manuka wood. Smoky peated whiskies are traditional in some parts of Scotland but rare elsewhere. The new Thomson whisky will impart a smooth natural smokiness with a New Zealand flavour twist, thanks to the distinct manuka notes. The craft brewing supplier Gladfield Malt of Canterbury worked closely with Thomson on the new manuka smoked malt, designing and engineering a custom smoker to impart the most intense manuka flavours into the finished malt. Thomson says the debut manuka smoked malt took extensive testing and trials. “A very good measure of passion and innovation has gone into this whisky and we’re excited about the possibilities that can result from it. As one of only a handful of commercial whisky distilleries in New Zealand, we are proud to be producing what we regard as an original tasting whisky in our home country.” 84 DRINKSBIZ OCTOBER/NOVEMBER 2014

“As one of only a handful of commercial whisky distilleries in New Zealand, we are proud to be producing what we regard as an original tasting whisky in our home country.” – Distiller Mathew Thomson The distillation took place at Thomson’s whisky distillery, which is based at Hallertau Brewery in West Auckland, where the brand is laying down barrels of single malt for maturation using a traditional copper pot still. The craft distillery was launched in April this year to support future demand for the company’s single malt whisky, which won gold and a double gold medals at the San Francisco World Spirits Competition 2014 for its 21 year old and 18 year old single malt bottlings. Thomson Manuka Smoked Whisky will mature in ex-bourbon barrels for three to five years before being bottled.

WHAT’S NEW

Silver Fern awards The 2014 Premier Selection Awards are by invitation only, meaning that only a select few made the cut this year and their dishes will be judged from late September to late October. The competition began last year and not only champions high quality local produce, but also fosters new food talent. The entry dishes are judged by a team of food critics with the entrants then narrowed down to a group of 10 regional finalists to be announced on 10 November. Finalists will be celebrated at an event early in 2015 where the winner will be awarded The Silver Fern Farms Premier Selection Award, and take the title of New Zealand’s Premier Master of Fine Cuisine 2014.

Top outdoor dining tumblers

Coastal drinks dispenser

This stylish duo of new Tupperware wine glasses are perfect for outdoor areas because they don’t break, but remain durable as well as good looking and comfortable to hold and drink high quality wine from. They are a quality addition to outdoor dining areas and are brand new on the market from the iconic world leader in high quality plastic ware, Tupperware. RRP $38 per pair.

Stuck for the ideal way to serve drinks at catering functions? This chic new drinks dispenser holds 10 litres and has a convenient tap to minimise spills and wastage, while its large removable handles make it easy to carry for outdoor catering events. And transportation is a breeze, thanks to the compact design from the outstanding plastic manufacturing minds at Tupperware. RRP $98

Trade contact details: tupperware.co.nz or phone 0800 800 818.

Find out more from Jonathon Toomer at Silver Fern Farms, email: premierselectionawards @silverfernfarms.co.nz

Most organic juice

VitalZing water

New Zealand cafes now have a new organic juice product range, the inspiration for which comes from getting the most out of life – it is called Most. It is targeted at 20 to 39 year olds and is being marketed mostly via word of mouth. “We believe in creating simple products that are made with organic fruit and the best intentions,” says marketing manager Tracey Evans, who says the organic beverage range remains in large demand. “Organic juice is in double digit growth, so it makes sense that we develop a new product to meet that need,” she says. BioGro, New Zealand’s leading organic certifier, has given Most its seal of approval. Most is available in 275ml glass bottles in six flavours: Apple & Feijoa, Apple, Orange & Mango, Apple & Peach, Sparkling Apple, and Sparkling Apple & Blackcurrant.

VitalZing is a New Zealand owned and operated brand with a focus on healthy beverages; electrolyte drinks, green tea drinks and vitamin waters. The VitalZIng range contains no sugar, no artificial colours, artificial flavours or artificial sweeteners, stabilisers or preservatives. In their place, VitalZing uses active ingredients in bioavailable forms and stevia (natural plant) for sweetening. The range also includes a patented cap called a BlastMax Cap, which stores the ingredients in powder form and eliminates the need for stabilisers, such as preservatives and sugar.

ccamitil.co.nz

vitalizing.com

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Brown Brothers Patricia 2009 Shiraz The 2009 Browns Brothers Patricia Shiraz has been awarded five stars in Cuisine magazine and ranked in its Top Ten List. “We’re extremely proud of this Shiraz and look forward to New Zealand wine drinkers enjoying it over the colder months. This award is extra-special as we are celebrating 125 years of Brown Brothers this year,” says fourth generation Brown family member Caroline Brown. The award-winning Patricia range was first launched in 2003 as a tribute to Brown Brothers’ much-loved matriarch, Patricia Brown, celebrating her love and passion for the family-owned business. The 2009 Patricia Shiraz is available from specialist wine stores in New Zealand, RRP $55.

WHAT’S NEW

Title Sangria mix Monin Sangria is a perfect party punch that just Content about everybody loves! It is a wine fruit punch that most people imagine to be a real taste of Spain. Monin Sangria mix includes the traditional flavours of red sangria; just add wine, orange juice and ice for a delicious taste of Spain. With its fruit medley and cinnamon spiced flavour, Monin Sangria mix is also a great accent for nonalcoholic beverages. Contact your Stuart Alexander sales representative for more information or call Consumer Services, phone 0800 188 484

Phoenix clean Title up project

Monin Pina Colada Title syrup

More than 1,015,884 litres of rubbish have been collected on New Zealand beaches since 2009, which equates to 31 full shipping containers of waste, say the makers of Phoenix Organics soft drinks, who have launched The Love Project to clean up beaches this summer. Three limited edition bottles have also been created to promote sustainability and responsibility outdoors this summer; artists Mica Still from Wellington, Meghan Geliza from Auckland and Mulga from Sydney have created them.

Enjoy the taste of Puerto Rico with the intense Monin Piña-Colada syrup! PiñaColada means “strained pineapple” and Monin’s new flavour combines the natural essence of a fresh pineapple with the sweetness of coconuts. Puerto Rican inspired Piña-Colada will allow you to easily create delightful aromas in a range of summer alcoholic and non-alcoholic beverages. Just pour and stir.

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Facebook @PhoenixDrinks

Stunning Sauvignon Blanc New Title Title Jagger Gris

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Contact your Stuart Alexander sales representative for more information or call Consumer Services, phone 0800 188 484

Sexy Title Syrah

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2014 Soho Jagger Pinot Gris RRP $26

2013 Soho Valentina Syrah Waiheke Island RRP $24

It is always.... interesting to taste wines that have spent only two slightly uncomfortable weeks in the bottle, but every now and then even just born bottles seem incredibly at ease in their own skin, so to speak; such as this pale coloured, but bright and intensely flavoured Marlborough Sauvignon Blanc. It is the passionfruit, green grass and tropical fruit intensity that set great Marlborough whites on the global map. It is wines such as this one that keep it there.

If any rock star deserves a luscious wine named after him, it has to be Mick Jagger, who would no doubt enjoy the creamy mouthfeel, full body and intense flavours of melon, raspberries and fresh white pear in this wine. It’s a winning style, thanks to the 5% barrel fermentation, which adds body, texture and a welcome edginess.

Talk about strutting Waihake Island’s newest red wine promise by highlighting the potential of Syrah in New Zealand in this deep purple coloured, deeply intense flavoured wine with its black plum aromas driving its flavours and freshly cracked black pepper in the background playing a support role, enhancing and flattering the fruit aromas.

2014 Soho Stella Sauvignon Blanc RRP $23

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Find out more about Soho Wines at sohowineco.com

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LAST REQUESTS

Italian pioneers

Phil and Ann Clarke are pioneers of Italian wine in New Zealand and here they tell their story of how they began their business, A Touch of Italy, on the smell of an oily rag, literally, in 1989

Why Italy?

What is your personal favourite ingredient from what you import?

PC: Cars. I used to work for the Giltrap group and was the New Zealand marketing manager for the Torino Group, which covered Fiat, Lancia and Ferrari.

AC: Chocolate; a good quality cooking chocolate and any dark chocolate. The one we bring in is so pure; the container opens and the smell is incredible and the quality is supreme. I am allergic to so many things so that and our gluten free pasta are great; people like it and don’t even know that they are eating gluten free pasta. PC: I really like the Sicilian anchovies, Agostina Recce; Sophia Loren’s favourite brand as well. Maybe it’s because I like Sophia Loren. They’re not too salty and have great flavours.

In terms of wine, are you the Fiat or the Ferrari? PC: Fiat is for everyday use; Ferrari is for Sunday and special occasions. You can’t trot out a Ferrari every day.

Where did the name come from? AC: We thought if we gave our business a broad name rather than just confine it to one product we would have a better chance of succeeding because it was a total unknown. We planned to be 50/50 food and wine but we have finally settled now on about 70% wine and 30% food.

What is your everyday go-to drink? PC: It changes. We focus on certain items and we go to something else and then come back to something and think ‘wow why haven’t I been drinking this?

What is a wine that really wows you? PC: Aglianico; it’s just the complexity of flavours and it is juicy and complex, without being over the top. You don’t have to think about everything and think - why?

What about food; what is the biggest seller? AC: The amaretti biscuits and the Caffarel chocolates. The new grated Grana Padano is really big right now with the trade too, as are the white Sicilian anchovies we bring in. These ingredients are ready to use immediately, so it makes for ease of use as well as delicious flavours. 88 DRINKSBIZ OCTOBER/NOVEMBER 2014

In terms of wine, are you the Fiat or the Ferrari? Fiat is for everyday use; Ferrari is for Sunday and special occasions. You can’t trot out a Ferrari every day. What is the biggest change to the New Zealand food and drink tasting culture you have seen in the past 25 years? AC: I think that one of the biggest changes is that things which people used to use as a treat they now use as part of their everyday cooking; such as mozzarella, prosciutto, balsamic vinegar and decent pasta. You don’t have to pay high prices for good pasta. PC: I think it’s just general education. So many people have travelled and they come back wanting what they had overseas. New Zealand still has a long way to go.

How hard was it to set up an import business from scratch? AC: In some ways, it seems foolish because we had a low income for years. It took us a good five years to move towards being profitable. It was difficult but rewarding to start a business on our own.

What trends would you like to see in New Zealand in terms of food and wine? PC: I’d still like to see some more affordable family restaurants; where people share tables and seats and enjoy good food which is great value. Everything here seems to be so expensive compared to other countries. I’d like to see restaurants with a Monday night theme or a Tuesday night theme; different choices. There’s a big gap in the market for family places to eat; places to have pig on a spit and served up as a ragu; there’s a lack of simplicity here while everybody’s trying to be very sophisticated, but it is possible to do that in a down to earth, accessible style.