OCTOBER / NOVEMBER 2016 DRINKSBIZ.CO.NZ
Sacred Hill Wine Co. is We’ve changed our name to better reflect our growing portfolio. representing quality beverage brands and being
now Quench Collective But one thing remains the same. We’re still passionate about one of the best drinks distributors in the country.
Ph: 0800 946 326 quenchcollective.co.nz
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FROM THE EDITOR
what is going on within your industry. And to AS WE put the finishing touches on this issue of Drinksbiz, my first as editor, I stopped to reflect discover the little gems. Here are just some of on what has struck me most about it. the interesting things I have learnt in the course When I looked over all the pages I realised that of creating this issue: whether it was a new wine, a brand refresh, a • Natural wine is getting its first festival campaign launch or a cocktail – there was an showcase in New Zealand after a successful abundance of interesting stories to be found. crowdfunding effort (page 26) As a journalist, storytelling is something I do for • Artisan spirit production in New Zealand a living. And at the heart of it, the drinks industry shows no signs of slowing, with no fewer than is about storytelling too. seven local gins featured in this Whether you own a bottle issue’s Category Report (page store, a bar, a café, or manage 68) a brand, you are always looking Whether you own a for new ways to engage with bottle store, a bar, a • FermEggs could be the ‘Next your customers. Looking for a café, or manage a brand, Big Thing’ in innovative winepoint of difference or an angle you are always looking making (page 48) that will make them choose for new ways to engage • The Langham, Auckland has you or your product over some- with your customers. thing else. put hives on its roof to play its Sharing the story behind a part in sustainability of the bee product, industry development population (page 90) or brand strategy creates a reason to talk to • It is possible to make a beer that tastes like your customer. Maybe it’s about the origins of Rocky Road (page 59) the bottle of vodka they’re looking at on your And that’s just a few, for starters. We hope you’ll shop shelf; or perhaps it’s the story of how your find a few ‘Oh, really?’ moments as well. product was developed when you’re trying to persuade outlets to range your brand. Over the last couple of months I have heard many of these stories and talked to some very passionate people about what they do. Our aim is to bring that to life within these pages, to provide insight and information about
Enjoy the issue. Victoria Wells Editor – Drinksbiz victoria@drinksbiz.co.nz
DRINKSBIZ OCTOBER/NOVEMBER 2016
What’s the story?
EDITOR’S PICKS 2015 Tony Bish Skeetfield Vineyard Chardonnay I’ve re-subscribed to the Chardonnay Fan Club in recent times and this one makes me glad to be back. Rich and creamy, with classic stonefruit flavours, it’s a new favourite.
Epic Thor Imperial IPA Because brewer Luke Nicholas just keeps finding increasingly delicious ways to pack more even hops into his beers. And I like that.
Murderer’s Bay Rum Smooth, a touch of sweetness and earthy undertones make this new rum from Dancing Sands Distillery in Golden Bay a must-try. (That, and the fact that the name is about as piratical as they come. Oh arrr.) DRINKSBIZ OCTOBER / NOVEMBER 2016 7
CONTENTS
Publisher Karen Boult karen@boult.co.nz +64 21 320 663 Editor Victoria Wells victoria@drinksbiz.co.nz +64 27 575 9021 Designer Lewis Hurst lewis@hcreative.co.nz +64 21 146 6404 hcreative.co.nz
A clear winner
Advertising Roger Pierce advertising@drinksbiz.co.nz +64 9 361 2347 +64 274 335 354
GIN CATEGORY REPORT–PAGE 68
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REGULARS Out & About Diary Dates Cover Story Industry News
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Happy Days Beer Category Report 56 Column: There’s something about Esther 60
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Light Fresh Whites Lighter Whites Category Report 36
SPIRITS & COCKTAILS
second month by Trade Media
A clear winner Gin Category Report 68
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High 5 Five outstanding wines from Hawke’s Bay 44 Cracking Good Wines Tony Bish on FermEggs 48 Wine News
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OUT & ABOUT
Out & About
Nautilus Wines Showcase In August, Nautilus Wines hosted wine writers, restaurateurs and industry professionals at a special tasting event across the Nautilus range at Top of the Town at The Pullman, Auckland. Winemaker Clive Jones was on hand to talk guests through the finer points of each wine.
IncaFé announces City & Guilds course It was time to brush up on barista skills as organic coffee roaster and café, IncaFé, launched Auckland’s first City & Guilds certified barista training course at its headquarters in Sale St.
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OUT & ABOUT
‘Battle of the Vineyards’ at The Langham The Langham, Auckland held a very special degustation dinner in September where a civilised battle played out. Each of the four courses was matched with wines from Man O’ War on Waiheke Island and Pegasus Bay in Waipara, with guests voting for their favourite matches.
Belvedere RED launch The official release of Belvedere Vodka’s new Belvedere RED Special Edition Bottle was held at Las Vegas in Auckland in September. It included a cocktail masterclass by Mick Formosa, Belvedere Brand Ambassador for Australia and New Zealand, live acrobatic performances and a DJ set from Sola Rosa’s DJ Spragga.
World Class House Finals A pop-up bar showcasing some of the country’s top bartending talent was held in August as part of the finals for World Class House. Bartender Kneale Brown of Wellington’s Matterhorn was later named NZ World Class Bartender of the Year. (See more page 84)
Phone 09 379 5132
www.langhamhotels.com/auckland
83 Symonds St, Grafton, Auckland 11
DIARY DATES
Diary Dates October Monday 10 October WAIHEKE ISLAND OF WINE EXPO Eighteen of Waiheke’s top wineries will showcase more than 90 wines, including latest releases, at the Sofitel Auckland Viaduct Harbour from 5pm-7.30pm. Tickets available through Eventfinda. waihekewine.co.nz
Tuesday 11 – Friday 14 October THE EUROVINTAGE ROAD SHOW 2016 Don’t miss the chance to meet the people behind the brands and estates that make up EuroVintage’s global drinks portfolio. More than 40 suppliers will be represented in Auckland on Tuesday 11 Oct at Ellerslie Event Centre; Wellington on Wednesday 12 October at Mac’s Function Centre; Christchurch on Thursday 13 October at Addington Event Centre; Queenstown on Friday 14 October at Millennium Hotel. For details call 0800 338 766 or email info@eurovintage.co.nz
Thursday 6 – Saturday 8 October BREWERS GUILD ANNUAL CONFERENCE AND TRADE SHOW Three days of industry seminars, speakers, brewery visits and a trade show at The Heritage Hotel in Auckland. brewersguild.org.nz
Saturday 8 October BREWERS GUILD NEW ZEALAND BEER AWARDS The best of New Zealand beer will be recognised at this prestigious event to be held at The Langham, Auckland.
Saturday 12 November DUNEDIN CRAFT BEER & FOOD FESTIVAL Great local beers (and other craft beverages) presented alongside fantastic food at Dunedin’s Forsyth Barr Stadium. dunedinbeerfest.co.nz
Thursday 13 October NEW ZEALAND FOOD AWARDS The gala event for the New Zealand Food Awards, in association with Massey University, at which the best of New Zealand’s food and beverage industry is recognised and celebrated. To be held at the Auckland War Memorial Museum. Tickets available through Evenfinda. foodawards.co.nz
Tuesday 18 October HAWKE’S BAY A&P BAYLEYS WINE AWARDS Now in their 16th year, the Hawke’s Bay Wine Awards identify, promote and celebrate excellence in winemaking in the Hawke’s Bay region. The winners will be announced at this special gala event with a four-course dinner. hawkesbaywineawards.co.nz
Thursday 20 October ANNUAL PENFOLDS RELEASE The global release of the Penfolds Collection 2016. A showcase of wines that display the distinctive and recognisable Penfolds ‘House Style’ – the ultimate expression of Penfolds’ time-honoured tradition of sourcing the best fruit from the best regions. Contact Treasury Wine Estates (NZ) on 0508 873 278
brewersguild.org.nz 12 DRINKSBIZ OCTOBER / NOVEMBER 2016
Saturday 22 – Sunday 23 October THE PACIFIC BEER EXPO A carefully curated selection of beers from some of the best Pacific Rim breweries, with a focus on originality and diversity. The festival will take place in two five-hour sessions over two days at The Boatshed on Wellington’s Taranaki Wharf. pacificbeerexpo.co.nz
Sunday 23 October GISBORNE WINE & FOOD WEEKEND 2016 This year marks the 20th anniversary of Gisborne’s preeminent wine and food event with a range of regional wine styles and local food. gisbornewineandfood.co.nz
November Friday 4 – Sunday 13 November F.A.W.C! (FOOD AND WINE CLASSIC) A series of uniquely different food and wine events held throughout Hawke’s Bay with top chefs from the region and around the country. fawc.co.nz
Saturday 12 November THE NEW ZEALAND CIDER FESTIVAL The inaugural Cider Festival will be held at Founders Park in Nelson, showcasing traditional and contemporary varieties alongside regional cuisine. nzciderfestival.com
Sunday 13 November BUDBURST The inaugural Budburst is New Zealand’s first natural wine and food festival. It will be held at Prefab Café and Hall in Wellington and celebrates transparency, sustainability and quality in winemaking. budburst.nz
Thursday 17 – Sunday 20 November TASTE OF AUCKLAND Auckand’s top restaurants present their signature dishes at this premium event, with demonstrations from top chefs, food stalls and drink experiences at Auckland’s Western Springs. tasteofauckland.co.nz
Sunday 25 November TOAST MARTINBOROUGH This year marks the 25th anniversary of Toast Martinborough – a celebration of the region’s fine winemakers and local produce held in the heart of the Wairarapa. toastmartinborough.co.nz
Saturday 3 December SOUTH ISLAND WINE AND FOOD FESTIVAL Forty wineries from across the South Island’s five wine regions will be sampling their wines, matched with dishes from top local chefs, plus tasting seminars and cooking demonstrations. winefestival.co.nz
Alex Giesen, Tim - Kaiser Chief Engineer, Dicky - Kaiser Brewing Captain, Marcel Giesen, Theo Giesen, Dion - Kaiser Brewing Helmsman.
Kaiser Brothers Brewery was inspired by a 150-year old handwritten family brew recipe passed down from the three Giesen brothers Great Grandfather, Leonhard Kaiser – a German Brewing Legend. Using only the finest New Zealand ingredients, the Kaiser Brothers Team handcraft draught and bottled beers from their Christchurch brewery – giving Kiwis a fresh taste of beer tradition.
For more information please contact your Giesen Group representative or phone (03) 344 6270
COVER STORY
Coming up roses
The 2016 Pinot Rosé from The Ned is tipped for greatness following the huge success of its 2015 launch
THE NEW 2016 Pinot Rosé from The Ned has arrived and it’s expected to more than double the stunning sales success of last year’s launch. The Ned Pinot Rosé burst onto the New Zealand wine scene in October 2015 and was quick to leave a mark: forecast to sell 60,000 bottles domestically, it sold just over 115,000 in its first year. “It was a little bit of a surprise,” says Siobhan Wilson, General Manager Sales & Marketing for Marisco Vineyards, which owns The Ned. “We knew we were onto a great wine – but we didn’t expect to become No.1 Rosé as quickly as we did. Nor did we did expect that it would increase the sales of The Ned range at the same time. It has really refreshed the whole brand, which is exactly what you hope line extension will do. ” Each year, Wilson travels to the UK with Marisco proprietor and winemaker, Brent Marris, and the pair had seen Rosé explode in popularity in the Northern Hemisphere. Wilson says the timing was 14 DRINKSBIZ OCTOBER / NOVEMBER 2016
ideal to tap into that groundswell. “Brent was determined to create a style of Rosé that was all about what made The Ned wines so popular – purity of flavor and freshness of fruit. We started small, and it went gang busters! I think that this is due to both the style, the popularity of The Ned brand and the worldwide Rosé phenomenon. Rosé used to be classified as a summer tipple, but now we’re seeing it lasting all year round – especially in restaurants.” As the 2016 vintage hits shelves across the country, sales are expected to be up significantly on the previous year. The wine is crafted from Pinot Noir and Pinot Gris, using fruit grown specifically for Rosé production. Wilson believes it is that blend that gives The Ned Pinot Rosé its point of difference. “There aren’t many Rosés out there that are a blend of Pinot Noir and Pinot Gris. We’re also creating our Rosé in the vineyard. We have dedicated all our first crop fruit of Pinot Noir and Pinot Gris to
The Ned Rosé – ON THE SHELF • First launched in October 2015 with 2015 vintage • No.1 Rosé above $13* (*Current Nielsen MAT scan position) • Awarded shortly after release with ʻBest Roséʼ Trophy and Gold medal at Hong Kong IWSC 2015, and Gold medal at NZ International Wine Show 2015 • Exported to UK, USA, Germany, Canada and Australia
COVER STORY
The Ned Rosé 2016 – IN THE GLASS
“We knew we were onto a great wine – but we didn’t expect to become No.1 Rosé as quickly as we did.”
Rosé production from our new vineyard developments,” she explains. “And we have dedicated blocks within our Leefield Station and The Slopes vineyards that we have planted specifically for Rosé. The viticulture practices are in keeping with how we manage our Pinot Noir and Pinot Gris generally – focusing on a balanced crop that will achieve optimum fruit flavour.” The particular requirements for great Rosé are top of mind too: the vine canopy is managed carefully to ensure fruit gets balanced sun exposure to encourage fruit ripeness, and the fruit is harvested slightly earlier than for The Ned’s standard Pinot Noir and Pinot Gris – at around 22 Brix – considered optimum for Rosé production. Wilson says it is a winning combination. “All of these components lead us into creating a delicious Rosé that is full of flavour, freshness and delightful characters that can’t help but uplift you when you take that first sip.”
Blend of Pinot Noir and Pinot Gris Colour Vibrant, pale rose pink. Aroma A wonderfully scented and pure fruited aroma that melds elements of red berry compote and watermelon with subtle woody notes of sun-warmed raspberry canes. Palate A sensitively handled blend of two Pinot varieties; one where the Noir delivers a long, saturated core of pure berry fruit flavour with crisp acid edges and a lightly drying tannin tail whilst the Gris provides the perfect juxtaposition – a subtle richness that lends fruit sweetness, flesh and palate texture. Crafted to enjoy young and fresh; drinking this wine within 2 – 3 years of the vintage date is recommended. Food Matching A highly versatile wine that neatly bridges the gap between stand-
alone afternoon sipper and being enjoyed alongside a broad range of diverse food styles. Try The Ned Pinot Rosé 2016 with turkey larbstuffed fresh spring rolls.
– IN THE VINEYARD Viticulture Vertical shoot positioned, cane pruned and 2525 plants per hectare. The soil is ancient riverbed comprised of free draining stony silt and loam topsoil. Winemaking Gently pressed to minimise colour and tannin pick up; the resulting juices are fermented in temperature controlled, stainless steel tanks with select yeast strains, chosen for their ability to capture and enhance aromatic intensity whilst contributing positive palate texture attributes. Analysis Alcohol: 13.0% pH: 3.34 Titratable Acidity: 5.6g/L Residual Sugar: 4.9g/L
DRINKSBIZ OCTOBER / NOVEMBER 2016 15
Taste of Auckland returns New Champagne partner revealed for 2016
MORE THAN 25,000 people are expected at this year’s Taste of Auckland when it returns to Western Springs from November 17-20. The four-day festival includes a line-up of world-class chefs and restaurants, cooking demonstrations from leading chefs such as Peter Gordon, and special VIP and hospitality experiences with products from over 100 fine food producers, wine makers, distilleries and craft brewers. This year also marks a new partnership with Champagne AYALA,
which will be poured for Epicurean Hospitality Packages at the festival. Enjoyed in Gordon Ramsay’s restaurants around the world, Champagne AYALA is one of the longest-established Champagne Houses, founded in 1860 and based in Aÿ, at the heart of the great Champagne vineyards. A key feature of the 2016 event will be ‘Brew Street’ – a line-up of brewers (Liberty Brewing, Renaissance, Behemoth, Hop Federation, Brothers Beer, Sweatshop Brew House, Deep Creek Brewing, 8 Wired, Good George Brewing Co. & Hawkes Bay Brewery) offering beer and cider matched with cheeses from awardwinning Kapiti Cheese. There will also be a ‘Meet the Brewer’ series of talks. Tickets to 2016 Taste of Auckland in partnership with Electrolux are on sale now. Tickets can be purchased through tasteofauckland.co.nz
IncaFé launches City & Guilds courses BUDDING BARISTAS or those wanting to brush up their skills can head to IncaFé HQ on Auckland’s Sale Street to take part in the new City & Guilds International Award in Barista Skills. IncaFé is the only workplace facility in Auckland and one of only a handful in the country to offer the globally renowned accreditation. Find out more at incafe.co.nz/barista-training
INDUSTRY NEWS
A bar beauty
Practicality meets elegant design in the latest bar refrigeration concept SKOPE HAS refreshed, reworked and redesigned its popular BackBar series to create BackBar X – a combination of sleek design, functionality and energy efficiency. The new BackBar X has been given new attention-grabbing looks that will complement any bar setting. The unit cover has a sharper, seamless louvre blade design, while the doors have been upgraded to frameless glass and are equipped with sleek, easy grip handles. It offers more than simply cosmetic changes, though – not only does it look good, the new unit provides marketleading energy savings. SKOPE says businesses using BackBar X can expect to save up to $200 a year, as the unit uses 24 per cent less energy than previous swing
door models. The frameless glass doors provide energy efficient condensation protection technology, while the fan blade has been redesigned to ensure beverages are chilled quickly and easily. In this way, the BackBar X range is designed to maximize beverage sales while being reliable, durable and aesthetically unique. An integrated hushkit has also been installed to produce significantly reduced
noise for quieter operation – by 5 dB when compared with the previous model. Available in black, stainless steel and white, the new BackBar X combines great appearance with the latest energy savings and cooling performance technology – making it a stylish and practical addition to any venue. Find out more about BackBar X from SKOPE at skope.co.nz
Bar refrigeration has never looked so good Ultra-Modern Look Integrated Hush Kit + Internal Airflow System
Quieter Operation Maximum Cooling Performance Improved Energy Savings Long-life Reliability Easy Servicing
For product availability, please speak to your SKOPE representative.
skope.com
INDUSTRY NEWS
Introducing Quench Collective New brand for Sacred Hill Wine Company as it looks to the future SACRED HILL Wine Company (SHWC) has rebranded to Quench Collective, as it looks to grow its portfolio in premium wine, beer, cider and other beverage categories. The change took effect on October 1, with the new look and name no longer brand or beverage specific, allowing for flexibility and diversification in building the business in the future. SHWC was set up in 2012 by Sacred Hill Vineyards to solely manage domestic sales and distribution of the Sacred Hill portfolio of wine brands. David Mason, Founder and
“From the beginning, we set out to grow this as a key area of the business. The journey has been a successful one so far and now the time has come to move on from the Sacred Hill name and set Quench Collective on a new course.” Managing Director of Sacred Hill Vineyards, says, “From the beginning, we set out to grow this as a key area of the business. The journey has been a successful one so
far and now the time has come to move on from the Sacred Hill name and set Quench Collective on a new course.” Recently, Quench Collective has become the national distributor for Paynters and Zeffer Ciders, alongside craft beer brands Liberty Brewing and 8 Wired. (It was previously the distributor for Panhead, prior to its acquisition by Lion.) It is also the distributor and representative for Sacred Hill; Ti Point; Whitecliff; Gunn Estate; Wild South and Landscape. Quench Collective General Manager, Murray Burgess, says, “With consistent growth in the past four years our wine brands enjoy a respected position in the drinks market. While wine will remain an important pillar in Quench Collective’s business, we look forward to growing our portfolios in other beverage categories.” Quench Collective will remain wholly owned by Sacred Hill Vineyards.
In the Beer & Cider: • Paynters • Zeffer • Liberty Brewing • 8 Wired
Wines: • Sacred Hill • Ti Point • Whitecliff • Gunn Estate • Wild South • Landscape
New for summer Quench Collective has two new ciders for the warmer months Paynter’s Pear Cider is made from the queen of pears – Doyenne du Comice. A touch of French bittersweet cider apples is added in blending for structure and depth, along with fresh pear juice for sweetness and aroma. Light, medium-dry cider with flavours of pineapple and honeysuckle. RRP$6.99, 500ml.
Zeffer Apple Crumble was first made as a one-off festival cider but has grown to become Zeffer’s most requested variety. Infused with cinnamon, vanilla and blackberry, it’s like freshly baked apple crumble with vanilla ice cream. Beautifully balanced with intense depth of flavour. RRP$6.99, 500ml.
DRINKSBIZ OCTOBER / NOVEMBER 2016 19
INDUSTRY NEWS
Giesen Wines rated a hot prospect in the US
Growth and momentum continue for family-owned New Zealand wine brand NEW ZEALAND’S Giesen Wines has been named in a prestigious line-up of the fastest growing wine and spirits brands in the US. It was the only New Zealand company to appear on the list created by M. Shanken Communications, Inc, an influential US news service covering the global spirits, wine and beer business. Its ‘Hot Prospects’ list celebrates the US market’s most promising wine and spirits brands and is based on multi-year sales growth and performance in the market. Sixteen imported wine brands received the award – 14 from France and Italy, one from Spain, and family-owned Giesen Wines. Established in 1981, Giesen Wines is run by the three Giesen brothers, Theo, Alex and Marcel Giesen and is now ranked among the top 10 New Zealand producers
Marcel Giesen
by volume, with distribution in 40 countries. Giesen began exporting to the US in 1997 and its sales there are now growing faster than to Australia. Co-owner Marcel Giesen says the family is extremely proud of the success. “The popularity of Giesen Wines in the US is exciting – and I’m glad that our dedication to vineyard selection and thoughtful winemaking is providing American consumers with great value and enjoyment. Our 2016 numbers look strong and our forecasts for 2017 are bullish, based on satisfying market demand.”
Giesen’s winemaking team is led by Nikolai St George who has won three consecutive ‘Winemaker of the Year’ titles, 2013 – 2015. Giesen’s exports to the US include its popular Estate Range, The Brothers, The August 1888 and the small batch Single Vineyard Series spearheaded by the acquisition of the renowned Clayvin Vineyard. Giesen owns 13 vineyards throughout Marlborough’s Wairau Valley. In the US, Giesen is imported and represented by Pacific Highway Wines & Spirits.
Forecast: dry but sparkling KARMA COLA is taking a ‘less is more’ approach with its new range of Dry Sparkling Waters – dropping the organic Fairtrade sugar used elsewhere in its range and relying instead on the natural sweetness of the organic fruit used in its four new flavours. The line-up includes Lime & Cranberry Dry, Pear & Ginger Dry, Raspberry & Lemon Dry, and Apple & Feijoa Dry. karmacola.co.nz 20 DRINKSBIZ OCTOBER / NOVEMBER 2016
INDUSTRY NEWS
ParrotDog to partner with Moa HOT ON the heels of its hugely successful equity crowdfunding campaign, Wellington brewery ParrotDog has teamed up with Moa Brewing in a new partnership. From October 1, ParrotDog will be part of Moa Brewing’s sales and distribution offering in New Zealand. The announcement follows ParrotDog’s August campaign on PledgeMe, which reached the $2 million maximum level allowed in less than two days. The money raised will go towards building a new brewery with greater capacity in Lyall Bay, enabling ParrotDog to triple production and have its own on-licence bar. ParrotDog’s Matt Kristofski says the new partnership with Moa comes at the perfect time. “Sales and distribution is a very important part of any craft brewery’s growth, which is an area we have been developing strategies for in preparation for our future plans. We have admired what Moa has done in building their own sales and distribution team. Having them handle distribution of our product in New Zealand allows us to focus on getting on with building our new facility and brewing more beer. They get what we are about and will be a good partner for us.” Moa Brewing’s Geoff Ross says Par-
Fresh twist for Red Bull
rotDog is an excellent complementary offering for Moa. “Customers are telling us they don’t want to see a truckload of different people with different brands. They want one visit from someone that knows the craft beer category. We’ve seen them grow in leaps and bounds of late. It is a great brand we’re thrilled to be part of.”
NEW FOR summer 2016/2017 is Red Bull Summer Edition – a kiwifruit and apple twist on the popular energy drink. It’s part of Red Bull’s ongoing innovation in flavoured energy drinks for future category growth, following research that shows the taste of energy drinks are considered one of the main barriers to trial and repeat purchase in New Zealand, and one in three shoppers are seeking improvements in flavoured energy drinks. In 2015, Red Bull launched Summer Edition Tropical Flavour, which sold over one million cans in New Zealand. Red Bull says its new Red Bull Summer Edition Kiwi-Apple, which features the same key ingredients as original Red Bull, taste tested higher on purchase intent than any other energy drink tested. The Red Bull Summer Edition will be available in two pack formats: an individual 250ml (RRP$3.49) can and a take home 250ml 4 Pack (RRP$11.99) and will be line priced with the rest of the Red Bull range.
One out of the box Soda Press Co. launches a nifty number in time for the summer crowds THE NEW 4L Bag ‘n’ Box from Soda Press Co. makes it easier than ever to add the New Zealand company’s premium natural and organic syrups to your drinks menu. The four litre box is available in the full range of Soda Press flavours and will make 95 drinks – saving time on stacking fridges and disposing of empty bottles. Cameron Romeril of Soda Press says the new product offers a huge advantage. “It allows you to have craft soda on your menu, lifting your profit from 80c-90c for pre-carbonated drink to $3-$4, with just 40 cents worth of syrup per serve. That’s around an additional $2000 a month!” Available in small format or plumbed tap systems. Soda Press on 03 265 3444 or hello@sodapressco.com DRINKSBIZ OCTOBER / NOVEMBER 2016 23
INDUSTRY NEWS
Ice drink game changer WARMER MONTHS call for cooler drinks and the team at Zexx NZ has just taken the frozen drink market to new heights. Fruzo Supreme has just launched and is the first 99% fruit juice slushy with no added sugar in all of Asia, and is made right here in New Zealand. When it comes to frozen delights, Zexx has it covered – from top quality frozen juice products to full fruit slushy cocktails, and all low in sugar, no fat and full of flavour. The Fruzo and Fruzo Supreme products from Zexx make it easy to create a healthier, flavourful slushy at the pull of a handle. Zexx NZ has been working tirelessly since 2006 producing top quality frozen beverages. “No more high sugar syrups for our clients,” says Zexx Managing Director, Derek Sampson. Zexx provides locally made beverage products and imported Italian dispensing machinery to more than 250 sites around New Zealand, as well as the Pacific Islands, Australia and Hong Kong, across retail hospitality, party and event catering, and even schools. Whether you want to create a classic margarita or a luscious berry smoothie, Zexx has the answer. Its two core ranges include Fruzo Supreme (99% fruit juice with no added sugar) and Triple 3 (a full fruit, no preservative 7% alcohol slushy), which offer a wide range of simple to prepare options for beverage service. Product is supplied in concentrate form as an all-inclusive liquid, which reduces on site preparation time to a minimum, making them quick to serve and providing high levels of retailer and customer satisfaction. The Fruzo and Triple 3 ranges are dispensed via granita (slushy) machines that pour product to a standard consistency every time. This dispensing equipment is imported from Italy and is the best available in terms of its reliability, ease of operation and cleaning, and Zexx takes care 24 DRINKSBIZ OCTOBER / NOVEMBER 2016
of its supply and maintenance. Its wider Fruzo range includes Fruzo (a 50% fruit juice “better for you” slushy comprising 12 flavours), the latest addition Fruzo Supreme (99% fruit juice slushy), Fru-Licious (a vanilla base dispensed via a granita machine for the addition of espresso, chocolate or fruit pulps to produce smoothies) and Fruzo Sport (a high performance isotonic thermoregulation drink for high performing athletes, developed in conjunction with SPARC). For cocktails, Zexx’s Triple 3 offers 14 flavours in a full
fruit, no preservative 7% alcohol slushy and can be tailored to meet specific alcohol content requirements. Zexx offers a one-stop-shop for those wanting to offer frozen drinks through their business – it can even custom develop slushy products to suit a customer’s flavour and/or colour requirements – with great success already in creating slushies using wine and cider for corporate events. The healthier nature of the Fruzo range has also appealed to schools, which make up a large part of Zexx’s client base. Find out how to add Zexx’s quality frozen drinks range to your line-up, contact Zexx on 0800 556 022 or visit zexxnz.co.nz
INDUSTRY NEWS
Free Host Responsibility Training IN EARLY 2016, HPA launched its free and innovative national e-Learning tool ServeWise (www.servewise.alcohol.org.nz) to assist frontline sellers and servers of alcohol. Developed in collaboration with ACC and other industry stakeholders in response to demand for improved standards of training, it uses an engaging game format to provide a basic understanding of the Sale and Supply of Alcohol Act 2012 with a strong focus on intoxication, minors, server intervention and host responsibility. The training is tailored to meet the specific needs of both sellers of alcohol in off-licensed settings (i.e. bottle stores and supermarkets), and servers of alcohol in on-licensed settings (i.e. bars, restaurants, cafes, clubs and entertainment venues). The modules take approximately one hour to complete and are free of charge. “In today’s challenging trading environment, hospitality businesses are faced with a range of compliance matters that cost
time and money,” says Hospitality New Zealand’s GM Operations and Advocacy, Tracy Scott. “Training for all our staff is vital. ServeWise is a practical and simple tool to support our obligations under the law, reduce alcohol-related harm and establish an enjoyable and hospitable environment for our customers.”
Police National Manager Alcohol Harm Reduction, Acting Inspector Andy Smith says alcohol legislation has changed several aspects of the way in which alcohol is sold, supplied and consumed, meaning host responsibility must be taken seriously. “ServeWise reinforces good host responsibility practices in addition to providing a standard across the industry and regulatory partners that will give some consistency to what is a notoriously subjective area.” To complete the training go to www. servewise.alcohol.org.nz or for more information contact Mark Lyne at m.lyne@ hpa.org.nz. The Health Promotion Agency is also supporting Hospitality NZ to deliver regional workshops named ‘To Serve or Not to Serve’, which include information on the Act, identifying minors and intoxication and further promote ServeWise as the training tool of choice. For more on these workshops call Hospitality NZ on 0800 500 503.
THOMAS DAKIN GIN IS A CLASSIC-STYLE SINGLE GIN THOUGHTFULLY MADE
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INDUSTRY NEWS
Best hotel accolade for The Langham The Langham, Auckland has been acknowledged as the Best New Zealand Hotel of 2016 at the prestigious HM Awards THE WIN was announced at a ceremony in Sydney in early September, along with a range of awards recognising the accommodation industry’s finest staff, properties, brands and chains across Australia, New Zealand and the South Pacific. More than 700 properties are nominated each year and finalists and winners are decided by a judging panel of 50 industry professionals and travel media. Managing Director of The Langham, Auckland, Franz Mascarenhas, is delighted the luxury hotel has been acknowledged by the
HM Awards as the leader in New Zealand tourism for a second time, having also won in 2013. “In addition to our luxurious facilities, the award is a testament to the individual effort every one of our over 400 staff contributes to exceeding our guests’ expectations and creating great memories,” he says. Mr Mascarenhas also received a Highly Commended acknowledgment in the New Zealand General Manager category. The Langham, Auckland is also New Zealand’s leading environmental hotel, hav-
ing won The New Zealand Tourism Industry Award for Environmental Initiative for 2015 and 2016. The hotel, which has had EarthCheck certification standards ‘Gold’ status for the last five years, is set to achieve the prestigious EarthCheck Platinum level of certification on successful completion of an audit later this year. Read more from Managing Director of The Langham, Auckland, Franz Mascarenhas in ‘Last Requests’ on page 90.
Natural focus for new wine festival New Zealand’s first natural wine festival set for November A CROWDFUNDING effort that raised more than $7000 has secured the country’s first natural wine and food festival. Dubbed ‘Budburst’ it will showcase the variety of natural wines available in New Zealand when it is held on November 13 in Wellington. The concept for Budburst
was developed by a group of Wellington wine professionals, distributors, restaurateurs, retailers and winemakers as an opportunity to explore the concepts of artisan craft, healthy consumption, ethical and sustainable production and diversity in available wine styles. Budburst aims to bring aware-
26 DRINKSBIZ OCTOBER / NOVEMBER 2016
ness, education, and discussion together in a festival environment celebrating the enjoyment of these styles of wine. There will be more than 60 wines available, from both local and international producers. Producers pouring on the day include Don & Kindeli Wines (Martinborough and Nelson),
Pyramid Valley Wines (Canterbury), Millton Vineyard (Gisborne), Elisabetta Foradori (Alto Adige), Arianna Occhipinti (Sicily) and Vincent Careme (Vouvray). Budburst will be held at Prefab Café & Hall on Jessie Street in Wellington on Sunday 13 November from 11am-6pm. Find out more at budburst.nz
0800 556 022 www.zexxnz.co.nz
INDUSTRY NEWS
Brand new for Boundary Road Brewery BOUNDARY ROAD Brewery has undergone one of the biggest changes since 2011, introducing a new look, new packaging, and a brand new range featuring three delicious new beers. BRB, once again the number three craft beer brand by volume[1], believes this will help generate further cut-through in the crowded craft beer category. “We know it’s really tricky for people to choose a beer from the cluttered craft beer shelves,” says Andy Havill, Category Manager – NZ Beer & Cider at BRB. “We want our striking design, bold colours, new logo, and a new flavour scale to make it easier for our fans to find us amongst the noise.” It is a massive move for BRB and the refresh is seen as vital in the competitive craft beer segment, which has grown by 22.9% volume in the last quarter. [2] BRB, ‘The People’s Beer’ made sure its fans had a chance to weigh in on the new look and new beers, recently hosting an interactive live Facebook stream for its audience to voice their opinions. The new Brewer’s Choice Range has been introduced to cater to the adventurous
craft drinkers, who like to explore new and interesting variants. The three new beers in this range include “Long Hop”, an India pale lager which is a fusion between an IPA and a lager, giving the full flavour of the former while remaining as refreshing as the latter. “Chocka Riwaka”, a South Island pale ale made with only locally sourced South Island ingredients, including the hard to acquire Riwaka hops.
Somersby for summer IN THE mood for some seriously fruity refreshment? Boundary Road Brewery has two new ciders by Somersby that will hit the spot on a hot day. Somersby Apple is a refreshingly crisp apple cider, while Somersby with Blackberry is an apple cider with a taste of blackberry. Best served over ice. Both 4.5%ABV. Somersby Apple is available in 12pk of 330ml bottles (RRP $24.99), 10pk of 330ml cans (RRP $21.99) and 6pk of 330ml bottles (RRP $14.99). Somersby with Blackberry is available in 12pk of 330ml bottles (RRP $24.99). Contact Independent Liquor on 09 298 3000.
28 DRINKSBIZ OCTOBER / NOVEMBER 2016
“Weiss Guy”, a smooth white ale with subtle notes of citrus from dry-hopped Nelson Sauvin hops, and, finally, the fan favourite 18th Amendment also makes its way from the 500ml Brewers Cut bottle into the 6-packs as the fourth member of the Brewer’s Choice Range. Contact Boundary Road Brewery on 09 298 3000 [1] Aztec & Neilsen QTR to 04/09/16 [2] Aztec & Neilsen QTR to 04/09/16
INDUSTRY NEWS
Recipe for top café & bar staff HIRING AND holding onto great café and bar staff can be difficult – and while New Zealand might still lag behind Europe when it comes to recognising and valuing café and bar roles as professional occupations, there is an evolving shift in attitudes. A wide range of formal on the job training is available, giving staff wideranging skills and knowledge that lead to excellent service for the business and strong qualifications for the employee, a powerful and persuasive incentive for the career-minded. The hospitality training menu through Service IQ offers café and bar employers enormous choice: chefs’ apprenticeships, barista training, and alcohol and beverage service, through to basic cooking skills for a commercial kitchen, food safety, table and counter service and much more. The programmes can be free if you
get Industry Training Organisation, ServiceIQ, to upskill one of your team to be your in-house trainee assessor. Melissa Lacascade (pictured) worked her way up on-job to become supervisor of award-winning Delaware North’s multi-café and bar operation at Wellington Airport. She holds ServiceIQ’s New Zealand Certificate in Food & Beverage, a National Certificate in Business, and has a Future Leader’s Scholarship to complete a New Zealand Diploma in Hospitality. Learning while earning has shaped an exciting career path for Melissa. “I’ve taken every opportunity that Delaware North has given me over the last four years and that’s got me where I am today. I just want to continue raising my standards, coaching my team, and helping them gain skills and qualifications for an enjoyable career in service.” Find out more at serviceiq.org.nz
INDUSTRY NEWS
A perfect pour
A clever innovation from Taylors Wines is set to change the way Kiwi consumers enjoy their next glass TAYLORS WINES is taking the guesswork out of serving temperatures, with a clever piece of wine label technology designed to engage and inform consumers. Featured on the back label of Taylors Estate and Promised Land ranges is the Optimum Drinking Temperature Sensor – a sensor using thermo-chromatic ink technology that changes colour depending on the temperature of the wine: it turns green when the white or sparkling wine is just right to pour, and changes to fuchsia for red wines. The innovation comes after a recent Australian IPSOS study conducted by the South Australian wine company found that 8 out of 10 Australians drink their red wine ‘at room temperature’. Given Australia’s warm climate, this can have a negative impact on the flavour of reds like Shiraz, Pinot Noir or Cabernet Sauvignon. Here, New Zealand’s average summer temperatures of 20˚C-30˚C means Kiwis are just as likely to be drinking red wine too warm, which can rob it of its finesse and flavour. It’s believed the common practice of drinking red wine at ‘room temperature’ originated several centuries ago, when homes were generally much cooler. Nor is white wine exempt from the issue of temperature. Chilling a white wine too much
30 DRINKSBIZ OCTOBER / NOVEMBER 2016
“By engaging with consumers in store, the trade can enhance their customer’s wine knowledge about temperature and help them appreciate wine in a new way.”
can mask its flavours and aromas, making its acid flavours more pronounced. A recent Australian Wine Intelligence survey commissioned by Taylors Wines found that 77 per cent of Australians enjoy a cool glass of white fresh from the fridge, while 21 per cent even serve it directly from the freezer. To get consumers thinking about their wine drinking habits, Taylors has created the ‘Taylors Temperature Challenge’, so they can experience the difference just a few degrees makes in drinking a wine the way the winemaker intended. Taylors Wines third generation Managing Director, Mitchell Taylor, says the Challenge is a great way to engage with customers in-store about the proper suggested serving temperature of different wine varieties. “Temperature is a vital piece in making sure wine is enjoyed at its very best. While our winemakers take great care to ensure our wine is of utmost quality and value, the warm climate is not so great for storing and drinking wine,” says Mitchell. “The habit of drinking red wine at room temperature and white wine straight from the fridge is a tough one to break, many people don’t even know the effect temperature has on their wines, but by engaging with consumers in store, the trade can enhance their customer’s wine knowledge about temperature and help them appreciate wine in a new way.” The Taylors Estate range of wines (RRP$20) and The Taylors Promised Land range (RRP$15) both feature the Optimum Drinking Temperature sensor. For more visit taylorswines.com.au/betterbydegrees Taylor Brown on 09 447 3801
INDUSTRY NEWS
Keep your spirits happy
Phoenix Organics launches a new range of premium mixers THE NEW range of premium mixers from Phoenix Organics is designed to enhance fine spirits with clean, authentic flavours. The folk at Phoenix say the time was ripe to expand their range and have looked to ingredients such as Silician lemons, Fijian ginger root, Otakiri artesian water and quinine derived from chinchona. “These mixers are the affordable, yet premium choice for those who won’t compromise on taste or quality. They break away from the ordinary, and will allow you to serve your spirits with a natural mixer that is designed to enhance your drinking experience. After all it’s a ‘treat’ occasion – so you may as well make it as good as it can be.” The new range includes five variations: Phoenix Tonic Water – crafted with natural quinine derived from cinchona bark sourced from central Africa with a twist of organic lemon. Crisp taste with a hint of
Beverage refresh at SKYCITY
Master of Wine leads new approach
aromatics and citrus. Designed to enhance the best gins and vodkas. Phoenix Ginger Ale – an authentic fiery ginger taste delivered from Fijian ginger root and a hint of citrus. Ideal accompaniment to any dark or golden spirit. Phoenix Soda Water – using artesian water from the deep springs of Otakiri in the Bay of Plenty. Cleansing taste; the perfect complement to pure spirits. Phoenix Dry Lemonade – created from organic Sicilian lemons to deliver the aroma
and taste of freshly squeezed lemons. Refreshing, vibrant accompaniment to any spirit. Phoenix Premium Cola – a smooth blend made with authentic Kola nut. The spice from cloves and ginger, and the citrus, is tempered perfectly with the softness of vanilla. Ideal with any dark spirits.
SKYCITY IS adding to its premium Federal Street dining experience by transforming its beverage offering under the expert eye of advisor and Master of Wine, Sam Harrop. An accomplished winemaker and wine professional with extensive international experience, Harrop joined SKYCITY in October 2015 as a beverage consultant and has been working alongside the teams at each SKYCITY outlet. “A key focus has been to review wine listings to ensure they best represent the food, service, personality and customer of each individual outlet,” says Harrop. “We want a diverse range at different price points and at the centre is a strong focus on value – every wine listed must stack up in this regard.” SKYCITY’s aim is to add diversity to wine lists across the company’s eight signature restaurants and import directly as required to do so, and invest in staff training to ensure customers are well informed in their choices and can explore the beverage lists with ease.
Peter Gordon’s Bellota on Federal Street recently showcased this new direction, with seven nationally exclusive directlyimported Spanish wines. “We hand-picked wines that we know are of exceptional quality and value. For most customers, choosing wine is scary so it’s easier to stick with what’s comfortable rather than branching out to a new favourite. We want to take away some of that fear by offering great advice on a list we know is filled with fantastic wines at every price point,” says Harrop. The new wines are imported from two wine makers – Dominio de Fontana and Franck Massard – and represent a number of wine regions and grape varieties to showcase a mixed palate. Further developments across the business include the launch of new wine lists and a few other directly-imported products. The vast majority of products on SKYCITY’s beverage lists will continue to be sourced through local suppliers.
Phoenix Mixers 250ml bottles available now. Contact Phoenix Organics on 09 837 6740.
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INDUSTRY NEWS
The inside word
The annual release of the Penfolds Collection has become one of the most highly anticipated events on the wine calendar. Victoria Wells speaks to Penfolds Senior Red Winemaker, Steve Lienert, (over a glass of Penfolds Bin 311 Chardonnay, ironically enough) about what the latest Collection holds and wines to watch out for. On the responsibility of being a Penfolds winemaker and ‘custodian of the past’... “Penfolds is 172 years old this year, and it’s really grown with the times. Although we’ve changed and brought in new wines, we’ve also remained true to our style. So whether you’re buying Grange or Bin 28, it’s still very much Penfolds in style. That’s the house style that we really have to be custodians of. Because there have been so many great wines made by predecessors it’s a lot of responsibility – not only maintaining what was made but, with the volumes increasing, maintaining that is really important, and improving on it if you can.”
On opportunities to make his own mark with winemaking... “As we’ve grown we’ve introduced new vineyards and areas we’re sourcing fruit from. Back in Max Schubert’s days, and some of the earlier winemakers, they would never have heard of Wrattonbully [wine region in South Australia’s south east] and we receive a lot of excellent fruit from there now – not only growers’ fruit but we’ve got company vineyards there too. Yattarna is primarily sourced from Tasmania now and we’ve got a really good vineyard at Robe in the south east – so everything is constantly changing. In my time, RWT has been a really interesting wine: Barossa Shiraz in French oak. The first RWT was ’97 and up until then most of Penfolds’ good Barossa Shiraz was going into American oak, so in ’96 there were a lot of trials done with good Shiraz in French oak – hence RWT, which stood for Red Winemaking Trial. That was the computer code because it didn’t have a name yet. Cellar Reserve is where we can really try things that are new and different. In 1997 we were making Pinot; Tempranillo since the late 2000s, that’s from McLaren Vale. We’ve just released (mainly at duty free but also at cellar door) a Durif from the Barossa. So there’s always something new and exciting.”
On the Penfolds Collection 2016... (Note: This interview was held ahead of the embargoed October global release for the 32 DRINKSBIZ OCTOBER / NOVEMBER 2016
“Ageing is critical to the Penfolds range. You can’t have a great wine that lasts two years.”
new Penfolds Collection, so Lienert could only talk generally about the wines within it) “The 2012 Grange will be a highlight [and] the 2013 St Henri. Most of the Bin reds will be 2014. It’ll be the ’16 Bin 51 Riesling, the Yattarna will be 2014 and the Reserve Bin Chardonnay will be from 2015. So from Grange to the Riesling, there are a few different vintages there. We’ve been really fortunate – 2012 was a really good vintage and so was 2013 – ’13 reds for Penfolds have been really terrific. And ’14 is very strong as well.
Value for money, Bin 28 is still outstanding. If you want to spend a little bit more, St Henri ’13 will be very strong and Grange will be very good. [laughs] There were no bad ’12s, so I think people will be very pleasantly surprised as to how true to style and a very strong wine the 2012 Grange is.”
On the tiers within the Penfolds range... “[At the top is] Grange and Yattarna; then RWT and St Henri are the next tier, they’re really good examples of two very contrast-
INDUSTRY NEWS
ing styles. St Henri dates back to the 1950s for Penfolds – old vats, old wood – and a good St Henri will last as long as a good Grange, but they’re very different styles. Then you put that up with the RWT, which is a slightly more contemporary single region wine, all French oak, so very different but both with great ability to age in the bottle. I’d probably put Adelaide Hills Reserve Bin Chardonnay in that second tier as well. Then you have [Bins] 389, 150, 407 – really good examples of multi-regional blending and single region within the Barossa valley. They’ll age incredibly well too. Then Bin 28, 138, 128 are great examples of where Penfolds is, without breaking the bank to buy them. Very reliable year in, year out. You can drink them at release, but they’ll take bottle age extremely well.”
On his picks of Penfolds ‘under the radar’ wines... “One style of wine that is really underestimated in Penfolds is the white wines – they have improved out of sight. Bin 311 Chardonnay is a terrific style. [It’s] all from Tumbarumba in NSW – one of the highest vineyards in Australia, over 600m above sea
level; the Barossa is 250-350m above sea level and Coonawarra is 60m. What makes this really interesting is that it’s all French oak but no new oak. And if you look at the colour, it could be a Riesling. It shows how Chardonnays have come a really long way – it’s still got some green tinges in it. I think those days of the big, golden, oily, oaky Chardonnays [are over] – certainly from the Penfolds’ viewpoint – we’re going to more fruit-driven, really nice oak-handling; and they age really well. [In the reds] I think Bin 2 is underrated, which is Shiraz Mataro [Mourvedre]… history-wise it goes back as far as Bin 389 [1960]. The Barossa has a lot of really old Mataro, as we do Grenache, because it would have been planted for Port styles. We’ve had Bin 2s back to the 60s and 70s at recorking clinics and as long as they’ve been stored well, they’re magnificent still.”
On the importance of ageing... “Ageing is critical to the Penfolds range. You can’t have a great wine that lasts two years. All Penfolds’ styles – whether you’re buying Grange or Bin 28, and Koonunga Hill as well – they’ll all take bottle age at varying
degrees. If it doesn’t age, it can’t be Penfolds.”
On the 2016 vintage... “The ’16 vintage we’re more than happy with. Put it this way: There aren’t too many years ending in six that we’re not very happy with. If you back through Penfold history, ’66, ’76, ’86, ’96 and 2006 were all really good years. So I’ll leave it to your imagination as to what ’16 might be like!” Treasury Wine Estates on 0508 873 278
The Penfolds Collection is an annual release of Penfolds wines that display the distinctive and recognisable Penfolds ‘House Style’ across the range. This October release began in 2014 and replaced the twice yearly ‘Bin Series’ and ‘Icon and Luxury Collection’ release events, held in March and May respectively. The Penfolds Collection 2016 is available globally from October 20th.
INDUSTRY NEWS
Meet the next generation of top New Zealand wine professionals Young Viticulturalist 2016 CAMERON PRICE of Villa Maria in Hawke’s Bay has been named the Bayer Young Viticulturist of the Year 2016. The 26-year-old is a Vineyard Supervisor, working on 60 hectares of vines in Villa Maria’s Ngakirikiri, Vidal and Twyford Gravels vineyards. He has been there since May this year. Price grew up in Palmerston North and comes from a family of plumbers, but his passion for viticulture and wine led him to Hawke’s Bay to study viticulture at EIT in 2008. He continues to study part-time as he furthers his career. He competed against four other finalists to take out the top award, which he received at the Bragato Wine Awards in August. Mike Winter from Amisfield was named runner up, with remaining contestants Tim Adams, Brenton O’Riley and Mark Langlands. The five candidates completed a day of practical and theoretical questions across
Young Winemaker 2016 JORDAN HOGG from Seresin Estate has been named the Tonnellerie de Mercurey NZ Young Winemaker 2016. Alex Roper from Mission Estate in Hawke’s Bay was runner up, with remaining finalists Tom Hindmarsh and Matt Fox performing strongly throughout the competition. As part of the National Final, competitors had a week to prepare a project and 35-minute presentation for three judges. They also had to complete a laboratory and wine tasting module along with Capex and general winemaking knowledge modules. This was the second year the competition has been run. 34 DRINKSBIZ OCTOBER / NOVEMBER 2016
topics such as viticultural practices and the New Zealand wine industry, setting up a trellising and irrigation system, pests and diseases, biosecurity, health and safety, and budgeting. They were interviewed about their visions for the New Zealand wine industry and gave speeches to the 350 strong wine industry audience at the Bragato wine awards. As well as the title of Bayer Young Viticulturist of the Year, Price will now represent the wine industry in the Young Horticulturist of the Year in November.
Sommelier of the Year 2016 A RIGOROUS test of blind tastings, theory and practical assessments made up this year’s New Zealand Sommelier of the Year Awards, held at the New Zealand School of Food and Wine in Auckland. The top award went to 26-year-old Dion Wai, who works full-time at Baduzzi in Auckland’s Wynyard Quarter. He has won return flights to Paris and a hosted trip at Champagne Louis Roederer in France’s Champagne region. Wai is currently finishing his degree in hospitality management at AUT and is also in the Court of Master Sommeliers certification programme. 2016 marks the first year the Sommelier of the Year Award has been open to any age. “Previously it was for people aged over 30 years,” says Celia Hay, chair of the New Zealand Sommeliers and Wine Professionals Association. “The reason for the change is to acknowledge the growth of young talent in the New Zealand hospitality scene right now.” The Junior Sommelier of the Year, sponsored by Misha’s Vineyard, was won by 23-year-old Richard King from the Hilton in Queenstown. The annual competition is held under the direction of Master Sommelier Cameron Douglas as part of New Zealand School of Food and Wine’s annual Wine and Food Celebration.
NZ Sommelier of the Year Dion Wai with (from left) Head Judge Cameron Douglas MS, Andy Reid representing Champagne Louis Roederer and Celia Hay, chair of the NZ Sommeliers and Wine Professionals and sponsor of the Awards.
WINE CATEGORY REPORT
Light Fresh Whites
What is a ‘light’ or ‘lighter’ wine? And which ones are leading the pack? Wine editor Joelle Thomson has the lowdown on lighter great whites
36 DRINKSBIZ OCTOBER / NOVEMBER 2016
CATEGORY REPORT W INE
“Lighter” alcohol wines WHAT DOES ‘light’ or ‘lighter’ actually mean on a wine label? The word ‘light’ implies lower alcohol content, but can also refer to light-bodied wines. This report features both. Alcohol content: This is a legal labelling requirement in most countries and is usually referred to by the letters ABV followed by a percentage. ABV (alcohol by volume) is the measure
of pure ethanol (also known as ethyl alcohol) in 100 litres of wine. Ethyl alcohol is what we consume and enjoy in all alcohol-based drinks, as opposed to methanol (which is deadly) and fusel alcohol (another group of alcohols found in smaller proportions in fermented beverages, such as wine). The percentage of alcohol in wine is measured at 15 degrees Celsius in
100 litres of water and was first devised in France by Joseph Louis Gay-Lussac in 1884. Most wines contain between 9% and 16% ABV, with the vast majority 12.5% to 14.5%. Therefore, any wine that falls outside the 12.5% to 14.5% band is considered ‘lighter’ or ‘higher’ in alcohol. The word ‘lighter’ on a bottle of New Zealand wine
today is a nod to a trend towards lower alcohol wines that are designed to match with lighter, healthier food styles. Wine producers here must also adhere to the law that states a ‘low alcohol’ drink of any type must not contain more than 1.15% ABV. At that point, I will opt for soda water, guava juice or Sprite – all great drinks in their own rights.
Sauvignon sensations 2015 Giesen Estate Sauvignon Blanc
2016 Stoneleigh Lighter Sauvignon Blanc
2015 Allan Scott Generations Marlborough Sauvignon Blanc
RRP $16.99
RRP $17.29
RRP $22
This wine comes from one of New Zealand’s best known and biggest producers of Sauvignon Blanc. It fits the bill in this light white wine report because it sports a clean, fresh, light-bodied but flavoursome style with notes of gooseberry, green herbs and fresh cut grass. It has a medium finish and is relatively light in alcohol at 12% ABV, which makes it refreshing for late afternoon enjoyment in summer – or at lunchtime.
The grapes in this wine were picked earlier than usual to enable the winemakers to ferment all their natural sugars to dryness, while retaining a naturally lower level of alcohol – 9.6% ABV. This is light in body and alcohol but retains the hallmark of Marlborough’s rich tropical Sauvignon style with pronounced passionfruit, ripe mango and peach flavours with medium acidity (lower than usual for a Marlborough Sauvignon Blanc) and a medium finish.
With light fresh summer whites in mind, here’s a new one on the market from an old and trusted brand name: Allan Scott in Marlborough. It’s zesty and citrusy with notes of green apple, fresh green herbs and a lingering, refreshing finish.
GIESEN
PERNOD RICARD NZ
HANCOCKS
2016 Wild Grace Marlborough Sauvignon Blanc RRP $26.99
A brand new fresh white from one of the biggest wine-producing companies in the DRINKSBIZ OCTOBER / NOVEMBER 2016 37
WINE CATEGORY REPORT
world, Constellation Brands. Its talented winemakers source grapes from Marlborough to make this bright, intensely flavoursome white with its tropical ripe fruit flavours and zingy bright style.
The Doctors’ Riesling pioneered a new category of intentionally lower alcohol wines and it is arguably (and in my view) still this country’s most successful wine in this category… an outstanding wine.
CONSTELLATION BRANDS
2016 The Doctors’ Marlborough Sauvignon Blanc RRP $16-$17
Winemaker Dr John Forrest reckons this is the best lower alcohol Sauvignon Blanc he has made yet, which is down to managing his grape-growing techniques to maximise flavour and minimise sugar content in the grapes. That’s no mean feat in a wine with such pronounced intensity of flavour as this tropical fruity, sunshinein-a-glass style. Bravo.
2014 Mud House Woolshed Vineyard Marlborough Sauvignon Blanc
in flavour and yet refreshingly light in body, this iconic style is a paradox of richness with a light touch. It’s a winner.
RRP $25
HANCOCKS
New Zealand Sauvignon Blanc accounts for more than 85 per cent of this country’s total wine exports and it’s wines such as this single vineyard white that make it all possible. Clean, bright, intense
CO-PILOT
WINE EDITOR’S PICK 2015 Gladstone Vineyard Sauvignon Blanc RRP $25
A dry windy climate and intense warm summers combine to create low crops in the Gladstone vineyards, which yield small quantities of tasty grapes. Add 40 per cent barrel fermentation (which provides additional body and mouthfeel to this wine) and you have an excellent Sauvignon Blanc from the Gladstone winery, 15 kilometres inland from Carterton. This wine is richly textural with creamy flavours counterbalanced by fresh green herb, green apple and light, bright fruit. MACVINE INTERNATIONAL
2016 Sileni Estates Selection Straits Sauvignon Blanc RRP $24.99
Talk about tropical fruit flavours in the wine glass – this tastes like liquid sunshine, with its zesty fresh tropical fruit flavours of passionfruit and pineapple, and light body. It’s a style that is great with fresh salads and seafood dishes, or on its own as a refreshing summer Sauvignon. SILENI ESTATES
2016 Brancott Estate Letter Series Sauvignon Blanc RRP $31
Fresh, bold and different – the flinty aromas and flavours of smoky wood and fresh cut grass in this wine are overlaid by a creamy soft mouthfeel from a touch of malolactic fermentation, which means a percentage of this wine has gone through malolactic conversion of malic acids to soft lactic ones. This adds body and richness to this tasty dry white. PERNOD RICARD NZ
38 DRINKSBIZ OCTOBER / NOVEMBER 2016
CATEGORY REPORT W INE
Gris anatomy
New Wild Grace
2016 Sileni Cellar Selection Pinot Gris
2016 Stoneleigh Lighter Marlborough Pinot Gris
RRP $19.99
RRP $17.29
Sileni Estates is one of Hawke’s Bay’s biggest wineries and its winemakers produce a wide range of wines, from big reds to light-bodied whites such as this Pinot Gris, which puts its fruitiest foot forward. A dry, crisp white with stonefruit flavours of white peach, nectarine and intense apricot. It has a light body and medium acidity, adding crispness.
Here’s a popular ripple in the new wave of ‘lighter’ alcohol wines. It cruises in at 9.8% ABV thanks to early harvesting of grapes when their sugars are lower than usual, and therefore a dry white (where all of the grape’s natural sugars are fermented to alcohol) clocks a lower percentage. This is crisp, dry and youthful. It drinks well now with seafood and fresh summery foods.
SILENI ESTATES
PERNOD RICARD NZ
2015 Antinori Santa Cristina Pinot Grigio RRP $24.95
Pinot Grigio is one of Italy’s most popular and widely produced wines, particularly from wine regions in the country’s north east, where this light-bodied, dry Italian white is made. It has flavours of citrus fruit such as lemon, and also fresh apple aromas. This is a straightforward, clean dry white for summer. NEGOCIANTS NZ
2016 Giesen Estate Pinot Gris RRP $16.99
Fruity aromas add richness to this crisp dry white made by the Giesen family in Marlborough. This wine has flavours of tropical fruit such as papaya, melon and pineapple, is good quality and very good value at this price.
2016 Rua Pinot Gris RRP $23
Pinot Gris is one New Zealand’s most popular white wines and we can see why in this southern star, with its freshness providing a pleasing cut through to the layers of ripe pear, white peach and nectarine. It was made with grapes grown in the rugged beauty of the world’s southernmost wine region – Central Otago – where the cool climate preserves the acidity, adding structure and a long finish to this wine. It was made by Akarua winemaker Andrew Keenleyside. HANCOCKS
WILD GRACE Wines is a new brand produced by Wendy Stuckey, chief winemaker for Constellation Brands New Zealand. It comprises a trio of wines, all from the South Island, with the Marlborough Sauvignon Blanc featuring in this category report. The other two Wild Grace wines are both made with grapes grown in Central Otago: a Pinot Noir and a Rosé, which is also made from Pinot Noir. “Wild Grace gave us the opportunity to bring to life the unique characteristics of our best New Zealand wine-growing regions where weather patterns and terroir influence the flavour of the grape – resulting in captivating wines that embody the esoteric elegance of the land,” says Stuckey. Pricing: Wild Grace wines are line priced at RRP$26.99. CONSTELLATION BRANDS
Read Dec16/Jan 17 Drinksbiz for our notes on the new Wild Grace Rosé.
GIESEN DRINKSBIZ OCTOBER / NOVEMBER 2016 39
WINE CATEGORY REPORT
If Giesen Marlborough Riesling isn’t on your favourites list, add it immediately. It’s a sensational white with light body and fresh, bright ‘drink-me-now’ flavours of honey and white peach… consistently superb drinking and great value too.
Awesome Albariño
Rocking Riesling
2015 Forrest Estate Albariño Marlborough
2015 The Doctors’ Riesling
RRP $25
This wine pioneered a new category of intentionally lower alcohol wines and it is arguably (and in my view) still New Zealand’s most successful wine in this category – not least because it ages superbly too, as the 2006 version showed at an informal tasting. This is zesty, fresh, light-bodied and just 9% ABV, which makes it outstanding summer drinking.
This fresh dry white rocks a new style for Marlborough with its aromas of green olive and green herb, and medium body. It’s very good quality and testament to Dr John Forrest’s focus on pushing flavour boundaries by growing the Albariño grape. While a newcomer to New Zealand, Albariño has a long history in north west Spain and the north of Portugal, both of which have similar climates to this country. CO-PILOT
2015 Sileni Estate Selection Advocate Albariño RRP $24.99
Albariño is also known as Alvarinho in Portugal and it’s a white grape that typically makes light- to medium-bodied dry white wines with medium-plus acidity (higher than Chardonnay) and with yellow fruit flavours. This newcomer from Hawke’s Bay highlights this exciting new wine category in New Zealand and shines as a refreshing alternative dry white for summer with recognisably friendly flavours. SILENI ESTATES
RRP $20
CO-PILOT
2015 Cliffhanger Riesling RRP $26
The Germans are masters of low alcohol wines, just as they are the world leaders when it comes to Riesling in all styles. This one successfully straddles a lighter style of white in both body and alcohol, as well as cool climate, dialled-up deliciousness of crisp ripe apples, lemon zest and hints of honey. Tasty. NEGOCIANTS NZ
2015 Giesen Marlborough Riesling RRP $16.99
If Giesen Marlborough Riesling isn’t on your favourites list, add it immediately. It’s a sensational white with light body and fresh, bright, ‘drink-me-now’ flavours of honey and white peach, and a juicy, succulent finish. Consistently superb drinking and great value for money too. GIESEN
40 DRINKSBIZ OCTOBER / NOVEMBER 2016
Distributors Constellation Brands NZ 0800 662 456 constellationnz.com Co Pilot 09 412 9137 copilotdistributors.co.nz Giesen 03 344 6270 giesen.co.nz Hancocks 0800 699 463 hanocks.co.nz MacVine International 09 579 7451 macvine.co.nz Negociants NZ negociantsnz.com 0800 634 624 Pernod Ricard NZ 09 336 8300 pernod-ricard-nz.com Sileni Estates 06 879 8768 sileni.co.nz
IN VINO VERITAS
Joelle Thomson Journalist, wine writer and author mailme@joellethomson.com
High life
What makes a great drinks list? Joelle Thomson suggests it’s diversity and the opportunity to try high quality without committing to the entire bottle
IN THE last issue of Drinksbiz, whisky columnist Dom Roskrow talked about recurring nightmares. Like many people, his worst nightmare related to public speaking – something in which all good writers, ironically, need to be proficient these days. I can relate – but in the past tense. These days, I lead corporate tastings and teach wine students (sometimes in quite large groups), so public speaking has had to become a second skin and the nightmares have faded from memory. This issue, my column is about a recurring dream: a dream of high tea in the capital – my new home city. That’s how the InterContinental Wellington’s food and beverage manager, Roy Assadi, would like the new high teas to be thought of, too. The central city hotel went through a $15 million refurbishment last year, and earlier this year Assadi launched three tiers of daily high teas to the menu. They are designed to highlight luxury in a relaxed way. “The goal is to provide a great experience that makes people feel special and valued, without the stiffness of formality,” he explains. Assadi and his food and beverage team have been charged with the task of establishing the InterContinental Wellington as a premium luxury hotel on the New Zealand radar. Fair enough. Now that the capital has a brand new Sofitel just a stone’s throw from Parliament, it is important to up the ante. And, as Assadi says, small things play a big role in people’s perceptions. Born in Malta, Assadi was inspired by the European hotel model, where top hotels tend to hire top chefs, training them to a high level in a fast-paced envi42 DRINKSBIZ OCTOBER / NOVEMBER 2016
The Lobby Lounge at the Intercontinental Wellington
Roy Assadi and bar manager Juan Gomez are also focused on offering a beverage menu with a difference. The wall of whisky (mostly Scotch, many single malts) and the wine list (featuring Chenin Blanc and Italian varietals and blends, alongside better known wines) support their quest. ronment, and where guests are high payers who expect plenty of X-factor for the money they spend. His high tea venture is a way of bringing that luxurious experience to the InterContinental. Alongside this, Roy Assadi and bar manager Juan Gomez are also focused on offering a beverage menu with a difference. The wall of whisky (mostly Scotch, many single malts) and the wine list (featuring Chenin Blanc and Italian varietals and blends, alongside better known wines) support their quest. The champagne of choice at the high teas is Moët & Chandon Ice Imperial, which is technically medium sweet with
a delicate, fruity aromatic taste, making it a good match with the pastries and mini cakes prepared by the hotel’s pastry chef, and a good foil to the outstanding coffee served as well. Although a purist, of course, will begin with tea. The teas are by TWG (The Wellbeing Group), a company co-founded in 2008 by three Singapore-based business people who wanted to create a luxury global brand. It tastes as if they have succeeded, given there are now 450 flavours in the TWG range, 13 of them available at the InterContinental Wellington, including English Breakfast, French Earl Grey and Chamomile, as well as a range for the ‘tea curious’, which includes the aromatic and refreshing Jasmine Queen Tea, the powerful Vanilla Tea Bourbon (a rich, sweet tasting tea from South Africa) and the smoky, instantly recognisable Imperial Lapsang Souchong. The entire high tea experience is of the utmost quality – from the outstanding food to the choice of tea, the quality and freshness of the espresso and even in the cups and teapots, which are exclusive in New Zealand to this hotel and were created by Australian designer, Cristina Re. The choice of champagne has had careful consideration too: while Moët & Chandon Ice Imperial may seem slightly mainstream, in August this year the InterContinental Wellington began serving Krug Champagne by the glass. In early October this will change to Dom Perignon Champagne by the glass until 9th December. These are wines that many people try only once or twice in a lifetime, so the opportunity to drink them by the glass is one to be treasured. As is a great drinks list at a hotel. Bravo.
HIGH 5
Bay watch
Five outstanding wines from Hawke’s Bay, selected by wine editor Joelle Thomson
1 Big beautiful Chardonnay
RRP $54.95
2015 Tony Bish Skeetfield Vineyard Chardonnay This is Chardonnay as we know and love it: rich creaminess, pronounced stonefruit flavours like nectarine and white peach, and a lingering finish. Winemaker Tony Bish made this full-bodied beauty from dry farmed Chardonnay grapes, which were 100 per cent barrel fermented, meaning this wine was a labour of handwork and hard work. It delivers big time in taste, texture and fullness in a modern style. Bish says it’s one of the best Chardonnays he has had the pleasure of making. TONYBISHWINES.CO.NZ
2 The golden egg
RRP $34.95
2015 Tony Bish Golden Egg Chardonnay
Alluviale Sauvignon Blanc Semillon tastes like a grown-up take on New Zealand’s most widely produced white wine.
The debut Golden Egg Chardonnay was made from hand-picked Mendoza Chardonnay grapes grown in the coastal sub-region of Te Awanga in Hawke’s Bay. This cooler coastal climate accentuates the refreshing acidity in Chardonnay, which is usually a medium acid grape variety. The biggest bells and whistles are the wine’s intense flavours, which winemaker Tony Bish attributes to what he says is New Zealand’s first FermEgg – an oval-shaped tank designed by Josh Winters of NZ Tanks. The egg’s thermal mass encourages yeast autolysis (the breakdown of yeast cells that results in rich, fresh bread aromas and softness in the wine), while preserving its innate citrus aromas. The purity of taste in this wine takes Hawke’s Bay Chardonnay to a new level. No wonder it was a sell-out within days of its release in mid-2016. TONYBISHWINES.CO.NZ
Read more about the FermEgg on pg 48. 44 DRINKSBIZ OCTOBER / NOVEMBER 2016
3 Trademark Chardonnay RRP $59
2015 Rod McDonald Trademark Chardonnay This outstanding new addition to Rod McDonald’s Trademark wine brand was released mid-year. It’s a dry, full-bodied Chardonnay with refreshing high acidity that balances the rich flavour, and full body that reminds me of fresh lemons and the smell of rain falling on warm stones. It’s rich and creamy with a long life ahead and will improve for up to a decade, provided it is stored in a cool, dark spot somewhere out of temptation’s way. RMWINES.CO.NZ
4 Stunning Sauvignon
RRP $23.99
2015 Alluviale Sauvignon Blanc Semillon Hawke’s Bay Alluviale Sauvignon Blanc Semillon tastes like a grown-up take on New Zealand’s most widely produced white wine, due to its dry, full-bodied style, creamy flavours and softness. Its smoothness comes from the 14 per cent portion of Semillon and 5 per cent of Muscat Blanc, which were both fermented in old barrels with wild yeast. This adds a discernibly softening effect to this otherwise crisp and refreshing white. Its intense flavours of lemongrass, lime juice and green apple are balanced by earthy flavours of Brie and a long finish. A stunning wine from Ant Mackenzie, who purchased the Alluviale brand at the beginning of the year. ALLUVIALE.COM
5 Red rocks
RRP $31.95
2015 Alluviale Merlot Cabernet Sauvignon Hawke’s Bay Another awesomely good value wine from Hawke’s Bay winemaker Ant Mackenzie, who blended 76 per cent Merlot with 14 per cent Cabernet Sauvignon and 10 per cent Cabernet Franc from three different vineyards to make this deep ruby red wine. It’s fruitdriven with dark blackberry and black plum flavours, supported by subtle notes of spice – nutmeg and cloves – and a hint of earth. It is full-bodied and has the structure to age and gain richness and more savoury notes for up to 10 years if stored in a dark, cool space. ALLUVIALE.COM
NUMBERS CAN BE EXTRAORDINARY PENFOLDS.COM
WINE NEWS
Tony Bish with the FermEggs
Cracking good wine Joelle Thomson talks to winemaker Tony Bish about his new passion for eggs…. What made you decide to go down the fermentation egg path? “I knew about the eggs from reading overseas industry publications, but was inspired to make wine in them myself after a trip to South America, where I got to taste wines made ‘in egg’ – both wines in progress and bottled wines. Many of the more interesting wineries with innovative winemakers had eggs, and I related to their ideas and courage. My eggs are 1600L capacity, and I have made just one single vineyard wine from 2015, but will have two single vineyard wines from this current vintage, and at least three from next vintage.”
different from others that can be imported, the base and leg design particularly.”
What advantages do the FermEggs offer? “Concrete eggs are ‘lees machines’. Not only do they keep the yeast lees in suspension, due to convection currents, but the lees also adhere to the entire bottom hemisphere, as concrete isn’t slick and smooth like stainless steel, and neither is it a vertical face. The eggs also have great thermal passivity, being 70mm thick, so they absorb ferment heat, then give it back slowly during malolactic [fermentation].”
How did you come up with the design and who made them? “I collaborated with Josh Winters of NZ Tanks. Together we developed prototypes and he was the clever bugger who figured out how to make the moulds and develop a working tank. We worked with Callaghan Innovation and continue to liase with them in regards to concrete composition options. There were a lot of tears and broken eggs on the path to perfection, and we are constantly refining and improving as we both learn from a manufacturing viewpoint and a winemaking viewpoint. Our eggs are 48 DRINKSBIZ OCTOBER / NOVEMBER 2016
“Eggs develop richness and texture, so you can use them as a ‘stand-alone’ wine style, or as an important blending component. It’s about making wines of interest and personality.”
Which wine styles do you think could benefit from an egg? “Any of the aromatics (including Syrah). Albariño, Sauvignon – in fact, most varieties. Eggs develop richness and texture, so you can use them as a ‘stand-alone’ wine style, or as an important blending component. It’s about making wines of interest and personality.”
How much of an impact does the construction material have on the wine? “This may be an unknown quantity right now. We’re still working on making the perfect egg that we hope will last a lifetime or longer. We’re learning from our mistakes and feedback from those using the FermEggs. [Linings like] clay etc are interesting, but can’t be scaled up, due to brittleness and porosity. Personally, I don’t want wax lining, as I don’t want any extraneous beeswaxy flavours. We are interested in looking at other concrete shapes in time, especially as red fermenters. I’ve seen pyramid shapes, tulip shapes, and various other shapes that look amazing. Check out Chateau Cheval-Blanc in Google images. They have a new cellar full of the most beautiful concrete red fermenters.” tonybishwines.co.nz + nztanks.co.nz
WINE NEWS
Time for a new generation at Allan Scott A REBRAND of wines at Allan Scott Family Winemakers heralds a new generation at the helm of this Marlborough family business. The winery’s Prestige range is now known as Generations, a nod to the next generation of the Scott family taking the reins from Allan and wife Catherine, who planted the first of the family-owned vineyards in 1975. Their son, Josh Scott, now leads the team of winemakers and viticulturalists, daughter Sara oversees company administration and elder daughter Victoria handles sales and marketing. The three Scott siblings are heavily involved in moving the family business to its next stage, and launching Generations is the first step. The premium 2015 wines are single-vineyard sourced, created from the best grapes on the Scotts’ estate and will be produced in limited quantities. The range includes Sauvignon Blanc, Riesling, Dry Riesling, Chardonnay and Pinot Noir and is priced from RRP$26. Contact Hancocks on 0800 699 463.
WINE NEWS
Family news
New chair for Family of 12 and a trans-Tasman collaboration NEW ZEALAND’S Family of Twelve has a new chair in Judy Finn of Nelson’s Neudorf Vineyards (pictured centre front, above), who has assumed the chairship from William Hoare of Fromm Winery. Finn has been a driving force in the evolution of New Zealand’s quality wine industry and a true pioneer in Nelson. Founded in 2005, The Family of Twelve is a fraternity of New Zealand artisanal wineries, with a shared vision of nurturing long term relationships with an emphasis on education in key export markets. New Zealand’s Family of Twelve is: Ata Rangi, Craggy Range, Felton Road, Fromm Winery, Kumeu River, Lawson’s Dry Hills, Milton Vineyards, Nautilus Estate, Palliser Estate, Neudorf, Pegasus Bay and Villa Maria. In the spirit of trans-Tasman collaboration and education, Family of Twelve will host Australia’s First Families of Wine (AFFW)
‘Next Gens’ as they immerse themselves in New Zealand’s wine culture over a threeday tour in October (13-16). Their time in New Zealand will include a consumer tasting at Glengarry Wines in Auckland, a premium Chardonnay masterclass with Michael Brajkovich MW, and visits to Kumeu River and Villa Maria in Auckland, and Fromm Winery, Nautilus Estate and Lawson’s Dry Hills in Marlborough. Australia’s First Families of Wine are: Brown Brothers, Campbells, d’Arenberg, De Bortoli, Henschke Wines, Howard Park, Jim Barry Wines, McWilliams, Tahbilk, Taylors, Tyrrells and Yalumba. AFFW Chairman, Robert Hill-Smith, says it’s a fantastic venture. “The choice to expand out across the Tasman to further increase their wine knowledge and exposure to the various terroir and varietals of New Zealand is a fantastic opportunity for AFFW’s ‘Next Gen’.” Find more at familyoftwelve.co.nz
A place for Te Wahi 2014 CLOUDY BAY has launched its limited release Pinot Noir from Central Otago – Te Wahi 2014. It takes its name from a Maori saying depicting “the place”, a reference to the importance of origin in the creation of Pinot Noir. The 2014 Te Wahi is a blend of grapes from Calvert vineyard on Felton Road in Bannockburn and Cloudy Bay’s new Northburn vineyard on the east bank of Lake Dunstan. It has aromas of red and black cherries, black plum and rich fruit cake spices, while smoky flint and floral flavours appear as the wine unfolds. It is youthful on the palate with sweet fruit framed by bright acidity, has a velvety texture with firm tannin structure and a long complex finish. RRP $105 from Cloudy Bay cellar door and fine wine stores. Contact Cloudy Bay on 03 520 9147. 50 DRINKSBIZ OCTOBER / NOVEMBER 2016
Syrah – an emerging classic Gimblett Gravels Syrah is establishing a stellar reputation as a classic for pioneer brand, Pask NEWLY RELEASED from award-winning winemaker Kate Radburnd, the 2014 Pask Gimblett Gravels Syrah is proving to be another star performer. It is packaged in the elegant new design, depicting the stylised gravels, the home of the company’s Gimblett Gravels vineyards. Kate Radburnd says, “Syrah has become a cornerstone varietal for the winery and the Hawke’s Bay region. This wine is deeply hued, with generous dark fruits and fragrance, matched with well-rounded abundant tannin. Savoury, mouth filling and with excellent ageing ability.” As a follow-up to the remarkable 2013, the 2014 vintage is another exceptional growing season in the gravels, producing wines which are rich and well textured. There is a warmness, vinosity and generosity to this emerging classic. Available exclusively in New Zealand from Hancocks.
WINE NEWS
Neudorf Moutere Pinot Noir 2012 unveiled NEUDORF VINEYARDS has released its prestigious Neudorf Moutere Pinot Noir 2012 – the first vintage of Moutere Pinot Noir that the company has held back for three years in bottle before release; last year Neudorf released its 2013 vintage. “Releasing wines out of step is not common, but for special vintages it is not unique,” says winemaker Todd Stevens. “I admit this is a costly exercise, but we felt it important to present the wine when it was approaching its sweet spot. The 2012 is one of our greatest wines and we were reluctant to release it as a young wine. Our personal clients cellar their wines but a full release to export markets means the wine will be sold to restaurants when it quite clearly needed cellar time. So we took the brave step of holding the vintage in the cellar for a further year.” The wine has been well received across the globe. Australian writer Nick Stock said: “Neudorf is consistently one of the most distinctive and complex Pinot Noir wines made in New Zealand. This 2012 is smouldering, broody Pinot, and marries character-laden fruit with impressive structure. This is quite a wine. (96/100)”. Writing in Robert Parker’s Wine Advocate, Lisa Perotti Brown MW said the
wine has, “…lovely earthy loamy notes over a core of black raspberries and cranberries with hints of moss and fungi.” Neudorf founder Tim Finn says Neudorf Pinot Noir is often seen to be on the European edge of the New Zealand spectrum. With its silken texture and pure minerality it reflects the ancient clay gravels of the Moutere Hills, with complex, earthy, sous bois characters acting as a counterpoint to the wild cherry and blackberry fruits. Neudorf Moutere Pinots are dry farmed and under organic conversion. Contact EuroVintage on 0800 338 766.
Exclusively Chardonnay Bob Campbell, MW
95
“…impressive power…”
Sam Kim
96
“…destined for greatness…”
Raymond Chan
19.5/20
“…concentrated & taut finish…”
Michael Cooper
4.5 stars
“…powerful & finely poised…”
John Saker
18+
“Sensational.”
Contact tony.bishwines@gmail.com for your nearest stockist
#lovechardonnay
tonybishwines.co.nz
WINE NEWS
Special red release from Sacred Hill SACRED HILL has launched the 2014 Special Selection red wines from its Gimblett Gravels Vineyard and says there is every sign that this vintage will be as exceptional as 2013. The range includes Helmsman Cabernet Merlot, Brokenstone Blend and Deerstalkers Syrah. “These 2014 Special Selection reds have an intense purity of flavour, amazing depth and richness, supple tannins, and a freshness that is the hallmark of great wines,� says Sacred Hill winemaker Tony Bish. Sacred Hill Helmsman 2014 (RRP $84.99) has rich aromas of chocolate, cassis, dark berry, violets, roasted meats and savoury dried herb notes. The fine tannin structure builds intensity in the palate to a plush mid-palate texture, wonderful forest floor complexity, and a fine and lingering finish. The Sacred Hill Brokenstone 2014
(RRP $49.99) has complex aromas of baked plum, sweet leather, dark flowers, cedar, liquorice and baking spices. The palate is supple with sweet black fruits, baked plum, sage and dark chocolate notes. The structure is fine with soft chalky tannins and a lovely slatey/ mineral aftertaste. Sacred Hill Deerstalkers Syrah 2014 (RRP $59.99) has a lifted floral nose with black pepper, blue flowers, milk chocolate and sweet black berries and dark cherry notes. The palate has depth and elegance, while ripe black berry and cherry flavours are enhanced by black pepper spice and hints of minerality. The 2014 Special Selection is drinking extremely well now and can be cellared for 10-15 years. Contact Sacred Hill on 0800 946 326w
WINE NEWS
MiruMiru best NZ sparkling again Hunter’s MiruMiru™ Rosé takes top trophy for second year FOR THE second year in a row, Hunter’s Wines has won the Trophy for Best New Zealand Sparkling Wine at the Champagne and Sparkling Wine World Championships 2016. Hunter’s MiruMiru™ Rosé NV, a new release in 2015, took the spot on the back of two Best in Class awards for Best New Zealand Vintage Brut Blend and Best New Zealand Rosé for the Hunter’s MiruMiru™ Reserve 2011 and Hunter’s MiruMiru™ Rosé NV respectively. The trophy was presented at a black tie gala dinner held at London’s Vintner’s Hall where Wholesale Director Michael Robins of Hunter’s UK distributor, Laytons, was on hand to collect the awards. The MiruMiru™ Rosé NV spent 38 months ageing on lees in the bottle before release. Hunter’s Wines owner, Jane
Hunter, says she had dreamed of releasing a methode traditionelle Rosé for some time. “I’ve been wanting to make a sparkling Rosé for many years before this came to fruition. I’ve always loved pink bubbles, so it was only natural that we added a Rosé to our line-up of non-vintage and our Reserve Vintage methode traditionelle wines. To see the results of our hard work and planning extend to this trophy is very exciting. It’s quite flattering in fact for it to be named New Zealand’s Best Sparkling Wine two years in a row. We’re very proud.” The Hunter’s MiruMiru™ wines are overseen by winemakers Inus van der Westhuizen and James Macdonald with input from consultants Tony Jordan and Gary Duke. Contact Hunter’s Wines on 0800 HUNTER
A fruity number NEW FROM Australian label Banrock Station comes a selection of fruity wines in time for summer. The three wines in the Banrock Station Fruit Fusion range are a blend of wine with natural fruit flavours and juice: Rosé with Summer Berries; White Wine with Tropical Fruits; and Red Wine with Raspberry & Blackcurrant. Serve chilled or over ice. RRP $9.99. Contact Hancocks on 0800 699 463
NZ wine exports up 10% NEW ZEALAND’S wine industry is well on track to reach its target of $2 billion of exports by 2020, according to Chair of New Zealand Winegrowers, Steve Green. New Zealand Winegrowers’ 2016 Annual Report shows exports have risen 10 per cent in the last year, to just under $1.6 billion. This is the 21st consecutive year the industry has experienced significant export growth. “This continued strong performance is testament to underlying market and consumer demand for our wines in key markets,” says Green. With demand strong, the improved supply from Vintage 2016 is expected to lift export volumes by a further 10 per cent over the next 12 months. The 2016 Annual Report is available online at nzwine.com 54 DRINKSBIZ OCTOBER / NOVEMBER 2016
RAISE A GLASS TO OUR 100th Birthday. The Babich family has been making wine in in New New Zealand Zealand since since 1916. 1916. WeJoin are us New as Zealand’s we celebrate most experienced the 100 family stories owned thatwinery. have Join shaped us as weour celebrate family’sthe 100100 years stories of innovation, that have achievement shaped our family’s and winemaking 100 years of excellence. innovation, achievement and winemaking excellence. Discover our stories at Discover our stories at babichwines.co.nz/100stories babichwines.co.nz/100stories
Happy days Spring has sprung and new brews are emerging
CATEGORY REPORT B EER
The Russians are here!
NO SIR, NOT A CIDER Speight’s Summit Apple Lager 4% ABV, RRP $11.99 (6 pack), 330ml
Apple cider is good when done well but frequently it’s far too sweet for many drinkers. Speight’s Summit Apple Lager is the perfect compromise. It’s a beer, so it’s not too sweet, but still has the apple taste that sits so well on a hot summer afternoon. Goes down very easily if you’re after a more bitter cider with a tart beery aftertaste. Recommended. LION
LAGER AND LIME, THANKS BARMAN Speight’s Summit Lime Lager 4% ABV, RRP $11.99 (6 pack), 330ml
With flavoured beer becoming so prevalent it’s amazing it took this long to come up with this take on an old classic. Summit Lager is the ideal vessel for the lime flavour: light and crisp with enough bitterness to handle the semi-sweet addition. Tasting more like a bar-ordered lager and lime cordial rather than a Corona with a wedge of lime in it, Summit Lime Lager will appeal to many – not just the English expats among us. LION
EASY IN THE AFTERNOON DB Export Citrus Lime and Ginger 2% ABV, RRP $26.99 (12 pack), 330ml
Adding to its popular range of low-alcohol, citrus-infused offerings, DB’s Lime and Ginger offering will delight those who love a good ginger beer but don’t want the headache that often accompanies other alcoholic versions. With a pungent citrus aroma and a sweet onset, the
Russia’s number one beer brand arrives in New Zealand THERE’S A new contender in the imported beer market with the arrival of Baltika – the top beer brand in Russia. Now part of the Carlsberg group, Baltika’s roots date back to 1978, when work began on establishing it as a state-owned brewery in Saint Petersburg. Since privatised and expanded, it has been the number one brand on the Russian market since 1996. Baltika has eight breweries, two malteries and exports its range to 75 countries. Its 9000 staff produce over 5.2 million litres of beer a month. The main Baltika brewery in Saint Petersburg is considered to be the largest brewery in Europe – its land area is equal to that of the Vatican. The Baltika range in New Zealand includes Baltika 7 (a premium lager in a 1L can), and 500ml bottles of a European-style Pilsner, a golden lager, wheat beer, dark porter, and a strong lager. In addition, Baltika also offers a Czech-style Pilsner, Zatecky Gus, and the tsar of them all: the seriously flavourful Russian Imperial Stout.
COMRADE IN ARMS Baltika 7 Premium Lager 5.4% ABV, RRP $5.49 each, 1 litre
Hailing from the brewery in St Petersburg, Baltika Premium Lager is a serious contender in the newcomer lager market. Pouring a pale straw yellow, it is super light with low fizz and very little hops. The dominant characteristic is barley and before you know it you’re well into the glass and seeking more. At a reasonably hefty 5.4% it’s not to be taken lightly. Sit back, relax and picture yourself in the sun at a resort on the Caspian Sea – drinking lager from a giant one-litre can, of course.
THE RED ARMY Baltika Russian Imperial Stout 10% ABV, RRP $5.99 each, 500ml
One of the strongest beers we’ve tasted, this newcomer will beguile lovers of syrupy, dark
brews. Pouring dark (but not the darkest) and slightly red round the edges, this Russian concoction is sweet like a port or, even better, a fortified beer. It has the notes of tobacco and cocoa found in many dark beers, but also a vinous, date-like sweetness. At 10%, maybe split one with a friend for dessert.
TSAR OF SUMMER Baltika 5 Golden Lager 5.4% ABV, RRP $3.49 each, 500ml
Baltika’s golden lager is a reminder that parts of Russia are drenched in sun and regularly hit the high-30s in summer. Redolent of a wheatfield on the banks of the Volga River, this lager is light, golden and sweet. A real crowdpleaser, it shows that there is demand for an easy-drinking Export or Monteith’s Golden style all around the world. Make this Russki feel at home and enjoy with fish and chips this summer. Q LIQUID
DRINKSBIZ OCTOBER / NOVEMBER 2016 57
BEER CATEGORY REPORT
ginger is a subtle grower and the entire beverage a really easy drinker. DB BREWERIES
SUGAR AND SPICE Monteith’s Summer Ale 5% ABV, RRP $26,99 (12 pack), 330ml
When the trees are in bud and the temperature rises, Monteith’s Summer Ale comes into its own. While it starts with a hefty ginger hit, the overall effect is more complex. It tastes like an actual beer (rather than lolly water) and 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 balance the hop bitterness and the biscuity malt sweetness. Recommended for garden bars and backyards across the country. DB BREWERIES
SPRING HAS SPRUNG Emerson’s Vertumnus US Hopped Pilsner 5.6% ABV, RRP $9.29 each, 500ml
Named after the Roman god of seasons and growth, Vertumnus is a Pilsner with a lovely sweet nose and a malty, boozy taste on the palate. Swapping in American-style hops has ramped up the flavour profile to a point where it now competes with other craft breweries where hoppiness has become de rigueur. The bitterness at the end rounds out the beer, rather than constricting the jaw as some hops do. A pleasant salute to spring. LION
58 DRINKSBIZ OCTOBER / NOVEMBER 2016
MYSTERY PILS Renaissance Paradox Pilsner 4% ABV, RRP $15.99 (4 pack), 330ml
The ad copy says the paradox is in how such a flavourful beer can be so thirstquenching – but we think it lies in how the flavour can be retained while keeping it at such a quaffable 4%. Paradox pours very pale and golden and has a grassy flavour with notes of citrus. The aftertaste is a hop-driven, slightly acrid profile that certainly arrests the palate. EUROVINTAGE
IN THE WORKSHOP Emerson’s Bookbinder Session Ale 3.7% ABV, RRP $7.99 each, 500ml
Here’s why Emerson’s deserves its reputation as one of the country’s finest breweries. It’s not showy, it doesn’t rely on hop-excess – in fact, it’s just brown and malty, but Emerson’s classic Bookbinder is a thing of beauty. Thin but flavourful, this session ale has warm, woody notes and extreme drinkability. It’s like having a beer in your granddad’s woodworking shop. A classy take on a style you don’t see as much anymore. Recommended. LION
THE WINGED TERRIER Emerson’s Bird Dog India Pale Ale 7% ABV, RRP $7.99 each, 500ml
Concentrating on just one hop variety (New Zealand Cascade) has paid dividends. The warm sweet hop flavours are beautifully integrated into the beer and don’t take over your palate. The floral and spice notes are complementary to the golden/tangerine colour and the beautiful balance belies the heaviness of its grunty
7% alcohol rating. Another example of Emerson’s mastery of craft. LION
MIRROR MIRROR ON THE WALL Epic Snow White Alpine Pale Ale 6.5% ABV, RRP $9.99 each, 500ml
Epic always likes to push the boat out and the new Snow White is no exception, with snow for the water, wheat malt, coriander seed, and Cascade and Centennial hops. This ale pours cloudy and has all the hallmarks of a classic wheat beer, but the strident hops produce an unusual mashup of wheat and fruit. It’s 6.5% so don’t let the evil Queen get you. EPIC
HAMMER BLOWS OF HOPS Epic Thor Imperial IPA 8.8% ABV, RRP $10.99 each, 500ml
The god of thunder has produced a thunderously hoppy brew with this one. Pouring Lucozade-orange and featuring a hoppy sweet nose, Thor Imperial IPA is a fresh hop assault on the palate. The sweetness is ramped up alongside the massive 8.8% alcohol content. Not for mere mortals, Thor is a beer that will challenge those who dare trifle with it. More fearsome than Chris Hemsworth in spandex. EPIC
BELGIAN BEAUTY Liberty Brewing Co Belgian Blonde 5.5% ABV, RRP $9.99, 500ml
It’s not often you find a Belgian classic done better by a small New Zealand
CATEGORY REPORT B EER
brewery, but we’d take a Liberty Belgian Blonde any day of the week. Pouring super pale, it is white and cloudy with a good head. The appearance is like cloudy dishwater (in the best possible way) but what sets it apart is its effervescence. It’s a little bit hoppy, a little bit bitter and beautifully balanced throughout. Recommended. Bottle shot not available.
don’t overpower with their sweetness. You’ve got to try it at least once, and amaze your friends.
DARK HEART OF AMERICA
GOOD GEORGE
5% ABV, RRP $22.99 (6 pack), 330ml
LIBERTY
The more orthodox twin to the white stout (if a raspberry and chocolate beer can ever be called orthodox), the black stout retains the same character but the flavour onslaught is softened by classic stout characteristics. The fruit and cocoa are eaten up by the flavours of tobacco and leather and though it remains a veritable dessert of a beer, it is more complex and fully-flavoured. With tinges of pink in its darkness, maybe serve both of Good George’s new offerings – the white for effect and the black for the serious beer drinkers.
AYE LADDIE Renaissance Stonecutter Scotch Ale 7% ABV, RRP $4.99 each, 330ml
This is a solid beer. Rich browny-red, sweet, malty, and so full it almost tastes like it’s been caramelised through some arcane process. A true grunty Scotch ale, it will prove too much beer for some but for lovers of intense, meaty ales it will hit just the right notes. Enjoy it like you enjoyed the spoonful of malt your mum gave you as a kid.
CHOCOLATE BAR Good George Rocky Road Black Stout 5% ABV, RRP $4.99 each, 330ml
GOOD GEORGE
EUROVINTAGE
GLASS FULL OF TRICKS Good George Rocky Road White Stout 5% ABV, RRP $4.99 each, 330ml
This beer was one of the most amazing drinks we’ve tasted in recent years. Out of the can it looks like you’re pouring just a classic, pale lager – clear, light, nothing to see here. Put it to the nose and you are assaulted by the overpowering aroma of raspberry and chocolate. It’s like some sort of magic trick – a Willy Wonka beer better suited to molecular gastronomy. In the mouth it is another surprise, it has the characteristics of a stout and though the raspberry and chocolate remain, they
AN AXE WORTH GRINDING Tuatara Tomahawk APA 5.5% ABV, RRP $22.99 (6 pack), 330ml
Tuatara’s new American Pale Ale is a hop hit that is well-balanced with malt characteristics for a refined drinking experience. It comes in both 330ml and 500ml bottles and pours a golden amber-brown with a good head. It has a good solid 5.5% ABV kick, so treat with respect. Named after the American hop that flavours it, Tomahawk has slight citrus notes and a spicy finish. Well worth trying. TUATARA
Tuatara Amarillo American Dark Ale This interesting new brew from the team at Tuatara is an American Dark Ale that pours dark (as the name suggests) and ruby red. The Amarillo hops that give it its name are present, but come up against some roasted malt notes that create a complex and thought-provoking experience. The bitterness has been taken down a little and the result is a beer that will have wide appeal. Try it with a fine burger or perhaps ribs. Also available in 500ml bottles. TUATARA
Distributors DB Breweries 0800 746 432 db.co.nz Epic Beer 0800 212 337 epicbeer.com EuroVintage 0800 338 766 eurovintage.co.nz Good George Brewing 07 847 3223 goodgeorge.co.nz Liberty Brewing 027 572 0209 libertybrewing.co.nz Lion 0800 107 272 lionco.com Q Liquid 09 636 7730 qll.co.nz Tuatara Brewing 0508 TUATARA tuatarabrewing.co.nz
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BEER COLUMN
Kevin Sinnott Director of External Relations (NZ) Brewers Association Kevin.Sinnott@brewers.org.nz
There’s something about Esther Brewery ownership may seem complex enough for those in the industry – but it can be just as hard on the consumers
60 DRINKSBIZ OCTOBER / NOVEMBER 2016
“I’m worried . . . I love it so much . . . It means so much to me . . . I don’t know what’s going to happen.”
Lion
IN AUGUST I was invited to speak at The Great Beer Debate, an event held during The Road to Beervana, which is an initiative designed to turn the annual Beervana weekend in Wellington into a week-long celebration of innovative beer and quality food. The debate was to centre on brewery ownership and the relationship between big business and better beer, and was held in one of the smaller auditoriums at the legendary BATS Theatre, just off Courtenay Place. There is one memory from the evening that will stay with me for a long time. I have joked about it with my friends, but like many moments of unintentional humour it captured a wider truth. Towards the end of the debate questions began coming in from the audience. A woman in her late 20s or early 30s put her hand up. (For the sake of this story, let’s call her Esther.) “I’m worried . . . I love it so much . . .” As Esther spoke tears seemed to well in her eyes and her voice began to quiver. “It means so much to me . . . I don’t know what’s going to happen.” It’s 2016 and even the world’s greatest optimist would admit there are some major issues that warrant concern: Donald Trump, homelessness in Auckland, Brexit, the state of Australian rugby, the housing bubble, Donald Trump . . . no really, Donald Trump! But the subject of this seemingly well-adjusted woman’s angst was none of these issues. It was the future of craft beer. (I have tried not to use the ‘C’ word since I joined the Brewers Association but out of respect for Esther’s passion I will utter it once in her honour.) Esther’s worries had heightened in May, when Panhead Custom Ales announced it had been bought by Lion. The purchase of
the super-hip Upper Hutt brewery follows the acquisition of Emerson’s by Lion in 2012. In my previous column I discussed what a resounding success that sale has been for both companies, and for consumers. Lion has made it clear it intends to follow a similar partnership model with Panhead, and if true to its word then the
net result is that beer will be the winner. At a recent industry event one of Wellington’s leading micro-brewers addressed the twin issues of craft beer versus mainstream beer, and independence versus multi-national ownership. He said that for consumers there are only two types of beer: ‘good beer’ and ‘bad beer’ and that everyone in the industry should celebrate ‘good beer’ regardless of whether it’s brewed by a one-person operation in Coromandel or a multinational in Auckland. New Zealand’s brewing industry is an evolving landscape and large companies like DB and Lion play a vital role in ensuring the one-person brewery in Coromandel has a chance to succeed. But for now let’s celebrate Esther’s passion, her dedication, her love of ‘good’ beer. The good news for Esther is that she is not alone. There are thousands of beer zealots across New Zealand who have become experts in hops, malted barley and, in some cases, even yeast. They discuss each new brew with joyous intensity. For them, Beervana is a spiritual journey akin to a V8 supercars fan travelling to Bathurst, an art critic visiting the Tate or a three-year old attending a Wiggles concert. The growth of beer fanaticism in New Zealand is part of a worldwide movement. In Europe, North America and Australia similar communities of ‘hop-heads’ have evolved. In Sydney recently I visited several places of beer worship in uber-cool inner-city Newtown. On a beautiful sunny Saturday afternoon, hundreds of Gen X and Gen Y graduates huddled in formerly disused warehouses nodding in wonderment at the power of ‘good beer.’ Discussing beer is a serious business. And for those who love ‘good beer’, that passion deserves respect.
BEER & CIDER NEWS
Get your waggle on
Award-winning Warkworth cidery launches lower alcohol cider in time for summer
Temple Brewing crosses the ditch Melbourne brewing company Temple has joined with Hancocks to bring its popular brews to Kiwi beer aficionados
NEW TO Hancocks’ beer portfolio is Temple Brewing Co, from Australia. Established in 2011, Temple Brewing has a custom-designed and built state of the art brewery with restaurant and bar at its Brunswick East site in Melbourne. It has gained a cult following across Australia for its unique, high quality premium beers, earning numerous accolades and awards. Temple produces and packs all its beer on site. Hancocks will be stocking its multiaward-winning Bicycle Beer (Summer Ale), Anytime Pale Ale, Rye Hard IPA (India Pale Ale), New World Order Stout, and Power Stance Pilsner. Contact Hancocks on 0800 699 463
NEW FROM Forbidden Cider Co. comes the intriguingly named Waggle Dance, a honeyinfused cider at just 3.2% ABV. Forbidden’s Alan Spinks says it has a traditional pure cider taste with a hint of sweetness from the honey and a balance between alcohol and flavour. It joins the Warkworth cidery’s award-winning trio of Simply Apple Cider (named Champion Cider at the 2015 Brewers Guild Awards), Lady Pink Cider and Hopzilla Cider; quirky flavours such as Lucifer’s Revenge (cider with chilli) and Choc-Zilla (cider with chocolate) as well as the more classic Perry Bomb (pears and plums) and New Zealand Summer Cider (cider infused with mint and lime). Familyowned Forbidden Cider prides itself on using New Zealand apples grown in its Warkworth orchard, north of Auckland. It also has a restaurant and bar on site. Contact Hancocks on 0800 699 463
A Swedish summer JUST IN time for the warmer weather, premium Swedish cider brand Rekorderlig is launching a new flavour, WatermelonStrawberry. The new release blends the two summer fruits with Swedish spring water and is best served over ice with a slice of cucumber or fresh mint. Rekorderlig Watermelon-Strawberry joins the seven existing flavours in the range: Pear, Strawberry-Lime, Raspberry-Lime, Forest Berries, Passionfruit-Lime, LemonLime and Elderflower-Lime. Rekorderlig Watermelon-Strawberry is available now. RRP$5.99, 500ml. Contact DB Breweries on 0800 746 432 62 DRINKSBIZ OCTOBER / NOVEMBER 2016
SORRY,
TATIANA! RUSSIA’S GOT A NEW FAVOURITE EXPORT
DISTINCTIVE, UNIQUE AND RUSSIA’S #1 BEER
Exclusive distributor in New Zealand: Q-Liquid Ltd, 232A Neilson Street, Onehunga, Auckland. Tel: 09 6367730 WWW.QLL.CO.NZ
BEER & CIDER NEWS
Reflect and refresh Tuatara to launch a new look and two new beers in time for Christmas CELEBRATED KAPITI Coast brewery Tuatara is undergoing a brand refresh – creating the ideal time for it to reflect on its range and how it engages with beer lovers. “It’s ended up being a great opportunity to look at our beers – what they’re called, how we describe them, what feelings they evoke, and when they’re enjoyed,” says Tuatara Business Brewer, Blair Harley. “What has become very obvious is how many of our beers have evolved from Kiwi twists on traditional styles to almost unique styles in their own right.” Tuatara’s Pilsner, Helles Lager and Aotearoa Pale Ale (the brewery’s top sellers) are great examples of the Kiwi beer revolution. “We started out making traditional styles – the German lagers and Czech Pilsners – but made locally, so people were get-
ting them fresh rather than stale imported beers,” says Tuatara brewer and founder, Carl Vasta. “After a few years we decided to use more New Zealand-grown hops and barley, which led to taste and aroma profiles that are quite different to beers made from international ingredients.” Sixteen years on, Tuatara is even more committed to embracing its Kiwi roots. Updates across its logo, packaging and naming for its core products will start appearing in retail and bars across the country and abroad from late October. “Reflecting on our journey and the evolution
of our beers, we needed to update our packaging,” explains Blair. “It’s also a reflection of New Zealanders’ growing knowledge of beer. We don’t need to call a beer by its style any more. The new names embody the beer with a bit of personality which, we hope, alongside a confidence in the Tuatara name, customers will soon recognise and enjoy.” Tuatara will also be launching two new products – Tomahawk American Pale Ale and Amarillo American Dark Ale – in November. Contact 0508 TUATARA
Quality: Above All Else ASAHI, THE original super dry, is a beer based on the constant pursuit of perfection. Every element of the beer is continually refined and improved, so when it arrives on New Zealand shelves it can be enjoyed without reservation.
Firstly, the ingredients used to produce Asahi Super Dry are scrupulously assessed for quality before selection. The malted barley is evaluated against more than 100 criteria, including grain species, origins, and the methods of germination. The rare Asahi yeast strain, No. 318, is chosen to yield outstanding fermentation and produce a complex aroma that results in an elegant and sophisticated flavour. As for the hop, a premium strain is used in lavish amounts to create the clear, yet elegant bitterness in Asahi Super Dry, with more used to add aroma to beer.
64 DRINKSBIZ OCTOBER / NOVEMBER 2016
Secondly, the manufacturing process remains under constant scrutiny of the Master Brewers with the breweries constantly developing new technologies to improve the brewing environment. Only a few factories have the level of sophistication to be granted permission to brew Asahi Super Dry, with each piece of equipment strictly monitored to eliminate the unwanted tastes of byproducts and prevent the deterioration of flavour after bottling.
Finally, it is Asahi’s Master Brewers that inspire this advancing technology day by day as a result of their drive to make the best tasting beer in any market. Trained, passionate and determined, the brewers’ goal has remained consistent since the debut of Asahi Super Dry: to bring sophisticated, clear, Karakuchi taste to consumers around the world, and here in New Zealand. Asahi Super Dry is available in New Zealand in 330ml 6 and 12-packs, 633ml bottles, 2L cans and on draught. Contact Independent Liquor on 09 298 3000
BEER & CIDER NEWS
Heineken innovations offered to Sydney travellers Australia’s first Heineken flagship venue launches at Sydney Airport with two key attractions
HEINEKEN HOUSE is the newest addition to the revamped airside experience at Sydney Airport’s T1 International terminal and (as Drinksbiz went to print) was scheduled to launch as part of the premium dining precinct City View at the end of September. The feature innovation new to Australia will be Heineken served Extra Cold – the brand’s coldest beer yet. Delivered through a partly frozen draught column, beer is
served at between -1° and -3°C and poured into a frozen Heineken glass. Heineken House will also offer Heineken 3, a new product that will provide passengers with an alternative option to full strength Heineken, especially for those travelling during the afternoon. Heineken 3 is 3.3% ABV with only 86 calories per bottle. The Bistro by Wolfgang Puck, adjoining Heineken House, will supply a range of
premium bar food including gourmet woodfired pizzas. The bar features a signature Heineken eight metre-high bottle wall towering over the bar as its key centrepiece, floor-to-ceiling windows and an open plan with views of the city skyline. Heineken House at Sydney Airport is the fifth airport bar that Heineken has opened globally since the first launch in Hong Kong in 2007.
InTrODUCING THE 330ml SIX-PACK
A SIZEABLE JUMP FrOM OUr TrADITIONAL ONE PACK.
BEER & CIDER NEWS
Pilsner Urquell celebrates with artisan collaborations OCTOBER MARKS the 174th birthday of Pilsner Urquell and the second anniversary of the distinctive Czech-brewed beer’s arrival in New Zealand. It was on October 5, 1842 that Bavarian brewmaster, Josef Groll, created the first pilsner using pale malted barley, Czech hops, the soft water of Plzen and lager yeast. Its balance of malty sweetness and Saaz hops bitterness have remained unchanged. Pilsner Urquell is the only cold-shipped, imported beer available in New Zealand, stabilised between 10 and 12 degrees during its 18,000 km journey from Plzen. To celebrate the lager’s birthday and its launch into the New Zealand market, Pilsner Urquell is teaming up with a collection of authentic artisan ‘keepers of the craft’, to collaborate on a range of Pilsner Urquell-inspired and -infused products, available in October and November. The range will include a Kaikoura Cheese beer-washed cheese (sold at Sabato), a Pilsner Urquell-infused sourdough baked by Andrew Fearnside and sold at Wild Wheat, and a Pilsner Urquell truffle, sold at Bohemein Chocolate boutiques. Pilsner Urquell 330ml 12-packs RRP$29.99. Contact Treasury Wine Estates on 0508 873 278.
KEEP AN EYE OUT.
NEW SKINS COMING SOOn. Tuatara usually shed their skin at least once a year. It’s been 16 years since we’ve shed ours. So, high time for some new glad rags. Rest assured the beer tastes as good as always, but will look even better. Like your best friend suddenly appearing in a smart new shirt. Keep an eye out for our new skins, coming soon.
GIN CATEGORY REPORT
A clear winner A new generation of gins combined with the revival of classics shows the renaissance of this spirit remains in full flood
68 DRINKSBIZ OCTOBER / NOVEMBER 2016
CATEGORY REPORT G IN
Beefeater 24 Gin 45% ABV, 700ml, RRP $62.99
This gin blends traditional botanicals with exotic tea to create a gin inspired by the Orient – an idea that came about after Beefeater’s Master Distiller, Desmond Payne, visited Japan. The clean, green notes of Japanese sencha and Chinese green tea combine with juniper, grapefruit, coriander and angelica (among others) to create Beefeater 24. (The ‘24’ refers to the fact the botanicals are steeped in the spirit for 24 hours before distillation).
The Botanist is described as an exploration of Islay’s botanical heritage; a statement borne out by the 22 local botanicals added to nine classic gin aromatics.... hand-picked by an expert foraging team that scours the island’s hills, peat bogs and shorelines
since 1793, and its distillery remains in Plymouth on England’s South West coast. It has a rich, fresh aroma of juniper with notes of coriander and cardamom. The gin is smooth, full-bodied with a slight sweetness and a long, fresh finish. PERNOD RICARD
PERNOD RICARD
Sipsmith London Dry Gin Beefeater London Dry Gin 40% ABV, 1L, RRP $45.99
This classic brand holds the title of the world’s most awarded gin. It was born in the heart of London, where it remains after more than 150 years and still uses the original recipe created by Beefeater founder and master distiller James Burrough in the 1800s. It has a bold juniper character, balanced with strong citrus notes from lemon and Seville orange peel and a touch of spice, with a clean, dry finish.
41.6% ABV, 700ml, RRP $75
A classic London Dry style, Sipsmith is a small-batch gin crafted from a blend of ten botanicals sourced from around the world and including Macedonian juniper berries, Bulgarian coriander seed, Spanish ground almond, Madagascan cinnamon and Chinese cassia bark. It has a floral aroma with rounded juniper and fresh citrus, and juniper leads on the palate with lemon and orange, and a dry finish. TICKETY-BOO
PERNOD RICARD
Plymouth Gin 41.2% ABV, 1L, RRP $103.99
Plymouth Gin has been made using the same unique recipe of seven botanicals, Dartmoor water and pure grain alcohol
Martin Miller’s Gin (Westbourne Strength) 45.2% ABV, 750ml, RRP $95
The first Martin Miller’s gin was launched in 1999, arguably putting it at the forefront of the recent gin renaissance. Demand
from bartenders for a higher proof version led to the release of the ‘Westbourne Strength’ at 45.2% ABV, which is ideal for use in more complex cocktails. Along with juniper, the botanical blend includes cassia bark, Florentine iris and bitter orange peel. A point of difference for this small-batch gin is that it is blended with Icelandic water, reputed to be some of the purest in the world. The resulting gin is bright and soft with attractive complex aromas of pepper and cassia, bold juniper flavour and a long, dry finish. (It’s also the world’s most awarded gin of the last ten years.) TICKETY-BOO
Saffron Gin 40% ABV, 700ml, RRP $65
The addition of saffron to more traditional botanicals gives this exotically hued, handcrafted gin a delicately spicy character. Saffron Gin is small-batch pot distilled and made with eight botanicals, including juniper, coriander, lemon, orange peel, angelica, iris and fennel. The saffron adds a delicate hay-like aroma, while the flavour is that of classic gin, with a subtle spice. TICKETY-BOO
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GIN CATEGORY REPORT
No.3 London Dry Gin 46% ABV, 750ml, RRP $115
This gin takes its name from No.3 James Street in London, the home of Berry Bros. & Rudd Wine Merchants since 1698 and the owners of the recipe from which the gin is made. With juniper at its heart, No.3 is a classic London Dry Gin; crafted with six botanicals and distilled in traditional copper pot stills. The aroma is bright and fresh with bold juniper notes. Juniper leads on the palate, supported by floral notes, the spicy warmth of cardamom, zingy citrus and gingery coriander with a dry finish. NEGOCIANTS
Rogue Society Goldi Locks 57% ABV, 750ml, RRP $124.99
The latest release from local gin-makers Rogue Society, they describe Goldi Locks as “strong, oozing attitude.” At 57% ABV it’s ideal for crafting more complex cocktails. It comprises 13 botanicals and, like its predecessor, is made using glacial waters from the Southern Alps and distilled in a copper pot still. The bottle stands out on the shelf with a 24 carat disc announcing its premium status. A beautifully smooth gin, with citrus to the fore.
Highlands, Caorunn (pronounced cahROON) has a local flavour to its recipe with five foraged ingredients added to six traditional botanicals. ‘Caorunn’ is the Gaelic word for ‘rowan berry’, and this combines with bog myrtle, heather, Coul Blush apple and dandelion leaf to create a complex and aromatic gin. Caorunn has a fresh, floral, slightly spicy aroma; dry, crisp, aromatic flavour and a long dry finish.
island of Scotland’s Inner Hebrides. It’s described as an exploration of Islay’s botanical heritage; a statement borne out by the 22 local botanicals added to nine classic gin aromatics. These include tansy, hawthorn and bog myrtle, which are hand-picked by an expert foraging team that scours the island’s hills, peat bogs and shorelines. The gin is rich, intense and full-bodied, yet smooth with complex floral aromas.
HANCOCKS
HANCOCKS
Whitley Neill’s signature botanical is the baobab fruit, known in its native South Africa as the ‘Tree of Life’.
Rutte Celery Gin 43% ABV, 700ml, RRP $84.99
Celery has been used in Rutte’s gins since it began producing them in 1872. This light, citrusy gin is distilled from botanicals that include natural celery, juniper, coriander, angelica, orange peel and cardamom. It is dry with a light touch of lemon and a fresh hint of celery. HANCOCKS
Whitley Neill 42% ABV, 700ml, RRP $69.99
This small-batch handcrafted gin is set apart by its use of two African botanicals to create a smooth, citrusy gin with a distinctive floral aroma. Whitley Neill’s signature botanical is the baobab fruit, known in its native South Africa as the ‘Tree of Life’. The fresh fruit has a grapefruit-like taste and it is joined by aromatic Cape gooseberries, which give a golden hue to the gin and a sharp citrus flavour. These are blended with seven traditional botanicals in an antique copper still to produce a gin that is very soft and smooth, with exotic spice and citrus notes. HANCOCKS
HANCOCKS
The Botanist Caorunn 41.8% ABV, 700ml, RRP $79.99
Carefully handcrafted in the Scottish 70 DRINKSBIZ OCTOBER / NOVEMBER 2016
46% ABV, 700ml, RRP $89.99
This small-batch, artisanal gin is made on the island of Islay, the southernmost
Hayman’s Old Tom Gin 40% ABV, 700ml, RRP$49.99
Old Tom was the gin of choice in 19th century England, and is the key ingredient in the classic ‘Tom Collins’ cocktail. In 2007,
CATEGORY REPORT G IN
Hayman’s responded to requests from bartenders and gin enthusiasts to revive the classic, and distilled the gin using a family recipe from the 1870s. Rounded and full-flavoured, it’s a botanically intensive style with a light sweetness. Ideal for mixing classic gin cocktails. HANCOCKS
Seagers 37.2% ABV, 1L, RRP $33.99
Made in a London Dry style with all natural aromatic botanicals. Bold juniper and fresh citrus feature on the nose, with a light, slightly sweet flavour and a hint of warming spice. INDEPENDENT LIQUOR
Bombay Sapphire 40% ABV, 1L, RRP $49.99
This classic London Dry Gin is based on a recipe from northwest England that dates back to 1761, and its distinctive faceted translucent blue bottle is a familiar sight on bar shelves around the world. Its 10 botanicals are placed in perforated copper baskets, so the spirit vapour is infused with them (as opposed to be
Old Tom was the gin of choice in 19th century England, and is the key ingredient in the classic ‘Tom Collins’ cocktail
From a sacred spring DANCING SANDS Distillery in Nelson’s Golden Bay has created its Sacred Spring Dry Gin to challenge the punchy citrus gins hitting the New Zealand and global gin markets. The micro distillery also produces premium Dancing Sands Vodka and Murderer’s Bay rum (with a new rum launched – see details page 80) and has now added the distinctly New Zealand gin to its range of small-batch crafted spirits. Sacred Spring Dry Gin uses eight botanicals – with native manuka one of the primary flavours. The manuka leaves are picked fresh from Dancing Sands’ distiller’s farm and each botanical is then ground by hand with a mortar and pestle and soaked to hydrate the roots, seeds, berries and leaves to maximise the flavour output. Dancing Sands’ Managing Director, Ben Bonoma, says their secret (and what they refer to as “the ninth botanical”) is the water that feeds
the distillery. It’s sourced from the aquifer that feeds Te Waikoropupu Springs (“The Place of the Dancing Sands”), regarded as the clearest spring in the world, with underwater visibility of 63 metres. He says it is the purity and clarity of the water that sets Sacred Spring Dry Gin apart. “It delivers an unmistakable silky and creamy mouthfeel that can’t be imitated.” Bonoma says the aim was to craft a premium New Zealand gin with a flavour profile quite distinct from the citrus-forward gins on the market. “We’ve taken an entirely different approach, using freshly picked manuka leaves, spicy undertones, and a long liquorice aftertaste. Our goal was to create a wellbalanced gin that’s classic with a contemporary New Zealand twist. Sacred Spring delivers an iconic gin that gin aficionados are proud to pour.” sacredspringgin.com dancingsands.com
DRINKSBIZ OCTOBER / NOVEMBER 2016 71
GIN CATEGORY REPORT
being boiled or steeped directly in the spirit). This creates a fragrant character, while on the palate the gin has citrus and juniper to the fore, backed up by liquorice and coriander top notes and balanced by deeper, spicier notes. It’s a sweet-dry gin with an integrated lemon-spice character and underlying lightly woody notes. LION
Ariki Ultra Premium Gin 45% ABV, 700ml, RRP $97
This is a gin with a Pacific twist – its name derives from the Polynesian term for ‘royalty’ and is a nod to the courage of the early pioneer explorers of the Pacific Islands. While Ariki uses classic botanicals, New Zealand’s native manuka flower also features, along with Rarotongan vanilla and Tongan coconut. It is clean, crisp and citrusy on the nose, with deli-
cate floral notes. The flavour is full-bodied with warming base notes of vanilla and coconut and a rich, smooth finish. ARIKI SPIRIT
Black Robin Rare Gin
NEGOCIANTS
43% ABV, 750ml, RRP $79.95
New Zealand company Simple Pure is focused on producing pure, natural and sustainable super-premium spirits (it also makes Blue Duck Rare Vodka and donates a percentage of profits to Forest & Bird) and its Black Robin Rare Gin is inspired by the rare and endangered Chatham Island black robin. Native horopito joins the classic botanicals in this locally -made gin, which lends a peppery heat. On the nose Black Robin Rare Gin is lifted, fresh and citrus-forward with delicate botanical aromas and undertones of spice. On the palate it is rich and smooth
What’s the deal with botanicals? To be classed as gin, the product must simply have juniper as its predominant flavour or characteristic. This opens up a world of variation to the crafter, allowing for a range of expressions and experimentation with ingredients. The most common botanicals used in gin are (in addition to juniper): lemon peel/orange peel, cinnamon, angelica, nutmeg, coriander, cardamom, orris root.
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with herbaceous top notes and zingy citrus sitting over the rich warmth of star anise and liquorice. (Trivia note: it’s also the only New Zealand gin featured in Ian Buxton’s 101 Gins to Try Before You Die.)
Boodles Gin 40% ABV, 700ml, RRP $54.99
Boodles Gin is named for an exclusive 250-year-old prestigious private London gentleman’s club in James Street; famous members included Winston Churchill and Ian Fleming. The gin is distilled, manufactured and bottled in the UK using English wheat and spring water. Its nine botanicals include nutmeg, sage and rosemary, which help to balance the piney notes from the juniper. Boodles contains no citrus botanicals, as the original distillers expected a ‘proper drink’ to include
CATEGORY REPORT G IN
Boodles Gin is named for an exclusive 250-year-old prestigious private London gentleman’s club... it contains no citrus botanicals, as the original distillers expected a ‘proper drink’ to include a slice of lemon or lime a slice of lemon or lime. It has a fresh, lifted aroma with well-balanced herbal and spice flavours and notes of rosemary, nutmeg and coriander. The finish is warm and clean. EUROVINTAGE
Made in the London Dry style, it is smooth and fresh with herb and citrus characteristics. EUROVINTAGE
Gin Mare 42.7% ABV, 700ml, RRP $89
Bulldog Gin 40% ABV, 700ml, RRP $59.99
This gin was designed to capture the spirit of the original ‘British bulldog’, Winston Churchill, while its distinctive heavy glass bottle with spiked ‘collar’ speaks to England’s punk rock era. Made in a London Dry style, the gin is a blend of 12 botanicals. The juniper is subtle, with sweet floral, lemon zest aromas. On the palate it has a soft mouthfeel and is floral and citrus-forward, balanced with light juniper. It has an elegant, clean finish that ends with a hint of dryness and citrus.
Gin Mare is a Spanish gin distilled on the site of a 19th century chapel in a small fishing village, south of Barcelona. Spain’s renowned citrus, Arbequina olives, thyme, basil and rosemary combine to give warmth and depth of character. It has rich aromas of citrus, almond custard, fennel and resinous juniper, while in the mouth it is soft and rounded with strong juniper, sandalwood and menthol notes. The finish brings intense botanicals with lighter notes of candied lemongrass, ginger and pepper. EUROVINTAGE
EUROVINTAGE
Malfy Gin Lighthouse Gin 42% ABV, 750ml, RRP $75
Lighthouse takes its name from the Cape Palliser lighthouse on the southernmost tip of the North Island. It draws on its local origins with native kawakawa leaves in its blend of 10 individually distilled botanicals and spring water from Palliser Bay.
41% ABV, 750ml, RRP $59.99
Malfy Gin is distilled in the Piedmontese town of Moncalieri in Italy, using lemons sourced from nearby coastal regions. As the key botanical, the lemon peels are steeped in alcohol and pressed – the infusion is then blended with juniper and other botanicals before distillation.
A chequered past Gin originated in Holland in the 1600s; its popularity grew in England when William of Orange ascended the throne in 1689. The scale of production escalated swiftly and heavy consumption of gin became a problem; this was brought under control when a law was passed (known as the Gin Act of 1751) that permitted production and distribution only by large scale distillers and retailers.
It is fresh and citrus-forward with zesty flavour, yet maintaining classic complex gin flavours with subtle juniper. EUROVINTAGE
Thomas Dakin 42% ABV, 700ml, RRP $84.99
This London Dry Gin launched in 2015 and takes its name from one of England’s 18th century gin pioneers. Today it is created by Master Distiller Joanne Moore, who uses 11 botanicals, including orange peel, English coriander and the unique addition of ‘red cole’ (horseradish), which gives the gin a lengthy finish. This is a juniper-led classic style gin with sweet orange and citrus notes and a peppery, savoury finish that lingers. FEDERAL MERCHANTS & CO. DRINKSBIZ OCTOBER / NOVEMBER 2016 73
GIN CATEGORY REPORT
Elephant Gin
Karven
45% ABV, 500ml RRP $79.99
40.8% ABV, 700ml, RRP $70
Inspired by the tradition of a sundowner drink after a day out in the African bush, Elephant Gin uses a selection of 14 botanicals, including some unique to Africa in its blend. On the nose it has subtle juniper with herbaceous notes, while the taste is smooth – encompassing floral, fruity and spicy flavours. Elephant Gin also contributes 15 per cent of all proceeds to two African elephant foundations.
A small-batch handcrafted New Zealand gin made in a contemporary style, using traditional methods. Classic botanicals combine with native manuka flowers, grapefruit and lemon myrtle to create a smooth, citrus-forward gin. Karven has subtle juniper aromas with fresh citrus. It is mouth-filling, smooth and slightly sweet with lifted lemon and grapefruit flavours and warm cinnamon undertones.
FEDERAL MERCHANTS & CO.
KARVEN
Sacred Spring Dry Gin
Broken Heart Navy Strength Gin
44% ABV, 700ml, RRP $77
57% ABV 700ml, RRP $74.99
Sacred Spring Dry Gin is the latest offering from Dancing Sands Distillery in Nelson’s Golden Bay. The small-batch gin uses eight botanicals, including native manuka leaves, and springwater from its aquifer-fed distillery. Sacred Spring has a lifted juniper aroma with spicy, woody undertones. It has a creamy mouthfeel with fresh herbal top notes and a long liquorice aftertaste.
The origins of this gin are bittersweet. Two friends, Joerg and Bernd, both German and both Master Distillers, were living in New Zealand, where they built a friendship around a shared love of distilling and created a gin to capture the essence of their new homeland. When Bernd became seriously ill and later died, Joerg decided to release the gin they had made together in tribute to his friend. Broken Heart Gin uses an intriguing blend of 11 botanicals that includes South Island lavender and Nelson-grown hops and malt, combined with pimento and ginger, alongside classic juniper and angelica. The original strength gin is 40%ABV, while this Navy Strength version is a bolshier iteration.
DANCING SANDS DISTILLERY
Hendrick’s 44% ABV, 700ml, RRP $79.99
Hendrick’s is a small-batch gin distilled in Ayrshire, Scotland. It is distinct from other gins in its use of infusions of cucumber and Bulgarian Rose amongst its botanicals, which create a delicately floral aroma in this smooth and refreshing gin. FEDERAL MERCHANTS & CO.
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BROKEN HEART SPIRITS
Distributors Ariki Spirit 021 877 577 arikispirit.com Broken Heart Spirits 03 442 0819 brokenheartspirits.com Dancing Sands Distillery 03 525 9899 dancingsands.com EuroVintage 0800 338 766 eurovintage.co.nz Federal Merchants & Co. 09 578 1823 federalmerchants.co.nz Hancocks 0800 699 463 hancocks.co.nz Independent Liquor 0800 420 001 independentliquor.co.nz Karven 021 723 090 karven.co.nz Lion 0800 107 272 lionco.com Negociants NZ 0800 634 624 negociantsnz.com Pernod Ricard NZ 0800 655 550 pernod-ricard.com Tickety-Boo 09 377 7597 tickety-boo.co.nz
SPIRITS NEWS
Crafted by Karven A new local gin has purity at its heart ALEX KIRICHUK, a Master Distiller with more than 25 years’ experience in crafting spirits, describes himself as “without mercy” when it comes to creating the purest gin he can for newly released Karven Premium New Zealand Dry Gin. Karven is a small-batch gin, crafted at Alex’s Puhoi-based distillery and then bottled and hand-labelled by a small team in Riverhead, just 100 bottles at a time. Karven co-founder, Stephen Menzies, says the name is inspired by the handcrafted nature of their product and the unique New Zealand landscape, carved over time and home to a diversity of distinctive flora. “Our whole business philosophy is around creating the purest spirits we can and enhancing these with unique New Zealand botanicals.” In Karven Gin, those botanicals include native manuka flower, as well as New Zealand lemon, grapefruit and lemon myrtle, all of which are foraged from orchards around the Puhoi distillery. The remaining juniper, Ceylon cinnamon, angelica root and coriander seed are imported and certified organic. The resulting gin is fresh, sophisticated and delicately floral with bursts of fresh citrus. Its smooth taste comes from Alex’s innovative distillation techniques and an uncompromising desire to achieve the purest gin he can. “We use a very high quality GMO-free grain alcohol,” explains Stephen, “and then Alex triple filters it to get rid of any impurities so that it’s incredibly smooth –the process is labour intensive but the result is
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“Our whole business philosophy is around creating the purest spirits we can and enhancing these with unique New Zealand botanicals.” worth it. We believe that clean, pure spirits not only taste great, but they are also more friendly on the body.” And it isn’t just the flavour turning heads. Stephen and business partner Simon Redpath worked with Unified Brands to develop the Karven brand design and strategy, which Stephen says has been a hit. “One of the local store owners sold a
bottle to a lady and offered to put it in a bag for her and she said, “No, I want to walk down the street so that everyone can see it.” Karven has begun local distribution into bars and liquor stores, but the team is eyeing the export market too. “There’s an appetite for good quality New Zealand spirits internationally, and we’re about to send our first shipment into Australia,” says Stephen. “Our philosophy means we have to manage our growth carefully; we’re premium, small batch and high quality. Each bottle is time-consuming and expensive to make, but it’s this type of product we want and that’s where we want to be positioned – we don’t want to compromise on any of that.” Karven has already won an Outstanding Silver at the IWSC and double gold at the China Wine and Spirits Awards. Next up is a New Zealand vermouth, spiced rum, and oak-aged vodka. “We rest our vodka in an oak barrel infused with botanicals,” says Stephen. “We’re very excited about all of these and expect to bring them to market in the next couple of months.” karven.co.nz
CATEGORY REPORT M IXERS–TONIC
Just the tonic
Sure, gin might be the star of a G&T – but it relies on a great mixer to do the heavy lifting. Here are some of the best tonics on the market. Quina Fina RRP $10.99, 4-pack, 250ml
This New Zealand-made tonic water has a subtle blue sheen thanks to the presence of quinine, which the amber glass bottle helps to preserve. LION
Fever-Tree RRP $9.99, 4-pack, 200ml
Fever-Tree uses quinine produced from the bark of cinchona trees on the Rwanda/ Congo border, reputed to be the purest quinine in the world. It’s combined with spring water, cane sugar and bitter orange to create a tonic that has been endorsed by industry heavyweights such as Robert Parker and Ferran Adria. (Note for trivia fans: Fever-Tree is the colloquial name for the cinchona tree.) EUROVINTAGE
Schweppes Indian Tonic Water RRP $9.90, 4-pack, 330ml
The original tonic water – Schweppes is regarded as a classic addition to a G&T. (Available in Indian Tonic Water, Diet Tonic.) COCA COLA AMATIL
Fentimans RRP $1.99, 125ml
The world’s first botanically brewed tonic water, Fentimans features zesty lemongrass and a smattering of cane sugar alongside
its quinine. (Available in Indian Tonic Water, Tonic Water, Light Tonic Water, 19:05 Herbal Tonic.) HANCOCKS
East Imperial RRP $9.99, 4-pack, 150ml
This range of Asian-inspired tonics is made in small batches using Javanese quinine and all natural ingredients sourced from Asia. East Imperial tonics are deliberately light on sugar to allow their partners in the glass to shine. (Available in Old World Tonic, Tonic Water, Yuzu Tonic, Grapefruit Tonic.) HANCOCKS
Soda Press Co. RRP $14.99, 500ml
New to the locally-made Soda Press range is the Classic Indian Tonic syrup, which uses Congolese quinine and has subtle botanical flavours and citrus notes. It is all natural and organic, with 60 per cent less sugar than standard tonic. Each bottle makes up to 20 drinks. FEDERAL MERCHANTS & CO.
Phoenix Organic RRP $7.99, 4-pack, 250ml
Just released to market in late September, the new Phoenix Organic Premium Tonic Water is made with natural quinine fron Central Africa and a twist of organic lemon, to create a clean flavour with a citrus note.
History of the G&T The use of quinine to treat and prevent malaria began in the 1700s. Quinine is made from the bark of the tropical cinchona tree and has a bitter taste. In the early 1800s, British officers stationed in India tried mixing the quinine powder with soda and water (making an early form of tonic water) as well as gin and sometimes sugar to make it more palatable. Quinine is still used in tonic water today, but in much smaller quantities. It gives off a subtle blue sheen and will actually fluoresce under ultraviolet light. Today’s G&Ts are commonly served as gin over ice, topped up with tonic water and garnished with lemon. Other garnishes are also used, depending on the flavour profile of the gin (and sometimes the tonic itself).
PHOENIX ORGANICS DRINKSBIZ OCTOBER / NOVEMBER 2016 77
SPIRITS COLUMN
Dominic Roskrow Drinksbiz UK based world whisky expert d.roskrow@aol.co.uk www.worldwhisky.co.uk
Christmas cheer?
Dominic Roskrow finds refuge from the pre-Christmas overload in an unassuming corner of London… HERE WE go again – I got my first Christmas press release on July 25. It informed me that before Britain had even had a summer, Christmas was just over the horizon. Really? So soon after the last one just disappeared into the sunset? The trickle heralding the imminent festive season has now inevitably turned into a stream, and will soon become a flood. And once again we’ll be faced with a barrage of glittery corporate advertising for sparkly vodka brands and mass-produced gin. David Beckham is set to pop up in countless magazines promoting a perfume bottle whisky, and our television and cinema screens will be overwhelmed with stylish, affluent, sexy-looking young folk, filmed in the world’s wealthiest locations and on millionaires’ yachts, sipping some premium spirit or other. But dig down a little and there’s a whole other world of originality, innovation and creativity. It’s at its most obvious and glorious in the world of beer, where across the planet micro brewers are making small-batch brews that are bringing excitement and flair to a growing customer base keen to explore new bitters, pale ales and lagers. It’s happening in the world of gin, too. You have to tread carefully here, because many ‘craft’ gins are nothing of the sort, and some distillers are playing fast and loose with the very definition of gin. Look around, though, and you’ll discover fantastic new products, often with a fine back story and a large dose of provenance and heritage. One purveyor of premium spirits is the East London Liquor Company at Mile End. Here you’ll find a simple drinking space with a bar furnished with an imaginative selection of drinks, including some rarely seen bottles of whisky and bourbon. There’s a shop off to one side of a courtyard, too. But the real attraction is 78 DRINKSBIZ OCTOBER / NOVEMBER 2016
One of two stills at the East London Liquor Company
Look around, though, and you’ll discover fantastic new products, often with a fine back story and a large dose of provenance and heritage. the pair of stills visible through a perspex wall at the back of the bar. You can sit here and watch spirit being distilled. The East London Liquor Company produces gin, vodka, rum and, most exciting of all for me, whisky. And not any old whisky, either. Distiller Tom Hills and his team are working on a range of innovative whiskies, including one made with a mash bill made up of 52 per cent rye and 48 per cent malted barley. It won’t be ready for some time (“I don’t
know when, because you can’t predict these things. It’ll be ready when it’s ready,” says Hills) but the new spirit has been speed-aged in a small cask and the signs are that it will be a delight: sweet vanilla and honey notes on the one hand, and a spicy citrusy note on the other. The company steers clear of the word ‘craft’ because it thinks that the big companies are ruthlessly propagating the term, but it’s finding fans worldwide, now exporting to bars and retail outlets in nine countries. And it’s not alone. A network of quality alternatives to the ‘big boys’ has sprung up, with many only a couple of clicks away on the laptop. There’s hope yet that Beckham and co. won’t have it all their own way this Christmas.
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SPIRITS NEWS
Making a difference Belvedere Vodka joins the fight against HIV/AIDS BELVEDERE VODKA has released the Belvedere RED Special Edition Bottle to mark the launch of the #MAKETHEDIFFERENCE campaign, the 2016 global RED initiative that aims to raise awareness and funds to fight HIV/AIDS in Africa. New Zealand consumers can show their support by purchasing the Special Edition Bottle – and for each bottle sold, Belvedere will contribute 50 per cent of the profits to the Global Fund to help eliminate the HIV/AIDS epidemic. “We are committed to the (RED) initiative and are thrilled to be showing our support locally for such an important cause,” says Ali Campbell, Senior Brand Manager for Belvedere Vodka New Zealand. “All it takes is 30 cents a day to help prevent a mother living with HIV from passing the virus to her child, so each bottle sold here in New Zealand has the power to change lives in Africa.”
Belvedere Vodka teamed up with musician John Legend as Global Ambassador for the project. He joins a legacy of artists including Usher, Lady Gaga, and New Zealand’s own Ginny Blackmore, who have all been part of Belvedere’s commitment to the RED initiative. John Legend invited Esther Mahlangu, a celebrated artist, humanitarian and a royal member of a tribe in the Gauteng region of South Africa, to design this year’s Special Edition Belvedere RED bottle. Her work expresses the four pillars of the #MAKETHEDIFFERENCE campaign: unity, change, support and security. Since it was founded a decade ago, (RED) has raised $350 million for the Global Fund to fight HIV/AIDS in Africa, providing more than 70 million people with prevention, treatment, counselling, HIV testing and care. Belvedere RED Special Edition 700ml RRP $65. Contact Moet Hennessey NZ on 09 308 9640.
SPIRITS NEWS
Star power fronts for Wild Turkey
New rum from Dancing Sands
ACADEMY AWARD®-WINNING actor Matthew McConaughey has made his directorial debut in a television commercial for Wild Turkey, in which he also stars. The commercial is part of Wild Turkey’s new global marketing campaign entitled “It’ll Find You,” created in partnership with J. Walter Thompson New York, which aims to reintroduce the world to the legendary brand. The new commercial follows Matthew McConaughey’s appointment as Creative Director in August. The television spot, which is narrated by McConaughey, follows the journey of a woman and her glass of Wild Turkey Bourbon through different locations and times. The television spot was shot in location in Southern California, and began running in the U.S. in September as part of a global broadcast, print, and digital campaign to support Wild Turkey. Watch it on youtube.com – search ‘Wild Turkey The Journey Begins’.
DANCING SANDS Distillery has launched its new rum line, dubbed Murderer’s Bay – an historic nod given to the distillery’s Golden Bay location. The newly released white rum is made entirely from Chelsea Sugar Molasses, double distilled and blended with the distillery’s pristine artesian water. Sourced from the aquifer that feeds Te Waikoropupu Springs (“The Place of the Dancing Sands”), the spring is regarded as the clearest spring in the world. Murderer’s Bay White Rum has molasses and sweet banana notes on the nose, with a hint of orange zest and almonds. It has a soft, smooth, almost oily texture with earthy undertones and a sweetness that lingers on the palate. Its release follows that of Murderer’s Bay 14 Year Aged Gold Rum which recently won “Rum Master”, the top prize in London’s Rum Master Competition. Only 600 bottles of this rare drop will be released this year. The distillery is currently casking additional rum for future vintages in French oak barrels. Find more at murderersbay.com or dancingsands.com
SMALL BATCH — HANDCRAFTED RIVERHEAD, NEW ZEALAND
www.karven.co.nz
Deliciously Smooth Distinctly New Zealand Pure New Zealand spirits crafted by hand in small batches and enhanced by New Zealand native botanicals – a celebration of quality.
For more information about our range of spirits contact: stephen@karven.co.nz 021 723 090
SPIRITS NEWS
A day to remember WHEN IT comes to celebrating, Mexico can teach the rest of the world a thing or two, and one of the biggest celebrations on the Mexican calendar is Día de Muertos (Day of the Dead). This tradition dates back 2000 years and is held from midnight October 31 to November 2. Despite the sombre name, it is a festival full of colour in which families gather to remember and honour those who have gone before. Each year, when Mexicans come together for this iconic part of their cultural heritage, it is only fitting that they raise a glass of Jose Cuervo’s finest tequila in memory of those who have died. With a history of tequila making that stretches back more than 200 years, Jose Cuervo has been at the heart of Mexican culture since Jose Maria Guadalupe Cuervo was first granted a licence to produce and distribute tequila in 1795, and it remains the world’s number one tequila today. The festivities around Day of the Dead celebrations have spread around the world and multi-cultural New Zealand has embraced it as well. This year, raise a glass to friends and family who have gone before with a Jose Cuervo tequila. Distributed in New Zealand by Lion, the Jose Cuervo range includes: Jose Cuervo Especial Gold (four months in American oak barrels gives a subtle smooth sweetness – perfect for an ice cold shot); Jose Cuervo Especial Silver (a crisp agave flavour – the ultimate mixing tequila);
Day of the Dead celebrations are the ideal time to step up to Jose Cuervo’s Tradicional Tequila. Try a Tradicional Margarita: Ingredients
45ml Jose Cuervo Tradicional Silver 25ml fresh lime juice 15ml agave nectar
Garnish
Lime wedge
Method Rim a chilled glass in salt. Place the ingredients in a shaker filled with ice. Shake, then strain into the glass. Garnish with the lime wedge and serve. For more recipe ideas visit cuervo.com
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Jose Cuervo Tradicional Gold (notes of smoke, wood and spice – best ice cold and sipped); Jose Cuervo Tradicional Silver (perfect balance of bitter and sweet – serve ice cold sipped or mixed); Jose Cuervo Platino (serve on the rocks to taste the smooth agave fruits); Jose Cuervo Reserva de Familia (aged for three years in French and American Oak barrels – drink neat to appreciate the oak, almond, apple and caramel notes.) Day of the Dead celebrations are the ideal time for Jose Cuervo’s Tradicional Tequila, see recipe below.
The gift of Ardberg JUST IN time for Christmas, Ardbeg has released a special gift pack for serious whisky enthusiasts and lovers of peaty malt whisky. Ardberg is revered around the world as the peatiest, smokiest and most complex whisky of them all, and the special edition Ardbeg Quadrant Gift Pack brings to life the untamed spirit of Islay. The distinctive tin box features Ardbeg 10 Year Old 700ml and a miniature Ardbeg Uigeadail 50ml. The perfect gift for the malt whisky connoisseur in the family. RRP $100. Contact David Healy at Moet Hennessey on dave.healy@moethennessy.com
Distributed by Federal Merchants & Co E: info@federalmerchants.co.nz | P: 0800 846 824
New path for top bartender
Bartender Kneale Brown of Matterhorn in Wellington has won the title of New Zealand’s Diageo World Class Bartender of the Year 2016 and with it, the opportunity to open and run his own Auckland-based bar with support from Lion. AS DRINKSBIZ went to print, Kneale was heading to Miami to compete in the World Class Global Finals, where he will be up against best in class bartenders from around the globe for the title of ‘World Class Bartender of the Year 2016’. Diageo World Class is in its eighth year, with 59 countries participating in what is considered the Olympics of bartending – a showcase of the flair, creativity and skill of mixology.
New Zealand entrants underwent a rigorous four-phase selection process to be selected as one of five national finalists to compete in the final stage of the competition in early August, in a three-day series of challenges designed to test craftsmanship, technique and creativity in front of a panel of judges. Kneale competed against Lorietta Bahr of Bedford Liquor & Soda (Auckland), Jonny Cresswell of Revelry (Auckland), James Millar of The Gin Room (Auckland), and Ray Letoa of Roxy (Wellington), before he was announced as the winner. Following the Miami finals, part of Kneale’s prize is the chance to work with Lion Co in bringing his personal vision to life, with a new venue on the Auckland hospitality scene. The World Class cocktail competition is designed to discover the next generation of bartending talent and celebrate premium beverages and cocktail trends, as well as provide bartenders the chance to hone their skills and represent their country on an international stage. Find out more at theworldclassclub.com
Anna Kidman
SPIRITS NEWS
Kneale’s winning cocktail: From sea to skye 30ml Talisker whisky (chilled) 80ml filtered water (chilled) 80ml filtered Cabernet Sauvignon verjus (chilled) 10mls of 2:1 ratio sugar syrup (chilled) Pre-chill a wine glass. Add each ingredient to the glass and stir. Serve without ice. No garnish.
S P I R I T O F T H E PAC I F I C ARIKISPIRIT
ARIKISPIRIT
ARIKISPIRIT.COM
INFO@ARIKISPIRIT.COM
MADE IN NEW ZEALAND
For Futher Information Contact P: 09 578 1823 | E: info@federalmerchants.co.nz
HOT MIX
Think pink
Ah, spring. The herald of warmer days and convivial afternoons that roll on into the evening. We think this little number from Soda Press Co. captures the moment perfectly. Grapefruit and Rosemary G+T Â
45ml gin 30ml Soda Press Co. Tonic syrup mixed with 180ml soda water 30ml Soda Press Co. Pink Grapefruit syrup fresh rosemary sprigs to garnish
Combine all the ingredients in a glass with a large ice sphere, and stir to combine. Garnish with rosemary.
DRINKSBIZ OCTOBER / NOVEMBER 2016 87
WHAT’S NEW
Ka Tahi one to watch With Hawke’s Bay’s rich soils, ideal climate and reputation for fantastic wines, new label Ka Tahi looks set to be onto a winner – particularly when you add award-winning Hawke’s Bay winemaker Rod McDonald to the mix. Ka Tahi (translated as ‘The One’) has its state-of-the-art technology and winemaking facilities in Pandora, Napier and McDonald has come on board as winemaker, bringing his regional expertise to the five varietals in the range. There is also a Reserve Syrah and Reserve Malbec due to launch in November and 2016 Pinot Noir to follow in February. The Ka Tahi range includes: Hawke’s Bay Chardonnay – this wine is in character with the authentic Hawke’s Bay style. Showing the classic ripe peach and citrus flavours, the rich palate is enhanced with finely balanced spicy oak. Pinot Gris – a rising star from Hawke’s Bay. The Ka Tahi Pinot Gris presents a pear drop flavour with a nice balance of honeysuckle and spice. Underlying tropical notes and generous mouthfeel make this an enjoyable wine for any occasion. Hawke’s Bay is New Zealand’s premier
growing area for reds. The Merlot grapes predominant in the Ka Tahi Merlot Malbec have been grown in the warm coastal Te Awanga region. Presenting a rich red colour with fine tannins and typical spicy plum flavours this wine will benefit from bottle age through increased complexity and depth.
The Sauvignon Blanc has been drawn from Marlborough to complement the stable of Hawke’s Bay fine wines. The wine produces lively fruit characteristics with a wonderful bouquet. The flavour is intense with notes of citrus, gooseberry and passionfruit, and a crisp refreshing finish. katahiwines.com
New from Cloudy Bay
Carlsberg reissues vintage labels
FRESH FROM winemaker Tim Heath at Cloudy Bay comes the 2016 Sauvignon Blanc. It has a vibrant mix of kaffir lime, lemon zest and nectarine aromatics, intermingled with bright orange blossom. The palate brims with ripe citrus and stonefruit flavours, with sleek and succulent acid. The 2016 season was one of the driest that the Marlborough region has experienced since the wine industry was established in the province. A cool start to the growing season meant several frosts provided challenges right up until flowering. January to April 2016 was warmer than average, providing ripening conditions that were similar to the excellent 2015, 2014 and 2010 seasons in terms of growing degree days. The Sauvignon harvest was completed in the first two weeks of April and Cloudy Bay says the fruit picked had excellent flavours and acid balance. Fermentation was primarily carried out in stainless steel tanks with a mixture of cultured yeasts and wild yeast. Approximately three per cent of the blend was fermented at warmer temperatures in old French oak barriques and large format vats. Cloudy Bay Sauvignon Blanc 2016 is available now. Contact Moet Hennessey NZ on 09 308 9640.
Carlsberg is celebrating its unique history with the re-issue of six of its vintage labels in a limited edition series, each telling a story from the Danish beer company’s past. “Each iconic label tells its own story,” says Kris Hansen, International Beer and Cider Category Manager at Boundary Road Brewery. “Such as when Carlsberg placed a ship on its labels to avoid bootleggers – way before piracy was even a phenomenon. Or when individual brewer’s names were put on the labels in a true spirit of co-creation.” The history of Carlsberg can be traced back to 1800 when a farmer’s son named Chresten Jacobsen moved to Copenhagen and founded a brewery. His son, JC Jacobsen, had a passion for beer and science, and moved the brewery outside Copenhagen to secure the best possible water quality. He was quick to adopt new techniques and technologies into the brewing process and his fascination with science and technology set the stage for one of the world’s biggest brewing companies to become a hub of beer innovation and other scientific breakthroughs, such as the pH Scale. The limited edition Carlsberg Vintage Label series is available in select liquor stores and supermarkets throughout New Zealand. RRP$22.99. Contact Independent Liquor.
88 DRINKSBIZ OCTOBER / NOVEMBER 2016
www.ServiceIQ.org.nz
0800 863 693
Contact ServiceIQ to find out how your hospitality or retail business can go to the next level with one small step. With ServiceIQ, your staff could even upskill for free.
The difference comes down to three words and one simple concept: on-job training.
It’s the difference between just doing the job and doing it brilliantly. So brilliantly in fact, that your customers come back more often, spend more, bring their friends and recommend you to others.
Some wine waiters and wine retailers have a talent for great service, but they still need to learn the right skills to do it well. The tricks of the wine service trade. The art of satisfying customers.
IT TAKES A LOT MORE THAN PLACING A BOTTLE OF WINE INTO A BAG AT THE CHECKOUT, OR POURING IT INTO A GLASS AT TABLE, TO BE GOOD AT GREAT CUSTOMER SERVICE.
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A proud Kiwi, Franz Mascarenhas is originally of Indian origin and began his career in hospitality more than 30 years ago. Now in his fourth year as Managing Director of The Langham, Auckland, he talks hospitality, trends and why there are bees on the hotel roof.
How did you get into the hotel business? With a post-graduate degree in Hotel Management, my pathway has included Food and Beverage, Sales and Marketing and the last 12 years or so in General Management. I’ve had the pleasure of working with three global companies: ITT Sheraton, Hyatt International and now the Langham Hospitality Group. I first came to New Zealand 18 years ago with my family, and our children remained in Auckland while my wife joined me on my overseas postings. When the offer with The Langham came up a few years ago, it was an opportunity to join another great global hotel company and equally importantly, to come home!
How does the New Zealand hospitality scene differ from other places you have worked? I think there is a cultural difference when it comes to eating out. In most of Asia, when you think of going out for a meal in the evening, 90 per cent of the time it would be to a hotel. Here, it’s probably the opposite – you would go to one of the single standing restaurants around Parnell, Ponsonby or the waterfront. Although I would say that one of the singular exceptions to this is the ‘EIGHT’ restaurant in the Langham, which has eight interactive kitchens with varied cuisines on offer and since its inception five years ago, it’s been incredibly busy for breakfast, lunch and dinner every day. In Asia, people like little private rooms too – so you see a lot of hotels with those kinds of facilities.
Are there any areas in which you think New Zealand could develop? I believe we [the hospitality industry] have come a long way, but our industry affords us the opportunity to continue to enhance the level of quality we offer, both in terms of service and food, so that we further establish ourselves in the same vein as other international cuisine destinations. 90 DRINKSBIZ OCTOBER / NOVEMBER 2016
What are some emerging trends you’re seeing and what do you think will become important? I think sustainability is increasingly important. Whether it’s the hotel as a whole, or food and beverage, that’s one aspect that we pay huge attention to. We’re the only hotel in this region to have had EarthCheck Gold status for the last five years [EarthCheck is the world’s leading environmental management and professional services group for the tourism and travel industry]. We’re poised to attain Platinum this year, which will make us one of the first hotels in the Pacific region to achieve this status. This year we have initiated moving towards becoming a sustainable-seafood hotel. With the help of WWF we’re in the process of checking identified endangered species and discussing with our main suppliers as to their sources. We’ve got bees on the roof too; just two hives now but we’ll expand.
Can you support local producers? Our preference is for using local products and suppliers where we can. Being an international hotel with international guests, of course you have to have a range of international products as well, but there is an emphasis at our end to
showcase local products that we believe are of international class. Recently we engaged in a large promotion to show off the Ariki brand of spirits [and] we’re currently running a promotion with Thomson Whisky with its high quality single malts. For many years we’ve worked with the Hawke’s Bay Brewing Company, who produce our very own Langham Pure Brewed Lager. A high percentage of our wines are New Zealand wines too.
What is The Langham beverage service philosophy? Our philosophy as a hotel is to provide a ‘luxury’ level of service – whether it’s rooms, our Chuan spa or food and beverage. We have to make sure we’re in tune with what our guests want so we can provide experiences that exceed their expectations. I was delighted to hear of the recent Australian HM Award we received acknowledging us as the ‘Best Hotel in New Zealand’ for 2016, a tribute to the incredible staff of this hotel.
And your favourite off-duty drink? The Pinot Gris are my favourite and there’s plenty of choice available. And on the weekends there’s nothing like a good single malt whisky to unwind.
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