Drinksbiz April May 2016

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FROM THE EDITOR

Success in the drinks industry relies on a thorough understanding of geography, production and technique as well as the bottom line, as a new programme highlights to young people WHAT’S YOUR ideal job?

If you work in the drinks industry, the chances are high that many of your friends and family members think you’ve hit the jackpot, but as many of us know, it can be tough making money from drinks.

Whether you’re a producer, retailer, distributor, importer, educator or – perhaps the toughest of all (do I hear the world’s smallest violin playing ?) – a writer, it can be fun and fashionable to work with alcohol, but also fantastically hard work to make money from it.

That’s why it helps to be armed with a good contact list and a lot of knowledge; both are gold in this business.

After 22 years of writing about wine, beer and spirits, I have to confess that it’s tougher than ever to make a dollar from communicating about the great industry that we’re in. I am sure I am not alone in this because many of my closest friends in the industry say the same thing.

That’s why it is refreshing to see a new Graduate Wine Ambassador programme thriving around the world, in places as far spread as Australia, Vietnam, Japan, Poland, English, Dubai, India and Canada.

The programme was launched by Pernod Ricard in 2014 and, like a traditional apprenticeship, it pays young people to learn on the job – and gain global qualifications in wine and spirits production.

The programme covers the Wine & Spirit Education Trust Level 2 Certificate, which, I believe, should be mandatory for anybody working in any sphere of the wine and spirits industries. It also gives these

young graduates invaluable hands-on experience in winemaking, marketing and sales in Australia, New Zealand and Spain. It is an unusual programme because apprenticeships are hard to come by these days and its scope is extremely expansive - providing vintage and winemaking insights and experiences in both hemispheres in one year.

This means significant travel, study and flexibility are the natural prerequisites for those on the programme, which is now on the lookout for a new intake of bright young things (from Adelaide, this time round). Successful candidates will learn about wine on the job for five months as preparation to work in international markets. It is rare to find an opportunity such as this, which offers graduates the opportunity to work in so many aspects of the industry from the grape harvest to pressing, crushing, analysing wine in the lab, bottling, selling, marketing and tasting a wide range of wines and spirits from one of the biggest drinks companies in the world Having known a couple of those on the programme already, I can testify that it exceeds their expectations.

I write about this because I think it’s high time that those in the drinks industry began to exceed expectations rather than lower them. This applies to everything from the quality of the product itself to the selling, serving and communication of it.

In order to exceed people’s expectations, we all need to be prepared to engage with the industry and those who consume it, from ground level – the raw material and its production – upwards.

Speaking of which, it’s time to go and work a few days vintage myself.

Here’s to knowledge – and the power of understanding that it brings.

Cheers, Joelle Thomson

EDITOR’S PICKS Bellbird Spring Aqua Vitae 42% ABV This brandy brings new meaning to the words ‘limited production’; each bottle was hand labelled by winemaker Guy Porter, who distilled Pinot Noir wine to make this fresh, floral white spirit.

DRINKSBIZ APRIL / MAY 2016

Drinks knowledge is power

Quartz Reef Brut NV 12% ABV Winemaker Rudi Bauer joined forces with champagne maker Clothilde Chauvet to make the first sparkling wine in this deep southern region and today it remains one of this country’s best bubblies.

Maeloc Sidra con Pera 4% ABV Pear and cider go together brilliantly as this newcomer from Spain shows with its dry, fresh, fruity flavours.

DRINKSBIZ APRIL / MAY 2016 5

CONTENTS

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

Bourbon and whiskey with an ‘e’

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

WHISKEY CATEGORY REPORT–PAGE 56

drinksbiz.co.nz

COLUMNS, NEWS & VIEWS

BEER & CIDER

Cover story Yalumba’s pioneering role in wine

Beer & Cider News

46

Sprig & Fern’s top pilsner

47

Beer Category Report Top seasonal brews

48

7

Columns 8 News, views and opinions from our experts Out & About Who’s who and where they were in the drinks business

14

Diary Dates Our guide to upcoming events

16

The Independent

17

Industry News

18

SPIRITS & COCKTAILS

Drinksbiz is published every

News from the top shelf

54

Hot Mixes

55

Spirits Category Report Bourbon and whiskey with an ‘e’

56

Wine Category Report 34 Our hand picked bunch of full bodied white wines

What’s New Top new products to stock

66

Last Requests Island wine life on Waiheke

68

Invivo snaps up Te Kauwhata

43

6 DRINKSBIZ APRIL / MAY 2016

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COVER STORY

Yalumba leads innovation

The oldest family owned winery in Australia takes its name from an Aboriginal word, which means ‘the country around us’

INNOVATION IS key to life, wine and the choice of grapes in the ground at the Yalumba Wine Company, which began 167 years ago when Samuel Smith planted a 30 acre block of grapes in South Australia.

It sounds counter intuitive for a South Australian winery – an area in which reds rule the vineyard roost – but it’s a white wine that has led the innovation at Yalumba since the 1980s.

That wine is Viognier. It was first planted

by Robert Hill-Smith and his team at Yalumba in 1980 and has since become one of the leading wines for the company,

has helped to revive it.

Master of Wine Jancis Robinson says she was able to identify just 32 hectares (80 acres) of Viognier in the entire world in 1985. At that stage, almost all of the officially planted Viognier grapes were in France’s northern Rhone Valley appellation of Condrieu, which is the original homeland of this tricky to grow white grape.

Thanks to Hill-Smith’s Viognier plantings in 1980, Yalumba has arguably done more than any other winery outside of France to revive this grape and the wines it makes.

To say that Viognier was a forgotten French grape prior to 1980 is to make a major understatement – it was all but dying out, due to vine disease – and Yalumba has arguably done more than any other winery outside of France to revive it. forging a fascinating part of the fabric of modern Australian wine history.

Viognier was not only a forgotten French grape prior to 1980; it was all but dying out, due to vine disease. Yalumba

Fast facts…

Yalumba • The name Yalumba is an aboriginal word, which means ‘the country that surrounds us’.

• The Yalumba Wine Company is in the Barossa Valley, on the outskirts of the small village of Angaston where the Yalumba Wine Room gives visitors not only a taste of the wine but also of the company’s 167 year history.

• Yalumba Wine Company is situated on Eden Valley Road, Angaston in South Australia. yalumba.com

Robert Hill-Smith and his team have since been at the cutting edge of not only rescuing Viognier, but of popularising it - bringing accessibly priced, high quality wines to consumers globally.

There have been good quality Viogniers from other wine regions in both the southern hemisphere (such as Chile) and the northern (such as California), but Yalumba has arguably made the biggest impact in the world with this interesting variety.

In 2005, the Yalumba winemaking team added another dimension to Viognier with the planting of new Viognier clones in Eden Valley. This will enable its winemaking team to diversify the styles of wines made; and no doubt the quality too.

For all its success with Viognier, Yalumba remains committed to red wines - Australian style; namely, Cabernet Sauvignon and Shiraz blended together.

Its two best known wines in this regard are Yalumba The Reserve and Yalumba The Signature, both of which have been acknowledged as international benchmarks for this style of blend.

The winery also has its own on-site cooperage to make barrels. This has been operational since the turn of the

20th century, providing the company with strong quality control when it comes to the oak to age its wines.

“Yalumba is acutely aware of how its presence impacts the environment. Looking to the future, Yalumba has created a sustainable business in which responsible environmental practice is integrated into everyday activities in order to show its commitment to the environment for the next 165 years,” says chairman of the Yalumba Wine Group, Robert Hill-Smith.

TOP YALUMBA WINES The Signature The 2012 Signature Cabernet Sauvignon & Shiraz is the 54th vintage of this wine, which was used to toast family member Robert Hill-Smith, who, in 2015, moved from his role as Yalumba’s managing director to being the chairman of the Yalumba board.

The Virgilius Viognier This is the flagship Viognier of Yalumba, which established Australia’s first significant plantings of the grape variety by planting an initial 1.2 hectares in 1980 in the Eden Valley. It is a full bodied dry white with pronounced flavours of peach, apricot and orange zest.

Yalumba’s full range of Viogniers 2014 Yalumba The Virgilius Viognier 2014 Yalumba Organic Viognier 2015 Yalumba Eden Valley Viognier 2014 Yalumba FSW8B Botrytis Viognier 2014 Y Series Viognier Yalumba V de Vie NV (Eau de vie style) DRINKSBIZ APRIL / MAY 2016 7

IN VINO VERITAS

Joelle Thomson Editor Drinksbiz joelle@drinksbiz.co.nz

Sauvignon sells

The first New Zealand International Sauvignon Blanc Celebration revealed huge style variations ONE OF the highlights of the New Zealand International Sauvignon Blanc Celebration held in Marlborough in February was Alexandre Schmitt’s session on sensation versus perception.

“Sensation is just a physiological process whereas perception is triggered from stimulation - your brain wants to know what you are smelling, so that all the parts of your brain start to work,” said Schmitt from Wine & Flavors.

“Perception leads your brain to ask if you know the smell, how you would describe it and how to compare it to memories you have,” Schmitt told a room full of winemakers, marketers, writers and grape growers.

His philosophy is that each individual’s perception of flavour varies widely because each of us has had a different upbringing, different formative life experiences and different understandings of flavour based on both.

Perhaps this accounts for why oak influenced Sauvignon Blancs appeal to different people at varying levels. There are those who enjoy the dialled up oakfermented, matured styles while others favour more subtle Sauvignon Blancs.

Strangely, though, our different upbringings and conditioning didn’t account for why everyone at the conference seemed unanimous about falling for the charms of wines such as the Chilean Lo Abarca Sauvignon Blanc. This medium to full bodied white appealed to everyone from local Marlborough winemakers to visiting British wine writers. Even two months down the track, those in the wine community are still talking about the high quality of this screwcapped Sauvignon from the west side of the Andes mountains.

Anyone who thought that Sauvignon 8 DRINKSBIZ APRIL / MAY 2016

Blanc cannot age well in the bottle had their notions roundly shattered when they tasted the 2009 Casa Marin Cipreses Vineyard Sauvignon Blanc; a full bodied, barrel fermented white with high natural acidity balancing its creamy flavours. The big flavour buttons were turned on from prolonged contact with yeast cells (aka lees) left over from fermentation.

Then again, the 2015 Amisfield Central Otago Sauvignon Blanc showed how promising the world’s southernmost wine region is for full bodied, high acid white wines. Like its Chilean sister Sauvignon Blanc, this wine spent time in oak barrels – four months, which accentuates the wine’s texture, body and flavour.

His philosophy is that each individual’s perception of flavour varies widely because each of us has had a different upbringing, different formative life experiences and different understandings of flavour based on both.

Another successful southern example is the 2015 Coal Pit Single Vineyard Central Otago Sauvignon Blanc, which spent a little time in oak to gain creamy, smoky and savoury flavours. The 2011 version of Coal Pit’s single vineyard Sauvignon is still drinking well and would make an excellent addition to a wine list as an alternative to Chardonnay.

Wines such as these are the tip of the fascinating iceberg of new wave Sauvignon Blancs today; wines with oak influence. They are sometimes labelled as ‘fumé blanc’ (as in, those big oak numbers of the 1980s) but they taste more refined by far. Still, I’ll confess to being a fumé fan

back in the day – and I am again in love with the complexity that lees, oak and long maturation time can bring to Sauvignon.

This can mean that wines have been fully or partially fermented in 225 litre oak barriques or in 228 litre Burgundian barrels (also known as a piece) or in even larger oak vessels. It can also mean that wine has been been aged in oak after fermentation in stainless steel.

In the case of high volume oak influenced Sauvignon Blancs, the description of oak-influenced generally means the wine has spent time with a toasted oak stave in a stainless steel tank or with oak chips. Both of these budget conscious winemaking techniques can create surprisingly complex, harmonious wines with great flavour integration.

The number of Sauvignon Blancs that were included in the conference’s Wild Bunch tastings on the final day was staggering. Dog Point Section 94 is the pinnacle of New Zealand Sauvignon Blanc), but this wine is far from alone in pioneering a fresh new full bodied take on the Kiwi Sauvignon Blanc theme.

The 2015 Seresin Osip Sauvignon Blanc blew my tastebuds. It contains no sulphur, so it may or may not travel well or last for long, but it tastes fresh, fruity and clean right now.

In a similar vein, the 2007 Sacred Hill Hawke’s Bay Sauvage was an outstanding creamy, full bodied dry white.

While most New Zealand Sauvignon Blanc is made by fermenting freshly picked grapes at cool temperatures in stainless steel to preserve fruit flavours, there are many other takes on Sauvignon today. And the New Zealand wine industry is all the better for it.

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COLUMN

Dominic Roskrow Drinksbiz UK based world whisky expert d.roskrow@aol.co.uk www.worldwhisky.co.uk

PR in the drinks universe…

On being a big fish in the writing pond

THE RELATIONSHIP between a writer and a public relations person is a little like that between a great white shark and a pilot fish.

The shark acts as if he needs nothing, often treating his little companions with indifference and even disdain, but in actual fact he relies heavily on a mutual relationship with the small fish to keep him free of parasites.

Whether we great white writers like it or not, we need our PR colleagues as much as they need us. And for that reason, the relationship is mainly an amiable one, especially in an area such as drinks, where difficult questions requiring challenging answers are few and far between. Sometimes, though, it’s hard for us predators not to react to the role of the PR person without hilarity or even pity. And in recent months it seems we have had more chance to do this than usual.

The PR person’s job is to ‘sell’ a story to the journalist, no matter how unpalatable or ridiculous that story is. Imagine you’re a PR person and your company takes on a new client: the Syrian Government, for instance, or Donald Trump. What do you do? Well, you have to grin and bear it.

And going from the slime to the ridiculous, what do you do if your job is to sell a story about a peaty whisky being sent in to space, or a whisky that has

The PR person’s job is to ‘sell’ a story to the journalist, no matter how unpalatable or ridiculous that story is. Imagine you’re a PR person and your company takes on a new client: the Syrian Government, for instance, or Donald Trump. What do you do? Well, you have to grin and bear it. been made while a bagpiper played to it, or a whisky company that has hired Mel Gibson to shout ‘Cry Freedom’ while the malt casks are being emptied?

Take this gem, which was sent out a few weeks ago: “A collaboration between Celtic Connections and Glasgow’s Drygate Brewing Company has produced the world’s first beer infused with Celtic music. The beer - named ‘Festival Brew’ - has been infused with live music throughout the brewing and maturation process and has been created to be paired with live performances at Celtic Connections 2016.

A Celtic piper and acoustic guitarist played alongside the brewing team at Drygate. Microphones placed inside the fermentation tanks will ensure the beer continues to infuse with Celtic music throughout the two week conditioning process.”

Matt Corden – Operations Director at Drygate – spoke more about the collaboration: “Beer is traditionally brewed with just four ingredients. In this

Sometimes, though, it’s hard for us predators not to react to the role of the PR person without hilarity or even pity.

10 DRINKSBIZ APRIL / MAY 2016

instance, we’re adding a fifth - music – and can’t wait to taste the finished result.”

Really? I asked the PR person. She didn’t reply directly, but resent the press release, just in case I hadn’t understood first time.

In their attempts to make their beers, whiskies and particularly vodkas stand out from the pack, some drinks companies are going to increasingly ludicrous extremes.

As Smirnoff’s global brand ambassador Matt Bruhn put it: “The claims are becoming more and more ridiculous.

Have you heard of the vodka whose manufacturers claim that every single drop of it is poured over the bare breasts of a virgin?”

What next? Scotch whisky filtered through a used kilt? Vodka distilled in a mountain top Tibetan monastery? Gin aged in coconut shells?

Pity the poor pilot fish trying to feed off such slim pickings. And spare a thought for us, too. After all it’s not easy being a fierce shark when you can hardly suppress the laughter.

FIND OUT MORE AT

SAILORJERRY.COM RESPECT HIS LEGACY.

Distributed by Federal Merchants & Co - P: 0800 846 824 | E: info@federalmerchants.co.nz | W: federalmerchants.co.nz

GUEST COLUMN

Irresponsible promotion of alcohol – section 237 two years on It is a little over two years since new rules on irresponsible promotion of alcohol first came into effect. So what have we learned over that time?

The short answer is that there remain more questions than answers.

UNDER SECTION 237 of the Sale and Supply of Alcohol Act, literally anything that someone does that encourages or is likely to encourage excessive consumption of alcohol in the course of carrying on a business – whether on licensed premises or not – is an offence.

In addition, the Act outlaws a number of specific promotional practices relating to discounts, free offers and advertising to minors.

As many predicted, the open-ended and ambiguous drafting of section 237 has proved difficult for businesses and enforcement agencies to apply in practice. And there are very few sources of publicly available and authoritative guidance available to assist with interpreting section 237.

The Health Promotion Agency (HPA) has some written guidance on its website regarding the promotion of alcohol, and more recently, the Auckland Council has written to licence holders setting out its approach in greater detail to the enforcement of certain aspects of the new rules under section 237.

But these sources are limited in their scope and they are not for the most part backed by definitive court decisions – for the simple reason that there have been very few court decisions of relevance.

We do have a handful of licensing decisions touching on section 237 where indications can be found as to what might be considered likely to encourage excessive consumption in general, such as: • making incentive payments resulting from alcohol sales to staff at an adult entertainment venue, • selling wine by the bottle only and not by the glass, • selling full strength spirits in 500ml service sizes if not overtly managed to ensure no irresponsible promotion or consumption occurs, • offering a “happy hour” on a printed menu.

12 DRINKSBIZ APRIL / MAY 2016

John Barker

But the offences for specific promotional practices remain particularly problematic.

One example is the offence of promoting or advertising alcohol in a way that is likely to lead people to believe that the price is 25% or more below the price at which the alcohol is ordinarily sold (except in-store or in an online price list or catalogue).

Printing flyers with a comparison price by which the public could calculate that the discounted price was more than 25% lower is a fairly obvious breach, as is an advertisement that specifically mentions a discount of 25% or more.

Increasingly, businesses are promoting a single price without a comparison or mention of a specific discount. But care still needs to be taken with the overall presentation - words such as ‘crazy prices’ or ‘massive discounts’ could suggest a discount of 25% or more.

Online and remote sales have an exemption for discounts in a “catalogue or similar price-list”. But what exactly does this mean?

The original intent was that remote sellers - mail order and online – should

be treated in the same way as “bricks and mortar” premises, where a full range of products can be displayed in-store including products discounted by 25% or more.

Auckland Council has advised licensees that the exemption applies only to “a catalogue contained on the website” of relevant licensees – implying that a catalogue should be some sort of separate document on the website.

But the licensee is not required to group all of the products in one particular space.

And a website generally functions as a sort of interactive catalogue or price list.

So the intent of the law could arguably be met by allowing any pricing information on a website to be considered a price list or catalogue.

These are just a few of many examples of where section 237 has created uncertainty and an uneven playing field for businesses as well as making enforcement difficult and vulnerable to challenge.

John Barker is the principal of John Barker Law, a specialist food and beverage law firm with expertise in alcoholic beverage law. Contact John on 021 798 353 or john@johnbarkerlaw.com.

OUT & ABOUT

Shelton Woolrigh

t and Dani Roberts

on

Belinda Nash (centre) and friends

Moa’s conservation moves Moa collaborates with artists to support conservation ) LONESOME BEAST Native was a creative red (right Dean Sac collaboration between photographer Shelton Flox (Hayley King, centre) and friends Woolright and artists Flox, Otis Frizzell, Dean Sacred and Askew One, which displayed recently at the Auckland Zoo. The collaboration featured 15 limited edition prints of Woolright’s photography, each image having been photographed during Shelton’s time at the native taxidermy vaults at the Auckland Museum.

The images were then layered with designs by the partner artists and 10% of the proceeds from their sales went towards the Auckland Zoo Conservation Fund. To further support conservation efforts in New Zealand and overseas, 15 Moa Methode Pilsner Magnums were wrapped for the exhibition and all of the proceeds donated to the fund.

“We feel it’s important that Moa gets behind efforts to protect what makes New Zealand so unique”, said Geoff Ross, CEO of Moa Brewing Co and a trustee of the Endangered Species.

Moa beer was poured for the members of the arts community and guests of the artists Jooles Clemen ts , Hele who attended the opening night in February at n e R av lich and ora Shelton the Old Elephant House at Auckland Zoo. aughton K Woo zell and L

lright

Otis Friz

’s longest day Sam Clark, winner of the men Magnum Moa his with ty title, looking thirs

Josh Scott

Coast to Coast with Moa THIS YEAR’S Coast to Coast went down a treat for the new beer sponsor, Moa Brewing Co, which served 500 competitors during the event in February.

Moa bars were stationed at multiple points along the course and over 3,000 beers were served over the two day event. Josh Scott, founder of Moa Brewing Co., this year completed his seventh Coast to Coast race and was greeted at the finish line by cheers from the Moa team.

14 DRINKSBIZ APRIL / MAY 2016

OUT & ABOUT ot t g Ching, Sc own, Geelin ) up ro Andrew Br G Hip Wards (The Brown, Dan

Hannah and Lauren (Depot)

Tiffany Hyde & Claudia M aran “Boops (S.P.Q. R) Mor ie” ven McAuley (Antipodes)

upe, e n ey R ll, Court a H s .R e .Q .) ie, Jam pe (S.P B o o ps hris Ru C , e d y H Tif fany

vel Grill) erland (Mar Wendy Suth mbers) ha C e in tz (W Mar tina Lu

Matt N icholls and Je Wells (B remy edford Soda & Liq

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Champagne Bollinger’s trade tennis tournament THEY CAME, they played and they enjoyed Bolly, thanks to Negociants NZ’s annual trade tennis tournament, held recently in central Auckland.

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Kerr y Tyack, Bob Campbell MW, Jamie Mar fell, Cameron Douglas MS, Vic Williams

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THE MAKERS of Stoneleigh celebrated the release of their new wild fermented Stoneleigh Wild Valley Marlborough Chardonnay and sponsorship of Auckland Arts Festival at the Stoneleigh pop up bar in early March.

DRINKSBIZ APRIL / MAY 2016 15

DIARY DATES

Diary dates

Master of Wine Bob Campbell will be at Winetopia in May

Saturday 9 April

A TASTE OF MATARANGI FESTIVAL

A family friendly day with local flavours that highlight the region’s food to both trade and consumers. atasteofmatarangi.co.nz

Friday 8 to Sunday 10 April

THE FOOD SHOW CHRISTCHURCH

Meet chefs Anabelle White, Johnny Schwass and Ray McVinnie, among others, at this year’s Food Show, which does the rounds of three cities: Auckland, Wellington and Christchurch. foodshow.co.nz

Thursday 21 to Tuesday 26 April

PIES, PINTS AND PINOT… THE ARROWTOWN AUTUMN FESTIVAL

Enjoy gourmet pies, locally brewed pints and Central Otago Pinot Noir, alongside country music, gold panning and duck races (and more) at this annual five day event in Arrowtown. arrowtownautumnfestival.co.nz

Tuesday 26 April 2016

DISCOVER THORNBURY WINES

Winemaker Simon Fell leads a tutored tasting at Villa Maria Estate’s HQ in the Ihumatao volcano in Mangere, Auckland. thornbury.co.nz

Thursday 19 to Friday 20 May

CLEANNZ EXPO

Showcasing the future of cleaning – New Zealand’s only dedicated cleaning and hygiene trade show. See our story on Page 26. cleannzexpo.co.nz

Friday 20 to Saturday 21 May

Winetopia – The Greatest Celebration of New Zealand Wine Taste hundreds of New Zealand wines presented by Singapore Airlines at Shed 10 in Auckland, with food matching, sommelier-led tasting classes and live music. See our story on Page 32. winetopia.nz

Friday 20 to Sunday 22 May

THE FOOD SHOW WELLINGTON foodshow.co.nz

Saturday 21 May

BLUFF OYSTER AND FOOD FESTIVAL

Unsophisticated and proud of it, say the organisers of the annual Bluff Oyster Festival. bluffoysterfest.co.nz

Tuesday 24 to Thursday 26 May

VINEXPO HONG KONG

One of the biggest international wine and spirits trade shows in the Southern Hemisphere. vinexpohongkong.com

Saturday 18 June

GABS BEER & FOOD FEST’

The Great Australasian Beer & Food Fest’ comes to New Zealand this year for the first time.; it will be held at the ASB Showgrounds in Greenlane.

GABS.beer

Sunday 26 June to Tuesday 28 June

FINE FOOD NEW ZEALAND 2016

Thursday 28 to Sunday 31 July

THE FOOD SHOW AUCKLAND foodshow.co.nz

Saturday 3 to Sunday 4 September

THE CHOCOLATE AND COFFEE SHOW, AUCKLAND

This celebration of all things chocolate is at The Cloud, Auckland on Fathers’ Day Weekend. chocolatecoffeeshow.co.nz

Sunday 25 November

TOAST MARTINBOROUGH WINE FOOD & MUSIC FESTIVAL

Enjoy a quarter of a century of outstanding Wairarapa wine from where the region’s modern industry began in the 1980s. toastmartinborough.co.nz

Tuesday 31 January to Thursday 2 February 2017

PINOT NOIR 2017

Connect with your industry and see the latest food and beverage ranges from New Zealand and around the world. See our story on Page 24.

Wellington’s waterfront is the venue and 500 attendees will be immersed in an aspirational and thought-provoking programme, exploring and embracing New Zealand Pinot Noir, its people and its underlying sense of place.

finefoodnz.co.nz

pinotnz.co.nz

16 DRINKSBIZ APRIL / MAY 2016

THE INDEPENDENT

Garagiste brews

tulip foam art). The base is an overly strong imperial coffee stout, which is then topped up with the ‘milk’, in this case, a nitrogrenated cream ale, which is brewed with vanilla and milk sugar.

The makers of Garage Project beers have transformed a derelict petrol station in Aro Valley into a boutique brewery; Jos Ruffell shares their story

If you could make beer anywhere in the world as an experiment or adventure, where would you go?

How did Garage Project begin and when?

A seat outside a traditional Belgium café, with an Orval or local Gueuze and a simple raw cheese plate. It’s been a classic match for hundreds of years, and for very good reason.

Garage Project began in 2011 with a tiny 50 litre brewery, and an old derelict petrol station in the heart of Wellington. We started under ‘24/24’ brewing, releasing 24 different beers in 24 weeks. We wanted to challenge the notions of what beer can be, and bring something new and exciting to the well developed beer scene we enjoy here in Wellington.

What’s your greatest beer achievement to date?

We’ve chalked up some pretty major awards, seen our beers sold in far corners of the world, and had a lot of fun along the way. In terms of absolute beer achievements, it would have to be some of our more progressive ideas, like Two Tap Flat White, which is actually two different beers, brewed to be blended together.

They are intended to resemble and taste like a Flat White coffee (complete with

We’ve talked about taking an Indian odyssey. The sheer number of spices and specialty ingredients on offer would make India an amazing place to explore and see our inspiration and beer ideas in.

What’s your ultimate dream beer to drink and what food would you have with it?

“If we can find ways to produce beers that excite us, and are also lower in alcohol, that’s fantastic. But we won’t cut corners, or use industrial techniques to strip out alcohol just to hit certain niches in the market.”

What’s the secret to a great brew?

The secret to a great brew is one that gives people a completely new experience and changes their perceptions of what beer can be. When you can achieve that, it’s transformational for you as the brewer, and for your drinking audience.

How can brewers respond to the calls from the public for lower alcohol beverages, without sacrificing flavour?

It is difficult to produce flavoursome, low alcohol beers, but not impossible.

We’re seeing the introduction of new sour beers that are typically lower in alcohol. We brew White Mischief, which is a salted white peach sour at 2.9% ABV, and incredibly satisfying. We also produce Fugazi, which is a fully hopped up experience, but only at 2% ABV. It takes time and effort to get the balance right, and it’s important for those beers to be consumed fresh.

What’s your take on the no-alcohol beers in the market?

One thing that we never do in the Garage is tell people what they should taste or experience. It’s a personal thing, so our response would be that if people are enjoying no alcohol beers, that’s fantastic, and if not, then they should keep searching. If we can find ways to produce beers that excite us, and are also lower in alcohol, that’s fantastic. But we won’t cut corners, or use industrial techniques to strip out alcohol just to hit certain niches in the market.

Where do you see the biggest growth in the New Zealand beer market?

Hoppy mid strength IPAs keep growing in demand, alongside more esoteric styles like sour beers and strong barrel aged beers. It seems at the moment that well constructed, exciting and fresh beers will find an audience and that the demand for craft is still growing.

DRINKSBIZ APRIL / MAY 2016 17

INDUSTRY NEWS

Babich celebration wine The centenary of Babich Wines in West Auckland called for a one off limited release wine

ONE OF New Zealand’s oldest wineries is celebrating 100 years of wine production with the limited release of 100 magnums and 330 bottles of 2013 Hawke’s Bay Babich Gimblett Gravels Cabernet Sauvignon.

The wines are available until volume runs out, says the winery’s managing director, Joe Babich.

He opted for packaging that he describes as a highly designed box with a certificate personally signed by him.

All bottles were sealed with high quality cork, the top of which has been dipped in wax as a seal.

“We needed a very special wine to celebrate 100 years of family winemaking.

Therefore when 2013 proved to be such an incredible vintage, and the Cabernet Sauvignon from our Gimblett Road vineyard was outstanding, it was decided to put a small parcel of these grapes aside,” says Babich.

“Our viticulturist identified the best rows and then hand picked fruit was aged for 18 months in two barriques of French oak.”

The wine is sweetly perfumed with aromas of violet and blackberry; with secondary complexity of vanilla and smoky cedar notes, cocoa, leather and fruit cake, says senior winemaker Adam Hazeldine.

The wine is on a strict allocation, due to limited supplies. It has a recommended retail price of $399 for 750ml and $999 for the 1500ml bottles (aka magnums).

Order or find out more at babichwines.co.nz

Lonely drinks guide

“Favourites like the Martini sit alongside the tongba – Himalayan millet beer quite possibly known only to trekkers who will associate it with the smell of a yak dung fire and the relief of resting aching legs.”

18 DRINKSBIZ APRIL / MAY 2016

LONELY PLANET HAS just published its first drinks guide, ‘The World’s Best Drinks’ which was launched in New Zealand and Australia in March.

“This is not a mere drinks guide,” says British beverage journalist Victoria Moore in the book’s foreword.

“It is also a travelogue that will take you to the sophisticated and chic gallerias of Milan where you can sip negronis made with carmine coloured Campari as well as venturing into less well travelled territories,” Moore says.

“Favourites like the Martini sit alongside the tongba – Himalayan millet beer quite possibly known only to

trekkers who will associate it with the smell of a yak dung fire and the relief of resting aching legs.”

This is the fourth book in the Lonely Planet World’s Best series, which is a range of books devoted to guiding readers to top experiences in food and drink around the globe. It follows The World’s Best Street Food (2012), The World’s Best Spicy Food (2014) and The World’s Best Brunches (2015).

Moore is a United Kingdom based drinks writer, who visited New Zealand in February to attend the inaugural 2016 International Sauvignon Blanc Celebration in Marlborough.

She is currently studying a psychology degree as well as

writing for The Guardian in the UK. Her new book, The Wine Dine Dictionary, will be published by Granta in 2017.

Fast facts Lonely Planet: The World’s Best Drinks • This new paperback book was published in March 2016 • The book has 208 pages with full colour plates • The RRP is $26.99

The wines of Banfi Tuscany beautifully express the endearing native character of the region, produced with grapes selected from specific Banfi vineyards as well as other areas of the region.

Carefully crafted, these wines are generous in fruit, soft in tannins and ready to enjoy.

They are a unique contribution to the legacy of Tuscan wines made with experience and appreciation for consistent varietal quality at a great value.

Federal Merchants & Co have an extensive range of wines from Banfi P: 0800 846 824 | E: info@federalmerchants.co.nz | W: federalmerchants.co.nz

INDUSTRY NEWS

Warm up as it cools down

This new heating solution is high quality, low maintenance and has minimal space intrusion for bars and restaurants

Palaeo water from McCashin’s MCCASHIN’S BREWERY has launched a new non alcoholic bottled product; Palaeo water, which comes from a bore at their property in Stoke, Nelson.

The water source has been carbon dated to between 14,000 and 30,000 years old.

“We started to use our own Palaeo water as an ingredient for all our products and there was a noticeable improvement in the overall finished product’’ says Emma McCashin.

“Water is the largest ingredient in beer and many famous breweries have become renowned because of their water and we believe Palaeo water has given us an edge as it’s about as pure and untouched by humans as is possible, having been trapped underground since the last ice age.” she says.

The McCashin family was going to bottle the Palaeo water when they first re-opened the brewery but focused on the alcoholic beverages instead when the global financial crisis put the squeeze on the international market for bottled water.

“With increased knowledge and awareness about how much sugar is contained in fizzy drinks and how bad sugar is, the water category in supermarkets is growing. Now seems like the right time for us to revisit our original plans,” says McCashin.

20 DRINKSBIZ APRIL / MAY 2016

IN RESPONSE to market demand, Outdoor Concepts has introduced the Infratech Slimline Shadow, which is a sleek new infrared heater in matte black.

The Infratech was designed in collaboration with leading architects, interior designers and engineers to provide a low profile, energy efficient heating system that blends seamlessly into any décor.

The Infratech heaters are durable enough to weather many years of outdoor use with no maintenance, and can be wall-mounted, or ceiling-mounted to suit the environment in which they are used.

With their classic, understated style, Infratech heaters have long been best sellers among Outdoor Concepts’ clients. outdoorconcepts.co.nz

Brancott partners netball BRANCOTT ESTATE is to be the official wine partner for Netball New Zealand (NNZ) for 2016.

“Netball New Zealand is pleased to be partnering with Brancott Estate - an iconic and world-renowned New Zealand brand,” says NNZ chief executive Hilary Poole.

Brancott Estate chief winemaker Patrick Materman says the company is thrilled to be associated with such a highly regarded organisation as Netball New Zealand.

Brancott Estate is the pioneer of the Marlborough winegrowing region, planting the first Sauvignon Blanc vines in a place where no one else thought it possible.

RAISE A GLASS TO OUR 100th Birthday.

The Babich family has been making wine in New Zealand since 1916. Join us as we celebrate the 100 stories that have shaped our family’s 100 years of innovation, achievement and winemaking excellence.

Discover our stories at babichwines.co.nz/100stories

ROYAL EASTER SHOW

WINE AWARDS

Royal Easter Show Trophy for Champion Wine of Show:

Royal Easter Show Wine Awards 2016 Trophy Winners Matua Single Vineyard Matheson Syrah 2013

Rapid Labels Trophy for Champion Sparkling Verde Methode Traditionnelle Brut The Village Press Trophy for Champion Gewürztraminer Royal Easter Show Spy Valley Gewurztraminer 2013

New Zealand WineGrower Magazine Trophy for Champion Pinot Noir Villa Maria Single Vineyard Seddon Pinot Noir 2012 Generator Rental Services Trophy for

ChampionWine Merlot &of Merlot Predominant Trophy for Champion Show:

Creek SV2014 Hawkes Bay Merlot/Malbec Villa Maria Reserve Hawkes BayCoopers Chardonnay

Red Badge Security Trophy for Champion Riesling New World Champion Saint Clair Trophy Pioneerfor Block Big JohnChardonnay Riesling 2013 Villa Maria Reserve Hawkes Bay Chardonnay 2014 Datacom Trophy for Champion Pinot Gris Tohu Aronui Singlefor Vineyard PinotGewürztraminer Gris 2014 The Village Press Trophy Champion Johanneshof Cellars Marlborough Gewurztraminer 2014 Esvin Wine Resources Trophy for Champion Rosé Sauvignon Blanc Guala Closures NZ Trophy for Champion Murdoch James PinotSauvignon Rosé 2014 Villa Maria Reserve Wairau Valley Blanc 2015 Guala Closures for Riesling Red Badge Security Trophy NZ for Trophy Champion Champion Sauvignon Blanc Wairau River Summer Riesling 2015 Mt OIympus W5 Sauvignon Blanc 2014 Datacom Trophy for Champion Pinot Gris New World Trophy for Champion Chardonnay Whitehaven Marlborough Pinot Gris 2015 Vidal Legacy Hawkes Bay Chardonnay 2013 Drinksbiz Trophy for Champion Wine, Other Varieties DrinksBiz Trophy for Champion Wine, Other Varieties Esk Valley Hawkes Bay Verdelho 2015 Bishops Head Waipara Valley Chenin Blanc 2011 Esvin Wine Resources Trophy for Champion Rosé Esk Valley Hawkes Bay Rosé 2015 United Cleaning Trophy for Champion Cabernet Sauvignon & Blends Babich The Patriarch 2013

‘Metals & Gravels’ 2013

United Cleaning Trophy for Champion Generator Rental Services Trophy for Cabernet Sauvignon & Cabernet Predominant Merlot Sauvignon & Blends 2013 Mills ReefChampion Elspeth Cabernet Te Awa S. E. Gimblett Gravels Hawkes AucklandBay Agricultural & Sauvignon Pastoral Association Merlot Cab. 2013 Heritage Rosebowl Villa Reserve Gimblett Hawkes Syrah Bay TheMaria Pullman Hotels TrophyGravels for Champion Cabernet Sauvignon 2013, 2008,Bay 2002 Villa Maria Reserve GimblettMerlot Gravels Hawkes Syrah 2013 The Pullman Hotels Trophy for Champion Syrah New Zealand WineGrower Magazine Matua Single Vineyard Matheson Syrah 2013 Trophy for Champion Pinot Noir Corporate AV Services Trophy for Two Degrees Pinot Noir 2014 Champion Medium Sweet or Sweet Wine Rapid Labels Champion BrancottTrophy Estate for Letter B SeriesSparkling Te Hana Reserve Brut 2013 Late Harvest Sauvignon Blanc Auckland Agricultural & Pastoral Association Corporate AV Services Trophy for Champion Gold Medium Medal forSweet Winemaker of the Year or Sweet Wine: Nikolai St George (Matua) Giesen The Brothers Marlborough Late Harvest Sauvignon Blanc 2013

Auckland Agric. & Pastoral Assn Gold Medal for Winemaker of the Year Nick Picone (Villa Maria)

Auckland & Pastoral Association Heritage Rosebowl For a fullAgricultural list of Medals awarded, visit www.wineshow.co.nz Newton Forrest Cornerstone 2013, 2006, 2002

Since 1953 - New Zealand’s Oldest National Wine Competition Wine Awards 2015 Winners v 2.indd 2

For a full list of Medals awarded, visit www.wineshow.co.nz Since 1953 - New Zealand’s Oldest National Wine Competition

30/03/2015 2:34:26 p.m.

INDUSTRY NEWS

Alcohol cool in moderation

NEW RESEARCH into the drinking attitudes of young New Zealanders suggests that drinking moderately is perceived to be ‘cool’.

The research focused on the group that is described as millennials; those between 18 and 29 years of age.

Respondents said the key to a great night out was spending time with friends; 82% of those researched said they aim to limit the amount of alcohol they drink when going out.

The majority of those surveyed, 67%, said that moderate drinking was cool. One in two millennials claimed to have looked after a friend who had consumed too much alcohol and 43% said they have had an evening destroyed by someone who was ‘too drunk’.

The survey found that 54% of the age group was turned off by those who had consumed too much alcohol and 19% said they had stayed sober specifically to impress someone they were attracted to.

The popularity and reach of social media among this age group meant that control of their self-image was paramount. Nearly one in three (31%) admitted they had suffered social shame by appearing to be drunk in a photo that appeared on social media.

The research was conducted on behalf of Heineken to supplement the company’s

The survey found that 54% of the age group were turned off by those who had consumed too much alcohol and 19% said that they have stayed sober specifically to impress someone they are attracted to.

istockphoto.com

Young New Zealanders have given controlled drinking the thumbs up in a survey undertaken by Heineken

“Today’s 18-29 year old age group has grown up in a world that is sharply different to previous generations, with social media and technology fuelling increased awareness of self image and putting an emphasis on healthy living as a desirable thing.” global research, which polled 5,000 people in the 21 to 35 year age group who consumed premium beer in five countries.

This was commissioned to provide insight into the company’s latest ‘Enjoy Heineken Responsibly’ campaign, which is called ‘Moderate Drinkers Wanted’ and is aimed at boosting the responsible consumption of alcohol.

“This study shows moderation is becoming an active choice for an image conscious generation of Kiwis who want to stay in control on nights out and find drunkenness a general turn-off. The Moderate Drinkers Wanted campaign aims to add momentum to this trend by encouraging people to moderate their drinking, in a light hearted way,” says Maud Meijboom, DB New Zealand’s director of marketing.

“Today’s 18-29 year old age group has grown up in a world that is sharply different to previous generations, with social media and technology fuelling increased awareness of self image and putting an emphasis

on healthy living as a desirable thing.

“By showing positive behaviour, the makers of Heineken believe they can help change consumer attitudes to alcohol consumption,” says Meijboom.

The campaign is supported with advertising, which reflects the company’s long standing commitment to use its flagship brand to convey the ‘Enjoy Responsibly’ message.

Fast fact Moderate drinkers wanted The Heineken television commercial used to support the campaign is the work of the Emmy award winning director, Nicolai Fuglisg. It was shot in Los Angeles bars and the subway.

DRINKSBIZ APRIL / MAY 2016 23

INDUSTRY NEWS

Fine Food show grows

Auckland is the venue for the Fine Food New Zealand trade exhibition this year

THIS YEAR’S Fine Food New Zealand trade exhibition is being held in Auckland from Sunday 26 June to Tuesday 28 June and organisers say the show’s range of gluten free and allergen friendly products is growing.

“The exhibition will showcase cutting edge food, drink and equipment from leading producers, highlight the latest industry trends, and give members of the industry an opportunity to make vital new contacts for sourcing or selling goods and services in the food and beverage sector,” says Dona White, CEO of North Port Events.

White says she expects to attract international food and beverages buyers who are looking for New Zealand made goods.

“Export of food and drink is incredibly important to the New Zealand economy, and we have a fantastic reputation for producing quality foods,” says White.

Food and beverage accounts for $28.3 billion and 45% of total goods and service exports, according to figures from the Ministry of Business, Innovation & Employment.

“There is further room for growth 24 DRINKSBIZ APRIL / MAY 2016

with research indicating significant opportunities in Australia, South East Asian nations and China, thanks in part to free trade agreements with these countries,” says White.

“At the 2014 show, we hosted buyers from China, India, Thailand, the Pacific Islands, the United States, Malaysia and Australia, and they were very impressed with Kiwi suppliers and what they had to offer. We are

Fine Food New Zealand’s range of gluten free and allergen friendly products is growing. once again encouraging buyers from key trade destinations to attend the show - it’s a fantastic opportunity for Kiwi suppliers to expand exponentially and reach new markets; and an equally excellent opportunity for those buyers to source quality New Zealand goods. Fine Food has played matchmaker to many an invaluable international relationship in this field,” says White.

This year’s Fine Food New Zealand will also launch a new showcase called Artisan

Alley, which will highlight artisan New Zealand products from companies such as the Wangapaka Family Dairy, Creative Food Edge Co, Bees Blessing, Koa Chocolates, Andre’s Kitchen, Dr Feelgood and Hammerhead Foods.

“We’re very much looking forward to welcoming international buyers to New Zealand, and showing off what our outstanding food and beverage industry has to offer the world. We have no doubt they’ll be travelling home with many New Zealand businesses in mind,” says White.

Fast facts: Fine Food New Zealand 2016 Fine Food New Zealand 2016 runs from Sunday 26 June to Tuesday 28 June, from 10am to 5pm daily at the ASB Showgrounds, Greenlane, Auckland.

Registrations for Fine Food NZ 2016 are now open to members of the retail, food service and hospitality industry, from anywhere in the world.

Registration is free.

Find out more at: finefoodnz.co.nz

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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INDUSTRY NEWS

Hygiene tops at CleanNZ Expo HOSPITALITY AND hygiene go hand in hand at this year’s CleanNZ Expo, which highlights the importance of using the correct tools of the trade to manage clean hospitality environments.

This year’s CleanNZ Expo is free to attend for members of the hospitality and drinks trade, for whom it brings together the latest technology under one roof.

The show will be held from 19 to 20 May 2016 at the ASB Showgrounds in Auckland.

The brands on show include 3M, Chemical Solutions Ltd, Cottonsoft, Jasol, Karcher, Kimberly-Clark Professional, OfficeMax, Pacvac, Philip Moore Group, Qualchem, Staples and Tennant and many others.

CleanNZ will feature up to 100 exhibitors ready to show new hygiene innovations as well as explain how to make business processes more efficient, as well as offer exclusive show specials.

The brands on show include 3M, Chemical Solutions Ltd, Cottonsoft, Jasol, Karcher, Kimberly-Clark Professional, OfficeMax, Pacvac, Philip Moore Group, Qualchem, Staples and Tennant and many others.

The BSCNZ CleanSweep Awards in association with Staples will feature a CleanNZ networking gala dinner, which will be held at the Logan Campbell centre on the evening of 19 May. Attendees will celebrate excellence and innovation in the cleaning industry.

The categories include hospitality, retail, leisure space, innovation and those who have made an outstanding

New from Soda Press CHRISTCHURCH BRAND, Soda Press Co, has released a new organic Classic Indian Tonic.

The new Soda Press Co Classic Indian Tonic is made from organic rice malt syrup and tastes of citrus, bergamot and burnt orange peel.

It contains high quinine levels from the inclusion of Chinchona bark, which comes from the Congolese jungle.

Its makers suggest that its sugar content is approximately 60 per cent lower than many comparable standard tonics on the market.

The packaging is made from recycled materials, is 100 percent recyclable and the brand won the Best New Retail Product at Fine Food Australia 2015 as well as becoming a finalist at the NZ Food Awards 2015.

Soda Press Co has an RRP of $16.50 for 500ml, $30 for a 2-pack and $44.95 for a 4-litre. sodapressco.co.nz 26 DRINKSBIZ APRIL / MAY 2016

contribution to the industry.

A two day comprehensive education program is also available for those who wish to continue their professional development, with local and international speakers and workshops. Sessions start from $35+GST.

Fast facts… CleanNZ Expo • The CleanNZ Expo will be held at the ASB Showgrounds in Auckland.

• The trade show will be open on Thursday 19 May from 10am to 5pm and on Friday 20 May from 9am to 3pm.

For more information and to register, go to www.cleannzexpo.co.nz

Sileni’s new look SILENI ESTATES’ wines from Hawke’s Bay have had a makeover with a fresh new logo, an increase in font size for greater shelf visibility and the introduction of additional colour for the estate range of wines.

The new StelvinLux cap has also been launched for wines in the Sileni Estates range.

“We have upgraded the packaging and made it fresher as well as premiumising it with textured paper,” says marketing and brand manager Juliette Lynch.

“We have retained the triangle and the circle – the three sides of the circle are intended to represent great wine, great food and great company, which underpins the philosophy of the company,” says Lynch.

The name Sileni is now more prominent on the front label, which has a high quality look, and feel,

thanks to the improved paper stock.

The overall aim has been to premiumise the entire Sileni Estates range.

There are three tiers to Sileni wines from the entry level Sileni Cellar Selection range to its mid tier Sileni Estates wines to the company’s top shelf Sileni EV (Exceptional Vintage) range; the latter is made only in top quality vintages.

The company is predominantly export focused with production exceeding 750,000 cases a year. This means that the Hawke’s Bay company alone makes more Pinot Noir each year than the entire North Canterbury wine region does. Sileni also exports approximately 90% of its wines to over 80 markets around the world.

Find out more about the latest new vintages from Sileni on page 40, High 5.

INDUSTRY NEWS

Negociants’ new agencies

istockphoto.com

Some of Europe’s most highly sought after wines have joined the Negociants NZ portfolio

NEGOCIANTS NEW Zealand has announced its appointment as the exclusive national distributor to the New Zealand licensed trade for the ground breaking Italian wine, Ornellaia from Tuscany, as well as two pioneering Spanish wineries in the Ribera del Duero region; Tinto Pesquera and Condado de Haza.

“It is a great honour for Negociants NZ to be working with Alejandro Fernandez, one of Spain’s most prestigious fine wine producers and we look forward to his wines taking their place alongside Negociants’ prestige international portfolio,” says Andrew Parkinson, fine wine manager for Negociants NZ. The Asia Pacific export manager for Grupo Pesquera, Carlos Labarga, says he is proud to announce the collaboration between the Fernandez family and Negociants NZ, which he describes as “one of the greatest wine companies in New Zealand”.

“This collaboration continues the international growth around the world where we have been present in more than 100 countries with great success for many decades,” says Labarga.

Negociants New Zealand will distribute

Tinto Pesquera Crianza and Tinto Pesquera Reserva, both of which will arrive in New Zealand later this year.

Meanwhile, the arrival of wines from the Ornellaia range is timed for May when stocks of Ornellaia Le Serre Nuove dell’Ornellaia and Le Volte dell’Ornellaia are expected to land in New Zealand.

This ground breaking Tuscan brand has been widely credited in global wine circles for its role in revealing the high quality potential of Italian wine, post World War Two. The middle of last century was a time when Italy suffered not only from post war poverty, but from a wine industry that was

Ornellaia had a pivotal role in shifting people’s mindsets into a radical gear change, which has since revolutionised the Tuscan wine industry by introducing French grapes and modernising winemaking techniques.

This has brought widespread benefits, both to new wave Tuscan wines and to traditional wines based entirely on the region’s Sangiovese grape.

largely known for diluted wines made from over cropped vineyards.

Ornellaia had a pivotal role in shifting people’s mindsets into a radical gear change, which has since revolutionised the Tuscan wine industry by introducing French grapes and modernising winemaking techniques. This has brought widespread benefits, both to new wave Tuscan wines and to traditional wines based entirely on the region’s Sangiovese grape.

“After 20 years of partnership with Negociants in Australia, we are happy that our wines will be distributed by Negociants in New Zealand as well. Nothing gives us greater satisfaction than to see our wines in the hands of wine enthusiasts and connoisseurs. New Zealand is a nation of great wine producers and we wish everyone great success and above all lots of enjoyment with Ornellaia,” says Tim Banks, director of Ornellaia.

To stock these wines Orders and queries about Ornellaia, Pesquera and Condado de Haza to Andrew Parkinson, fine wine manager for Negociants NZ; email: aparkinson@ negociants.com DRINKSBIZ APRIL / MAY 2016 27

INDUSTRY NEWS

Woodstock Black – building from strength to strength THE PREMIUMISATION mega trend has hit the dark RTD category with Woodstock Black. Consumers are looking for products that allow them to express themselves; they want variety and quality with what they consume.

Woodstock Black is a 4 year aged Kentucky Bourbon mixed with old style cola which has shown its credibility and support plan to breathe new life into the Dark RTD category.

“Woodstock Black has subtle taste of toffee and vanilla with slight dried fruit in the initial rush of flavour in a good aged bourbon” says Laura Youngman, Category Manager Dark RTD’s & Spirits at Independent Liquor.

The charred oak barrels give bourbon a distinctive spicy oak firmness that is unique to American whiskeys, balanced out with the citrus dry cola taste.

Woodstock as a brand is driving growth in the category and is the #1 brand in traditional liquor (Colmar Brunton February 2016) and with “Woodstock Black over a year in the market and growing market share rapidly, premiumising the category is well under way”, says Youngman.

“After completing a significant tasting campaign in December 2015, we have seen uptake in the product due to its smooth taste and drier style”, Youngman says, “Our master

distiller uses only the best corn and other premium grains combined with the cool, iron free water that flows from the limestone hills of Kentucky, following traditions passed down over six generations”.

It’s all onwards and upwards for Woodstock Black, with another tasting campaign planned to commence in June as well as the Vodafone Warriors sponsorship year two activity underway standing shoulder to shoulder with New Zealand rugby league.

REFRESHMENT. IT’S OUR BUSINESS. Connect with your industry and see the latest food and beverage ranges from here and around the world.

Meet with suppliers and wholesalers, learn about the latest trends and technology in the retail food industry. With over 250 national and international exhibitors, there is no better place to reinvigorate your food business. This major event only happens every two years – can you afford to miss out?

VISIT FREE if you register now at www.finefoodnz.co.nz using code: DBIZ1

BARISTA

SMACKDOWN Strictly trade only. Retail, foodservice or hospitality business identification may be required. Other persons, including children and prams will not be admitted.

26 – 28 June 2016 ASB SHOWGROUNDS GREENLANE, AUCKLAND NZ www.finefoodnz.co.nz

INDUSTRY NEWS

Triple Rock Vodka’s diamond promo’

The Loop Duty Free at Auckland Airport had a $7,500 moment this year when it gave one lucky customer a sparkling spot prize IT’S SAID that diamonds are a girl’s best friend and that was definitely the case for Malia Jahnke of South Auckland this year; she won a 1ct diamond valued at NZD $7,500 from Triple Rock Vodka.

Triple Rock director, Stuart Williamson, said the diamond promotion was exclusive to The Loop Duty Free at Auckland Airport. To qualify for the draw, shoppers had to purchase a bottle of any Triple Rock vodka between December 2015 and February 2016.

Jahnke was travelling to Samoa with family members when she made her surprise winning purchase.

“I’ve spent my life raising my children

and have never won anything before.

I am grateful to Triple Rock and The Loop Duty Free for giving me this opportunity. I will most likely have the diamond made into a ring at some stage but in the meantime, I have someone storing it securely for me,” said the 58 year old grandmother.

Williamson said that he was thrilled that the diamond went to a New Zealand winner.

“Triple Rock is a young brand and we felt this promotion was a fantastic way to cause a little bit of a stir and pique peoples interest in our unique range of vodka. I even had people messaging me on Facebook about it and telling me how keen they were to win.”

(L-R) Triple Rock director, Stuart Williamson, The Loop Duty Free New Zealand head of purchasing, Jacqui Davies and The Loop Duty Free New Zealand general manager, Tom Byrne, drawing the winner.

Lucky winner Malia Jahnke was presented with her stunning 1ct diamond by Triple Rock director, Stuart Williamson.

INDUSTRY NEWS

Corona helps clean green reality Lion, which distributes Corona in this country, has announced a new partnership with the charity organisation, Sustainable Coastlines.

Mud House wine sponsor for Lions tour Accolade Wines announces major sponsorship for 2017 British and Irish Lions tour of New Zealand

“WE FEEL it’s important to preserve our coastlines so that New Zealand remains an idyllic place of escape for people. Corona and Sustainable Coastlines share a lot of synergies in the beach and surf cultures.

Together we want to make a positive contribution to protect and nurture New Zealand’s incredible environment, so others can continue to enjoy and appreciate it for years to come,” says Ben Wheeler, Corona category marketing director for Lion.

The two year partnership will kick off when 30 Corona staff carry out a beach clean up on Waiheke Island.

“Despite New Zealand’s reputation for being clean and green, a lot of work is needed to make this a reality. As a charity it is important to team up with

“Despite New Zealand’s reputation for being clean and green, a lot of work is needed to make this a reality. As a charity it is important to team up with businesses that want to roll up their sleeves and work towards making our beaches litter-free, the way it should be.”

30 DRINKSBIZ APRIL / MAY 2016

businesses that want to roll up their sleeves and work towards making our beaches litter-free, the way it should be,” says Camden Howitt from Sustainable Coastlines.

The official launch of the two year partnership took place on board a floating Corona Sunset Bar in a secret location with music by Liam Finn and Laughton Kora.

The Corona Sunset Bar was made from wood previously used to create a temporary deck as part of last year’s Corona Piha Experience, where money was raised for the Piha Surf Life Saving Club through selling coastal images by surf, travel and lifestyle photographers.

ACCOLADE WINES has announced Mud House Wines as an official sponsor for the 2017 Lions tour.

The announcement was made midMarch to an audience of wine and sports media at New Zealand House in London

by Accolade Wines chief executive Paul Schaafsma and British & Irish Lions chief operating officer, Charlie McEwen.

“We are extremely excited to be part of the next British & Irish Lions Tour in New Zealand. A Lions tour is huge, especially one hosted by the world champions. We are also very proud to be working with our new Mud House brand ambassadors, Sean and Jason, who are here today and I would personally like to thank them for their support so far,” said Schaafsma.

Former All Black skipper, Sean Fitzpatrick and English winger Jason Robinson have been appointed Mud House brand ambassadors to help promote the partnership. “We have high ambitions for our already successful Mud House brand. We’ll work closely with the British and Irish Lions to activate a £2 million support campaign in the United Kingdom.

The team in New Zealand will activate our partnership on the ground ahead of the tour next June.”

Accolade New Zealand sales and marketing director Jack Glover described the new sponsorship as fantastic for the Mud House wine brand.

“We look forward to welcoming the team along with their thousands of fans into New Zealand, June 2017, and sharing some true Kiwi and Mud House hospitality.”

The Lions tour will consist of 10 games played throughout New Zealand between June 3 and July 8, including three test matches against the double world champions.

R TE IS G W R E NO

19-20 May 2016 ASB Showgrounds, Auckland Showcasing the future of cleaning – New Zealand’s only dedicated cleaning and hygiene trade show

The biennial trade show for the NZ cleaning industry is back with up to 100 companies exhibiting. The show is the must attend event for all involved in the cleaning industry. If you are committed to staying at the top of your game – this FREE expo is the place you need to be.

SEE - new products and services LEARN - about the latest developments in the industry

Book your table now for the networking CleanNZ Gala Dinner The BSCNZ CleanSweep™ Awards in association with Staples are back for 2016. The Oscars of the New Zealand cleaning industry will be held during the Gala Dinner at the 2016 CleanNZ Expo at the ASB Showgrounds on 19th May 2016.

IDENTIFY - new contacts

The BSCNZ CleanSweep™ Awards in association with Staples are open for all registered BSCNZ members. To showcase your business and be a part of these prestigious awards, join BSCNZ today and be amongst the best of the best. Email us at info@bsc.org.nz

SEMINARS - presented by leading local and international speakers, the seminar programme will cover a range of practical and business related topics.

CleanNZ education

NETWORK - with all the major players

CELEBRATE - the Oscars of the industry BSCNZ CleanSweep™ Awards in association with Staples BE ENTERTAINED - at the Gala dinner

REGISTER NOW visit www.cleannzexpo.co.nz or phone 0800 451 590

Limited exhibition space still available please contact Samantha on sewart@intermedia.com.au or +61 2 8586 6106

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Media Partner

Held over the two days of CleanNZ, more than 10 hours of education from speakers including • Lisa Macqueen, CEO, Cleaning Marketer • Judy Heathcoat & Adelaide Healey, Ministry of Social Development • Alison Richmond, Director/Physiotherapist, Provention • Dr Lou Gommans, MBIE Biocide Toolbox programme, University of Auckland • Mark Jones, Principal, freshOps and Your Digital Solution • Greg Whiteley, Managing Director, Whiteley Corporation • Dennis Boulais, Broadlex • Michelle Bibby, Checkup Online Audit Tool • Kameron Thorne and Mark Shepard, Apple Environmental Services Utah • Clif Shaw, Director, We-Integrate • and more For the full program and to register visit www.cleannzexpo.co.nz

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INDUSTRY NEWS

Celebrating Winetopia

Wine masterclasses are expected to attract thousands of interested fans and experts to a new event to be held in Auckland HUNDREDS OF New Zealand wines and thousands of wine drinkers are expected to be at the first Winetopia on Friday 20 and Saturday 21 May in Auckland.

The two day event is to be presented

by Singapore Airlines at Shed 10 on the Auckland waterfront and is the brainchild of Lemongrass Productions.

“All major New Zealand wine regions will be represented at the festival, from the rock star brands to boutique wineries, along with food matching, sommelier tasting classes and live music,” says Claire Baudinet of Lemongrass Productions.

Visitors will have the opportunity to meet wine movers and shakers, such as Master of Wine Bob Campbell; the first New Zealand to gain the Master of Wine qualification.

Campbell will host three masterclasses.

Each will cost an additional $20.

The first of these events is a Friday eve-

ning session, which is called Sip or cellar? A comparison of youthful versus aged wines.

His other events are a Saturday afternoon session called All About Albarino; which Campbell describes is New Zealand’s next big thing, and the Saturday evening tasting called The Pinot Showdown which is to be a battle of New Zealand wine regions to decide which deserves to be crowned King of Pinot Noir.

Other highlights include Australian sommelier Nick Stock hosting masterclasses in wine, and Craggy Range chief winemaker Matt Stafford hosting a pre-release tasting of the winery’s 2014 top wines.

Win Winetopia We have one double pass to Winetopia valued at $100 to give away. This prize is sponsored by Singapore Airlines. It includes five tastings, a wine glass each and entry to the Saturday afternoon Session 2, which

runs from 12 noon to 3.30pm as well as two tickets to Nick Stock’s masterclass.

Email: paul@blomfieldpr.com with the subject line: Drinksbiz reader Winetopia giveaway.

Fast facts…

Winetopia • The venue is Shed 10, Queens Wharf, 89 Quay Street, Auckland.

• Early Bird tickets $20 (plus booking fee), thereafter $30 (plus booking fee). Available through iTicket.

Find out more at winetopia.nz

Penfolds Grange release

Collectible, expensive and in scarce supply; meet the top new reds from Treasury Wine Estates CULTISHLY COLLECTIBLE wines are thin on the ground in the Southern Hemisphere compared to the Northern, which makes the annual Penfolds premium wine release an eagerly anticipated event each year; this time, it featured the 2010 Penfolds Grange; one of the only Granges ever made solely from Shiraz (rather than blended with Cabernet Sauvignon, as is the norm).

“These wines might be amongst the most collectible in the Southern Hemisphere but at the end of the day, they were made to be drunk,” said Penfolds winemaker Steve Leinert, who visited New Zealand for the launch.

Going forward, the makers of Penfolds plan to release all their top notch wines at the same time, which means that all 2014 and 2015 wines from this range will be available from the same date each year.

The Penfolds wines are distributed in New Zealand by Treasury Wine Estates and quantities are relatively small, which 32 DRINKSBIZ APRIL / MAY 2016

makes their scarcity value as meaningful to collectors and top trade accounts, as the high prices are.

The 2015 Penfolds Collection includes a full bodied white and eight full bodied reds. The wines in the new release are: 2014 Penfolds Bin 311 Chardonnay, 2013 Penfolds Bin 138 Shiraz Grenache Mataro, 2013 Penfolds Bin 128 Coonawarra Shiraz, 2013 Penfolds Bin 28 Kalimna Shiraz, 2013 Penfolds Bin 407 Cabernet Sauvignon, 2013 Penfolds Marananga Bin 150 Shiraz, 2013 Penfolds Bin 389 Cabernet Shiraz, 2012 St Henri Shiraz and the piece de resistance; Penfolds Grange.

Meet the 2011 Penfolds Grange This is the sixth Grange in history to be made solely from the Shiraz grape rather than blended with (varying proportions) of Cabernet Sauvignon. The other Shiraz-only Grange wines were made in vintages 2000, 1951, 1952, 1963, 1999 and 2000. This wine

spent 17 months maturing in barrel and over two years in bottle prior to its release.

It is bone dry with pronounced black fruit flavours, intense grainy tannins and it can last the distance for 30 years, for those with wine cellars and willpower; it also drinks well now.

EXPERT ADVICE

Keep the content flowing A simple checklist for using content marketing to grow your brand EVERYONE IS talking about content marketing these days. Despite the fact that we’ve all been producing content as far back as the inception of the Guinness Book of Records and Michelin Guide, today it’s a buzz word.

And for good reason.

It’s a simple way to get consumers engaging with your brand when they’re not at your store, drinking in your bar, or holding a bottle of your wine. In other words, it’s a way to keep the party going 24/7.

But how do you go about it, and do it well?

Here are four key steps to keep in mind when developing any content marketing strategy.

1. Find out what your consumers want, then give it to them The number one reason content marketing fails to deliver results is boring content.

It seems like a no-brainer, but a surprising number of people get this fundamental step wrong. It’s far easier than it seems to make

exciting content that people actually want to see. And no it’s probably not pictures of your store or product. You can also just ask! Ask your regular customers what they would like to see, watch, or read, and use that to form the basis of your strategy.

2. Create your own content hub The easiest way to create a dedicated audience is to own the media channel you’re using. That said, telling people to get to your website can be challenging, especially when there are a whole heap of other websites out there doing the same thing! Sites like Youtube have millions of visitors every day actively seeking content. Creating your own videos and using Youtube to host them is the first step to making sure your content will be seen.

3. Treat it like a TV Show Every sitcom has a great format that’s repeatable. Think Friends, Grey’s Anatomy, or Big

Bang Theory – the same people with different adventures. You can apply the same idea to your content. Try to think outside the box. Get your staff to prepare their favourite cocktail and tell a story about how it became their favourite. Think about ways you can take the stories you already have in your company, and make them exciting for audiences to engage with.

4. Ditch what doesn’t work Finally, if people aren’t responding, change what you’re doing. Keep a close watch on views and metrics, and change your strategy depending on how you’re performing.

BEAT is a creative communications agency based in Auckland. To talk to them about content marketing, PR, activations, or any communications challenge you face, give them a call on 09 361 2328, or email beat@ beat.net.nz. beat.net.nz

WINE CATEGORY REPORT

Long, balmy autumn days and crisp, early winter nights call for full bodied whites, such as these great wines, selected by Joelle Thomson

istockphoto.com

Full bodied whites 34 DRINKSBIZ APRIL / MAY 2016

CATEGORY REPORT W INE

Full bodied Chardonnays BEST OF THE BAY

NELSON CHARDONNAY

MARISCO MARVEL

2014 Villa Maria Keltern Vineyard RRP $38 Chardonnay

2013 Waimea Nelson Chardonnay RRP $19.95 to $24.95

2013 Marisco The King’s Bastard Marlborough Chardonnay RRP $25

VILLA MARIA

WAIMEA ESTATES

GREAT BY THE GLASS

GREAT WHITE

LION

2014 Te Mata Estate Hawke’s Bay RRP $22 Chardonnay

2013 Dog Point Chardonnay RRP $35

NELSON GOLD

Hawke’s Bay’s diverse climate is highlighted in this rich, flavoursome (think: stone fruit aromas of white peach and nectarines) Chardonnay, which is made from grapes grown on a slightly cooler site, inland from Maraekakaho at the Keltern Vineyard; one of the Bay’s best for Chardonnay. This is one of the stars of the Villa Maria portfolio and of New Zealand Chardonnay.

This Hawke’s Bay Chardonnay may be the little sibling (in price and profile) to Te Mata’s flagship white, Elston Chardonnay, but it has a great quality to price ratio. It is made with grapes from three different sub-regions of the Bay, which combine to consistently deliver bigger flavours and a fuller body than its modest price tag implies.

Te Mata Estate Hawke’s Bay Chardonnay is a great by-the-glass wine for lists in bars, cafés and restaurants.

EUROVINTAGE

Te Mata Estate Hawke’s Bay Chardonnay is a great by-theglass wine for lists in bars, cafés and restaurants.

Waimea Estates is situated near to Nelson city on the Waimea Plains; hence the name.

This is one of the biggest producers in the region and makes high quality wines from a wide range of different grape varieties; particularly whites, which are the strongest strings to its bow, as Waimea Nelson Chardonnay shows with its buttery beauty, full body and long finish.

Winemakers James Healey and Ivan Sutherland (who co-founded Dog Point Vineyards with their life partners) specialise in Chardonnay, Sauvignon Blanc and Pinot Noir, which allows them to harness the best from each, such as this barrel fermented Chardonnay; now in its 11th year of production. It gains intensely fresh baked bread flavours from spending time in oak barrels during and after fermentation, where it also undergoes malolactic fermentation. This provides a softening effect by converting malic acids to lactic ones. Aside from being utterly succulently delicious, Dog Point Chardonnay offers exceptional value for money. It’s one of New Zealand’s great whites every year.

Brent Marris is a rarity in New Zealand wine circles; the Marlborough born and bred winemaker was brought up with vines and wines by a father (the late John Marris) whose quest was to find the best vineyard sites. This remains a firm focus for Marris today, and shines through in his Marisco wines, such as this ripe tropical fruited Chardonnay with its full body and fresh acidity adding good balance to lingering flavours.

2014 Neudorf Vineyards Nelson RRP $33 Chardonnay This wine is made from grapes grown from around the Nelson region rather than solely in the Moutere Hills, as this winery’s better known, big bodied white, Neudorf Moutere Chardonnay is. It is another tasty string to the Neudorf bow; more affordable, lighter on the buttery bells and whistles but with beautifully fresh, pristine flavours of peach, nectarine and a note of tropical fruit, held together with cleansing acidity that stretches it to a long finish.

EUROVINTAGE

RED + WHITE

DRINKSBIZ APRIL / MAY 2016 35

WINE CATEGORY REPORT

What does ‘full bodied’ mean?

• Body refers to the weight of a wine in the mouth and can be described as light, medium or full, with variation in each of these sub-categories.

• A light bodied wine can have intense flavours whereas some full bodied wines can have neutral flavours while still remaining big in weight and texture.

• Balance is how the overall taste, body, acidity, tannins, length, complexity and concentration all come together in a wine.

• Body describes how a liquid feels in the mouth – how much it coats the sides of the mouth, the tongue and the gums rather than the type of flavours in the wine, which are a separate thing.

• Beer and spirits also range from light to medium to full bodied, but they can be challenging to untrained tasters to analyse, due to the bubbles in beer and the high alcohol volume in spirits. Both factors can distract from the weight of these beverages in the mouth.

• The wines in this report are all single ‘varietal’ wines – meaning that they are each made from single grape varieties, despite the fact that a wide range of different grapes is represented in this report.

• These wines differ widely in flavour but they are connected by their body; all of them are weighty and rich in texture and mouth feel.

• This report highlights a variety of high quality, alternative styles of Sauvignon Blanc; these wines have been drawn from extensive tastings, which I attended at the 2016 NZ International Sauvignon Blanc Celebration held in Marlborough in February.

36 DRINKSBIZ APRIL / MAY 2016

Full bodied Sauvignon Blancs TOP BLANC 2013 Dog Point Section 94 RRP $38 This is it; my top New Zealand Sauvignon Blanc every year. Nowhere on the label do the words ‘Sauvignon Blanc’ appear, but rather this wine’s appeal lies in its exceptional concentration of flavour; pure focused fruit aromas of ripe citrus, white peach, white blossom and an underlying yeast influence which adds fresh baked bread flavours. It is made from 100% hand picked grapes, which are fermented in old oak barrels for 18 months to provide a full body, chalky flavours and funky earthy twist. It’s a stunner and it ages brilliantly, as a tasting that spanned 10 years of Section 94 showed.

RED + WHITE

This is it; my personal top choice of New Zealand Sauvignon Blancs every year; nowhere on the label do the words ‘Sauvignon Blanc’ appear on Dog Point Section 94… this wine’s appeal lies in its exceptional concentration of flavour.

WILD CHILD 2007 Sacred Hill Hawke’s Bay RRP $34.99 Sauvage This wine has always been ahead of its time, thanks to the thoughtful experimentation

by Sacred Hill’s David Mason and Tony Bish, both fans of flinty French dry whites. They have channelled that vibe when making this full bodied, savoury tasting Hawke’s Bay

CATEGORY REPORT W INE

Sauvignon Blanc, which has spicy flavours, which are derived from a portion of this wine spending time in oak. These flavours are supported by ripe peachy aromas and a hint of tropical flavours such as mango, pineapple and papaya. A creamy note adds complexity to this top quality full bodied white.

This report highlights a significant proportion of high quality, alternative styles of Sauvignon Blanc included in this report; these wines have been drawn from extensive tastings attended at the 2016 NZ International Sauvignon Blanc Celebration held in Marlborough in February.

SACRED HILL

STAR FROM GIESEN

FABULOUS FUMÉ

2010 Giesen The August RRP $50-$52

2014 Brancott Estate Terroir Series RRP $19.95 Fumé The grapes harvested for this wine were gently pressed and fermented with French oak to enhance the smoky complexity and stone fruit aromas. Time on lees (yeast cells left over, post fermentation) adds a creamy, toasty, mouth filling style to this well-rounded, super tasty Sauvignon Blanc.

The word ‘fumé’ refers to the oak influence, which accentuates its full bodied style and rich flavours.

PERNOD RICARD

GIESEN GOODNESS 2012 Giesen The Fuder Sauvignon RRP $52 Blanc High priced wines such as this need to impress and fortunately this full bodied wine more than does that. Its X-factor comes from its rich, flavoursome spicy style supported by a backbone of firm, refreshing acidity and flavours of green fruit, herbs and passionfruit. It’s a big wine with exceptional balance of body, complex flavours, a long finish and the ability to age – not that I would because it’s so tasty right now.

GIESEN

If all Sauvignon Blanc tasted this good, I’d be hard pushed to want to drink anything else. The front label of this wine says ‘traditionally fermented’, which offers a clue to its oily rich texture, long finish and full body. It has complex flavours of yeast (bread dough, yoghurt, a hint of brie) and dried fruit such as lemon zest and grapefruit. The whole is better than the description of its parts.

Drink it. Stock it. Love it.

GIESEN

WOOLSHED ROCKS 2015 Mud House Woolshed RRP $18-$20 Sauvignon Blanc A little barrel influence goes a long way to add body, richness and flavour to this Marlborough Sauvignon Blanc, which has less than 5% barrel maturation, yet is 100% fuller flavoured as a result. This is an accessibly priced wine, offering very good value for money with its savoury, creamy flavours, upfront fresh fruity appeal and full body.

HANCOCKS

GREAT GREYWACKE 2013 Greywacke Wild Sauvignon RRP $37

High priced but worth it; this is a blend of grapes grown in Marlborough’s Southern Valleys with a proportion from the Wairau

Valley; both treated to indigenous yeast fermentation, which dials up its savoury complexity, spicy flavours and full body in a richly concentrated style from pioneering Marlborough winemaker Kevin Judd; the first winemaker at Cloudy Bay – and founder of this label.

GREYWACKE

CENTRAL OTAGO STUNNER 2015 Amisfield Central Otago RRP $25 Sauvignon Blanc Whites remain thin on the ground in Central Otago, where the region’s vineyards are dominated by Pinot Noir (which accounts for 80% of the total plantings), but here’s a white that shines a new light on the region’s wines. This top notch Sauvignon Blanc is fresh, crisp, thanks to high acidity from the cool southern climate, and also creamy - a portion of the wine was fermented in barrel for four months, which adds texture, weight and richness to this lovely balanced wine.

RED + WHITE

OUTSTANDING AUNTSFIELD 2015 Auntsfield Single Vineyard RRP $22.95 Sauvignon Blanc A little French oak goes a long way to adding complexity to the taste and full body of this funky tasting style departure from the fruity bells of so many Sauvignons. Love this savoury, spicy style.

NEGOCIANTS DRINKSBIZ APRIL / MAY 2016 37

WINE CATEGORY REPORT

Pride & Glory is a fitting name for this stunning newcomer, which gains its rich flavoursome creamy flavours from spending time in 500 litre French oak barrels, maturing on the left over goodies (aka ‘lees’ – yeast cells) of Chardonnay.

PRIDE AND GLORY 2013 Marisco Craft Series Pride & RRP $65 Glory Sauvignon Blanc This is the star attraction for me in Marisco’s new Craft Series wines from winemaker Brent Marris, which made their debut in 2015. The wine gains its rich flavoursome creamy flavours from spending time in 500 litre French oak barrels, maturing on the left over goodies (aka ‘lees’ – yeast cells) of Chardonnay, which add texture, body and a rich mouth filling deliciousness. Pride & Glory is a fitting name for this stunner.

LION

FABULOUS FOLIUM 2014 Folium Reserve Sauvignon RRP $38-$39 Blanc Marlborough winemaker Takaki Okada owns eight hectares of land bordering Brancott Estate in Marlborough; six of which are currently planted. Some of the vines are completely unirrigated, such as those used for the grapes for this outstanding full bodied white, which gains its richness from lees rather than oak. This wine is recognisably Sauvignon-like with its pronounced green fruit flavours, which are balanced by fresh crushed almond and creamy aromas.

DHALL & NASH

Viogniers and Gewürztraminers SAINTLY VIOGNIER 2014 Saint Clair Hawke’s Bay RRP $22 Viognier It’s great to see (and taste) this accessibly priced alternative wine from one of the country’s largest producers of Sauvignon 38 DRINKSBIZ APRIL / MAY 2016

Blanc. Viognier originally comes from the northern Rhone Valley in France, and is now widespread in Australia and California, with relatively small plantings here in New Zealand. This wine highlights Viognier’s peach-skin aromas and fleshy flavours in a full bodied, dry style.

NEGOCIANTS

KIWI INGENUITY 2014 Quarter Acre Hawke’s Bay RRP $26-$27 Viognier Hawke’s Bay is home to the majority of Viognier grapes that are currently growing in New Zealand; approximately 299 hectares and one of the trickiest wine grapes to grow due to its sensitivity to wind.

It is also one of the tastiest new white wine styles to be made in this country over the past 15 years, albeit in tiny quantities, such as this intensely peachy dry white. This outstanding Viognier has balancing acidity for freshness, a full body to support its big stone fruit flavours and a long finish.

RED + WHITE

NOBILO’S FINEST 2010 Vinoptima Gewürztraminer RRP $75

Gisborne and Gewürztraminer go way back, as does the maker of this wine; Nick Nobilo, who has devoted his entire winery to this one, full bodied, intensely flavoursome grape variety. This is a dry style of wine with a full body, high alcohol (14.5% ABV) and a fleshy mouth feel. The Gewürztraminer grape’s naturally high volume floral aromas and Turkish Delight flavours are flattered by a little intentionally retained residual sugar, which adds balance rather than sweetness to this rich, tasty white.

NEGOCIANTS

Distributors Dhall and Nash 09 357 0493 dnfinewine.com EuroVintage 0800 338 766 eurovintage.co.nz Giesen 03 344 6270 giesen.co.nz Greywacke 03 572 5425 greywacke.com Hancocks 0800 699 463 hancocks.co.nz Lion 0800 107 272 lionco.com Negociants NZ 0800 634 624 negociantsnz.com Pernod Ricard NZ 0800 655 550 pernod-ricard-nz.com Red+White Cellars 0800 9463 792 redwhitecellars.co.nz Sacred Hill 0800 946 326 sacredhill.com Villa Maria 0800 505 656 villamaria.co.nz Waimea Estates 03 544 6385 waimeaestates.co.nz

WINE NEWS

New sommelier group launches Celia Hay and Cameron Douglas spearhead a new association of wine professionals A NEW organisation has been launched to bring together sommeliers and professionals working with wine.

The new not for profit group is called the New Zealand Sommelier & Wine Professionals Association and it was launched on Monday 7 March at the NZ School of Food and Wine (NZSFW), in Auckland.

The group will be professionally affiliated with the Association of Sommeliers International (ASI), which has members in 52 countries.

“With the establishment of this association, NZSWP will be able to join the Association of Sommeliers International (ASI) with 52 member countries and exceptional international competitions and professional connections,” says Celia Hay, founder of the NZSFW. She spearheaded the new associa-

tion with fellow New Zealander Cameron Douglas, who is the only Kiwi to hold the United States based Master Sommelier qualification.

including Mt Edward Clockwork Orange by Central Otago winemaker Duncan Forsyth; Pyramid Valley Vineyards Orange Wine by Mike and Claudia Weersing and The Hermit Ram Muller Thurgau by Theo Coles.

The tasting also highlighted unusual wines, which Hudson and Hay had selected, including a Vitovska from Friuli region in north east Italy, which is home to this rare white grape - native to the Carso area and Ribolla Gialla.

They also sourced a Rkatsiteli from Georgia.

“With the establishment of this association, NZSWP will be able to join the Association of Sommeliers International (ASI) with 52 member countries and exceptional international competitions and professional connections,” says Celia Hay, founder of the NZSFW.

Fast facts on NZSWPA

Hay invited consultant winemaker Lynnette Hudson to lead a launch tasting of orange wines sourced from around the world and New Zealand,

Find out more about how to join the New Zealand Sommelier & Wine Professionals Association as a professional, associate or corporate member online at: www.foodandwine.co.nz

MARLBOROUGH SAUVIGNON BLANC FOR EVERY PALATE Our range includes the award-winning 2012 Giesen Fuder Dillons Point Sauvignon Blanc and Giesen The August 1888 Giesen Sauvignon Blanc can offer you

• One of the largest and most diverse Sauvignon Blanc portfolios from Marlborough

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• Take your customers on a journey to discover food friendly wines with complexity and intensity • Proven show success – including 5 trophies and 24 gold medals (on current market vintages.)

CALL YOUR GIESEN ACCOUNT MANAGER TODAY

HIGH 5

Top new wines

High quality and highly sought after wines from tastings by Joelle Thomson

1 Merlot marvel

3 Champion Chardonnay

2014 Sileni Estates Cut Cane Merlot

2015 Sileni Cellar Selection Chardonnay

$42.99, 15.5% ABV

This wine was made from a portion of semi dried grapes, in homage to the Italian tradition of dried grape wines, hence the intense colour, aroma and flavour. The idea was to make a fruit concentrated, rich style of Merlot, which has proven to be very popular, due to low levels of cropping; one bunch per shoot ensures an intensity of flavour, which is supported by 40% of the wine spending time in oak; both French and American oak, both new and used barrels.

Big and bold, yes, but also well balanced with complex fruit and savoury flavours. sileni.co.nz

2

Awesome Albarino

RRP $24.95, 13.5% ABV

2015 Sileni Estates Advocate Albarino

The Sileni Estates Cut Cane Merlot was made from a portion of semi dried grapes, in homage to the Italian tradition of dried grape wines, hence the intense colour, aroma and flavour. The idea was to make a fruit concentrated, rich style of Merlot, which has proven to be very popular, due to low levels of cropping…

40 DRINKSBIZ APRIL / MAY 2016

This is the first Albarino from Sileni Estates and it is made with grapes grown in Hawke’s Bay’s Bridge Pa grape growing sub-region.

The wine’s name ‘advocate’ pays tribute to Gary Glazebrook; a friend of Sileni owner Graeme Avery and an Albarino fan, who suggested to Avery that he should produce an Albarino because it’s a thick skinned variety, which means that it can be well suited to a maritime climate – such as New Zealand’s. The grapes in this wine were all hand harvested and whole bunch pressed into stainless steel tanks. The wine was kept on its lees (left over yeast cells, post fermentation) with periodic stirring to add a noticeable creaminess to balance the wine’s flavours of fresh green apple, fennel and herb flavours. It has refreshing acidity and a long finish. sileni.co.nz

RRP $18.99, 13% ABV

A very clean Chardonnay with fresh citrus and tropical fruit flavours such as grapefruit, pineapple and mango; this wine is lightly oaked and the action here is all about fresh vibrant acidity, which stretches the wine to a long finish. It is full bodied with mouth watering citrus zest flavours. sileni.co.nz

4

Supple Pinot RRP $18.99, 13.5% ABV

2015 Sileni Estates Cellar Selection Pinot Noir This brand new wine is driven by very fresh red fruit flavours and was made from grapes grown on cooler coastal and higher altitude vineyards in Hawke’s Bay, both of which ensure the retention of Pinot Noir’s trademark fresh acidity. It has a medium body and a long finish, which hints at minimum but well integrated oak influence, which adds notes of spicy complexity and savoury, earthy flavours. Its soft smooth tannins make this a lovely wine to chill lightly in autumn and early winter. sileni.co.nz

5 French affair

RRP $19.99, 12.5% ABV

2014 Montsable Chardonnay Pays DOC This southern French Chardonnay is a newcomer to New Zealand and has intensely concentrated flavours of ripe stonefruit such as peaches, nectarines and dried apricots; it has a full body, medium acidity and an intense creamy finish. A satisfying, smooth, big but balanced Chardonnay from Europe – stunning value at this price. bdwine.co.nz

www.nautilusestate.com Drink responsibly

WINE NEWS

The next big wine idea?

What is the next big idea in wine technology?

Colette Grgic from the Australian startup company, BlueChilli, shares her ideas on a collaboration with Brancott Estate BRANCOTT ESTATE Wines and Australian company, BlueChilli, are looking for a new wine pioneer with the announcement of winexplorer.

“When we decided to plant Sauvignon Blanc vines in Marlborough in 1975, we created one of the world’s most popular wine styles and turned New Zealand into one of the world’s premier wine growing regions. Now we are looking to change the wine world again by identifying ideas that will fundamentally change the way people enjoy wine,” says Patrick Materman, Brancott Estate chief winemaker There is a cash prize and winexplorer judge. of AU $35,000 and, He and a panel of judges depending on the are now in the process idea, the winner may of coming up with five be considered for finalists of startup ideas, startup acceleration whose proposals will be

by BlueChilli and shared via social media Brancott Estate to with consumers – who commercialise their will vote for their favouidea. The entrants have rite ideas on 7 April 2016. now submitted their “We’re seeing a sigideas and the finalists nificant shift in the way are in the pipeline. in which companies and entire industries innovate now, where involving customers in the creation process and getting the end user to co-design great solutions is the new norm,” says Colette Grgic, general manager for innovation at BlueChilli. “While there have been significant advances in winemaking, the consumer area of wine consumption is ripe for new ideas. We help entrepreneurs to turn their ideas into viable business opportunities through winexplorer.”

There is a cash prize of AU $35,000 and, depending on the idea, the winner may be considered for startup acceleration

by BlueChilli and Brancott Estate to commercialise their idea.

The entrants have now submitted their ideas and the finalists are in the pipeline.

Collete Grgic shares her thoughts.

Tell us about Next Big Ideas - what makes an idea a great one?

At BlueChilli we see around 200 ideas pitched every month, so we’ve become good at picking out ideas with a lot of potential. The best indicator is whether Collete Grgic an idea solves a problem.

This means you have to understand the customer and what’s important for them, which puts wine enthusiasts in a great position to generate ideas because they are likely to be experiencing the problems themselves. Great solutions need to be creative, simple and delightful for people to use. Great businesses need to solve a problem, have customers willing to pay to solve that problem, and have enough of those customers to create a viable and sustainable business model.

How does this relate to wine?

Technology is making its way into every aspect of our lives how many times have you been caught with a glass of wine in one hand and a screen in the other? For wine drinkers this means that any information or experience they want from finding recommendations, purchasing it, exploring wineries in 3D or building a virtual wine cellar.

What specific areas of innovation will you be looking for in successful ideas?

I don’t think innovation is as important as the impact it will have on the market. When you look at the simple task of opening a bottle of wine you need to think of the journey of both the customer and the bottle of wine before they come together.

How did this concept come about?

A mutual contact suggested that Brancott Estate and BlueChilli should meet and explore the possibility of creating something together. BlueChilli is great at building tech startups for nontechnical founders, but startups need customers to survive.

Brancott Estate is always looking for innovative solutions and has the access to market and customers to support the startup.

It’s a win-win for both.

What would you personally like to see happen in the world of wine to make things easier and more accessible to wine drinkers?

I’m a massive fan of big data, personalisation and augmented reality - imagine walking into a wine shop, looking at the shelves through your screen and having an app highlight wines that you might like to try based on wines you’ve previously liked that are within your budget.

Patrick Materman

42 DRINKSBIZ APRIL / MAY 2016

WINE FEATURE

Invivo buys historic winery One of New Zealand’s oldest wine production facilities is about to have a whole new lease of life

GROWTH IN wine production and creative control were both motivations for the purchase of a 114 year old winery in the Waikato by Tim Lightbourne and Rob Cameron, owners of Invivo Wines.

The winery, once known as the Te Kauwhata Viticultural Research Station, was designed and constructed by the New Zealand government in 1902.

It was built for the purpose of housing the country’s first viticultural research station, which was headed by visiting Italian viticulturist Romeo Bragato; the first person to discover the devastating vine root eating aphid, phylloxera, in New Zealand. Bragato’s influence on the early New Zealand wine scene was profound in its day and also prophetic – he was the first person to recognise the potential of Pinot Noir in Otago.

Invivo co-founder Tim Lightbourne says he is looking forward to adding another chapter to the property’s long history.

“It’s exciting to be taking over the place where Romeo Bragato made some of New Zealand’s first export wines. The guy’s a legend,” says Lightbourne.

The purchase of the winery will provide winemaker Rob Cameron greater creative control and an on-site bottling plant, which will produce up to 12,000 bottles a day of Invivo’s Sauvignon Blanc, Pinot Noir, Chardonnay and other New Zealand wines.

“I’ve also got my eye on the enormous copper still,” says Cameron.

“Who knows what we could make in that beast!” The winery’s still dates back to World War Two when it was used to make medicinal alcohol.

In 1908, six wines made at the winery by Bragato were sent to the Franco-British Exhibition in London; five of them won gold medals. This was the first international competition to award gold medals

Bragato’s influence on the early New Zealand wine scene was profound in its day and also prophetic – he was the first person to recognise the potential of Pinot Noir in Otago. Invivo cofounder Tim Lightbourne says he is looking forward to adding another chapter to the old Te Kauwhata Viticultural Research Station’s long history. to any New Zealand wines.

Both Lightbourne and Cameron say they are pleased that the Historic Places Trustlisted buildings will continue to operate as a winery.

“This is a piece of Southern Hemisphere wine history, so it’s great that we can continue the winemaking story there and

it won’t be used for any other means or property developments.”

The winery was sold by the New Zealand government to Rongopai wines in the 1990s, where Tom van Dam produced wines until 2007. It was then run as a contract winemaking and bottling facility where all winemaking and bottling equipment was upgraded to modern winemaking specifications, including stainless steel and new barrels.

Invivo’s move to the historic winery follows last year’s $2 million equity crowdfunding capital raising. The company now has 444 shareholders, including British television presenter, Graham Norton.

Lightbourne and Cameron are also investing in product development, additional staff and marketing. The first wine to be produced at the company’s new premises will be the 2016 Invivo Sauvignon Blanc.

DRINKSBIZ APRIL / MAY 2016 43

WINE NEWS

Pioneer Pask range rebrands The makers of the first Gimblett Gravels wines are launching a new look IT WAS 1981 when C J (Chris) Pask first spotted the 800 hectares of land that is now known as the Gimblett Gravels sub-region; an area he was drawn to for its well drained, heat retaining stony ground and sheltered location. This year marks nearly three and a half decades of grape growing in this area and Pask Winery is giving their wines a makeover.

There are three tiers of wines produced at Pask today; all will benefit from the new look labels.

The wines include the C J Pask range, which is line priced at RRP $200; the Pask Small Batch range (which currently includes two Chardonnays, RRP $25 and a Cabernet Sauvignon RRP $29) and the Pask Declaration wines (a Chardonnay RRP $40 and a range of full bodied reds, each with an RRP of $50).

The grapes that make these wines were the first to be

MJK to Pinot Noir NZ 2017

44 DRINKSBIZ APRIL / MAY 2016

planted in the stony soils of the Ngaruroro riverbed, which has changed course over the years and left vast gravel mounds, which are now referred to as Gimblett Gravels; home to some of New Zealand’s most highly prized (and priced) vineyard real estate.

While not an official legally defined wine appellation (because New Zealand’s Geographic Indications Law has yet to be passed), the gravels area is a specifically defined grape growing region because of its special attributes. These include the ability of the stones to absorb heat, store it and reflect it back to vines at night, which aids ripening and contributes significantly to the subregion’s heat degree growing days. This is a definition from the University of California’s Davis winemaking campus, which reflects the length of a region’s growing season for wine grapes.

Today, the sun drenched gravels are home to many of New Zealand’s best known wineries, including Pask, whose name – and that of winemaker

HE IS best known as a singer and lyricist for the alternative metal rock acts, Tool, Puscifer and A Perfect Circle, but he is also a winemaker who is heading to New Zealand early next year for Pinot Noir NZ 2017.

Maynard James Keenan (MJK) is the man behind Caduceus Cellars and Merkin Vineyards in Northern Arizona, where he now lives and makes wine.

“A major drawcard for visiting Pinot Noir NZ 2017 is to hear and learn about how New Zealand winemakers use Pinot Noir to express their own individual sites, styles and persona. I feel like there is a huge range of expression in New Zealand Pinot Noir, compared to Pinot Noir in other countries,” says Keenan, who joins keynote speakers Jancis

Kate Radburnd – will always be inextricably linked with the history of grape growing in the Gimblett Gravels in Hawke’s Bay.

Robinson OBE MW and Ken Ohashi MW at the Pinot 2017 celebration.

“Adding the artistic talents of MJK, who is initially from another expressive medium, to our event is a real point of difference and allows us to really challenge our boundaries,” says Pinot Noir 2017 chairperson and winemaker, Ben Glover.

Fast facts: Pinot Noir 2017 The Pinot Noir event is held every four years on the Wellington waterfront and is expected to draw 117 producers from New Zealand’s different Pinot Noir producing regions to showcase over 300 wines.

Registrations for Pinot Noir NZ 2017 open on 1 March 2016, and are limited.

They can be booked online at www.pinotnz.co.nz

!

N G I N STUN WN O ’S N O T R O N M A GRAH IN G G O L D M E D A L W IN N S A U V IG N O N B L A N C IN VI VO W IN ES .C O M

CIDER NEWS

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FILLING

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DISCOVER THE MAELOC WORLD

Macvine International Are proud to announce the arrival of Maeloc Cider from Spain

Three years in a row, best Craft cider in the world

NOW AVAILABLE IN NEW ZEALAND For trade enquiries please Contact Michael Jemison Email: michael@macvine.co.nz or phone 09 579-7451

Spanish cider lands

The north west region of Galicia has a warm maritime climate and a hot range of ciders, which recently landed in New Zealand A NEW range of Spanish ciders arrived in New Zealand in five different flavours in February this year.

The brand name is Maeloc and it is being imported by Michael Jemison, owner and founder of the Auckland based company, Macvine International.

The ciders come from Galicia in north west Spain; the region that is also known as ‘green Spain’ due to its maritime climate and the influence of rivers on the production of grapes and, in this case, also on the fruit grown there.

“It’s a little brave, this cider, because some of it is quite oxidatively made so it gives you a grip in the mouth, which makes it go incredibly well with a wide range of foods, especially some traditional Spanish foods,” says Jemison.

His impetus for tracking down the new ciders was the quest for a drink which reminded him of some of the dry European ciders that he has enjoyed in the past.

“There is a real “A lot of the cider that is similarity between available at the moment these ciders and the seems to be very sugones that come from ary and sweet, so I went Normandy in France. looking and met some I think there’s a real people from Spain, tried honesty to both and I their ciders and was really like the fact that they impressed – especially use real fruit rather with the dry cider in the than fruit concentrate.” range,” he says.

“There is a real similarity between these ciders and the ones that come from Normandy in France. I think there’s a real honesty to both and I like the fact that they use real fruit rather than fruit concentrate, so for instance, the pear one is made by having real pears crushed into it.”

The range includes five different ciders. They are: dry, sweet, pear, raspberry and the natural still cider, which is non fizzy and the only one of the range to be packaged in a 700ml bottle. All of the ciders are gluten free and clearly labelled to note this. They also have a relatively modest alcohol content of 4% ABV. Jemison says the taste will generally be familiar to New Zealand cider drinkers but that the natural one “can be a little bit of an acquired taste”.

“For those people who are enjoying craft beers, the natural cider with its cloudiness and yeast will be an enjoyable flavour experience and represents something different and interesting.”

The ciders all have colour coded labels to differentiate the flavours; the pear cider is yellow, for instance.

They are are available in three sizes; 330mls and 750mls and the unfiltered, natural cider, which is available in 700mls.

BEER FEATURE

Sprig & Fern’s top pilsner

A multi award winning brew from the Sprig & Fern Brewery in Nelson is pouring onto the market this month THEY ARE ripe, they are fresh and they are picked just once a year. They are the Motueka and Nelson Sauvin hops that brewer Tracy Banner harvests to make her Sprig & Fern fresh hopped Harvest Pilsner.

The multi award winning pilsner is making its annual entry into the market this month (April).

It is a flavoursome combination of the two different hop varieties, which gives it tropical passionfruit and citrus notes.

“It’s a marriage in the glass, it’s fantastic,” says Banner, describing the flavours of the award winning pilsner.

“This brew also oozes freshness because of our close proximity to the hop fields,” the Nelson brewer says.

When Sprig & Fern was established in 2009, Banner was familiar with fresh hopped brews from her time as head brewer at Mac’s Brewery.

Today, the Sprig & Fern is a 100% partnership between Tracy and Ken Banner; partners in life and in brewing.

While she manages the brewing side of the business, he runs their tavern.

This frees her up to create innovative new brews and focus on established beers such as the Harvest Pilsner.

The beer was first brewed in 2010 and has been made every year since, winning gold medals four years running at the Brewers Guild of

The beer was first brewed in 2010 and it has been made every year since; it has won gold medals four years running at the Brewers Guild of New Zealand Awards.

New Zealand Awards.

“It’s made in March and gets released in April. Given our proximity to the hop fields in Nelson, I am able to bring them back as fresh as they possibly can be – straight off the vine – and they go into the brew the same day. This means that this pilsner retains its intensely fresh tastes for a significant time once it has been bottled.”

“I specifically go out into the hop fields and select which hops we want because there is only one chance each year to make this pilsner, so the selection of hops is key to the process,” says Banner.

While the selection and harvest dates of the hops are paramount in quality control, the hops are sourced from growers.

This reduces the expense of owning land and managing the growth of hops each year.

“It’s busy enough running a brewery,” says Banner, with a

This frees Tracy up to create innovative new brews and focus on established beers such as the Harvest Pilsner. bit of a laugh.

“The flavours and aromas of hops can vary from one year to the next so a lot of it comes down to the skill of the brewer,” she says.

The Banners own the Sprig & Fern brand and one of the taverns; namely, the Sprig & Fern Milton Street in Nelson – winner of New Zealand’s best bar in 2012 at the Hospitality New Zealand Awards.

In total, they produce 18 different brews for their Sprig & Fern brand; 16 beers and two ciders. These are sold at their own tavern as well as at the eight other Sprig & Fern taverns, six of which are in Nelson and two in Wellington; in Thorndon and Petone.

They also supply Sprig & Fern kegs to bars, supermarkets and liquor stores, as well as branded 1.3 litre beers and ciders.

The 2016 Sprig & Fern Harvest Pilsner will be launched at the Hop Stock Festival in Wellington on 13 April.

DRINKSBIZ APRIL / MAY 2016 47

BEER CATEGORY REPORT

Winter is coming EASTERN EXCELLENCE Sapporo 5% ABV, RRP $17.99 (6 pack), 330ml

Seekers of a light, minimalist, all-year-round drop need look no further than Sapporo.

With classic Japanese refinement and crispness, Sapporo is subtle with a warm and toasty body contained in its golden glow. A perfect accompaniment to fish or salads anything really that needs a fresh pairing. A favourite with the ladies in our tasting panel, it comes in either an elegant 330ml bottle or a bigger yet still classy 650ml silver can (RRP $6.99 each).

EUROVINTAGE

AUSTRIAN ACE

Autumn’s here and winter is on Its way. Here are some brews for the colder months.

Stiegl Bier 4.9% ABV, RRP $25 (6 pack), 330 ml

An Austrian pilsner that will be unfamiliar to most on these shores, Stiegl Bier is brewed according to the German Purity Law of 1516 which stipulates that only water, barley and hops can go into beer. Brewed in Salzburg, on the German border near Munich, the beer has all the hallmarks of a Continental pils: golden body, clean, slightly mineraly mouth feel and a pleasant aftertaste with crispness that isn’t too hoppy. It presents in the refined German style and cries out for salty snacks like a bowl of pretzels. And the cool label is sure to please hipsters across the country. Recommended.

NEGOCIANTS

istockphoto.com

SKINNY STELLA SUCCESS

48 DRINKSBIZ APRIL / MAY 2016

Stella Artois Légère 4.6% ABV, RRP $28.99, 330ml

While new driving laws have seen the emergence of many mid-strength beers, so too has an emphasis on health consciousness

CATEGORY REPORT B EER

A slightly sweet, citrus, drop with hints of sawdust and bitterness, and a note of brine in the aftertaste, this is a beer to drink on a boat, hopefully while catching fish with which it would pair very well. produced a range of lower-carbohydrate beers. Stella Légère is one such option with less than half the carbs off other comparable drops. Still with that beautiful Stella paleness, Stella Légère has a slightly fruity aroma. Coming in a new contoured bottle, at a sessional 4.6% Légère remains good for the head as well as for the waistline.

LION

PESCATARIAN PILS Stoke Pilsner 4.8% ABV, RRP $24.99 - $27.99 (12 pack), 330ml

The taste of the Nelson sea side is embodied in this affable pilsner from the team at Stoke. A slightly sweet, citrus, drop with hints of sawdust and bitterness, and a note of brine in the aftertaste, this is a beer to drink on a boat, hopefully while catching fish with which it would pair very well. Will be a favourite with many who are looking for that true Nelson brewery style that some of the bigger companies have lost.

a pairing to dessert. One of our tasting panel even suggested a scoop of vanilla ice-cream in it could work as a beer-foggatto. Will really come into tis own once the weather packs in try it in front of the fire after a day out skiing,

TALE OF TASMAN Stoke Lager 4.5% ABV, RRP $24.99 - $27.99 (12 pack), 330ml

This eminently sessional lager is as refreshing as jumping off the wharf at Mapua. A clear, crisp, golden brew, Stoke Lager has a wide-appeal flavour profile that doesn’t make too much of the hops that still remain definitely present. Freshness and light malt are balanced with a biscuity crispness at the finish. And at 4.5% it’s a drinkable, all-day beer that will find many fans. Enjoy one on the beach at Kaiteriteri or with fish and chips on the Tahunanui waterfront.

COCA-COLA AMATIL

GLASS OF GOLDEN GLOW

THE DARK KNIGHT

Tui Golden Lager

Stoke Dark

Moving from their popular mass-market brew to a more classical lager style, Tui’s golden lager is a light, effervescent, sunny drop with a crisp finish. At a manageable 4% it is an easy-drinking, session lager built to satisfy a broad spectrum of palates. Would pair well with seafood or barbecue meals.

An old-fashioned Kiwi summer in a glass.

4.5% ABV, RRP $24.99 - $27.99 (12 pack), 330ml

Stoke Dark is, well, dark, like it says on the label. Pouring a deep, deep brown and redolent of coffee, chocolate, and a slight burnt edge, this is a beer sure to please dark lovers across the nation. The exhale after a sip is full of maltiness and this beer calls out for a gamey accompaniment or perhaps as

4% ABV, RRP $17.99 (6 pack), 330ml

DB BREWERIES

RED, RED… BEER Monteith’s Ripa Red IPA 5.3% ABV, RRP $16.99 (6 pack), 330ml

This curious brew from Monteith’s sits somewhere between an amber ale and an IPA. Pouring dark ruby/amber, its dominant characteristic is a combination of malts with a slightly sweet body. Very subtle hops stiffen the backbone and provide an interesting sessionable ale that will find many adherents. Could easily see this one taking its place at many an autumn barbecue sausage and bread in one hand, Ripa in the other.

DB BREWERIES

TASTING IS BELIEVING DB Export Citrus 0.0% ABV, RRP $17.99 (12 pack), 330ml

Throw your pre-conceived notions out the door and try this one. It’s a beer you can drink any time, anywhere! The lemon flavour gives a nice old-fashioned lemonade style and it’s particularly pleasant to find a soft drink that isn’t too sweet and is still refreshing. A favourite with barmen in summer with versatility as a mixer.

DB BREWERIES

DECK THE HALLS Moa Festive IPA - Pine Edition 6.7% ABV, RRP $9.99 each, 500ml

Perhaps the drink for a mid-winter Christmas, Moa’s Festive IPA Pine Edition takes their eminently drinkable regular Festive IPA and bumps up the hops, the bitterness and the alcohol content just a touch. The result is a pine-influenced drop with a sweet nose and a lingering bitter hop aftertaste. Would go well with cheeses or a spiced foods, but just ease into it.

DRINKSBIZ APRIL / MAY 2016 49

BEER CATEGORY REPORT

ISLAND PARADISE Moa South Pacific IPA 5% ABV, RRP $17.99 (6 pack), 330ml

Where the Festive IPA is the pine forest, Moa’s South Pacific IPA is the tropical rainforest. The aroma is all tropical fruits with hints of mango and pawpaw. In the mouth it’s malty and somewhat velvety. South Pacific is easier drinking than higher alcohol counterparts and the citrus aftertaste provides for a clean finish. Wander down the beach, gaze out at the ocean - remember, we are a South Pacific nation after all.

Recommended.

MOA

AYE LADDIE Sprig & Fern Scotch Ale 6.5% ABV, RRP $11.99 each, 1.3 litres

Nelson brewers Sprig and Fern create oldschool beers with a new school refinement.

Their Scotch Ale is a smooth, drinkable, dark brown ale with moreish malt, caramel, and treacle notes throughout. Warmed with the hand on the glass and even more flavour is released. A perfect accompaniment to a pub Sunday roast or bangers and and mash on a cold winter’s day.

NAILED ON IN NELSON Sprig & Fern Tasman Reserve Lager 6.5% ABV, RRP $11.99 each, 1.3 litres

Tasman Reserve is a full lager in several senses of the word - full in flavour, full in sweetness and full in alcohol content.

There is a slight hint of passionfruit on the nose of this pale amber drop but the fruit elements give way to the sweet maltiness in the tasting. Mass market drinkers will enjoy this step up in class though we found it best when served very cold.

50 DRINKSBIZ APRIL / MAY 2016

Sprig and Fern’s seasonal Harvest Pilsner is a once-ayear special that has gained the highest plaudits for the last five years.

APPOINTMENT DRINKING Sprig & Fern Harvest Pilsner 5% ABV, RRP $12.99 each, 1.3 litres

Sprig and Fern’s seasonal Harvest Pilsner is a once-a-year special that has gained the highest plaudits for the last five years. This year’s batch will be released in late April and they have used a selection of Motueka hops for those passionfruit notes and Nelson Sauvin hops for that citrusy kick. Lovers of crisp pilsners must be sure to try it once it lands in selected supermarkets and bottle stores.

SPRIG & FERN

WAKE UP AND SMELL THE PILSNER Epic Awakening Pils 5.2% ABV, RRP $22.99 (6 pack), 330ml

While Epic has become a by-word in New Zeland brewing for hop-driven madness, they still can make a brew that is accessible to the general public. Epic’s Awakening Pils is just such a beer. While it has a fantastically fruity nose with big tropical notes of banana and paw paw, the golden pils style lager still remains beautifully balanced and doesn’t have so much hops that it will drive the novice beer drinker away. This bright, fresh beer would serve as a great introduction to Epic and to hop-powered craft beer in general. Recommended.

BALANCED WEE BEAUTY Epic Pale Ale 5.4% ABV, RRP $22.99 (6 pack), 330ml

Here’s an open secret about Epic - while they have a host of psychotically hoppy beers (Armageddon, Zombie etc) when you go further back into their range you find complex yet beautifully balanced ales that come across as smooth and easy to drink yet still have the hops firmly in the driver’s seat. Epic Pale Ale is one such beer.

Aromatic and so well balanced it comes off as light, Epic Pale Ale claims to be epic but is actually quite subtle.

EPIC

Distributors Coca-Cola Amatil 0800 692 337 ccamatil.co.nz DB Breweries 0800 746 432 db.co.nz Epic Beer 0800 212 337 epicbeer.com EuroVintage 0800 338 766 eurovintage.co.nz Lion 0800 107 272 lionco.com Moa 09 367 9481 moabeer.com Negociants NZ 0800 634 624 negociantsnz.com Sprig & Fern 03 544 8675 sprigandfern.co.nz

BEER NEWS

Crafty brewers in demand

More skilled brewers are needed as New Zealand’s craft beer brands continue growth THE GROWTH in New Zealand’s $2.2 billion beer industry is fuelling demand for skilled brewers, says the Brewers Guild of New Zealand president Emma McCashin.

“The number of professional brewing operations in New Zealand has almost trebled in the past five years, and beer exports have almost doubled. As the industry’s growth continues to trend upward, there’s definitely a pressing need and demand for more highly skilled people throughout the value chain, starting with more professional brewers,” says McCashin.

This does not necessarily translate to a skills shortage currently but there is increasing pressure on breweries to recruit the right people to grow their operations and meet demand for high quality beer.

McCashin says that attracting and retaining highly skilled brewers is the vital next step in continuing the growth trajectory of New Zealand’s brewing industry. Part of this demand is being driven in response to an increasing thirst for New Zealand beer overseas, such as that produced by Wellington brewers Yeastie Boys; half of the founding team is now based in London spearheading brewing operations there.

The ANZ 2015 industry insight report showed that the craft beer business had grown 40 per cent in New Zealand from 2014. Of New Zealand’s more than 100 craft breweries, a third were either readying for or already pursuing offshore market

“The thirst for Kiwi craft beer continues to boom in the United States, while demand in Asian markets is tipped to grow 300% in the next decade. Those New Zealand breweries with export aspirations would need to expand production to take advantage of the opportunities,” says McCashin. opportunities.

“The thirst for Kiwi craft beer continues to boom in the United States, while demand in Asian markets is tipped to grow 300% in the next decade. Those New Zealand breweries with export aspirations would need to expand production to take advantage of the opportunities,” says McCashin.

She says that the Brewers Guild is cur-

SobeRing Thought returns A Christchurch brewery has relaunched a low alcohol beer THE FAMILY owned Harrington’s Breweries in Christchurch has partnered with Warner Bros Consumer Products Australia and New Zealand to bring its specialty low alcohol beer, SobeRing Thought, back to New Zealand.

SobeRing Thought was originally released in 2003 to provide The Lord of the Rings’ cast and crew with a brew that looked, tasted and smelt like beer, but contained only 1% ABV. This enabled the cast and crew to perform solidly and, relatively, soberly.

The re-released brew has been launched in response to its fans, who have championed its return since the limited run ended in 2012.

SobeRing Thought is now available in four packs or slabs of 330ml, RRP $16.99 per four pack.

52 DRINKSBIZ APRIL / MAY 2016

rently investigating initiatives aimed at attracting more people to the industry.

“Craft brewing in New Zealand may have started out as a cottage industry but, in the past couple of decades, it has grown into a highly sophisticated and valuable sector.”

The challenge is to attract more people from food science, chemistry, microbiology and even engineering backgrounds to get involved in beer and brewing in this country.

“Beer is by far the most widely consumed alcoholic beverage in the world and consumer demand for premium beers in particular is growing at a phenomenal rate.

With that comes strong demand for skilled New Zealand brewers.”

The Brewers Guild is a membership based organisation, which was established to grow the value and quality of New Zealand’s beer sector.

SPIRITS COLUMN

The whisky drinker and DramFest

By Michael F Fraser Milne AT THE end of February, we had our bi annual whisky festival, DramFest, here in Christchurch.

This is the fifth event since the inaugural DramFest in 2007. This year’s event attracted over 2,000 attendees.

So, what has changed in the world of whisky over the last nine years ?

Well, a lot.

The first thing you notice today is the very diverse range of people at DramFest; ages range from those in their early 20s through to their late 80s, with most people in the 30 to 55 age bracket, including a lot of woman. If we look back at the first DramFest, it was mixed in gender, but definitely a male dominated event and made up of an older age group.

The other big change is the interest from the trade. There were 50 stands this year, all whisky or whisky related and they highlighted a far more diverse range of drams; Scotch as always dominates, but we also had Irish, Welsh, Indian, North American, Japanese, New Zealand and Australian. Now, that is a range.

And what of the whiskies? Well, the selection this year was really out there with some drams that you can only dream of trying in the top shelf presentations, such as Brora, Port Ellen and many other.

Innovation was at the fore. Adelphi Selection, always a favourite from Scotland, brought their ‘mixed’ whisky, The Glover.

This is a first in many ways with very rare Japanese and Scotch being mixed in one bottle - with an outstanding result. Alex Bruce was overwhelmed not just for the Glover but again just for the quality of his range.

The Scotch Malt Whisky Society was there for the first time. The Welsh with Penderyn and a couple of very enthusiastic Welsh presenters had many raving about their drams. Stewart Buchanan from BenRiach/Glenglassaugh/Glendronach, our first ever professional distiller, was a hit with his huge range of drams.

As was the Longrow Red from Springbank, with Dave Allan here to promote it; Dave also indulged in bungy jumping in Queenstown - a nice New Zealand connection here as Grant Taylor of Vailli Wines provided the Pinot Noir casks for 54 DRINKSBIZ APRIL / MAY 2016

Sharing whisky tales at this year’s DramFest from left to right: Stella Fraser Milne from Whisky Galore, Alex Bruce of Adelphi Distillery, whisky author Dave Broom, Anthony Wills of Kilchoman Distillery, Stewart Buchanan of Benriach Distillery and David Alan of Springbank Distillery.

this limited release finish; a dram that some would go to almost any lengths to secure.

One soon realises that the fourth ingredient of whisky is the people. There were 14 visiting experts from three countries and they were stars. Dave Broom, the

Autumn is with us and the editor has asked me to pick an autumn dram… I have three… on the warmer days when one needs a dram after work but before dinner, I think the BenRiach 10 year old will fit the bill. It is fruit driven with peach, honey and nice mild toffee coming through, the only issue is that you might need another. famous whisky writer, was the star turn for the event and he was in stupendous form, his efforts on informing, advising and directing folk to www.scotchwhisky. com did a huge amount for the consumer.

It helped to provide a depth of information to whisky drinkers.

An of course the consumers. All of our overseas guests commented on the interest and the knowledge base of many of

the attendees. Participants were there on a voyage of discovery and what a range to discover. The festival seems to be getting bigger and better, with no issues at all in regards to people overdoing consumption.

Autumn is with us and the editor has asked me to pick an autumn dram.

Well, I have three to cover all weather patterns and moods. My first is Old Pulteney Navigator, a classic Pulteney with great balance, showing that coconut, sea breeze and slight marzipan greatness on the nose and palate - a perfect combination of wood and spirit.

Next choice is a Kilchoman 2008 Vintage. This is a robust Islay with plenty of bonfire smoke but also a hint of sweetness; perhaps the dram for the end of that rather wet and windy autumn day. And last but not least, on the warmer days when one needs a dram after work but before dinner, I think the BenRiach 10 year old will fit the bill. It is fruit driven with peach, honey and nice mild toffee coming through; the only issue is that you might need another.

Yours in the very best of spirits.

Michael F Fraser Milne is the owner of Whisky Galore in Christchurch. whiskygalore.co.nz

HOT MIXES

Hot mixes from cool Waiwera

It has long been home to soothing water for the body and now Waiwera is the source of the top shelf spirits in these soulful cocktails WAIWERA SPIRITS is home to a team of professional Russian distillers who are combining their years of experience in spirits manufacture with modern equipment and an all-natural ethos. The aim is to bottle clean fresh flavours from high quality raw ingredients all the way from the ground to the distillery to the cocktail glass.

Pepper Fizz Pop 45ml Waiwera Peppercello Vodka 30ml lemongrass and ginger syrup 60ml pomegranate juice 15ml lime juice 15ml lemon juice

Shake and double strain top with mango foam and dehydrated pomegranates.

Cocktail from Ray Letoa at The Roxy/CocoÂ

We make our bourbon in small batches, ridiculously small batches. This enables us to showcase the different flavors that result from the wood in each barrel, as in the case of single barrel bourbons.

We maintain the consistency that is found in small batch bottling.

Distributed by Federal Merchants & Co P: 0800 846 824 E: info@federalmerchants.co.nz W: federalmerchants.co.nz

Walnut Mai-Thai 45 ml Waiwera White Spiced Rum 20 ml lime 20ml walnut orgeat 30 ml curacao

Shake hard and double strain over ice in a short glass. Garnish with mint and cherry, and a 20ml float of Waiwera Gold Spiced Rum Cocktail from Benji Irvine at Hanging Ditch

Hanging Garden 40 ml Mahurangi Gin 20 ml cardamom syrup 15 ml lime 30 ml peppermint tea 5ml apricot brandy 20ml Muscadet

Build in a tall glass and top with ginger beer. Garnish with a couple of slices of fresh ginger, dried apricot and rosemary.

Cocktail from Benji Irvine at Hanging Ditch

WHISKEY CATEGORY REPORT

Putting the ‘e’ in whiskey

istockphoto.com

Whiskey, which includes bourbon, is one of the world’s biggest selling spirits

56 DRINKSBIZ APRIL / MAY 2016

CATEGORY REPORT W HISKEY

Irish Whiskey LUCK OF THE IRISH Tullamore Dew Irish Whiskey RRP $54.99, 1 litre, 40% ABV

Tullamore Dew is an Irish whiskey, which has been triple distilled in small batches from a blend of malt and grain whiskeys.

This whiskey has complex flavours of citrus fruits such as lemon and grapefruit; green herbs such as rosemary and sweet spicy aromas of coconut. buttered toffee, toast vanilla and caramel. It is medium amber in colour with a light to medium body and has a lingering, flavoursome finish.

Tullamore Dew is also available as a 12 Year Old Special Reserve.

charred bourbon barrels and toasted sherry casks. Its concentrated, rich flavours of spice, tropical fruit and charred wood all add complexity to this triple distilled Irish whiskey. Depth of flavour is gained from the toasted sherry barrels, which add intense aromas of orange rind, muscavado sugar and treacle.

PERNOD RICARD

Serving suggestion: Irish Wolfhound

Ingredients 30ml Jameson Select Reserve Black Barrel 50ml ginger beer 25ml grapefruit juice Fill glass with ice, add ingredients and garnish with grapefruit half wedges.

FEDERAL MERCHANTS

ORIGINAL

THE NEW BLACK

Jameson Original Irish Whiskey

Jameson Select Reserve Black Barrel RRP $86.99, 700ml, 40% ABV

Talk about the whole being better than the sum of its parts. This Black Barrel reserve whiskey from Jameson is a blend of single Irish pot still whiskey and small batch grain whiskey, which was matured in flame

sweet wood and nutty notes, making it an ideal whiskey to mix with a dry and lime.

PERNOD RICARD

Serving suggestion: Jameson Dry and Lime

Fill a short glass with ice, pour in 30ml of Jameson Irish Whiskey, top with dry ginger ale and squeeze in a wedge of lime.

SMALL BATCH BEST Teeling Small Batch Blended Irish Whiskey RRP $59.99, 700ml, 46% ABV

This flagship Teeling Irish Whiskey is made from a blend of whiskeys, which were matured in ex-rum barrels. This provides a smooth, warming finish to the coconut, buttered caramel and warm toffee notes of this spirit. It is a top quality spirit for sipping neat or on the rocks.

RRP $50.99, 700ml; RRP $64.99, 1 litre, 40% ABV

HANCOCKS

Jameson Original Irish Whiskey dates back to 1780 when the distillery was established

by John Jameson. It is triple distilled and matured in bourbon and sherry casks for between five and seven years, which results in a mellow whiskey with toasted wood, vanilla and caramel aromas. It has smooth

Bourbon WILD CHILD Wild Turkey Kentucky Straight Bourbon Whiskey RRP $52.99, 1 litre, 43.4% ABV

The mash bill THE MASH bill is the mixture of grain that goes into the production of bourbon; legally it must contain 51% corn. The percentage of other small grains used can make a big impact on flavour, such as in Maker’s Mark; a softer style of bourbon, with 49% of its mash bill being wheat whereas Woodford is a more intense style made with a higher amount of rye.

Wild Turkey bourbon lives up to its name with its pronounced toasty wood aromas and tropical fruit notes; think coconut, banana and ripe peach. This bourbon takes its name from Wild Turkey Hill in Lawrenceberg, Kentucky; home to the distillery, founded in 1869, then later closed in 1919 when Prohibition began, before reopening in 1933. This concentrated whiskey makes a great drink neat, on the rocks and in cocktails, such as a Manhattan.

LION

DRINKSBIZ APRIL / MAY 2016 57

WHISKEY CATEGORY REPORT

North American whiskey • North American whiskey includes bourbon and Tennessee and rye whiskies from the United States of America and Canada; • Spirit distillation in the United States began in the 17th Century; around the time of the earliest European settlers there; • Early distillers in New Orleans named their spirit old bourbon whiskey, which was a reference to Bourbon County; • The thriving days of the bourbon and whiskey industry were the late 19th and early 20th centuries; • The industry’s early success in those days was interrupted by Prohibition, which took effect in 1920 and closed the legal spirit distillation industry for 13 years until 1933; • The Second World War followed shortly after the end of Prohibition in 1933 and the US whiskey industry did not gain impetus again until the late 1940s, by which time tastes had changed and bourbon was adapted to meet lighter flavour preferences; • In the 1980s, traditional bourbon styles, such as Wild Turkey, began to make a comeback; bold bourbon flavours were embraced again, which was in keeping with the spirit of the 1950s.

Bourbon facts • Bourbon must contain a legal minimum of 51% corn; • It must be distilled to 160 degrees proof, which provides a spirit of 80% ABV; • It must be matured at 125 degrees proof (62.5% ABV) in new charred oak, which accounts for its distinctive flavour, which is often said to have strong aromas of coconut - the same natural taste as new American oak, which is the maturation wood of choice for bourbon; • There are no legal minimum ageing requirements for bourbon.

It is only necessary to add an age statement to the label if the youngest component in the blend is less than four years old; • Bourbon can be made anywhere in the United States but the majority is produced in the state of Kentucky; • New charred oak barrels must be used to make bourbon, by law; the dark charring of the barrels effectively acts in the same way as filtering does and helps to create a clean and clear spirit.

Straight whiskey • Bourbon is one of the five whiskeys that can be labelled as ‘straight’; the other types are rye, wheat, malt, rye malt and corn; • Whiskey must be aged for at least two years in oak as part of its post-production maturation process; • No colourings or flavourings are legally permitted to be added to a straight whiskey. This stands in contrast to many spirits in the world, which are permitted to have their colour adjusted using caramel.

The thriving days of the bourbon and whiskey industry were the late 19th and early 20th centuries; a time that was interrupted by Prohibition, which took effect in 1920 and closed the legal spirit distillation industry for 13 years.

JEFFERSON’S BEST Jefferson’s Bourbon RRP $99.99, 700ml, 41.15% ABV

This brand was new to New Zealand last year and includes three top shelf bourbons in its range; all under the Jefferson’s banner.

Jefferson’s Bourbon was founded in 1997 by the father-son duo, Chet and Trey Zoeller, whose family members have distilled spirits since 1799 in the United States. This product is also available in Jefferson’s Reserve Bourbon, RRP $110 and Jefferson’s Ocean Aged Sea Straight Bourbon at RRP $145.

FEDERAL MERCHANTS

VERSATILE WOODY Woodstock Bourbon RRP $37.99, 1 litre, 37% ABV

Woodstock is one of the biggest bourbon brands in New Zealand and is highly valued by bartenders because it is both widely available and also offers great value for money and versatility as a style - to both bars and consumers alike. It is fresh, clean and medium bodied, so it can be enjoyed on the rocks or neat as a stand-alone drink and can also be used as a mixer in cocktails.

INDEPENDENT LIQUOR

58 DRINKSBIZ APRIL / MAY 2016

CATEGORY REPORT W HISKEY

BEAMING IN

THE GOOD WOODFORD

vanilla, with a warming oak finish and sweet fruity aromas.

Jim Beam White Label

Woodford Reserve Distiller’s Select Bourbon

HANCOCKS

RRP $64.99, 700ml, 43% ABV

A TRUE GENT’

RRP $44.99, 1 litre, 37% ABV

White in label but not in colour or taste; this corn-based bourbon has aromas and flavours of fruit, honey and vanilla, with a relatively low proof, bringing its alcohol content to a modest 37% ABV. This makes it an accessible drink in both flavour and alcohol. Its fame makes it a must have for bars, bottle stores and restaurants nationwide.

BEAM SUNTORY

Woodford Reserve Distiller’s Select is a full bodied bourbon with a higher than usual alcohol content of 43% ABV, which is balanced by its rich concentration of tropical fruit flavours such as banana and coconut and complex secondary notes of caramel and baked toffee. It has a long warming finish and is very good quality.

HANCOCKS

BEAM BLACK Jim Beam Black RRP $54.99, 1 litre, 43% ABV

Eight years of barrel ageing provides the butterscotch, fudge, cereal and baked fruit flavours in every bottle of complex Jim Beam Black Label, which cruises in at 43% ABV; higher than standard bourbon proof and adds to its warming finish. Its toasty note further accentuates the richness of flavour, making this bourbon ideally suited to being served neat or on the rocks.

BEAM SUNTORY

A CUT ABOVE Jim Beam Devil’s Cut RRP $49.99, 1 litre, 45% ABV

The Devil’s Cut is a blend of six year old whiskey and spirit that has soaked into the wood over its extended maturation period.

This interesting blend provides pronounced richness of flavour and tannins, supporting its intense aromas of coconut, toast and charred wood with a full body and long finish.

BEAM SUNTORY

Gentleman Jack Tennessee Whiskey RRP $62.99, 700ml, 40% ABV

Jack D needs no introduction to bourbon drinkers, but this 80 proof whiskey pushes quality boundaries higher than ever; it has been filtered twice through charcoal to enhance its silky smooth body, which balances this spirit’s heat and richness of flavour.

HANCOCKS

Early distillers in New Orleans named their spirit old bourbon whiskey, which was a reference to Bourbon County.

...continued next page

Distributors DOUBLE THE BOURBON Woodford Reserve Double Oaked Bourbon RRP $74.99, 700ml, 43% ABV

Big in body, flavour, richness and concentration; this bourbon was double oaked which turns up the taste dial to reveal a complex range of flavours, including vanilla, spice (nutmeg and cinnamon) and caramel. It has a long finish.

HANCOCKS

FAB FORESTER Old Forester Bourbon RRP $54.99, 1 litre, 43% ABV

This evocatively named bourbon is deep amber in colour with pronounced flavours of sweet coconut, chocolate, mocha and

Beam Suntory 09 915 8440 beamsuntory.com Federal Merchants & Co 0800 846 824 federalmerchants.co.nz Hancocks 0800 699 463 hancocks.co.nz Independent Liquor 0800 420 001 independentliquor.co.nz Lion 0800 107 272 lionco.com Pernod Ricard NZ 0800 655 550 pernod-ricard-nz.com Tickety-Boo Liquor (09) 377 7597 tickety-boo.co.nz

DRINKSBIZ APRIL / MAY 2016 59

WHISKEY CATEGORY REPORT

The Second World War followed shortly after the end of Prohibition in 1933 and the US whiskey industry did not gain impetus again until the late 1940s, by which time tastes had changed and bourbon was adapted to meet lighter flavour preferences.

WILD KENTUCKY Buffalo Trace Bourbon RRP $70, 700ml, 40% ABV

This Kentucky whiskey is named after the buffalo that once traced their way through the North American wilderness when the country was being pioneered. It has rich flavours of caramel, toffee and ripe peach, supported by complex secondary flavours of toffee apples, vanilla, polished cedar and full, smooth body. It is made from corn, rye and barley and the finished whiskey was aged for between 8 and 12 years.

TICKETY-BOO LIQUOR

Serving suggestion: Manhattan with meat Ingredients 65 ml Buffalo Trace

15ml sweet vermouth 2 dashes of bitters Stir with ice then strain into a chilled martini glass. Garnish with a maraschino cherry.

HIGH FLYER Eagle Rare 10 Year Single Barrel Bourbon RRP $95, 700ml, 40% ABV

The word rare comes into its own in this bourbon, which was produced in minute quantities; just a single barrel was bottled, after an extended barrel maturation period of 10 years. Its deep amber colour and complex flavours of dried orange peel, walnuts, polished leather and oak all suggest the long ageing process, as do the notes of toasted almonds and hazlenuts.

TICKETY-BOO

Special single malts Scotch whisky is not the same as bourbon or any product labelled whiskey (with an ‘e’) but these two outstanding versions were suggested to Drinksbiz by our friends at Beam Suntory, so have been included for the sake of diversity of flavour.

Read our next issue for the low down on scotch.

FUN FROM THE LOWLANDS Auchentoshan 12 Year Old RRP $69.99, 700ml, 40% ABV

Triple distilled and matured for over 12 years, this richly concentrated single malt whisky has benefitted from the long maturation process, gaining deeper colour, flavour intensity and complexity, which comes through in its toasted almonds, caramalised toffee and notes of coffee on the lingering finish.

60 DRINKSBIZ APRIL / MAY 2016

SPANISH CONNECTION Auchentoshan Three Wood RRP $109.99, 700ml, 40% ABV

This complex whisky has had all the bells of whistles of a long maturation process. First, it was matured in American bourbon oak barrels, followed by a spell in Spanish oloroso and Pedro Ximenez sherry casks. The larger sizes and old age of the sherry casks contrasts with the newer bourbon oak, adding layers of complex flavours of dried citrus (think orange and grapefruit) along with brown sugar, cinnamon and nutmeg.

It has a toasted hazelnut flavour, which carries this complex whisky to a long finish.

BEAM SUNTORY

AGED FOR TASTE NOT BEAUTY.

SPIRITS NEWS

Newcomer to Tickety-Boo portfolio TICKETY-BOO LIQUOR has taken over the New Zealand distribution of the Babco portfolio, an Irish range of liqueurs made from plant based ingredients.

“This is the perfect marriage for the Tickety-Boo Liquor portfolio, for which we seek only high quality products from around the globe,” says Kevin Rowe of Tickety-Boo Liquor.

“Babco is an innovative company that has many exciting new products that will be introduced onto the market over the next couple of years.”

The range includes the following drinks, among others, which Rowe anticipates will be introduced to New Zealand this year.

Babco Agwa de Bolivia Coca Leaf Liqueur Agwa Coca Leaf Liqueur was previously distributed by another company so this product has an established presence in New Zealand.

This liqueur is made in Amsterdam from Bolivian coca leaves, blended with 36 different herbs and botanicals, including ginseng, green tea, lavender and guarana.

It contains 30% ABV and has pronounced bitter sweet flavours, which come from the use of herbs in its production. It can be sipped on its own, served neat or on the rocks. It is also a suitable ingredient for cocktails.

Tofka Toffee Vodka This vodka was launched in 2015 globally, so it is brand new in all markets.

It has been triple distilled prior to the addition of toffee caramel added as a liquid.

Tofka Toffee Vodka can be served to have a dramatic visual effect when shaken up and poured as a shot, over ice or blended with apple juice, which can balance its rich caramalised flavours.

Its intense taste and versatility make it suitable as a year-round drink.

Mickey Finn Sour Green Apple Mickey Finn is named after the eponymous legendary Irishman, who immigrated to Chicago to start his own bar there 100 years ago. The Craic is the bar in question.

It is now considered to be an Irish institution. Craic is the Irish word for fun and the bar has had a century of delivering plenty of that to its customers.

Like the bar, the Mickey Finn liqueurs are intended to be fun as well as tasty.

“Mickey Finn is the king of the apple

liqueurs, using only the finest natural ingredients and real fruit juices as its base. It now sells over two million cases worldwide,” says Rowe from Tickety-Boo. “Mickey Finn apple liqueur will become a must behind any bar since it is made from 100% real products and has the sharp, fresh and crisp taste of Bramley apples.”

There are other flavours in the Mickey Finn collection. All are made purely from real fruit and natural flavours, says Rowe.

Apple is the most popular flavour. It can be served in a chilled shot, mixed in a long drink or shaken in a cocktail.

Tickety-Boo Liquor will also introduce new flavours to the range this year, such as natural strawberry, raspberry and blueberry.

Find out more For more details on Babco drinks or to make a sales enquiry or book a personal tasting, contact Tickety-Boo Liquor by email: sales@tickety-boo.co.nz or phone (09) 377 7597.

Four Pillars wins again FOUR PILLARS Rare Dry Gin has done it again; winning a Double Gold Medal at the World Spirits Competition in San Francisco.

This is the second time in three years that the Australian gin has bagged this high accolade.

“To win once, in 2014, might be seen as good fortune. To win a second just two years later in 2016 62 DRINKSBIZ APRIL / MAY 2016

with the same gin, firmly puts us on the dais as one of the great gins of the world,” says Jen Bailey from Four Pillars.

“This is an enormous triumph for Cam (Cameron Mackenzie, distiller) and the team at the distillery and incredibly timely as our first shipment to the USA leaves our shores in less than three weeks,” Bailey says.

“The size of the gin class at the San Francisco competition has more than trebled in the past four years and we also know that ours is the only Australian gin to have won Double Gold this year and we are the only Australian gin ever to win Double Gold twice.”

Full results will be posted online at sfspiritscomp.com from 4 April.

Experience the

#AGWABUZZ

Imported & distributed in New Zealand by Tickety Boo Liquor Ltd. Order today Tel: +64 9 377 7597 | Email: sales@tickety-boo.co.nz | www.tickety-boo.co.nz

Angostura goes gold

Its rums have been awarded gold and silver medals while Angostura has been named the World Class Distillery of 2016

Distributed by : Federal Merchants & Co. Ph: 0800 846 824 E: info@federalmerchants.co.nz W: federalmerchants.co.nz

NO WONDER the makers of Angostura are celebrating - this year they have not only won gold and silver medals, but have also been crowned the World Class Distillery of the Year at the World Spirits Awards Competition 2016.

If the name is something of a mouthful, the rum is even more so.

The judges awarded the distillery’s second limited edition rum from The Cask Collection (Angostura No 1, Once Used French Oak Casks) with a gold medal at this year’s competition.

Their notes praised the rum for its “rede“Angostura wowed fined abundance of the judges with aromas” and “fragrant its delicate malt image on the palate”, candied sweetness, saying that “Angostura classic aroma wowed the judges profile and aromatic with its delicate malt rum ester style.” candied sweetness, classic aroma profile and aromatic rum ester style.”

The entire Angostura range was awarded gold medals at this year’s competition. This included the Angostura 1824, Angostura 1919, Angostura 7 Year Old, Angostura 5 Year Old and Angostura Reserva.

The distillery’s second limited edition rum was launched in Vienna, Austria, in September 2015.

It is bottled at 40% ABV and is the first Angostura rum to be matured in French oak casks.

This year’s competition attracted 400 spirits from 60 participants and 25 countries. The results are based on a 100 point grading system and 385 medals were awarded in total.

More than just a shot!

Win, taste and learn about Chartreuse

Learn about the flavours, the history and (some of) the mystery of Chartreuse HE LOOKS like he would be more at home in a Bond film than behind a bar, but this month the world ambassador for Chartreuese is to visit New Zealand to host two tasting workshops.

Philippe Rochez is the export manager for Chartreuse and he will lead members of the drinks and hospitality trades at the tasting workshops on Wednesday 13 April and Thursday 14 April.

“Chartreuse is often misunderstood because of its higher alcohol volume and it can be quite intimidating to novices, which is why it is so important to have these opportunities to work with the products in an relaxed and informal atmosphere,” says Michelle McAteer-Ross from Ian McAteer & Associates; the New Zealand Philippe Rochez agents for Chartreuse.

“We are looking forward to the visit from Philippe, who has been to New Zealand before and is the export manager for Chartreuse,” says McAteer-Ross.

The tastings will double as workshops in which Rochez will • The two Chartreuse outline the history of Chartreuse workshops will be and show how diverse it can be held in Auckland as a range on Wednesday of drinks.

13 April (2p.m. at There will also be opportuniMea Culpa) and ties for attendees to make their Thursday 14 April favourite Chartreuse cocktails (2p.m. at Basement and to win spot prizes at the 1885). tasting.

Chartreuse has been available • Find out more in New Zealand for over 100 about the Charyears, says McAteer-Ross, who treuse workshops is keen to show the trade how at Chartreuse versatile it can be as a mixer – Bartenders – faceand how tasty as a stand-alone book.com/groups/ drink.

ChartreuseBar“Visits from overseas princitenders/ - or pals are also a great opportunity contact Michelle for them to speak to the people McAteer-Ross by at the coalface of hospitality. email: No one knows what the custommichellemcateer@ ers are saying and wanting xtra.co.nz or phone better than the people behind 0275 420 496. the bar,” says McAteer-Ross.

Fast facts…

Chartreuse workshops

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on ice with juice as a cocktail as a shot

How do you drink yours?

Available in Green and Yellow in a range of sizes from 1 litre to 30 mls FOR ENQUIRIES

Ian McAteer & Associates Phone 09 476 1360 Mobile 027 542 0496 michellemcateer@xtra.co.nz Like us at facebook.com/ChartreuseNZ

WHAT’S NEW

Mac’s Hay Day

Nobilo’s new Pinotage

THE NEW Mac’s Hay Day Farmhouse Ale was launched in March this year in time for autumn.

The new brew was made using French Saison yeast, which gives this beer complex flavours spanning the gamut of sweet citrus to earthy, cloves and spice tastes.

“Saisons, or farmhouse ales, were originally brewed for farm workers in the French speaking part of Belgium. The workers were allowed up to five litres a day of these fruity, spicy, and slightly sour beers,” says Mark Goldman from Mac’s, who adds that: “Unless you’ve actually just finished a hard day’s toil baling hay in a 19th century Belgian paddock, we’d suggest you just stick to a couple of glasses of this light, dry and deliciously refreshing historical quencher.”

Mac’s Hay Day Farmhouse Ale 5.5%, RRP $9 pint

2007 Jubilee Reserve Pinotage

macs.co.nz

RRP $69.99

PINOTAGE PIONEER Nick Nobilo has made a one off Pinotage, which he has aged for two years in barriques to highlight the complexity of red and baked fruit flavours, the high acidity and full body of good quality Pinotage.

Nobilo produced New Zealand’s first Pinotage nearly 50 years ago and his 1970 Nobilo Pinotage won the champion trophy at the 1973 New Zealand National Wine Competition.

“Only 800 bottles of the new Pinotage have been made to show how this much-maligned South African grape can demonstrate unique characters in a variety that grows so well under New Zealand conditions,” says Nobilo, who picked the Pinotage grapes from a Gisborne vineyard. He destemmed, crushed and cold macerated the grapes at minus 2 C for 10 days in a closed tank to extract colour and tannin. At the end of the maturation period the wine was bottled with minimal filtration and aged for a further seven years in bottle.

“The wine displays a silky rich palate of dark berries and spicy characters underpinned with a gamey flavour typical of Pinotage. John Avery MW best described the wine as somewhere between a Cote de Beaune and Cote du Rhone displaying the unique characters of both regions in the same glass,” says Nobilo.

Love is...

DB Export Brewtroleum New Art Deco bubbles

New 2012 Loveblock Riesling

THE MAKERS of DB Export are producing biofuel as a by-product of brewing beer; they launched the concept last year and sold it in 62 Gull petrol stations around New Zealand.

“This summer, we’re counting on the beer drinkers of New Zealand to help us save the world, again, by drinking DB Export for us to make another batch of biofuel,” says Sean O’Donnell, DB head of domestic beer marketing.

The fuel is made using ethanol derived from brewing DB Export. Brewtroleum is the same as any biofuel in that it emits 8% less carbon than traditional petroleum and delivers the same high performance as Gull’s Force 10, says O’Donnell.

This year’s goal is to create another batch of DB Export Brewtroleum that will be available at select petrol stations to be used in any combustion engine that runs on petrol.

RRP $24.99

WINEMAKERS KIM and Erica Crawford describe this organic Riesling as a daily go-to wine.

“Riesling lends itself to a variety of styles and a wonderful range of flavours. The soil on the hillside part of the Loveblock Vineyard gives lovely minerality and flintiness to the wine, which is principally made in a bone dry style, laced with lemon and honey and has a long crisp acidic finish,” says Erica Crawford.

Find out more about the 2012 Loveblock Riesling and about the Loveblock range of wines from Marlborough at the company’s website. loveblockwine.com

66 DRINKSBIZ APRIL / MAY 2016

SILENI ESTATES has launched a sparkling wine to celebrate Napier as the art deco capital of New Zealand - and the partnership between Sileni Estates and the Art Deco Trust.

“We’re excited to release this special wine which celebrates our home town. Art Deco Sparkling has lively bubbles, beautifully aromatic stonefruit flavours and nicely balanced acidity,” says Sir Graeme Avery, Sileni Estates CEO. The bottle was designed by the London based, BD Creative; a business which focuses solely on wine label, bottle and marketing designs.

Sileni Art Deco Sparkling, RRP $25 sileni.co.nz

WHAT’S NEW

Phoenix new zero sugar Stoneleigh introduces wild Chardonnay

THE MAKERS of Phoenix Organic soft drinks have launched a new look for their range of sodas, plus a brand new addition to the family – Phoenix Organic Zero Sugar Cola.

The new zero sugar cola is made from Kola nuts and organic malt, sweetened with stevia and is caffeine free.

“We constantly look to rejuvenate and improve our products. We’re really proud of our contemporary new look, which tells a unique story of each product and freshens up the brand,” says Phoenix Organic senior brand manager, Jenny Campbell.

Phoenix Organic’s new-look range of sodas and the new Zero Sugar Cola are RRP $4.50 per 330ml bottle. phoenixorganics.co.nz

Syrah sensation

2015 Stonecroft Gimblett Gravels Crofters Syrah 2015 Stoneleigh Wild Valley RRP $25 RRP $18.99 Chardonnay

THE MARLBOROUGH makers of Stoneleigh wines have released a new addition to their new Wild Valley range, which launched in September 2015 – the 2015 Stoneleigh Wild Valley Chardonnay, which complements the range’s existing Sauvignon Blanc and Pinot Noir.

“With Wild Valley wines, we use only yeasts that occur naturally in the vineyard environment. This allows the wines to develop layers of complexity and texture, while still retaining the distinctive fruit-forward flavours expected from Stoneleigh wines,” says Jamie Marfell, Stoneleigh winemaker.

A tasty new addition to Marlborough’s white wine. stoneleigh.co.nz

THIS IS a fresh new Syrah release from Stonecroft Winery in Hawke’s Bay; a small wine producer that has had a big impact on red winemaking in the Bay, especially with its Syrahs, such as this one.

This is a third tier of Syrah, intended for early drinking with its big smooth tannins and complex flavours of dark fruit such as plums, cherries and blackberries; charred wood, smoke, tar, smoked mushrooms and spice further add to this wine’s layers of flavour, accentuating its taste appeal and great value for money.

It is an outstanding red to drink now and will hold for the next year; top buying at RRP $25 and a great winter wine to list at bars, restaurants and in off-premise. stonecroft.co.nz

Value from Nelson

New Nelson Albarino

Power packed Pinot

2014 Spinyback Pinot Noir RRP $17

2015 Waimea Albariño RRP $23

2014 Waimea Pinot Noir RRP $25

AS VALUE for money goes, this Nelson Pinot Noir offers it in spades with pronounced red fruit and oak aromas with high but balanced acidity, a medium body and lingering finish, which provide surprising concentration and depth of taste for less than $20.

This suggests that the north west tip of New Zealand’s South Island has outstanding potential to provide the ideal conditions in which to ripen top quality Pinot Noir grapes.

THIS ALBARINO is fresh, bright and tangy with high but balanced acidity, which drives the crisp style of this wine’s lingering flavours of green apple, fresh cut herbs and a hint of saltiness; it makes a great match with seafood.

Albarino is a relative newcomer to New Zealand, which is showing very good quality potential in this country, despite it being early days for the variety here.

It arrived in New Zealand via Riversun Nurseries in Gisborne, which can verify both its authenticity and its vine health status. Both bode well for the success of Albarino, as does its fresh medium plus acidity, which shines through in this wine and supports the medium body and fresh green herb and fruit flavours, such as fennel, apple and green plums.

TASTING THIS Pinot Noir brings four words to mind: velvet fist, iron glove.

Its medium ruby colour suggests a light bodied red, but this Pinot Noir has concentrated red fruit flavours such as fleshy red plums, juicy cherries and dried cranberries, which are held in check by high but balanced acidity, a medium body and a long finish. There are aromas of vanilla, smoke and nutmeg; all adding complexity to this juicy South Island Pinot Noir.

It also begs the question: why isn’t Nelson better known for Pinot Noir when it makes wines this good? At $25 retail, this is remarkable value for money.

waimeaestates.co.nz

waimeaestates.co.nz

waimeaestates.co.nz

DRINKSBIZ APRIL / MAY 2016 67

LAST REQUESTS

Island winemaking

Luc Desbonnets shares the challenges of making wine on Waiheke Island and being the vice president of the Waiheke Wine Growers Association

How would you describe your role?

I describe myself as a winegrower and caretaker rather than a winemaker. I like to do every hard job just to prove to those around me that I’m not picking the easy stuff. I feel humbled to be producing something from this special place. A big part of my role is to craft wines that accurately reflect our landscape.

What are the biggest challenges for you in your working life?

Balance and not becoming overwhelmed.

I’m still working on that. As many in this profession know, it is especially difficult during certain times of the year, but for me the results far outweigh the challenges.

What’s your ultimate dream wine?

You really can’t beat a glass or two of great Hungarian Tokaj. For me it has great balance and richness. I also have very special memories of drinking it in Tokaj with Hungarian winemaker friends during the Hungarian vintage of 1997, just gorgeous stuff.

68 DRINKSBIZ APRIL / MAY 2016

Who or what gives you inspiration each day?

My family. And I’m very much inspired by my land and driven by the spiritual energy and truthful stories it emits. I have been on the island for 15 years which makes me a relative newbie.

There is a lot of history here and local iwi have also shared special stories with me about the land that freakishly confirmed some of the feelings we were experiencing. It is vitally important to respect and acknowledge the land and its past, present and future, especially when there is a give and take relationship with it in a commercial sense.

We painstakingly selected our sites and it is the site specifics combined with impoverished soils, intense maritime climate as well as the human and vitis energies that deserve the credit for the wine produced.

Was it always a dream from an early age to pursue a career in drinks?

No, not really. I just wanted to work outside as well as in, and be able to use my brain as well as brawn. I always dreamt of having a job that gave me the opportunity to be in charge of my own destiny and in that respect you might say I am ‘living the dream’. Being involved in this industry is a long term commitment and I couldn’t imagine doing anything else now.

What is the best book you’ve ever read?

Milan Kundera’s ‘The Incredible Lightness of Being’ certainly struck a chord. In terms of wine; ‘La Degustation’ by Michael Dovaz and Stephen Spurrier had a great impact on me with its wonderful pictures of all the different colours of wine.

Who would you swap places with for one day?

The hawk who lives down in the flaxes in our wetland area below the vines. Flying around here for a day would be fun and I’d be able to get another job done scaring all the other birds away.

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