Drinksbiz December January 2015

DECEMBER 2014 / JANUARY 2015 DRINKSBIZ.CO.NZ

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Our new Southern Pale Ale blends passionfruit and citrus flavours of the hops with light crystal malt characters to create a truly fresh, crisp beer that will keep you coming back for more. It’s time to discover something new with the next great flavour in Pale Ale.

FROM THE EDITOR

A COLLEAGUE in the drinks world said last by price erosion. Their image may have been month that New Zealand is too small for owndestroyed, but their quality remains; the only brand wines because we lack the population trouble being that many in the on-trade (bar to support big brands that have been created owners and restaurateurs) no longer wish to specifically for the on-trade. stock wines bearing the names of low-priced, Is she right or should wineries be tailoring neweasily accessible wines in supermarkets. look labels to the on-trade in For wineries whose owners Winemakers are willing order to sell wines that might and winemakers are willing to divorce themselves otherwise be perceived as to divorce themselves from from their well known supermarket-only brands? their well known supermarket supermarket brands New Zealand has brands and are willing to creand are willing to create traditionally been perceived ate individualistic labels (using individualistic labels. as too small for this type the same wine or making slight of created brand but with changes to it), the consumer approximately 700 wineries today, many of is no longer able to compare and contrast price which are multinationals, it seems to me that and big brand names when out for a drink. The there is an enormous opportunity to do just this. quality is in the glass. The profit margin is kept Like many other countries where wine forms a intact. The winery can retain their brand name on major component of mainstream local alcohol the bottle’s back label, but the brand cannot be consumption, supermarkets now dominate sales. found anywhere else. If the quality is high, everyThis has spelt the death-knell for the image one is happy. Food – or drink – for thought... of some outstanding wines that are made in Happy Christmas and festive season. bulk, sold very cheaply and have suffered the subsequent brand erosion, frequently followed Cheers, Joelle Thomson

DRINKSBIZ DECEMBER 2014/JANUARY 2015

On-trade wine that makes a profit

“We are all mortal until the first kiss and the second glass of wine.”

Eduardo Galeano

EDITOR’S PICKS 2010 Fournier Alfa Crux Malbec This Argentinian Malbec from Mendoza just gets better as it sits in the glass, warming up in flavour; it is new in New Zealand from importers Bennett & Deller.

Sipsmith Gin A blind tasting of 32 gins with wine friends this year reminded me why I like gin and how I like it; bone dry; Sipsmith was the standout, for me.

Kopparberg Naked Apple Cider This cider says fresh apples from the first aroma to the last, lingering sip. Delicious.

DRINKSBIZ DECEMBER 2014/JANUARY 2015 3

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

High quality beer and food by the Yarra River BARS OF THE WORLD–PAGE 56

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REGULARS

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Beer News

Cover Story

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Out & About

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Beer Category Report Best brews for summer lists 48

The Independent

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Cider News

Diary Dates

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Industry News

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Bars of the World General Assembly in Melbourne 56

WINE Bubbles Category Report Sparkling wines to list 36 High 5 Top vinos to stock this summer 40 Wine News

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Wine feature – Pegasus Bay A new book tells an old story 44

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LAST ORDERS

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enquiries to Trade Media Parnell, Auckland.

PUBLISHER’S LETTER

Publisher’s Letter

By Karen Boult ANOTHER YEAR down and here at Drinksbiz we are about to enter our 25th year of servicing the liquor trade in New Zealand. 2015 will also mark my fifth year of ownership of this publication, of which our team are, I think justifiably, very proud. While we are small by number, we are to a person dedicated and committed to providing the best service we can to the participants of the industry we are a core part of.

Looking back at my letters to you in the past, I see that at the end of 2012, I made comment that the economy looked like it was improving. Well, that has certainly proven to be the case, and while elsewhere in the world things may not be quite as rosy, the outlook economically for New Zealand is indeed encouraging.

With the general election behind us, we can now look forward to three years of stable government and hopefully a business friendly environment. In particular,

1505 Pilsner Urquell DrinksBiz Advert.indd 1

many parts of our industry are highly dependent on the tourism industry and recent forecasts by government and the industry itself suggest we are in for a bumper season.

And don’t overlook the fact that unemployment in New Zealand is at what is close to an all-time low, and inflation is almost non-existent. So I’m going to stick my chin out and say that 2015 is going to be a good year for all in the liquor trade,

Drinksbiz of course applauds loudly any sensible moves to aid responsible drinking habits, especially those related to driving motor vehicles. and we at Drinksbiz look forward to playing our part to help you thrive.

An interesting challenge lies ahead of us in the new drink drive regulations,

which apply from December 1. Drinksbiz of course applauds loudly any sensible moves to aid responsible drinking habits, especially those related to driving motor vehicles. This will though cause changes in the drinking patterns of consumers, but as in the past, the public seem to adapt well to change, and our view is that the new laws will not have a long term impact on the industry.

So it’s on a bright note that I wish you the very best for the coming festive season – however you choose to celebrate it.

24/11/14 11:13 AM

IN VINO VERITAS

Joelle Thomson Editor Drinkszbiz joelle@drinksbiz.co.nz

Win-win serving solutions

Making money from wine in the on-trade is easier said than done but a little argon, and possibly a Coravin will go a long way to increasing variety for customers and profitability for bar owners

INNOVATIVE WINE lists are those aspirational aims of every wine importer’s dreams and they can also provide interesting variety, great value for money and a learning experience for the wine drinker.

But they can be fraught with difficulty when it comes to profitability.

Many bar and restaurant owners start out with the best of intentions to offer a large and diverse range of wines on their lists, but making money from a vast number of bottles that remain open and do not sell can destroy the profitability of an entire wine list. So, how can those in the hospitality trade create a great wine list with diversity and still turn a profit?

This topic has been top of mind for a small group of us who are currently studying the intensive Wine & Spirit Education Trust Diploma; a two year wine and spirits degree. The Diploma is the highest qualification of this London-based organisation and is provided in New Zealand by Master of Wine Jane Skilton.

Space is tight but here are my first thoughts on how bar and restaurant owners can profit from any sized wine list and create one that offers the much needed diversity that wine drinking consumers long for.

Argon gas is an essential tool for any ontrade outlet where wines are listed by the glass. It takes a couple of seconds to use and it can preserve open bottles for up to a week. It is readily available, cost–effective (about $1 per bottle, per use will potentially stem the loss of profit through having wines opened) and it is easy to use without requiring any investment in staff training, 6 DRINKSBIZ DECEMBER 2014/JANUARY 2015

other than a very quick demonstration.

For restaurants at the top fine dining end of the scale, there is now Coravin, which has the potential to revolutionise wines by the glass in on-trade outlets where the owner is willing to invest in this new technology. It works by inserting a needle into the wine bottle, which extracts the wine through a small hole in the pourer, replacing it with argon gas; without removing the cork. It has attracted the attention of wine lovers who want to use it at home, but also of sommeliers and bar owners, who now have the potential to sell

Argon gas is an essential tool for any on-trade outlet where wines are listed by the glass; it takes seconds to use and can preserve open bottles of wine for up to a week at a cost of about $1 per bottle per use... extremely high priced wines by the glass, provided they have a Coravin. This product is not cheap at US$299 but it is a one–off investment that enables restaurants and bars to create strong points of difference on their lists.

Wine consumption has risen in the past 15 years but wine prices have fallen over the same period; a trend that makes it tougher than ever before to turn sharp profits from diverse wines. In this column in the next issue of Drinksbiz, I will make further suggestions on how wine lists can be spiced up for the consumer and become more profitable for the business owner.

Solutions to serving less There are many ways to serve less alcohol to customers, without sacrificing flavour or profit in the process.

Glass pours may be the most obvious way to serve wine in manageable portion sizes and they commit the customer to consuming less alcohol and spending less money than an entire bottle does. But glasses are only one way to serve doable portions of wine.

Many of the world’s great wine bars serve a wide variety of portion sizes, which not only offer people an opportunity to try wines that might be outside their comfort zone (and budget), they also enable people to consume less.

This is pertinent now that the drink-driving laws have been modified dramatically. It is also possible to make profit on serving wine by the half glass or as a tasting portion. And by using argon or purchasing a Coravin for your bar or restaurant, a tasting portion is do-able and can be charged at a premium.

0800 338 766 INFO@EUROVINTAGE.CO.NZ

COLUMN

Stephanie Melbourne Brewers Association of Australia and New Zealand Stephanie.Melbourne@brewers.org.nz

Driver beware in law change

Changes to the drink driving limits have implications for all New Zealanders from December 2014, with blood alcohol lowered from 80 milligrams per 100 millilitres of blood to 50; in line with Australia

MANY PEOPLE consider 1 December as signifying the beginning of the festive season and an abundance of social events. However, this year it also signals the introduction of new drink driving limits for adult drivers. Both individuals and industry are taking note of its timely introduction, prompting us to further consider how and what we are drinking around this time.

Changes to the Land Transport Act 1998 have lowered the legal blood alcohol concentration (BAC) limit to 50 milligrams of alcohol per 100 millilitres of blood (i.e. a 0.05 BAC). Breath-test levels have also been lowered to 250 micrograms, bringing New Zealand in line with Australia.

The previous limit was 80 milligrams for blood and 400 micrograms for breath, however the zero limit for drivers under 20 remains. Fines, demerit points and in serious cases, criminal prosecutions will confront those who break the new limits.

These changes mean that consumers will need to understand how this will practically affect their alcohol consumption, and what decisions they make when they are planning to drive. So how does the BAC level translate in terms of consumption levels and will it stop us from drinking a glass or two with dinner?

The BAC level, and every individual’s reaction to alcohol, is influenced by a number of factors including, how much food they have consumed, their health, age, sex and ethnicity. So while measuring your standard drinks may be one way of keeping tabs on how much alcohol you are drinking, it isn’t the only factor to keep in mind. Research indicates that driving ability is impaired after consuming essentially any level of alcohol, so it 8 DRINKSBIZ DECEMBER 2014/JANUARY 2015

is recommended that if you are planning to drink, you should be organising an alternative way to get home rather than driving. While many already adhere to this approach, there are people who are going to need to change their behaviour. That’s not to say enjoying alcohol at unplanned social situations will become a no-go in all cases, but it will be important to consider what you are drinking and how your body processes this alcohol.

For a product to be categorised as low alcohol under the Food Standards Codes, it must contain 1.15% or less alcohol by volume but an increasing number of products are playing in the “light” category, which are higher than 1.15% ABV...

The liver can only break down a certain amount of alcohol per hour, which for an average person is around one standard drink; that is, 10 grams of alcohol. A standard drink equates to roughly 100ml of 13% ABV wine (that’s less than half a measuring cup), one 30ml shot of 40% ABV spirits, or half a pint (280ml) of 4.5% ABV beer. Consuming one standard drink generally raises the BAC about 15-20 milligram per decilitre.

That said, there are a number of initiatives helping consumers make the right choices in social drinking situations. Since the introduction of the Sale and Supply of Alcohol Act 2012, it has been compulsory for on-licences to make water freely available to customers1, and they must also 1 Section 110(2)(c) of the Sale and Supply of Alcohol Act 2012

supply or make available non-alcoholic products, low alcohol products and food.2 The lowering of the drink drive limit has also provided further incentive to innovate and promote light alcohol products. Beer is naturally lower in alcohol than other alternatives such as wine and spirits, however the brewing industry is also recognising the need to cater to consumers’ more cautious approach in their choice of beverage.

For a product to be categorised as low alcohol under the Food Standards Codes, it must contain 1.15% or less alcohol by volume. However, an increasing number of products are playing in the “light” category, which are higher than 1.15%ABV, but still offer a lower alcohol alternative without compromising on the quality of your traditional full strength product.

For on-licences in particular, a strategic approach is needed in light of the drink driving changes as consumers look to the industry for guidance. Offering a variety of non-alcoholic, low and light alcohol products, as well as encouraging moderate consumption of higher alcohol products, will be key to helping consumers in their decisions.

For more information about moderate consumption and counting your standard drinks visit: cheers.org.nz/ standard-drinks/ Stephanie Melbourne is the acting external relations manager for the Brewers Association and a solicitor at James & Wells. She is standing in as our columnist for Jenny Cameron, who is on maternity leave.

2 Sections 51-53 of the Sale and Supply of Alcohol Act 2012

COLUMN

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

Gazing into the whisky crystal ball Our man on the ground in the UK goes in search of the world’s weirdest whisky distillery

WHAT’S YOUR New Year’s resolution this year?

I don’t normally make any as I am a chaotic, sporadic and inconsistent individual and find the prospect of conforming to a set of rules deeply harrowing. And the sense of guilt and disappointment from failing is almost too much to bear in the first week of January.

But in 2015 I might have a go at one, mainly because I think there is a very realistic chance I can stick to it.

And it’s this: I’m going to launch a perpetual hunt for the world’s weirdest distillery.

So how about this one for starters?

I recently stayed in the Rhine Valley at a point where Austria, Switzerland, Germany and Liechtenstein meet. It’s a very Catholic area so I was woken every morning bang on 7am by the world’s biggest alarm clock – a cathedral just outside my room, which was fully turned off overnight – and on Sunday I nearly had a heart attack, followed by a hernia, as the bell ringing world’s answer to AC/ DC reminded everyone what day of the week it was.

An hour later I’m in a vintage silver Jag, heading in to the Swiss Highlands.

“See that building there?” says my host and driver, pointing to a non descript grey, unmarked building with a lot of barbed wire. “That’s where they print most of Europe’s Euro notes and lots of other 10 DRINKSBIZ DECEMBER 2014/JANUARY 2015

currencies. But it’s a secret so if you tell anyone I will have to shoot you.”

It turns out he is joking, but his job is in IT Security and this is his biggest client.

And the surprises were to continue when I meet his business partner an hour or so later, and ask him what his day job is.

“I make diamonds out of human bodies,” he says. “Or at least the 18 percent of the body that is carbon. Rather than just get someone cremated you can have something with a diamond in to remind you of a loved one. It’s quite a big business.”

“I make diamonds out of human bodies,” he says.

“Or at least the 18 percent of the body that is carbon.

Rather than just get someone cremated you can have something with a diamond in to remind you of a loved one.

It’s quite a big business.”

I don’t want to even think of how his career path went in that direction.

More importantly, we’re now standing in a cave high in The Alps, which is full of whisky casks. The duo have five such sites, and reckon they are distilling at the highest altitude level in the world.

They are experimenting with maturation and they are definitely in unchartered territory. Altitude and fresh thin alpine air is one aspect. The other is a weather form

with a name which translates as ‘the hair dryer’, which is a warm wind originating in the Sahara, and which arrives several times a year, even in winter. This is why the Swiss can make wine, and all bets are off when it comes to maturing malt spirit.

It’s treacherous reaching the cave by road in autumn before the snows fall, and presumably downright suicidal in winter, I suggest. They disagree.

“Everyone knows how to drive bendy mountain roads in snow here,” they offer.

“We can bring the casks up by cable car.”

The spirit itself is made at Telser in Liechtenstein then transported to the caves and these guys aren’t messing around. Whisky at three or four years old matured in wine casks is soft, sweet and smooth. A peaty whisky is due for release at Christmas.

They’re ambitious, too. The whisky is called Orma, meaning ‘soul’ in Romanish, which is a Latin-based language still spoken by 60,000 people in the region.

When inverted the letters M and A look like the Roman number VIII. Their logo is a Capricorn goat (the emblem of the locality), which has a long tail and horns so that it looks like an eight. The strength of the spirit is 44%. Do the maths. So, why the concentration on eight?

“Eight is a lucky number in the Far East,” they tell me. “And in the future we see that as an important market for us.”

Method in their madness or what?

ON THE COVER

Lori Wallace

Stella Artois crowns Draught Master for 2014 Lori Wallace, from De Fontein Belgian Beer Café in Mission Bay Auckland, has been crowned the official Stella Artois Draught Master for New Zealand for 2014 THIS YEAR’S finals of the annual competition were held at Blankenberge Belgian Beer Café in Auckland and attracted over 20 Stella Artois connoisseurs from around the country.

Wallace will now go on to represent New Zealand at the Stella Artois World Draught Masters in Wimbledon, England, which is taking place during the 2015 Wimbledon tennis championships.

Judge Laura Smith, who is a quality manager from Lion, says that the judges were looking for outstanding professionalism, which translated into quality, excellence and execution.

“Lori had that, and has done an exceptional job throughout the competition.

She thoroughly deserved to win.”

Each contestant was judged on their passion for the product, their enthusiasm in pouring it and their skills in performing the Stella Artois 9 Step Pour; a mastered ritual that requires practice and precision.

“To take out this title and know that I’m going on to represent New Zealand at the Stella Artois World Draught Masters is amazing. In the past we’ve had really good success, so I’m hoping I can continue that legacy and bring back the title for New Zealand,” says Wallace, of her win.

Hayden Harvey, senior brand manager at Stella Artois, says that if Wallace is successful at the world championships in 2015, she could have an amazing opportunity ahead of her, going on to become an international brand ambassador for Stella Artois.

“Stella Artois has an amazing history that stretches back over 600 years and it’s important to protect the traditions associated with it, so beer drinkers around the world can enjoy an exceptional experience like no other,” says Harvey.

For more information, visit stellaartois.com and facebook.com/StellaArtoisNZ

Stella Christmas food matching STELLA ARTOIS was named after the star of Christmas, when the brew was originally created in Leuven, Belgium in 1366. But while snow falls on the other side of the world, a cold glass of Stella Artois is just the right temperature for celebrating a summer Christmas the Kiwi way; outside in the sunshine with good food and friends.

The makers of Stella Artois describe it has having a hoppy aroma and a hint of fruitiness, which means that it matches as the beverage to enjoy with lamb, glazed ham or pork roasts, crayfish and shellfish.

For those hosting a festive lunch this year, try Stella Artois paired with lemon and herb lamb chops, a cranberry brie tart, stuffed pork loin, apple galette or chocolate panna cotta.

Stella Artois, RRP $25.99 for a 12 pack.

DRINKSBIZ DECEMBER 2014/JANUARY 2015 11

OUT & ABOUT

Out & About

WOWington The population of Wellington (aka ‘WOWington’ for the duration) grew considerably for this year’s World of Wearable Arts Awards.

Jasmine Walters and Sarah Mitchell

Ewan Kim (The Apothe car y) and James Millar (Orlean s)

eri S P & Po d Crisci ( N t, Antonio e) et in b b az E y ag ra ares M Davina G ondon (W & Karen C Crisci's )

ec De’Longhi GM Re

e Ford & Paolo Ro

Coffee fix The popularity of espresso martinis has created an appetite for more coffee based cocktails, including bartender James Millar from the Britomart Hospitality Group, who put his three coffee cocktail creations to the taste test in Auckland.

12 DRINKSBIZ DECEMBER 2014/JANUARY 2015

Melanie Verran and Pip

pa Curd

tondo

OUT & ABOUT Brett and Joanna

Maber

Meet a new Moët One of the hottest musthave summer Champagnes arrived wearing white at the official New Zealand launch of Moët Ice Imperial, which is now available in 19 restaurants and specialist wine retailers. Moët Ice Imperial is thought to be the world’s first Champagne specifically designed to be served on ice.

Rachel Sloane

Jooles Clements and Hel

ene Ravlich

hard Stott unter, Ric Sharon H Hitchfield and Jane

Stoneleigh’s wonders of nature The great outdoors was the inspiration for the new limited-release Stoneleigh Nature’s Collection wines, which includes four wines from the 2014 vintage. The labels of each come from artwork on digital apps taken by New Zealanders, featuring flora, fauna, forest and foreshores.

nnel Amanda Li

l and Nicky

Park

Jim Rober

tson, Laur

aine Jacobs

and Vic W

illiams

Joelle Thomson and Jamie Marfell Trudi Nelson, Tama

ra Rubanowski

g and Carolyn Entin

Amy Schna

ckenberg , Ja

smine Man

son & Ann

a Bloomfie

ld

One way: Sileni Estate’s Nano Teresa Kenny and Victori

a Hughes

If you have ever longed for a glass of wine – or even a plastic tumbler of one – at a concert, gig or outdoor event, help is at hand. It is called Nano and was officially launched to the trade at Britomart Country Club in Auckland.

DRINKSBIZ DECEMBER 2014/JANUARY 2015 13

THE INDEPENDENT

Spritzing up wine markets

Co-creator of Scarlett’s Spritzers, Tim Lightbourne tells of the inspiration behind the innovative new single serve drinks

How many different flavours are there in the range?

Do Scarlett’s Spritzers comply with outdoor events regulations?

In New Zealand we have two flavours: Lime and Elderflower and Red Berries. In Australia, we have three flavours: Strawberry, Mango & Orange and Passionfruit.

We plan to extend this flavour range to seasonal options and also introduce low calorie versions.

They are served in a craft beer glass bottle, so for any events not allowing glass then that would be an issue. But they are ideal for many events and at 5% ABV they’re a bit lighter in alcohol than a glass of wine. We have lots of outdoor events planned for the summer to get in front of potential customers.

winemaking background, having made wine in Moldova, Bulgaria, Cyprus, Hungary, Slovenia, France and Spain. He is responsible for producing all Invivo wines along with Scarlett’s Spritzers. Rob first came across spritzers in Europe where the drink is hugely popular as a refreshing alternative to beer. He started trialling various fruit natural flavours blending with Invivo wines to create the spritzers.

Where did the idea for the spritzers come from?

Where did you first launch the spritzers?

The person behind Scarlett’s production is Invivo’s winemaker and co-founder Rob Cameron; he has a diverse international

We decided to first trial the spritzers at the local Mangawhai markets to get some feedback from the locals (we have a winery at Mangawhai). The spritzers proved so popular at the market that on the first day we sold over 500 bottles in just a few hours. We then decided to launch them commercially and increase production.

What’s in a bottle of Scarlett’s Spritzers?

The base wine is our Invivo Sauvignon Blanc or Pinot Gris, depending on the flavour. The natural fruit infusions are lime and elderflower and red berries (strawberry, raspberry, blackberry) with water.

Then we add the bubbles. For the Elderflower and Lime, we use our Sauvignon Blanc and in the Red Berries we use the Pinot Gris. Both are 5% ABV.

Think of Scarlett’s as a grown-up RTD made by a premium winemaker.

What is the RRP and who is the main target audience?

What is the key to getting young people interested in drinking wine?

The RRP is $6.99 for 500ml singles and $15.99 for a 4 pack of 330ml. In terms of target audience, we felt there was a real need for a refreshing, natural fruit flavoured drink that would appeal to those consumers looking for a premium option, away from some overtly sweet alcoholic drinks currently available. Think of Scarlett’s as a grown-up RTD made by a premium winemaker.

We’ve found generally younger consumers of wine are not really interested in complex wine terminology. They simply want to know if the end product tastes good, and if the values of the brand align with theirs. Whether the brand engages with them on their level is the most important thing to them.

Tim Lightbourne (right) with Rob Cameron

14 DRINKSBIZ DECEMBER 2014/JANUARY 2015

invivowines.com twitter @InvivoWines facebook.com/InvivoWines

DIARY DATES

Diary dates The Black Seeds entertain festival goers on Valentine’s day 2015

CLASH OF THE TITANS

Sunday 4 January 2015 Head to Waipara Hills winery for this concert.

Tickets on sale at: waiparahills.co.nz

THE 2015 WINERY TOUR

Saturday 24 January to Saturday 28 February Headlined by Dave Dobbyn and Don McGlashan, Supergroove and Anika Moa, the 2015 Winery Tour will play nine shows in nine wineries.

Tickets on sale at winerytour.co.nz or ticketmaster.co.nz (phone 0800 111 999).

CENTRAL OTAGO PINOT NOIR CELEBRATION

Thursday 29 to Saturday 31 January 2015 This 11th anniversary of the Central Otago Pinot Celebration is open to all wine lovers to attend; over 40 Central Otago winemakers and up to 200 wine drinkers attend.

Bookings essential at: pinotcelebration.co.nz

MARLBOROUGH WINE & FOOD FESTIVAL

Saturday 14 February 2015 The 20th annual Marlborough Wine & Food Festival will be held on Valentine’s Day 2015 in the country’s biggest wine region and the Black Seeds are the headline music act.

Bookings essential: ticketek.co.nz or visit marlboroughwinefestival.co.nz for more information.

DOG POINT LOGAN BROWN CLASSIC PICNIC

Saturday 28 February 2015, 12 noon to 4.30pm The annual Dog Point Logan Brown Classic Picnic is on again in February at 797 New Renwick Road (corner of New Renwick and Dog Point Roads in Marlborough).

Bookings essential: picnic@dogpoint.co.nz

2015 MELBOURNE FOOD AND WINE FESTIVAL

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

WILDFOODS FESTIVAL

Saturday 14 March 2015 The annual Wildfoods Festival will be held in Hokitika on the West Coast of the South Island in mid March. Find out more about the wild flavours, accommodation and how to book online. wildfoods.co.nz

DRINKSBIZ DECEMBER 2014/JANUARY 2015 15

INDUSTRY NEWS

Federal expands portfolio

Leading New Zealand independent drinks distributor, Federal Merchants & Co has acquired Epicurean Wine Brokers; an established wine distributor based in Auckland THE ACQUISITION, which became effective on 10 November, will see Federal Merchants bolster its growing portfolio of wine brands particularly for on-premise.

Federal Merchants managing director Aidin Dennis says the new acquisition is an exciting step in the plan to expand the business.

“We’ve built up an extensive grocery and retail network at Federal Merchants and our recent focus has been to improve our on-premise offering. It’s important for us to be able to support our premium brands through a robust ontrade network and the purchase of Epicurean Wine Brokers will certainly allow us to do so.”

The acquisition cements what has been a successful 2014 for Federal Merchants. The company secured distribution

rights for large well known brands, including craft beer pioneers Yeastie Boys and early founders of the Marlborough wine region, Wairau River Wines.

In December, Federal Merchants will have secured the exclusive distribution rights for Gosling’s rum and ginger beer from Bermuda, La Fee absinthe and Jefferson’s bourbon and whiskey.

A further addition to the wine portfolio is Awatere River Wines by Louis Vavasour in Marlborough’s Awatere Valley.

The brand will join Marlborough family run winery, Wairau River, in the portfolio.

“This has been a winning year for the business and has seen us reach the next stage in the premiumisation of Federal Merchants since the re-brand in 2013,” says Dennis.

Al’s awesome storytelling AL BROWN confesses that writing doesn’t come easily in the introduction to his latest new book, which is simply named, Depot; after the enormously successful eponymous restaurant and bar that he established for SkyCity in Federal Street, Auckland.

Such a confession might lead some to shut the book, but somehow this self deprecation hooks the reader in to what is not only an easy read, but an enormously enjoyable one, thanks to Brown’s down to earth story telling style and the humour that shines throughout the tale.

Depot is the biography of a restaurant that has promoted tangible change to the flavour of dining out in Auckland, pushing boundaries by ditching the white tablecloths but not the high quality food that was once the preserve only of high priced fine dining temples.

Like the place, the book about Depot is a satisfying soul food experience and is out now, widely available and published by Random House, RRP $70 in hardback.

Pinot comes up trumps for Villa THE COUNTRY’S largest family owned winery won the trophy for best wine in show at the biggest annual New Zealand wine competition; the 2014 Air New Zealand Wine Awards.

Villa Maria Estate won the O-I New Zealand Reserve Wine of the Show Trophy for its 2012 Villa Maria Single Vineyard Southern Clays Marlborough Pinot Noir; a win that Villa founder Sir George Fistonich describes 16 DRINKSBIZ DECEMBER 2014/JANUARY 2015

as even more meaningful because Pinot is a tough wine to get right.

“It has been an incredible year for Villa Maria Estate, winning an array of awards on both the national and international stage,” Fistonich says. Being awarded the Wine of the Show drives home the intention that he and his family committed to over 50 years ago when he founded the company; to produce quality wines consistently over time.

The company also scored highly with Merlot for one of the jewels in its crown; Esk Valley Estate in Hawke’s Bay, where winemaker Gordon Russell has forged a top

quality reputation for outstanding quality Merlot-based reds.

The latest win for Russell comes from the superlative 2013 vintage; reds from which are just beginning to trickle out of wineries in the Bay. His win was for a three way blend of Merlot, Cabernet Sauvignon and Malbec. The winning blend is the 2013 Esk Valley Gimbett Gravels Hawke’s Bay Merlot Cabernet Sauvignon Malbec.

The 2013 Vidal Legacy Hawke’s Bay Chardonnay also won the Rabobank New Zealand Limited Champion Chardonnay Trophy.

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

Midway Farm Marlborough Sauvignon Blanc 2014

Lavina Gold Label Shiraz 2013

Bronze NZ 2014 International Wine Show

Raymond Chan reviewed this wine as 90+/100

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INDUSTRY NEWS

Bevan Seddon (left) and Grant Stachurski

Great value online at Liquorcabinet.co.nz

It’s fast, it’s open 24/7 and it’s available everywhere in the country, say the owners of a new online wine and spirits store, which is tailored to New Zealanders who want interesting drinks at an affordable price, which they can buy on a mobile device, such as a smartphone or tablet TARANAKI BASED Liquorcabinet.co.nz is an online wine and spirits shop with a major point of difference; delivery charges can be lower than $4 per bottle all over the country.

Business owners Bevan Seddon and Grant Stachurski say that their impetus to set up a new online liquor store was the recent research from AC Nielsen, which showed that 76% of New Zealanders now shop online to get a lower price there than in store; while 63% did so because it allowed them to shop outside of normal business hours.

The pair are keeping their courier and freight charges as low as $4 for one to two bottles of wine (or more, depending on the number of bottles ordered). A 12-bottle case will cost just $7.99 nationwide for delivery charges.

“The New Zealand liquor market is controlled by a small number of large companies who are constrained by global distribution agreements over which brands they can import and at what price. The reality is that the recent GFC hit the spirit

market hard and for some time now there has been an oversupply of top end wines and spirits, so there are some great deals available,” Seddon says.

“As we buy direct, our overheads are a lot less than the larger supply companies and this is why we can offer top quality brands such as Oban Single Malt and Laphroaig

AC Nielsen data shows that 76% of New Zealanders now shop online to get a lower price there than in store; while 63% did so because it allowed them to shop outside normal business hours.

Single Malt at an everyday price that is about 30%-40% less than some other online liquor retailers.”

Seddon says that both he and Stachurski have a strong network of both domestic and international suppliers, which has been developed over a combined 30 year career as senior managers for a New Zealand liquor retailer.

“We have a wide range of premium spirits and have been able to secure a number of exclusive brands of fantastic Australian wines from Lavina and Berton wineries.”

The Mitcham range of Lavina wines comes from McLaren Vale in South Australia, and Berton Paddock is produced by the highly rated Berton Vineyards in South Australia.

The range includes a $7.99 Berton Paddock Shiraz Cabernet, which Seddon describes as “a tasty little number that offers incredible value”.

“We only source products which offer outstanding value in the New Zealand market as we import directly from suppliers in Europe, Asia and America and pass on savings to our customers by offering a specialty service,” says Seddon.

Liquor Source is the wholesale side of the business and has a number of exclusive brands.

We are happy to talk to retailers about bulk orders; we also have the ability to source exclusive products for retailers that are looking for an advantage in the market,” says Stachurski.

DRINKSBIZ DECEMBER 2014/JANUARY 2015 19

INDUSTRY NEWS

Hot demand for cool whites

The 2013 vintage of Sacred Hill Riflemans Chardonnay was in such strong demand that it prompted an en primeur sales (selling wine before it is bottled) initiative, writes Joelle Thomson AS GOOD vintages go, it’s hard to top the long, dry, seemingly never ending summer of 2013. It was a year that New Zealand winemakers have (so far) unanimously been not only grateful for (low to zero disease pressure) but completely taken aback by, especially those in Hawke’s Bay – which leads this story to the flagship whites of Sacred Hill.

This year they sold in quarter barrique lots well ahead of release because demand was so great for these iconic white wines, says

Sacred Hill managing director David Mason.

“At Sacred Hill we are Chardonnay lovers as well as keepers of one of New Zealand’s finest and most historic Chardonnay vineyards. The Chardonnay Collection is our way of sharing our passion for this grape variety and for the unique Riflemans Vineyard with wine lovers.”

Sacred Hill Senior Winemaker Tony Bish says the 2013 Riflemans and Virgin Chardonnays are two very different expressions

of the grape variety and the vineyard.

“Riflemans Chardonnay is our flagship white wine. Hand picked, whole bunch pressed, pure, unadulterated juice was fermented with the native yeasts of the vineyard in French oak barriques. Following malo-lactic ferment, we matured the wine in situ, and only removed it for finishing the week of the next vintage harvest.”

This minimal handling – moving the wines around during their production process – has translated to top notch wines.

The flagship whites that Bish and Mason refer to are the 2013 Sacred Hill Riflemans Chardonnay and the 2013 Sacred Hill Virgin Chardonnay.

These two full bodied whites are part of the winery’s ‘Special Selection’ range, with a third wine likely to be added to the Chardonnay Collection from the 2014 vintage. Bish says specialist wine retailers and restaurants were among those who took up the en primeur offer, so wine lovers will still find Riflemans Chardonnay on some wine lists and at selected wine stores.

“While the Virgin Chardonnay is a completely different style, it equally showcases the superb fruit quality from the Riflemans Vineyard but is untouched by oak.”

Virgin Chardonnay was first launched in 2011 to celebrate Sacred Hill’s 25th vintage.

It has been extremely well received, and the 2013 is eagerly anticipated by those in the know.

Turning up the temperature on Hawke’s Bay’s full bodied reds The summer of 2013 in New Zealand was a relief for New Zealand winemakers after an almost non-existent summer in 2012 (apart from the tail end of the season, there were few let-ups). By contrast, 2013 was consistently warm, consistently dry and consistently sunny. Drought was official in some areas, but not so that the vines gave up ripening. It was just extraordinarily dry for New Zealand’s classically maritime climate.

HOT REDS Two of the highlights of the 2013 Gimblett Gravels pre-release tasting at Caro’s in Auckland this year: -

2013 Sacred Hill Helmsman

This deep ruby premium red wine is made mostly from Cabernet Sauvignon (50%) and Merlot (35%); the exact proportions of the blend vary each year but 2013 provided such outstanding ripening conditions for Cabernet Sauvignon that it was a clear leader in this vintage of the Helmsman. It has yet to be released and has great potential to drink well both on release (in 2015) but also for a further five years; at least.

20 DRINKSBIZ DECEMBER 2014/JANUARY 2015

2013 Sacred Hill Brokenstone

This is another take on the outstanding 2013 red wine theme in Hawke’s Bay; the 85% Merlot, 6% Malbec, 5% Syrah, 2% Cabernet Sauvignon and 2% Cabernet Franc combine in a complex, smooth, ripe and youthful red (also yet to be released). It is more approachable than the Helmsman, which is characteristic of a Merlot-based red, which usually has a softer, rounder and fleshier body. It also has the ability to age well for at least five years.

INDUSTRY NEWS

Peter, Joe and David Babich

Babich moves towards milestone

The Babich family are making plans to celebrate 100 years since their first vintage in 1916, with some big changes in the pipeline SINCE THE first bottle of Babich wine was produced in 1916, the Babich Family has been a leader and innovator in the New Zealand wine industry.

Now, the family members are gearing up to celebrate their 100th anniversary in 2016. Among other celebrations, they are preparing to release limited edition wines and Babich hosted events in major cities around the world. And here at home, they are planning to give the Babich Cellar Door in Henderson Valley, Auckland, a facelift.

“The business has been the livelihood of three generations and is extremely successful both in New Zealand and globally,” says John Lang, Babich sales and marketing manager.

“The New Zealand wine industry is often thought of as young, so to be talking about 100 years of experience is significant.”

Philip Gregan, CEO of New Zealand Winegrowers, sees the centenary as an important milestone for Babich and the New Zealand wine industry as a whole.

“Babich Wines and generations of the Babich family are exemplars of all that has made New Zealand wine such an inspiring international success story,” says Gregan.

“From humble beginnings, with hard work, with enormous dedication and with great vision they have built a highly successful wine business. Their individual enterprise has always been coupled with unwavering service to the wider New Zealand wine industry, for which they are applauded and recognised by their peers.”

22 DRINKSBIZ DECEMBER 2014/JANUARY 2015

News briefs Kiwi wines shine in UK The Two Sisters Vineyard Central Otago Riesling 2009 was awarded both The Single Vineyard White Trophy and The Jancis Robinson Trophy for Riesling, while Lansdowne Estate Wairarapa Pinot Noir 2010 won The Bouchard Finlayson Trophy for Pinot Noir at this year’s International Wine & Spirit Competition (IWSC) in London. New Zealand wines featured strongly at the 45 year old competition this year; nearly 90% of Kiwi wines entered received an award. This was the second highest rate for any country at the competition.

Nga Waka’s newest Martinborough winemaker and dry Riesling specialist producer, Roger Parkinson, has just released a special one-off Martinborough Pinot Noir in time for the festive season, naming it the 2013 Nga Waka Lease Block Pinot Noir. The wine has an RRP of $50, is a medium bodied, high quality Wairarapa Pinot Noir, and is available for purchase and supply to the trade and consumers at the Martinborough Wine Centre or online at: ngawaka.co.nz

The Real McCoy arrives

Cutty Sark is an iconic whisky brand and it is now available in New Zealand THIS MONTH sees the arrival of Cutty Sark whisky to New Zealand via Hancocks, which is importing and distributing the range.

There are three whiskies available in New Zealand; Cutty Sark Original, Cutty Sark Storm and Cutty Sark Prohibition.

The original launch of the now iconic Cutty Sark brand coincided with the infamous 1920s Prohibition era in the United States. This period inadvertently contributed to Cutty Sark’s major export success and during Prohibition, the authentic and unadulterated Cutty Sark was ‘imported’ by Captain Bill McCoy; from whom this whisky earned the nickname ‘The Real McCoy.’ When Prohibition came to an end in 1933, liquor-deprived residents in the United States had acquired a taste for this smooth, easy drinking whisky, which saw sales continue to soar.

The brand was conceived in 1923

by Berry Bros & Rudd partners Francis Berry and Hugh Rudd, along with Scottish artist, James McBey. Their like minds challenged convention and pioneered a new, smoother style of whisky, which was created specifically to be a mixer for the sociable cocktail set of its day. It instantly became regarded as a classic.

McBey suggested the name Cutty Sark in homage to the fastest and most famous of all the Scottish built clipper ships of the day.

The New Zealand distributor of Cutty Sark is Hancocks Wine, Spirits & Beer Merchants. hancocks.co.nz

Cutty Sark and Apple Ingredients 30ml Cutty Sark Original Top up with fresh apple juice

INDUSTRY NEWS

Charlie’s new cola

Beaujolais Day with Duboeuf THURSDAY 20 November was this year’s annual global Beaujolais Day and New Zealanders were among the first in the world to drink the eponymous wine region’s ‘Beaujolais nouveau’; the controversial early release reds from Burgundy’s most southern wine region.

The 2014 Georges Duboeuf Beaujolais Nouveau is available now at Glengarry’s in retail and via Hancock’s for the trade to stock. It is an intense ruby coloured wine this year with medium body and dark fruit flavours; a tribute more to the Gamay grape variety than to ‘early release’ wines.

Duboeuf’s wines regularly receive positive critical acclaim by worldwide press and wine judges.

“Duboeuf’s cru bottlings from individual domaines show respect and attention to terroir and for outright value they’re tough to beat,” says US wine critic Robert Parker in his publication, Wine Advocate.

“I cannot recommend Georges Duboeuf 2010 vintage wines highly enough. They offer more pleasure than any wine I know of on the market today at comparable prices. These wines are extraordinary values at similar prices.”

THE MAKERS of Charlie’s have launched their own take on the cola theme with Charlie’s Straight Up Cola and are asking New Zealanders to like (or not) the new product via social media.

Tapping into the social media audience will determine the long term viability of the new product, says Craig Cotton, CEO The Better Drinks Co. “We’ve always been on a mission to make it easier for people to drink better, whatever they choose to drink. That’s why we’ve had a crack at making our own Charlie’s Straight Up Cola. We’ve included real kola nuts and natural malt, but it’s what we’ve left out that makes the real difference. There are no chemicals, numbers or words you can’t pronounce and we’ve pulled back on the sugar as well.”

New Zealanders can give their feedback to @CharliesDrinks on Facebook.

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Some may speak of range.

Others of quality.

All speak of

Summer music in Waipara WAIPARA HILLS Winery in Waipara, North Canterbury is hosting two summer concerts early in the New Year; Clash of the Titans on Sunday 4 January 2015 and The Winery Tour on Saturday 28 February.

The winery tour features Dave Dobbyn and Don McGlashan; Supergroove with Che Fu and Anika Moa. Tickets are now on sale for $79 plus booking fee and can be purchased via waiparahills.co.nz or winerytour.co.nz or from Ticketmaster ticketmaster.co.nz (phone 0800 111 999).

One child under the age of 12 will be given free admittance when accompanied by one adult ticket holder.

Bus tickets to the winery from Christchurch city are available from discoverytravel.co.nz

Internationally respected producers of bottles for the wine and spirit industries.

Lightweight. Heavyweight. Proprietary. Decorated.

News briefs Waipara tops aromatics Waipara Hills Winery in North Canterbury is winning medals for its aromatic white wines with the 2013 Waipara Hills Waipara Valley Riesling being one of the top 50 wines of the 1,165 entries at the New World Wine Awards and one of only four gold medals awarded to a Canterbury wine. The 2013 Waipara Hills Pinot Gris has also been garnering awards.

“These recent awards are great recognition for both Waipara Hills and the Waipara Valley region, which is producing great aromat-

SAVERGLASS AUSTRALIA Pty Ltd 289 Flinders Street, Adelaide SA 5000 PO Box 6537 (Halifax Street), Adelaide SA 5000 Tel. : (08) 8232.0770 / Fax : (08) 8232.0880 www.saverglass.com / info@saverglass.com

ics. It’s particularly gratifying to see our Riesling win gold at the New World Wine Show. It has been a quiet achiever for many years”, says Waipara Hills winemaker Simon McGeorge.

Rum competition Just as Drinksbiz went to press, the New Zealand final of the Diplomatico Rum World Tournament was held in Christchurch.

The tournament is now in its third year and 28 countries put forward their winner who will go to Venezuela for the grand final in April 2015.

SAVERGLASS NZ Ltd Unit G, 383 Khyber Pass Rd, Newmarket 1023 Auckland PO Box 8020 Symonds St Auckland Tel. : (09) 522 2990 / Fax : 09 522 2994 www.saverglass.com / krb@saverglass.com

SAVERGLASS AUSTRALIA Pty Ltd 289 Flinders Street, Adelaide SA 5000 PO Box 6537 (Halifax Street), Adelaide SA 5000 Tel. : (08) 8232.0770 / Fax : (08) 8232.0880 www.saverglass.com / info@saverglass.com

SAVERGLASS AUSTRALIA Pty Ltd 289 Flinders Street, Adelaide SA 5000 PO Box 6537 (Halifax Street), Adelaide SA 5000 Tel. : (08) 8232.0770 / Fax : (08) 8232.0880 www.saverglass.com / info@saverglass.com Paul Paleologos: pnp@saverglass.com.au Sally Arnold: sjt@saverglass.com.au

SAVERGLASS NZ Ltd PO Box 8020 Symonds St Auckland Tel. : (09) 522 2990 / 021 580 104 Fax : 09 522 2994 www.saverglass.com / krb@saverglass.co.nz

SAVERGLASS NZ Ltd Unit G, 383 Khyber Pass Rd, Ne PO Box 8020 Symonds St Auck Tel. : (09) 522 2990 / Fax : 09 52 www.saverglass.com / krb@s

SOUTHERN HEMISPHERE GRAPES MEET NORTON HEMISPHERE FAB!

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CONTACT MINERAL WINES 021 464 320 TO ORDER PLEASE ENJOY GRAHAM NORTON'S OWN SAUVIGNON BLANC RESPONSIBLY

INDUSTRY NEWS

Arno van Eijmeren

De Kuyper shakes it up DE KUYPER’S global brand ambassadors touched down for a whirlwind two days of training workshops in late November.

It was the first visit to New Zealand for Arno van Eijmeren and Nicolas Saint-Jean, says brand manager Jacqueline Nichols from Hancocks, which distributes De Kuyper in New Zealand.

“Arno is an acclaimed mixologist, who has trained over 5,000 bartenders from around the world and Nicolas is a 4-time World Champion Flair Bartender,” she says.

The focus of their New Zealand trip was to engage with bartenders in the industry here and to explore current trends from the European bar scene as well as the technical skills behind flair bartending and mixology.

“Arno is one of the most experienced and sought after mixologists in the industry. As well as being the Global De Kuyper ambassador, he also operates his own consulting and training centre in Holland (BarrelProof Company) and is owner of Barrelproof Boutique in Rotterdam,” Nichols says.

Nicolas Saint-Jean

“Since 2007, De Kuyper has teamed up with Arno to develop a number of training programmes. Arno’s passion and devotion for cocktails has characterised and shaped the workshops, making them one of the industry’s best.”

Saint-Jean is a four-time Flair World Champion, whose performing style has been highly influenced by his hip-hop past.

“Many people try to imitate his individual style, without success. He invented Headto-Head flair competition and owns and operates a flair school in London & France,” Nichols says.

His competitive record includes World

Emerson’s new home EMERSON’S HAS acquired a site for a new home in Anzac Ave, Dunedin, which will enable its brewers to meet the growing demand for its beers.

The purchase of the new site was helped by Lion and will be the fourth move in the Emerson’s journey - and a vast improvement on the place they have been calling home, says founder Richard Emerson.

“Moving brew houses and tanks is not new to us but this time we want to create a place where people can touch, smell, taste and experience more about Emerson’s and its story,” he says.

Emerson’s, supported by Beca as the project manage-

Champion 2001, Dubai; World Champion 2002, Road House London; World Champion 2004, King of the Ring, Las Vegas; and World Champion 2004, Freestyle International Tournament, Italy. As well as being the Global Flair Ambassador for De Kuyper, he is the creator of the Flair Head-to-Head concept, and a founder of the flair bartending school Flair Motion.com.

His most notable performances have been for Queen Elizabeth, the Crown Prince of Bahrain and the Prince of Monaco.

The pair’s trip to New Zealand included trade workshops as well as a consumer event at Ponsonby Social Club in Auckland.

ment company for the new development, are progressing well with the plans for the site. These include a new brewery, warehousing, retail store and bar area where visitors can enjoy a beer matched with good food.

Improved staff facilities are also a key consideration for the development.

Lion manager director Rory Glass says the move marks the start of an exciting new chapter in Emerson’s history and Lion is delighted to be part of the journey.

“We stand by our commitment of allowing Emerson’s to continue doing what they do well; experimenting and brewing great beer and we are genuinely excited about helping Emerson’s to build a new home in which they can realise their growth aspirations now and in the future,” says Glass.

Work is expected to get under way on the site in December 2014 with a target completion date for the new Emerson’s Brewery in early 2016.

DRINKSBIZ DECEMBER 2014/JANUARY 2015 27

INDUSTRY NEWS

Organic Kiwi wine soars in Europe

THE RESULT came about after two years of collaboration between the Ministry of Primary Industries and New Zealand Winegrowers. Both bodies have been focusing on the importance of organic wine in New Zealand’s future export markets.

“In the past, in order for a certified organic and biodynamic producer to service an international market, there was a lot of extra time and compliance costs that took away quite a lot of margin, so in some instances it was better to go to market removing any mention of organic certification,” says James Millton of Millton Vineyards and Organic Winegrowers NZ. “This now means less red tape, so it is easier for consumers and the trade to access our wines and it opens the door for more organic producers to export,” says New Zealand Winegrowers chief executive Philip Gregan. He describes it as “a real breakthrough for our burgeoning export organic wine sector. After years of uncertainty and difficulty we can look to grow exports of organic wine into the premium markets of Europe and the UK.”

Somms’ club The Auckland Sommelier’s Club hosted a masterclass with winemaker Marcel Giesen in late November, at which he highlighted the new Giesen Fuder Chardonnay, Sauvignon Blanc and Pinot Noir. The club held its tasting at Sails Restaurant at Westhaven Drive, Auckland. To find out more about the Auckland Sommelier’s Club, contact Patrick Rhodes on email: pm_rhodes@hotmail.com

© familyoftwelve.co.nz

New Zealand’s organic wine industry has scored a major export victory with the announcement that the European Commission (EC) has agreed to recognise New Zealand’s organic wine production methods as equivalent to its own

James Millton

No stone unturned Stoneleigh winemaker Jamie Marfell recently hosted the launch of a new limited release range of wines ALL OF the wines came from the 2014 vintage, which makes them relatively early releases. The wines are the 2014 Stoneleigh Nature’s Collection and include a Sauvignon Blanc, Pinot Noir, Chardonnay and Rosé.

“This is the first time there has ever been a limited release of Stoneleigh wines and we made a limited number of them,” says Marfell. “Earlier this year, we asked people across New Zealand to capture and share their own wonder of nature through a digital app. The art featured on each of the four bottles was drawn from more than 2,800 images, hence the name Nature’s Collection; featuring flora, fauna, forest and coastline.”

28 DRINKSBIZ DECEMBER 2014/JANUARY 2015

The wines’ labels feature the results; photography by New Zealanders with their names on the labels. Large format oak vats known as cuves were used to ferment the Stoneleigh Nature’s Collection Chardonnay 2014 for just three months while the Stoneleigh Nature’s Collection Rosé 2014 was made using winemaking techniques usually reserved for Chardonnay and Pinot Noir, including fermenting the wine with oak. “This gives the wine body that we think will appeal to Chardonnay drinkers” says Marfell.

The limited release Stoneleigh Nature’s Collection is now available, RRP $17.99. stoneleigh.co.nz

Crafted by Australia’s most awarded sparkling winemaker, Ed Carr. Arras Brut Elite has won 19 GOLD MEDALS and 3 TROPHIES across Australian wine shows in the past 8 years.

The Arras Brut Elite is the fulfilment of a vision to craft world class sparkling wine. A wine with remarkable brightness of character and structural elegance, developing outstanding complexity from extended ageing.

INDUSTRY NEWS

Whiskey class

Irish whiskey international brand ambassador Martin Lynch was recently in New Zealand to host master classes and here he shares the story of Teeling Whiskey Where is Teeling Whiskey distilled in Ireland?

Teeling Whiskey is currently sourced from a former family distillery in Ireland.

The Teeling family is building another distillery in the Dublin city centre in an area where their family distillery was originally founded in 1782. It will be the first new working distillery in Dublin for over 125 years and will bring distilling back to the Liberties area of Dublin, which was a powerhouse for Irish whiskey production 150 years ago. Â Â

How do you view the difference between Irish and Scotch whisk(e)y?

The main difference is in the maturation process.

Scotland experiences much more extreme temperatures than Ireland. This leads to a more consistent maturation of casks in Ireland and means there is a signature mild and approachable nature to Irish whiskey.

What is the biggest market globally for Irish whiskey today?

The United States is the big-

gest market for Irish whiskey at present with double digit growth across all states. It currently accounts for over 50% of the category, but this is projected to increase to 65% in the next five years.

What is the entry level Teeling whiskey?

Teeling Small Batch is our premium blended Irish whiskey. It is the first craft Irish whiskey to be released because it is made from hand selected barrels of malt and grain that is blended, then finished in a rum barrel for an extra six months. It includes seven year old malt and five year old grain versus standard Irish whiskey, which legally must be at least three years old.

What about your flagship whiskey?

The most successful and awarded product in our stable is the 21 year old single malt. It is one of the most exclusive and unique Irish whiskeys on the market and is the first step into super premium single malts by an Irish whiskey company.

How to stock Teeling Teeling whiskey is available in New Zealand via Hancocks. Contact brand manager Harriet Paul to stock or find out more, phone (09) 361 8400, email: harriet@hancocks.co.nz

INDUSTRY NEWS

New Zealand first arrives in Auckland

One of the most innovative compact wine cellars in the world has arrived in New Zealand, with the first one being installed in a semi-detached Ponsonby residence, writes Editor Joelle Thomson THE FIRST spiral wine cellar in New Zealand was installed recently in a semi-detached villa in Ponsonby, central Auckland. Its owners are a couple who have no off-street parking, a small footprint for their property and limited storage space on site, so they decided to install an underground cellar when renovating.

Their cellar can accommodate up to 1000 bottles. It arrived in New Zealand via Brendan Clark of Wine & Wood in Tauranga, who is the exclusive distributor of Spiral Cellars in New Zealand. He met the founder of Spiral Cellars UK, Adrian Hargreaves, when living and working in the UK, where the cellars are manufactured.

He has since had full training from Spiral Cellars in the UK so that he fully understands how to install the

cellars, which range from two metres in depth to 2.25; 2.5 and 3 metres. “They grow in 250ml increments, which is the height of one of the bins.

There are six wine bins per layer, which means roughly 140 to 150 bottles per layer in a spiral cellar,�

Clark says.

The temperature of the cellars remains constant because of a cool air filtering system, which flows in through a cold air pipe that is about 300ml above ground level. The air is then piped in from the coolest facing wall. The cellars do not have a controlled unit forcing cold air in. Instead, the system works via a balancing act of the cool air finding its way in and the warm air finding its way out. The doors can be mechanised and are available as rectangular or round. spiralcellars.co.uk/new-zealand DRINKSBIZ DECEMBER 2014/JANUARY 2015 31

INDUSTRY NEWS

Yealands crowned winery of 2014

Yealands Wine Group has been awarded as the top New Zealand Wine Producer of the Year at one of the world’s largest wine competitions; the International Wine and Spirits Competition (IWSC) THE PRESTIGIOUS title was collected

by Simon Kelly, Yealands European sales director, at the awards evening in London last month.

The Marlborough based, family-owned winery was awarded 37 medals, including a gold medal for its 2013 Winemaker’s Reserve Gibbston Pinot Noir.

“To be awarded the producer of the year at such a prestigious competition like the IWSC is an incredible achievement.

The recognition for such a large range of varietals from our Pinot Noir, Grüner Veltliner and Pinot Gris to our Sauvignon Blanc; is truly humbling” says Tamra KellyWashington, chief winemaker of Yealands Wine Group.

Owner and founder, Peter Yealands, was also thrilled to hear the news.

“It’s a brilliant result; a milestone award which endorses our entire range of world class wines. It’s so humbling to see the company go from strength to strength.

This week we were awarded an overall World Champion title from the International Green Apple Environment awards and five gold medals at the Air New Zealand Wine Awards. To receive further international recognition for our overall wine quality from the IWSC is simply outstanding,” he says.

The International Wine and Spirit Competition’s General Manager, Ewan Lacey, said that one of the reasons for the win was that Yealands is one of the world’s few carbon neutral wineries and has a strong focus on sustainability from its vineyard manage-

ment to its winery production processes.

The IWSC was founded in 1969 and is overseen by high level wine industry judges, compromising 40 Masters of Wine as well as wine educators, winemakers and wine buyers. *Yealands was also recognised this year as the 2014 UK Drinks Business Green Company of the Year and its wines are now sold globally across 62 countries. It is the eighth largest wine producer in New Zealand and the fastest growing supplier in the Top 10. The group also owns Crossroads Winery in Hawke’s Bay and The Crossings brand in Marlborough.

Schweppervescence in every can THE MAKERS of Schweppes created the first soda in history, with more than 230 years of heritage and the pleasure of mixing since 1783.

The brand’s newest release is a 250ml can format, which complements the existing range with its refreshing convenience adding to the summer drinks menu for the on-trade and for consumers.

The new Schweppes cans come in six packs of 250ml and are available in Tonic Water, Soda Water, Classic Dry Lemonade and Ginger Ale. The perfect serve in a convenient size.

Absolut’s new Andy Warhol Edition THE MAKERS of Absolut have released a new limited edition vodka; the Andy Warhol Edition.

This limited edition bottle features Andy Warhol’s original Absolut painting on the shape of the bottle, allowing New Zealanders to

32 DRINKSBIZ DECEMBER 2014/JANUARY 2015

take home their very own Warhol.

Absolut has also launched an online campaign where consumers can contribute to recreate the original Andy Warhol painting for Absolut by selecting a section and uploading their own coloured picture or photo. facebook. com/absolutnewzealand.

The Absolut Andy Warhol Edition 1 litre bottles are available in New Zealand from leading liquor outlets while stocks last, RRP $55.99.

Jess Aitken Barista at Finc CafĂŠ National Certificate in Hospitality (CafĂŠ) Level 3

New Zealand Certificate in Hospitality (Food & Beverage) Level 3

INTERNATIONAL NEWS

International news Health focus drives low-cal’ liquids

Asia still the key growth region

Low-calorie brands are making inroads in key alcohol categories as consumers focus on healthy lifestyle choices, particularly in the US and Europe, according to the IWSR Global Trends Report 2014. The report said that the international ready-to-drink market has become near-saturated with pre-mix products highlighting low-calorie beverages. Skinnygirl Cocktails recently launched two new low-calorie drinks in the US market; Sweet’arita and Sparkling Margarita, both containing fewer than 100 calories per bottle. Meanwhile, Slim Lizzy cocktail kegs have become available to the US on-trade, providing low-calorie margarita and cosmopolitan cocktails on tap.

A recent report by the International Wine and Spirits Review confirms that Asia is likely to remain the “key region for long term development of the global alcohol market”, despite the slowdown in China.

Total yearly consumption (across all categories) is predicted to surge by almost 1.2 billion nine-litre cases by 2019. In contrast, consumption in Europe is expected to shrink by 27.2 million cases over the same period.

UK beer prices may fall Beer in the UK may be about to get cheaper as a result of the recent vote by British politicians to scrap the so-called “beer tie” arrangements, which meant that landlords were required by law to buy their beer from the brewery that owns their establishment.

The law change is expected to create a massive shake-up in the UK pub industry, increasing competition and reducing the number of pub closures.

IWSC Awards The major winners in the IWSC Awards in mid-November were Champagne P&C Heidsieck (Winemaker of the Year) and Sazerac (Distiller of the Year). William Grant & Sons was named International Spirits Producer of the Year.

Qatar, alcohol and the 2022 FIFA World Cup The Qatar government is “working to come up with creative solutions” on the issue of alcohol availability for visitors for the 2022 FIFA World Cup. Currently, alcohol is sold only in certain hotels in Doha with visitors

required to present their passports, while non-Muslim residents can obtain a licence to buy alcohol in a government run store.

Therefore without major law changes, not only will football fans be disappointed – but the world’s major brewers will also miss out on the commercial benefits associated with major sporting events.

Australians dominate in Hong Kong Australia won a total of 467 medals at the 2014 Cathay Pacific Hong Kong International Wine & Spirits Awards – more than any other country. While success was expected in wine categories, Vok Beverages’ Beenleigh Dark Rum 5 Year-Old winning the Best Rum Trophy was considered a surprise.

Beer Awareness Campaign Britain’s Beer Alliance, comprising the majority of industry players, has invested £10 million in a campaign intended to convey three core messages; quality, diversity and versatility of beer.

The campaign is designed to drive awareness of styles and flavours, and to educate on matching beer with different foods and occasions. beerforthat.com

34 DRINKSBIZ DECEMBER 2014/JANUARY 2015

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SPARKLING WINE CATEGORY REPORT

BUBBLE With festive fizz on our minds, Editor Joelle Thomson highlights a wide range of sparkling wines that are widely available and tick the right price boxes for the trade to list this summer

Bubbles for summer BEAUTIFUL BOLLY

MARLBOROUGH MARVEL

Champagne Bollinger Special Cuvée NV

Nautilus Cuvée Marlborough Brut NV

RRP $116

RRP $39.95

The makers of ‘Bolly’ know how to tick the right boxes, especially when it comes to intensity and complexity; those two magic words which stand for a wide range of flavours, derived here from ageing this wine for longer than the bare minimum 12 months on lees for non vintage.

This special cuvée is made from 60% Pinot Noir, 25% Chardonnay and 15% Pinot Meunier, which combine with its longer than standard ageing to give complex arrays of toasted almonds, cardamon and freshly baked bread aromas that carry through to a long finish. This is a big brand which consistently over delivers, making it a personal fave.

Nautilus Cuvée from Marlborough is consistently one of New Zealand’s star performers when it comes to high quality bottle fermented bubbly. It is made mostly from Pinot Noir (70%) with the balance being Chardonnay.

Both grapes combine to provide a full bodied, creamy textured wine with fresh bread aromas.

It is widely available and supplies are strong, making it a good proposition for both quality and quantity to the on-trade.

TRADE ENQUIRIES: Negociants

Charles Heidsieck Brut NV

CHAMPAGNE CHARLIE

DRY AYALA Champagne Ayala Brut Majeur NV

TRADE ENQUIRIES: Negociants

RRP $86

Drier than most Champagnes and aged for two and a half years on yeast lees (left over yeast cells, post fermentation), this fruity dry style has great freshness, a medium body and a long, green apple and citrusy finish. A top drop made from 45% Pinot Noir, 35% Chardonnay and 20% Pinot Meunier.

TRADE ENQUIRIES: Negociants

RRP $89

The well known Charles Heidsieck Champagne range relaunched globally last year with a new look but some deliciously old contents; that’s the key to the high quality of this range – aged components of Champagne, which add intensity and complexity of flavour, which are rare to find in non vintage Champagnes. Bravo.

Stunning.

TRADE ENQUIRIES: Hancocks

PROSECCO PERFECTION Mionetto Prestige Prosecco NV

RRP $16.99

The Mionetto range of Proseccos is growing in New Zealand, thanks to wide distribution by Hancocks; this means these modestly priced

Wine Company of the Year 2012

The Negociants team thanks support through 2014. Merry

CATEGORY REPORT S PARKLING WINE

Akarua and Tohu wow judges Two South Island sparkling wines won pure gold medals at the 2014 Air New Zealand Wine Awards; the Wineworks Champion Sparkling Wine Pure Golds went to 2010 Akarua Vintage Brut and 2011 Tohu Rewa Méthode Traditionnelle Blanc de Blanc.

The show judges awarded a record number of gold medals this year (112 all up), the highest tally handed out since the national wine competition began in 1974. Pinot Noir was the strongest performer winning 27 gold medals, followed by Sauvignon Blanc with 19, Chardonnay with 17, and Riesling with 10. Chair of Judges and Master of Wine Michael Brajkovich said the Pinot Noir was outstanding with the excellent 2013 vintage contributing to 18 of the 27 medals.

This year’s competition saw 1,552 wines entered in 16 different classes. airnzwineawards.co.nz

its Trade customers for their Christmas and Cheers to 2015.

SPARKLING WINE CATEGORY REPORT

Italian bubbles sell at Glengarry stores, but they also offer an excellent value proposition to the on-trade. The price is a drawcard but the freshness of this particular Mionetto is stunning; lemony, vibrant and soft. A great wine to serve round the clock.

TRADE ENQUIRIES: Hancocks

LUSCIOUS LINDAUER Lindauer Summer 2014

RRP $15.99

This is Lindauer’s latest limited release, and a refreshingly good idea it is too; this bubbly is made with a range of aromatic grapes, predominantly Gewurztraminer, whose

Turkish Delight and old fashioned red rose petal aromas shine in every sip. It is off dry but only just and tastes summery; making it a good daytime by the glass wine to serve.

TRADE ENQUIRIES: Lion

ITALIAN LOVE AFFAIR Riccadonna Extra Dry Prosecco NV

The reign of Spain Wine Circle in West Auckland has an outstanding range of Spanish cava, which is bottle fermented sparkling wine that can be made anywhere in Spain and is usually produced from three indigenous grapes there. These grapes are Macabeu (also known as Viura in Rioja), Xarel·lo (sounds like ‘Cheryl-ooh’) and Parellada, which is used for its naturally high acidity, which adds freshness to bubbles.

Some Cava producers are now also introducing Chardonnay into their sparkling wines. The best known cava in New Zealand is the massive global brand, Freixenet, but the highest quality cava currently available here is Agusti Torello Mata.

2009 Agusti Torello Mata Reserva RRP $28.90 Light straw in colour with clean, pronounced fruity aromas of baked apples against a background of lemon citrus and biscuit flavours.

This wine was aged for a minimum of two years on lees, which gives it these complex flavours. It is a blend of mainly Macabeau (66%), Xarel-lo and Parellada grapes.

2008 Agusti Torello Mata Gran Reserva RRP $39.90 This is an exceptional wine for the price, thanks to spending at least three years on lees, which gives it a strong, persistent bubble and intense flavours of butter and toasted bread notes against a background of ripe fruit. It is made from a blend of 42% Macabeau, 25% Xarel-lo, 33% Parellada.

2010 Agusti Torello Mata Rosé Reserva RRP $39.90 Soft cherry pink in colour with fine persistent bubbles and wild fruit flavours of strawberries and cream.

It is made with another indigenous Spanish grape called Trepat (from the Penedes region in Spain). It was aged for 18 months on lees.

TRADE ENQUIRIES: Wine Circle

38 DRINKSBIZ DECEMBER 2014/JANUARY 2015

RRP $20.99

This is a new addition to the well known Riccadonna sparkling wine range and sets a new high bar in style, thanks to being drier than all of the others that I have tasted. It is modestly priced and has an appealing lowish alcohol content of 11% ABV. The flavours are off-dry so there’s plenty of sherberty allure in each glass of this lovely new wine. A good go-to for large on-trade outlets looking for consistent volumes of high quality, affordable sparkling wine.

TRADE ENQUIRIES: Lion

LOVELY LE BRUN Daniel Le Brun Méthode Traditionnelle Rosé NV

RRP $29.99

Now we are talking; this 100% Pinot Noir bubbly is super high quality without a crazy price tag to match, making it one of the best value bubbles available in consistently reliably quantities. This all stacks up to stunning value; not to mention delicious flavour.

TRADE ENQUIRIES: Lion

BLANC SLATE 2010 Deutz Marlborough Cuvée Blanc de Blancs

RRP $32.99

Blanc de Blancs is French for ‘white of whites’, which is another way of saying that this Deutz is made entirely from Chardonnay grapes. Its other point of difference is that it is a vintage bottle fermented sparkling wine, so it is only made with grapes grown in one year; 2010 (as opposed

CATEGORY REPORT S PARKLING WINE

Interesting alternatives Cambridge Road The Naturalist

to most sparkling wines, which are blends of grapes grown in several years).

TRADE ENQUIRIES: Pernod Ricard

PROSECCO PINNACLES

Villa Sandi is a large and historic producer of Prosecco in the Veneto, northern Italy (the only place in the world that wines bearing the name Prosecco can legally be produced). These two wines show this frizante (lightly sparkling style) in two vastly different styles and price levels. The Il Fresco makes an outstanding addition as a glass pour on wine lists while the Cartizze is from the DOCG heartland (Cartizze is the most highly regarded vineyard in the Veneto for Prosecco production).

Villa Sandi Prosecco Il Fresco DOC

Villa Sandi Superiore di Cartizze DOCG RRP $63.99

This is the pinnacle of Prosecco because it is made with grapes grown on the insanely steep hill of Cartizze; right in the heartland of Prosecco’s DOCG in Veneto. Its flavours are dialed up intense lemons and white nuts; the body is medium and the style is super fresh with a long flavoursome finish.

TRADE ENQUIRIES: Vintners

COMING UP ROSES Grandin Rosé

TRADE ENQUIRIES: Federal Merchants

VALUE VOTE Brancott Estate Brut Cuvée NV

RRP $17.29

Here is a top drop for an extremely modest price; this fresh bubbly delivers exceptional crispness and balance – a medium body, intense citrusy flavours and a long finish – for less than $20 retail. Stock it and serve by the glass.

TRADE ENQUIRIES: Pernod Ricard

RRP $23.99

A refreshing light style of sparkling wine from Veneto, the world’s most popular sparkling wine region. Not that most people think ‘Veneto’ when they see the word ‘Prosecco’, but that is the home to this outstandingly good value (great flavour, low price) bubbly.

flavours (especially at this price). Toasted nuts, creamy Chardonnayesque flavours and a crispness all add up to a winner for festive drinking and any time that you need to celebrate.

RRP $17.99

Grandid Methode Traditionelle Brut Rose is one of the best value bubblies in the country right now, thanks to the winning combo of an outstandingly low price tag married to an extraordinarily complex range of

Trade contacts Cambridge Road 06 306 8959 cambridgeroad.co.nz Federal Merchants & Co 0800 846 824 federalmerchants.co.nz 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 Vintners 0800 687 9463 vintners.co.nz Wine Circle 09 412 2258 winecircle.co.nz

RRP $30

If you’re looking for something different to add to your wine list, you can rely on Martinborough winemaker Lance Redgewell to push the taste boundaries to interesting new places. This is the second vintage of his bottle fermented, low sulphur sparkling wine, and it is a style departure from last year’s version. This time round it is pale purple in colour with refreshingly high acidity that drives its nervy core and balances out the intense fruit and savoury flavours of red plums, tart cherries and a creamy finish.

It is already on the list at the Hop Garden in Wellington and is also available at the Cambridge Road cellar door in Martinborough. The first shipment went to Australia earlier this year. Quantities are small but it is a stunning different take on the bubbly theme.

TRADE ENQUIRIES: Cambridge Road

Black Chook Sparkling Shiraz

RRP $22.99

Shiraz with bubbles is to Australia what Sauvignon Blanc with fizz is to us here in New Zealand. Shiraz is Australia’s most widely planted grape variety, so there’s no shortage and it just so happens to work a treat as a sparkling wine, thanks to its ripe rich fruit flavours, full body and big soft tannins. The Black Chook Sparkling Shiraz won a gold medal at the Syrah du Monde 2013. Stock it and serve with slivers of salami.

TRADE ENQUIRIES:

Federal Merchants

Stoneleigh Sparkling Marlborough Sauvignon Blanc NV RRP$17.29

Sauvignon Blanc continues its rule as the most planted grape and most widely produced wine in New Zealand; it suits sparkling wine styles well, thanks to its naturally high acidity, which accentuates the freshness of high quality sparkling wine.

TRADE ENQUIRIES: Pernod Ricard

DRINKSBIZ DECEMBER 2014/JANUARY 2015 39

HIGH 5

Hot new wines to list

Drinksbiz Editor Joelle Thomson shares five of the best new wines she has tasted at wineries, with distributors and in blind tastings, all of which deliver top flavours and are well priced for lists in bars and restaurants

01

03

2014 Starborough Marlborough Sauvignon Blanc

2012 Il Bacialè Monferrato Rosso DOC

This full bodied Sauvignon Blanc has pronounced flavours of rich tropical fruit; kiwifruit, green mango and a hint of lime zest, followed by a long, clean, fresh finish. It is an exceptional South Island white, which reminds me of a Vouvray from the Loire Valley, France; thanks to its smoky finish. Serve it with seafood.

Talk about big, dark, gutsy and soft. This tasty Italian red was aged in large oak casks followed by a period of time in small oak casks, which smooths this wine’s intensity and adds a spicy appeal of licorice, cloves and nutmeg-like aromas to its complex flavours. It is made from an unusual blend of four different grape varieties: Barbera, Pinot Nero (aka Pinot Noir), Cabernet Sauvignon and Merlot. This is a stunning wine for a special by-the-bottle listing.

Marlborough sensation RRP$21.99

TRADE ENQUIRIES: Kahurangi Wines, phone (03) 543 2980, kahurangiwine.com

02

Big, buttery beauty

Awesome Italian

RRP $35 to $40

TRADE ENQUIRIES: Sapori d’Italia, phone (09) 415

9053, sapori.co.nz

RRP $21

2013 Kahurangi Estate Mt Arthur Reserve Chardonnay Full body, intense creamy flavours and packed with aromas of caramel, toast, butter and Golden Queen peaches; what more could you want from a well priced Chardonnay for your wine list this summer?

TRADE ENQUIRIES: Kahurangi Wines, phone (03) 543 2980, kahurangiwine.com

04

Pinot high

RRP $30

2013 Georges Road Block One Syrah Winemaker Kirk Bray has added an interesting new string to his North Canterbury wine range with this elegant, full bodied Syrah. It is a very pretty, floral take on Syrah and has lovely balance from an excellent vintage with 13.5% ABV, smooth intense tannins and a long fruity finish.

TRADE ENQUIRIES: Dhall & Nash, phone (09) 357 0493, dnfinewines.com

05

Auckland star

RRP $25

2012 Kumeu River Pinot Gris Kumeu River Wines is best known for producing top quality Chardonnay at all price points, but this new Pinot Gris (released in September/ October this year) pushes new boundaries with its smooth, grainy texture, nutty savoury flavours and just 12% ABV; there is a little residual sugar in this wine to balance its other components and it works a treat.

TRADE ENQUIRIES: Vintners NZ, phone 0800 687 9463, vintners.co.nz 40 DRINKSBIZ DECEMBER 2014/JANUARY 2015

L ife can be p e rf e c t

WINE NEWS

News briefs Matua champion Three trophies, five gold, five silver and 10 bronze medals have firmly placed Matua’s chief winemaker Nikolai St George as the Nissan New Zealand Champion Winemaker of the Show at the 2014 New Zealand International Wine Show. The star wine of the new Matua Single Vineyard series was the 2013 Matua Matheson Vineyard Syrah 2013, which won a gold medal and two trophies; the Federal Merchants Trophy for Champion NZ Syrah and the San Pellegrino Trophy for Champion Shiraz/Syrah. matua.co.nz

Penfolds Collection launches

Top vintage shines at awards

Red wines from the 2013 vintage are gaining high scores and trophies at wine awards, making them winners for the trade

This year’s Penfolds Collection features wines from three vintages, including the long awaited 2010 Grange, which carries a RRP of $835 and is from one of Australia’s top vintages in the past 10 years.

The other wines in the new release include: • 2012 Bin 707 Cabernet Sauvignon, RRP $350 • 2012 RWT Barossa Valley Shiraz, RRP$220.00

HAWKE’S BAY winemaker Chris Scott is celebrating a trophy win after the 2013 Church Road McDonald Series Hawke’s Bay Cabernet Sauvignon 2013 was awarded the Champion New Zealand Bordeaux Red Wine Trophy at the New Zealand International Wine Show 2014, in late September.

“The Church Road McDonald Series Cabernet Sauvignon is the first red wine we have released from the much anticipated 2013 vintage, of which the Cabernet Sauvignon was the star variety for me. It is fantastic to have this recognition and receive these awards on behalf of the highly dedicated Church Road winery team,” says Scott.

The Church Road McDonald Series is a range of premium wines that celebrate the life and legacy of the late winemaker, Tom McDonald (1907 to 1987). McDonald dramatically raised the quality of winemaking in Hawke’s Bay by pioneering French varietal and blended wines based on classic Bordeaux grape varieties.

The New Zealand International Wine Show judges were chaired by Master of Wine Bob Campbell and assistant chief judges Larry McKenna, Peter Cowley and John Hancock.

The 2013 Church Road McDonald Series Cabernet Sauvignon, 2012 Church Road McDonald Series Chardonnay, 2013 Church Road McDonald Series Pinot Gris and 2012 Church Road McDonald Series Marzemino all won gold medals at the competition this year.

(Note all RRPs are in New Zealand dollars.)

churchroad.co.nz

penfolds.com

42 DRINKSBIZ DECEMBER 2014/JANUARY 2015

• 2012 Magill Estate Shiraz, RRP $180 • 2011 St Henri Shiraz, RRP $100 • 2012 Reserve Bin A Adelaide Hills Chardonnay, RRP $100 • 2012 Kalimna Bin 28 Shiraz, RRP $30 • 2012 Bin 150 Marananga Shiraz, RRP $70 • 2012 Bin 389 Cabernet Shiraz, RRP $70 • 2012 Bin 407 Cabernet Sauvignon, RRP $70.

WINE FEATURE

The story of Pegasus Bay

If you have ever dreamed of starting your own winery, here is the ultimate story about a family owned business that began making wine in their double garage in Christchurch

Note from the Editor The Donaldson family name is synonymous with North Canterbury’s best known wines. In this new book, out in perfect time for Christmas presents and holiday reading, family members Ivan and Chris Donaldson and their sons, Mat, Edward and Paul, have collaborated to tell how wine grew from a hobby in a Christchurch double garage to a business in the Waipara Valley.

The wines from Pegasus Bay winery consistently feature in my top 10 lists from extensive tastings (blind and when the labels are seen). They are distinctive in flavour and commanding in style but their biggest success is to be created in a mould that appeals to highly demanding wine lovers and everyday wine drinkers who are looking for a tasty drop.

This book is just like the wines. It looks good but its depth of content is what gives it the edge. I hope you enjoy reading the following excerpt, which was kindly provided to us by Random House New Zealand.

Joelle Thomson

44 DRINKSBIZ DECEMBER 2014/JANUARY 2015

The following is an excerpt from The Vintner’s Table A Doctor with a vision It was into all this new-but-old wine history that Ivan and Chris Donaldson stepped in 1984, another milestone in their long love affair with wine and winemaking.

It’s a serious love. After all, it doesn’t take much to get Ivan Donaldson to confess that he’s addicted to buying wine; only the size of his home cellar limits his desire to acquire more. He’s vague about the number of bottles in his collection — ‘perhaps a thousand or fifteen hundred — or maybe three thousand. It’s a while since I’ve sorted things down there,’ he says. The Christchurch earthquakes destroyed around 25 bottles, a number of them significant wines, but there was a plus side — ‘the earthquakes forced me to clean out my cellar, and in the process I found a number of bottles my records showed we’d drunk many years ago, so that was nice.’

He keeps a cellar book, dog-eared and stained after many years of use, in which he records wines being cellared versus those drunk and enjoyed. It’s a

back-up for his extraordinary memory of every wine he has bought and tasted — a memory that goes back more than 50 years to when Ivan tasted his first wine, as a medical student in Christchurch. ‘I was about nineteen and it was Barossa Pearl from South Australia, a sparkling wine made from Muscat.

It came in a pear-shaped bottle. It was hard not to like. It was very sweet and “muscatty” and delicious.’

Chris pinpoints the beginning of Ivan’s serious interest in wine to 1966, not long after they had met at a medical students’ party in Christchurch. Ivan was studying medicine and she was a nursing student. She went along to the party with her older brother, who was in the same university class as Ivan. ‘I remember Ivan leaned over to me and said “Can I look after you for the next few hours”, and forty-eight years later, here we still are,’ she says.

And decades on, Ivan, who grew up in a nearly teetotal family, is a winemaker, wine writer and a national and international wine judge. Born and raised in Dunedin, he studied at Otago

WINE FEATURE

University Medical School from 1962 to 1966, when he came to Christchurch for his final year.

After graduating, he stayed in Christchurch, and married Chris in February 1968.

In 1966, not long after they had started going out, Chris gave Ivan Hugh Johnson’s book, Wine. It proved to be a landmark gift. ‘I liked the thought of wine and I liked the look of the book,’ remembers Chris. ‘I thought Ivan might enjoy it too.’

She was right. Ivan read it from cover to cover. ‘I had a vague idea as a final-year student that wine might be something I could get interested in but that book is what really switched me on to it,’ he says.

‘I found it very well written — romantic and poetic — and I could envisage Johnson’s descriptions, especially of France.

After reading it, I thought I might like to have a crack at it — at making wine.’

Ivan got his opportunity when Chris’s parents were away on holiday in 1967 and she and her sister were flatting with friends in her family home. Chris informed her flatmates that under no circumstances were they to eat the grapes growing over the pergola. While the temptation was too great, there were still enough left over for Ivan and Chris to make their first wine. The grapes were completely unsuitable, of course — they were the American black eating grape Albany Surprise, not a European winemaking grape — but after following the instructions in a good winemaking book, Ivan and Chris went ahead and were delighted with their first attempt.

Although they later came to see that first wine as ‘pretty inferior,’ they were on their way. ‘The thing you have to remember about Ivan,’ says Chris, ‘is that he is a very academic person and when he decides to do something, he pursues it relentlessly.

He’s very scholarly and heartfelt. He really studies anything he is interested in.

There’s nothing superficial about him.’

No surprise, then, that Ivan and Chris vigorously pursued their early interest in winemaking.

They visited a brewer’s shop to acquire the necessary basics and over the course of the next year or two they made fruit wines from anything they could get their hands on — elderflowers, elderberries, cherries, parsnips, broom flowers, rose petals, parsley, plums, peaches and apricots.

‘We had a crack at anything in season,’ says Chris, ‘especially if it was on special

‘Making good country or fruit wines is much more difficult than making grape wines because it’s hard to get the right balance between flavour, sugar and acid. at the supermarket.’

Ivan remembers one occasion when he was brewing pineapple wine in his single room at the hospital. He lent his room to a friend when he went on holiday, on strict instructions that he looked after the wine while Ivan was away. He arrived home to find wine seeping out under the door and the sweet smell of pineapple pervading the corridors. His friend had not even noticed. ‘The wine itself wasn’t too bad but, ultimately, it’s very hard to make good dry fruit wine because they have an underlying coarseness or bitterness,’ Ivan says.

Shortly after starting their fruit wine experiments, Ivan and Chris answered a newspaper advertisement asking for people interested in setting up a Canterbury Amateur Winemakers Club. They became founding members, along with about a dozen others. Their time with the group was a valuable learning experience.

Ivan picked up a lot of winemaking skills from other members — skills that were subsequently very valuable to him when he began making grape wines in earnest.

‘Making good country or fruit wines is much more difficult than making grape wines because it’s hard to get the right balance between flavour, sugar and acid.

You have to fiddle about a lot. You might have to add banana to give body, or flow-

ers to give aroma, or you might have to add glycerine to make it smooth. By themselves, very few fruits make good wines, not the least because they don’t have a high enough sugar content to produce sufficient alcohol to keep them stable.’

The couple and their first son, Matthew, moved to Auckland for a year in 1971, when Ivan was offered a position as senior medical registrar in neurology at Auckland Hospital. The relocation provided the golden opportunity to explore North Island vineyards and expand their voracious appetite for wine knowledge. Auckland, Gisborne and Hawke’s Bay were the centres of the New Zealand winemaking industry in the early 1970s, and Ivan and Chris toured as many wineries as they could. Müller-Thurgau had recently appeared on the market and was lauded as ‘the best thing in New Zealand’ and the Donaldsons were keen to be part of the action. They began looking for suitable land near Auckland on which to start their own vineyard because it seemed clear that if Ivan were to pursue his twin passions of neurology and winemaking, then Auckland was the only place to be...

The Donaldsons left for London in 1972.

THIS STORY continues in full in The Vintner’s Table; Stories, wine and recipes from Pegasus Bay Winery, by The Donaldson Family, $65, published by Random House New Zealand.

Photography by Aaron McLean with writing by Adrienne Rewi. This book is out now and widely available.

DRINKSBIZ DECEMBER 2014/JANUARY 2015 45

BEER NEWS

Galbraith’s teams up with Hancocks WHEN KEITH Galbraith opened his eponymous alehouse in 1995 he did so with a simple goal in mind: to make the best ale he could for New Zealanders.

Fast forward 19 years and Galbraith (owner and head brewer) has earned a reputation as one of the pioneers of craft beer in New Zealand. Galbraith Brewing Co. is a multi-award winning micro-brewery producing hand-crafted ales based on ingredients that Galbraith describes as authentic and natural.

“Every batch boasts its own individual character and elevates beer to the level of food and wine in terms of connoisseurship,” says Galbraith, who has now taken his company in a new direction by partnering with Hancocks Wine, Spirit and Beer Merchants to manage the distribution of his

Nelson’s new hop museum The country’s first hop museum opened in November and where better for it to be based than Nelson; home to the Founders Heritage Park Hop Museum NELSON’S BREWING history stretches back 170 years, which makes it the ideal location for a new museum dedicated to old things; namely, the craft of brewing beer.

The museum opened its doors in late November and details the history of craft beer and hop harvesting in the Nelson region with a journey through three rooms.

The first shows a replica hop kiln with details of early hop harvesting. The second room is home to the brew house and showcases early brewing equipment, including the brewing process from start to finish. And the final room 46 DRINKSBIZ DECEMBER 2014/JANUARY 2015

Keith Galbraith

“I wanted to be able to put my hand on my heart and say this is the best beer I can put in a glass” says Keith Galbraith, founder of the eponymous ale house in Mt Eden, Auckland. bottled beer. The new partnership will also see the introduction of a larger range of retail products to the market.

He describes Hancocks managing director Joe Jakicevich as an old friend. “I had nothing to lose when I had a casual chat with Joe last December. Issues were discussed, hands were shaken and the deal was done.”

Galbraith and Jakecivich first met in the early 1980s when Galbraith managed a Glengarry store in central Auckland. While

is the brewer’s office, which features a brewing timeline of the first 100 years of the industry in Nelson – including the story and social history of prohibition.

The museum has been established by the Founders family, whose members were among the earliest settlers in the Nelson region between 1843-1943; their descendants are the Duncan family, who now stand as the oldest continuous brewing family in the country.

“Seeing Founders Heritage Park Hop Museum open its doors for the first time is a very exciting day for the family,” says John Duncan.

“I am passionate and proud about the hop and brewing history of Nelson and of our family. It is something unique to Nelson and with the growing interest in craft beer the timing for this museum is perfect. I have noticed a significantly increased number of overseas and national visitors coming to Nelson to do the craft beer trail, and they lap up the history of brewing and hop growing that the Nelson area has to offer,” he says.

“The early settlers were obviously

that role saw him talking with customers mostly about wine, he also had an enduring passion for beer, which was rooted in his childhood.

Galbraith left New Zealand in 1987 on a pilgrimage to the United Kingdom to learn about brewing. This meant a return to traditional, old-world brewing techniques that ensured the taste profile of a beer’s origins is retained.

When he returned to New Zealand in 1990, he set upon his mission to introduce ‘real ale’ into New Zealand.

“We were into craft beer before it became cool,” he says.

Two new 500ml bottles were also introduced into the market in September; the Czech Style Pilsner, and New American Style Pale Ale. The Czech Style Pilsner was recently awarded a gold medal and named Best in Class at this year’s New World Beer Awards while the Strong Ale, Munich Lager, and New Zealand Pale Ale also won medals.

“I know beer and I’m good at it. Partnering with Hancocks allows us to retain creative control of the brewing process and reach a bigger audience to enjoy it. Hancocks manages the distribution so we can focus on delivering the quality craft beer we pride ourselves on.”

a thirsty lot and even today there are 14 small breweries in Nelson.

History repeats itself. My great, great grandfather started brewing in Nelson in 1854 and my sons are still brewing in Nelson today, it’s a special legacy to be a part of.”

Hop growing is an important local industry with over 80 per cent of Nelson hops exported.

The new museum took 18 months of planning and development under the guidance of the Founders Park curator Sally Papps. It was funded from proceeds of the annual book fair held in the Park during Queen’s Birthday Weekend each year, which is run by volunteers.

YOUR MOVE, SUMMER. Brewed to be drunk outdoors under the sun, Speight’s Summer Ale is our newest, and a welcome, addition to the Speight’s craft range.

SPG SPG0 P 029_ 229_ 9 _ Dr 9_ Dri Drin r kz_S kz _SSP

A unique blend of malt, aromatic hops, citrus and spice make for an easy to drink ale that’ll help keep you refreshed, and your whistle wet.

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

BEER CATEGORY REPORT

Easy riders A selection of beers for those long summer days

48 DRINKSBIZ DECEMBER 2014/JANUARY 2015

CATEGORY REPORT B EER

START YOUR ENGINES! Panhead Blacktop Oat Stout 5.5%, 6 x 330ml bottle

RRP$22.99

A silky black pour from Upper Hutt brewery Panhead, Blacktop Oat Stout is a bigflavoured, striking stout with vigorous burnt chocolate and coffee flavours tied together with a hint of fruit. The bottle’s rev-head packaging belies the complexity of its content and at 5.5% you can afford to spend time with a couple of bottles of this surprisingly drinkable darkie.

Panhead Supercharger APA 5.7%, 6 x 330ml bottle

RRP$22.99

American Pale Ales can sometimes go a bit overboard but Kiwi restraint has intervened judiciously here and produced a wellbalanced APA out of the sheds of Panhead.

There’s plenty of the complex fruit notes one would expect from the style but it’s nicely balanced by the warm spicy aromatics in the hops and the just-bitter-enough finish. As Panhead says: “American-style muscle gets backed up here with real Kiwi horsepower”. A great option for those being introduced to craft beers.

© The Wandering Angel / flickr.com

RRP$22.99

Panhead have a way of marrying craft beer sensibilities with good Kiwi grunt, and nowhere is it more evident than in their Port Road Pilsner. Named after Wellington’s local drag racing strip, this bright example almost plays as a homage to another Kiwi icon - sauvignon blanc. The citrus and fruit overtones bring to mind a fine Marlborough vineyard but the packaging and dry finish are all Upper Hutt. Start your motors.

Panhead Quickchange XPA Pale Ale 4.6%, 6 x 330ml bottle

TRADE ENQUIRIES: Panhead Brewery

CARRY ON LUGGAGE Founders 160 Golden Lager “The Lost Suitcase” 4%, 6 x 330ml bottle

RRP$13.99

This clean and crisp lager celebrates 160 years of family brewing at Nelson brewery Founders. The recipe was discovered in an old leather suitcase that belonged to the grandfather of brewer John Duncan. The old formula will prove popular with modern palates though, providing an easy-drinking, wide-appeal lager that is more of a throwback to classic New Zealand brews than the new school of craft beers. At a manageable 4%, Founders 160 will do well as a welcome thirst-quencher on those hot Nelson summer days.

TRADE ENQUIRIES: Boundary Road Brewery

RRP$22.99

Quickchange pours super light in the glass but don’t let its pallid hue fool you - it’s a big

Pilsner Urquell 4.4%, 12 x 330ml bottles

Ciders DANISH INVADER Somersby Apple Cider 4.5%, 12 x 330ml bottle RRP$23.99

THE ORIGINAL PILSNER

Panhead Port Road Pilsner 5.2%, 6 x 330ml bottle

flavoured, hoppy number that has tropical and stone-fruit notes with a sharp bitter finish. Veering more towards an English style, XPA’s clean lines will find favour with a wide audience this summer.

RRP$27.99

The world’s original pilsner with 172 years of history behind it, Pilsner Urquell is now being cold-shipped to New Zealand from its source in Pilsen in the Czech Republic.

With a rich crisp body and slightly malty sweetness, Pilsner Urquell is a more-ish drop whose ingredients have not changed since 1842 - Czech barley from Moravia, SAAZ hops from Zatec and Pilsen water.

The beer will be imported in both kegs and 12-bottle packs.

TRADE ENQUIRIES: Treasury Wine Estates

Despite its English aristocratic leanings, Somersby cider actually originates from Denmark.

A European-style classic apple cider, it has gained a foothold in England (Newcastle manager Alan Pardew is said to be a great fan) with it's balanced, crisp taste. A real thirst-quencher, Somersby's natural fruity flavour will win over many in the cider crowd.

TRADE ENQUIRIES:

Boundary Road Brewery

STRAWBERRY FIELDS Honesty Box Cider with Strawberry and Lime 5%, 12 x 330ml bottle RRP$23.99

Sweet strawberry goodness!

A pink treat - not for everyone but destined to be a favourite among discerning clientele, this flavoured cider comes to us from the team at Boundary Road. Naturally fermented and then jazzed up with strawberry and lime, it is reminiscent of strawberry milk, lollies and little girls' toys.

TRADE ENQUIRIES:

Boundary Road Brewery

DRINKSBIZ DECEMBER 2014/JANUARY 2015 49

BEER CATEGORY REPORT

BARREL AGED Moa Rum Barrel Quad 9.5%, 375ml bottle

RRP$7.99

One for the connoisseurs, the Rum Barrel Quad is a richly malted, dark Belgian style beer that tastes like a richly spiced dessert.

After spending 10 months in a rum barrel this monster has notes of oak and vanilla coupled with an intense mouth-feel. The rum notes bring to mind caramelised banana and a fresh, sherry-style raisin character pervades. Coming in at a hefty 9.3%, the beer is served in a classy 330ml corked and wired bottle which gives it special occasion flair.

THE MOA CLASSIC RANGE RRP$27.99

Moa’s Pale Ale is an elegant, eminently drinkable Pale Ale that starts out fruity and floral on the nose but has a balanced, backof-the-tongue flavour with earthy hops. The description of it as a “session” ale is apt as its pleasing mouth-feel and tropical yet notover-the-top hops make it a more-than-one proposition. Summer afternoons beckon.

Moa Original Lager 5%, 12 x 330ml bottle

RRP$27.99

Moa's flagship, multi-award winning lager is a crisp, clean beer in a classic lager style.

Faint floral notes and a dry finish make it very drinkable and appealing to a broad swath of the beer public. Nelson's finest hops mingled with classy Marlborough technique make for a beer that is fast becoming a main-stay of New Zealand's lager pantheon.​

AND... THE ESTATE RANGE Moa South Pacific IPA 5%, 6 x 330ml bottle

Moa Methode Pilsner 5%, 6 x 330ml bottle

RRP $19.99

The second member of the Estate Range – a very easy to drink clean, crisp lager with a dry finish. Upfront citrus aromatics are provided by the combination of Pacifica and Motueka hops, and the champagne yeast used in secondary fermentation imparts complex spicy characters. An excellent summer lager for all occasions.

be released - but it remains a favourite for serious beer lovers around the country.

Speight’s 5 Malt Old Dark 4%, 12 x 330ml bottle

RRP$24.99

Dark, rich and malty, Old Dark brings to mind chocolate, fudge and coffee flavours.

Though it has been a staple of the Speight’s range since 1992, it has continued to garner acclaim as recently as the 2009 Australian International Beer Awards and in 2010 from the Brewers Guild of New Zealand. Serve in something the drinker can wrap their hand around as warmth will only enhance the complex flavours.

TRADE ENQUIRIES: Lion

TRADE ENQUIRIES: Moa Beer

Moa Session Pale Ale 4.7%, 12 x 330ml bottle

Nelson Sauvin hops. Moa bottle conditions their brews, adding yeast and sugar to the bottle. The technique pays dividends in the South Pacific IPA, naturally carbonating the ale and giving it a fine-beaded mouth-feel.

Don't serve it too cold, to allow the true complexity of the flavour profile to release.​

RRP$19.99

Moa's contribution to the IPA world brings the style to the South Pacific with tropical and citrus fruit notes and the great taste of 50 DRINKSBIZ DECEMBER 2014/JANUARY 2015

ANOTHER SPEIGHT’S SUMMER TRIO Speight’s Triple Hop Pilsner 4%, 12 x 330ml bottle

RRP$24.99

Breaking with Speight’s rugged outback image, this is a beer destined for the dining table. While it has slight notes of fruit, its hoppy sharpness is what will make it pair so well with so many meals. This pilsner will pair well with a variety of dishes from poultry to barbecue to potentially the classic Kiwi fish and chips. Pouring pale with a rich, creamy head, it is a true, light pilsner style that will appeal to many. Recommended.

Speight’s Distinction Ale 4%, 12 x 330ml bottles

RRP$24.99

A true, traditional ale-style brew, Speight’s Distinction speaks of the Southern homeland from where it comes. Its rich brown maltiness cries out for venison and wild game and its hints of caramel and butterscotch speak of nights in front of the fire after a day out hunting in the wilds of Central Otago. You don’t want to serve it too cold - to allow the complex flavours to

Trade contacts Boundary Road Brewery 0800 420 001 boundaryroadbrewery.co.nz DB Breweries 0800 746 432 db.co.nz Lion 0800 107 272 lionco.com Moa Beer 09 367 9481 moabeer.com Panhead Brewery 04 528 2739 panhead.co.nz Treasury Wine Estates 0800 873 278 tweglobal.com

CIDER NEWS

Fruit ‘wine’ declines and cider grows ‘Wine’ made from fruit other than grapes is declining as cider continues its popular ascent THE FRUIT Wine and Cider Makers of New Zealand (FWnCMNZ) held their annual awards in late November at Ponsonby Central in Auckland. Just as Drinksbiz was going to press, the winners of this year’s awards were announced, which included five gold medalists, 24 silver medalists and 31 bronze medalists.

This year’s awards naming sponsor was O-I New Zealand and judging took place at Auckland University’s Wine Science Department on Waiheke Island.

The awards began in the mid 1980s and the first judge was Malcolm Reeves; who is still a judge, despite trying to retire, says cider operations manager Hamish Jackson, one of the organisers of the awards.

The entries vary in terms of producer size from the very small fruit wine and cider producers who make less than 100,000 litres a year through to large players, who produce over one million litres annually.

“The trend in recent years has been a reduction in the number of fruit wine entries

and an increase in cider entries. This was especially notable last year,” says Jackson.

Generally judging is conducted over one day, but with increased entries it was held over a two day period this year.

The awards have been held at various venues around New Zealand over recent years including Taupo, Nelson, Marlborough Sounds, New Plymouth, Tauranga, Napier and Auckland. nzfruitwines.org.nz

COMPANY

NAME

CLASS NAME

TROPHY

Paynter’s Cider

Paynter’s Cider

Vintage Cider

Best Cider Trophy

Harvest Cidery

Black Betty - Apple Cider with Blackcurrant

Cider/Perry With Fruit

Best Cider with Fruit Trophy

Kiwi Estate Winery

Pukeko Grove still

Low Alcohol Wine (Still)

Best Still White Fruit Wine Trophy

Lothlorien winery ltd

Lothlorien Medium Sparkling Feijoa Wine 750ml

Low Alcohol Wine (Sparkling)

Highest Scoring Fruit Wine Trophy

Lothlorien winery ltd

Lothlorien Medium Sparkling Feijoa Wine 750ml

Low Alcohol Wine (Sparkling)

Graeme Oldfield Memorial Trophy

Kiwi Estate Winery

Pukeko Grove sparkling

Low Alcohol Wine (Sparkling)

Best Sparkling Wine Trophy

Sentry Hill Winery

Garrison Red Dry

Table Wine (Dry)

Best Still Red Fruit Wine Trophy

Lothlorien winery ltd

Lothlorien Feijoa and Manuka honey Liqueur

Liquers

Best Fortified Wine

COMPANY

NAME

CLASS NAME

Lion

Kirin Cider Fuji Apple

Cider <6%

Harvest Cidery

Harvest Pear Cider

Pear Cider/Perry <6%

Paynter’s Cider

Paynter’s Cider

Vintage Cider

Zeffer Cider Co

Slack ma Girdle Cider

Heritage Cider

Harvest Cidery

Black Betty - Apple Cider with Blackcurrant

Cider/Perry With Fruit

Lothlorien winery ltd

Lothlorien Medium Sparkling Feijoa Wine 750ml

Low Alcohol Wine (Sparkling)

Sentry Hill Winery

Garrison Red Dry

Table Wine (Dry)

Rushine Ports Limited

Plump Pheasant

Fortified Wine

Treasury Wine Estates Ltd.

Kopparberg Elderflower & Lime

Fruit Wine Products (<9%)

Lothlorien winery ltd

Lothlorien Feijoa and Manuka honey Liqueur

Liquers

52 DRINKSBIZ DECEMBER 2014/JANUARY 2015

CIDER NEWS

Mout point THE MAKERS of Old Mout cider have introduced a new label and a new 500ml bottle for summer.

The Nelson cidery’s new label was designed by Nelson artist Jane Smith, an illustrator from Chocolate Dog Studio, who has taken her design inspiration from the fruit in the ciders.

Old Mout is now available in new, distinct, 500ml clear glass bottles for its Boysencider and Passionfruit & Cider. These flavours are also available in 1.25L PET bottles.

The new 500ml bottles are widely available in the on and off-trades in New Zealand; in supermarkets and liquor stores and in bars, restaurants and cafés across the country. It is also available as 30 litre kegs for the on-trade; these make for ease of

serving and also reduce wastage of bottles in restaurants and bars.

Old Mout Cider won a silver medal at the BrewNZ 2014 awards for Passionfruit & Cider. oldmoutcider.com

APPLE PASSION Old Mout Passionfruit & Cider 1.25 litre and 30 litre kegs, 5% ABV

This is a blend of cider with fermented passionfruit juice, which adds a pronounced sweet tangy taste, balanced by the freshness of ripe apples.

BERRY GOOD Old Mout Boysencider 1.25 litre and 30 litre kegs, 5% ABV

Apple cider is blended with fermented boysenberry juice in this cider, which boasts of the colour and taste of ripe fresh berries.

Moa adds new cider MOA BREWING Company has added Moa Apple Cider to their international award winning range of beer and cider, joining Moa Original Lager and Moa Session Pale Ale in the increasingly popular Classic Range.

The new cider is clean, refreshing and medium sweet in style. It is oak fermented and aged and is available in 12-packs, RRP $27.99. moabeer.com

Lifetime award IVAN SUTHERLAND has been awarded a Lifetime Achievement Award by the board of Wine Marlborough.

The co-founder of Dog Point Vineyards is one of the first to pioneer grape growing in Marlborough after developing a love for wine during his travels as rower for New Zealand (he won bronze for the country at the 1976 Olympics). But Sutherland’s career began in farm valuation rather than viticulture, which he and his wife Margaret delved into when they planted their first vineyard in 1979.

Sutherland also consulted on viticultural matters in the Wairarapa and Waipara, and advised the Muldoon government on a developmental vineyard based in Tiki Tiki, north of Ruatoria. When Cloudy Bay Winery founder David Hohnen established his venture in 1985, he employed Sutherland to develop vineyards around the winery and source grape growers. This relationship lasted for 18 years until 2004 when Sutherland and Cloudy Bay winemaker James Healy departed to establish Dog Point Wines.

“Ivan has always been a vocal advocate for one thing in the Marlborough wine

industry, and that is an uncompromising approach to quality, where the future of the region has always been and always will be, based on growing quality grapes to make quality wine,” said chair of the Wine Marlborough board, Clive Jones, when presenting the award.

The Lifetime Achievement Award was presented to Sutherland at the Marlborough Wine Awards dinner. Only three members of the wine industry have previously been honoured by the board; Gerry Gregg of Pernod Ricard, the late Ross Lawson of Lawson’s Dry Hills and Phil Rose of Wairau River Wines.

DRINKSBIZ DECEMBER 2014/JANUARY 2015 53

CIDER NEWS

Cider on the rise

News Briefs

Cider and flavoured lagers were the fastest growing drinks categories in the UK in 2013*, and that growth in new and existing brands is flowing fast into the Southern Hemisphere

Low as you go

Kopparberg’s four fruity flavours Kopparberg Naked Apple

Kopparberg Pear

500ml

500ml

RRP $5.99

This cider was created for the cider purists and is made entirely from apples, which impart a clean, crisp and refreshing style with defined fresh apple flavours.

Strawberry & Lime 500ml

RRP $5.99

Fresh and off dry with its intensity coming from the sweet strawberry flavours, this cider works well over ice, which tones down the sweet notes and accentuates the taste of tangy lime.

Elderflower & Lime 500ml

RRP $5.99

Light, fresh and zingy, this one has a pronounced floral taste, with lime adding to the zesty finish.

RRP $5.99

Pronounced pear flavours lead the taste of this dry style of cider, which will appeal to those who prefer traditional and pure flavours.

About Kopparberg Kopparberg is a Swedish cider that is now exported to over 30 countries.

It has a base of fermented apples or pears and is available in two different serve options; all flavours are available in 500ml glass bottles while the two most popular flavour variants are available on tap - Strawberry & Lime and the Elderflower & Lime.

Kopparberg is imported and distributed in New Zealand by Treasury Wine Estates. tweglobal.com

* The latest statistics from Euromonitor International published in Passport, June 2014, show that cider and flavoured lagers are the fastest growing drinks categories in the UK in 2013.

54 DRINKSBIZ DECEMBER 2014/JANUARY 2015

The makers of Monteith’s have launched a new low alcohol cider for summer, naming it Lightly Crushed Cider. It is thought to be the country’s first low alcohol cider at 2.8% ABV, says David Sax, chief cidermaker at Redwood Cider Co. “As New Zealand approaches the summer season, cider is increasingly on the radar as Kiwis take their socialising outdoors. With gatherings starting to take place earlier in the day as the weather warms, New Zealanders are looking for more refreshing beverages,” Sax says. “Cider is rapidly growing in popularity and as we head into summer, we saw a trend for moderation when Kiwis are choosing what to drink and we’ve created Monteith’s Lightly Crushed Cider as a result.”

Monteith’s Lightly Crushed Cider comes in 4-packs at RRP $13.99 and 12-packs at RRP $27.99. monteiths.co.nz

New Swedish ciders Swedish cider brand Rekorderlig has launched three new flavours to its beverage range in New Zealand; Lemon-Lime, Passionfruit-Lime and Forest Berries.

“We’re thrilled to be launching these fresh, exciting and delicious new flavours at a time when Kiwis can savour them most,” says Emma Rock, Rekorderlig New Zealand brand manager. The new flavours join a rapidly growing line-up from Rekorderlig, which includes StrawberryLime, Mango-Raspberry, Passionfruit, Raspberry-Lime and Elderflower-Lime.

Rekorderlig ciders come in 500ml single serve bottles, RRP $5.99. rekorderlig.com/nz

French Oak Fermented & Aged Cider Made from 100% New Zealand grown apples, Moa Apple Cider has a typical crisp green apple aroma and the clean refreshing taste is finished nicely with medium sweetness.

4% ABV 路 12x330ml

The Moa Classic Range

BARS OF THE WORLD

Melbourne beer lovers unite

Four key flavours underpin the fresh and ever changing food and beer menus at the new General Assembly in Melbourne THE BANKS of Melbourne’s Yarra River are home to a new brew venue called The General Assembly, which was designed by architects from the Australian company, Six Degrees.

“We’re not beer nerds at The General Assembly, but we know a thing or two about the 10 local craft and other premium beers we have on tap,” says general manager Pierre Van Der Heyde.

These local beers include the unpasteurised Carlton Draught which is served straight from the massive copper duo tanks from which it is trucked to the General Assembly; directly from the Carlton and United Brewery in Abbotsford.

“Because this beer is unpasteurised, it’s got a smoother, fresher taste,” Van Der Heyde says.

The General Assembly also offers the 56 DRINKSBIZ DECEMBER 2014/JANUARY 2015

full line-up of 10 Matilda Bay beers and aims to serve a range of seasonal, one-off brews on tap available for the first time outside the brewery.

The head chef, Darren Mercaldi, aims to serve food that he describes as down to earth so that it matches the smoky flavours, earthy grain and hoppy nuances in the beers served.

“Beer is made of only four ingredients – hops, water, yeast and grains – and I’ve tried to keep to a similar rule in the kitchen. Each of the dishes brings together four really high quality ingredients, which we’ve sourced direct from food producers,” Mercaldi says.

His open-plan kitchen revolves around The General Assembly’s Josper charcoal grill and oven, which can reach temperatures in excess of 500 degrees, which helps

“Beer is made of only four ingredients – hops, water, yeast and grains – and I’ve tried to keep to a similar rule in the kitchen. Each of the dishes brings together four really high quality ingredients, which we’ve sourced direct from food producers.” meat and vegetables to retain their natural moisture without drying out in the heat.

“I’m really impressed with this oven’s ability to cook at such a high speed and with so much flavour,” Mercaldi says.

The General Assembly is located inside the heritage goods shed at South Wharf and includes indoor and outdoor areas, which can cater for functions of up to 600 people.

CATEGORY REPORT R UM

© Muhammad Ashiq / flickr.com

Splice the mainbrace The range of rums available in New Zealand is growing in diversity as our spirits category report reveals, writes Editor Joelle Thomson THIS YEAR’S rum category report is the biggest ever featured in Drinksbiz.

There were more brands submitted for this report by the trade, and more representation from each brand. The spirits highlighted below were tasted blind, which means that their identities were completely concealed and they were tasted professionally (rather than consumed).

The whites FRESH AND BRIGHT Stolen White 700ml, 37.5% ABV

RRP $39.99

The distillation and ageing process in this outstanding New Zealand white rum takes place in the Caribbean where the rum matures in oak barrels for a minimum of two years before being carbon filtered (to remove any colour picked up from the ageing process), and then blended. On the nose, Stolen White has powerful aromas of tropical fruit, clean fresh aniseed and green

herbs with a hint of caramel and smokiness.

This is a top class white rum, which will add finesse to cocktails as a mixer but equally could be enjoyed on the rocks.

‘white’ colour works well in a wide range of drinks as a mixer.

TRADE ENQUIRIES: Stolen Rum

Bacardi Superior

AWESOME EL DORADO El Dorado 3 Year Cask Aged 700ml, 40% ABV

RRP $44.95

This three year old rum is twice filtered through natural charcoal for clarity and has flavours that are light, fresh and relatively neutral in taste, which makes it a versatile choice to use in cocktails where its clear

TRADE ENQUIRIES: Tickety-Boo

1 litre, 37.5% ABV

RRP $42.99

Bacardi Superior was founded in 1862 by Don Facundo, who created the signature flavour of this rum with its distinctive vanilla and almond notes. These evolve from the rum ageing in white oak barrels prior to being charcoal filtered to remove the colour.

Its delicate flavours make it a top spirit for mixing classic cocktails, such as the mojito and the daiquiri.

DRINKSBIZ DECEMBER 2014/JANUARY 2015 57

RUM CATEGORY REPORT

Great Gosling’s Gosling’s rums will be available in New Zealand from December 2014, so they were not available to taste at the time of writing.

Gosling’s Black Seal 700ml, 40% ABV RRP $64.99

Black Seal from Gosling’s is made from a recipe dating back to the mid nineteenth century and is a blend of aged rums distilled from molasses.

Gosling’s Gold Bermuda 700ml, 40% ABV RRP $59.99

This is a blend of rums distilled from molasses and aged for five years in oak. It is served as a sipping rum on the rocks, and also as a mixer in classic rum cocktails. It has hints of vanilla, apricot, mango and a lightly smoked oak character.

Gosling’s Family Reserve Old 750ml, 40% ABV RRP $149.99

This rum is made from the same Bermuda blend as Black Seal and aged in old bourbon barrels to gain complexity.

Each bottle is hand numbered, and hand packaged in the original way that Black Seal was; in a champagne bottle, sealed with black wax.

It won a double gold medal at the San Francisco Spirits Competition in 2005.

TRADE ENQUIRIES:

Federal Merchants

58 DRINKSBIZ DECEMBER 2014/JANUARY 2015

The aged and barrel-influenced rums FROM THE MOUNT

TRADE ENQUIRIES: Hancocks

Mount Gay Black Barrel 700ml, 40% ABV

aromas. The colour is medium amber and it has clean, fresh and pronounced flavours of intense sandalwood, toffee and tropical fruit, which follow through with rich flavours of pineapple and banana on a long finish.

It is an outstanding sipping rum with great complexity and length.

RRP $60

Mount Gay Black Barrel is aged in charred oak bourbon barrels, which comes through in both its medium amber colour and on the nose, where caramalised orange rind flavours combine with spicy aromas of sweet coconut. It has a medium body and smooth finish and makes a good mixer but would be equally tasty on the rocks as a sipping rum, thanks to its complex flavours of caramel, spice, banana, coffee and smoky charred wood.

THE DARK SIDE Stolen Dark 1 litre, 37.5% ABV

TRADE ENQUIRIES: Stolen Rum

TRADE ENQUIRIES: Hancocks

SPICED WOOD

TOP OF THE MOUNT

Stolen Spiced 700ml, 37.5% ABV

Mount Gay XO 700ml, 43% ABV

RRP $75

Mount Gay XO is a reserve cask rum, which has been aged for between eight and 15 years. This longer than usual ageing time gives it an attractive medium amber hue, and pronounced aromas of soft, savoury sandlewood, caramel and spice. The warming alcoholic finish adds a kick and enables the flavours to linger on what can only be described as a complex, decadant and long smooth finish.

TRADE ENQUIRIES: Hancocks

TOTAL ECLIPSE Mount Gay Eclipse 1 litre, 37.5% ABV

RRP $55

The Mount Gay Eclipse is one of New Zealand’s most popular golden rums and is aged in toasted Kentucky oak barrels, which impart its hallmark of subtle smoky

RRP $37.99

This deep brown, full bodied Caribbean rum has intense aromas of oak, smoke and charred wood, which will contribute colour, body and flavour to drinks when used as a mixer. It finishes on a lightly toasted caramel note with a soft honeyed texture.

RRP $39.99

This more than lives up to its name with its spicy, salty, pistachio nut and smoked meat aromas all combining in an intensely aromatic rum, which will add interesting notes to a wide range of cocktails, in which its deep colour and dry wood intensity would work well.

TRADE ENQUIRIES: Stolen Rum

Rum is made by distilling fermented sugar with water.

The sugar comes from sugar cane or molasses, which is the sweet, high glycerol residue left over from boiling sugar cane juice. Molasses contains over 50% sugar as well as minerals and trace elements, which can contribute to the flavour of rum.

CATEGORY REPORT R UM

PURE GOLD SIPPING RUM Stolen Gold 700ml, 37.5% ABV

RRP $39.99

This rum is pale amber in colour with a gentle, smooth and creamy texture adding softness to its complex layers of spice and wood. It is an outstandingly well balanced sipping rum and its soft mouthfeel also makes it well suited to cocktails.

TRADE ENQUIRIES: Stolen Rum

TOP SHELF SANTIAGO

The Havana Club Mojito Ingredients 45ml Havana Club Añejo 3 Años Juice of half a fresh lime 2 teaspoons sugar Fresh mint Sparkling water

Method Muddle mint leaves, lime juice and sugar in a tall glass. Fill glass with ice. Add Havana Club and top with sparkling water, stir well. Garnish with fresh mint.

Santiago De Cuba 12 Year Old 700ml, 40% ABV

RRP $150

This Santiago de Cuba 12 year old rum has a fresh and complex nose of caramel, vanilla, smoke and cedar; flavours which hint strongly at the characteristics that come from extended time in the barrel ageing process. These secondary aromas are underpinned by spicy flavours of brown sugar, burnt toffee, cinnamon and spice.

This complexity makes this 12 year old an excellent sipping rum.

TRADE ENQUIRIES: Hancocks

SMOOTH AND INTENSE Santiago De Cuba Anejo 1 litre, 38% ABV

RRP $49.99

The Santiago de Cuba Añejo has aromas of heavily charred barrel ageing with an oily, full bodied texture and a warming alcoholic finish; which all indicate a shorter ageing period. There is some complexity on the nose of this rum which comes through as smooth toffee and rich caramel notes. This rum is well suited to use as a mixer.

TRADE ENQUIRIES: Hancocks

SPICE OF LIFE

OUTSTANDING SIPPING RUM

Sailor Jerry Spiced 700ml, 40% ABV

El Dorado 12 Year Special Reserve RRP $59.99

This seven year old rum has great complexity with toffee, coffee and caramel aromas intermingling with pronounced wood flavours; it is soft and smooth with flavours of toffee and creamy caramel making it an interesting sipping rum and also a versatile mixer to add distinctive flavour notes to cocktails.

TRADE ENQUIRIES: Federal Merchants

FINESSE AT FIVE YEARS El Dorado 5 Year Old Cask Aged 700ml, 40% ABV

RRP $52.95

This five year old rum is considered medium aged and spends half a decade in used bourbon barrels developing its dried tropical fruit and secondary aromas of caramel, butterscotch and molasses. It has a toasted coconut and vanilla taste on the finish, which is long and smooth.

TRADE ENQUIRIES: Tickety-Boo

700ml, 40% ABV

RRP $79.95

This is a beautifully well integrated rum with sweet spice and creamy flavours, which typify the smooth, mellow sweetness of demerara rums. It has soft, mellow aromas of honey, spice and brown sugar and a dry, concentrated style; all indicators of its significant time spent ageing oxidatively in barrels. This process evaporates the liquid, concentrates the flavours and accentuates the aromas of cinnamon, spice and cedar, all of which create an exceptional and complex rum.

TRADE ENQUIRIES: Tickety-Boo

DISTINCTIVE AND SMOOTH Angostura 7 Year Old 700ml, 40% ABV

RRP $64.99

Distinctive, complex and smooth; this rum has pronounced and complex aromas of cedar, burnt toast and toffee, giving it top shelf sipping appeal. The finish is long and very smooth.

TRADE ENQUIRIES: Federal Merchants

DRINKSBIZ DECEMBER 2014/JANUARY 2015 59

RUM CATEGORY REPORT

FINE AND OLD Skipper Dark Finest Old Demerara 700ml, 40% ABV

RRP $52.95

This rum is new to New Zealand and has an intense dark brown colour with pale brown and green hues around the edges, which imply it has spent significant time ageing in barrel, which intensifies the flavour and increases the complexity, elevating it to its dark spicy and rich caramelised fruit flavours.

first appeared in New Zealand and it has gone off, not to put too fine a point on this full bodied, richly flavoursome dark spiced rum. It is distilled from molasses and aged for between 12 and 24 months with a trio of heady spices (cinnamon, ginger and clove) that give Kraken its richness and length of taste in each sip. This distinctively packaged rum is a stunner to sip and also to add spicy interest to cocktails.

TRADE ENQUIRIES: EuroVintage

TRADE ENQUIRIES: Tickety-Boo

TRADE ENQUIRIES: Tickety-Boo

THE BACARDIS

IN THE CLUB

Bacardi 8 Años

Havana Club Añejo 3 Años

Eight years of barrel ageing has given this Bacardi its golden amber colour and its dried fruit aromas and flavours of prune, apricot, nutmeg and vanilla. Its makers suggest it be served as a sipping rum.

700ml, 40% ABV

700ml, 40% ABV

RRP $41.99

Pale lemon in colour and fiery on the front palate, this lightly aged rum has spent three years in oak, which combines with its lightly fragrant green herb and green fruit aromas to add a smoothness to its fruity characters.

It is a top blending rum for cocktails and is the rum used by the legendary Cuban bars, la Bodeguita del Medio; for their famous mojitos and daiquiris.

SEVEN YEAR TASTE Havana Club Añejo 7 Años 700m, 40% ABV

RRP $64.99

Havana Club Añejo 7 Años is deep amber in colour with appealing, complex and pronounced spicy and caramel aromas leading into toffee, coffee and mocha flavours on the palate. Its seven year ageing results in a full bodied, smooth rum which makes for a good sipping drink and also a robust mixer that adds colour, character and personality to cocktails.

RRP $59.99

Bacardi Oakheart 1 litre, 35% ABV

RRP $42.99

Bacardi Oakheart is aged in heavily charred oak barrels to give it a distinct smoky flavour before it is filtered through charcoal, and then finished with the addition of spices. It has an intense vanilla and caramel aroma, finishing on a sweet, peppery finish.

The serving suggestion is with ginger beer over ice; as Spiced and Stormy.

Bacardi Gold 1 litre, 40% ABV

RRP $42.99

Bacardi Gold has rich flavours and a golden colour from being aged in toasted oak barrels, which imbue it with rich vanilla, buttery caramel, toasted almond and sweet banana notes. Serve it in the Original Cuba Libre.

TRADE ENQUIRIES: Lion

TRADE ENQUIRIES: Pernod Ricard

AGE AND BEAUTY

BLACK BEAUTY

Ron Mocambo 20 Year Art Edition

Kraken Black Spiced 700ml, 40% ABV

750ml, 40% ABV RRP $49.99-$54.99

This year marks three years since Kraken 60 DRINKSBIZ DECEMBER 2014/JANUARY 2015

ping two decades ageing in oak, developing its pale brown colour and lovely old wood aromas of sandalwood, spice and cinnamon which add intense complexity to this outstanding rum. Its interesting cobweb-clad look on the bottle highlights the long ageing process and was created by artist Victor Fernandez, who used the natural fibre of the Amate tree, to reflect a Mexican handcrafted design. The pronounced sweetness on the nose of this rum recedes on the finish, giving way to savoury dry flavours.

RRP $84.95

This exceptional premium brand is made in Veracruz, Mexico, where it spends a whop-

Trade Contacts EuroVintage 0800 338 766 eurovintage.co.nz Federal Merchants & Co 0800 846 824 federalmerchants.co.nz Hancocks 0800 699 463 hancocks.co.nz Lion 0800 107 272 lionco.com Pernod Ricard NZ 0800 655 550 pernod-ricard-nz.com Stolen Rum (09) 309 2905 stolenrum.com Tickety-Boo Liquor (09) 377 7597 tickety-boo.co.nz

Norman â&#x20AC;&#x2DC;Sailor Jerryâ&#x20AC;&#x2122; Collins birthday - 14th January 2015 Proudly Distributed by Federal Merchants & Co. | P : 0800 846 824 | E: info@federalmerchants.co.nz | W: federalmerchants.co.nz

SPIRITS NEWS

Lion’s new Bacardi deal Lion is pleased to announce that it has signed a new five year distribution deal with Bacardi, extending the relationship through to 2020.

THIS INCLUDES distribution of market leading brands such as Bacardi, Bombay Sapphire, 42Below, Grey Goose, Martini, Dewar’s and Stil.

“We couldn’t be happier to extend this significant distribution partnership with Lion New Zealand. Under the stewardship of Lion, the Bacardi portfolio has grown to its highest ever level and we are extremely pleased to secure another five years of distribution,” says Denis Brown, managing director of Bacardi Australia & New Zealand.

The Bacardi portfolio continues to grow in the market, up 7.2% today compared to a year ago,

according to August DSA data.

One of the star performers has been Bombay Sapphire, which gained 3.2 share points in the gin category in the total scanned market in the last quarter, according to Nielsen and Aztec data to 7 September 2014.

“The Bacardi family of spirits fills a significant part of the Lion Spirits portfolio and we look forward to delivering more positive results over the next five years,” says Rory Glass, managing director of Lion NZ.

Jumping Goat launches THE NEWLY launched Jumping Goat is a range of coffee-infused vodka-based liqueurs, which contain a strong hit of caffeine.

The name Jumping Goat comes from African goats and the makers of this liqueur contribute some of their profits to Oxfam Unwrapped to assist African goats and people who are living in poverty; $1 from every tagged bottle goes toward the cause until the end of this year.

Jumping Goat original is stocked in over 100 bars nationwide and is served straight as a shot and also as a premium ingredient on cocktail lists.

“Coffee as a brand has an edge and is embraced by people all over the world for its pick me up qualities. Yet coffee liqueur seems to have been living in the dark ages, until now,” says founder Callum O’Brien.

Jumping Goat includes Guatemalan-grown coffee beans, using a cold brewing process over several days. The Jumping Goat range is also expanding, with the addition of a coffee infused whisky liqueur, which O’Brien recommends serving on ice. *Jumping Goat Original and Jumping Goat Infused Whisky Liqueur are available through Allied/Tasman Liquor to the on-trade. jumpinggoatliquor.com 62 DRINKSBIZ DECEMBER 2014/JANUARY 2015

BLACK BARREL 310 years in the making Mount Gay Black Barrel is a versatile dark spirit for those who enjoy rum and bourbon.

This small batch handcrafted blend boasts a second maturation in charred oak bourbon barrels. The result is an undertone of classic bourbon spices balanced with oaky vanilla and sweet caramel.

Gold Medal Winner - The Spirits Business 2014

THEREâ&#x20AC;&#x2122;S A TIME AND A PLACE Please Drink Responsibly

FREE PHONE: 0800 699 463 FREE FAX: 0800 329 946 www.hancocks.co.nz

For endless inspiration!

MONIN is always innovative in creating new and original flavours, such as MONIN Piña-Colada syrup, which can create refreshing and delectable alcoholic and non-alcoholic beverages.

This Puerto-Rican inspired syrup combines the natural essence of a fresh pineapple with the sweetness of coconut!

With more than 140 flavours, MONIN is the world leader in Premium syrups, Exclusive Liqueurs, Gourmet Sauces, Fruit Cocktail and Smoothie Mixes.

Create endless applications with MONIN! da Pina Cola nts Ingredie olada IN Piña-C N O M l • 30 m syrup ribbean ONIN Ca M l m 0 1 • syrup juice ineapple • 60 ml p m esh crea • 15 ml fr nder into a ble ts n ie d re Pour ing

cup. bes. ith ice cu ix Cover w , pour m o o til sm th Blend un ss. slice. into a gla pineapple a h it w h Garnis

For more beverage inspiration

download the free MONIN App.

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

Come and join MONIN on www.facebook.com/NZMonin

HOT MIXES South of the Border

From Italy, with love The Fig Lebowski

Vanilla-butter Espresso Martini

Black magic

Coffee was the inspiration behind three of the outstanding cocktails in this issue, with a fresh bitter sweet treat based on grapefruit to add a zesty twist to your customersâ&#x20AC;&#x2122; taste buds

James Millar coffee appreciation cocktails From Italy, with love South of the Border 30ml Blanco Tequila 15ml Amaro Ramazzotti 15ml Agave Nectar Syrup 20ml espresso 15ml egg white

Dry shake, wet shake, double strain into a chilled brandy balloon and garnish with star anise.

Vanilla-butter Espresso Martini 45 ml Vanilla & butter infused vodka 15 ml Licor 43 15 ml Demerara syrup 30 ml espresso

Wet shake, double strain into beaker or similar, tamp and swirl to remove the bubbles from the foam head, pour into chilled martini glass and garnish with coffee beans.

The Fig Lebowski 20ml aged rum 20ml fig liqueur 20ml espresso 5ml muscovado syrup 2 dashes orange bitters

Build the ingredients on cubed ice in a rocks glass and stir briefly, then serve with an orange zest and semi dried fig garnish, with a small portion of whole milk on the side.

* The Deâ&#x20AC;&#x2122;Longhi Coffee Appreciation Month was held in October and James Miller from Orleans created this trio of cocktails for the month.

The new Pompelmo from Sanpellegrino can add a judicious touch of bitter to sweet cocktails this summer.

45ml vodka 2 dashes peach bitters 5ml of Apple Pie Monin syrup 200ml of Sanpellegrino Pompelmo

Mix all ingredients together and garnish with apple slices. * Sanpellegrino Sparking Fruit 330ml cans arrived in New Zealand for summer 2014-2015 and are available now. RRP $43.70 for 24 cans.

DRINKSBIZ DECEMBER 2014/JANUARY 2015 65

SPIRITS COLUMN

Competitions, a medal for everyone

What’s in a win for a whisk(e)y? Michael F Fraser Milne poses the question and comes up with some answers for those wary of the multitude of awards being dished out globally today OVER THE last two years in the whisk(e)y business we have seen a huge increase in the number of medals being awarded in various competitions around the world.

Because I import and sell whisk(e)y, I appreciate how the results of a competition can help achieve sales; however, due to a lack of integrity and transparency, the whisk(e)y public have quite rightly become sceptics about the number of medals.

We often hear “Oh they just won the Best Whisky in the World” and of course in truth it could be anything from a panel of one (Jim Murray) pronouncing his favourite dram, to a few guys in a pub announcing that something has just ‘won’ the whisky Olympics.

The first in fact is an award and one person’s opinion. The second means nothing because there is no transparency or integrity to it; simply fun.

So, when a competition proclaims that this is a double gold or that this has won best in class, what does it mean? In my view, if it is fun, then it ends at the venue with no further publicity. If there is a serious intent, however, the purpose is to advise the buyer where to go to find quality. This calls into question the methods used in the competition.

66 DRINKSBIZ DECEMBER 2014/JANUARY 2015

Suggested characteristics to ensure competitions are held in high esteem are: 1. All whiskies need to be categorised correctly into meaningful nosing/tasting lists for the judges; for example Scotch Blends under eight years, Irish Pot Still under 12 years, Japanese Single Malts with no age statement and such like.

2. They must be poured not by the judges but by independent stewards and must be judged totally blind so that nobody can see or be influenced by labels.

3. The judges must justify their scores and there must be a respected chief judge; a professional who provides guidance and training pre-judging.

4. In a judging panel of eight, which is, I believe, the best size, the highest and lowest scores should be disregarded.

5. There also needs to be consideration given to judge fatigue.

6. All of the whiskies in the competition must be listed online post-competition so that the details of the competition are clear. The reasoning is that a win can appear to some to be meaningless when there are only one or two whiskies in the category.

7. The medals should be awarded on a strict points system. All whiskies that get 85 or above receive a gold; all that score 70 to 85 receive a silver and such like.

8. ‘Availability’ is important. There is little point having a whisky in the class that cannot be purchased.

9. Lastly I think that to protect the integrity of any competition, it needs to be a closed event and no judge should know their category until the closed session on the day.

Have a look at the competitions that you have observed and judge for yourself if they meet any or all of these criteria. Most important in any competition is the sixth point noted above; a medal is meaningless if you have little or no competition.

It has been a great year for whisky and I wish you and yours all the best for the festive season – and enjoy a wee dram or two to celebrate.

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

John Grant

George S Grant 1923-2002

1805-1889

John L S Grant Chairman

George Grant 1830-1890

George Grant 1874-1949

GLENFARCLAS HAS BEEN IN OUR FAMILY FOR 6 GENERATIONS. AND SINCE 1836 WE’VE DONE THINGS OUR WAY. AFTER ALL, IT’S OUR FAMILY’S INDEPENDENCE IN OWNERSHIP AND

George S Grant Director of Sales

OUTLOOK THAT CONTINUE TO MAKE tHIS SINGLE MALT SCOTCH WHISKY SO EXCEPTIONAL AND UTTERLY UNIQUE. LUCKILY FOR YOU, WE DOUBT WE’LL EVER CHANGE.

Whisky Galore are proud to be the sole agents for the Glenfarclas distillery in New Zealand.

J & G GRANT, GLENFARCLAS DISTILLERY BALLINDALLOCH, BANFFSHIRE, SCOTLAND AB37 9BD

To stock the whisky regarded as the ‘King of Malts’ contact us on 0800 944 759 or info@whiskytrade.co.nz

WHISKYTRADE.CO.NZ

ADVERTISING STATISTICS

Bubbly advertising soars, cider promotion falls

Drinks with bubbles are growing in popularity and in advertising sales growth with summer on the way, writes Sean Jowers SPARKLING WINE and Champagne are enjoying strong advertising and sales growth according to Liquor Information Pricing Services Ltd (LIPS).

In the past year, sparkling wine has been price advertised 12% more than in the previous 12 months, while Champagne is up 61%. The resurgence of sparkling promotion has come at the expense of cider, which has shown a 25% decline in advertising over last year.

68 DRINKSBIZ DECEMBER 2014/JANUARY 2015

LIPS’ latest data to 30 September 2014 highlights a 10% increase in the total volume of advertised alcohol products across New Zealand. Beer has been the strongest performer up 10%, and still accounting for almost a third of all advertised liquor at 32%. Spirits and RTDs have both outstripped total advertising growth, with increases of 14% and 16% respectively.

Wine has also grown strongly; up 8% over last year.

However, cider advertising has fallen sharply and is losing promotion share of voice to other alcohol types including sparkling wine and Champagne.

Most of cider’s advertising decline has come from pear and other cider flavours. Apple cider promotion has conversely increased 10% over last year. Why the sudden advertising drop in other flavours?

“The cider category has seen large growth in recent years from a small base. There’s been a huge influx of brands, flavours and styles in a very short space of time. We’re now just seeing a settling down period as growth slows and retailers review their product mix and rationalise poor performers,” says LIPS director, Sean Jowers.

“Well known brands, including Rekorderlig, Old Mout and Mac’s, which saw extensive advertising growth 12 months ago, are all down over 50% on last year. This is despite cider experiencing a 7% decrease in the average advertised price over the past 12 months as competition intensifies in the small cluttered category,” he adds. The category is still experiencing strong sales growth however. Total value sales for the period to 5 October were $44.5 million; up 36% on last year.* As mentioned, there has been a clear increase in the promotion and sales of sparkling wine and Champagne. Champagne sales have climbed 26% in total supermarket sales for the past 12 months to $15.2m, while bottle fermented sparkling wine sales have risen 3% and red sparkling is up 17%**. White sparkling is the only bubbly category in decline. All sparkling and Champagne segments have been price promoted a lot more regularly by supermarkets and retailers. Are we seeing a sustained resurgence in the popularity of bubbly?

“Sparkling wine and Champagne are very mature categories. Our data shows retailers are increasingly promoting sparkling wine and Champagne outside the Christmas period to entice customers in store with great specials. Champagne was never previously

ADVERTISING STATISTICS

advertised at Easter, over long weekends or during winter. However, at least one Champagne and two or three premium bottle fermented sparkling wine brands are now promoted by supermarkets every other week. Consumers are happy to take advantage of premium bubbly at great prices all year round,” Jowers adds.

There has been a noticeable reduction in the promotion and advertising of low value sparkling wines including Jacob’s Creek (-78%), Riccadona (-13%) and Bernadino (-28%) over the past year. The exception is Lindauer, which continues to show strong advertising growth to buck this trend. In contrast, high value, high margin sparkling brands such as Pelorus, Oyster Bay, Daniel Le Brun and Deutz have enjoyed significant advertising growth in the last 12 months. “Key sparkling wine brands, such as Deutz and Daniel Le Brun are being more regularly advertised and “There is no doubt promoted under that the more frequent $20 throughout advertising of sparkling the year, which and champagne specials consumers recis adversely affecting the ognise as a real share of voice of cider. bargain,” says Jowers. Similarly, Moét, Mumm and Piper Heidsieck Champagne have seen extraordinary sales growth in the past 12 months, and frequent advertising exposure under $50 at various times of the year.

Has the increased promotion of premium sparkling wine affected cider sales?

“There is no doubt that the more frequent advertising of sparkling and champagne specials is adversely affecting the share of voice of cider. However, the fact that cider sales are still growing by 36% in total grocery would suggest it is having little impact on the category. The profile of cider and premium sparkling wine drinkers appear to be quite different,” says Jowers.

LIPS monitors alcohol prices and promotion activity advertised in print and electronic media throughout New Zealand. Pricing data and reviews can be obtained by subscription at www.lipsltd.co.nz. For further information contact Sean Jowers, phone 021 547 583. *Aztec Cider Scan Data (TKA) – MAT to 5 October 2014 **Aztec Wine Express Report (TKA) – MAT to 28 September 2014 DRINKSBIZ DECEMBER 2014/JANUARY 2015 69

WHAT’S NEW

New Burma Tonic

Ice baby

THE MAKERS of East Imperial have added a new tonic to their range, launching it in time for the New Zealand summer; Burma Tonic has a pronounced and slightly sweeter taste than the original East Imperial tonic water.

The new mixer was made to appeal to those who like a G & T with a less bitter taste than classic tonic can offer, so this one best complements London dry style gins (which must legally be distilled with botanicals in the still during distillation).

“Mixed with bitters and quality London Dry style gin, it results in a delightfully hued Long Pink Gin – once the drink of choice for British Royal Navy sailors, and a long lost cocktail tradition that East Imperial has set out to revive with the creation of Burma Tonic.”

East Imperial Burma Tonic is available at Farro Fresh, Nosh Food Markets nationwide, select liquor outlets and leading New Zealand bars and restaurants, RRP $9.95, 4 pack; RRP $54, 24 bottle case.

MOËT ICE Imperial is back in bars and restaurants, and this time it is also available to retailers for sale over the summer months through until March 2015.

The medium dry bubbly was launched in the New Zealand drinks trade in October this year and over 20 restaurants around the country are stocking it currently, with Glengarry stores among the retail outlets that have so far taken up supplies.

Moët Ice is intended to be served on ice to de-accentuate its refreshing off-dry style.

0800 226650

New Pompelmo from Sanpellegrino THE NEW Sanpellegrino Pompelmo (grapefruit) has been released in New Zealand and it joins four other flavours in the Italian drinks range: Aranciata, Aranciata Rossa, Chinotto and Limonata.

The Pompelmo juice comes in a can and is recommended as a cocktail mixer because of its bitter-sweet taste. It contains no preservatives and is intended to be served with gin and vodka based cocktails, such as From Italy, with love (recipe on page 65 Hot Mixes).

Sanpellegrino Sparking Fruit 330ml, RRP $43.70 for 24 cans.

Contact Federal Merchants & Co, 0800 846 824, federalmerchants.co.nz

eastimperial.com

Lively lemonade

Top drop for dessert

HAVE YOU always wondered if a lemonade was supposed to be sparkling or not?

Everyone has their own idea of what the perfect original lemonade should taste like.

The makers of Monin have developed a perfect base to satisfy the expectations of all lemonade lovers, including pink lemonades, lemonades as cocktail mixers and more.

This base ingredient enables innovation and creation of original drinks, so that you can let your imagination run wild and develop a completely new variety of lemonade-based beverage.

Monin Lemonade concentrate will bring you the perfect balance between citrus sourness and sweetness for outstanding innovative lemonades.

Williams & Humbert PX 12 year old

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

375ml

Williams & Humbert sherries are imported and distributed to New Zealand by Kahurangi Wines, phone (03) 5432 980, kahurangiwine.com

70 DRINKSBIZ DECEMBER 2014/JANUARY 2015

RRP $55

IF YOU are searching for the ultimate dessert wine, here it is; a dark brown, treacle textured taste sensation from Williams & Humbert, one of Spain’s top sherry producers.

This iconic, family owned sherry company has been ageing dry and sweet sherries for the past 88 years, treating many of the wines to long-term ageing in old oak barrels (for several decades). Many of the wines never make it into bottles and are served to visitors and tasted as benchmark examples of great sherry. This long term ageing results in the incredibly smooth mouth feel, super concentrated flavours and richness in these elegant, high quality fortified wines, such as this one.

Music and wine can combine THIS YEAR’S launch of Sileni’s trio of single serve, high quality wines with a bendable plastic cups was timed to ensure that concerts, gigs and outdoor events can have wine on hand this summer.

New Nanos from Sileni Estates Nano Sauvignon Blanc RRP $5 Nano Grenache Rose RRP $5 Nano Pinot Noir RRP $5 These single serve wines are packaged in 187ml containers with a plastic ‘glass’ attached, and they are the optimal wine to serve at outdoor events this summer.

Order from Sileni Estates. sileni.co.nz

WHAT’S NEW

Sweet win for Giesen

Chambord celebrates with a sweetie

IN BREAKING news, this is the third consecutive vintage in which Giesen Wines’ Late Harvest Sauvignon Blanc has won an international award; the 2013 Brothers Late Harvest Sauvignon Blanc won the Dessert Trophy at the Six Nations Wine Challenge in Sydney.

Marcel Giesen says Giesen Wines first began producing its sweet botrytised wines in 1985 when the family produced a Gewurztraminer, later changing to a botrytised Riesling that won Champion of the Show in 1990 at the Royal Easter Show.

Grapes for the 2013 vintage were sourced from two Giesen vineyards, Alma Street and Matthews Lane; in the heart of Marlborough’s Wairau Valley.

Giesen Wines is one of the largest producers of Marlborough Sauvignon Blanc in New Zealand.

MAKE LIKE you’re parading up the Champs Elysées alongside the Parisians and try a French Martini, say the makers of Chambord black raspberry liqueur, which was founded in France in 1685.

This year, the Auckland based baker extraordinaire, The Caker, has whipped up a special limited edition cake in celebration for the party season, which is infused with Chambord Royale; made from raspberries and blackberries, cognac, sweet Madagascan vanilla and herbs.

How to make... Chambord Royale 10ml Chambord Any fizz you fancy Raspberry

Pour Chambord into a champagne flute Top with whatever fizz your tongue desires Then finish with the all important raspberry chambordchannel.com

giesen.co.nz

Green Apple Puree AWAKEN YOUR taste buds, with the refreshing crispness of new Le Fruit de Monin Green Apple. It is so easy-to-use that you can conjure up zingy green apple cocktails, lemonades, sodas and iced teas in the blink of an eye.

The refreshing taste of green apple can be enhanced by mixing with other tart flavours or mellowed by mixing with rich, sweet notes such as buttery toffee. Le Fruit de Monin Green Apple is an on-trend flavour, delivering a burst of fresh, juiciness to produce amazing green apple martinis and frozen drinks.

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

Elderflower from Addmore THE FRAGRANT lightly floral elderflower continues to gain strength as the base for soft drinks, as the new 100% New Zealand grown elderflower drink from Addmore shows.

Founder and creator Kate Addis says her aim was to create a soft drink that captures “summer in a bottle”. It was during a stint in the UK working as a nanny that Addmore founder Kate Addis made her first batch of elderflower cordial. She modelled it on a recipe she found in her grandmother’s recipe book.

Addmore’s range includes Sparkling Elderflower, Sparkling Elderflower Rosé and Sparkling Ginger White Tea; all available in 330ml and 750ml bottles, RRP $5.50 and RRP$10.49.

Akarua Alchemy Ice THE NEW Akarua Alchemy Ice 2013 is made in the style of ‘ice wine’ from Riesling grapes harvested in Central Otago, which were blast chilled for three to five days before the juice was gently pressed to extract its highly concentrated juice.

The new 2013 Akarua Alchemy Ice is ideally served chilled and paired with a rich blue cheese.

Each enamelled 375ml bottle is hand waxed and individually numbered.

Akarua Wines are distributed

by Hancocks Wines and Spirits.

Akarua Alchemy Ice 2013, RRP $50 akarua.com

addmore.co.nz

DRINKSBIZ DECEMBER 2014/JANUARY 2015 71

LAST REQUESTS

A very good bar

Stephen Morris of Avida Bar is a hospitality icon in Wellington and has been in love with great flavour since the early 1990s

What is the biggest challenge that you have seen in the Wellington drinks trade?

Wellington has come a long way since the early days of licensed restaurants, but to expand horizons even further would be great. Too often beverage lists and customers fall into the same-old, same-old selections.

What’s on your wish list in the drinks trade?

An expansion of offerings. And not necessarily to a bigger range of drinks; just a smarter one.

Who is your biggest inspiration?

Douglas Coughlin; logical negativist. He flourished in the last part of the 20th Century and propounded a set of laws the world generally ignores, to its detriment.

What gets you up each morning?

Customers and new challenges.

What keeps you awake at night?

Those same customers and those same new challenges.

Stephen Morris (right) with Trevor Loomis

How important is education in drinks?

What’s your ultimate drinks and food combo?

Very. The more we taste, read, discuss, and explore, the better we become; and the better the service we can give, the better experience the customer can have. Drinking and thinking.

Narrowing this down is not easy. I have three choices; the first cold beer after a long shift, slugged in one, straight from the bottle with white bread and potato crisp sandwiches. The second one is two pints of Guinness; it’s both a drink and a food. And thirdly, Louis Roederer Cristal Rosé with caviar.

I’ve only drunk Cristal Rosé once, and I wished then I had some caviar to go with it.

How and when did you first get bitten by the wine bug?

It was in 1991 when I was a baby waiter at Boulcott St Bistro. I suddenly realised I knew what a wine was, just by how it smelt.

If you could swap places with anyone for a day, who would it be?

To be Michael Broadbent on the day he tastes Madeira from the 1800s would be pretty amazing.

72 DRINKSBIZ DECEMBER 2014/JANUARY 2015

Where would you like to consume it?

On a deck, overlooking a great landscape or seascape. With a good book. And a good friend.

“Truly a tipple for the most discerning of drinkers”

COUNTRY LIFE “Every aspect of creating their brilliant spirits has been a meticulously researched labour of love”

ESQUIRE “Starting a gin distillery in London is not exactly a new idea, it’s just no-one had done it for 200 years”

MONOCLE

SIPSMITH SUMMER GIN CUP, SERVING SUGGESTION - Fill Fiill F ll a w wine ine gl ine in glas glass lasss w wi with ith th ice. ice c .

- Add 35ml Sipsmith Summer Cup. - Top with 3 parts lemonade.

- Garnish with a twist or wheel of lemon.

- Sip and enjoy.

www.sipsmith.com w

Available through your preferred wholesale distributor or contact 09 377 7597 or email sales@tickety-boo.co.nz for further information.