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FROM THE EDITOR
In early December last year, a reader wrote in to TALK ABOUT think big; as New Zealand wine support my suggestion that we can drink moderexports reach giddy new heights ($1.5 billion; ately. Barry Johns; owner of Glasnevin Wine Estate read our story on page 42), it is no surprise that in North Canterbury, wrote to say: the country is about to host its first international “Yes, Yes, Yes. I fully support your call for the conSauvignon Blanc conference. sumer ‘to drink better quality wine and consume By the time you read this, the conference will less of it. Those who champion lower alcohol literally have just finished and no doubt, a large lifestyle wines in New Zealand are pandering to number of the attendees will be singing the praises the anti-alcohol lobby who see the demon in every of this country’s most widely planted grape and glass. As you well know, alcohol in wine enhances most produced wine; Sauvignon Blanc. flavour and palate weight – characters that serious When it first took over as New Zealand’s most wine drinkers seek and expect from wine. I can’t planted grape in 2003 (seems recent, doesn’t imagine ‘old world’ wine producers it?), Sauvignon Blanc displaced supporting such an initiative. In another highly successful white; Variety is what makes any event, how does one define Chardonnay, which has since been life tick, which is why ‘ lifestyle’ in the context of wine significantly eclipsed by it. we are thrilled in this consumption and appreciation? It is easy to forget or not even issue to bring you a We each have our own particular have realised how young the New story about the history attitudes, habits or behaviours to Zealand wine industry is, espeof another drinks brand be considered.” cially with the intense growth of that is growing fast His thoughts echo mine – and big brands today, such as Marisco and furiously; Magners those of many in this country, who (read all about it on pages 28-29) Cider (see page 7). have been surprised to find the and Matua Valley Wines (in our words ‘lifestyle wine’ as the name story on pages 40-41). given to the new lower alcohol wine movement in I visited Marlborough to check out the new New Zealand. Marisco vineyard farm in early December; founder There is validity to this new wine category Brent Marris gave up a day to show me all around because wine drinkers are asking for lower alcohol the vineyards, at which we discussed soil chalwines. But it staggers me to see the use of the lenges (erosion), soil types (loam, loess, clay), word ‘lifestyle’ to name a low alcohol, high quality site variations (north facing is ideal but it can be wine category – because we all have one; a lifeadvantageous to have a range) and grapes. While style. How much wine – lower alcohol or not – that Sauvignon Blanc remains pre-eminent for Marisco, we choose to incorporate into each of our lifestyles Marris is aware that Chardonnay devotees remain a is the real question. market that is perhaps under-catered for right now. On that note, enjoy this issue and the great drinks As with beer, spirits and cider, variety is what that we highlight in it. makes life tick, which is why we are thrilled in this Cheers, issue to bring you a story about the history of Joelle Thomson another drinks brand that is growing fast and furiEditor ously; Magners Cider (see page 7).
DRINKSBIZ FEBRUARY / MARCH 2016
Think big Kiwi wine
EDITOR’S PICKS 2014 Jovly Vouvray What is your ultimate summer wine? Chenin Blanc cruises into my top wish list whites and this lovely light bodied, flavoursome white ticks every box.
Mount Gay XO This outstanding rum rocks from its rich caramel aromas to its long, flavoursome finish.
Inedit Damm If it’s good enough for Spanish chef Ferran Adria, it’s on my drinks list too – and super tasty too. DRINKSBIZ FEBRUARY / MARCH 2016 5
CONTENTS
Publisher Karen Boult karen@boult.co.nz +64 21 320 663 Editor Joelle Thomson joelle@drinksbiz.co.nz +64 21 376 786 Designer Lewis Hurst lewis@hcreative.co.nz +64 21 146 6404 hcreative.co.nz Advertising Roger Pierce advertising@drinksbiz.co.nz +64 9 361 2347 +64 274 335 354
Gris anatomy PINOT GRIS CATEGORY REPORT–PAGE 34
drinksbiz.co.nz
COLUMNS, NEWS & VIEWS
BEER & CIDER
Cover Story Irish charm in Magners Cider
Cider Category Report
44
Beer & Cider News
45
Beer Category Report New brews and some old favourites
48
7
Columns 8 News, views and opinions from our industry experts
Drinksbiz is published every
Out & About What’s happening in our social circles
14
SPIRITS & COCKTAILS
Diary Dates Your essential guide to liquid events
16
Hot Mixes Inventive cocktails from Guinness
52
Industry News
17
Spirits Category Report Cocktails that rock
56
Spirits News
60
WINE Feature: Marisco’s great growth High 5 Some hot new wines from Sicily
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Pinot Gris Category Report Gris anatomy - the guide to great Gris
34
Feature: Matua’s magnificent wines
40
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LAST ORDERS What’s New Last Requests David Mason reflects on 30 years of Sacred Hill
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COVER STORY
Luck of the Irish
Magners Cider has a long, rich history in Ireland and is now growing in profile in New Zealand IRELAND MAY be more famous for exporting its humour, its writers and its whiskey than its dry ciders, but Magners Cider is fast growing in brand recognition in this country, showing particularly strong traction over the past 18 months, says Tim Jordan, alcohol business manager for Coca-Cola Amatil NZ. “Magners has been available in New Zealand for over two years but it has begun to gain significant traction since the end of 2014. As people have become more familiar with it, we are seeing the trade dedicate more space to cider and Magners is a big part of that growth,” says Jordan. The difference between Magners and many other ciders is that this brand has a long heritage, having been founded by the Irishman Willie Magner in 1936 in Magners Vat House in Clonmel. “This cool, airy, stone building houses cylindrical vats, which are mostly built from oak – by hand,” says Jordan. Traditionally, these vats have been vast in size, ranging from 2,000 gallons to 60,000 gallons in capacity. This means that they are ideal vessels in which to produce cider in high volume, and also that they do not impart a significant oak flavour to it, due to the large surface area of cider to vat. Wild yeasts are used in the fermentation process, which is carried out at temperatures between 18 degrees and 24 degrees Celsius; cool enough to accentuate the fruit flavours of the apples used but warm enough to allow the yeasts to have a say in the eventual flavour of the ciders. The ciders are then matured for between 18 and 24 months. There are 17 different types of apples used to make Magners Cider. All are grown specifically for the cider production in orchards and farms near to the cidery. They include, among other varieties: Michelin, Dabinett, Yarlington Mill and Bulmers. “A lot of the cider that has been in the New Zealand market has historically tended to sit more at the sweet end of the spectrum but the Magners ciders tended to be more dry and complex; more traditional rather than sweet. This
is intentional and that, coupled with the strong history of the brand, is what gives Magners its biggest points of interest and difference,” says Jordan. “For a long time most people in New Zealand associated cider with big plastic bottles but we have begun to see a lot more of the traditional style ciders come through; drier in taste and made using these more traditional methods, using raw ingredients that have been specifically grown for the task.”
“A lot of the cider that has been in the New Zealand market has historically tended to sit more at the sweet end of the spectrum but the Magners ciders tended to be more dry and complex; more traditional rather than sweet. This is intentional and that, coupled with the strong history of the brand, is what gives Magners its biggest points of interest and difference,” says Jordan.
The Magners range Magners 4 packs 330ml, RRP $12.99
Available in: Original Apple, Pear, Berry
Magners 568ml imperial pint
Magners 12 packs
RRP $5.49
Available in: Original Apple
Available in: Original Apple, Pear
330ml, RRP $24.99
DRINKSBIZ FEBRUARY / MARCH 2016 7
IN VINO VERITAS
Joelle Thomson Editor Drinksbiz joelle@drinksbiz.co.nz
Innovation keeps spark alive New lower alcohol wines in New Zealand buck the trend of lower flavour
LUNCH WITH Amber Hatton from Soho Wines starts with a glass of a wine that is selling like hot you-know-whats at that long standing food and drinks institution, SPQR, on Auckland’s Ponsonby Road. The wine we are drinking is Soho Pinot Gris. It’s good. Bright, fresh and youthful; dry, full bodied and fruity. It’s easy to like. And, according to Hatton, it’s even easier to sell. The wine we have come to talk about is worlds apart. Meet Betty. She is also white. She cruises in with less than 10% alcohol. She is bright, crisp and fresh; light bodied, medium dry and – cue the hesitation made from Riesling. This puts her in one of the toughest wine categories to sell in New Zealand today. It is difficult to pinpoint exactly why Riesling makes people hesitate in New Zealand when it sells with far more ease in Australia. But it does. The irony is that Riesling has traditionally been the raw ingredient in many of the great classic white wines of the world, which frequently contain less than 10% ABV – the light, crisp whites of the Mosel in Germany are the apex of this style. They could be the role model for the type of high quality wines that New Zealand’s
Many of the greatest Rieslings in the world today contain lower alcohol and higher aromatic flavours because they walk a tightrope of high acid-high sugar (natural grape sugars, that is). And they taste effortlessly well balanced, while delivering significantly less alcohol. cool maritime climate does so well. Instead, we are in the midst of a lower alcohol wine movement (‘lifestyle’ wines, as named by New Zealand Winegrowers), which unfortunately seems to imply that many producers can harvest any old white grape far too early and then cool ferment it (to preserve any aromatic flavours, which appear to be few because many of these wines taste unripe). They can then bottle it, slap on the words ‘lower alcohol’ and there we have it. Unripe, sharply acidic, often insipid white wines, which do not represent the grapes they are made from nor do they provide an enjoyable glass of wine. Fortunately, there are exceptions. Forrest Estate’s The Doctors’ Riesling was the first of what could be many outstanding lower alcohol wines – it has flavour, balance and lightness. It even ages impeccably well; but that’s not the point. The production of lower alcohol wines is generally directed at having something tasty to consume now. This is why the
The high acidity is crisp but it is balanced by retaining some residual sugar so that the acidity does not seem sharp. And the wine doesn’t taste ‘sweet’. It tastes fruity, succulent and refreshing. Within a month of release, Betty had already won medals at wine competitions, which supports the theory that lower alcohol Riesling can taste drop dead delicious – when made well. 8 DRINKSBIZ FEBRUARY / MARCH 2016
Soho winemaking team created a lower alcohol wine with a difference - Betty. Her flavours are not compromised by reducing her alcoholic content because the grapes were harvested when ripe, which is obvious in her intense flavours. These are balanced by her light body. The high acidity is crisp but it is balanced by retaining some residual sugar so that the acidity does not seem sharp. And the wine doesn’t taste ‘sweet’. It tastes fruity, succulent and refreshing. Within a month of release, Betty had already won medals at wine competitions, which supports the theory that lower alcohol Riesling can taste drop dead delicious – when made well. Many of the greatest Rieslings in the world today contain lower alcohol and higher aromatic flavours because they walk a tightrope of high acid-high sugar (natural grape sugars, that is). And they taste effortlessly well balanced, while delivering significantly less alcohol. The latest statistics from New Zealand Winegrowers tell us that in 2014 there were 2046 vineyards in this country; 9% of their land was devoted to Pinot Gris and 3% to Riesling. Eleven years ago, there was double the number of Riesling vines as there were of Pinot Gris. One is a classic; the other one makes a popular, easy to ‘get’ wine.
One good wine leads to another
An extensive collection of wines with 12 varieties
Family Vignerons c. 1849
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Jenny Cameron Brewers Association of Australia and New Zealand Email: jenny.cameron@brewers.org.nz
Know your limit
How can consumers know their blood-alcohol limit? There is a rule of thumb.
AS EVERY reader will know the drinkdriving limit was reduced on 1 December 2014 for drivers aged 20 years or over. The change was from 80mg of alcohol per 100ml of blood (0.08) to 50mg (0.05), or from 400mcg of alcohol per litre of breath to 250mcg. For drivers under 20, the limit stayed at zero. The question remained as to how to know whether you had exceeded the legal blood alcohol concentration (BAC) limit. The public was given an NZTA campaign that instructed us to “Know your limit” but with no information as to how to do that. Hospitality venues were being asked for information from their customers who wanted to do the right thing, but were not sure how. The confusion was having a serious impact on businesses as people stayed away, rather than still choosing to come in but drink less or have a lower alcohol or non-alcoholic option. Most importantly it was leading to confusion such that some people were judging their limit too high, or not understanding how their body processes alcohol and doing the right thing on the night, but being caught the next morning. Let’s be clear: the simplest and, ultimately, the safest option to prevent an accident is to avoid drinking altogether, if planning to drive. The safe and responsible consumption of alcohol is the responsibility of the individual and it is never worth risking getting behind the wheel, if you aren’t sure – whether that be from alcohol, fatigue, drugs, or even bald tyres. But the fact is that there is a legal limit of BAC for adults 20 years and over and the law was never intended to penalise 10 DRINKSBIZ FEBRUARY / MARCH 2016
moderate, social drinkers. There are ways to stay on the right side of the legal limit – these include not drinking anything alcoholic, arranging an alternative ride home, staying at home, but also enjoying a social drink in a way that allows you to stay below the legal limit. In order to try and clear up some of the confusion, the Brewers Association worked with Hospitality New Zealand and The Institute of Environmental Science
The change was from 80mg of alcohol per 100ml of blood (0.08) to 50mg (0.05), or from 400mcg of alcohol per litre of breath to 250mcg. For drivers under 20, the limit stayed at zero. The question remained as to how to know whether you had exceeded the legal blood alcohol concentration limit. The public was given an NZTA campaign that instructed us to “Know your limit” but with no information as to how to do that. (ESR) to develop a ‘Rule of Thumb’ for New Zealanders. Following the Rule of Thumb should keep men and women below the legal limit. And let’s be very clear – the level of alcohol in order to do so is very conservative and very low. For men that means three standard drinks over two hours and for women, two standard drinks over two hours. We were in good company and were not saying anything controversial or new. Others had come out with guidance around this before; it just hadn’t been
widely publicised. ESR did some analysis with the Science Media Centre in 2013, which is on the Ministry of Transport website1. NZTA has also stated that ideally people should avoid alcohol altogether if they are going to be driving, however, “the lower limit introduced last December still allows adults to socialise responsibly, and to have a beer after work or a glass of wine with dinner.”2 In Australia the police have endorsed a Rule of Thumb and many States have that information on their websites3 . The key to applying the Rule of Thumb is in understanding how many standard drinks you are having. A standard drink in New Zealand is 10g of pure alcohol. This measure never changes, but what does change is the amount of liquid which equates to that. For example, one standard drink of a 2.5%ABV beer = 510ml, but a 4%ABV beer =330ml, a 5%ABV beer =255ml, a 6%ABV=210ml, and so on. The higher the ABV (alcohol by volume) the less liquid in the glass to equate to a standard drink. This is why it is so important for those in the drinks industry to understand the difference between standard drinks, standard pours, and what the ABV of a drink is – whether as a server or a customer. Beer is convenient because the most popular beers in New Zealand are 4% ABV, which is one standard drink. There are also a growing number of 2.5% ABV beers that are proving popular with many patrons. 1 www.transport.govt.nz/land/bloodalcoholqanda/ 2 www.stuff.co.nz/dominion-post/comment/75410236/will-you-be-caught-drinkdrivingthis-summer-the-choice-is-yours 3 www.police.act.gov.au/roads-and-traffic/ drink-driving
COLUMN
Dom Roskrow Drinksbiz UK based world whisky expert dominic@true-spirit.co.uk
Rum show
Rum is rising in popularity, even at a whisky show
THE WHISKY Show London. The clue is in the name, right? So why is it that half of the samples I came away with from said event recently were rums? And why is it that wherever two or more drinks geeks are gathered, rum is inevitably where the conversation heads? Rum, it would seem, is poised and waiting at the stage door. The intro’ music is running, the lights are dimmed, an expectant roar has gone up from the crowd, and an all star West Indian group is set to burst into a Caribbean celebration. We’ve been here before. For some time now rum has been more than a sweet spirit which you mix with coke or ’black’, and sub categories such as ‘navy’, spiced’, ‘dark’, and ‘premium’ are pretty well established. But now, it seems, some frivolous pirate themed imagery is being discarded, and the drink is being presented in far finer livery. In fact, it is starting to look a lot like
Spirits aficionados are buying in to the whole idea of single cask, single estate aged rums from Venezuela, Guatemala and beyond.
12 DRINKSBIZ FEBRUARY / MARCH 2016
malt whisky, which explains why it keeps popping up at whisky shows. There is a very real link between the two spirit types. A few years ago Islay distillery Bruichladdich even launched a range of Central American and West Indian rums which it matched with specific single malt whiskies, a step too far at the time, but not so out of place today. And not so slowly and surely, spirits aficionados are buying in to the whole idea of single cask, single estate aged rums from Venezuela, Guatemala and beyond. It seems to be waiting for one trigger to burst into colourful, entertaining, and vivacious life. That trigger could well be the rehabilitation of Cuba as a full international trading nation. The widely held view is that it is a matter of ‘when’ and not ‘if’, but I recently questioned a wide range of rum industry experts as to what Cuba’s impact on the industry would be, and they were split three ways. Some believed Cuban brands would compete with international rivals and damage the poorest of them. Some believed that Cuba would offer existing brands a new and sizeable market to take advantage of. And some thought that Cuba would help to shine a spotlight on rum in general, and the whole category would benefit. I think the third view is the most likely because the leading player here may well be Havana Club, a Cuban brand but one owned by the mighty international drinks company, Pernod Ricard, so it benefits from the best of both worlds; authenticity and a big stash of cash to let everybody
The leading player here may well be Havana Club, a Cuban brand but one owned by the mighty international drinks company, Pernod Ricard, so it benefits from the best of both worlds; authenticity and a big stash of cash to let everybody know about it.
know about it. With Bacardi no doubt planning a counter offensive even as you read this, expect to see a glut of happy young folk dancing on bright white yacht decks with a backdrop of crystal clear seas and azure skies. Meanwhile, the spirits anoraks will present premium rum in specially designed glasses, nosing limited edition special releases, debating the ideal age for a dark rum from Panama, and digging in to a thesaurus for new ways to describe sweet molasses and rich fruit flavours. And who knows, maybe the rum trend will spawn its own tasting show? Then us whisky lovers can go back to doing what we do best in peace.
Celebrate St Patrick’s Day with Tullamore Dew Distributed by Federal Merchants & Co E:info@federalmerchants.co.nz; P:0800 846824
OUT & ABOUT
Out & About Music at Villa Maria Summer is concert time among the vines at Villa Maria Wines’ HQ in Mangere, Auckland, where this year’s concerts included UB40, Sol3 Mio and Six60. Wines enjoyed by concert goers ranged from refreshing, lightly sparkling Villa Maria Rosé NV to 2014 Villa Maria Organic Hawke’s Bay Merlot and a range of other outstanding wines, including Hawke’s Bay Chardonnay, Marlborough Sauvignon Blanc and Pinot Noir. All images from the Villa Maria concerts by photographer Bradley Garner.
Marisco rosé Hot summer days saw fans of Marisco wines and Trelise Cooper fashion team up for a balmy December evening of rosé and new looks from the iconic designer.
14 DRINKSBIZ FEBRUARY / MARCH 2016
OUT & ABOUT
Vintage at Saint Clair The wine team at Saint Clair in Marlborough is a family affair, as many of these faces show, from founders Neal and Judy Ibbotson to their children who run the winery with them today.
DRINKSBIZ FEBRUARY / MARCH 2016 15
DIARY DATES
Diary dates
Saturday 13 February 2016
Saturday 27 February 2016
MARLBOROUGH WINE & FOOD FESTIVAL
ROYAL EASTER SHOW WINE AWARDS DINNER
New Zealand’s original and longest running wine festival. An opportunity to sample a unique selection of world class wines and delicious local cuisine at the picturesque Brancott Estate. wine-marlborough-festival-co.nz
Tuesday 16 February 2016
SERVEWISE LAUNCH
The Health Promotion Agency’s new e-learning host responsibility training tool will be launched at the Hagley Pavilion in Christchurch. (See story on page 20). hpa.org.nz
Friday 19 February 2016
WELLINGTON WINE AND FOOD FESTIVAL
The Wellington Wine, Food & Craft Beer Festival will offer a premium collection of what the wider Wellington region has to offer. wineandfoodfestival.co.nz
Sunday 21 February 2016
SUNDAZE AT SACRED HILL
The last of four deco days in the sun (and shade) at Sacred Hill’s cellar door. As well as enjoying fine wines and other alcoholic and non-alcoholic drinks, entertainment by way of music and old style games will be provided. sacredhill.com/events
The Royal Easter Show is New Zealand’s oldest wine show and the awards ceremony highlights wines intricately matched with food to showcase flavours and textures of both. This year’s event is at The Pullman Hotel in Auckland and tickets are on sale to members of the trade to attend; as individuals or in groups. wineshow.co.nz
Tuesday 24 to Thursday 26 May 2016
VINEXPO HONG KONG
Vinexpo Hong Kong, one of the biggest international wine and spirits trade shows in the Southern Hemisphere, is making Italian wines its guests of honour at the Hong Kong Convention and Exhibition Centre from 24 to 26 May 2016. vinexpohongkong.com
Saturday 18 June 2016
GABS BEER & FOOD FEST
GABS comes to New Zealand this year for the first time. The aim of the event, which will be held at the ASB Showgrounds in Auckland, is to highlight the diversity of beer. (See story on page 18). GABS.beer
January 2017
PINOT NOIR NZ 2017
Master of Wine Jancis Robinson has confirmed her attendance at New Zealand’s next international Pinot Noir conference in January 2017. The London based writer is to be one of 15 guest speakers at the three-day Pinot Noir NZ 2017 event on Wellington’s waterfront in January 2017. Watch this space for more details as they come to hand. pinot.nz.co.nz
www.wildfoods.co.nz
Saturday 12 March 2016
Hokitika Wildfoods Festival Listen to wild music from The Black Seeds, Smashbox and Jupiter Project (among others) while munching on interesting locally grown, foraged and flying wild foods, including huhu grubs – and more. wildfoods.co.nz
16 DRINKSBIZ FEBRUARY / MARCH 2016
INDUSTRY NEWS
Woodstock Black number one A premium RTD is paving the way for more innovation
TO SAY that Woodstock Black has come a long way in a short time is to make an understatement about the power of a premium brand, which is the very reason for its sharp rise in sales. The fact that Woodstock Black RTD has hit the number one spot for RTD sales in traditional liquor outlets (Colmar Brunton, December 2015) is a testament to its high quality ingredients, says brand manager Laura Youngman of Independent Liquor. “It’s one of the more premium bourbons in the market and has had amazing uptake in traditional liquor since we launched it in about August 2014; it has become big in the off trade, especially since we went through some huge tasting campaigns in 500 stores before
Christmas,” Youngman says. These tastings lifted the profile of Woodstock Black RTD significantly, she says, which translated into exceptional sales growth for the brand. It has two points of taste difference, which Youngman says help to differentiate it within the RTD marketplace. Firstly, it is blended with what she describes as ‘old style cola’, which is a drier than standard cola flavour. Secondly, Woodstock Black is
a premium imported Kentucky bourbon that spends four years ageing in American white oak barrels, prior to blending and release. “This long ageing process enables Woodstock Black to develop its trademark smoothness, concentration and complexity of flavours during its evaporation in barrels.” Woodstock Black has aromas of toffee, vanilla, smoke, charred wood and dried fruit. The long ageing in wood con-
centrates the flavours of the bourbon so that the liquid that remains has intensified taste and also picks up colour from the wood ageing process. “The strong sales success of Woodstock Black RTD is paving the way for us to create new innovations and lead the category, which this product does. We make this product here in New Zealand with Kentucky Bourbon made in Kentucky in the United States,” says Youngman.
Sip rosé and win $500 DARE TO Pink is a month long collaboration this February between 25 New Zealand wineries to promote rosé. “With 28 wines made with 16 different wine varieties, from nine different growing regions, this lineup of New Zealand rosés offers a great exploration into the multi faceted personalities of rosé but you don’t have to be a wine expert to enjoy them; you just have to love the pink drink”, says organizer Emily Camblin of SipNZwine.com She and fellow organisers from Sip NZ have also collaborated with Devonport Chocolates and Mark Antonia Candles to create products, which they say will match pink wine and have been specifically created for this promotion. “To give you even more inspiration on how to enjoy your favourite summer drink as a cocktail, cake, at the bach or as part of your next big celebration, Sip NZ Rosé teamed up
with style makers such as Waiwera Spirits, lifestyle bloggers Made From Scratch, Styled Canvas & My Waiheke,” says Camblin. Sip NZ Rosé can be followed on social media to win prizes, which include Riedel glassware, Triumph & Disaster, La Latina by Chef Grace Ramirez, Good Magazine, The Foxes Den, Faby Nail Polish and Smashbox Cosmetics, among other products. The wineries participating in Sip NZ Rosé this February are: Akarua, Allan Scott, Ara, Aronui, Esk Valley, Judge Rock, Left Field, Middle-Earth, Moi Wines, Murdoch James Estate, Pasquale, Peter Yealands, Q Wine, Snapper Rock, Soho, Spade Oak, Spy Valley, Te Pa, The Sisters, Thornbury, Toi Toi, Two Rivers, Villa Maria, Whitehaven and Wooing Tree. sipnzrose.com
DRINKSBIZ FEBRUARY / MARCH 2016 17
INDUSTRY NEWS
Auckland to host beer fest
One of the biggest beer events in the Southern Hemisphere is hopping over to this side of the Tasman AS WELL as being held in Melbourne and Sydney as usual, the GABS Beer & Food Fest is heading to Auckland this year. The annual event was founded in 2012 by Steve Jeffares and Guy Greenstone; owners of the Local Taphouse beer bars in Melbourne and Sydney. The aim of the event is to highlight the diversity of beer, says Jeffares. “Breweries can submit any beer they like as long as they’ve never brewed it before. Last year’s festival beers incorporated everything from peanut butter, rice, spiced rocket leaves, blueberries and apricots to strawberry jelly, with an increasing number fermented and aged in old wine and spirit barrels.” Several New Zealand breweries have already signed up for the Auckland event,
including 8 Wired, Garage Project, Liberty, Panhead, ParrotDog, Tuatara, Yeastie Boys, Croucher, Moa, Bach, Hallertau, Monteith’s and Epic. “GABS Auckland will not only raise the awareness of good beer here but also help raise the profile of New Zealand beer in
Australia, which is an important export market for many small breweries,” says Soren Ericksen from 8 Wired Brewery. Jeffares hopes that the GABS Beer & Food Fest can become part of a series of premium New Zealand beer events and Beervana Wellington’s owner, Sarah Meikle, agrees. “We are excited that GABS is joining us in supporting our craft beer industry and the community who enjoy it so much. We look forward to working together to make the whole sector stronger,” says Meikle. The GABS Beer & Food Fest will be held on Saturday 18 June 2016 at the ASB Showgrounds in Greenlane. Find out more at: www.GABS.beer
Indigenous cider
Sauvignon attracts global fans
RELEASED IN late 2015, Kono Beverages’ Tutū Cider is made from Fuji apples grown in Nelson. “We’ve grown the apples, pressed them, and brewed and bottled Tutū Cider all here in Nelson. It’s a craft cider made in a traditional way using an old secret family recipe,” says Jarrod Robinson from Kono Beverages. “Having already garnered an excellent national and international reputation for our Tohu and Aronui Wines, we knew that we had the skill and knowledge to present a unique offering to a growing segment of the beverage market.” The name Tutū was chosen because it represents indigenous New Zealand culture – it is a Maori colloquial term for being cheeky and mischievous, which fits with Tutū cider – a drink that the Robinson says was made to represent a younger, sprightlier sibling of the Kono beverage family.
NEW ZEALAND’S first international Sauvignon Blanc conference attracted 20 invited guests from Canada, the United States, France, the United Kingdom and China, all of whom spoke at the event, alongside over 350 delegates. The chairman of the event was Pernod Ricard chief winemaker, Patrick Materman, who said the response from invited speakers was outstanding. “Of the A-list of people we asked to speak, we had only one person who couldn’t make it,” says Materman. The speaker line up included five Masters of Wine; David Gleave (founder of Liberty Wines in the United Kingdom), Jancis Robinson’s assistant Julia Harding and New Zealanders Sam Harrop, Alastair Maling and Jane Skilton (British born and now New Zealand based). The North American based writer, Matt Kramer, has worked as a wine commentator for over 40 years, and been described as ‘an intellectual guerrilla among wine writers’. He presented a session at the event, which was flagged as ‘where to from here’ for Sauvignon Blanc. And fellow North American, Leslie Sbrocco, also joined the list of speakers. She is an award winning author, wine consultant and television host. The British wine writer Jamie Goode spoke about the science of Sauvignon Blanc while regular BBC host Oz Clarke presented a session on the influence of wine regions in defining wine styles. The inaugural 2016 International Sauvignon Blanc Celebration was the largest Sauvignon Blanc event ever held in this country. A more in-depth viewpoint on the conference will be provided in the next issue of Drinksbiz (April/May 2016) by Editor Joelle Thomson, who was a delegate at the event.
18 DRINKSBIZ FEBRUARY / MARCH 2016
Cameron Attfield NZ Angostura Cocktail Champion 2016 Distributed by Federal Merchants & Co E: info@federalmerchants.co.nz | P: 0800 846 824
Celebrate St Patrick’s Day with Tullamore Dew Distributed by Federal Merchants & Co E:info@federalmerchants.co.nz; P:0800 846824
INDUSTRY NEWS
How to serve alcohol wisely A new e-learning tool has been developed for sellers and servers of alcohol SERVEWISE IS a new national e-learning tool, which has been developed for frontline sellers and servers of alcohol, in response to industry and regulatory agency demand for improved standards of training. Another impetus for the creation of the new tool was to create a level playing field throughout on-premise, off-premise and club licensed premises. The project was sprearheaded by the Health Promotion Agency in collaboration with ACC and a range of stakeholders, including regulatory and industry partners. The Health Protection Agency’s principal advisor for drinking environments, Mark Lyne, says that ServeWise provides a basic understanding of the Sale and Supply of Alcohol Act, with a strong focus on intoxication, minors, server intervention and host responsibility. He says that the training employs a vibrant and engaging game format that utilises video and animation to help the player’s learning. The training is tailored to meet the specific needs of sellers of alcohol in offlicensed scenarios, such as bottle stores and supermarkets, as well as servers of alcohol in on-licensed settings, such as bars, restaurants, cafés, clubs and entertainment venues. The modules take
approximately an hour to complete and are free of charge. Licensees and managers can refer new staff members to a website where they undertake the e-learning. Staff will then show up on day one of their jobs with a certificate of completion, which the manager can then copy and place on file.
In Australia, all servers of alcohol are expected to hold the Responsible Service of Alcohol certificate. In New Zealand there is currently no standardised core training for those entering a position where they sell or supply alcohol. What are the benefits? • Increased knowledge of legislation and personal liability amongst servers of alcohol • Increased consistency of training nationally • The creation of a level playing field across all licenced premise types • Increased competencies across the sector at no cost to the sector or individual • Increased compliance with the Sale and Supply of Alcohol Act 2012.
“In today’s challenging trading environment, hospitality businesses are faced with a range of compliance matters that cost time and money. Training for all our staff is vital,” says Tracy Scott, Hospitality New Zealand’s national operations manager. “ServeWise is a practical and simple tool to support our obligations under the law, reduce alcohol related harm and establish an enjoyable and hospitable environment for our customers.” Australia has similar training for members of the hospitality industry with its Responsible Service of Alcohol online training. In Australia, all servers of alcohol are expected to hold this basic certificate. In New Zealand there is currently no standardised core training for those entering a position where they sell or supply alcohol. ServeWise was developed by internationally recognised e-learning developers with expertise added from local industry experts and regulatory authorities
Find out more Learn more about e-learning from the Health Promotion Agency by contacting the principal advisor for drinking, Mark Lyne, email: m.lyne@hpa.org.nz or phone (09) 916 0338, mobile 021 911 804.
Coke comes alive Temperature is everything when it comes to flavour, as Coca-Cola reveals in their summer campaign COCA-COLA NEW Zealand’s new summer packaging changes colour when the drinks change temperature. The campaign is called Coke Comes Alive. It features temperature controls on the 300ml limited edition cawns as well as on plastic bottles in 600ml, 1.5 litre and 2.25 litre sizes. The packs have been designed to change colour when they are chilled. This indicates not only a change in the temperature of the product, but also
in its taste, say the makers of Coca-Cola. They hope to reach over 88% of Kiwis in this national campaign, which is being targeted to Coca-Cola consumers over this summer. Coke fans can photograph their favourite Coke products as they change colour and enter their pictures to win experiences and products. The campaign is based on image recognition technology and includes high profile
20 DRINKSBIZ FEBRUARY / MARCH 2016
outdoor advertising, which is aimed to drive campaign awareness with locations strategically selected to highlight the products to a youthful target audience. “We are delighted to offer our
customers these innovative and interactive cans and we anticipate that this campaign will generate excitement about Coke over summer,” says Delina Shields, group marketing manager for Coca-Cola New Zealand. “As well as launching another Coke-first to the market, in the form of our colour-changing packaging, we are delighted to be able to reward our loyal customers with prizes. We look forward to seeing our strategy come alive and sparking conversation among both existing and new consumers.”
INDUSTRY NEWS
New man at Negociants
Meet Martin McManus who heads up a new role in the New Zealand drinks industry A NEW role has been created at Negociants New Zealand for Martin McManus, who was recently appointed as general manager for the New Zealand distribution business. This is a brand new position and it will free up the company’s managing director, Clive Weston, to focus on building the company’s Nautilus Estate wine brand; now selling in 45 countries. “There is a significant amount of work to do on this brand to cement its identity in those markets and to retain that strong position,” says Weston. “It’s the old story; you can make great wine but you’ve got to sell it and that’s always going to take a big investment of time on our part, which is hugely important to its success. There can be a significant amount of travel involved in building a
brand, both nationally and internationally, so Martin’s involvement in the company will enable me to focus on that more.” The company will also benefit from McManus’ extensive commercial experience, leadership ability and business acumen. Over the last two decades, his career has involved marketing roles, followed by senior positions at Sony New Zealand and Sony Australia. “He comes from a non wine industry background, having been in very senior positions with Sony but as a company here at Negociants, we have got about 300 years of aggregated wine trade knowledge
and experience, so it wasn’t necessary that the person appointed as our GM was a wine person. Certainly, we wanted someone who is enthusiastic about the trade and product – and he is – but he also brings a different skill set,” says Weston. “I have been at the helm for 25 years so it’s a good thing to have a fresh set of eyes and I will still take care of a fair amount of the PR, media relations and events that we run. We will give Martin the opportunity to avoid being distracted by those things, so that he can focus on the commercial aspects of driving the business.”
New apprenticeship for FOH managers IF THERE are key criteria to the success of any restaurant, bar, café or club, they are a full house, forward bookings and happy customers. But to make a hospitality business the top choice for its customers, there is one specific vital ingredient: highly skilled front-of-house managers. “As a result of industry demand, a new programme launched by ServiceIQ gives
existing and up-coming front of house managers what they need to help attract customers by running an impressive operation,” says ServiceIQ Chief Executive Dean Minchington. “The New Zealand Apprenticeship in Food and Beverage fulfils a need for world class performance in restaurant and bar management. The reputation of a hospitality venue is everything and providing a
consistently excellent service is critical to attracting customers and keeping them coming back,” says Minchington. “One of the very best and proven ways to gain that level of expertise is by training on the job. The business gets the instant benefit of superior skills and favourable reviews, and their employee gains useful professional knowledge and a valuable, nationally recognised qualification to boost their career.” Minchington believes this apprenticeship is the only programme of its kind available in New Zealand. It can be delivered to hotels, restaurants, bars or café staff on the job and at a pace that works for the business.
The programme Apprentices on this programme can upskill in everything from professional wine and food service to legal compliance matters. 22 DRINKSBIZ FEBRUARY / MARCH 2016
The programme includes bar and restaurant sales, knowledge of wine and wine producers, specialist wine knowledge and menu matching, food safety, staff supervision, food and beverage stock control, standard operating policies and procedures, advanced restaurant service, health, safety and security procedures, legal compliance as a duty manager and LCQ certification, among other aspects of hospitality business operation. Apprentices are trained by site managers and supported by ServiceIQ, with much of the learning on a self taught basis, using the programme resources. ServiceIQ monitors and assesses the progress of apprentices from start to completion; however, if a business uses its own in house assessor, it is also possible to upskill apprentices on the programme at no extra cost.
INDUSTRY NEWS
Music in Waipara Hills
A roll call of rockers have played at Waipara Hills Winery in North Canterbury since 2007; cellar door manager Jenny Anderson explains how it builds brand awareness
When was the first concert at Waipara Hills? Joe Cocker was our first one in 2007 and he performed in the space that is now the car park and at the time was Lucerne Paddock.
How often do you hold concerts? We have two to three every summer, depending who the music promoters bring to New Zealand.
Who are the highlights? We have had Joe Cocker, Blondie, the B52s, The Proclaimers, The Pretenders, John Cougar Mellencamp, Sheryl Crowe, Ronan Keating, Jimmy Barnes, George Thorogood and The Destroyers, among many more.
That’s quite a roll call; who are the locals? The New Zealanders we have had include Gin Wigmore, Brooke Fraser, Hayley Westenra, Dave Dobbyn, Opshop, Tim Finn, Boh Runga, Don McGlashan, Crowded House, Stan Walker, Dragon, The Exponents, Supergroove and Fat Freddy’s Drop, among others.
How many people attend? We have had massive growth in numbers this year with 3,900 at Sol3 Mio; 1,800 for
Fat Freddy’s Drop and 7,700 for UB40, so this is big growth from other years.
What accounts for this growth? Bringing back an international act to the venue to a sell out crowd has been a great success and provides an outdoor atmosphere amongst the vines, which is completely different from being in an event
These concerts therefore not only enhance brand awareness immeasurably, but also regional awareness for Waipara Valley. This year numerous Sol3 Mio concert goers said they had never been to the venue previously but have now returned, with friends, due to the concert experience. centre. The Winery Tour always has its followers as well but the promoters this year decided to give it a break. UB40 brought the same excitement and ticket sales as Blondie and The Pretenders in December 2010.
What are the wider benefits to the winery? We see repeat visits to the cellar door, an
increase in wine sales, tourism and awareness for the Waipara wine region here in North Canterbury. The concerts have enabled us to build a reputation as hosts of well organised, enjoyable events at Waipara Hills and consequently created interest and expectation from others in the South Island. These concerts therefore not only enhance brand awareness immeasurably, but also regional awareness for Waipara Valley. This year numerous Sol3 Mio concert goers said they had never been to the venue previously but have now returned, with friends, due to the concert experience. The artists also enjoy the Waipara Hills hospitality and wine and they too mention it to their peers within the industry.
Do industry people attend as well? We hosted Accolade Wines’ growers, our distributors at Hancocks and a group of their customers in the VIP area at the concert.
What year did you remove vines to allow for concert space? In 2008 we removed approximately 1500 vines to make room for a concert area; this equates to about one and a quarter acres of vineyard. DRINKSBIZ FEBRUARY / MARCH 2016 23
INDUSTRY NEWS
News briefs West’s best
Light on the hill
One of New Zealand’s biggest wine brands has lightened up on the alcohol in two new varietals WITHER HILLS Wines in Marlborough now has two new 25% lighter in alcohol wines in its Wither Hills Early Light brand. The two wines are both single varietals, a Sauvignon Blanc and a Pinot Gris; both line priced at RRP$17.99. Both wines won bronze medals at the 2015 New Zealand International Wine Show, held in Auckland. Last year’s show attracted over 2,000 wines, which were entered from around the world and New Zealand. The official release date of the Wither Hills Early Light wines was August 2015 and the
New Vitafresh sugar free THE MAKERS of Vitafresh have launched a new drink called Vitafresh Made For Kids, which is 98% sugar free and contains no artificial ingredients. Its fruit sweetness comes from the addition of stevia and there are three new flavours in the range: Orange and Mango; Apple and Blackcurrant and Tropical; each in a 2.7 litre large plastic bottle and targeted predominantly to supermarkets, RRP $3.99. 24 DRINKSBIZ FEBRUARY / MARCH 2016
wines have been promoted strongly to the wine trade over the summer months and the festive season. The high profile, high volume presence of the Wither Hills Early Light wines supports the trend to lower alcohol wines; both locally and globally.
The high profile, high volume presence of the Wither Hills Early Light wines supports the trend to lower alcohol wines; both locally and globally.
When one brickworks bites the dust, another opens its flash new doors; welcome to New Lynn in West Auckland. The growing suburb in the west saw the demolition of its historic brickworks in late 2015; the site destined for new apartments, which will be five minutes’ walk from the New Lynn Railway Station. The New Lynn Mall has a new Brickworks around the corner, which is home to four restaurants including Wagamama, a sushi bar and the Turkish themed Bodrum, which has a wide range of international beer, wine and tea.
Oliver’s opens again David and Andrea Ritchie have recently reopened the historic Oliver’s Restaurant in Clyde, Central Otago. The couple have undertaken intense renovations, remodelling both the restaurant’s interior and the accommodation. The building was originally constructed as a general store in the 1860s by early settler, Benjamin Naylor. Oliver’s now features a wide range of Central Otago wines.
Three Miners news Three Miners Wines in Alexandra has new owners; Paul and Kirsten Wright moved from Christchurch to Clyde to take over the vineyard and have employed winemaker Pete Bartle from Vin Pro to make their wines. The Three Miners brand includes a Pinot Noir, Gewürztraminer, Riesling, Pinot Gris and Rosé (made from Pinot Noir).
www.ServiceIQ.org.nz
0800 863 693
Contact ServiceIQ to find out how your hospitality or retail business can go to the next level with one small step. With ServiceIQ, your staff could even upskill for free.
The difference comes down to three words and one simple concept: on-job training.
It’s the difference between just doing the job and doing it brilliantly. So brilliantly in fact, that your customers come back more often, spend more, bring their friends and recommend you to others.
Some wine waiters and wine retailers have a talent for great service, but they still need to learn the right skills to do it well. The tricks of the wine service trade. The art of satisfying customers.
IT TAKES A LOT MORE THAN PLACING A BOTTLE OF WINE INTO A BAG AT THE CHECKOUT, OR POURING IT INTO A GLASS AT TABLE, TO BE GOOD AT GREAT CUSTOMER SERVICE.
TRAINED
THEY ARE
GREAT STAFF AREN’T BORN
INDUSTRY NEWS
The great gin thing
A new British gin book includes one of New Zealand’s hottest brands, Simply Pure’s Black Robin Rare Gin, along with everything from Beefeater, Dorothy Parker and Durham to Ungava gins WHEN ONE hard cover book about an under performing drinks category is published, it can be seen as an indicator that times are changing, but when two books on the ailing category are published, it is something to get excited about - the drink in question is gin. The two new books on the subject have both been released by British publishers over the past six months. The first was Gin by Aaron Knoll which was featured in the last issue of Drinksbiz. The latest is the 224-page mini sized hard cover tome; ‘101 Gins to try before you die’, by Ian Buxton. Its premise is the new global gin craze, of which Buxton writes that ‘scarcely a day goes by without an established brand offering a fresh take on their established styles or, more likely, a new boutique distillery opening its doors – where gin is de rigueur.’ While it might be a tad optimistic to suggest that there are actually 365 new gins being launched globally, Buxton has several valid points to make. There are more newcomers than ever in gin’s history to the premium and ultra premium (defined in the
drinks world as high priced; over $100 per bottle) gin category. Many are classics; others anything but. This book highlights all styles in Buxton’s selection of a best list of new gins; all 101 of them – a nifty sounding number, if a touch gimmicky. He features background details
New Zealand readers will be heartened to see the inclusion of one of this country’s best top shelf gins; Simply Pure’s Black Robin Rare Gin. that paint a picture of ownership, location, brand variants and availability of these products as well as tasting notes and production details. I like Buxton’s candid approach. Whilst he admires the makers, branding and taste of Hendrick’s, for instance, this is not his personal go-to gin. “I applaud their huge contribution to the category; I have the greatest of respect for their astute marketing; I recognise that it’s a very well made product from a highly respected company (William Grant & Sons) but I simply don’t like the taste – which moves too far from the traditional juniper-led gin for my
palate. I think of it as a gin for people who don’t particularly like gin,” he writes. On the positive side, he outlines the construction process of the Bulgarian rose petals and cucumber, explaining how these delicate flavours are infused into a spirit which has a maximised taste profile. New Zealand readers will be heartened to see the inclusion of one of this country’s best top shelf gins; Simply Pure’s Black Robin Rare Gin, featured on page 38 of Buxton’s book. “Here’s one which dedicates part of its profits to the critically endangered black robin of New Zealand. It is, it must be admitted, a remarkably handsome little bird, and I was rather alarmed to read that by 1980 there were only five left…” The rest of the story is well told, including details about distiller Michael Deinlein, who produces the spirit in Tauranga. This is an interesting book on one of the world’s most underrated, most misunderstood and still, it has to be said, one of the least appreciated spirits. While the global gin craze is in full swing, worldwide sales of this spirit have not risen except at high price points. Perhaps books such as this and Knoll’s Gin may give this category a much needed boost in the proverbial arm. Book review by Joelle Thomson
Tarantino celebrated FOR EIGHT days in late January this year, Aucklanders and visitors were able to immerse themselves in film maker Quentin Tarantino’s eighth and latest film at a Ponsonby pub. The venue was The Golden Dawn Tavern, which had its interior converted into the style of a Wyoming log cabin, circa post-Civil War America, which is the main setting of Tarantino’s upcoming film, The Hateful Eight. A Tarantino fan himself, The Golden Dawn’s entertainment
manager Matthew Crawley couldn’t pass up the opportunity when first approached by Roadshow Film Distributors. “Many of our regulars are purveyors of his films,” says Crawley. “We even have a Golden Dawn playlist dedicated to Tarantino movie soundtracks. “We instinctively knew that this would be something our punters would appreciate.” The project was a collaboration between Roadshow Film Distributors, Hallertau Brewery and The Golden Dawn; the idea
26 DRINKSBIZ FEBRUARY / MARCH 2016
being to bring the film to life for Tarantino fans and honour the iconic filmmaker’s first visit to New Zealand.
“This blood red ale resonates perfectly with Tarantino’s new western,” says brewer and owner of Hallertau Brewery Stephen Plowman, who specifically selected Hallertau Red Ale for ‘The Hateful Eight’ beer. “Full, rich and bitter in character with a long malt finish, it is the ideal beer for a long night trapped in a snowy mountain cabin when the bounty hunters are closing in, and the beer in your hand could be your last.” The Hateful Eight beer will be available through The Golden Dawn Tavern for the duration of the film’s screening in cinemas.
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WINE FEATURE
Marisco’s great growth The purchase of 2000 hectares of land will take Marisco to a whole new level IF A new winery, a new 300 million litre dam and a new vineyard were not drawcards enough already, winemaker Brent Marris was also attracted to a stand of 100 year old walnut trees and a plentiful supply of wild boar, goat and deer at Leefield Station in Marlborough. The property went into receivership in 2009 and, despite the global financial crisis at the time, Marris put in a tender for 2000 hectares of the rolling hillside land. His tender was accepted against 12 others and, in November 2012, he took possession of the station. He has big plans for it. The property will be part-farm and part-vineyard; he plans to plant between 600 and 800 hectares of vines on the site; 300 hectares have already been planted since he took possession. He knows this land well. As a teen, Marris rode on horseback along the ridges of Leefield, camping in nooks and crannies on the farm when he was growing up in Marlborough. The 2000 hectare land acquisition will enable the Marisco team to take wine production to a new level, following on from the company’s rapid international sales growth, but Marris also has another vision. He plans to create what he believes will be New Zealand’s first vineyard farm. “We want to share our own journey with visitors to our vineyard and winery by showing them the place and serving locally grown and farmed food to accompany the wines that we make here. I want all of the food to come from Leefield Station. It has the capacity to produce outstanding wine and produce food that has been grown and reared on the site,” says Marris, who grew up as the eldest son of one of Marlborough’s first grape 28 DRINKSBIZ FEBRUARY / MARCH 2016
growers, John Marris. His father was one of the first growers to plant grapes there in the 1970s, the dominant varietal of the day being Muller-Thurgau; a German crossing of Riesling with the higher yielding (and now barely heard of) Madeleine Royale. The Muller-Thurgau grape grew so well in New Zealand that it remained the most widely planted grape until 1996; then Chardonnay swooped in to first place. It was not until 2003 that Sauvignon Blanc became the most planted grape in this country and it has since risen to be extremely dominant, occupying approximately 70 per cent of Marlborough’s total vineyard land area. Sauvignon Blanc also now accounts for approximately 75 per Winemaker and founder of Marisco Vineyards, Brent Marris. cent of New Zealand wine exports and it is growing rapidly in both Hawke’s The Muller-Thurgau grape Bay and North Canterbury. grew so well in New Marlborough Sauvignon Blanc is key to Zealand that it remained the the growth of Marisco. most widely planted grape The name Leefield was historically until 1996; that’s when associated with a 20,000 hectare farm Chardonnay swooped in to founded in the 1840s by Constantine first place. It was not until Dillon, who later broke the vast land area 2003 that Sauvignon Blanc into smaller sections. became the most planted The latest land acquisition positions the grape in this country. Marisco wine brand as one of Marlborough’s biggest Category 2 (medium sized) wineries. This means that its annual sales are between 200,000 and 2,000,000 litres of wine.
WINE FEATURE
Marisco's new 300 million litre dam, Marlborough
Since new young vines require significant amounts of water to get established and since Marlborough is a dry region, Marris has installed a new 300 million litre dam on the site of the vineyard. The first torrent of water was poured into the dam on Friday 10 December 2015; against the backdrop of bushfires that were devouring the region’s arid hills that week. The current expansion is also, says Marris, about creating a company with a family legacy. “We knew our brands were growing in popularity internationally because sales
growth was so unexpectedly and consistently strong, and as the site is so close to our winery, my wife Rosemary and I felt that it was clearly the piece of land that we needed to own,” Marris recalls. “Our motivation is as much about creating a sustainable business as it is about making a profit. Of course all businesses have to make money – that’s a given – but for us, another motivating factor is creating something for our next generation and that has completely changed how we’ve made decisions.” The first member of that next genera-
tion to work in the New Zealand wine industry is Emma, the couple’s eldest daughter. “I’m lucky that Rosemary is extremely supportive so that I can have my cell phone turned off while driving exploring this site and getting to know the lie of the land – literally – so that we can make the right decisions on how we expand. I’m also thankful to have Siobhan (Wilson – sales and marketing manager) and Anton (Rasmussen - viticulturist), who are both an integral part of this journey,” says Marris. DRINKSBIZ FEBRUARY / MARCH 2016 29
HIGH 5
Italy rules
Southern Italy is hot and not only because of its high daily temperatures; its high altitude wines are also taking many by surprise, including importer Paul Simmons of Manifesto Wine Company, as Joelle Thomson reports
1 The right white
4 Black as night
2013 Cusumano Insolia
2014 Cusumano Nero D’Avola
Insolia is a white grape variety from western Sicily’s Marsala province; home to the eponymous fortified wine (aka Marsala), which once dominated wine production there. Today the Marsala market has shrunk and the trio of grapes once used to make it (Insolia, Catarrato and Grillo) are having a new lease of life in wines such as this fresh, medium bodied, lemony aromatic white. It is sealed with a glass Vinolok closure, which enables the retention of freshness.
Nero d’Avola is also a Sicilian black grape variety and, whilst it is better known than the grape varieties described above, it remains something of a mystery in this part of the world. Expect (and find) a deeply satisfying red from its dark ruby colour, big peachy and black plum flavours to its refreshing acidity, which adds balance to its full body.
2
RRP $25
Top white wine
RRP $35
2013 Alta Mora Etna Bianco DOC The words ‘Etna Bianco’ are code for a full bodied white wine made from the extremely rare white grape, Carricante, which grows at high altitude on Mt Etna (the highest mountain in southern Europe). This is an intense bone dry white wine with zesty grapefruit and lemon flavours, a full body and all the structure to keep Chardonnay drinkers happy, except that… it’s not at all like Chardonnay… an exciting new white wine style that will appeal and intrigue.
3 Red alert
RRP $39
2013 Alta Mora Etna Rosso
Distributor The wines featured are all available from Manifesto Wine Company. Contact Paul Simmons, phone 021 207 2101, paul@manifestowinecompany.co.nz
30 DRINKSBIZ FEBRUARY / MARCH 2016
Get ready for another little known grape – this time it is Nerello Mascalese; Sicily’s indigenous answer to Pinot Noir, except that this one has thick skins (as opposed to Pinot’s thin ones). It is also grown at high altitude on Mt Etna and made by a new winery called Alta Mora, which is owned by the Cusumano family. This is a full bodied red with pale ruby colour and dark black fruit and olive flavours. Complex, intense and still delicate and silky. A stunner.
5
RRP $25
Super Sicilian
RRP $50
2012 Cusumano Noa Sicilia DOC This outstanding red blend is made from an unconventional trio of grapes – Sicily’s own Nero d’Avola leads the way with 40% while Cabernet Sauvignon’s firm backbone and black fruit flavours share an equal proportion with Merlot, which adds flesh and red plumlike flavours; each one contributes 30% to the blend. This is an awesome wine with very ripe black fruit flavours harnessed to smooth but intense tannins, pronounced spice and stonefruit flavours.
Nero d’Avola is another Sicilian black grape variety and, whilst it is better known than the grape varieties described above, it remains something of a mystery in this part of the world. Expect (and find) a deeply satisfying red here…
EVEN AWARD WINNING WINES DESERVE A MAKE-OVER…
HOOKMVKS0116DB PHOTOGRAPHY: CHRISTOPHER DAVID THOMPSON
*
NEW DESIGN & VINTAGES AVAILABLE NOW { * THE ORIGINAL KINGS SERIES WON DOUBLE-GOLD FOR LABEL DESIGN, SAN FRANCISCO INTERNATIONAL WINE COMPETITION 2013}
PLEASE DRINK RESPONSIBLY
www.marisco.co.nz
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DON’T GET BURNED. DRINK RESPONSIBLY. JACK DANIEL’S AND TENNESSEE FIRE ARE TRADEMARKS. (C)2015 JACK DANIEL’S. WHISKEY SPECIALTY, 35% ALC/VOL. (70 PROOF). JACK DANIEL DISTILLERY, LYNCHBURG, TENNESSEE.
WINE CATEGORY REPORT
34 DRINKSBIZ FEBRUARY / MARCH 2016
CATEGORY REPORT W INE
Pinot Gris and Pinot Grigio are two different names for one extremely popular wine, which is currently experiencing a global surge in sales
TOP OF THE SOUTH 2015 Tohu Awatere Valley Pinot Gris RRP $22
The Awatere Valley in Marlborough is slightly cooler than the Wairau Valley (the main grape growing area in the region) and this provides fresh acidity and citrus flavours, both of which are balanced by this wine’s medium body. This wine has a slightly grippy finish, which accentuates its dry style. Good with seafood. KONO BEVERAGES
NELSON NICE 2015 Waimea Nelson Pinot Gris RRP $20
This South Island Pinot Gris has aromas
of white peach, fresh nectarines, crushed almonds and lemon juice and it is made in a bone dry style; it is light bodied with a long fresh finish. It was made with grapes grown in Nelson and is well suited to drinking with light, fresh summer salads, due to its dry style. WAIMEA ESTATES
POPULAR PALLISER 2014 Palliser Estate Martinborough Pinot Gris RRP $23
Pale in colour and super citrusy in flavour, this wine has a late harvest note (a hint of intense peach aroma and taste), which balanced by the fresh acidity, drives this medium bodied Pinot Gris to a long finish. It is a soft, smooth style made to drink now or soon. It makes a great addition to a wine list over summer. NEGOCIANTS
Editor’s choice 2015 Jules Taylor Marlborough Pinot Gris RRP $22
Tasty stuff from winemaker Jules Taylor, who has cleverly added a portion of wild fermented Pinot Gris to add depth and deliciousness to this wine, which is medium bodied with zesty acidity adding freshness to its complex aromas of nuts, mangoes and fresh orange. This is an outstanding South Island Pinot Gris.
Pinot Gris is also known as Pinot Grigio in Italy and as Grauburgunder and Ruländer in Germany; it has been rising in popularity globally for the past 15 years.
regions; Nelson, and is home to this fresh, light bodied, dialled up tasty Pinot Gris. It has hints of citrus, tree tomato and green herb aromas, a medium body and a little acidity that stretches out the flavours to a zesty finish. WAIMEA ESTATES
BEST OF THE BAY 2015 Esk Valley Hawke’s Bay Pinot Gris RRP $20
FRESH SOUTHERN GRIS 2014 Spinyback by Waimea Nelson Pinot Gris RRP $18
Waimea Estates is one of the largest wineries in one of the smallest New Zealand wine
Winemaker Gordon Russell made this soft, smooth and fresh Pinot Gris from grapes grown in Hawke’s Bay, where the warmer climate produces grapes with noticeably less acidity but a fuller body giving way to a richer style of wine. VILLA MARIA
HANCOCKS
DRINKSBIZ FEBRUARY / MARCH 2016 35
WINE CATEGORY REPORT
Pinot Gris fact file • Pinot Gris is also known as Pinot Grigio in Italy and as Grauburgunder and Ruländer in Germany; it has been rising in popularity globally for the past 15 years; • It is one and the same grape, despite the different names, which are linguistic (Gris is French; Grigio is Italian), but it does denote a variation in styles; • Pinot Gris more often spans the gamut of luscious and sweet through to dry styles of wine whilst Pinot Grigio tends to be dry, light and simple in style – though there are complex dry styles made; • Pinot Gris has risen from approximately 300 hectares growing in New Zealand in 2004 to over 2400 hectares nationwide today; a reflection of its global upward trend; • In Italy, Pinot Grigio doubled its vineyard area during the 1990s; • Most Italian Pinot Grigio is grown on the vast plains of the Veneto in north east Italy but it is also grown in smaller volumes and higher quality in the Friuli region as well as in the steep hilly northern wine region of Alto Adige, beneath the alps, which border Austria; • Pinot Gris and Grigio also grows widely in Austria, Slovenia, Moravia, Romania and Hungary as well as Australia and California (where it has overtaken Sauvignon Blanc) and in Oregon – where it is now the second most planted grape after Pinot Noir; • Pinot Gris was once known as Tokay in Alsace, France, but this name has been dis-
continued, due to confusion with Tokay from Hungary (made from different grapes, in a vastly different style); • Pinot Gris is one of the four noble grapes of Alsace, France, along with Riesling, Gewürztraminer and Muscat – all of which are used to produce the most highly prized wines of this northern French region; they are the only grapes permitted to make Vendange Tardive (VT - late harvest styles) and Selection de Grains Nobles (SGN – lusciously sweet wines) in that region; • Like Pinot Blanc, Pinot Gris (or Grigio) and Pinot Noir are considered to be genetically identical; once regarded as different members of the same family, each of these grapes has now been shown by DNA identification to be identical under the microscope, although vastly different in the styles of wines that they make; • The Pinot Gris grape varies in colour from pale pink to deep purple to medium ruby, which can make it difficult to tell it apart from Pinot Noir when looking at it on the vine; • Pinot Gris grows vigorously but its bunches and grapes are relatively small with thin skins, which make it susceptible to botrytis (aka noble rot); for this reason, Pinot Gris makes many of the best sweet wines in Alsace, France; • The grapes can taste bitter due to their small size and high ratio of skin to pulp; • Pinot Gris is also admired and prized for its full bodied, low acid wines in Luxembourg.
LIGHT AND FRESH 2015 Thorn-Clarke Sandpiper Pinot Gris , Eden Valley, Australia RRP $19
Light bodied, off dry and fresh, this Barossa Valley Pinot Gris is made with grapes grown in the elevated Eden Valley, which enables a little more retention of acidity to add freshness to the light white floral aromas. There is a note of stonefruit (apricot and peach) and a hint of richness on the finish. This wine is currently unavailable in New Zealand but Eurovintage does distribute other wines from the Thorn-Clarke range.
MAIN EVENT 2014 Main Divide Pinot Gris RRP $20
Main Divide Pinot Gris is one of New Zealand’s most excellent Pinot Gris with its intense flavours of ripe mandarin, peach, pineapple and nashi pear all held in check by fresh and vibrant acidity, a full body and a lingering finish. The complexity of flavour, full body and long rich finish all make this an X-factor wine, which shines with high quality and complexity. EUROVINTAGE
STUNNING SEDDON 2014 Villa Maria Seddon Marlborough Pinot Gris RRP $33
As the largest family owned winery in this country, Villa Maria is no stranger to producing Pinot Gris, but meet one of its best; this single vineyard South Island white. Its full body comes from the 20 per cent of this wine that spent time in oak and its spicy flavours are well balanced by a light touch of residual sugar (8 grams per litre), which works well with the zesty acidity. Tasty. VILLA MARIA
36 DRINKSBIZ FEBRUARY / MARCH 2016
CATEGORY REPORT W INE
In Italy, Pinot Grigio doubled its vineyard area during the 1990s.
OUTSTANDING NELSON GRIS
its medium body, long finish and appealingly zesty summer style.
2014 Neudorf Moutere Pinot Gris
HANCOCKS
RRP $29
Neudorf Vineyards in Nelson is one of New Zealand’s most iconic wineries and home to this outstanding Pinot Gris from its home vineyard in the Moutere Hills; where the climate has moderate daytime temperatures, which are tempered by cool nights, allowing the grapes in this wine to retain their acidity and freshness. This zesty appeal is well balanced by an intentional 8 grams of residual sugar (making this wine just off-dry). It has a full body with rich flavours of pear and notes of nectarine. EUROVINTAGE
SACRED GRIS 2013 Sacred Hill Marlborough Pinot Gris RRP $20
Marlborough is best known for its sea of Sauvignon Blanc but its cool maritime climate, hot days and crisp nights are also able to provide ideal conditions in which to ripen the Pinot Gris grape. This wine is ample proof, with its fresh medium bodied style, ripe tropical fruit flavours and vibrant, zingy, long finish. SACRED HILL
SOHO STYLE 2015 Soho Marlborough Pinot Gris RRP $26
Lively, luscious and full bodied, this is a distinctive, full bodied Pinot Gris, thanks to 5% of the wine having gone through a barrel fermentation, which adds rich flavours, weight and texture to the ripe pear, spice and ripe lemon overtones. It’s a super tasty Gris made to drink now but with enough fresh acidity to age and improve for three to four years. SOHO WINES
YEALANDS’ BEST 2015 Yealands Estate Single Vineyard Marlborough Pinot Gris RRP $23
This wine is made with grapes grown at the winery’s cool, coastal Seaview Vineyard in Awatere; a climate that accentuates freshness by providing grapes with noticeable acidity, which drives fresh flavours to a long finish in wines such as this excellent Gris from the large Yealands winery. YEALANDS
RUA ROCKS
MARISCO MARVEL
2015 Rua Central Otago Pinot Gris
2014 Marisco The King’s Thorn Pinot Gris
RRP $23
Akarua Wines is best known for its red Pinots, which offer exceptional value for money. This white Pinot is also a stunner with its vibrant fresh citrusy flavours of lemon and grapefruit being well balanced by
RRP $22.95
This wine is made with grapes grown in the cool climate of Marlborough’s Waihopai Valley where the region’s hot days and cool summer nights are accentuated by an even
higher day-night temperature variation than the Wairau Valley. This climate enables the retention of refreshing acidity in the grapes that go in this wine, which has had a portion of whole bunch fermentation - adding a rich mouth feel and fleshy flavours to this bone dry South Island Pinot Gris. LION
Distributors EuroVintage 0800 338 766 eurovintage.co.nz Hancocks 0800 699 463 hancocks.co.nz Kono Beverages 0800 864 894 kono.co.nz Lion 0800 107 272 lionco.com Negociants NZ 0800 634 624 negociantsnz.com Sacred Hill 0800 946 326 sacredhill.com Soho Wines 09 360 5443 sohowineco.com Villa Maria 0800 505 656 villamaria.co.nz Waimea Estates 03 544 6385 waimeaestates.co.nz Yealands 03 575 7618 yealands.co.nz
DRINKSBIZ FEBRUARY / MARCH 2016 37
WINE NEWS
New lighter Lindauer Enlighten is the name of two new aromatic sparkling wines
Welcome… Wellington Wine Country MARTINBOROUGH WINEMAKER Paul Mason describes the Wairarapa as Wellington’s playground; it’s quiet mid week, but come the weekend, the population triples, so it seems fitting that the region has been officially ‘renamed’ as Wellington Wine Country. The new name was announced in late 2015 by the region’s three wine marketing bodies, which have joined forces to create what they will market as Wellington Wine Country. They will also pool resources to maximise their image and funds for the region’s profile. Mason says that the new marketing body will streamline the administration of this relatively small wine production region; it produces 1.5% of New Zealand’s wine but has 7% of its winemakers. “The collaborative banner of Wellington Wine Country will enable us to run things along similar lines to how things happen in Marlborough and Central Otago. It also gives us a lot more synergy to work more closely with the Wellington wine trade,” Mason says. “It has been in the pipeline for quite a while and we’ve been seriously working on it for the last 12 months. We set up a collaborative marketing group, which had members from all three bodies working on it, some of them more prominent identities in this region.” The challenge going forward is to create a recognisable logo and decide on the structure of the new marketing body. Mason anticipates this will begin to take place in the first half of 2016. Watch this space.
38 DRINKSBIZ FEBRUARY / MARCH 2016
Both wines retain intense flavours at their lower than usual alcohol level of 8% ABV. This means that they contain one standard drink per 150ml flute or aromatic white wine glass. The Lindauer Enlighten Moscato Rosé and Lindauer Enlighten Sauvignon Blanc were released into the New Zealand market in early December 2015 and they each have an RRP of $12.99 per 750ml bottle.
Gimblett golds triumph WINES FROM the Gimblett Gravels in Hawke’s Bay won three of the five golds awarded to Cabernet Sauvignon, Merlot and blends at the 2015 Air New Zealand Wine Awards. “This result confirms what we in the Gimblett Gravels wine growing district have long felt; that the 800 hectare, stony soils of this district can produce world class quality Bordeaux varieties and Syrah – marking it as a truly outstanding terroir,” says chairman of the Gimblett Gravels Winegrowers’ Association, winemaker Gordon Russell. The Gimblett Gravels area is home to approximately 30 vineyards, each with different ownership, occupying in total 800 hectares of warm, stony, well drained ground that stretches along State Highway 50, west of Hastings. The land was once dismissed as unusable by sheep farmers but in the 1980s a small group of pioneering winemakers recognised the potential of the free-draining gravel soils and
the macroclimate that it creates for grape growing. “These accolades have confirmed all of our hopes, and more. The unique gravelly soils, combined with the vision and commitment of our members, have created red wines which have achieved unprecedented awards from around the world,” Russell says.
gimblettgravels.com
THE NEWEST Lindauer launch is a duo of lower than standard alcohol wines, each containing 25% less alcohol than other Lindauer bubbles. The Lindauer Moscato Rosé is a blend of two different types of Moscato grapes with a little of the South African black grape Pinotage (a cross between Pinot Noir and Cinsault), which adds colour. The new white Lindauer is a sparkling Sauvignon Blanc.
“In just over quarter of a century this tiny district has developed as a world-beater, renowned for its Bordeaux varietals such as Merlot and Cabernet Sauvignon as well as the sky-rocketing popularity of its intense Syrah wines.”
YEALANDS.CO.NZ
YEALANDSESTATE
YEALANDS
#YEALANDSLIVE
WINE FEATURE
Matua reaches for the stars Chief winemaker Greg Rowdon shares his insights on winemaking and forging ahead with the Matua Single Vineyard wine range
The birth of Matua Single Vineyard FIRST LAUNCHED in 2009, Matua Single Vineyard wines are the winery’s top tier wines, made from the best fruit from the best performing vineyards each year. In the first year of the Single Vineyard programme Matua produced three different varieties – a Merlot, a Malbec and a Cabernet Sauvignon - and the range has now grown to seven wines in the current release. “The 2009 vintage delivered very good to outstanding quality grapes. That, combined with our goal to produce a new high quality range of wines, was the impetus that kicked off the new Matua Single Vineyard label,” says Richard Shenfield, Matua chief viticulturist, who oversees 40 DRINKSBIZ FEBRUARY / MARCH 2016
the grapes that go into the wines. “When the range was first conceived our winemakers wanted to champion wines from individual vineyards – or portions of vineyards – but this may change,” says chief winemaker Greg Rowdon, who is keen to take advantage of all the possible winemaking opportunities that he sees. This may include blending grapes from a variety of outstanding vineyard sites. How did the Matua Single Vineyard programme come to fruition? GR: It began in 2008 and 2009 when we decided that we really wanted to get back to Matua’s roots of quality and innovation to reflect what Bill and Ross Spence
(the winery’s founders) had started. We had these great vineyard sites, so we embarked on a significant redevelopment programme in the vineyards to ensure we had the best clones to maximise each individual site. What kinds of changes did you make in the vineyard? GR: We had vineyards in the Southern Valleys in Marlborough that were planted mostly in Sauvignon Blanc, with a little Chardonnay and Pinot Noir. We knew as a team that the focus of those vineyards should be Chardonnay and Pinot Noir due to the potential of that site with its heavier soil structure (more clay), which is well suited to Chardonnay and Pinot Noir.
WINE FEATURE
So we pulled out a large chunk of the Sauvignon Blanc and replanted with the varieties we wanted to focus on there. Did you make any changes in the winery? GR: To fulfil our Single Vineyard vision, minimal handling and gentle processing of fruit from the vineyard to the barrel was essential. With this in mind there has been significant capital investment into the winery to achieve this. As an example we have purchased a Pellenc Selective Destemmer, which has enabled us to produce Pinot Noir and Chardonnay with an emphasis on tannin and phenolic structure in the wines. In essence the use of a selective destemmer retains a larger percentage of whole berries with minimal mechanical influence resulting in a dramatic shift in wine quality. Has the refocus on quality impacted other wines in the Matua portfolio? GR: Yes absolutely. I am incredibly proud of the success of the wines in the Single Vineyard programme, but the flow on effect for the whole Matua portfolio has been just as rewarding. Once you change your mind shift to make incredible top tier wines, it ultimately applies to all other wines that you make as well. For example any grapes that don’t quite make the grade of our Single Vineyard
wines are used to make our Lands and Legends wines, with surplus then rolling over to our Regional range. It is one of the biggest gains that I’ve seen for the Matua portfolio. Tell us about how the Single Vineyard wines have performed at shows GR: The 2011 Matua Single Vineyard Marlborough Chardonnay won seven trophies at wine competitions in New Zealand. Since we started in 2009 we have won 18 trophies and 47 gold medals in total for wines in the Single Vineyard range. We are just getting to the show season again with the current release and we are hoping to increase that tally further.
For me, this programme is not just about creating wines which have a really expressive aromatic profile, we are also looking for great texture and mouth feel across the whole Single Vineyard range. I don’t want to make overly oaked obvious wines - I want them to be elegant and textural; and fundamentally drinkable wines.
What is your vision for the range moving forward?
range. I don’t want to make overly oaked obvious wines - I want them to be elegant and textural; and fundamentally drinkable wines.
GR: We will focus more on five key varietals; Sauvignon Blanc, Pinot Noir, Chardonnay, Syrah and Merlot.
Of the wines you make in smaller volumes, which ones are the most promising, in your view?
What is your philosophy behind the wine style of the Single Vineyard programme?
GR: The Syrah is very important to us. We have had a lot of early success with this wine, a lot of which can be attributed to vine age and the incredible quality of the site. It was planted by former Matua winemaker Mark Robertson whose foresight we are very much benefiting from. I would love to see the production of our Syrah grow in the future.
GR: I really want to focus on delicate wine styles; feminine Pinot Noir, for instance. For me, this programme is not just about creating wines which have a really expressive aromatic profile, we are also looking for great texture and mouth feel across the whole Single Vineyard
MATUA.CO.NZ
Matua Single Vineyard Wines 2015 Matua Single Vineyard Awatere Sauvignon Blanc
This wine is powerfully aromatic. Punchy aromas of grilled pineapple and fresh green herbs are followed by intense grapefruit pith and tropical fruit flavours through the palate. Rich and concentrated, a fine minerality flows through the long finish.
2014 Matua Single Vineyard Central Otago Pinot Noir
An elegantly floral and aromatic Pinot Noir, this is all about wild strawberries, cranberry and cherry blossom on the nose. The palate is exciting and alive with layers of sweet red fruit, leesy complexity and finely integrated cedary spice. Complex and elegant.
2015 Matua Single Vineyard Hawke’s Bay Albariño
Vibrant, zingy white made from the
north western Spanish grape; Albarino (pronounced ‘alba-reen-yo’). This is a stunner and bodes well for the success of the Albarino grape (and the wines it makes) in New Zealand.
2013 Matua Single Vineyard Hawke’s Bay Malbec
Deep ruby (verging on purple) in colour; this rich, full bodied red wine shows there is more than one string to Hawke’s Bay’s red wine bow. Layers of cherry, mocha and spice are framed by mouth filling fine-grained tannin. This is a very commanding red wine.
2014 Matua Single Vineyard Hawke’s Bay Merlot/Malbec
A full bodied blend of the well known Merlot with the little known Malbec (dark, spicy and intense); it is complex and powerful and beautifully integrated. Will drink well with savoury,
meaty dishes and earthy flavours.
2014 Matua Single Vineyard Hawke’s Bay Syrah
Impressive. From its deep purple colour to its pronounced black fruit (cherries and plums) to its juniper berry, baking spice and pepper, this full bodied, velvety Hawke’s Bay red drinks well now and has the potential to age beautifully for up to and beyond 10 years.
2014 Matua Single Vineyard Marlborough Chardonnay
Flinty, mineral and complex on the nose, this is a Chardonnay with serious intent. Made in a style that channels both elegance and power, thanks to its vibrant acidity and layers of citrus paired with smokey complexity. Classy stuff.
Tasting notes by Matua
DRINKSBIZ FEBRUARY / MARCH 2016 41
WINE NEWS
News flash
Wine exports hit $1.5 billion NEW ZEALAND wine exports have reached a new record high of $1.54 billion for the 2015 year; a rise of 14% on 2014 according to New Zealand Winegrowers. “The new record level of wine exports is an outstanding achievement for New Zealand wine exporters and testifies to the strong global demand for our wines,” says Philip Gregan, CEO of New Zealand Winegrowers. New Zealand wine is exported to more than 90 countries, and is now the country’s sixth largest export good. The past year has seen particularly strong growth into the United States, with export value up 26% to $430 million; Canada was up 18% to $100 million, and the UK up 12% to $380 million. The lower New Zealand
Tiwha Pinot release
currency has assisted with the increased returns, but underlying the growth is the positive reputation of New Zealand wine among consumers and the wine trade globally.
New Zealand wine exports reached $1 billion in 2010 and the industry has a goal of $2 billion of annual wine exports in 2020. New Zealand wine exports reached $1 billion in 2010 and the industry has a goal of $2 billion of annual wine exports in 2020. “Achieving the $1.5 billion record means the industry is well on track to achieving exports of $2 billion by 2020,” says Gregan.
Coal Pit Wines in Gibbston has released its 2014 Tiwha Pinot Noir from Central Otago. Winemaker Lynn Horton says that the 2014 harvest provided winemakers with grapes of extremely good ripeness, following the region’s long dry autumn that year, which allowed an extended length of time for the grapes to ripen. “This wine shows classic Gibbston elegance; lifted floral and wild herb characters followed by an opulent fruit filled palate.” Coal Pit Wines was purchased by Rosie Dunphy in 2001. Its name comes from the land’s use by early pioneers, musterers and gold miners. The 2014 Coal Pit Tiwha Pinot Noir, Gibbston, Central Otago, RRP $42, is available from www.coalpitwine.com or selected specialist wine retailers.
Gladstone sponsors art
Church Road Syrah win WINEMAKER CHRIS Scott is elated that the 2013 Church Road McDonald Series Syrah won the top wine of the 2015 Air New Zealand Wine Show. The awards ceremony was held in late November and Scott believes the results confirmed that the
2013 vintage in Hawke’s Bay was every bit as exceptional as many winemakers have suggested. This means that reds from 2013 have the potential to age for up to – and over – a decade, as well as being able to drink well right now. The win represents a double trophy haul for Church Road Wines; the Air New Zealand Champion Wine of the Show Trophy and the Champion Syrah Trophy. “Syrah is a bit of an
42 DRINKSBIZ FEBRUARY / MARCH 2016
obsession for us all here at Church Road but a lot of the credit must go to Neil Watson for this one. He recently retired but looked after our Redstone Vineyard in the Bridge Pa Triangle where this wine was grown,” says Scott. This is the second vintage in a row in which Church Road Wines has won the Syrah Trophy at this country’s national industry wine competition; the annual Air New Zealand Wine Awards.
Wairarapa’s Gladstone Vineyard has announced itself as the official wine sponsor of the Arts Foundation. “Gladstone Vineyard has a long history of backing the arts – since first bringing Victoria University’s Summer Shakespeare to Gladstone Vineyard in 1998,” says owner and chief winemaker Christine Kernohan. “As wine sponsor of the Arts Foundation we hope to be able to boost their impact when bringing together artists, donors and supporters of the arts. We also hope to show that beautiful wine, like the arts, is good for the soul.”
RAISE A GLASS TO OUR 100th Birthday. The Babich family has been making wine in New Zealand since 1916. Join us as we celebrate the 100 stories that have shaped our family’s 100 years of innovation, achievement and winemaking excellence.
Discover our stories at babichwines.co.nz/100stories
CIDER CATEGORY REPORT
Tart and tasty The latest in cider
APPLE IN CONTROL Monteith’s Lightly Crushed Cider 2.8% ABV, RRP $26.99 (12 pack), 330ml
Bursting with apple flavour but throttling back on the alcohol content, Monteith's Lightly Crushed Cider is a medium-sweet addition to the category that will let you keep a clear head for that back-yard cricket session. At just 2.8% it's completely manageable but still fresh and flavourful. Lightly Crushed is not too sweet and could therefore qualify as a sessionable cider. Bar staff may want to take a close look as its clarity and punchy appleness would make it an ideal mixer in cocktails. DB BREWERIES
CLASSY NELSONIAN Tutu Cider Fuji Apple
returning to the bottle. Another one that cocktail creators should check out - the feijoa punch is heavy enough to shine through other flavours and could be a valuable addition to the mixologist's cabinet. DB BREWERIES
ISLAND PARADISE Orchard Thieves Tropical Fruits 4% ABV, RRP $5.99 each, 500ml
Where to start? Take your pick of fruits: passionfruit, pineapple, banana, guava, mango... they're all there but the mix never gets too sickly sweet. This is a good times cider - fun and care-free. While it won't be for everyone, younger drinkers and those who shy away from harsher "alcoholic" tasting drinks will find a willing friend in Tropical Fruits. Yolo! as the kids say. DB BREWERIES
5% ABV, RRP $6.99 each, 500ml
Tutu Cider are serious about their mission and their Fuji Apple cider demonstrates the extent of this. Every sip is bursting with sweet ripe apple flavour but also contains a refinement evident from the skill of their process. The nose is has a somewhat Sauvignon onset and the long finish has a nice tart kick for refreshment. Cider classics such as pork would pair well but also try a good sharp cheddar. KONO BEVERAGES
FEIJOA FIEND Orchard Thieves Feijoa Lime Cider
CUSHIONING THE BLOW Thomas & Rose Nashi Pear and Passionfruit Cider
44 DRINKSBIZ FEBRUARY / MARCH 2016
GOOD GEORGE
CIDER-IFFIC Scrumpy Apple Cider 8.2% ABV, RRP $10.99 each, 1250ml
Newcomers to Scrumpy may see the large plastic bottle and expect a sweet, candypop of a cider. The reality couldn’t be farther from that. The cider has a classic apple onset but it finishes crisp with a big tang that keeps it super fresh and increases its drinkability. At a hefty 8.2% you may need a friend to help you get through the 1.25 litre serve. Scrumpy is also available in raspberry and lemon flavours. TREASURY WINE ESTATES
4% ABV, RRP $6.60 each, 500ml
Rather than the cloying “flavoured” ciders many companies are coming out with, Thomas & Rose’s Nashi Pear and Passionfruit has the fruit flavours taking a back seat. The pear provides a satisfying counterpoint to the apple cider and the passionfruit acts as an almost perfuming note. At a very drinkable 4%, Thomas & Rose’s addition to the sector is a welcome one. TREASURY WINE ESTATES
4% ABV, RRP $5.99 each, 500ml
This fruity number has a huge feijoa nose and a massive, super-ripe feijoa taste throughout. The lime is very subtle but the feijoa will be the aspect that keeps people
Arriving in a healthy 946ml flagon-looking bottle, Good George’s Doris Plum Cider is a bright pink explosion of fruit flavours. The sweet and sour of the plums lends almost tamarillo notes to this tutti-fruity, winey cider. We christened it the rosé of cider - a classy summer drink for lovers of sweetness. At an easy-drinking 4.5%, the full bottle makes an ideal sharer.
PLUM IN YOUR MOUTH Good George Doris Cider 4.5 % ABV, RRP $15.99 each, 964ml
Distributors DB Breweries 0800 746 432 db.co.nz Good George Brewing 07 847 3223 goodgeorge.co.nz Kono Beverages 0800 864 894 kono.co.nz Treasury Wine Estates 0508 873 278 tweglobal.com
BEER & CIDER NEWS
2016 New World Beer & Cider Awards SIZE DOESN’T count when it comes to the entrants of the 2016 New World Beer & Cider Awards. The organisers of the 2016 event say that all beer and cider products were eligible to enter the awards, which will be tasted, rated and judged by a panel of experts, led by beer writer Michael Donaldson. “Unlike most other competitions, the awards are focused primarily on the consumer. The presentation of results will help New World customers navigate the increasingly complex beer world, allowing them to make informed choices safe in the knowledge that all medal winning beers and ciders are both technically excellent and, most importantly, enjoyable to drink,” Donaldson says. “Since 2008, the number of brewing companies in New Zealand has nearly tripled, and craft beer now accounts for 15 per cent of all New World beer sales. New and innovative brews are creating
Since 2008, the number of brewing companies in New Zealand has nearly tripled and craft beer now accounts for 15 per cent of all New World beer sales.
a buzz around beer and cider. Consumers are becoming more sophisticated in their choices and brewers are responding in similar fashion with world class products.” Producers do not need to be existing New World or Foodstuffs suppliers, however, availability is a key criterion. Entrants are required to have enough stock available to be promoted in New World stores nationwide. The judging will be led by an independent panel of 15 judges who will taste all entries over two days of judging in Wellington. Entries to the competition closed on Wednesday 27 January 2016.
BEER & CIDER NEWS
Good George resealable bottles Meet the new squealer bottle; a first for New Zealand WAIKATO BREWERY, Good George Brewing, has refreshed its craft beer and cider to present a range of products in a new Squealer bottle, which spokespeople for the company say is a first for New Zealand. “Kiwis have been enjoying our brews straight from the tap for the past few years, but we wanted them to be able to enjoy it in the comfort of their own home, take it to a barbecue and share it with mates,” says
Shannon Thorpe, Good George sales and marketing manager. “The idea for the bottle came from the United States and a 946ml bottle shape with further design inspired by our infamous VW Kombi pick up, seemed to be a perfect solution. Initial feedback from consumers suggests we’ve hit the spot,” says Thorpe. “We wanted to create a bottle that wasn’t just big, but allowed beer lovers to enjoy
our beer and ciders fresh whether it’s in one sitting or over a few days,” says Thorpe. The new ‘Squealer’ range features seven of Good George’s brews; Amber Ale, APA, Doris Plum Cider, Drop Hop Cider, IPA, Pilsner and a Sparkling Pale Ale, all lovingly crafted in the heart of Waikato. The Good George range has an RRP of $14.49 to $15.99. www.goodgeorge.co.nz
Moa launches new cider Moa Brewing Co has a new cider called Moa Cascara THE NAME comes from the skin that remains after coffee beans are removed from the coffee ‘cherry’, leaving a thin fleshed fruit which ripens about nine months after the coffee plant flowers. The coffee berry has flavours of black Doris plums and black tea, which Moa founder Josh Scott describes as working well with the dryness of traditional apple cider. The new cider also benefits
46
from the flavour of French Oak chips, which are used in the fermentation process and provide the cider with a slightly peaty aftertaste. It is also lower in sugar than many other cider brands currently on New Zealand shelves; a positive for the health conscious consumer. “This creates an almost peaty or whisky taste on the finish. Serve this cider straight up, as it is, or serve it chilled over ice or with a touch of fresh
lime in the heat of summer,” says Claris Jones-White, who collaborated with Scott when making the new cider. Jones-White is a coffee and tea consultant who was born in Nelson and now works with brewers globally, in such places as New York and Johannesburg. The Moa Cascara Cider is sealed with a cork and cage and is available in 750ml bottles, RRP $13.99.
BEER CATEGORY REPORT
Cheers! Our tasting panel’s review of a selection of beers
48 DRINKSBIZ FEBRUARY / MARCH 2016
CATEGORY REPORT B EER
FRENCH REFINEMENT Kronenbourg 1664 5% ABV, $25.99 (12 pack), $15.99 (6 pack) 330ml
La vie francaise comes to New Zealand with France’s number one selling beer. With more than a little sophistication, Kronenbourg is the epitome of west European brewing finesse. Now in its 352nd year of brewing, Kronenbourg uses a special Strisselspalt hop to produce a pale golden lager with a fine beaded bubble. The beer is a cleantasting, refreshing lager whose lightly citrus notes match up well with a variety of foods. Equally enjoyable as a quaffer, Kronenbourg 1664 has a slight biscuity bitterness that makes it a thirst-quenching brew that should be one of the first out of the fridge on warm summer days. Recommended. COCA-COLA AMATIL
SUMMER SENSATION Monteith’s Summer Ale 5% ABV, $26.99 (12-pack), 330ml
Summer beers are all about thirst-quenching and Monteith’s Summer Ale fits the bill to a tee. With a light, refreshing onset of ginger and honeyed, Summer Ale hits the spot on a hot afternoon. Light and woody, Summer would pair well pork and apple dishes or even as a dessert accompaniment. DB BREWERIES
STARS AND STRIPES ON THE WEST COAST Monteith's Brewer’s Series American Pale Ale 5.7% ABV, $17.99 (6 pack), 500ml
Monteith's have entered the hop market with this brew that will act as a good entry
point for many drinkers. The hops are light and refreshing, keeping a bouncy fresh taste on the palate that rewards repeated returns. The slight malt figures in the end and whets the appetite for more. While perhaps a little strong to be considered a session beer, the APA comes in a big 500ml bottle that remains drinkable to the end. DB BREWERIES
A REAL GOA Kingfisher 5% ABV, $22.99 (12 pack), 330ml
Think beer and India in the same sentence and you come up with Kingfisher - the quintessential Indian beer. (One in every three beers sold in India is a Kingfisher.) Light and refreshing, this is the beer to crack when the mercury hits 30. With a beautiful clarity both in the pour and in the drinking, Kingfisher is the most quaffable beer we've come across. Should only be drunk extra cold, from a glass, and only with big gulps four or five good hits should finish a bottle. Pairs well with a fine french meal. Just kidding, drinking Kingfisher with anything other than poppadoms or a curry is sacrilege. BOUNDARY ROAD BREWERY
CZECH-MATE Budejovicky Budvar 5% ABV, $26.99 (12 pack), 330ml
The Czechs excel at crisp, light lagers and Budvar Budejovicky is no exception. With a distinctive hop aroma and classic dry lager style, Budvar is an easy drinking option on hot summer nights. The mild bitterness keeps the beer refreshing and more-ish. With Pilsner Urquell now available in New Zealand, two of the classic Czech pilsners are available as classy lager options. Enjoy
with almost any foods - its neutral, crisp style will support all manner of fish, poultry, spicy or sweet dishes. Recommended. BOUNDARY ROAD BREWERY
DOUBLE TROUBLE Boundary Road Hoppelganger DryHopped NZ Double IPA 7% ABV, $6.49 each, 500ml
Sweet and toasty floral hops dominate the first sip of this big, bold new offering from Boundary Road. With a bitter kick at the back of the mouth, Hoppelganger joins the hop heads offering a hoppy yet sessionable ale that will please novices and experts alike. At 500ml per bottle and 7% you made need your doppelganger to drive you home but the trouble is worth it. A very drinkable India Pale Ale that will develop a following. BOUNDARY ROAD BREWERY
ITALIAN STALLION Peroni Nastro Azzurro 5.1% ABV, RRP $31.73 (12 pack), 330ml
Peroni is an Italian lager that pours with a fine golden bead and holds a pale white head. An easy-drinking style, it has a nicely dry, slightly bitter finish complementing its fine hop crispness, With a brewery with roots back 160 years, Peroni is a European classic that holds its head high among the pantheon of Continental lagers. Pairs well with seafood - perhaps a marinara and crusty bread. TREASURY WINE ESTATES
DRINKSBIZ FEBRUARY / MARCH 2016 49
BEER CATEGORY REPORT
LITTLE RUN-ABOUT
grows on you in complexity to assert itself as a late bloomer. Highly recommended.
HAVE A WEE LOOK
Stoke 2 Stoke
EPIC
Epic The Observer – Timeless Ale
2% ABV, RRP $24.99-$27.99 (12 pack), 330ml
Stoke’s addition to the low-alcohol range is a satisfyingly flavourful beer that will develop many adherents. Pouring light and golden, the beer has the typical Stoke honey notes, held together by an excellent bitterness throughout. Enjoy with a variety of summery foods - would pair particularly well with salads with citrus components. COCA-COLA AMATIL
GOLDEN GOD Stoke Gold 4.5% ABV, RRP $24.99-$27.99 (12 pack), 330ml
Stoke has managed to bottle a Nelson summer’s day. As the name suggests, this is a golden ale and that is exactly what you get in the glass. Stoke’s maturation process gets notes of honey ringing throughout the hop and malt balance. With a pleasing mouth-feel and a more-ish jamminess, Stoke Gold is a return to classic Tasman region beers that some of the bigger breweries have gotten away from. Enjoy with fish and chips on the banks of the Maitai River. COCA-COLA AMATIL
RICH AND REGAL Epic House of Nicholas - Heritage 5.9% ABV, $7.99 each, 500ml
This collaboration is a match made in heaven. Epic and Hop Federation have come together to make this English Special Bitter. Pouring a rich amber brown, this beer has a malty, nutty, flavour with a smooth, creamy mouthfeel. While it’s deceptively simple with a clean feeling on the palate, the taste
50 DRINKSBIZ FEBRUARY / MARCH 2016
9.7% ABV, $16.99 each, 500ml
SWEET CELEBRATION Epic 10 Years 1000 Celebration Ale 10.1% ABV, $18.99 each, 500ml
Another celebration/collaboration beer this one celebrates Epic’s 10 year anniversary and Steam brewing’s 1000th brew. Coming packaged sealed with wax, this brew is supposed to be cellared. Serve this beer with caution. As an English style barley wine it is super sweet and super alcoholic - about 10%. Notes of toffee and intense herby sweetness make it a sitter for a dessert beer, probably to be enjoyed in similar quantities to a dessert wine. Though it’s not PC to say so anymore, this ale would pair very nicely with a cigar.
Epic tends toward the dramatic and this beer is one of their more intellectual attempts at an intriguing brew. With a bottle abounding with philosophical conundra (the tree in the woods lacking its observer, quantum physics, Schrodinger’s cat, Heisenberg) this dark, enigmatic Old Ale style has a slightly sour, oaky onset with hints of nicotine, treacle, molasses, dark chocolate, and an earthy, almost coffee after-taste. At 9.7% it’s one to be respected but definitely a must try for lovers of interesting brews. EPIC
EPIC
LITTLE DEVIL Epic Imp Session IPA 4.5% ABV, $21,99 (6 pack), 330ml
This little devil began as a challenge to the Epic brewing crew. While the team are known for ever-increasing hop assaults with their corresponding jumps in alcohol content they wanted to try and make a “smaller” IPA at a more manageable alcohol content, but still with the hoppiness Epic has become known for. The result is the Imp - a 4.5% beauty. The pale tawny brew hits you with fruity citrus notes – toasty and passionfruity – and finishes with a bitterness belied by its “responsible” ABV. Recommended EPIC
Distributors Boundary Road Brewery 0800 420 001 boundaryroadbrewery.co.nz Coca-Cola Amatil 0800 692 337 ccamatil.com DB Breweries 0800 746 432 db.co.nz Epic Beer 0800 212 337 epicbeer.com Treasury Wine Estates 0508 873 278 tweglobal.com
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HOT MIXES
Hot mixes
Inventive cocktails from Guinness
Beers Knees
The Stout Diplomat
Mickey Collins
Guinness & Thorpe There’s nothing more Irish than a pint of Guinness and a blackcurrant and lemonade. Normally served separate, balancing the two drinks together interlaces the chocolate, coffee tones of Guinness with the dark fruit of blackcurrant to create a playful, user friendly, shandy styled drink. A perfect ladies serve this St Patrick’s Day. 200ml Guinness Draught 200ml Lemonade (7UP) 50ml Blackcurrant Syrup
A twist on a classic Collins style - the balance of citrus, apricot and delicious Irish Whiskey forms the base, allowing the surprisingly lighter characteristics of Guinness to take centre stage. 30ml Bushmills 150ml Guinness Draught 20ml Fresh Lemon Juice 30g Apricot Jam
1. Add fresh lemon juice and apricot jam to a highball glass and stir to dissolve. 2. Measure and pour in Bushmills, fill glass completely with ice and top with Guinness. Serve.
1. Pour blackcurrant syrup and lemonade into a chilled Guinness pint glass. Stir to combine. 2 Top with Guinness. 52 DRINKSBIZ FEBRUARY / MARCH 2016
Originating out of Nopa in San Francisco, this version combines the sweet raisin of Pedro Ximenez Sherry and the warm spice of Bacardi Oakheart to form a perfect trinity with Guinness. 20ml Bacardi Oakheart 120ml Guinness Draught 30ml Pedro Ximenez Sherry 1 peel Fresh Orange
1. Measure and pour Sherry, Rum and Guinness over ice in a chilled mixing glass and stir. 2. Strain into a chilled mixing glass. 3. Garnish with a flamed orange peel. Serve.
A combination of Guinness and the prohibition classic – the Bees Knees. The summery, light tones of the Bees Knees in partnership with Guinness makes for a dry, refreshing Aperitif style drink. 30ml Tanqueray 100ml Guinness Draught 20ml Honey 20ml Fresh Lemon Juice
1. Measure and pour fresh lemon juice and honey into a shaker, stir to dissolve. 2. Add Tanqueray, ice and shake to combine. Strain into chillled glass. 3. Float Guinness on top.
t s O M OPLE PEK ALL
THIN
a l i u Teq
S E T S TA E THE SAM
SPIRITS COLUMN
Cardrona’s new distillery
A remote New Zealand distillery impresses our whisky man on the ground, Michael F Fraser Milne
IT WAS my great pleasure recently to have my first visit to the Cardrona distillery situated between Wanaka and Queenstown; just down from the wonderful drive through the Crown Range. As we approached, I realised, not only was this a true highland location, but also a perfect spot for both summer visitors and of course the winter sports crowd as well. The thing about visiting anyone is the welcome, is it not? We were met by Desiree Whitaker (nee Reid) who, with Ash and her mum and dad, have taken on this massive undertaking to construct and distill fine whisky in a very serous manner. Desiree gave us the warmest of welcomes and immediately had us feeling comfortable. One could only be impressed by her obvious passion and even more outstanding ability. Not long in, we met Jennie; the distiller, a Scottish lass with very good family connections in the whisky world. She is exuberant about the distillation project and obviously capable and has a young team, who are all qualified.
Our walk around a not yet finished site immediately gave way to great excitement when on arrival in the still room we were overwhelmed with the best smell in the world; single malt whisky. The building has a visitor centre with a dedicated tasting room and interactive experience; fantastic for visitors.
Clad in beautiful local stone, the distillery fits right into the landscape and I am sure in no time it will feel like it has always been embedded between those hills and glens. In the still room, of which I have been to many, the copper pot stills are small, perfectly formed and beautiful. In a corner of the still room, there is also a space for a small copper gin still to be put in where they will create their own spirit with the essential botanicals that will produce a fine Cardrona gin in due course. Clad in beautiful local stone, the distillery fits right into the landscape and I am sure
in no time it will feel like it has always been embedded between those hills and glens. They have gone to some lengths to ensure good quality single malt spirit is being produced at Cardrona Distillery. The attention to detail at Cardrona is obvious. I believe there will be a small museum within the complex to highlight the history of the area, which is long and interesting. In addition, as we were there, they were tidying up the front and making sure the up to 2,500 Damask Roses that they are planting and coaxing (rabbits are enjoying them) along are all in good fettle. Two of the essentials of life - fine perfume and fine whisky - what a superb idea and combination for Cardrona and New Zealand. It is not every day that one comes across such a unique project and in such a exhilarating environment with a totally passionate team of people. Cardrona has both in abundance. Slainte Mhor Michael F Fraser Milne is the owner of Whisky Galore in Christchurch. whiskygalore.co.nz DRINKSBIZ FEBRUARY / MARCH 2016 55
SPIRITS CATEGORY REPORT
THE COCKTAIL FILES
Mix and mingle these top ingredients to make classic cocktails and interesting new flavour twists, writes Joelle Thomson
Editor’s note Classic cocktails are as popular as innovative new styles of drinks to many mixologists, which accounts for the strong representation in this cocktail category report of both new and old. This report highlights interesting new spirits, such as the toasted coconut flavoured tequila, alongside the traditional bitter-burntsweet flavours of the Italian vermouth (a wine based spirit) and the distinctive almond flavoured Disaronno – perhaps an acquired taste, for some, if it is served alone, but an essential ingredient in many European cocktails. The cocktail fast facts list that I have researched below is the tip of a far longer iceberg of bartender essentials, which I hope will offer food (or should that be liquid?) for thought.
“Cocchi Vermouth Di Torino is an absolutely remarkable taste to add to a negroni or a Manhattan; its beautiful bitterness accompanied with burnt caramel flavours and complex aromas really adds a distinctive taste,” says importer and distributor Kevin Rowe from Tickety-Boo Liquor.
TOP RUM Skipper Dark Rum RRP $50, 40% ABV, 700ml
This dark rum is distilled in Guyana, where it was launched in 1930 and is still distilled from sugar cane and molasses, before being oak aged in warehouses in the Demerara region. This rum is a blend of seven dark demerara rums from Guyana, all of which have been aged for at least three years; on average. Its flavours span the range of caramel, treacle, vanilla and toffee; all deliver a complex taste treat in cocktails or when served with cola and fresh lime. TICKETY-BOO
LOVELY LILLET
Serving suggestion:
Lillet Spritz
Ingredients 50ml Lillet Blanc 100ml Brancott Estate Flight Sparkling Sauvignon Blanc 200ml soda water Method Combine all ingredients in a stemless wine glass with fresh orange slices; stir and serve.
FRENCH CLASSIC Ricard RRP $57.99, 45% ABV, 700ml
Ricard is an intense aromatic French liqueur that is known as a ‘pastis’ because of its aniseed flavours. The spirit gains its powerful anise, fennel and liquorice flavours from infusions during the distillation process. It was created by Paul Ricard in Marseilles in France in 1932. Like all pastis styles of spirit, Ricard is intended to be served with water, which causes it to louche; a description of the cloudiness that occurs when it is combined with other liquids.
IDEAL ITALIAN
Lillet Blanc
Cocchi Vermouth Di Torino
Lillet is a full bodied, golden coloured French wine made mostly from the Sémillon grape, which originally comes from Bordeaux in south west France, where it is used as the key ingredient in the region’s most famous sweet wine: Sauternes. While grapes form the key ingredients in Lillet, it is classified as an aromatised wine by the European Union, which allows the inclusion of liqueurs, which have had fruits soaking in them to add body, richness and complexity. Lillet is aged in oak barrels.
Serving suggestion:
PERNOD RICARD
This full bodied North American bourbon gains its richly complex flavours from
RRP $45, 16% ABV, 750ml
This Italian flavoured wine is bold, dry and full bodied with fresh menthol and dandelion flavours adding a savoury, earthy bitterness to its sweet candied orange rind taste. Vermouth di Torino is one of only two geographically protected vermouths in the world; the other comes from Chambery in France. This vermouth follows the north west Italian regional tradition of using Moscato wine as its base, which is then infused with botanicals. TICKETY-BOO 56 DRINKSBIZ FEBRUARY / MARCH 2016
RRP $45.99, 17% ABV, 750ml
PERNOD RICARD
The Classic Ricard Ingredients 20ml Ricard 100ml cold water Method Pour over ice and stir
BEAM’S SIGNATURE Jim Beam Signature Craft 12 Year Old RRP $69.99, 43% ABV, 700ml
CATEGORY REPORT S PIRITS
While grapes form the key ingredients in Lillet, it is classified as an aromatised wine by the European Union, which allows the inclusion of liqueurs, which have had fruits soaking in them to add body, richness and complexity.
extensive ageing for 12 years, which results in a long, slow but still controlled oxidative process during which evaporation concentrates both the flavour and colour of the spirit. This reduces the volume of the liquid and increases its viscosity, providing a spirit with pronounced aroma, colour and flavours, which is full bodied and intensely concentrated. BEAM SUNTORY
Serving suggestion:
Crafted Old Fashioned
Ingredients 30ml Jim Beam® Signature Craft 2 dashes of bitters A dash of your syrup of choice; golden syrup, maple or vanilla Sliver of orange peel Method Garnish with orange slice or cherry. Add all ingredients together, stir and garnish with orange or cherry - or both, depending on personal preference.
CANADA CALLING Canadian Club 12 Year Old RRP $49.99, 40% ABV, 700ml
Cocktail fast facts • Glassware makes a big difference to the taste and the perception of taste in cocktails (as well as beer and wine), which makes the preparation of glassware extremely important from temperature to hygiene; make sure all glassware is clean of smudges, lipstick marks and watermarks. • Chipped, cracked and broken glassware should be discarded; “if you accidentally serve a drink in a damaged glass do not pour it into a fresh glass but rather be sure to replace the whole drink”, advises chapter 14 of Distilling Knowledge; A Professional Guide to Spirits and Liqueurs by the Wine & Spirit Education Trust. • Glassware should always be stored standing upright to prevent off smells from developing underneath the glasses. • Temperature is one of the biggest differences that you can make to any drink and most cocktails are best served chilled; the more ice you add, the slower it melts and therefore the drink’s innate flavours will be preserved for longer, retaining freshness. • Adding water to a spirit rises its temperature. This can be important in hot or extremely cold weather. • Layering is a cocktail technique where the heavier liquids sit on the bottom (this generally means those containing more sugar) while the lighter liquids sit on top; this is why cream based spirits and liqueurs generally sink lower in a layered cocktail. • Muddling is a technique used to extract the juice, essential oils or aroma from fruits and herbs used in cocktails, which involves chopping the ingredients prior to crushing them, often with sugar.
Blended then aged for 12 years, Canadian Club is intended by its makers to be enjoyed DRINKSBIZ FEBRUARY / MARCH 2016 57
SPIRITS CATEGORY REPORT
CC Finest Lemonade
neat, on the rocks, or as part of a classic cocktail.
Combine and either shake well with ice or stir vigorously. Serve on ice in a rocks glass.
Serving suggestion:
BEAM SUNTORY
CITRUS TWIST
Ingredients 40 ml Mandarine Napoleon 20 ml fresh lemon juice 1 dash of Fee Brothers Old Fashioned Bitters Top with ginger beer Method Serve in a tall glass and garnish with a sliver of ginger, fresh berries and a lime wedge.
Serving suggestion:
CC Finest Lemonade
Ingredients 30ml Canadian Club 12 Year Old 15ml fresh lemon juice Fresh mint Lemonade Method Measure and pour lemon juice and Canadian Club into a highball glass. Add mint leaves and fill the glass completely with ice. Top with lemonade and garnish with additional fresh mint.
Mandarine Napoléon RRP $74.99, 38% ABV, 700ml
A sophisticated, citrus fruit liqueur, Mandarine Napoléon was a favourite of the Emperor Napoléon Bonaparte. Mandarin peels is sourced from Sicily, and blended with 27 herbs and spices from around the world to produce a distinctive, spicy and intensely aromatic mandarin flavoured liqueur. HANCOCKS
DA VINCI’S FINEST Disaronno RRP $49.99, 28% ABV, 700ml
Disaronno Originale dates back to 1525 when it was given as a gift to one of Leonardo da Vinci’s finest students, Bernadino Luini, for his painting of the fresco of the Madonna of the Miracles in Saronno, hence the name of this amber coloured, essence of almond liqueur. Its bitter almond aromas lend it to a sour cocktail, such as this one, below. Its mild nutty marzipan flavours also make it an excellent ingredient in fruity liqueurs to provide a foil to the sweet upfront fruit appeal. HANCOCKS
Serving suggestion:
The Disaronno Sour
Ingredients 45ml Disaronno 45ml freshly squeezed lemon juice 1 teaspoon white sugar Method
58 DRINKSBIZ FEBRUARY / MARCH 2016
Josephine’s Punch
HEART OF DARKNESS Black Heart Spiced RRP $36.99, 37.5% ABV, 1 litre
This Caribbean spiced rum works a treat with the slight heat in ginger beer; it offers an excellent value for money proposition too. Try it as the base mixer for the dark ‘n stormy cocktail that follows, which can be served year-round, despite its seasonal sounding name. INDEPENDENT LIQUOR
1800 Silver Tequila has had a brief and controlled oxidative ageing process, which produces a spirit with more complexity than many other ‘white’ spirits; this is well balanced by the distinctive tequila taste of light floral flavours and an earthy aroma; an expression of both its plant derived base spirit and the barrel ageing process.
Serving suggestion:
Dark and Stormy
Ingredients Black Heart Spiced Phoenix Ginger Beer 1 fresh lime Ice Method Fill your glass with ice, add two nips (45-60 mls) of Black Heart Spiced Rum, fill the glass with Phoenix Ginger Beer (120-150 mls) and add a squeeze of fresh lime to garnish.
TOP TWO TEQUILAS 1800 Silver RRP $64.99, 40% ABV, 750ml
Take the heart of the blue agave cactus, distill, age briefly in American oak barrels
CATEGORY REPORT S PIRITS
for 15 days and meet the result: 1800 Silver Tequila. Its brief and controlled oxidative ageing process produces a spirit with more complexity than many other ‘white’ spirits, which is well balanced by the distinctive tequila taste of light floral flavours and an earthy aroma; an expression of both its plant derived base spirit and the barrel ageing process. LION
1800 Coconut RRP $64.99, 38% ABV, 750ml
Toasted coconut flavours add a distinctive taste twist to this rich and nutty tequila, which is intense enough to serve neat or on the rocks, but also adds a smooth, rich, full bodied and toasted nut flavour to cocktails when used as the key ingredient. LION
Serving suggestion:
Coconut Margarita
Ingredients 40ml 1800 Coconut 20ml lime juice 20 ml triple sec Method Rim a short glass with lime juice and toasted coconut Add 1800 Coconut, triple sec and lime juice to an ice filled shaker Shake and strain on the rocks into a rimmed glass.
wonderfully evocatively named cocktail. INDEPENDENT LIQUOR
Serving suggestion:
Old Fashioned
Ingredients 75ml bourbon 1 dash Angostura bitters 1 bar spoonful of castor sugar Orange zest Method Soak sugar in the Angostura, add bourbon, orange zest and stir; add ice, more bourbon and serve in a rocks glass with a garnish of orange zest.
Angostura Orange Bitters RRP $29.95, 100ml
Angostura orange bitters is made from the peel of Caribbean oranges grown in orchards located in Trinidad. They are hand picked by citrus growers in the rainy season and are blended with spices to make this complex bitters, which mixes brilliantly with vodka, gin and whisky, adding depth of flavour, particularly to rum based cocktails. Its complexity of flavours also makes it a culinary must have for chefs, who frequently use it in savoury sauces as a complement to seafood dishes; it also marries well with chocolate. FEDERAL MERCHANTS
A FOR ABSINTHE
Woodstock Oak Aged Bourbon
La Fee Absinthe
This big brand bourbon gains its deep colour, burnt caramel complexity and richness from the oak ageing process; all of which make it the ideal base spirit for the
FEDERAL MERCHANTS
BITTER ESSENTIALS
CHANNELLING A CLASSIC RRP $36.99, 37.5% ABV, 1 litre
distilled with 60% more Grand Wormwood than the original recipe; it has a pronounced aroma of fennel, coriander and hyssop with notes of citrus and coriander, which add a warming anise taste to the bitter-sweet flavour of wormwood. It has high alcohol at 68% ABV and has a pleasant, numbing quality.
RRP $119, 68% ABV, 700ml
La Fee is said to be the first traditional absinthe distilled in France since the ban on the spirit came into force in 1915. It is based on a 19th century recipe and is now
Distributors Beam Suntory 09 915 8440 beamsuntory.com Federal Merchants & Co 0800 846 824 federalmerchants.co.nz Hancocks 0800 699 463 hancocks.co.nz Independent Liquor 0800 420 001 independentliquor.co.nz Lion 0800 107 272 lionco.com Pernod Ricard NZ 0800 655 550 pernod-ricard-nz.com Tickety-Boo Liquor (09) 377 7597 tickety-boo.co.nz
DRINKSBIZ FEBRUARY / MARCH 2016 59
SPIRITS NEWS
Pickering’s Gin arrives A Scottish gin has arrived in New Zealand for distribution by a Wellington company Regional Wines & Spirits in Wellington has taken on the exclusive importation and distribution of Pickering’s Gin which originates from the Summerhall Distillery in Edinburgh, Scotland. The distillery opened in 2014 and is the first in Edinburgh to be devoted exclusively to gin production for over 150 years. The aim of its founders was to produce small batch gin for devotees of classic gin flavours; namely, juniperdriven styles. “Pickering’s Gin is based on an old Bombay recipe, handwritten on a fragment of paper that was dated 17 July 1947. It was kept as a family secret for over 66 years and it only resurfaced in 2013 when we began distilling at Summerhall,” says Pickering’s Gin cofounder Marcus Pickering.
He and business partner Mathew Gammell use a 500 litre copper still in which to distill their gin. It was built in Portugal to their specifications and it has a water bath casing, which ensures maximum flavour extraction from the botanicals used in the production process. Its copper casing also enables an even heat distribution. “This results in a very smooth spirit, flavourful enough to drink neat over ice, yet versatile enough to provide the base for most gin cocktails,” says Pickering.
Pickering’s fast facts There are three gins in the Pickering’s range: Pickering’s Gin (Red Top), 42% ABV; Pickering’s Original 1947, 42% ABV, and Pickering’s Navy Strength 57.1% ABV.
SPIRITS NEWS
New Jack in town
Super premium priced bourbons are experiencing strong international sales growth, as new Jack Daniel’s No 27 shows MEET JACK Daniel’s No 27. It arrived in New Zealand in October last year but the timing was such a close shave with Christmas that the importers at Hancocks are only now able to give this highly prized product the promotional push it deserves, says Luke Seeney, brand manager. “Super premium bourbons are in a global growth phase so this new premium product is an obvious extension to the brand here in New Zealand,” says Seeney. The new Jack Daniel’s No 27 Gold Tennessee Whiskey has an RRP of $149.99, which means that it is priced below Jack Daniel’s Sinatra Select with RRP $299. The latter was launched in the New Zealand
market 18 months ago to celebrate Frank Sinatra’s life and relationship with the brand. Jack Daniel’s No 27 is a new expression of the original No. 7 Tennessee Whiskey, which has been matured in maple barrels for an extended ageing process, followed by being twice charcoal filtered; which enables the spirit to gain hints of the gold maple wood, and a smooth, long finish. The additional ageing time produces a smoother texture in the spirit, due to the controlled oxidative ageing process involved. The new Jack Daniel’s No 27 Gold Tennessee Whiskey is now available in limited numbers in 700ml bottles at 40% ABV, RRP $149.99.
Proud Sponsor Distributed by Federal Merchants & Co E: info@federalmerchants.co.nz | P: 0800 846 824
WHAT’S NEW
Trinity Hill top
Heart of Esk Valley
The Chosen
2013 Trinity Hill The Gimblett RRP $35
2013 Esk Valley Winemaker’s Reserve RRP $60 Syrah, Gimblett Gravels
2013 Chosen Rows Marlborough RRP $80 Sauvignon Blanc
Syrah makes up approximately 410 hectares of grapes in New Zealand, which makes it a relatively small player in terms of overall grapes growing here, but it shows great potential thanks to wines such as this dark black cherry, berry, plummy ‘red’. Winemaker Gordon Russell has created a full bodied, smooth and intense wine here with exceptional concentration of flavour, a medium body and long finish; it’s fresh and zesty, showing it has the potential to age well for a decade and beyond. It also drinks superbly now. A great wine to stock on an outstanding wine list.
This outstanding Sauvignon Blanc is trickling onto wine shelves now, hot on the heels of the inaugural 2016 New Zealand International Sauvignon Blanc Conference, held in Marlborough in early February. This wine spent several years in embryonic form while winemakers trialled different experimental methods of creating a top shelf Sauvignon Blanc to set a new benchmark – for both Pernod Ricard NZ and for New Zealand’s most planted grape variety. The result is this; a boldly flavoured, full bodied white with refreshing high acidity to remind wine drinkers of the great white grape it’s made from – and zesty green apple, lime zest and grapefruit aromas. It is big in texture, subtle in taste and complex, offering a valid alternative to the sea of appealing fruity whites on the market.
This is an outstanding new release from Trinity Hill winery in Hawke’s Bay, which puts the winery’s best red wine foot forward, thanks to the outstanding 2013 vintage; a year in which the late ripening grape, Cabernet Sauvignon, was able to ripen fully in the warm, stony Gimblett Gravels soils. Cabernet Sauvignon makes up a large 40% of this wine, with Merlot in the supporting role with 30% of the overall blend, Cabernet France at 28% and the very late ripening, thick skinned, deeply coloured Petit Verdot with 1% - small but important. This wine is one of the top 12 as rated by Master of Wine Andrew Caillard, who was commissioned by the Hawke’s Bay Winegrowers’ Association to taste 39 wines from that year and rate his best 12. This is one of the top wines from that winning dozen; it’s like diving into a soft velvet pillow, thanks to its smooth intense tannins, great concentration of fruit flavour and its long, chocolatey finish.
eskvalley.co.nz
pernod-ricard-nz.com
trinityhill.com
Nelson’s divine Riesling 2014 Mahana Clays and Gravels RRP $30 Riesling Nelson is more than simply a secluded, sun drenched corner of the South Island, it is one of the country’s most promising regions for aromatic white wines, such as this outstanding medium dry Riesling from the small Mahana winery. The packaging is a clue to the high quality of the wine, which winemaker Michael Glover has chosen a Mosel Riesling style bottle for – tall and slender, deep forest green in colour and as beautiful as the wine itself is well balanced. Mahana is the new identity for the winery formerly known as Woollaston Estates; one of Nelson’s most consistent quality driven producers, proving its mettle yet again with this exceptional Riesling. mahana.nz
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Pinot delicious
Valentine’s Day fizz
2012 Mahana Clays and Gravels Pinot RRP $30 Noir
With Valentine’s Day looming on 14 February, the makers of San Pellegrino are promoting their sparkling fruit beverages to drink as refreshing pick me ups on their own or to add a sweet-bitter twist to cocktails. San Pellegrino sparkling fruit beverages come in a range of flavours, including: limonata (lemon), aranciata (orange), aranciata rossa (blood orange) and pompelmo (grapefruit). They are zesty and citrusy, made from citrus fruit grown in Sicily and sparkling water. They contain no added preservatives.
Meet one of the South Island’s smallest wine producers but one its best; Mahana in Nelson, where winemaker Michael Glover makes this full bodied Pinot Noir with its pronounced flavours of red cherries, cranberries and smoky, savoury spice… it is pale in colour, but don’t be deceived – this wine over delivers, especially with its recommended retail price of $30. A stunner. Stock it. mahana.nz
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WHAT’S NEW
New Bondi hotspot Good food is heating up in Bondi this summer with the addition of The Hill Bar opening seven days on North Bondi hill. The Hill Eatery owners, Charmaine O’Leary and Michael Benson have been serving the crowds of Bondi with a focus on healthy, organic and ethically sourced food and drinks, a theme that carries through to The Hill Bar. Signature dishes include the fresh and tangy sugar cured kingfish tiradito with ruby grapefruit and jalapeño. The drinks list includes Cargo Chai, the Mayan Mule (a combo of ginger beer and tequila) and The Hill’s own local craft Kolsch beer, apple cider and wines. thehilleatery.com.au
Taste of the sea
Gewürz beauty
Marlborough marvel
2015 Brancott Estate Terroir Series Awatere Sauvignon Blanc RRP $19.95
2015 Yealands Estate Single Vineyard RRP $20 Gewürztraminer
2014 Yealands Estate Single Vineyard RRP $24-$25 Pinot Noir
What a bargain; this zesty Sauvignon Blanc from Marlborough has intense flavours of pronounced tropical fruit (think: passionfruit, pineapple and coconut - there’s also a hint of oak fermentation for a small proportion of this wine, which adds body). These bright appealing flavours are aligned to strong citrus aromas of lemon and grapefruit (very South Island) with a little stonefruit (apricots and nectarines) adding roundness to this wine’s refreshing acidity and its long finish. This is a very good quality Sauvignon Blanc, offering outstanding value for money.
With approximately 300 hectares of Gewürztraminer planted nationwide, New Zealand can hardly claim to be a world leader with this grape – at least not when it comes to quantity. But the quality of wines such as Yealands Estate Single Vineyard Gewürztraminer tell a very different story – one of outstanding promise for growing this intensely perfumed grape variety to an exceptionally high standard. It’s that winning combo of hot days and cool nights – particularly in the South Island – that give this country its ideal climate for this European grape. This is a top wine to stock and serve by the glass and lead New Zealanders and tourists alike onto the beauties of good Gewürz’.
The evocatively named Seaview Vineyard in the Awatere Valley is the most coastal place that grapes grow in this country; and also home to this Pinot Noir. It is a full bodied, smooth red wine with dark baked fruit flavours of cooked cherries and earthy spicy aromas adding complex appeal.
pernod-ricard-nz.com
yealands.co.nz
yealands.co.nz
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LAST REQUESTS
Sacred inspiration
David Mason from Sacred Hill Winery in Hawke’s Bay shares his rewards, challenges and experiences of 30 years in wine
What is the biggest challenge in the drinks world right now? The retail environment is very tough right across the board. We recognise the pressure retailers are under and our partnerships with them are very important to us, so we are always working hard to create innovative products and great promotional campaigns to resonate with consumers, and, most importantly, with the next generation of wine lovers.
How does this contrast with the New Zealand drinks industry when you first began? Well, 30 years ago when we made our first wines, we only dreamed of making world class wines. Today as a small producing country, we now make many world class wines. The changes and constant improvements in site selection, viticulture, and winemaking have been exponential.
If you could make one wine for the rest of your life, what would it be? Riflemans Chardonnay. This was the wine style we always dreamed of making. To have developed such an outstanding vineyard and a great team to produce and share such a wonderful Chardonnay, and then see the pleasure this wine has given so many people; that’s what it’s all about.
For me… it’s more about the people and the place. I love BBQs down by the river with family and friends. But then it’s great to head out to the local pub or into town for a special meal. It’s about taking time to be in the moment.
then it’s great to head out to the local pub or into town for a special meal. It’s about taking time to be in the moment.
Tell us about your best drinks and food match ever.
If you could swap places with anyone for a day, who would it be?
For me, it’s not so much about what the food and wine is, it’s more about the people and the place. I love BBQs down by the river with family and friends. But
My darling wife, Tracy. Then I could understand her all the better, and begin to understand how women juggle so many things in any one day.
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What inspires you to get out of bed in the morning? The excitement of a new day and new experiences. Wine farming has never been dull and never will be.
What’s your favourite time of day? Evenings; being able to look back over the day and take in all that we achieve. And share special moments with my family over the chaos of dinner. Then enjoy a glass of wine, the quiet in the storm, before it all starts again tomorrow.
And your absolute go-to favourite drink? If it’s been a tough day, then hands down, it’s a gin and tonic with a slice of lime, but to relax and catch up with friends and family, I love a good Chardonnay, swiftly followed by a rich Gimblett Gravels red to relax into the evening with.
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