THE A- Z OF RTD GET READY FOR RACING THE AUSTRALIAN WINE LIST OF THE YEAR CIDER for Spring your news, your views September/October 2018 issue 66 TASMANIAN WINE IN FOCUS: ODD CULTURE, AVL RESULTS, THE GLENMORE, WSET DIPLOMA
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4.2% lager now available
08 30 33 4|drinks trade CONTENTS PROMOTE 14 Inter view – Adam Gainsford at The Glenmore Hotel 30 Inter view – Odd Culture 46 Tasmanian Wine 53 Spring Racing 65 Trade Activity INFORM 17 Industr y News 24 Columnists 28 Inter view – Cameron Ferguson, Australian Vintage 33 Cider Success 39 Ready to Drink A to Z STRENGTHEN 08 Legal View – Sexual Harassment Part Two 11 Irresistible Work Places 12 Drinking in Moderation Message 13 Anti-Alcohol Sector Plays Hardball CONNECT 27 New Product Releases – Beer and Spirits 50 Inter view – Jonathan Lord, Winemaking Tasmania 58 Australian Wine List of the Year 63 New Product Releases – Wine September/October Contents2018 39 46 53 58
it’s even better when others do too! We know our wines are good … PRODUC E RS OF SER IOUS A LTER NATIVE VARIE TA LS Rutherglen Estates Cellar Door Open 7 Days from 10am to 5.30pm 13–35 Drummond Street Rutherglen VIC 3685 P 02 6032 7999 E administration@rutherglenestates.com.au www.rutherglenestates.com.au
Distributed Nationally by Red + White: 1300 780 074 ORDEr for summer
PUBLISHER The Drinks Association
On September 13 it’s the turn of the brands and businesses behind the products at the Australian Drinks Awards. The industry’s night of night’s will be celebrated at The Ivy, Sydney. All the results and a close look at the best performing businesses, by category, will be in the next edition of Drinks Trade. Keep an eye on www.drinksbulletin.com.au to get live results on the night.
This edition heralds not only the start of a new season but also the extension of Drinks Trade’s reach, with the addition of associate editor Melissa Parker based in Melbourne. Mel and the all team at Drinks Trade aim to bring relevant and insightful articles to support you in your businesses. Wherever you are in the country we welcome your insight and input.
Lots more to get through in this edition as we feature Cider, page 35, Tasmanian Wine with Winsor Dobbin, page 50 and an A-Z of the best-selling RTD’s for the start of the spring and summer seasons, page 41.
On pages 32 and 33 get a peek at Odd Culture, a new venture from brothers James and Josh Thorpe. A wild ale and natural wine bar in Darlinghurst, Odd Culture is a farmhouse style bar serving customers looking for natural wines and craft beers.
drinks trade|7 WELCOME
Daniel is the current House of Angostura Australian Champion and Ambassador and wins a trip to the 2019 Tales of the Cocktail in New Orleans for his efforts. Check out the photos on the last page (70).
All enquiries to: The Drinks Association Locked Bag 4100, Chatswood NSW 2067 ABN 26 001 376 423 notThenotTheviewsexpressedinDrinksTradearethoseoftherespectivecontributorsandarenecessarilythoseofthemagazineorTheDrinksAssociation.CopyrightisheldbyDrinksAssociationandreproductioninwholeorinpart,withoutpriorconsent,ispermitted.
Other Drinks Association publications include: Drinks Bulletin drinksbulletin.com.au Drinks Guide drinksguide.com.au DrinksYearbook
NATIONAL SALES MANAGER Tim Ludlow tim@hipmedia.com.au www.drinkscentral.com.au
CREDITS
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The bartenders were also recognized in the annual T25 (Top 25) Bartender Awards celebrated at the Marble Bar, Sydney in August. Now in its eighth year (having launched in Hong Kong in 2011), the T25 Bartenders is a unique peer voted award bringing together the top ranked bartenders from around the country. Dedication, creativity and talent make up the criteria to name Australia’s top bartending talent and the 2018 award culminated in the announcement of Daniel Gregory from Ettie’s in Hobart as the “Bartender’s Bartender”.
Sommeliers take center stage at Australia’s Wine List of the Year Awards for their work putting together the most respected wine lists, adapted for fine dining, pubs and clubs alike. The awards were launched 25 years ago by Rob and Judy Hirst and are still the pre-eminent sommelier awards in Australia today. The first winner in 1994 was Peter and Beverley Doyle’s Sydney restaurant Cicada; 25 years later and Queensland has won its first Wine List of the Year top award with Ian Tinkle taking out the accolade for the list at Aria, Brisbane. All the winners can be found on pages 62-65.
A huge spring welcome to the September/October edition of Drinks Trade magazine.
Ashley ManagingPini,Editor - Hip Media Managing Editor’s Note
EDITORIAL PUBLISHING EDITOR Ashley Pini ashley@hipmedia.com.au ASSOCIATE EDITOR Melissa Parker melissa@hipmedia.com.au ASSOCIATE EDITOR Stephanie Aikins stephanie@hipmedia.com.au DIGITAL EDITOR Alana House AlanaH@drinks.asn.au DRINKS CURATOR Ben Davidson ben@hipmedia.com.au PHOTOGRAPHER Ryan Stuart CONTRIBUTORS Brett Heffernan, Charles K. Cowdrey, Ian Kingham, IWSR, Judd Michel, Peter Bailey, Rosie Davenport, Sam Reid, Simon Strahan, Simone Allan, Tony Battaglene and Walter MacCallum DESIGN SENIOR DESIGNER Racs Salcedo ryan@hipmedia.com.au ADVERTISING
Our next exciting edition will be bursting with the best performing brands at this years’ Australian Drinks Awards - and it also heralds our upcoming online revamp. We are looking forward to unveiling the new-look online Drinks Trade and Drinks Guide all in one home, complimenting Australia’s highest circulating liquor industry publication with an unrivaled online resource. As always, this is a service to the industry, sponsored by the industry. Your news, your views.
We also catch up with Cameron Ferguson from Australian Vintage to hear about the last year, results and what’s in store for the powerhouse business that keeps punching above its weight.
TWO) #IT’SNOTON!
By Walter MacCallum, a director at Aitken Lawyers in Sydney and a regular contributor
STRENGTHEN 8|drinks trade
1 Colin Reguero-Puente v City of Rockingham [2018] FWC 3148 2 Oliver Bridgewater v Healthscope Operations Pty Ltd t/as Prince of Wales Private Hospital [2018] FWC 3921 3 Collwell v Sydney International Containment Terminals Pt Ltd [2018] FWC 174
The case of Colin Reguero-Puente v City of Rockingham1, sexual harassment allegations were played out in the context of an unfair dismissal claim brought by Mr Reguero-Puente after being summarily dismissed by his employer, a local council. Mr Reguero-Puente was a manager employed for over 30 years, and he was summarily dismissed after being suspended and investigated for sending numerous salacious text messages to younger female co-workers. Fair Work Commission observed that: “Young women should not have to tell their older superiors that they do not want to be sent salacious texts during or after working hours, nor have comments of a sexual nature made about them.” What is also relevant here is that the employer had a clear policy in place to deal with sexual harassment and invoked it not only appropriately, but with the outcome that when the unfair dismissal claim was brought against it, Mr Reguero-Puente was unsuccessful.
In the last edition, the early awareness of sexual harassment in the workplace was explored, particularly in light of the #MeToo movement. The Human Rights Commission has launched a year-long enquiry into sexual harassment, and now it appears the Fair Work Commission is taking a much harder stance on sexual harassment.
SEXUAL HARASSMENT IN THE HOSPITALITY INDUSTRY (PART
Another recent instance where an employer’s sexual harassment policy was under the spotlight, was in the case of Oliver Bridgewater v Healthscope Operations Pty Ltd t/as Prince of Wales Private Hospital2. Oliver Bridgewater was summarily dismissed following an inappropriate Instagram post sent to a young nurse at the hospital. Although Mr Bridgewater’s legal team argued that his dismissal was harsh and that the Instagram post was at the lower end of the spectrum, the Commission took a hard line approach and found that it was offensive and an unwelcome advance of a sexual nature, and was in clear contradiction of the hospital’s detailed policy on sexual harassment. Mr Bridgewater, like other employees of the hospital, had received training in respect of the policy and couldn’t plead ignorance. In this day and age where sharing images on social media is a routine activity for many, one needs to be very careful about sending any information of a sexual nature. In Colwell v Sydney Container Terminals Pty Ltd3 , a worker sent a pornographic video to 19 co-workers well after the end of the working day. His employer found out and sacked him notwithstanding that the employee thought it was ‘a bit of a joke’ and didn’t mean to offend anyone. In his unfair dismissal claim, it was argued before the Commission that because the video was sent outside work hours, it wasn’t for the employer to regulate that behaviour. However, the Commission found that his sharing of the pornographic video with coworkers was done in circumstances where those co-workers were friends really only by dint of their employment, and consequently there was a sufficient connection between the employment and the sharing of the pornographic video albeit outside usual working hours. The Commission found against the employee even though none of the 19 co-workers receiving the video made a complaint.So,thelaw is clearly responding swiftly to changing public perceptions and concerns regarding sexual harassment. Many are saying, quite rightly, that it is about time and that Harvey Weinstein’s alleged conduct, may ultimately have a beneficial effect on sexual harassment in theMostworkplace.recently, Bloomberg published an article on what is now being called the ‘Weinstein clause’ where provisions are being included in significant transactions relating to mergers of businesses, including the hiring of high-level executives. The risks associated for purchasers of business and employers in light of the #MeToo campaign are not just the exposure as an employer, but also financially; hard-headed financial considerations are significantly driving Weinstein clauses. The big end of town now recognises that economic loss can result when a company hires people with the propensity or prior history of sexual misconduct or harassment. It is conceivable that at least at the high level (and probably everywhere soon), standard clauses in employment contracts containing warranties by an employee, that he or she has not been the subject of allegations of sexual harassment in the past, become the norm. The inclusion for such provisions will provide an employer with an easier task of removing employees who are the subject of sexual harassment claims.
What this clearly means for employers moving forward is that a strong and detailed sexual harassment policy needs to be put in place and enacted. In enacting a policy, staff should be given training and employers should make sure that employees have not only received the policy but fully understand and acknowledge its contents. For employees, it means that now, more than ever, they can feel less fearful of raising allegations of sexual harassment with their employers. Both of these aspects will hopefully lead to a better and more profitable workplace environment for all.
In recent cases this year, what can be seen from these decisions is that firstly, sexual harassment can occur outside of ordinary working hours and secondly, the victim’s failure to tell the perpetrator to stop, or indicate that the sexual conduct was unwarranted or unwanted, will not be a defence.
drinks trade|9 IT’S BACK! • GLOBAL CAMPAIGN LAUNCHING THIS MONTH FOR 12 WEEKS • REACHING OVER 3.6 MILLION AUSTRALIAN CONSUMERS • LARGE-FORMAT BILLBOARDS ACROSS KEY CITIES • SIGNIFICANT DIGITAL AND SOCIAL MEDIA SUPPORT
By Simone Allan, the Founder and Director of Mondo Calibre, recruitment specialists drinks trade|
• Competitive Salary (31 per cent) • Learning and Development Opportunities (13 per cent) • Creative Salary Packaging Options (7 per cent)
IS YOUR COMPANY AN IRRESISTIBLE PLACE TO WORK?
• Flexible Working Conditions (32 per cent)
As the war for talent is increasing and people are looking towards new fast growth, in particular, industries such as artisan and online business, we need to think of creative ways to provide workplace irresistibility.
• Reward and Recognition Programs (5 per cent)
11
A WONDERFUL WORKPLACE ADDRESSES 5 KEY AREASTHE 5 W’S: WOW LEADERSHIP - Leaders who show vision, trust, listen and stretch people WORKPLACE CHALLENGE - Is the role providing new learnings and stimulation?
You may have great drink brands and awesome technologies but if your workplace is a worry, you are in trouble.
WALLETS OF MONEY - Are you rewarded fairly? Have you done a salary review?
To learn more about improving your work place and staff relations get in touch with Simone on 1300 737 917 or email simone@mondocalibre.com.au Do you have irresistible brands? Well, that is no good if you don’t have an irresistible place to work.
WORKFORCE PLANNING - Is there a career path? Are there opportunities to grow? Are there opportunities to work overseas? WORKPLACE OFFERINGS - Is the office a good place to be? Is there health and well being offerings? Childcare? Mentors?
The common thread to successful implementation of workplace benefits is having insightful and intuitive leaders; managers who can work with each of their team members to identify what their key workplace drivers are and build trusting relationships. Smart workplaces build smart trust and engagement. I recommend reading SMART TRUST by Stephen Covey that delves deeper into this area.
SO HOW DO YOU BUILD A GREAT PLACE TO WORK?
• 86 per cent have completed a market salary survey comparison. The Australian Financial Review ran a ‘World of Work, Salary and Benefits Survey’ of 900 organisations, employing more than 100,000 employees. The five most important benefits for employees were:
Having an unsatisfactory workplace is like having the best food in a dirty restaurant.
STRENGTHEN
The 2017 Study of the ‘50 Best Places to Work’ by Great Place to Work represented 60,956 employees from 150 companies. It showed how the best companies encourage wellbeing: • 74 per cent provide healthy food and drink throughout the day • 98 per cent use recycled products where possible • 68 per cent of organisations have conducted an equal pay audit in the past 12 months.
Cheers!
By Simon Strahan, the CEO of DrinkWise.
Establishing and enhancing partnerships with industry, sporting codes music festivals and related industry suppliers allows DrinkWise to reach and engage audiences in new and innovative ways. Our partnership with Splendour in the Grass music festival saw the DrinkWise moderation messages promoted on entry wristbands, stage signage and branded volunteer gear, serving as a consistent reminder to event-goers to moderate throughout the multi-day festival. Working with Diageo provided the opportunity to further integrate moderation messaging into product and bar branding. To further promote the Drink Classy message, DrinkWise partnered with high profile influencers to communicate with event-goers, as well as allowing the message to reach young adults not attending the festival.
STRENGTHEN
DrinkWise moderation messages also featured in boundary signage during this year’s National Rugby League State of Origin series, which attracted over 87,000 people and 3.5m telecast viewers. DrinkWise released a special ‘You won’t miss a moment if you DrinkWise’ themed Snapchat filter for the series, which, for the first time in Australia, used hand recognition technology to apply a waving ‘foam hand’ and team beanies to the Snapchat user’s image.
DrinkWise continues to work hard at reinforcing the ‘drinking in moderation’ message. Its strategies include the smart targeting of demographics via effective channels so they will learn the facts early thus working towards changing the mindset of a new generation.
COMMUNICATING THE DRINKING IN MODERATION MESSAGE EFFECTIVELY
DrinkWise continues to develop materials and messages for our contributors to integrate into their sponsored events, because we know industry message adoption accelerates awareness and uptake, fast-tracking behaviour change. The active support we receive from our contributors is key to ensuring that the work of DrinkWise is amplified beyond what we could achieve on our own.
Through our targeted campaigns, DrinkWise continues to remind consumers about the importance of moderation at events throughout Australia.
STRENGTHEN
By Tony Battaglene, the Chief Executive of the Winemakers’ Federation of Australia
Iattended a round table meeting in Parliament House on 24th July 2018, to discuss the draft National Alcohol Strategy (NAS). The draft NAS was released for comment in November 2017 and received criticism from the anti-alcohol movement for not imposing higher taxes, advertising bans and more restrictions on the alcohol sector. It was also criticised by WFA, for suggesting the formation of an Alcohol Reference Group to provide advice on alcohol policy, that explicitly excluded representatives from the alcohol industries.
ANTI-ALCOHOL
drinks trade|13
SECTOR PLAYING HARDBALL WITH THE NATIONAL ALCOHOL STRATEGY
The next steps in this process are for the officials in the Department of Health to redraft the strategy in light of the discussion at the round table. There will then be further consultation between other Government Departments at the State and Federal level, with the objective of approval by the Ministerial Drug and Alcohol Forum (MDAF) in November/ December.TheMDAF is co-chaired by the Commonwealth Ministers with portfolio responsibility for alcohol and other drugs (AOD), and justice/law enforcement. State Ministers are represented equally on the forum and their votes will be crucial in determining a fair outcome for the Australian wine sector.
On the positive side, there is a lot of support from all sides for a National Responsible Service of Alcohol (RSA) Scheme and we hope that this will be one of the positive outcomes from the NAS.
There were 30 participants at the round table, with five invited representatives from the alcohol sector – WFA, Alcohol Beverages Australia, Australian Hotels Association, DrinkWise and the Alcohol Beverages Advertising Code. The rest of the participants were from the anti-alcohol sector and health professionals. It was a very hostile environment and there was a very strong push from the anti-alcohol lobby and the health professionals for a taxation increase for the wine sector. There was also a strong push for advertising bans and restrictions on availability of alcohol. The overall performance target for most of the participants was to reduce the overall consumption of alcohol.
There was consensus on the need for evidence based policy measures and a recognition that targets around reducing alcohol related harm needed to be set. There was a recognition that there were many data gaps which needed to be resolved so that policy outcomes could be measured and assessed for effectiveness.Thedepthof hostile feeling against the alcohol industry, and specifically the wine industry was quite disturbing. It is clear that we have a lot of work to do if we want to avoid draconian policy measures around alcohol recommended in the NAS. Fortunately, the Minister appears to be taking a balanced view to this debate, but the powerful and well-resourced anti-alcohol sector are applying a lot of political pressure.
The invite-only round table was convened by the Health Minister, The Hon. Greg Hunt MP, to seek input into the strategy. He made it clear that he intended to finalise the strategy by the end of 2018, and wished to strengthen it with respect to policy around FASD, Indigenous Health and Protection of Children.
It’s a really competitive industry and we try and stay ahead of the curve. Without giving away all our secrets, the company’s ability to attract the best industry professionals, then putting them first, is key to the hotel and company’s success. We do a lot of work on seasonal Adam Gainsford is a hotel general manager responsible for one of Sydney’s most iconic pubs, the Glenmore Hotel in Sydney’s historic Rocks district. The Glenmore has been attracting Sydneysiders to its rooftop terrace for one of the world’s best views since 1921. Built by Brewers Tooth & Co. and now heritage listed, it underwent a loving and sympathetic renovation in 2012 heralding a new era for The Glenmore. Adam speaks to Drinks Trade about the challenges and joys of managing this iconic pub that has survived depression, wars and plagues.
The Glenmore has a long and interesting history. If only the walls could talk. There are a couple of key stories that have been passed around the venue. It was originally built on the other side of Cumberland Street, in the 1840s. It was then reconstructed brick by brick in 1921, to clear the path for the Sydney Harbour Bridge. In this move they also found a dead body at the time!
Jorn Utzon apparently used to drink schnapps whilst sketching his vision and plans for the Opera House in what is now known as Utzon’sLouisecorner.Lovely – was a famous Australian actress who used to frequent the Glenmore in the 30’s, charming guests with her beauty and tales of Hollywood.
If I could give advice to would-be hotel managers I would say keep your head down and work hard. Never lose sight of the reason for the hospitality industry; you’re there to make sure people have a great time and enjoy the venue. Remember to keep doing the hospitable thing and you will be successful.
menus for food, whilst keeping the food at an accessible price point for everyone. We also take into consideration the ever-changing dietary requirements of our guests. With drinks, we offer everything from the humble VB to some of Sydney’s best cocktails that all can be enjoyed with our beautiful view.
Technology has totally changed the way we market, with the rise of Facebook, Snapchat and Instagram, you really need to stay on top of all social media channels. Social Media needs to be consistent to stay current and front of mind otherwise you risk being lost. Old school marketing, like flyers on menus, still holds a very importantCustomersplace.are now drinking less but drinking better quality beverages, so the business strategy needs to be to deliver top service and products in an outstanding venue.
As the general manager of The Glenmore Hotel, I oversee all aspects of the day-today operations of the business, with the support of a great team. There is no typical dayInhere!saying that, a large part of my role is to ensure that everything is organised and planned with the team at the beginning of the day. The rest of the day involves helping them to execute service to The Glenmore’s standards. We pride ourselves on our service, beverages and amazing food, and I make sure that the team continues to deliver. If I have down time it’s to work on strategy planning for upcoming events or meeting up with reps. My previous job was at The Coogee Bay Hotel. I feel very lucky! I get to work with a bunch of young, fun and vibrant people who help me to stay young. The hotel industry is great to work in. You’re able to help create memorable moments for people, including first dates, birthdays, engagements and weddings. It gives me pleasure to be part of an industry that plays a large part in creating and fostering theseBeingmoments.insuchan iconic area, with the venue’s history has always made The Glenmore a destination for tourists and locals. Working in a building with this much history has had its challenges, but its beauty and location outweighs these challenges. The Glenmore sells itself. We have panoramic views of one of the most beautiful harbours in the world – staring directly at the Opera House and the Sydney Harbour Bridge. We have a beautiful building that is one of the only pre-Harbour Bridge buildings still standing that’s driven by a team providing good service and great food and beverage options.
PROMOTE 14|drinks trade
Anzac Day this year was a really memorable moment for me. This event has a great history at The Glenmore and to be able to see people come and pay their respects then enjoy the venue was one of the most memorable moments so far. I can’t wait to see what my first New Year’s celebrations at The Glenmore will bring… no doubt it will be big!
A PUB WITH A TIMELESS VIEW AND A TALE TO TELL
The wash-up room behind the Public Bar (adjoining the ‘Nook’) used to be the Ladies drinking area. They would knock, and beer would be passed through an opening to them.
EXPERIENCE THE COLOURS OF LOIRE VALLEY WINES www.loirevalleywine.com @LoirevalleywinesAUS#loirevalleywinesaus @LoirevalleywinesAUS@AusLoire Put some sparkle in spring with Crémant de Loire
Namely, depicting 25-year-olds having strong or evident appeal to under 18s, promoting excess consumption, promoting consumption of alcohol during long car drives and suggesting alcohol can create a change in mood and promoting a particular cocktail as ‘healthy’,” said Harry Jenkins AO, the Independent Chair of ABAC.
ANNOUNCING THE GLOBAL FINAL OF BACARDI LEGACY COCKTAIL COMPETITION 2019 IN AMSTERDAM
The Alcohol Beverages Advertising Code (ABAC) has released its Second Quarterly Report for the year and it saw a higher than the usual number of breaches of the ABAC standards. In all but one case both signatories and non-signatories to the Code acted promptly to remedy the breach and in all cases, none of the breaches has been pre-vetted by the ABAC. This quarter breaches included a failure to age restrict company Facebook pages and a minor receiving an alcohol advert due to an error by a social media platform. The social media platform in question has worked to improve its age restriction technologies to prevent further similar scenarios.
drinks trade|17 NEWS FIGURES AND FACTS, PEOPLE AND CORPORATEPOLICY,&COMMUNITY INFORM
Forty-two of the best bartenders in the world will meet in Amsterdam next year to battle in the Bacardi Legacy Cocktail Competition Final. The host city was chosen based on the home of the reigning champion, Erik van Beek. Bacardi Legacy challengers are required to create a rum cocktail that can hold its own in the company of all time classics such as the Mojito, Daiquiri and Old Cuban. This year will introduce the newly released premium Bacardi Añejo Cuatro rum as one of the key ingredients bartenders may use to create their ‘Legacy’ cocktail.
SOCIALTOUGHCODEADVERTISINGBEVERAGESALCOHOLGETTINGONMEDIA
The competition was founded in 2008 to support bartender talent by giving the participants the opportunity to create a cocktail that will stand the test of time and have a lasting legacy.
GROWING THE US MARKET A
“It is clear from this quarter’s results that advertisers will need to exercise greater care when recruiting talent, including engaging social media influencers, to ensure their age and appearance comply with the Code. It is also incumbent on advertisers to engage appropriate age-gating controls across all their social media activity.”
FOCUS FOR AUSSIE WINE
Australian wine exports are experiencing the highest rate of value growth in 15 years after recording a 20 per cent growth to $2.76 billion.
“The majority of the content breaches this quarter related to digital and social media activity.
The average value of Australian wine has grown by 9 per cent to $3.24 per litre, the highest since 2009. This two pronged positive growth has meant the Australian wine and grape community has set its sights on the potential in the United States. “Of our five largest markets, only one market – the USA – didn’t grow in value last year. Importantly, the USA is the world’s largest wine market and Australia has the opportunity to capture more of the premium end of the market as American consumers trade up to higher-priced wines,” said Wine Australia CEO, Andreas Clark. “The premium end of the USA wine market is enjoying robust growth, as are Australian exports in nearly all price points above $10 per litre (albeit off small bases) and we’re working to accelerate this growth in demand through a marketing push supported by the Australia Government’s $50 million Export and Regional Wine Support Package.” Wine Australia recently launched the inaugural Australia Decanted four-day wine education program in Lake Tahoe immersing 100 key influencers from the USA in Australia’s diverse and thriving wine scene. Australia Decanted will become Wine Australia’s signature annual event in the USA and will be followed by Aussie Wine Week in September 2018 and Aussie Wine Month in September 2019.
ARCHIE ROSE DISTILLING CO.’S RYE MALT WHISKY JUDGED AUSTRALIA’S BEST WHISKY
The Board of Wine Australia has suspended the licence to export grape products from Australia held by Dalefold Wines (Australia) Pty Ltd. Dalefold Wines was found to have exported three grape products from Australia that were not approved by Wine Australia and for which they did not hold an export certificate. Wine Australia acts to protect the reputation of Australian wine by regulating export shipments, conducting audits of wine producers and regulating information stated on wine labels. Wine Australia found that Dalefold Wines had contravened Section 44 of the Wine Australia Act 2013 and the Wine Australia Regulations 2018. It has stated the company in question engaged in activity in China that was deemed likely to cause consumer confusion to the point where it adversely affects all grape products into China diminishing the integrity and authenticity of our product and harming Australia’s reputation as a supplier to China. The changes to the Wine Australia Regulations 2018 mean that other exporters may not export wine on behalf of Dalefold Wines. The matter is subject to ongoing investigation. In the past three financial years Wine Australia conducted 795 audits and during this time one licence was cancelled. In Australia currently, there are 2298 active licenced exporters.
WINE EXPORT LICENCE SUSPENDED
18|drinks trade INFORM
WSET ANNOUNCES RECORD DEMAND FOR WINE EDUCATION IN AUSTRALIA Australians are showing a greater interest in wine qualification. New figures from the Wine & Spirit Education Trust (WSET) show that demand for wine and spirits education in Australia is higher than ever. In the last academic year, WSET recorded an increase of more than 18 per cent more Australians taking the wine, spirits and sake qualifications. WSET chief executive, Ian Harris, said, “Global demand makes wine education the bread and butter of our business but it is great to also see growth in spirits qualifications as we prepare for the launch of the first WSET Level 3 Awards in Spirits next year.” China is leading the world with the highest number of WSET candidates and an increase of over 9 per cent over the last academic year totally 21, 986. The UK had a total of 19,460 candidates followed by the USA and Canada with Australia in 5th place. To find a local approved program go to WSETglobal.com
A year ahead of its scheduled launch, a cask sample of Archie Rose Distilling Co.’s Rye Malt Whisky was judged Australia’s Best Whisky winning Gold at the International Wine & Spirits Competition (IWSC) in London. The team at Archie Rose is thrilled with the result and attributes the win to the malted rye and the four-year ageing process. And they believe it is not quite ready so it will released to market in another 12 months. For those who cannot wait that long to taste the award-winning dram, the Archie Rose White Rye, the unaged version, is available as is Archie Rose’s Distiller Strength Gin that won Gold at IWSC and Los Angeles and Double Gold in San Francisco.
For more information contact your Casella Family Brands representative
Brick Lane Brewing Co. began when a group of friends including Bowker, Rugby League legend Billy Slater, All Black star Dan Carter, Chairman of Melbourne Storm Bart Campbell and chef Shane Delia were discussing their passion for craft beer. As fans, they wanted to create their own brews but do it properly. They wanted to create small runs of seasonal and experimental varieties, as well as helping to make craft beer more accessible to the wider community. Before long, Brick Lane Brewing Co. was born with Head Brewer Jon Seltin at the helm of the brewhouse.
The release of these new ’17 reds coincides with Chief Winemaker Jeff Byrne’s 10th year as winemaker for the Agnew Wines’ portfolio of brands. Jeff, originally from Nova Scotia, Canada, moved to the Hunter Valley in 2000 and developed his winemaking prowess under the expert tutelage of the late Len Evans (OBE AO).
YOUNG GUN JOINS THE BALVENIE AS APPRENTICE MALT MASTER UNDER DAVID STEWART MBE
David Stewart MBE says, “She is a precious talent, with a real flair for distillation, a dedication to her craft and a self-assurance and poise that completely belies her young age. She has also shown that she has an expert palate and skill for nosing and assessing whisky, which combined with her natural abilities and academic background made her the ideal candidate to be my apprentice.”
20|drinks trade INFORM
AN EXCEPTIONAL VINTAGE FOR AUDREY WILKINSON HUNTER VALLEY SHIRAZ Audrey Wilkinson has released the highly anticipated vintage 2017 reds including 2017 Audrey Wilkinson Shiraz, 2017 Winemaker’s Selection Shiraz and 2017 Reserve ’The Lake’ Shiraz. This is the first Hunter Valley vintage in three years for both the 2017 Winemakers Shiraz and ‘The Lake’ Shiraz. The Lake is only ever made in exceptional years and in limited quantities, the last being 2014, with each vintage consistently awarded significant accolades.
Part of Kelsey’s role will be to assist David with the distillery’s important work in whisky innovation, sampling and assessing, and launching expressions of the future for new generations of The Balvenie drinkers.
BRICK LANE BREWING CO. LAUNCHES STATE-OF-THE-ART BREWERY
Bringing cutting-edge equipment to the craft beer market, Brick Lane Brewing Co. has launched a new world-class brewery in Dandenong, Victoria. In a unique twist, Brick Lane will offer other breweries an opportunity to use its state-of-the-art brewhouse to create their own beers.
The Balvenie have just announced a significant appointment for the distillery; 26 –year-old Kelsey McKechnie will join David Stewart MBE as his apprentice malt master. David Stewart MBE is the whisky industry’s longest serving master having worked with whisky for 56 years. Glasgow native, Kelsey was previously a technical graduate and whisky technologist at William Grant & Sons. At Balvenie she will take on the once in a lifetime opportunity to learn the nuances of the trade from one of the industry’s most respected and experienced and is well deserving of the position.
“We wanted to give breweries the opportunity to bring their wonderful beers to a wider national and international audience. We are excited about working with some of the wonderful, talented and creative brewers out there to get more of their beers out there into the world,” said Head Brewer Jon Seltin.
WFA FIGHTS FOR THE RIGHTS TO KEEP PROSECCO AND NERO D’AVOLA ON AUSTRALIAN WINE LABELS. The Winemakers’ Federation of Australia’s chief executive, Tony Battaglene has responded to a recent article in Drinks Business UK stating Italy’s quality and anti-fraud agency under the Minister for Agriculture has called wine merchants in the UK to block selling Australian wines bearing the name Nero d’Avola on their labels. It brings attention to the plight of world useItalyAustraliadisputeonandoutsideNeroProseccoNebbiolo,asfromproducingproducerswinewinessuchgrapesSangiovese,andd”AvolaItalyfollowsfromthebetweenandovertheof‘Prosecco’ on grape labels. Italy renamed the grape Prosecco, Glera, in 2009 to lay claim that Prosecco was a GI (Geographical Indication) and not a grape variety. “It is apparent that this is yet another thinly veiled attempt to restrict the use of grape varieties indigenous to Italy to Italian producers… the fact remains that these are all internationally recognized grape varieties produced outside Italy. This protectionist behaviour seeks to utilize GI protection to restrict trade of the varieties and is harmful to the whole wine sector,” said Tony Battaglene.
Piper-Heidsieck has announced it is the Official Champagne of the Australian Open for 2019. The three-year partnership will include an activation site on Grand Slam Oval and will see tennis fans enjoying the Piper-Heidsieck pouring throughout licensed outlets across the Australian Open precinct including public and corporate spaces and restaurants Nobu and Rockpool. The Australian Open joins other prestigious sponsorship properties including the Cannes Film Festival and the Oscars. Executive Vice President for Piper-Heidsieck, Benoît Collard said the Australian Open offers a fantastic opportunity for Piper-Heidsieck to continue to seduce Australians. “Seduction is part of our heritage; from Queen Marie-Antoinette at the House’s birth in 1785, to winning Marilyn Monroe’s heart, we hope to continue to seduce Australian’s through this exciting Australian Open partnership,” said Collard.
22|drinks trade INFORM
Global disruptive growth and innovation group within Anhauser-Busch InBev, ZX Ventures, has acquired online alcohol retailer Boozebud. ZX Ventures has stated it has “committed capital and resources to increase Boozebud’s investment in its e-commerce platform, product range and logistics capabilities.”
Scott Burton, Marketing Manager for McGuigan Wines, said: “The ‘Bring a McGuigan’ campaign has been a major success for the brand across the globe, helping to increase consumers awareness significantly. According to research conducted by Wine Intelligence in October 2017, awareness of McGuigan is at an all-time high and growing, compared to some in our competitive set. “We are backing this year’s activity with more spend, allowing us to reach more consumers. The campaign perfectly mirrors what the McGuigan brand is all about – fun, approachability and authenticity. In a crowded market, taking a more disruptive, bold approach to our advertising will enable McGuigan to stand out even more.”
McGuigan Wines is increasing their advertising investment for the return of the ‘Bring a McGuigan’ campaign this spring. The campaign will run from September until midNovember aiming to reach 3.6 million consumers over the 12 weeks period, significantly boosting awareness of the McGuigan brand across Australia’s key Thiscities.year’s push will focus on large-format billboards along with a strong digital component to drive sales in the crucial pre-Christmas period. A heavy social media presence will be backed by tactical digital advertising targeting offices across the country’s major cities. Retailers will also be supported with instore point of sale to promote the campaign. Prominent outdoor sites across the country will feature creatives from the ‘Bring a McGuigan’ series, which aims to engage consumers in a more relatable, tongue-in-cheek way. The adverts encourage consumers looking for a quality bottle of wine to take to a social gathering or offer as a gift to ‘Bring a McGuigan’.
Look out for Drinks Trade’s interview with Benoît Collard in the next issue.
PIPER-HEIDSIECK SERVES AN ACE FOR THE AUSTRALIAN OPEN
“We’re really excited to be working with ZX Ventures… they have a proven track record of investing in and growing leading online alcohol companies globally and the ability to leverage that expertise was a key attraction,” said Andy Williamson, one of Boozebud’s founders.
‘BRING A CAMPAIGNMCGUIGAN’RETURNS
BOOZEBUD AND ZX TO JOIN FORCES
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The guest international judge this year is Eric West from the United States. We are hoping to learn a lot from him, and hear what is happening stateside in a market at a similar stage of development as ours, with a lot of new age producers experimenting with old world fruit and Nottechniques.longuntil we’ll all be drinking ciders in the sun again. Cheers!
24|drinks trade INFORM
in the last few years, corporate breweries have increasingly developed their own craft brands, or acquired successful independent breweries.
Brett Heffernan is the CEO of the Brewers Association of Australia August heralded the Australian Tax Office’s sixmonthly ofmoderateareBeerbeerratchetingautomaticupofexcise.drinkersconsuminglevelsalcohol compared to other beverages but doing a disproportionate amount of the heavylifting in filling government coffers.
TAXMAN’S TRIPLE TIPPLE
The latest 2016-17 data on beer and taxes is sobering. Most people are not aware they are slugged three times by the taxman when buying their beloved brews.
When the Craft Brewers Industry Association (CBIA) changed their name to the Independent Brewers Association (IBA) in 2017, they defined an ‘independent’ brewery as any brewery or brewing company that is less than 20 per cent owned by a large brewer and produces less than 40 million litres per annum.
Alexis Roitman is the CEO of the Independent Brewers Association, and recently launched their Independence Seal. For much of the past decade in localItpurposebeer’theAustralia,term‘craftserveditswell.identifiedand independent microbreweries passionately committed to brewing a wider variety of beer styles than corporate breweries However,offered.
Sam Reid is the President of Cider Australia and Co-Owner of Willie Smith’s Well the first rays of spring are starting to show through and it’s an exciting time to be in the orchard. For those producers who have their own trees it’s time for the trees to be pruned before the sap starts to move, or left alone if you favour the low intervention. For anyone looking to graft over cider varieties to existing apple trees, now is the time as it won’t be long before the first shoots of spring start to show.
First hit is the excise on beer. This is calculated on alcohol content. Despite beer being by far the lowest concentration of all alcohol products, beer excise netted the Australian Government the biggest return of $2.38 billion. Not only does Australian beer excise rank among the highest in the world – despite per capita consumption of beer falling 60 per cent over the last four decades –our excise automatically goes up every February and every August. Second slug is GST on the excise. Consumers pay 10 per cent tax on the tax. This reaped the Australian Government $238 Thirdmillion.whackis GST at the retail end, another 10 per cent GST is paid on the wholesale price. We estimate that the Australian Government will pocket around $1.6 billion over 2016-17. All told, that’s a tax trifecta worth a whopping $4.2 billion in just one year, just from beer. Beer is the drink of moderation. It is the only alcohol category providing low- and mid-strength options for consumers to control their intake. Australians lead the world in their support for these beers accounting for 24 per cent of all Australian beer Serioussales.excise reform that recognises beer’s unique place as the drink of moderation is overdue in Australia. We are currently examining a comprehensive raft of reform options to give beer drinkers the recognition and relief they deserve.
CIDER HERALDS IN SPRING
Those in the cider community will be preparing their entries for the Australian Cider Awards, due in the next month. We’re expecting more entries than ever this year and a continued higher quality with more purpose grown cider fruit than ever before.
In this, Australia joins a global trend of other countries successfully launching their own seal of independence.
In May 2018, the IBA launched its own Independence Seal to help beer drinkers identify independent breweries.
THE IMPORTANCE OF INDEPENDENCE
Thousands of breweries in the USA, Canada and the UK proudly wear their independence as a badge of honour. Now we can too. For more information visit askforindiebeer.com.au.
There is now a need to distinguish between corporate and independently owned Researchbreweries.showsthat ownership matters to growing numbers of beer lovers and that the burgeoning taste for beer from independent breweries is a consumerbased social movement. Clearly defining the word ‘craft’ has proved difficult, and its use by corporate breweries has further caused confusion in the market.
drinks trade|25 Real World has extensive experience in alcohol working with a range of large and smaller suppliers across all alcohol categories.•Wework with businesses across consumer, shopper and category to transform knowledge into actionable growth and strategies that will have impact at retail.
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27 CONNECT 3 54
5.COOPERS VINTAGE ALE 2018
3. KAHLUA ESPRESSO MARTINI ON TAP RRP: $701.18 per keg • Distributor: Pernod Ricard Kahlua has addressed a consumer and trade demand for the cocktail of the moment, the Espresso Martini, and created the cocktail on tap. The first of its kind globally for the Kahlua brand, the Espresso Martini on Tap is a blend of Kahlua coffee liqueur, Absolut vodka and Australia’s own, The Kind Coffee Co. organic cold brew coffee. Gone are the days of waiting for the mixologist to deliver, the Kahlua Espresso Martini on Tap pours in ten seconds versus an average of three minutes to make by hand. Peter Tate, general manager of The Royal Hotels Group says it saves his bar team a huge amount of time, particularly on busy Friday and Saturday nights. The taps are 20 litre, single-use, nitro-charged, recyclable kegs that work on any current beer tap system and with a six month ambient shelf life and no added chemicals or flavour agents. One keg serves 160 cocktails and saves 7.5 hours of service hours. Venues can make up to 73 per cent margin. Contact William Morgan from Pernod Ricard for more information.
RRP: $90 per carton, $30 six-pack • Distributor: Coopers Coopers Brewery has launched its highly anticipated 2018 Vintage Ale with a new recipe, a different look and a revamped label. Still featuring the image of Thomas Cooper, the fresh bottle design brings the Vintage Ale more in line with the whole Coopers ale range. The single origin malt is sourced from Westminster barley grown by Kangaroo Island farmers and malted by Coopers. The hop variety used in the brew is Aramis from the Alsace region of France and chosen as the feature hop for this year’s Ale because of its aroma and moderate levels of bitterness.
SPIRITS&BEER 1 2
4. SULLIVANS COVE AMERICAN OAK SINGLE CASK SINGLE MALT WHISKY (LIMITED EDITION)
2.BUFFALO TRACE ANTIQUE COLLECTION GEORGE T. STAGG 2017
RRP: $90 • Distributor: Think Spirits Casamigos Mezcal is the new tequila to join the ranks of other Casamigos Tequilas in Australia founded by Rande Gerber, George Clooney and Mike Meldman. “There’s nothing like it on the market,” says George and Rande. We’ve created a Mezcal that is as good as our Tequila. Casamigos Mezcal is uniquely smooth, easy to drink and smoked to perfection.” Clooney and Gerber tasted 700 samples before finding the perfect tequila, and whilst doing this tasting, they also tried many mezcals. Made in Santiago, Matatlán, Oaxaca, Mexico, this artisanal mezcal is crafted from 100 per cent Espadìn agaves.
RRP: $460 Distributor: Southtrade International A collection of American whiskies from the Buffalo Trace Antique Collection just launched in Australia, the George T. Stagg 2017, Sazerac Rye 18 Year Old, Thomas H. Handy Rye Whiskey, the Eagle Rare 17 Year Old and the William Larue Weller Kentucky Straight Bourbon Whiskey. The George T. Stagg 2017 is a multi-award winner that was distilled in 2002 and aged for 15 years and 3 months until its release last year. A bourbon to be savoured, its flavour profile is rich dark chocolate, coffee and vanilla.
RRP: $400 per bottle • Distributor: Sullivans Cove Distillery Sullivans Cove is experimenting with different styles of whisky, the result of years of trials and techniques yielding exciting new flavours. The American Oak Single Cask is the result of experimenting with American rather than the traditional French Oak, and oak that was previously used to age tawny (Australian port style) fortified wine. The whisky was aged for 11 years in the American tawny combining the malt and vanilla sweetness of the oak with the rich dried fruit character of the wine. Head Distiller, Patrick Maguire said, “We couldn’t be happier with the results.” Supply is tight as only 488 bottles are available so get in quick.
drinks trade|
1.CASAMIGOS MEZCAL
Cameron Ferguson: The business has had a phenomenal year both domestically and internationally, successfully growing our global footprint and strengthening our position at home.
CF: As a business we put a big emphasis on true customer partnerships and to be as flexible as possible, which can be challenging when you’re handling an agricultural product that takes time to cultivate and mature. However, part of the benefits to being in a large group is that we can access fruit from different sites, and where we don’t own vineyards, draw on long-standing, valued grower relationships to buy grapes not accessible on the open market. That gives us an edge in terms of our NPD pipeline and, coupled with the business’ global outlook, enables us to spot trends and blaze a bit of a trail. Tempus Two is a great example of how we are injecting fresh energy into the sector, helping to carve out a unique niche as a contemporary, edgy brand, which is showing unbelievable growth.
DT: What challenges do you see in the Australian wine retailing market? CF: Consumers want new experiences, and wine is no different. People want to try new varietals and styles as well as having the established wines that put Australia on the map. As a company, we have taken some brave decisions in terms of new vineyard plantings and selecting which grapes we believe will be making waves five-to-ten years after we’ve put them in the ground. It’s a gamble, and not always easy to predict, but we’ve had some great success with Malbec and Tempranillo and to a lesser extent Montepulciano and Gruner Veltliner. European varietals are really coming to the fore, but with an Australian twist, and I find that very exciting for consumers and how wine companies like ours can really take drinkers on a journey.
INFORM
Restaurant wine lists demonstrate the evolution happening in terms of consumers’ changing tastes and this trend is certain to filter down to the retail space, which will influence the wine styles and product mix on shelves in the future.
Australian Vintage has been on an ambitious journey, transforming from a bulk wine producer to a quality branded business with an enviable collection of high-performing well loved brands. We are in great shape having just posted profits of $7.7 million, up 79 per cent on the previous year. Most pleasing of all, our cash flow is the highest it’s been since the merger between Brian McGuigan Wines and Simeon Wines, which created Australian Vintage as we know it today. Having such positive numbers puts us in an excellent position to increase investment back into the business and our brands. This year our three core brands – McGuigan Wines, Tempus Two and Nepenthe grew by 14 per cent globally. We are also investing more into the next wave of our ‘Bring a McGuigan’ advertising campaign, which is back this month for an extended 12-week run, reaching 3.6 million consumers across Australia. In China, our three year compound annual growth rate is impressive and, for a late entrant into the region, I’m extremely pleased with the progress we are making and the partnerships we’re building. The right strategic building blocks are now in place to give us a long-term, sustainable business with credible distribution across the market.
CF: We have spent a great deal of time developing our product mix, working through the portfolio strategy and responding to challenging conditions in what is a very competitive market. McGuigan Black Label remains our biggest selling range, but we took the strategic decision to pull away from deep discounting to protect its long-term viability. In the end, if we don’t respect our brands, no one else will. As a result, our growth has slowed slightly in the short-term as the impact of that price realisation has come through. However, we have found our customers incredibly supportive and it has strengthened our relationships across the board, opening new opportunities as we looked for new growth opportunities. The move has accelerated the development of our retailer exclusive sub-labels under McGuigan together with renewed focus and investment across Tempus Two and Nepenthe which are growing at 38 per cent and 15 per cent respectively across Australia.
DT: For several years now, a key differentiator for Australian Vintage has been the ability to be nimble and turn around NPD quickly. How has that helped your relationship with the trade and the subsequent brand performance?
A Good Year
DT: Which of your brands have you had the most success with this year?
Australian Vintage is on a roll. Last month it announced record results with profits up by 79 per cent. Despite being less than 30-years-old, it has become a major force in the global wine market and one of only two publicly listed wine companies in Australia. We talk to Cameron Ferguson, who was recently promoted to Chief Operating Officer for Australasia and North America, about why this is just the beginning of the journey
28|drinks trade AUSTRALIANVINTAGE
Drinks Trade: How would you sum up the past 12 months for Australian Vintage’s (AVL) performance in Australia and in export markets?
CF: I’m really proud of the reputation our wines have gathered globally and the numerous high-profile awards we win speak for themselves. They help to strengthen not only the reputation of our brands but also the regions we represent. So, when Nepenthe wins a trophy at an international wine show, we are contributing to the success of the Adelaide Hills and growing awareness, which is incredibly important to us. The UK remains our biggest export market and we are seeing unprecedented growth there. Following the Brexit vote, several of our competitors retreated from the market, but we took the opposite approach, increasing our investment and spending more behind our brands and growing the team. It was a brave decision, but it’s paid off with McGuigan sales up 18% to become the UK’s third biggest global wine brand. It’s a phenomenal result that demonstrates our strategy to build exports in a sustainable way with our eye firmly on the long-term picture rather than quick wins. Sales to North America are up 31%, with Canada growing particularly well, where we have just signed a new 10-year contract with our supplier to fuel our ambitions for McGuigan and Tempus Two. Our result in Asia is in-line with our expectations and we have an extremely solid partnerships with Cofco and Vintage China. Over the last three years, our compounded annual rate of growth was 25%, which is a solid performance, especially when you consider we have only been in the market for ten years. We are under no illusion that Asia will take time to build.
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DT: Australian Vintage has long been a flag bearer for Australian wine internationally, particularly in markets such as the UK. How are those markets performing?
CF: As well as increasing investment behind our brands to grow consumers awareness, we are putting a great deal of focus in our internal efficiencies and invested a record $19 million this year – which marks the largest ever capital investment in the business. The aim has been to drive efficiencies, enabling us to remain highly competitive and responsive to customers’ needs. We have significantly upgraded our packaging and bottling facilities as well as investing behind solar power and other sustainable initiatives.
DT: How has Australian Vintage (AVL) invested across the business and is there an area that is showing the greatest growth and potential?
DT: What is your goal and ambitions for Australian Vintage in the short to medium term?
CF: We are very single-minded as a business with several key strategies under-pinning all our activity. Crucial to our ongoing success is growing exports further as well as pushing our branded sales and developing new products. We are committed to growing Tempus Two considerably further and see huge potential for it in Australia and globally. Nepenthe is growing its footprint beyond its South Australian heartland and the launch of the super-premium Apex range last month adds another layer of depth at the top end of the market.
I honestly don’t remember where we were… probably four barley wines in at Bitter Phew?
PROMOTE
James: The long and short of it is we wanted to create a venue that we would want to drink in, with a drinks list we would be excited by. It might seem strange to feature wines in what is in many regards Sydney’s first craft beer venue, but there is a deep connection there, particularly with regard to the processes of fermentation and minimal intervention. I haven’t really seen a venue that has explored that space properly, but at the same time there is crazy crossover in the production end of town. You have breweries like Garage Project making natural wine; you have wild beermakers using grapes and grape juice in production, grapes and other fruit in refermentation, and so on. Some of the ales we serve are probably closer to a wine or fine cider in flavour profile than a beer. We had this bar on the middle level of the pub that was really stunning to look at, but kind of dead space.
The room layout was awkward, and the fitout was tired. So we decided to press ‘go’ on Odd Culture.
DT: Jordan, you have a strong natural wine background. How have you worked with natural wine and what natural wines would you recommend for the first timer?
30|drinks trade Odd Culture is a wild ale and natural wine bar located in Darlinghurst. It is the brainchild of brothers, James and Josh Thorpe, who have teamed up with Jordan Blackman, previously of Chin Chin and Ananas, as bar manager and Tom Evans, previously of Royal Albert and Wayward, as venue beverage manager. The quirky farmhouse styled space aims to champion natural wine and craft beer and so addressing the needs of a new and discerning breed of customer. Drinks Trade talks to the Odd Culture team about the new project.
Jordan: I’m lucky to have learnt from some of the best in the industry. I also drink a bunch of natural wine, so naturally (yeah…) it’s been on offer in most venues I’ve looked after. We will always pour everything by the glass here at Odd Culture, so we can introduce you to heaps of different styles when you come in. Right now, I’d go for The Hermit Ram’s Skin Fermented Sauvignon Blanc. It’s approachable enough for the first timer and is a great introduction to the whole ‘skin contact’ thing.
A NEW BAR WITH A WILD CULTURE
Drinks Trade: Josh and James, describe the moment when you came upon the idea for a bar that specialises in natural wine and wild ale? What were you both doing at the time?
James and I have been running hospitality venues for years, Tom comes from a specialty beer background and Jordan comes from a natural wine background. By our powers combined… we are Odd Culture. James: Is drinking a skill?
DT: What skills does each of you bring to Odd Josh:Culture?
DT: Jordan, natural wine can be quite polarising. It has its dedicated followers, but many insist it is inherently flawed. How do you bring the naysayers around to the natural wine Jordan:movement? Sure, there is plenty of flawed ‘natural wine’ out there. There is also plenty of flawed conventional wine, however, the latter often hides its flaws through methods frowned upon by the natural crowd. Whether it’s through excessive use of sulphur or added sugars, conventional
DT: Tell us a bit about the menu and the style of food you are serving to accompany your wine, beer and spirit list?
Jordan: We’re serious about our product but make sure the vibe and atmosphere is fun and, most importantly, welcoming. The music is an eclectic mix of punk and rock - organic sounds with plenty of energy.
James: Anything with cherries.
Ange Drinan and her team have designed the backbar mural to depict the view from a farmhouse, where an unnamed farmer looks out on her crops. Maybe she’s making a wild ferment ale using malt from her farm; maybe she’s crushing grapes for a bottle fermented sparkling wine. The point is, it’s natural and handmade, in contrast to the sanitised, stainless steel heavy warehouses that most beers are made in today. The yeast culture is wild, not made in a laboratory. That’s the shit we’re interested in. drinks trade|31
DT: Education is important when it comes to encouraging customers to try something new. Tell us a bit about your ‘meet the winemaker/brewer’ program.
DT: Tom, you’ve been working in the craft beer industry for a long time, and as a self-professed ‘beer nerd’, have a wealth of knowledge on the subject. Explain what defines a wild ale or a sour beer.
Josh: Cheese and wine is a pretty common pairing, and we think sour beer pairs just as well. Our head chef (Rob Paget - ex Keystone) has taken the concept and really run with it, creating a menu full of all the cheese, cured meats and tinned seafood you could ever want. You can build your own plate using pairing suggestions which change with the tap list. My favourite has to be ‘The Toastie’ - a maffra cheddar (with emphasis on the cheddar) toastie with traditionally made ‘nduja salumi from our friends at Quattro Stella.
DT: Your range of local and boutique beverages is impressive. What products are you most excited about showcasing at your new venue and why?
Tom: Sour beer is a really wide category, you could liken it to something like white wine as a category. There’s a lot of room to move inside that space, and it’s mostly defined by flavours and styles. Wild ale is a bit more specific, and is more defined by the method behind the beer.
Wild ales aren’t brewed in large stainless facilities, with fermentation controlled to yield specific flavours. They let the yeast (and other organisms) take control, with exciting results. We find that the flavour profiles of these beers can often be richer, and deeper, than most conventional beers.
DT: Finally, describe the vibe of the Odd Culture? The mural above the bar is a talking point. What is the story behind that?
James: There are a few different ways to talk about our concept, but a powerful one is ‘wild’, or ‘natural’ or ‘minimal intervention’. The beers we focus on are sometimes referred to as ‘farmhouse’.
Tom: Education has always been really important for us which is the whole impetus behind our monthly ‘Ale Stars’ event that’s been running for years. We believe that no one can explain a beer or wine better than the person that made it, so we love to get those producers in front of passionate people who can ask the right questions.
Jordan: Always nice to put a face to a name. It’s really special when you’re poured a glass of wine by the guy or girl who’s actually made it.
winemaking isn’t always here to champion minimal intervention. I’m not sure about the word ‘inherently’ either. I believe minimal intervention looks to express the truest terroir. It might not be technically flawless but it’s real.
Tom: Australian breweries are putting out the best beers this country has ever seen at the moment, and it’s only getting better. I’m really excited about showing what some small, independent producers are able to make. The likes of Wildflower and Boatrocker are really exciting, and are doing a lot to push the envelope. Jordan: I’m personally stoked to have Rodenbach tinnies.
SE E Sparkling, clear & mid-golden SM EL L Bursting with the aroma of fresh apples TASTE A wonderfully balanced cider. Neither too sweet or too dry with an appley taste SWEE T OU R APPL ES OU R BERRI ES SE E Sparkling, clear with a delicious berry colour SM EL L Overflowing with the sweet aroma of fresh berries TASTE A delicious raspberry & blackberry cider blended with a hint of grass for lasting refreshment SWEE TABV 4% ABV 4% MADE FRO M 100% FRE SH ENGL I SH APPLE JU IC E Mo rti m er ’s O rchard i s an exp ertl y balanced cider made from 100% f resh En glis h a p ple ju ice It i s craf t ed b y Wes tons Cide r, a n independe nt and fam ily ow ned cider m aker at th eir M ill i n Hereford sh ire, E ngland. I t i s t here, that t he y h av e bee n m aking a ward-wi n ni n g, q u ality ciders s in ce 1880 . AV AILABLE IN 330ml glass bottle, 6 x 330ml multipack & 50l draught keg AV AILABLE IN 330ml glass bottle, 4 x 330ml multipack & 50l draught keg
A SUCCESSCIDERSTORY
For a drink that has seen such a swell in popularity in recent years, cider is anything but an overnight success. Apples have been used for thousands of years as the basis for alcoholic drinks, partly because until fairly recently, no one ate apples for pleasure. They were simply too bitter – and hence, ideal for fermenting into a refreshing drink. Just when the first ciders were made, who knows. There is evidence that apples were grown along the Nile nearly 3,500 years ago, but no one is sure if they were fermented. Given that the ancient Egyptians were well known for fermenting beer, it seems likely. There is evidence that when the Romans arrived in Britain in 55 B.C., the locals were enjoying plenty of cider, or something akin to it. Soon, so too were the invaders and they took it with them throughout Europe. The word ‘cider’ is Germanic in origin and came with them when they took their turn to invade Britain in the 9th century. The settlers in New England were also fans, not least because it was often safer to drink than the water and also had nutritional value for the long winter months. Johnny Appleseed was planting apple trees for cider, not pies. Today in Australia, cider is once again on the rise – estimates suggest that over the last decade, cider drinkers have gone from around 300,000 to 3 million. Jane Anderson, executive officer for Cider Australia, has provided an overview of the market.
INFORM
Things, however, are far from gloomy in the craft segment of the market. Cider Australia defines craft cider as ‘cider made with 100 per cent Australian grown fruit’. Major retailer, Dan
drinks trade|33
2016 saw cider as the fastest growing category for the year (6.5 per cent off-premise) but it did stagnate the following year, largely caused by a downturn in the larger brands that had the majority of market share. This raises the question, are cider drinkers looking to the craft producers, the smaller
Cider has been experiencing huge growth over the past decade in Australia. Now with the rise and rise of the boutique cider producer, expect to see that interest in the fizzy fruit ferment bubbling away for some time to come. Ken Gargett reports.
and possibly more interesting efforts and moving from the bulk producers? Six brands make up 75 per cent of the cider market, so any slump in their sales adversely affects the entire industry. Taken over five years, cider sales have been static, sitting at around 3 per cent of the off-premise alcoholic beverage market. Cider Australia estimates there are around 140 cider producers in Australia. The latest information available notes that 29 per cent of the producers are found in Victoria, 23 per cent in NSW, 18 per cent in Western Australia, 12 per cent in South Australia, 10 per cent in Tasmania, 7 per cent in Queensland and the last percent, just under, in the ACT.
Jane Anderson advises that Cider Australia is taking serious steps to protect the local industry, by way of introducing a Trustmark in early October.
34|drinks trade Murphy’s, has reported craft cider sales increasing by 10 per cent. These figures are supported by producers. Sam Reid from Willie Smith’s in the Huon Valley, Tasmania, confirmed that overall sales were “flattening but the Australian Craft Cider category which is currently around 10 per cent of the market is in 10 – 15 per cent growth and is the next big opportunity for the category given its more premium positioning and therefore larger margin.”
How did this come about? Tony believes that it was partly because of the poor quality of ciders in the past, “like a lot of traditional European wine and wild beers, a large part of the Normandy cider population is brett-infected. That’s now become part of the ‘style-guide’ which I think is bad news.
There is also more than a budding industry in exporting cider as well, with the value for the 15/16 period at $16.5 million. The United Kingdom is the largest market, followed by New Zealand, the States and then Japan.
INFORM
From a retail perspective, where better to go than ‘Craft’, an independent store which focuses on small producer wineries, craft beers and ciders, run by respected wine judge, Tony Harper, a long time fan of good cider. Tony notes that at a previous establishment, they “stocked three ciders - a French, a Somerset and Bress. Now we have more than a dozen brands - all artisan, and each quite unique. Some of those brands have three or four in the range.” He suspects his previous establishment would be doing the same. This is the future.
It is for use on products containing 100 per cent Australian grown fruit. “This is a really crucial development for the craft segment of the cider category as it will be an easily recognisable way to differentiate cider made with Australian juice versus imported juice concentrate. Currently it is just about impossible for consumers to tell what they’re buying as labels do not have to include information about the origin of the juice.”
All of them would be better drinks without the addition of feral taint... It’s odd how poor hygiene practice becomes mistaken for regionality simply because it has existed for so long. Ah well …” So, did the increase in interest follow an
36|drinks trade improvement in the product or did the products improve to meet the elevated interest? And does it matter? Tony’s view is that “now there are untold options with a much greater fan-base. Not sure if the cart or the horse happened first in this case. I suspect that better product created the market.” And how did that come about here? “A welcome shift from largely concentrate-produced ciders to authentic pressed ciders. Similarly the halfway stuff of using Granny Smiths and Pink Ladies has - to a large extent - been replaced by authentic cider apples (smaller, more tart).” Tony notes that Ray Costanzo at Golden Grove “has produced a really good version from Granite Belt apples. And Sutton’s (also on the Granite Belt) has been making a wonderful product for decades.” Sadly, Ray’s production is tiny, but there is no questioning the quality. Tony also references Adam Marks “who was doing farmhouse styles from cider apples 15 years ago under his Press label. Awesome!” I still pull out one of those great ciders every now and again. He also believes that the move to drier styles is a good thing. Don’t we all. Further, barrel ageing is adding to complexity. All of these things have taken our local craft ciders to new levels.
What about from the perspective of a new producer? Martin Rellstab from Sunshine Coast Cider at Woombye (they use Granite Belt apples – a common theme is the move to the regions using the right apples from the best regions, like Tasmania and the Granite Belt) might be the newest kid on the block – his first ciders are yet to hit the market but they are delicious – but he might also be the most experienced cider maker in the country. Martin is a fifth generation cider producer from Switzerland who believes in the potential of the industry in this country. He and wife, Regine, handpick every batch of apples used – Summit Gold, Scarlett O’Hara, Gala and Red Delicious the varieties, with every one inspected. This is where it all starts, “If the base is wrong, the cider doesn’t stand a chance.” The aim is then bottle fermented and a cider low in sugar. He follows the family’s traditions from the cold Swiss cellars. With people like Martin, the support of the retailers who specialise in these great products and the programs put in place by Cider Australia, expect our local ciders to go from strength to strength.
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FOR MORE INFORMATION CONTACT YOUR AMATIL REPRESENTATIVE OR CALL 132 653
“Australia is one of the highest per capita consumption rates globally. Due to the convenience of the RTD format, we believe it will continue to play an important role in Australian consumers drinking occasions, presenting many opportunities for the future.”
drinks trade|39 Ready-to-Drink (RTD) has been part of our drinking repertoire for over 50 years. First launched in Australia in the late 1960s with the classic UDL in a can, we’ve come a long way. Always at the mercy of the latest trend, the RTD offering is in a constant state of flux and change as a litany of mixes, styles and formats fight for ‘share of throat’ in an increasingly fickle consumer-led market. Investments into product development in this sector are huge, and often a gamble, but for the new products that tap into the zeitgeist, they are the big success stories of the liquor sector. INFORM
The RTD category is really unique to Australia. Our lifestyle presents a myriad of occasions that are well suited to the RTD format hence its continued success. It is those times where we enjoy the outdoors, BBQs, festivals, moment with friends and celebrations that embrace the RTD as the convenient choice to enjoy our favourite brand. From the first crack of a UDL can in 1969, the RTD has woven itself into the fabric of our Australian culture but never sits on its laurels, each year we can look to the producers for our next wave of innovative and exciting products to hit retail shelves.
*All data IRI Worldwide MAT 01/07/2018 unless otherwise specified.
Ready-to-Drink IN THE DARK AGES
Reviewing the key trends over the past decade in the RTD category in Australia and one thing remains constant; dark spirit RTDs are king. Despite innovation departments working tirelessly at consumer research and focus groups, creating new and radical products to promote the light RTD sector, they are yet to surpass the enduring lead of the dark spirit RTD. The latest report from IRI Worldwide on RTDs (MAT 01/07/2018)* states that dark spirits are by far the largest segment with a huge 81 per cent share of the RTD category. Dark RTDs hold the lion’s share of the category that today is worth $2.5 billion and accounts for 14 per cent of the entire liquor market in Australia. RTD is an increasingly important category because it accounts for 14 per cent of dollars but 27 per cent of dollar growth. Premiumisation is still a key trend driving the RTD segment as consumers continue to trade up to the more premium product. In volume it is the equivalent of 212 million litres, up three million from last year. That growth is led by bourbon and whiskey, which contributed 76 per cent to the category. The resurgence in bourbon has been the most note-worthy, going from a -0.1 per cent decline last year to a +6 per cent growth this year. Wild Turkey 101 leads this race. It doubled in growth from + 8 per cent last year to + 17 per cent this year. Jack Daniels and Jim Beam Double Serves have also contributed to this spike in growthSpeakingfigures.with Eddie Russell, master distiller of Wild Turkey while visiting Australia to launch Longbranch Kentucky Straight Bourbon Whiskey, he said Australia is the largest market in the world for Wild Turkey and he attributes that to the RTD“Themarket.Wild Turkey Bourbon RTDs are not packaged anywhere else in the world,” said Russell. He said they package the RTDs in Australia and send the bourbon here in bulk. The leading RTD products in terms of dollar growth (Actual YA) in Australia are all bourbons and whiskies and all of them are mixed with either cola or Theydry.* are: • Canadian Club & Dry can 375 ml • Jim Beam Black & Cola 375 ml • Bundaberg Up Rum & Cola 330 ml • Jack Daniels & Cola 330 ml Albeit off a 19 per cent share of the market, there is movement and growth on the lighter side of RTDs. Vodka has experienced a turn around with 5 per cent growth (vodka RTD growth was flat last year) and leading on to the current consumer interest in gin; gin-based RTDs have also experienced growth. Diageo’s Tanqueray and Tonic in particular has performed well since its launch at the beginning of the year. The key drivers for growth in the light spirit RTD sector are Vodka Cruisers and the original RTD, UDL; both contributed $15 million to the RTD market share in value.Thekey drivers behind traditional innovation in the RTD sector have been convenience, followed by trend and then providing for a particular occasion. Recently, however, there was another sub category that emerged focused on less sugar, less preservatives and natural flavours – the so called ‘better for you’ RTD. This was touted to be the next big thing in the category and a wave of RTDs hit the market that fit the bill - Absolut Botanik, fruit botanical mixed with vodka and carbonated water and Smirnoff Pure with no preservatives and all natural ingredients for example. Having got off to a roaring start Smirnoff Pure saw a -46 per cent reduction in growth in its second year and Absolut has been in decline for two years. Despite these products losing momentum, RTDs with tonic and soda mixes are up +57 per cent versus last year and now worth 0.5 per cent of the category. experiencing year on year growth for the past four years. This would indicate there is a market for a lower calorie, less sugar offering, however, consumers don’t want to be blatantly reminded they are seeking out these products as RTDs including elderflower or featuring the words ‘sugar-free’ or ‘diet’ are in collective decline at -7 per cent. One product that could fit into the category of ‘better for you’ is the Jameson Irish whiskey RTD with Natural Raw Cola. It uses natural kola extract within the blend and has been experiencing steady growth since its launch five years ago and is now worth $7 million. Speaking with Marketing Manager, Spirits, at Pernod Ricard, Oliver Dos Remedios, he says, “We’ve seen fantastic growth across the Jameson RTD range, growing at +42 per cent volume and +39 per cent MAT, where we have placed strong focus on strategic sponsorships and collaborations, such as St Jerome’s Laneway Festival, to create unique experiences for consumers to enjoy – which we believe has played a vital role in our results.
Bundaberg Rum: Lazy Bear
Canadian Club and Zero Sugar Dry Distributor: Coca-Cola Amatil Canadian Club and Zero Sugar Dry is a smooth mix of Canadian Club Whisky and Zero Sugar Dry. Enjoy chilled or poured over ice.
Distributor: Pernod Ricard Refreshing and summery, Absolut Botanik Berry Lime is flavoured with blueberry, lime and cucumber matched with single-source Swedish Vodka. It makes for a fresh, lightly sparkling drink.
Canadian Club Premium Dry
Canadian Club and Dry
Distributor: Coca-Cola Amatil Canadian Club Premium is a 6% ABV offering, providing unrivalled smoothness and mixed with dry for drinking pleasure and convenience.
Distributor: Diageo A refreshingly different premixed drink from Bundaberg, Lazy Bear combines Bundaberg Rum with the dry ginger ale and natural lime. Lazy Bear is best served chilled with a slice of fresh lime.
An A to Z of RTD
Distributor: Pernod Ricard Blueberry, lemon and coriander give this Swedish single-source vodka an original twist. It’s fresh, clean and lightly sparkling.
Absolut Botanik Berry Lime & Vodka
Absolut Botanik Berry Lemon & Vodka
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Gordon’s Gin: Gordon’s Premium Pink Gin & Soda Distributor: Diageo Combines the subtle sweetness of berries in Gordon’s Premium Pink Gin with the lightness of soda to create a refreshingly tasty pink spritz. Sweet juicy raspberry, jammy, strawberry, lemon and juniper twist, balanced sweet and with a tangy palate. Dry clean finish.
Distributor: Coca-Cola Amatil Canadian Club blended with Dry or Cola is proving one of Australia’s leading RTD’s.
Jack Daniel’s Tennessee Whiskey & Cola Distributor: Brown Forman Jack Daniel’s Old No. 7 is charcoal mellowed drop by drop, giving this whiskey its unique flavour. Enjoy Jack mixed with cola or also available with crisp dry and refreshing lemonade.
Gentleman Jack & Cola Distributor: Brown Forman Gentleman Jack – a smoother Tennessee Whiskey and charcoal mellowed twice for exceptional smoothness. This mix with cola brings out the whiskey’s caramel and vanilla flavours. Gentleman Jack is for those special occasions.
Jack Daniel’s Double Jack & Cola Distributor: Brown Forman Two shots of Jack Daniel’s Old No. 7 Tennessee Whiskey perfectly mixed with cola to 6.9 per cent ABV, for those who appreciate a bolder expression of Jack Daniel’s signature whiskey taste.
Jameson Natural Raw Cola Distributor: Pernod Ricard A unique blend of smooth triple distilled Jameson Irish Whiskey with natural ground raw cola. The Natural Kola extract within the blend gives this cola flavour a unique complexity, depth and enhances the overall flavour. Enjoy chilled from bottle or can or over ice.
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Jack Daniel’s American Serve Cola Distributor: Brown Forman A small can with a big whiskey taste, it’s a double pour of Jack Daniel’s Tennessee Whiskey with a splash of cola. Serve it chilled or poured over ice into a rocks glass.
Jameson Smooth Dry & Lime Distributor: Pernod Ricard A unique blend of smooth triple distilled Jameson Irish Whiskey with Dry & Lime makes for a refreshing twist on this classic combination. Enjoy chilled from bottle or can or over ice.
Jack Daniel’s Double Jack & Dry Distributor: Brown Forman This is the newest member of the Jack Daniel’s RTD family. Two shots of Jack Daniel’s Old No. 7 Tennessee Whiskey perfectly mixed with dry to 6.9 per cent ABV. The bold, smooth taste of Old No. 7 whiskey is balanced with the crisp ginger ale for a refreshing dry finish.
JACK DANIEL’S DOUBLE JACK & DRY 6.9% ABV (13.8 PROOF). JACK DANIEL’S AND OLD NO.7 BRAND ARE REGISTERED TRADEMARKS. ©2018 JACK DANIEL’S. MADE IN AUSTRALIA UNDER LICENCE FROM LOCAL AND IMPORTED INGREDIENTS FOR BROWN–FORMAN AUSTRALIA PTY. LIMITED, LEVEL 6, 280 ELIZABETH STREET, SURRY HILLS, NSW 2010. JACKDANIELS.COM DRYNOWWITHSAMEBOLD SPIRIT NOW AVAILABLE NEVER HAVE TOO MUCH OF A GOOD THING. DRINK RESPONSIBLY.
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The ‘Original’. The pairing of quality bourbon and cola provides the sweet and luscious flavour of Jim Beam White Label.
Smirnoff: Smirnoff Pure Distributor: Diageo Flavours: • Smirnoff Passionfruit, Lime & Soda • Smirnoff Cranberry Apple & Soda • Smirnoff Lime & Soda • Smirnoff Ginger & Lime Soda • Smirnoff Orange & Mango Soda
Smirnoff Pure is the first premix drink from Diageo to combine vodka with natural ingredients and no preservatives or artificial ingredients. Appealing to a new generation of consumers who want drinks that are lower in sugar than traditional premix but don’t want to compromise on taste.
Jim Beam Kentucky Serve is 9 per cent Jim Beam amplifying and highlighting the quality taste of Jim Beam White label Bourbon with less cola like never before.
Jim Beam Kentucky Serve and Cola Distributor: Coca-Cola Amatil
Jim Beam White Double Serve and Cola Distributor: Coca-Cola Amatil
The Jim Beam White Double Serve has an even fuller, smoother flavour with two standard serves of quality Kentucky Straight Bourbon Whiskey mixed with cola.
Johnnie Walker: Johnnie & Ginger Distributor: Diageo
drinks trade|
Jim Beam White Label Bourbon and Cola Distributor: Coca-Cola Amatil
The depth of Red Label with the refreshing taste of natural ginger, it combines the spicy depth of 35 malt and grain whiskies that make up Johnnie Walker Red Label, perfectly balanced with ginger ale for a refreshing taste. Southern Comfort and Cola Distributor: Southtrade International Classic Southern Comfort is the whiskey of New Orleans known as the ‘Grand Old Drink of the South,’ its signature and mellow blend of whiskey, fruit and spice mixed here with its perfect dance partner, cola.
Vodka + Distributor: Vodka + Vodka+ is Australia’s first no sugar, no carbs, gluten free vodka premix range. This product caters for the fast growing global ‘health conscious’ boom. Sparking water plus a hint of flavour makes for a refreshing drink after a long day.
Distributor: Campari Australia Australia is the only country in the world where you can drink Wild Turkey Kentucky Bourbon in an RTD format. Here Jimmy Russell’s signature bourbon, Wild Turkey 101, with its high rye content makes for the perfect premium bourbon cola premix.
Distributor: West Winds Gin With over 50 per cent indigenous Australian botanicals this award winning West Australian gin is blended with tonic for the ultimate convenient G&T mix for all occasions.
West Coast Cooler
Distributor: Diageo Tanqueray Gin & Tonic is the simple way to savour a perfectly balanced, ready to drink Tanqueray & Tonic. A petite version of Tanqueray’s iconic emerald glass bottle houses the expert blend of Tanqueray London Dry Gin, paired with a soft citrus signature tonic, to create a bar quality Tanqueray & Tonic. To sip at its best, enjoy Tanqueray’s Gin & Tonic chilled, straight from the bottle or poured into a glass over ice with a generous squeeze of lime.
trade
The West Winds Gin & Tonic
Tanqueray: Tanqueray & Tonic
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Distributor: Pernod Ricard The old favourite is a wine based cooler with exotic fruit flavours. Its crisp, balanced taste is complemented with hints of exotic fruits and an effervescent finish, making it a refreshing alternative to beer or cider.
44|drinks
Wild Turkey 101 & Cola
drinks trade|45 ABSOLUT BOTANIK TM ABSOLUT BOTANIK TM ABSOLUT BOTANIK TM DRINK RESPONSIBLY
Around 15 Tasmanian wineries currently export and sell around 420,000 bottles to markets including Britain, the US, Hong Kong, Japan, China and Singapore. That number is growing led by Josef Chromy, Tamar Ridge, Domaine A (recently purchased by Moorilla), the Shaw +Smith owned Tolpuddle label and sparkling wine producers including Jansz and Clover Hill. Smaller wineries with a foot in the export market include Holm Oak, Glaetzer-Dixon, Spring Vale and Nocton Vineyard (the latter two with a primary focus on the Chinese market).
Potentially extreme variations in production figures owing to Tasmania’s volatile climate is a challenge facing would-be exporters.
Pooley, Milton, Spring Vale, Barringwood, Brown Brothers, Hill Smith Family Vineyards and Gala Estate have all also planted vines recently, reinforcing confidence in the market, along with Duncan Ferguson and Susanna Fernandez, formerly of Cascabel in McLaren Vale, who have planted their Altaness vineyard in the southerly Huon Valley/Channel region, where leading producers include Home Hill, Sailor Seeks Horse, Chatto, Elsewhere and Kate Hill.
Only five per cent of Tasmanian wines are currently exported overseas but it is a critical sector in terms of positioning and value, says Davies.
“It is important not only in terms of pushing up the value of our wines, but also from a tourism perspective and encouraging people in those markets to actually visit Tasmania,” she said.
“The next decade will no doubt throw up new challenges and opportunities,” he says. “Careful management of markets and focus on improving 46|drinks trade
Adopted local, Winsor Dobbin, investigates.
TASMANIAN WINE’S RISING TIDE
The level of investment in the Tasmanian wine sector is well above (in percentage terms) the Australian average and Tasmanian wines have a significantly higher average selling price.
Stefano Lubiana has completely refurbished the former Panorama vineyard, while Mewstone was recently named new winery of the year in the James Halliday 2019 awards. Extra plantings and increased exports are seen by the industry as two key ways to maintain Tasmania’s premium position in the marketplace.
“It’s an exciting time of growth in the sector’s relative youth, as we continue to attract global interest in our wines and ever-increasing visitation to our cellar doors,” says long-serving Wine Tasmania chief executive, Sheralee Davies.
All Tasmanian wine produced is in the niche premium wine sector retailing above $15 or equivalent. This segment represents just 7 per cent of Australia’s total wine production, but 28 per cent of its value. Prices for both Tasmanian grapes and wine are some of the highest nationally.
Tasmania has 160 individual licensed wine producers throughout the state, with close to 2,000 hectares of vineyard. Over the past five years, vineyard plantings in Tasmania have grown by more than 25 per cent and an additional 200+ hectares were planted in 2017-18 by high-profile producers including Nick Glaetzer of Glaetzer-Dixon Family Wines, Kate Hill Wines and Samantha Connew of Stargazer.
A recent report found the Tasmanian wine sector contributes more than $115 million annually to the state’s economy, placing it in the top 10 incomeproducing sectors.
Now, in what is always a cyclical business, Tasmanian winemakers are looking for ways to ensure their businesses continue to thrive.
“It is something that we need to be careful about because we don’t want to build up demand and then be unable to meet it,” says Davies. “There would be no point in putting a lot of work into developing markets if we can’t supply them consistently.”Fortunately, the 2018 vintage was a warm one in Tasmania with a record production of 16,280 tonnes, worth a projected $308 million in revenues.
PROMOTE
Dave Milne, sales and marketing manager for Josef Chromy Wines, is cautiously optimistic.
How can Tasmania sustain its success in a crowded premium wine market?
The past decade has been one of extraordinary growth for Tasmanian wine producers with demand continuing to outstrip supply. While Tasmania still represents less than 0.5 per cent of the total national wine grape production, it produces 10 per cent of the premium wine segment. And the island state’s cool-climate wines have continued growth potential.
For 130 years the Brown Family’s sense of adventure and innovation has led us to create new wine varieties, push boundaries and develop vineyards in some of the best regions in Australia. We have evolved from a single brand to a family of brands that now includes Brown Brothers, Devil’s Corner, Tamar Ridge, Pirie and Innocent Bystander. From the first vintage in Milawa, in Victoria’s King Valley in 1889, to the multifaceted business we are today, we pride ourselves on our family heritage, our connection to consumers whilst being a valuable partner to our customers. Above all is our desire to remain a sustainable and successful family owned company for generations to come. Family is at the heart of everything we do, we are Brown Family Wine Group.
PROMOTE quality and growing price-points will be key to our prosperity.“Tasmania’s vintage variation in terms of yield is more pronounced than any other region and continuity of supply (and quality) will also be a challenge.“Withmore acreage under vine, wineries will need to balance any new plantings with profitability firmly in mind. Growth for the sake of growth has brought many a vigneron undone and losing sight of what has been the key driver for success, quality and demand exceeding supply can be reversed very“Thequickly.Tasmanian industry does very well at supporting each other, and, to borrow a nautical phrase, ‘a rising tide lifts all boats’.” Bec Duffy, co-owner and winemaker for Holm Oak Wines, says, “The key is to continue driving demand as plantings increase. Wine Tasmania is doing a great job in strategically focusing marketing and promotional efforts to ensure that this happens. The continual investment by more established wine companies in Tasmania also brings additional expertise to the state, and helps to tell the Tasmanian wine story to a wider audience.
“We all know that we have to grow demand - it is about knowing there is a market for the fruit from every vineyard that goes into the ground,” DaviesFormersays.Jimmy Watson trophy winner Nick Glaetzer from Glaetzer-Dixon Family Winemakers says, “The next decade has to focus on exports. Sydney and Melbourne are still great markets, though there are plenty of other similarly populated (and cashed-up) cities around the world that need to discover Tasmanian wine.
“Whilst maintaining and growing both volume and value in the domestic wholesale market is critical for the success of the Tasmanian wine industry in the coming decade, a focus on export markets to increase demand, and direct to consumer markets through cellar doors to enhance profitability is becoming increasingly important.” Davies says it is important that Tasmania stands out in the global marketplace.
“Key things at this point, and that will be critical factors in future, include being true to our focus, not deviating and being really clear about what we want to achieve,” she says. She believes there is agreement across the industry that the marketing focus must be on Tasmania first, then Tasmanian wines and then individual producers, although Jim Chatto, chief winemaker for Kreglinger Wines, would like to see a focus on individual regions (see breakout box) as a driver of demand.
“Our wines are world-class and we need to make some noise loud enough so that it’s heard far away from this tiny island.” 48|drinks trade
“The Tasmanian wine industry needs to grow up and focus on individual regions,” says Jim Chatto, chief winemaker for Kreglinger (Pipers Brook and Ninth Island) and vigneron at Chatto Wines/Isle Vineyard in the southerly Huon Valley. There are no official geographic indicators (GIs) right now and the entire island is one “Weappellation.needto come of age and accept that Tasmania is more than one GI,” Chatto says. “Tasmania is a really dynamic place, but the regions are very different. Look at the Huon in the south and Pipers River in the north; they are producing different styles of wine.
“Those differences are part of the story of Tasmanian wine and should be celebrated. They enrich the whole story. Overall, I can see exponential growth and improvement in quality as people choose not only the right vineyard sites, but also the correct grape clones.”
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Tasmania is proudly basking in the global spotlight shining brightly on its wine, cider and craft spirit output.
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The principle focus of the relationship with our clients is partnership. We always seek to understand and support their business goals – be it wine style and quality differentiation, product and packaging development, distribution strategies, single vineyard provenance or multi-vineyard sourcing. Our client base consists of vineyard and orchard brand owners from across the state that bring their fruit to us to be crafted into a diverse and extensive array of wines and ciders under their ownOurbrands.integrated winery and production footprint means that for Tasmania, we are uniquely positioned to produce any grape variety or wine style in volumes from as little as a 30-dozen single vineyard barrel selection to a 10,000+ dozen multivineyard blend or anywhere in between and beyond.
Over the last three years, our uniquely flexible approach has seen us process parcels as small as
JL: Winemaking Tasmania is a unique, highly specialised and award-winning producer of many of Tasmania’s finest wines and ciders in partnership with our client base of vineyard and orchard brand owners. We believe passionately in the provenance and unique qualities of Tasmania, its people and its produce. Everything we do is to benefit our clients and their long-term business prosperity. We invest in the best people, the best technologies and the best locally and internationally available inputs.
It’s the unique quality and diversity of boutique beverages crafted by small passionate producers that is currently garnering favourable attention for the island state. Drinks Trade found out more about these exciting times for Tasmania with Jonathan Lord, CEO, Winemaking Tasmania, who not only has the enviable position of being at the coalface of Tasmania’s craft wine and cider production, but whose work contributes to the movement itself.
DT:Tell us about Winemaking Tasmania and how it works?
DT: Brand Tasmania is certainly capturing the attention of the world for its environmental qualities and its burgeoning arts scene. How is this current zeitgeist impacting your business?
JL: We’re certainly experiencing a diverse range of impacts as a direct result of this unique period in time we inhabit with Tasmania being the “apple” in the world’s eye. These experiences range from a growing stream of new clients, growth in client production volumes, new vineyard developments and all the growing pains associated with theseHowever,demands.without doubt the most exciting impact is the real and present opportunity to export our diverse array of premium wine and cider brands to the wider world. We were fortunate to attend Vinexpo Hong Kong in May where Australia featured as the Country of Honour with brilliant support from Wine Australia. As the only purely Tasmanian producer exhibiting, over the three days of the event we had a steady stream of visitors, at times up to six people deep, who had heard of Tasmania and Tasmanian wine but never had the opportunity to taste or experience it. From Russia, Korea, Taiwan, Singapore, Malaysia, Vietnam, Italy, Thailand, Hong Kong and mainland China, it was both a thrill and a special honour to not only share our provenance with these people, but to provide them with an amazing first up tasting experience that reinforced their existing perception of Tasmanian wine as a truly unique and premium contributor to the world of wine.
DT:Tasmania prides itself on provenance and small production. In your opinion does Winemaking Tasmania significantly contribute to the craft wine and cider movement because of its focus on boutique producers?
JL:Yes. Our entire setup is based around premium small batch processing to keep small batches separate and create as many blending options for wine and cider production as possible. We are open to any style and actively encourage style discussions with our clients.
APPLE ISLE’S MOMENT IN THE SUN
CONNECT
Getting to the core of the
• Use of malolactic fermentation to create mouthfeel and texture
drinks trade|51 250 kilograms to craft wines on behalf of clients. This might be a distraction to some but without this approach we would not have been in the position to craft Tasmania’s only varietal Viognier, Siegerrebe or Friulano wines. The latter, a rare north-eastern Italian variety was fermented in clay amphora on skins for 180 days and went on to win a trophy at the 2017 Alternative Varieties Wine Show.
DT: By all accounts it all seems very rosy on the Apple Isle. In your opinion does the industry in Tasmania face any challenges?
• No sulphur dioxide during fruit processing and maturation
• A range of yeast choices from indigenous to novel, non-fermentative yeasts
• A diversity of modern dessert and heritage apple and pear varieties and blends thereof
DT: Can you run us through an average day at Winemaking Tasmania? What is your favourite part of the job? JL: Wow, that’s a tough question. We are a relatively small business, committed to being Tasmania’s best producer of premium alcoholic beverages, in a state where our industry lacks the scale of our mainland colleagues, and a lot of what we do is driven by passion and belief in the journey that we’re on. As such, my role is quite diverse. On any given day I can be involved in client communications, finance, product and packaging development, tastings, HR or even find myself on the end of the production line, packing boxes. In terms of the favourite part of my job, well that question is just as difficult. I truly, passionately love my job and I am one of those fortunate individuals who is lucky enough to be gainfully employed doing what I would do for free if I did not have a mortgage or other financial commitments. However, to answer the question directly, my favourite part of the job is seeing the continued growth and success of our individual team members as we strive to achieve our vision of being Tasmania’s best producer of premium alcoholic beverages. Truly blessed indeed.
• Inclusion of locally pressed cherries to add colour and unique flavour profiles. Finally, there are some very exciting cross-category experiments in progress where we are looking to create unique fusions of cider and varietal wines to really see how far we might be able to push traditional category boundaries.
• Extended cold soak periods
DT: Many mainland wineries are buying vineyards in Tasmania to future proof their business from climate change. What are your thoughts on how Tasmania benefits from increasing warmer climes?
JL: Tasmania is still a marginal cold climate viticultural region. It’s not uncommon to hear stories from local industry veterans of seasons only 20 to 30 years ago where they couldn’t get Shiraz to complete veraison (the transition from grape berry growth to ripening). If there is one beneficiary to climate change it is Tasmania’s wine industry. The continued march of climate change is presenting exciting opportunities for previously marginal or unthinkable grape varieties like Shiraz, Tempranillo and even Cabernet Sauvignon to find ideal homes in Tasmania’s unique, cold, aridOnclimate.theinvestment side of things, it is the leadership and vision of family-owned businesses like Yalumba and Brown Brothers to future proof their businesses that has driven much of the growth in awareness, quality, distribution and production volume in Tasmania’s wine industry. Without them we would not have the scale of investment or global awareness of our wines that we presently enjoy.
• Quite extended post ferment maceration up to 90 days • Larger format French oak maturation, particularly puncheons and up to 2000L foudres.
DT: Tell us a bit about a great wine or cider brand success story that is a result of working with Winemaking Tasmania?
JL: We are fortunate to work with more than 60 different vineyard and orchard brand owners from across Tasmania. Whilst I am reluctant to call out a single brand success story that is a result of working with us, without doubt our most successful brand partnership is with Bream Creek (established 1973) and its proprietor, the renowned vigneron Fred Peacock. What Fred doesn’t know about viticulture in Tasmania isn’t worth knowing, and he is both intricately involved and exacting in his standards in both viticulture and winemaking. The best way to describe our relationship with Bream Creek is symbiotic. We’re always learning from and leaning on Fred’s viticultural knowledge and experience. Yet on the winemaking front, it is Fred’s unique relationship with our chief winemaker, Glenn James, and his team, where things really start to sizzle. Over the four vintages they have worked together, the quality and reputation of Bream Creek’s already well-renowned wines has gone from strength to strength. Whether it’s crafting individually barrel selected, genuine reserve releases of Pinot Noir and Chardonnay (the current release Reserve Pinot Noir was rated 97/100 by James Halliday) or supporting their significant export efforts – this is a truly special brand success story that we are proud to be a part of.
• Partial and full skins fermentation
IN CIDER:
• Pre-ferment skin contact to produce wines with texture and interesting aromatics
IN RED WINES:
• Larger format oak maturation and clay amphora • Extended lees contact on all varieties (not just Chardonnay).
IN WHITE WINES:
JL: There is certainly a strong current of buoyant optimism within Tasmania’s premium branded wine, cider, craft beer and spirits sectors. This is underpinned by the phenomenal growth in awareness of and goodwill towards Tasmania internationally and continued strong annualised growth in inbound tourism. As such, awareness, trial and advocacy are not a problem. However, across each of the above sectors in Tasmania, economies of scale, product consistency and brand differentiation are real challenges. There are an awful lot of micro-businesses which, whilst well intentioned, are under-capitalised, underresourced and whose brand propositions are not clearly defined beyond the fact they’re ‘Tasmanian’. This is not a problem when such a significant percentage of production in each of these sectors is being purchased and consumed by tourists during their stay in the state. However, it is a problem when seeking to scale production, achieve broader distribution across mainland Australia or internationally, and to develop truly iconic premium brands that resonate with consumers globally not just because of where they are from but why they exist in the first place. Our response to these challenges has been to increase investment in the critical human and physical assets to address these apparent structural weaknesses. The appointment of Glenn James as our chief winemaker was a critical first step and in the last 12 months we have created a specialised production team to underpin our sales and operational planning processes and ensure our achievement of HACCP & ISO 9001 quality accreditations.
JL: We’re seeing a complete range of wine and cider making styles requested by our clients and we’re certainly enjoying crafting and providing styles to meet our client’s requirements.
DT:Small producers tend to have the freedom to experiment. What trends are you seeing come through the business? Are there any interesting and avant-garde styles being presented?
• Extensive yeast selections from indigenous to novel and multi strain inoculations • Obviously, a range of whole bunch inclusion from nil to 100 per cent
THE MELBOURNE CUP PROMOTE drinks trade|53
Photo Credit: Neale Cousland
The Melbourne Cup is Australia’s most prestigious horse race. In fact, it is the richest ‘twomile’ handicap in the world offering prize money of $7.3 million. The whole country stops to celebrate and none more so than our two largest cities, Sydney and of course, Melbourne. The race season is up there with Christmas as an important time of the year to leverage sales for the liquor industry. On the first Tuesday in November we flock to the racetrack or our local venue to celebrate. Drinks Trade talks to those at the coalface of the liquor industry’s involvement with ‘the race that stops the nation’. FOR THE DRINKS SPONSOR
MECCA
The host of the Melbourne Cup Carnival, Victoria Racing Club at Flemington was founded in 1864 and is the world’s largest member-based racing club with more than 30,000 members. The Carnival takes place over four days and attracts 310,000 racegoers to Flemington Racecourse. The event contributes to the Victorian economy to the tune of $444 million as people fly in from all over the world to be a part of the celebration. To gain sponsorship of this event is a coup for any liquor company. The exposure is unrivalled. This year the major liquor partners are G.H.Mumm Champagne, Absolut vodka, James Boag beer and Seppelt Wines. Seppelt Wines has announced that this year it will be the naming rights partner for Stakes Day, the final day of the Melbourne Cup Carnival. This new deal has elevated the winery to Major Partner status with the Victoria Racing Club (VRC). Seppelt has been supporting the Club now for 40 years making it one of the VRC’s longest commercial partners. Seppelt first sponsored the Great Western Stakes on Melbourne Cup Day in 1978. VRC Chief Executive Officer, Neil Wilson, said the partnership is evidence of the Club’s fostering of long-term relationships and how they deliver commercial outcomes for partners.
For a champagne brand there really is little else that rivals the cachet that comes with being the brand associated with the Melbourne Cup. The Melbourne Cup not only celebrates racing and sport but it is renowned as a platform from which to showcase the best of fashion, culture, food and wine. It is one of the most successful and sought after events for its sheer weight in raising brand awareness, particularly for champagne, synonymous with celebration.Mummbecame champagne partner of the Victoria Racing Club in 2010 after the Club ended a longstanding partnership with champagne brand, Moet-Hennessy. Not only is Mumm the Official Champagne of the Club but this year Pernod Ricard is also the exclusive provider of spirits, with the exception of Bourbon, providing Jameson Irish whiskey, Absolut vodka and Kahlua to theValeriaevent.Catterini, marketing manager for Champagne & Luxury at Pernod Ricard Australia says, “Mumm
To celebrate Seppelt Wines Stakes Day and Seppelt’s Major Partner status, Seppelt will release the 2008 vintage of the Show Sparkling Shiraz, only made in exceptional years, as an exclusive preview release to be unveiled in the Seppelt marquee.
PROMOTE 54|drinks trade
The colour and movement provides the perfect setting for Instagrammers and Insta-influencers to go Insta-mad. Mumm is no exception when it comes to upping the ante to make the Mumm marquee the most talked about at the track. “We believe the marquee is an integral part of our sponsorship, enabling us to bring the brand to life and provide unique experiences for our guests,” explains Valeria. “Social media is a crucial part of our Melbourne Cup Carnival campaign. While we host hundreds of guests in our marquee during the week of Carnival, creating engaging content that we can amplify on social media ensures that hundreds of thousands of Australians share these moments of excitement.” Last year the Mumm marquee featured a luxury 59-foot yacht designed by Australian luxury cruiser manufacturer Maritimo. As for celebrities, Valeria says they have hosted Mumm champagne brand ambassador Usain Bolt and David Guetta but she says the long-term strategy here is really about shifting brand awareness and creating Mumm brand advocates beyond the race
56|drinks trade PROMOTE
WHERE IS BEST TO EXPERIENCE THE MELBOURNE CUP - SYDNEY OR MELBOURNE?
Let’s start with Melbourne. Firstly you get the day off. Yes, Melbournians have taken the day off since 1877. The sports crazed city proclaims Melbourne Cup Day just as important as Good Friday. In fact, it’s Great Tuesday. No work, just play. If you are lucky enough to get a guernsey to a Birdcage marquee that’s just about the best ticket in town. What’s not to enjoy about great food, flowing champagne and wine, and the who’s who of Australia’s media and corporate elite. It’s a veritable feast for the eyes. Oh, and then there is the race of course. You can watch that from the balcony while you sip on your Mumm. The only notorious downside is getting out of Flemington at the end of the day. It’s renowned for being an unpleasant experience; unless you are fortunate to join some of Melbourne’s serious racegoers and chopper yourself in and out or get on a private bus or in a hire car. There is of course the option of Melbourne’s fine rail network as long as you are comfortable squashed like a sardine amongst pickled racegoers and don’t get your eye taken out by a swinging stiletto that is no longer on a foot. If you are not at the track then many of Melbourne’s venues embrace the day with special events and lunches. One of the key race venues in Melbourne is the rooftop terrace of the QT hotel. Every year racegoers flock there after the event but booking in advance is absolutely essential. Other major race week venues in Melbourne with special events include Crown Melbourne and The Botanical Hotel in South Yarra. As for Sydney, there is no ‘official’ public holiday but there may as well be. Most Sydneysiders take Melbourne Cup Day as the best excuse of the year to leave the office for a long lunch somewhere they can watch the race on the big screen. Office sweeps are big in Sydney; the one day of the year colleagues can take pleasure in getting richer while their bosses get poorer. There are many venues in Sydney that celebrate the Melbourne Cup by providing the perfect setting to enjoy the race. The Coogee Bay Pavilion will this year host a big event with big screens and TAB facilities behind the bar, as will The Argyle at The Rocks boasting the largest screens in the CBD.
is an icon of victory and synonymous around the globe with celebration and prestige – not just through our sponsorship of the Melbourne Cup Carnival, but sporting events around the world including the Kentucky Derby, Formula E, and the appointment of sporting superstar Usain Bolt as our CEO - Chief Entertainment Officer. Our racing sponsorship allows us to demonstrate our brand values of ‘celebrate, dare, win’ on a national scale.” The Melbourne Cup Carnival complements Mumm’s brand position and provides the Mumm team with a unique opportunity to demonstrate how the brand can be brought to life. “Not only does the Melbourne Cup sponsorship generate massive publicity on a national scale, driving brand awareness, but it provides engaging content that we can leverage far beyond the raceTwoweek.”ofthe key players in this leveraging are the Birdcage marquees on the track at Flemington Racecourse and the ubiquitous social media. The marquee is a platform where the brand can really express its personality with guests, events, displays, catering and celebrity presence. There is a secret rivalry as to which brand can pull off the most exciting, daring and eye-popping marquee populated with the most famous A-listers with the world’s coolest DJ on the decks. This is where social media runs rampant to the benefit of the sponsor brand.
Thecelebrations.brandawareness for these sponsor companies doesn’t stop at the track; it provides brands with the opportunity to leverage this extraordinary partnership through brand activations on and off premise during race week and beyond. Through its association with the Carnival the drinks sponsor brands have the opportunity to build lasting profiles with consumers that represent celebration and enjoyment. The Melbourne Cup really is the Mecca for a drinks sponsor.
MAKE FATHER’S DAY EXTRA SPECIAL WITH A BOTTLE OF CHAMPAGNE LANSON’S EXQUISITE EXTRA AGE BRUT Just like your father – this rich and powerful cuvée is the embodiment of harmony, balance and a symbol of power. Lanson’s Extra Age Brut is like no other. It is a special Brut, enriched and enhanced with age. Launched to celebrate the House of Lanson’s 250th anniversary, this Extra Age Brut is a blend of 60% Pinot Noir and 40% Chardonnay. It won a double Gold Medal at the Melbourne International Wine Competition (2017), a Gold medal at the Sommelier Wine Awards (UK – 2017) and received an excellent critique from the Wine Enthusiast (94/100 - USA). With grapes from the finest Premiers and Grands Crus, this special Brut has matured more than five years in Maison Lanson’s historic cellars to achieve its ultimate expression. Fine bubbles, pear, yellow and dried fruits at the nose, you will be surprised by the full and rich body of the mouth, focus on the fruit and always keeping this Lanson style. No wonder if is also known as the “Chef de Caves” cuvée! It truly is the perfect Father’s Day celebration Champagne. The Lanson Extra Age Brut is available On Premise and within the best www.lanson.comretailers. #THEPERFECTSTART Please drink responsibly. Distributed by Wine DNA, a network of Australia’s top independent wine NSW-ACT:distributorsYoung & Rashleigh Wine Merchants, 02 9967 5900 VIC-TAS: Santé Wines, 03 9429 1990 QLD: Cuttings Wines, 07 3262 1455 SA-NT: Options Wines, 08 8346 9111
• Small producers are incredibly wellsupported on Australian wine lists.
2018 WINE LIST TRENDS Deputy Chair of Judges, Jeni Port • A growing focus on regionality with city restaurants more supportive of wines produced in their home state.
• Producer spotlights add interest and variety, giving an extra dimension to the best lists.
Setting the standard high from the beginning, the Awards has always been independently judged. This year’s 30-strong panel included highly respected local and international Master Sommeliers, Masters of Wine, wine communicators, wine judges and educators and previous award winners. According to Rob Hirst, 2018 saw a record number of entries in the Awards with a record of 325 dining establishments - including restaurants, clubs, pubs, hotels and wine bars, large and small, achieving the higher glass rankings of two glasses (excellent) or three glasses (outstanding). “The most popular award category in 2018 remains Best Wine By the Glass – the perfect vehicle for introducing premium wines to the consumer, followed again by Best Matching of Food and Wine – reflecting again the ever closer liaison between sommeliers and chefs. These categories were closely followed in popularity by Best Listing of a Regions Wines and Best Listing of Australian Wines – showing the increased interest and desire by both sommeliers and consumers to explore the wines of different regions including the exciting things happening with Australian wines today,” says Hirst.
“The Drinks Association is thrilled to celebrate the 25th anniversary of the launch of Australia’s Wine List of the Year,” said CEO Georgia Lennon. “We look forward to promoting the winners in our premier publication, Drinks Trade magazine, the Trade Communications Partner of the event. Keeping Australia’s on and off-trade informed is key to Drinks Trade’s success and these awards are a valuable acknowledgement of the achievements of Australia’s sommeliers and their employers. Congratulations to all the winners.”
• Regional restaurants offer an excellent insight into the wines of a region and are an essential part of visiting a vineyard region because of this.
• There is also a noticeable increase over the emergence that started last year of Gamay, Beaujolais, Chenin Blanc, Rose, Prosecco 58|drinks trade AUSTRALIA’S WINE LIST OF THE YEAR 2018
First launched in 1993, by Rob and Judy Hirst and Tucker Seabrook, Australia’s Wine List of the Year Awards was created to recognise and reward the hard work and talent of sommeliers across Australia as well as the enormous investment in time and resources by business owners to develop quality wine lists and cellars. The first winner in 1994 was Peter and Beverley Doyle’s Sydney restaurant Cicada.
CONNECT
• Wine-by-the-glass lists have improved with a wide range of varietals available – with wine preserver Coravin used in many restaurants.
drinks trade|59 Co-chairman of Judges Peter Forrestal was delighted to see the major award go to the Sunshine State. “This is further confirmation that Brisbane restaurants can mix it with the best in the country. Since it opened in 2009, the Aria list while similar in style and structure to its Sydney sibling gives unique support to the fledgeling Queensland industry as well as highlighting the best Australia has to offer. Like few others, it balances the cutting edge and the established; embracing new trends while celebrating old favourites. Thoughtful curating has gradually refined an outstanding list which has morphed into Australia’s finest in 2018,” says Forrestal.
The recognition we are receiving from winning this award is exciting. People here are proud that a Brisbane restaurant has taken out this award. At the end of the day, they want to drink great wine and be guided with that.
The staff thinks it’s great to get the recognition.
ARIA is a big restaurant but we are a small tight team, and everyone is really stoked about it. There are many hands that make it work.
I see Brisbane food and wine scene exploding over the next few years. Sydney is beautiful, but the reality is it is expensive, so more people are setting up shop here. And why not? It’s beautiful one day and perfect the next; it’s the Sunshine State! We have been trading at ARIA for nine years, and we have witnessed incredible growth in this industry at that time, and we are proud of that.
2018 AUSTRALIA’S BEST WINE LIST ARIA, BRISBANE QLD 25 years on and Australia’s Wine List of the Year Awards is more relevant than ever, recognising remarkable people and remarkable work. This year the Awards revealed the Best Wine List in Australia can be found at Aria, Brisbane, the first time in the Awards 25-year history that a Queensland restaurant has won this prestigious national accolade. The sommelier responsible for the winning list, Ian Trinkle, received the Judy Hirst Award, presented in memory of the inspirational woman who helped found and establish the Awards 25 years ago.
INTERVIEW - IAN TRINKLE Head Sommelier at Aria and creator of the Best Wine List in Australia talks to Drinks Trade about what makes a winning wine list, the burgeoning Queensland food and wine industry and his favourite wines. I grew up in Philadelphia, and my grandfather ran a restaurant. As a family, we would always talk about food and wine. I am a history graduate but was working in hospitality while I was studying. I worked for Stephen Starr at the beginning of my career and then moved to run a boutique hotel in Eastern Shore of Maryland. I got a bit more serious about wine at this point and took my WSET 3 in Washington DC. I moved to Brisbane with my Australian wife, and I have been at Aria since 2012. We feel so proud to be the recipient of the Best Wine List in Australia Award. It is something that is hard to develop in one or two years. I have been lucky to be at the helm here for six years so building relationships, getting the right allocations, being able to invest in a wine program, cellaring some wines, keeping them so they can develop more depth are all part of that process. We have good, stable relationships with our suppliers now, so we know what is out there and we can get access to great wines. Our wine list devotes a couple of pages to local Queensland producers. We want to showcase the Queensland wine story. We want to show what local regions, such as the Granite Belt, are producing. The wines here are excellent, interesting and exciting but of course, it is just as important to feature a breadth of wines. We like to represent great regions of the world and work with producers who have our same ethos and values, and who work with the land and treat their wines with respect to terroir. Wines I am enjoying at the moment are Joshua Cooper and Alan Cooper wines, Chardonnays and Pinots. What I have been drinking at home lately is a lot of Chablis - fresh, minerally and energetic styles, and Pinot and Gamay. Current favourites are Josh Cooper’s Pinot Noir, Jean Foillard Gamay and as for Chablis, if I could get my hands on a Domaine Vincent Dauvissat, Chablis, Les Clos Grand Cru but I think I would have to kill someone.
Working with a great chef (Matt Moran) makes my life easy. When the kitchen is sending out beautiful and interesting food that lends itself to really great wine, then it is a pleasure to create a great list. The secret to good wine pairing is the food needs to be equally good.
To be a good sommelier takes humility and understanding of people. The acquisition of knowledge, all the accreditations and training, is easier than it was not that long ago but it also means you can have much knowledge but lack genuine hospitality. Ultimately we need to be able to convey that knowledge and get the guest and the wine to the place they want to be.
• NATIONAL AWARD WINNER • 2018 Wine List of The Year Aria, Brisbane Judy Hirst Award Ian Trinkle • STATE/TERRITORY WINNERS • Best Wine List ACT Italian & Sons Best Wine List NSW Est Best Wine List NT The Stone House Best Wine List QLD Blackbird Best Wine List SA Crafers Hotel Best Wine List TAS Stillwater Best Wine List VIC Bar Liberty Best Wine List WA Mayfair Lane • NATIONAL CLASS OF TRADE OR CATEGORY • Best City Restaurant Wine List Aria, Brisbane, QLD Best Country Restaurant Wine List The Barn Steakhouse, SA Best Hotel Restaurant Wine List Bert’s, NSW Best Pub Restaurant Wine List Crafers Hotel, SA Best Club Restaurant Wine List Newcastle Club, NSW Best Wine Bar List Bar Liberty, VIC Best New List – The Tony Hitchin Award Dear Sainte Eloise, NSW Best Small List (Max 50 Wines) Harvest, NSW Best Small List (Max 100 Wines) Chiswick, Woollahra, NSW Best Food & Wine Matching List Brae, VIC Best List Of Wine By The Glass Bentley, NSW Best Beer List Avoca Hotel, VIC Best Non-Alcoholic Drinks List Attica, VIC Best Sparkling Wine List Aria, Sydney, NSW Best Champagne List Cru Bar + Cellar, QLD Best Aperitif List Devine Food & Wine, NSW Best Digestif List Black Bar & Grill, NSW Best Listing Of A Region’s Wine Settlers Tavern, WA Best Listing Of Australian Wines Jonah’s, NSW Best Listing Of ACT Wines Rubicon, ACT Best Listing Of NSW Wines Jonah’s, NSW Best Listing Of Q LD Wines Blackbird, QLD Best Listing Of SA Wines fermentAsian, SA Best Listing Of TAS Wines Stillwater, TAS Best Listing Of VIC Wines Lake House, VIC Best Listing Of WA Wines Settlers Tavern, WA Gourmet Traveller Wine Readers’ Choice Charred Kitchen, NSW Sommeliers Choice Award Bentley, Nick Hildebrandt, NSW • HALL OF FAME • National Individual Award Winner David Lawler IN PARTNERSHIP WITH GOURMET TRAVELLER WINE AND THE DRINKS ASSOCIATION AUSTRALIA’S WINE LIST OF THE YEAR AWARDS 2018
60|drinks trade CONNECT INTERVIEW - DAVID LAWLER David Lawler speaks to Drinks Trade about receiving the award, his long-standing career with wine and his thoughts on being a sommelier in Australia today.
I think the judging of the Wine List of the Year Awards is a tough job. There are so many good wine lists and so many accomplished individuals. The knowledge in Australia and the thirst for knowledge amongst the profession is awesome, as is our access to the WSET and the Court Of Master Sommeliers. We are in a fun stage for sommeliers in Australia. What we have here is excellent hospitality. What I would love to see maintained is the personality of Australian service, not to allow our education to result in a sort of tick box, homogenised delivery. If we can deliver great accurate knowledge with genuine friendly hospitality, then that’s when we deliver gold. David Lawler, who won the 2010 Best Wine List of the Year at Rockpool, Melbourne and recently retired as President of Sommeliers Australia was awarded the rarely-given Individual Award with entry into the Hall of Fame for his passionate commitment to the Sommelier profession and the hospitality industry - supporting the education, training and service skills of sommeliers.
Winning the entry into the Hall of Fame is pretty humbling. I have been lucky to be involved in this industry for a dynamic 28 years, and a lot has happened in terms of the profession and development. 28 years ago there weren’t too many sommeliers kicking around Melbourne, and now there are brigades of them. It’s exciting. I started in restaurants at 18. I got an apprenticeship as a waiter at Marchetti’s Latin. It was quite a strict and formal European model. I was not allowed on the restaurant floor for six months. I was polishing glasses and cutting bread, but I got hooked on the dining and the celebration, all these people having a great time; it was intoxicating. I had no real intention or design at that time to make a profession out of hospitality, but I was bitten. My love of wine began in the mid-90s. I was working at a Toofey’s in Carlton and the proprietor, Michael Bacash, offered me the job of looking after the wine. I had no real formal training; I just loved wine and was fascinated by wine and its place in the dining scene.
Creating an excellent wine list is about having sensitivity and being a caretaker for the guest experience. Developing a wine list that is primarily sensitive to the menu and beyond that, responsive to the guest. There should be a theme and a vibe to a wine list, a personality that dovetails with the chef, and the menu, and the whole philosophy of the venue.
2018 INDIVIDUAL AWARD HALL OF FAME, DAVID LAWLER Much-admired Melbourne sommelier
AUSTRALIA’S WINE LIST OF THE YEAR AWARDS 2018 ARE PROUDLY BROUGHT TO YOU BY
The Nebu is the latest addition to the Icon range of superpremium reds from Grant Burge Wines. It is made with fruit from 120 year old Barossan vines and is a blend of Cabernet Sauvignon and Shiraz. The 2016 vintage is regarded as exceptional for reds from the Barossa. Hailed as a true expression of both varieties it is matured in new and old hogheads for 20 months. It joins highly awarded wines Meshach Shiraz, Shadrach Cabernet Sauvignon and Abednego Shiraz, Mourvèdre Grenache.
RRP: $20 per bottle • Distributor: Stoneleigh Wines
Stoneleigh has chosen the Melbourne Art Fair as the platform from which to launch two brand new varietal wines to join the Wild Valley range. Chief winemaker, Jamie Marfell, says because the wines are 100 per cent wild-fermented they are a true expression of the artistry of nature and therefore a good fit to be enjoyed while being immersed in other expressions of creativity at the Melbourne Art Fair.
RRP: $92.99 • Distributor: Accolade Wines
2. GRANT BURGE BAROSSA PX BLACK APERA
4. STONELEIGH WILD VALLEY ROSÉ AND PINOT GRIS 2018
WINE
1. EJ CARR LATE DISGORGED 2004 RRP: $199.99 • Distributor: Accolade Wines House of Arras has released a quintet of exclusive sparkling wines including the Museum Release Blanc de Blancs 2001 (RRP: $350), the House of Arras Rosé 2007 (RRP: $91.99), the EJ Carr Late Disgorged 2003 magnum (RRP:$399.99), the Grand Vintage 2007 magnum (RRP:$250) and the EJ Carr Late Disgorged 2004, the latter of which has spent 13 years on lees. Winemaker, Ed Carr, has stated that it has been a case of the ‘stars aligning’ with perfect maturation for all products being reached at the same time to enable them to be disgorged and simultaneously released. “This rare occurrence will allow people to truly understand the complexity that Arras wines have as a result of extended time on lees,” said Carr.
3. GRANT BURGE NEBU CABERNET SHIRAZ 2016 RRP: $85 • Distributor: Accolade Wines
Chocolate lovers rejoice as now there is the perfect beverage match available from the Barossan cellars of Grant Burge. The Black Apera is a fortified wine made in the style of the Spanish sherry, Pedro Ximénez. The rich flavours of this wine are developed over ten years of ageing in small oak before blending. The luscious drop oozes aromas and flavours of toffee, chocolate fruitcake, maple syrup, burnt fig and salted peanut brittle. It already boasts three gold medals from the National Wine Show of Australia, Hobart and Perth and nine silver medals.
drinks trade|63 CONNECT 1 2 3 4
PRINCIPAL SPONSOR MEDIA PARTNERBAR TOOL PARTNER It’s not too late to Celebrate 10 years of U.G.L.Y. Bartender of the Year. sign up now! Nominate yourself or one of your fab bartenders to be the face of U.G.L.Y. in your venue and you’ll be in the running for some amazing prizes. *QLD competition closes 11 September 2018
After 130 years known as Brown Brothers, the Brown family has revealed it is changing its trading name to Brown Family Wine Group, effective 1 September 2018. One of Australia’s First Family’s of Wine, the Brown’s have set the benchmark for innovation in the industry, pushing the boundaries in Australian viticulture and winemaking including trialling new varieties and developing diverse vineyard sites. The company has been broadening its portfolio of late, acquiring brands such as Innocent Bystander, Devil’s Corner, Tamar Ridge and Pirie, the addition of which has seen Brown Brothers evolve from a single brand to a stable of brands. Executive Director and family member, Ross Brown said, “The importance of creating an environment where each of our five incredible brands can equally thrive has never been more appropriate.”
NATIONAL SALES MANAGER
ACTIVITYTRADE
APEX”REVEALSNEPENTHE‘THE August 15. Yesterday Nepenthe Wines unveiled a new premium collection from the Adelaide Hills, created to be the brand’s finest expression of the region’s wines. Called “The Apex”, the range comprises a Chardonnay and Shiraz from the 2016 vintage, both with a RRP of $80. The duo has been sourced from cool climate sites and Nepenthe’sshowcasededication to capturing regionality and provenance in the glass.
THE BUSINESS BEHIND THE BRANDS
The Apex Chardonnay is crafted from grapes grown at the Rathmine Vineyard site, and the Apex Shiraz from the Charlston Vineyard. As well as being sourced from single vineyard sites, both wines are made using single clones to give the purest possible varietal Nepentheexpression.Wines’Senior Winemaker, James Evers, said: “Nepenthe is one of the jewels in the Adelaide Hills, having been founded in 1994. As one of the very first wineries in the region, we are proud of our heritage, producing premium wines from established and emerging varietals that thrive in Australia’s premier cool climate area. Adelaide Hills has an outstanding reputation for producing world class wines and Nepenthe’s vision is to champion the region’s quality and diversity through our Apex portfolio, created to be the brand’s ultimate benchmark wines.
Calabria Family Wines has appointed Liam Turnbull in a new role for the company as National Sales Manager. Australian owned and operated since 1945, Calabria Family Wines has been successful in the wine export market distributing to over 40 countries. The appointment sees the business looking to strengthen their existing distribution network in the domestic market “We felt that with our significant growth over the last two years, we wanted to expand our sales team and Liam was a perfect fit for the business. We are embarking on a new direction within the domestic market and Liam will be instrumental to drive these developments across multiple distribution channels,” said Andrew Calabria. Liam Turnbull has extensive experience in the Australian liquor industry and has previously worked for Australian Vintage Limited, Red Bull and Brown-Forman Australia.
Many of the Brown family members are involved in the business including Ross Brown, Eliza and Cynthia Brown as board directors, Katherine Brown as winemaker and Caroline Brown as public relations and corporate communications manager. Brown Family Wine Group, CEO, Dean Carroll said, “It’s such an exciting time within the company and this change signifies our deep respect for what the family and company have achieved to date. It also sets the direction for our aspirations for a sustainable future as a family wine company that authentically builds brands and leads categories.”
Joshua Cooper Wines was established in 2012 when winemaker, Joshua Cooper launched his own label making wine from environmentally sustainable growers in the Macedon Ranges, Victoria. The relationship is particularly important because Cooper worked at Tyrrell’s for the 2012 - 2014 vintages. “Joshua shares our passion for making wines from unique vineyard sites that show a true sense of place,” said Chris Tyrrell. The agreement also solidifies Tyrrell’s ongoing strategy to build distribution in on-premise by providing a greater portfolio to customers.
“The Apex portfolio is a modern interpretation of what the Hills can achieve, embracing the nuances of two premium vineyard sites and the unique characteristics offered by our single varietal clones.”
TYRRELL’S WINE AND JOSHUA COOPER WINES ANNOUNCE AGREEMENTDISTRIBUTION
drinks trade|65 PROMOTE CALABRIA FAMILY WINES APPOINTS
Tyrrell’s has been appointed distributor of Joshua Cooper’s portfolio in the NSW onpremise and independent retail channels.
BROWN BROTHERS ANNOUNCES NEW TRADING NAME - BROWN FAMILY WINE GROUP
The Apex range is being rolled out across top-end on-premise accounts, leading independents and through the Nepenthe cellar door.
Drinks World Australia hosted its annual T25 event in August, celebrating the Top 25 bartenders across the country as voted by the industry. The T25 were flown to Sydney for an awards presentation and party where they voted for their number one bartender. Daniel Gregory, from Ettie’s in Hobart, was awarded Bartender’s Bartender on the night. GREY GOOSE SUPPORTS THE MELBOURNE INTERNATIONAL FILM FESTIVAL (MIFF) FOR A THIRD YEAR VIPs and film enthusiasts graced the blue carpet at the 67th MIFF Opening Night Gala to see the premiere of Wildlife, the directional debut of Paul Dano, starring Jake Gyllenhaal, Carey Mulligan and Australia’s Ed Oxenbould. Grey Goose was the official host at the reception and the afterparty where guests enjoyed Grey Goose Le Grand Fizz and espresso martini cocktails.
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Jonathan Sully, Marketing Director Bacardi-Martini Australia said, “Bacardi-Martini values our longstanding partnership with MIFF as a celebration of both iconic films and the cultural importance of the industry locally. It’s a pleasure to elevate the Opening Night Gala experience through Grey Goose, encouraging all our guests to enjoy a truly memorable experience.”
SIPNOT 2018 RETURNS TO MELBOURNE
DRINKS WORLD’S T25 AUSTRALIA ANNOUNCED
Australians love Pinot Noir. Sales of Pinot Noir are growing exponentially. Pinot Noir is the third largest selling red varietal behind Shiraz and Cabernet Sauvignon. The Stonier International Pinot Noir tasting (SIPNOT) is also increasing in popularity and returns to Melbourne on 15 October. Held in the Myer Mural Hall in Melbourne’s CBD, this year marks the 22nd annual SIPNOT event that takes place alternatively in Sydney and Melbourne, and also in London and Hong Kong. Twelve Pinot Noirs are showcased hailing from Australia, New Zealand, France and the USA. “Pinot Noir is an enigmatic grape variety that is prized around the world. Even after many years it continues to surprise and teach you something new. This is why SIPNOT is such a wonderful platform to continue one’s ongoing fascination and education with this variety,” said Senior Winemaker at Stonier, Mike Symons. This year’s SIPNOT wine panel will be led by James Halliday AM, The Lucas Group’s Philip Rich and wine marketing and strategy specialist, Aaron Brasher. Seats are limited so early bookings recommended.areGo events/about-SIPNOTwww.stonier.com.au/to 66|drinks trade
71 YOUR RICCADONNA HAS CHANGED AVAILABLE FROM NOVEMBER 2018
THE BEST OF TASMANIA IS CREATED BETWEEN DEVIL’S CORNER & THE DEEP BLUE SEA
