explore WINE 2021 Media Kit by Racs Salcedo

2021 MEDIA KIT

GET INVOLVED:

The Explore Drinks series of publications is publishing edition 3 of Explore WINE. We recently told our stories across the world of Whisky, Cocktails, Rum and Beer and now it’s time to tackle the complex and diverse world of wine again in 2021.

Explore Wine is your opportunity to tell your story in an environment that is not daunting to the reader and encourages their exploration of the world of wine. Explore wine will bring to life, both digitally and in print, the great characters and regions, vineyards and wineries, brands and varietals that make up the Australian wine industry. You can tell your story through one, two or four page specialised profile pieces in your region of choice. Alternatively, be a part of our ‘great varietals’ piece if you don’t want to pin yourself down to the region or join in with the ‘iconic brands’ section that outlines the brands that have driven the industry forward and take pride of place. There’s a section for you in Explore Wine - a place to tell your story, both in print and to a digital audience.

The consumers thirst for wine knowledge seems insatiable, but do we often overshoot on the consumers knowledge level? Explore Wine will take the reader on a journey around the country and internationally - telling stories on place, provenance and pedigree of some of our most loved brands alongside some of the lesser known gems of our industry.

PRINT DISTRIBUTION 20,000 COPIES TO: Explore Drinks is distributed at point of purchase through retail partners such as Qantas, Cellarbrations, Liquor Barons as well as Newsagents nationally, all major Australian airports and bookshops Watersons, Icon and Amazon. Each edition we deliver upwards of 20,000 copies to our partners. There will also be a trade distribution through to Australia’s leading venues, sommeliers and influencers – targeting the top 1,000 venues nationally. 3,000 BOOKSTORESNEWSAGENTS,ANDAIRPORTS 20,000 COPIES TO: OVER 1,000 LIQUOR RETAIL OUTLETS TOP 1,000 VENUES AND SOMMELIER TALENT 20,000 COPIES TO: OVER 1,000 LIQUOR RETAIL OUTLETS TOP 1,000 VENUES AND SOMMELIER TALENT

to host your content, we quickly and cost effectively showcase your brand and its story to thousands of highly targeted wine consumers, with flexible packages to fit your brand and marketing budget.

DISTRIBUTION

@exploredrinks@exploredrinksexploredrinks.com

Third party engaging digital content and reviews are a key driver of brand value for all consumers which Explore Wine will deliver to your target audience through Facebook and UsingInstagram.Exploredrinks.com

Explore Drinks now offers a digital marketing and content distribution service on top of our regular print distribution of upwards of 20,000 copies, through retail partners, newsagents, bookshops and sommeliers, to provide greater reach for our winery Increasinglypartners.younger wine consumers get much of their information about brands and products through Social Media so this is an ideal channel to tell your story to these consumers as they are entering the wine category.

DIGITAL

WYNNSDAY RELEASES WYNNS JOHN RIDDOCH CABERNET SAUVIGNON 2010

“THE SIDING” CABERNET SAUVIGNON 2011 Named after railway siding in Coonawarra, this wine saw cool and short ripening season before maturing in new and seasoned French and American oak for 10 months. rich, vibrant colour with purple hues shows briary blackcurrant and raspberry on the nose with red fruit-rich palate that brings hints of mint. Medium-bodied with gentle tannins, this wine can be cellared for up to three years.

FOUR PAGE BRAND PROFILE - Tell the unique story behind your brand. Talk about your winery, and showcase your portfolio.

WYNNS V&A LANE SHIRAZ 2010 After spending 16 months new and seasoned French oak barriques and hogsheads, this wine developed vibrant crimson colour with captivating raspberry and floral nose with refreshing palate red fruits and soft coating tannins. Cellar carefully for 5-12 years.

“THE GABLES” CABERNET SHIRAZ 2011 After spending 12 months mixture of American and French oak, this wine grew rich vibrant purple hue and a classic Coonawarra fruit nose with aromas soft red fruits before an elegant palate of raspberry and Asian spice flavours. Medium-bodied before fresh and persisting finish. Cellar for 2-3 years.

“THE GABLES” CABERNET SHIRAZ 2011 After spending 12 months mixture of American and French oak, this wine grew rich vibrant purple hue and a classic Coonawarra fruit nose with aromas of soft red fruits before an elegant palate raspberry and Asian spice flavours. Medium-bodied before fresh and persisting finish. Cellar for 2-3 years.

THE ‘REGIONAL’ PACKAGE - $9,450

WYNNS ‘BLACK LABEL’ CABERNET SAUVIGNON 2011 First produced 1954, this wine the 56th vintage of its kind. deep crimson red colour with dark core brings concentrated and layered nose with rich cassis and palate of lush blackberries infused with leather cream and spice characters. Can be cellared for 4-6 years.

The distinctive iron-filled composition of Coonawarra Estate’s now eminent Terra Rossa soil lay undiscovered for many century before its potential was realised, allowing the rare mixture clay and sand to develop over time into something that can only be described as miraculous. wasn’t until Scotsman John Riddoch detected the region’s uniqueness 1891 that rich history began to unfold. Riddoch built the famous Wynns triple-gabled winery in 1896 and began work on the 1897 vintage while ‘Billy’ Blight spent this time building the gabled wine cellars, perfecting the now-iconic estate. The image which now graces every single bottle of Wynns wine produced, and Riddoch to the enchanting Terra Rossa soil before eventually being purchased by David This where story begins… It is all too tempting to be swept away by the romance of winemaking, passion, expertise painstaking discipline that goes into just one vintage. But this simply the way of life Wynns oneself life quality is no secret that Wynns is renowned for its position as leader of the Coonawarra the quality wine the ancient region is “a philosophy continually set standard. But reputation thrive? sets Wynns all with seamless combination and perfectly cool southerly climate the natural cigar-shaped of South Australia that has become one of the most coveted vineyard soil regions in the world. roughly ice the region, building limestone over sandstone which the sun broke down, removing compounds leaving region the terracotta earth. That’s just the real beauty the Coonawarra region, you can’t imitate and you certainly can’t better it. All you can do be part of One person who did just that is Sue Hodder, who joined Wynns Coonawarra Estate in 1993. 21 vintages and countless awards later, Sue is now senior winemaker and seasoned expert on all things Coonawarra. Sue’s outstanding vintages would not be possible without the help of Wynns viticulturist Allen Jenkins, renowned as unification of winemaking and viticulture, who brings his thirty years of expertise to the team. Like the Terra Rossa soil and the sun, some things just can’t help but thrive when put together. Allen and Sue do nothing not this theory, team was awarded Gourmet Traveller WINE’s prestigious Winemaker of the Year award as team in 2010. The complete Wynns family includes winemakers Luke Skeer, Pidgeon and Dominic Coulter, all with remarkable background in the industry and a passion for winemaking so fierce it can only be to Wynns Coonawarra Estate caliber. Coonawarra Icons Every so often, when the Terra Rossa and the cool Coonawarra at the point, something magical happens in the form of special grape. Only when this occurs does wine earn the Wynns John name. The first John Cabernet Sauvignon was crafted in 1982 and since then has grown to unprecedented heights to become synonymous with stellar reputation the Coonawarra region. Less than one per cent the best Cabernet grapes are used to make the John Riddoch release, making truly unique wine.

THE ‘REGIONAL’ PACKAGE - $9,450 FOUR PAGE BRAND PROFILE - Tell the unique story behind your brand. Talk about your winery, and showcase your portfolio. TWO PAGE WINEMAKER PROFILE INCLUDE YOUR CELLAR DOOR IN THE REGIONAL WINE TRAIL Optionaldigitalmarketingpackage PLUS! PRINT PACKAGES YOUR OPPORTUNITY

The Wynns John Riddoch Cabernet Sauvignon 2010 is just one part of the current Wynnsday collection, and thanks the even and early ripening, the moderate yield produced full fruit flavours and balanced acidity. Spending 17 months 71 per cent new French oak hogsheads & barriques and 29 per cent one-year-old French oak hogsheads barriques give the 2010 its good depth of colour and vibrant purple hues.The Wynns Coonawarra Estate Michael Shiraz earned its place the portfolio in 1955, when David Wynn noted an exceptional vintage from two individual barrels. Originally named Hermitage, this wine has climbed the ranks to become one Australia’s most celebrated wines after its revival 1990, when was renamed Michael in honour of David’s son. After maturing for 14 months 50 per cent new French oak hogsheads and barriques and 50 per cent 2 year old French oak hogsheads and barriques, The Wynns Michael Shiraz 2010 developed luscious vibrant purple colour with purple hue. The Wynns Michael Shiraz holds an elegant use oak, giving the wine sophistication, complexity and subtle length. According to Sue, the 2010 releases can be carefully cellared for 10-15 years. “They are tannic, supple and have enough ‘bright’ fruit to reward careful cellaring” she added. The Wynns Coonawarra Estate Messenger Single Vineyard Cabernet Sauvignon 2010 release is only the second from this particular vineyard, which was planted 1985. The 2010 vintage was matured for 17 months in 31 per cent new French oak hogsheads barriques and 69 per cent oneyear-old French oak hogsheads barriques, which it owes its intense red colour with vibrant hues.

BUILDING A HOME AND A FAMILY IS A TIMELY AND PERSONAL JOURNEY, REQUIRING PATIENCE, PASSION AND LOVE FOR YOUR SURROUNDINGS. IN MANY WAYS, THIS IS NO DIFFERENT TO BUILDING A BEAUTIFUL WINE. THE TEAM AT WYNNS COONAWARRA ESTATE IS NO THAT GOOD THINGS TAKE TIME, PATIENCE AND, ABOVE LOVE.

WYNNS MICHAEL SHIRAZ 2010

The Wynns John Riddoch Cabernet Sauvignon 2010 just one part of the current Wynnsday collection, and thanks to the even and early ripening, the moderate yield produced full fruit flavours and balanced acidity. Spending 17 months in 71 per cent new French oak hogsheads barriques and 29 per cent one-year-old French oak hogsheads & barriques give the 2010 its good depth of colour and vibrant purple hues.The Wynns Coonawarra Estate Michael Shiraz earned its place in the portfolio 1955, when David Wynn noted an exceptional vintage from two individual barrels. Originally named Hermitage, this wine has climbed the ranks become one of Australia’s most celebrated wines after its revival in 1990, when was renamed Michael honour of David’s son. After maturing for 14 months in 50 per cent new French oak hogsheads and barriques and 50 per cent 1 & year old French oak hogsheads and barriques, The Wynns Michael Shiraz 2010 developed luscious vibrant purple colour with purple hue. The Wynns Michael Shiraz holds an elegant use of oak, giving the wine sophistication, complexity and subtle length. According Sue, the 2010 releases can be carefully cellared for 10-15 years. “They are tannic, supple and have enough ‘bright’ fruit to reward careful cellaring” she added. The Wynns Coonawarra Estate Messenger Single Vineyard Cabernet Sauvignon 2010 release only the second from this particular vineyard, which was planted in 1985. The 2010 vintage was matured for 17 months 31 per cent new French oak hogsheads & barriques and 69 per cent oneyear-old French oak hogsheads & barriques, to which owes its intense red colour with vibrant hues.

THE ‘VINEYARD’ PACKAGE | $5,950 FOUR PAGE BRAND PROFILETell the unique story behind your brand. Talk about your winery and showcase your portfolio. explore packagesYour opportunity

WYNNS MICHAEL SHIRAZ 2010 The bright colours in this wine open for complex nose of raspberry, redcurrant, mulberry and rhubarb before rich and intricate palate of layered black fruits and delicate violets and succulent line of acid from start finish.

WYNNS ‘BLACK LABEL’ CABERNET SAUVIGNON 2011 First produced 1954, this wine the 56th vintage of its kind. A deep crimson red colour with dark core brings concentrated and layered nose with rich cassis and palate lush blackberries infused with leather cream and spice characters. Can be cellared for 4-6 years.

WYNNS CABERNET SHIRAZ MERLOT 2011 Then called Cabernet-Hermitage, this wine was first produced 1969. After spending 12 months in mixture new and seasoned oak, this blend brings bright, vibrant purple hues before an elegant nose of black and red fruits with hints of choc mint before vibrant black olive palate that brings traces of red licorice and blood plums. Cellar for 2-3 years.

WYNNS V&A LANE CABERNET SHIRAZ 2010 This wine spent 15 months new and seasoned French oak barriques and hogsheads, giving deep crimson colour with nose dark plum that seamlessly develops into classical Cassis. A rich and even palate brings velvety tannins and brambly Cabernet notes that are foiled by spicy Shiraz and gentle but lingering finish. Can be carefully cellared for 5-12 years.

“THE SIDING” CABERNET SAUVIGNON 2011 Named after railway siding in Coonawarra, this wine saw a cool and short ripening season before maturing in new and seasoned French and American oak for 10 months. A rich, vibrant colour with purple hues shows briary blackcurrant and raspberry on the nose with red fruit-rich palate that brings hints of mint. Medium-bodied with gentle tannins, this wine can be cellared for up to three years.

Tasting notes Sue’s views on cellaring When comes to cellaring, Sue’s tireless training has made her an expert on the topic. According to Sue, the best advice to new cellar enthusiasts “to select a wine region and most importantly, maker or label that … cellar well. Good cellaring wines are, to my mind, those that you can drink young.” When comes to deciding when the right time to drink them, Sue recommends “8-12 years as rule thumb. This can disappoint some people who know Wynns wines age so well for longer, but appreciate more primary fruit”. When asked what she had learned the ‘hard way’ cellaring international wines, Sue said “Don’t buy very tannic, dry wines and expect them improve in the cellar. And don’t go with hot vintages.”

The distinctive iron-filled composition of Coonawarra Estate’s now eminent Terra Rossa soil lay undiscovered for many a century before its potential was realised, allowing the rare mixture of clay and sand to develop over time into something that can only be described as miraculous. wasn’t until Scotsman John Riddoch detected the region’s uniqueness 1891 that rich history began unfold. Riddoch built the famous Wynns triple-gabled winery in 1896 and began work on the 1897 vintage while ‘Billy’ Blight spent this time building the gabled wine cellars, perfecting the now-iconic estate. The image of which now graces every single bottle of Wynns wine produced, and has done since its very conception. Riddoch continued to conquer the enchanting Terra Rossa soil before eventually being purchased by David Wynn of Samuel Wynn Co 1951. This where our story begins… It is all too tempting be swept away by the romance of winemaking, to be part of the passion, the expertise and the painstaking discipline that goes into just one vintage. But this simply the way of life at Wynns Coonawarra Estate, to surrender oneself to life of quality wine. no secret that Wynns is renowned for its position as leader the Coonawarra region; setting the standards for the quality of wine the ancient region capable producing. According to Wynns, it’s “a balance of philosophy and place” that allows the vineyard to continually set this standard. But how does this flawless reputation continue to thrive? What sets Wynns Coonawarra Estate apart? all begins with the seamless combination of the Terra Rossa soil and the perfectly cool southerly climate of the region. Translating to ‘red earth’, Terra Rossa natural anomaly, cigar-shaped stretched out region of soil the cooler coast South Australia that has become one of the most coveted vineyard soil regions in the world. The bronzed soil is result of roughly twelve ice ages in the region, building limestone over sandstone which the sun broke down, removing the iron compounds and leaving the region with the terracotta coloured earth. That’s just the real beauty of the Coonawarra region, you can’t imitate it and you certainly can’t better it. All you can do be part of One person who did just that Sue Hodder, who joined Wynns Coonawarra Estate in 1993. 21 vintages and countless awards later, Sue now senior winemaker and seasoned expert on all things Coonawarra. Sue’s outstanding vintages would not be possible without the help Wynns viticulturist Allen Jenkins, renowned as unification of winemaking and viticulture, who brings his thirty years of expertise to the team. Like the Terra Rossa soil and the sun, some things just can’t help but thrive when put together. Allen and Sue do nothing if not prove this theory, the team was awarded Gourmet Traveller WINE’s prestigious Winemaker of the Year award as team in 2010. The complete Wynns family includes winemakers Luke Skeer, Sarah Pidgeon and Dominic Coulter, all with remarkable background the industry and passion for winemaking so fierce it can only be matched to the Wynns Coonawarra Estate caliber. Coonawarra Icons Every so often, when the Terra Rossa and the cool Coonawarra climate meet at the perfect point, something magical happens the form of very special grape. Only when this occurs does wine earn the Wynns John Riddoch name. The first John Riddoch Cabernet Sauvignon was crafted in 1982 and since then has grown to unprecedented heights to become synonymous with the stellar reputation of the Coonawarra region. Less than one per cent of the best Cabernet grapes are used to make the John Riddoch release, making truly unique wine.

WYNNS CABERNET SHIRAZ MERLOT 2011 Then called Cabernet-Hermitage, this wine was first produced in 1969. After spending 12 months in mixture of new and seasoned oak, this blend brings bright, vibrant purple hues before an elegant nose of black and red fruits with hints of choc mint before vibrant black olive palate that brings traces of red licorice and blood plums. Cellar for 2-3 years.

WYNNS MESSENGER ‘SINGLE VINEYARD’ CABERNET SAUVIGNON 2010 Vibrant red hues lead into nose of lifted sage, violets and blueberries before complex array of cherry and dark berry fruit on the palate, meshing with the classical sage and lavender notes for which this southern Coonawarra vineyard has been hailed for. WYNNS SHIRAZ 2012 After spending 12 months maturing in mixture French and American oak, this wine displays darker shades of purple and violet before aromas of dark fruit and spice on the nose with refined palate of elegant fruit and spice character. Lashings of mulberries and blackberries bring dusted hints of black pepper and nutmeg. Can be cellared for up to five years.

WYNNSDAY RELEASES WYNNS JOHN RIDDOCH CABERNET SAUVIGNON 2010 This wine’s succulent colour brings layered and complex aromatics on the nose with cedary oak, dark fruited Cabernet aromas and brambly notes for varietal distinction. This juicy nose leads into palate with great depth and width of flavor with ripe, silky tannins. Traces of smoky, spicy oak and more complex notes of violet, tobacco and dark chocolate lead into fine structure and wonderful length.

Tasting notes Sue’s views on cellaring When comes to cellaring, Sue’s tireless training has made her an expert on the topic. According to Sue, the best advice to new cellar enthusiasts is “to select wine region and most importantly, maker or label that … cellar well. Good cellaring wines are, my mind, those that you can drink young.” When comes to deciding when the right time drink them, Sue recommends “8-12 years as rule of thumb. This can disappoint some people who know Wynns wines age so well for longer, but appreciate more primary fruit”. When asked what she had learned the ‘hard way’ in cellaring international wines, Sue said “Don’t buy very tannic, dry wines and expect them to improve in the cellar. And don’t go with hot vintages.”

ANNAWORDSMAY WYNNS: THE VOICE OF COONAWARRA

This wine’s succulent colour brings layered and complex aromatics on the nose with cedary oak, dark fruited Cabernet aromas and brambly notes for varietal distinction. This juicy nose leads into palate with great depth and width of flavor with ripe, silky tannins. Traces smoky, spicy oak and more complex notes of violet, tobacco and dark chocolate lead into fine structure and wonderful length.

WYNNS CHARDONNAY 2012 First produced 1981, the 2012 vintage saw low yielding and early long ripening season before being matured seasoned French oak barrels. bright straw colour with green edges opens for nose of lifted white peach and nectarine before an elegant and crisp palate with distinctive poached pear notes, creamy notes and soft stone fruit and lively, balanced and lingering finish. Cellar for 2-3 years.

WYNNS RIESLING 2012 First made 1962, this wine has become the go-to choice for Riesling connoisseurs. Matured stainless steel, the 2012 Riesling brings pale green colour with hints of light straw that open for crisp nose with lemon, white flowers and underlying honeysuckle before gentle white floral palate with citrus notes, creating soft and approachable wine with refreshing finish. Can be cellared for up to five years.

explore packagesYour opportunity

The bright colours in this wine open for complex nose of raspberry, redcurrant, mulberry and rhubarb before rich and intricate palate of layered black fruits and delicate violets and succulent line of acid from start finish.

BUILDING A HOME AND A FAMILY IS A TIMELY AND PERSONAL JOURNEY, REQUIRING PATIENCE, PASSION AND LOVE FOR YOUR SURROUNDINGS. IN MANY WAYS, THIS IS NO DIFFERENT TO BUILDING A BEAUTIFUL WINE. THE TEAM AT WYNNS COONAWARRA ESTATE IS NO EXCEPTION, PROVING THAT GOOD THINGS TAKE TIME, PATIENCE AND, ABOVE ALL, LOVE. ANNAWORDSMAY WYNNS: THE VOICE OF COONAWARRA

TWO PAGE WINEMAKER PROFILE INCLUDE YOUR CELLAR DOOR IN THE REGIONAL WINE TRAIL

WYNNS SHIRAZ 2012 After spending 12 months maturing in mixture of French and American oak, this wine displays darker shades of purple and violet before aromas of dark fruit and spice on the nose with refined palate elegant fruit and spice character. Lashings of mulberries and blackberries bring dusted hints of black pepper and nutmeg. Can be cellared for to five years.

WYNNS RIESLING 2012 First made 1962, this wine has become the go-to choice for Riesling connoisseurs. Matured in stainless steel, the 2012 Riesling brings pale green colour with hints of light straw that open for crisp nose with lemon, white flowers and underlying honeysuckle before gentle white floral palate with citrus notes, creating soft and approachable wine with refreshing finish. Can be cellared for up to five years.

CURRENT RELEASES WYNNS ‘BLACK LABEL’ SHIRAZ 2010 After spending 13 months in new and used French oak barriques and hogsheads, this wine developed deep ruby red colour. dense, dark nose rich with berry florals opens for rich and complex palate with tightly focused tannins on finish. Cellar for 5-12 years.

WYNNS V&A LANE CABERNET SHIRAZ 2010 This wine spent 15 months new and seasoned French oak barriques and hogsheads, giving deep crimson colour with nose of dark plum that seamlessly develops into classical Cassis. A rich and even palate brings velvety tannins and brambly Cabernet notes that are foiled by spicy Shiraz and gentle but lingering finish. Can be carefully cellared for 5-12 years.

TheStoryMatua

The De Bortoli family manage four estates; vineyards and cellar door in the Hunter Valley, winery and vineyards in the King Valley, winery, vineyards, cellar door and restaurant in the Yarra Valley, and the largest of the four wineries, with vineyards, head office and the original cellar door Bilbul, New South Wales. Years ago, when Vittorio first began producing wine for the local community, culture of warm hospitality, sharing wine with friends and family and continually improving upon what had already been achieved became paramount. Today, De Bortoli the hands of the third generation, continuing this family philosophy of Semper Ad Majora ‘Always striving for better’. The winemaking philosophy starts in the vineyard, with the view that healthy soil, means healthy vines and quality fruit. As De Bortoli Chief Winemaker, Steve Webber explains,“It’s about site and season, making wines with detail, texture and minerality, charm and interest. Character and personality wine comes from the imperfections of nature.” The focus is on careful site selection, vine maturity and high input viticulture. the winery it’s about minimal interference, allowing the wine to ‘make itself’ and the mantra ‘it is harder to do nothing’ encapsulates this belief. Sustainability is key priority for the family and June 2012, after De Bortoli Wines DE BORTOLI WINES, ONE OF AUSTRALIA’S FIRST FAMILIES OF WINE, WAS ESTABLISHED IN 1928 BY VITTORIO AND GIUSEPPINA DE BORTOLI. FROM HUMBLE BEGINNINGS IN NEW SOUTH WALES, DE BORTOLI HAS FLOURISHED TO BECOME ONE OF AUSTRALIA’S MOST SUCCESSFUL FAMILY WINE COMPANIES.

IT TAKES A VILLAGE

many years of hard work, De Bortoli were fortunate enough to receive $4.8 million dollar grant from the Australian Federal Government as part of the Clean Technology Food and Foundries Investment Program delivered by AusIndustry. The grant supports an investment of $11 million dollars by the De Bortoli family in project called ‘Re-engineering Our Future for Carbon Economy’. 2011 saw De Bortoli honoured as the winners of the Drinks Business Green Awards International Sustainability Award, an initiative of Europe’s leading Drinks Business publication.LeanneDe Bortoli speaks for the entire family when she says “We are proud of our heritage and determined to leave legacy for future generations.”

many years of hard work, De Bortoli were fortunate enough to receive $4.8 million dollar grant from the Australian Federal Government as part the Clean Technology Food and Foundries Investment Program delivered by AusIndustry. The grant supports an investment of $11 million dollars by the De Bortoli family in project called ‘Re-engineering Our Future for Carbon Economy’. 2011 saw De Bortoli honoured as the winners of the Drinks Business Green Awards International Sustainability Award, an initiative of Europe’s leading Drinks Business publication.LeanneDe Bortoli speaks for the entire family when she says “We are proud of our heritage and determined to leave legacy for future generations.”

BOOKINGS MADE BY BRAND

‘CELLAR’ PACKAGE - $3,450 TWO PAGE BRAND PROFILE behind your brand and showcase your portfolio. THE ‘MAGNUM’ PACKAGE- $1,950 ONE PAGE BRAND PROFILE Tell the unique story behind your brand. MULTI-BOOKINGSSPECIAL OPTIONS: + AERSTONE, BUNNAHABHAIN, GLENGLASSAUGH, JACK DANIEL’S, JOHNNIE WALKER, THE BALVENIE, WESTLAND PLUS SO MUCH MORE MORANMATT The WandererWhisky TRY: GAME OFVISIT:THRONESISLAY EXPLORE: AMERICAN WHISKEY $9.95 (INC. GST) 9 3 4 0 6 0 0 0 1 7 PRINT PACKAGES YOUR OPPORTUNITYOptionaldigitalmarketingpackage PLUS!

THERE’S NOTHING OUTLANDISH ABOUT MATUA’S STORY, YOU WON’T HEAR OF A MYTHICAL CREATURE THAT FLEW INTO THE VALLEY AND BORE THE WINE WE NOW KNOW AS MATUA. WHAT YOU WILL HEAR IS A STORY OF HARD WORK, OF FAMILY AND OF A SIMPLE YET FIERCE LOVE FOR ALL THINGS WINE. CONSIDERING THIS, IT’S NO SURPRISE MATUA MEANS ‘LEADER’ AND ‘HEAD OF THE FAMILY’ MAORI. The Matua story begins with brothers Bill and Ross Spence whose winemaking father fuelled the boys’ passion and drive for their future life in the vineyard. According to Bill, “starting wine company very similar to raising family; you’ve got to have passion, you’ve got to tender it, you’ve got nurse it, you’ve got make sure it goes through all its phases”. This the foundation of Matua Vineyards, company built on family values and nurtured from seedling to an empire. Ross travelled across the seas the University of California Fresno, taking in the winemaking traditions and stimulating his desire to create similar reputation New Zealand. Bill remained New Zealand, attending the renowned Massey University and learning all he could about agriculture. When the boys were reunited back home, they were keen to get their hands dirty and start the bottom. With very little funds, the boys made do with the quaint ‘Old Tin Shed’, which Ross still calls home. And in 1969 they planted the very first Sauvignon Blanc, not quite knowing what they had started. Matua’s first vintage was released 1974; Sauvignon Blanc, Chardonnay, Burgundy and Gamay Teinturier that was simply the beginning of long and fruitful life. Flash forward to 2012, when Matua took out seven trophies, 19 gold medals and 108 medals in local and international wine shows, and proudly holds strike rate of 71.6 per cent. Matua is the 2012 New Zealand Wine Producer of the year. And the modest folks simply take day by day, setting their sights on innovation and view of winemaking as an art and way of life. the tight-knit team of experts at Matua that give the brand its topnotch reputation. In 2008 Nikolai St George took on the role of Senior Winemaker. Nikolai, New Zealand native, developed his love for the produce of his homeland from young age and went on complete Diploma Wine & Viticulture and Bachelor of Applied Wine Science from Charles Sturt University you ask Nikolai though, he’ll tell you that his extensive knowledge and acute instinct comes from his years

PACKAGE‘CELLAR’THE $3,450 $1,950 PACKAGE‘MAGNUM’THE SPECIALMULTI-BOOKINGSOPTIONS:TWO PAGE BRAND PROFILE - Tell the unique story behind your brand and showcase your portfolio. ONE PAGE BRAND PROFILE - Tell the unique story behind your brand. Book 2 brands – 5% discount Book 3 brands – 10% discount Book 4 brands – 15% discount Book 5 brands – 20% discount Book 6 brands – 25% discount Book 8 brands – 30% discount • Order your own copies of the Explore Drinks, Wine at cost price for your own marketing activity plus option to sell at the Cellar Door at 400% GP. • Commission a custom publication around your region/varietal from existing material. • Support your profile with online content on exploredrinks.com

explore packagesYour opportunity

THERE’S NOTHING OUTLANDISH ABOUT MATUA’S STORY, YOU WON’T HEAR OF A MYTHICAL CREATURE THAT FLEW INTO THE VALLEY AND BORE THE WINE WE NOW KNOW AS MATUA. WHAT YOU WILL HEAR IS A STORY OF HARD WORK, OF FAMILY AND OF A SIMPLE YET FIERCE LOVE FOR ALL THINGS WINE. CONSIDERING THIS, IT’S NO SURPRISE MATUA MEANS ‘LEADER’ AND ‘HEAD OF THE FAMILY’ IN MAORI. The Matua story begins with brothers Bill and Ross Spence whose winemaking father fuelled the boys’ passion and drive for their future life in the vineyard. According to Bill, “starting wine company very similar to raising family; you’ve got to have passion, you’ve got tender you’ve got to nurse you’ve got to make sure goes through all its phases”. This the foundation of Matua Vineyards, company built on family values and nurtured from seedling to an empire. Ross travelled across the seas to the University of California in Fresno, taking the winemaking traditions and stimulating his desire to create similar reputation New Zealand. Bill remained in New Zealand, attending the renowned Massey University and learning all he could about agriculture. When the boys were reunited back home, they were keen to get their hands dirty and start the bottom. With very little funds, the boys made do with the quaint ‘Old Tin Shed’, which Ross still calls home. And in 1969 they planted the very first Sauvignon Blanc, not quite knowing what they had started. Matua’s first vintage was released 1974; Sauvignon Blanc, Chardonnay, Burgundy and Gamay Teinturier that was simply the beginning of a long and fruitful life. Flash forward to 2012, when Matua took out seven trophies, 19 gold medals and 108 medals in local and international wine shows, and proudly holds strike rate 71.6 per cent. Matua is the 2012 New Zealand Wine Producer the year. And the modest folks simply take day by day, setting their sights on innovation and a view of winemaking as an art and way of life. the tight-knit team of experts at Matua that give the brand its topnotch reputation. In 2008 Nikolai St George took on the role of Senior Winemaker. Nikolai, New Zealand native, developed his love for the produce his homeland from young age and went on to complete Diploma Wine & Viticulture and Bachelor of Applied Wine Science from Charles Sturt University you ask Nikolai though, he’ll tell you that his extensive knowledge and acute instinct comes from his years TAKES A VILLAGE

TheStoryMatua

The De Bortoli family manage four estates; vineyards and a cellar door in the Hunter Valley, winery and vineyards in the King Valley, winery, vineyards, cellar door and restaurant in the Yarra Valley, and the largest of the four wineries, with vineyards, head office and the original cellar door in Bilbul, New South Wales. Years ago, when Vittorio first began producing wine for the local community, culture of warm hospitality, sharing wine with friends and family and continually improving upon what had already been achieved became paramount. Today, De Bortoli the hands of the third generation, continuing this family philosophy of Semper Ad Majora ‘Always striving for better’. The winemaking philosophy starts in the vineyard, with the view that healthy soil, means healthy vines and quality fruit. As De Bortoli Chief Winemaker, Steve Webber explains,“It’s about site and season, making wines with detail, texture and minerality, charm and interest. Character and personality wine comes from the imperfections of nature.” The focus on careful site selection, vine maturity and high input viticulture. In the winery it’s about minimal interference, allowing the wine to ‘make itself’ and the mantra ‘it is harder to do nothing’ encapsulates this belief. Sustainability is key priority for the family and June 2012, after De Bortoli Wines DE BORTOLI WINES, ONE OF AUSTRALIA’S FIRST FAMILIES OF WINE, WAS ESTABLISHED IN 1928 BY VITTORIO AND GIUSEPPINA DE BORTOLI. FROM HUMBLE BEGINNINGS IN NEW SOUTH WALES, DE BORTOLI HAS FLOURISHED TO BECOME ONE OF AUSTRALIA’S MOST SUCCESSFUL FAMILY WINE COMPANIES.

THE ‘CELLAR’ PACKAGE - $3,450 TWO PAGE BRAND PROFILE Tell the unique story behind your brand and showcase your portfolio. THE ‘MAGNUM’ PACKAGE- $1,950 ONE PAGE BRAND PROFILE Tell the unique story behind your brand. MULTI-BOOKINGSSPECIAL OPTIONS: explore packagesopportunity

OPTIONS: • Digitally connect with consumers and let us tell your brand story to the next generation of wine drinkers through sponsored Instagram and Facebook campaigns • Flexible packages tailored to your spend and content requirements • Utilise superior digital consumer targeting to showcase your brand to target consumers • Use digital third party content and reviews to build brand value DIGITAL PACKAGES YOUR OPPORTUNITY

HIP MEDIA PORTFOLIO Hip Media specialises in custom publishing for the design, food and drinks industries. Each member of the team has significant experience across a number of industry segments. HIP MEDIA PUBLICATIONS CUSTOM PUBLISHING Explore Drinks publications Drinks World Hong Kong, Macau, Singapore, Dubai + Abu Dhabi, Australia + New Zealand Singapore a ofwhirlwindwhSk(e)yaSia’SbeSt The magazi O ma agers, s mmeliers a d bar e ders a finalfrommomentclaworldSSthe2012totheingaporeroundwww.drinksworld.asia & harleS maclean meetphilitimpS a man of the globe re 50StaurantS + AERSTONE, BUNNAHABHAIN, GLENGLASSAUGH, JACK DANIEL’S, JOHNNIE WALKER, THE BALVENIE, WESTLAND PLUS SO MUCH MORE MORANMATT The WandererWhisky TRY: GAME OFVISIT:THRONESISLAY EXPLORE: AMERICAN WHISKEY $9.95 (INC. GST) GIN, TEQUILA & VODKA YOUR CONTEMPORARY GUIDE TO GIN, TEQUILA VODKA CocktailSingaporeWeek Your Comprehensive Guide to Singapore’s Cocktails and Bars 7-14 March 2015 DRINKS TRENDS TRAVEL BARS ENTERTAINING MEET $5.99 (INC. GST) REGIONWINEHIDDENVICTORIA’SDISCOVER 乾杯 GUIDE TO SAKE SEASONAL JAPANESE COCKTAILS IZAKAYAS IN AUSTRALIA MEET A SAKE SAMURAI THE JAPANESEULTIMATEEDITION: WOMEN IN CIDER, SAKE, WINE AND RUM THEIRMAKINGOWN AUSTRALIA’S CRAFTY CIDER MAKERS CRUSHING IT WINES FOR AUTUMN 50 SHADES OF RED THE MAGAZINE FOR MANAGERS, SOMMELIERS AND BARTENDERS EDITION 27 AUSTRALIA ROSÉ, BROSÉ, FROSÉ IT’S SO HOT RIGHT NOW drinks.world Hong UnitedSingaporeKongKingdomUnitedStatesSouthKorea CRAFT JAMESONWITHBOILERMAKERANDFESTIVALSBEER,THE BREAKING DOWN THE BOTANICALS and paring with Fever-Tree Classic Cocktails Have you created classic? HerbalGETBartenders,THELOOKLiqueurs Jägermeister, Fernet Branca… AUSTRALIA 2018 FY2019 ACCESS AUSTRALIA’S LARGEST LIQUOR DATABASEBUYING 24/7 ONLINE AT WWW.DRINKSGUIDE.COM.AU Drinks Association Publications Beam Suntory Event Guides ONEFOURwww.granddesignsliveHOMESHOWS,EXTRAORDINARY EVENT. SYDNEY 5-7 OCTOBER 2012 SYDNEY’S BIGGEST HOME AND GARDEN EVENT ALL YOU NEED FOR YOUR IDEAL HOME OFFICIAL EVENT GUIDE 2012 SHOW GUIDE THE OFFICIAL5-7 OCTOBER 2012 Sydney’s tasteofsydney.com.auRestaurantUltimateFestivalMENUCARDPassionfruit meringue summer berries, vanilla cream raspberry sorbet SHOW guide Diageo World Class Asia’s Best Bartenders 2014 WORLD CLASS 2014 pp01 OFC-PETER CHUA.indd

Suite 3, ‘Altura’, 11 Railway Street, Chatswood, NSW 2060 P. +61 466 256 829 | W. www.hipmedia.com.au ASHLEY PINI ashley@hipmedia.com.au 0410 600 075 PUBLISHING EDITOR JENNY PARK jenny@hipmedia.com.au0 434 404 171 NATIONAL SALES MANAGER