NEW ZEALAND’S LARGEST LIQUOR AUDIENCE
APRIL 2020 | www.theshout.co.nz
SP E C I A L O N L I N E E DITION
COVID-19: Support for your business
HOW TO LOOK AFTER YOUR MENTAL HEALTH DURING ISOLATION BREWING IN THE NEW NORMAL THE MOST POWERFUL WINE BRANDS REVEALED
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For four decades Giesen has crafted great Marlborough Sauvignon Blanc. Giesen O%* has inherited all its best qualities. Made from our premium, full strength Marlborough Sauvignon Blanc, Giesen O%* is aromatically expressive and generously flavoured ‌ only with the alcohol gently removed. Enjoy the world’s first alcohol-removed Marlborough Sauvignon Blanc. *Contains not more than 0.5% Alcohol/Volume
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april
4 INDUSTRY NEWS AND INSIGHTS 6 COVID-19: KEEP YOUR BUSINESS SAFE
Tips on how you can help to safeguard your liquor business during the global pandemic The Shout Editor, Charlotte Cowan
2020
6
7 SUPPORT YOUR MENTAL HEALTH
Advice on how to stay positive during COVID-19
STAY SAFE
In this difficult time for New Zealanders and our families globally, and here at The Shout NZ – together with our sister liquor publications in Australia – we are committed to providing the highest quality industry news, advice and insight, as well as information, guidance and support for those in the liquor sector. This month’s issue comes to you digitally, to ensure that all our readers can have access to it during the isolation period. At www.theshout.co.nz, facebook.co.nz/theshoutnz and @theshoutnz on Instagram, we will provide up-to-date information to those who continue to be affected by COVID-19 and in this month’s issue we have tips to support your business and mental health on pgs 6-7. To all New Zealanders, let’s work together to stay safe, stay positive and get through this. From the team at Intermedia, Kia Kaha.
8 TAKING THE HARD LINE
Is hard seltzer set to take off in New Zealand? We find out…
9 THE WORLD’S MOST POWERFUL
12
10
WINE BRANDS
According to The Wine Intelligence Global Wine Power Index 2020
10 FINE WINES OF NEW ZEALAND
Tasting notes from Cameron Douglas MS
12 THE BEERS OF WINTER
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John Oszajca delves into the delicious dark winter beers
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FOLLOW US
For more amazing liquor news (and even a few giveaways), make sure you follow us on Instagram and Facebook @theshoutnz. And don't forget to check out our website where you can sign up to our fortnightly eNewsletter at www.theshout.co.nz
EDITOR’S PICKS PUBLISHED BY C&I Media (NZ) Ltd PO Box 109 342, Newmarket, Auckland 1149 Managing Director Simon Grover Editorial Director James Wells james@intermedia.com.au Commercial Director Safa de Valois safa@c-store.com.au Editor Charlotte Cowan ccowan@intermedianz.co.nz ph 021 774 080
1 NORTH END BREWING PIT BOSS Made using malt that’s smoked over a manuka wood fire, Pit Boss (named after North End’s head chef and BBQ ‘Pit Boss’) is a rich, smoky winter beer that’s perfect to sip in front of a fire. For more on the beers of winter, head to pgs 12-13. 2 FRAMINGHAM MARLBOROUGH NOBLE RIESLING 2019 When it comes to fine wine, New Zealand certainly had a number of stellar examples. From Chardonnay, to Pinot Noir to Riesling – such as this noble Riesling from Framingham – we are spoilt for choice. Check out pgs 10-11 for more of Cameron Douglas MS’ top picks. 3 YELLOW TAIL The most powerful and influential wine brand in the world according to the Wine Intelligence Global Wine Power Index 2020, Yellow Tail is a staple in Australian stores. For more of the top wines on the list, take a look at pg 9.
THE SHOUT NZ – APRIL 2020 3
awards news
Royal Easter Show Wine Awards: The winners Champion Pinot Noir VALLI Bendigo Vineyard Pinot Noir 2018 Champion Gewürztraminer Old Coach Road Nelson Gewürztraminer 2019 Champion Medium Sweet or Sweet Wine Urlar Late Harvest Riesling Gladstone 2019 Champion Chardonnay Church Road McDonald Series Chardonnay 2018 Champion Merlot & Blends Esk Valley Gimblett Gravels Hawke’s Bay Merlot Cabernet Sauvignon 2018
The Royal Easter Show Wine Awards took place at The Pullman Hotel in Auckland last month, with Hawke’s Bay Church Road taking home Champion Wine of the Show for its McDonald Series Chardonnay 2018. Other notable winners included Church Road’s Chris Scott who was named Winemaker of the Year and Whitehaven Marlborough ‘Greg’ Awatere Valley Single Vineyard Sauvignon Blanc 2019 which was named Champion Export Wine. Now in its 68th year, the Royal Easter Show Wine Awards is the country’s oldest wine competition and Awards Director Terry Dunleavy says the judges were impressed by overall general high quality of entries this year, particularly in the varieties Sauvignon Blanc and Chardonnay. “Not only was there an increase in the number of Gold Medals awarded to the top Sauvignon Blancs, but the wines revealed greater diversity of styles, more complexity and showed stronger evidence of the flinty, minerally flavours that the variety can achieve,” he says. “With Chardonnay, there was this year a less heavy-handed approaching to the winemaking, allowing the variety to better express New Zealand’s natural cool climate capacity to accentuate fruit flavours and varietal characters.” Dunleavy says this year’s show demonstrated why there is such a demand from more than 100 countries throughout the world for New Zealand wines. “[The] clean and distinctive varietal characters distinguish our wines from those of older, longer established wine regions that sell for prices much higher than ours. 4 THE SHOUT NZ – APRIL 2020
“Not only is our future as a wine export nation assured and capable of further growth, but when all the other goodies that we export come to a table overseas, it is only the bottle of wine with its label intact that proudly proclaims its country of origin,” he says. The 2020 judging panel consisted of 22 judges, including eight associate judges in training and Jane Faulkner from Australia. For more information, head to www.wineshow.co.nz THE WINNERS… Champion Wine of the Show Church Road McDonald Series Chardonnay 2018 Champion Sparkling Petite Cordon by Maison Mumm NV
Champion Cabernet Sauvignon & Blends Esk Valley Winemakers Reserve Gimblett Gravels Hawke’s Bay Cabernet Sauvignon Merlot Malbec 2018 Champion Export Wine Whitehaven Marlborough ‘Greg’ Awatere Valley Single Vineyard Sauvignon Blanc 2019 Heritage Rosebowl Seifried Winemakers Collection Sweet Agnes Riesling 2009, 2014, 2019 Champion Syrah Church Road Grand Reserve Syrah 2017 Best Presented Screwcap Wine Bottle Lawson’s Dry Hills Pink Pinot 2019 Gold Medal for Winemaker of the Year Chris Scott (Church Road)
Champion Riesling Wairau River Summer Riesling 2019 Champion Pinot Gris Saddleback Pinot Gris 2019 Champion Rosé Babydoll Rosé 2019 Champion Sauvignon Blanc Saint Clair Pioneer Block 20 Cash Block Sauvignon Blanc 2019 Champion Wine, Other Varieties Matawhero Church House Chenin Blanc 2018
⊲ Church Road’s Chris Scott ⊳ Church Road McDonald Series Chardonnay 2018
industry insights
WHAT’S (NOT) ON CANCELLED EVENTS AND NEW DATES FOR POSTPONED EVENTS DUE TO CORONAVIRUS HOPSTOCK 2020 Wellington CANCELLED www.craftbeercapital.com/hopstock/ HOP’N’VINE CRAFT BEER, WINE & FOOD FESTIVAL ILT Stadium, Invercargill POSTPONED until 10 October www.hopnvine.co.nz BEER-A-PALOOZA Hawke’s Bay POSTPONED – date TBC www.facebook.com/beerapalooza2020/
Brewing in the new normal At the time of writing this, many of the countries around the world have gone into lockdown and New Zealand is not far off. Bars are still open but business slowing to a trickle, supermarkets are struggling for staff to keep up with demand and everyone who can, is working from home. It is undoubtedly the most significant event to hit not only the hospitality and brewing scene but also the entire economy as a whole. So what does this mean from a brewing perspective? How will this affect consumption in the short and long term and will bars recover? In the initial stages of this crisis, it seems off-premise sales via supermarket and liquor stores is on the up. In fact, some brewers are Dylan Firth pointing to a higher demand than at Christmas. Executive Director, Brewers However, this is very much offset by the Association of New Zealand on-premise trade which has dropped back considerably. This is likely to continue to be the trend, with more people at home and buying in bulk when they do get to the supermarket. Something we always worry about is consumers drinking to higher levels of harm while under stress. Something nobody wants. One difficulty for brewers and their ability to operate is if we see further restrictions is around being an essential service. Something that at this stage is not defined. While it is easy to argue that any product on a supermarket shelf should be maintained and its production continued, there will be some who disagree. For those brewers who have moved their focus from supermarkets to taprooms, they will be undoubtedly worried. It is no secret that selling a beer straight from the source provides much better margins. If people are restricting movements. This will all but dry up. It looks likely that home delivery might be the big growth area for those brewers. The new normal is likely not forever, but will take a while to come back from. So, I urge people to support businesses where you can, look after and reach out to those who will be going through hard times and enjoy your beer responsibly.
GREATER WELLINGTON BREWDAY Upper Hutt POSTPONED until 31 October www.brewday.co.nz/ HIGHBALL – NZ COCKTAIL & SPIRITS FESTIVAL New Zealand Dominion Museum building, Wellington POSTPONED until 9-10 October www.facebook.com/highballnz/ THE GISBORNE BEER FESTIVAL POSTPONED until 28 November www.gisbornebeerfestival.nz/ BEERVANA Sky Stadium, Wellington POSTPONED until 13-14 November www.beervana.co.nz/ WINETOPIA Auckland and Wellington POSTPONED – new dates TBC www.winetopia.co.nz/ F.A.W.C! Hawke’s Bay CANCELLED www.fawc.co.nz
Highball
THE SHOUT NZ – APRIL 2020 5
covid-19
COVID-19:
KEEP YOUR BUSINESS SAFE
As the Coronavirus pandemic continues to impact companies globally, here is how you can help to safeguard your liquor business. ASK FOR HELP The Government unveiled a $12.1 billion support package last month, with almost half going towards businesses affected by the pandemic. New Zealand businesses will be eligible to apply for wage subsidies if you can show a 30% decline in revenue for any month between January and June 2020 compared to the year before. If the application is approved, you will be paid $585.80 per week for full time staff, and $350 for part time staff. The payments have a limit of $150,000 per business, and it will be paid in a lump sum. For more information and to apply, visit to www.covid19.govt.nz. Bridget MacDonald, Executive Director of the NZ Alcohol Beverages Council, says that during this uncertain time, it’s important that businesses know what help is available to them and how to make the best use of it. “We encourage businesses to familiarise themselves with, and register for, the support that government has announced around wage subsidies, cash flow and tax relief measures,” she says. “It’s also important to take proactive steps – talk to your landlord, bank, IRD and suppliers to find out what your options are and how you can be supported.” SELL ONLINE It’s no secret that with Kiwis self-isolating, in-store retail and cellar door sales will take a hit. But according to Rob McMillan, Executive Vice President and founder of the Silicon Valley Bank Wine Division: “There is no chance we will see sweeping abstinence as a consequence of the virus.” In other words – people will always want wine. But, says Bridget McDonald, as the landscape changes, “people will most likely have to reassess their business plans to consider any potential 6 THE SHOUT NZ – APRIL 2020
diversifications to trading and services that could be implemented”. So what is the option for Kiwi retailers? If you’re not online already, try to do so as cost-effectively as possible. Then emphasise your online options. McMillan says there will be an increase in home consumption of wine and higher levels of online wine sales from retailers and smaller wineries who promote their online options. “Consider offering coupons for new consumers and discounts to existing club members for online ordering,” he
“IT’S VITAL THAT AS KIWIS WE CONTINUE TO SUPPORT ONE OTHER AND OUR LOCAL BUSINESSES. WE CAN GET THROUGH THIS IF WE COMMUNICATE, WORK TOGETHER, AND LOOK FOR OPPORTUNITIES TO PLAY OUR PART AND KEEP THE MOMENTUM GOING.” BRIDGET MACDONALD
says. If you have been forced to close your retail store or cellar door, try selling gift cards, or offer free delivery – as done by wineries including Palliser Estate, Clearview Estate and Milton Estate – or curb-side pick-up as is being offered in the US. Note that many online deliveries are unavailable to be sent during Alert Level 4. STAY CONNECTED Analysts are encouraging businesses to stay connected to their customers. Use social media – Facebook, Instagram or Twitter – plus your website and emails to share important information with your customers and to encourage them to buy locally and order online. “Have a chat with your team about any ideas and initiatives they might have, and with your RTOs about regional #golocal campaigns,” says MacDonald. But ensure your online messaging is appropriate during the current national emergency. Facebook has a $100 million grant programme for small businesses impacted by the coronavirus pandemic – at the time of printing, the details of the 30 countries eligible were unknown, for more information, head to www.facebook.com/business/boost/ grants For more information about COVID-19 in New Zealand, visit www.covid19.govt.nz and keep up-to-date at www.theshout.co.nz, facebook.com/theshoutnz or @theshoutnz on Instagram.
covid-19
mental health SUPPORT YOUR
With as many essential FMCG workers still heading to work every day as those who are self-isolating, it’s important to take care of your mental health during this uncertain time. KEEP IN TOUCH According to the New Zealand Mental Health Foundation: “Connecting with people who make you feel safe and loved is the most important thing you can do to look after your mental health and the mental health of people around you.” Try to stay connected with family, friends and colleagues - at least on a virtual level. Write emails or organise a time each day to call, FaceTime, Skype or video Messenger your family and friends. If you don’t have anyone you feel you can talk to, these helplines are free to New Zealanders: • 1737 – Free call or text 1737 any time for support from a trained counsellor. • Lifeline – 0800 543 354 or free text 4357 (HELP) • Youthline – 0800 376 633 or free text 234 • Samaritans – 0800 726 666 JOIN A VIRTUAL COMMUNITY Join Facebook groups in the industry or your interests, there’s one for almost anything you can think of. The liquor industry already has one of the best communities there is, so be sure to tap into that on a virtual level. There are also
Facebook groups available to assist with your mental health and community groups for your local area who can provide support should you need supplies, help or just to chat. Other ways to keep occupied and interact with other people include playing online video games or board games, joining or starting a virtual book club or listen to podcasts. STAY ACTIVE Self-isolation can be difficult if you don’t have much space to move around. But it’s important to exercise for at least 30 minutes a day to ease anxiety. Try doing mini-bootcamp, a yoga class or pilates class in your backyard or lounge. These can all be found online or on YouTube. Go for a walk, run or bike-ride around the block (but ensure you always stay two metres away from others), or just turn on some loud music and dance, or walk up and down the stairs. Anything that you can do to get your heart-rate up and clear your mind is positive.
TIPS FROM WHO According to the World Health Organisation (WHO) Director-General Tedros Adhanom Ghebreyesus: “It’s normal to feel stressed, confused and scared during a crisis. Talking to people you know and trust can help. And try not to read or watch too much news if it makes you anxious. Get your information from reliable sources once or twice a day.” WHO’s tips for maintaining positive mental health also include: • Eat healthy to boost your immune system. • Limit alcohol and sugary drinks. • Don’t smoke. It can exacerbate COVID-19 symptoms and increase your risk of getting seriously sick. • People working from home shouldn’t sit too long in the same position. • Take a three-minute break every 30 minutes. • Get your mind off of the crisis. Listen to music, read a book or play a game. For more information, visit www.mentalhealth.org.nz/get-help/covid-19/
THE SHOUT NZ – APRIL 2020 7
seltzer
the hard line
TAKING
Is hard seltzer set to take off in New Zealand? We find out…
t
he United States has often been an indicator of which trends could start happening in other markets including New Zealand, and according to IWSR Drinks Market Analysis, hard seltzer is set for massive growth. Hard seltzer volume in the US is already sitting at around 82.5m nine-litre cases, which is already larger by volume than vodka, the leading spirits category in America. According to IWSR forecasts, by 2023 the category will more than triple to reach over 281m cases. The IWSR Hard Seltzer report says that hard seltzer and other ‘seltzer-like’ products command a market share of 2.6% of all beverage alcohol in the US, up from only 0.85% a year ago. “Hard seltzers are far from a fad, they’re growing at a spectacular rate, and increasingly, hard seltzer producers are pulling consumers from other beverage alcohol categories, not just beer,” says Brandy Rand, COO of the Americas at IWSR Drinks Market Analysis. “Combined, hard seltzers and other canned seltzer-like products (vodka soda, as an example) will drive the total ready-todrink category, making it the fastest-growing beverage alcohol category in the US over the next five years.” The IWSR also conducted a consumer opinion and attitude study about hard seltzers, and found that more than half (55%) of US alcohol consumers surveyed – of different ages and demographics - drink them at least once a week. “The rise of hard seltzers shows there was a segment of consumers underserved by the current beverage alcohol market who were looking for alternatives that were refreshing and flavorful, but also low-calorie and low-sugar,” says Rand. “These products also meet the growing consumer demand for convenience, and appeal to people that enjoy popular cocktails like the vodka soda, and wine spritzers. We definitely expect to see more brands taking advantage of this fastgrowing trend.” With New Zealand being a market that already embraces the RTD concept, the potential of hard seltzers in this country is huge. 8 THE SHOUT NZ – APRIL 2020
The county’s first introduction to the popular US drink came in June 2019 with Native Sparkling – a Wellington-based company owned by a group of university friends. Made using fermented and distilled cane sugar as the base spirit, combined with sparkling water and fruit puree, Native Sparkling is 4.6% ABV and the company donates towards initiatives that protect and sustain native New Zealand species. Lion has also jumped on board the hard seltzer train and is launching Smirnoff Seltzer later this month. “Seltzer is starting to make an appearance in New Zealand given the market is already moving to this style of product and thanks to the success seltzers have seen in overseas markets, particularly the US,” says Brendon Lawry, CEO of Liquorland. “We are already seeing a switch in consumer purchasing habits and taste towards products in the ‘Better for Me’ category that include a number of similar products to hard seltzers such as Part Time Rangers, Clean Collective and Pals. Consumers are gravitating towards these products due to their lower levels of sugar and calories. “The non-alcoholic seltzer offerings are currently quite small in New Zealand, however, with Smirnoff about to launch their seltzer, a strong well-known brand may well influence seltzer shopping behaviour here.”. Edited from a story originally featured in National Liquor News.
“HARD SELTZERS ARE FAR FROM A FAD, THEY’RE GROWING AT A SPECTACULAR RATE.”
WHAT IS HARD SELTZER? Unlike typical RTDs, hard seltzer doesn’t use vodka, bourbon, rum or gin as its base spirit. Alcohol is usually made by fermenting cane sugar, and sometimes malted barley is used. The resulting alcohol is then combined with sparkling water and fruit flavouring, meaning the alcohol and calorie content is typically low.
wine
THE WORLD’S MOST POWERFUL
wine brands t
he Wine Intelligence Global Wine Power Index 2020 has been released with Australian brand Yellow Tail taking out the title of the most powerful and influential wine brand in the world. The third annual survey from international wine research authority, Wine Intelligence, used feedback from more than 20,000 wine consumers in 21 markets, which the company says represents 380 million wine drinkers globally. Markets included the UK, Australia, China, the Netherlands, and newcomers Mexico, Hong Kong and Finland – however, New Zealand was not included. This year the Index tracked brand influence, consumer awareness and purchase levels and the consumer’ ‘affinity’ with the brand. The survey did not take into account the sales volumes or value, sales trends over time or opinions of those in the supply chain and/or influencers and media. Yellow Tail and Casillero del Diablo once again top the Global Wine Brand Power Index, claiming the top two spots, respectively. As such, Australian and Chilean brands perform very well in the index relative to the size of wine production in these countries. In addition, one-third of the
top 15 is comprised of US brands – notably Gallo and Barefoot – which in part is due to the influence of the large US wine drinking population in the study, and the affinity American consumers show towards domestic wines. “The advantages of a powerful brand are clearly demonstrated in the global wine market today,” says Wine Intelligence CEO Lulie Halstead. “However the path to becoming a power brand is becoming harder, as consumer knowledge levels in the wine category decline and ‘noise’ from other drinks categories increases.” Notable movers on the Global Wine Brand Power Index include Barefoot, which has jumped eight places to make it into the top five, and Frontera, which has climbed seven places to make eighth in the index. Santa Carolina has also climbed seven places to tie for 12th with Beringer. On the other hand, Mouton Cadet has fallen five places to 10th and Robert Mondavi has fallen seven places to sit at 14. Torres has also climbed two places to make it into the top 15 this year. Jacob’s Creek is ranked fourth in the Index, dropping down from third in 2019, while Lindeman’s has moved up one place from 12th to 11th. Edited from a story by Andy Young, originally featured on www.theshout.com.au
THE TOP 10... 1. YELLOW TAIL
Australia’s Yellow Tail scored in the top five with consumers from Canada, China, Hong Kong, South Korea, the UK and the US.
2. CASILLERO DEL DIABLO
Highly regarded at home in Chile, as well as in Colombia and Ireland, Casillero del Diablo is owned by Chilean wine giant Concha Y Toro and is one of the company’s most valuable brands.
3. GALLO FAMILY VINEYARDS
5. BAREFOOT
California wine giant Barefoot took out the number five spot and was the most popular brand in Canada, the US, and the UK.
6. GATO NEGRO
Chilean brand Gato Negro sells more than four million cases in 70 countries on five continents - that’s two bottles uncorked every second.
7. CARLO ROSSI
This 40-year-old brand is produced by the E & J Gallo Winery and was named after Charles Rossi, at the time a salesman for Gallo and a relation of the Gallo family by marriage.
8. FRONTERA
The top US scorer in the survey with 68/100, California’s E&J Gallo is responsible for 40% of all wine production in California. Its Gallo Family brand is the most lucrative and is one of the most widely distributed wines in the report.
This French wine with a curved bottleneck distributes to more than 160 countries and scored 29.8 in this year’s survey.
4. JACOB’S CREEK
10. MOUTON CADET
Falling one place since the 2019 survey, Australia’s Jacob’s Creek – owned by Pernod Ricard – often features in the list due to its wide distribution.
Also owned by Chile’s Concha Y Toro, Frontera jumped seven places from its 2019 score.
9. J.P. CHENET
Dropping significantly from last year, the French brand lost points across a number of factors, including brand awareness, rate of purchase, and affinity.
THE SHOUT NZ – APRIL 2020 9
s e n i w e fin
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hat are the best wines in New Zealand? Who could write such a list? How would the wines be assessed? I suspect these questions have probably been dinner table conversations for many years, but an actual list has now been realised called Fine Wines of New Zealand. The initiative and Patron of this programme is Air New Zealand, which assists with marketing and development of the programme. Air New Zealand has always been a strong supporter of our wine industry. From serving many millions of glasses of wine a year on international flights and in lounges to the Air New Zealand Wine Awards which clocked up more than 20 years’ support. Beginning in 2016, seven Masters of Wine and one Master Sommelier (yours truly) were allocated a particular grape variety or category of wine to oversee, for example I am currently in charge of aromatics (Riesling, Pinot Gris, Gewürztraminer, plus a few others). We are required to suggest a list of wines to assess for inclusion in the final list, however all masters on the programme can and do make suggestions for all varieties and styles as well. Every wine producer in New Zealand is invited to submit wine. You can imagine this is quite a large list to consider, so necessary criteria was set to help narrow down the list to a more manageable level. For example, having at least seven years in production of the exact wine or style and consistency in terms of origin of the fruit and style of finished wine. To guide the masters into finding these fine wines the lenses of provenance, consistency, excellence in winemaking and the demonstration of evolution of fine wine production were also applied. This immediately narrows the list of eligible producers, but will never eliminate them once they have produced the required minimum. A number of wines that have historically and independently reached iconic status on their own merits have made the Fine Wines list, but these wines were also tasted and confirmed by the panel. Judges must meet consensus to have a wine included and because there are no medals, scores or stars awarded the wines are judged primarily on the criteria detailed above. The process for selection begins by judging all new submissions blind, this must be the current release wine and if an average 95 points and above from the panel is achieved, then it moves to the next stage. This next stage brings in two more vintages of the same wine selected by the submitting producer. These are older vintages allowing the judges to assess consistency in style and evolution. If a producer submits a wine from a challenging vintage, then this will be discussed by the panel. Should the three wines meet this next level, then the current release wine only moves to the final stage and is judged against the wines that have already made the list. If the wine stands up to its peers, then it makes the Fine Wines of New Zealand list. All producers currently on the list must submit their new release wine to be tasted every year to maintain their inclusion on the list. It is important to note that price is not a consideration in the assessment of any wine. The standards are very high for this list and as we go to print the final list for 2020 is complete. The announcement of which wines have been added to the list is embargoed until May, but the list has grown demonstrating that New Zealand does indeed produce fine wine. The wines tasted today include some outstanding examples of fine wine in New Zealand. Only time will tell if they have made the list!
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Cameron Douglas is New Zealand’s first and only Master Sommelier. An experienced wine writer, commentator, judge, reviewer, presenter and consultant, he is academically in charge of the Wine and Beverage Programme at AUT University in Auckland and is Patron of the New Zealand Sommeliers and Wine Professionals Association. Douglas consults to a variety of establishments, taking care of their wine lists, wine and food pairings, and staff training matters and he currently serves on the Board of Directors for the Court of Master Sommeliers Americas. 10 THE SHOUT NZ – APRIL 2020
tasting notes 5
NAUTILUS CUVÈE MARLBOROUGH BRUT NV Clive Jones and the Nautilus team have been producing fine sparkling wine for over 20 years. Made from a mix of current vintage fruit and some barrel-aged 5 reserve wine, the cuveè is a serious, savoury and seductive wine with bursts of citrus layered between a brioche-like autolysis, creamy fine moussed texture and long finish. Points 96 RRP $39.00 Distributor: Negociants New Zealand Phone: (09) 531 5222 www.nautilusestate.com
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2 DOG POINT MARLBOROUGH SAUVIGNON BLANC 2019 The name Dog Point dates back to the earliest European settlement of Marlborough and the introduction of sheep to the district. It was named Dog Point by Shepherds whose dogs either wandered off or got lost. All the DP vineyards are now organically farmed which explains, in part, why this wine is so delicious. Aromas and flavours of barrel-ferment with a lees and electric acid texture, pure citrus, stone and tropical fruit expression and powerful long finish. Points 96 RRP $28.00 Distributor: red+white cellar Phone: (09) 376 0760 www.dogpoint.co.nz BELL HILL NORTH CANTERBURY CHARDONNAY 2016 Founded by Sherwyn Veldhuizen and Marcel Giesen in 1997, Bell Hill wines quickly become a sought after addition to winelists around the world. The Bell Hill is literally as the name suggests, a bell-shaped bulbous hill with gleaming white lime-rich soil upon which grows outstanding Pinot Noir and Chardonnay. The wine itself has lovely purity and detail in the bouquet, a fine core of fruit, judicious use of oak, amazing complexity with fine tannins and a long harmonious finish. Points 96 RRP $125.00 Distributor: Bell Hill Vineyard Phone: (03) 314 2100 www.bellhill.co.nz
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4 GRASSHOPPER ROCK EARNSCLEUGH VINEYARD CENTRAL OTAGO PINOT NOIR 2018 Grown on one of the world’s most southerly Pinot Noir vineyard
sites this tiny 7.8 hectare vineyard produces exceptional wine. Since the company was formed in 2001 Phil Handford and the winemaking team have established a world class brand. Pip Battley leads the winemaking team. This Pinot displays a floral, feminine charm, an elegant bouquet, core of fruit and incredible texture. Youthful yet fine, ripe tannins, pristine acidity and long complex finish. Points 96 RRP $40.00 Distributor: Grasshopper Rock Phone: (021 853 908) www.grasshopperrock.co.nz/ VILLA MARIA RESERVE HAWKE’S BAY CABERNET MERLOT 2018 If you find the opportunity to read Kerry Tyack’s book about George Fistonich and the Villa Maria story then I can highly recommend it. George has been an industry leader, mentor and guide to many in the NZ wine sector. George’s wine teams around the country grow and produce consistently high quality wine across many different varieties with Cabernet Sauvignon based blends among the best. This wine is plush and fresh, fruity, full-bodied and complex. Flavours of black fruits and dark spices of oak, polished tannins, bright acid line and long detailed finish. Points 96 RRP $69.99 Distributor: Villa Maria Phone: (09) 255 0660 www.villamaria.co.nz
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FRAMINGHAM MARLBOROUGH NOBLE RIESLING 2019 Since 1981, Framingham wines have quietly been growing and producing some of New Zealand’s finest wines. I learned a lot about winemaking and fine wine from original winemaker Andrew Hedley and how Riesling can captivate and intrigue. Now with winemaker Andrew Brown at the helm the fine wine story continues seamlessly. This noble Riesling is superb – classic, honeyed tree and citrus fruits with a fleshy satin texture, razor sharp acid line and long concentrated finish. Points 96 RRP $39.99 Distributor: Framingham Wines Ltd Phone: (03) 572 8884 www.framingham.co.nz
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MISHA’S VINEYARD CENTRAL OTAGO LIMELIGHT RIESLING 2017 The Misha’s vineyards overlook Lake Dunstan in Central Otago’s Bendigo sub-region. It’s hard to imagine such a fine wine could come from stony, schist, quartz-laden, rugged and wind-swept site, but it’s perfect. The Riesling has a compelling, seductive and alluring bouquet with a distinctive floral and perfumed bouquet, flavours of Meyer lemon, lime-flower and apricot stone. Pure, fresh, silky texture and long finish. This is a ‘wow’ example. Points 95 RRP $30.00 Distributor: Negociants NZ Phone: (0800) 634 624 www.mishasvineyard.com
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PROPHET’S ROCK CENTRAL OTAGO PINOT GRIS 2018 Winemaker Paul Pujol has been crafting fine wine from this Bendigo site for nearly two decades. The vineyards are tucked quite high up into the hills overlooking Lake Dunstan and most of the ancient glacially formed valley floor. This Gris is complex, spicy, fruity and alluring. With flavours of white-fleshed fruits, a soft creamy texture contrasted with a zing of acidity this is New Zealand Pinot Gris at its finest. Points 95 RRP $39.99 Distributor: Prophet’s Rock Phone: (03) 443 8217 www.prophetsrock.co.nz
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RIPPON TINKER’S FIELD CENTRAL OTAGO PINOT NOIR 2017 It was 1975 when founder Rolf and Lois Mills planted the first experimental vines near the shores of Lake Wanaka. Little did they know back then (or maybe they did) that they were about to embark on an incredible wine adventure. Today with Nick Mills crafting superb wine across several varieties I think the expression of Pinot Noir stands out the most. The Tinker’s Pinot is tense and poised, vibrant and playful, detailed, fruity, fine and complex. Points 95 RRP $115.00 Distributor: Negociants NZ Phone: (03) 443 8084 www.rippon.co.nz
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Wines are scored out of 100 points and are listed in no particular order. Numbers are not indicative of a ranking.
THE SHOUT NZ – APRIL 2020 11
beers
THE
OF WINTER
We may not indulge in fruity Christmassy winter beers like the Northern Hemisphere but that doesn’t mean New Zealand doesn’t produce some stellar examples.
w
ith the cold and dreary New the perfect impetus for brewers to offer a Zealand winter just a few wide array of seasonal releases, which are months away, many a fermenter then snapped up nearly as quickly as they is already brimming with some hit the bottle-shop shelves. However, in New bold and flavourful brew; Zealand the conditions are obviously very carefully crafted to warm our bones over the different. Without the flurry of holiday sales frigid months ahead. Winter Warmers – as they and celebrations, New Zealand’s winter beer are often called – have a long history, especially releases typically come with less pomp and in the craft beer world. These fireside brews are circumstance. Instead, the cold months tend known for being darker, stronger, and often to offer New Zealand brewers an opportunity maltier than the average beer. to release many traditional dark and strong We tend to seek out these stronger ales that wouldn’t otherwise be received well concoctions in the colder months during the warmer months of the year. because alcohol acts as what is called a “vasodilator”. A vasodilator is an agent HERE ARE FIVE BEER STYLES THAT ARE that increases blood flow to your skin, GUARANTEED TO GET YOU THROUGH which in turn makes the body feel THE NZ WINTER… warmer. Moreover, the bold flavours of these wintery brews coincide with RUSSIAN IMPERIAL STOUT our primal inclination to seek out When you think about Winter Warmers, more calories during the lean months there is little question that the first thing of winter. that comes to mind is dark beer. And Here in New Zealand, we have it doesn’t get much darker than the a somewhat unique appreciation Russian Imperial Stout. An English beer for wintery beers. The majority of with a pedigree that goes back several the world experiences the peak centuries, when the style is said to have of winter around the Christmas been popular with the Russian Imperial holiday. So for many beer lovers, Court. Typically clocking in between 8% winter is associated with a yearning and 12% ABV, these intensely flavoured for Christmassy flavours such as beers are dark, roasty, and loaded with fruit, spice, candy, pudding, and chocolate and espresso-like flavours. the like. Winter in the Northern The balance of these bold beers can Hemisphere also comes amidst a vary between sweet to bitter, depending 8 Wired iStout flurry of socialising and consumerism; on each brewers interpretation, and it 12 THE SHOUT NZ – APRIL 2020
John Oszajca To contact John Oszajca regarding beer features or samples, please email him at john@newzealandbrewer.co.nz
beer feature is not uncommon to find Imperial Stouts that have been aged in oak barrels. The intense flavours, and high ABV of the Imperial Stout makes it the perfect beer to be enjoyed by the fire during the short cold days of winter. There are a number of fantastic Imperial Stouts brewed here in New Zealand including, but in no way limited to, Moa Oak Aged Imperial Stout, Kereru Night Spirit, and 8 Wired iStout.
OLD ALE Perhaps the rarest winter warmer on our list is the Old Ale. A traditional strong English Ale, Old Ales get their name due to the fact that the extended aging process is a key contributor to the beer’s flavour profile. Centuries ago the style was used as a ‘stock ale’ for blending and was also drunk at full strength. Old Ales are malty ales with a somewhat sweet finish and notes of caramel and treacle. Hopping rates can vary from PORTER moderately low to moderately high. The forefather of the Stout, Porter is a They are somewhat similar to an English style that got its name due to its popularity Barleywine, though less alcoholic (5.5%amongst London’s street and river porter’s 9% ABV), and the extended aging of these in the 18th Century. The style was once beers tends to produce oxidative notes said to have been the most popular style similar to Sherry or Port. According to the of beer in the world. However, with the a strong Scotch Ale is a delicious way to legendary beer writer, Michael Jackson, rise in popularity of both Stout and pale pass the cold winter nights. an Old Ale “should be a warming beer of lagers, Porter was driven to near extinction A few delicious locally brewed the type that is best drunk in half pints by until it was revived in recent decades by examples of the style are in Sprig & Fern a warm fire on a cold winter’s night”. modern craft brewers. Scotch Ale, McLeod’s Traders Scotch While Kiwi-brewed examples are There are many different interpretations Ale, and Renaissance Brewing Company not commonplace, they do exist. The of the Porter style. Where English Porters Stonecutter Ale. Twisted Hop Real Ale Brewery tend to taste somewhat like a roasty in Christchurch currently offers brown ale, the American Porter tends to DOPPLEBOCK Orwell’s Old Ale, which has taste like a slightly less roasty stout, Another popular winter proved much-loved by fans on but often with more hop bitterness. seasonal is the Doppelbock. Untappd. Or if you’d like to try Unlike the Russian Imperial Stout, The original ‘liquid bread’, a something a little closer to this which hits the palate like a sledge Doppelbock is a traditional, author’s heart, try Kainui Brew hammer, the Porter is typically a strong Bavarian lager. Co. Old Ale. A collaboration more sessionable beer that can be First brewed in Munich beer between yours truly and enjoyed by the pint, or with a meal. by the monks of St. Kainui Brew Co’s Head Brewer, That said, Imperial strength versions Francis, the popularity Gary Henwood. Our Old Ale was are also common. So if you’re of the Doppelbock brewed with English Treacle, looking for something dark and has endured into the Brettanomyces (a wild yeast complex, but with a little more modern era, and it that was commonly found in nuance than the average stout, remains a favourite style traditional examples of the style), North End Brewery Pitboss a Porter might just be the beer of many a modern beer and was fermented in oak barrels. for you. connoisseur. While Bock Cheers! If you are looking for a locally beer is a strong German lager brewed Porter to get you in its own right, Doppelbock through the coming months, (Double Bock) is a maltier, more then Elemental Porter from alcoholic, version of that style. Renaissance Brewing Company, Though pale versions exist, the Prohibition Porter from Liberty average Doppelbock is an Brewing, or Pioneer Porter from amber, malt-forward, clean Renaissance McLeod’s, are all incredible lager that is loaded with rich, Brewing Company examples of the style. bready, malt flavours. Hop Elemental Porter levels are moderately SCOTCH ALE low, giving the beer a Scotch Ale (aka Wee Heavy) is a traditional degree of sweetness, without style of strong, amber ale from Scotland. being cloying. Scotch Ales are rich, complex, maltThough not abundantly brewed forward beers that range between 6.5% in New Zealand, one can still get and 10% ABV. Caramel, toast, bread, as their hands on a few incredible well as subdued chocolate and coffee examples of the style. The Doctor notes are all commonly found in Scotch from Sawmill Brewery is nearly a Ales. The relatively low hopping rate New Zealand craft beer classic, and of these beers gives them a somewhat Pitboss from North End Brewery is a sweet, often dessert-like flavour profile. delicious smoked version of the style. If you like strong malty beers, without Monteith’s also offers a Doppelbock that the intense roasted flavours of a stout, is loved by many, and available at larger then you may find that a good book and chains throughout the country.
“THE COLD MONTHS TEND TO OFFER NEW ZEALAND BREWERS AN OPPORTUNITY TO RELEASE MANY TRADITIONAL DARK AND STRONG ALES THAT WOULDN’T OTHERWISE BE RECEIVED WELL DURING THE WARMER MONTHS OF THE YEAR.”
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