National Liquor News April 2019 by The Intermedia Group

AUSTRALIAâ&#x20AC;&#x2122;S LEADING LIQUOR INDUSTRY MAGAZINE

vol. 38 no. 3 - APRIL 2019

INTRODUCING

IMP O S S IBLY C R A F T E D

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at ALIA 2019

Wednesday 23rd October 2019 The Star, Sydney

EDITOR’S NOTE

Editor’s Note

elcome to the April issue of National Liquor News. I’d like to start this month by saying farewell to one of the true gentlemen of the liquor industry, Doug May. Lion’s Trade Relations Director and allround legend has announced his retirement, with his last day coming at the end of April. Doug has worked with Lion for 21 years and has been in the liquor industry for around 40 years. He’s made many great friendships during that time and he will be sorely missed by not only me but right across the industry. Doug, we wish you all the best in your retirement and thank you for your friendship and support over the years. On the news side, and with Lion still in mind, Lion has been busy on the investment front, having taken a 50 per cent stake in Australian craft distillery, Four Pillars, and also having acquired 100 per cent of leading UK craft brewer, Magic Rock Brewing Company. It’s exciting times for Lion and we’re looking forward to seeing what Lion’s investment will do for these two brands locally. Also making news over the past few months has been Carlton & United Breweries’ (CUB) foray into selling direct to consumers via an eBay store. Last month Retail Drinks Australia met with CUB to discuss concerns raised by members regarding online liquor retailing. Retail Drinks said that CUB are supportive of ensuring high levels of responsibility in the online environment, and expressed their ongoing support for retail – but any members who have questions about the meeting should contact the association directly. While we’re speaking about beer, in this issue our Assistant Editor Charlie Whitting has broken down the barriers around craft beer and demystified this booming and crucial category for retailers. Speaking of booming categories, gin is one that has really taken off in recent years. With around 250 new products hitting shelves in the last year alone and with the category starting to catch the eye of the elusive millennial market, it’s an important one for retailers. So in this issue we’ve taken a look at World

Get the facts DrinkWise.org.au

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EDITOR: Deborah Jackson

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ASSISTANT EDITOR: Charles Whitting cwhitting@intermedia.com.au

GENERAL MANAGER SALES – LIQUOR & HOSPITALITY GROUP: Shane T. Williams stwilliams@intermedia.com.au

GROUP ART DIRECTOR – LIQUOR AND HOSPITALITY: Kea Thorburn

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L-R: Doug May and Deb Jackson

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Gin Day and discussed how retailers can make the most of this occasion in their stores. As usual we’ve got our regular contributions from IRI, Retail Drinks Australia, Spirits and Cocktails Australia, Wine Australia and from our NZ Winegrowers friends across the ditch. The Invigor Group has written us a contribution about popular Chinese payment platform WeChat, and Marianna Idas from eLease Lawyers shares her insights around settling leasing disputes. As always, keep your feedback coming through to djackson@intermedia.com.au and let me know what you want to read about. This is your industry magazine so make it work for you.

jacqui@intermedia.com.au

Cheers, Deb

Average Total Distribution: 10,294 AMAA/CAB Yearly Audit Period ending 31 March 2018.

Deborah Jackson, Editor 02 8586 6206 | djackson@intermedia.com.au

MOTHER’S DAY RETAILING FAMILY WINERIES CRAFT BEER NATIONAL LIQUOR NEWS IS THE OFFICIAL TRADE PUBLICATION OF RETAIL DRINKS AUSTRALIA.

6 | APRIL 2019 NATIONAL LIQUOR NEWS

PHOTOGRAPHER: Reece McMillan HEAD OF CIRCULATION: Chris Blacklock PRODUCTION MANAGER: Jacqui Cooper

SPONSORED CONTENT

PERONI LAUNCHES GLOBAL BRAND MAKEOVER Peroni is rolling out new bottles and glassware across Australia and will also add a new product to its portfolio in 2019.

eroni is launching its most significant global brand makeover since 2005 and is currently rolling out across Australia. The premium Italian beer brand has updated its bottle, glass and a revamped logo, with the aim to evoke classic Italian style, re-affirming its premium positioning. Peroni’s new bottle is an elegant and sleek design which takes inspiration from the brand’s rich history, re-introducing its iconic elements such as sophisticated curves and an engraved signature of Giovanni Peroni, the founding father of Peroni. This new design creates differentiation in the category and will be applied to both Peroni Nastro Azzurro and Leggera. The new glassware has been specifically styled to deliver the best drinking experience. With a tall and elegant profile, the glassware takes on a new modern hexagonal base and also shares the engraved signature of Giovanni Peroni. This keeps with the new bottle design and again reinforces Peroni’s premium Italian craftsmanship. The Peroni logo has also evolved to evoke a classic iconic style with references to the brand’s Roman provenance in a new, hexagonal label on the bottle, inspired by the centre of the original Birra Peroni Crest. Subtle changes such as the iconic blue ribbon will take a modern new shape and the appearance of a hand drawn maize icon highlights its high quality Italian ingredients. Each change softly reflects the brand’s authentic Italian heritage in keeping with its iconic blue, red and white colours. “Peroni has always brought Italian style to the world of beer and our bottle and glass are one of the strongest drivers of our brand equity,” says Grayson Cook, Marketing Manager for Peroni. “We tested the new designs through consumer research and received outstanding results for premium perception, purchase intent and link to Italian heritage and style. We are amplifying the launch of our new bottle and glassware through a national media campaign, which will kick off some fantastic plans for this year including Peroni being the official beer sponsor of Mercedes Benz Fashion Week in Sydney in May and some exciting new product launches.” The new brand updates come at a time where Peroni has experienced significant sales growth in Australia over the past 12 months from both Nastro Azzurro and Leggera. Asahi Premium Beverages will support the brand makeover with a national media campaign featuring the new bottle and reinforcing the brand’s style credentials. Peroni is also the official beer sponsor of Mercedes-Benz Fashion Week Australia and will be activating at select venues in Sydney. To further amplify its connection to style, Peroni will partner with Australian cult fashion label, Double Rainbouu to create uniforms for the key venues to celebrate Aperitivo Hour with a twist – pairing curated snack menus with Peroni beer and cocktails. Peroni will also be expanding its portfolio with some exciting brand innovations due later in the year.

NATIONAL LIQUOR NEWS APRIL 2019 | 13

IRI INSIGHTS

IRI LIQUOR KNOWLEDGE Stephen Wilson, the Liquor Channel Manager at IRI, shares insights into how the total off-premise market has performed in the quarter to February (03/02/19).

TOTAL OFF-PREMISE LIQUOR • The long term trend of higher value growth versus volume growth continued for the latest quarter. • Growth was driven almost exclusively by branded liquor which delivered 95 per cent of total dollar growth. • Glass Spirits was again the stand out delivering 46 per cent of dollar growth from 22 per cent of dollar sales. • Beer also performed well delivering 44 per cent of dollar growth from 38 per cent of dollar sales. • Both these categories also delivered volume growth for the latest quarter.

*DOLLARS GROWTH % YA 1. Contemporary Beer (+7%) 2. Premium Beer (+6%) 3. Glass Gin (+32%) 4. Craft Beer (+7%) 5. RTD Lights Spirits (+7%)

MARKET VALUE

$5.3bn (+2.6%) MARKET VOLUME

59.4m (-0.9%)

CATEGORY BREAKDOWN BEER (38%)

WINE (24%)

SPIRITS (22%)

RTD (13%)

CIDER (3%)

*9 litre equivalent

BEER OVERVIEW • Beer value growth of 3.1 per cent and slight volume growth of 0.01 per cent was higher than total liquor growth. • Contemporary beer delivered the highest sales and growth of any beer sub-category and for the first time surpassed Classic Beer to win the number one ranking in dollar sales. • Classic Beer retains the number one position for volume among beer subcategories but Contemporary Beer has closed the gap has considerably. • The Premium Beer revival continues with dollar growth second only to Contemporary Beer for the latest quarter.

TOP GROWTH SEGMENTS

TOP MARKET VALUE

$2.0bn (+3.1%)

14 | APRIL 2019 NATIONAL LIQUOR NEWS

MARKET VOLUME

37.6m (0.0%)

*9 litre equivalent

GROWTH MANUFACTURERS *DOLLARS GROWTH % YA

1. Lion (+6%) 2. Other Manufacturers (+40%) 3. Carlton & United Breweries (+1%) 4. Coopers/Premium Beverages (+5%) 5. Stone & Wood (+21%)

TOP TOP 5 GROWTH BRANDS

(EXC. PRIVATE LABEL) * DOLLARS GROWTH % YA 1. Great Northern Brewing Co Super Crisp Lager (+29%) 2. Furphy (+132%) 3. Great Northern Brewing Co Original Lager (+15%) 4. Iron Jack Full Strength (NEW) 5. Corona Ligera (NEW)

IRI INSIGHTS

WINE OVERVIEW • Wine growth has been at almost anemic levels with dollar growth of just 0.1 per cent off the back of a -3.6 per cent decline in volume. • This performance has been primarily driven by lower White Bottled Wine and Champagne sales. • On the flip side Red Bottled Wine dollar sales grew by three per cent and Pink Bottled Wine dollar sales driven by Rosé grew by 18 per cent versus a year ago. • Rising stars Canned Wine and Spritz both delivered growth off the back of increased SKU count and availability.

TOP

GROWTH MANUFACTURERS

$1.3bn (+0.1%) MARKET VOLUME

10.5m (-3.6%)

*9 litre equivalent

MARKET VALUE

*DOLLARS GROWTH % YA

1. Other Manufacturers (+18%) 2. Private Label (+3%) 3. Warburn Estate (+22%) 4. Brown Family Wine Group (+3%) 5. Robert Oatley Vineyards (+9%)

*DOLLARS GROWTH % YA

1. Red Bottled (+3%) 2. Pink Bottled (+18%) 3. Canned Wine (NEW) 4. Spritz (+31%) 5. Fortified (-1%)

*DOLLARS GROWTH % YA 1. 2. 3. 4. 5.

Diageo (+6%) Other Manufacturers (+31%) William Grant & Sons (+17%) Beam Suntory (+5%) Campari Australia (+10%)

$1.1bn (+5.8%) MARKET VOLUME

2.3m (+2.9%)

TOP GROWTH SEGMENTS *DOLLARS GROWTH % YA 1. 2. 3. 4. 5.

*9 litre equivalent

RTD OVERVIEW • Ready to Drink performed in line with total liquor growth for the latest quarter. • Ready to Drink Light Spirits led by Gin and Vodka delivered $2 out of every $3 in RTD growth from just 23 per cent of dollar sales. • Ready to Drink Dark Spirits generated one per cent dollar growth however volume was two per cent lower versus a year ago. • Ready to Drink Dark Rum, Scotch and Bourbon all experienced softer sales versus a year ago.

TOP

TOP 5 GROWTH SEGMENTS

MARKET VALUE

GLASS SPIRITS OVERVIEW • Glass Spirits sales are buoyant with dollar growth contributions coming from most spirit types. • This category has consistently delivered value and volume growth from increased interest and curiosity from liquor shoppers. • Gin is again the stand out generating staggering 32 per cent dollar growth and 26 per cent volume growth for the latest quarter versus a year ago. • A turnaround in Blended Scotch performance was the catalyst for total Scotch growth adding to the already solid growth generated by Single Malt Scotch.

TOP

TOP 5 GROWTH MANUFACTURERS

TOP MARKET VALUE

Gin (+32%) Scotch (+4%) Vodka (+5%) Other Whisky (+13%) Liqueurs (+5%)

GROWTH MANUFACTURERS *DOLLARS GROWTH % YA

1. Asahi Premium Beverages (+6%) 2. Diageo (+2%) 3. Beam Suntory (+2%) 4. Pernod Ricard (+23%) 5. Brown Forman (+2%)

$710m (+2.4%) MARKET VOLUME

6.6m (-1.0%)

*9 litre equivalent

TOP GROWTH BRANDS

(EXC. PRIVATE LABEL) *DOLLARS GROWTH % YA 1. Canadian Club (+14%) 2. Cruiser (+9%) 3. Gordons Gin (+59%) 4. Jim Beam Black Double Serve (NEW) 5. Jack Daniel’s Double Jack (+15%)

NATIONAL LIQUOR NEWS APRIL 2019 | 15

INDUSTRY

EDUCATING CONSUMERS AT CELLAR DOORS BY SIMON STRAHAN, CEO, DRINKWISE This year, DrinkWise has partnered with Australian Grape & Wine (previously the Winemakers’ Federation of Australia) to develop moderation messaging and advice for display at cellar doors nationwide. We know that the large majority of Australians drink responsibly and that evidence-based campaigns and initiatives are effective in encouraging positive behaviour and role modelling. Our research also shows that almost nine in 10 Australians believe that alcohol companies have a role to play in educating the public about making responsible choices. Following the success of our activity with the Toast to the Coast festival in Geelong, we’re assisting Australian winemakers to educate consumers to make informed choices about their own alcohol consumption by providing standard pour posters and tasting tracking cards to 1,500 cellar doors across the country. The tasting tracking cards provide an innovative way for consumers to keep count of how many tastings they have consumed throughout their visit. The posters and cards remind consumers that a couple of tastings can add up to more than a standard drink, as well as highlighting the variation in alcohol volume between different wines. These reminders will assist consumers to inform themselves about how much they are drinking. We will also be providing window decals, prompting consumers to drink water while tasting and highlighting the importance of not consuming alcohol when pregnant, in line with our FASD Awareness Program. These resources will help enhance the cellar door experience for consumers and staff alike, by promoting responsible consumption messages in an effective and innovative way.

THE SUFFOLK PARK HOTEL We chat with Mark Brown, the Hotel Manager at The Park Hotel in Suffolk Park, Byron Bay, which is a part of the Independent Liquor Group.

Q HOW DID YOU GET INTO LIQUOR RETAILING? I started my career at the Beach Hotel in Byron Bay back in 1989. I then went on to working the bar at the Surfside Hotel before moving into retail in 1991. I am now the Hotel Manager at The Park Hotel and manage the bottle shop operations.

It’s safest not to drink while pregnant.

Cleanse your palette with a water between tastings.

Alcohol volume can vary based on the type of wine.

A few tastings can equal more than a standard drink.

Q HAVE YOU BEEN NOTICING ANY TRENDS IN YOUR STORE? Mark Brown We are seeing continued growth in the craft beer category, which has really taken off in recent years – a trend that we can see right around the country. On the wine side, we’re seeing strong sales growth in the $15-$25 bracket. We are in a very local location but we are lucky to see an influx of customers through tourism around music festival time, which does help business. Tourism brings in different age groups and demographics of customers and we offer a range of specials during these times to meet the increased demand.

Q WHAT’S IT LIKE BEING A PART OF A CO-OP? Being a part of the Independent Liquor Group (ILG) is like being a part of an extended family. While having the support of being a part of a group we still have a say in what can happen in-store and with the products we choose to stock. We are a small family-owned hotel motel and have a very good relationship with ILG.

Q WHAT ARE THE MAIN CHALLENGES YOU ARE FACING IN TODAY’S MARKET. As an independent retailer the major challenge that we face is competing with the big chains of course.

16 | APRIL 2019 NATIONAL LIQUOR NEWS

Since 1760, the House of Lanson has remained family owned. Faithful to its heritage, Lanson Champagnes have always been made the original way, avoiding malolactic fermentation, offering an exceptional development of flavors while preserving the natural purity of the fruit. This historical commitment makes Lanson wines more fresh, crisp and elegant with a longer ageing potential. Our most recent addition to the family is cuvée Père et Fils Brut NV which is available exclusively through the On-Premise and selected independent wine stores. This enriched evolution of the classic Black Label pays homage to the uniquely mouth-watering House style.

THE YE A

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ING W

PRODUCE R

Distributed by Wine DNA, a network of Australia’s top independent wine distributors NSW : Young & Rashleigh Wine Merchants - VIC : Sante Wines - QLD : Cuttings Wines - SA : Options Wines

w w w.lanson.com

#TH E PE RF E C TS TA R T

P L E A S E D RIN K RE S PON S IBLY

Mother’s Day

PROMOTION

From alcoholic ginger beer to the finest sparkling wines and cocktails, here is our pick of what will be on-trend this Mother’s Day.

18 | APRIL 2019 NATIONAL LIQUOR NEWS

REKORDERLIG CIDER COCKTAILS

LANSON PINK LABEL BRUT ROSÉ NV

Drawing inspiration from classic cocktails, Rekorderlig has added an unexpected twist on their best-selling original flavours. The range of Cider Cocktails offers a refreshing, convenient, ready-to-drink cocktail in a stylish 330ml serve.

This delicate Champagne, in keeping with the Lanson style, was one of the first rosé Champagnes. Today, the House enjoys more than 60 years of experience in making rosé Champagne, which makes Lanson rosé Label one of the most sought after Champagnes for its characteristic freshness reminiscent of the Brut NV. It is now the UK’s favourite rosé Champagne.

Rekorderlig Cider Cocktails provide the opportunity to trade up existing cider drinkers and drive recruitment into the category. Available in three delicious flavours. *Strawberry-Lime variant shown. RRP: $22 ($18 on promotion) Distributor: Coca-Cola Amatil Website: Mycca.com.au

This unique and funky packaging is exclusive to the on-premise and premium independent bottle shops. RRP: $85 Distributor: Young & Rashleigh Wine Merchants (NSW), Sante Wines (VIC), Cuttings Wines (QLD), Options Wines (SA) Website: Lanson.com/en/

PROMOTION

MATSO’S ALCOHOLIC GINGER BEER Matso’s Alcoholic Ginger Beer is perfect for mums who love sweet, zesty and refreshing drinks. Alcoholic Ginger Beer is a great alternative to cider and is gluten free. At 3.5 per cent ABV, it’s designed for all occasions and is great in cocktails too. Naturally sweetened with Australian cane sugar, it is best enjoyed on ice with fresh lime, or as a refreshing mixer with Mum’s favourite spirit. RRP: $29.99 per six-pack Distributor: Good Drinks Australia Website: Gooddrinks.com.au

RIUNITE PROSECCO

TIA MARIA

Recently named Prosecco of The Year and taking out gold at the Melbourne International Wine Competition, Riunite is rich with Italian heritage and produced by Italy’s largest exporter of Italian wines. Growing at 46 per cent, Prosecco consumption in Australia continues to grow. Riunite is light, fresh and clean with notes of crisp apples and pears.

Tia Maria is an exotic infusion of natural vanilla and the finest fresh coffee roasted to perfection complemented with a touch of Jamaican rum. Rich copper and golden amber tones blend with an enticing caramel nose to make Tia Maria an ideal mixer in coffee cocktails. The Tia Espresso Martini has been the classic evening pick-me-up since its creation in the 1980s. It’s as delicious today as it always has been.

RRP: $16.99 Distributor: Kollaras Trading Company Website: Kollaras.com/products/riuniteprosecco/

RRP: $42 Distributor: Spirits Platform Website: Spiritsplatform.com.au

COCKTAIL: TIA ESPRESSO MARTINI INGREDIENTS: 30ML TIA MARIA 30ML VODKA DOUBLE OR SINGLE SHOT OF ESPRESSO 5ML OF SUGAR SYRUP (OPTIONAL) METHOD: 1. Fill a martini glass with ice and set aside to chill. 2. Pour Tia Maria, vodka and espresso into a cocktail shaker. 3. Fill the rest of the shaker with ice. Shake the ingredients together. Empty the martini glass of ice. 4. Pour in the contents of the shaker using a strainer and sieve into the glass. 5. Finish with three coffee beans

NATIONAL LIQUOR NEWS APRIL 2019 | 19

PROMOTION

COINTREAU

VEUVE CLIQUOT ROSÉ

Cointreau, the original Triple Sec, is at the heart of many classic cocktails. The original margarita was the result of a chic socialite, Margaret ‘Margarita’ Sames, mixing her favourite spirits together until she made the perfect drink while entertaining at home. In 1948 in Acapulco, Mexico, the Margarita was born, made with two of her favourites: Tequila and Cointreau. “A Margarita without Cointreau is not worth its salt,” Margaret Sames, 1948.

Madame Clicquot created the first blended Rosé in 1818 by adding some red wine to Yellow Label Champagne. The result was Veuve Clicquot Rosé, a fruity and full-bodied expression of the Veuve Clicquot style. Today, we continue to celebrate her audacious spirit, as the first woman to establish herself as such a leading female figure in the business world. And to all of the mothers in the world, Happy Mother’s Day.

RRP: $60 Distributor: Spirits Platform Website: Spiritsplatform.com.au

COCKTAIL: MARGARITA (COINTREAU) INGREDIENTS: 45ML SIERRA 25ML COINTREAU 2 LIMES (1 x 20ml lime juice and one for garnish) Salt to rim the glass.

20 | APRIL 2019 NATIONAL LIQUOR NEWS

RRP: $99.99 Distributor: Moët Hennessy Website: Veuveclicquot.com/en-au/ourchampagne/rosé-champagne

PROMOTION

AZAHARA SPARKLING CHARDONNAY PINOT NOIR NV A fashionable Victorian bubbles guaranteed to please all mums, and easy on the wallet. Spanish for ‘orange blossom’, Azahara is an award winning Chardonnay Pinot Noir sourced from family-owned vineyards interspersed with citrus groves in north west Victoria. Elegant and crisp with a tantalising array of flavours and a fine mousse. Perfect for celebrating, anywhere, anytime. Stock up now. RRP: $16 Distributor: Red + White

MATSO’S MANGO BEER Matso’s Mango Beer combines full fruit aromas with a subtle sweetness and dry finish. It’s easy drinking and balanced with a refreshing hint of mango and is very low in bitterness, which Mum will appreciate. Brewed to taste just like a tropical ‘Broome Time’ holiday, it is 4.5 per cent ABV, vegan friendly and made with real Australian mangoes. RRP: $25.99 Distributor: Good Drinks Australia Website: Gooddrinks.com.au

Website: Azahara.com.au

NATIONAL LIQUOR NEWS APRIL 2019 | 21

WINE NEWS

A NEW LOOK FOR BANROCK STATION

THE CHARACTERISTICS OF AUSTRALIAN WINE DRINKERS REVEALED Wine Intelligence has released its Australian Portraits 2019 report, which details the six key segments of Australian wine drinkers and their engagement with wine buying and consumption. The six segments are: Engaged Explorers, Social Newbies, Mainstream Matures, Contented Treaters, Senior Bargain Hunters and Kitchen Casuals. The report revealed that each of the segments have shifted, and in some cases changed characteristics since the report was last published in 2016. Rodney Sammut, Wine Intelligence Country Manager for Australia and New Zealand, said: “Just as wine markets are evolving over time, so are our consumers. Some of these shifts are more noticeable than others, but collectively, the changes are enough to lead to an evolution of the wine drinker segments. This evolution of the Australian wine drinker over the last three years can’t be pinned down to changes in any single area – we have witnessed changes across both the behaviour and attitudes of wine drinkers in the category.” The report details that the two most involved segments are Engaged Explorers and Social Newbies, who now comprise 25 per cent of the monthly wine drinking population of Australia, but over 60 per cent of the dollars spent in the category. Engaged Explorers are the second youngest segment, with the majority aged below 45 and they are the group with the highest consumption frequency, accounting for nine per cent of the monthly wine drinking population. They will rarely spend less than $15 on a bottle to drink at home, and their average off-premise bottle spend is around $22, rising to over $25 for more formal occasions. Social Newbies are the youngest group with 66 per cent aged below 35 and has the second-highest consumption frequency. They are the segment with the lowest knowledge as they have less experience with wine, but that does not stop them from approaching the category with enthusiasm and drinking wine once or twice a week, typically in social settings. With wine tending to be part of a daily routine for Mainstream Matures, this group represents almost a quarter of the total wine consumed in Australia. This group has high involvement; knowledge and confidence with an average off-premise spend of $12, going up to $15 for more formal or social occasions. For less engaged consumers, the new segment of Contented Treaters has seen a slight increase in frequency, although they are still generally infrequent wine consumers. This group is likely to spend a bit more than Mainstream Matures and Social Newbies in all occasions to avoid embarrassment or disappointment – $18-20 for themselves, rising to $25+ for a gift. The final groups, Senior Bargain Hunters and Kitchen Casuals have the lowest levels of consumption frequency and confidence levels. They tend to spend less on their wine purchases, with limited knowledge and interest in wine contributing to their low spend.

22 | APRIL 2019 NATIONAL LIQUOR NEWS

Banrock Station has revealed a new look for its bottles and casks aimed to appeal to socially conscious shoppers. The South Australian winery has always had a dedication to environmental sustainability and now it has undergone a brand refresh to re-engage consumers with its heritage and purpose. The newly designed packaging gives Banrock Station a more modern look to enhance its wine quality cues and make its casks and bottles more prominent in-store. Maintaining strong brand recognition and a feeling of authentic ‘craft’ in the final design was critical so shoppers can continue to easily recognise the product on-shelf. There are three million bottles of Banrock Station and 1.5 million 2L casks sold each year in Australia. Since 1995, the Banrock Station Environmental Trust has re-invested proceeds from these sales into environmental preservation projects. The new label and pack designs now visually convey this strong commitment to the environment. Each varietal tells a story of a different endangered or rare species that is protected through work on the Banrock Station wetlands. Andrew Stark, General Manager Marketing and Category, ANZP, said Banrock Station is a truly innovative brand at its heart, both in regards to the wine it produces and its environmental purpose. “Banrock Station has real environmental credentials which is a unique selling proposition for shoppers. We believe in giving back to the environment and the land that our wine comes from because good wine needs a great environment,” he said. Banrock Station’s commitment to the environment exceeds $6 million to date and goes towards the Banrock Station Wetlands. This area of preserved natural beauty is what makes the Banrock Station brands and its wine so unique. Since its inception, it has provided a haven for more than 17,000 species of flora and fauna. Banrock Station also employs two full time rangers who work alongside winegrowers and nature to preserve and protect this internationally recognised area for future generations to enjoy. The relaunch of Banrock Station will be promoted through in-store support, digital, social, PR and retailer education programs.

WINE NEWS

WINE MEDIA CONFERENCE DETAILS POST-CONFERENCE EXCURSIONS

The 2019 Wine Media Conference (WMC) is taking place in October in the Hunter Valley and organisers have revealed the four post-conference excursions it will be offering to attendees. The WMC has partnered with four wine regions to offer participants the opportunity to immerse themselves in the local wine region, learning about culture, terroir, local viticulture, and the history of the area. The four options are: Mudgee Wine Regions; Southern Highlands; Riverina and Orange. Allan Wright, WMC’s Lead Organiser, said: “The pre-conference and post-conference excursions are an integral aspect of the annual Wine Media Conference. “Even attendees from within Australia should find these excursions to be highly educational but the 56 people who have already registered from North America will definitely wish to extend their trip and participate in the excursions.” Excursion Option One: Mudgee Wine Region. Home to over 35 cellar doors, the Mudgee Region is located about three hours west of the Hunter Valley and across the Great Dividing Range, Australia’s major mountain range. This gives the Mudgee region a distinctly different look and climate from the Hunter Valley. Mudgee is nestled in within surrounding hills and is primarily a

producer of robust and deeply coloured red wines. Excursion Option Two: Southern Highlands. Explore the closest wine region to Sydney, the beautiful Southern Highlands, known for its cultural heritage, small towns, and beautiful landscapes. The picturesque Highlands sit approximately 850 metres above sea level and within two hours of Sydney, Canberra and the Illawarra Coast. Specialising in sparkling wines, Pinot Gris and Pinot Noir, this region consists of 17 family owned and run boutique wineries and more than 60 vineyards. This is a true cool-climate region with one of the latest harvest dates in Australia. Excursion Option Three: Riverina. The Riverina wine region in New South Wales is centred on the town of Griffith and surrounding villages of Yenda, Hanwood, Bilbul and Tharbogang, as well as encompassing the small township of Leeton. Its flat plains, bordered by the Cocoparra ranges, along with the rich soil, irrigation scheme and a Mediterranean climate, were the key factors in developing this wine region back in 1913. Over 100 years later, many of Australia’s well-known family wineries still headquarter their operations here in the Riverina, making award-winning wines and more alternative varieties.

Excursion Option Four: Orange. Orange is fast becoming known as one of Australia’s best wine districts, with local wines regularly winning national and international awards. This wine industry growth, in tandem with the continuing development of Orange’s already highly regarded gourmet restaurant and cafe culture, has bolstered the city’s reputation and the region’s growing status as a ‘food capital’. Orange is about food and wine, but the ‘Orange 360’ degree viewpoint shows you it’s also about the open countryside, country villages in Blayney and Cabonne shires, and sports tourism including bike travellers and bushwalking. On this excursion you’ll get to experience the Orange wine region in depth. The 2019 conference is the first event being held outside North America and is supported by the Australian Government’s International Wine Tourism Competitive Grants program, administered by Wine Australia as part of the $50 million Export and Regional Wine Support Package, along with local support from Destination New South Wales, and cooperation from Wine Communicators of Australia. Details on the conference are available on the Wine Media Conference website (https://www.winemediaconference.org/) and excursions can be booked by conference attendees online.

NATIONAL LIQUOR NEWS APRIL 2019 | 23

NON-ALCOHOLIC

NEW RANGE OF NON-ALCOHOLIC SPIRITS LAUNCHES IN AUSTRALIA The popularity of lower and no-alcohol beverages has been booming in recent times and so the launch of the Lyre’s range of non-alcoholic spirits is perfectly on-trend, as Andy Young reports.

ero Proof Australia has launched a new range of non-alcoholic spirits under the ‘Lyre’s’ brand with 13 different SKUs in the range and which are said to “absolutely shine” when used in cocktails and mixers. Pioneered by Mark Livings of Kinetic Marketing and his business partners Mick Hall and Carl Hartmann, the trio founded Zero Proof and spent two years working on developing the range and in particular making sure of the quality and authenticity of the drinks they are bringing to market. “We’ve been working on this almost as long as Seedlip has been around,” Livings said. “It’s taken us over two years to perfect the recipes we’ve used to create these. We didn’t know if what we were attempting to do was possible, and we were adamant we wouldn’t release it if we weren’t proud of the contents of the bottle as a viable alternative.” Unlike Seedlip, which is a gin-style product, Lyre’s has a wider range and Livings said that what the team really wanted to bring to market was a system of drinks that are friendly to bartenders and consumers.

KEY MARKETS There is an increased consumer demand for healthier, lower and zero alcohol products and Livings said there are a few addressable markets for Lyre’s to play into. “The first one is millennials – they’re making much better life choices,” Livings said. “They’re more mindful with their consumption around food and beverage. Alcohol for them isn’t hedonism and excess, it’s indulgence and enjoyment. “So we see the ability to offer that particular target market the timetested beautiful flavours that they’re used to in an alcoholic range, in a non-alcoholic range.” He added: “Then we’ve got women who are pregnant. I’m of the age where everyone is having kids or has had kids, and when I explain this range to them they have two questions – what does it taste like and when can I buy it? “For them, there’s a lot of ritual around that evening drink when you go home, wind down and pour yourself a G&T, Bourbon and coke or whatever it is that is your choice. And that’s a really important moment when a couple will bond, share a drink, share stories of their day and move on. But a lot of people are now saying ‘I don’t actually want to drink during the week’ or ‘I want those alcohol-free days’, and this is giving them a real alternative. “They can still enjoy that flavour and enjoy that occasion, that pageantry and theatre around it, but without the alcohol.” Another market that Livings said Lyre’s will attract is those who are partaking in a period of abstinence, either for events like Dry July or as part of an overall fitness program. “One of the things that people love when we describe the range to them is ‘I can still take on those challenges and transform my body, but I don’t need to sacrifice this part of my life, which is really important for

24 | APRIL 2019 NATIONAL LIQUOR NEWS

me in terms of decompression and social glue’,” said Livings. “Then we have the boomer population. For that particular generation there is a real importance in ducking down to the pub or other social events like bridge club. So it’s really important that we can continue to offer them the beverages that they’ve grown to love over the course of a lifetime and that they find synonymous with letting go and social indulgence and connecting with other humans. We can continue to offer that to them, albeit without alcohol included.”

HOW TO DRINK LYRE’S The Lyre’s range comprises a gin, Bourbon and whisky as well as white rum, spiced rum and a dark rum. In addition there is dry vermouth and sweet rosso vermouth plus a range of liqueurs in absinthe, triple-sec, amaretto and a coffee liqueur. The focus for the Zero Proof team has been on getting the Lyre’s range as close to their alcohol equivalent as possible which has seen them take on some challenges in food science using natural ingredients. But Livings does admit “there is still a gap”, so he has these recommendations. “First of all we don’t recommend that people use these as sipping [drinks], don’t sip it like a whisky and so on. The second thing, they absolutely shine when they’re used in cocktails and mixers. Thirdly, and this is in our training program, they need to be handled slightly differently to their alcohol brothers and sisters. “Because they have a water base, water is the enemy of these. So if you’re looking at a classic cocktail like a Martini, water is a really important ingredient and that comes from the ice during shaking or stirring. So one of the things we need to train the trade on is only shake to instill a drop in temperature, not to produce further ice melt in the beverage because you do reduce that flavour intensity. “These are as intense as we can make them in terms of flavour. If we put any more core ingredient in there, it precipitates into a solid. So we’re on the very, very edge of what the food technology that’s available to us will permit us to do. “But, like I said, we’re really proud of these and we think they stack up really nicely against their alcohol brothers and sisters.” The Lyre’s range will be available in Australia from this month and will be distributed by Swift & Moore.

SPIRITS

SOUTHTRADE ADDS TO ITS WHISKY PORTFOLIO AS NEW TEAM MEMBER JOINS THE COMPANY SouthTrade International has added three new whiskies to its portfolio by taking over the sales, marketing and distribution of the International Beverage Holdings Ltd brands across Australia. Previously marketed by Proximo, the brands include the single malt Scotch whiskies Old Pulteney, Speyburn and anCnoc. International Beverage’s Regional Sales Director, Dorothy Duffy, said: “We are delighted to partner with SouthTrade International for our Single Malts business in Australia given their great expertise in the whisky category, as well as history of building brands in the on-trade through education, training and strong partnerships. Southtrade International Managing Director Ray Noble added: “We have ambitious plans for whisky and the Old Pulteney, anCnoc and Speyburn brands will proudly sit alongside Sazerac Rye, Buffalo Trace, Pappy Van Winkle and E.H. Taylor in what we believe is one of the most credible and respected whisk(e)y portfolios in the country.” SouthTrade International has also created two new roles: Brand Ambassadors for Local Craft Spirits; one for Victoria and Tasmania, and one for New South Wales. While the company hopes to reveal details of its New South Wales Brand Ambassador in the future, SouthTrade has revealed that Paul Slater will be covering Victoria and Tasmania. Commenting on the appointment, SouthTrade International National On-Premise Manager Andy Wren said: “I am delighted to welcome Paul Slater to the SouthTrade family. Paul is hugely respected within the industry in Australia and internationally.” Slater already has a history with SouthTrade, as he joins the company from his role as Global Brand Ambassador for Starward Whisky, one of SouthTrade’s local craft spirit brands. “I am thrilled to join SouthTrade International and begin the next chapter of my career with a company that’s already dear to my heart,” Slater said. Paul Slater

CONOR MCGREGOR’S PROPER NO. TWELVE LAUNCHES IN AUSTRALIA Controversial MMA champion Conor McGregor officially launched his Proper No. Twelve Irish Whiskey in Australia, just in time for St Patrick’s Day. Australia is just the fourth country to have the whiskey, which has seen huge demand in the UK, Ireland and the United States, largely off the back of McGregor’s social media promotion of the brand. “I appreciate the support from the people of Australia,” McGregor said. “This is a proper Irish whiskey from a proper Irishman made with Ireland’s best spring water, fine golden grain and single malt. It is pure liquid gold.” He added: “Many ask where the name Proper No. Twelve comes from. I was born and bred in the Dublin suburb of Crumlin, Dublin 12 – this is a proper Irish whiskey and being a ‘Dublin 12 Man’ we named my brand Proper No. Twelve. “As of today, we have shipped close to 200,000 nine-litre cases, an unprecedented level but only the beginning for me and my Proper team.” McGregor has also committed to donate $5 for every case sold to local first responder and emergency service organisations and charities, up to $1m. “First responders and emergency personnel all over the world are the unsung heroes who act with courage and answer the call of duty every day for people in need,” said McGregor. Proper No. Twelve is a 40 per cent ABV Irish Whiskey and is available now through Proximo Spirits.

LION BUYS 50 PER CENT OF FOUR PILLARS Lion and Four Pillars have announced a deal which sees Lion buying a 50 per cent stake in the Four Pillars business. Four Pillars was established in 2013 by Stuart Gregor, Cameron Mackenzie and Matt Jones, and Gregor told National Liquor News that the decision to sell came after a number of entities had approached Four Pillars looking to make an investment. “We have, over the last 18 months, been approached by a lot of people,” Gregor said. “Lion just felt the best and I like the fact they are based L-R: Matt Jones, Lion’s James Brindley, in Australia. Stuart Gregor, Cameron Mackenzie “This is a very great day, not just for Four Pillars but for Australian craft distilling because finally everyone understands how good Aussie spirits can be and that a big business like Lion is interested enough to pay a fairly good amount of money for half of a pretty good spirits business.” Lion’s Managing Director, James Brindley, was also delighted with the deal. “The partnership with Four Pillars is really exciting for Lion, as we venture into new categories outside our core beer business,” Brindley said. “What Matt, Cam and Stu have done in creating Four Pillars in just over five years is nothing short of remarkable and we want them to keep their hands on the wheel, while we offer advice, counsel and assistance.” Lion’s craft credentials lie in its beer business which includes James Squire, Malt Shovel and Furphy. Little Creatures is also part of the portfolio and Lion adopted a similar strategy in buying that business, by making an initial investment, before buying the business outright in 2012. Gregor told National Liquor News that the idea of entering a 50-50 partnership was particularly attractive, because he and the other owners were not ready to sell everything.

NATIONAL LIQUOR NEWS APRIL 2019 | 25

WORLD GIN DAY

WORLD GIN DAY FOR RETAILERS With the gin category booming, occasions such as World Gin Day are an opportunity for retailers to upsell and encourage experimentation within the category, as Deb Jackson discovers.

ith World Gin Day rapidly approaching it’s time to start thinking about ways in which you can activate in-store to help boost sales and drive education around the booming gin category. Much like World Whisky Day, which is now the third largest period of whisky sales behind Christmas and Father’s Day, World Gin Day is an occasion that is typically more celebrated through events and activations in the on-premise – but there’s absolutely no reason why retailers can’t cash in on the action. WORLD A global celebration of the juniper spirit, World Gin Day is held annually on the second Saturday in June, and with a bevvy GIN DAY IS of new gins hitting the market and a new generation of drinkers SATURDAY, 8 showing an interest in the category, it’s a great opportunity for JUNE – BUT retailers to create some excitement in-store. WHY NOT Bella Sufferini, the Assistant Brand Manager for Scotch Whisky and Gin at Pernod Ricard, says that in a rapidly PLAN A WHOLE growing category, World Gin Day is an opportunity for MONTH OF retailers to drive education and to tell the story behind the IN-STORE gins they are selling. To execute well, retailers should ensure their shelves are well ACTIVITY IN stocked with not only their core range of gins but also some THE LEAD UP? limited or interesting new releases. “In the last year, over 250 new gins have launched into Australia and it’s a great opportunity for both international and local with the second gin craze (possibly) starting now you will want to be gins to drive education around the category. Retailers can use this day continually improving and revising your gin selection. And of course to drive the story behind their gins and help consumers to discover what training your staff,” he says. gin best suits their needs among the sea of products that are now out Retailers should get in touch with suppliers now (if you haven’t there,” says Sufferini. already) and ask about potential giveaways or to arrange a tasting Peter Hollands, the Brand Ambassador for Bombay Sapphire at or education event in-store. Failing that, ask your local reps for some Bacardi-Martini Australia, agrees with Sufferini, saying there is no better tasting stock to host your own event and make sure that your staff is well in-store activation or way to drive consumer education around gin than informed about the gin they are selling. having knowledgeable staff. “It’s just such a great day for all gin drinkers along with people who “A knowledgeable recommendation is the best theatre you’ll ever see may not have tried too much gin before. I’ll definitely be out in trade when it comes to purchasing gin – so train your staff,” he says. talking to consumers, trying a few new gins myself but also definitely enjoying a wet Bombay Sapphire Gibson,” says Hollands.

PREPARING FOR WORLD GIN DAY

So how far out should retailers start preparing for World Gin Day? Sufferini says, the earlier the better. “It allows for a lot of hype and an opportunity to explore longer term activities such as a content series that drive the brands,” she says. For Hollands, he says that with gin sparking an interest with new demographics, namely millennials, retailers should constantly be revising their gin selection and updating their staff knowledge. “If retailers are not celebrating [World Gin Day] then they are definitely missing out. I’ve seen a boom in gin interest over the last two years, surely helped along the way by events like World Gin Day. Retailers will certainly see consumers coming in looking for their favourite classic gin like Bombay Sapphire or perhaps for something new. “Of course there other great events like World Whisky Day, however

“IN THE LAST YEAR, MORE THAN 250 NEW GINS HAVE LAUNCHED INTO AUSTRALIA.” – BELLA SUFFERINI, PERNOD RICARD 26 | APRIL 2019 NATIONAL LIQUOR NEWS

CHANGING DEMOGRAPHIC Both Hollands and Sufferini have noticed a shift in the demographic of gin drinkers, saying that they are getting younger. We’re now seeing more millennials purchasing gin and pairing it with their preferred tonic and garnish. “We have seen a new generation of gin drinkers coming through, predominantly 25-34 year olds. Through gin category drivers and looking into their values, we can see that more millennials are coming into gin,” says Sufferini. For World Gin Day, Pernod will be activating Beefeater gin in the on-premise. “With a diverse range from London Dry, Strawberry and 24, Beefeater allows us to tap into different consumption occasions such as a G&T or Gin Martini,” says Sufferini. So why not get in touch with bars in your local area and see how you can work together to really maximise on the opportunities presented by the occasion. With a boom in gin interest, so many new products hitting the market and a whole new demographic showing an interest in the category, there is no reason to not start thinking outside the box of ways you can use World Gin Day to boost gin sales in your store.

Enjoy Beefeater responsibly

CONTRIBUTOR’S

“Innovate or die…” Is it really that dire?

ell, yes it may be for many. With alcohol consumption levels at a 50-year low according to the ABS, it is now more important than ever for liquor retailers to be constantly adapting to changing consumer trends and demand. The evolving nature of Australians’ relationship with alcohol is reflected in recently published data from Roy Morgan Research showing that over an average fourweek period, 67.9 per cent of Australians aged 18 and over consume at least one type of alcoholic drink, down from 70.1 per cent recorded in 2013. The sustained decline in alcohol consumption has important ramifications for liquor retailers, as they are forced to contend with not only reduced demand for their product, but an ever-increasing amount of competition both in terms of bricks and

mortar as well as online. Explosive growth is forecast for the online alcohol delivery sector, with an IBISWorld Report published in January this year predicting 16.5 per cent revenue growth in 2019 alone. The combination of declining alcohol consumption and fierce competition within the retail landscape means that store-owners must be at the forefront of innovation to remain profitable, both in the short and long-term. Ultimately, retail environments are about catering to consumer demand, and the demand signals right now are centred on convenience, accessibility, and premiumisation. The extent to which retailers respond to these challenges is obviously at the discretion of the store-owners themselves, however there are a number of different ways in which innovation and staying ahead of the competition is possible. Whether it’s entering

PANEL

the private label or online marketplace, executing changes to the customer’s in-store experience, developing and leveraging a member rewards program, or diversifying a store’s product offering, the most important element of this strategy is to remain acutely focussed on, and catering for, the changing habits of consumers. For any operators wishing to innovate and expand their businesses, Retail Drinks can provide the necessary information and tools to ensure that this process is as seamless as possible. With a constantly updating suite of member-only educational resources, and access to education provided through our market leader members in the fields of data, category, retailing and e-retail, there is no better time to find out how membership can increase your efficiency and help you to compete harder.

JULIE RYAN, CEO, RETAIL DRINKS AUSTRALIA Julie Ryan is the CEO of Retail Drinks Australia, the national industry body enhancing the freedom to retail responsibly. Before joining Retail Drinks Julie was a director of the Winemakers Federation of Australia, and spent seven years on the executive management team of a global wine company with a broad responsibility covering global legal services, government affairs, company secretarial and risk.

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CONTRIBUTOR’S

CPI increases choke innovation in premix spirits

PANEL

ustralians are an innovative people and we excel at finding ways to make the most of our warm climate, our beautiful beaches and our great outdoor spaces – just consider the esky. Another great Australian innovation is the premixed spirit (or RTD). The Australian spirits industry created this product as a way for our consumers to access their favourite spirit when out and about enjoying the great outdoors or when visiting friends. As previously reported in National Liquor News, 2017 was a standout year for growth in the premix spirits portfolio and in 2018 premix spirits continued to experience resurgent sales and strong growth. While the outlook for 2019 is slightly tempered, the outlook continues to be strong. There are a number of reasons why premix spirits are so popular. It is simpler and more convenient for a consumer to purchase, serve and consume a pre-mixed spirit beverage in a can or bottle than it is to purchase and mix a free-pour beverage, particularly when they are consuming away from home. As with other consumer goods, ongoing market and product innovation often generates new market segments. Producers in Australia have responded to consumer demand for new and different products which have often consolidated and built market share. Spirits & Cocktails Australia’s members continue to lead the way when it comes to new and exciting products. In addition to the ever popular Jim Beam and Cola and Jack and Cola, we are seeing new flavour combinations such as Jack and Ginger as well as moves into lighter premix styles with gin and vodka like Gordon’s Premium Pink Gin and Soda. While the Australian spirits industry continues to invest heavily in product and marketing innovation and, more importantly, in the many Australians who serve, sell and market our products, on 1 February we were whacked yet again by the six monthly CPI increase to one of the highest alcohol tax rates in the world. Imagine what more the industry could achieve with a little support from Canberra. In November 2017, the UK Chancellor put a

freeze on alcohol duty. Ahead of the freeze, the Scotch Whisky Association presented modelling to HM Treasury which concluded that a more competitive duty rate for spirits would grow government revenue. This modelling showed that a freeze would grow spirits revenue by £2m. Real-world data from HM Revenue and Customs has shown that the industry has exceeded the most ambitious projections. The 2018/19 year-to-date (April to January) spirits

receipts are £3,324m, which is £336m (11.2 per cent) higher than the same period in 2017/18. Back in 1817 Benjamin Franklin famously wrote: “In this world nothing can be said to be certain, except death and taxes.” If the six monthly CPI increase to spirits excise continues we risk the slow death of the local production of premixed spirits as the increasing tax burden eats away margins and chokes investment and innovation.

ALEC WAGSTAFF, CEO, SPIRITS & COCKTAILS AUSTRALIA Alec Wagstaff joined Spirits & Cocktails Australia in September 2016 bringing public policy and communications experience in the FMCG and telecommunications industries. Spirits & Cocktails Australia is an incorporated association with a vision to promote and protect a spirits sector which improves Australia’s drinking culture to create social and economic opportunities for future generations.

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Women in Wine – celebrating diversity in the New Zealand wine industry

CONTRIBUTOR’S

PANEL

iversity in the workplace can be an empty catch phrase when it comes to women in many industries, and the wine industry is no exception with women representing an estimated 50 per cent of enrolments in Australian winemaking and viticultural courses but just under 10 per cent of the wine workforce. In New Zealand, where 46 per cent of the more than 7,000 people working in the wine industry are women, a programme has been implemented that aims to address the challenges women face in the industry by providing support and encouragement to take up roles of leadership and governance.

CONNECT, INFORM, CHANGE Women in Wine New Zealand began as a forum to build a strong community through networking events in each region, with a national committee overseeing the delivery of the following objectives: • Connect: provide opportunities for women in the industry to create valuable networks, and to share successes and ideas. • Inform: provide information and resources to help women upskill and reach their goals. • Change: encourage businesses to offer more opportunities for women to progress and step up into leadership roles. In its first year, nine committees were set up across the country representing each of the major wine regions each holding regular events offering opportunities to hear from guest speakers and make valuable connections in a supportive environment.

LEANING IN, TOGETHER Women in Wine New Zealand has since added a mentoring programme that is now in its second year following the success of the pilot programme in 2018. This year, the programme has matched 11 younger members of the New Zealand wine industry with 11 women who have been a part of it for a number of years. The initial goal was to provide ambitious women with a skill set to help them move

forward confidently, however the benefits have reached far beyond the career advancement of each mentee. Priscila Muir, Quality Assurance Manager of Indevin in Gisborne, saw the opportunity to be a mentor as a challenge, something outside her comfort zone and to offer mentoring to a field of the industry that often isn’t in the spotlight. Mentee Sophie Harris, Winemaker Te Awanga in Hawke’s Bay, hoped to form more connections within the wine industry and become involved in wine judging. Mentor Kate Radburnd supported Harris’ inclusion as an associate judge at the NZ Wine of the Year Awards and is already booked in to be an associate judge at the Royal Easter Show. For her, Harris says, she has gained in confidence, not only for herself, but also for those steeped within the industry.

WHERE TO FROM HERE? Mentoring and networking opportunities are

just the beginning for the Women in Wine New Zealand programme. Diversity workshops across the country have commenced, highlighting the financial and social benefits of a diverse and inclusive organisational culture and sharing the results of a national survey on diversity in the wine industry to gain a wider perspective of the role of women throughout the country. There’s no shortage of skill or experience of women in the New Zealand wine industry, many of whom have had their success rewarded and celebrated on the world stage. What we’re now seeing is the general public’s growing awareness of gender imbalances and the need for change which has prompted more women to back themselves in the workforce. Helped by initiatives such as Women in Wine New Zealand, Women in Hospitality and the Australian Women in Wine Awards, it’s an exciting time for women pursuing a career in wine.

NATALIE GRACE, MARKETING MANAGER – AUSTRALIA, NEW ZEALAND WINEGROWERS New Zealand Winegrowers is the national organisation for the country’s grape and wine sector. As the local representative for the organisation in Australia, Natalie Grace is responsible for all Australia market activity including the education and events program, visiting media and trade, and market insights. Prior to her appointment in 2013, Natalie was the Communications Manager for New Zealand winery Craggy Range based in Hawke’s Bay.

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CONTRIBUTOR’S

PANEL

The blending rules for wine

ine labels are more than just a marketing tool. Behind the clever and colourful designs, wine labels are governed by a number of different Australian Federal and State legislative instruments that mandate certain items to protect consumers and the reputation of the wine sector. With the 2019 vintage starting to wrap up around the country and as winemakers turn their attention to the blending and bottling of new release wines, it’s a perfect time to take a look at the rules around three main wine label items: vintage, region and variety. These three items are not mandated as a required item on a wine label. However, if it is listed on the label, Australian regulations for Australian wine require that it must comprise at least 85 per cent of fruit under each item that is ‘claimed’. The three categories are defined as: • Vintage: the year that the grapes were harvested • Variety: the official, permitted name or synonym for the grape variety used within the wine, and • Region: the official geographic indication (GI) from where the grapes originated. GIs have specific boundaries as they suggest a particular quality, reputation or characteristic of the wine is attributable.

These three items come with their own rules for blending and if a wine is claimed to be made from multiple vintages, varieties or regions (GIs), each vintage, varietal and region must be listed in descending order.

MULTIPLE VINTAGES If a wine claims multiple vintages, the total amount claimed must add up to 100 per cent. If the blend comprises more than 85 per cent from a certain year, that year can be claimed but if the largest percentage is under 85 per cent each component must be listed. So, if a wine is 88 per cent from the 2012 vintage, 2012 can be claimed. If a wine is 83 per cent from 2012, 16 per cent from 2014 and 1 per cent from 2017, then the wine is required to specify the presence of all vintages – even the 2017.

MULTIPLE VARIETIES A wine can’t leave a variety off a label unless all the varieties that appear in greater proportions are listed on that label. So, if a wine is 70 per cent Semillon, 20 per cent Chardonnay and 10 per cent Sauvignon Blanc, this cannot be labelled ‘Semillon Sauvignon Blanc’. The wine would either need to be labelled as ‘Semillon Chardonnay’ or ‘Semillon Chardonnay Sauvignon Blanc’. Additionally, the wine cannot be labelled as just ‘Semillon’, because less than 85 per cent of the blend is Semillon.

MULTIPLE REGIONS (GIS) A wine can claim multiple GIs, but only if each of the GIs claimed accounts for more than five per cent. The maximum number of GIs that can be claimed is three. So, if a wine is made from 85 per cent Barossa Valley fruit, then it can claim ‘Barossa Valley’. If a wine is made from 83 per cent Barossa Valley fruit, 13 per cent Heathcote and four per cent Pemberton, then it can be labelled as ‘Barossa Valley Heathcote’ – Pemberton could not be listed on the label as it accounts for less than five per cent. It is important to note that there are no tolerances or exemptions to the blending rules. Wine Australia takes our responsibility to protect the sector’s reputation domestically and internationally very seriously, and there can be repercussions for wineries that do not follow the rules. However, the vast majority of Australian wineries and wine brands take their reputation seriously and observe the rules and regulations in place to protect it. Wine Australia has the authority to audit any wine producer, bottler or grapegrower documents to audit the origin and destination of any grapes or wine and can visit wineries without notice. In addition to audits Wine Australia also regularly samples wine to ensure that they comply with the Australia New Zealand Food Standards Code.

RACHEL TRIGGS, GENERAL COUNSEL, WINE AUSTRALIA Rachel Triggs delivers legal, risk management and strategic support across all business units and assumes responsibility for Wine Australia’s regulatory function including the management of the label integrity program and maintenance of the Register of Geographical Indications and Other Terms. Prior to joining Wine Australia, Triggs worked as a corporate lawyer specialising in wine law. She has a Bachelor of Science (Jurisprudence) majoring in genetics and biochemistry, a Masters in Oenology and a Bachelor of Law (University of Adelaide), a Graduate Diploma of Legal Practice, and a Diploma of European Wine Law (University of Reims Champagne-Ardenne). In 2014, she co-authored a wine law text book, Global Wine Regulation. Before completing her Law degree, Rachel worked as a winemaker in the Adelaide Hills, Clare Valley, Hunter Valley, Oregon and Tuscany.

NATIONAL LIQUOR NEWS APRIL 2019 | 31

LEASING

RETAIL LEASE DISPUTES

Marianna Idas, the Principle Solicitor of eLease Lawyers, discusses the procedure involved with resolving retail leasing disputes.

isputes can arise at any point during the term of a retail lease or after its expiration. We set out below the procedure that parties should adhere to when resolving a dispute.

WHERE SHOULD YOU BEGIN? If you have a dispute you should: 1. Communicate first with the other party to see if there is an ability to resolve the matter directly. You can do this face to face and or in writing. 2. C heck your lease and see if there is a dispute resolution clause that you must comply with and follow the relevant process. 3. Check the relevant legislation in your state as all jurisdictions relating to retail shop leases have provision for the determination of disputes between a retail shop tenant and landlord. The legislation usually provides that matters are first submitted by a dispute notice to a mediator and then to a tribunal if the mediation is unsuccessful. This does not prevent you from seeking an order from a court/tribunal in the nature of an injunction (urgent matters). The clear objective of this legislation is to avoid the resolution of disputes between retail shop Landlords and tenants through the court process except where there has been a failure of arbitral outcomes. It enables disputes between those parties to be accessible to specialist mediators, conciliators or tribunal members (as the case may be). Please note that in Victoria disputes relating to a claim by the landlord solely for the payment of rent and in Queensland solely about the amount of rent and outgoings payable are not a proper matter for the

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alternative dispute resolution provisions of the legislation. In other jurisdictions, a retail tenancy claim can include a claim for the payment of a specified sum of money with certain limits being placed on the jurisdiction of the relevant tribunal. Speak to a lawyer to obtain advice on how to begin the mediation process. It is always advisable to have them help you through the mediation stage. If mediation is unsuccessful then the matter will be referred to the relevant tribunal/court for determination.

MEDIATION There is an 80 per cent chance that a retail lease dispute will resolve on the day of mediation or shortly thereafter. Mediation is ‘won’ or ‘lost’ because of the preparation or lack thereof of the party’s representatives. Please ensure that mediation is taken seriously and obtain proper legal advice. Look at what the interest of the landlord is. If you do not look at what they want then how can you resolve the dispute? It is possible that the landlord may not be driven by money but by its reputation for example large shopping centres. Litigation can result in information entering the public domain which some landlords prefer to avoid.

LITIGATION V MEDIATION Disadvantages of litigation include: • Uncertainty – until a judge decides the case, you can never be certain of the outcome. • Costly – the costs of engaging lawyers can be expensive. Further, if you are the losing party you may also be liable to pay for some of the

other side’s costs of litigation. • Delay – the litigation process can take many months, if not years. • Stress – the above factors can increase stress levels. Advantages of Mediation include: • Quick – there is a fast turnaround time in obtaining a date for mediation. • Cheap – mediation is much cheaper than litigation. For example, in NSW the cost is approximately $152 (incl GST) per party per hour. You must pay for five hours in advance ($760 per party). It is not mandatory to have a lawyer present so this may be the only cost attributable to attending mediation. On the other hand litigation can cost anywhere between $2,000 to $15,000. • Informal – this is an informal process where the parties try and negotiate a resolution. The Mediator will aim to help this process. • Confidential – the outcome of the matter is not recorded on a registry like it is in Court. The agreement is documented between the parties and a clause can be inserted to ensure that the outcome remains confidential. • Preserve the relationship – if the parties have an ongoing relationship it is best to try and negotiate a resolution together. Mediation is generally viewed as the willingness of both parties to enter into the process voluntarily and to participate fully to reach a mutually agreeable outcome. In conclusion, it is in the best interests of both parties to aim to resolve the matter together through means outside of court and tribunals including via mediation. The advantages far outweigh the disadvantages by attending mediation as your first action.

MALBEC GREAT SOUTHERN, W.A. Most often, we talk about wines to pair with food, however at Ferngrove we talk about pairing a glass of Malbec with the backdrop of a roaring fire – there’s something about the smell of the smoke, the crackle and pop of the fire, the orange glow of the flames reflected in a glass of Malbec that soothes the soul. “Ferngrove Great Southern Malbec exhibits the true character of its grape variety – velvety-textured, richly coloured and truly delicious to drink. A wine perfect for every-day consumption or as a great fireside addition with friends”.

CRAIG GRAFTON - CHIEF WINEMAKER

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A fortified vat at Patritti

FAMILY WINERIES

s e i t y l i m Fa As Don Corleone (Marlon Brando in The Godfather) once said “you don’t go against the family”. In Australian wine, you can’t bet against family wine producers either, as Andrew Graham discovers.

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FAMILY WINERIES

espite years of consolidations, mergers and private equity buyouts, family wineries still make up five of the 10 largest wine producers in the country (by total wine productions, Winetitles figures). On a broader scale, most of the 2,257 wine producers in the country are small, family-owned operations, which makes wine production very much a family business. What’s interesting is that some of the most successful family wineries in Australia are also notably dynamic, which flies in the face of a reputation for conservatism. But life isn’t always straightforward for family wine producers either, with internal politics, declining domestic wine consumption and the changing nature of the industry all presenting hurdles. For this article, we checked in with some of Australia’s best-known family producers in a bid to find out how they stay ahead – particularly in a market dominated by multinational wine companies.

DE BORTOLI GETS BIGGER Slotting in at number seven in the hierarchy of Australia’s largest wine companies is De Bortoli, with the family recently celebrating 90 years of winemaking. Like a few of the producers surveyed for this article, De Bortoli has been on the acquisition trail of late, buying Rutherglen Estates late last year. As third generation family member and Managing Director Darren De Bortoli explains,

“(THE RUTHERGLEN ESTATES ACQUISITION) IS ONE OF THE KEY PLANKS IN OUR FUTURE PLANS TO DRIVE THE GROWTH OF PREMIUM AUSTRALIAN WINE AROUND THE WORLD.” – DARREN DE BORTOLI, DE BORTOLI WINES

Generations of the De Bortoli family

the 185 hectares of vineyards and processing facility offer a great resource. “(The Rutherglen Estates acquisition) is one of the key planks in our future plans to drive the growth of premium Australian wine around the world,” he said. More than just a handy resource (with a “great water supply”), it also helps De Bortoli consistently produce more full-bodied reds, and helps fulfil the wineries’ aim of producing more than seven million bottles of premium Victorian wine by 2025. The other key element that De Bortoli credits for its ongoing success is its commitment to innovation. Late last year, De Bortoli was awarded the inaugural ‘Winery Innovator of the Year’ trophy at the 2018 International Wine and Spirit Competition (IWSC) in London for the unique packaging on the Rosé Rosé. The wine itself has already won two trophies and two gold medals to reinforce that there is more to successful wines than a good concept.

THE BROWNS BANK ON BUBBLES On the trail of newer styles and varieties, one of Australia’s other powerhouse family wineries – the newly renamed Brown Family Wine Group (BFWG) – is banking on the domestic and export success of one newish category – Prosecco. CEO Dean Carroll explained to National Liquor News: “While the Prosecco juggernaut is recognised, we still feel it is underdone in terms of actual share of wine in comparison to overseas markets.” The Brown family see their home region as key to this growth. “We are working with our colleagues in the King Valley to ensure the home of premium Prosecco in Australia is in the North East of Victoria.” But more than just bottles of fizz, BFWG sees alternate packaging options as the future too, with the Prosecco Spritz and Innocent

Bystander cans released last year enjoying a strong customer response. “Being recognised as an innovative wine company is important to us, so it’s fair to say all aspects of NPD including pack formats are on the table at BFWG.”

PATRITTI’S PLANS On a slightly smaller scale, one of South Australia’s more renowned family wineries believes that the future lies in an old variety – Grenache. The Patritti family have been making wine in South Australia since the 1920s, when founder Giovanni Patritti arrived in Australia from Italy and started making ‘European style’ reds. Now, the Patritti family are working on the rejuvenation and expansion of their old Grenache vineyard at Tatachilla in McLaren Vale, as Marketing Manager Kyla Schmidt explains. “The original vines were planted by the Patritti family in the 1960s, completely dry grown. Some of the gnarly old vines were underperforming and needed some work to reinvigorate their growth. We also took cuttings which have been planted in a new section in preparation for future production needs,” she said. “We see Grenache as a varietal that will continue to grow both domestically and internationally and we want to make sure we’re in a position to be a leader in this category.” Schmidt believes that family wineries have an advantage too. “Because not all the focus is on shareholders and dividends, the company tends to be more flexible and innovative,” she said. “Management tends to be more willing to try new things, winemakers can explore varieties, techniques or whatever else takes their fancy (our winemakers have done some weird things over the years), marketers can be more creative and generally this creates an environment where business is more willing and able to overcome challenges as they arise.”

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FAMILY WINERIES CASELLA HITS 50 NOT OUT This year marks a milestone for our largest family winemaker too, with Casella Family Brands celebrating 50 years of wine production in Australia. Like De Bortoli and BFWG, Casella has been on the acquisition trail in recent years, purchasing Peter Lehmann, Morris and Baileys of Glenrowan. But what’s really moving for Casella is the new Magic Box range. Targeted at Harry Potterloving millennials, this new range is Casella to the core – with playful names and bright packaging. Enjoying double-digit month-onmonth growth (according to IRI data) and positioned in the all-important $10-$15 price segment (the number one price segment by value), it is key for growth. Although when you’re already one of the country’s biggest winemakers, the hurdle is just how much more you can grow.

YALUMBA GOES BACK TO ITS ROOTS While Casella is targeting the wannabe magician wine lovers, Australia’s 13th largest winemaker Yalumba has embraced its roots, releasing a brand new range that celebrates the winery’s founder Samuel Smith. Named Samuel’s Collection, this new product line features seven wines that ‘celebrate Yalumba’s heartland, its heritage, longevity and estate’, including classic Barossan styles like Shiraz and Bush Vine Mataro, as well as classic Yalumba styles like Eden Valley Viognier. There’s even a new Yalumba Clocktower icon on the label, which will shortly feature across all the Yalumba brand material. For Yalumba, this embrace of traditional varieties is true to form – a subtle evolution, rather than a revolution. But is it enough for a wine world obsessed with ‘the next big thing’? Or is it a masterstroke from a winery keenly aware of its history?

THE MCWILLIAM’S (RE)INVENTION Life has been a little less rosy for 11th largest winemaker McWilliam’s Wines, after losing $5.5 million in 2017-2018. But a cash injection from Peter Fogarty (owner of a suite of wineries including Deep Woods, Lakes Folly and Smithbrook) has helped stabilise the business and provide a springboard for the future. As CEO David Pitt explained in an interview recently, McWilliam’s made the mistake of focusing too much on sub $10 wines which weren’t profitable. But with a suite of new labels just released geared towards a younger audience, including McW, Off the Press and On The Grapevine, Pitt believes the future is looking more positive. The McW label, in particular, has already proven successful. “We are continuing to build on the great

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“WE SEE GRENACHE AS A VARIETAL THAT WILL CONTINUE TO GROW BOTH DOMESTICALLY AND INTERNATIONALLY AND WE WANT TO MAKE SURE WE’RE IN A POSITION TO BE A LEADER IN THIS CATEGORY.” – KYLA SCHMIDT, PATRITTI strides our contemporary McW brand has seen within the market and share with consumers styles of wine that can offer a diverse option for enjoyment across wine drinking occasions,” Pitt said. Still, the challenge of McWilliam’s shows that even the most successful wine producers can have tricky periods. Especially with a winemaking history that spans 140 years. As Pitt explains, such a long heritage is part of the appeal of family wine producers. “(Family wineries) bring their proud history to the forefront through the decades of stories associated with their history, allowing a connection that can be told through the wines they are making.” When your back catalogue includes iconic wines from legends like Maurice O’Shea, it’s not a hard story to tell either.

Family is important at Henschke A party at the Patritti winery

THE HENSCHKE VIEW Finally, for a different perspective on family wineries we checked in with one of Australia’s most famous producers – Henschke. Late last year the family celebrated the 150th anniversary of Henschke, and to mark the occasion they opened a new cellar door in the original 1860s Grain Barn – built out of field stone and mud by first generation winemaker Johann Christian Henschke. Like many of the more dynamic modern Australian wine producers, Henschke’s continuing focus is on sustainability, which fifth generation Henschke winemaker Stephen Henschke sees as a key element. “Family wineries are about having an environmental and sustainable focus in the vineyard and winery, as we are really farmers at the end of the day,” he said. “Henschke is about striving to be better rather than bigger. We reinvest everything back into the business, whether it is improvements in technology, or research and development. It’s about focussing on the quality in the bottle rather just on the bottom line.” As Henschke notes, the benefits of family wineries go beyond just making wine too. “Family wineries are important for the future of Australian wine regions – if we lose family businesses, we lose the heart and soul of our wine community.”

De Bortoli’s La Bohème Patritti’s James Mungall (r) with guests at the winery

Named in the Halliday ‘Top Ten Best Value Wineries’ – W I N E C O M PA N I O N , 2 0 1 9 C A L L 0 8 8 2 9 6 8 2 6 1 O R V I S I T PAT R I T T I .C O M . AU

CRAFT BEER

Cracking craft Craft continues to lead growth in the beer category but understanding the reasons why can lead to a more effective and profitable offer for retailers, as Charlie Whitting reports.

he Australian beer category has been evolving for decades, but the shift in focus has really picked up speed in recent years, with craft beer experiencing enormous and rapid growth across the country. The number of breweries is said to stand at around 600, up from around 500 last year, and each brewery is pushing boundaries with a range of new styles and interpretations that have captured the imagination of the beer drinking public. With so many breweries creating so many beers, it can be difficult to know where to start, or indeed how to translate your craft credentials to customers. The growth in craft has been so fast, it has left many people struggling to keep up – just as New England IPAs are heralded as the next big thing, Brut IPAs start appearing on beer lists. So where should retailers start?

INDEPENDENT IMPORTANCE? When it comes to craft beer, there are few fiercer debates than that around independence. The last few years have seen large, multinational brewing companies like CUB and Lion acquire or even launch smaller craft breweries and reactions have been mixed. Many have welcomed the increased distribution these acquisitions offer, bringing craft beer to a wider, more mainstream audience as a kind of gateway beer. But others see these acquisitions as a loss of identity, localness and authenticity – key pillars in the craft beer temple. The Independent Brewers Association (IBA) launched a Seal of Independence last year, allowing customers to easily identify independently owned breweries. Brewers and drinkers alike have largely put their support behind the scheme, with results from Beer Cartel and GABS highlighting the popularity of independent beers. Stocking a blend of independent and other beers will give customers the opportunity to make a choice with their wallet. “Remaining fiercely independent is one of our core values and we feel it is important to grow to help drinkers and community easily identify what beers are locally owned by independent Australian brewers,” says Jasmin Daly, Marketing Manager at Stone & Wood. “In the last quarter, major craft breweries’ sales only grew four per cent compared with 28

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“BY OFFERING A DIVERSE RANGE OF CRAFT, THIS SUPPORTS THE DRINKERS’ JOURNEY AND REINFORCES THE RETAILER’S COMMITMENT TO PROVIDING THEIR CONSUMERS WITH WHAT THEY WANT.” – JASMIN DALY, STONE & WOOD per cent growth in sales by indie breweries. This shows that as awareness grows of what it means to be independent and why it matters, drinkers are voting with their dollars.”

VARIETY AND EXPERIMENTATION Craft beer is defined by its diversity – whether that’s in terms of where it’s made, the styles on offer or the ingredients that are used in the brewing process. This diversity offers retailers the opportunity to develop their beer range. They can stock beers from a greater variety of producers on their shelves or expand the beer styles on offer beyond lagers and pale ales. With this broader range, retailers can encourage customers to experiment and learn more about beer as a wider category. “By offering a diverse range of craft, this supports the drinkers’ journey and reinforces the retailer’s commitment to providing their consumers with what they want,” says Daly. “Take on the feedback from your drinkers and then look to build a balanced offering that allows those who are wanting to dip their toes into craft beer a handful of approachable options that cross the spectrum, from malt-driven to hopfocused. From there, it should be about providing options for drinkers’ varying interests across IPAs, sours, dark beers and so on.” With such a wide array of beers and brewers out there, it would be easy to get carried away with it all, stocking a host of outlandish and unusual beers at the expense of more mainstream brands and styles. But this would be an error. They certainly have their place, but the majority

CRAFT BEER of people aren’t beer nerds, looking for the latest new beer from the most adventurous new brewery. Ultimately, even beer nerds still appreciate more mainstream styles. There is a reason why every brewery makes a pale ale and why more craft breweries are introducing session and summer ales. Consumers want interesting beers, but they still value drinkability, sessionability and approachability. “There’s more interest as consumers grow their awareness and understanding, but more often than not people are looking for a beer that’s refreshing, approachable and great to drink on a warm day,” says Miles Hull, Head of Marketing at Good Drinks. “I think the more weird and wonderful beers will always remain a much smaller part of the market. Lower alcohol beers are certainly on the rise. People are very conscious of alcohol, health and also the impact of alcohol on our lives so we’re seeing a lot more craft breweries looking at lower alcohol beers.” “Craft customers tend to be in two different camps,” says John Carmody, Managing Director of Liquor Legends. “Some craft drinkers shop slightly more mainstream and are just looking for a really high quality beer every time. Other craft drinkers are looking for the latest flavours and small batch brews. For the latter customer, they are informed and aware, so the local hero, sustainability and environmental elements all matter.”

THE LEARNING EXPERIENCE With more than 600 breweries in Australia alone, each with a sizeable portfolio of beers, to have tasted every last one of them is a near impossibility. However, it is necessary to have at least tasted the beers you are stocking. Beer is a far broader and more varied category than it is often given credit for, with all the difference in the world between an Imperial Stout, a Raspberry Berliner Weisse and a West Coast IPA. And that can be a daunting prospect for staff members, let alone customers. If your staff understand what makes these different styles different, then they can help to demystify them for uncertain customers and make purchases more likely. And if they have tasted individual beers, then they can further assist the more dedicated beer aficionados and help other customers along their own craft beer journey.

Craft beer is now 10% of all beer revenue in Australia

fastest growing beer segment Craft beer is the

Craft beer grew 9% in 2018

Independent breweries

now account for 36% of craft beer revenue

Independent breweries are growing at more than 28% year on year (Provided by Stone & Wood: IRI Liquor Report – Total Beer to 06 Jan 2019)

NATIONAL LIQUOR NEWS APRIL 2019 | 39

CRAFT BEER

JOHN CARMODY MANAGING DIRECTOR LIQUOR LEGENDS

“Ensuring staff are knowledgeable about the beers they are selling will help interaction with customers and improve sales,” says Cam Pearce, Marketing and Innovation Director at Coopers Brewery. “Trial is also a great way to get staff engagement. With any new release beers, we aim to get staff to try the beers through sample cans, so they know what they are selling. We find this makes a big difference in inspiring staff of bottle shops as they are then able to talk about our beers confidently.” As well as encouraging your staff to try the beers and engage with customers about tasting notes and styles, there is also a lot to be said for hosting themed events to further highlight your beer range. Of the alcoholic drinks out there, craft beer has surely been the one that has inspired more festivals and events than any other. The on-premise sector has taken full advantage of the growing interest in the category to connect with local communities by having local brewers take over their taps or host events centred around beer. There’s nothing stopping retailers hosting similar events themselves.

CARING FOR CRAFT While there is much to be said for stocking interesting beers from local, independent breweries, what is more critical is that it tastes good. Retailers shouldn’t take it on faith that just because a beer is independently owned or brewed locally that it will good enough to sell regularly. Talk to suppliers, visit breweries and drink their beer. “Go and enjoy a beer at your local craft brewery with your staff and try something you wouldn’t normally drink,” says Jonny Bucknall, Head of Marketing at Modus Operandi. “Walk a mile in the shoes of the consumer. Tweaks can improve the overall experience and the passion is infectious.” Of course, the quality of the beers on offer in your stores is not just dependent on the craft

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brewers themselves. Once a pallet of beer leaves the brewery then the duty of care rests with the distributors, drivers and you, the retailer. Regardless of how much care has been taken in the brewery, a perfect beer can be ruined by logistical mismanagement – slow or non-chilled transportation, non-refrigerated storage, poor stock rotation. Craft beers – especially the popular hoppy ones – can have considerably shorter lifespans than other styles, so getting beer to your customers in top condition is a significant challenge. “Craft beer doesn’t have the luxury of big brand-building to influence perception, one bad experience and the consumer won’t purchase your beer again,” says Bucknall. “So quality is key. Freshness is a huge determining factor for taste, particularly for hop forward beers and so we make sure that we look after our beers and keep them fresh.” With this in mind, it is critical to build relationships with suppliers and delivery drivers so that you know the beer will be arriving at your store in top condition. Then it is essential that beer goes straight from the truck into the fridges and remains in refrigerated conditions at all times. Beyond that, it is important to highlight the need for stock rotation with staff until it becomes a constant habit. “It’s something as an industry we can work better with our logistics company and also with the retailers, but I think retailers understand and we know there are really good retailers out there that treat the beer with equal care that we do at the brewery,” says Hull. “I think that’s improving and that we need to continue to work with everybody in that supply chain.” Craft beer is one of the trends of the moment and shows little sign of slowing down. With a devoted and knowledgeable following, as well as a growing number of casual fans and interested parties, it has become an essential part of any retailer’s portfolio.

LIQUOR LEGENDS BUILDS A CRAFT RANGE - Your mainstream, ‘big business’ craft is going to be key to growing sales for a lot of outlets, so it is important to hold these brands. - Moving from there, you have your staple independents, the Balters of the world which are flying off the shelves. - The range then needs to be rounded out with strong independent locals and finished off with an offering in each subsegment that hasn’t been filled. - Small batches should rotate through and if you have the room for it, brand blocking is an eye-catching and easy way to draw customers in.

Ben Keen from Fish and Boat Magazine and Liquor Legends MD John Carmody (right) at the Stafford Tavern, Brisbane

TINA PANOUTSOS

BILL TAYLOR

NEAL CAMERON

JUSTIN FOX

MICHAEL CAPALDO

GRAHAM WRIGHT

ALEXIS ROITMAN

IN THIS ISSUE OUR PANELISTS TASTED THE LATEST NEW RELEASE BEER AND CIDER. HERE ARE THE RESULTS.

JETTY ROAD IPA 5.8% ABV, 375ml can Instantly aromatic as the can is cracked, throwing grapefruit, lychee and guava right up one’s nose. The hop selection brings complexity and impact beyond the market trend with stone fruit, mango and honey dew all in the mix. A light malt body is complementary, quickly cutting a moderate bitterness to leave a very sessionable IPA. A marriage of flavour amongst simplicity is becoming a signature of Jetty Road beers, and this one is well worth experiencing. Style: American IPA Jettyroad.com.au

URBAN ALLEY BREWERY SUMMER KIWI SOUR 3.5% ABV, 375ml can There’s plenty of haze in this pale-yellow beer, and lots of sour and lactic notes on the nose – that are certainly more reminiscent of lime than the kiwi fruit on the label. The taste leaves the tongue fizzing; it’s a properly sour sour beer. The aftertaste is clean and crisp, and while it works fine as a simple kettle sour, the kiwi fruit seems rather lost. Perhaps a little one-note, but nonetheless tasty. Style: Sour ale Urbanalley.com.au

4 PINES KIWI BRUT IPA

HEMINGWAY’S TUNNEL 10

COLONIAL BREWING CO BERTIE CIDER

BLACKMANS SEA SPRAY IPA

7% ABV, 500ml Clear as crystal, with no haze at all, this latest interpretation of the new Brut IPA style is golden straw in colour. On the nose, there’s plenty of pineapple, but also Sauvignon Blanc aromas of old grass cuttings and gooseberries – are there Nelson Sauvin hops here? It’s sweet and fruity on the palate, with the bitterness held back until you swallow and a wave rises up from the back of the throat before falling back once more. Style: Brut IPA 4pinesbeer.com.au

4.2% ABV, 355ml can A lovely head and charismatic nose greet the drinker in what is a beautifully fashioned European lager. The hops are soft on the bitterness, yet a complementary lingering hop flavour caresses the beer and leaves a lovely citrusy note in the retro palate. This is the perfect far north Queensland quencher! Style: Pilsner Hemingwaysbrewery.com

4.6% ABV, 375ml can A spotless bright straw in the glass and a sprightly carbonation draw instant intrigue. The aroma is quite bold, throwing forth woody apple notes (down the semi-bruised line), backed up with drabs of white grape and sherbet. It’s quite lean on palate flavour, a smidge of apple pie before with a bone-dry finish, surely aimed at pleasing those looking for a couple of drinks rather than an ideal food match. Style: Dry cider Colonialbrewingco.com.au

5.8% ABV, 330ml can If you are looking for a truly individual IPA look no further! Brewed with local seawater, this beer provides both a salty crispness and the slight malt sweetness that are not usually associated with hoppy beers, The hop character has lovely spicy and pine notes that complement the unusually flavour paradigm nicely – this one is certainly worth a try! Style: IPA Blackmansbrewery.com.au

BALLISTIC OAKED XPA

DEEP CREEK STEAM FUNK BLACK DORIS BERLINER

HOLGATE MT MACEDON PALE ALE

DEEP CREEK DROPTOP CHARDONNAY BRUT IPA

5.8% ABV, 375ml can One of the top breweries in the country has done it again with this character packed Oaked XPA. A complex variety of vanilla, wood and mid-level hop transpire through the glass to give the drinker a wonderful paradigm of complexity and balance. A great example of oak and beer without the funk. Style: XPA Ballisticbeer.com.au

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4.5% ABV, 440ml can A distinctive ruby in the glass, the black in the title clearly lends more to addition of Black Doris plums than hue. The acidity hits the spot, albeit in a slightly onedimensional capacity. True to style on palate, it’s both a tart and dry beer, with a zippy supportive carbonation that carries any reminiscent body off the tongue. Style: Berliner weisse Dcbrewing.co.nz

4.5% ABV, 330ml This pale ale features a nice head, with a dark yellow beer beneath. There’s a slight resinous hit on the nose, alongside citrus aromas of grapefruit and Seville orange zest and pith. The beer is very dry on the palate with a good bang of bitterness. A malt backbone wrapped in a hoppy taste of grapefruit skin and orange peel. The bitterness at the end invites a second sip. Style: Pale ale Holgatebrewhouse.com.au

6.9% ABV, 440ml can The grape juice component is evident in the crystalclear appearance, and the aromas of dried apricot and geraniums lead you through to a complex flavour of chardonnay juice and a dry malt character that leaves a pleasant and lingering taste of pine nuts and wattle seed. A nice balance for a very difficult beer to brew. Style: Brut IPA Dcbrewing.co.nz

DEEP CREEK LAGERITA LIME SOUR

SOUTHERN HIGHLANDS AMERICAN PALE ALE

3.8% ABV, 330ml can With a champion international brewery gong still ringing in their ears, this brew comes with a certain excitement. As expected, it’s bone dry with plenty of lime, yet the beer provides more than the usual lime-doused lager. The acidity is balanced and enjoyable, giving a blend of zippy tartness and palate depth, without the overpowering stickiness that can so quickly detract from the style. It does all it proclaims. A refreshing and enjoyable lime sour! Style: Sour fruit lager Dcbrewing.co.nz

4.5% ABV, 440ml can High country meets high can as this 440ml American pale brings some frothy goodness down to sea level. The hops take a little while to shine, bringing grapefruit and pine as the beer opens up a bit, backed up with a little apricot. There is plenty of malt flavour to enjoy. A medium attenuation yields caramel malt amongst a medium and well-balanced bitterness. A grassy and fruity hop profile pokes out again on the back palate and leaves a nice linger on the tongue. Style: American pale ale Southernhighlandsbrewing. com.au

BURNLEY BREWING PALE ALE

KAIJU! KRUSH TROPICAL ALE

5.2% ABV, 440ml can There’s not too much haze or head to this pale-yellow beer. The aromas are floral with a growing smell of pineapple and passionfruit; for fans of Stone & Wood’s Pacific Ale, the aromas will be familiar, with Galaxy seemingly at the forefront of the hop bill, and a very light malt body. Unlike the all-conquering yellow labeled beer from Byron Bay though, there’s a bracing bitterness too, and a floral burst that lingers at the end. Style: Pale ale Burnleybrewing.com.au

4.7% ABV, 375ml can It sure is tropical, and we’ve noticed it changes from batch to batch – but in a “here guys, here’s some other tropical flavours we can get from hops” kind of way, rather than any variation in brewing process. We wrote a quick list including lychee, mango, pineapple, melon and a big whack of passionfruit at the end. We’re pretty sure there’s more to find, but with a big tasting list ahead of us, we got out while the going was good. In days gone by, this would be considered an extreme beer, now it’s just a great one. Style: Pale ale Kaijubeer.com.au

LITTLE CREATURES XPA

HEMINGWAY’S PITCHFORK BETTY’S

4.9% ABV, 330ml The industry is definitely turning full circle when the 21-year strong pioneering brewery that is Little Creatures releases a new core range beer that is following a trend, not setting one. Combining three of the biggest hops on the market – Mosaic, Citra and Galaxy – puts this one in a very familiar territory for beer drinkers, albeit quite subdued in hop profile considering hops are their forte. It’s a clean brew that will be enjoyed with smiles all year long. Style: XPA Littlecreatures.com.au

5.1% ABV, 375ml can A zippy mix of fruity hops jumps forth, pineapple dominating over sherbetlike passionfruit. A light malt profile carries a hint of sweetness that quickly yields to an assertive bitterness, making Betty one of the bolder pale ales available on the market. The aggression isn’t overwhelming – in fact, it’s quite welcoming, perfect for a hot summer’s day for those who are looking for a little more than a cookiecutter pale. With their Cairns brewery now online, expect to see more of these tasty cans making their way south. Style: American pale ale Hemingwaysbrewery.com.au

BRIDGE ROAD BREWERS AFRICOLA CHINOTTO SAISON

BRIDGE ROAD BREWERS BEECHWORTH PALE ALE

5% ABV, 330ml This chinotto saison delivers exactly what it says on the bottle. Yellow straw in appearance with plenty of haze, the fruity, yeasty esters come through on the nose with orange, peaches and lemon leaves supporting. A first sip brings tastes of kumquat and dried apricot, with cinnamon spice at the end. Given the culinary link with the restaurant Africola, it’s no surprise that this beer would work exceptionally well alongside quality food. Style: Saison Bridgeroadbrewers.com.au

4.8% ABV, 330ml The High Country’s brewery’s flagship beer, this is rich orange in colour and rich orange in aroma also – think marmalade fruitcake. There are also bitter, hoppy notes on the nose, but you get a medium malty hit on the first sip which provides good body and mouthfeel. A biscuity flavour with stone fruits, pear and a little spice. This is a well-made and well-balanced beer that, in terms of flavour, punches well above its ABV. Style: Pale ale Bridgeroadbrewers.com.au

MODUS OPERANDI TROPIC HAZE UNFILTERED PALE 5% ABV, 500ml can A cloudy, hoppy beer from Modus Operandi with an ABV of only 5%? Do go on… Aromatics-wise, the smell is familiar, reminiscent of a NEIPA with its fruit salad characteristics. But the palate is clean, fresh and fruity, avoiding any hint of cloying sweetness. There’s a nice effervescence that pulls at your tongue, demanding a second sip and refreshing the palate each time. Really well balanced, Tropic Haze is another winner from the team at Modus. Style: Pale ale Mobrewing.com.au

THE WELDER’S DOG PEA BLOSSOM LEMONADE 4.2% ABV, 355ml can Pea blossom in drinks is really a thing – who knew? Those clever chaps at Welder’s Dog have created something that is not only pretty as a picture, it’s purple! But it is engaging and interesting enough to make even some jaded beer tasters take note. It’s a sweet, alcoholic RTD-style product, sure, but there’s some interesting Kool Aid-y flavours, complex botanicals and the alcohol creates more depth of flavour. Fun. Style: Alcoholic lemonade Theweldersdog.com.au

This tasting was originally conducted for the Autumn Issue 48 of Beer & Brewer.

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WINE TASTING

THE SEMILLON TASTING

THE PANEL

1. Daryl Fisher, General Manager, Fisher Fine Wine 2. Geoff Bollom, Retailer, Fennell Bay Cellars 3. Bryn Lucas, Purchasing Manager, Heinemann Australia

4. Christine Ricketts, Wine Educator, The Wine Quarter

6. Renee Foster, Communications and Marketing Manager, Moppity Vineyards

5. Andrew Stubbs, Manager, Vine Wine

7. Nigel Burton, CEO, Burton Premium Wines

THE PANEL’S PICKS M ount Pleasant Cellar Aged Elizabeth Semillon Region: Hunter Valley VIN: 2010 LUC: $22.58

Audrey Wilkinson Semillon Region: Hunter Valley VIN: 2018 LUC: $13.62

“Fantastic complexity and youthfulness for age. Lanolin, straw, citrus. Delicate and vibrant. Good length.” – Renée Foster

“Lovely bright nose and palate. Intense flavour. Good varietal characters. Excellent balance and a lovely acid line.” – Renée Foster

Whistling Duck Semillon Sauvignon Blanc Region: Riverina VIN: 2018 LUC: $5.262

“Slightly lighter but with a good length. A more subtle wine.” – Nigel Burton Distributed by: Calabria Family Wines

Distributed by: Agnew Wines

Distributed by: McWilliam’s Wines Group

THE SYSTEM 95-100 Classic: an exceptional wine

90-94 Outstanding: a wine of remarkable character

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85-89 Very good: a wine with impressive qualities

WINE TASTING LUC $20 AND OVER homas Wines Cellar Reserve Braemore T Semillon Region: Hunter Valley VIN: 2012 LUC: $43.00 “Tight and intense. Rich and promising. Lovely lemon, lime, minerals, straw and slate. Packed with flavour and complexity. Delicious.” – Renée Foster

ooles Rock Premiere Semillon P Region: Hunter Valley VIN: 2017 LUC: $25.29 “Lemon aromas, with citrus on the palate. Exceptional structure.” – Bryn Lucas “Citrus, grapefruit, peach. A simple palate with a vegemite finish.” – Daryl Fisher

“Aged to great effect. Great fruit.” – Nigel Burton

Distributed by: Vinous (Sydney/Canberra/Victoria), Pure Wine Co. (QLD/SA), Thomas Wines (Rest of Aust)

amburlaine Reserve Semillon T Region: Hunter Valley VIN: 2018 LUC: $20.50 “Slightly spritzy with good acid. Fresh.” – Nigel Burton “Lovely nose of lemon and fresh cut hay. Vibrant and delicate palate with good intensity and driving acid.” – Renée Foster

Distributed by: Agnew Wines

“It’s not hard to see why Andrew Thomas wines have a cult following, amazing wines from a great winemaker. The Hunter is still king for Semillon.” – Daryl Fisher

Distributed by: Tamburlaine Organic Wines

homas Wines Braemore Semillon T Region: Hunter Valley VIN: 2018 LUC: $21.50 “Subtle but complex nose. Floral, apple and peach. Great palate. Complex with sublime balance.” – Daryl Fisher “Acid dominates, but ripe apple and pear notes come through on the finish.” – Christine Ricketts

Distributed by: Vinous (Sydney/Canberra/Victoria), Pure Wine Co. (QLD/SA), Thomas Wines (Rest of Aust)

ount Pleasant Lovedale Semillon M Region: Hunter Valley VIN: 2013 LUC: $45.15 “Classic aged Semillon, nutty lime. Good acids, caramel and acid character.” – Daryl Fisher “Vibrant with some tertiary characteristics and excellent acid examples.” – Bryn Lucas

Distributed by: McWilliam’s Wines Group

yrrell’s Wines Single Vineyard Stevens T Semillon Region: Hunter Valley VIN: 2013 LUC: $23.01

DID YOU KNOW? • Semillon is the fourth largest white variety produced in Australia after Chardonnay, Sauvignon Blanc and Pinot Gris/ Grigio, but we crush nearly seven tonnes of Chardonnay for every one tonne of Semillon. • Nearly half of Australia’s Semillon comes from the Riverina region of New South Wales, while Margaret River has the largest production of cool climate Semillon. • At its peak in 2001, Semillon was the third most planted white grape variety after Chardonnay and Sultana. Source: Wine Australia

“Age comes through at the start. Crisp, fruit, great acid. Drink now. This is where it’s at.” – Geoff Bollom “Really lovely wine with complexity between fruit, acidity and some long notes and creamy length.” – Andrew Stubbs

Distributed by: Tyrrell’s Wines

THE SYSTEM 95-100 Classic: an exceptional wine

90-94 Outstanding: a wine of remarkable character

85-89 Very good: a wine with impressive qualities

NATIONAL LIQUOR NEWS APRIL 2019 | 45

WINE TASTING LUC $13-$20 G landore Elliott Reserve Semillon Region: Hunter Valley VIN: 2018 LUC: $16.83 “Toast, lime and peach. Amazing length and balance. Stunning.” – Daryl Fisher “Very restrained but has promise. A lingering, gentle finish.” – Christine Ricketts

“The standout wines provided a worthwhile reminder that Semillon when at its best remains one of Australia’s most under-appreciated wines.” – Bryn Lucas

Distributed by: Glandore Estate Wines

J ames Estate Reserve Semillon Region: Hunter Valley VIN: 2016 LUC: $18.90

G undog Estate Hunter’s Semillon Region: Hunter Valley VIN: 2018 LUC: $17.42 “Slightly grassy nose. Good acid.” – Nigel Burton

“Quite neutral and short.” – Renée Foster

“Bright, lively palate. Fresh citrus. Good intensity, Lovely driving acid and a good length.” – Renée Foster

“Strong nose. Good Semillon characters.” – Nigel Burton

Distributed by: Australian Liquor Enterprises

Distributed by: ALM and ILG (NSW), James Estate Wines (national)

T homas Wines Murphy’s Semillon Region: Hunter Valley VIN: 2018 LUC: $16.13

B rokenwood Semillon Region: Hunter Valley VIN: 2018 LUC: $19.19 “Floral – rose and violets. Punchy palate with zippy acids.” – Daryl Fisher “Minerality prominent on the nose. Lemon dominant on the palate. Acidity prominent but not overwhelming.” – Bryn Lucas Distributed by: Samuel Smith & Son

“Some lifted finish on the nose. The true Semillon lives through this wine.” – Nigel Burton “Intense citrus nose and palate. Quite unctuous but acid is there to balance” – Renée Foster

Distributed by: Vinous (Sydney/Canberra/Victoria), Pure Wine Co. (QLD/SA), Thomas Wines (Rest of Aust)

DID YOU KNOW? • The Barossa and Hunter Valley have old Semillon vines dating back to the early 1900s • On the Australian domestic retail market, Semillon/Sauvignon Blanc wines outnumber other Semillon blends by 15 to one and straight Semillon by more than 240 to one. The share of straight Semillons sold in NSW is more than double that in other states. • The top destination by value for exports of Australian Semillon or Semillon blends is Canada, which grew by nine per cent to $2.9 million in 2018. Exports of Semillon to the USA grew by 31 per cent in 2018. Source: Wine Australia

G artelmann Benjamin Semillon Region: Hunter Valley VIN: 2014 LUC: $18.06 “Closed and restrained grapefruit on the nose. Intense, rich fruit and firm acids in the finish.” – Daryl Fisher “Still fresh with ageing notes and lovely length, but some bitterness.” – Christine Ricketts

Distributed by: Gartelmann Wines

THE SYSTEM 95-100 Classic: an exceptional wine

90-94 Outstanding: a wine of remarkable character

46 | APRIL 2019 NATIONAL LIQUOR NEWS

85-89 Very good: a wine with impressive qualities

WINE TASTING LUC $13 AND UNDER aycutters Shingleback Classic Dry White H Region: McLaren Vale VIN: 2018 LUC: $11.29 “Vibrant apple and citrus on the nose. Palate is fruit driven, with green apple promise.” – Bryn Lucas “Nice floral, apple, orange blossom. Intense but wellrounded. Good length.” – Daryl Fisher

Distributed by: Muster Wine & Spirit (SA), Domaines & Vineyards (WA), Shingleback

riar Ridge The Limetta Semillon B Region: Hunter Valley VIN: 2018 LUC: $12.70 “Perfumed, musk-like nose, the palate is bright and sweet, albeit well balanced. Finishes short.” – Renée Foster “A subdued nose but with something extra. Good acid.” – Nigel Burton

Distributed by: Free Run Distributors

“The best wines showed delicate fruit, vibrancy and drive. Intensity can be achieved without sugar or Sauvignon Blanc.” – Renée Foster

“At the higher end, the younger wines were very restrained but show promise once they break free.” – Christine Ricketts Killerby K Semillon Sauvignon Blanc Region: Great Southern/Margaret River VIN: 2018 LUC: $10.21 “Subdued nose. Fresh, but not too acidic. Top drink.” – Nigel Burton “Sweaty green bean nose. The acid is a touch bitter.” – Renée Foster

Distributed by: Ferngrove Wine Group

Thomas Wines Synergy Semillon Region: Hunter Valley VIN: 2018 LUC: $12.90 “Some straw, apple and lemon. Crisp acidity, lovely balance and a lingering finish.” – Christine Ricketts “Bit of butter and lemon with a green grassy character. Great balance and wonderful length.” – Daryl Fisher

Distributed by: Vinous (Sydney/Canberra/Victoria), Pure Wine Co. (QLD/SA), Thomas Wines (Rest of Aust)

eaping Lizard Semillon Sauvignon Blanc L Region: Western Australia VIN: 2018 LUC: $10.21

2 Monkeys Semillon Sauvignon Blanc Region: Riverina VIN: 2018 LUC: $4.75 “Fresh lemon and citrus, well balanced and good driving acidity. Tight and focussed.” – Renée Foster “A classic nose aroma that comes with some intensity.” – Nigel Burton

“Grassier with more vegetal aromas, which are reflected on the palate. Crisp and refreshing.” – Bryn Lucas

Distributed by: Dee Vine Estate

Distributed by: Ferngrove Wine Group

“Crunchy acid and a lot of passionfruit on the finish. Good length. Can imagine it being popular.” – Christine Ricketts

THE SYSTEM 95-100 Classic: an exceptional wine

90-94 Outstanding: a wine of remarkable character

85-89 Very good: a wine with impressive qualities

NATIONAL LIQUOR NEWS APRIL 2019 | 47

EVENTS

1 1

Bitter chocolate dessert paired with Patricia Noble Riesling 2014 (credit: Jiwon Kim)

1. THE BROWN FAMILY WINE GROUP HOSTS BRIDGE ROOM DINNER

A fine celebratory dinner (credit: Jiwon Kim)

2. AUSTRALIA’S FIRST DRINKS FESTIVAL WITH AN ALL-FEMALE LINEUP

Brown Brothers partnered with Broadsheet to launch the 16th release of the Patricia range at the Bridge Room in Sydney. On Thursday 14 March, guests were treated to an incredible dinner by head chef Ross Lusted, perfectly matched to the new release Patricia wines from Brown Brothers. Patricia Brown was the Brown Family matriarch who dedicated over 60 years of her life to the business and the family. Guests heard stories from fourth generation family member Caroline Brown, who described Patricia’s loving nature and tenacity. The Patricia range, Brown Brothers flagship range is described as ‘The Best of the Best’ and each year the Patricia range is launched on 17 March, Patricia Brown’s birthday.

A Meet the Makers event took place at the Australian Technology Park in Eveleigh NSW that celebrated the women who make beer, wine and spirits. Hosted by Cellarmasters and BWS, this inaugural event was held over the International Women’s Day weekend (8-9 March) and featured an all-female lineup. Attendees had the chance to try wines, beers and spirits made by Australia and New Zealand’s talented women. Up to 30 winemakers, distillers and brewers were serving samples during the festival. In addition to the opportunities to meet these women from the industry, there were also masterclasses across the three sessions, as well as entertainment and quality food.

2 Celebrating female brewers, winemakers and distillers

Jaz Wearin of Modus Operandi

48 | APRIL 2019 NATIONAL LIQUOR NEWS

Vanessa Wilton, Manly Spirits Co. Distillery.

Julie Montgomery, Avon Brae, Eden Valley

3 EVENTS 3. WOODFORD RESERVE HOSTS BARREL TO BANQUET DINNER SERIES Woodford Reserve teamed up with Rockpool Dining Group to host the first of its Barrel to Banquet dinner series. Chef Neil Perry and the team at Woodford Reserve crafted a fine meal for the first event, with more to be held at Rockpool Bar and Grill in Sydney and Melbourne from 1-30 April. A tasting of Woodford Reserve’s three craft whiskeys was following by a fourcourse dinner and whiskey-based cocktails designed to showcase the flavour complexity of Woodford Reserve Bourbon and rye whiskey. “People are often surprised that whiskey pairs so incredibly well with a wide variety of dishes; the complexity of the bourbon with the food can take you on a unique ride,” said Woodford Reserve Ambassador, Thalita Alves.

A Woodford Reserve cocktail with stamped ice cube

4. NEW RANGE OF NONALCOHOLIC SPIRITS LAUNCHED A new range of non-alcoholic drinks called Lyre’s was unveiled by Zero Proof Australia at the One Penny Red in Summer Hill, Sydney. The 13 drinks in the range are aimed at people looking for a non-alcoholic alternative for the long mixed drink or cocktail they would normally enjoy. Founded by Mark Livings and Michael McShane of Swift & Moore, the range has taken two years to perfect. A range of cocktails, including Mai Tais, Negronis, Espresso Martinis and Amaretto Sours, were on offer, all alcohol-free but still providing the same tasting experience. The aim is to build the range in bars, before targeting off-premise retailers as knowledge and trial builds. “We are probably going to be the only brand that says ‘we don’t have a signature serve’,” said Livings. “This is a canvas for you to paint with. We are excited to see what bartenders can do with these.”

An Amaretto Sour made with Lyre’s

Cocktails and bottles of Lyre’s

5. WESTWARD WHISKEY UNVEILS SPECIAL RELEASES AT MASTERCLASS EVENT

Miles Monroe, Lead Distiller at Westward Whiskey

Westward Whiskey and Archie Rose Distilling Co unveiled two special releases at an event held on Tuesday 12 March. Miles Monroe, Lead Distiller of Westward Whiskey of Portland, Oregon, USA, was present with Dave Withers, Master Distillers at Archie Rose Distilling Co of Sydney. The event, which was held at Archie Rose’s distillery in Rosebery NSW, was attended by drinks media and other members of the trade. The focus of the masterclass was the similarities shared by new world whiskey distillers like Westward and Archie Rose.

NATIONAL LIQUOR NEWS APRIL 2019 | 49

Shop Talk L-R: Adam Tremont and David Douglas

WE TALK SHOP WITH ADAM TREMONT (L) FROM TOM’S CELLARS IN WEST PYMBLE, SYDNEY, AND DAVID DOUGLAS (R), FROM AGNEW WINES.

Meet... ADAM TREMONT, Store Manager, Tom’s Cellars, West Pymble, Sydney

DAVID DOUGLAS, Senior Account Manager, Agnew Wines

Q ABOUT US: ADAM: Before joining Tom’s Cellars I worked with Aldi, beginning as a Trainee Manager and then moving into an Assistant Store Manager role. I am passionate about the face to face aspects of the liquor retail game and being able to provide great customer service. DAVID: My last role was as the Store Manager of BWS Berowra/Berowra Cellars. After succumbing to a back injury I was very fortunate to fall into my role at Agnew Wines. I really enjoy the challenge of sales as it’s not a easy thing to do in such a competitive market these day. And obviously the people I get to work with.

Q HOW ARE YOU FINDING THE CURRENT MARKET? ADAM: We are a unique store, set in an area that heavily supports small local businesses, so sales have remained steady and we feel lucky enough that the market remains quite buoyant for us. Tom’s Cellars is located within a village square in the heart of Sydney – keeping company with a local butcher, supermarket, two thriving cafés and other small businesses, all remaining buoyant by local pride and support. Tom’s Cellars has been located in this spot for 11 years. DAVID: I am finding the current market quite strong, with decent growth. I’ve observed an obvious shift in brand loyalty, with consumers more open to swap and change in varieties and styles of wine.

Q WHAT ARE THE BIGGEST CHALLENGES YOU ARE FACING? ADAM: Our biggest challenge remains that chain stores are undercutting, hence Tom’s Cellars

50 | APRIL 2019 NATIONAL LIQUOR NEWS

“I love that I know most of the customers by name, and what they drink.” – Adam Tremont, Tom’s Cellars offers consumers a point of difference, offering wines not found in the big chains, products like Agnew’s range that are high quality. DAVID: The market is extremely competitive, relationships with stores like Tom’s are more important than ever. I feel lucky to be representing a stable, quality product, and continuing to work with my customers on solutions that are bespoke to each store to ensure I/Agnew remain relevant to their needs. Our sales team all make a point of adding value to our stores, not just focusing on volumes.

Q WHAT DEALS OR PROMOTIONS ARE WORKING FOR YOU AT THE MOMENT? ADAM: As a store we find our customers are not as reactive as some areas to promotions and ‘gifts’. We are excited to be running the current Agnew ‘Scratch and win’ promotion which is exciting to consumers because it gives them a tangible and instant reward, and we were recently winners in a store incentive promotion they ran. We really value the opportunity to be rewarded at store level, it can’t always be just about our customers. DAVID: As Adam mentioned, at Agnew we try

and think about the whole purchasing picture when it comes to promotions. Rather than just offering the usual ‘gift with purchase’ to stores across the board, we’ve implemented a number of promotions and events that aim to incentivise and reward at store level. Agnew is lucky enough to also have access to the Hunter Valley, where we can educate and showcase our winemaking process and history to customers in a fun interactive way. We recently held an exclusive trade day for customers from all over Australia – attendees (Adam was one of them) were given behind-the-scenes access to our winery and winemakers, taken over the vineyards in a helicopter and then treated to an all-inclusive luncheon, served with some of our best wines at one of the Hunter’s most stunning cellar doors that we are lucky enough to call our own – Audrey Wilkinson.

Q WHAT DO YOU ENJOY MOST ABOUT THE JOB? ADAM: I love the challenge of matching locals with a wine to suit, they rely on our knowledge and trust our judgement. It’s rewarding when they next come in and let us know how much they enjoy our recommendation. After seven years here, I love that I know most of the customers by name, and what they drink. DAVID: I enjoy daily interaction with stores; both managers and owners, and the challenge of working with them on bespoke solutions. The Agnew Wines in-house distribution team make my job that much easier, I can make delivery and stock guarantees to stores and know they’ll be kept, often exceeded. Best of all I get to represent quality wine that I am so passionate about.

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National Liquor News April 2019

Articles inside

RETAIL LEASE DISPUTES

Contributor\u2019s Panel - Rachel Triggs

Contributor\u2019s Panel - Alec Wagstaff

Family Wineries

Mother's Day

World Gin Day

Cracking craft

Contributor\u2019s Panel - Natalie Grace

Contributor\u2019s Panel - Julie Ryan