The Wine Merchant Media Pack 2024
Sponsored editorials There are endless ways we can bring our clients’ stories to life in the pages of The Wine Merchant. We put as much effort into the writing and design of our sponsored editorials as we do with the rest of the magazine. And we work hard to give each feature its own distinctive personality.
It's time to Taste Rueda Get behind this dynamic Spanish
is back and he Taste Rueda campaign to apply for independents are invited their own a £250 bursary to support
in-house promotion. April 2022, Between October 2021 and outlets are wine retailers and on-trade wines from DO encouraged to promote the and there are Rueda to their customers grabs. free POS materials up for a involving Recent changes at DO Rued ties provide new categories and varie indies to share plenty of talking points for with their customers.
Your at-a-glance guide to the
l POS pack
ify for a £250 bursary and a usefu
wine region and you could qual
T
Client: Rueda Wines
one selling Rueda is Spain’s number region might the ugh altho and white wine ejo, there are be synonymous with Verd styles to be many different varieties and have embraced discovered. Winemakers are producing the new classifications and s. wine ing excit unique and Rueda wines The rise in popularity of of the export is reflected in the growth where the markets, including the UK, t growth. region anticipates significan apply for To take part, merchants can da website, a POS pack at the #tasterue
Rueda modifications
cations Rueda ratified a series of modifi In 2019 the Denomination of Origin the most important of Some . ctions instru ing to its regulations and labell changes are as follows: have been Verdejo and Rueda Sauvignon • The old classifications of Rueda for the still place in be will that ory categ merged into Rueda. It is the only white wines 2019 vintage. made Rueda, has been created for wines • A new category, Gran Vino de than than 30 years, with a yield of less with grapes from vineyards older of these processing ratio. The production 6,500kg per hectare and a 65% ent back n and bottles will feature a differ wines started in the 2020 seaso
tasterueda.uk. tags The Rueda logo and hash @DORueda #tasterueda @DORuedaUK otion. should be used in any prom their existing Merchants must increase de at least another listings of Rueda to inclu n. two wines from the regio official DO back The wines must have the ejo from Castilla label – they cannot be Verd Leon or La Mancha. be accompanied Bursary requests should the store’s of f proo and os phot with promotional activity.
eared from aged under flor, that had disapp • Rueda Pálido, a fortified wine, been reintroduced. has 2008, in back system n the DO’s classificatio show called Vino de Pueblo, which may • A new type of wine now exist,s ed that the percentage provid , derive s grape the which the municipality from to or greater than 85% of grapes from that village is equal añada” oso) may include the words “gran • Sparkling wines (Rueda Espom ss, from ressing proce ction produ entire the (meaning excellent harvest), when ed by the s. This reference must be follow to disgorging, exceeds 36 month year of the harvest. allowed the two new white varieties now • Viognier and Chardonnay are uced. and Syrah has also been introd
label.
In association with
We were asked to design a one-page editorial conveying all the information that independent merchants needed to join in with a promotion for the region’s wines.
Tokaj vineyards
Spotlight on Hungary
Lighter reds Hungarian red is about so much more than
about Furmint at first because they might
Hungary. Kiss says: “It’s quite warm but
pairing for seafood.”
just Bull’s Blood. Szent Gaál Kadarka
2019 comes from Szekszárd in southern
The specialist food and drink importer Best of Hungary ships 75 wines from 24 Hungarian wineries to the UK, with a plethora of indigenous grapes ensuring plenty of points of difference.
She adds: “People can be a little reserved
they produce such elegant, lifted wines and
not know it, but the more you try it the
more you’ll love it. It also makes a great
from arguably Hungary’s best known red blend, Bull’s Blood, or Bikavér in Hungarian. The wine’s
name is said to derive from invading Ottoman soldiers becoming alarmed at
believing that Hungarian
troops who had red wine
dripping from their beards had really been drinking bull’s blood.
Generally, there must
be a blend of at least
three grapes, including
Kekfrankos. Two layers of
classification were added in 2009, Superior and Grand
In the present day tasting, a range of
achievement. An energetic and vibrant
grades, producing more full-bodied, richer styles.
wines including Szent Gaál Bikavér
2018 from Szekszárd and St Andrea Bikavér Superior Bull 2018 from
Eger demonstrated the nuances around blending across different regions.
Vesztergombi St László Bikavér
2017 from Szekszárdis a blend of low-
World Wine Awards, becoming the first Hungarian red wine ever to garner this
wine, it has exceptional ageing potential.
Kékfrankos, aka Blaufrankisch, usually
gives the body to Bull’s Blood so it was very interesting to taste a 100% Kékfrankos
from Vesztergombi winery, the Kétvolgy Kékfrankos 2018.
One variety that is sometimes used in
yield Kékfrankos, Kadarka, Cabernet
very small proportions in Bikavér is the
peppercorn; this is a big, bold red with
Attila Pince Turán 2016. “It has red skin
Sauvignon and Merlot. On the nose, there are dark berries, dark chocolate and red round acidity and a long finish.
St Andrea, Egri Bikavér Grand
Superior Nagy Eged Cru 2017, which
also featured, was recently selected as
intriguing traditional grape Turán, and
Best of Hungary also ships a single varietal, and flesh, which makes wine with a very
deep colour, with a taste something like a
Shiraz. It’s quite spicy, with rose petals and a kind of gaminess,” says Kiss.
THE WINE MERCHANT november 2021 1
Tokajicum Tokaji Aszú 5 Puttonyos 2017,
is from “a very complex vintage”, says Kiss.
Balassa Tokaji Aszú 6 Puttonyos 2010
“It was a challenging year with lower yields and fewer botrytised berries. However, the
and it is Hungary’s answer to Pinot Noir.” The tasting showcased an array of wines
That poise was also shining through in the months in oak barrels.
fantastic wines; that’s where the identity
one of the Best in Show at the Decanter
acidity but still make a sweet style of wine.”
it’s thin-skinned and prone to rot, but if it
wasn’t difficult they wouldn’t be able to make
Superior. The yields are less in the higher
adds: “They’ve managed to balance great
which has a freshness despite spending 30
“Kadarka is hard to cultivate because
comes from. The variety has great potential
Bull’s Blood
floral and fruit forward style of wine”. She
focus on preserving the freshness without too much oak influence on the wines.
Sommelier Zsófi Kiss took readers of the Wine Merchant on a tour of some of the portfolio’s key styles
Harvest 2019 is, says Kiss, “an elevated,
Lantos Mr Frank 2018 was especially
designed for the UK market, with an
attractive, stylish label. “In the nose, a black
Kerékhegyc
Attila Pince Egri Leányka 2013 comes
pepper spiciness is coming through, almost
from the cool-climate Eger region in
Dry whites
wine but the winemaker doesn’t really like
like Syrah, with lifted florality and some red and blue fruit notes,” says Kiss.
Lantos Harlequin Kövidinka 2020 comes from Kunság, the largest wine
region in Hungary. “Lantos is family-owned and focuses on local grape varieties,
including Kövidinka. It’s a bright, easy
northern Hungary and is made from an old Hungarian variety, Leányka. “It’s an orange
quality of the ensuring wines was great,
characterised by a rich minerality reflective of the volcanic terroir.
“If I want to explain Tokaji to customers,
I say it has a higher sugar level than
Sauternes but lower alcohol and with fresher acidity.” █
Feature sponsored
it to be called that,” says Kiss. “He believes
by Best of Hungary.
the bottle. The skin carries more of the
to find out more
white wines are better if left on the skins
For more
flavours of the wine. It’s a great grape, with
about their range
as they are less prone to oxidation in
information and
super-interesting aromatics.”
of award-winning
“You need crazy amounts of fresh grapes,”
wine tasting visit
fine food, perfect
drinking soft wine which can open up to be
Sweet Tokaji wines
UK. “Most wineries started to make dry
says Kiss of Hungary’s famous dessert wines.
bestofhungary.co.uk
showing subtle variations in style.
Email info@
enjoyed on its own or with fish.”
Furmint is a little more familiar in the
white Furmint wines in the 2000s,” Kiss
says. Balassa Tokaji Furmint 2019 is “really bright, quite toasty, and has an element of chamomile florality”.
“It’s very hard labour for the winemaker.”
Three wines were included in the tasting, Tokajicum Tokaji Muscat Lunel Late
for your next
Or call 0780 571 7576 bestofhungary.co.uk
THE WINE MERCHANT november 2021 2
Client: Best of Hungary We hosted a Zoom tasting of the client’s wines for a group of around 30 independent wine merchants. We then summarised the event in a double page spread.
Claim your free samples from Donna Elvira’s stunning Campania line-up The Donna Elvira range showcases the most revered grape varieties of Italy’s Campania region. The wines are available from UK stock and aimed exclusively at specialist wine merchants and the premium on-trade.
Aegidius Greco di Tufo 2019
The company is offering Wine Merchant readers the chance to sample any two wines from the four we feature opposite, without obligation. Simply email Sara Fink (sara@donnaelvira.com) with your selections and the bottles will be despatched as soon as possible.
Greco is the most famous and important
grape variety of Irpinia, regarded not just
Donna Elvira is a winery that represents the fulfilment of a longstanding dream of UK-based entrepreneur Tony Fink and his family. The distribution is handled by Campania Wines.
as one of the most fertile grape-growing
areas of Campania but of Italy as a whole. With Aegidius, the ambition is not
simply to reflect the varietal characteristics
This offer is being managed by Donna Elvira. Every effort will be made to send respondents their first two choices but promotional stock is limited. Please include full address details in your email, along with some information about the type of independent wine company you run. Only one set of samples can be sent to any one business.
that Greco devotees expect to find, but to tell a story of the terroir of the St’Egidio
vineyard at Montefusco, where the soils are clay loam, and the elevation 520 metres
above sea level. The variety perfoms best at this sort of altitude, preserving freshness and acidity in the fruit.
The year 2019 was characterised by
drought and warm temperatures. But the
vines were able to withstand climate stress and delivered the quality that the Donna Elvira team were hoping for.
The wine emerged straw yellow, with
aromas of grapefruit and orange blossom. Fresh, softly tannic, concentrated and
savoury, it’s a perfect partner for tuna tartare, prawns and other shellfish. RRP: £18
THE WINE MERCHANT september 2021 2
Fink Fiano di Avellino 2019
Settemazze Aglianico 2018
Fiano is the second most widespread white
Donna Elvira founder Tony Fink fell in love
Falanghina is another mainstay of
to create his own winery in the region.
established a foothold in Irpinia.
grape variety in Campania, after Greco di Tufo.
The vines at the Lapio vineyard are
trellis trained and cane pruned (double
branched guyot). No debudding is carried out but green pruning is practiced to
improve the canopy microclimate and
reduce shoot density. Green harvesting improves the ripening potential of the grapes.
The fruit was partly destemmed and
softly pressed, with the fermentation
taking place in stainless steel. The wine spends five months on its lees.
The colour is straw yellow with beautiful
green reflections. Intriguing on the nose, it has fruity scents of citrus peel, quince,
Williams pear and yellow flowers. On the palate it’s fresh and spicy, with mineral
notes persisting all the way through the
finish. The wine pairs with rice dishes, cous cous and all kinds of fish. RRP: £18
with Campania Aglianico as a young man – in fact it was the variety that inspired him But as well as hitting the highs, the
variety can lend its name to wines that are astringent and tannic.
These problems are avoided thanks to
the position (and meticulous management) of the Grottoni vineyard, where the grapes tend to ripen early and vine growth is vigorous.
The goal was to produce a fruity, long
and concentrated wine that also manages
to be fresh and elegant. Tannins are part of the mix, but they are soft and silky rather than jarring.
Even so, this is still a young wine and
its exuberance will mellow as the years go by, accentuating its attractive cherry and strawberry notes.
A wine for carnivores, that pairs well
with all kinds of hearty meat dishes. RRP: £18
Fringilla Falanghina 2019 Campania viticulture: an adaptable and versatile grape that has only recently
The fruit here comes from the Grottoni
vineyard, near the winery itself, where the drought conditions of 2019 did not have
the same problematic impact as they did isn so many other areas.
Hand-picked fruit was fermented in
stainless steel before spending five months on its lees, emerging ready for market a month after bottling.
The wine’s colour is golden yellow with
a glint of green. The aroma is elegant and reminiscent of pineapple, ripe plum and
broom flowers, with herbaceous scents of thyme and sage.
The palate is balanced with warm and
fresh sensations, and flashes of yellow fruit. It’s an everyday-drinking wine that
comes into its own with summer pasta dishes, and tomato and mozzarella. RRP: £18
THE WINE MERCHANT september 2021 2
Client: Donna Elvira Having already introduced the wines from this Campania producer’s range in a previous Zoom tasting and editorial, we ran a double page spread inviting merchants to apply for free samples.
Say hello to new independent customers Many of our new clients like to kick off their association with us by running an editorial introducing themselves to our readership. These articles can focus on the people in your team or the wines in your portfolio, or a mixture of both. We’ll interview your people and do everything we can to help independents understand what your business is all about and why they should consider working with you.
Juan Gil Lencina, the great-grandfather of the current generation, started in the wine business in 1916. Today we face many challenges but we learn from the past and respect the efforts and struggles of those who came before us. The second generation took Juan Gil through the Spanish civil war. The third generation expanded the business and Juan Gil became known more widely in Spain, though the tradition still largely persisted of pouring wine directly from barrels into carafes.
these old vines are low. We maintain old vineyards but also replant with cuttings of old vines which are suited to the climate. We are in an area without a lot of disease pressure but care must be taken to manage the canopy, protect against heat spikes and retain any scraps of water we receive. The key here is soil health, and building the mycorrhizal ecosystem. We do this with our work with organics and regenerative soil health by working with our own fertiliser we produce for our vineyards.
In 2002 the current generation took over the family business and focused on quality, bottled wines and embraced Monastrell proudly, as experts and custodians of this special variety.
We know that sustainability is the current buzzword. But for us it is not an empty word. We have managed to eliminate herbicides and pesticides in the vineyards and we have installed solar panels with 1.9 megawatts of power. We use practically no plastics; we have eliminated diatomaceous earth; we have considerably reduced consumption of water; and we recycle 100% of what we use in our processes to manufacture worm humus, the best organic fertiliser that exists for the vineyard. We have also cut the weight of our glass bottles by 28%, which reduces our carbon footprint (we are now scope 3) and carbon dioxide emissions during transportation
We own 900 hectares of vineyards, all certified as organic. Working in the highest part of Jumilla, known as Termino de Arriba, allows us to make fresher and more elegant wines. The clones of Monastrell here are hardy and can survive the cold winters and warm summers. Our spread of vineyards allows us to mitigate risks in extreme weather events. It’s fantastic that native varieties are now getting the focus we always felt they deserved. We always believed in Monastrell and we are pleased that it is being recognised as a quality variety. Jumilla has a climate and terroir which is unique. It is an extreme climate, but it is our home, and Monastrell is perfectly adapted. It has structure, power and elegance, too. As much as our heritage is our family story, it is also the old vineyards that tell a story back through time. The yields of
THE WINEMAKER FILES //
Miguel Gil Bodegas Juan Gil
The Winemaker Files
The Gil family have been producers in Jumilla since the early 20th century but took a major step forward when Miguel Gil, greatgrandson of the company’s founder, built a new bodega in time for the 2003 vintage.
Our style of wine has evolved. We try our best to walk the tightrope of being appealing to wine drinkers, but also true to ourselves. It is a difficult balance but we hope we get it right more often than not. In general the wines are characterised by having good structure, but at the same time easy to drink. We have moved the younger wines to a fresher style, with less sweetness of fruit. With the more powerful wines, we have reduced the impact of oak,
Wines imported by Boutinot boutinot.com
to allow the Monastrell to shine more. Our innovation projects have allowed us to create new wines like Comoloco, a noadded-sulphite and low-histamine wine. This is great in itself but helps us with our winemaking throughout our range. .
Juan Gil Dry Rosé [Organic] 2022
Juan Gil Yellow Label Monastrell [Organic] 2022
RRP £16.99
RRP £12.99
Amazingly textural yet delicate, this is a complex and foodfriendly Syrah/Petit Verdot rosé. Fresh cherry, cranberry and red plum characters on the nose. The palate has a creamy weight, with stone fruit and juicy redcurrant acidity balancing lightly nutty, toasty hints.
These old bush vines, high in the hot, dusty hills of Jumilla, produce characterful and fruit-packed wines from the Monastrell grape. An easy style of Monastrell, the Yellow Label tends more towards red fruit characters – fresh, juicy and bright.
THE WINE MERCHANT november 2023 1
Juan Gil Blue Label 2021 RRP £29.99
Produced from low-yielding, old-vine Monastrell, with additional Cabernet Sauvignon and Syrah, all planted at around 700m altitude. This is a superbly intense wine, very rich and smooth, and though it is very powerful initially, there is a very long and complex finish. Will age for at least 10 years.
This has become one of the most popular sections of the magazine. Winemakers are interviewed and asked about their career path, their approach to winemaking and the challenges they face in their region. We’ve worked with dozens of clients on this series, in this example Boutinot and Miguel Gil of Bodegas Juan Gil.
leave the land in a better condition
the remainder of the bottle home to
than they inherited it. They are doing
enjoy it with the food later.
great stuff with Chardonnay. The
On the Road We know that reps – or business development managers, if you prefer – are some of the unsung heroes of the independent trade. Their relationship with retailers is the glue that binds the industry together. In our On the Road feature, we meet some of the most interesting BDMs and celebrate the role they play.
unoaked Chardonnay from Tohu is
Tom Burke
Not having everyone travelling to a tasting and the winemaker flying in
fantastic value and the Whenua, which
from the other side of the planet has
is a range of higher-end Chardonnays, has
got to be better for the environment – it’s
scooped lots of awards. They are stunning
a small step but I think we’ll probably see
wines, beautiful and elegant.
more online tastings in the future with producers visiting perhaps every other
On the Road
If you have ideas that work for your
year.
customers, that’s the most rewarding part of the job. If you see someone is
I walk a lot with my dog, Luna. She’s a
trying out something new, you can make
rescue from Greece so I don’t have a clue
suggestions, get stuck in and help them out.
TOM IS A BUSINESS DEVELOPMENT MANAGER AT NORTH SOUTH WINES, WHOSE PATCH COVERS THE MIDLANDS
It’s been the pedal-to-the-metal for ages for a lot of merchants. The pandemic put emphasis on shopping local and supporting the independents and, to the credit of the indies, they’ve done really well in hanging on to those customers. It’s been so
Before I worked in wine, I was a teacher very briefly. I realised it was not my bag at all so I applied for some graduate schemes, and worked at Majestic, Laytons and Hallgarten. I’ve been with North South Wines for three years now and I’ve never looked back. The area I work is huge, but I love it. It’s nice to get out and see what’s working
We tried to make all our online tastings a bit different and special by sending out cheeseboards, charcuteries or even meal kits to go with the wines
what breed she is. We got her when she was six months old and she was absolutely feral. Two years on she’s calmed down and she’s great. I love live music and I go to a lot of gigs and festivals. I would say that the most
in different parts of the country. All the
bizarre thing that’s happened to me at
beautiful views driving through the Peaks impressive to see how people have adapted
work is while I was visiting Marc Hough
their businesses, whether it’s through
at the Heaton Moor branch of Cork of the
making deliveries or utilising outside
North, Rick Astley walked in and started
What’s great about North South is
space by grabbing tables and umbrellas.
chatting to him. We were having a glass of
that we have the connection to our
They have had to change their focus
wine and he was just talking to Marc about
producer partners. De Bortoli, Reh
a number of times within the past 18
having dinner at the Blossoms’ house
Kendermann and The Wine People
months to work to suit the times.
because they were rehearsing for The
and Snowdon and places like that – there are worse places to have your office!
Smiths covers gig in Manchester. I’d only
in Italy, they all have a share in the business, so there is a real interest
We’ve been really proactive with
seen a Blossoms gig a few weeks before, so
from them in what is working in the
getting producers and partners on
that was a really weird coincidence.
UK market. They want to know what
board to do online tastings throughout
consumers are looking for, so they listen to
Covid to keep our customers engaged. a bit different and special by sending out
Feature sponsored by North South Wines
As a company we take sustainability
cheeseboards, charcuterie or even meal
For more information about
very seriously and we like to work with
kits to go with the wines. Sometimes
producers with a similar ethos. For
people tucked into the food while we were
hello@northsouthwines.co.uk
example Tohu winery in New Zealand is
tasting, unless it was an early morning New Zealand call, in which case they could take
Call 020 3871 9210
Maori-owned and their philosophy is to
our feedback and act on it directly.
We tried to make all our online tastings
the company, email
THE WINE MERCHANT january 2022 1
Buying Trips We have worked with clients to organise countless buyers’ trips to Europe and sometimes further afield. We recruit a group of suitable merchants with purchasing power and work with clients (importers or generic bodies) to put together a useful itinerary. The trip itself is useful in generating orders, and the subsequent editorial in the magazine, complete with feedback from attending merchants, raises the profile of importers and producers with the wider independent trade.
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Our Partners in Wine feature tells the story behind new agency agreements between producers and UK importers. We interview both parties, exploring the reasons why the partnership is such a good fit, and discussing why independents should consider selling the wines.
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THE WINE MERCHANT 1
march 2022
Round Tables The Wine Merchant has a proud tradition of hosting roundtable discussions for readers. They’re a great opportunity to discuss a number of topical issues of interest to independents, and we’ve hosted them in Bristol, Leeds, Manchester, Edinburgh and London. Our sponsors join the discussion, pour a selection of their wines, and enjoy branding on the editorial coverage that results.
Rising Stars
Sponsored Columns Working in partnership with clients, we’ve developed a number of regular features that have become vital parts of the magazine’s editorial offer. Rising Stars (sponsored by Hatch Mansfield), Bright Ideas (sponsored by WBC) and our Burning Question vox pop (sponsored by Louis Latour Agencies) are all reader favourites.
Roberta Nunziata The Naked Grape, Hampshire
“I started this job as a little bit of an adventure, but I never left because I love it so much”
T
he Naked Grape has stores in Alresford, Four Marks, and Hungerford. Roberta manages the Four Marks shop and runs the regular Friday night pop-up bar. According to owner Simon Evans, she is more than a very safe pair of hands. “Roberta is a shop and pop-up wine bar goddess,” he says. “She appeared, as if by magic, when I wasn’t really looking for an employee. I’d posted something on Facebook because we were after someone to help out with various ad-hoc events, but she turned out to be far better than that, and after a few months we just offered her a full-time job. “You often get people saying, ‘oh yeah, I can come and help out’, but they just think they’re going to be standing there drinking wine. We needed someone who is going to work; talk to the customers, represent the company and all that sort of stuff. Roberta got that immediately. She was perfect.” Roberta didn’t have had any formal wine training prior to joining the team, but her Italian heritage accounts for her wine credentials. Roberta says that while she practically grew up on Montepulciano d’Abruzzo, one of the most enjoyable parts of her job has been learning about different wines. “Italians drink Italian wines, so I didn’t know much about wine in general,” she admits. “I started this job about five years ago as a little bit of an adventure, but I never left because I love it so much and I am discovering something new all the time. Simon is so knowledgeable and always makes time to do wine tastings for the staff. He takes us to meet the producers and see the vineyards. “Outside of Italy, I love South African and Portuguese wines. I’m a fan of Chocolate Block and there is a particular wine called Consensus from Portugal: it is a blend of Pinot Noir and Touriga Nacional. Absolutely lovely.”
of the best connections you can have. You get to know people and their stories.” Having autonomy has given Roberta confidence to flourish and develop her career. “Just being in charge of this shop, it makes me feel proud of what I do,” she says. “Simon is always happy to hear my suggestions and my point of view because, being here all the time, I know the customers and I treat the business as if it was my own.”
R
oberta says the favourite part of her role is running the Friday night pop-up bar. “I’ve been doing it for two years now and it’s just lovely to see people coming in and trying different wines. It broadens my horizons too because we try different wines every week. “A big part of my enthusiasm is that I love learning about people through wine. Talking about wine is one
Roberta wins a bottle of Caliterra Cenit If you’d like to nominate a Rising Star, email claire@winemerchantmag.com
THE WINE MERCHANT november 2023 2
br
ight id as e
40: Fish & Chips with Champagne Ashley Clarke Amps Wine Merchants, Oundle
In a nutshell: Most wine industry bods know it takes a lot to beat the classic food
the rosé.’ I assured him that of course that wasn’t silly, but it goes to show that clearly
pairing of Champagne with fish and chips,
there seems to be a bit of a stigma about men liking rosé. Hopefully we jumped past that barrier, and actually we sold more rosé
but there are still consumers out there who need a bit of persuading. Simply pick your favourite Champagne house, find a suitable venue and let the tastebuds do the talking.
at the end of the evening than the Blanc de Blancs. We offered a 15% discount on the night, and we did some really decent sales
Why did you choose Charles Heidsieck?
off the back of it, which was great.”
“I was invited to the Champagne Academy in June this year. During the visit to Charles
Did you win over any doubters?
Heidsieck, the line-up that cellarmaster
“There were a lot of guests who had been
Elise Losfelt showed us just blew me away. I thought by day three you wouldn’t be able
to our events before and they know how good it can pair. But there were a couple
to top what we’d already tasted but it was absolutely phenomenal. “Amps used to stock Charles Heidsieck,
but hadn’t for quite a while, and certainly
before my time. When I came back from my week in Champagne I was waxing lyrical about Charles Heidsieck to Philip [Amps,
owner]. We got in touch with Liberty, and since restocking in September it’s really taken off.” Tell us about the venue. “The Black Horse is one of our accounts
and we’ve done Champagne events for
them before. The location is perfect for us and, most importantly, they’ve got the
capacity to cook up to 40 fish and chip suppers in one go and serve them all at the same time. That was key.” What was the format of the event? “We had 32 people buy tickets, which
is a good turnout because we aimed for anywhere between 20 and 40 people. Tickets cost £49 per head. Myself and my
colleague Lesley were there to book people
in and serve the Champagne. We were joined by Heidsieck’s brand development
manager, Francesca D’Albertanson, who
presented the three wines we’d chosen for the evening. They were the Brut Reserve
of people beforehand who were a little dubious. Once you start explaining that Champagne is perfect with that high acidity cutting across the fat of the batter, that’s
when people actually start to engage more,
because they want to learn about food and wine pairing and the science behind it. “It might not be affordable to have
Champagne every time you have fish and chips but I think it’s certainly going to be at
the forefront of their minds next time.”
NV, the Blanc de Blancs NV and the Rosé Reserve. We did the guided tasting first, which took about an hour, and then had
fish and chips which we served with a full glass of the Brut Reserve.” Any surprises on the night? “We had one gentleman who said, ‘It sounds really silly, but I actually really liked
Ashley wins a WBC gift box containing some premium drinks and a box of chocolates. Tell us about a bright idea that’s worked
for you and you too could win a prize.
Email claire@winemerchantmag.com
THE WINE MERCHANT november 2023 1
Regional focuses Most issues of The Wine Merchant include at least one in-depth article focusing on a particular country or region of origin. Most are written by David Williams, who is The Observer’s wine critic as well as deputy editor of The World of Fine Wine. These articles run over several pages of the magazine and are designed to be eye-catching and readable. They are an ideal place to place targeted advertising that fits into the theme being discussed.
Display advertising We can offer a range of options for your display ads. Normally these are placed on a prominent right-hand page but they can find a home in a variety of positions throughout the magazine. Our premium slots include page three, and the outside back cover. Artwork should be A4 with a 3mm bleed. If you don’t have artwork of your own, we can organise this for you at very competitive rates.
Supplier Bulletin Every month, some of the leading suppliers to the independent trade share their news with existing and prospective customers via our Supplier Bulletin section. These half-page slots are based on a now-familiar template, allowing readers to browse the section easily and to quickly grasp important information about product launches, promotions, tasting events and recently award-winning wines. The template can accommodate a block of bespoke artwork, supplied by you, or we can create the ad from your supplied words and images.
Our website Since its recent relaunch, the Wine Merchant website (www.winemerchantmag.com) has become a useful way of extending the reach of the magazine. As well as hosting the digital edition of the magazine – and all back issues – the site features web-friendly versions of a selected number of articles from the print edition. This has boosted traffic to the site and made it an increasingly popular choice for advertisers looking for immediate links to their own websites. We can run such ads for periods of weeks of months.
The Wine Merchant Top 100 competition The Wine Merchant Top 100 is the only competition devoted entirely to wines exclusive to indies. It’s also the only competition in which indies are the judges. In 2023, we welcomed more than 40 of them to the judging panel. The wines were assessed on their value for money as well as their flavour, and the results appeared as always in a special supplement. We’ll be calling for entries in early 2024. We’ll be publicising this widely, so keep an eye on Twitter as well as our website and of course the magazine itself.
Features list 2024
Please bear in mind that this schedule is subject to change and is not exhaustive. We like to introduce topical features at short notice and to respond to themes and trends in the market throughout the year.
Supplements We publish a variety of supplements throughout the year. Here are some recent examples – we are always keen to discuss new ideas.
California Collection
New Zealand Top 50
Breakthrough Wines
In an annual partnership with the Wine Institute of California, we assemble a judging panel of independent merchants and put some indie-focused wines through their paces. The winners are featured in the supplement.
This project, organised with New Zealand Winegrowers, is also based on judging wines submitted by UKbased importers. We change the panel every year, but each time it’s a combination of independent merchants.
This project was designed to help smaller producers, without UK representation, team up with indies. All wines were assessed by our panel of retailers and feedback was provided. The best wines were featured in the supplement.
Staying in touch by email We keep in contact with our readers in between publications by sending a variety of emails. We can send a bespoke email to our readership base (or a section of it, if that’s more helpful) for £550. Our open rates for emails are comfortably above the industry average. Talk to us for details.
Rate card Prices are accurate as of November 2023 but may be subject to fluctuation. VAT will be added except where clients are exempt. Supplier Bulletin £250 per month (half page – templated design) Full page display ad £650 for ROP; £750 for premium positioning eg page 3 or back page (dimensions A4 + 3mm bleed) £1,200 for double page spread Prices are based on supplied artwork. Please add £100 if design work is required Half page display ad £375 (dimensions 190mm x 133mm, landscape) Quarter page display ad £185 (dimensions 122mm x 89mm) Website advertising £500 for two months (dimensions 640px x 640px) Sponsored editorials For straightforward projects, £700 per page or £1,300 for a double page spread; then add £500 for a third page, £400 for a fourth etc These rates also apply to features such as Winemaker Files, Partners in Wine and On the Road. Mailers Bespoke emails to Wine Merchant Bulletin subscribers: £550 Inserts Lightweight flyers etc can be included at a standard rate of £550. These will only be sent to retailer readers of the magazine, not suppliers or agencies etc, unless stipulated by the client. Zoom masterclasses and tastings £1,900. This includes the recruitment of a suitable group of up to 12 merchants, co-hosting of the event, sharing the recording and producing a two-page editorial including key messages from the event and feedback from some of the participants. For larger group sizes, add £250 per extra six sign-ups. For additional pages, add £500 for a third page, £400 for a fourth etc. Lead time: usually 42 days
Real-life masterclasses and tastings £2,100. This includes the recruitment of a suitable group of up to six merchants, cohosting the event and producing a two-page editorial including key messages and feedback from some of the participants. For larger group sizes, add £250 per extra six sign-ups. For additional pages, add £500 for a third page, £400 for a fourth etc. Venue costs are not included and are borne by the client. In some cases we may apply a small travel supplement to cover our costs. Lead time: usually 42 days Sponsorship opportunities Rates will depend on the type of regular feature being discussed and the frequency of publication. Buying trips Typical rate: £3,500. This includes the recruitment of a suitable group of up to six merchants, handling all admin connected with passports, food allergies and any special travel arrangements, co-hosting the trip and producing a four-page editorial including key messages from the event and feedback from some of the participants. For larger group sizes, add £250 per extra six sign-ups. Round table events Cost structure is usually identical to real-life masterclasses and tastings, at £2,100, but the final figure will depend on the specific requirements of the client. Direct telephone contact For clients requiring assistance with achieving sign-ups from independent merchants for their own projects, we can target 40 merchants from our database at a rate of £360 or 80 for £690. This service is subject to staff availability.
The Wine Merchant in numbers 2012: The year the magazine launched 1,200: Our monthly print run 1,018: The number of independent specialist wine shops in the UK (Nov 2023) 1,009: The number of subscribers to our email bulletin (Nov 2023) 6,509: The number of people who follow us on Twitter (Nov 2023) £15.70: The average selling price of a bottle of still wine among our readership
www.winemerchantmag.com 01323 871836 Twitter: @WineMerchantMag Advertising (Sarah Hunnisett) sarah@winemerchantmag.com Editor (Graham Holter) graham@winemerchantmag.com Mobile 07736 740107 Assistant Editor (Claire Harries) claire@winemerchantmag.com Accounts and invoicing (Naomi Young) naomi@winemerchantmag.com
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