Drinks Trade - SUMMER 2020-21

your news, your views Summer 2020/21 issue 77

SS&S and Negociants

PAUL MIDOLO Lion

JAMES BRINDLEY ALM

CHRIS BADDOCK

America’s Wild West

Champagne & Sparkling

Clare Valley and Kilikanoon

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SPARKLING ROSÉ FOR EVERY OCCASION Accolade Wines offers a range of Sparkling Rosé for shoppers and the occasions they’re buying for, including the NEW Yarra Burn Prosecco Rosé NV

For more information contact your Accolade Wines Business Development Manager or call 131 492

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G LU T E N F RE E | 4 . 5 % A BV | 9 5 C A L S

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@WhiteClawAu #WhiteClawAu drinks trade 5

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INTRODUCING

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Editor’s Note “Summertime is always the best of what might be.” – Charles Bowden.

NATIONAL SALES MANAGER Jenny Park �������� jenny@hipmedia.com.au

The end of the year is near, and few will be sad to see this one over.

Some have done remarkably well but there are far too many who have been on the wrong end of the lock-downs and limited trading opportunities. The gap between the have’s and the have not’s is growing.

Summer brings feelings of optimism that, until last week’s Chinese government announcement of huge tariffs on Australian wines, gave hope for a brighter trading period ahead. Some have estimated that close to a billion dollars of wine will come back to the Australian market, sending many smaller producers to the wall.

Now is the hardest time to ‘pivot’ and find new markets. A zoom call to potential retailers in a market you’ve not yet opened is a tough way to build trust and successfully open trading terms. So where will the excess volume end up? It’s more wine than the Australian market can accept, and even the best of social media campaigns to “support our Aussie mates” will struggle to make a serious dent on the ships of wine now looking for a home. It’s another serious challenge at a time when we are looking to get back on our feet.

Christmas is the busiest trading season for our industry, packed with occasions and reasons to celebrate, get together with family, and see off the year in style. With borders re-opening (thank you, Annastacia) and restrictions being eased, there’s hope the on-premise will benefit from some renewed, low-interest rate and incentive fuelled spending. Even with the looming March end to Job-Keeper, the band is playing, and the punters are raring to come out to play.

This time last year, we were heralding the Seltzer category’s arrival to Australian shores, and the announcement of Asahi to take over CUB. Both have happened, and both are set to shake up the industry. Seltzers, however, face some stiff competition in the form of flavour (or sometimes the lack thereof) making cut-through increasingly tricky. If the sample bar is anything to go by, you could be forgiven for thinking the seltzer category rivals mainstream beer, with a new brand being released daily. Australian’s are very brand conscious so expect White Claw and Smirnoff to dominate, leaving a small share for the dozens of newly launched seltzers to win.

Our viewpoints in this edition come from three of our industry’s most respected leaders: Chris Baddock from ALM, Paul Midolo from Samuel Smiths & Sons and Negociants, and James Brindley from Lion. All three bring immense experience to their respective businesses, and whose forward-thinking and leadership will be essential over the coming years to keep the ship upright and moving in the right direction.

Our tasting panel has tackled Rosé and the Sparkling and Champagne categories – which saw strong submissions this year, forcing us to postpone the Prosecco component until the next Autumn edition. The results can be found starting on page 36.

We also look at Gin (page 30) and Iconic Australian brands (page 46).

Finally, this year has been a challenge on so many fronts, in particular the events industry.

One of the most respected awards is the Australian Wine List of the Year Awards, run by Rob Hirst and proudly supported by the Drinks Association, among others. We’ve dedicated six pages to the awards, announcing all the winners and talking to previous “Hall of Famers”, read all the results on page 32. Congratulations to all the winners, and to Rob and his team for an excellent awards in difficult circumstances.

The team here at Drinks Trade magazine wishes you all the best trading over the Christmas period, but most of all, we toast to you and your families good health. Let’s do that with a glass of Australian wine in hand. It’s the least we can do!

Produced and contract published by:

See you next year!

CREDITS

PUBLISHER The Drinks Association

www.drinkscentral.com.au All enquiries to: The Drinks Association Locked Bag 4100, Chatswood NSW 2067 ABN 26 001 376 423

The views expressed in Drinks Trade are those of the respective contributors and are not necessarily those of the magazine or The Drinks Association. Copyright is held by The Drinks Association and reproduction in whole or in part, without prior consent, is not permitted.

EDITORIAL PUBLISHING EDITOR Ashley Pini.....................ashley@hipmedia.com.au DIGITAL EDITOR Ioni Dogherty CONTRIBUTORS Matt Dunne, Alex Kirkwood, David Messum, Kati Vainoinpaa, Travis Fuller, Ken Gargett, Hannah Sparks, Michael McIntosh, Stuart Knox, Jack Glover, Angus Hughson, Thomas Lapeyre, Emmanuel De Madre, Ioni Doherty

DESIGN SENIOR DESIGNER Racs Salcedo �����������������������ryan@hipmedia.com.au

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ACCOUNTS: accounts@hipmedia.com.au Bay 8 / 6 Middlemiss Street, Lavender Bay, NSW 2060 Ph. 02 9492 7999 www.hipmedia.com.au | facebook.com/drinksmedia ABN: 42 126 291 914

Ashley Pini ashley@hipmedia.com.au

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Contents 11

30

20

32

46

50

NEWS

FEATURE

AWARDS

11 Top Ten online news stories for the quarter by Ioni Doherty

20 Gin, Hannah Sparks

26 Melbourne International Beverage Awards

INTERVIEW

30 In Focus - Kilikanoon Wines

16 Chris Baddock, CEO, ALM

40 Champagne and Sparkling, Ken Gargett

18 Paul Midolo, Managing Director, Samuel Smiths & Sons and Negociants 24 James Brindley, Managing Director, Lion Co.

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28 The Clare Valley

46 Iconic Australian brands

32 Australian Wine List of the Year TASTING BENCH 36 New vintage Provence RosĂŠ 42 Champagne and Sparkling THE REVIEW 48 New Releases

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PRESENTS

HUNT YOURS DOWN TODAY! informationau@moethennessy.com

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DIRECTED BY

FROM THE PEOPLE WHO BROUGHT YOU

PETE SMOKE•ANNIE SEED•RICH COCO•C.SPRAY SCOT.S PINE•PEP.R•T.BONE MICKEY HEADS•DR BILL LUMSDEN•SHORTIE ARDBEG TEN YEARS OLD•ARDBEG AN OA

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HIGHLY

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AWARDED

[but with our tail on the ground]

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Wine Intelligence VinitracÂŽ 2018, 2019, 2020

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ADD A SPLASH OF YELLOW

News 1

Limited edition Yarra Burn Prosecco available this summer YARRA BURN PROSECCO HAS FORMED A COLLABORATION WITH BONDI RESCUE LIFEGUARD AND PROFESSIONAL PHOTOGRAPHER, ANTHONY GLICK – WITH A LIMITEDEDITION ANTHONY GLICK ORIGINAL IMAGE OF SYDNEY’S BRONTE BEACH BOTTLE WRAP. Anthony Glick said of the collaboration, ’I was able to combine all the things I love; the beach, the Australian summer and photography. This photo was taken from a helicopter, which isn’t always easy, but allowed me to capture the amazing colours of a typical Australian beach summer scene. The image was selected because we felt like it brought to life the flavours in the Yarra Burn Prosecco; vibrant, refreshing and something to savour no matter the day or night!’

With 9.7 million bottles of Prosecco sold in Australia last year* the Yarra Burn Prosecco, with the one-off packaging will be available from December 2020 through February 2021.

Yarra Burn Winemaker, Ella Hoban says, ‘We maintain freshness and vibrancy by picking at night and fermenting the wine at cool temperatures which allows us to preserve the natural fruit intensity and bright acidity. The balance between flavour and acid means that our Prosecco lends itself perfectly to enjoying with a variety of foods and almost every occasion.’

With more than half the Prosecco consumers seeking new and different products, we are expecting to see high demand for the Yarra Burn Prosecco, and for that reason we are encouraging consumers to go in to store quickly to avoid disappointment,’ said Jack Glover, Marketing Director ANZ.

TOP TEN IN TEN

THE BIGGEST DRINKS INDUSTRY STORIES THIS SPRING AS READ ON WWW.DRINKSTRADE.COM.AU. FROM NEW RELEASES TO THE TRADE IMPASSE WITH CHINA, THESE ARE THE STORIES THAT GRABBED THE MOST ATTENTION. 1. HEINEKEN TO ACQUIRE ASAHI BEVERAGES’ BRANDS October 28, 2020 Heineken has announced the acquisition of Strongbow Cider, Little Green and Bonamy’s cider, as well as the licence for Stella Artois and Beck’s, in Australia from Asahi.

These brands will now be distributed in Australia by Drinkworks, the Australian sales and marketing arm of DB Breweries Limited (DB), Heineken’s wholly-owned Australasian subsidiary. The deal remains subject to regulatory approval, which is expected in Q4 2020.

2. PARAMOUNT LIQUOR – A PANDEMIC TALE OF REINVENTION November 2, 2020 Sessions West Brunswick opens for trade next week, the second retail store as part of the new banner group from Paramount Liquor. The retail business is just one of the ways in which the family business has reinvented itself, steadfastly committed to emerging stronger from a year that saw the 2

income of the business drop by 90% when COVID first hit.

At that time, Paramount’s revenue streamed from the on-premise business sector across three states: New South Wales, Victoria and South Australia. The first thing the family business did was to take $5 million in stock back from their hospitality partners, to assist their crippled cashflow brought about by lockdown.

3. COLES ONLINE LIQUOR SALES GROW 80 PER CENT October 29, 2020 Supermarket giant Coles Group Limited attributed its strong 2021 first quarter sales results, including an online liquor sales increase of 80 per cent to accelerated strategic investment in digital marketing and online capabilities.

The Group reported a first quarter total sales revenue increase of 10.5 per cent to $9.6 billion with liquor sales revenue at $852 million, an increase of 17.4 per cent on the prior corresponding period with comparable sales growth of 17.8 per cent.

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News 4

Growth in liquor was driven across the retail group’s three banners, channels and categories. Sales in liquor remained strongly elevated across the country despite the relaxing of on-premise consumption of liquor in some states.

The period saw Liquorland trial a new concept store in Oakleigh, Victoria, with positive customer feedback leading to additional concept stores scheduled to open in the second quarter.

4. AUSTRALIA ON EDGE AS TRADE STRIKE FROM CHINA SEEMS INCREASINGLY LIKELY November 5, 2020 Uncertainty around exports to China continues with rumour and speculation rife about a trade strike against Australia.

Tensions only continue to rise with reports circulating in international press, including the South China Morning Post, that China may impose an anti-dumping duty of more than 200 per cent on Australian wine as soon as next week.

For Australia’s 2400 wine exporters to China, it is a cause of great anxiety, especially for smaller exporters for whom China is their sole market. Wine exports to China were worth $1.26 billion dollars in 2019.

The Global Times has reported that “Chinese analysts believe the reported visit of Australian ambassador to China to the 3rd China International Import Expo (CIIE) in Shanghai, reflects Australia’s need for the Chinese market amid worsening diplomatic ties and its economic consequences.” The CIIE starts next week.

Chief Executive of Australian Grape and Wine, Tony Battaglene, spoke with Drinks Trade on Wednesday.

“There is plenty of rumour and speculation. We do know that some exporters have been told by importers to stop shipping for now. We have seen documents, alleged to be from meetings that importers have had with the Chinese Ministry of Commerce, that shipments will be stopped from this Friday. But we are unable to verify their accuracy,” he said.

China’s Ministry of Commerce has denied any such directives.

5. FOUR PILLARS GIN TAKES TOP PRIZE FOR SECOND YEAR RUNNING AT IWSC November 19, 2020 In more good news this week from the Yarra Valley-based, Four Pillars distillery was awarded International Gin Producer of the Year for the second consecutive year at the 51st International Wine and Spirits Competition (IWSC) announced early this morning (AEDST) in London.

The International Gin Producer of the Year award is given by the IWSC to the distillery that has not only performed best in the competition with its individual products but has also led the category in innovation and excellence across the year.

“Producer trophies are the pinnacle of achievement,” said IWSC Head of Tastings, Pip Mortimer. “They reward the overall portfolio, ethos and achievement of companies that enter the IWSC.” 6. A CRAFT BEER A DAY FOR ADVENT November 9, 2020 The wildly popular Bridge Road Brewers’ advent calendar is back in-store at Dan Murphy’s with expectations that it will sell out again this year, as it has every year since its inception in 2015.

The year has been a challenging one for the brewers , located in Beechworth in north eastern Victoria.

“First we had the bushfires in January, and then COVID-19. We have picked up some volume in off-premise, but lost a lot in on-premise keg sales. We also have a restaurant attached to our brewery here in Beechworth but because of the restrictions and with barely any tourists coming through it has been difficult,” said Bridge Road Brewers CEO Donald Mace.

“Having that said, our advent calendar is definitely a highlight of 2020 and we are excited to see it in stores as it will help end the year on a positive note.”

Bridge Road Brewers & Friends Craft Beer Christmas Countdown Advent Calendar includes 24 different craft beers – 12 are Bridge Road Brewers beers while the rest are from other Australian craft breweries. It comes in a specialised pack

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which allows customers to try a new beer each day in December until Christmas Eve. 7. CHINA AS CRUCIAL AS DIVERSIFICATION FOR ECONOMIC RECOVERY November 10, 2020 This morning Radio National’s Fran Kelly spoke with Chief Executive of the Business Council of Australia, Jennifer Westacott.

Westacott was very clear on China’s role for Australia’s post-COVID economic recovery.

“We cannot recover without a strong trading relationship with China. And so, we have to make sure we don’t allow the relationship to deteriorate further,” she said.

“We’ve got to stay the course and comments about diversification I don’t think are particularly helpful …. It’s not a question about diversifying away from.

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McG

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News 8

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Of course, we should diversify. We should do more with India, Japan and Indonesia.

But diversifying away from China is just an opportunity that will go somewhere else.

And that’s jobs a prosperity that will go to other countries.”

It makes for a delicate balance for Australian businesses trading with China.

At last Thursday’s AGM for Treasury Wine Estates (TWE), Chairman Paul Rayner emphasised that TWE’s long time commitment to China remains an ongoing priority. The business first introduced Penfolds to China in 1995 and revenue for the Asia region for F20 was $617 million.

TWE’s Asia division comprised 45 per cent of the company’s total profits in 201920. It’s importance is immediately clear, as is the importance of diversification.

8. A SUMMER STATE OF MIND WITH SELTZER ON TAP AND PALE ALES IN MARKET. ALSO, ORLANDO RETURNS October 29, 2020 AUSTRALIAN FIRST – FELLR HARD SELTZER ON TAP FELLR launched in July with their Lime and Soda and Dry and Lime flavours and have since launched their Watermelon flavour to rave reviews, selling out their first batch within a couple of weeks. Now FELLR kegs are starting to rollout to venues

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including Beach Road Hotel, Bondi Bowling Club, and the Prince of Mereweather in Newcastle.

COOPERS SUMMER PALE ALE PARTNERS WITH ANGUS STONE With Spring in full bloom, Coopers Brewery is casting it’s attention to summer, capturing Australians love of all things sun and surf, with the launch of Pacific Pale Ale. The new look Pacific Pale Ale, previously known and loved as Session Ale, will appear with new branding in cans is in store now.

THE RETURN OF ORLANDO WINES South Australian wine brand Orlando is returning to shelves with two ranges, The Legends and The New Heroes.

Under the skilled hand of Chief Winemaker Ben Thoman, the new Orlando portfolio will feature regionally focused wines that showcase the best expression of the varietal, including iconic wines Steingarten, Jacaranda Ridge and Lawson’s.

BLANDNESS PROHIBITED Australian-owned and independent brewer, Hawkesbury Brewing Co have launched Prohibition Pale Ale, Australia’s first fully fermented alcohol-free craft beer. And in doing so, Hawkesbury Brewing Co also make the promise of an alcohol free beer with all the character and flavour of a traditional pale ale.

9. LION ANNOUNCES NEW MARKETING LEADER November 3, 2020 Following an extensive global search, Lion has appointed a Consumer and Brand Director to run marketing for Australia and lead the Consumer Global Centre of Excellence across Australia, New Zealand, the US and UK. Anubha Sahasrabuddhe will return to Australia after more than 20 years in global marketing leadership roles across North America and Asia Pacific and commence in her new position early in 2021.

Lion Australia Managing Director James Brindley said: “This is an exciting appointment for Lion after such a challenging year. I can’t wait to see the energy and passion that Anubha will undoubtedly bring to Lion in ensuring we can connect with consumers in the most meaningful way possible.

10. ALCOHOL IMPULSE BUYING ON THE UP October 29, 2020 POST-COVID IMPULSE BUYING UP AND HEALTH FOCUS CONTINUES TO GROW AMONG LIQUOR SHOPPERS When it comes to buying alcohol, impulsive purchasing has increased by 5 per cent since before COVID. The results are presented in Liquor after the crisis – the latest shopper insights report from Shopper Intelligence that compares behaviour between AugustSeptember of this year and last.

This ‘on the spot’ behaviour contrasts with grocery shopping habits. Currently visits to the supermarkets are more highly planned and thought out excursions than they were pre-COVID. David Shukri at Shopper Intelligence said: “When it comes to liquor, shoppers are now more hand to mouth than before the crisis. Their trips are more focused on specific occasions and they’re more likely to consume the same day. This is unlike grocery where we have seen more stocking up on products, spending less time in store and visiting less often.”

Shopper Intelligence is a partner of the Drinks Association

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Viewpoint

CHRIS BADDOCK CEO, AUSTRALIAN LIQUOR MARKETERS

A LOT HAS HAPPENED SINCE OUR LAST CHAT WITH AUSTRALIA’S LARGEST INDEPENDENT WHOLESALE AND BANNER GROUP, SO WE CAUGHT UP WITH CHRIS BADDOCK, ALM’S CEO, AND ASKED HIM WHAT HAS CHANGED IN HIS BUSINESS AND HOW RETAILERS ARE DEALING WITH THE CURRENT TRADING CLIMATE. With so much happening, not least being a global pandemic, and recognising that the year is not yet finished, how has ALM/IBA emerged from the significant impact of 2020, and what changes have you seen within your own business?

Times like these challenge us in many ways; they also offer us an opportunity to reflect on how we have managed the situation and how we may have done things differently. When you’re in the middle of the situation, you don’t realise that you and even your business is changing. For example, by not traveling and doing everything over video calls, you realise that you can get things done differently. I’ve also realized that I have team members who have been in this business for many months, and I have not met face to face.

This is a massive change in how you think about leadership.

What have you and your team done to keep the communication strong in that environment?

The remote style of working highlights and intensifies leadership. The old way of thinking that you must be in the office to be productive doesn’t make sense any longer. I have learned that leadership under these current conditions is about granting trust and giving autonomy which frees your team up: as long as you provide them with direction, they will use this trust to get things done.

At the height of COVID I communicated with the whole ALM team on a video call most weeks.

It allowed me to share what the priorities are and for the team to provide questions that addressed any concerns, importantly, we were then able to act on them quickly. It worked well, so well that one of the questions was: “When COVID is over, can we continue to do these calls?” The answer was, “Yes.”

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When COVID struck, we were planning the annual ALM Trade Workshop held each October; we realised many hundreds of retailers and suppliers all descending on the Gold Coast was not going to happen so we started to plan a virtual workshop with both suppliers and retailers So how did you manage your retailers’ communication when you could not see them face to face?

It worked remarkably well. I was very proud of the team who, earlier this month (November), held a successful Trade Workshop with a mixture of face-to-face and virtual participants. The first workshop was with suppliers, with 250 participating, 150 in a room that held 800 and another 100 online (mostly the Victorian suppliers).

It worked a dream. Over the following two days, we had over 500 retailers take part in a virtual session: that’s three times the numbers of retailers that we usually get at a trade show.

How did you approach that from a technical perspective?

The video and technology side of it took a large investment, but we knew that we had to invest in getting the quality required to share our message with clarity; it worked out to be very professional and well received.

The question and answer session, in particular, worked well. Retailers could put in their questions live, and we got what was on the tip of the retailer’s tongue right at that stage – which was very valuable.

Not everyone’s ideal ALM Trade Workshop but moving forward, we will run a Gold Coast like conference but we will also have a virtual option for those who cannot be there. The face to face networking is a wonderful part of our industry, but the importance of the content must be considered, and we want to get to as many retailers as possible.

In a different environment, did you feel retailers felt more or less empowered to take part and ask questions?

Undoubtably, we got a better response (than the live version). On both days, we

answered around 30 questions, and we had about 15 more that we could’ve answered with more time. However, I also don’t wish to lose the ‘after hours’ chat, which can be so much more valuable than the formal presentations; a virtual workshop loses this, so we are committed to holding face to face sessions in the future.

What was the theme this year?

Building on last year’s theme of “Purpose, Passion and Partnership,” we themed the business sessions: “Love Your Local Indies”.

A key message was to share what success looks like for IBA, which is always wrapped up in our mindset of: “customers First.”

This mindset is built on the knowledge that we all have a choice. Shoppers have a choice, as do retailers and suppliers. If we go into business with that view, the view that partnership is critical, we can win together.

Our retailers must know that they are listened to and working in partnership, making it easier to understand the way forward.

What’s the strategy behind the new TVC? We completed extensive research to understand what consumers thought of ‘convenience retail’, and where our brands sat. We needed to focus on clearing up our brand message and “humanize” our brands through our retailers.

We’ve done this by bringing the retailers out from behind the counter and using them in as much promotional material as possible.

And while we are bringing the retailers forward, we also need to make sure each of our brands relates to its core customer; this includes: • Cellabrations: The caregiver. Caring, warm and reassuring.

• The Bottlo: The everyday hero.

Community minded, fun and reliable.

• IGA Liquor: The regular girl / guy.

Genuine connections to the community.

They provide support and are accessible.

Particularly during COVID, they are the center of town.

• Porters: The Seeker. Curious, knowledgeable and free-thinking.

Generally a wider repoitoire.

• Thirsty Camel: The irreverent maverick.

Inspiring change and the challenges the status quo and is passionate.

The feedback has been that the TVC feels right. We are striving to build awareness and appeal for these brands.

How has the trading environment affected your online offering?

For us, it has been about learning fast. It’s been successful with over 300 retailers on board and basket size far more significant than in-store, but we recognize that online could be a lot bigger, and the potential in our network is huge. We are investing and learning fast.

As on-premise has been affected the most, how have you adapted to this?

In the core ALM business, our on-premise reps remained in full-employment. We offered payment plans and worked with retailers on returning stock. As On-Premise opens we are doing our best to get them back on track with pipeline deals plus working with suppliers to bring to life NPD and activity which attracts consumers back into venues What does this mean for 2021 and onwards. Is there any way you can forecast what is going to happen next year?

Short answer is no. When I discuss this with the team, I simply say: we have to continue to be the best that we can be. Retail is detail; we have to make sure our base programs are right, that we are getting the right price at the right time, and we work with suppliers to give the right offers. We must do this every day.

We know that the customer’s repertoire is expanding, and yet the walls of our shed are not, so that becomes a challenge to supply what the shopper wants. We are building plans to build the endless isle, which will help retailers attract more shoppers.

I am looking forward to 2021, whatever it may bring, as we will focus on our plans to help retailers be the best they can be and doing this in partnership with our retail partners and suppliers.

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Viewpoint

PAUL MIDOLO DIRECTOR, SAMUEL SMITH & SON / NEGOCIANTS AUSTRALIA

OVER THE LAST 25 YEARS, PAUL MIDOLO HAS WORKED HIS WAY THROUGH THE SAMUEL SMITH & SON AND NEGOCIANTS AUSTRALIA BUSINESSES; FROM STATE MANAGER IN 2010 TO GENERAL MANAGER IN 2014 AND NOW DIRECTOR. WE CAUGHT UP WITH PAUL AND ASKED HIM WHAT THE STATE OF PLAY IS WITH THESE TWO ICONIC NATIONAL BUSINESSES.

Paul Midolo (left) with Paul Dimattina from Lamaro’s Hotel, South Melbourne

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“Friendship is a fundamental value of how we operate – reputations take years to build and seconds to lose – how we behave and engage with our partners and customers is always front of mind” Samuel Smith & Son began in 1923 and has stood proudly in the market representing the Hill Smith proprietary brands alongside other likeminded family brands that enjoy the scope and reach of a market leading distributor. Negociants Australia started its life in 1984 as a true Negociant (the conduit between producer and distributor) for some of the northern hemisphere’s finest wine producers. In 1990, the timing was right for a new fine wine distributor and the Vintners Wine Company was born. That trademark was challenged so in 1991 ‘Negociants Australia’ began its journey. The focus remained the same; to represent likeminded, best of region, family producers.

“The scope and reach of our two folios offer a wine solution to all sectors of the Australian market. Our mission is to provide a solution that both surprises and delights the consumer as well as making sound commercial sense to our customer. We want to be the preferred wine partner in Australia,” said Midolo.

Across both businesses today is a world-class portfolio of the fine wines from the finest regions, ranging from the accessible to the luxurious. “Our mantra is Knowledge, Service, Friendship.

These values will always be part of our business. Knowledge is our credibility – we understand and cherish the brands we represent and the stories they have to tell.

Friendship is a fundamental value of how we operate – reputations take years to build and seconds to lose – how we behave and engage with our partners and customers is always front of mind.”

With an impressive, diverse and world class offer across two folios, the challenge is always how they complement one another and work best for the ultimate goal of servicing the client better.

Smiths & Negociants Australia have a commitment to championing classic wines of the world.

An example of this commitment is the “Working with Wine” program, which the Hill Smith Family have operated since 1998. it brings the world’s finest producers to Australia to impart their knowledge with the next generation of sommeliers and fine wine retailers.”

“We are a business that is committed to distribution for the long term. This commitment in turn means that we are committed to great and ultimately smart customer service. The world is time poor and digital reach has never been more powerful. This means that when a representative for Smiths and or Negociants walks through the door of a restaurant, retailer, group retailer or chain the conversation needs to provide maximum value and deliver an outcome with no fuss. Simple.”

To provide this, the business has restructured to be channel focused, with

teams that are subject matter experts servicing their customers.

“We have a chain team, a group retail team and on premise, fine wine retail teams.”

“We believe that this focused conversation will provide more customer value than a traditional ‘jack of all trades’ model.”

So, what does the future hold for Smiths and Negociants?

“The future is bright – with the investment in our digital transformation and introduction of customer focused teams, we believe we are future fit, ready and willing to partner with our customers on the opportunities for today and tomorrow.”

While ‘change is the only constant in life’, a business such as Smiths and Negociants prides itself on the long term, so you know when they make changes they are well considered.

“The way we shape our offer and approach will always move with time and changes in the market, what will never change is our desire to provide the Knowledge, Service and Friendship we have been known for. We know our trade customers have choice and we don’t take their support for granted. We must remain relevant in terms of offer and commercial value and we work hard to achieve this.” ”In the end, this is what wine is all about – enjoying the wines of the world’s great winemakers and sharing with friends.

Editor’s note: to learn more about the Working with Wine program visit: www.workingwithwine.com

“Quite simply our people are our difference. We get out of bed for great wine and are passionate and creative about promoting great wine experience.”

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Gin Feature

Four Pillars co-founders Stuart Gregor, Cameron Mackenzie and Matt Jones

GIN IS BOOMING - but flavoured gin is exploding

AUSTRALIA’S THIRST FOR GIN IS SHOWING NO SIGNS OF SLOWING DOWN AND DISTILLERS ARE KEEPING UP WITH DEMAND BY CREATING ORIGINAL FLAVOURS FROM LOCAL INGREDIENTS. HOWEVER, THERE ARE NOW HUNDREDS OF GINS FOR CONSUMERS TO CHOOSE FROM AND NOT ALL BRANDS CAN SURVIVE IN A CROWDED MARKET, INDUSTRY LEADERS WARN. The good news for retailers is that flavoured gin now represents $78 million in annual sales - and that number is growing. People are looking for new and interesting flavours, which Australia has an abundance of, says The West Winds Gin co-founder and chief executive officer, Paul White.

“Australia has ingredients that don’t exist anywhere else in the world: bush tomato, wattle seed, Davidson plum and sea parsley, [as examples], and there are no rules as long as the gin contains more juniper than

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anything else and more than 37.5 per cent alcohol,” Paul said. “So you can make it taste however you like.”

Australian Distillers Association president and Four Pillars gin co-founder, Stuart Gregor agrees and says the gin boom is more than a fad.

“Flavoured gin is like a grown-up version of where vodka went twenty years ago,” Stuart said. “Vodka also went through a flavour explosion, but they were all fake.

There was vanilla vodka and pepper vodka,

but all the distillers were doing was taking vodka and throwing in syrup.

Whereas gin distillers start from the bottom up and look at what can be thrown into the botanical basket or pot to make the gin authentically different rather than manufactured different.”

Four Pillars began in 2013 and has often been ahead of the gin crowd. The YarraValley based distillery released its Bloody Shiraz Gin - made with local shiraz grapes - in 2015, well ahead of the pink gin craze.

Left: Hendrick’s Midsummer Solstice Right: Bombay Bramble

Now it’s broken ranks with its savoury Olive Leaf Gin, which was five years in the making and combines olive oil and olive leaf tea from Victoria with Mediterranean flavours - perfect for sipping or in a martini.

Likewise, The West Winds decided from the outset in 2010 that it would never copy other distilleries, and was the first to champion native botanicals such as bush tomato and make a salty gin, The Broadside.

Interestingly, the Margaret River-based distillery won’t continue to produce a gin unless the first batch wins a gold medal and spends months experimenting with flavours.

Its first gin, The Cutlass was released after 45 distillations while its newer gins, Pinque made with Western Australia cabernet - and Christmas Gin - made with WA Christmas tree seed - took distiller Anthony Reynolds three months and nine months, respectively to complete.

Paul is concerned that distillers who jumped on the gin boom, later on, did so because they think it’s an easy business.

“If you want to do it and do it well, it takes a lot of effort to make a really good gin. There are some outstanding distilleries in Australia, but there aren’t many who have the experience to put together something

with the right mouthfeel and flavours that are well-balanced and linger,” Paul said.

Chris O’Brien is the general manager of Liquor Barons bottle shops in WA and shares similar concerns. He said many of the new gins are “opportunistic marketing propositions” and a few of the newer gin distilleries exist “because their ultimate goal is to make whisky, and gin is a trend they’ve been able to jump onto to provide cash flow while their whisky is maturing.”

Retailers should question those brands’ commitment to the category, Chris says.

“We are starting to see what we saw in craft beer a couple of years ago - when consumers came to the end of their exploration phase and started to choose their favourites or go back to their favourites,” Chris said. “At that point, we would expect to see several of the new distilleries that were unable to connect to the consumer - either through brand or quality - disappear, because they’re not financially viable.”

Moreover, traditional gins such as Bombay, Hendrick’s, Gordon’s and Tanqueray remain as Australia’s best selling gin brands. Even still, the category leaders can’t deny the opportunity to grow

with flavoured gin and have released their own variations.

Hendrick’s Midsummer Solstice - infused with rose and cucumber - launched in Australia in October 2019 and is supported by ‘the eye for the unusual’ campaign, which represents William Grant and Sons’ biggest investment in a single brand campaign in Australia. Midsummer Solstice will be followed by Hendrick’s Lunar Gin - a spicy expression that launched in the United Kingdom - in 2021.

Bombay Sapphire’s Bramble Gin - made with blackberries and raspberries - followed suit in July, and aimed to push flavour and colour boundaries by using real fruit that gives the gin a distinct crimson colour.

These international gin brands have a lot of history and trust with consumers, however, the Aussie brands are presenting a challenge and plan to flood the market in the next five years. Already, there is more Australian gin than imported gin on the market and that trend is predicted to last until 2024.

Adam Jenkins takes care of spirits for Dan Murphy’s as the merchandise manager at Endeavour Drinks and says consumers are “not only favouring Australian-made

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Gin Feature Clockwise: Never Never co-founder Sean Baxter, Never Never Triple Juniper Gin and Four Pillars Olive Leaf Gin

gins but choosing gins that are produced as locally as possible.”

“For instance, customers in New South Wales are loving Archie Rose gin - which is made in Sydney - while customers in Victoria may favour something from Four Pillars,” Adam said.

Never Never Distilling Co. in McLaren Vale only released its first gin in August 2017, but is straddling the line between the new world and classic gins. Co-founder and brand manager Sean Baxter - former bartender and ambassador for Diageo’s Tanqueray and Gordon’s gins - said he never wanted Never Never to simply “fill a

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gap”. Instead, he and the other co-founders, George Georgiadis and Tim Boast have carved out a niche with Triple Juniper Gin (the juniper is steeped, pot-distilled and then vapour infused).

“I wanted to create an eternal style that could ride the ups and downs of trends.

Juniper-forward styles have been around for hundreds of years and it just so happened there wasn’t a huge volume of those in Australia,” Sean said.

Like Four Pillars, Never Never also recently released a savoury gin under its experimental Dark Series. In line with trends, Med Gin is a nod to local.

“We wanted to create an expression close to home and the McLaren Vale is often described as Mediterranean in style, with the coast and fertile growing planes closely connected,” Sean said. “It’s made with locally-grown Mediterranean ingredients including oranges, almonds, olives, thyme and bay leaves.”

Right now, the explosion of flavoured gins allows retailers to personalise and have fun with their range. The challenge, however, is balancing the “cool, new local brands” with the “long-term established brands” that will always sell, Chris said.

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Viewpoint

UNSUNG HEROES Taming 2020, Meeting Targets

LION CEO JAMES BRINDLEY SPOKE TO DRINKS TRADE’S ASH PINI ABOUT THE UNSUNG HEROES OF OUR INDUSTRY, LION’S CARBON NEUTRAL GOALS, NEW BRANDS AND THE CLOSURE OF THE WEST END BREWERY IN SOUTH AUSTRALIA.

What is your view of the current trading conditions and how are you and your team meeting the challenges?

It has certainly been a year of unique challenges for Lion. We remain focused on supporting our customers as they continue to recover from this year, and in particular as they navigate the continued restricted trading conditions going into the busy summer months.

How have your team become involved and where are you seeing the greatest benefits of that work?

I think some of the great unsung heroes are the teams in our breweries around Australia, who have kept the beer flowing all year, and our draught quality team who have worked extremely hard to keep draught systems in venues in good working order to pour the freshest and best tasting beer on tap.

What changes have you put in place to keep your team safe and continue to meet the needs of your customers?

Fortunately we are starting to see a return to more normal working conditions across Australia, particularly as a result of the most recent relaxation of restrictions in Victoria. The team down there have shown incredible resilience over recent months, particularly as the rest of Australia started to open up again. I know our sales team is particularly excited to be back out in trade visiting customers. In our supply chain, we implemented a range of additional health and safety measures to protect our brewery teams and brewing facilities too.

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What is Lions focus with becoming carbon neutral and developing your sustainability model? Are you on track to meeting the 2025 carbon neutral goal?

Action on climate change is a key pillar of Lion’s sustainability strategy. In 2015, we set ourselves the ambitious target of reducing our carbon footprint by 30 per cent by 2025 from a 2015 baseline and in doing so established a ‘whole brewery’ carbon reduction approach across our Australian operations. To date Lion has achieved a 28% reduction with a significant contribution from a 100% renewable power purchase agreement (PPA) that commenced in NSW, with our Tooheys Brewery in Lidcombe as an anchor in 2020. Progress towards meeting this target will be assisted by our

commitment to using 100% renewable electricity across all our Australian operations by 2025.

We continue to identify opportunities for carbon emission reduction through energy efficiency initiatives, biogas utilisation, rooftop solar, renewable electricity power purchase agreements (PPAs) through to providing brewers grain to reduce livestock emissions.

In 2019, we completed a $100,000 water stewardship study to further understand climate risks in our breweries and raw material supply.

In early 2020, despite being in the midst of a global pandemic, we became Australia’s first large-scale carbon neutral brewer with strategic carbon offset projects that also deliver shared value and co-benefits to the community. Tasman Environmental Markets, Australia’s largest buyer of carbon offsets is providing Lion with a portfolio of verified projects to offset its remaining organisational carbon footprint across its Australian business. Lion is focusing on carbon offset projects that protect vital habitat and food sources for native wildlife including fire management in Arnhem Land Northern Territory, forest regeneration in NSW and forest conservation in New Zealand.

We recognise that to accelerate action on climate change requires partnerships and actively communicates its environmental commitments and performance with customers and suppliers to encourage its value chain to adopt similar aggressive targets and action on climate change.

In terms of new brands to market, few have bigger fanfare than White Claw.

White Claw has made an immediate impact in the much talked about Hard Seltzer category. How do you view this category and where do you think Hard Seltzers will recruit it’s consumers from? Do you feel that Hard Seltzers resonates with Australians, or is the offer a different one, more connected to the occasion, or the RTD category with a health focus?

White Claw is the market-leading brand in the $2.5 billion US alcoholic seltzer market with 60% market share. It has seen volume growth of nearly 300% since its launch in 2016. White Claw outsold Budweiser in the summer of 2019 in the US. [Source: IRI]. We are confident the alcoholic seltzer category has enormous potential in Australia. It’s hitting all the macro trends around lighter options, lower alcohol, lower calories, and lower sweetness in a way that no other category does. The enormous success of the category in the US and White Claw in particular is testament to this.

White Claw is the signpost for the category.

After months of anticipation, it is flying off shelves right around Australia. Since the launch of White Claw in mid-October, we have seen unprecedented demand, which has surpassed all our expectations for the brand and deliver almost $5 million in retail sales value in its first week in market alone. We make no health or therapeutic claims in relation to the product, and as a signatory to the Alcohol Beverages Advertising Code, take our commitment to responsibly marketing all our products extremely seriously. What we are seeing is a consumer trend towards lower sugar, lower calorie products and that’s what White Claw and the broader seltzer category delivers.

Beyond this, White Claw is the signpost for the hard seltzer category. Its appeal goes far beyond its contents. It represents a completely new style of beverage – pure, uncompromised refreshment. Calories are just one factor in a much bigger picture here, and ultimately consumers do want transparency when it comes to calories, carbs, sugar and ingredients.

Considering White Claws dominance overseas, what do you think is the opportunity for the number of Hard Seltzers that have launched in recent months?

White Claw is the market-leading brand in the US alcoholic seltzer market. While the category is still in its infancy in the Australian market, the incredible consumer response we have seen since launching White Claw has shown that the category is now entering a new phase – heralded by the arrival of the hottest beverage on the planet – White Claw. We believe the macro trends and consumer preferences are all as prevalent here as they are in the US. We may see a steadier growth trajectory here than in the US but we believe seltzers will become a significant category here in Australia as it has in the U.S. What is the reasoning behind closing the West End Brewery in South Australia?

This has been a very sad time for West End, for the industry, and for South Australia.

West End has been operating well below its full production capacity for some time now and unfortunately this is no longer viable.

We have come to this proposal as the best way to ensure we have a sustainable brewing network for the future. The Australian beer market has been in long-term decline for the past decade as Australian drinkers choose other beverages, like wine, over beer.

Per capita beer consumption has dropped around 20% in this time.

Our input costs have continued to rise against this backdrop of declining volume, and a further drop in draught beer sales as a result of the pandemic. Our priority right now is the wellbeing of our team at the Brewery. This is no reflection on the dedication or capability of our team at West End and their contribution to this brewery and our brands over many years.

We recognise this is very difficult news and it comes at a particularly challenging time for our people. We will support each and every team member through this proposed change.

Around a third of our existing team

would remain in South Australia under this proposal across sales and sponsorship roles.

We acknowledge West End’s 160-year history. We are a proud supporter of sports at all levels - sponsoring many competitions and teams in SA including the SANFL, the Strikers and the Redbacks – and of the pubs and clubs that bring communities together.

We are committed to doing all we can to see as many of our events and traditions continue and working alongside our customers during this difficult period as they recover from a very challenging year.

Lions’ investment in Four Pillars and in Vanguard Luxury Brands 18 months ago announced a drive into the premium and craft spirits business.

How has the impacted your core focus and how are your complementary strengths benefiting both businesses?

Our craft spirits business is really complementary to our core beer business.

It is fair to say that Australian drinking preferences have changed considerably over the last decade, and as a leading adult beverages business it is absolutely crucial that we have a portfolio of great brands to suit all tastes and occasions. There is a lot of excitement around this category, and we are proud to have the world’s best gin – Four Pillars – as part of the Lion family.

During your tenure as MD, do you remember a time as challenging as the year we have just experienced, and no doubt the year ahead?

There is no doubt about it - 2020 has been a devastating year for our industry. It is clear that the recovery will take years not months but what I do know is that as an industry we are incredibly resilient, and very much a part of Australia’s culture. It is so important that we all remember the importance of being able to meet at the local pub or club for a beer, and a chat, and to connect with your community. After so many months of virtual contact, I think people are really looking forward to a social summer, and while it still might look a bit different to summers past, the beer on tap will certainly taste the same.

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Awards

MELBOURNE INTERNATIONAL BEVERAGE COMPETITION COVID OR NO COVID, THE MELBOURNE INTERNATIONAL BEVERAGE COMPETITION CONTINUED UNDER THE PRESSURE OF LOCK-DOWN, A TRIUMPH OF DETERMINATION AND A TESTAMENT TO THE JUDGES AND EVENT ORGANISERS. WITH NO FURTHER ADO, HERE ARE THE WINNERS…

MELBOURNE INTERNATIONAL WINE COMPETITION WINNERS DOUBLE GOLD MEDAL

• Jip Jip Rocks Shiraz Cabernet 2019

• K irrihill Piccoli Lotti Mount Lofty Ranges Montepulciano Montepulciano 2019

• Brockenchack Charli Jaye Chardonnay 2018 • Vandemonian Chardonnay 2019

• The Admiral Pinot Blanc Pinot Blanc 2017

• Blackstone Paddock Chardonnay 2019

• Beresford Classic Cabernet Sauvignon 2017

• Brand and Sons Night Owls Shiraz Malbec 2018

• Allegiance Wines Unity Margaret River Cabernet Sauvignon Cabernet Sauvignon 2015

• R aidis Estate Red Project Low & Slow 2019

• Kaleidoscope Single Vineyard Chardonnay 2019

• Miles From Nowhere 2019

• Capel Vale Regional Chardonnay 2019 • Gruner Veltliner 2020 • Young & Co Super Fresh Malbec 2018 • Melburg BIN 809 Nebbiolo 2010 • Bream Creek Vineyard Pinot Noir 2018

• The Bio Project Tempranillo Blend 2019 • Beresford Estate Grenache 2015 • Cape Barren Old Vine Grenache 2018 • Blood Brother Republic Grenache 2019 • Hahndorf Hill Reserve Gruner Veltliner Gruner Veltliner 2019

• Dandelion Fairytale of the Barossa Rose Grenache 2019

• Ca’Munari Prosecco 2018

• Nugan Estate Alfredo Sangiovese 2019

• Virago Nebbiolo 2016

• K aiora Bay Kaiora Bay Marlborough Sauvignon Blanc 2020 • K irrihill Regional Selection Shiraz Shiraz 2019 • Shingleback Red Knot Shiraz 2018 • Nugan Estate Scruffy’s Shiraz 2018 • Harcourt Valley Vineyards Barbara’s Shiraz Shiraz 2018 • Two Nurses Viognier 2019 GOLD MEDAL • K irrihill Piccoli Lotti Nero d’Avola 2019 • Sidewood Isabella Rosà 60% Pinot Noir 40% Chardonnay 2014 • Monsigny Brut Champagne Pinot Meunier NV • Le Chemin Du Roi Le Chemin Du Roi Brut Rose NV • Patrick of Coonawarra Grande Reserve Cabernet Sauvignon 2012 • Beresford Estate Cabernet Sauvignon Cabernet Sauvignon 2017

• Zonin 1821 Prestige 1821 Extra Dry Glera NV • Heirloom Vineyards Adelaide Hills Pinot Grigio 2020 • Alexander Cameron Pinot Gris 2020 • R aidis Estate Cheeky Goat Pinot Gris 2020 • Barramundi Pinot Noir Shiraz 2019 • Lost Farm Pinot Noir 2019

• K im Crawford Rose 2019 • Hahndorf Hill Rose Tempranillo 2020 • Shingleback Red Knot Rose Pinot Noir 2019 • Pure Vision Rock My World Organic Rose Shiraz 2018 • The Bio Project Monastrell Rose 2020 • Farm Hand ‘One of a Kind’ Sangiovese Sangiovese 2019 • Seifried Sauvignon Blanc 2020 • Invivo X Sarah Jessica Parker Sauvignon Blanc 2020 • Capel Vale Regional Sauvignon Blanc 2020 • Capel Vale Regional Semillon Sauvignon Blanc 2019 • Miles From Nowhere Sauvignon Blanc Semillon 2020 • Shanahans The Old Dog Shiraz 2018 • Allegiance Wines The Artisan Reserve Shiraz 2019 • Soul Growers Provident Shiraz 2019 • Cimicky Estate Reserve Shiraz 2017 • Dandelion Red Queen of the Eden Valley Shiraz 2018

• Vandenberg Six Brothers Pinot Noir 2019

• Taylors St Andrews Shiraz 2018

• Paddy Borthwick Pinot Noir 2019

• Taylors The Pioneer Shiraz 2016

• Forrest Pinot Noir 2019

• Beresford Bell Tower Shiraz 2018

• The Doctors’ Pinot Noir 2019

• Marron Creek Syrah 2018

• Zonin 1821 Montecampo Montepulciano d’Abruzzo 2019

• Zonte’s Footstep Chocolate Factory Shiraz 2018

• Zonin 1821 Ripasso Superiore Corvina 2017

• Krondorf Shiraz 2018

• Zonin 1821 Amarone della Valpolicella Corvina 2016 • Zonin 1821 Montecampo Corvina 2016 • Aradon Rioja 2019 • El Toro Macho Reserva 2016 • Paddy Borthwick Riesling 2020

• Hirsch Hill Estate Cabernet Sauvignon 2017

• Capel Vale Regional Riesling 2020

• Blackstone Paddock Cabernet Sauvignon 2018

• Dinny Goonan Dinny Goonan Single Vineyard Riesling Riesling 2020

• The Pond Cabernet Sauvignon 2019

• Cat Amongst the Pigeons Riesling 2020

• Bream Creek Vineyard Pinot Noir 2019

• Glenlofty Wines Cabernet Sauvignon 2017

• Nericon Cabernet Sauvignon 2018

• Brockenchack Mackenzie William 1896 Riesling 2020

• Joshua Tree Riesling 2020

• Taylors Hotelier Shiraz 2019 • Cat Amongst the Pigeons Fat Cat Shiraz 2018 • Prestige World Wine Alexander Cameron Shiraz 2019 • Dinny Goonan Single Vineyard Shiraz 2018 • Glenlofty Wines Estate Shiraz 2015 • Beresford Estate Shiraz 2018 • Distinction Point Shiraz 2016 • Kooyonga Creek Sparking Shiraz 2017 • Vale Organics Tempranillo 2019 • Mornington Estate Viognier 2019

MELBOURNE INTERNATIONAL SPIRITS COMPETITION GOLD MEDAL

SILVER MEDAL

• Bolda Spirits Venetian Kiss

• Greyson’s Spiced Plum & Clementine Gin

• Greyson’s Spiced Apple & Winter Berry Gin

• BABY Roseberry Pink Gin

• Luperia Gin Luperia Gin

• Neft Vodka

• Barossa Distilling Company Miss Maple Gin Liqueurs

• Lyre’s Aperitif Dry • Lyre’s Aperitif Rosso

• Bellarine Distillery The Old Dodger

• Lyre’s Coffee Originale

• Mister Mixer Green Apple Mojito

• Lyre’s Dark Cane Spirit

• Sirena de Chiloe Vodka

• Lyre’s White Cane Spirit

• Cierto Tequila Private Collection -Extra Anejo

• Mount Compass Spirits No 8 Vodka

• Coles Native Spirits Melbourne Classic Gin by Patient Wolf

• Milton Rum Distillery Spiced Cane Spirit

• Coles St Helena Brandy

• Mt. Uncle Distillery Botanic Australis Bushfire Smoked Gin

• batch10 Honey Bourbon • Mister Mixer Passionfruit Caprioksa • Cierto Tequila Private Collection – Blanco • Cierto Tequila Private Collection -Reposado • Coles High Commissioner Blended Scotch Whisky • Medoff Classic • Garrison Brothers Small Batch • The Craft & Co Collingwood Dry Gin

• Coles Two Birds Watermelon Gin

• The Craft & Co Navy Strength Gin

• SIREN SIREN Gin

• Amahagan World Malt No. 3 Mizunara Wood Finish

• ZHABA Organic vodka • The Craft & Co Amaro

• Xenon Xe54 Vodka

• The Craft & Co Distiller’s Cut Gin

• Lord Howe Island Distilling Co. Wild Lemon Vodka

• Heathcote Shiraz Gin

• Spanish Inspired Silver

• Heathcote Holdings Pty Ltd

• Heathcote Signature Gin

• Mt. Uncle Distillery Watkins Whisky Co. Single Malt Whisky • R HS Royal Hawaii Spirits Pineapple Spirit • R UM Co. of Fiji Bati Fijian 2yr Dark Rum • Uncle Nearest Premium Whiskey • Uncle Nearest 1820 Single Barrel Whiskey • Vittorio Spirits Tsipouro Traditional Platinum Drop

• Heathcote Gin Heathcote Founders Gin • Biwa Nosasanami Sake Biwanosasanami Junmaidaiginjo Matsu Gold • Chiyomusubi Impact Japanese Craft Gin • Chiyomusubi Nekomata Shochu (Rice Shochu) – The Tigress • Shin Malt Whisky Mizunara Oak Finish • K aru Distillery Lightning Gin

• Wolf Lane -The Barista

• Lord Howe Island Distilling Co. Wild Lemon & Hibiscus Gin

• Montbel Vins et Spiritueux Inc

• Mt. Uncle Distillery Botanic Australis Northern Gem Gin • Mt. Uncle Distillery FNQ Rum Co. Iridium • Mt. Uncle Distillery The Big Black Cock Rare Single Barrel Single Malt Whiskey • Needle and Pin Spirits Riverland Dry • RUM Co. of Fiji Bati Fijian Coconut Rum Liqueur • RUM Co. of Fiji Ratu Fijian 5yr Spiced Rum • Swan Valley Gin Company Navy Strength Lime Gin • Tanglin Gin Orchid Gin • Uncle Nearest Premium Whiskey • Uncle Nearest 1856 Premium Aged Whiskey • Vittorio Spirits Ou7o • Cantarelle Cantarelle Gin de Provence

MELBOURNE INTERNATIONAL BEER COMPETITION GOLD MEDAL

SILVER MEDAL

• Boekamp Bier Pilsner

• Twisted Sister Pear Cider

• Lord Howe Island Brewing Co. Double Header IPA

• Lady Burra Brewhouse Pilsner

• Artmonster Over The Top IPA

• Two Birds Brewing Taco Cerveza

• West City Brewery Pale Ale • Artmonster Extreme Pride Imperial Farmhouse • West City Brewery West City White Ale • Artmonster Endless Love • Grand Ridge Brewery Gippsland Gold • Tinnes Pale Ale • Boekamp Bier Dark Lager • Tinnies Ultra Low Alcohol • Two Birds Brewing Watermelon Chirpy (Selzer) • Boekamp Bier Lager • Exit Brewing Double Milk Stout • Exit Brewing Milk Stout • Artmonster Gangnam Style

• Artmonster Suda Sponsor Pale Ale • Smithy’s Easy Drinking Beer • Grand Ridge Brewery Supershine • Grand Ridge Brewery Galaxy Fart Blaster • Artmonster First Love Scent Belgian Wit • Grand Ridge Brewery Hatlifter Stout • Artmonster Monk Food Czech Dark Lager • Tinnies Tropical XPA • BigDropBrew Uptown Craft Lager • Artmonster Passion Fruit Ale • Artmonster Ultimate Luck

• Wild Polly Brewing Co India Pale Ale (IPA) • West City Brewery West City Ginger Beer • KAIJU! Beer Aftermath • Artmonster Divine Nectar

Clare Valley

The alternative grape varieties that will re-define the Clare Valley WHETHER WE DESCRIBE IT AS GLOBAL WARMING, CLIMATE CHANGE, OR JUST PART OF A LONG TERM NATURAL CYCLE, THE CLARE VALLEY APPEARS TO BE GETTING WARMER, DRIER AND THE VINTAGES EARLIER IN RECENT DECADES. AS A RESULT VITICULTURALISTS AND WINEMAKERS HAVE BEEN EXPERIMENTING WITH VARIETIES OTHER THAN THE FIVE CLASSIC VARIETIES THAT DEFINE CLARE VALLEY WINE. Words Warick Duthy, The Watervale Hotel Most of the inspiration for this work is coming from the warmer climates of Mediterranean Europe, and much of the interpretation is being done by ladies – Kerrie Thompson, Marnie Roberts, Stephanie O’Toole – or a new guard of young guns such as Colin McBryde, Damon and Jono Koerner.

‘Maurie’, Colin McBryde, and his sons ‘Koerner’ who call their’s ‘Rolle’ one of the variety’s many synonyms. Each of these wines are completely different expressions. We have listed all of them but remain faithful to KT’s Bianca as a wine that can delight even the most dogmatic lover of Sauvignon Blanc.

VERMENTINO This amazing grape from the Ligurian coast is very versatile. Watervale grower Anthony Koerner sells fruit to Kerrie Thompson which KT makes into her ‘Bianca’, Marnie Roberts for her Matriarch and Rouge

FIANO Again not widely grown in the Clare Valley, but one broadly interpreted in the region. This Italian grape originating from Campania or Sicily can be fresh light and easy drinking like the Shut the Gate, more

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Five Classic Wine Varieties of the Clare Valley

textural (Pikes) or even lightly oaked in Chardonnay style as produced

by Mocundunda. We stock the Mocundunda for a local alternative for Chardonnay drinkers.

SANGIOVESE This red variety of Tuscany enjoys the Clare Valley climate. We have the Koerner Sangiovese on our list. It is a gorgeous mid-weight Australian interpretation of Brunello. Pikes Sangiovese has a little more weight and generosity of fruit.

NERO D’AVOLA This variety tolerates heat and drought better than most, but retains fresh fruit even if treated badly by nature. Stephanie O’Toole’s Mount Horrock’s Nero is a beautiful drink.

MONTEPULCIANO Another late ripening variety that doesn’t mind the heat. The Mr Hyde 2016 ‘The Full Monty’ won the Trophy for best red wine in the Clare Valley wine show. This is a serious wine from Kilikanoon’s experimental label.

TEMPRANILLO The primary variety of Rioja is also well suited to Clare. Reilly’s is an easy drinking style …

BARBERA Hill River make a nice light easy drinking Barbera. A lovely dry red alternative, nice chilled.

ASSYRTIKO. Jim Barry wines have pioneered the planting of this Greek variety in Clare. It is a savoury, structured white that if grown on Santorini can have a salty finish.

MALBEC Whilst this is a Bordeaux variety the inspiration for a Malbec revival has come as much from Argentina. There are some amazing stand alone Malbec’s from the Clare Valley – Matriach and Rouge’s is on our list.

Others look at the Wendoree experience and have used Malbec to give Shiraz or Cabernet a fresh juiciness.

GEWURZTRAMINER This aromatic white from the Alsace in the hands of Skillogalee’s Dave Palmer is a dry but fruitful wine. Lychees and spice abound.

Most wine regions of the world are defined as appellations due to the geological and geographical homogeneity that makes them ideal for one or just a few varieties. The Clare Valley is very different. The vineyard diversity of soil structures, altitudes, aspects and rainfall provides ideal conditions for a number of different varieties. Five varieties have dominated the Clare Valley for over 100 years. They ripen ideally in almost every year and they define the regional reputation. There is truly a surprise around every corner when you visit the Clare Valley Cellar Doors.

RIESLING. The Clare Valley is world renowned for Riesling. Warm days in Autumn ensure Riesling develops ripe fruit character whilst cool nights provides long natural acid structure. Best sellers are Crabtree Hilltop, O’Leary Walker, Vickery and Clos Clare. Riesling from the Polish Hill River region has mineral character from the slate beneath. Treat yourself to a Grosset from Polish Hill, or the Pikes Merle to see this characteristic. Riesling from the cooler Skilly Valley are approachable.

SHIRAZ There is more Shiraz planted in the Clare Valley than any other variety. Clare Valley Shiraz tends to be more savory than peppery (which you might see in cooler climate Shiraz), and more elegant than jammy (a characteristic of warmer climate Shiraz). Try the 2014 Kilikanoon ‘Oracle’ rated best Shiraz in the world by the IWSC, or the more earthy Jim Barry ‘Armagh’.

CABERNET The warm days and cool nights combined with long dry Autumns is perfect for Cabernet with classic varietal character and elegance.

Clare Cabernet can show a bit of eucalyptus or a hint of chocolate that adds complexity, and generally need 3-5 years to come into their own. The O’Leary Walker, Reg and Co ‘Highside’, Farrell ‘Godfather 2’ are classic examples whilst the Good Catholic Girl is riper, richer and warmer.

GRENACHE Some call it ‘Clare Valley Pinot Noir’ given its weight and structure.

Grenache in Clare can be velvety supple and delicate. It is best when lightly oaked in large format or old barrels. The Tim Gramp shows this with good structure. Grenache compositions are common in Clare generally blended with Shiraz and or Mataro. The Jeanneret is a generous version of this style whilst the Woodvale is more elegant.

Grenache is also often used for Rose – Shut the Gate a great example.

SEMILLON Clare Valley Semillon can be crisp and herbaceous not unlike Sauvignon Blanc, or display more ripeness and creamy oak treatment. Whichever, due to the acid structure it ages very well, like Clare Valley Riesling.

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Clare Valley

The Kilikanoon Story

THE KILIKANOON WINERY SITS CENTRALLY IN THE CLARE VALLEY WITH ACCESS TO FRUIT SOURCED FROM OVER 2000HA ACROSS SOUTH AUSTRALIA. KILIKANOON’S HOME, AND PRIMARY FOCUS, IS IN THE CLARE VALLEY WITH THE TASTING ROOM IN THE ORIGINAL WINEMAKERS COTTAGE IN THE SKILLY VALLEY. Kilikanoon has emerged as a significant member of the Clare Valley family, producing over 100,000 dozen and exporting to most major markets.

The winery was launched in 1997 by winemaker Kevin Mitchell utilising 6ha of vines he owned with father Mort.

Kevin planted and tended to Kilikanoon’s Golden Hillside suite of vineyards, including the famed Mort’s Block.

The first Kilikanoon branded wines from the 1997 vintage were four single vineyard wines, each from Kevin and Mort’s vineyards. These were the ‘Oracle’ Shiraz, ‘Prodigal’ Grenache, ‘Blocks Road’ Cabernet and ‘Mort’s Block’ Watervale Riesling. Today the

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range is far more extensive and a visit to the Kilikanoon tasting experience offers you the chance to explore through this fascinating region, described as the most diverse wine region in the world. This is because despite covering a relatively small area, the Clare Valley has numerous sub regions each exhibiting individual micro-climates that particularly favour Riesling, Shiraz, Cabernet and Grenache, while altitude variation from 300m to 600m also result in vastly different inf luences on the wines, including ripening and rainfall.

The soils also vary significantly through the valley; from red brown ‘terra rossa’ over limestone, through to black

alluvial soils in low-lying areas. The diurnal temperature variation, hot days and cool nights, in Clare Valley is key to creating powerful and elegant wines, beautifully balanced with ripe fruit, natural acidity, tannin and oak.

When tasting through the range of Kilikanoon wines it becomes apparent that the winemaking team led by Peter Warr and Kirby Graudins have quickly embraced the legacy left to them by Kevin Mitchell. They work closely with vineyard manager, Troy Van Dulken and his team of five, working though the highest quality grapes from the significant resource of vineyards at their disposal.

With a diverse palate of vineyard sites and varietals to choose from, Warr and Graudins are weaving their own brand of magic in an area some claim to be the most beautiful wine region in Australia.

ORACLE SHIRAZ Low yielding parcels of Shiraz were selected from each vineyard based on concentration of flavours. Each parcel was then vinified separately using traditional winemaking techniques, before being aged for eighteen months in a careful selection of new and seasoned French oak casks.

Dark red in colour with youthful crimson highlights. Layers of black olive tapenade and forest berries with liquorice, cinnamon and clove. Rich and powerful dark berries and bright red fruits up front that give way to savoury charcuterie with hints of dark chocolate and sweet spice. Fine, powdery tannins give length and drive to the fruit before a velvety finish.

PRODIGAL GRENACHE Each fruit parcel was harvested and kept separate throughout the winemaking process until final assemblage. Small open topped fermenters were used, the fruit remaining on skins until completely dry before basket pressing to seasoned French hogheads and allowed to mature in the cellar for 15 months. The final blend being bottled both unfined and unfiltered.

Brick red in colour with youthful crimson hues. Lifted aromas of dark

cherries, pot pourri, subtle smoky oak notes and marzipan feature strongly on the nose. A fresh and lively palate, yet dark and brooding at the same time, the combination of ripe cherries, dark chocolate, kitchen spices and kirsch perfectly in sync with the fine chalky tannins and oak influences rounding out to a long flavoursome finish.

DUKE RESERVE GRENACHE Parcels selected for power and elegance were destemmed and crushed to small open fermenters where they were held on skins for an extended period to stabilise and integrate flavour, colour and tannin.

Basket pressed to seasoned French oak Puncheons and Hogsheads for 15 months.

Deep crimson with brick red hues.

Blackberry, star anise and clove are seamlessly intertwined. Dark berries and sweet spice evolve into a sophisticated palate of black forest, charcuterie and smoky oak. Firm, mouth-coating tannin gives line and length to the palate, with vanilla undertones coming from powerful yet balanced oak.

ATTUNGA 1865 SHIRAZ The Attunga 1865 Shiraz celebrates the incredible legacy and longevity of a tiny,

single Shiraz vineyard that was planted near Auburn in the Clare Valley over 150 years ago. Cropping at less than one tonne per acre, the berries are tiny, thick skinned and hand sorted, then open fermented and basket pressed before maturation in a combination of new and one-year-old, tight grained, French oak hogsheads for 22 months.

Deep red in colour with vibrant crimson hues. Richly lifted and focused nose, a complex blend of dark plums, old liquorice, tarry notes and generously framed toasty French oak spices. An opulently textured yet surprisingly refined and linear palate, the wine superbly represents the very best of fine, ageworthy Clare Valley Shiraz.

MORT’S BLOCK WATERVALE RIESLING Made as a blend of three higher altitude Watervale sites, all fruit was hand picked and sorted with only free run juice used for the final cuvee.

Pale straw in appearance with brilliant clarity and youthful green tints. Lifted floral notes and intense citrus flavours are a highlight of the nose, well supported by lemon curd and fresh limes.

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Awards

2019 winners

AUSTRALIA’S WINE LIST OF THE YEAR AWARDS 2020 WHERE DO CONSUMERS BEGIN WHEN LOOKING FOR A VENUE WITH A CRACKING WINE LIST? WORD OF MOUTH WAS ONCE THE BEST ADVERTISEMENT, NOW AUSTRALIA’S WINE LIST OF THE YEAR AWARDS ARE THE DEFINITIVE GUIDE TO THE BEST RESTAURANTS, PUBS, CLUBS, HOTELS, BARS AND CAFES IN METRO AND REGIONAL AREAS. Established in 1994, the awards were dreamt up by Rob and Judy Hirst while running Sydney’s first wine and spirit merchant, Tucker Seabrook. They saw a need for an awards program that recognised and rewarded the hard work and talent of sommeliers, and enormous investment in time and resources by business owners to develop quality wine lists and cellars.

Today, Australia’s Wine List of the Year Awards are not only the most prestigious national awards in their field, but have also played a major role in lifting the standard of Australia’s wine lists over the past three decades.

The awards’ judging panel consists of more than 30 wine industry professionals, wine communicators, sommeliers, winemakers, Master

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Sommeliers and Masters of Wine who assess the lists on quality, balance, price, presentation and suitability.

Sadly, Judy Hirst died in 2007 after a long battle with cancer. Now her legacy lives on in the Judy Hirst Award, which is given each year to the sommelier responsible for the Wine List of the Year. Her husband Rob continues to run the awards each year.

Amid a challenging time for the hospitality industry with COVID-19, Rob said the awards were committed to assisting venues by “highlighting their achievements through the widest possible recognition and exposure”.

He said this year’s awards give the industry a chance to share its achievements and a reason to celebrate while many rebuild.

So, what makes a venue’s wine list award-worthy?

Aria, Jonah’s and Pilu are restaurants that have worked exceptionally hard to develop quality wine lists that add to the customer’s experience, demonstrated by their repeat wins at the awards.

In fact, Aria was one of the earliest winners of the Wine List of the Year Award and its win in 2003 instantly set a benchmark for itself and wine programs across the country.

The Sydney-based restaurant’s head sommelier, Alex Kirkwood, said the award created an expectation for staff “to maintain a list worthy of national attention.”

Nowadays, Aria is pushing its wine list to the next level to provide an experience that’s internationally recognised. One of its

points of difference is its long-term storage program, which allows sommeliers to age wines for as long as they feel is appropriate before showcasing them. The restaurant’s investment in Coravin also provides more options for customers who want to drink less or can afford extraordinary wines by the glass but not by the bottle.

Alex says trends come and go, but that the key is creating a wine list that is easy for customers to navigate and offers great value for money.

“Guests can already feel out of their comfort zone when walking into a new venue, and to then be presented with a poorly written list that lacks structure and a sensible flow is a sure way to create a poor experience,” he said.

“Also, it is easy to buy expensive, bigname brands or cult producers. However, the real skill of a buyer comes on the opposite end. A great list can often be identified by the quality of wine under $100 a bottle.”

Pilu at Freshwater on Sydney’s North Shore is another restaurant that was elevated to national prestige after winning Wine List of the Year in 2011.

Executive chef and owner, Giovanni Pilu said interest in the restaurant and its wine list followed the award, particularly

from consumers who were interested in Italian wine.

For Giovanni, creating a wine list that represents his Sardinian restaurant, philosophy, food and style of service is imperative.

“It doesn’t necessarily need to be an extensive list, but it is important that it reflects you and it needs to be a list that your guests enjoy drinking from time and time again - wines that are familiar but also have a story and are interesting,” Giovanni said.

Pilu, with views of Freshwater Beach, has built its name on providing Australians with an authentic taste of Mediterranean life. Giovanni is currently encouraging his team to build a more extensive collection of wines from Sardinia and the south of Italy, including a greater selection of wines from smaller, boutique wineries using organic and biodynamic methods.

“These choices are directly linked to our menu and our origins and make perfect sense for our wine team and the dining public,” he said.

Like Pilu, Jonah’s is one of Australia’s most luxurious ocean retreats and serves modern Australian cuisine. While the restaurant was already on consumers’ radar for its location and food, winning Wine List of the Year in 2019 also put Jonah’s on the

map for its extensive wine list.

The Whale Beach-based restaurant’s food and beverage director, Niels Sluiman said since winning the award, the restaurant has welcomed more people who have studied the wine list beforehand.

Niels’ passion for putting local producers in the spotlight is infectious and has meant the wine list has naturally grown to complement the restaurant’s cuisine.

“I sincerely believe that we should always put local producers in the spotlight. We are fortunate to be surrounded by so many beautiful boutique wineries from the bubbly Canberra district and Hilltops, to the Hunter - to name only a few - which deserve all of our attention!” Niels said.

Hospitality has been one of the hardesthit industries during the COVID-19 pandemic and while some venues are open for business, many remain closed.

The most important thing sommeliers can do for their business currently, is keep an accurate record of stock, Niels said.

Alex agrees and says, “poor stock purchasing decisions can leave your business in a very tricky situation. It is essential to always be aware of your responsibility to the venue. Wine can be very emotional, so you need to ensure you find a balance between buying with your heart and head.”

Sponsors (in random order)

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Awards

SEE ALL THE WINNERS OF THE 2020 AWARDS IN A YEAR IN WHICH THE AUSTRALIAN HOSPITALITY INDUSTRY WAS TESTED TO THE LIMIT, THE 2020 AUSTRALIA’S WINE LIST OF THE YEAR AWARDS, ANNOUNCED ONLINE ON MONDAY 30 NOVEMBER, HAVE HIGHLIGHTED THE DEPTH OF TALENT AND DEDICATION OF MANY SOMMELIERS AROUND THE COUNTRY. NO RESTAURANT HAS DONE MORE TO MAINTAIN THE HIGHEST STANDARDS IN WINE AND WINE LIST CREATIVITY THAN THE WINNER OF THIS YEAR’S AUSTRALIA’S WINE LIST OF THE YEAR, MELBOURNE’S ACCLAIMED ATTICA RESTAURANT. A REGULAR ON THE ROLE-CALL OF THE WORLD’S BEST 50 RESTAURANTS, ATTICA CELEBRATES BOUNDARY-PUSHING CUISINE. LIKEWISE, ITS WINE LIST IS DARING AND CHALLENGING WHILE KEEPING THE CLOSEST EYE ON QUALITY. ATTICA SOMMELIERS DOM ROBINSON AND JANE LOPES ARE JOINT WINNERS OF THE JUDY HIRST AWARD AS THE SOMMELIERS RESPONSIBLE FOR THE WINNING LIST. MS LOPES RETURNED TO THE US DUE TO THE COVID-19 LOCKDOWN BUT IS RECOGNISED FOR HER EXCEPTIONAL WORK IN CURATING THE WINE LIST OVER THE PAST THREE YEARS AND WORKING WITH CURRENT HEAD SOMMELIER DOM ROBINSON ON THE WINNING LIST.

2020 Wine List of the Year - Attica, Melbourne

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HALL OF FAME NATIONAL WINNERS

Jonah’s, Whale Beach

NATIONAL AWARD WINNERS

• 2020 Wine List of the Year - Attica, Melbourne • Judy Hirst Award - Jane Lopes and Dom Robinson, Past and Present Head Sommelier at Attica

STATE/TERRITORY WINNERS

• Best Wine List ACT - Italian and Sons, Canberra • Best Wine List NSW - Sixpenny, Sydney • Best Wine List QLD - Blackbird, Brisbane • Best Wine List SA - Hardy’s Verandah, Adelaide Hills • Best Wine List TAS - Black Cow, Sydney • Best Wine List VIC - Attica, Melbourne • Best Wine List WA - Il Lido, Perth

NATIONAL CLASS OF TRADE OR CATEGORY

• Best City Restaurant Wine List Attica, Melbourne • Best Country Restaurant Wine List Laura, Frankston, VIC • Best Hotel Restaurant Wine List – Bert’s, Newport, NSW • Best Pub Restaurant Wine List Mayfair Lane, Perth • Best Club Restaurant Wine List Terrace, Launceston, TAS • Best Wine Bar List - Saga Bar, Sydney • Tony Hitchin Award (Best New List) Mimi’s, Sydney • Best Small List (50 Wines) – Joint Winners - Cott and Co, Perth and Ishizuka, Melbourne • Best Small List (100 Wines) - Spice Temple, Sydney

• Best Food & Wine Matching List Aria, Sydney • Best List of Wine By The Glass - Cru Bar & Cellar, Brisbane • Best Champagne List - Rockpool Bar & Grill, Sydney • Best Sparkling Wine List - Reign at the QVB, Sydney • Best Non-Alcoholic List - Attica, Melbourne • Best Aperitif List - Banksii, Sydney • Best Digestif List - Rockpool Bar & Grill, Sydney • Best Beer List - The Avoca Hotel, Avoca, VIC • Best Sake List - Harbourside Bar and Kitchen, Cairns • Best Listing of a Region’s Wines - The Boat House, Canberra • Best Listing of Australian Wines Bennelong, Sydney • Best Listing of ACT Wines - The Boat House, Canberra • Best Listing of NSW Wines - Newcastle Club, Newcastle • Best Listing of QLD Wines - Cru Bar & Cellar, Brisbane • Best Listing of SA Wines - 2KW Bar, Adelaide • Best Listing of TAS Wines - Terrace, Launceston • Best Listing of VIC Wines - Point Leo Estate, Mornington Peninsula • Best Listing Of WA Wines Shorehouse, Perth • Gourmet Traveller Wine Readers’ Choice - Mitchell Harris, Ballarat • Sommeliers’ Choice Award - Bibo, Sydney

• • • • • • • •

Jonah’s (2017) Bentley Restaurant & Bar (2015) Lake House (2014) Rockpool Bar & Grill, Perth (2014) Pilu at Freshwater (2011) Rockpool Bar & Grill, Melbourne (2010) Rockpool Bar & Grill, Sydney (2009) Aria (2003)

INDIVIDUAL AWARD • David Lawler (2018) • Frank Moreau (2014)

STATE AND CATEGORY AWARDS

• Apothecary 1878 - now Apoteca (Best SA) 2004, 2011, 2012 • Barn Steakhouse (Best SA) 2013, 2017, 2019 • Cru Bar & Cellar (Best QLD) 2004, 2009, 2015 • Rockpool Bar & Grill, Perth (Best WA) 2011, 2012, 2014 • Stillwater (Best TAS) 2016, 2017, 2018 • Stone House (Best NT) 2017, 2018, 2019 • Terrace, Launceston (Best TAS) 2008, 2009, 2019 • Aria (Gourmet Traveller Wine Readers’ Choice) 2011, 2012, 2013 • Botanical (Best Pub Restaurant List) 2012, 2013, 2014 • Chiswick (Best Small List) 2015, 2017, 2018 • Glass Brasserie (Best International Hotel List) 2008, 2009, 2010 • Jonah’s (Best Hotel Restaurant List) 2015, 2016, 2017 • Lake House (Best Country Restaurant List) 2008, 2010, 2013 • Love, Tilly Devine (Best Wine Bar List) 2013, 2016, 2017 • RACV City Club - now Members’ Dining Room (Best Club Restaurant List) 2013, 2014, 2015 • Rockpool Bar & Grill, Sydney (Best Aperitif List) 2011, 2012, 2017 • Royal Sydney Yacht Squadron (Best Club Restaurant List) 2003, 2004, 2008 • Settlers Tavern (Best Listing of WA Wines) 2017, 2018, 2019 • Settlers Tavern (Best Pub Restaurant List) 2009, 2010, 2011

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Tasting Bench

EXPLORING

ROSÉ FORGET ALL THE STATISTICS, CHARTS, FIGURES, DATA, INFORMATION, MUCH OF WHICH IS VERY QUICKLY OUT OF DATE. WINE WRITERS HAVE AN INFALLIBLE METHOD OF ASCERTAINING WHAT IS HOT AND WHAT IS NOT – THE DAILY DELIVERIES. NO SURPRISE THAT WINE PRODUCERS SEND OUT THE WINES THAT CONSUMERS WANT. SO YOU CAN IMAGINE THE FLOOD OF KIWI SAVVY WHEN THAT TOOK OFF. BEFORE THAT, ENDLESS BOTTLES OF UNWOODED CHARDONNAY (TRUE – I WISH I WERE MAKING IT UP). THERE WAS THE MOSCATO PHASE. TODAY WE ARE TASTING ROSÉ.

These days, not much is hotter than Rosé, yet go back a decade or two and I was lucky to see half a dozen bottles of rosé a year.

Now, if it is only half a dozen a week, one starts to wonder of the postie is pinching a few. Winemakers would tell us that rosé sold well at cellar door but beyond that, nothing.

Today, it is the people’s favourite! Rosés from producers that most of us had no clue had rosé on their radar pop up all the time.

Obviously, local offerings will dominate but we are seeing more than enough

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from offshore, especially those wonderful Mediterranean Rosés, to know that consumers are not restricting themselves to either home or away.

Nor should they.

Not that long ago, local rosés were largely clumsy, too much sweetness, often neon purple rather than the delicate pink we encountered when drinking rosé overseas.

Those wonderful wines, so perfect for outdoor dining when served chilled with fresh seafood or a bubbling bouillabaisse,

were pristine, fresh, elegant, often bone dry and ideally balanced. It is what they did.

Why couldn’t we?

Innovative makers have taken us down those roads, whether using similar varieties or adapting our traditional grapes. Every region in Australia is now offering wines of that ilk, while we see more and more of the originals imported, though naturally, most of the production is enjoyed by locals and tourists to the French Riviera. Best of all, rosé so often represents such great value.

One of the keys to the rise in local quality has been the understanding of the role that the crisp acidity of the Provencal rosés plays in providing freshness and vibrancy. For too long, too many of ours were far too flabby.

Here, the top rosés play a similar role, ideal for fresh, easy drinking, especially as we move through Spring to Summer.

They are almost compulsory with some of our great seafood or a range of other dishes, from a good cheese to a plate of rare lamb. It has been noted by many that the flavours of the region reflect that enthralling landscape with the wild lavender and other florals, and their sprawling orchards. The garlic-based cuisine of the region works wonderfully well with their rosés. They are also utterly delightful when served simply as an aperitif style.

There are exceptions of course, but Provence, in southeast France, is usually considered to produce the world’s best rosés. Rosé makes for 90% of the region’s production. When we talk “Provence Rosé” we’re really talking about wines from three key AOP regions. Côtes de Provence is the largest in the region and provides 75% of the total production, 80% of that being rosé. Varieties such as Grenache, Cinsaut Mourvedre, Carignan are most popular.

There are certain regulations – a maximum of 40% Carignan and a requirement that at least 60% of any rosé be Grenache, Cinsaut, Mourvèdre and/or Tibouren a native grape with only 1% of plantings but one that makes some increasingly interesting and sought after wines. The saignée method of maceration must be used for at least 20% of

any wine used for a rosé.

The wines of Coteaux d’Aix-en-Provence AOP come from the western side of the region a little further away from the Mediterranean. They capture the minerality of the limestone soils, but gain structure through the drying wind the region receives, concentrating the grapes intensity.

Coteaux Varois en Provence AOP is the final designated region, sitting between the other two regions, with vineyards at 600 to 1000 metres in altitude it has a distinctly continental climate with Mourvedre often making a greater proportion of the blend.

These can give more brambly notes, have great structure and can handle robust food matches with ease.

The notion of celebrity wines have been especially popular here and helped to promote the region’s rosé around the world – the Brad Pitt/Angelina Jolie ‘Chateau Miraval’ is perhaps most famous. Bon Jovi, John Malkovich, Sarah Jessica Parker and John Legend are others involved.

Good rosé is also a wonderful entry into wine for novice drinkers and those keen to learn. The wines are usually simple, enjoyable and as mentioned, terrific value.

Rosé plays an important role for the wine industry at every level.

Will rosé continue to be the flavour of the month? Nothing lasts forever (although don’t mention that to New Zealand’s sauvignon blanc producers), but rosé is showing every sign of beating the odds and continuing its upwards trajectory for a few more years yet.

After all, Provence is the oldest wine region in the world, and my posty’s continued daily deliveries confirm my suspicions.

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Tasting Bench

TASTING PANEL The Drinks tasting panel convened to run the eye over the latest Provence AOP rosé releases. Mainly 2019 vintage which has well and truly hit Australia now, with a few 2018’s in the mix.

CHATEAU DES FERRAGES - ROMMERY 2019 - CÔTES DE PROVENCE Light rose colour, lovely to look at. Blackcurrent on the nose and palate. Perfumed rose, gardenia and freshly cut watermelon. Long and fine, very generous.

93 points

CHÂTEAU D’ESCLANS - WHISPERING ANGEL 2019 - CÔTES DE PROVENCE Salmon pink. Light and delicate on both the nose and palate. Hints of dough and confectionary sugar. Savoury palate, orange peel, lots of herbs and a great structure and intergration.

90 points

CHÂTEAU LES MESCLANCES - ROMANE 2019 - CÔTES DE PROVENCE Light pink. Jammy, stewed berry copotes, strawberry, raspberry and red cherries.

Savoury and dry on the palate, with good tannin and length.

93 points

CH PEYROL Pale and pretty. Light and juicy, very well balanced. Subtle berries and hints of vanilla.

Savoury palate, subtle herbs and citrus.

90 points

CLOS CIBONNE TRADITION - CÔTES DE PROVENCE Deep pink. Brambley and orange blossom with dried lavender. Stood out with great salinity and texture. Reductive but interesting.

95 points

MAISON SAINT AIX - AIX 2019 - COTEAUX D’AIX-EN-PROVENCE Salmon pink. Sweet strawberry with hints of summer herbs.

Juicy. Balanced palate, great minerality and strawberry finish with good length.

92 points

CHATEAU DE L’ ESCARELLE - 2019 - COTEAUX VAROIS EN PROVENCE Salmon colour, intense and concentrated nose. Lovely delicate wine with structured blue fruit. Like it!

90 points

CHATEAU DE L’ ESCARELLE - LES JARDINES DES SECRETS 2019 - COTEAUX VAROIS EN PROVENCE Fine colour. Verry pretty pale salmon colour. Peach tea, herbal with deep orchard fruit aromas. Lots of mouthfeel hinting at the use of oak?

92 points

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C ÔTES DE PROVENC E C OTEAUX D’AIX-EN-PROVENC E C OTEAUX VAROIS EN PROVENC E VINSDEPROVENC E.C OM drinks trade 39

Champagne & Sparkling Feature

Bursting Bubbles HAS THE BUBBLE BURST? IS THE SPARKLING STALE? HAS THE FIZZ GONE FLAT? NO ONE IS UNDER ANY ILLUSION AS TO WHAT A HORRENDOUS YEAR 2020 HAS BEEN, THOUGH THE TROUBLES FACING CHAMPAGNE, AND SPARKLING WINES IN GENERAL, MAY BE LESS FRONT OF MIND FOR MANY. AND THAT IS A LARGE PART OF THE PROBLEM. Words Ken Gargett

Champagne is the ultimate celebration wine and there has been precious little to celebrate. That will turn, of course, but who knows when. For the moment, the world is not turning to champagne to sooth its woes.

Consequently, many of the producers are hurting. Sparkling wines are not the sort of thing one sits at home, lockdown or not, and opens for dinner, as one might a white, red or even enjoy a beer or a glass of spirits.

Not fizz.

A quick look at the doom and gloom spread across the internet, shows the widespread problems the region is facing.

“Champagne Losing its Fizz as Global Pandemic Clobbers Sales”. “As Champagne Sales Plummet, more than 100 Million Bottles are Expected to Go Unsold”. “As Champagne Sales Plummet, Producers May Throw Away Tons of Unused Grapes” – it

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would seem headline writers are set in their ways. “The Era of Grower Champagne is Over”. “Champagne agrees Dramatic Yield Reduction for 2020”. “Champagne Pushed into Uncharted Territory”. And many more. Not inspiring stuff, but it reflects the difficulties with which Champagne Houses must deal.

Just as the last couple of months of 2020 have finally offered glimpses of hope for the world – vaccines, elections (well, some of them) – so too, we might be turning the corner for this wonderful wine. And sparklings in general.

Sales exploded over the latter part of the year, led by big increases in France. Unable to travel the globe, the French explored their own country and drank their own fizz. The inability to travel has assisted Champagne sales in many markets. People have more

money to spend on luxuries (and who doesn’t want/need something/anything to make them feel a little better at this time?).

Champagne has benefited from that.

As countries pushed through the first wave of the virus, sales also began to recover as people tried to return to their old lives.

Unfortunately, Europe is suffering increased infections and the USA is in a similar position. Lockdowns in Europe will surely see that recovery take a hit, but it provided an indication that when we are finally through the worst of this, we can expect that once again, people will look to sparklings (and celebrating the end of this horror with a top fizz seems the ideal way). Reports of the demise of fizz are, as they say in the classics, somewhat premature.

Of course, there are more issues facing Champagne than simply the virus. What

is likely to have a much more important impact over the coming decades is climate change – yet another issue that the planet has been able to politicise. Ask a champagne maker, or for that matter, any winemaker, and climate change deniers can sit in the same corner as the flat earth brigade.

2020 is a prime example of where we are headed. Remember that for ages, we expected around three, maybe four, declarations a decade, because the climate would not allow more. These days, a nondeclared year is becoming very much the exception. That is the silver lining. The issue will be what are the wines like. Will they be champagne as we know it?

Go back to the horribly hot year of 2003 and we saw some very average champagnes at best (despite what some Houses will tell you). There have been suggestions

of 2020 being a similar year (please not, although I would find the lower levels of acidity worrying). There are also early reports that it might be a terrific vintage, if much reduced (one of the lowest yields this century). If 2020 does match positive expectations, it seems we will have the finest trilogy of vintages – 2018, 2019 and 2020 – since the legendary trio of 1988, 1989 and 1990. That can only be good for the future of the region as though wines are yet to see the light of day.

The reduction was partly due to the CIVC limiting the harvest to 8,000kg/ ha for the entire region, and providing no allowance for extra grapes to be picked for wines to be put into ‘reserve’. It meant that this year’s harvest was 25% below 2019, itself down more than 10% on recent levels. 2020 was also a small harvest naturally.

Harvest, set by the CIVC, began 17th August, although some began several days before that, making it the earliest harvest by almost a week. Previously, the record was held by 2018, a vintage which has the makers thanking the heavens for what should be quality to match years like 2008 and 2012. 2020 was the sixth time this millennium that the harvest has begun in August – previously 2018, 2015, 2011, 2007 and 2003. Prior to that? 1822.

Sparkling wine and champagnes will face these and other issues in the coming years.

There will be recoveries and other periods where sales struggle, but expect these wines to recover and thrive as they have always done. And as it has for some time, expect ever-increasing quality.

Something to which everyone can raise a glass.

drinks trade 41

Tasting Bench

CHAMPAGNE & SPARKLING THE DRINKS TASTING PANEL CONVENED AT WINE ARK IN ALEXANDRIA THIS NOVEMBER WORKING THROUGH AUSTRALIAN, NEW ZEALAND, ENGLISH AND FRENCH SPARKLING AND CHAMPAGNE. DUE TO OVERWHELMING DEMAND, WE HELD BACK PROSECCO EXAMPLES FOR THE FOLLOWING EDITION OF DRINKS TRADE. AS USUAL, THE PANEL TASTED EVERYTHING BLIND. THE PANEL WAS SPLIT INTO TWO AND USED THE 100-POINT SHOW JUDGING SYSTEM. PANELISTS PUT FORWARD THEIR TOP RANKED SAMPLES, AND WHERE NECESSARY TASTED AGAIN TO COME TO AN AGREEMENT ON THE FINAL BUBBLES IN EACH CATEGORY. NOT ALWAYS EASY. THE SAMPLES REMAINED ‘BLIND’ UNTIL AGREEMENT REACHED.

THE PANEL

STUART KNOX Fix St James

ALEX KIRKWOOD Solotel

ANGUS HUGHSON Wine Pilot

TRAVIS FULLER Kilikanoon Wines

KATI VAINIONPAA Wine Australia

JACK GLOVER Accolade Wines

MICHAEL MCINTOSH Accolade Wines

DAVID MESSUM Just The Drop

THOMAS LAPEYRE Pernod Ricard

EMMANUEL DE MADRE Pernod Ricard

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AUSTRALIAN N.V AND THE REST OF THE WORLD COMBINED SHOTTESBROOKE 1337 BLANC DE BLANCS NV ADELAIDE HILLS Heady mousse, ripe citrus, good purity, shortbread. Fleshy yellow fruits. Good pith.

92 points

LOUIS POMMERY ENGLAND Ripe citrus with a good aromatic lift. Delicate shortbread with a green apple line on the palate. Perfect acidity. Dry finish.

94 points

AUSTRALIAN VINTAGE CROSER LATE DISGORGED 2006 Dessert rich aromas, tarte tatin. Delicious on the palate with a fine and elegant, and long finish.

89 points

CLOUDY BAY PELORUS Bright floral, citrus and a hint of brioche. Stylish and elegant with a purity of fruit.

Lovely acid line with a nice textural finsh 95 points

AUSTRALIAN ROSÉ ARRAS GRAND VINTAGE 2009 Very pleasant fruiyy nose, slow cooked apple, delicate buttery aromas and brioche. Balanced maturity, still very fresh.

90 points

BREAM CREEK - BRUT ROSE Presents well – delicate salmon colour. Citrus forward on the nose, blood orange.

Lovely buttery nose emerging to compliment the citrus and red fruits 90 points

CHAMPAGNE N.V. VEUVE CLICQUOT YELLOW LABEL Chalky and white peach, fine bubbles and good acidity.

White peach and nectarine, green apples and fresh bread.

Nice complexity and balance between ageing, fruitiness and minerality.

90 points

PERRIER JOUET Fizy apple juice, coconut and vanilla. Ripe yellow fruits – compote of apricot. Rich and generous on the palate. Good maturity, works well with food.

90 points

VEUVE FOURNY CUVÉE “R” EXTRA-BRUT Lovely fresh butter aromas, traces of new oak, controlled bitterness, cracked ripe hazelnut and red apple.

“Mature orientated” and good food wine. Burgundian.

92 points

HENRIOT Beautiful nose, white flowers and stone fruits, chalk and delicate brioche. Good freshness on the palate, acidity and dryness.

94 points

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Tasting Bench CHAMPAGNE VINTAGE MONOPOLE HEIDSIECK - GOLD TOP 2010 Full and rich aromas with citrus and lime zest. Toasty autolysis notes providing complexity and a long persistent finish.

93 points

MOET & CHANDON GRAND VINTAGE 2012 Fine and prolonged bead.

Grilled nuts, flowers and mineral zest. Texture and power combines elegantly with a textural and long finish.

95 points

VEUVE CLICQUOT VINTAGE 2012 Alluring and complex. Bright citrus layered on a bready background, beautifully combined with a good line of acidity. Fine, pure and pert.

Harnesses length and power.

95 points

CHAMPAGNE ROSÉ POMMERY BRUT ROSÉ ROYAL Red berries and strawberry notes on the nose. A fine bead and creamy mouth feel and an immensely complex and long finish.

95 points

CHAMPAGNE OF THE DAY CHAMPAGNE PHILIPPE FOURRIER – INTIMISTE Tasted alongside the vintage champagnes because of it’s price point and complexity.

Elegant, pure and fine. Grilled nuts, sea spray, oyster shell.

Flavours of mineral and chalk. The piercing intensity of flavour belies its understated and immaculate precision.

Long long long.

97 points

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REDISCOVER THE FAMOUS WINES OF THE LOIRE VALLEY From the centre of France to the shores of Australia

www.vinsvaldeloire.fr/en

@LoirevalleywinesAUS

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#loirevalleywinesaus drinks trade 45

Stories

The Aussie icons that united a nation REMEMBER WHAT YOUR GRANDPARENTS OR PARENTS DRANK? WEST COAST COOLER? RESCH’S? CHÂTEAU TANUNDA BRANDY? STILL AROUND - AND MAKING A COMEBACK - THEY ARE THE AUSSIE ICONS AND RETRO SURVIVORS THAT WITHSTOOD THE TEST OF TIME - FROM FLOODS TO FIRES, ECONOMIC DEPRESSIONS AND DOWNTURNS IN POPULARITY.

Château Tanunda

CHÂTEAU TANUNDA

In the heart of South Australia’s wine country stands an unlikely - but fitting - château. After all, the Barossans built Château Tanunda in 1889 on the plight of France’s wine industry. Europe needed wine and Europeans had been planting vines in the Barossa Valley since 1840, so the region was a natural choice. In 1890, table reds and brandy sailed west with success, but it was the brandy that made the château’s name. Ten years later, Sydney-based wine and spirit merchant Tucker & Co. became responsible for Château Tanunda Brandy’s interstate push. The company had a knack for clever marketing - first promoting the brandy as a cure for all ailments. Château Tanunda Brandy was now a household name. In 1914, the brandy accompanied Australian troops to the war front. Later, during the Great Depression, the brandy was the face of a major campaign, ‘The Problem of Youth’, aimed at finding work for Australia’s unemployed youth during the

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Great Depression. It worked. Next came Château Tanunda’s series of ‘Historical Firsts’ - capsule lessons on Australian history - which got the brandy’s name into libraries and schoolhouses. Then in the early 1930s, as brandy sales slumped across NSW, Tucker decided to up its advertising investment. Newspapers and radio stations were popular, but neon signs were all the rage. It proved to be quite the investment given that one of those signs still hangs in St James Station in Sydney. Sydney might also be without a symphony orchestra if it wasn’t for Château Tanunda. Silent by 1923, Tucker brought the orchestra back to life under the brandy’s banner. At 130 years of age, not only is Château Tanunda Australia’s oldest brandy but it is integral to Australia’s history. Today, it is still well sought after, no longer for its cure-all properties, but for its taste - now aged for five years in wooden casks for more depth and character.

Bundaberg Rum distillery

BUNDABERG RUM

What do fires, the Australian Prime Minister and a bear have to do with Bundaberg Rum? The story begins in 1888 when a group of Queenslanders built the Bundaberg Distillery off the back of the state’s burgeoning sugar cane industry.

They made 225,000 gallons in their first production run - plenty to quench the thirst of rum-loving Australians. Bundy was off to a good start until the economic depression of 1890-93. Then two fires hit - in 1907 and 1936, destroying the building, stock and even setting the Burnett River on fire!

Fortunately, the owners were the valiant type and rebuilt time and again. During World War Two, visiting American soldiers introduced Australians to mixing rum with cola. The Bundaberg team thought they were onto a good thing and created the popular Bundy and Cola. In 1961, the future Australian PM, William McMahon’s brother Sam was involved with the business and can be credited for Bundy’s square

L-R: Andrew Garrett Sparkling Shiraz, Orlando’s original fortified wines, West Coast Cooler, Resch’s coaster

bottle and bear (McMahon means ‘son of bear’ in Irish). Many things have stayed the same since then, however, Bundaberg’s innovative arm has led to the creation of many barrel-matured rums, mixed drinks - including the famous rum and ginger - and liqueurs.

ANDREW GARRETT

The Andrew Garrett name is synonymous with Australia’s original sparkling wine.

However, its history is hard to come by and there is probably a good reason why. The brand was established in 1983 by winemaker Andrew Garrett in South Australia’s McLaren Vale wine region. He became best-known for his sparkling shiraz at ‘top dollar’ - often less than $15 per bottle.

Sparkling shiraz, originally coined ‘sparkling burgundy’ was developed by the Victorian Champagne Company in 1881 but didn’t grow in popularity until the 1980s. Now it’s hard to imagine an Australia without the iconic, rich, maroon-coloured wine. By the 1990s, Garrett was a high flyer and made his fortune by selling the wine brand to Foster’s with his sparkling shiraz the feather in the cap. However, a good history story isn’t without struggle and in 2004, Garrett declared bankruptcy, owing $80,000 in unpaid taxes. His wine brand faired better in Foster’s hands, however, even the company wanted rid of it after taking over Southcorp and its many brands in 2005. As for what happened next? Vok Beverages - Bickford’s Australia’s sister business - took over distribution of the iconic Andrew Garrett Sparkling Shiraz and now the brand shows no signs of going anywhere.

ORLANDO

Orlando was a household name in the 1950s and 60s. However, the wine brand had been in the making since 1874 when

the legendary Gramp family established the Orlando vineyard in Barossa Valley.

By 1912, Orlando was one of Australia’s premium wine producers and was making fortified wines like everyone else. However, Orlando wasn’t one to rest on its laurels and began experimenting with new winemaking techniques. In fact, the company’s decision to import the first temperature-controlled pressure fermentation tanks from Germany changed the face of Australia’s table wine production. One of the first wines made with the tanks was a Barossa riesling judged Best Riesling at the Sydney and Melbourne Wine Shows. Orlando achieved what many believed wasn’t possible. Its famous Steingarten Riesling was also the first of its kind - a new style made in 1962 from a high altitude vineyard grown on rocky terroir. The first Jacaranda Ridge Coonawarra Cabernet Sauvignon was released twenty years later, followed by the first Lawson’s Padthaway Shiraz two years later. In 1989, Orlando was purchased by Pernod Ricard and subsequently rebranded.

It’s been a quiet period for the Aussie icon, however, this year the parent company announced Orlando would return to shelves with a portfolio of regionally-focused wines including the Steingarten, Jacaranda Ridge and Lawson’s classics.

WEST COAST COOLER

The saying, ‘what’s old is new again’ couldn’t ring truer when it comes to wine coolers - although now the health-conscious are drinking ‘hard seltzers’. Yet today’s mix of sparkling water, alcohol and fruit flavours haven’t come far from yesterday’s wine cooler, simply swapping out wine for any alcohol. Pernod Ricard’s West Coast Cooler is a retro survivor from yesteryear - the 1980s, made by the company’s subsidiary, Irish Distillers to keep up with the category

leader, California Cooler, targeting middleaged women. One can only assume its name was a nod to its Irish home - a far cry from sunny California but popular with drinkers the world over. Wine connoisseurs may have turned their backs on the white wine mixed with sparkling water and fruit flavours, but they can’t deny it didn’t sell - and by the thousands.

RESCH’S

Did you know there is a Resch’s Appreciation Society? This group of Resch’s biggest fans are charging a revival of Australia’s iconic beer - and winning.

Saddened by the demise of Resch’s on taps in pubs and clubs, and frustrated with the explosion of craft beer, the society decided to fight for the return of “good honest beer at a reasonable price”. Resch’s was the name of the Sydney brewery founded by Edmund Resch in 1898. It collapsed in 1929 and was taken over by Tooth and Co, but the name lived on in the brands of beer. Production of Resch’s endured for some time, however, by the 2000s Resch’s Double Bitter and Dinner Ale had been phased out. Resch’s Real Bitter was discontinued later in mid2018. Resch’s Draught, on the other hand, is arguably Australia’s most enduring beer and continues to survive and thrive with Carlton & United Breweries. What’s more, the brewing company returned Resch’s iconic Silver Bullet cans to shelves in New South Wales bottleshops in July after a campaign by our friends at the society. The cans of Resch’s Pilsener - named for their distinctive colouring - held a special spot in NSW drinkers’ hearts before they were replaced with bottles around 2005 as sales plummeted. But Resch’s fans never forgot their beloved cans and even had a say on the new design - silver with a map of NSW found on the original.

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New Products and Releases

STUART ALEXANDER takes on new brands

1. AVALLEN CALVADOS

Avallen apple Calvados is coming down under thanks to an exclusive distribution deal with Stuart Alexander.

Created by ex-Diageo brand ambassadors Stephanie Jordan and Tim Etherington-Judge, born out of a shared passion for traditional spirits and sustainable products, Avallen is on a mission to be the most planet positive spirit brand in the world whilst reigniting Calvados, one of the world’s great brandies, and having a positive impact on the wild bee populations in the markets where it is sold.

Stuart Alexander will import, sell and market Avallen in Australia, effective immediately, alongside premium brands including MONIN, The West Winds Gin, AVOSH Premium Vodka, Chase Distillery Gin and Vodka, Don Papa Aged Rum, Evian water, Fentimans Botanical Mixers and Ocean Spray.

Bottled at 40% ABV and available in 700ml.

2. BERRY BROS & RUDD AND NO3 LONDON DRY GIN

Stuart Alexander has announced it will exclusively distribute the Berry Bros & Rudd range of spirits, including No. 3 London Dry Gin and Berry Bros & Rudd Classic Whisky range.

Berry Bros. & Rudd is Britain’s oldest wine and spirits merchant with a rich history dating back to 1698.

No3 Gin is a London dry that heroes juniper at its heart and brings this most important botanical to the foreground where it belongs. Perfectly balanced, smooth and an unmistakably classic gin, No3 is the only gin brand to be awarded ‘World’s Best’ on 4 occasions at the at the International Spirits Challenge (ICS).

The Berry Bros & Rudd Classic Whisky range are the perfect way to explore the amazingly diverse world of spirits. Curated by Spirits Buyer

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Doug McIvor, the range is designed to showcase the diversity and multi-faceted character of whisky, from Speyside to Islay distilleries and the stunning finishes that come from both sherry and peated casks.

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3. DON PAPA RUM

Stuart Alexander has added Don Papa Aged Rum to its expanding portfolio of world-class premium beverages.

Led by Don Papa 7-year-old and Don Papa 10-year-old, Don Papa is the fastest-growing super- premium rum brand in the world, with global volume of 180,000 nine-liter cases in 2019, a 30% increase from 2018.

“Super-premium premium spirits is a clear growth category in Australia, and Don Papa is one of the most exciting and original rum brands on the global market,” says Nick Nairn, CEO of Stuart Alexander. “We welcome Don Papa to our expanding portfolio of Premium Beverages, and look forward to introducing Australian consumers to this dynamic brand“.

Bottled at 40% ABV and 700ml.

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4. MUYU

Stuart Alexander have announced an agreement with De Kuyper Royal Distillers to exclusively distribute a wide range of Premium Liqueur and Spirit brands including MUYU Liqueurs.

De Kuyper Royal Distillers is a privately held Dutch company founded in 1695, and is today the world’s largest Cocktail Liqueur producer, selling over 50 million bottles in over 100 countries every year.

MUYU liqueurs are modern liqueurs rooted in the taste of now, having been developed by internationally-acclaimed Monica Berg, Alex Kratena and Simone Caporale.

The full range will be available in Australia shortly.

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For more information on all of Stuart Alexander products please contact your local Stuart Alexander Representative, contactcentre@stalex.com.au or 1800 225 417.

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One of Australia’s fastest growing Independent Liquor networks with over 2,275 locally owned stores Constantly investing in retailers’ businesses, with specialists to assist in designing the best stores possible

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New Products and Releases

1. ISLAY FAVOURITE RELEASES THE WEE BEASTIE 5 YEAR-OLD

When in search of legends, a good place to start would be a 205 year old distillery on the island of Islay. From elusive sea creatures to eerie hillside half-breeds, the Ardbeg Distillery has a history of exploring inexplicable legends in their bottlings. However, their next unearthly expression is said to have emerged from the peat bogs of Islay themselves. Ardbeg Wee Beastie has been described as a ‘monster of a dram’… with a formidable bite; even at just 5 years of age.

Matured in ex-bourbon and Oloroso sherry casks, Wee Beastie is not for the feint hearted. Intense aromas of cracked black pepper, sappy pine resin and sharp tangs of smoke are followed by an explosive mouthfeel with chocolate, creosote and tar. As savoury meats sink into the palate, the long salty mouth coating finish slinks away.

Ardbeg’s Director of Whisky Creation, Dr Bill Lumsden, said: “I’m in no doubt that Ardbeggians will love this tongue-tingling expression. The casks chosen for its creation make it ideal for enjoying neat or as the mouth-watering main ingredient in a powerfully smoky cocktail.”

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2. BELVEDERE HERITAGE 176 ARRIVES IN AUSTRALIA

Belvedere has announced the launch of Belvedere Heritage 176, a malted rye spirit using traditional malting techniques.

This process, which includes steeping, sprouting and heating the rye in kilns up to 176 degrees (hence the name Heritage 176), unlocks rich depth, flavour and aroma that would otherwise remain hidden in the rye. Rich and fullbodied, with hints of honey, walnut, and allspice.

Heritage 176’s packaging has been designed to reflect the craftsmanship and traditions that lie at the heart of the centuries-old story of malting rye.

Featuring a golden-bronze colour palette, a distinctive bottle shape and classic label architecture, Heritage176 differentiates itself from the rest of the Belvedere portfolio to celebrate its unique flavour profile.

The new Belvedere Heritage 176 has a RRP of $83 and is in a 70CL bottle.

3. CASELLA FAMILY BRANDS LAUNCHES ATMATA ORGANIC WINES EXCLUSIVELY FOR INDEPENDENTS

Casella Family Brands have launched a new organic wine brand, Atmata. The range has been developed exclusively for the independent retail channel, to increase their organic offering.

The packaging has been designed to deliver a contemporary stylish look, aligning it with the key category cues that drives consumer purchasing habits.

In addition to this, the label reinforces organic credentials by using textured backgrounds and natural colours. The Australian Organic Certified logo is also included on the back label as an easily identifiable proof point for consumers.

The tagline “Essence from Nature” communicates their grape growing and winemaking philosophy for these wines and is a translation of the brand name “Atmata” from the ancient Indian language, Sanskrit.

Atmata is also vegan friendly and launched with a Shiraz and Rosé.

The wine is available now for independent retailers nationally selling at an RRP of $20.

NEW *

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Ready Made Easy WHEREVER YOU ARE VALUE

10PK

The perfect mix of Bombay Sapphire gin and tonic is now available in a VALUE 10 PK plus, the first ever Bombay & Tonic DOUBLE SERVE, for those looking for a bolder taste.

With 68% of Bombay & Tonic original shoppers new to gin†, the range aims to drive incremental sales to your store or venue.

Bombay Sapphire’s pre-made gin and tonic range is both convenient and refreshing, a modern twist on a world class gin.

10%

DOUBLE SERVE

AVA I L A BL E NOW for more information please contact your local Bacardi martini Australia representative or contact our customer care team on 1800 357 994 or bmacustomerservice@bacardi.com

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†source: Quantium research data *New refers to the new can format only. BE BRILLIANT AND INSPIRED, DRINK RESPONSIBLY. ©2020 BOMBAY SAPPHIRE AND ITS TRADE DRESS ARE TRADEMARKS.

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PHOTO @YEAHRAD

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