Drinksbiz February 2014

FEBRUARY / MARCH 2014 WWW.DRINKSBIZ.CO.NZ

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EDITORIAL

HAPPY NEW YEAR… there is another option to you OF ALL the messages parlayed and to your customers: drink less around Facebook, texting and overall but savour it more, serve it face to face, the most optimistic with more aplomb and encourage one I heard is that the number 14 customers to trade up rather than has always been luckier than 13. down. Rather than being stuck And with that thought in mind, in the same old rut of serving Happy New Year to all readers the same amount of liquid for a of Drinksbiz. We hope you had a similar amount of money, what great, safe and tasty holiday break about really working for your and feel energised for a great customers’ taste buds? Blackboard year ahead. list top boutique beers and wines, This issue of Drinksbiz starts which really have off on a light fresh been hand crafted, foot with a bunch All serious daring of beautiful new starts from within… which might sell for slightly more, but summer brews in Anonymous which will deliver our beer category so much more report, which kicks satisfaction due to the taste being off on page 48. better. They drink fewer alcoholic There are light fresh summer units but they enjoy what they wines in our white wine category consume doubly as much – and report feature on page 40. And pay a little more for the privilege. both of these reports highlight It’s just an idea but it’s one that I not only new drinks for your lists think has legs… not unlike those and shelves, but also many low on a well cut glass of wine or alcohol variants. While the idea beer. Or a top shelf spirit, for of drinking the same amount of that matter. liquid while consuming fewer Cheers alcoholic units sounds good to Joelle Thomson some, in theory, I’d like to suggest

SUMMER OF RIESLING

p28

Summer of Riesling will see short tastings and long line-ups of Riesling served till late March. summerofriesling.co.nz or contact Angela Clifford, phone 0274 242871 or email: angela@summerofriesling.co.nz Twitter: @RieslingNZ Facebook: NZ Summer of Riesling

THE SAMPLE IN THIS MAGAZINE IS A HANGOVER HELP – SEE PAGE 24

EDITOR’S PICKS 2013 AUBURN NORTHBURN RIESLING Central Otago’s unsung white wine hero; Riesling.

SIPSMITH SUMMER CUP The new millennium answer to an old fave; Pimm’s.

ESTRELLA DAMM Spanish beauty, new to New Zealand, thanks to Boundary Road Brewery.

CORRECTION In our last issue of Drinksbiz (Dec/ Jan 2014) we wrote a story about Simply Pure Rarefied Spirits, in which we incorrectly named the former worldwide CEO of Tanqueray Gin as Mike Holland. The correct name is Mike Collings. We apologise unreservedly.

FEBRUARY / MARCH 2014 DRINKSBIZ 5

CONTENTS

Spy Valley's Outpost Vineyard, Marlborough Spy Valley’s source of top Pinot Noir

COLUMNS, NEWS & VIEWS

WINE

Cover story – Beam goes glam with Mila Kunis

7

Columns from our experts

8 12

Out & about

Diary dates – cut out and keep our what’s on guide 15 News & views

16

The Independent – we profile Sipsmith

34

Publisher

www.drinksbiz.co.nz

SPIRITS & COCKTAILS

High 5 – fab wines to stock

38

Hot mixes – Monin’s favourite cocktails

57

How low can you go?

– our guide to light ‘n low vino

40

Cocktail magic – our cocktail category report

58

French connection – Pinot Noir here and in France

44

Whisky stories

by Michael F Fraser-Milne

62

BEER & CIDER

FINAL ORDERS…

Beer category report – top summer brews

48

Beer & cider news

52

Editor

Advertising

Advertising statistics from LIPS

67

What’s new

70

Last requests... from a Marlborough man

72

Designer

Karen Boult Joelle Thomson Roger Pierce Lewis Hurst E . karen@boult.co.nz E . joelle@drinksbiz.co.nz E . advertising@drinksbiz.co.nz E . lewis@hcreative.co.nz M . 021 320 663 M . 021 376 786 T. 09 361 2347 M . 021 146 6404 M . 0274 335 354 W. www.hcreative.co.nz

Associate Member (NZ)

Drinksbiz is published every second month by Trade Media Limited, 300 Richmond Road, Grey Lynn, Auckland, New Zealand, phone (09) 361 2347. The contents of Drinksbiz are copyright and may not be reproduced in any form without the written permission of the publisher. Please address all editorial, subscription and advertising enquiries to Trade Media Limited, P O Box 37745, Parnell, Auckland.

6 DRINKSBIZ FEBRUARY / MARCH 2014

COVER STORY

Mila Kunis with Fred Noe of Jim Beam.

A new global TV campaign sees Mila Kunis as the front face of Jim Beam’s new Make History campaign

MILA MAKES HISTORY WITH BEAM COMBINE THE gorgeous television star Mila Kunis with the history of Jim Beam and a dub and roots event – and what do you have? The growth of a massive global brand, for one thing.

But the makers of Jim Beam have just announced two pivotal events in their marketing this year. The fi rst is Jim Beam Homegrown. This year will be the company’s seventh consecutive one as title sponsor of the dub and roots music event. And the second is a new television campaign with Mila Kunis as its front woman.

For the makers of Jim Beam the new television campaign is the chance to connect with consumers

about the company’s family history and stories. Stories are the stuff of every individual’s and country’s history, say Beam’s marketers.

Accordingly, this campaign encourages everyone to showcase their memorable moments on digital media.

It is also a radio campaign which will focus on the moments in history that Jim Beam’s fans create with their friends on a weekly basis; in images, videos and posts marked with #makehistory.

Jim Beam’s key message is: ‘We’ve made our history. Now make yours.’

Where Peat met Paddy Inspired by Ireland’s ancient distilling traditions of drying malted barley over peat fires, Connemara is Ireland’s only Peated Single Malt. Twice distilled, no other Irish whiskey combines rich smokey tones with delicious fruitiness and vanilla whilst retaining the traditional smoothness of Irish whiskey.

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Jim Beam Homegrown SATURDAY 15 FEBRUARY 2014, 12:15PM TO 11PM

Jim Beam Homegrown returns to the Wellington Waterfront.. homegrown.net.nz

IN VINO VERITAS

TOP OF THE SOUTH Is North Canterbury the most underrated wine region in New Zealand? Editor Joelle Thomson says there’s only one thing to do about it: drink up the beauty of this overachieving wine area…

I’M SURE the winemakers and marketers of North Canterbury do get out but they are not often seen as a group hot footing it around the country hosting tastings. More’s the pity. Late last year they collaborated on their first tasting. And let’s hope it’s the first of many. It was held at Auckland’s Northern Club’s Wintergarden, which proved to be an appropriate name on an extremely wet Auckland day.

The wines of North Canterbury provided enough brightness to make up for that – as did the region’s truffles, which were served on the nibbles handed around after the tasting. Truffles and Pinot Noir from one of New Zealand’s most beautiful wine regions.

What could be better? The wines from this region constantly amaze me. Why don’t more people know of, talk about and stock North Canterbury wines on their lists? At the end of November, another accolade went to a North Canterbury winery when the 2012 Greystone Pinot Noir won the trophy for Best Pinot Noir at the 2013 Air New Zealand Wine Awards. The North Canterbury region deserves a lot more time in the sun. I hope to see the region’s wines trickling onto good wine lists all over New Zealand. It’s a selfish thought mostly; I just want to go out and drink them because they so consistently over-deliver.

8 DRINKSBIZ FEBRUARY / MARCH 2014

NORTH CANTERBURY’S FINEST VINOS Favourites are too numerous to mention but a bunch worth following are on this featured list here: 2010 Bell Hill Pinot Noir For a wine that has had 100% new oak, this is super subtle – not to mention far too drinkable. Its incredibly low yield (2 to 2.5 tonnes to the hectare) shines through in beautiful concentration. A collector’s piece – to drink in time.

2013 Bellbird Spring Rosé

2011 Muddy Water Estate Pinot Noir Full body, dark fruit flavours and a long finish – made from an organically managed clay-over-limestone vineyard where some vines are still, precariously, planted on their own roots (rather than having the safety of rootstock to fall back on).

2011 Black Estate Spye Pinot Noir Silky, smooth, dense and full bodied, elegant and long… a must try.

There’s so much great wine made at Bellbird Spring, why pick on a rosé?

Purely because this one is a class act of its own; incredibly rare in New Zealand in terms of its dry style and drink-me complexity. A lovely light summer wine.

2011 Pegasus Bay Sauvignon Semillon

2012 Tongue in Groove Pinot Noir - Clayvin, Marlborough

2011 Pegasus Bay Bel Canto Dry Riesling

A one off specialty made from Marlborough grapes; “We were lucky to get them from this awesome vineyard just this once,” says winemaker Lynnette Hudson, who has created a total winner in this weighty proof that Marlborough Pinot can be compellingly good. (This was the only wine at this tasting made from grapes outside the Canterbury region, but it’s worth talking about.)

Late picked, ultra rich dry style, succulence on speed.

Complex white wine ahead of its time; about 30% barrel aged Semillon on lees.

Super interesting nose and long palate.

2011 Pyramid Valley Field of Fire Chardonnay Tight, youthful, fleshy and more-ish…

One of the most beautiful South Island Chardonnays ever.

2010 Mountford Estate Pinot Noir

2011 Pyramid Valley Angel Flower Pinot Noir

Whole bunch 50%, super concentrated taste 100% – overall drinkable 150%; something I could say about nearly all wines in the room.

Smooth, soft, juicy, lithe Pinot Noir with the richness of dried cranberries and the je ne sais quoi-ness of indefinably good Pinot.

COLUMN

DRINKING CULTURE A HOME ISSUE TOO The new legislation on alcohol availability and consumption does not tackle individual responsibility but this is just as important – as it is for hospitality industry members to provide feedback to the government

By Jenny Cameron, Brewers Association of Australia and New Zealand, email: jenny.cameron@brewers.org.nz

“We approach it on the basis that most adult New Zealanders, most of the time, drink reasonably and responsibly. But we also know of the misery that misuse of alcohol can bring.”

“THE BREWERS Association believes the Government has taken a pragmatic approach towards fi nding a solution to reduce the harmful use of alcohol by a minority of New Zealanders, but still allowing for an economically important hospitality sector that includes a dynamic and vibrant beer category”.

I wrote that in a media release a year ago.

Now the Sale and Supply of Alcohol Act 2012 (SSAA) is here and today the alcohol and hospitality industries, along with individual New Zealanders, are in a new landscape of responsibility. The brewers joined those who realised there must be change and we approach it on the basis that most adult New Zealanders, most of the time, drink reasonably and responsibly. But we also know of the misery that misuse of alcohol can bring.

Reaction to the new laws has ranged from hopeful to dismissive. It is difficult to do justice to such a complex set of new rules covering everything from licensing hours and conditions, the accompanying environment in which the alcohol is served, irresponsible promotion of alcohol, irresponsible product, and new offences for supplying minors, using false identification and much, much more. The proof as to whether the new regime reduces harmful use of alcohol will be, as they say, in the pudding.

10 DRINKSBIZ FEBRUARY / MARCH 2014

I believe our industries have approached also looking again at supply reduction the introduction of this law with measures). As such it is another important considerable planning, training and a document for the hospitality industry to be genuine commitment to making the engaged with. legislation work as effectively as possible.

The last National Drug Policy expired But achieving the objectives of the SSAA last year and this will update it for the will require cultural five years ahead. and behavioural The timeframe is Factors that must also change change, especially tight for interested are cultural and behavioural, in the home. This is parties to have their especially in the home. This is not say – the process is not readily addressed by regulation. It open until Friday readily addressed by regulation. would also be grossly 28 February 2014, It would also be grossly unfair unfair to put an with the new policy to put an overemphasis on the overemphasis on the to be ready in June supply side of the equation supply side of the 2014. The National equation without Drug Policy aims without putting equal effort and putting equal effort to create a way emphasis on the individual and and emphasis on of ensuring that community responsibility. the individual everyone whose and community work involves these responsibility. issues takes consistent action in addressing The next major piece of work the them – Ministry of Health, Customs, Police, government tackles on alcohol is the review and many others. The National Drug Policy of the National Drug Policy1 and this is the is a fundamental part of trying to drive the education and community awareness document that will address the demand around alcohol and reduce the harmful use reduction piece of the puzzle (as well as of alcohol. Anyone who is in the alcohol 1 The drug policy includes tobacco, illegal and other industry should provide feedback to the drugs, and alcohol process, as it is the other side of the coin 2 See the National Drug Policy discussion document to the SSAA and is just as important to here: www.health.govt.nz/publication/new-national-drugensure the right balance is struck in that policy-new-zealand-discussion-document document also2.

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OUT & ABOUT

ddy chel from Pa Jacs and Ra creation r ei th ith w Barry's

The judges

GUINNESS GETS AHEAD

Nick and

Brendan

perform

ing

New Guinness Pint Masters THE GUINNESS Pint Master Grand Final in Auckland in late 2013 saw new winners: Brendan Mason and Nick Rhodes from The Kelvin Hotel in Invercargill.

Nick and Brendan won the Guinness Pint Master 2013 title over four other duos from around the country, who put forward Guinness based dishes, including everything from oysters topped with Guinness foam and Guinness caviar, to spheres of white chocolate filled with Guinness ice cream.

Peggy Gordon’s team explains the science behind

Guinness

The Quadrant’s Guinness implosion

The champions

Peggy Gordon’s team with creation

Claudia Hadlow &

Vic toria Hadlow

Nicky Park & Delan

ey Mes

Cronin & Michelle elberg as C a nn A

Mark Nelson Trudi Nelson/ MARCH 2014 12 DRINKSBIZ& FEBRUARY

Sophie Burton & Sam Sa xton-Bee r

Heading East EAST IMPERIAL launched in New Zealand in December at a collaborative event with Hayman’s, Botanist, West Winds, Waiwera, Gabriel Boudier Saffron and Martin Miller’s – the aim was to create the ultimate gin and tonic masterclass at 1885 Basement Bar. Guests experimented with a diverse range of gin botanticals highlighted

by East Imperial’s range of premium mixers. Food matches for each cocktail were created by Orleans executive chef Sam Campbell.

Lady Gaga

Konecki

Adele and Simon

Jessie J

OUT & ABOUT

Belvedere goes Gaga at London launch HOT ON the heels of New Zealand’s Belvedere Red launch last year, Lady Gaga and Belvedere Vodka, returned to Annabel’s London for an intimate performance of songs from the Grammy® Awardwinning artist’s new album Artpop, released in November.

To celebrate the launch of the chart-topping album and the third anniversary of Belvedere Vodka’s partnership with Red, Lady Gaga performed new tracks at one of London’s most prestigious member’s clubs, Annabel’s.

The event supported the Belvedere Red Special Edition bottle, which raises money for the Global Fund, the world’s leading financier of programs to fight HIV/AIDS in Africa.

Douglas Booth & Jeremy Langmead Tinie Tempah

Arizona Muse & Mark Abegg De Boucherville

Trudie and St

Eddie R e d m ay n e& Emma W atson

ing

Laura Maccuish and Ryan Fairley of Scotland Th Clarke, Bill len, Laura t ee tr Denise Cul is an Joanne St Lisa Cullen,

ompson ,

Tom, Martin, Tarun, Darren and Staff member Becky

Ash Day (Qtn) Lilia Rossena (Brazil) Kim Robinson (Ireland)

Jod

rald wner) Ge mpson , (o d trip) Tom Ro y T h o n la e Ir r (winner inne l Browne Young , (w er) Danie g a r) n e a n m w Cairns ,( Collins (o ip, Brian as Kaye y Logan and Nichol Ireland tr

Staff: Back - Laure n Sweeney, Laure n Radford, William Adams, Darren O'C onnor-Fogart y. Fro nt - Alex Griffin, Peggy-May Chap ple , Brittney Tam misto, Emily Munn

Pog Mahones turns 15 in Queenstown

THE OWNERS of Queenstown’s Pog Mahones celebrated 15 years in business with a birthday party, prizes and the trip of a lifetime.

The nationwide hospitality business now owns and manages nine premium pubs and restaurants in three cities around the country. It all began when Irishman Brian Collins first arrived in Queenstown as a backpacker and later met Roy (a Kiwi) through the corporate world in Singapore where the pair dreamt up an Irish pub in the resort town.

FEBRUARY / MARCH 2014 DRINKSBIZ 13

DIARY DATES

DIARY DATES

PROSECCO FESTIVAL Sunday 18 May is the day to celebrate Italy’s most loved sparkling wine – Prosecco; it’s the Festival of Conegliano Valdobbiadene Prosecco Superiore DOCG. The San Salvatore Castle, pictured, is in the heart of the dramatic hilly Prosecco DOCG region with its steep hillsides and high quality wines. If you haven’t yet tried a Prosecco Superiore, check out the outstanding bubbles from Conegliano Valdobbiadene; Prosecco Superiore are a world apart from the sea of everyday bubbles and they are great value too.

Classic Hits Winery Tour

The Tiger Tour 2014

FROM 5 FEBRUARY

5 MARCH AND 1 APRIL

The annual Classic Hits Winery Tour starts at Church Road Winery on 5 Februar – featuring The Exponents, Stan Walker and Breaks Co-Op. winerytour.co.nz or ticketmaster.co.nz (0800 111 999).

Two nine night tours. Luxury lodge owner Julian Robertson hosts these two tours by popular demand. matakauri.co.nz

Jim Beam Homegrown

Beer Festival NZ

SATURDAY 15 FEBRUARY, 12:15PM TO 11PM

SATURDAY 15 MARCH

Great lineup of Kiwi musicians on the beautiful Wellington Waterfront. homegrown.net.nz

12.30 to 9pm. The Cloud, Auckland.

Dress up, show up and brush up on your knowledge of the best beer, food and music to serve at your bar, café or restaurant by attending this festival in downtown Auckland. beerfestival.co.nz

The Great Out West Brew Fest 22 FEBRUARY

Blanc, Lincoln Road Auckland . The Great Out West Brew Fest will feature 14 craft breweries from all over New Zealand with prizes, bands and all afternoon entertainment from 1pm to 7pm.

Find out more from Nastajia Bourke at Lincoln Vineyards, phone (09) 838 6944. Limited early bird tickets are available, either from blanc or online: blanc.kiwi.nz/ BrewFest.html

Melbourne Food and Wine Festival 2014 FRIDAY 28 FEBRUARY TO SUNDAY 16 MARCH

The hallmark wine event of Melbourne Food and Wine Festival with wine tastings by Master of Wine Tim Atkin (UK) and Chateau Coutet’s Aline Baly (France) as well as Australian wine experts. melbournefoodandwine.com.au

Dramfest FRIDAY 28 FEBRUARY TO SUNDAY 2 MARCH

Christchurch. Three days of whisky tastings, sessions, talks and entertainment with over 45 exhibitors. dramfest.co.nz Find out more from Michael F Fraser Milne at Whisky Galore, phone (03) 377 6824 or email: michael@whiskygalore.co.nz

Cuisine CheeseFest WEDNESDAY 5 MARCH, 5PM TO 8.30PM

Auckland. Cheese lovers’ heaven is back at The Langham Auckland’s Great Room .

Tickets $30 at eventfinder.co.nz or $35 at the door.

Organic biodynamic and natural wine show 13 TO 14 APRIL

London. The Real Wine Month highlights organic, biodynamic and natural wines made by artisan growers and winemakers from Cheshire to Cornwall and the Hebrides to Hampshire. therealwinefair.com

2014 Food Shows FRIDAY 4 TO SUNDAY 6 APRIL

Christchurch, CBS Canterbury Arena FRIDAY 9 TO SUNDAY 11 MAY

Wellington, Westpac Stadium THURSDAY 31 JULY TO SUNDAY 3 AUGUST

Auckland, ASB Showgrounds The Food Show begins its annual nationwide tour in Christchurch this year. 10am to 6pm Friday and Saturday; 10am to 5pm Sunday. foodshow.co.nz

Chocolate and coffee show 2014 3 TO 4 MAY

The Cloud, Auckland. A first for foodies. chocolatecoffeeshow.co.nz

Clean NZ Expo THURSDAY 29 MAY TO FRIDAY 30 MAY

Ellerslie Event Centre, Auckland. Looking for cleaning solutions for your bar, pub or club? Visit CleanNZ for all the answers. cleannzexpo.co.nz

Fine Food New Zealand SUNDAY 22 TO TUESDAY 24 JUNE

Auckland. If you’re in the hospitality industry, this is a must-attend. finefoodnz.co.nz

FEBRUARY / MARCH 2014 DRINKSBIZ 15

NEWS & VIEWS

GUINNESS HAS A NEW PINT MASTER IT WAS hot competition. Over 180 bars competed and more than 14,000 punters voted to fi nd 16 regional fi nalists, who then competed in four regional fi nals at the 2013 Guinness Pint Master Competition.

The country’s top five put forward their best pour at the Grand Final, and the supreme winning team was Nick Rhodes and Brendan Mason from The Kelvin Hotel in Invercargill, which won the title of Guinness Pint Master 2013.

Five duos from bars and pubs from each region competed for the coveted title at the Grand Final at The Paddington in Parnell, Auckland on Thursday 6 December 2013.

The competition scores contestants on the quality of their Guinness pour, the experience they give the crowd, and their originality in making a Guinness-based creation, and The Kelvin was a stand out.

Despite this being the bar’s fi rst time in the national fi nal, the judges were impressed with the duo’s near-perfect pint pour, their flair, local pride and stunning Guinness dessert – a Guinness chocolate cake sitting over Guinness caramel sauce, with Guinness chocolate mousse and Guinness truffles.

“They are awesome. I love them like they’re my own…I defi nitely feel like a proud father tonight,” says Bryan Townley, general manager of The Kelvin Hotel.

Jenny Irvine, master brewer of Guinness in New Zealand and judge at the Guinness Pint Master national fi nal, says the creativity the 2013 contestants far exceeded her expectations.

“The quality of the Guinness pours, as well as the originality shown in the creative round, was absolutely outstanding. All five teams really pulled 16 DRINKSBIZ FEBRUARY / MARCH 2014

out all the stops, but The Kelvin was consistently fantastic in both rounds.

What set them apart for me was their engagement of the crowd, their local pride and support of local producers, and the passion they injected into the competition.

All of the judges are thrilled to be able to name these deserving barmen the Guinness Pint Masters of 2013.”

The winners each received a cash prize of $1759; the year Guinness was founded. The Kelvin Hotel also received $1759 worth of Guinness to celebrate the win with their locals. facebook.com/Guinness.NZ

Win your own taste of Guinness To celebrate the crowning of the 2013 Guinness Pint Master, Drinksbiz has two Guinness prize packs to give away, each including a Guinness key ring, cap, oven mitts and black leather Guinness wallet, worth $125.

HOW TO ENTER To enter email and tell us which year Guinness was founded and please supply your full name and contact details to send the prize to: info@drinksbiz.co.nz

Old Mout has an old hoot The owners of Nelson cider company Old Mout Cider like a laugh and this year they’re putting their money where their funny bone is – Old Mout is the official Gold Sponsor of the NZ International Comedy Festival in 2014.

The season kicks off at the Old Mout Cider Comedy Gala in Auckland on 24 April, 2014 and Old Mout Cider First Laughs in Wellington on 27 April, 2014.

“The NZ International Comedy Festival in cahoots with Old Mout Cider is a clever reflection of the brand’s integrated association and fantastic brand fit, doing things a bit differently with a spot of fun,” says Kate Johnston, Old Mout Cider brand manager.

“The two signature shows which celebrate the launch of the Festival are proudly titled the Old Mout Cider Comedy Gala and Old Mout Cider First Laughs and fans will be able to enjoy a nice cold Old Mout Cider at the shows. TV3 will also be filming the Old Mout Cider Comedy Gala for a two-hour TV special broadcast during the Festival, taking the Old Mout Cider brand out to the nationwide audience in prime time viewing,” she says.

“The name Old Mout comes from Nelson’s apple-chocka Moutere Valley, where our founders began making pretty good things from apples in 1947.”

The Old Mout label was originally attached to a fortified apple wine rocket fuel, which was 23% ABV. Find out more about the Old Mout Cider Comedy Gala and Old Mout Cider First Laughs atcomedyfestival.co.nz

Distributed by Federal Merchants & Co | P: 0800 846 824 E:info@federalmerchants.com | W: federalmerchants.co.nz

NEWS & VIEWS

Speight’s lightweight cider pet The latest addition to the Speight’s cider range is a 1.5L PET bottle. The plastic bottle is relatively lightweight and targeted at liquor retailers for sale over summer.

Speight’s Cider is made with New Zealand-grown apples and sells widely in retail nationwide.

YEALANDS GOES SOLAR Construction has begun on New Zealand’s largest solar panel installation at Yealands Estate winery in Seddon, Marlborough.

The project is being managed by the country’s leading solar power company, PowerSmart of Tauranga and will consist of 297 individual panels over the entire northern side of the winery. It is estimated that it will produce up to 133,000 kWh per annum; the equivalent annual power use of 17 New Zealand households.

“We are delighted to be supplementing our existing renewable energy supply, which already incorporates solar water heating, wind and biological initiatives. This will certainly assist us achieve our ultimate goal of self-sufficiency,” says Peter Yealands, founder of Yealands Family Wines, who formed the company in September 2011.

Yealands Wines now comprises the Hawke’s Bay winery, Crossroads and the Marlborough brand, The Crossings. The combined entity makes it one of the largest privately-owned wine companies in New Zealand, with exports to over 70 countries. yealands.co.nz

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Images courtesy of New Zealand Beer Festival

NEWS & VIEWS

BEER IN THE CLOUD The New Zealand Beer Festival returns to The Cloud in Auckland on 15 March.

Festival organisers expect about 12,500 people at the festival’s workshops, beer and food matching sessions and brewing classes.

A midday session will run from 10am to 3pm, allowing serious beer lovers to mingle with brewers, attend master brewing classes and learn.

The evening session will deliver the entertainment with world-class comedians and musicians from 4pm to 10pm.

The festival continues to feature over 120 craft beers including Epic, Sprig & Fern, Waiheke Island, Liberty and Deep Creek, and many ciders too, including South

Africa’s enormously successful Savannah Cider. There will also be winemakers on site. And organisers expect Queens Wharf to be lined with food trucks for the duration of the event.

NEW ZEALAND BEER FESTIVAL TICKETS Pre-sale tickets and specials are available to VIP members. Register as a member at beerfestival.co.nz

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NEWS & VIEWS

BRANCOTT WINS TOURISM AWARD Great Wine Capitals Global Network has awarded Marlborough’s largest winery THE FEARON Hay-designed Brancott Estate Heritage Centre in Marlborough has been awarded the 2014 International Best of Wine Tourism award.

The Brancott Estate Heritage Centre was built on an elevated slope above the historic Brancott Vineyard; site of the original Sauvignon Blanc plantings in Marlborough.

The Great Wine Capitals Global Network announced the winners of the 2014 International Best of Wine Tourism awards at a ceremony at the Culinary Institute of America’s Greystone campus in St Helena, California in late 2013.

The nine international winners were chosen from 53 local winners from nine Great Wine Capitals; 350 applications were received over the past year.

“We’re thrilled to have won this prestigious International Wine Tourism Award in our second year since opening late 2011. The Marlborough region attracts a great number of wine tourism visitors annually and we’re proud that the Brancott Estate Heritage Centre has been recognised with this International Award,” says

Patrick Materman, chief winemaker for Brancott Estate.

“We’re very proud of this home for Brancott Estate which offers a valuable platform from which to honour the origins and location of the original Marlborough Sauvignon Blanc plantings and the success of the varietal that’s gone on to become the world’s favourite New Zealand wine style.”

The centre was designed to integrate into the landscape. It won the Innovative Wine Tourism category for its Mastery of Marlborough Sauvignon Blanc - a tutored wine tasting which shows the diversity of Marlborough Sauvignon Blanc.

The Brancott Estate Heritage Centre is open to visitors for tastings and lunch seven days a week from 10am to 4.30pm.

New Argentinian vino South 2 South has a new range of wines from South America’s biggest wine producing nation, as Editor Joelle Thomson discovers ARGENTINA MAY be a hot country but it’s home to the highest altitude vineyards in the world – and outstanding wines made from them. A handful are imported to New Zealand thanks to ex-pat Argentine Josefina Tellería, who is based in the Bay of Plenty. These wines are outstanding in quality but relatively modestly priced; often the way with wines from Argentina. A tasting in late 2013 showed four exceptional wines, which I highly recommend restaurateurs and cafés to stock – as well as good wine and liquor stores.

TOP TORRONTES

TRIO OF MALBECS

2012 Alta Vista Torrontes

2009 Montechez Limited Edition Malbec

RRP $27 to $29

2009 Montechez Reserva Malbec RRP $29 to $32

RRP $47 to $49

It’s Torrontes, but not as we usually know this aromatic, light bodied white. This version is super concentrated with orange essence, Muscat-like aromas and a lovely dry finish. Great white for summer.

20 DRINKSBIZ FEBRUARY / MARCH 2014

Big but smooth, elegant and fresh too; a stunningly beautifully balanced Malbec.

2011 La Celia Pioneer Reserva Malbec RRP $24 to $26

Luscious, lively acidity drives the backbone of this fleshy, fruit driven Malbec. A stunner.

To stock these Argentinian wines, contact South 2 South Wines of Argentina, phone Josefina Tellería, phone 021 105 0647 or email: info@south2south.com

Top tasting entry level Malbec which over-delivers; like its two big red siblings, above.

Proudly Distributed by Federal Merchants & Co. | P : 0800 846 824 | E: info@federalmerchants.co.nz | W: federalmerchants.co.nz

MAKE YOUR OWN WINE AT POP UP BAR Both the pop up Jacob’s Creek winemaking experience and the virtual Blend bar (www. jacobscreekblend.co.nz) will uncover New Zealand’s most popular red and white blends, with the top two launched into stores in New Zealand mid 2014 MAKING YOUR own wine sounds like one of those things you really shouldn’t try at home, but thanks to two real winemakers and German bottling technology, now you can do it yourself in downtown Auckland.

The place is Blend. It’s a pop up bar. And it’s owned, hosted and run by Jacob’s Creek, whose chief winemaker Bernard Hickin was in this country to launch the new bar.

“When the idea came up, we could see that many consumers were curious about how wines are made and blended. This is a good opportunity for people to have a go; it’s meant to be fun and not too serious but what typically happens is that once people see the taste possibilities on hand, they get really involved because they realize all the options available,” Hickin says.

New Zealand is the fi rst market for Blend, but Hickin says there is potential to take the Blend bar around different markets in Australia and possibly further afield in the future.

Each blending and tasting session will take 15 to 20 minutes. The exact blend will then be created using the technology of the Jacob’s Creek Blend Bürkert machine.

Wines will be professionally bottled on site, sealed with screwcaps and labelled with a personalised label featuring the name of the blender; for example, John Smith’s Blend.

Each bottle will be available for purchase with its personalised label for $20.

In theory there are over 548 different red and white blends possible from a combination of the red grapes, Shiraz, Cabernet Sauvignon, Merlot and Grenache.

White wine drinkers can choose from Sauvignon Blanc, Moscato, Chardonnay and Pinot Gris.

Hickin says a red is his preference. “I always like a little Grenache because it has a lot of fruit flavour and softness but I don’t like it 100%. I’d typically go for about Shiraz at about 50%, Grenache 30% and perhaps the remaining 20% would be Cabernet.”

More importantly, the experience invites personal innovation.

“A lot of wine consumers think that blending wines is a bit of a mystery; secret winemaker’s business. This is a chance for someone who enjoys wine to have a go at blending their own wine after they’ve tasted the different grape varieties. It may not even be a blend, but I think most people will enjoy blending different options together to work out which ones they like – and don’t.”

THE BEST BLENDS The two most popular wines, a white and a red, from Blend will be made commercially available mid 2014 and sold at retail in New Zealand in June/July.

Blend is open to everyone over 18 years of age and is on site at Takutai Square, Britomart, Auckland, from 29 January to 15 February from 12 noon daily. jacobscreekblend.co.nz

NEWS & VIEWS

HELP FOR HANGOVERS When talking to the guys from Raisey’s Original about their newest product Bounce hangover helper, it’s best not to mention the ‘c’ word “A HANGOVER cure? That’s a pretty big claim to make and it’s one we have deliberately tried to steer away from,” says Kane Raisey, a Hawke’s Bay sports and lifestyle nutrition brands owner, who has help for hangovers.

“We are trying to address the problem of hangovers by nipping it in the bud with Bounce,” he says.

What started three years ago as a chat about new products has now become a major project for Raisey’s Original.

“We had many customers tell us that our existing sports drinks were effective for hangover relief when taken the following morning. We used that as a starting point and as we researched exactly what causes a hangover, it became apparent that prevention was the best way to deal with it,” says Raisey.

Raisey approached Bounce with the concept of blending tradition and science to perfect the fi nal recipe.

“Its not all about chemicals and laboratories. We are fi rm believers in looking to Mother Nature as our fi rst

point of call and once again she has come through. The result is a product called Bounce, which contains no artificial ingredients or colours,” says Raisey.

ABOUT RAISEY’S ORIGINAL Raisey’s Original is a family business run

by Kane Raisey and his father Darryl.

Bounce was created, developed and prototyped by them.

“We worked through the initial ingredient requirements and then put it in Darryl’s

“We had many customers tell us that our existing sports drinks were effective for hangover relief when taken the following morning. We used that as a starting point and as we researched exactly what causes a hangover, it became apparent that prevention was the best way to deal with it,” says Raisey.

capable hands. He is our food scientist and engineer and he’s come up with a fi nished product that has exceeded our expectations for both effectiveness and taste.”

The recipe deviates from Raisey’s established sports nutrition market. And now, a friend of the Raisey family, Baden Rawle, has joined the team and is looking to explore new markets for Bounce.

“Whether you are running on to a field or walking into a meeting, you have to be able to perform,” Rawle says.

“Life in general can be as competitive as sport at times and if you are feeling off colour then opportunities will be missed.

Raisey’s Original products are designed to help people get a competitive edge, and are targeted at those who strive for a healthy lifestyle so the markets aren’t as different as you might fi rst think.”

It is important to emphasise that the creation of Bounce is not intended to be viewed as a product that encourages people to drink more, he says.

“Everyone likes to relax and let their hair down from time to time. We think of Bounce as something to help people function better the next day as parents, employees or friends. It’s not designed to be a get out of jail free card.”

Raisey and Rawle view Bounce as a product to sell in bottle store counters, bars, clubs and, possibly, on supermarket shelves and pharmacies.

“This is not a gimmicky product. Raisey’s Original has a reputation for quality and our customers are smart people, who are aware of the positive difference nutrition can make to their lifestyles, so Bounce will be a welcome addition to our range,” says Raisey.

HANGOVER HELP SELLS FOR RRP $3.50 Bounce sells wholesale in boxes of 24 sachets, RRP $3.50. One sachet makes approximately a 300ml glass when mixed with water. For best results Bounce should be consumed just before sleep or after the last drink of the evening.

ORDER BOUNCE HANGOVER HELP… For orders and enquires email:

info@raiseys.co.nz or call 06 8356586.

24 DRINKSBIZ FEBRUARY / MARCH 2014

MIX. DRINK. BOUNCE. A GOOD MORNING AFTER THE NIGHT BEFORE

For orders and enquiries:

www.raiseys.co.nz Buy New Zealand Made

NEWS & VIEWS

Méthode Marlborough makes it big The win of best in show

by Nautilus Cuvée Brut NV at the Air New Zealand Wine Awards cements the country’s potential for top sparkling wine, writes Editor Joelle Thomson When Nautilus Cuvée Brut NV won the trophy for best in show at the 2013 Air New Zealand Wine Awards, it became the third sparkling wine ever to win the top gong. Just as importantly, it backs up the validity of Méthode Marlborough – the new sparkling wine producers’ group based in our largest wine region.

In our last issue of Drinksbiz, we announced the launch of this new body at Wine Marlborough in November. It is the first group of bubbles producers in this country and its aim is to guarantee both the style and the authenticity of Marlborough’s top sparkling wines. But there is clearly more to say. New Zealand wine is hot.

It has been ever since its makers began ditching fortified wannabes for the real McCoy. Don’t get me wrong. I love the great fortified wines of the world, but I’m not a big fan of inferior lookalikes and New Zealand’s great wineries have never looked back after adopting decent grapes in place of fortified ones. Our export figures back this up.

Since 1976, New Zealand wine exports have grown from an annual 300,000 litres valued at $400,000 to 169.6 million litres, worth $1.211 billion.

“Since 1976, New Zealand wine exports have grown from an annual 300,000 litres valued at $400,000 to 169.6 million litres, worth $1.211 billion.”

26 DRINKSBIZ FEBRUARY / MARCH 2014

The success of Sauvignon Blanc was as unforeseen as the potential in New Zealand sparkling wine is.

“Wine grapes are now New Zealand’s most widely grown horticultural crop, and wine, the largest horticultural export crop by value; in fact, our eighth biggest goods export,” says Terry Dunleavy, the inaugural CEO of the Wine Institute of New Zealand, who goes on to say, quite rightly that: “We are acknowledged internationally as leading the world in the popular white variety, Sauvignon Blanc, which accounts for some 80 per cent of our export volume.”

The success of Sauvignon Blanc was as unforeseen as the potential in New Zealand sparkling wine is. Which Air New Zealand Wine Awards chair of Judges and Master of Wine, Michael Brajkovich acknowledged at the awards evening in November when he described the Nautilus Brut Cuvée NV as “a

classic expression of this exciting wine style and a clear pointer as to how good New Zealand sparkling wine already is, and can be in the future.”

The Nautilus Cuvée Brut NV is made from Marlborough-grown Pinot Noir and Chardonnay grapes, and Nautilus Estate is one of the founding members of the new Méthode Marlborough group.

Air New Zealand Wine Awards 2013 The Marlborough region received further recognition with five other trophies at the 2013 awards. The Lake Chalice Marlborough Pinot Gris 2013 won both the Guala Closures NZ Champion Pinot Gris Trophy and the New World Champion Open White Wine Trophy. Hawke’s Bay featured in the second highest accolade of the evening, the O-I New Zealand Reserve Wine of the Show; the 2012 Villa Maria Reserve Hawke’s Bay Chardonnay.

The Beam

Collection MIDORI DRY & LIME

Squeeze & drop in two wedges of fresh lime, add 30mls of Midori, fill with ice & top with ginger ale.

FRANGELICO LIME & SODA

Fill a tall glass with ice, squeeze & drop in two lime wedges. Pour in 30ml Frangelico & top with soda water.

AUSTRALIANS JOIN FORCES Taylors Wines and Brown Brothers have teamed up to sell and distribute their wines to Kiwis on this side of the Tasman in a logical new company TAYLORS WINES and Brown Brothers will launch Taylor Brown Ltd this month in a collaboration which makes sense to them – and to New Zealanders; their new company will sell and distribute these two iconic brands in this country.

The New Zealand based sales team will be headed up by Dean McHenry, who will lead the sales team and customer service support.

Both families share a passion for outstanding wines, says McHenry.

“They both have a love of winemaking and belief in the innate power of family. With generations of family involvement in crafting great quality Australian wine, respect for traditional methods is honoured by both the Taylor and Brown families, but they are not traditional winemakers,” he says.

Both companies are strongly involved in innovative new wines and wine styles, including the development of grapes (Tarrango at Brown Brothers is the best known historic example); wines, packaging and promotional activities that lead and inspire future market direction.

As founding members of the Australian First Families of Wine (AFFW), Taylors and Brown Brothers are not new to collaboration with other family-owned wineries. Together with other leading Australian winemaking families, they have worked in partnership to promote the range of fi ne wines produced by family-owned and run enterprises.

According to the latest Aztec scan data, Brown Brothers Moscato is the biggest selling Moscato in the $10 to $15 price segment in New Zealand. Similarly, Taylors Estate Shiraz has a massive lead in the $10 - $15 Shiraz category.

“Bringing these two successful brands under one roof will defi nitely create a winning platform for customers across the North and South Island.,” says McHenry.

For more information visit www.taylorbrown.co.nz

DEVIL ON HORSEBACK

Squeeze lime wedges into glass & drop in.

Add a few dashes of bitters - pour in Devil’s Cut. Fill glass completely with ice, top with gingerbeer; stir & serve.

APEROL SPRITZ

3 parts Prosecco or dry sparkling wine 2 parts Aperol 1 part soda on ice

SAUZA SIN

1. Lick cinnamon sugar 2. Sip Sauza Gold Tequila 3. Suck orange slice

KENTUCKY LEMONADE

A zesty, fruity & refreshing mix of 30ml Maker’s Mark & a splash of Bols Peach liqueur topped with old fashioned lemonade.

Crafting the Spirits that Stir the World

NEWS & VIEWS

ADVERTORIAL

BEST WHITE WINE ON EARTH THE THIRD Summer of Riesling is in full swing and it champions everything that’s good about alcohol – moderation, fun and a drink that’s generally low in alcohol content but high in flavour.

New Zealand’s third Summer of Riesling was launched at the Christchurch South Island Wine & Food Festival in Hagley Park late last year.

T-shirts and tattoos were dispensed with wine to impart the message that Riesling rocks. Which it does.

More than any other wine style, Riesling works as a low alcohol wine because it retains intense flavour, even when the alcohol is relatively low.

Strip most wines of their alcohol (or stop fermenting them when they’re not entirely dry – as is often the case with Riesling) and more often than not, you lose flavour, along with mouthfeel and body. But Riesling retains its hallmark flavours, even when sporting low alcohol levels.

So at a time when alcohol is in the news – more often than not in alarmist fashion – the Summer of Riesling now seems like an even better idea than when it all began, back in 2008.

It started in New York city when restaurateur Paul Grieco from the Terroir Wine Bar decided that Riesling would be the only white wine he served by the glass that summer. Last summer,

his restaurants alone (others have since joined the Summer of Riesling movement) sold a total of 8,365 bottles of Riesling over 90 days.

“Summer of Riesling has gone from strength to strength” says Angela Clifford from Tongue in Groove Wines in the Waipara Valley, North Canterbury. “We know there are increased sales of Riesling from both wineries and trade, and there is definitely a significant number of

A total of 8,365 bottles of Riesling sold over 90 days in New York’s fifth year of Summer of Riesling – and that was only at one restaurant chain.

Those who know any Swedes know that we have an endless and unshakable love affair with the Swedish summer. And if you go in the summer to the archipelago that surrounds Stockholm you will understand why... The unspoiled rocky beaches and tranquil waters are coupled with evergreen nature and incredibly charming wooden houses, all flanked by the purest sunshine. If you go to Stockholm in the summer, taking a day (or half-aday) trip to the archipelago is a must. You will then understand what all the fuss is about when it comes to Swedes, Stockholm and our beloved summer...and an ice cold älska.

Born is Stockholm älska is true to its roots; stylish, confident, innovative and with attitude. It represents everything that Stockholm is admired for, a fusion of great design, style, beauty and the odd premium quality drink. älska is a deliciously refreshing natural fruit cider. A wonderful combination of traditional and innovative Swedish fruit cider varieties which can be enjoyed at anytime: a night out, with food or relaxing at home.

The älska brand was born on a sunny terrace in our beautiful Swedish capital Stockholm. But what started off as just an idea grew into a project that took over our lives. Long days, late nights and working as a team with the very best in the drinks business. The result is älska, a wonderful brand that typifies the very best of our great city Stockholm.

Lemon & Ginger The distinctive tangy and tart flavour of lemons, combined with ginger

consumers following and engaging on social media.”

Approximately 45 New Zealand wineries and an equivalent number of trade outlets have signed up to this year’s Summer of Riesling to encourage tasting, talking about and enjoying Riesling all summer long.

produces a really refreshing drink for any occasion. Best over ice with a

SIGN UP AND GROW YOUR SALES

you are looking for a truly refreshing taste. With a subtle hint of sweet-

Summer of Riesling will see short tastings and long line-ups of Riesling served till late March. summerofriesling.co.nz or contact Angela Clifford, phone 0274 242871 or email: angela@ summerofriesling.co.nz Twitter: @RieslingNZ Facebook: NZ Summer of Riesling

28 DRINKSBIZ FEBRUARY / MARCH 2014

wedge of fruit.

Nordic Berries The smell of fresh, juicy wild Nordic berries with subtle undertones of pear combine wondrously in this semi-sweet cider to produce a slightly drier finish on the palate. Pour chilled straight over ice.

Strawberry & Lime The combination of zesty lime and fresh strawberries is perfect for when ness, serve over ice with a sprig of mint.

Available from Federal Merchants & Co P: 0800 846 824 E: info@federalmerchants.co.nz

Distributed by Federal Merchants & Co | E: info@federalmerchants.co.nz | W: federalmerchants.co.nz

NEWS & VIEWS

GUSTAV’S CHOOSES SKOPE Skope Refrigeration teamed up with celebrity chef Richard Till at Gustav’s in Christchurch’s burgeoning dining scene LOCATED IN the original Woolston Tanneries buildings, Gustav’s Kitchen & Wine Bar lives up to its evocative name – and to the history of the building in which it is housed.

High wooden paneling and William Morris wallpaper combine to create a

classic, old school atmosphere, channelling the arts and crafts design movement.

The owners, Cassels & Sons, teamed up with celebrity chef Richard Till on their latest venture in Christchurch’s burgeoning dining scene to create this high quality environment, with menus to match.

THE SKOPE SOLUTION In designing the bar and kitchen, Cassels & Sons wanted to use the best equipment to ensure longevity, reliability and minimal disruption in what they knew would be a busy restaurant. In the kitchen, Skope Pegasus cabinets sit alongside a four oven Aga in the open kitchen; which they say is one of only two fine dining Agas in the world. Skope back bars line the long bar in what is a key feature of the expansive dining area.

FEATURED SKOPE PRODUCTS • Pegasus Series • Centaur Series • Backbar Series www.skope.co.nz

Depend on us for peace of mind.

We monitor our products every step of the way, from the sourcing of components to final installation and on-going customer service. All our products are individually tested and supported with a superior warranty and after care service.

Contact us today to find out how we can help you.

0800 947 5673 skope.com

NEWS & VIEWS

New Zealand now buys its favourite Australian wines through Taylor Brown.

EASTERN CONNECTION East Imperial co-founder Kevin LawSmith talks tonic, sweeteners and charities which share in the profits How did East Imperial come about?

Taylors Shiraz is the #1 Shiraz

by volume and value in the $10-$15 price segment in New Zealand*

Brown Brothers Moscato is the #1 Moscato

by volume and value in the $10-$15 price segment in New Zealand*

We wanted to put the tradition back into tonic water, so we tracked down ingredients which we believe are true to what tonic water would have tasted like in 1903. The majority of tonic water you find in the supermarket today is, by contrast, laden with artificial sweeteners, preservatives and citric acid that crushes the herbaceous complexity of premium spirits.

How did you choose the charities to share in the company’s profits?

We looked for organizations connecting the communities we are involved in; “1% for the Planet” bridges these communities through a very transparent and auditable processes. Through 1% we work with Wine to Water which runs programmes such as ‘Just One Shift’ where tips from one shift of bartending are contributed to water well projects across the globe. Wine to Water share our ethos and believe in direct action, as can be seen in their response to the recent Philippines typhoon.

What’s your favourite food to eat with a great G&T? That depends on the gin style but usually Thai food. The pepper, citrus and coriander used in Thai food are the perfect complement to the spice and refreshing notes of G&T. What’s the future of gin?

More experimentation with base spirits such as rye or wine distillates, barrel ageing, and a return to the original “Holland gin” style.

If you could swap places with someone – anyone at all – for a day, who would it be?

I’d love to swap with one of the dozens of children we visited at Ol Pejeta Conservancy.

Taylors Wines and Brown Brothers are both 100% family owned by the Taylor and Brown families; our families are excited to announce a new chapter of co-operation by launching Taylor Brown Ltd for sales and distribution of our great wines throughout New Zealand.

For more information, including how to place orders, visit www.taylorbrown.co.nz *Source:Aztec NZ Scan Data. 05/01/14

Your best ever drink was?

Every G&T I’ve enjoyed at sunset.

INTERNATIONAL NEWS

GLOBAL ROUND UP IN THE DRINKS BUSINESS From beer advertising on buses to winning whiskies and wine on fi lm, here is the Drinksbiz team’s compilation of drinks news BEER ON BUS The mascot of heavy metal band Iron Maiden, Eddie the Head, will feature on billboards in the UK to promote the band’s ale. Lead singer Bruce Dickinson worked with Cheshire brewery Robinsons to make the 4.7% abv Trooper ale, which is now listed in Sainsbury’s and Morrisons, among other retailers. The 20ft x 10ft billboards will go up in London and other areas in the UK’s South East. “Trooper has really opened up doors for Robinsons over the past six months since its launch,” says brand manager John Robinson.

“It has increased trade domestically and opened up brand new international export routes for the fi rst time. The positive response has been phenomenal. The new billboards around London and the surrounding areas signify our continued growth in the south of England and our faith in the renaissance of real British ale led

by Trooper.”

WINNER IN THE GLEN The UK specialist store, The Whisky Exchange, has named Glenfarclas 15 Year Old as its Whisky of the Year. The accolade followed a blind tasting held at the London visitor attraction Vinopolis; home to The Whisky Exchange. Glenfarclas topped a shortlist of eight, which also included Glencadam 15 Year Old, Glenmorangie 10 Year Old, Benromach 10 Year Old, Balvenie Doublewood 12 Year Old, Tamdhu 10 Year Old, Kilchoman Machir Bay and Lagavulin 16 Year Old. All of the whiskies tasted had to be single malts Scotches; not cask strength. Other prerequisites were that they were in ready supply and carried an RRP of less than £50 a bottle.

32 DRINKSBIZ FEBRUARY / MARCH 2014

OXFORD BEER BOOK WIN

vines in California to Croatia’s native Crljenak Kaštelanski.

The Oxford Companion to Beer has been awarded the André Simon Memorial Award Drinks Book category. Garrett Oliver, editor BLIZZARD DESTROYS VINES of the Oxford Companion to Beer, received a Come rain, snow and strong winds; all of cheque for £2000 at the award ceremony in which devastated at least 2000 hectares of London in December 2013. vines in the Abruzzo, Italy, in autumn. The David Gleave MW, damage in the provinces who assessed contenders “I learned that courage was of Pescara and Chieti for this year’s best Drink not the absence of fear, but is said to have totally Book at the awards, said destroyed the vines. The the triumph over it. The much of the wine now storm began with heavy sold in the UK was a rain followed by deep brave man is not he who ‘beverage with alcohol’. does not feel afraid, but he snowfall. And the region’s He was pleased to see vines – many of which are who conquers that fear.” the tradition for good planted to the traditional ~ Nelson Mandela, 1918 to 2013 pergola system, which sees drink writing continued, particularly for the the vine trained fairly high four shortlisted books. The Finest Wines of with cordons in four directions – were still Rioja and Northwest Spain by Jesús Barquín, in leaf after a mild autumn. After the storm Luis Gutieérez and Víctor de la Serna with many of the vines were uprooted and would photos from Jon Wyand won a special need replacing. award for presentation.

Francesco Valentini, whose Trebbianos are highly rated among Italy’s top white wines, says he lost up to half of his vines, many of ORIGINAL ZIN them irreplaceable due to their old age.

A new fi lm about Zinfandel’s journey from its Croatian roots to its Californian fame debuted in the US late last year.

CRAFTY WORK Dossier Zinfandel features high-profi le The British retailer, Oddbins, launched Californian winemakers such as Paul an own-label premium bottled ale when it Draper of Ridge Vineyards and Joel learned that craft beer sales grew 179% over Peterson of Ravenswood. The fi lm describes the past 12 months. Oddbins has 209 craft how Zinfandel went from being considered a beers on sale throughout its 34 stores and state grape, which was native to California, local brews account for approximately 40% to one of far older origins. In 2001, of beer sales. It is now launching its own researchers genetically matched Zinfandel craft ale called Oddbins No.1.

NEWS & VIEWS

A SONG FOR IRELAND MONDAY 17 MARCH IS ST PATRICK’S DAY AND HERE ARE TWO TOP SHELF TIPPLES TO SUGGEST TO YOUR CUSTOMERS LOOKING TO TOAST THE LATE SAINT PADDY

Tullamore Dew 12 Year Old

Jameson The Spirit of Dublin

Federal Merchants & Co has released Tullamore Dew 12 Year Old Special, RRP$ 79.95 - a triple distilled blend of three aged Irish whiskeys. It has a high proportion of pot still and malt whiskeys, matured in both bourbon and sherry casks for 12 to 15 years. Tullamore Dew has its origins in 1829 in Tullamore, County Offaly in the heart of Ireland. The brand was named after the distillery’s General Manager, Daniel E. Williams, whose initials (D.E.W.) are on every bottle of Tullamore Dew. federalmerchants.co.nz

Dermot Flynn, an illustrative artist from Dublin, has designed a special edition bottle for Jameson for St Patrick’s Day 2013. The design was inspired by sights and sounds of Jameson’s hometown of Dublin and it captures famous sights there, including an iconic pub, statues and monuments.

This special limited Jameson bottle was designed to celebrate St Patrick’s Day and will be stocked at selected liquor retailers for RRP $64.99. Available to the trade from Pernod Ricard NZ. pernod-ricard-nz.com

FEBRUARY / MARCH 2014 DRINKSBIZ 33

THE INDEPENDENT

GIN’S RENAISSANCE London is the home of the world’s gin revival, as distiller Sam Galsworthy told Editor Joelle Thomson when visiting New Zealand to launch his Sipsmith gins “I THINK gin is going through an extraordinary renaissance. Going back 10 years what you would have found in a Londoner’s drinks cabinet was a range of top shelf whiskies, each with a story behind them. There would be a reason for each one being there – holiday discovery, trip to the Scottish Highlands and a special occasion favourite. Today people will have a range of different gins,” says Sam Galsworthy.

He’s the man. Well, he’s one of the gin men today; a London based spirits producer whose diminutive distillery is housed in a white washed, one storey building behind a midnight blue door. It was once the office of whisky specialist and author, the late Michael Jackson (his real name but an older, bearded Englishman rather than the better known Jackson).

“We see today that gin is booming and it’s not going to erode. People will have this lovely repertoire of gins. They’ll always have their fall back and their favourite premium and nine times out of 10 we’ll find one that they don’t necessarily share with everyone; Tanq’ 10 fits nicely into that.

That’s also where we come in.”

34 DRINKSBIZ FEBRUARY / MARCH 2014

Galsworthy had tried for years to break away from his brewing background and get into gin production. But he tired of knocking on doors, so eventually decided to open his own one – and Sipsmith was born. He visited New Zealand in late 2013 to talk about his gins – and his vodka production, which is smaller overall, but important nonetheless.

SIPPING EXPERTS Where did the name Sipsmith come from?

When we were struggling for names, my father’s business partner suggested we incorporate the word smith into our name because it related to what we do – we take ingredients and make them intrinsically more valuable than they were in their old state. In old English that meant you became a Smith – a specialist. A copywriter becomes a wordsmith, for instance. We are sipsmiths.

And what about the word sip?

Sip is important because it has connotations of quality and sipping.

Two of the Sipsmith trio on site in London

When did you start?

The range launched in August 2009 and so to all intents and purposes Sipsmith is four and a half years old now.

How? I was a brewer and marketer at Fuller’s Brewery and had previously worked in America for eight years where I saw a great sense of craft and things made by hand.

When it came to distilling there is a veil of mystery and it’s only really if you go north of the border into the Scottish Highlands that you get to see the specialist distillers at work. I had been trying to get into the gin industry for a very long time. I could see craft brewing and winemaking going very much into the craft areas. Spirits, I thought, would be the next thing.

So where did you begin?

In 2007, my best friend, whose name is Fairfax Hall, and I both quit our jobs and tried to convince the government to give us a distiller’s licence. There was no one in the

THE INDEPENDENT

London office who had issued a distiller’s licence because none had been issued since 1823. So after literally 24 months of banging on their doors and protocol and red tape, they got very frustrated and they fi nally gave us one.

And who is your distiller?

Jared Brown; a distiller and an extraordinary guy who knows a lot about the history of spirits. In order to know what direction you want to go in, it’s terribly important that you understand the history too. We want to be a classic and reflect the historic recipes, which our gin does.

What do you think of the modern flavoured gins?

In the wonderful world of modern gins, you see these great hyper different gins using lots of botanicals but the classics are also growing in stature and quality too.

There is room for both. Ours is classic.

Jared was very insistent and said he would only work with us if we would do things the classic way. Classicism will be around forever. Fundamentally our mission is to be around for 80, 100, 200 years. It’s not about a quick return.”

Where are you based?

In Hammersmith, West London. Our distillery is in the old workshop of the late Michael Jackson; a whisky writer. He was one of the guys who told me that craft spirits would be next. What was his office now has our copper still in it, which we got from Germany. Our still is named Prudence and we have a new pot still called Patience. Funnily enough, we only discovered after the fact that in the 1950s

there was a group of American singers who called themselves Prudence and Patience.

And what else do Prudence and Patience make?

A barley vodka, which is also copper pot stilled and made from an English grain.

It’s rounded, soft and delicate with a nutty, buttery component because we get rid of so much of the heads and tails in the cut. You really only keep that bell curve of quality.

How often do you distill?

The Sipsmith spirits

We distill every single day. We are completely maxed out. We do 400 bottles a day, which is a truly small batch. What Sipsmith makes in a year is the same in terms of production as the amount that a medium or big sized company makes in a morning. Our belief is that small batch is better.

The two vintage products do vary in appearance, aroma and taste each year. Some years these drinks have a tawny hue; some years they are more deeply coloured, and in others they are fig-like in shade.

What is the new Summer Cup?

Sipsmith Sloe Gin 2011

29%

It was born out of a love of a one product category – Pimms. One day Jared came in and asked if we should try creating a drier version of our own, so Sipsmith Summer Cup was born. I love the line on the bottle that says ‘crying out for lemonade and fruit’. It was a difficult thing to get right but we feel we have made it work so that one part Summer Cup with three parts lemonade is just right for summer drinking.

Sipsmith Summer Cup

29%

Sipsmith Barley Vodka

40%

Tell us how you serve Sloe Gin.

VJOP stands for Very Junipery Over Proof; an apt name for a new Sipsmith gin which will be 57.5% and takes 3 days to make. The juniper berries are macerated for three days and about 75% more juniper is added at the start.

Only 300 cases have been produced – “The idea was to really embrace the juniper and after 18 months of trying to get it just right, a sample was put on my desk and it said “VJOP”. It tastes like a tribute to the juniper.”

We call it the winter gin and tonic. We pour sloe gin over the top of a gin and tonic; it’s glorious watching its intense colour trickle through a beautiful G&T, garnished with an orange peel.

Sloe and steady… the perfect Sloe Gin is created by pouring sloe gin over the top of a gin and tonic; it’s glorious watching its intense colour trickle through a beautiful G&T, garnished with an orange peel.

Sipsmith London Dry Gin

41.6%

Sipsmith Damson Vodka 2011 28%

The new Sipsmith VJOP

Take it sloe Sipsmith Sloe Gin is vintage dated and has the perfect twist of tart cherry flavour to match beautifully with aged cheddar and dried fruit on a cheeseboard. Or pour a little over the top of a gin and tonic and watch it trickle down over the G&T. Trade enquiries: Tickety-Boo Liquor, contact Jacqui Clarke, phone 021 808 865.

FEBRUARY / MARCH 2014 DRINKSBIZ 35

HIGH 5

HIGH 5 Trade up – your profit and the taste of the wines on your list - with this fab 5, selected from tastings by Editor Joelle Thomson

1

2013 Bellbird Spring Rosé

RRP $25

3

2011 Pegasus Bay Gewurztraminer RRP $29 to $30

Bellbird Spring is a small winery making top wines in North Canterbury where winemaker and co-founder/owner, Guy Porter, makes this fantastic dry rosé from Pinot Noir grapes. It’s pale in colour with an absolutely dry taste but it has fruit driven flavours, balanced by fresh and relatively high acidity; so it’s an excellent wine to serve with food.

Serve (and drink) with fresh goat’s cheese on a warm day.

Trade enquiries: bellbirdspring.co.nz

2

2009 Foxes Island Riesling

Utterly drop dead deliciously good; obviously a Gewurztraminer in the hands of a master, in this case North Canterbury winemaker Mat Donaldson, who treats Gewurz’ like a great Riesling, giving it all the intensity and enhancing its acidity too.

The result is an amazingly pretty, super tropical, ultra refreshing wine. A must try.

Serve with anything; this wine is a winner.

Trade enquiries: pegasusbay.com

4

2010 Fox Marlborough Pinot Noir RRP $32

Winemaker John Belsham has been wondering for years now why New Zealand Riesling isn’t more respected and since his is a dry style which is late released (so it’s mellowed in flavour), it’s a good question.

So, here’s your chance to stock and try this lovely cool climate Riesling with its fruit driven lemon and apple freshness and long fi nish. Super refreshing summer white.

Serve with fresh seafood of your favourite Thai salads; lemon grass-infused dishes taste divine with this wine.

Trade enquiries: foxes-island.co.nz

RRP $26-$27

Marlborough winemaker John Belsham is one of New Zealand’s most experienced, hence everything he bottles under his own Foxes Island label over-delivers – including this youthful, relatively light bodied red with its succulent cherry and fleshy plum aromas and long, spicy fi nish. Top value.

Serve with antipasto late afternoon.

Trade enquiries: foxes-island.co.nz

B L AC KB OAR D

WIN E Buy a blackboard and sell this stunn er by the glass.

5

2011 Black Esta

te Spye Pinot No

ir

RR P $42

38 DRINKSBIZ FEBRUARY / MARCH 2014

Om ih i is the word . If it’s not fam ilia r, it’s not surprising – th is relatively small area is home to some big Pi not Noirs in No rth Ca nterbur y; like th is one. Sil ky sm ooth and full bodied, it’s ev er yt hi ng I hope for in a Sout h Island Pi no t Noir; lit he and fre sh as well as being fruit dr iven with da rk cher ry and plum flavours.

Just gorgeous.

Serve with ga me food or slow cook ed duck or ch icken and bla ck olives.

Trade enquiries: blackestate.co.nz

wildsouthwines.co.nz

LAUNCHING A NEW ADVENTURE Wild South has launched an exciting new marketing

Hitting New Heights

campaign, bringing to life the adventurous spirit

Wild South growth vs Category growth

Wild South shares with its wine lovers.

20.7%

22 20 18

2014 Campaign & Consumer Promotion

16

• Packaging refresh for all SKUs • Consumer On-Pack Promotion in store - 3 February to 16 March 2014 • Into the Wilderness outdoor advertising - February 2014 • Into the Wilderness Electronic Direct Mail campaign - February 2014 • Brand new website launched

Distributed by Sacred Hill Wine Company 0800 WINECO (946 326) sales@sacredhill.com | sacredhillwineco.com

14 12 10 A Luxury Marlborough Adventure at Bay of Many Coves Resort Purchase any bottle of Wild South with a coded neck tag and text your unique code to 3030 for a chance to win.

See reverse for details.

8 6 4

1.1%

1.7%

2 TWIS160314S

0

Total Grocery Wine

Total Still Wine

Wild South

Source: Aztec dollar sales Total Key Accounts Grocery MAT to 22/12/2013 vs Year Ago.

SACRED HILL WINE COMPANY

LESS IS MORE

40 DRINKSBIZ FEBRUARY / MARCH 2014

CATEGORY REPORT LIGHT WHITES

Stock and serve a new wave of wines which are fresh on the shelves, including new, low alcohol styles, recommended from Editor Joelle Thomson’s tastings TOP OF THE LOW POPS 2013 The Darling Moscato Inspired Sauvignon Blanc RRP $24

Perfect Christmas morning wine, thanks to its naturally low 9% alcohol, its hint of spritzy fi zz and its off dry taste – the slightly sweet style flatters Sauvignon Blanc’s naturally high acidity. Serve with French toast and a pot of tea, fi rst thing.

Trade enquiries: savvywines.co.nz

NEW LIGHT WHITE 2013 The Doctors’ Sauvignon Blanc

RRP $19 to $20

At 9.5%, this wine is noticeably a lighter bodied style than most of the new Sauvignon Blancs pouring into glasses right now, but it retains the characteristic succulence and acidity that Marlborough’s best known whites are known for. Its flavours are a tad lighter too, but it’s super refreshing in style and has a long fi nish.

BEST LOW ALCOHOL WHITE 2012 The Doctors’ Riesling

RRP $22

First made in 2006, this wine is a classic expression of what German winemakers classify as kabinet Riesling; light body, relatively low alcohol but conversely a surprising degree of intense fruity aroma and freshness. It has a naturally high acidity – and noticeable but balanced sweetness (medium), delivering an overall impression of great balance. The key to unlocking great Riesling is balance; of acidity (naturally high in this grape) and sweetness (often retained because it is required to balance the acidity) – together these factors help to cancel each other out to make wines appear drier than they actually are. A win-win situation because the taste is natural.

It’s the expression of the grape in the glass. Delicious.

Trade enquiries: forrest.co.nz

LOW ALCOHOL TREAT 2013 Brancott Estate Flight Sauvignon Blanc RRP $12-15 ‘Naturally lighter in alcohol’ reads the front label of this 9% alcohol Marlborough Sauvignon Blanc; it’s my pick of the lowish alcohol ‘savvies’ out now, thanks to its slightly spritzy fi zz and its bright fresh acidity, which drives this wine to a long fi nish. It has lovely balance of light body, intense taste and freshness. Great drinking now.

Trade enquiries: pernod-ricard-nz.com

The Doctors’ light wines JOHN FORREST is a man ahead of his time. When he first began pioneering a lower than usual alcohol Riesling nearly 10 years ago, he called it The Doctors’ Riesling. It wasn’t in a bid to make any health claims; he has a doctorate (but that’s another story) and he wanted a fun name to differentiate a wine style he adores – Riesling made in the German mould. This automatically means a wine with relatively low alcohol, a light body but intense flavours. It’s been a success story for him.

The first vintage of the wine that fits this bill was 2006 with the release of his first The Doctors’ Riesling… “That wine told me something very directly and powerfully – people like wines with lower alcohol and actively search for them, but they had to deliver the expected character of whatever varietal they had chosen to drink,” says Forrest. “This got me thinking about lower alcohol Marlborough Sauvignon Blanc and how this could possibly be produced. We committed to a research programme to make a wine with an alcohol sub 10%, which retained good and typical Marlborough Sauvignon Blanc fruit flavours, aromas and mouthfeel.”

Success did not come instantly. In fact, Forrest says: “We wasted two years, because we followed the classic chemical methods of de-alcholisation, which resulted in a significant reduction in varietal flavour and, worse still, a watery mouthfeel – the curse of lower alcohol beer.”

Just as he was ready to abandon the project, he chanced upon a research abstract from Germany, which made him think it may hold the key to lowering the final alcohol in Sauvignon. “We started trialling what we thought they may be doing in the vineyard to achieve fruit ripeness with reduced grape sugar levels and hence, reduced final wine alcohol.”

After two years of trials by his viticulturist Tim Alexander, Forrest says he has found a successful starting point.

“We are reducing the plant’s ability to make sugar without reducing its ability to make flavour. The hang time for our grapes is the same, which is very important to allow flavour biosynthesis but it’s coming out at about 20 to 25% less sugar - basically depowering the plant by selective removal of leaf at a certain time in its development.”

The biggest challenge will be the marketing and branding of low alcohol wines.

“Technically we’ve succeeded but in a practical sense we might be undone by other products that give the whole brand area a negative image,” says Forrest, “I’m keen to ensure we show that low alcohol wines do not mean low flavour and low quality – quite the opposite.”

FEBRUARY / MARCH 2014 DRINKSBIZ 41

LIGHT WHITES CATEGORY REPORT

NZ leads low calorie wine A NEW partnership was launched in November 2013 to position New Zealand in what the funders say will be “the world’s leading producer of high quality, lower calorie and lower alcohol wines”.

The Primary Growth Partnership was set up as a jointly funded body

by New Zealand Winegrowers (the Wine Institute of New Zealand) and Ministry for Primary Industries, which is providing NZ$8.13 million over a seven year period. The wine industry is due to provide the balance through a combination of cash and in-kind contributions.

“This programme will capitalise on the domestic and international market demand for high quality, lower calorie and lower alcohol lifestyle wines by developing new, natural techniques for grapevine growth and wine production utilised across the New Zealand Wine Industry,” says New Zealand Winegrowers’ CEO Philip Gregan.

While many major wine producers around the world have launched lower alcohol, health-focused wines within the last couple of years, Gregan said the point of difference in New Zealand would be wines produced using sustainable viticultural techniques and native yeasts – providing an important point of difference to existing processing methods. At the time of the launch in early November, 17 co-investors supported the programme, including many of New Zealand’s largest wine producers.

WINERY MEMBERS The wineries which have signed up to the scheme to date are: Pask Winery, Constellation NZ, Forrest Wines, Giesen Wines, Indevin Partners NZ, Lawson’s Dry Hills, Lion, Moana Park Winery, Mount Riley Wines, Mud House Wine Group, Pernod Ricard NZ, Spy Valley Wines, Villa Maria Estate, Whitehaven Wine Company and Yealands.

42 DRINKSBIZ FEBRUARY / MARCH 2014

TASTE SENSATION

LIGHT AND LOW

[yellow tail] Moscato

RRP $11.99

2012 Invivo Belle Sauvignon Blanc RRP $19.95

Moscato is delicious and it’s the perfect wine style for a low alcohol content, thanks to its natural perky fi zz of freshness and intense flavour zing; think crushed green grapes, ripe warm peaches and lifted tropical fruit flavours such as pineapple, passionfruit and nectarines. All of these delicious flavours and more are present and counted in each glass of this highly underrated grape (the Moscato or Muscat grape – same grape by two different names). This really is a star wine for a bargain price. Stock it.

Trade enquiries: federalmerchants.co.nz

MARVELLOUS MOSCATO 2013 Little Harvest Moscato RRP $19.99 Sporting just 6% alcohol and a corresponding light body, this Gisborne white is incredibly intense in flavour, thanks to the Muscat (aka Moscato) grape’s naturally high aromatic intensity. It’s clean, fresh, pale in colour and youthful in style – made to drink now rather than age and a style that suits a little chilling and a lot of sunlight.

Trade enquiries: constellationnz.com

With its 9.5% ABV and a string of medals under its light white belt, this Marlborough Sauvignon Blanc has another drawcard too – it contains 30% fewer calories than many other Sauvignon Blancs at higher alcohol.

The taste here is distinctly grassy and fresh.

Trade enquiries: invivowines.com

SUPER STAR 2013 Lawson’s Dry Hills Sauvignon Blanc

RRP $20

Ross and Barbara Lawson are the founders of Lawson’s Dry Hills Winery in Marlborough; one of the oldest in the region with a long reputation for winning best Sauvignon Blanc at national wine competition level, year after year. This lovely zingy dry white continues in that long tradition of super concentrated flavour intensity, bold but balanced acidity and a long fruit driven fi nish.

Trade enquiries: lawsonsdryhills.co.nz

GISBORNE’S GREAT NEW WHITES 2013 Matawhero Gisborne Albarino

Top New Fresh Whites SOUTHERN BEAUTY 2013 Old Coach Road Sauvignon Blanc RRP $10 to $20

Lovely luscious Nelson Sauvignon Blanc with intense flavours, medium plus body and a very long fi nish; an outstanding fleshy lively white wine. One of the best new Sauvignons pouring out of wineries right now.

Trade enquiries: seifried.co.nz

RRP $27 to $28

Matawhero Wines was established in Gisborne by the Irwin family, who pioneered great Gisborne whites. Today this winery is owned by the Searle family, whose white wines remain among the top tier from this most eastern New Zealand wine region. And today Gisborne is a hot bed of experimentation for lesser known grapes.

Among them is Albarino; originally from Spain and thriving well in Gisborne, thanks to the maritime climate. This wine tastes dry and has super concentrated flavours and aromas of ripe peach, lemon zest, and a fresh, long fi nish.

Trade enquiries: matawhero.co.nz

NELSON ZEST 2013 Woollaston Sauvignon Blanc RRP $23

Nelson’s bright white wines are a direct expression of the region’s mellow, sunny climate with its even temperatures, high annual sunshine hours and slightly more northern location than Marlborough. Hence, there are tropical aromatics, there is bold acidity and there is a smooth, softness to this wine too. It’s a seamless match for summer seafood, thanks to its balance. It tastes of Sauvignon Blanc, but it’s not screaming from

the rooftops of passionfruit flavours – and it’s all the better for it.

Trade enquiries: woollaston.co.nz

BEST BUDGET BUY 2013 Twin Islands Sauvignon Blanc RRP $12 to $19

This is a relatively light bodied Sauvignon Blanc but it more than makes up for that with fresh tropical fruit salad aromas and a taste of pineapple and grapefruit zestiness. It is great value for money.

Trade enquiries: twinislandswine.com

THE GREATEST WHITE WINE ON EARTH It’s only natural to have low alcohol, if you’re a Riesling.

The Riesling grape has naturally high acidity, which lends itself to a little residual sugar in the wine. This can be achieved in a variety of ways but the most common is to stop the fermentation before all the grape’s natural sugars have fermented to dryness; ‘dry’ meaning there is no sweetness retained in the wine except for the grapey flavours. Some grapes are relatively neutral (Trebbiano and Pinot Gris spring to mind, especially if they are not treated with care in the vineyard). Other grapes are intensely aromatic; enter Riesling, Sauvignon Blanc and Gewurztraminer.

CENTRAL OTAGO RIESLINGS There is one wine producer dedicated solely to making Riesling in New Zealand; Auburn in Central Otago; owned by three Riesling lovers, headed up by viticulturist Max Marriott. This year there are five different Auburn Rieslings from sub-regions in Central; Bannockburn, Pisa, Northburn, Bendigo and Lowburn. The wines are made in small quantities and were released in November 2013.

2013 Auburn Northburn Riesling RRP $28 My favourite of this year’s line up. I adore the clean, fresh, intense aromas, which remind me of a winning combo of white flowers and lime zest, and the balance here is impeccable. Beautiful low alcohol of 10% marries seamlessly with a zesty crunch red apple taste and a succulent core of lingering freshness. Everything I love about Riesling

is encapsulated in this beautiful wine. Proof again – as if any was needed – that Central Otago is one of the world’s great Riesling regions; just waiting to happen on a wider scale.

2013 Auburn Bendigo Riesling RRP $28 Sporting the lowest alcohol of this year’s Auburn line-up at just 9%, this wine has correspondingly high residual sugar of 56 grams per litre and just 895 bottles were made. It’s from Bendigo – home to some of my all-time favourite Pinot Noirs from Central over the past decade – and certainly showing fabulous Riesling potential too.

The aromas are a beautiful, seamless amalgamation of citrusy lime, mandarin and peach and the fi nish is so long that every sip merges into the next. A stunning wine, beautiful balance.

Trade enquiries: auburnwines.co.nz

WINE

PINOT NOIR UNESCO CONNECTION © Megan Mallen/flickr.com

Central Otago winegrowers have strengthened their ties with Burgundy this year, in support of the French hope to gain a UNESCO World Heritage Site listing, writes Editor Joelle Thomson

IF CONTEMPORARY relevance and universal value to the world are the hallmarks of a great wine, then Central Otago Pinot Noir could be said to have it in spades – but it’s an even more auspicious place that needs it. Burgundy.

This year the Climats of Burgundy delegation, spearheaded by one of the world’s most pre-eminent winegrowers, Aubert de Villaine of Domaine de la Romanée-Conti, met with government leaders late in January to present their case for nomination as a UNESCO World Heritage Site.

The delegation were invited to New Zealand by the winegrowers of Central Otago for the 10th Central Otago Pinot Noir Celebration – which was preceded by a reception in Wellington at the French Embassy.

Senior New Zealand politicians attended the reception along with wine writers, winemakers and mainstream media to discuss the Burgundians’ bid. They then Aubert de Villaine of Domaine de la Romanee Conti (centre) with Nick Mills of Rippon Vineyard in Wanaka (right), talking with other visitors about the UNESCO bid.

44 DRINKSBIZ FEBRUARY / MARCH 2014

WINE

flew to Central Otago to join the region’s winegrowers and their guests at the Pinot Noir Celebration; an event which is held two years out of every three to champion, examine, analyse and enjoy Pinot Noir.

By supporting the nomination, the New Zealand Government was endorsing Central Otago’s growing position as an international producer of quality Pinot Noir, said Wanaka winemaker Nick Mills; organiser of the visit and founder of the Central Otago Burgundy Exchange – which began in 2006.

The exchange is an educational and cultural exchange which has been fostered between the two regions since 2006.

Through joint exchange projects the regions have shared tradition and experience, with freedom and a fresh approach he says.

“Following many years of experimentation, Central Otago winemakers realised their potential to grow Pinot Noir, just as it was nurtured and developed long ago in Burgundy,” Mills said.

Available

at

Aubert de Villaine of Domaine de la Romanee Conti

“Whether we were conscious of it or not, the Burgundian model has helped to germinate and shape something beautiful here, on the other side of the world.”

Central Otago Winegrowers Association president James Dicey said the latest visit by the French group would reinforce the growing connection between the two regions.

And other leading retailers

Just what the Doctors’ orDereD...

In your best interest, The Doctors’, John and Brigid Forrest, have come up with the perfect wines to enjoy this summer.

Welcome the new vintages of our award winning Riesling and 5th release of our 9.5% alc Sauvignon Blanc.

FORREST N E W

Z E A L A N D

W I N E

forrest.co.nz

at a Wellington cocktail party function to discuss the UNESCO bid.

“We’re delighted to support their World Heritage bid for, as the balance of the exchange has clearly shown to date, their win is also ours.”

A further reciprocal event is planned in Burgundy in October this year.

WINE

AUSTRALIA FEELS THE HEAT Try out this bunch of Australian beauties from the talented Tim Adams – winemaker – on your wine lists TASTING AND WORDS BY EDITOR JOELLE THOMSON

Great dry Pinot Gris

Stunning red

Big and beautiful

2013 Tim Adams Clare Valley Pinot Gris

2009 Tim Adams Clare Valley The Fergus RRP $22.99

2010 Mr Mick Clare Valley Shiraz

Talk about a wine which delivers big time – it’s super pretty right now as a drink-me-up, succulent big red, but it’s clearly got ageing potential too, thanks to that juicy acidity and lingering zesty twist on the fi nish.

It’s named after winemaker Tim Adams’ neighbour, Fergus Mahon, who once sold him a rather large bunch of Grenache grapes in 1993 when Adams’ own supply was running short. Since then, The Fergus has been a movable feast of interesting grape varieties, which are blended together and in this vintage they include Grenache, Tempranillo, Mataro and Shiraz.

It will improve and soften out over the next decade in a dark cool cellar environment, but if I get my hands on any more, I doubt it will last that long.

Fantastic drink.

Big Aussie reds may be a dime a you-knowwhat in New Zealand these days, but when the taste is this fleshy and the price this low, this wine is worth beating a path to.

Like biting into a freshly picked Damson plum, this deep garnet hued Shiraz is all about bright fresh flavours and a lingering sensation of blueberries, freshly crushed almonds and toasted muesli. If that sounds out-there, try it. You’ll be sold. A top wine without the price tag to match.

RRP $22.99

Pinot Gris can be a try-your-luck white much of the time, thanks to its variability of style – from very dry to a dessert wine style - so it’s refreshing to taste this Australian version, which is consistently dry. It’s made with grapes grown in two vineyards; the winery’s Ladera and Sheoak vineyards in the Clare Valley, South Australia.

It’s full of flavour too; pears, peaches and lychees all combine here with a hint of savoury spice and a long fi nish, thanks to refreshing acidity. This lovely white works brilliantly with food, thanks to its lingering zingy fi nish.

46 DRINKSBIZ FEBRUARY / MARCH 2014

RRP $16.99

STOCK TIM ADAMS WINES To stock these wines at your bar, restaurant or liquor outlet, contact Hancocks, freephone 0800 699 463. hancocks.co.nz

TIM ADAMS AWARD WINNING WINES FROM SOUTH AUSTRALIA’S BEAUTIFUL CLAREVALLEY.

Passion, Elegance, Integrity

BEER CATEGORY REPORT

TOP SUMMER BREWS

WORDS AND TASTING BY EDITOR JOELLE THOMSON

Low in alcohol, lemon zesty in taste, bottle fermented and from top shelf European producers; this month’s beer list includes brews from far afield in a wide range of styles

48 DRINKSBIZ FEBRUARY / MARCH 2014

FEBRUARY / MARCH 2014 DRINKSBIZ 48

CATEGORY REPORT BEER

BOTTLE FERMENTED BEAUTIES

DRY AS A BONE

TASTE OF FRANCE

Moa Methode

DB Export Dry

Kronenbourg 1664 RRP $25.99, 12 pack

RRP $17.99, 4 pack

RRP $ 22.99, 12 pack; RRP $26.99, 15 pack

Moa Methode is made in Marlborough, which seems fitting given its ‘methode’ name – a tagline that pays homage to Champagne and all top quality, bottle fermented sparkling wines in the world. This Pilsner style lager is also brewed using Champagne yeast, and then fermented in the bottle – remarkable for beer at this price. Its floral aromas are light but surprisingly intense and marry beautifully to the dry style, thanks to the two hops used here – Pacifica and Motueka. The overall taste is dry, fresh, floral and beautifully balanced.

Moa Pale Ale

Ever since it won Best Lager in the World in 1994, and gold medals at the 2010 and 2011 Monde Selection, DB Export Dry has been a favourite of those who favour a dry style with a distinctive hoppy aroma. There is a light, aromatic yeasty aroma, which is married to a malty crisp finish. Dry as a bone? Indeed. A lovely consistent dry beer which suits a wide range of taste buds – and matches a wide range of food flavours too.

Export Dry cruises in at a cool 5% ABV. Trade enquiries: DB Breweries, phone 0800 746 432, db.co.nz

This is my kind of beer; pale in colour, nutty in aroma and nicely balanced with its 5% ABV, full body and long but subtle, smooth finish. Despite the Germanic sounding name, this is a French beer and made in a style that suits summer sipping sensationally. Stock it.

“Abstainer: A weak person who yields to the temptation of denying himself a pleasure.” ~ Ambrose Bierce, The Devil’s Dictionary

RRP $17.99, 4 pack

The words Pale Ale refer to its colour only; this beer has a strong and powerful aroma of malt and dry golden syrup-like flavours.

It’s modelled on a popular North American beer style and made from both Cascade and Nelson Sauvin hops, which combine here in a distinctively rich aroma, full body and a long, flavoursome finish. Not for the faint hearted.

Trade enquiries: Moa Brewing Company, 09 367 9681 moabeer.com

LOW ABV LEMON TWIST DB Export Citrus

RRP $11.99, 6 pack, RRP $19.99, 12 pack

If you’ve ever been partial to a shandy or an old fashioned home made lemonade, then here’s the beer for you; DB Export Citrus.

It’s cloudy in colour and has an intense lemon zest aroma, which follows through on the palate with its lively lemon juice taste.

It’s also low in alcohol at a modest 2% ABV, which makes it a versatile beer, which works well during the day.

FEBRUARY / MARCH 2014 DRINKSBIZ 49

BEER CATEGORY REPORT

HALF A CENTURY ON, STILL STRONG Peroni Nastro Azzurro RRP $25.99, 12 pack

The makers of this premium Italian beer celebrated 50 years of production last year; 2013, and the brand continues to grow in strength internationally. Despite a proliferation of local premium beers in New Zealand today – and growing – Peroni Nastro Azzurro is increasingly viewed by Kiwis as a top beer when they’re looking for a treat. It’s a cool and collected 5.1% ABV with a light refreshing taste, both of which make it a great summer style.

Trade enquiries for Kronenbourg and Peroni:

Treasury Wine Estates, phone 09 354 5250, treasurywineestates.com

BIG AND BOLD

ROCK ON

Emerson’s Bird Dog IPA RRP $7.50, 500ml

Mac’s Hop Rocker

SOUTH ISLAND’S FINEST

Emerson’s Bird Dog IPA is a new India Pale Ale released for summer and characterized by staunch flavours derived from both New Zealand-grown and United Statesgrown hops, which add an intense resiny taste to this bottle conditioned beer. The recommended serving temperature is 8 to 10° C. And it’s not just the taste that’s unforgettable; this IPA contains 7% ABV. Trade enquiries: The Emerson Brewing Co Ltd, phone 03 4771812, emersons.co.nz

RRP $17.49, 6 pack; RRP $26.99, 12 pack

Emerson’s Pilsner

RRP $7, 500ml

Ask any self-respecting winemaker what they’d like to drink at the end of a long day of tasting, blending and judging wine and Emerson’s Pilsner is sure to spring to their lips. Its makers describe this Pilsner as a showcase for the Nelson grown Riwaka hops that they use to create it. There is a strong fruity taste that begs comparison with Marlborough’s world-beating Sauvignon Blancs; citrus and passionfruit come through, which are balanced by a dry fi nish and a modest 4.9% ABV.

A healthy dose of high quality hops from New Zealand and around the world work together to give Hop Rocker its full-bodied flavour and citrus like aroma. This beer is a great match with spicy foods or a rich tomato based dish.

Trade enquiries: Lion NZ, phone 0800 107 272, lionco.com

BEST OF BARCELONA Estrella Damm

“Food is the curse of the drinking classes.” ~ Kingsley Amis, Everyday Drinking

RRP $25.99, 12 pack

This Barcelona brew was brand spanking new in New Zealand in November last year and is said to be one of the best selling Spanish beers on Earth. Meet Estrella Damm. It’s now part of the Boundary Road Brewery stable and is available on tap, and at supermarkets and liquor stores around New Zealand – a must stock for all trade outlets whose owners are serious about their beer collections. It’s golden in colour, fresh in taste with dark-roasted flavours.

LOW AS YOU GO NZ Pure Shandy

RRP$19.99, 12-pack

This refreshing blend of lager and lemonade is a classic shandy – low in alcohol as well as light in taste; both of which make it suitable for day time summer drinking.

It was made to meet the growing global demand for low alcohol beverages; at 2.5% ABV, it does just that.

Trade enquiries for Estrella Damm and NZ Pure

Boundary Road Brewery, phone (09) 298 3000, brb.co.nz

Shandy:

50 DRINKSBIZ FEBRUARY / MARCH 2014

EPIC DROPS The Comet

RRP $8.99, 500ml

The Auckland based Epic Brewing Company has released a new single hop IPA called Comet; named after the hop variety it’s made from, which brewer Luke Nicholas discovered at a craft brewers conference in Washington DC. It was referred to there as a retro hop, due to being so popular back when originally released in 1961. It fell out of favour for decades following that, due to its intense aromas of citrus and wild American hop characters. Now it’s back – and it’s big this summer, says Nicholas.

Trade enquiries: Epic, phone 0800 212 337, epicbeer.com

SOUTHERN FASHION Boysenbeery Back

RRP $6, 330ml

Invercargill Brewery’s iconic Boysenbeery Fruit Beer is back for the summer and at 15% ABV, it’s guaranteed to make a statement to all who try it. It’s not only the alcohol that’s high.

The high fruit content means each vintage The Invercargill Brewery was reflects the flavours of established in 1999 by Steve the year’s crop with an Nally, producing Pitch Black, intense colour and taste.

Wasp, Stanley Green, B.man and Boysenbeery is also a big Nally’s Cider, along with series award winner, having of distinctive seasonal beers. secured both gold and best in class at the BrewNZ awards on its launch in 2008, followed by a bronze medal at the Australian International Beer Awards in 2010, and a silver medal at AIBA in 2012.

Boysenbeery is made with the Pacific Gem and Riwaka hops using Belgium Wit yeast and Australian Wheat Malt and Caramalt.

Trade enquiries: Invercargill Brewery, phone (03) 214 5070 invercargillbrewery.co.nz

Small but interestingly formed…

BEER & CIDER NEWS

Swedish connection A new Swedish cider has launched into New Zealand this year – it’s called Kopparberg after the town in which it is made

AUSSIE BEER AND CIDER ARRIVE Say Kia Ora to East Ninth Brewing, as it makes its way on to the shelves of New Zealand’s local bars, restaurants and liquor stores.

THERE ARE THREE NEW PRODUCTS: Lick Pier Ginger Beer 660ml (4% abv), RRP $7.50.(330ml also available)

A refreshingly dry, alcoholic ginger beer, Lick Pier is made in an untraditional manner, with the benefits of a traditional taste.

Lick Pier has a distinct flavour that doesn’t overpower the taste buds. It has just the right amount of sweetness to keep you interested, but not enough ginger to make you feel like you’re in a health spa. The cloud gives the product a dirty ginger look, but the taste is nothing but clean. This is the perfect drink to pair with a wedge of lime over ice.

Fog City Red Sangria

500ml (6% abv), RRP $7.50.

Made from the ripest of red wine grapes and blended with natural citrus fruit flavours, this sangria is something different.

It embodies a beautiful blend of subtle sweetness and sharp freshness and boasts a deep red colour. Complement the Fog City Red Sangria with a slice of orange, on ice, in the company of friends.

Fog City Cloudy Cider

500ml (5.9% abv), RRP $6.99.

A bittersweet cloudy cider, Fog City is naturally engineered from a gathered blend of apples and pears to create full body and a crisp, tart taste. Fog City Cloudy Cider is delicately carbonated, for a more understated tipple than it’s bubbly cousins.

East Ninth Brewing Co. e9thbrewing.com 52 DRINKSBIZ FEBRUARY / MARCH 2014

THE FRENCH have Chablis, Burgundy, Bordeaux and Champagne and the Swedish now have Kopparberg – the drink which is named after the town. The only difference is, this one is not a wine but a cider – which was launched into New Zealand on 3 February this year by Treasury Wine Estates.

There are five flavours in the new cider, which is packaged in 500ml bottles and made from an apple base with fruit flavours added to it.

In 2012, Kopparberg Kopparberg Mixed Fruit was voted Brewery is a family the United Kingdom’s run business, which is owned Hottest Alcohol Brand by brothers Peter by the Publican’s and Dan-Anders Morning Advertiser.

Bronsman. The brewery still stands on the original site on which it was built over 130 years ago. Several generations of local families have worked for Kopparberg and it remains the largest employer for the small town’s 4,000 people; all of whom help to produce one of Sweden’s high quality ciders.

The country’s reputation for top notch cider is growing rapidly, thanks to a number of different brands. And in 2012, Kopparberg Mixed Fruit was voted the United Kingdom’s Hottest Alcohol Brand by the Publican’s Morning Advertiser; a comprehensive review of brand performance within the UK drinks industry. Kopparberg Cider is made from freshly fermented apples and pears with soft Kopparberg water.

It was originally created for the Swedes, but has now begun to travel further afield too.

Kopparberg ciders come in five different flavours, RRP $5.99, 500ml.

Trade enquiries: tweglobal.com

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Its name is Broken Heart and its tale is sad, but there’s a silver lining in this story – and in the taste of the gin, writes Editor Joelle Thomson IT’S A gin but its makers have been celebrating with bubbly of another kind after winning a bronze medal at the 2013 Cathay Pacific Hong Kong International Wine and Spirit Competition (HKIWSC) for their Broken Heart Gin. The founders of Broken Heart Spirits, Annie Robertson and Joerg Henkenhaf, are thrilled with the results - especially considering their gin has only been on the market for just over a year.

“To have our efforts acknowledged internationally is humbling but our aim is

still the same - to create and share what we believe to be an amazing gin with the world,” says Robertson.

The awards were announced in late 2013 and the competition included some of the world’s biggest names in the gin business.

Last year was a big one for Broken Heart Spirits.

Its founders also won a silver medal at the 2013 International Wine and Spirit Competition held in May in London. The IWSC is considered to be the most prestigious competition of its kind in the world.

A silver medal was also awarded to Broken Heart Gin at the Distillata competition in Austria.

The company began in September 2012 in Arrowtown and was based on the friendship between Henkenhaf and his late friend, Bernd. The two Germans were living in the South Island when they formed a bond over their love of perfecting spirits. Sadly, Bernd fell ill.

He did not survive to see the fi nal product but his partner, Annie, decided to see the project through with Henkenhaf. Broken Heart Gin is the result.

Broken Heart Gin is available online or at selected wine and food shops around New Zealand and the world.

Trade enquiries:

brokenheartspirits.com

Est. 1882

Built back in 1882 the Kopparberg Bryggeri uses a rare, bubbling source of so„ water from the town as the perfect ingredient in our deliciously refreshing fruit ciders.

AVAILABLE IN-STORE 3rd FEBRUARY Contact Treasury Wine Estates to place an order (0508 873 278) kopparberg.com

Double Gold - San Francisco World Spirit Awards 2013 Proudly Distributed by Federal Merchants & Co. | P : 0800 846 824 | E: info@federalmerchants.co.nz | W: federalmerchants.co.nz

HOT MIXES

BEST SUMMER COCKTAILS

“One infallible mark of your true drink-man is that he reads everything on the subject that comes his way from full-dress books to those tiny recipeleaflets the makers tend to hang round the necks of their bottles. Never, by the way, dismiss the latter sort of thing as a mere commercial handout: on the contrary, the manufacturer knows more about his product than anybody else and, never mind from what base motives, will have tested out his recommendations with the utmost care.” ~ Kingsley Amis, Everyday Drinking

Mango, peach and Belgian white ale are the exotic flavours in these sensational seasonal cocktails, which Drinksbiz suggests to mixologists ALE AND ARTY Sparkling Mango Ale

LIFE’S PEACHY Clermont Bellini

APPLE A DAY Calvados Cooler

A STYLISH TEQUILA Paloma

Ingredients

Ingredients

Ingredients

Ingredients

30ml

30ml

Jim Beam

60ml

45ml

Tequila Reposado

200ml Belgian white ale

20ml

Monin Peach puree

Chateau De Breau Calvados

30ml

Monin pink grapefruit

30ml

10ml

Monin Mojito Mint syrup

30ml

fresh lemon juice

15ml

lime juice

Perrier Lemon water

15ml

Monin Mango Tea Concentrate

Monin Mango syrup pineapple foam

Method Combine ingredients over ice (except foam) in serving glass. Stir well to combine.

Method

Top with pineapple foam.

In a cocktail shaker add the Jim Beam and Monin puree and syrup.

Garnish.

Give it a quick shake.

To make pineapple foam:

Strain into a tall Champagne flute.

Combine Monin Pineapple syrup and egg whites in iSi container.

Charge with 2 chargers and shake.

Keep in cold refrigerated place.

Top with Lemon Perrier.

Decorate with fresh peach.

Perrier Lemon Water

Method Add all ingredients to a highball glass with ice and add the Perrier last.

Give the drink a quick stir then top with additional ice.

Perrier water

Method Rim highball glass with sea salt.

Pour tequila, pink grapefruit, and lime juice into glass.

Top glass with ice and stir.

Top with Perrier soda water.

Garnish with a sprig of fresh mint.

“Whatever you’re meant to do, do it now.

The conditions are always impossible.” ~ Doris Lessing

FEBRUARY / MARCH 2014 DRINKSBIZ 57

COCKTAIL CATEGORY REPORT

BITTER SWEET Angostura Bitters

RRP $32.95, 200ml

It’s well known, well loved by mixologists and a little misunderstood by many but this perennially popular, highly concentrated food and beverage additive is derived from what is described by its makers as “a secret formula of blended herbs and spices”, says Bho Patel from distributors Federal Merchants & Co. “Angostura aromatic bitters adds its own subtle and unique flavouring and is used in alcoholic and nonalcoholic mixed drinks, cocktails, punches, fruit juices, ice cream, savoury recipes, cakes and desserts,” Patel says.

The recipe was developed as a tonic by the late German Dr Johann Siegert; a surgeon general in Simon Bolivar’s army in Venezuela, who began to sell it in 1824 and established a distillery for the purpose in 1830. Siegert was based in the town of Angostura, hence the name. It was originally used to help soldiers in the Simon

58 DRINKSBIZ FEBRUARY / MARCH 2014

CATEGORY REPORT COCKTAIL

What’s your favourite cocktail – to make, drink and serve? The Drinksbiz team asked a bunch of drinks devotees to name the key ingredients in a good drink

Bolivar army with their upset stomachs and was often mixed with gin. It is the key ingredient in lemon, lime and bitters, so its flavours are far better understood than its secret ingredients.

BRIGHT ORANGE Angostura Orange Bitters RRP $24.95, 100ml

Angostura® Orange Bitters is made from the peels of Caribbean oranges grown in Trinidad. “These oranges are hand-picked by select citrus growers and harvested only within the rainy season to ensure ultimate freshness and taste,” says Patel.

One of its key roles in mixing drinks is to use it with vodka, gin and whisky and to add depth of flavour to rum-based cocktails.

Many chefs also fi nd it works well in savoury sauces, as a complement to seafood and with chocolate.

Trade enquiries: Federal Merchants & Co, phone 09 578 1823, federalmerchants.co.nz

FAVOURITE COCKTAIL MIXERS

IT IS WHO YOU KNOW…

BLACK POWER

Jim Beam Devil’s Cut RRP $41.99, 700ml

Cruzan Black Strap

Jim Beam Devil’s Cut plays off the expensive ‘angel’s share’ – that non negotiable liquid lost from the barrel to evaporation during the spirit’s ageing process. Ironically, as bourbon ages much of it remains trapped in the wood of the barrel, which the makers of Jim Beam refer to as ‘the devil’s cut’. Needless to say, its flavours make for a full bodied, intensely oak driven taste with vanilla flavours and long, smooth fi nish. It’s not for the fainthearted either; at 45% ABV.

This rum has been produced for eight generations of the Nelthropp family at their Caribbean distillery on the island of Santa Cruz (aka St Croix ); affectionately named after its inhabitants, who call themselves Crucians. Today the family distills and ages this and an extensive range of other rums on the island, hence the name Cruzan.

This Black Strap rum is deeper in colour than most and characterised by a rich, full bodied, toffee, coffee and dark chocolate taste with a molasses-like fi nish. It cruises in, if you’ll excuse the pun, at 40% ABV.

Try this… Devil on horseback Squeeze lime wedges into glass & drop in.

Add a dash of bitters (see above) and pour in Jim Beam Devil’s Cut. Fill glass completely with ice, top with ginger beer, stir and serve.

RRP $49.99, 750ml

Try this…

On a dark and stormy night 2 parts 1 part 3/4 parts 1/4 parts

Cruzan® Black Strap Rum lemon juice lime juice simple syrup

Mix together and serve.

FEBRUARY / MARCH 2014 DRINKSBIZ 59

COCKTAIL CATEGORY REPORT

ABSOLUTELY, DARLING SWEETIE… Absolut Vodka

HAZLENUT PERFECTION Frangelico

RRP $44.99, 700ml

When it comes to nut liqueurs, the Italians certainly know how to refi ne the flavours to successfully taste both richly interesting and dry at the same time. History helps.

The versatile liqueur we know as Frangelico can be traced back to a 15th century legend involving the Christian monks living in Piedmont in north west Italy; the greatest of the country’s myriad of wine regions and home to many of its priciest red wines.

Frangelico was said to be a hermit monk, who used his knowledge of local ingredients to create liqueurs, one of which was made from the local hazelnuts. Fast forward several centuries and meet Frangelico; a hazelnut-based liqueur with aromas of vanilla and dark chocolate in a smooth, creamy texture and a modest 22.5% ABV. Try this… Frangelico Mule 2 parts Frangelico ginger beer fresh orange slice

Build over ice in a tall glass and garnish with an orange slice.

Trade enquiries for Jim Beam, Cruzan &

Beam Global NZ, phone (09) 915 8441, beamglobal.com

Frangelico:

spicy aromas. And the addition of Regan’s Orange Bitters brings another dimension to this spicy 12 year old’s honeyed, dark flavours and long fi nish.

WHITE TEQUILA

This house pour tequila Arette Blanco has a full body, which marries well with Jarritos Grapefruit Soda or San Pellegrino Pompelmo – add a squeeze of fresh lime and a slated rim, and you’re in business, says Kevin Rowe, owner of distributor, Tickety Boo Liquor.

SLOE DOWN Sipsmith Sloe Gin

45ml Absolut Vodka 100ml tonic water frozen raspberries

Fill a highball glass with ice and frozen raspberries. Add Absolut Vodka and top up with tonic. Garnish with a sprig of fresh mint.

HAVE ANOTHER… Wild sloe berries are the key ingredient in this outstanding sloe gin, which is dark, intense and flavoursome. In the feverish rush to pioneer new styles of gin, it’s easy to overlook some of the tried and true – such as sloe – and this is a new take on an old theme. It is super concentrated in taste and works a treat with top tonic waters such as Quina Fina and Fever-Tree.

This Sloe Gin is the brainchild of Sam Galsworthy and Fairfax Hall; ex-Fuller’s Brewing and Diageo, respectively. Distiller Jared Brown heads the Sipsmith distilling team, which was established in 2009 in Hammersmith – in the former residence of the late whisky writer, Michael Jackson.

Sipsmith London Dry Gin

Serving suggestion: Regan’s Orange Bitters

Words like classic, complex, intense and light all spring to mind when a sip of this is on the palate; it really is the new quintessential London Dry Gin. Bold, complex and aromatic – smooth enough for a martini, but rich and balanced too, making it perfect for a gin and tonic. Be sure to have the lime on hand; the classic accompaniment to a wonderfully intense new classic G&T.

60 DRINKSBIZ FEBRUARY / MARCH 2014

Try this… Absolut Raspberry Reflection

RRP $59.99, 500ml

El Dorado 12 Year Old Rum Old Fashioned RRP $79.99, 700ml

Cardamom and wooden pot stills may not be the fi rst thing to spring to mind when the word ‘rum’ is mentioned, but the makers of El Dorado push the boundaries in style at their Diamond Distillery in Guyana. The use of wooden pot stills means that the rum begins its gentle ageing process while it’s still being distilled, which results in the intense

Absolut Vodka needs little introduction but its history makes for an interesting story to tell. And when better to recount the details than while you’re mixing up a storm for customers? This Swedish vodka was first created in 1879 in the village of Åhus in southern Sweden; a town with just 10,000 inhabitants which doesn’t usually show up in a world atlas, but whose vodka is world famous. It’s made from the hardy winter wheat which grows in the region and its makers say that every bottle contains over one kilo of grain. It’s also one of the choicest ingredients in a good mixologist’s arsenal, due to being so reliably high in quality.

Arette Blanco Paloma RRP $59.99, 700ml

THE GOOD WOOD RUM

RRP $19.99, 148ml

RRP $40.99, 700ml

RRP $74.99, 700ml

Trade enquiries for El Dorado, Arette and

Tickety-Boo Liquor, phone (09) 377 7597 or email sales@tickety-boo.co.nz

Sipsmith:

Havana Club Añejo 3 Años Rum RRP $41.99, 700ml

Havana Club Añejo 3 Años is a prestigious white rum with a complex range of aromas, due to its three years of ageing and prebottling. Those flavours translate in the glass as floral, sugarcane, herbal and citrusy; all of which make this a characterful rum for mixologists. Havana Club Anejo 3 Anos is also the rum of choice for two of Cuba’s most legendary bars; la Bodeguita del Medio and el Floridita – for their worldwide famous mojito and daiquiri cocktails.

Try this… The authentic Havana Club Mojito 45ml Havana Club Añejo 3 Años 2 tsp sugar 2 sprigs fresh mint juice of half a fresh lime sparkling water

Muddle mint leaves, lime juice and sugar in a tall glass. Fill glass with ice. Add Havana Club and top with sparkling water, stir well. Garnish with mint sprigs.

Trade enquiries for Absolut and Havana Club:

Pernod Ricard New Zealand, phone 0800 503 000, pernod-ricard-nz.com

CATEGORY REPORT COCKTAIL

TOP TASTE FROM MOUNT GAY Mount Gay Black Barrel

RRP $60-65, 1L

Small batch, hand crafted, matured in deeply charred bourbon oak barrels; Mount Gay has a lot of flavour going on and a beautiful smoothness to its fi nish too. The aromas here are of gentle vanilla and spice with a whiff of sweet caramel on the fi nish.

Trade enquiries: Hancocks, phone 0800 699 463, hancocks.co.nz

INTRODUCING… THE CLASSIC FERNET BRANCA Fernet Branca

RRP $54, 700ml

Versatile, well known and widely used, Fernet Branca is an old favourite with wide appeal. It’s as likely to be served as a shot as it is a component ingredient in a classic cocktail. And Fernet Branca’s official Facebook page has over 1.7 million likes, which is no mean feat.

The New Zealand agents for Fernet Branca are Ian McAteer & Associates; a father daughter team of Ian and Michelle

W E N ED ST

In the United States, San Francisco is the Fernet capital and its mixologists typically serve it as a shot followed by a ginger beer (or ginger ale). In fact, this has become such an ingrained tradition in San Fran’ that it’s known there as a bartender’s handshake…

McAteer, who have seen the continuous rise in sales of Fernet Branca, particularly over the past year. The pair visited Fernet Branca’s head office and factory in Milan last year, where they gained an insight into this globally popular drink. It has a large following in South America, particularly in Argentina, where the locals mix it with cola to make A Fernandito. In the United States,

San Francisco is the Fernet capital and its mixologists typically serve it as a shot followed by a ginger beer (or ginger ale).

In fact, this has become such an ingrained tradition in San Fran’ that it’s known there as a bartender’s handshake… Try it and taste for yourself.

Trade enquiries: Ian McAteer & Associates, phone (09) 476 1360, fernetbranca.com

E

L TT O B

O FR

MIDORI BEST MIXED WITH SUMMER

MIDORI DRY & LIME

midori.co.nz

#MIDORISUMMER

Squeeze & drop in two wedges of fresh lime, add 30mls of Midori, fill with ice & top with ginger ale.

SPIRITS & COCKTAILS

WHERE THE ANGELS LIVE If the still house is the heart of a distillery then the warehouse, where the whisky matures, must be its soul, writes Michael F Fraser-Milne IN SCOTLAND most distilleries have a number of traditional dunnage warehouses, with thick granite walls, dirt floors and slate roofs. These wonderful buildings maintain an even temperature, year round. As a result the casks are stacked three high and left for anything from three to 15 years, upwards – often to 40+ years – to work on the essence of the distillation, maturing the whisky slowly but surely and evenly; essential for quality aged whisky.

As these various types of casks, firkins, octaves, barrels, hogsheads, butts and puncheons lie stacked in their rows, the wood allows the spirit to breathe and remove some of the imperfections. At the same time it adds much of the end flavour to the spirit; this depends on many factors, including the type of oak (in Scotland the 62 DRINKSBIZ FEBRUARY / MARCH 2014

everything in between. Often when you are law stipulates that oak is the only permitted with the distiller or owner, you realise that type of wood for whisky production). the whisky they are laying down will never At an evaporation rate of somewhere be consumed in their lifetime. between 0.25 and 2% per year, the aroma While admiring some casks in an created by this has to be felt to be believed. independent warehouse recently it was And I do mean felt. As you walk through pointed out to me that the 1948 casks the doors you can almost cut the atmosphere were actually a 2nd fill; the two previous with a knife, not due to alcohol but more maturing whiskies having been in there due to a century or, in some cases, two for 21 and 15 years respectively. So this excenturies of the slow seep of the fine spirit sherry butt had in fact been in constant use permeating every nook and cranny; the for over 100 years. That is astonishing and wood, the floor, the stone and slate. speaks volumes about the wood quality.

When you walk into this you know it is where the transformation is taking place. The fusty (musty) fragrance, The aroma created by this has to be felt even some spiciness in the air, to be believed. And I do mean felt. As leaves you understanding what whisky is. Nearly every person who you walk through the doors you can has accompanied me to such places almost cut the atmosphere with a knife, immediately upon entry just stands not due to alcohol but more due to a there and breathes in, looking century or in some cases two centuries around and then giving out a wee gasp of delight and pleasure. of the slow seep of the fine spirit At distilleries like Linkwood permeating every nook and cranny, the (don’t disturb the spiders), wood, the floor the stone and slate.

Glenfarclas with its old red doors, Glendronach with its historic As we all know the whisky evaporating at double level dunnage warehouse from these warehouses is known as ‘the angel’s 1826, Bowmore with one warehouse under share’. I imagine that even angels hang out sea level, Balblair which looks untouched somewhere and, to me, it is very obvious since its inception in 1790, you can feel that these fine traditional buildings are more the history. than likely their preferred abode. Who of us The casks tend to be mixed through the might end up there? warehouses both in size/type and year, Michael F Fraser Milne is the owner of Whisky in case of fire. You might see a cask from Galore in Christchurch. www.whiskygalore.co.nz 1938 and one next to it from 2013 – and

BALBLAIR IS PROUDLY IMPORTED BY WHISKY GALORE For these and other whiskies from Scotland and the world’s finest craft distilleries, contact us on 0800 944 759 or info@whiskygalore.co.nz

SPIRITS & COCKTAILS

BACARDI’S WELLINGTON WINNER HEADS TO RUSSIA The winning bartender at the Bacardi Legacy Cocktail Competition Grand Final will represent New Zealand in Russia next year CLASSIC SOURS won the day at one of the cocktail competitions of the year – the Bacardi Legacy Cocktail Competition fi nal, held in Auckland at the end of 2013.

Guy Jacobson won the competition with his cocktail, The Leaf Nose, which will now compete on the global stage for the chance to be welcomed into the family of Bacardi legacy cocktails.

All entrants were charged with featuring Bacardi Superior rum as the primary spirit and to complement it, Jacobson used lemon juice, cacao liqueur, green and yellow Chartreuse and egg white in The Leaf Nose.

“To create a cocktail worthy of being a Bacardi Legacy drink, I drew inspiration from classic sours and combined it with traditional flavour matching, adding my own personal style, which resulted in my signature Bacardi Legacy cocktail,” said Jacobson.

The national fi nalists had been whittled down to three for the competition; Luke 64 DRINKSBIZ FEBRUARY / MARCH 2014

All entrants were charged with featuring Bacardi Superior rum as the primary spirit and to complement it, Jacobson also used lemon juice, cacao liqueur, green and yellow Chartreuse and egg white in The Leaf Nose.

Sanderson of Mea Culpa in Auckland, Venetia Tiarks of Fukuko in Auckland and Guy Jacobson from Charley Noble in Wellington.

The judges at the competition were David Cordoba, Bacardi Global Ambassador, Jane Skilton, Master of Wine and Michael Morton, Bacardi New Zealand Director.

“I came here with high expectations and have been more than satisfied with what I’ve seen. Each of the bartenders have put in an incredible amount of time and effort into all aspects of the judging criteria and I have seen some of the most amazing presentations that I’ve witnessed in my career,” said Cordoba, who said he felt privileged to judge

at the fi rst Bacardi Legacy Competition held in New Zealand.

Jacobson will now represent New Zealand in the Bacardi Legacy Global Final, which will be held in Moscow in May 2014, where bartenders from over 25 countries will compete for the title of Bacardi Global Legacy Cocktail Competition winner.

Bacardi Legacy’s history The Bacardi Global Legacy Cocktail Competition is now in its fourth year. It began life as a UK-based competition but has since grown to become a worldwide event with over 20 countries participating in 2013.

SPIRITS & COCKTAILS

March Mardi Gras cocktails Miss Clawdy celebrates southern style with themed cocktail evenings for March DIVERSITY IS the theme this March at the Auckland bar, Miss Clawdy, at the Wynyard Quarter.

The month of March sees Mardi Gras season in full swing, so the owners of Miss Clawdy have New Orleans evenings with food and wine in southern US style.

There will be music to match the food and drinks theme and the Mardi Gras cocktail menu is to include the highball, made from cherry liqueur, mint flower, French Quarter lemonade and Miss Clawdy Pimm’s Cup. It will be garnished with strawberries, mint orange wheel and cherries – a fittingly festive style for Mardi Gras month.

Prior to Mardi Gras Day, Miss Clawdy will host Fat Tuesday sessions with southern fried jerk chicken and cocktails. Diners will be given Mardi Gras beads every time they buy a cocktail.

Miss Clawdy twist 30mls Wild Turkey American Honey 15mls Cointreau 15mls lemon and lime juice fresh lemon fresh lime

Top with a sprite or soda Garnish with a lemon wheel.

BEAMING IN A SUN-RYES The team from Beam share a fresh vibrant summer cocktail for your bar Sun-Ryes Ingredients 30ml 10ml 1 120ml

Jim Beam Rye Aperol bar spoon of Apricot jam Quina Fina Bitter Lemon Garnish with lemon peel

Method Serve in a Highball glass Add one bar spoon of jam to the Aperol and Jim Beam Rye, then stir to dissolve the jam. Fill glass with ice, top with Quina Fina Bitter Lemon. Stir, garnish and serve.

THE RYE STORY… Jim Beam Rye was fi rst launched before 1944. Its 60% rye content gives it a drier spicy taste profi le than its sweeter bourbon cousins, which provides a contrast to summer stone fruit, such as the apricot in this drink.

The Aperol adds another layer of taste to the Jim Beam Rye and the new Quina Fina Bitter Lemon balances this cocktail beautifully with its zesty lemon twist.

Quina Fina is widely available throughout New Zealand.

FEBRUARY / MARCH 2014 DRINKSBIZ 65

0800 338 766 INFO@EUROVINTAGE.CO.NZ

ADVERTISING STATISTICS

ALL EYES ON LIQUOR ADVERTISING With the Sale and Supply of Alcohol Act now passed into law, many eyes will closely watch alcohol advertising, says Sean Jowers of the Liquor Information Pricing Services Ltd (LIPS) THE NEW legislation passed into law in late 2013 for the Sale and Supply of Alcohol Act aims at banning all advertising and marketing which promotes excessive alcohol consumption, or has special appeal to minors.

As part of this, retailers and on-premise outlets can no longer advertise free alcoholic drinks, promote discounts greater than 25% or offer customers free gifts, services or opportunities to win prizes if they purchase liquor, unless in their licensed premises. The penalties for breaching these conditions are significant. Merchants will be fi ned up to $10,000, and can have their licence suspended or cancelled. We are only a month into 2014, but it’s clear as a consequence of the new law that many retailers, suppliers, alcohol watch groups and government agencies will be closely watching alcohol advertising this year.

LIPS has monitored advertised prices and discounts on liquor for 10 years now.

It has been interesting to note over recent years the steady decline in the volume of alcohol advertisements which promote the discount size. Generally speaking, most large supermarket and retail chains only promote the special price and do not publish the savings in their mailers, newspaper advertisements or even on their websites.

This was not the case a few years ago when liquor sales were frequently promoted across multi-media highlighting large discounts such as “25% off all wine”. However, there are still a significant number of independent retailers, franchise owners and online merchants who advertise discounts greater than 25% – which is now against the law.

What is prevalent is the discount or saving shown on the promotion price tickets in many supermarkets and chain stores throughout the country. There has been a high low pricing strategy in some chains whereby shelf prices are inflated to emphasise the large discounts when on promotion. Given an estimated 90 to 95% of all liquor purchased in New Zealand is bought on promotion, it is no surprise this strategy has led consumers to buy primarily based on discount size only. The new legislation will not prevent this high low practice from continuing in-store, but

the large discounts just can’t be advertised in mainstream media as they have been in the past. Just how effective this legislation will be in reducing excessive alcohol consumption and harm remains to be seen in conjunction with the other measures

introduced. It will be interesting to see whether some retailers reduce their shelf prices so they can continue to advertise discounts up to 25% off.

Over the past year, there has been close to 6,000 products advertised with a discount FEBRUARY / MARCH 2014 DRINKSBIZ 67

ADVERTISING STATISTICS

… most large supermarket and retail chains only promote the special price and do not publish the savings in their mailers, newspaper advertisements or even on their websites. This was not the case a few years ago when liquor sales were frequently promoted across multi-media highlighting large discounts such as “25% off all wine”. However, there are still a significant number of independent retailers, franchise owners and online merchants who advertise discounts greater than 25% – which is now against the law.

in print and electronic media. This is just 4% of all alcohol price advertising. Of these advertised discounts, only 15% of them showed a saving greater than 25%. The majority of these large advertised discounts were for wine with 712 products (81%), followed by spirits, RTDs and beer. Unlike other alcohol types, wine is dependent on the size of the grape harvest each year, so where supply exceeds demand, there is often a lot of discounting to move volumes on before next vintage. Wine also experienced the highest average advertised discount at 21%, compared with spirits at 14%, RTD’s 13% and beer just 11%.

The Sale and Supply of Alcohol Act also places restrictions on the promotion and advertising of incentives with alcohol. Liquor marketers frequently use inducements other than price to attract consumers to buy their brands and remain loyal customers. It is now an offence to advertise free gifts or the opportunity to win prizes as part of a sales promotion where proof of purchase is required. Once again, the advertising of these types of promotions is a breach of the new law, but not so if promoted within the licensed premise only.

LIPS also monitors the frequency and details of advertised incentives including gift with purchase (GWP), enter to win, combo’ offers, Fly Buys and Onecard promotions.

The incidence of these advertised promotion incentives has grown more than 80% in the past year. There were over 9,000 incentives advertised with alcohol in the 12 months to 31 October 2013. Beer accounted for 35% of these advertised incentives, while spirits and wine also made a unsignificant share. In terms of the types of incentives advertised, Fly buys promotions represent the greatest share of voice at 43%, with GWP promotions comprising 31%.

It will be interesting to see if the new regulations are adhered to by retailers and suppliers, and whether these initiatives have the desired impact on reducing excessive alcohol consumption and related harm.

Rest assured, liquor advertising will be closely monitored over the coming months by all parties, and any ambiguity over the interpretation of specific terms in the legislation will be clarified accordingly.

LIPS monitors alcohol prices and promotion activity advertised in print and electronic media throughout New Zealand. Pricing data and reviews can be obtained by subscription at www.lipsltd.co.nz.

For more information contact Sean Jowers, phone 021 547-583.

68 DRINKSBIZ FEBRUARY / MARCH 2014

WHAT’S NEW

CREAM OF THE COAST Kapiti Kitchen Creaming Soda RRP $11.99, 750mls

PEAR SHAPED IS GOOD Just Juice Pear & Apple RRP $5.99, 2.8 litre RRP $2.99, 1 litre, RRP $2.70, 350 ml

BOUNDARY ROAD BREWERY INTRODUCES…

Sue Graafland of Kapiti Kitchen has added a new limited edition drink to her Kapiti Kitchen range for summer – Creaming Soda, which makes the perfect addition to bars, restaurants and cafes which want to offer a new taste with an old twist.

The new Kapiti Kitchen Creaming Soda is a great alternative to intense fruit juices for young children (and big kids too), thanks to the combination of vanilla with burnt sugar and citrus.

Combine with soda water and it’s light, fresh and could even give a hint of sweetness to cocktail recipes.

“It was suggested to me that the smallest hint of salt would give depth – just a touch – not so you can taste it, but just to intensify the flavours – and it did,” says Graafland. kapitikitchen.co.nz

Add a fresh new taste to your juice drinks list with the new great value and super fresh, Just Juice Pear & Apple.

One 250ml glass of this juice provides one daily fruit serving and a full 100% of the recommended daily intake of Vitamin C. And better still, it contains 50% less sugar than many standard juices on the market, according to its makers. facebook.com/justjuiceNZ

John Lemon RRP $15.99, 6-pack 330ml

MONIN WILDBERRY SYRUP

PERRIER – ULTIMATE REFRESHMENT

MONIN PASSIONFRUIT FRUIT MIX

Perrier is known the world over as natural, premium quality sparkling water from the spring in Vergeze, France since 1863. This naturally carbonated water has a uniquely fresh taste and a sparking sensation that quenches every thirst.

Elegant, daring and fun Perrier can be enjoyed anytime, day or night, either on its own as a sophisticated alternative to alcohol or as a mixer to create your perfect summer cocktail or mocktail!

Perrier 330ml and 750ml sparkling water (original) has a subtle refreshing taste.

Contact your Stuart Alexander sales representative for more information or call Consumer Services, phone 0800 188 484.

The passionfruit is one of the most intensely scented fruits with a distinctive exotic aroma and a tart-sweet flavour.

Picked at maturity in the Mediterranean region, Monin Passionfruit fruit mix will bring the exotic bouquet and fresh tropical texture to your cocktails.

It has an acidic nose of ripe passion fruit, balanced with a refreshing taste followed by tangy, citrus notes.

Available in 1 litre Pet. Contact your Stuart Alexander sales representative for more information or call Consumer Services, phone 0800 188 484.

Wild berries (also known as forest berries) usually include blackberries, blueberries, strawberries and raspberries.

Monin Wildberry syrup makes it easy to bring the delicious taste of four wild berries to your menu! With a sweet tart berry aroma, forest berryblend flavour and a purple red colour Monin Wildberry syrup offers exceptional versatility for creating specialty beverages.

Contact your Stuart Alexander sales representative for more information or call Consumer Services, phone 0800 188 484.

70 DRINKSBIZ FEBRUARY / MARCH 2014

When it’s hot enough for lemonade but your customers want something a little stronger, serve the new John Lemon, the newest drink of the season from Boundary Road Brewery.

The new alcoholic lemonade has floral aromas and flavours of fruit, nut and spice.

John Lemon is a 5% alcoholic brewed lemonade with notes of freshly squeezed lemons and a tangy fi nish.

Visit brb.co.nz for more information.

I’m back...

New tonic is ethical and dry GIN NOW has a new tonic partner from the Singapore-based company, East Imperial, which launched its tonic, soda water and ginger beer in New Zealand in December last year.

The East Imperial company sources its ingredients from Java, Africa and New Zealand.

“Ensuring the supply chain lives up to our high standards is very important to us as a company,” says co-founder, Kevin Law-Smith.

“This focus on quality and sustainability has led East Imperial to become a member of global cause, 1% For The Planet - giving back a percentage of its profit to the communities which support them. East Imperial supports Wine to Water, which does work across Asia and East Africa, and which has recently delivered 2,000 water filters to the Philippines post the Hiayan typhoon,” says Law-Smith.

“Gin is as glamorous, elegant and beautiful as she ever was.

With a multitude of different gin styles, our tonic water lets you taste the difference. East Imperial Superior Tonic Water reveals the beauty of the gin it is partnered with”, he says.

TOP NEW TONIC TO STOCK The East Imperial range includes Superior Tonic Water, Soda Water and Ginger Beer; available as a 24 bottle case, RRP $54 or 4 packs for RRP $9.95. Its makers are stocking in selected liquor outlets and top cocktail bars.

To stock East Imperial, contact Gemma Ross from Hustle & Bustle, email: gemma@hustleandbustle.co.nz or 021 330 347. hustleandbustle.co.nz eastimperial.net

Serve on the rocks or with cola.

For enquiries Ian McAteer & Associates Phone 09 476 1360 michellemcateer@xtra.co.nz www.fernetbranca.com

LAST REQUESTS

CHEMISTRY LAB OR KITCHEN? Winemaking is a mix of both chemistry lab and kitchen for some but for Cloudy Bay senior winemaker Tim Heath, it was all about a career that looked like too much fun to be a real job

What are the biggest challenges for you in wine right now?

How important is education in wine?

The biggest challenge that we have set ourselves revolves around Pinot Noir.

It is a variety that we believe has a very strong future in New Zealand.

Very important. The more you have learned, the more the world of wine opens up to you. This is particularly true for winemakers...it is a job in which you never stop learning and can never know everything.

What would you like to see happen in restaurants and cafĂŠs with wine?

Possibly the title of sommelier is a little over used in the hospitality industry.

There is a big difference between a wine waiter and a properly trained, experienced sommelier who has built an interesting catalogue of wine and intimately knows their wine list.

Where does your inspiration come from?

The inspiration for innovation at Cloudy Bay comes from a sense of curiosity and a desire to always strive to make better wine. At the same time though, change for the sake of change is not helpful. Innovation should never be allowed to become a distraction from the big picture. Our job is to make great wine fi rst and foremost. No amount of technical wizardry and innovation can compensate for failing to adhere to the basics of fi nding a good site and farming with attention to detail and care.

72 DRINKSBIZ FEBRUARY / MARCH 2014

What was the tipping point that made you decide on a career in wine rather than food or chemistry?

The hours that a chef works seemed too hard and a career spent in a chemistry laboratory seemed too dry. Winemaking has a great balance of hard work and reward.

What is your all time favourite food and drink combination?

Hard to narrow it down to one, but a good bottle of red Burgundy with duck would be a favourite. Or a good glass of Sauterne with foie gras.

If you could swap places with anyone in the world for just one day, who would it be?

Quite happy in my own skin, thanks very much.

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