The Shout in Hospitality Business April 2020

SHOUT NEW ZEALAND’S LARGEST LIQUOR AUDIENCE

THE

APRIL 2020 | www.theshout.co.nz

NEW ZEALAND SP E C I A L O N L I N E E DITION

NEW

ARBORALIS

ARBORALIS: LIGHT FROM WITHIN THE TREES

SOCIAL DRINKING AT A TIME OF SOCIAL DISTANCING SUPPORT YOUR MENTAL HEALTH THE WORLD'S MOST POWERFUL WINE BRANDS REVEALED

contents

3 INDUSTRY NEWS AND INSIGHTS 8 SOCIAL DRINKING AT A TIME OF The Shout Editor, Charlotte Cowan

STAY SAFE

In this difficult time for New Zealanders and our families globally, and here at The Shout NZ – together with our sister liquor publications in Australia – we are committed to providing the highest quality industry news, advice and insight both in print and digital, as well as information, guidance and support for those in the liquor sector.

This month's issue comes to you digitally, to ensure that all our readers can have access to it during the isolation period.

At www.theshout.co.nz, facebook. co.nz/theshoutnz and @theshoutnz on Instagram, we will provide up-to-date information to those who continue to be affected by COVID-19 and in this month’s issue we have tips to support your mental health on pg 9. To all New Zealanders, let’s work together to stay safe, stay positive and get through this. From the team at Intermedia, Kia Kaha.

SOCIAL DISTANCING

8

International insights from the IWSR

april 2020

9 SUPPORT YOUR MENTAL HEALTH Advice for staying positive in uncertain times

10 TAKING THE HARD LINE

Is hard seltzer set to take off in New Zealand? We find out…

11 THE WORLD’S MOST POWERFUL

12

14

WINE BRANDS

According to The Wine Intelligence Global Wine Power Index 2020

12 FINE WINES OF NEW ZEALAND

10

Tasting notes from Cameron Douglas MS

14 THE BEERS OF WINTER

John Oszajca delves into the delicious dark winter beers

9

SHOUT NEW ZEALAND’S LARGEST LIQUOR AUDIENCE

COVER STAR:

THE

APRIL 2020 | www.theshout.co.nz

NEW ZEALAND S P E C IAL ONL I NE E DI T I ON

GLEN GRANT

NEW

Glen Grant was founded in 1840 by brothers John and James Grant. Next month, Glen Grant is launching Arboralis - a new bright, golden single malt Scotch whisky aged in ex-Bourbon and Spanish Sherry oak casks. For more information, head to pgs 6-7.

ARBORALIS

ARBORALIS: LIGHT FROM WITHIN THE TREES

SOCIAL DRINKING AT A TIME OF SOCIAL DISTANCING SUPPORT YOUR MENTAL HEALTH THE WORLD'S MOST POWERFUL WINE BRANDS REVEALED

FOLLOW US

For more amazing liquor news (and even a few giveaways), make sure you follow us on Instagram and Facebook @theshoutnz. And don't forget to check out our website where you can sign up to our fortnightly eNewsletter at www.theshout.co.nz

PUBLISHED BY The Intermedia Group (NZ) Ltd PO Box 109 342, Newmarket, Auckland 1149 Managing Director Simon Grover Group Publisher Paul Wootton Associate Publisher – Commercial Craig Hawtin-Butcher craig@intermedia.com.au Associate Publisher – Editorial Andrew Young ayoung@intermedia.com.au Editor Charlotte Cowan ccowan@intermedianz.co.nz ph 021 774 080 Publishing Assistant Eclypse Lee elee@intermedianz.co.nz Art Director Ryan Vizcarra ryanv@intermedia.com.au Production Manager Jacqui Cooper jacqui@intermedia.com.au Subscription Enquiries subscriptions@intermedia.com.au

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EDITOR’S PICKS 1 NORTH END BREWING PIT BOSS Made using malt that’s smoked over a manuka wood fire, Pit Boss (named after North End’s head chef and BBQ ‘Pit Boss’) is a rich, smoky winter beer that’s perfect to sip in front of a fire. For more on the beers of winter, head to pgs 14-15.

2

FRAMINGHAM MARLBOROUGH NOBLE RIESLING 2019 When it comes to fine wine, New Zealand certainly had a number of stellar examples. From Chardonnay, to Pinot Noir to Riesling – such as this noble Riesling from Framingham – we are spoilt for choice. Check out pgs 12-13 for more of Cameron Douglas MS’ top picks.

3 YELLOW TAIL The most powerful and influential wine brand in the world according to the Wine Intelligence Global Wine Power Index 2020, Yellow Tail is a staple in Australian stores. For more of the top wines on the list, take a look at pg 11.

news

Spirits producers switching to hand sanitiser Spirits producers around the world are using their stills to make hand sanitiser during the global COVID-19 pandemic.

With more than 700,000 people infected with the virus world-wide, the need for hand sanitiser has grown exponentially.

Global giant Bacardi has eight of its manufacturing sites in the United States, Mexico, France, England, Italy and Scotland producing the sought-after gel and CEO Mahesh Madhavan has announced a decision to produce 1.1 million litres of hand sanitiser globally. “It’s our way to step up and support particularly the health workers who are facing a huge crisis at this current point in time,” he said.

Radico Khaitan, owner of Rampur Indian single malt whisky and Jaisalmer gin, will also begin production of hand sanitiser at its Rampur Distillery on a permanent basis to “support ongoing global health care”. The hand sanitiser, made with 80% alcohol, will be supplied to government hospitals, pharmacies and grocery stores in India initially and will then be distributed globally.

Other companies using stills to produce hand sanitiser include Diego, Pernod Ricard and Texas-based vodka brand Tito's, which has announced they will produce and distribute 24 tonnes of hand sanitiser for donation.

In New Zealand, Good George, CarbonSix, Cardrona Distillery and 1919 Distilling are all doing their part to produce hand sanitiser to those who need it.

“In light of recent situations, we decided to do our part by temporarily suspending gin production in order to produce hand sanitiser,” 1919 wrote on social media. “Today we delivered over 300 free bottles to the community, elderly and the local bottle stores that support us!”

New Zealand currently has more than 500 confirmed cases of COVID-19.

Finding work during COVID-19 Although no one can predict what will happen next, ‘essential services’ will remain operational throughout the pandemic (including the Level 4 Alert). And while these jobs are limited, there have been recent calls for more staff in some fields.

Supermarkets are one of the biggest overwhelmed areas, as people continue to clear shelves and stock up. Supermarkets are looking for temporary staff to help with restocking shelves, as well as security and logistics around highly sought after staples like toilet paper, pasta and rice. For possible job openings, keep an eye on https://foodstuffs.careercentre.net.nz/Job and https://www.countdown.co.nz/about-us/careers. The rest of the supply chain to get to supermarkets too has been said to be looking for help, from harvesting crops in regional and rural locations, to picking and packing, freight and logistics along the way.

There’s also the option to do a few small online things to make a little more cash. You can be paid to do online surveys, test apps, try software, or do odd virtual jobs.

Try checking out job sites like Seek and LinkedIn, as well as looking on social media for any call outs. You could also try reaching out to a company directly to see how you could help them. Googling around for online odd jobs is also an idea, just be sure to check the site is credible and secure before giving them your details.

Netflix releases Uncorked Netflix has released a wine movie, Uncorked, starring Mamoudou Archie and Courtney B Vance and directed by Prentice Penny.

Loosely based on the life of groundbreaking sommelier DLynn Proctor and his journey to become a Master Sommelier, Uncorked is a drama that tells the story of one man’s journey to fulfill his wine dream.

Elijah (Archie) works at a wine business and at his family’s local barbecue restaurant. His father Louis (Vance) expects Elijah to take over the business but he’s not interested – he aspires to become a master sommelier.

What follows is a powerful exploration of the relationship between father and son and the transformation of a wine lover to a wine professional.

With almost an entirely black cast, the movie “represents a cultural shift” says VinePair’s Julia Coney. “Historically, the wine industry has ignored the $1.2 trillion in spending power of black Americans,” she writes. “Black wine consumers have been saying to themselves: I’m here buying wine, studying wine, and working in the wine industry — but I’m often ignored.”

DLynn Proctor says the movie is going to expose wine to an entirely new group who felt left out of other wine movies before. “I’ll be drinking a Fantesca Estate Cabernet Sauvignon while watching too.”

Six years in the making, Uncorked is available to watch on Netflix now.

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awards news

Royal Easter Show Wine Awards: The winners Champion Pinot Noir VALLI Bendigo Vineyard Pinot Noir 2018 Champion Gewürztraminer Old Coach Road Nelson Gewürztraminer 2019 Champion Medium Sweet or Sweet Wine Urlar Late Harvest Riesling Gladstone 2019 Champion Chardonnay Church Road McDonald Series Chardonnay 2018 Champion Merlot & Blends Esk Valley Gimblett Gravels Hawke’s Bay Merlot Cabernet Sauvignon 2018

The Royal Easter Show Wine Awards took place at The Pullman Hotel in Auckland last month, with Hawke’s Bay Church Road taking home Champion Wine of the Show for its McDonald Series Chardonnay 2018.

Other notable winners included Church Road’s Chris Scott who was named Winemaker of the Year and Whitehaven Marlborough ‘Greg’ Awatere Valley Single Vineyard Sauvignon Blanc 2019 which was named Champion Export Wine.

Now in its 68th year, the Royal Easter Show Wine Awards is the country’s oldest wine competition and Awards Director Terry Dunleavy says the judges were impressed by overall general high quality of entries this year, particularly in the varieties Sauvignon Blanc and Chardonnay.

“Not only was there an increase in the number of Gold Medals award to the top Sauvignon Blancs, but the wines revealed greater diversity of styles, more complexity and showed stronger evidence of the flinty, minerally flavours that the variety can achieve,” he says. “With Chardonnay, there was this year a less heavyhanded approaching to the winemaking, allowing the variety to better express New Zealand’s natural cool climate capacity to accentuate fruit flavours and varietal characters.”

Dunleavy says this year’s show demonstrated why there is such a demand from more than 100 countries throughout the world for New Zealand wines. “[The] clean and distinctive varietal characters distinguish our wines from those of older, longer established wine regions that sell for prices much higher than ours.

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“Not only is our future as a wine export nation assured and capable of further growth, but when all the other goodies that we export come to a table overseas, it is only the bottle of wine with its label intact that proudly proclaims its country of origin,” he says.

The 2020 judging panel consisted of 22 judges, including eight associate judges in training and Jane Faulkner from Australia. For more information, head to www.wineshow.co.nz THE WINNERS… Champion Wine of the Show Church Road McDonald Series Chardonnay 2018 Champion Sparkling Petite Cordon by Maison Mumm NV

Champion Cabernet Sauvignon & Blends Esk Valley Winemakers Reserve Gimblett Gravels Hawke’s Bay Cabernet Sauvignon Merlot Malbec 2018 Champion Export Wine Whitehaven Marlborough ‘Greg’ Awatere Valley Single Vineyard Sauvignon Blanc 2019 Heritage Rosebowl Seifried Winemakers Collection Sweet Agnes Riesling 2009, 2014, 2019 Champion Syrah Church Road Grand Reserve Syrah 2017 Best Presented Screwcap Wine Bottle Lawson’s Dry Hills Pink Pinot 2019 Gold Medal for Winemaker of the Year Chris Scott (Church Road)

Champion Riesling Wairau River Summer Riesling 2019 Champion Pinot Gris Saddleback Pinot Gris 2019 Champion Rosé Babydoll Rosé 2019 Champion Sauvignon Blanc Saint Clair Pioneer Block 20 Cash Block Sauvignon Blanc 2019 Champion Wine, Other Varieties Matawhero Church House Chenin Blanc 2018

⊲ Church Road’s Chris Scott ⊳ Church Road McDonald Series Chardonnay 2018

industry insights

WHAT’S (NOT) ON CANCELLED EVENTS AND NEW DATES FOR POSTPONED EVENTS DUE TO CORONAVIRUS HOPSTOCK 2020 Wellington CANCELLED www.craftbeercapital.com/hopstock/ HOP’N’VINE CRAFT BEER, WINE & FOOD FESTIVAL ILT Stadium, Invercargill POSTPONED until 10 October www.hopnvine.co.nz BEER-A-PALOOZA Hawke’s Bay POSTPONED – date TBC www.facebook.com/beerapalooza2020/

Brewing in the new normal At the time of writing this, many of the countries around the world have gone into lockdown and New Zealand is not far off. Bars are still open but business slowing to a trickle, supermarkets are struggling for staff to keep up with demand and everyone who can, is working from home. It is undoubtedly the most significant event to hit not only the hospitality and brewing scene but also the entire economy as a whole.

So what does this mean from a brewing perspective? How will this affect consumption in the short and long term and will bars recover?

In the initial stages of this crisis, it seems off-premise sales via supermarket and liquor Dylan Firth stores is on the up. In fact, some brewers are Executive Director, Brewers pointing to a higher demand than at Christmas.

Association of New Zealand However, this is very much offset by the on-premise trade which has dropped back considerably. This is likely to continue to be the trend, with more people at home and buying in bulk when they do get to the supermarket.

Something we always worry about is consumers drinking to higher levels of harm while under stress. Something nobody wants.

One difficulty for brewers and their ability to operate is if we see further restrictions is around being an essential service. Something that at this stage is not defined. While it is easy to argue that any product on a supermarket shelf should be maintained and its production continued, there will be some who disagree.

For those brewers who have moved their focus from supermarkets to taprooms.

They will be undoubtedly worried. It is no secret that selling a beer straight from the source provides much better margins. If people are restricting movements. This will all but dry up. It looks likely that home delivery might be the big growth area for those brewers.

The new normal is likely not forever, but will take a while to come back from. So, I urge people to support businesses where you can, look after and reach out to those who will be going through hard times and enjoy your beer responsibly.

GREATER WELLINGTON BREWDAY Upper Hutt POSTPONED until 31 October www.brewday.co.nz/ HIGHBALL – NZ COCKTAIL & SPIRITS FESTIVAL New Zealand Dominion Museum building, Wellington POSTPONED until 9-10 October www.facebook.com/highballnz/ THE GISBORNE BEER FESTIVAL POSTPONED until 28 November www.gisbornebeerfestival.nz/ BEERVANA Sky Stadium, Wellington POSTPONED until 13-14 November www.beervana.co.nz/ WINETOPIA Auckland and Wellington POSTPONED – new dates TBC www.winetopia.co.nz/ F.A.W.C! Hawke’s Bay CANCELLED www.fawc.co.nz

Highball

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T H E GLEN GRAN T ARBORALIS

A R B O R A L I S : L I G H T F R O M W I T H I N T H E T R E E S​

AVA I L A B L E M A Y 2 0 2 0 The Glen Grant was founded in 1840, by brothers John and James Grant. Nestled amongst the stunningly beautiful nature of Rothes in the heart of Speyside, Scotland, the distillery sits close to the River Spey.

With barley fields nearby, the brothers realized they could craft The Glen Grant from barley to bottle entirely in Rothes, and keeping everything local meant they could keep a keen eye on quality and care.

In 1872 James ‘The Major’ Grant, inherited The Glen Grant from his father. An engineer and botanist, he travelled the world seeking innovations for his distillery. The tall slender stills and purifiers he introduced to the space capture the lightest of vapors, those that travel to the very top of the still, creating a single malt with an elegant light golden color and a fruity and nutty complex taste.

Available to order from: May 2020 Delivery: June 2020 RRP: $59.99 Proof : 40% Volume: 700ml Packaged: Giftboxed

The Glen Grant is proud to be launching a new, bright and golden single malt Scotch whisky aged in exBourbon and Spanish Sherry oak casks.​Arboralis is matured until it achieves its signature complex elegance from which The Glen Grant has been celebrated for over 180 years.

Tasting Notes This fine single malt has a soft aroma of fruit and honey, with a golden whisky delivering notes of creamy toffee and ripe pears, finishing with a long, satisfying hint of delicate spice.

international insights

SOCIAL DRINKING AT A TIME OF

social

distancing platforms such as Zoom, Houseparty and Google Hangouts, tend to be small-scale events, limited to a particular group of friends or colleagues.

However, brands can get in on the action by promoting virtual happy hours via their social media channels and offering advice on how they could be run and what beverages could be consumed. Some have even set up their own campaigns – for example, the New York State Brewers Association launched a virtual happy hour that will take place on a different member brewery’s Facebook page every day, focusing on a particular topic or game. This type of virtual happy hour is less intimate, but can reach thousands of people and keep brands top of mind.

On-premise operators are also experimenting with virtual bars, which extends the concept of virtual happy hours. Through virtual bars, on-premise operators live stream bartenders offering recipes or live mixology, live-stream DJ’s, or offer interactive virtual Q&A sessions with industry influencers, brand ambassadors or leading bartenders.

As people move their drinking and social habits to the online world, the IWSR reports that social media content and engagement will offer a sense of discovery, community and social giving that will do well in today’s climate.

Now more than ever, consumers want to stay connected to the people, places and products they know and love. As the world goes into lockdown in a bid to stymie the spread of COVID-19, the use of social media will become even more pervasive.

“Connection is the one thing people need right now.

Engagement via voice, text and image is taking the place of human-to-human interaction,” says Brandy Rand, COO of the Americas at the IWSR. “This is why there’s a massive increase in video conferencing software downloads like Zoom, as people migrate towards interactive group engagement. What’s telling about this is the real need for human connection that a simple Instagram post cannot replace entirely.”

Both consumers and industry professionals are leveraging social media as they adapt their social drinking habits to the virtual world.

VIRTUAL BARS AND HAPPY HOURS As feelings of boredom, loneliness and powerlessness set in during lockdown, people will turn to social media to carry on the social traditions they enjoy, key of which is happy hour and/ or after-work drinks. Virtual happy hours, hosted on video-chat 8 | HB – THE SHOUT NZ | APRIL 2020

SOCIAL MEDIA “CHALLENGES” Hashtags promoting friendly “challenges” between friends online are also keeping consumers engaged while, in some cases, helping to also raise relief funds for the industry. For example, the #liftyourspirits campaign encourages people to make a video of them mixing their favourite drinks and to post it to their social media account while tagging specific friends to take the challenge too. This specific campaign suggests participants can make a donation to the National Restaurant Association Education Foundation that turns tips into donations for industry relief.

Meanwhile, campaigns such as #virtualdrinkshospitality and #virtualdrink4hospitality encourage people to start a tip jar every time they have a drink at home, with the goal of them later donating their tips to an industry cause and/or on-premise establishment in a gesture of solidarity and support for the drinks community.

VIRTUAL TIPPING Out-of-work bartenders are also tapping into the power of social media, usually by offering engaging and/or educational content in return for virtual tips. Bartenders upload videos and content offering recipes, mixology tips or live Q&As, in return for virtual tips through services such as PayPal or Venmo.

“Twitter and Instagram Live tastings have proven popular in the past and could be effective in keeping consumers entertained at home as well, while linking them to a wider network of drinks fans,” adds Rand. This is something both bartenders, as well as brand owners and on-premise operators can leverage. Rand adds, “an extension of this includes offering private virtual events, where virtual tastings can be tailored for private virtual parties.”

As people move their drinking and social habits to the online world, content and campaigns that offer a sense of discovery, community and social giving will do well in today’s climate.

For more from the IWSR, head to www.theiwsr.com n

covid-19

mental health SUPPORT YOUR

With the majority of hospitality workers around New Zealand self-isolating, it’s important to take care of your mental health during this uncertain time.

KEEP IN TOUCH According to the New Zealand Mental Health Foundation: “Connecting with people who make you feel safe and loved is the most important thing you can do to look after your mental health and the mental health of people around you.” Try to stay connected with family, friends and colleagues - at least on a virtual level. Write emails or organise a time each day to call, FaceTime, Skype or video Messenger your family and friends.

If you don’t have anyone you feel you can talk to, these helplines are free to New Zealanders: • 1737 – Free call or text 1737 any time for support from a trained counsellor.

• Lifeline – 0800 543 354 or free text 4357 (HELP) • Youthline – 0800 376 633 or free text 234 • Samaritans – 0800 726 666 JOIN A VIRTUAL COMMUNITY Join Facebook groups in the industry or your interests, there’s one for almost anything you can think of. The liquor industry already has one of the best communities there is, so be sure to tap into that on a virtual level. There are also

Facebook groups available to assist with your mental health and community groups for your local area who can provide support should you need supplies, help or just to chat.

Other ways to keep occupied and interact with other people include playing online video games or board games, joining or starting a virtual book club or listen to podcasts.

STAY ACTIVE Self-isolation can be difficult if you don’t have much space to move around.

But it’s important to exercise for at least 30 minutes a day to ease anxiety. Try doing mini-bootcamp, a yoga class or pilates class in your backyard or lounge. These can all be found online or on YouTube.

Go for a walk, run or bike-ride around the block (but ensure you always stay two metres away from others), or just turn on some loud music and dance, or walk up and down the stairs. Anything that you can do to get your heart-rate up and clear your mind is positive.

TIPS FROM WHO According to the World Health Organisation (WHO) Director-General Tedros Adhanom Ghebreyesus: “It’s normal to feel stressed, confused and scared during a crisis. Talking to people you know and trust can help. And try not to read or watch too much news if it makes you anxious. Get your information from reliable sources once or twice a day.”

WHO’s tips for maintaining positive mental health also include: • Eat healthy to boost your immune system.

• Limit alcohol and sugary drinks.

• Don’t smoke. It can exacerbate COVID-19 symptoms and increase your risk of getting seriously sick.

• People working from home shouldn’t sit too long in the same position.

• Take a three-minute break every 30 minutes.

• Get your mind off of the crisis. Listen to music, read a book or play a game.

For more information, visit mentalhealth.org.nz/get-help/covid-19/ n HB – THE SHOUT NZ | APRIL 2020 | 9

seltzer

the hard line

TAKING

Is hard seltzer set to take off in New Zealand? We find out…

t

he United States has often been an indicator of which trends could start happening in other markets including New Zealand, and according to IWSR Drinks Market Analysis, hard seltzer is set for massive growth.

Hard seltzer volume in the US is already sitting at around 82.5m nine-litre cases, which is already larger by volume than vodka, the leading spirits category in America. According to IWSR forecasts, by 2023 the category will more than triple to reach over 281m cases.

The IWSR Hard Seltzer report says that hard seltzer and other ‘seltzer-like’ products command a market share of 2.6% of all beverage alcohol in the US, up from only 0.85% a year ago.

“Hard seltzers are far from a fad, they’re growing at a spectacular rate, and increasingly, hard seltzer producers are pulling consumers from other beverage alcohol categories, not just beer,” says Brandy Rand, COO of the Americas at IWSR Drinks Market Analysis.

“Combined, hard seltzers and other canned seltzer-like products (vodka soda, as an example) will drive the total ready-todrink category, making it the fastest-growing beverage alcohol category in the US over the next five years.”

The IWSR also conducted a consumer opinion and attitude study about hard seltzers, and found that more than half (55%) of US alcohol consumers surveyed – of different ages and demographics - drink them at least once a week.

“The rise of hard seltzers shows there was a segment of consumers underserved by the current beverage alcohol market who were looking for alternatives that were refreshing and flavorful, but also low-calorie and low-sugar,” says Rand. “These products also meet the growing consumer demand for convenience, and appeal to people that enjoy popular cocktails like the vodka soda, and wine spritzers. We definitely expect to see more brands taking advantage of this fastgrowing trend.”

With New Zealand being a market that already embraces the RTD concept, the potential of hard seltzers in this country is huge.

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The county’s first introduction to the popular US drink came in June 2019 with Native Sparkling – a Wellington-based company owned by a group of university friends. Made using fermented and distilled cane sugar as the base spirit, combined with sparkling water and fruit puree, Native Sparkling is 4.6% ABV and the company donates towards initiatives that protect and sustain native New Zealand species.

Lion has also jumped on board the hard seltzer train and is launching Smirnoff Seltzer later this month.

“Seltzer is starting to make an appearance in New Zealand given the market is already moving to this style of product and thanks to the success seltzers have seen in overseas markets, particularly the US,” says Brendon Lawry, CEO of Liquorland. “We are already seeing a switch in consumer purchasing habits and taste towards products in the ‘Better for Me’ category that include a number of similar products to hard seltzers such as Part Time Rangers, Clean Collective and Pals. Consumers are gravitating towards these products due to their lower levels of sugar and calories.

“The non-alcoholic seltzer offerings are currently quite small in New Zealand, however, with Smirnoff about to launch their seltzer, a strong well-known brand may well influence seltzer shopping behaviour here.”.

Edited from a story originally featured in National Liquor News. n

“HARD SELTZERS ARE FAR FROM A FAD, THEY’RE GROWING AT A SPECTACULAR RATE.”

WHAT IS HARD SELTZER? Unlike typical RTDs, hard seltzer doesn’t use vodka, bourbon, rum or gin as its base spirit. Alcohol is usually made by fermenting cane sugar, and sometimes malted barley is used. The resulting alcohol is then combined with sparkling water and fruit flavouring, meaning the alcohol and calorie content is typically low.

wine

THE WORLD’S MOST POWERFUL

wine brands t

he Wine Intelligence Global Wine Power Index 2020 has been released with Australian brand Yellow Tail taking out the title of the most powerful and influential wine brand in the world.

The third annual survey from international wine research authority, Wine Intelligence, used feedback from more than 20,000 wine consumers in 21 markets, which the company says represents 380 million wine drinkers globally.

Markets included the UK, Australia, China, the Netherlands, and newcomers Mexico, Hong Kong and Finland – however, New Zealand was not included.

This year the Index tracked brand influence, consumer awareness and purchase levels and the consumer’ ‘affinity’ with the brand. The survey did not take into account the sales volumes or value, sales trends over time or opinions of those in the supply chain and/or influencers and media.

Yellow Tail and Casillero del Diablo once again top the Global Wine Brand Power Index, claiming the top two spots, respectively. As such, Australian and Chilean brands perform very well in the index relative to the size of wine production in these countries.

In addition, one-third of the

top 15 is comprised of US brands – notably Gallo and Barefoot – which in part is due to the influence of the large US wine drinking population in the study, and the affinity American consumers show towards domestic wines.

“The advantages of a powerful brand are clearly demonstrated in the global wine market today,” says Wine Intelligence CEO Lulie Halstead.

“However the path to becoming a power brand is becoming harder, as consumer knowledge levels in the wine category decline and ‘noise’ from other drinks categories increases.”

Notable movers on the Global Wine Brand Power Index include Barefoot, which has jumped eight places to make it into the top five, and Frontera, which has climbed seven places to make eighth in the index. Santa Carolina has also climbed seven places to tie for 12th with Beringer. On the other hand, Mouton Cadet has fallen five places to 10th and Robert Mondavi has fallen seven places to sit at 14. Torres has also climbed two places to make it into the top 15 this year.

Jacob’s Creek is ranked fourth in the Index, dropping down from third in 2019, while Lindeman’s has moved up one place from 12th to 11th.

Edited from a story by Andy Young, originally featured on www.theshout.com.au n

THE TOP 10...

1. YELLOW TAIL

Australia’s Yellow Tail scored in the top five with consumers from Canada, China, Hong Kong, South Korea, the UK and the US.

2. CASILLERO DEL DIABLO

Highly regarded at home in Chile, as well as in Colombia and Ireland, Casillero del Diablo is owned by Chilean wine giant Concha Y Toro and is one of the company’s most valuable brands.

3. GALLO FAMILY VINEYARDS

5. BAREFOOT

California wine giant Barefoot took out the number five spot and was the most popular brand in Canada, the US, and the UK.

6. GATO NEGRO

Chilean brand Gato Negro sells more than four million cases in 70 countries on five continents - that’s two bottles uncorked every second.

7. CARLO ROSSI

This 40-year-old brand is produced by the E & J Gallo Winery and was named after Charles Rossi, at the time a salesman for Gallo and a relation of the Gallo family by marriage.

8. FRONTERA

The top US scorer in the survey with 68/100, California’s E&J Gallo is responsible for 40% of all wine production in California. Its Gallo Family brand is the most lucrative and is one of the most widely distributed wines in the report.

This French wine with a curved bottleneck distributes to more than 160 countries and scored 29.8 in this year’s survey.

4. JACOB’S CREEK

10. MOUTON CADET

Falling one place since the 2019 survey, Australia’s Jacob’s Creek – owned by Pernod Ricard – often features in the list due to its wide distribution.

Also owned by Chile’s Concha Y Toro, Frontera jumped seven places from its 2019 score.

9. J.P. CHENET

Dropping significantly from last year, the French brand lost points across a number of factors, including brand awareness, rate of purchase, and affinity.

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hat are the best wines in New Zealand? Who could write such a list?

How would the wines be assessed? I suspect these questions have probably been dinner table conversations for many years, but an actual list has now been realised called Fine Wines of New Zealand.

The initiative and Patron of this programme is Air New Zealand, which assists with marketing and development of the programme.

Air New Zealand has always been a strong supporter of our wine industry.

From serving many millions of glasses of wine a year on international flights and in lounges to the Air New Zealand Wine Awards which clocked up more than 20 years’ support.

Beginning in 2016, seven Masters of Wine and one Master Sommelier (yours truly) were allocated a particular grape variety or category of wine to oversee, for example I am currently in charge of aromatics (Riesling, Pinot Gris, Gewürztraminer, plus a few others). We are required to suggest a list of wines to assess for inclusion in the final list, however all masters on the programme can and do make suggestions for all varieties and styles as well.

Every wine producer in New Zealand is invited to submit wine. You can imagine this is quite a large list to consider, so necessary criteria was set to help narrow down the list to a more manageable level. For example, having at least seven years in production of the exact wine or style and consistency in terms of origin of the fruit and style of finished wine. To guide the masters into finding these fine wines the lenses of provenance, consistency, excellence in winemaking and the demonstration of evolution of fine wine production were also applied. This immediately narrows the list of eligible producers, but will never eliminate them once they have produced the required minimum.

A number of wines that have historically and independently reached iconic status on their own merits have made the Fine Wines list, but these wines were also tasted and confirmed by the panel. Judges must meet consensus to have a wine included and because there are no medals, scores or stars awarded the wines are judged primarily on the criteria detailed above.

The process for selection begins by judging all new submissions blind, this must be the current release wine and if an average 95 points and above from the panel is achieved, then it moves to the next stage. This next stage brings in two more vintages of the same wine selected by the submitting producer. These are older vintages allowing the judges to assess consistency in style and evolution. If a producer submits a wine from a challenging vintage, then this will be discussed by the panel. Should the three wines meet this next level, then the current release wine only moves to the final stage and is judged against the wines that have already made the list. If the wine stands up to its peers, then it makes the Fine Wines of New Zealand list. All producers currently on the list must submit their new release wine to be tasted every year to maintain their inclusion on the list. It is important to note that price is not a consideration in the assessment of any wine.

The standards are very high for this list and as we go to print the final list for 2020 is complete. The announcement of which wines have been added to the list is embargoed until May, but the list has grown demonstrating that New Zealand does indeed produce fine wine. The wines tasted today include some outstanding examples of fine wine in New Zealand. Only time will tell if they have made the list!

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Cameron Douglas is New Zealand’s first and only Master Sommelier. An experienced wine writer, commentator, judge, reviewer, presenter and consultant, he is academically in charge of the Wine and Beverage Programme at AUT University in Auckland and is Patron of the New Zealand Sommeliers and Wine Professionals Association. Douglas consults to a variety of establishments, taking care of their wine lists, wine and food pairings, and staff training matters and he currently serves on the Board of Directors for the Court of Master Sommeliers Americas.

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tasting notes 5

NAUTILUS CUVÈE MARLBOROUGH BRUT NV Clive Jones and the Nautilus team have been producing fine sparkling wine for over 20 years. Made from a mix of current vintage fruit and some barrel-aged 5 reserve wine, the cuveè is a serious, savoury and seductive wine with bursts of citrus layered between a brioche-like autolysis, creamy fine moussed texture and long finish.

Points 96 RRP $39.00 Distributor: Negociants New Zealand Phone: (09) 531 5222 www.nautilusestate.com

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2 DOG POINT MARLBOROUGH SAUVIGNON BLANC 2019 The name Dog Point dates back to the earliest European settlement of Marlborough and the introduction of sheep to the district. It was named Dog Point by Shepherds whose dogs either wandered off or got lost. All the DP vineyards are now organically farmed which explains, in part, why this wine is so delicious. Aromas and flavours of barrel-ferment with a lees and electric acid texture, pure citrus, stone and tropical fruit expression and powerful long finish.

Points 96 RRP $28.00 Distributor: red+white cellar Phone: (09) 376 0760 www.dogpoint.co.nz BELL HILL NORTH CANTERBURY CHARDONNAY 2016 Founded by Sherwyn Veldhuizen and Marcel Giesen in 1997, Bell Hill wines quickly become a sought after addition to winelists around the world. The Bell Hill is literally as the name suggests, a bell-shaped bulbous hill with gleaming white lime-rich soil upon which grows outstanding Pinot Noir and Chardonnay. The wine itself has lovely purity and detail in the bouquet, a fine core of fruit, judicious use of oak, amazing complexity with fine tannins and a long harmonious finish.

Points 96 RRP $125.00 Distributor: Bell Hill Vineyard Phone: (03) 314 2100 www.bellhill.co.nz

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4 GRASSHOPPER ROCK EARNSCLEUGH VINEYARD CENTRAL OTAGO PINOT NOIR 2018 Grown on one of the world’s most southerly Pinot Noir vineyard

sites this tiny 7.8 hectare vineyard produces exceptional wine. Since the company was formed in 2001 Phil Handford and the winemaking team have established a world class brand. Pip Battley leads the winemaking team. This Pinot displays a floral, feminine charm, an elegant bouquet, core of fruit and incredible texture. Youthful yet fine, ripe tannins, pristine acidity and long complex finish.

Points 96 RRP $40.00 Distributor: Grasshopper Rock Phone: (021 853 908) www.grasshopperrock.co.nz/ VILLA MARIA RESERVE HAWKE’S BAY CABERNET MERLOT 2018 If you find the opportunity to read Kerry Tyack’s book about George Fistonich and the Villa Maria story then I can highly recommend it.

George has been an industry leader, mentor and guide to many in the NZ wine sector. George’s wine teams around the country grow and produce consistently high quality wine across many different varieties with Cabernet Sauvignon based blends among the best. This wine is plush and fresh, fruity, full-bodied and complex. Flavours of black fruits and dark spices of oak, polished tannins, bright acid line and long detailed finish.

Points 96 RRP $69.99 Distributor: Villa Maria Phone: (09) 255 0660 www.villamaria.co.nz

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FRAMINGHAM MARLBOROUGH NOBLE RIESLING 2019 Since 1981, Framingham wines have quietly been growing and producing some of New Zealand’s finest wines.

I learned a lot about winemaking and fine wine from original winemaker Andrew Hedley and how Riesling can captivate and intrigue.

Now with winemaker Andrew Brown at the helm the fine wine story continues seamlessly. This noble Riesling is superb – classic, honeyed tree and citrus fruits with a fleshy satin texture, razor sharp acid line and long concentrated finish.

Points 96 RRP $39.99 Distributor: Framingham Wines Ltd Phone: (03) 572 8884 www.framingham.co.nz

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MISHA’S VINEYARD CENTRAL OTAGO LIMELIGHT RIESLING 2017 The Misha’s vineyards overlook Lake Dunstan in Central Otago’s Bendigo sub-region. It’s hard to imagine such a fine wine could come from stony, schist, quartz-laden, rugged and wind-swept site, but it’s perfect.

The Riesling has a compelling, seductive and alluring bouquet with a distinctive floral and perfumed bouquet, flavours of Meyer lemon, lime-flower and apricot stone. Pure, fresh, silky texture and long finish.

This is a ‘wow’ example.

Points 95 RRP $30.00 Distributor: Negociants NZ Phone: (0800) 634 624 www.mishasvineyard.com

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PROPHET’S ROCK CENTRAL OTAGO PINOT GRIS 2018 Winemaker Paul Pujol has been crafting fine wine from this Bendigo site for nearly two decades. The vineyards are tucked quite high up into the hills overlooking Lake Dunstan and most of the ancient glacially formed valley floor. This Gris is complex, spicy, fruity and alluring.

With flavours of white-fleshed fruits, a soft creamy texture contrasted with a zing of acidity this is New Zealand Pinot Gris at its finest.

Points 95 RRP $39.99 Distributor: Prophet’s Rock Phone: (03) 443 8217 www.prophetsrock.co.nz

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RIPPON TINKER’S FIELD CENTRAL OTAGO PINOT NOIR 2017 It was 1975 when founder Rolf and Lois Mills planted the first experimental vines near the shores of Lake Wanaka. Little did they know back then (or maybe they did) that they were about to embark on an incredible wine adventure. Today with Nick Mills crafting superb wine across several varieties I think the expression of Pinot Noir stands out the most. The Tinker's Pinot is tense and poised, vibrant and playful, detailed, fruity, fine and complex.

Points 95 RRP $115.00 Distributor: Negociants NZ Phone: (03) 443 8084 www.rippon.co.nz

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Wines are scored out of 100 points and are listed in no particular order.

Numbers are not indicative of a ranking.

HB – THE SHOUT NZ | APRIL 2020 | 13

beers

THE

OF WINTER

We may not indulge in fruity Christmassy winter beers like the Northern Hemisphere but that doesn’t mean New Zealand doesn’t produce some stellar examples.

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ith the cold and dreary New the perfect impetus for brewers to offer a Zealand winter just a few wide array of seasonal releases, which are months away, many a fermenter then snapped up nearly as quickly as they is already brimming with some hit the bottle-shop shelves. However, in New bold and flavourful brew; Zealand the conditions are obviously very carefully crafted to warm our bones over the different. Without the flurry of holiday sales frigid months ahead. Winter Warmers – as they and celebrations, New Zealand’s winter beer are often called – have a long history, especially releases typically come with less pomp and in the craft beer world. These fireside brews are circumstance. Instead, the cold months tend known for being darker, stronger, and often to offer New Zealand brewers an opportunity maltier than the average beer. to release many traditional dark and strong We tend to seek out these stronger ales that wouldn’t otherwise be received well concoctions in the colder months during the warmer months of the year. because alcohol acts as what is called a “vasodilator”. A vasodilator is an agent HERE ARE FIVE BEER STYLES THAT ARE that increases blood flow to your skin, GUARANTEED TO GET YOU THROUGH which in turn makes the body feel THE NZ WINTER… warmer. Moreover, the bold flavours of these wintery brews coincide with RUSSIAN IMPERIAL STOUT our primal inclination to seek out more When you think about Winter Warmers, calories during the lean months there is little question that the first thing of winter. that comes to mind is dark beer. And Here in New Zealand, we have it doesn’t get much darker than the a somewhat unique appreciation Russian Imperial Stout. An English beer for wintery beers. The majority of with a pedigree that goes back several the world experiences the peak centuries, when the style is said to have of winter around the Christmas been popular with the Russian Imperial holiday. So for many beer lovers, Court. Typically clocking in between 8% winter is associated with a yearning and 12% ABV, these intensely flavoured for Christmassy flavours such as beers are dark, roasty, and loaded with fruit, spice, candy, pudding, and chocolate and espresso-like flavours. the like. Winter in the Northern The balance of these bold beers can Hemisphere also comes amidst a vary between sweet to bitter, depending 8 Wired iStout flurry of socialising and consumerism; on each brewers interpretation, and it 14 | HB – THE SHOUT NZ | APRIL 2020

John Oszajca To contact John Oszajca regarding beer features or samples, please email him at john@newzealandbrewer.co.nz

beer feature is not uncommon to find Imperial Stouts that have been aged in oak barrels. The intense flavours, and high ABV of the Imperial Stout makes it the perfect beer to be enjoyed by the fire during the short cold days of winter.

There are a number of fantastic Imperial Stouts brewed here in New Zealand including, but in no way limited to, Moa Oak Aged Imperial Stout, Kereru Night Spirit, and 8 Wired iStout.

OLD ALE Perhaps the rarest winter warmer on our list is the Old Ale. A traditional strong English Ale, Old Ales get their name due to the fact that the extended aging process is a key contributor to the beer’s flavour profile. Centuries ago the style was used as a ‘stock ale’ for blending and was also drunk at full strength. Old Ales are malty ales with a somewhat sweet finish and notes of caramel and treacle. Hopping rates can vary from PORTER moderately low to moderately high.

The forefather of the Stout, Porter is a They are somewhat similar to an English style that got its name due to its popularity Barleywine, though less alcoholic (5.5%amongst London’s street and river porter’s 9% ABV), and the extended aging of these in the 18th century. The style was once beers tends to produce oxidative notes said to have been the most popular style similar to Sherry or Port. According to the of beer in the world. However, with the strong Scotch Ale is a delicious way to legendary beer writer, Michael Jackson, rise in popularity of both Stout and pale pass the cold winter nights. an Old Ale “should be a warming beer of lagers, Porter was driven to near extinction A few delicious locally brewed the type that is best drunk in half pints by until it was revived in recent decades by examples of the style are in Sprig & Fern a warm fire on a cold winter’s night”. modern craft brewers.

Scotch Ale, McLeod’s Traders Scotch While Kiwi-brewed examples are not There are many different interpretations Ale, and Renaissance Brewing commonplace, they do exist. The of the Porter style. Where English Porter’s Company Stonecutter Ale. Twisted Hop Real Ale Brewery tend to taste somewhat like a roasty in Christchurch currently offers brown ale, the American Porter tends DOPPLEBOCK Orwell’s Old Ale, which has to taste like a slightly less roasty stout, Another popular winter proved much-loved by fans on but often with more hop bitterness. seasonal is the Doppelbock.

Untappd. Or if you’d like to try Unlike the Russian Imperial Stout, The original ‘liquid bread’, a something a little closer to this which hits the palate like a sledge Doppelbock is a traditional, author’s heart, try Kainui Brew hammer, the Porter is typically a strong Bavarian lager.

Co. Old Ale. A collaboration more sessionable beer that can First brewed in Munich beer between yours truly and be enjoyed by the pint, or with a by the monks of St. Kainui Brew Co’s Head Brewer, meal. That said, Imperial strength Francis, the popularity Gary Henwood. Our Old Ale was versions are also common. So of the Doppelbock brewed with English Treacle, if you’re looking for something has endured into the Brettanomyces (a wild yeast that dark and complex, but with modern era, and it was commonly found in traditional North End Brewery a little more nuance than the remains a favourite style examples of the style), and was Pitboss average stout, a Porter might of many a modern beer fermented in oak barrels. Cheers! n just be the beer for you. connoisseur. While Bock If you are looking for a locally beer is a strong German lager in brewed Porter to get you its own right, Doppelbock (Double through the coming months, Bock) is a maltier, more alcoholic, then Elemental Porter from version of that style. Though pale Renaissance Brewing Company, versions exist, the average Prohibition Porter from Liberty Doppelbock is an amber, Brewing, or Pioneer Porter from malt-forward, clean lager that Renaissance McLeod’s, are all incredible is loaded with rich, bready, Brewing Company Elemental Porter examples of the style. malt flavours. Hop levels are moderately low, giving SCOTCH ALE the beer a degree of sweetness, Scotch Ale (aka Wee Heavy) is a traditional without being cloying. style of strong, amber ale from Scotland.

Though not abundantly Scotch Ales are rich, complex, maltbrewed in New Zealand, one forward beers that range between 6.5% can still get their hands on a few and 10% ABV. Caramel, toast, bread, as incredible examples of the style. well as subdued chocolate and coffee The Doctor from Sawmill Brewery notes are all commonly found in Scotch is nearly a New Zealand craft beer Ales. The relatively low hopping rate classic, and Pitboss from North End of these beers gives them a somewhat Brewery is a delicious smoked version sweet, often dessert-like flavour profile. of the style. Monteith’s also offers a If you like strong malty beers, without the Doppelbock that is loved by many, and intense roasted flavours of a stout, then available at larger chains throughout you may find that a good book and a the country.

“THE COLD MONTHS TEND TO OFFER NEW ZEALAND BREWERS AN OPPORTUNITY TO RELEASE MANY TRADITIONAL DARK AND STRONG ALES THAT WOULDN’T OTHERWISE BE RECEIVED WELL DURING THE WARMER MONTHS OF THE YEAR.”

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