The Shout NZ July 2021

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contents

July 2021 12 The Shout NZ Editor, Charlotte Cowan

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IN THE KIWI SPIRIT

This year we were honoured to be the media partner of the 2021 NZ Spirits Awards, which rewards excellence in the local and international spirits industry. With a record number of entries in this, its third year, the awards highlighted just how big our own spirits offering has become – with new distilleries, new styles and new brands popping up constantly. The winners of the awards are a testament to the talent we have in this country and you can read all about them on pgs 12-14. Keeping in the spirit of things, Tash McGill delves into the spirit of the moment – gin – on pgs 15-17, sharing a masterclass of gin styles. And if you are looking to launch your own spirit, Sue James of Distilled Spirits Aotearoa offers tips for doing so successfully, and appropriately, on pg 34.

For the off-premise, Andrew Arnold from Shopper Intelligence details how to entice, excite and retain your customers on pgs 10-11. And on pgs 26-27, insurance broker Dan Szegota explains the commonly available insurances for your liquor business. It may not be glamorous, but in these uncertain times, insurance should be top of your list for securing the future of your business.

Just a final quick note from us regarding the distribution of The Shout NZ. We are committed to sustainability and the environment and our magazine is encased in polypropylene soft plastic film wrap, which is fully recyclable.

Please make sure you return it to designated soft plastic collection points for recycling.

Cheers!

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4 INDUSTRY NEWS AND INSIGHTS 8 SPOTLIGHT ON A LOCAL Wellington’s Dirty Little Secret

Set for generations - Forrest Wines takes over NZ distribution

10 WHAT’S THE OCCASION?

Insights from Andrew Arnold, NZ Country Manager, Shopper Intelligence

12 NEW ZEALAND SPIRITS AWARDS 2021 Talent, trends and trophy winners revealed

Special report on this alternative wine packaging This month’s must-try new releases

22 PINOT NOIR AND SYRAH/SHIRAZ Tasting notes from Cameron Douglas MS

26 INSURANCE + YOUR LIQUOR BUSINESS The most commonly available insurances for your on- or off-premise

28 MAINSTREAM BEER

Tash McGill gives a masterclass on arguably New Zealand’s favourite white spirit

Denise Garland explores why Kiwis still love a classic brew

34 THE NEW ZEALAND SPIRIT – DO WHAT YOU SAY

Practical tips from Sue James on launching a new spirit in NZ

PUBLISHED BY The Intermedia Group (NZ) Ltd PO Box 109 342, Newmarket, Auckland 1149 Executive Chairman Simon Grover Managing Director Paul Wootton

In the May issue of The Shout NZ we incorrectly captioned Peter Simons, Managing Director of DB Breweries, in our zero alcohol story. We sincerely apologise for this error.

EVOLVING?

21 ON SHOW

9 ON THE COVER

15 A GIN BY ANY OTHER NAME

18 HOW IS CANNED WINE INNOVATION

Group Publisher Craig Hawtin-Butcher craig@intermedia.com.au

Digital and Print Coordinator Eclypse Lee elee@intermedianz.co.nz

Editor Charlotte Cowan ccowan@intermedianz.co.nz ph 021 774 080

Art Director Ryan Vizcarra ryanv@intermedia.com.au

Acting Sales Director Wendy Steele wsteele@intermedianz.co.nz ph 021 300 473

Production Manager Jacqui Cooper jacqui@intermedia.com.au Subscription Enquiries subscriptions@intermedia.com.au

This magazine is distributed within a BOPP (polypropylene) soft plastic film wrap, which is fully recyclable.

Please return to designated soft plastic collection points for recycling.

For more amazing liquor news (and even a few giveaways), make sure you follow us on Instagram and Facebook @theshoutnz and sign up to our weekly eNewsletter at www.theshout.co.nz.

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THE SHOUT NZ – JULY 2021 3

news

New liquor industry appointments

Greg Lane

Anna Lawrence

Greta Rountree

Danielle McGilvary

Villa Maria owners placed in receivership Financial advisory and restructuring firm, Calibre Partners, announced in May that FFWL Ltd - the parent company that owns the Villa Maria business - was placed in receivership.

FFWL is 100% owned by Sir George Fistonich, the founder of Villa Maria, however Brendon Gibson from Calibre said the action does not affect Villa Maria, which will continue to trade as normal.

Prior to the announcement, Villa Maria was working to raise capital through both a new investment or a sale of shares in the business.

“It is now clear that a sale of the shares will occur,” said Gibson.

“We will assess the position and then focus on completing a sale of the shares.”

Calibre says FFWL’s receivership does not affect Villa Maria’s New Zealand operating business or its offshore subsidiaries.

“These trading companies are not in receivership or any similar process.”

NZX-listed Agribusiness firm Scales Corp was confirmed as a potential bidder for Villa Maria but announced last month they are no longer in the running.

The company is rumoured to have a price tag of $200m with other potential buyers suggested including rival wine company NZX-listed Delegat, privately owned Indevin New Zealand, as well as Australian private equity companies.

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Foley Wines has announced that Greg Lane will take up the position as Chief Winemaker at Mt Difficulty wines in Central Otago.

The appointment comes as Matt Dicey leaves the Bannockburn-based winery where he has been Chief Winemaker for more than 20 years.

Most recently Lane, who won New Zealand Young Winemaker of the Year in 2018, has been the winemaker at Central Otago winery, Amisfield.

Premium wine business, Dionysus Investments – which owns the Messenger, Mutu and Moana Park Estate wine brands – has expanded its Auckland team with two marketing hires.

Anna Lawrence has joined the team as Chief Marketing Officer where she will be responsible for developing and growing the business’ global brands across advertising, digital channels, events, sponsorships and customer engagement.

Lawrence joins Dionysus from The Warehouse Group, where she led the marketing team across The Warehouse, Warehouse Stationery and Noel Leeming.

Working alongside Lawrence will be Greta Rountree, who has been appointed as Brand Manager across the Messenger, Mutu and Moana Park Estate labels.

Negociants New Zealand has announced the appointment of Danielle McGilvary to the position of National Sales Manager – On-Premise and Independent Retail. McGilvary’s has previously held roles at Delegats Australia, Pernod Ricard and Asahi Beverages.

news

Lewisham Awards 2021 winners

Lifetime Achievement Award winner Clive Weston

The 19th Lewisham Hospitality Awards took place last month, celebrating excellence in Auckland’s hospitality industry.

Named after Richard Lewisham who was a pioneer of the Auckland hospitality scene, The Lewisham Awards were established in 2002, and each year the best in the business are nominated and honoured by their peers.

After a hiatus in 2020, this year’s gala evening took place at Auckland’s Cordis Hotel and the bar and liquor industry winners were: Outstanding Bartender Gina Nichols – The Parasol & Swing Company

Outstanding Wine List Apero Outstanding Wine Service Professional Ismo Koski – Apero Outstanding Bar Madame George Outstanding Producer Scapegrace Distillery Outstanding Hospitality Personality Pablo Arrasco Paz, Madame George

Outstanding Sales Representative | Brand Ambassador Craig MacKenzie – Coca Cola Amatil

New Zealand Hospitality Summit 2021

Outstanding Supplier Hancocks Wine, Spirit & Beer Merchants

Lewisham Foundation Lifetime Achievement Award Clive Weston

Registration is open for the inaugural Hospitality NZ Summit, The Future of Hospitality – Building Forward.

Set to be held at the Trusts Arena in Auckland on 7-9 September 2021, the summit will be hosted by Hospitality New Zealand and the NZChefs Association.

Hospitality NZ Chief Executive Julie White and NZ Chefs Executive Officer Janine Quaid say the event is both a showcase for the industry after the worst of the challenges of COVID-19 and a chance to re-set how the industry will evolve to thrive into the future.

“It is the premier event for all hospitality and accommodation providers to connect and share solutions for the recovery of the industry.”

The two-day event is designed for owners, venue managers, accommodation providers, employees, chefs, and those who supply and purchase hospitality supplies. It’s open to everyone in the industry, not just Hospitality NZ or NZChefs members. For more information, head to www.hospitality.org.nz/s/summit.

World’s oldest single malt Scotch whisky to be released in September Whisky creator Gordon & MacPhail has announced it will release the world’s oldest single malt Scotch whisky this September.

Left by ‘the father of single malt’ George Urquhart and his father, John, to mature in in a bespoke Gordon & MacPhail cask since 1940, the Gordon & MacPhail Generations 80YO from Glenlivet Distillery is the oldest ever bottled, with 250 decanters yielded from the cask in February 2020.

“That this whisky remains so full of vibrant flavour with a strength of 44.9% ABV, is testimony to knowledge handed down over successive generations of my family,” says Stephen Rankin, Director of Prestige at Gordon & MacPhail Whiskies, and member of the fourth generation of the family that owns the company.

To celebrate John and George Urquhart’s vision, Gordon & MacPhail has collaborated with internationally acclaimed architect and designer, Sir David Adjaye OBE, to create a unique decanter and oak case to house the world’s most precious whisky to date.

Sir David Adjaye’s decanter and case will be revealed in September 2021, with decanter number #1 auctioned by Sotheby’s in early October 2021. Auction proceeds, minus costs, will be donated to Scottish charity ‘Trees for Life’, whose mission is to rewild the Caledonian Forest.

Clive Weston

THE SHOUT NZ – JULY 2021 5

news

WHAT’S ON

Hospitality New Zealand launches new online training platform Hospitality New Zealand has announced the launch of Typsy, a new online training platform that offers staff a choice of courses covering the full range of hospitality categories.

Exclusive to Hospitality New Zealand members, it includes access to 1000 video lessons in categories from beverages to service, business, management, compliance, and COVID-19.

The courses are customisable by business owners who can set programmes to suit the skills they need, and then manage and track staff progress.

Hospitality NZ Chief Executive Julie White says Typsy is a proactive initiative designed to build hospitality’s future workforce in response to the dire skills shortage caused by closed borders and the industry’s historical reliance on skilled migrants.

“The Government is not seeing how big the skills shortage is in the hospitality industry, despite our best efforts, and how it is affecting and will continue to affect businesses’ ability to deliver the premium product and service they are renowned for the world over, so we had to do something about it,” she says. “I’m very excited by this programme, which is all about future-focusing the industry to create better businesses with better staff and ultimately be a sector of choice for more New Zealanders.

Typsy can be accessed via a free app with the first year free for Hospitality New Zealand members, register at www.hospitality.org.nz/s/knowledge-hub.

July 9-10 WINETOPIA Christchurch www.winetopia.co.nz July 10-11 GINDULGENCE Christchurch www.gindulgence.co.nz/ July 11 WORLD RUM DAY July 26-28 NEGOCIANTS FINE WINE TOUR Auckland, Wellington, Christchurch www.negociantsfinewinetour .com August 6 INTERNATIONAL BEER DAY August 13-14 BEERVANA Wellington www.beervana.co.nz

August 28 CRAFT’D BOUTIQUE WINE FESTIVAL Wellington www.craftd.global/ September 4-5 CRAFT’D BOUTIQUE WINE FESTIVAL Auckland www.craftd.global/ September 7-9 NEW ZEALAND HOSPITALITY SUMMIT 2021 Auckland www.hospitality.org.nz/s/ summit September 9 HOSPITALITY AWARDS FOR EXCELLENCE 2021 Auckland www.hospitality.org.nz/s/ awards

Underage drinking trending downwards We all know that alcohol is an adult drink, but sometimes it finds itself in the hands of a teen. Last year, 57.5% of 15–17-year-olds drank alcohol. As an industry, we say that’s not okay. Young brains are still developing, so it’s important to delay when someone has their first drink. What is promising is underage drinking has been trending downwards since 2006/7, when 75.5% of 15–17-year-olds drank alcohol.

We all need to play our part to help accelerate this downward trend – government, health and education providers, communities, parents, and the alcohol industry.

As a member of the International Alliance for Responsible Drinking (IARD), we support the actions our industry is working on to reduce underage drinking globally, including symbols or written age restrictions on alcohol drink labels and not marketing alcohol-free extensions of alcohol brands to underage people. It also includes a partnership with digital platforms (Facebook, Instagram, Snapchat and YouTube) to develop new standards of marketing responsibility to be rolled out worldwide to prevent underage people from seeing or interacting with alcohol brands online.

In New Zealand, our advertising, marketing, social media and sponsorship activities are strongly regulated through legislation and the Alcohol Advertising and Promotion Code, so we work hard to communicate with people over 18 years of age only.

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Bridget MacDonald Executive Director, New Zealand Alcohol Beverages Council The industry also supports ‘Smashed’, a theatre in schools programme delivered by Life Education Trust. It has already helped tens of thousands of Year Nine students better understand the negative effects of alcohol and equipped them to deal with real-life situations where there may be peer pressure to drink. Alcohol education programmes in schools are supported by 88% of Kiwis.

It’s important for parents and other adults to be good role models for teens as it impacts their decision making and drinking habits for the rest of their lives – we might think we’re doing them a favour by supplying alcohol, but we should do what we can to delay drinking. Cheers NZ (cheers.org.nz) provides handy tips for parents to have conversations with teens and provides information to support them in being better role models.

Together, through education and taking practical steps to reduce underage drinking, we can make a difference in our young people’s lives.

industry insights

Vintage 2021: Smaller harvest of exceptional quality An excellent summer throughout most of the country means the New Zealand wine industry is celebrating a vintage of outstanding quality. The quality of the fruit has thrilled winemakers from the top of the North to the bottom of the South, although the crop size across some regions is well down on previous years.

This year 370,000 tonnes of grapes were harvested, down 19% on last year’s crop. Regions throughout the middle of the country – including Wairarapa, Marlborough, Nelson, and North Canterbury – were impacted the most, down more than 20% on 2020. However, there was some variability across different parts of the country, with Central Otago the one region to increase its crop, up 21% on last year’s harvest. The overall smaller crop is due to cooler spring weather and late frosts, and comes at a time when our industry is facing increased production costs.

The industry has seen unprecedented international demand for New Zealand wine in our key export markets over the last 12 months, with exports hitting a record high of $2 billion at the end of 2020. Philip Gregan, CEO of New Zealand Winegrowers says this meant industry

Amber Silvester, Communications Manager New Zealand Winegrowers

stocks were at low levels going into vintage, a situation that has now been compounded by the smaller harvest.

“We are already seeing supply and demand tension as a result, and we expect that many wineries will face tough decisions on who they can supply in their key markets over the next year.”

Ongoing strong export performance reflects the appreciation that the world has for New Zealand wine, and reinforces the industry’s reputation for distinct, premium, and sustainable wines. It is encouraging to see that during these uncertain times, consumers continue to choose a premium product they know that they can trust.

Vintage 2021 wines promise to be something special. In some instances, the question may just be whether there is enough to go around.

Productive spend for an industry levy Most people will have seen the recent announcement on the health sector reforms and probably not linked it to changes for the brewing and wider alcohol sector.

However, the health sector reforms included the disestablishment of the Health Promotion Agency (HPA) which will be folded into the new Health NZ entity in some form, so what does this mean for the current HPA levy?

The alcohol industry is currently levied approximately $11.5 million per annum to fund HPA-run alcohol moderation programmes. For some time, we have had questions as to how these funds are used.

Our position is that as much of the levy as possible should be used on well-evidenced programme activities which target at-risk groups and help support positive behaviour change. In other words, the levy, as much as possible, should be seen as a resource to run publicfacing programmes through a variety of channels in support of positive health outcomes.

Although we acknowledge that some of the levy will need to fund general operational activity, we understand from HPA information that currently almost 50% of the levy is spent on administration, utilities, depreciation and

Dylan Firth Executive Director, Brewers Association of New Zealand

operating leases, and personnel costs and only a very small proportion on campaign or programme work. The question then, is this money being well utilised?

Industry commits to programmes both as individual businesses and a collective. For example, through the social change charity The Tomorrow Projects funding of Life Education Trust who deliver in school programs for Year NIne students to delay or completely avoid alcohol consumption.

There is real opportunity in the coming years for this money to be better targeted at programmes that can help New Zealanders. We will watch closely as more of the details of the health reforms become public and as always advocate for good use of this money for what is important work.

THE SHOUT NZ – JULY 2021 7

on-premise

secret

Dirty little

SPOTLIGHT ON A LOCAL:

As the hospitality industry continues to bounce back from the upheaval of last year, The Shout NZ is dedicated to supporting Kiwi locals.

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ellington’s first rooftop container bar, offering near-panoramic views of Courtenay Place and beyond, Dirty Little Secret is an industrial chic hideaway inspired by the laneway bars of Melbourne. Serving a range of premium and craft beers and high-end wine and spirits, it’s a popular venue for parties or catching up on a Saturday night. Venue Manager Leah Hughes shares some insights into Wellington’s newest and most cuttingedge venue.

HOW WOULD YOU DESCRIBE DIRTY LITTLE SECRET AND ITS ATMOSPHERE? Dirty Little Secret is a hidden away rooftop bar above Courtenay Place. The bar has a very grungy, slightly industrial Melbourne rooftop vibe with graffitied walls with casual seating and beanbags to a few leaners dotted around, the bar quickly adapts from a perfect ‘Welly on a good day’ hang out spot to a bustling club vibe.

We have a killer cocktail list and a newly launched fried chicken menu which has been an instant hit! We’re well known for our amazing resident DJs who do a top job of keeping everyone dancing throughout the weekend, we’ve also launched Sundown Sessions on Sundays with local acoustic artists and Drag Bingo every Thursday with the talented host Felicity Frockaccino.

HOW DO YOU ENSURE THAT DIRTY LITTLE SECRET STANDS OUT FROM THE CROWD? Authenticity is what ensures we stand out. We provide an experience that we enjoy, not one that’s catering to what we think customers will enjoy. We like 8 THE SHOUT NZ – JULY 2021

to keep things fresh, so revamping the cocktail menu regularly and we also have a variety of local artists’ artwork on the walls in a ‘Melbourne graffiti style’ that we try to update often which keeps things interesting for customers and staff alike.

We have managed to create a bar that can quickly transition from chilled days to pumping Friday and Saturday nights too, which I think is often difficult for bars to pull off well but DLS seems to nail it.

WHAT IS YOUR SIGNATURE DRINK? Our signature drink is the Welly Zombie – a fruity mix with Malibu & Kraken. We also do a mean espresso martini that can’t be faulted.

and keen to learn are important traits, everything else can be taught.

WHAT ARE YOU MOST LOOKING FORWARD TO ABOUT THE HOSPITALITY INDUSTRY FOR THE REMAINDER OF 2021?

Being back – we’re not taking it all for granted how lucky we are to be back in business and bringing people together again.

WHAT ARE YOUR TOP TIPS FOR BEING A GREAT BARTENDER? Willingness to learn is key and doing some of your own research finding out your own dislikes and likes will give you a huge advantage when dealing with customers as everyone loves a good recommendation and seeing a staff member really talk about something they enjoy, whether it be a particular drink/ food/item/ beer preference it will really stand out to the customer.

WHAT DO YOU LOOK FOR WHEN HIRING STAFF FOR YOUR VENUE? Staff being able to hold a conversation is pretty crucial – so someone bubbly

If you have a local you’d like featured in The Shout NZ, please email your suggestion to the Editor at ccowan@intermedianz.co.nz ■

Forrest or many generations the Forrests have called Marlborough home. With daughter, Beth Forrest, now at the helm, they very much remain a solid, family-owned New Zealand producer.

Founders John and Brigid Forrest first led successful careers in scientific research and medicine before they chose to leave it all behind and try their hand at a fairly green New Zealand wine industry in the late 1980s. Thirty years later, Forrest remains committed to the future of wine.

Still very much hands on, they create premium, small batch wines under the Forrest label, alongside the innovative and naturally lighter in alcohol The Doctors’ range.

“Dad’s passion, drive and everinquiring mind has created one of the great consumer wine brands in the world, The Doctors’,” says Beth Forrest. “But more imaginatively, [he] has established an impressive library of alternative varietals, planted throughout our Marlborough Vineyards.”

on the cover

WINES TAKES OVER NZ DISTRIBUTION

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“AN ENTHUSIASM FOR OUT-OF-THE-BOX THINKING AND A VITICULTURAL TREASURE TROVE OF ALTERNATIVE VARIETIES ALLOWS THE FORREST FAMILY TO PRESENT A DIVERSE, QUALITYFOCUSED RANGE.” John and Beth Forrest

An enthusiasm for out-of-the-box thinking and a viticultural treasure trove of alternative varieties allows the Forrest family to present a diverse, quality-focused range to the wine lovers of New Zealand.

Celebrating both their history and their future, the family has now put their distinct range of ultra-premium fruit towards their namesake, Forrest. The brand is reserved for these superior wines that truly represent the Marlborough terroir.

The family at Forrest has also taken back control of their own destiny in the domestic New Zealand sales market.

Distribution direct from the source allows the team to have full control - from the vineyard to your table, allowing greater access and exposure to both the on and off-trade of their exciting range of wines.

“It is a big challenge; we are a small team and there is a diverse range of opportunities out there, so we face a learning curve,” says Beth. “However, it is also refreshing to be back out in the market meeting old and new faces, knowing who we are and who we want to work with.” ■

WINES PRODUCED AND DISTRIBUTED BY FORREST Forrest The Doctors’ Tatty Bogler

Contact (03) 5729084 sales@forrest.co.nz

THE SHOUT NZ – JULY 2021 9

WHAT’S THE Andrew Arnold, NZ Country Manager, Shopper Intelligence, shares insights into enticing, exciting and retaining your off-premise liquor customers.

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hopping is an activity that all of us partake in to varying degrees, some of us more than others! While the reasons for going shopping will vary depending on the circumstances, or even the type of store, one thing is consistent – we go shopping for a reason. In shopper parlance we call this an ‘occasion’ and this has significant bearing on what shoppers expect, what they want to see and what they are likely to be enticed by. You won’t necessarily know the reason the shopper has come into the store (unless, of course, you ask them the moment they come in) but by understanding the motivations behind these reasons you can set your store up for success.

THE PRE-STORE ENVIRONMENT The first place to start with is planning.

Depending on whether the shopper planned to come to the store or whether the decision was an impulsive one will have an impact on shopper behaviour.

In the liquor channel, we look at several different consumption or drinking occasions and the level of planning 10 THE SHOUT NZ – JULY 2021

is quite different amongst these. For shoppers on a general stock up what you would expect to see is what you get with very strong levels of planning, but past that fairly obvious occasion things start to get a little more complicated. For example, if shopping for a party, shoppers are as equally likely to be impulsive as they are to plan; and when looking for a drink to have with a meal, shoppers are more likely to impulsively decide to buy. Highlighting drinks instore that can be paired with specific types of meals is an effective way of enticing shoppers to buy that might not have otherwise done so.

What does all this mean? The simple answer is to understand what occasions are more likely to be planned and communicate those pre store to shoppers through mailers, EDMs and advertising.

Using valuable advertising space to talk about categories that are less likely to have stocking up behaviour isn’t a good use of resources. The flip side is to ensure you highlight categories instore that are more likely to bought on impulsive occasions, such drinking with a meal (e.g. red wine, cider) or buying for a gift (e.g. tequila, whisky).

Andrew Arnold, NZ Country Manager, Shopper Intelligence With 20 years’ worth of experience in NZ FMCG, Andrew has worked in a wide variety of sales and insights roles with the likes of Red Bull, Gordon & Gotch and Energizer.

During his career he has led sales and insights teams to develop insight-led strategies that drive both retailer and category growth.

off-premise

TAKEOUT #1 – YOU DON’T NECESSARILY KNOW WHY A SHOPPER IS COMING INTO YOUR STORE, SO DON’T ASSUME THEY ALL COME IN FOR THE SAME REASON. HIGHLIGHT GIFTING, DRINK/ MEAL PAIRING, PARTY OPTIONS INSTORE SO THOSE IMPULSIVE SHOPPERS KNOW WHERE TO LOOK. AN EFFICIENT SHOP VS AN ENGAGING SHOP Once the shopper has entered the store, it then becomes a spending battle of time vs money. There is a wide spectrum of categories where all the shopper wants to do is get what they want as quickly as possible, pay for it and be on their way.

We call this the ‘Grab n Go’ mentality and it is especially prevalent amongst shoppers buying for a general stock up.

There is a fine line to be walked here as too much time spent to make, what is in the shopper’s mind a routine purchase, could lead to frustration and less chance of a repeat visit, even if the price is competitive. Categories where this is strong include RTD bourbon, vodka and classic beer, so these categories must be planogrammed clearly with a sensible layout that doesn’t jump from brand to brand or segment to segment in a jarring fashion – confuse the shopper in a category they think is straightforward and you run the risk of losing that shopper.

But what about shoppers that want to browse, to engage with the categories, to pick things up and read the labels, to spend a bit of time choosing? These shoppers very strongly correlate with specific occasions and certain categories.

The shopper buying for dinner is several orders of magnitude more likely to want to spend time browsing than to make a quick and efficient choice, so categories that are likely to bought for dinner need to be highlighted as such. Wine and beer are the obvious associations here but other categories do feature highly – cider, Champagne and even brandy.

Simply catching the shopper’s attention with a dinner highlight could be enough to draw them in, browse the category and purchase something which may not have been on their radar when they first entered the store. Special events and gift buying also are much more likely to have shoppers wanting to browse than

“IN THE LIQUOR CHANNEL, WE LOOK AT SEVERAL DIFFERENT CONSUMPTION OR DRINKING OCCASIONS AND THE LEVEL OF PLANNING IS QUITE DIFFERENT AMONGST THESE.” Grab n Go – like the dinner occasion, highlight the gift ideas (tequila, whisky) or for special events focus on categories like RTDs and dessert wines to increase the chances of a shopper doing something they didn’t plan to do.

TAKEOUT #2 – SOME CATEGORIES NEED TO BE CLEAN AND CLEAR BUT OTHERS NEED TO HAVE THAT DEPTH OF RANGE AND PRODUCT HIGHLIGHTING TO DRAW SHOPPERS IN. UTILISE OCCASION-BASED MESSAGING IN CATEGORIES WHERE BROWSING BEHAVIOUR IS STRONG TO DRIVE THE PURCHASE. DIALLING IT UP When you look at performance through the occasions lens, there are several areas that shoppers tell us there needs to be more done to meet their expectations.

Three of the biggest opportunities are relatively low hanging fruit.

First of these is signage to help instore navigation. Shoppers looking for meal pairings and special events want more help to navigate the store, with the strongest callout coming from shoppers wanting to buy something to drink while watching sport. If the All Blacks are playing, then that is a great opportunity to get easy sales if you make it simple for the shopper to find categories like rum, craft beer and sider.

A second opportunity is with instore theatre, and this comes most strongly from meal pairing shoppers, party shoppers

and those wanting to kick start the evening. If it’s a weekend, group together the likely party items so the shopper doesn’t have to tour the whole store to find these kinds of products. If you sell chips, mixers etc then include these too to provide the full package.

The final opportunity lies in innovation.

NPD is always an important part of any category (although this does vary – more on this in a future column!) but we are looking at this through the occasions lens for now. The strongest callout here comes from shoppers on a meal pairing mission, but right behind them are shoppers buying for a BBQ. If its BBQ season, then highlighting those categories where shoppers are most likely to have a BBQ in mind when buying (RTD, beer, cider, bourbon, rum) can be as easy as a shelf callout.

TAKEOUT #3 – JUST LIKE ANY OTHER CHANNEL, SHOPPERS ARE LOOKING FOR SOLUTIONS. THINK ABOUT HOW YOU CAN BEST PROVIDE THOSE SOLUTIONS BASED ON THE OCCASIONS THAT SHOPPERS BUY FOR AND WATCH THEM RETURN TIME AFTER TIME. Stores have a good handle on what they sell – the next level is to know why.

If you know why they buy, what occasions matter and what categories best respond to each of these situations then you are better placed than your competitors to excite, delight and ultimately retain your customers. And that’s what we are all here to do – sell more. ■

SHOPPER INTELLIGENCE NZ We believe only by understanding how shoppers think and behave, can we influence what they buy. Shopper Intelligence interviews more than 45,000 shoppers in New Zealand across the Supermarket, P&C and Traditional Liquor channels in order to drive strategic shopper-led commercial decisions at retailer, category, segment and brand levels. If you want to understand your shopper better, contact Andrew Arnold, NZ Country Manager at Shopper Intelligence, at andrew.arnold@shopperintelligence.co.nz.

THE SHOUT NZ – JULY 2021 11

IN THE

spirit OF winning The trophy winners of the NZ Spirits Awards 2021 have been revealed at a glamorous gala in Auckland. Who took out the big awards and what’s next for the Kiwi spirits industry? The Shout NZ Editor Charlotte Cowan was there on the night…

NZ Spirits Awards trophy winners

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he trophy winners of the third annual New Zealand Spirits Awards were revealed at a glamorous gala at the Hilton in Auckland late last month.

Of the 14 category trophies on offer, New Zealand spirits producers took home nine.

Two trophies were presented in six of the seven categories – Trophy for Best New Zealand in Category and Trophy for Best Overall in Category.

Sue James, Chairperson of Distilled Spirits Aotearoa – which presented 12 THE SHOUT NZ – JULY 2021

the awards alongside Spirits New Zealand – says the winning spirits in this year’s awards had a combination of appearance, aroma, palate, balance, finish, intensity, complexity and flavour character. “Everything is packed together in harmony,” she says.

James says the trophy winners all scored well above the rest of the competition. “The decisions of the judges were pretty much unanimous,” she told The Shout NZ. “The winners were clearly leaders in their categories, delighting the judges.”

Judged in May by 20 industry experts, including The Shout NZ contributors Cameron Douglas MS and Tash McGill, the NZ Spirits Awards received a record 344 entries this year and 313 medals were awarded to local and international spirits, including 10 Double Golds.

Robert Brewer, Chief Executive of Spirits New Zealand – who was sadly unable to attend the awards presentation due to Wellington’s Alert Level 2 announcement – says the awards are all about acknowledgement of excellence.

nz spirits awards “They allow our fledgling New Zealand industry’s products to be judged against their peers but, perhaps just as importantly, judged against some of the strongest global spirit brands. And New Zealand is doing pretty well I must say!”

THE 2021 NZ SPIRITS AWARDS TROPHY WINNERS ARE …

VODKA Best Overall in Category – Wild Rain Vodka Best NZ in Category – Wild Rain Vodka WHISKY Best Overall in Category – Talisker 10 Year Old Best NZ in Category – Thomson Local Folk & Smoke Single Cask GIN Best Overall in Category – Marlborough Roots Dry Gin Best NZ in Category – Marlborough Roots Dry Gin RUM Best Overall in Category – Havana Club 7 Year Old Best NZ in Category – Lunatic & Lover Barrel Rested Botanical Rum BRANDIES Best Overall in Category – Martell Cordon Bleu Best NZ in Category – No trophy awarded LIQUEURS Best Overall in Category – RATU 8 Year Old Signature Blend Best NZ in Category – L’Opera BOTANICALS & OTHER SPIRITS Best Overall in Category – Taizi New Zealand Baijiu Best NZ in Category – Taizi New Zealand Baijiu

Sue James, Distilled Spirits Aotearoa

Robert Brewer, Spirits NZ

business is hard, keeping it going is harder and receiving a top award for it is indescribable. All the hard work, time, and money (sold mum’s house to get to this point) have become a part of a great story.”

He says the award will be helpful to convince the Chinese community here in New Zealand to choose Taizi. “Our target used to be Chinese tourists entering and leaving Auckland Airport, now we can leverage the award and work more on domestic market.”

As well as the category trophies, three other awards were handed out at the gala dinner. They were the Taizi New Zealand Baijiu’s Master Cask New Zealand Sam Lu with the award sponsor Innovation Award which Andrew Kinney from Hillebrand went to McJaggery White Sam Lu, founder of Rum; the Long Story Short Taizi New Zealand Baijiu, New Zealand Emerging launched New Zealand’s first Product Award which locally-made baijiu in 2013 went to Mt Fyffe Distillery after being inspired by 42 Botanical Gin; and the Below founder Geoff Ross.

Viniquip New Zealand “My brother and I have Design Packaging Award always loved this type of which was taken home Chinese spirit and, to be

by Lunatic & Lover Barrel specific, sorghum spirit,” he Rested Botanical Rum. Taizi New Zealand Baijiu says. “Back in the day, we Lunatic & Lover co-founder only got to enjoy this when our family or Matt Bridge says it he is surprised about friends visited us from Taiwan. And then how much of a morale boost winning at came Geoff Ross acing Russian vodka the NZ Spirit Awards has given the team. here in New Zealand with 42 Below and “We were trying to play it cool and that made us think ‘Why can’t we do the be fashionably cynical about spirit same with Chinese baijiu?’.” competitions but that all went out Baijiu, most commonly pronounced the window as soon as we heard we ‘bai-gio’ (as in the Italian Giovanni), is the medalled!” he told The Shout NZ. world’s best-selling spirit, although it has “Developing this product and recipe has yet to gain much traction in the West. been a somewhat lonely process at times, Translated, it means white (bai) alcohol so receiving this emphatic recognition (jiu), it’s distilled from fermented sorghum, from industry peers is tremendously wheat and grain and each brand has its gratifying and has validated all the own unique taste and aroma. decisions we made to get to this point.”

Lu describes Taizi as a ‘light fragrance’ Launching their product to market midbaijiu. “There are many other types, such pandemic, the Lunatic & Lover team spent as heavy fragrance, soy fragrance, honey a long time perfecting the rum’s unique fragrance, depending on ingredients and flavour profile and the packaging design in the way they are distilled,” he says. order to stand out from the crowd – which Lu says winning Best Overall and paid off, as they won Best NZ in Category Best NZ in the Botanical & Other Spirits – Rum and the inaugural Viniquip New category is “indescribable”. “I feel great Zealand Design Packaging Award. that Taizi has been recognized and “There are plenty of purists that might enjoyed by the spirit of spirit community argue it’s all about the liquid inside and in New Zealand,” he says. “Starting a they may have a point,” says Bridge.

“STARTING A BUSINESS IS HARD, KEEPING IT GOING IS HARDER AND RECEIVING A TOP AWARD FOR IT IS INDESCRIBABLE.” SAM LU, TAIZI NEW ZEALAND BAIJIU THE SHOUT NZ – JULY 2021 13

nz spirits awards

Tash McGill shares the ups and downs of this year’s NZ Spirit Awards…

Lunatic & Lover’s Angie Bradley, Nick McFarlane and Matt Bridge with the packaging award sponsor Horst Klos from Viniquip

GOING UP The entries – The total number of entries this year was extremely high, as even more New Zealanders are releasing spirits to market.

Unsurprisingly the gin category saw the biggest total growth.

NZ-made botanical spirits and bitters – The rise of New Zealand made botanical spirits and bitters is one of the most exciting categories to see growth in. From Taiheke Hops bitters to Taizi, the first Baijiu made in the West - this is a category with plenty of scope for curiosity and flavour.

Rum – The highest rate of growth this year was in the New Zealand rum category for the NZ Spirits Awards, tripling in size. On the rise are local newcomers Lunatic & Lover and the NZ Rum Co. - both picked up major trophies this year, Lunatic & Lover for Packaging Design and NZ Rum Co for Innovation.

GOING DOWN International entries – There were fewer international entries this year, which is both good and bad for the judges and the New Zealand entrants. It’s great to have a broader depth of international products to provide scope for where New Zealand-made spirits sit in the global category. At the same time, the unique focus on New Zealand spirits could be just the evolution that makes sense for the competition moving forward.

Spiced rum – Spiced rum is giving up ground to more traditional and new ground-breaking flavours. New Zealand has always had a taste for spiced rums, but this year more traditional rums surpassed them all.

Ratu’s 8 Year Old spiced rum took out the liqueur category, deservedly.

Hemp gin – Last year hemp gins dominated the medal winners but this year, the flavour profile turned distinctly more classic.

14 THE SHOUT NZ – JULY 2021

“Meanwhile back in the real of the artwork oozes quality and those world, you have to get the were definitely desired elements consumer to want to try that but the concepts of creativity and liquid in the first place. There’s a imagination were paramount,” she lot of competition out there (more says. “The bottle had to reflect the and more every day in the craft same approach we applied to making space), so it’s absolutely essential the rum in the first place.”

Lunatic & Lover Barrel Rested that the branding and bottle With the NZ Spirits Awards over for Botanical Rum design capture the customers 2021 but continuing to gain momentum attention and make them want to know more.” each year, Sue James has high hopes that they Bridge says the packaging process for their will have an impact not just on the winning winning Lunatic & Lover Barrel Rested Botanical spirits brands but on the industry and New Rum was, at times, exhausting.

Zealand has a whole.

“There were a couple of times we were told “For the entrants, I hope that New Zealand it couldn’t be done and we almost walked away distillers can benchmark themselves, gain the from the whole concept, he says. “We are lucky confidence that their products stand up to enough to have a very talented (and persistent) and in many cases are better than overseas designer as part of the company and his work premium spirits,” she says. with the bottle decorators and pioneering their “For distributors, outlets, bars and restaurants, pioneering technical process lasted two years I hope they feel proud to range more of our before we eventually pulled the trigger on the fantastic products. final design.

“For consumers, I hope they have confidence “It’s probably not a road I would recommend in the quality of New Zealand spirits. The every new distillery to go down but we had a winners have been blind-tasted side-by-side vision and knew we wanted to achieve a design on an equal playing field against leading that could eventually be considered iconic,” international brands unbiased by packaging he says. and marketing.

Angie Bradley, co-founder of Lunatic & Lover, “And for the industry, I hope the awards says I if there was one word that could sum the improve the narrative and positive message bottle design up it would be “imaginative”. around spirits, and promotion of spirits as a “Yes, the heft of the glass and the execution responsible drinking option.” ■

“DEVELOPING THIS PRODUCT AND RECIPE HAS BEEN A SOMEWHAT LONELY PROCESS AT TIMES, SO RECEIVING THIS EMPHATIC RECOGNITION FROM INDUSTRY PEERS IS TREMENDOUSLY GRATIFYING AND HAS VALIDATED ALL THE DECISIONS WE MADE TO GET TO THIS POINT.” MATT BRIDGE, LUNATIC & LOVER

gin

y now, gin is so ubiquitous in our bottle stores and behind the bar that you might feel you know all there is to know – from the unique properties of orris root to the distillation requirements of a true London Dry gin. But now is actually the perfect time to give a little refresher.

Part of the popular and intriguing character of gin is the enormous divergence of botanicals, styles and processes that can be applied in the making of the spirit. It can also make it difficult to judge and assess unless you really know your stuff.

In the recent NZ Spirits Awards competition, there were 145 gins entered, the majority of which were made in New Zealand. One-hundred-and-thirty-one took home a medal of some description.

Those precious little bronze, silver and gold stickers really do influence consumer behaviours, so for all you on- and offpremise owners, operators and staff time, it’s time to ensure you know your gin from Genever and your Old Tom from a London Dry.

b

Tash McGill is a spirits and hospitality writer who regularly hosts tastings and education classes for those wanting to know more about spirits and their uses - from cocktails to culinary food matches. She has been in the spirits and cocktail industry for more than 10 years, writing, tasting and judging competitions.

THE SHOUT NZ – JULY 2021 15

gin YOU SPEAK THE LANGUAGE OF GIN, IF YOU KNOW WHAT I MEAN If there was one thing whisky, tequila and vodka could laud over gin, it would be the simplicity of the naming structure. The world of gin is full of 18th and 19th century terminology that at any moment might read like a geographical indication protector or a reference to a classic novel.

There are three key questions to keep at top of mind: 1. Did the spirit gain flavour by distillation or a compound method?

2. What is the flavour profile of the gin?

3. I s that flavour profile, appearance and mouthfeel true to style?

Where do we begin?

Lots of people will mention Genever as the origin of gin, but actually the spirit is a far cry from what we know as classic or even contemporary gin today. It dates back some 500 years before gin emerged and was distilled malt wine that would be flavoured with juniper to help disguise and make the spirit palatable. The use of malt spirit, often used with additions of corn, rye or barley, adds a sweeter and more complex layer of flavour.

Modern Gin So let’s work our way through the basics. For starters, there are gin naming conventions defined by the process in which they are made, as well as the flavour profile they carry.

These categories are broadly defined as distilled or compound gin (process) and then classic or contemporary flavour profiles with lots of crossover in between.

Distillation vs Compounding A compound gin takes an previously distilled neutral spirit and then flavours that spirit with extracts, essences without any additional distillation. This might be done by maceration of additional ingredients or simple infusion. If picturing a big vat of neutral spirit with a bucketload of botanicals has you raising an eyebrow at the thought of gin tea, you can relax – sort of. Extracting flavour from botanicals is definitely not a one-size-fits-all process.

Depending on the botanical, distillers may adjust their treatment of the individual botanicals before combining oils and essences at various stages. Often made with adding juniper oil and other flavours or syrups to whey or sugar-based spirit, these spirits are extremely quick to process and bottle.

Compound gins have often historically referred to as ‘bathtub’ gin and have previously been considered of lower quality from back in Prohibition days when non-palatable and non-consumable alcohols would be flavoured, sweetened and essentially disguised! Of course, modern methods and appropriate treatment of botanicals mean this isn’t the case today – but it’s important for customers and staff to know the difference, especially when so many New Zealand made gins are commanding a premium price. While there are over 60 New Zealand gin brands in market, not all re-distilling their own spirits and many are using compound gin processes to create their unique flavours. For the consumer – it means a wide variety of styles to choose from but behind the bar or in the retail outlet, it’s important for those serving customers to know the difference

and point people towards the flavour and quality they are looking for.

Making gin by distillation involves redistilling your base spirit with botanicals, usually in a gin basket, which involves more time and attention to detail when working with a variety of complex botanical ingredients that need to be managed depending on the season, temperature and availability.

THE STYLES...

Let’s start in London Dry (Distilled/ Classic) So if we are distilling, let’s start where it all began in the most classic of styles.

While London Dry gin is certainly popular in London, it’s actually a process designation – a classification based on the way the gin has been made, not where (unlike Plymouth Gin). There are some complexities around the spirit origin, distillation process and but essentially all botanical flavour must be imparted through distillation only. It’s dry because the addition of sweetener or sugar is prohibited. This was only made possible with the invention of the Coffey still that allowed for the unpleasant and often toxic impurities to be removed through distillation. This classic style of gin is juniper dominant but still absolutely packed with citrus and uses classic botanicals such as coriander see, angelica root, citrus peel and orris root are considered synonymous with the style.

Plymouth (Distilled/Classic) As far as regional designation goes, Plymouth gin (the style) used to be a regional designation until 2014, when the only brand making it (also called Plymouth Gin) gave up the designation, hoping their loyal customer base would stick with them.

Plymouth gin uses less juniper balancing the same set of classic botanicals (cardamom, coriander seeds, orris root, dried orange peels, juniper, and Angelica root) for a softer, earthier flavour that is slightly sweeter than London Dry. Navy Strength (Distilled/Classic or Distilled/Contemporary) Seeing as we are already in Plymouth, a significant port of call for the British Navy, let’s unpack exactly what Navy Strength means. The baseline for Navy Strength gin was traditional the same style as London Dry but proofed at the higher ABV of 55% and above. The tradition goes that Navy Strength spirits were preferred onboard sailing vessels because at a higher proof, the highly flammable spirit wouldn’t damage any gunpowder that

16 THE SHOUT NZ – JULY 2021

gin

“IT’S TIME TO ENSURE YOU KNOW YOUR GIN FROM GENEVER AND YOUR OLD TOM FROM A LONDON DRY.”

Manuka

should happen run afoul of a split barrel.

Navy Strength gin has become a highly regarded category as distillers must work hard to ensure a balance between the heavier, more potent spirit and the botanical oils and essences giving it distinct flavour. Increasingly the term ‘navy strength’ is also being applied to gins that are contemporary in style, so it’s important to know whether you’re looking at a classic London Dry style or contemporary profile.

Who’s Old Tom? (Compound/Classic) Old Tom-style gin actually predates London Dry styles and opened the door to what has become compound processing.

Prior to the invention of the Coffey still, you couldn’t escape the unpleasant and toxic components of other distillation methods. Adding a little sugar was essentially non-negotiable so the gin was palatable. It’s a sweeter and meltier

style of gin, depending on the base ferment ingredients.

Why so Sloe? (Liqueur) Technically sloe gin isn’t gin at all, it’s a gin-based liqueur sweetened with sugar and flavoured by infusing sloe berries. When done well, the berries and sweeteners don’t completely overwhelm the presence of botanicals but rather serve as a foundation and enhancement.

Barrel to the future (Aged gin) Infusing sloe berries in a barrel full of gin isn’t the only time barrels and gin come into contact. If you’ve seen and been excited by the new trend towards barrel-aged gins full of rosy blush and amber hues given by oak influence – rest assured, it’s been around for centuries. As with any other wine, fortified wine or spirit – for much of the 18th century, barrels were the only transport option for spirits

making their way to export. They would typically pick up colour and flavour from the barrels they voyaged in, sometimes even taking on more colour than whisky, depending on the casks available.

Futurama Drama Contemporary gin is a big catch-all category and an area of hot debate amongst some writers, distillers and spirit judges out there. For good reason – should gin still be essentially juniperforward if other modern, non-traditional, native or local botanicals are also being included? When is a spirit no longer gin and simply flavoured spirit? Let’s slice the pie one more time.

Contemporary Dry (Distilled/ Contemporary) Contemporary Dry or Western Dry gins as they are known in the US, are essentially still juniper forward, predominantly unsweetened gins that may draw on modern botanicals as well as the classic gins. Examples might be New Zealand native botanicals such as tarata, kawakawa berry, Manuka, kanuka flower, horopito or pepperberry, lemon myrtle and kaffir lime. In examples like The Botanist Islay Gin, produced by Bruichladdich – botanicals include pomegranate, mint, apple and honey.

Contemporary or Contemporary Modern (Distilled/Contemporary) These are gins that may still include juniper in the botanical profile but are not juniper forward relying on other modern and traditional botanicals to create unique profiles. The base spirit raw ingredient can also play a part in flavour here. While it’s traditional for Flavoured Gin (Compound/ Contemporary) Using compound methods, gin makers have been playing with flavour for a long time. Some distillers also use vacuum distillation to infuse and enhance flavour into spirit. Everything from sauvignon blanc wine to chocolate. There’s almost nothing that hasn’t been used to flavour gin. ■

Sloe gin

POP QUIZ. I’m a gin. What am I? Answer: Hopefully delicious.

THE SHOUT NZ – JULY 2021 17

Portable, convenient and environmentally friendly, but are consumers embracing canned wine? The Shout NZ Editor Charlotte Cowan finds out.

18 THE SHOUT NZ – JULY 2021

canned wine

i

n the last handful of years, wine-in-a-can has slowly been overcoming the stigma surrounding alternative wine formats thanks to its environmental credentials, convenience and growing appeal amongst young consumers, but it is still facing a number of challenges in the traditional wine market.

While consumers finally embraced the screw cap – an innovation which took a number of years to be widely accepted in the wine community – will on-the-go wine nudge its way towards having broad consumer acceptance as well?

THE TARGET MARKET According to global data analysts IWSR, winein-a-can has a number of positive attributes. It’s easy to store and transport in the supply chain, its small and portable for consumers and it’s sustainable and recyclable. In many countries, older, more conservative consumers have become a significant barrier to the acceptance of canned wine but it has a growing appeal among younger consumers who are more willing to try something new.

IWSR says a new wave of quality-focused canned wine products targeted towards the newer, younger consumers are starting to cut through the traditionally negative perceptions.

Late last year, Leftfield Wines – owned by Villa Maria – launched LF Wine Seltzers into the market. Not your traditional ‘canned wine’ (and not able to be sold in supermarkets), they were the first wine seltzers to be produced here to offer new innovation in the canned on-the-go

LF Wine Seltzer

“THOSE THAT WILL BE OPEN TO WINE IN A CAN ARE THOSE PEOPLE THAT ARE JUST MORE TYPICALLY OPEN-MINDED IN NATURE.” BEN LEEN, ALPINE WINE CO.

Alpine Wine Co.’s Ben Leen

category. Each of the three LF Wine Seltzer flavours has a Leftfield wine base (Pinot Gris, Sauvignon Blanc and Rosé), combined with sparkling water and natural fruit flavours.

“Rather than creating another ‘me too’ product, it was hugely important for us to craft something beyond the status quo,” said Villa Maria’s Head of Marketing, Sarah Szegota, when the produced launched in October 2020.

“Demand for our wines remains strong, but as the market evolves it’s important that we evolve with it. The team are always striving for innovation and are known for making bold, industry-changing moves,” she said.

In the traditional canned wine category, there are around a dozen brands available in New Zealand at any one time. Many are limited runs for winemakers to ‘give it a go’ and see how well they are received amongst Kiwi wine consumers.

Ben Leen, owner and winemaker at Alpine Wine Co. in Central Otago, trialled a small batch of canned wine last year. Named 2020 Head Over Heels and encased in beer-style cans, the wine is a co-ferment of white (80%) and red (20%) grapes, wild fermented and aged for six months in old oak barrels.

“Our 2020 Head Over Heels was only a micro-batch (100 litres) that was canned,” Leen told The Shout NZ. “[It was] a bit of an experiment of sorts [but] we have been stoked with the response and plan to offer all three wines in the 2021 range in the canned format as well as a Piquette (a low ABV grape spritz).”

Leen says after working in Portland, Oregon, in 2015 for wine producer Union Wine Co. - one of the first in America to release wine in a can – he became super-interested in alternative packaging formats for wine.

Tasting note by Cameron Douglas MS

HEAD OVER HEELS CENTRAL OTAGO PINOT BLANC & PINOT NOIR 2020

One of the challenges in putting wine in a can is avoiding any taint from the inside of the packaging.

The team at Alpine Wine in Otago has nailed it. The colour is very pretty with hues of pink and red, rose and apricot. On the nose are aromas of a clean, fresh and vibrant wine showcasing baked red peach, persimmon, cherry, and a touch of poached rhubarb juice. On the palate - dry with some very fine fruit tannins, a core of fruit that reflects the bouquet and a plush refreshing finish. Best drinking upon purchase and through end of summer 2023.

Points 91 RRP $12.00 Distributor: Alpine Wine Co. Phone: (022) 023 5962 www.alpinewine.co.nz

THE SHOUT NZ – JULY 2021 19

canned wine

CANNED STATS ➜ The global canned wine market size was estimated at USD

$211.4

million in 2020 and is expected to reach USD

$235.7

million in 2021.

➜ Asia Pacific is estimated to be the fastest-growing regional market from 2021 to 2028. ➜ North America made the largest contribution to the global canned wine market by accounting for a revenue share of over

53%

in 2020.

➜ The sparkling canned wine product segment accounted for the largest revenue share of more than

66%

in 2020.

➜ The supermarket & hypermarket (a retail store that combines a department store and a grocery supermarket) distribution channel segment accounted for the largest revenue share of more than

64%

in 2020.

*Grand View Research. Canned Wines Market Size, Share & Trends Analysis Report By Product (Sparkling, Fortified),

By Distribution Channel (Supermarket & Hypermarket, Online), By Region (APAC, North America), And Segment Forecasts, 2021 – 2028.

20 THE SHOUT NZ – JULY 2021

“I love the challenge of disrupting a typically conservative wine market,” he says. “Our philosophy at Alpine Wine Co is to make fun and interesting wines, being able to offer our wines in a can adds to that experience.”

Leen says Alpine Wine Co.’s cans are for “curious people, outdoorsy people, creative people, fun people, progressive people” but not necessarily just ‘young’ people.

“Younger consumers are likely to be more open to and aware of the benefits of wine being in a can [but] I really I think those that will be open to wine in a can are those people that are just more typically open-minded in nature and less likely to be bogged done by the conservatism or perceived rules of the wine world,” he says.

So while traditional, conservative wine consumers may not quite be on board with drinking their wine from a can, industry experts say it is still a positive way for other consumers to explore the wine category.

“They enable safe exploration (a lower cost commitment compared to buying a bottle to trying new and different wines), moderation, convenience, on-the-go [and] more casual consumption,” Accolade’s Sandy Mayo told IWSR. THE PACKAGING Playing into consumer concerns surrounding wellness and wastage, IWSR says canned wine has multiple environmental benefits compared to its glass counterparts including “being more easily recyclable, and being lighter and more efficient to transport”.

Cans also take up less space in on-premise venues and as they are the equivalent of half a bottle of wine or less and they allow for greater portion control and more conscious consumption.

“One of the things that puts less experienced wine drinkers off exploring different wines is that you have to buy a whole bottle – and you might end up throwing half of it away,” says IWSR Research Director and Head of Wine, Daniel Mettyear.

But perhaps the most appealing part of canned wine packaging – especially for younger, social media savvy consumers – is the increasingly imaginative labels and designs. “[Taking] packaging cues from the craft beer segment enables canned wine to target millennial consumers – and also takes the category into the fast-growing territory inhabited

by RTDs and hard seltzers,” says IWSR’s report on canned wine.

US packaging company G3 Enterprises says label design is a key purchase driver in an increasingly crowded market.

In an online blog, G3 says with so many options for consumers to select, wine manufacturers – as well as retailers – need to understand the factors that influence purchase decisions. For the wine category,

Alpine Wine Co.’s 2020 Head Over Heels

the ‘advertising’ that happens at the shelf is particularly important.

“As canned beverages become more popular, and wineries look for different ways to deliver products to consumers, we’re definitely seeing increased interest in creative, alternative packaging,” says Mark Peters, Director of Label Operations for G3 Enterprises.

PRICE POINT When launching or promoting wine in a can, Accolade’s Sandy Mayo says – for now - price point is vital.

“Yes, there is room for some exciting offers that provide something different for consumers that may sit slightly above mainstream,” she says. “However, we are not yet seeing a role for really premium wine in cans. This may come in the future as more consumers and brands embrace the format.”

IWSR’s Daniel Mettyear says if some pricepoints remain out of reach for canned wine for now, the same can be said of certain markets – echoing the development of screwcap wines in the early 2000s.

“In markets like Spain, screwcap wines are still not accepted by the public or by the trade, whereas markets like the US went through that process a long time ago,” he says. “Spain is a perfect example of where screwcap wines still have that stigma attached.”

Mattyear says the US definitely leading the charge in terms of canned wine, with the UK and Australasia also showing positive signs, and the market starting to pick up in South Africa.

“But I think it’s going to be a long time before this reaches markets like Spain – or is successful there,” he says. ■

product showcase

⊲ SEEDLIP AND BLACK PINEAPPLE COCKTAIL KITS Black Pineapple has partnership with alcohol-free spirit company, Seedlip, to create at-home no-alcohol cocktail kits. Choose from kits including Pumpkin Sour, Grapefruit Grove, Savoury Spritz and Cinnamon, Spice and All Things Nice. The pre-ordered cocktail kits arrive at your doorstep pre-batched with fresh ingredients and garnishes, along with premium glassware by Spiegelau, professional barware, and easy to follow instructions.

RRP from $59.00 for two people www.blackpineapple.co.nz ⊳ 1919 DRY PINK GIN 1919’s Dry Pink Gin (Summer Pink) is small batch award-winning pink gin distilled with raspberries and Auckland strawberries. Inspired by pink gin of the 19th century (gin and bitters), this fresh aromatic gin has no added sugar which showcases the spices before finishing with an elegant yet subtle berry finish.

RRP $74.99 (700ml) or $29.99 (200ml) www.1919distilling.com

w o h s n o This

PURE PIRAÑA MIXED 6 DB Breweries has launched new Pure Piraña mixed six-packs. Available now, the packs of Pure Piraña seltzers are low sugar, low calorie and can be found in most supermarkets and some traditional liquor stores. The mixed six-pack includes two new Peach (an effervescent ripe juicy peach flavoured low sugar seltzer), two Lime and two Raspberry seltzers.

RRP $16.99 (6 x 330ml) www.db.co.nz

lassic

c must-try s ’ h t n o m

ses.

relea w e n d n sa

SAWMILL HOMEGROWN LAGER The newest release from Matakana brewery Sawmill is a beer made entirely from hops and malts grown in New Zealand by innovative New Zealand businesses. A super crisp and straight up lager, it’s bout championing the producers and farmers here in Aotearoa that make brewing a real New Zealand lager possible.

RRP $80.00 (6 x 330ml, 4% ABV) www.sawmillbrewery.co.nz

PALS PEACH AND PASSIONFRUIT ZERO ALCOHOL Kiwi RTD brand, Pals, has introduced a limited-edition, zero-alcohol flavour to its product line-up. The limitededition Peach and Passionfruit Zero Alcohol Pals has no artificial colours, sweeteners or preservatives and contains all-natural flavours and realfruit extracts. It’s vegan, gluten-friendly and has the lowest-calorie offering of all the Pals yet, at five calories per 100ml and is available while stocks last.

RRP $16.99 (6 x 330ml) www.drinkpals.co.nz THE SHOUT NZ – JULY 2021 21

BY Power and precision, finesse and elegance.

This describes many of the best Pinots Noir from around the world. But why is this wine so popular? Pinot Noir is a challenging grape to grow, many winemakers and viticulturists would say fickle, and is completely dependent upon season, weather conditions at flowering, harvest windows and then how a winemaker manages the fruit once it arrives at the winery. Another critical component of the final taste of Pinot is the soil, aspect and location where it grows.

I remember being in Burgundy around harvest a few years ago and the attention to detail in the vineyard and then winery was all about capturing the sense of place a wine can reveal.

Understanding how to do that is why the skill of a winemaker alongside vineyard teams is so important. The wines I was able to taste back then reminded me of the vineyards I walked in, smell of the air and soil.

The same can be said for the respect and love for Pinot from New Zealand so many of us have.

The idea of power, the force and drive of the bouquet, and precision, the shape, form and

polish, even ripeness of the tannins - all comes from how much is extracted from the fruit including colour and tannin, then flavour and texture can be released from the skins before and during fermentation.

Temperature control is critical and if oak is used in the winemaking sequence, it has to be judiciously selected so the flavours of wood do not overpower the fruit. Finesse and elegance come from an understanding of how and when a wine will find its sweet spot on the palate through gentle winemaking and bottle-age. A winemaker with a heavy hand can overproduce a wine, losing its sense of identity in favour of flavour and too much wood work. The nuances of flowers and fruit, messages of soil or mineral, sweetness, smoke and spice of oak can give a Pinot Noir elegance with finesse, charm and complexity.

Too much of any single attribute and a wine can lose its sense of identity. I am simplifying matters a little, but if you consider all the impacts from weather, soil and farming to winemaking at volume, the story of Pinot Noir can be a wonderful sensory journey.

S MS

UGLA O D N O R E CAM

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2

3

4

5

AMISFIELD CENTRAL OTAGO PINOT NOIR 2019 Tense, ripe, varietal and loaded with primary fruit and mineral energy. Bright red and dark cherry, raspberry and redcurrant. Baking spices of oak with a vanilla and cedar suggestion, a whisper of bacon then a quiet wood smoke moment.

Quite powerful and youthful on the palate with fruit flavours that reflect the nose, an abundance of tannins and acidity add texture and energy.

Lengthy finish with a primary, fruit centric power and contrasting wood and acid structure. Plenty of minerality this wine needs more cellar to really showcase its personality and pinosity. Drinking best from 2023 through 2030.

Points 95 RRP $55.00 Distributor: Red + White Cellar Phone: (03) 428 0406 www.amisfield.co.nz

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CLOUDY BAY TE WAHI CENTRAL OTAGO PINOT NOIR 2017 Smoky, toasty, elegant, fruity, spicy and complex.

Aromas of dark purple cherry and dried raspberry, old strawberry and whispers of wild thyme.

There’s some toasty French oak barrel scents with brown baking spices and smoke. Elegant and soft as the wines reaches the palate then a layer of fine tannins and medium+ acidity engage.

Contrasting flavours and sweetness of red fruit flavours, gently warming alcohol and a lengthy eloquent finish. A lovely wine ready to enjoy or cellar for a while longer. Best drinking from mid to late 2022 through 2028+.

Points 95 RRP $99.00 Distributor: Moët Hennessy NZ Phone: (09) 308 9640 www.cloudybay.co.nz

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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.

22 THE SHOUT NZ – JULY 2021

tasting notes AMISFIELD BREAKNECK RESERVE CENTRAL OTAGO PINOT NOIR 2019 Complex and specific with aromas of a rugged Bendigo countryside - rocky, savoury and real. Dark cherry and spicy raspberry, plum and stony mineral layers.

A toasty lightly smoked woody scents adds complexity. Firm, youthful and tense on the palate, a young wine with flavours of red berries and red currant, baking spices of oak, firm tannins and plenty of acidity. There’s also lots of texture as well reminding me this wine deserves cellar time to bring all the elements and attributes closer together. Best drinking from 2023 through 2030+. I’m keen to experience this wine again in 12 months.

Points 94 RRP $80.00 Distributor: Red + White Cellar Phone: (03) 428 0406 www.amisfield.co.nz

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CATALINA SOUNDS SOUND OF WHITE SINGLE VINEYARD MARLBOROUGH PINOT NOIR 2020 From a producer that always impresses with any wine they produce - youthful, varietal, a core of fruit, dark roses and a plush enticing complexity. Equally enticing on the palate with a core of dark red berry fruit flavours - blackcurrant, dark cherry, some plum then toasty barrel spices of clove, vanilla and a touch of cedarwood.

Firm tannins and plenty of acidity provide the foundation for ageing and fruit to rest upon. Lengthy finish and a wine that is very youthful and needs cellar time. Best drinking from late 2022 through 2028+.

Points 94 RRP $45.00 Distributor: Red + White Cellar Phone: (03) 579 6148 www.catalinasounds.co.nz

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CLOUDY BAY MARLBOROUGH PINOT NOIR 2019 An engaging bouquet with lift, new French oak and mild toasty wood spices, ripe plum and dark cherry aromas and moments of rose and mineral. On the palate - tense, firm, youthful, fruity, dry and delicious. A young wine with some power and intensity to stand the test of time in your cellar. Fruit and wood flavours mirror the nose with clove and toasted wood, vanilla and dark red berry flavours. Firm tannins along with cool climate acidity deliver mouthfeel and contrast. A lovely wine ready to drink from purchase. Best from mid to late 2022 through 2028+ Points 94 RRP $49.99 Distributor: Moët Hennessy NZ Phone: (09) 308 9640 www.cloudybay.co.nz

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CROWN RANGE CELLAR CHINA GIRL CENTRAL OTAGO PINOT NOIR 2017 Complex and complete, savoury and varietal, fruity and layered. Preserved cherry and baking spices, dried herbs and black currant, dried raspberry and tea. Softening tannins, medium+ acidity, barrel spices of clove, vanilla and a whisper of bacon then dark cherry. Length finish, complex and delicious. Drink from purchase and through 2026.

Points 94 RRP $88.00 Distributor: Crown Range Cellar Phone: (09) 307 7966 www.crownrangecellar.com

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DOMAIN ROAD BANNOCKBURN CENTRAL OTAGO PINOT NOIR 2019 A bouquet that smells of the hillsides surrounding Bannockburn with a mineral and wild thyme bouquet. It then releases a varietal bouquet of red berries and raspberry, plum and a mild savoury and dried herb lift. Some barrel scents of vanilla and baking spices add complexity.

Plush and fresh, dry and firm, crisp and varietal. A great balance and finish with flavours that mirror the nose, firmish youthful tannins and fine acid line. Wellmade and ready to drink upon purchase and through 2027+.

Points 94 RRP $40.00 Distributor: Co Pilot Distributors Phone: (03) 445 4244 www.domainroad.co.nz

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WAIRAU RIVER RESERVE MARLBOROUGH PINOT NOIR 2019 Youthful, fresh, fruity, varietal with a dried herb and steely edginess, has complexity and charm, some new and smoky oak scents and overall enticing bouquet.

Very generous of fruit on the palate with dark cherry, blackcurrant and sweet Doris plum flavours. Tannins are firm and polished adding texture and length while the acidity adds crunch and freshness.

A delicious wine with the power of fruit, firmness of youth and complexity from place and great winemaking. Best drinking from early 2022 through 2028.

Points 94 RRP $40.00 Distributor: Federal Merchants Phone: (03) 572 7950 www.wairauriverwines.com

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CATALINA SOUNDS MARLBOROUGH PINOT NOIR 2020 Bright, fresh, varietal and fruity core with aromas of red apple skin and black cherry, some raspberry then brown oak spice and violets. Youthful with a vibrant complexity and freshness. On the palate - tense, firm and dry with firm tannins accentuating a savoury dried herb note, plenty of acidity

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then a core of fruit flavours to reflect the bouquet. Some mineral, toasty barrel and brown spices flavours. Enjoy with food upon purchase in 2021. Best aged until 2022 then through 2026+.

Points 93 RRP $32.00 Distributor: Red + White Cellar Phone: (03) 579 6148 www.catalinasounds.co.nz ROCK FERRY 3RD ROCK CENTRAL OTAGO PINOT NOIR 2018 Fresh, new, youthful, mineral, fruity and varietal bouquet. Aromas and flavours of fresh red cherry and tart raspberry, red apple and rose then spices and aromas of oak. Equally youthful on the palate with a new and firm texture from acidity, finer fruit then wood tannins and a stony minerality adding complexity and depth.

An intriguing wine with a lengthy finish, generous with fruit, flavour, texture and pinosity. Best drinking from purchase and through 2026+.

Points 93 RRP $45.00 Distributor: Rock Ferry Wines & Kemp Wine Merchants Phone: (03) 579 6421 www.rockferry.co.nz

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SEIFRIED NELSON PINOT NOIR 2020 A captivating bouquet of toasty French barrel smoke with clove and vanilla, then pinosity markers of dark cherry and roses, spicy plum and moments of silty mineral soils. Flavours on the palate reflect the nose with a seam of savoury dried herb adding complexity. Moderate tannins with a gently firm youthful texture, a core of fruit with contrasting acidity, moderate oak level. Balanced and well-made and ready to drink from late 2021 or early 2022 and through 2026+.

Points 93 RRP $20.00 Distributor: Seifried Estate Phone: (0508) 4 WINES www.seifried.co.nz

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WAIRAU RIVER ESTATE MARLBOROUGH PINOT NOIR 2020 Fresh, fruity, varietal and youthful with aromas and flavours of red apple and plum, red berries and roses. There’s a layer of wood with some barrel spices and a whisper of smoke. Fleshy, crisp and dry on the palate with flavours of red berries and red currants, some sweet wood notes and fine tannins. Balanced, well made and ready to drink upon purchase and through 2024.

Points 90 RRP $25.00 Distributor: Federal Merchants Phone: (03) 572 7950 www.wairauriverwines.com

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THE SHOUT NZ – JULY 2021 23

h a r z y a s r i sh AND

The genetic mapping of grape varieties places Syrah’s first home firmly in France. Also known as Shiraz to many it is grown throughout the Rhone Valley and southern France, Syrah is the force behind the great Cote-Rotie and Hermitage wines and provides the backbone for famous blends such as Chateauneuf-du-Pape or Gigondas.

Grown throughout New Zealand, Syrah responds well to the myriad soils throughout Aotearoa and within each region a style is beginning to emerge.

The aroma, taste and texture of Syrah must be equally considered when evaluating a wine for a wine list and revolves around a complex blend of fruit flavours from blackcurrant, raspberry and plum, to a meaty scent (aged or fresh), mushroom, olive, liquorice or earthy flavours; and spices from pepper or peppercorn to cinnamon and aniseed.

Shiraz from Australia and the USA tend to be grown in moderate to slightly warmer climates, so the core of fruit flavours are often riper, dark, richer and more forward - positive and definitive attributes. Nearly all these wines use oak, with aromas and flavours of toast, sawdust and even burnt cedar can be noticed. Syrah holds acidity well and when I say in my wine notes ‘backbone of acidity’, I mean that the acid level is critical to the texture of a wine and provides for longevity and freshness. Tannins will nearly always be bold and firm – this is part of what makes these wines so textured and compelling. Syrah must be made with ripe fruit to have the correct core and outcomes of flavour and texture impacts for the taster. If not, then food and wine pairing become quite difficult.

Some of the best wine and food pairings with Syrah come from understanding how food can adjust the high impact attributes in the wine, without compromising flavour and texture.

Knowing that higher acidity and bold tannins are there – foods with higher acidity, dairy or fat components will easily tame or marry with a Syrah. Menu items such as braised beef, or marrow bone, hard cheeses such as aged gouda, charred or burned meats, earthy vegan or vegetarian lasagne types foods or lamb in a cream and peppercorn sauce. Aged Syrah require careful consideration with food as the nuances and complexities formed through bottle-age can be lost with the wrong food pairing. I suggest lighter sweeter meat such as venison or loin of lamb, a cheese soufflé or butternut dumplings.

24 THE SHOUT NZ – JULY 2021

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tasting notes ORLANDO LAWSON’S SINGLE VINEYARD PADTHAWAY SHIRAZ 2015 Concentrated, toasty, fruity bouquet with aromas of dark berries and peppery black spices, coconut, clove and bacon oak twists, baked raspberry and black liquorice scents. Complex and classic. Equally concentrated on the palate, warm, fresh, toasty, fruity and delicious. Sweet oak, firm fruit and wood tannins still harmonising along with plenty of acidity providing a firm foundation for continued ageing. Inky dark berry fruit flavours stick to the palate adding length and breadth. Balanced and well made, ready to drink or age further. Best drinking from 2022 through 2030+.

Points 95 RRP $64.99 Distributor: Pernod Ricard Winemakers Phone: (0800) 655 550 www.orlandowines.com

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REDMETAL VINEYARDS BRIDGE PA TRIANGLE HAWKE’S BAY BASKET PRESS SYRAH 2019 Powerful fruity bouquet with aromas of fresh raspberries, black currant and red plums, there’s plenty of oak, violets and sun-baked stony soil aromas. Flavours on the palate mirror the bouquet with dark berries and violets, raspberry and spices. Plenty of oak and tannins with a back bone of acidity build a sound structure of mouthfeel and ageing. A lovely wine that will please many red wine drinkers. Best window for enjoyment from purchase and through 2028.

Points 94 RRP $45.00 Distributor: Red + White Cellar Phone: (09) 376 0760 www.redmetalvineyards.co.nz

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THE LANDING BAY OF ISLANDS SYRAH 2019 Warm and generous bouquet with aromas of ripe blackcurrant, tart raspberry, dark plum and wild red flowers. There’s a deep core of rocky, mineral clay soil and forest scents adding complexity. Youthful too with pronounced aromas of oak with a smoke, baking spice and bacon scents. Distinctive on the palate with flavour combinations of dark berries and cocoa powder, barrel spices, smoke and earthy stony flavours.

Tannins are bold, acidity noted - both providing foundation and power. A lovely wine that requires time to relax and develop still, but also drinkable upon purchase - best served with food. Ideal drinking from mid to late 2022 through 2028+.

Points 94 RRP $48.00 Distributor: Vintners Phone: (09) 300 3685 www.thelandingwine.co.nz

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ORLANDO CENTENARY HILL BAROSSA VALLEY SHIRAZ 2015 Black cherry and toasty barrel, raspberry, black currant and vanilla, baking spices, better chocolate and velvet roses. An earthy dry stone quality layers in some complexity and intrigue.

Salivating, tense and dry on the palate. Flavours of dark berries, blackcurrant, red liquorice, tart cherry and raspberry. Firm tannins with a fine polish and back bone of acidity add a core structure. Lengthy, fresh and classic. A lovely wine still developing , but offering great drinking from today and through 2030.

Points 94 RRP $64.99 Distributor: Pernod Ricard Winemakers Phone: (0800) 655 550 www.orlandowines.com

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HÃHÃ HAWKE’S BAY SYRAH 2020 Bold, vibrant and expressive red fruited bouquet with scents of blackcurrant and raspberry, dark cherry, barrel and spices. On the palate - juicy, fleshy, fruity and dry with a core of fruit flavours that reflect the bouquet. Firmish tannins and bright acid line lead to flavours of dark berries, plum and toasty barrel spices. Well made, balanced and ready with best drinking from late 2021 through 2024+.

Points 93 RRP $24.99 Distributor: Hãhã Wine Company Ltd Phone: (06) 833 7814 www.hahawine.co.nz

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ORLANDO PRINTZ SHED NORTHERN BAROSSA SHIRAZ 2018 Concentrated, rich and fruity core of dark berries and spices, blackcurrant and inky black rose scents. Tense, fruity, weighty, fresh and attention grabbing textures. Flavours of black currant, plum preserve, clove, vanilla, a moment of coconut, a touch of boot polish and whisper of salt. Firm tannins, plenty of acidity. Balanced and well made, but youthful still and will continue to develop for some time. Best drinking from 2022 through 2028+.

Points 93 RRP $29.99 Distributor: Pernod Ricard Winemakers Phone: (0800) 655 550 www.orlandowines.com

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REDMETAL VINEYARDS BRIDGE PA TRIANGLE HAWKE’S BAY SYRAH 2020 Youthful and fresh with lifted aromas of raspberries and redcurrant, some peppery spice and barrel scents of clove and vanilla, fairly toasty and inviting overall. Firm, youthful textures as the wine enters the palate with an abundance of fruit then wood tannins, medium+ acidity and contrasting core of fruit flavours that mirror the nose. There’s a light tartness to the fruit adding tension and length. Well-made and ready to enjoy with food. Best drinking from late 2021 through 2026+.

Points 92 RRP $25.00 Distributor: Red + White Cellar Phone: (09) 376 0760 www.redmetalvineyards.co.nz

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THE SHOUT NZ – JULY 2021 25

YOUR LIQUOR BUSINESS

In these continuing uncertain times, insurance should be top of your list for securing the future of your business. Dan Szegota, Senior Broker at ICIB Insurance Brokers, shares insights into commonly available insurances for your on- or off-premise liquor company.

MATERIAL DAMAGE INSURANCE All liquor businesses invest a substantial amount of money in capital assets (e.g buildings, fridges, storage and equipment such as stills, tanks, barrels and bottles) which the owners and/or the Board of Directors have a responsibility to ensure are safeguarded. All physical assets are exposed to risk of loss or damage by various perils, including natural perils.

Property damage following a fire is one of the major threats faced by any organisation. Research has found that about 80% of businesses that suffer a major fire never recover. Therefore, Material Damage insurance remains one of the major responsibilities of management by way of safe guarding its assets. For wineries and distilleries (and to a lesser extent, craft breweries) that age their products and don’t release them immediately, an Agreed Value basis of settlement for stock should be considered.

This means that insurance coverage is provided for a pre-determined amount settled upon by both the insured and the insurance company.

26 THE SHOUT NZ – JULY 2021

All liquor businesses invest a substantial amount of money in capital such as tanks and stills.

BUSINESS INTERRUPTION INSURANCE A Business Interruption insurance policy can cover liquor businesses for loss suffered as a result of an interruption or interference to the business which results in a reduction in gross profit.

Such interruptions or interferences to liquor businesses can include fire, natural disasters (such as earthquakes), malicious damage, flood and other perils which

are insured under the Material Damage policy. It is important to note that Business Interruption insurance is triggered by an initial loss under a Material Damage policy (for e.g, loss in profit due to a fire) and is rarely available as a standalone policy.

In many cases, the loss of gross profit for a business is more significant financially than the associated physical loss. Even if there is only partial damage to the building and/or machinery and equipment, it could potentially stop operations at the premises for a considerable period of time. Therefore care must be given to set the correct level of cover for your liquor business and for a suitable amount of time. Typically 12 to 24 months covers are available.

CARGO & TRANSIT INSURANCE The basic purpose of Cargo Insurance is to provide cover against physical loss or damage to goods in transit to or from the insured’s premises. This coverage is important for liquor exporters. For exports, these policies typically track what ‘incoterms’ a product is sent or

insurance

The basic purpose of Cargo Insurance is to provide cover against physical loss or damage to goods in transit

exported under. An incoterm is a globally agreed standard for determining who is responsible for insuring the goods and at what stages of the journey. The liquor industry typically exports under FOB (Free on Board), which means the seller is responsible for insurance until the product is loaded onboard, at which point the buyer must arrange their own insurance.

CIF (Cost, Insurance & Freight) is also used and requires the seller to insure the product to its named destination (usually the buyer’s warehouse). For domestic sales, the arrangements are far simpler and usually the seller insures the goods.

It is worth highlighting that couriers and logistic companies do not insure the goods on your behalf.

PUBLIC & PRODUCTS LIABILITY INSURANCE Public Liability insurance is one of the most common insurance policies taken out by businesses of all sizes and across diverse industries. It covers claims made by the public that happen in connection with your business’ day to day activities.

It also covers related legal fees, costs and expenses.

Public Liability is often combined into a single policy with Product Liability, which protects against claims of personal injury or property damage caused by products sold or supplied through your business.

Any organisation involved in the manufacture and sale of products faces numerous risks associated with the product they offer.

Liquor distributors, suppliers, retailers, and other parties who make liquor products available to the public, can be held liable where products are not “fit for purpose” and their use, misuse, or handling cause bodily injury or illness to consumers, or loss or damage to the consumer’s property. Anyone who puts their name or mark on the product (e.g. an importer) may have a legal responsibility

for any damage or injury a product may cause. Typically for the liquor industry this can be issues with glass bottles or contaminants within the product.

Care must also be taken by liquor companies in relation to the use of images and names that could be trademarked or cause offence. The insurance response to these issues can be limited and in many cases fall outside the scope of standard policies.

PRODUCT RECALL INSURANCE Product Recall is a risk confronted by any company that manufactures, imports or distributes consumable or nonconsumable goods, such as liquor.

Notwithstanding the legal obligations and financial impact, the long-term costs to a liquor business following a product recall incident can be extensive, including loss of customers, falling sales and profits due to poor consumer confidence, brand damage, brand rehabilitation expenses etc.

It should be emphasised that the potential cost of many product recalls can range from a few million to hundreds of millions of dollars, especially for larger companies distributing products all around the world. Typically, the largest costs are loss of sales and business interruption.

Unfortunately, most businesses don’t have the resources to address the effect of an

Dan Szegota, Senior Broker, ICIB

extensive product recall and struggle to absorb the financial loss and often fail as a result.

DIRECTORS & OFFICERS LIABILITY INSURANCE The position of Director or Officer in a company brings with it responsibilities, as well as rewards. Directors and Officers have duties and obligations, for which they are personally responsible, some of which may carry unlimited personal liability, whilst at the same time the business itself may be affected by the actions or inactions of a particular Director or Officer.

The Corporation Act 2001 and recent changes to other has resulted in increasing responsibility and accountability, legal and administrative duties for Directors and Officers. There is a greater expectation among shareholders, creditors, customers, the judiciary and the general community that these duties should not be breached.

As society becomes more inclined to litigation and legislation is expanded to impose greater controls on corporate activities, the risk exposure for Directors and Officers increases. Directors and Officers of a company can be held personally liable if they breach their duties and responsibilities as a Director, mix personal and business interests, or fail to disclose conflicts of interest.

Potential lawsuits could come from: • Shareholders - in relation to incorrect prospectus information, or other breaches of duty as directors including shareholder derivative actions.

• Regulators - such as WorkSafe • Competitors - arising from unfair trading activities.

• Creditors - in relation to debts incurred when the company was known to be unable to meet its commitments.

• Customers - for misleading conduct.

• Employees - in connection with unfair dismissal, breach of equal opportunity requirements, or sexual harassment.

The liquor industry typically faces the same issues as other industries and while liquor is actually one of the safer industries from an insurance perspective, the growth of anti-alcohol lobbyists means they may be watched more closely going forward. ■

“ANY ORGANISATION INVOLVED IN THE MANUFACTURE AND SALE OF PRODUCTS FACES NUMEROUS RISKS ASSOCIATED WITH THE PRODUCT THEY OFFER.” THE SHOUT NZ – JULY 2021 27

MAINSTREAM While the craft beer scene in New Zealand is exploding, Kiwis still love a classic mainstream brew, writes Denise Garland.

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ver the past decade, there’s been an explosion of growth in New Zealand’s craft beer industry. According to the 2020 Brewing in New Zealand Report, compiled by the Brewers Association of New Zealand, the craft beer market has been growing at 13% per annum since 2016. It also reports there are more than 200 breweries across New Zealand – the majority of which are small, independent craft operations.

But despite that growth, mainstream beer still makes up the vast majority of beer bought and sold in Aotearoa. Nielsen reports mainstream beer – a category in which they exclude premium international style brands such as Heineken, Steinlager or Stella Artois – makes up 43% of the New Zealand market by volume. If those premium or ‘green bottle’ lagers are included, that number jumps to more than 75% of the market by volume.

The New Zealand Draught beer style is one of the most popular in the mainstream 28 THE SHOUT NZ – JULY 2021

market, with brands such as Speight’s from Lion and Tui from DB which are two of the biggest sellers by volume in the entire country. That style – a sweet lager of about 4% ABV – is an easy-drinking, thirstquenching beer with limited bitterness and without any real challenging flavours.

Dylan Firth, Executive Director of the Brewers Association, which advocates on behalf of Lion and DB, says approachability and price do seem to be big drivers for people when it comes to what they choose to drink.

“The mainstream varieties are often older, more traditional brands that New Zealanders will know and be familiar with,” he says. “These preferences for often simple, approachable ales or lagers runs deep.

There are some simple drivers for this, such as price, where the mainstream brands will often be slightly cheaper making them attractive for those looking for a value option.

Or a regional preference, like Speight’s down south or Waikato Draught in Hamilton.”

Denise Garland is a journalist with a love of all things beer. She has been writing about beer for a decade and was the winner of the 2019 Brewers Guild Beer Media Award. She has previously worked in hospitality in Christchurch, Wellington and Edinburgh. Denise home brews – though not as often as she’d like – and has been a judge in several home brew and commercial beer competitions.

beer feature

“MAINSTREAM BEER STILL MAKES UP THE VAST MAJORITY OF BEER BOUGHT AND SOLD IN AOTEAROA.”

While separated out for reporting purposes, premium lagers are also considered a mainstream style by much of the beer industry. These lagers, often packaged in green bottles, tend to be slightly stronger and with more hops than their 4% counterparts. Heineken from the Netherlands, Stella Artois from Belgium and Carlsberg from Denmark are possibly the most well-known international examples, and in a nod to those styles, Lion brewed New Zealand’s very own premium lager – now known as Steinlager Classic – in 1958, in response to the axing of beer imports by the government of the day.

Steinlager Classic, which weighs in at 5% ABV, showcases New Zealand’s green bullet hops, providing the refreshing lager with a grassy aroma and a drying bitterness which make for a thirstquenching drop on its own, or a perfect pairing for spicy foods or chicken dishes. It is available on keg at bars right across the

country, while it’s also packaged in both cans and bottles and available at pretty much every supermarket and liquor store in New Zealand.

Steinlager and the many NZ Draught brands are also considered mainstream for their sheer availability at events, particularly at sports stadiums. Most sports teams have an alcohol sponsor, with those brands then being poured at the team’s home games. While the country’s two biggest brewers – Lion and DB – have cornered that sports sponsorship market for decades, one brewery trying to get in on the action is Wellington craft brewery, Fortune Favours.

Fortune Favours, as well as sponsoring various arts and cultural events, has become one of the main sponsors of a number of local sports teams, namely the Hurricanes and Lions rugby sides, the Wellington Phoenix footballers, and the Blaze and Firebirds cricket teams. That means their beer is poured at Sky Stadium and the Basin Reserve when those teams are playing at home.

Fortune Favours Chief Executive, Shannon Thorpe, says their presence at those events enhances the experiences of the Wellington sports fans.

“It’s what the fans and customers are demanding,” he says. “Arguably in Wellington craft beer is already mainstream, so it wasn’t too much of a leap to make craft beer available at stadiums and cultural events. Drinkers are

Steinlager Classic was first brewed in 1958.

Fortune Favours Trailblazer Hoppy Lager.

THE SHOUT NZ – JULY 2021 29

beer feature demanding variety, choice and full flavour in the beer offering at events, so that is what Fortune Favours aims to provide.”

Fortune Favours brews a special beer for each event or sports team they support, but also makes available their popular Naturalist Pale Ale and Trailblazer Hoppy Lager.at the grounds. The 4.5% ABV Trailblazer Hoppy Lager is a particular stand-out, and is a sort of happy medium between the grassy bitterness of a Steinlager premium lager, and a more crisp mainstream lager like Export Gold, boasting some citrus characters from the New Zealand hops it showcases.

Thorpe’s point that in some places in New Zealand, craft beer is already mainstream is a good one. Brands like Mac’s and Monteith’s have moved from being purely craft beer brands into now being considered more mainstream, with beers like Mac’s Hop Rocker or Monteith’s Black now prolific on supermarkets shelves and on tap in bars and restaurants across Aotearoa.

And while the majority of mainstream beers consumed in New Zealand are

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“THE MAINSTREAM VARIETIES ARE OFTEN OLDER, MORE TRADITIONAL BRANDS THAT NEW ZEALANDERS WILL KNOW AND BE FAMILIAR WITH.” DYLAN FIRTH lagers, one beer that bucks the trend across the world in its popularity is the Irish stout Guinness. Guinness, with its roasty malt flavours and creamy texture, is a winner with people wanting a bit more depth to their beer than what a NZ draught or lager can offer. Rather than using CO2 to carbonate the beer, Guinness is poured using nitrogen instead to give it a smoother mouthfeel; cans of the beer also have a nitrogen “widget” inside so when they’re poured, nitrogen

Dylan Firth

is released, giving the beer the creamy, smooth texture which is synonymous with the Irish stout.

Dylan Firth says Guinness is popular for many of the same reasons that make other mainstream brands successful. “Like many major brands that have been around for a long time, Guinness and others have been perfected to meet their own style and give consumers a consistent and quality product. This consistency is often what drives people to come back time and time again.”

He says it is that volume of sales that sets mainstream beers apart from the craft brands. “Big hazies and double IPAs and all that kind of thing – they’re excellent, but people don’t go for volumes of that, they get one.

“Over recent years there had been some decline in the mainstream category, however we are seeing New Zealanders slowly go back to some of the old favourites,” Firth says. “ This may be wider economic factors driving people towards value choices or that purchasing habits are changing with some people mixing their selections [by purchasing] a single craft offering with a six-pack of something more mainstream.”

While independent and craft beers are where a lot of the innovation in beer is happening, that is also pushing the mainstream brands to try something new as well. Lion and DB are adding new styles to their Mac’s and Monteith’s brands, and introducing low-carb and lower alcohol offerings as part of their core brands, such as Steinlager and Heineken.

And with the largest growth in New Zealand beer in percentage terms occurring in the low and no alcohol category over the past few years, it is likely that the under 2.5% ABV market is where we’ll see mainstream brewers continue to develop new products for the modern beer drinker, who is now often looking for something tasty – but that they can also drink without getting drunk. ■

Spark Sport FOR BUSINESS

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A major player for the NZ hospitality sector

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hings sure have evolved for Spark Sport since the early, heady days of content streaming for Rugby World Cup 2019.

Back then Spark Sport’s disruptor inception for the tournament upended the world of sports delivered via satellite in New Zealand, and it continues to do so.

Spark Sport saw the opportunity and entered the market following years of a monopoly in the sports coverage space and a pricing structure that left many hospo operators and residential clients unhappy. Fast forward to today and Spark Sport for Business is a sleek and robust business proposition that brings with it a breath of fresh air too.

After a lot of work behind the scenes, the newbie has become a mature player that delivers easy, affordable, fit-forpurpose sports streaming entertainment via the internet, to its customers across the board. Spark Sport for Business was launched in September 2020 throughout New Zealand pubs, clubs, hotels, bars and retirement villages in time for its first season of New Zealand cricket. Since then its reputation as a reliable business partner for existing and new set ups has seen strong growth.

“Although new to the market in 2019, Spark Sport knew we had a technology

WHY SPARK SPORT FOR BUSINESS? • Wide range of 24/7 content – New Zealand Cricket, Formula 1®, Premier League, NBA TV, Rugby League World Cup 2021 etc • Stream live & On Demand • HD at no additional cost • Live pause & rewind • Flexible payment and affordable terms • 24/7 support for basic troubleshooting, AV expertise if required • Optional managed installations • Unrivalled commitment to service & satisfied customers

solution that enabled businesses to stream and stream well if customers followed the steps we recommended and had good network connectivity. We simply needed to build on that,” says Rae Herbert Commercial and Partnership Lead for Spark Sport.

“What customers did at that point was use our consumer sign-up subscription.

Basically that was ‘Go online, enter your credit card number and an email address’.

So while that was easy it wasn’t ‘fit-forbusiness-purpose’. So after RWC 2019 we conducted research, met with operators from pubs, clubs, hotels, motels and aged care facilities. We talked with them about what sport and entertainment means to their business and the challenges they may face with streaming. We then used these insights to develop the Spark Sport for Business product that we launched in September last year, in time for the cricket,” she says.

“All Spark Sport products are backed

by Spark’s broader expertise, including its vast digital footprint and solid partner networks across New Zealand. Everyone who signs with Spark Sport knows exactly

what they’re getting, and that they’re paying a fair and reasonable cost.

“Spark Sport offers affordability, flexibility and easy installation,” says Rae. “It’s hands-down the future of sports broadcasting and production in New Zealand and globally. We have seen really good growth in the hospitality sector and will see continued growth as businesses become more comfortable with delivering sport content via streaming, and as they look to upgrade the technical way that they serve content.”

Keen to bring in the best sporting action at your business? Get in touch with the Spark Sport team on 0800 776 785 to discuss your options. ■ THE SHOUT NZ – JULY 2021 31

need glasses? on-premise

Glassware is an essential component of any on-premise business. We ask industry experts to share their tips on how to choose the best style, quality and functionality and how to get the most out of your venue’s glassware.

a

bar is filled with an array of glassware – from red and white wine glasses, to tall, short, casual and fancy cocktail glasses, to glasses for specific styles of beer. The choices can be endless. But when it comes to choosing the perfect glasses for your bar, where should you begin?

According to Hospitality NZ, on the very basic level, glasses purchased for a bar should represent the volume required in the menu build. For example: If you choose to offer draft beer in ‘halfs’ as well as full-size (i.e. 300ml/330ml and 425ml/500ml/568ml), then these are the first requirements for your glass choices.

32 THE SHOUT NZ – JULY 2021

The same is true for wine glasses. If you build into your menu that you will serve 150ml and 250ml pours, then a large wine glasses are required to fulfil the desired measurement of the pour sold.

Similarly, if your menu features cocktails such as martinis, then you will need a sufficient amount of martini glasses depending on how many versions of the cocktail are on your menu.

When it comes to the style, Hospitality NZ says customers will always judge a business based on the quality and style of its glassware but the choices can differ depending on the type of venue you are operating – a casual pub vs a high-end cocktail bar, for example.

Adam Neal, Director of Auckland bar The Parasol & Swing Company, says that glassware helps set the tone of the venue. “Think about the connotations of the glassware you’re using,” he tells The Shout NZ. “Is it classy, vintage, simple or extravagant? Whatever you chose, it should match the overall tone that you’re aiming to achieve in the venue.”

Neal says that bars with a list of highend spirits and wines should look to buy glassware that “really helps capture the aromas and helps showcase the products you’re putting in there.” Hospitality NZ agrees, with Executive Director Julie White telling The Shout NZ: “Beautiful wine needs a beautiful glass and high-end venues need high-end vessels.”

Hospitality NZ advises that generally, one Hospitality NZ’s Julie White elegant wine glass

on-premise

“BEAUTIFUL WINE NEEDS A BEAUTIFUL GLASS AND HIGH-END VENUES NEED HIGH-END VESSELS.” that that can accommodate up to 250mls of liquid, leaving half or a third of the glass is good for gastro, inner-city style bars. “It works for pubs and taverns too, as long as the wine list is also elegant,” says White.

“For more high-level venues, the appropriate glass for each varietal of wine will be required, such as a Bordeaux glass, Burgundy glass, Cabernet glass, Pinot glass etc.”

For beer, Hospitality NZ advises that glasses should be thin-walled and tall.

“Not thick-rimmed and short as this gives perception of small amounts, and the glass can be difficult to hold as it tends to be heavy,” says White.

And finally, spirits glasses should be unique and large. “A 40-year-old single malt needs to be poured into a crystal glass, not a canteen water tumbler,” says White.

When it comes to practicality and cost, Neal says these are important factors to take into account. “Maybe you don’t have a lot of space in the venue, so looking

at stackable glassware may be a better choice so you can maximise space,” he says. “Glassware is so often a cost that can really chew into your P&L - if you’re a high volume venue, you may want to stray away from some of the more fragile glassware,” says Neal.

And finally, in a time when freight is a logistical nightmare and money is tight, make sure you have a good stock level and a significant future supply available.

According to Webstaurant.com, the amount of glass inventory you need is determined by the following factors - the speed and capacity of your commercial dishwasher (how many racks per hour it can clean), the wait time between washing a glass and letting it sit before using again and the volume of your business and its capacity. In a bar setting, apart from water, or post-mix drinks, customers will typically order a few alcoholic beverages, so glassware will move quickly. Therefore, a bar that can seat 100 people would require approximately: 150 cocktail glasses, 100 wine glasses, 100 Champagne glasses, 150 beer glasses, 150 soda glasses and 300 water glasses.

“It’s worth having conversations with suppliers regarding their stock levels of the glassware you plan to use a lot of,” says Neal. “It’s a costly experience to fill a bar with glassware and if you have to change after a couple of months, it’s not going to be ideal for your bank balance.” ■

THE GLASS LIST… PINT GLASS: The traditional beer glass.

WHITE WINE GLASS: Thin, stemmed glass with an elongated oval bowl tapering inward at the rim.

RED WINE GLASS: Thin, stemmed glass with a round bowl tapering inward at the rim.

CHAMPAGNE FLUTE: Tulip-shaped glass designed to show off the bubbles of the wine as they brush against the side of the glass and spread out.

MARTINI GLASS: A triangle-bowl design with a long stem, used for a wide range of straightup (without ice) cocktails, including martinis, manhattans, metropolitans, and gimlets.

Margarita/coupette glass: Slightly larger and rounder than a martini glass with a broad rim.

HURRICANE GLASS: Tall with a hurricane-lamp-like shape, used for exotic/tropical drinks.

HIGHBALL GLASS: A straight-sided glass, typically used to serve mixed drinks such as a gin and tonic.

COLLINS GLASS: Shaped similarly to a highball glass, only taller and commonly used for soft drinks.

OLD FASHIONED GLASS: Short, round and suitable for cocktails or liquor served on the rocks.

WHISKEY SOUR GLASS: Stemmed, wide-opening glass, similar to a small version of a Champagne flute.

CORDIAL GLASS: Small stemmed glass typically uses for after-dinner liqueurs.

BRANDY SNIFTER: The shape concentrates the aromas to the top of the glass as your hands warm the brandy.

SHOT GLASS: Small glass suitable for vodka, whiskey and other liquors.

Source: Drinksmixer.com

THE GENERAL RULE The Parasol & Swing Company’s Adam Neal

The glasses these days that are en pointe are thinrimmed, large, tall, one or two-piece (for wine glasses) and in good supply. Hospitality NZ

THE SHOUT NZ – JULY 2021 33

last round

THE – DO WHAT YOU SAY

Launching a new spirit brand into New Zealand? Sue James, Chairperson of Distilled Spirits Aotearoa, shares tips on getting it right the first time.

f

or New Zealand distillers and our industry there is nothing more precious than our reputation. Slowly built up via friends, family, fan base, via shows and events and finally to bar and liquor shop shelves and export – it is the key to a brand’s success. As part of this, it is our privilege to be able to leverage New Zealand’s clean green image and hard-earned reputation for integrity and ethical business practices. Customers, consumers and regulators in New Zealand and other countries will expect that when we say we will deliver, we do. Therefore, with a fragile, evolving brand at stake it is important that new entries into the market do their homework before a brand is launched.

DEFINITIONS AND GUIDELINES At the beginning of this year, Distilled Spirits Aotearoa adopted a formal definition for New Zealand whisky. Partly this was to ensure imported spirits cannot be sold in New Zealand as New Zealand products, but it is also a guideline of quality for New Zealand distillers coming into the market.

By default, all DSA members producing whisky will now adhere to this definition, but we will be working to bring this into New Zealand legislation in future. We have also now created broad outlines for other spirits categories and this year we will work through a similar consultation process to produce and adopt New Zealand spirit definitions. For the full New Zealand Whisky Guidelines and Definitions, visit: www.distilledspiritsaotearoa.org.nz/nzwhisky-definition/ and for other New Zealand spirit definitions, head to: www.distilledspiritsaotearoa.org.nz/nzspirits-definitions.

34 THE SHOUT NZ – JULY 2021

ADVERTISING STANDARDS CODE Distillers have a responsibility about clarity of messaging, which extends to both packaging Sue James and advertising.

The alcoholic drinks industry adheres to the ASA Advertising Standards Code for responsible content, placement, age limit and moderation message, including communication on social media. There is nothing more devastating than launching a brand and then finding out it has breached a code, made false claims or offended a segment of the target market. Blaming external agencies looking after the design or promotional work is no excuse.

For information on the ASA Advertising Standards code, visit: www.asa.co.nz/codes/codes/advertisingstandards-code.

SUSTAINABILITY Sustainability claims need to be rock-solid.

There will be far more increasing scrutiny in future about climate impact. Customers genuinely wish to do the right thing and they have the tools to investigate a product’s origins down to the last detail. If our products are trying to tell a story about being local and sustainable, the distiller needs to know the origin of ingredients, and audit the entire supply chain. Our suppliers should expect to be challenged on their own ethical workplaces and sustainable practices.

CULTURAL SENSITIVITY All New Zealand businesses also need to show cultural sensitivity regarding place names or geographical indicators, language or imagery. There is no point using a geographical indicator name that will soon contravene our Free Trade Agreements – for example Grappa and Ouzo may soon be going the way of Champagne and Feta – these are not names we can use for New Zealand products. We need to be culturally sensitive - understand and respect different cultures when we are developing a brand. Māori taonga or Te Reo, Pasifika, Chinese, another culture’s identity… brand owners need to do due diligence and get appropriate approvals.

Interdisciplinary Māori academic and activist Karaitiana Taiuru has written ‘Māori Culture Guidelines for Brand Owners and Marketing’ which can be found at www.taiuru.maori.nz/branding.

If you are telling a story of a place, an ingredient, a process - then research, understand and consult – ultimately to respect your own place within New Zealand. ■

Worldof Wine CAMERON DOUGLAS MS

VOLUME 2 WINTER 2019

IT'S A MATCH

CELLAR SECRETS

Food and wine pairs to love

Backstage at the vineyard PLUS finding your favourite drop

O U T

J U LY

2 0 2 1

WINE LABEL LANGUAGE EXPLAINED

Reds on the Rise

THE WINTER ISSUE OF

Liquid Gold

GROWING GRAPES ON FORMER GOLD-MINING CLAIMS HAS HELPED PRODUCE SOME 24-KARAT WINES FROM DOMAIN ROAD VINEYARD

18 WORLD OF WINE – SUMMER 2019/20

Dry River Craighall Tempranillo 2016, RRP $65

Coopers Creek The Little Rascal SV Gisborne Arneis, RRP $21.99

NEW ZEALAND’S LEADING CONSUMER

Leftfield Gisborne Albariño, RRP $17.99 Waimea Estates Grüner Veltliner 2018, RRP $29.99

WORLD OF WINE – SUMMER 2019/20 27

WINE MAGAZINE IN COLLABORATION WITH MASTER SOMMELIER

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Wine

CAMERON DOUGLAS

Tour

SIP YOUR WAY FROM ONE END OF THE COUNTRY TO THE OTHER VIA THIS NATIONWIDE GUIDE TO OUR FINEST DROPS

TRUE NORTH Northland remains a small yet important region with a handful of wineries continuing the story of viticulture and wine. Marsden Estate has shown its value to the New Zealand wine industry overall with value and consistently well-made wine.

Ake Ake, Paroa Bay and The Landing produce wines with warmth and generosity, representing the region’s dedication to the production of fine wine from Chardonnay, Pinot Gris and Syrah.

The Auckland wine region reaches as far north as Matakana, south to Clevedon and across the water to Waiheke Island – it’s a key centre for fine wine production. The region supports many varieties – from Bordeaux-style red blends and Syrah on Waiheke Island to Pinot Gris from Matakana.

Brick Bay, Cable Bay, Tantalus Estate, Mudbrick, Stonyridge, Man O’ War and Puriri Hills are among many quality producers. World class Chardonnay from Kumeu River and the third most recognised winery brand on the planet Villa Maria (based at Ihumãtao in Mangere) are two cellar door and wine tasting experiences that should not be missed.

The Waikato and Bay of Plenty form a single wine region. Once well known for its aromatic wine production, it is now home to only two estates.

Gisborne’s own wine story began in the 1800s with early settlers producing wine

for their own consumption, and by the 1920s it was well into significant volumes for commercial sales. Gisborne is home to the Millton family – James and Annie are pioneers in biodynamic viticulture practices and unquestionably set a benchmark in this important method. A few of my favourite wines from producers in the region include Tohu, Toi Toi, Odyssey Wines, Huntaway, Spade Oak, Coopers Creek, Matawhero and Millton Vineyards.

Hawke’s Bay is a beautiful place to visit – with warm summers, mild winters and a stunning landscape. It contains a range of different soil types, from free-draining river stone soils to red metals and limestone,

which ensures Hawke’s Bay is able to ripen a wide variety of grape types and make some excellent wines.

Many notable producers are situated here – examples include Elephant Hill, Clearview Estate, Bilancia, Te Mata Estate and Pask with their Syrah stories; great Cabernet-led blends and Chardonnay from Villa Maria, Sacred Hill, Esk Valley, Craggy Range and Te Awa Estates. Be sure to look out for some great wines from Radburnd Cellars too.

North east of Wellington is the Wairarapa, where the important sub-regions of Gladstone, Masterton and Martinborough are located. Every producer in the region seems to have a fascinating story underpinning their Ostler, Waitaki Valley, North Otago

22 WORLD OF WINE – SUMMER 2019/20

TASTING NOTES SAUVIGNON BLANC

1

Summerhouse Sauvignon Blanc 2019 Marlborough

1

Classically styled Marlborough SB with flavours of passion fruit and white peach, lemongrass, wet stone and white flavours. Juicy and flashy texture with a core of fruit and contrasting acidity.

Balanced and well made, ready to enjoy from today and through Summer 2021.

POINTS: 90 RRP $19 summerhouse.co.nz

3

2

Rapaura Springs Reserve Sauvignon Blanc 2019 Marlborough

Enticing and sophisticated bouquet of SB with aromas and flavours of passionfruit and apple, a touch of gunflint and lemon, wet stone, lemongrass and hay. Juicy, fleshy and quite delicious on the palate. Flavours reflect the nose with a core of passionfruit, sweet Cape gooseberry and lemongrass, loads of crisp refreshing acidity and a long finish. Drink now and through 2021.

POINTS: 94 RRP $19 rapaurasprings.co.nz

4

Smith & Sheth CRU Sauvignon Blanc 2019 Wairau, Marlborough

Intense, fruity, quite pungent and varietal with aromas and flavours of fresh pineapple and basil, a sting of grapefruit, lemon and white peach. A touch of fruit spice, lees and hay. Loads of texture from plenty of acidity with a flinty salty layer. Well made, vibrant and ready, in fact delicious!

Drink now and through 2022.

POINTS: 94 RRP $28 smithandsheth.com

2

5

Wairau River Sauvignon Blanc 2019 Marlborough

4

3

Pyramid Valley Sauvignon+ 2019 North Canterbury

Exacting aromas and flavours include fresh citrus and a leesy spice, white peach and grapefruit, a gentle stony and chalky earthy layer and lifted floral moments.

Crisp, refreshing and dry on the palate with flavours that mirror the nose, especially grapefruit peel, sweet lemon and apple.

Pristine acidity and lengthy finish. Well made, balanced and ready to enjoy from today and through 2023.

POINTS: 94 RRP $28 pyramidvalley.co.nz

6

5

Unmistakable aromas of tropical fruits and citrus, sweet grass and wet stone. On the palate – flavours of pineapple and passionfruit, red apple and peach. Additional flavours of lemongrass and galangal, wet stone and minerals. Crisp and dry on the finish. Drink now and through 2022.

POINTS: 92 RRP $20 wairauriverwines.com

6

Greystone Sauvignon Blanc 2018 North Canterbury

Varietal SB greets the nose with a sweet herb and angelica leaf tease. Golden kiwifruit, apple and grapefruit follow close behind.

No mistaking the sweet sweaty lift of barrel ferment and lees as well as natural ferment flintiness.

A youthful reductive note swirls away easily. Very citrusy and crisp on the palate with lees and barrel flavours to follow. Grapefruit, apple and peach to finish. Youthful and delicious, lengthy and exciting.

Drink now and through 2022.

POINTS: 94 RRP $29 greystonewines.co.nz

WORLD OF WINE – SUMMER 2019/20 43

Worldof Wine VOLUME 3 SUMMER 2019/20

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D I G I TA L E D I T I O N S AVA I L A B L E O N I S S U U

CAM’S BEST OF

2019

RAISING A TOAST TO

Summer

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108 WINES

Tasted & rated

SIMON GAULT’S BBQ FAVOURITES

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