your news, your views

your news, your views
April/May 2011 issue 22
Australia’s highest circulating liquor industry magazine
Always enjoy wine in moderation
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Kiss:
Tell:
Kiss:
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style with a fun spritz.
Kiss:
Tell:
Who will love Kiss & Tell
Young Women 20-30 years old
1 Nielsen Scan Track Liquor “Total Australian Market” MAT 30 Nov 2010
2 The Leading Edge “Project Kiss & Tell”, November 2010
(Sample size 730 regular wine consumers)
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For more information ask your Constellation Wines Australia Area Representative or call Customer Service Centre on 131 492 today.
ALWAyS dRINK WINE IN MOdERATION
Contents
April/May 2011 issue 22
Drinks Trade insight
34 G
lenn Cary, founder and director
Byron Bay Brewery
36 Doug Evans, CEO ILG
38 Les Page, general manager, Island2Island
In focus - Australian food and
alcohol labeling policy
44
34
54 Carlton & United Breweries
55 Diageo Australia
55 Distilled Spirits Industry Council of Australia
55 Lion Nathan Australia
57 Premium Wine Brands
57 Pacific Beverages
57 Winemakers’ Federation of Australia
Features
40 Asian beers – Ian Kingham
44 Rum – Samuel Spurr
48 Hunter vintage, 2011 – Katrina Holden
64 Southern NSW wine region – Katrina Holden
54
48
10 drinks trade
Reports
58 L
iquor Merchants Association of
Australia Liquor Feedback Programme
– Paul Bull, Advantage Group
Profile
61 S
ydney International Airport retail
liquor operations – Katrina Holden
58
Perspective
20 J effrey Wilkinson, national executive
officer, Wine Communicators of Australia
23 Cath Peachey, CEO DrinkWise Australia
25 Peter Hall, director, Austrain Academy
64
Regulars
16 News timeline
18 News
32 Global news
68 Trade activity
72 Wine list
76 Drinks arrivals
82 Drinks Trade eye
61
40
drinks trade 11
Welcome note
1
Managing
editor’s note
2
3
A
number of natural disasters have caused a catastrophic start to the year, with widespread
floods and cyclones wreaking havoc in Australia and the destructive earthquake in
Christchurch New Zealand. The donations and various offers of assistance from amongst the
liquor and hospitality industries in response to the Queensland floods was very encouraging to see,
with several hundred major wine companies and boutique wineries and vineyards donating to the
Australian Wine Trade Flood Relief Raffle - believed to be the largest united charitable fund raising
initiative in Australian wine history. Organised by wine writer and author Tyson Stelzer of Winepress,
in conjunction with Visit Vineyards, the raffle raised funds for flood victims in Queensland and Victoria,
1. Bruce Tyrrell talks to Katrina Holden at Tyrrell’s about this year’s vintage.
and those affected by Cyclone Yasi. In total, the raffle attracted 1100 pledges, distributed across
2. Ashley Pini plunging shiraz grapes at Tyrrell’s Wines during vintage
200 prizes, with first prize valued at $33,000. In addition, several spirits and beer companies made a
3. Katrina Holden in the McWilliam’s Mount Pleasant lab during vintage
number of donations to the Premier’s Disaster Relief Appeal.
There’s no denying that in terms of trade, our industry faces another tough year ahead. Rising petrol
costs, uncertainty over carbon and resource taxes and the plagued housing sector (with January’s
ed liquor industry
In our role as the 100 per cent own
at the forefront of
publication, we are determined to be
position requires
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by channel, sub-channel and sector.
ng to innovate each
Like the industry itself we are looki
subjected to the
edition - drinkstrade.com.au will be
n and offers our
same scrutiny as its sister publicatio
of the publication
readership a more up-to-date version
flick through to
each month. To subscribe, log on and
the last page.
forward to fielding
I hope you enjoy this issue and look
inue Drinks Trade’s
your feedback on how best to cont
growth in the Australian market.
Ashley Pini
Publishing editor
nearly 20 per drop in new housing project approvals representing the biggest drop in nine years) have
all contributed to a mellowed consumer market. And for business, the high price of the Australian
dollar against the US dollar continues to have a major impact on exports.
But throughout this issue of Drinks Trade, you’ll see that optimism, innovation, hard work and
creative strategies continue to drive the producers and operators of this unique industry we all choose
to work in.
This issue, we feature Insights with three very different Australian companies – Byron Bay Brewing
(p34), ILG (p36) and Island2Island (p38).
In my review of this year’s Hunter vintage, we wanted to uncover some of the behind-the-scenes
people and processes that go into vintage time. Speaking to several operators from the region, we
also report on some of the bigger issues facing the Valley and upcoming activity for the Hunter (p48).
The Southern New South Wales wine region has been under the spotlight lately and we spoke with
some of the producers from the Canberra District and Hilltops to learn more about the quality wines
coming out of this relatively young cool-climate region (p64).
With recent changes recommended in an independent report into food and alcohol labeling in
Australia, we hear from some of the key industry associations and producers as to how they will
approach the issue of labeling going forward (p54).
The results of the latest Liquor Merchants Association of Australia Liquor Industry Feedback
Programme are shared with readers by Paul Bull of Advantage Group (p58), including details of how
retailers can be involved and supply feedback to their liquor suppliers, and have their voice heard, in
the next trade survey running from April to June.
Contributors this issue Samuel Spurr looks at the growth in the premium rum category (p44), while
Ian Kingham examines why Asian beers are becoming increasingly popular in Australia (p40).
We hope you enjoy this issue and remember to check us at online with our monthly emag, Drinks
Trade Online at www.drinkstrade.com.au or on Twitter @DrinksTrade or on our Facebook fan page.
Katrina Holden
Managing editor
@Drinks Trade
drinks trade 13
CREDITS
PUBLISHER Sandra Przibilla
sandrap@liquormerchants.org.au
PUBLISHING EDITOR Ashley Pini
ashley@hipmedia.com.au m: 0410 600 075
MANAGING EDITOR Katrina Holden
katrina@hipmedia.com.au
editorial assistant Maurizio Corda
maurizio@hipmedia.com.au
ART DIRECTOR Evelyn Rueda
evelyn@hipmedia.com.au
DESIGN THIS ISSUE 2 C Creative
National Sales Manager Michael O’Grady
michael@hipmedia.com.au m: 0410 966 152
ADMINISTRATION & SALES CO-ORDINATOR Hope McMurdy
hope@hipmedia.com.au
CONTRIBUTORS
Austrain Academy, DrinkWise, Rob Geddes, Ian Kingham, Samuel
Spurr, Wine Communicators of Australia
Cover design: Reece Hendy
Circulation: 20,507
Period ending September 2010
Produced and contract published by:
Director: Ashley Pini
HIP Media
ABN: 42 126 291 914
CMKY 0/100/63/29
Marlborough, New Zealand
DISCOVER A
NEW WINE
EXPRESSION.
FROM OUR VERY FIRST VINTAGE
IN 2005, WE WERE DETERMINED
TO BE DIFFERENT. OUR SINGLE
VINEYARD WINES ACHIEVE THE
PERFECT BALANCE BETWEEN THE
WORLD FAMOUS MARLBOROUGH
FRUIT EXPRESSION ALONGSIDE A
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WINE STYLE.
For more information:
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All enquiries to:
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www.liquormerchants.org.au
ABN 26 001 376 423
The views expressed in Drinks Trade are those of the respective contributors and
are not necessarily those of the magazine or the Liquor Merchants Association of
Australia. Copyright is held by the Liquor Merchants Association of Australia and
reproduction in whole or in part, without prior consent, is not permitted.
Other Liquor Merchants Association of Australia
publications include:
Drinks Trade Online
Drinks Guide
Drinks Guide Online
Drinks Yearbook
Member of Publishers Australia
Taylors Estate.
Australia’s favourite cabernet.
With 6 trophies, 33 gold medals and 109 silver medals it’s easy to see why wine drinkers have made
Taylors Cabernet Sauvignon Australia’s No. 1 selling Cabernet Sauvignon* time and time again.
With its enticing aromas of rich blackcurrant, berry fruit, licorice and spice, balanced by a subtle
eucalypt undertone, you could say our Cabernet Sauvignon is Taylor-made to grow your red
wine sales.
For more information contact your Taylors Area Manager, visit www.taylorswines.com.au or call
1300 655 691. Taylors Wines supports Drinking Responsibly.
*Aztec National Scan Sales MAT to 02/01/2011
News
Drinks news timeline
Industry news at a glance
9 Feb
January 2011
and Nova Vita Wines director Mark Kozned.
11 Feb
21 Jan
21 Jan
14 Feb
restaurants, international hotels, brasseries, wine bars and clubs
Mornington Peninsula winery Stonier stage their annual
having six weeks to enter their lists.
15 Feb
financial year.
New Zealand, Australia and the USA.
Brendan Carter gets awarded dux of the 2011 Lorenzo Galli
17 Feb
suffering big falls in beer sales.
Jane Faulkner.
26 Jan
17 Feb
The Hunter Valley Wine Industry applauds the NSW
sales due to the strength of the Australian dollar.
Liberals and Nationals Strategic Land Use Policy that
John Angove was awarded a Member of the Order of Australia
promotes sustainability in agriculture.
(AM) medal
31 Jan
Beer consumption in Queensland drops 14 per cent for the
final six months of 2010, with both Lion Nathan and CUB
Wine Scholarship, judged by Michael Trembath, Dan Sims and
Casella Wines reports drop in profits despite static volume
Foster’s announces demerger of Treasury Wine Estates and
fall in net profit and operating revenue for the first half of
12 of the best pinot noirs in the world coming from France,
25 Jan
Australia’s Wine List of the Year Awards opens for entries, with
his son, was appointed chief operating officer.
Australian event SIPNOT for the first time in London, tasting
24 Jan
Diageo reports a net profit increase of 18 per cent despite
weak European markets.
President of Maker’s Mark Bill Samuels announces the
retirement from his position, effective April 2011. Rob Samuels,
Former Nepenthe winery bought by winemaker Peter Leske
18 Feb
Year announced at the annual RAS/WCA Macquarie Group
Lion Nathan says it will implement health warnings on
Royal Sydney Wine Show Lunch.
alcoholic drinks’ labels across Australia, following
recommendations by an independent review.
New Wine Writer Award and Wine Communicator of the
22 Feb
Suntory Australia is appointed as the official Australian
distributor of Italian liqueur Disaronno.
February 2011
24 Feb
focus on his own brand Tim Smith Wines.
25 Feb
2 Feb
2 Feb
the Liquor Regulation 2008 to change the frequency of the
per cent for the second quarter of the 2011 financial year.
periodic return that needs to be lodged by liquor licensees.
A group of 8100 Chinese corporate visitors injects over $3m
25 Feb
equity firm CHAMP.
purchase of Cellarmasters Group for $340m.
March 2011
Angove Family Winemakers celebrate their 100th vintage
and 125th year of operations during the first day of the
2011 vintage.
7 Feb
Australian Vintage reports 41 per cent drop in net profits
1 Mar
Wineries sign up for 2012 Adelaide Cellar Door Festival
3 Mar
Casella Wines enters legal battle with The Wine Group to
3 Mar
Sydney Royal Beer Show announces results with Matilda
after 2011 show attracted thousands of visitors.
for the six months until December 2010, remaining
optimistic about an increase for the full-year.
7 Feb
protect the [yellow tail] logo.
Coca-Cola predicts a 10 per cent increase in net profits
Bay’s Alpha Ale taking home the top gong and only four
for its full fiscal year, as well as EBIT growth of 5 to
5.5 per cent.
7 Feb
gold medals awarded in total.
4 Mar
Sydney Cellar Door festival attracts biggest attendance ever
9 Mar
Wine Australia announces delegate of 100 Chinese trade,
Vale Ale voted Australia’s best craft beer by beer drinkers in the
annual Local Taphouse’s Hottest 100 Craft beers of 2010.
8 Feb
Woolworths announces rise in first-half profit and the
Constellation Wines Australia changes name to
Accolade Wines following the $230m sales to private
2 Feb
The Liquor Amendment Regulation 2011 makes changes to
Coles reports an increase in food and liquor sales of 6.7
into Hunter Valley’s economy.
2 Feb
Tim Smith leaves Chateau Tanunda after over four years to
with over 30,000 visitors over the last weekend of February.
Qantas wins accolades at the Cellars in the Sky Awards
media and educators will visit various wine regions during
in London.
3-8 April.
16 drinks trade
Taylors Promised Land Shiraz.
All the ingredients of success.
Vibrant spicy aromas of red currant, plum, a touch of spice and a lively palate of juicy red berry fruits have
helped make Taylors Promised Land Shiraz the second fastest growing Shiraz in the $10 - $14 segment.*
And when you put such market growth alongside a blue gold medal in Sydney and silver medals at the Syrah du
Monde, Shanghai and Perth wine shows, it’s clear Australian wine lovers know a good thing when they taste it.
To secure your share of this outstanding sales growth, contact your Taylors Area Manager, call 1300 655 691 or visit
www.taylorswines.com.au Taylors Wines supports Drinking Responsibly.
*Aztec National Scan Sales MAT 02/01/2011
News
Figures and facts, people and policy,
corporate and community
Globally
acclaimed...
LSA launches 2011 Retail Liquor Industry Awards
Liquor Stores Association New South Wales (LSA NSW) recently launched
their 2011 Retail Liquor Industry Awards for Excellence in Sydney to a
crowd of 70 retailers and corporate partners. These awards fall in the year
that LSA celebrates its 50th anniversary. President of LSA NSW, Giuseppe
Minnisale, spoke of industry challenges. “The NSW Government failed to
deal with the NSW State Office of Industrial Relations on the Shop Trading
Act, restricting trade for NSW liquor stores on three historical trading days.
This has resulted in sales losses in excess of $3 million and 2500 days
of employment for each full day closed. “ Carol Mills, director-general of
Communities NSW also presented and spoke about their Hassle Free
Nights initiative, encompassing the recent establishment of Precinct Liquor
Accords in the key late night trading districts of Sydney Central, Manly,
Wollongong, Newcastle/ Hamilton and Parramatta. “Young people’s pattern
of behaviour has trended toward more late night entertainment. Young
people are no longer coming home at 11pm, they are heading out at 11pm.
The pattern of behaviour is often set earlier in the night so we need more
commitment from all sectors of the industry including liquor stores to the
Hassle Free Nights and PLA initiatives,” said Mills. The 2011 Retail Liquor
Industry Awards were also officially opened and nominations can now be
made for the retailer and supplier categories online up until 30 September
at www.lsansw.com.au, via fax to 02 9247 8711 or via email to info@
lsansw.com.au. The winners will be announced at the presentation dinner at
Sydney’s Soffitel Wentworth hotel on Friday 18 November.
International
Distiller of the Year 2010
Carol Mills, director-general Communities NSW presents at the LSA NSW
official launch of their 2011 Retail Liquor Industry Awards for Excellence.
Changes to Liquor Regulation 2008
An amendment has been made to clause 30 of the Liquor Regulation 2008 in
order to change the frequency of the periodic return which must be lodged
by liquor licences. Subsequently, licensees will be required to submit a return
on a biennial basis instead of an annual basis. The next return for licensees
who were supposed to lodge a return by 31 March 2011 will now have to
For further information, please contact
Customer Service on (02) 9409 5113 or
email: wgsacustomerservice@wgrant.com
submit by 31 March 2012 for the 2010 and 2011 calendar years. Licensees
who have not lodged last year’s return – due on 31 March 2010 – must still
do so. For any enquiries please contact Mr Dominic Herschel, NSW Office of
Liquor, Gaming and Racing on 02 9995 0622 or by email: dominic.herschel@
communities.nsw.gov.au
News
Woolworths acquires Cellarmasters
In its 29-year history, Cellarmasters has gone through a range
of owners from small business and public listed companies
to private equity and now the big food chain. Archer Capital,
the private equity firm who purchased Cellarmasters from
Foster’s Group for more than $200 million, has sold it for $340
million to Woolworths, giving the food giant direct exposure
to the direct-mail wine sector. Subject to closing conditions
and no intervention by the ACCC, this deal might go through
before the end of May.
Foster’s announces demerger and
H1 results
An amendment has been made to clause 30 of the Liquor
Regulation 2008 in order to change the frequency of the
periodic return which must be lodged by liquor licences.
Subsequently, licensees will be required to submit a return on
a biennial basis instead of an annual basis. The next return for
licensees who were supposed to lodge a return by 31 March
2011 will now have to submit by 31 March 2012 for the 2010
and 2011 calendar years. Licensees who have not lodged
last year’s return – due on 31 March 2010 – must still do so.
Five minutes with...
Stephen Brook, UK wine writer and guest UK judge at the Macquarie
Group Sydney Royal Wine Show, spoke to Katrina Holden at the Wine
Communicators of Australia annual Sydney Royal Wine Show lunch.
DT: What were the stand out styles of wines you judged at the Macquarie Group
Sydney Royal Wine Show?
The standout wines for me (of the wines I got to judge) were the cabernet and cabernet
blends from 2008; the small flight of pinots I had was pretty impressive; sauvignon
blanc and semillon sauvignon blanc were better than I thought they were going to be.
Semillon, it’s the same every year, the same high standard and they always do well.
And of course shiraz – which tends to dominate the show. I had a group of Hunter
shiraz - many of which were absolutely lovely and quite a few gold medals.
DT: If you came back to judge these awards in 10 years time, what changes or
commonalities with regards Australian wines, would you hope to see?
I hope there might be more diversity. There were some classic wines in there like
Australian marsanne which made its usual appearance and some lovely wines
in there too, but I was in King Valley a few days ago and there’s a huge range of
Mediterranean varieties and a lot of them are very good. It would be nice to see a few
more of those wines in shows in the next few years.
DT: What are the reactions to Australian wines back home at the moment?
Beer sales in Queensland have been declining at a rate
I think it’s going through a difficult patch. I’m not in the wine trade and not an expert
but the reputation of Australian wines has taken a bit of a hammering and I think
it’s a consequence of supermarkets dominating retailing and no doubt some of the
producers that they’re working with over here on a large basis. Australia is notorious
for providing us with supermarket bog-offs. The trouble is it tends to be the cheapest
and most boring wines. It may be technically well made, it may be perfectly drinkable
but it’s not going to make anyone sit up and say ‘hey this stuff from Australia is really
good’. Whereas 20 years ago, you’d go into Oddbins and there would be a huge array
of Australian wines, and some very quirky ones as well. And consumers loved them,
they’re very approachable and reasonably priced.
more than twice the national average last year, with a drop
DT: Who are our biggest New World competitors in the UK and why?
of 14 per cent in beer sales for the final six months of 2010.
Clearly New Zealand for white wines - though they’ve taken a bit of a hammering
too. Prices have slipped and people perceive the quality has slipped too. Chile and
Argentina are very good, with reliable sauvignons and chardonnay coming out of Chile
and Argentina more for red - cabernet and malbec. They are very good value and you
get more bang for your buck. South Africa is more hit and miss than Australia – quality
is more diverse . There are some very good wines there at very good price so I think
that will remain competition.
For any enquiries please contact Mr Dominic Herschel, NSW
Office of Liquor, Gaming and Racing on 02 99950622 or by
email: dominic.herschel@communities.nsw.gov.au
Queenslanders no longer in
love with beer
An amendment has been made to clause 30 of the Liquor
Both Lion Nathan and Carlton United Breweries saw their
packaged beer sales fall by 16 per cent during the same
period. Reasons mentioned were poor summer weather,
slow economy, lack of competition, rising interest rates and
utility prices. Shockingly, XXXX Bitter is no longer the best
selling beer in the sunshine state, with the honour going to
Victoria Bitter, which overtook Queensland’s most loved beer
for the very first time accounting for 7.8 per cent of total beer
sales in the final quarter of 2010.
Australian Vintage reports H1 profit fall
Despite a 41 per cent drop in net profits for the six months
to December 2010, Australian Vintage has remained
optimistic, saying its trading has improved steadily over
the same amount of time. Net profits for the first half-year
were $5.9 million while net sales added up to $114.6 million,
a 1.7 per cent drop. “The financial results for the first six
months are a significant achievement given the 13 per cent
appreciation of the Australian dollar against the British pound,
AVG’s key export market,” said Australian Vintage’s CEO,
Neil McGuigan. “Our business continues to strengthen
despite the ongoing pressure on the industry,” he added.
The company said that it expects underlying net profits to
increase for the full-year.
DT: What has impressed you the most about the Australian wine industry
during your visit?
Quality, it’s getting better all the time. You don’t see many poor wines, you really
don’t. I am impressed more and more by the quality of what I’m finding. My main
plea is that Australia hangs onto its great regional styles – it’s Clare rieslings, Hunter
semillons, the fabulous fortified of Rutherglen, Coonawarra cabernet which I think is
absolutely world class. It would be a shame if those styles disappeared because of
lack of demand. I’d be very sad to see too much standardisation of Australian wines.
DT: What do you see as the biggest risks or challenges facing the Australian
wine industry?
I’m not an authority on this but it seems there’s a lot of turmoil going on in the
industry and a lot of the companies like Foster’s that got into the wine business are
getting rid of some of their vineyards now. People buying into it – I don’t know who
they are, maybe they are venture capitalists and maybe they’ll do a terrific job, but
they’re not real wine people. So I worry about a standardisation and the bottom line
being the only thing that counts. Of course it’s a business and people have to make
a profit, but the people I respect most in the Australian wine business are the ones
with a passion and who show you through their vineyards - that’s what makes it so
exciting and that’s what also drives the quality.
drinks trade 19
News
Perspective
Jeffrey Wilkinson
National executive officer
Wine Communicators of Australia
Vision drives Wine Communicators
forward in 2011
W
ine Communicators of Australia (WCA) is moving from strength to strength in
2011. The membership of WCA approved the launch of a new strategic plan at
the Annual General Meeting. The creation of a national executive officer role, to
drive the strategic plan was also endorsed at the AGM, and I am very fortunate to be the first
person to be appointed to this exciting role. The Strategic Plan has outlined the vision for
WCA as follows:‘WCA aims to be the preeminent international organisation connecting business
professionals working with wine. WCA will deliver essential, insightful information,
resources and thought leadership toward the sustainable development of a world class
Australian wine industry.’
In connecting wine business professionals, WCA will be increasing its membership base,
and seeking to engage new members across the ‘entire chain’ of the people working in wine;
from viticulture to retailing. To help WCA reach out to this broader group, we will be enlisting
wine business companies themselves to become Corporate Members of WCA, and to support
and encourage WCA membership with their employees. Corporate Membership will take the
form of platinum, gold, silver and bronze memberships, and a suite of benefits will be available
to the businesses who take up these corporate packages.
The delivery of essential insightful information will be driven by extending our high quality
events to more capital cities, and into the wine regions. With the enhancement of our already
excellent website, to provide a ‘WCA Members only” section containing a Resource Centre referring people to lists of relevant newsletters, reports, WCA’s wine media tips, roadmap of
industry organisations, member directory and wine business tips and tools.
It is with regard to ‘thought leadership’, that WCA has planned its 2011 Annual Lecture
Series. This series aims to present topics with a controversial angle that spark debate
amongst media representatives, both domestically and globally. With so much discussion
about the role of social media as part of a winery’s marketing and communications plan, we
thought it was timely to engage one of the world’s leading wine social media experts to share
some firsthand experiences, relevant case studies and tips on how to build a loyal following for
your brand using non-traditional channels. We are delighted to announce that our 2011 Guest
Lecturer will be Rick Bakas from Bakas Media, speaking on the subject: ‘Not in Social Media
in 2011. Not in Business in 2016’. Rick Bakas is globally recognised as a thought leader in
the world of wine and social media. Bakas is also an author, a certified sommelier and brand
strategist. As the first Director of Social media in the wine industry at Saint Suprey winery in
the Napa Valley, he influenced new ideas and new concepts that continue to connect wineries
to new wine consumers through tweet-up tours and global online wine tastings. Offered
exclusively by the WCA, the Lecture Series will be presented in four capital cities this year;
Sydney 29 March; Melbourne 31 March; Adelaide 5 April; and Perth 8 April.
In May, Wine Communicators will present our enormously popular Consumer Insights Evening
with presenters from Nielsen discussing Retail trends, Treasury Wine Estates with insights into the
on-trade, and joining us in 2011 for the first time, Wine Intelligence from the United Kingdom. Wine
Intelligence are a specialist wine consumer research firm, who have been busy in Australia collecting
some very insightful research about the “Millennial Consumer”. That is the consumers in age group
18 to 33 years old. Yes, they are drinking wine, and we need to learn more about them.
Please visit www.winecommunicators.com.au for more details. I look forward to making you
welcome at a Wine Communicators of Australia event in 2011.
44 drinks trade
20
Coca-Cola predicts profit increase
Coca-Cola Amatil is expecting to report a 10 per
cent increase in net profits for its full fiscal year.
The results, which were not yet available at the
time of writing, also predicted an EBIT growth of 5
to 5.5 per cent – below previous predictions – due
to colder and wetter weather across the Eastern
seaboard and the flooding in Queensland. “Trading
conditions throughout the summer period have
been challenging with unseasonal weather and
lower consumer demand affecting CCA’s major
trading zones across Queensland, New South
Wales and Victoria,” CCA’s group managing
director, Terry Davis said.
Chinese trade, media and educators
to experience Australian vintage
Wine Australia Asia has launched the biggest
international wine initiative of 2011, with 100 Chinese
trade, media and educators invited to Australia for a
hands-on experience of this year’s vintage. With the
aim to establish a new network of wine specialists
in Australia’s fastest growing market, Wine Australia
invested in a program of new relationships in China.
The Chinese contingent will arrive in April and spread
between 16 different regions across Australia before
convening to Sydney for a farewell. "This is not just
an exercise designed to challenge our logistics, it is
the first step towards developing a new and informed
generation of Chinese wine influence,” said Lucy
Anderson, Wine Australia's director Asia. Each group
will spend several days within one region experiencing
picking, pressing and plunging. Please contact Lucy
Anderson for more info on the itineraries, supporting
wineries and participating regions: lucy.anderson@
wineaustralia.com
Coles reports food and alcohol
returns
Coles’ liquor and food returns for the second
quarter of the 2011 financial year were considered
strong in a time characterised by wet and cold
weather in Australia’s east coast, consumer caution
and increasing interest rates. Food and liquor
sales were $7 billion, an increase of 6.7 per cent
when compared to last year’s figures. “Trading
for the quarter, including a very strong Christmas
week, was driven by ongoing product innovation,
improving store standards and availability and
continuing investment in value for customers,”
said Richard Goyder, managing director.
Coles completed 30 renewal stores, and now has
91 renewal stores out of a national total of 742.
In addition, Coles opened 14 new liquor stores to
take the total liquor store network to 787 stores
across Australia.
More than a sporting chance
to increase sales.
Win new customers and keep your regulars loyal with this exciting Taylors consumer promotion.
There’s a $25,000 sports holiday cash card to be won as well as 10 more worth $1,000 each.
Our last promotion proved enormously popular - attracting over 67,000 entries. This year we will
continue to help you drive category growth and profit by generating additional sales and encouraging
repeat purchase. Any way you look at it, it’s a win-win situation.
To participate, contact your Taylors Area Manager, visit www.taylorswines.com.au or call 1300 655 691.
Taylors Wines supports Drinking Responsibly.
.au
rothers.com
www.brownb
Celebrate Great Sales
2011 Promotion
It’s time to celebrate, as the Brown Brothers Win Wine For Life competition is back
again, offering over $180,000 worth of prizes.
Every participating bottle of Brown Brothers wine
purchased gives your customers the chance to win
one of three ‘Win Wine For Life’ major prizes.
Each major prize is valued at up to $29,910.90.
Plus 1,000 cases of Brown Brothers wine to be won instantly.
All the POS support you need.
Promotion starts 11 March 2011 and closes on 10 June 2011.
For more information please contact your Brown
Brothers Area Manager or visit our website:
www.brownbrothers.com.au
Brown Brothers Win Wine For Life 2011 Promotion. *Life is 25 years. Open to Aust residents 18+. To enter, SMS: UNIQUE CODE, LAST 5 DIGITS OF BARCODE, POSTCODE, and FULL NAME to 1999 5555
(Max cost 55c) OR complete entry on website. One entry/purchase. Max 5 entries/day. Retain unique code and receipt (non-instant winners to also retain sticker). 1176390 unique codes printed. 1000x Instant
prizes each up to $99.30. Drawn 10am (AEST) 17/6, Lvl 22, 385 Bourke St, Melb VIC 3000. 3x Major Prizes each up to $29,910.90 and winners published in The Australian 24/6. NSW & NT winners win cash in lieu
of prize. Max prize pool up to $189,032.70. Entrants agree Promoter may collect their personal info to provide them with marketing material by mail, phone & electronic msgs. Promoter may share info with its Aust
related companies who may contact entrants in this way. Mobile premium service helpline: 1800 205 596. Mobile premium service provider: MessageMedia Interactive. Brown Brothers Milawa Vineyard Pty Ltd.
NSW Permit No.LTPS/10/11506, ACT Permit No.TP10/05082, SA Permit T10/2788, VIC Permit No.10/4155. Full Terms: brownbrothers.com.au.
News
Constellation Wines Australia
becomes Accolade Wines
Constellation Wines Australia has officially changed
name and ownership following the $230 million
cash sales to Sydney based private equity firm
CHAMP. Brands under the newly named Accolade
Wines include Hardys, Houghton, Banrock Station,
Berri, Omni, South Africa’s Kumala and the US’s
Echo Falls. “We see Accolade Wines as a company
with strong fundamentals, a sound competitive
position, a capacity to grow and an opportunity
to re-invigorate its brands,” said John Haddock,
CHAMP managing director. Accolade Wines is the
largest wine producer in Australia and is expected
to retain its 1800 employees in Australia, UK, Asia,
South Africa and Europe.
Hunter Valley welcomes new land
use policy
The Hunter Valley Industry has welcomed the NSW
Liberals and Nationals Strategic Land Use Policy,
which promised strengthened environmental reviews,
and improved resourcing for on-going auditing and
community consultation. Coalition MP George Souris
(Upper Hunter) toughened his stance on coal seam
gas, telling AGL representatives it could “save a lot
of time for everyone in the future” by surrendering
its exploration licences in the Hunter Valley. “As far
as I am concerned we do not want gas exploration
or gas development in these high-profile, high-value
tourism areas (Broke Fordwich and Pokolbin), and I
am an opponent of AGL’s activities, a matter which
I am committed to my constituents to pursue to
Perspective
Cath Peachey CEO DrinkWise Australia
Retailers provide link for parent
brochures
M
illions of Australians now have more direct access to advice from DrinkWise
Australia about the risk alcohol poses to the developing adolescent brain, due
to new support from Australian liquor retailers.
Since late February shoppers at liquor stores and supermarkets have been able to pick up
a DrinkWise brochure at the point-of-sale, developed specifically for parents as part of its
‘Kids and Alcohol don’t Mix’ campaign.
In this unprecedented move, the two giants of Australian retailing - Coles and Woolworths have joined forces to participate in the campaign. At the time of writing, other retailers including
members of the Australian Liquor Stores Association and ALDI are anticipated to follow.
Woolworths has also been running in-store radio and television broadcasts with advice for
parents to delay their children’s initiation to alcohol from DrinkWise ambassador, Dr Andrew
Rochford.
Radio, on-line and print media, and the Channel 7 Morning Show covered the campaign and
launch of the point-of-sale materials, with Sydney’s Radio 2UE and affiliated stations noting
the retailer participation.
DrinkWise Australia welcomes the support of retailers for coming on board with our
campaign – this means that our message can reach many more parents and other adults
in the community as they make purchases in liquor retail stores.
It also builds on the good work that retailers have undertaken to date with the ID25 and
‘Don’t Buy It for Them’ initiatives and is a further demonstration that the liquor industry
as a whole is committed to mitigating the negative effects of alcohol misuse.
The impact of the point-of-sale information has also been boosted by the release of new
research confirming that parents have more influence on the drinking behaviour of children
and teenagers than they perhaps think.
The DrinkWise Australia funded research,
conducted at Monash University, La Trobe
University, and the University of Newcastle,
examined the scientific literature on the
influence of parents and siblings on children’s
and adolescents’ attitudes and behaviours
towards alcohol.
finality when there is a change of government,” he
said. Environmental considerations and the significant
tourism industry that attracts 2.8 million tourists per
year to the vineyards could be compromised by an
extensive gas exploration or development. .
Qantas wins big at Cellars in
the Sky Awards
Qantas has won Best First Class Cellar and Best
Business Class Cellar at the 2010 Cellars in the
Sky Awards in London. It also won awards for
Consistency of Wines Across Business and First
Class, Best First Class White (the Wigan Eden
Valley Riesling 2004), First Class Red (Clonakilla
Shiraz Viognier 2006) and First Class Sparkling
(Taittinger Comtes de Champagne Blanc de Blancs
1999), a total of six awards out of the 15. Qantas
became the first airline to be awarded the Cellars in
the Sky Best First Class and Business Class Wine
List, and has continued to win awards every year. It
invests over $25 million every year in the Australian
wine industry through the Qantas Wine Program.
DrinkWise Australia chairman, the Hon Trish Worth, and
national marketing manager of the Woolworths Liquor
group, Matt Cole, take a look at the ‘Kids and Alcohol
don’t Mix’ brochure for parents now being distributed
at points-of-sale in many Australian retail liquor outlets.
It found evidence that parents can effectively
influence their children and adolescents about
alcohol - for example, by role modelling and
making specific rules about alcohol use.
We know that adolescents are starting to
drink at a younger age, and that parents are their most common source of alcohol supply.
The age and place of their initiation to alcohol are linked - the earlier the age of initiation, the
more likely it is to occur in the family home.
The campaign informs parents about new brain science that has identified the long-term
risks that can be associated with regular and heavy drinking of alcohol as a teenager,
including learning difficulties, cognitive defects, memory problems, and depression.
In arming parents with this knowledge, the campaign aims to encourage them to delay the
introduction of alcohol to their teenagers and assists them in talking to their children and
teenagers about this.
1“The influence of parents and siblings on children’s and adolescents’ attitudes and behaviours towards alcohol: A critical
review of the literature”, by Bernadette Ward, Pamela Snow, Erica James, Jessica Griffith, is available on the DrinkWise
Australia website at www.drinkwise.org.au
drinks trade 23
“ originating,
never
imitating.”
– norman “sailor Jerry” Collins 1911-1973
The fastest growing spiced spirit in America, Sailor Jerry Spiced
is made the only way it should be—bold, spiced & smooth.
Crafted with Collins’ unyielding standards of craftsmanship in
mind, it mixes with cola, your favorite mixer or just pour
it over ice and let our work speak for itself.
find out more at sailorjerry.com
RESPECT HIS LEGACY. DRINK SAILOR JERRY RESPONSIBLY.
For further information, please contact William Grant & Sons Customer Service on (02) 9409 5113 or email: wgsacustomerservice@wgrant.com
© Sailor Jerry Limited
The father of old-school tattooing, Norman “Sailor Jerry”
Collins was a master craftsman whose artistry and integrity
remain as timeless as does the spirit that bears his signature.
News
Diageo profits soar
Diageo saw its net profits rise 18 per cent to $1.9 billion during
the first half of the financial year. The improvement came despite
economic pressures in Greece, Portugal, Spain and Ireland, where
Diageo dropped 13 per cent. Sales registered positive results in Russia
and Eastern Europe thanks to improving economic situations and
Perspective
Peter Hall, Director
Austrain Academy
growth of imported spirits.
Where we need to change
Changes in distribution
2011 is with us in a big way and, whilst we continue with our 2010 ways,
it’s worth stopping to consider how we might need to ‘evolve’ during the
coming year. Let’s look at one key issue, that of handling compliance.
Illva Saronno S.p.A. has appointed Suntory
as the Australian distributor of their highly
successful Italian liqueur Disaronno.
Disaronno is sold in 160 countries including
the US and the UK, where it sells a
combined volume of over 500,000 9L cases.
New Zealand winery Urlar is now distributed
in Australia by Fine Wine Partners. The
winery, which produces wines utilising
organic and biodynamic procedures, has
a range of five wines available including a
sauvignon blanc, a riesling, a noble riesling, a
pinot gris and a pinot noir.
Compliance issues will, once again, come to the fore, be they licensing,
workplace safety, food safety supervisor training, labelling, promotions,
trading hours, pay rates and penalties and entry level training. That’s quite a
list! Every manager can look at each aspect mentioned above and calculate
the time he or she spends in each of those key business areas. With
each increased compliance burden, particularly from a time perspective,
something has to give.
So, where do you decide to ‘reduce/lose your focus’ (read ‘drop the
ball’ potentially) and what risk management strategies have you firmly
established in place to manage the increased time spent in compliance?
Think about it - time spent on a workplace accident or a late night incident/
potential or actual breach or an unfair dismissal ‘claim’ or time spent on
reviewing and making alterations to bottle labels to meet new standards.
Through your best endeavours, you will eventually come out with a
satisfactory or, at least, a workable outcome, but at what cost to:
• Company culture
• Staff training
• Product knowledge
• Customer/client feedback
• KPI performance management
• Performance reviews
• Recruitment and selection of new staff
We could add several more to the list very easily. The risk management
strategies I mentioned previously relate to these key aspects of any
managers’ role. Yet, satisfactory performance in these areas will only be
achieved with sufficient time, attitude and energy. When a manager’s
focus is pulled elsewhere, possibly through the compliance issues already
mentioned, performance in key management aspects drops. Yet a basic
commonsense approach to management would tell us the list above should
either happen as planned and with appropriate endeavour whatever the
conditions and consistently so.
So, with an extra compliance ‘pull’, how can you ensure your business
continues to function internally? Is it simply a matter of more hours from
senior management? Or has senior management put in place strategies on
delegation, measuring systems, use of managerial down time (define that, I
hear you say!) and problem solving?
Tyson Stelzer
Rare wines donated for biggest Australian
wine fundraising
Many rare, exclusive wines have been pulled from cellars across
Australia and donated to the Australian Wine Trade Flood Relief Raffle,
initiated by wine author Tyson Stelzer, to help victims affected by the
floods in both Queensland and Victoria. Major wine companies and
boutique wineries and vineyards alike have been very generous having
donated wines spanning three centuries, including very rare and neveravailable-before wines in Australia as well as imports from the finest
regions in France, Italy and New Zealand. The first prize is worth more
than $33,000 and there are a total of 200 prizes available for what it is
considered to be the biggest Australian wine fund raising initiative ever.
Whilst more hours will be spent by managers when extra problems arise,
it’s the ability of a business and its senior management to spread the
load responsibly, effectively and in a time-effective manner (delegation),
have systems in place to measure (incident reporting, staff and customer
complaints, communication with security, workplace accidents), utilising
quieter periods to anticipate issues (new staff, busy trading/peak demand)
and being sufficiently ‘plugged in’ to all aspects and to all levels of the
business and industry that staff and industry issues are ‘seen coming’ and
prepared for.
It’s a little like when I hear an excuse for poor performance in a business and
hear; “it’s because we’re a manager down”. My answer is that all aspects
of business should be able to be covered when ‘a manager is down’,
otherwise we’re accepting lower standards for many weeks in a year.
drinks trade 25
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News
Wine Communicator
and New Wine Writer
of the year announced
Wineries start signing up for 2012 Cellar Door Wine Festival
Wineries have already started signing up for the waiting list of the 2012 Adelaide Cellar Door
Wine Festival, after this year’s event attracted 5000 visitors to sample products from more than
100 wineries coming from South Australia’s numerous regions. Thanks to a unique setup, visitors
were allowed through the themed wine trails with a mock passport to help guests remember their
favourites. “Through the unique setup of the Cellar Door Wine Festival we have ensured equal
representation for internationally renowned wineries and boutique labels without a cellar door,”
says Adelaide Convention Centre chief executive, Alec Gilbert. The 2012 Cellar Door Wine Festival
– Adelaide, will be held from 24 to 26 February 2012 at the Adelaide Convention Centre. For further
information visit the website: www.cellardoorfestival.com.au.
Patrick White won the 2011 Gourmet Traveller
WINE/ Wine Communicators of Australia
New Wine Writer Award for his article titled
‘Man made? Naturally!’. Master of Wine and
specialist fine wine auctioneer and writer
Andrew Caillard MW won the 2011 Australian
Wine Communicator of the Year Award. Both
awards were announced at the annual RAS/
Sydney Cellar Door off to a grand start
WCA Macquarie Group Royal Sydney Wine
The opening weekend’s festivities of the NSW Wine Festival programme (formerly NSW Wine Week),
which started with the Sydney Cellar Door, attracted the biggest attendance ever. The number of
wine and food lovers converging on Sydney’s Hyde Park South this Saturday 26th and Sunday 27th
February was up on last year with an estimated crowd in excess of 30,000, and many of the 100+
winemakers showcasing their wines reporting sales more than double those in 2010. “Sydney Cellar
Door was a massive success and shows that the new format and improvements made to the event
this year have been really well received by Sydney,” said James Agnew, chair of NSW Wine Strategy
and director at Audrey Wilkinson Vineyard. “We still have a few figures to collect, but early indications
are that most exhibitors saw a good increase in visitors to their stalls, with some experiencing
subsequent wine sales of over 300 per cent more than in the previous year”.
Show Lunch.
Angove celebrates
100th vintage
The Angove family reached their benchmark
100th vintage and also celebrated their 125th
year of operation since beginnings at Tea Tree
Gully. John Angove was at the winery for the
100th crush, joined by family and staff. An
estimated 18,500-19,000 tonnes of grapes
were expected to be crushed at the Renmark
facility, more than 100 employees worked full
time throughout the whole vintage and 23
different grape varieties were crushed.
“These are the wines we
love
to make. Big,
bold,in
juicytrademark
[yellow
tail]
reds that are well balanced.”
battle over its logo
– Alan Kennett, Chief Winemaker
Producer of [yellow tail], Casella Wines, has
entered into a logo battle with The Wine Group
BUBBLES
over the use of a kangaroo on the label of The
Nature is full of surprises. Every vineyard seems to have that
Wine
‘Little Roo’ brand. According
Herewith
at [yellow
tail]
we flavour.
believe that great quality
wineGroup’s
can be affordable
special patch where grapes grow
just a bit
more
and great fun too. That’s why all the wines we make are vibrant and
The [yellow tail] Reserve rangeapproachable,
is crafted fromand
grapes
picked
in
to John
managing director of Casella
that’s what drives our pioneering
spiritCasella,
and our
the finest vineyards across South
Eastern Australia,
personally
determination
to make
our own rules.
Wines, American consumers would not be able
selected by John Casella.
All the wine
[yellow
tail]maturation
makes is instantly recognisable, both for its
John’s objective is to produce a premium fruit-driven
style
with oak
distinguish
between the kangaroo used in
appearance and its personality. The followingto
tasting
note is designed
adding subtle complexity, while retaining its softness and drinkability. The
to give you an insight into [yellow tail] Bubbles. But, if you want to cut
fruit used is taken from Australia’s premium cool climate regions to maintain
The
Wine
Group’s
brand and the wallaby used
to the chase, it’s simple. Drink [yellow tail], enjoy it, share it, swill it.
elegance, finesse and length of flavour.
And, while it is seriously good wine, don’t get too serious about it.
by the mega-selling Australian wine brand. “It’s
Great wine begins with the best grapes for [yellow tail] Reserve. You can taste
REGION South Eastern Australia.
the difference.
hard enough for consumers to make choices,
Vintage
Variety
Vineyard Region
WINE [yellow tail] Bubbles is made with grapes sourced from the highest
alone
to as
bepossible.
confused when they go into a
quality vineyards. The fruit is picked early and let
handled
as gently
2008.
To maximise freshness and retain bright fruit flavours, we use modern
store
with
a
particular
wine in mind,” he said.
cold fermentation technology. The bubbles are added using the Charmat
100% Merlot.
process (Tank Fermentation) where the wine then undergoes a secondary
The Wine Group stated that the wallaby cannot
fermentation
at low temperature
Multi-regional
blend with significant
proportions of in pressurised vessels to create the fresh
and
vibrant
flavour
[yellow tail] Bubbles is bottled on the estate.
fruit from King
Valley,
Bendigo
and profile.
Alpine Valley.
interchangeably be referred to as kangaroo.
Winemaker Comments
Vintage Conditions
Maturation
The rich fruityFLAVOUR
nose of the
blackberry
[yellow
tail]combines
Bubbleswith
is delightfully fresh, fruity and soft with
dark chocolate
aromas
withlength.
underlying
nuances
great
palate
Flavours
ofoftropical fruits are perfectly combined with
sweet oak. The
palate
boasts
layers
of
black
cherry,
medium sweetness and a delightful crisp finish.
vanilla and mocha which come together to produce
a soft, velvety mouth feel. This seamless and well
ENJOY [yellow tail] Bubbles is created with a simple philosophy in mind,
structured wine has good texture and well balanced
to make a great wine that everyone can enjoy, anytime, any place. It’s
tannins finishing with length and a touch of spice.
playful, fresh and vibrant, just like the guys who make it. This is no
champagne-wannabe.
This by
is sparkling,
bubbly goodness ready to
The 2008 growing
season was characterised
well
brighten
up during
ordinary
moments,
every day.
balanced healthy
canopies
a mild
spring. Above
average February temperatures led to the fast onset
of vintage, with some red varieties in cool climates
being weeks ahead! The winery’s capacity was
paramount in this compressed vintage, resulting in
rich, vibrant, firm and well balanced wines.
Drink now, or for maturation, cellar up to four years.
Wine Analysis
Alc/Vol: 14% | Acidity: 6.28 | pH: 3.4
Flavour Notes
Blackberry and dark chocolate with notes of vanilla.
Medium bodied.
Casella Wines Wakley Road Yenda NSW 2681 Australia
44
28 drinks trade
www.yellowtailwine.com
Enjoy [yellow tail] responsibly
Casella Wines Wakley Road Yenda NSW 2681 Australia
www.yellowtailwine.com
Printed July 2009
Printed May 2008
Finding the right fit is easier with us.
Not all liquor outlets are the same. That’s why LMG offer a range of
We’re a not-for-profit organization, so every dollar of revenue goes
banners to fit all kinds of outlets and locations. This versatility has
towards supporting our members. With minimal fees, our members
brought together over 1800 members, under our eight retail banners.
enjoy tailored retail solutions, dynamic outlet signage, extensive
As further confirmation we’re Australia’s largest and most successful
marketing, state-based warehouse support, rewards programs and
national independent liquor group, we’re proud to announce
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we’ve picked up the ‘Independent Retail Banner Group’
If what we’re offering fits your needs, give us a call and
award at the recent 2010 ALIAs.
grow your business with the liquor industry’s best.
New South Wales General Manager Barry Beer PH: (02) 9475 2389 Northern Territory General Manager Tony Munn
PH: (08) 8922 5722 Queensland General Manager David Gyte PH: (07) 3722 1522 South Australia General Manager
Mike Shelley PH: (08) 8416 7570 Victoria General Manager Frank Maddicks PH: (03) 9676 7921 Western Australia
General Manager Mike Stubber PH: (08) 9353 2577 Harry Brown General Manager Douglas Finlay PH: (02) 9475 2365
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News
brewing experience in Manchester and
Sydney Royal Beer Show
announces results
Fine Wine Partners has
Berkshire, England, Michael started his
The Sydney Royal Beer Show has unveiled its
appointed Matthew Brennan
career in a small brewery developing craft
results, showing it has been another tough
as NSW state manager,
style beers.
year, handing out only four fold medals in total.
Heads up
manager. With more than 20 years of
NSW/ACT. Matthew joined
The Royal Agricultural
Fine Wine Partners in 2009
Society of Victoria
and NSW/ACT sales manager managing
(RASV) has announced
the independent retail sales team as well
the appointment of David
the ACT marketplace. He has 14 years
Bicknell from Oakridge
experience encompassing business
Wines as the new chairman
development, sales and channel planning
with companies such as Pernod Ricard
Australia, Foster’s Group and CUB.
of judges for the Royal Melbourne Wine
Show. David has been chief winemaker
at Oakridge Wines since 2002, and was
appointed CEO in 2007. He substituted
Steve Webber of De Bortoli Wines
Janice McDonald was
appointed as senior
winemaker of Howard
who has held the position for the last
three years, overseeing many important
structural changes.
Matilda Bay, Nail Brewing and Redoak Boutique
Brewery were the only breweries to pick the
top award, with Matilda Bay’s Alpha Pale Ale
winning Champion Bottle Beer. Redoaks’s
Oktoberfest Lager was named Champion
Draught Beer and Nail Brewing collected a
gold award for its Nail Stout. The tough judging
method allows only the very best beers to
receive a bronze, silver or gold medal and the
panel consists of highly regarded industry
experts such as Brad Rogers, Brendan Varis and
Willie Simspon. This was Alpha’s second time
to win the coveted award, having previously
won in 2008.
Park Wines, overseeing
the Margaret River and
Viticulturist Toby Bekkers
Denmark wineries and teams. She has
has launched a consultancy
been working in the industry for 25 years
which helps winemakers
in both brewing and winemaking, most
and wineries uncover hidden
recently at Stella Bella and Deep Woods.
Michael Whyte was appointed sales
manager, with 16 years
experience with Vasse Felix
in a variety of roles including
cellar door management and
national sales. He will assist
potential in their business,
with a focus on improving grape quality
via introducing natural farming practices.
He has more than 15 years experience as
a viticulturist and wine business manager,
and was general manager of Paxton Wines
in McLaren Vale.
Tim Smith announced his resignation from
with sales of Howard Park and Madfish
Wines focusing on the South West.
Following Adam Smith’s move to
Coles Merchandise as category
manager – Baby, Dean Robinson
Mike Unsworth was appointed as
Tim Smith leaves Chateau Tanunda
assumed responsibility for the Beer and
head brewer by Cascade
Sundries category, while Tim Carroll took
Brewery Co, following Max
leadership of the Wine category and
Burslem’s transition to the
Nicole Dowling was promoted to lead the
new role of transformation
Spirits & RTDs category.
Chateau Tanunda after four and a half years as
chief winemaker, a time in which he was able
to win an unprecedented array of awards and
medals, 65 in 2010 only. Tim will now focus
entirely on his boutique brand, Tim Smith
Wines, launched in 2002. His current range,
consisting of a Mataro Grenache Shiraz, a
Barossa Shiraz, Adelaide Hills Viognier and
Barossa Mataro will be expanded later this year
with the addition of a Eden Valley Riesling.
Global news
Global news
Industry news from global markets
Analyst group hints at SABMiller and Anheuser-Busch merger
Analyst group Credit Suisse has pitched the idea of a US$71bn merger between the two biggest
brewers in the world, Anheuser-Busch Inbev and SABMiller. A decline of demand for beer and
competition issues in the US and China could be overcome by the mega-merger, according
to a 22-page note by Credit Suisse entitled ‘Is SAB-ABI the last piece of the puzzle?’. “We
believe the continuing ills of the US domestic beer market – faltering brands, shrinking per
capita consumption, competition from wine and spirits – may force ABI’s hand to make another
acquisition after the cost cutting is complete and the company’s balance sheet has deleveraged,”
said Credit Suisse. The group also estimated that SABMiller would be worth US$71bn, which
would make the eventual deal considerably more expensive than the record-breaking $52bn Inbev
acquisition of Anheuser-Busch in 2008.
Bacardi has Havana Club
trademark revoked
Sapporo Holdings to purchase
Pokka
Bacardi has seen its registration of the trademark
for Havana Club revoked in three markets
including Tajikistan, Croatia and Kyrgyzstan,
with the US remaining the only country to
recognise its ownership. Spain’s Supreme
Court already granted ownership of the Havana
Club trademark to Pernod Ricard’s Havana
Club Holdings – a joint venture between the
French company and the Cuban Governmentcontrolled Cubaexport. Bacardi still sells the
Havana Club brand in the US, where it won all
court cases relating to its trademark rights.
Japanese group Sapporo Holdings is set to
Pokka it does not already own. Sapporo
Holdings bought a 21.65 per cent stake in
Pokka for US$121.5m in 2009, and sources
have confirmed that Pokka’s two major
shareholders, Advantage Partners LLP and
Meiji Holdings are ready to sell out to Sapporo.
The takeover would increase Sapporo’s soft
drinks presence in the country and the rest
of Asia, with Pokka already operating 90,000
vending machines in Japan, more than three
LVMH sales hit record numbers
Beer set to grow in Asia
According to Canadean’s Global Beer Trends
report, the Asian beer market is going to account
for 38 per cent of the world’s beer consumption
by 2015, with China leading the way. The
Chinese beer market could become twice as
big as the world’s second-biggest beer market,
the USA. Other Asian markets expected to
grow are India and Vietnam for an overall Asian
growth of five per cent until 2015. Europe is
only expected to grow by 1.5 per cent.
32 drinks trade
US wine exports have reached a record $1.4bn
in 2010 according to the California Wine
Institute. The volume of exports increased by
two per cent to 47.3 nine-litre cases, while
value rose by 25 per cent compared with the
2009 figures. “This positive news indicates that
our goal of $2bn in wine export revenues by
2020 is achievable,” said the Wine Institute’s
president and CEO, Robert Koch. Demand for
US wines grew in Europe and Hong Kong, with
exports rising by 14 per cent and 150 per cent
respectively. A favourable dollar exchange rate
and a recovering world economy were quoted
as reasons that helped to boost exports.
acquire the shares in food and drink group
times the current Sapporo operations.
LVMH has reported revenues of EUR20.3bn
for 2010, thanks to renewed demand for
luxury drinks including Dom Pérignon and
Krug Champagne and Hennessy Cognac
in Asia. The wine and spirits division rose
19 per cent in revenues to EUR3.3bn,
with all its Champagne brands enjoying a
period of recovery. LVMH also reported a
Champagne shortfall as the speed of the
recovery from the economic crisis left the
company struggling to meet the renewed
demand for its brands across the world.
US wine exports hit record
numbers
French exports up in 2010
French wine and spirits exports in 2010 increased
by 18.3 per cent in value according to export trade
body FEVS. Exports rose to EUR9.1bn thanks
to an excellent performance in Asian markets
and recovery in North America. Cognac sales
rose by 33 per cent to EUR1.85bn, while vodka
exports jumped by 40 per cent to EUR332m
and Champagne exports rose by 22 per cent to
EUR1.9bn. “The business rebound in 2010 is
largely a result of an excellent performance in
Asian markets and recovery in North America,”
said FEVS president Claude de Jouvencel. “In
the EU, recovery has been more timid.” The
US was still the leading importer of French
wines and spirits closely followed by the UK.
Coca-Cola scores first billion-dollar
brand in China
Coca-Cola Co has achieved its first billion-dollar
brand in China thanks to its Minute Maid Pulpy
fruit drink. Developed in China and launched in
2005, Minute Maid Pulpy now reaches annual
sales of at least US$1bn, joining 14 other
Coca-Cola Company brands which achieve
similar sales internationally. “The addition of
Minute Maid Pulpy to our expanding list of
billion dollar brands is a historic milestone
for the company and an affirmation of our
commitment to the juice business,” said
Joseph Tripodi, chief marketing and commercial
leadership officer for Coca-Cola. In order to
cater to the enormous Chinese market and its
newfound thirst for soft drinks, Coca-Cola Co
has announced plans to invest over US$2bn
in the country over the next three years.
kwp!OXF10034
Nice one sunshine.
Insight
Stefan Walker - head brewer
Quality and innovation
Maurizio Corda speaks with the founder and director of Byron Bay Brewery Glenn Cary about
the brewery’s plans for 2011.
Drinks Trade: A little more than a year ago, Byron
Bay Brewery announced the release of innovative
recyclable PET bottles. What prompted that decision
and what was the response from the public?
After seeing an interview on TV with a young lady who had
unfortunately been glassed, I felt compelled to investigate
the possibility of using PET as an alternative to glass,
something safe for areas such as nightclubs, sports events
and outdoor concerts. I found that there have been significant
developments and improvements to PET technology over the
last ten years. As a small business fighting to grow in a very competitive
market which is dominated by only a few major players, it’s important
our brand continues to grow. We will always consider any real
opportunities for export if and when those opportunities arrive.
DT: The beginning of 2011 was marked by catastrophic floods
in Queensland and the liquor industry has acted promptly with
various initiatives. How did Byron Bay Brewery get involved?
We hosted a flood relief fund raising event at our Byron Bay
Brewery Budda Bar and restaurant in Byron Bay with all
proceeds from that day going to the relief fund appeal.
DT: You had great success at last year’s Australian
International Beer Awards. Are you going to enter the
competition this year? What are this year’s expectations?
to try to gain advantages to as many aspects of your business as you
can, a point of difference! We aim to that with premium quality craft
beer via innovations to brewing and packaging, therefore we aim to be
at the forefront of all new packaging technology both PET and glass.
DT: There have been talks about Byron Bay Brewery intending
to go international. Is there any concrete chance to see Byron
Bay Premium Ale being released overseas in the near future?
If so, what countries would be more likely to get it first?
Our focus right now is to continue to develop our market
domestically; we have a lot of work ahead of us right now to ensure
34 drinks trade
Yes, last year’s results were outstanding. Stefan Walker our
head brewer and his team did an outstanding job to win so many
medals. Their hard work and innovations paid off. I’m sure Stefan
will be brewing up something special for the 2011 awards.
DT: Finally, what else can we expect from
Byron Bay Brewery in 2011?
Byron Bay Brewery will continue to develop our brand
with innovation, superior taste and a focus on premium
beer quality. Today’s consumer expects that!
The high spirit
of Jalisco
Suntory AuStrAliA, noW
diStributing the multi-AWArd
Winning SierrA tequilA rAnge
FOR MORE INFORMATION PLEASE CONTACT YOUR LOCAL SUNTORY REPRESENTATIVE:
NSW/ACT
VIC
QLD
SA/NT
WA
(02) 9663 1877
(03) 9322 5800
(07) 3308 9100
(08) 8352 0400
(08) 9455 2477
TAS
(03) 6231 6255
Insight
Redirecting
2011 Angostura Cocktail
Challenge World Championship
winner, Andy Griffiths.
ILG
It’s been a rocky road for ILG’s chief
executive officer Doug Evans since taking
Les Page
over the reigns 18 months ago, with board
changes and significant financial pressures.
The silver lining has appeared, with recent
half yearly results showing a remarkable
turnaround for the group. Doug Evans spoke
Doug Evans, CEO, ILG.
candidly to Ashley Pini.
Drinks Trade: What are the main challenges
Part of that is to challenge the decision; do
reduced our working capital requirements
you’ve faced in the last 12-18 months?
we need to own this warehouse? We have a
and facilities down from about $18 million
very good deal with the Treasury Corp loans,
to about $13 million. We lost $1.2 million
but I don’t think the members realise, and I
in 2009, in 2010 we had a $1.9 million
said this at the AGM, that with the interest
loss. This time last year we had lost about
and the loans, capital repayments, we are
$800,000 and went onto the $1.9 million,
handing $3.5 million to the bank each year.
although a lot of that came from Peter
That money should be going to members.
Doyle’s. This year however, in the first
The challenges we’ve faced have been
compounded by the economy and the
tightness of the market and purely and
primarily the financial impact of the
business. There were some decisions
made in the business by the previous
half-year result, we are already $300,00 in
administration that unfortunately the timing
There is an emotional attachment for
wasn’t right or the decision was flawed.
our board members in owning the
An example was the purchase of Peter
property and not having alliances with
Doyle Cellars, at the time it was seen that
competitors; I am pleased to say that
it was a good thing to do. In hindsight it
A lot of that has been driven by some
thinking is changing. We are thinking more
wasn’t; it had a very negative impact on
very tough pragmatic decisions. We
commercially and strategically now.
are managing our inventory and our
our working capital and our cash flow.
This is essentially a not-for-profit business,
profit. That’s more than a $1 million turn
around in profitability in a six-month period.
payments and we are managing our
costs and reducing our overheads.
We sold Peter Doyle’s Cellars as it was
we really should not be accumulating or
a loss making business, it was a bad
retaining profits for the long term. We
I think we are nicely positioned now to
don’t pay dividends to our members, so
take advantage because we have trimmed,
what we should be doing is using our size
we have gotten leaner and tighter and
and our weight and our collective buying
we have looked at every dollar we invest
We also built this fabulous facility that hasn’t
power to benefit our members every day,
that will, over the next 6, 12, 18 months
been fully utilised, because it was built for
not building up equity in the warehouse
pay dividends for our members.
future growth. There was to be a brewery
then selling it and then moving again.
in the back and consequently we are only
DT: So how have you turned this around?
planned for the coming months?
financial pressures have driven the board to
We have worked really hard by reducing our
We’re focusing on two or three things in the
have a look and make pragmatic decisions.
overheads by millions of dollars. We have
coming year to 18 months – one of which
investment. That caused significant
losses and right downs but we exited
that problem in December last year.
using 40-50 per cent of the space. All of these
36 drinks trade
DT: What activity does ILG have
“We can use our collective buying power to secure them
a better deal, in so doing really trying to emphasise the
whole co-op philosophy for this community of members.
It is our job to find ways to make their businesses more
effective and more profitable.”
is in lieu of an overseas conference. We
power to secure a better deal, in so doing
size business to us, it would save about
wanted to do a long roll into our Russia trip in
really trying to emphasise the whole co-op
50 cents a case that’s for their members
2012 and have built a 12-month plan for that.
philosophy for ILG members. It is our job to
and our members, helping us be more
This works better for both our suppliers and
find ways to make their businesses more
competitive against the might of the chains.
members giving us the opportunity of building
effective and more profitable. So it’s not
a very good link to the brands and what we
just liquor, although liquor will remain the
are trying to achieve with the conference.
focus, but we want to look at these other
In particular we want to bring back the
things and part of it is to build this spirit.
membership culture of ILG, having had a
A good example has been our catalogue
difficult couple of years. So we are hosting
approach with Little Bottler. It’s had an
a series of events in 2011. The first is a
amazing success rate already, especially with
liquor appreciation dinner (held prior to
the extension of our exclusive brands. We’ve
print), followed by a series of events that
always had a few but we have consolidated
will gather the members together in larger
while many of them still exist this has
it into an ongoing significant offer and it
numbers than traditionally go on the trip,
meant there is a new wave of members
has been well received. Our sales for this
coming through that are either new
line were about 6000 cases in February.
entrants into ILG or might be younger
We are also developing all our plans behind
We will build on this, all the time looking
family members taking over the reigns of
all the banner groups. We have gone back
for new brands that will offer our members
the business with a long standing history.
to our strategies and asked “why is ILG
two things, a brand that they will not see
here, what does ILG do?” We’ve come
it in the chains, and they are getting it at a
up with our vision of us being the obvious
price where they make significant margins.
allowing them to interact and network again.
choice. That’s our vision statement “we
are the obvious choice” meaning we are
the obvious choice for independents.
Underneath that there is a very simple,
fundamental reason for being in the market
- to provide the most beneficial services that
DT: ILG has been built on family business.
How important is it to recognise the mix
of members and the inevitable change in
the ownership and family succession?
It’s important to recognise that there has
been a change in our membership, some
of the long standing families are either
retiring or have sold their businesses, and
We want to build on that long-standing
passion for ILG and that feeling of family,
by holding ILG events rather than banner
DT: What other challenges do you see
group specific events. We are having ILG
for the independent sector as a whole?
golf days, race days, liquor appreciation
I think everyone would say the same
dinners and Christmas in July. The intent is
thing - the growth of the chains. That is
primarily social, get a couple of hundred of our
a day-to-day problem we are facing.
members together, impart some information
and to get a sense of spirit and family again.
we can to our members. That’s why we are
We need to continue to work hard and unite
here. The core of our business will always be
to find ways to have synergies. A good
liquor, but we are looking to build additional
example is we are talking to some of our
independent sector moving forward?
services so we are now negotiating with
competitors about a joint logistics facility
ILG is a very important alternative. It needs
a whole range of suppliers like electricity,
here. To make use of this great facility,
to be there for the health of the independent
refrigeration, insurance, eftpos machines,
we would still have our own identity and
sector and the broader industry. We do
some of which we already do. We are
our own businesses but we might co-own
not want the chains to have a greater
looking at cooking oils, paper products,
the logistics function that would support
share of the market, I believe we are a
glassware - all the things that our members
two or three of us. Our estimates are, if
very important part and that we have
need, that we can use our collective buying
we double our volume here with a similar
to be viable, we have to be strong.
DT: How do you see ILG’s place in the
drinks trade 37
Insight
2011 Angostura Cocktail
Challenge World Championship
winner, Andy Griffiths.
An
Australian
classic
Les Page
Ashley Pini chatted with Les Page from Island2Island Beverages
on their success within the Australian market.
I
sland 2 Island Beverages was formed
in July 2002 and commenced trading in
January 2003. The company has been
distributing the Angostura range of bitters and
rums since that time, including the 5YO, the
7YO, the 1919 (which commemorates the
year the Angostura distillery burnt down) and
the foremost rum in the range, the 1824 – the
year Angostura first produced rum.
More recently, Island 2 Island have begun
expanding the range to include premium
single malt whiskies and Hine Cognacs, and
while this represents an exciting opportunity
Les is quick to point out that “Angostura will
always be in our hearts and minds and is the
primary focus for us,” said Les. “We have a
healthy opportunity now to go a bit broader.”
“We believe the single malt whiskies we
have offer a big opportunity, ” said Les.
“The main emphasis is on the Lemon Lime
and Bitters in particular. It’s a very socially
acceptable drink that makes you feel a part
of the group, a sophisticated adult refreshing
soft drink. It has the theatre of the bartender
38 drinks trade
making it; it enjoys that status – yet when
talking to bar managers and bar owners it’s
clear that they are enjoying the high profits it
provides to the bottom line. There’s a strong
argument to put the drink onto a hot button
to provide the profit story behind the drink.
Most venues are getting 100 serves per bottle
which equates to approx $7500 going into the
till for each 24 bottle case.”
“From our research we’ve learnt that 96
per cent of people know the drink, 72 per cent
have actually tried it and 20 per cent drink it
frequently. There’s an enormous opportunity
for the retailer when the consumer is
reminded of the product. It was created in
Australia – it’s our very own classic.”
Les Page, recently nominated as one of
the Drinks Trade 21 Most Influential, recalls
his time as ‘the Martini man’ working for
John Cawsey and Company, learning his art
from uncompromising sales directors such as
Ray Steer (senior) back in the day when the
brewers owned the pubs and only the few
saw the off-premise opportunity. His wealth
of experience has seen him do business and
make friends in all categories and channels in
the Australian liquor industry.
“When I first started with the Angostura
products in 2001, we moved the brands from
Swift+Moore to Continental Spirits – who did
a super job with the products”
Driving Island2Island forward alongside
Les is Allan Shearer, CEO of island2island,
who joined the business with his own
wealth of experience in the liquor industry,
including time spent with the brand when at
Continental Spirits.
Allan recently travelled to Trinidad with
Andy Griffith, cocktail bar manager at Cookie
in Melbourne, representing Australia at the
Angostura Global Cocktail Challenge. They
returned home with trophy in tow - Andy
having won the competition and cemented
Australia’s growing reputation for excellence
behind the bar.
Allan Shearer said “we are so proud of
Andy. We thought he stood a high chance of
winning and he proved us right. He presented
so well in front of the judges and his drinks
were creative, unique and clever.”
Angostura Global Cocktail Challenge
The mixologist made two drinks for the Global Final; ‘Orinoco
Flip’, named after the river that runs through the town of
Angostura where Angostura Aromatic Bitters originates, and
‘Scarlet Ibis’, named after the colour of the drink (scarlet)
and the bird that is on the Trinidadian coat of arms (Ibis).
Angostura hosted its bi-annual Cocktail Challenge in
Trinidad in March and Australia’s own Andy Griffiths
was winner of the World Championship.
Andy, who won the Australian Final in November last
year with his drinks ‘Margadale Dram’ and ‘St Andrew’s
Flip’, competed against nine contestants.
During their time in Trinidad, the finalists took a guided tour
of the Angostura factory and saw the room where the secret,
insured Angostura Aromatic Bitters recipe is mixed.
Andy received US$10,000 and a year-long contract
as Angostura’s global brand ambassador.
“The Australian bar scene displays enormous
professionalism and these styles of competitions have
helped generate some of that,” said Les. “It really is one of
the best things that has happened to our industry. These
professional people welcome premium products.”
The Collingwood resident is the cocktail bar manager for
‘Cookie’ in central Melbourne and has been bartending
for over 10 years. Originally a chef, Andy uses his
knowledge of food to create perfectly matched drinks.
The Margadale Dram
A delicious aperitif style concoction to tease the tastebuds before a meal.
It is named after the river Bunnahabhain Distillery is built next to.
Ingredients
60ml Bunnahabhain 12YO Single Malt Whisky
20ml Sweet Vermouth (Carpano Antica Formula)
1 tbs Fresh yellow capsicum, shredded
1 tbs Fresh rosemary
Angostura Aromatic Bitters
Method
Stir all ingredients firmly and strain into a chilled martini glass.
Garnish with Drunken Fresh Oysters (freshly shucked oysters drizzled with
Bunnahabhain 12YO) and a sprig of rosemary to smell while drinking.
St Andrew’s Flip
“
A delicious after-dinner tipple expressing the delightful flavours of Angostura 1824.
The whole egg gives it an amazing silkiness and mouth-feel and also adds to the
creme caramel edges of the 1824. It is named after one of the Parishes of Tobago.
Ingredients
A dash of Angostura Aromatic Bitters
A dash of Angostura Orange Bitters
60ml Angostura 1824 Rum
20ml Joseph Cartron White Creme De Cacao
1 tsp brown sugar
1 cardamon pod
1 whole egg
Method
Shake vigorously and double strain into a large wine glass.
Garnish - freshly grated nutmeg and fudge made with Angostura 1824 Rum.
drinks trade 39
Asian beers
A taste
of Asia
Asian beers are growing in
share and volume in Australia,
as Ian Kingham reports.
P
remium import beers have driven
much of the growth in the Australian
beer market over the past 10 years,
driven predominantly by European beers. As
the interest in European lagers and pilseners
has grown, many have entered into local
brewing arrangements in Australia and New
Zealand including brands such as Becks,
Stella, Peroni and Heineken. Invariably, these
relationships have had increased production
efficiencies and as a result a reduction in costs,
allowing them to be sold more competitively,
further leading to greater competition with
and penetration of, mainstream Australian
brands. While this has been good for growing
volume, a reduction in price is generally
offset by a reduction in brand equity, and
the once premium nature of many European
powerhouse brands has been diminished.
Interestingly, a wave of Asian beers has also
reached our shores and is also growing in share
and volume, albeit off a lower base. Japanese
beers in particular have held onto their higher
price tags and as consumer interest and trial
has grown, these beer’s quality and price tag
has positioned them as a more premium offer.
40 drinks trade
With increased trade comes increased travel, tourism and
consumer interest in South East Asian products,
and beer is no exception.
When the ‘new’ retail promotional price was
regularly being lauded as $40 five years ago,
there were marketer’s talking of a $60 category of
beers commonly referred to as ‘super premium’,
brands such as Kirin and Asahi, fitted neatly into
this segment. Japanese beers for the discerning
palate are a lighter tasting, clean malt style lager
which are well suited to a warm climate and
match well with light foods such as seafood and
salads as well as being a good accompaniment
with spicy foods. For the not so discerning
palate they are easy to drink like Aussie beers.
With Australia relying on South East Asia for
75 per cent of exports, mainly raw materials
such as iron and gas, and South East Asia
constituting 60 per cent of Australia’s imports,
predominantly electronic goods, clothes and
cars, it’s no surprise that Asian beers have
penetrated the Australian beer market. With
increased trade comes increased travel,
tourism and consumer interest in South East
Asian products, and beer is no exception.
Another influencing factor is changes in
Australia’s population mix with more than 9.5
per cent of Australians now claiming Asian
ancestry and indicators are showing this number
is expected to rise at the next census.
Australian brewers had an interest in gaining
a greater share of the Asian beer market late
last century but it appears today that we are
witnessing more of a reverse osmosis effect,
with Asian beers eroding our local market. During
the 1980s, Foster’s made a major foray into China
with three breweries, as well as establishing
facilities in Vietnam and India. Toohey’s also
built a major brewing facility in China with a
view to tapping into the increased wealth and
prosperity of a rapidly developing Asian middle
class, one socio-graphically linked to greater beer
consumption. Call it bad planning or timing, sadly,
logistics, culture and cash flow were inhibitors
to success and both brewers had exited much
of their interest by the end of the 1990s.
The predictions for the Asian beer market
expansion were accurate with the region
having grown greater than 50 per cent
over the past 10 years and currently at an
estimated value in excess of $US120 billion,
a far cry from the Australian beer market
at a paltry $US12 billion in comparison.
NOW AVAILABLE IN
AUSTRALIA!
While Japanese beers including Kirin (owner
of Lion Nathan), Asahi (distributed by Carlton
& United) and now Sapporo (distributed by
Woolworths), have taken a strong foothold
in the market with healthy distribution and a
premium on-premise focus, there is also an
abundance of smaller Asian brands emerging.
San Miguel (Phillipines), once owner of
Boag’s, still has some good distribution,
particularly in New South Wales, where its
marketing focus was on horse racing.
Tiger Beer (Malaysia), owned by Heineken,
is distributed by Drinkworks, an Australian
company underwritten by Dominion Breweries
of New Zealand. Tiger has a dedicated
sales force who continues to carve out a
niche for the brand by gaining range on
restaurant beer lists and capturing draught
distribution points in high end bars.
For orders and more information, contact
your DRINKWORKS representative:
NSW:
Jonathan Siney 0447 600 124
WA & SA: Todd Lavender 0447 600 119
VIC:
Martin Eckholdt 0447 600 116
QLD:
David McDonald 0447 600 112
Drinkworks Head Office: (02) 8383 0600
Kingfisher Lager (India) is distributed by
Independent Distillers and while never having
been a core focus for the business has had
some success when promoted at keen price
points or managed by independent retailers as
a differentiated product from the major groups.
Chang (Thailand) is distributed exclusively
by Woolworths, first rising to significance
by winning gold at the International Beer
Awards in Melbourne. Similar to Bintang
(Indonesia), Chang is well recognised in its
home country and relates well with returned
travellers, as well as being a prominent
addition to many restaurant lists.
Lucky Beer (China) distributed by Baron’s
gained some initial interest as a result
of its unique Buddha shaped bottle.
Other brands commonly found in
Australia are Tsingtao (China), Singha
(Thailand), Cobra (India), Anchor (Malaysia),
‘333’ (Vietnam) and Sinha (India).
While many of these beers are common
in our wonderful array of eateries across the
nation, the challenge for further growth for
brands will rely heavily on their ability to deliver
perceived value and point of difference to the
local and European lager styles and their ability
to provide a suitable draught (keg) offering
which can reach a broader market of Australians
wishing to trial and taste new products.
The one guarantee is that as Australia
moves closer to Asia as a strengthening
trade and diplomatic partner, and as
the changes in population and tourism
continue to grow in the region, Asian
beers will only continue to proliferate in
a broadening Australian beer market.
Rum
Rum on
the run
Premium aged rums are capturing the
imagination of the trade and consumers
alike and are beginning to rival cognac and
single malt whisky’s dominance amongst the
connoisseur crowd writes Samuel Spurr.
T
he premium aged rum category continues to increase in popularity,
capturing the attention of bartenders, retailers, and most importantly,
end-consumers. The range of Australian and international rums on
offer nation-wide is a cause for celebration, however differentiation in a
crowded market-place remains but one challenge for brand managers.
Diversity on offer
Wally Pack, general manager of Eden Bar and founding member of the
Sydney Rum Club has seen gradual improvement in rum appreciation
since the club’s formation in 2005. Before the current variety of rum on
offer was available, customers had few options and according to Pack,
usually stuck with either whiskey or bourbon. As an unabashed rum fan
he states that there is no other spirit with such diversity in flavour, and this
is its unique selling point. “I’ve converted quite a few whisky, bourbon
and brandy drinkers, as well as serving a lot of the bar industry.”
Lee Potter Cavanagh, bar manager at Sydney’s The Victoria Room, sees the
trend towards premium international brands continuing in 2011. “Many who
have enjoyed inferior dark rums in the past are trading up to products with
far superior taste while retaining their nostalgic spirit loyalty,” says Cavanagh,
who stocks a large spread of rums and features them regularly in The Victoria
Room’s cocktail list. He also notes that many who thought of premium scotch
or cognac as the ‘best’ of spirits are noticing that some super premium rums
out there are as good, if not better, than comparative spirits in the same
price bracket. “As a result you can deliver far superior quality for less.”
There may be much more diversity on offer, however James France,
managing director of Vanguard Luxury Brands which supplies Nicaraguan
44 drinks trade
The rise of bars with dedicated rum-themed cocktail menus is testament to the spirit’s growing
popularity. Such bars provide consumers with unprecedented access to boutique brands that reach
beyond home grown offerings and traditional big names from the Caribbean. In turn, off-premise
trade is benefitting from on-premise venues and their growing interest in premium rum brands.
rum Flor de Caña, cautions that pouring rights secured by some
distributors impacts consumer access to diversity. “Pouring rights
benefits bar owners, but restricts consumer choice as a result.”
On the up side, he maintains that there are more opportunities
for spiced rums which are still in their infancy here. “The new
small bar culture in Sydney is also a great opportunity.”
History, tradition and story
Tony Lau, senior brand manager, with SouthTrade International
acknowledges that over the past year there has been a flood of
new premium rum brands as more and more consumers seek
alternatives to shelf brands. Tony claims that a rum’s history and
tradition helps secure its identity, thus fulfilling an all important
niche in the market. “Pussers is the only rum to bear the English
Navy flag as part of its logo,” says Lau. “The brand is placed
as the original English Navy rum, thus Pussers has a strong
following in the Navy and most of our brand activities are placed
around the navy, seaman associations, and sailing in general.
Stuart Gilbert, master distiller and director of Holey Dollar
Rum, is very excited about his brand since receiving repeated
international acclaim. “Holey Dollar Rum’s unique, distinctive
flavours set it apart,” Gilbert informs. “The challenge is to
have Australians recognise and take ownership of a premium,
Australian-owned, rum brand.” Like Pussers, Holey Dollar
Rum’s distinct story differentiates it from other rums, while a
few international awards don’t hurt either. “It’s very exciting to
see Holey Dollar making a mark in Australia and abroad. Holey
Dollar’s quality has been recognised at the International Wine
and Spirit Competition two years in a row, taking out some of the
highest honours.” Stuart is happy to report Holey Dollar picked
up more international accolades at the recent 2011 Rum Masters.
His rum was awarded MASTER in the over-proof category for
Gold Coin, GOLD in the premium category for Silver Coin, and
MASTER in the Super Premium category for Black Coin.
Bundaberg Rum remains the category leader, representing 27.3 per
cent of the dark rum category and 12.6 per cent value share of the total
spirits category (Nielsen MAT November 2009). Also connecting with
trade and consumers through ‘story’, Bundaberg’s new logo features
the faces of the rum’s founding fathers Frederic Buss, A.P Barton, and
F.L Nott, who rescued the Bundaberg Distillery from liquidation in 1894.
This trademark complements full-strength bottles and a selection of
RTDs featuring an image of Spring Hill House. Today, historic Spring
Hill House is the distillery’s visitor centre, but holds extra significance
as it was originally home to pioneers of Bundaberg’s sugar industry.
Staking a claim in the premium aged rum segment, Bundaberg
Rum recently released Bundaberg 10 Year Old, a limited edition
release rum that has spent a decade maturing in oak vats.
Bundaberg’s master distillers handpicked the very best Bundaberg
rum stocks and set them aside for ageing. “The Bundaberg 10
Year Old Rum is the ultimate experience in fine aged rum infused
with our special Bundaberg Rum character,” says Bundaberg
Rum’s marketing manager Matt Bruhn. “We are confident lovers
of Bundaberg Rum will be snapping this gem off the shelves.”
Epitomising the link of ‘history, tradition, and story’ to consumer
appeal is Sailor Jerry Spiced Rum, which was launched nation-wide in
January. Sailor Jerry Spiced Rum, an iconic American lifestyle brand,
began as a small clothing line in celebration of Norman ‘Sailor Jerry’
Collins, an old school all-American tattoo artist. “With consumers
seeking more from their brand choices now, we’re confident that the
drinks trade 45
A DRINKS TRADE PROMOTION
A masterful
approach
Sailor Jerry story coupled with its spiced and smooth taste will become a
popular choice,” says Jack Pollock, marketing controller for William Grant
and Sons Australia. Planning to take Sailor Jerry out of the bar and into
a much broader lifestyle space compared to other rum brands, William
Grant and Sons Australia has appointed two cultural brand ambassadors.
Lois Kerr and Hugh Payten-Smith, will help introduce the brand to key
influencers including bartenders, musicians, tattoo artists and clothing
retailers. “We have a strong point of difference that we are looking
forward to bringing consumers closer to this year,” concludes Pollock.
In white rum, Bacardi is the leading brand and has recently launched
a new RTD range that includes BACARDI & Lemonade and BACARDI
& Ginger Ale. “Ginger flavours are hot right now, especially amongst
younger males as they offer a tasty and refreshing alternative to cola,”
said BACARDI brand manager, Alex Merry. “BACARDI Superior’s unique
taste profile is smooth and light and enhances the light flavours in ginger
ale, unlike vodka which tends to disappear in the mixer. It offers a unique
taste experience to a generation who love light mixable spirits but are
increasingly seeking out new and more interesting drink experiences.”
The launch is fully supported by a multi-channel marketing campaign
and is hoped to drive growth of the BACARDI Superior Trademark.
“RTDs are an important recruitment product for a parent spirit,
especially for LDA-29 year olds. Ultimately, these products will
drive growth not only in RTD volume, but also for BACARDI spirit as
consumers gain the confidence to prepare these drinks at home”.
Raising the bar
The rise of bars with dedicated rum-themed cocktail menus is
testament to the spirit’s growing popularity. Such bars provide
consumers with unprecedented access to boutique brands that reach
beyond home grown offerings and traditional big names from the
Caribbean. In turn, off-premise trade is benefitting from on-premise
venues and their growing interest in premium rum brands.
In response to growing consumer trend towards
premiumisation, Diageo Australia reveals the latest edition
to the Bundaberg Rum stable and the first in a new series
of premium products – Bundaberg 10 Year Old Rum.
The first release in the Master Distillers’ Collection, a series of limited
edition premium spirits set to lift the bar among consumers even higher,
Bundaberg 10 Year Old Rum showcases the distilling excellence of the
Bundaberg Rum Distillery and the skills of the people behind the brand. Ten
years of aging and a small oak vat finish under the expert craftsmanship of
the Master Distillers Collective has given this special rum a strong sense of
character and richness, all balanced with a unique smoothness. Over the years
the Bundaberg Rum’s Master Distillers have handpicked some of the very best
rum from limited aged rum stocks and set aside in a special batch for aging. The
result is a rum which is of superior quality that has been aged to perfection.
A masterful drop both in liquid and presentation, Bundaberg Rum 10 Year
Old is presented in a heavy square shaped bottle that embodies both class and
excellence. Each bottle is individually numbered with its own unique code for
authenticity, adding a level of premiumisation not previously utilised in the
brand. The packaging also presents the perfect gifting option, appealing to the
consumer’s appetite for crafted quality, premium products.
Best enjoyed on the rocks, straight up or with your favourite mixer,
Bundaberg 10 Year Old Rum is the ultimate experience for lovers of rum.
RRP $79.99 per bottle, for more information on the Bundaberg Rum
and the Master Distillers’ Collective, contact your Diageo Business
Development Manager.
“Due to increased awareness and having a more educated palate,
consumers are moving towards the more subtle, beautifully-crafted
rums now available,” says Grandma’s Bar James Bradey, who features
Pampero, Barbancourt, Goslings, Angostura 1919 and Appleton Extra in
his back bar and cocktail list. “The trend is still toward the more refined,
dark rums made in the Spanish or English style but a few of the more
aggressive French style agricoles are slowly becoming more popular.”
Tim Schwilk, director of Sydney Wine Centre and Pyrmont Cellars,
regularly features a range of premium aged rum including Bundaberg,
Bacardi, Havana Club, Appleton Estate, Chairman’s Reserve, Inner
Circle, Mount Gay and El Dorado. He observes that consumers in
independent stores seem more prepared to try new brands, more
likely to ask questions, and more willing to experiment with different
rums. He acknowledges that the interest level in premium rum is due
to a variety of factors including customer’s own travel experiences,
greater awareness of available brands and the simple elitist factor
of drinking premium spirits. “I also believe that the increasing
popularity of small bars with dedicated cocktail lists and a focus
on premium drinks are helping people become more aware of the
range of rums available, which in turn boosts off-premise sales.”
James Bradey however, neatly sums up the current state of the
premium rum market. “Consumers are attracted to dark rum for its
balance of flavours and its versatility whilst still tasting the spirit rather
than purely the ingredients it’s mixed with. The category benefits
from people in the trade who are passionate about the product.”
For well over 300 years, from the earliest days of
wooden ships and iron men, Great Britain’s Royal
Navy issued a daily ‘tot’ of Pusser’s Rum to the
crews of their ships - and always a double issue
before battle and after victory! First introduced into
the Navy in 1655 as a substitute for beer, by
1731, it was in general use.
Pusser’s Navy Rum is a Guyanese rum distilled in
the world’s only wooden stave stills, which is then
combined with four other Caribbean rums in
Tortola giving Pusser’s a prominent flavour of
toffee and a long finish textured with coffee, dried
fruit and clover honey.
Pusser’s Navy Rum is available in:
U Pusser’s Navy Rum, 700ml
U Pusser’s 15 YO, 700ml
U Ceramic Yachting Decanters, 1L
U Ceramic Lord Nelson’s Ships
Decanters, 1L
U Nelson’s Blood Ceramic
Hip Flasks, 200ml
www.pussers.com
International Spirits Festival
2008
San Francisco
2005
San Francisco
2003
London
2011
AUSTRALIA’S LEADING IMPORTER OF PREMIUM ALCOHOLIC BEVERAGES
For promo materials, tastings, sales and support call your SouthTrade representative or call head office (02) 9460 1672
or visit www.southtradeint.com.au for more information. All products are available through leading wholesalers.
Hunter vintage 2011
On the
grapevine
To gain greater insight into the people that make it all happen during vintage, publisher
Ashley Pini and managing editor Katrina Holden headed to the Hunter Valley.
T
he few weeks that consist of ‘vintage’ represents the lifeblood of any
winery. Machinery that lays dormant ten months a year comes to life,
vintage hands arrive for grueling hours of manual work, on-the-spot
decisions need to be made when things don’t go according to plan and most
of all, the vagaries of the weather, beyond everyone’s control, can either
provide vignerons with cause for celebration or commiseration.
At the McWilliam’s Mount Pleasant winery, four extra staff are brought
on during vintage time. Senior winemaker Scott McWilliam receives 50
applications throughout the year from winemaking graduates or students
keen to work vintage. By August, Scott has chosen his team and always
selects educated candidates.
“One guy we had one year had a masters in oenology,” said Scott. “We
pay very well and as a result, attract the right people. They are basically
qualified winemakers. There’s an old saying that wines are only as good as
your cellar hands and it’s very true,” said Scott.
Two of this year’s vintage hands at McWilliam’s were Tim Pelquest-Hunt
and Mike Saunders– who both studied winemaking at Lincoln University,
Christchurch New Zealand.
Between working the pumpover to keep tannin extraction in a tank
of shiraz fruit and numerous trips up and down the stairs, Tim explains:
“When you graduate from uni, you really have to love winemaking cause
it’s a labour of love,” said Tim. “It’s pretty cool getting to travel everywhere
but it definitely takes a toll on your body, but it’s good for your bank
account.”
More than just getting the work done, it’s also important to make an
impression and have the right attitude, says Mike Saunders. “You need six
or eight vintages under your belt to become an assistant winemaker. If by
the end they want to have you back, it’s good.”
Detlet Mohr, an industrial chemist of German origin, seems remarkably
chirpy at this tail end of vintage. While testing baumé levels, he says this is
his second vintage with McWilliam’s. “It’s an amazing working atmosphere
– with people from all over the world. That’s why I love it. I wish I’d done it
44 drinks trade
48
earlier in my life. It’s a fantastic way to travel and learn so much and work
at the same time.” Detlet is off to work vintage in Burgundy next, through
connections he’s made along the way.
For the senior winemakers, vintage time becomes an exercise in
logistical management. Winemaking expertise aside, Scott also has to
juggle his extra vintage staff, the marketing team and their projections, the
contract company who brings in up to 50 hand-pickers on the larger blocks
(“sometimes they don’t turn up, especially after public holidays”) and did I
mention inquisitive members of the media?
“It’s a big juggle – judging how much you’re going to make versus what
the weather’s going to give you. A lot of winemaking during vintage is
about making decisions on the spot,” said Scott.
So what did the weather give McWilliam’s this year?
“There was one small hot spell this vintage but otherwise, the weather
was fantastic. On those heat spike days, we couldn’t have hand-pickers out
in 40 degree temperatures but it did cool down quite a lot. We got record
tonnages, yields were normal to high,” said Scott.
The notorious rainfall that usually besets the Valley didn’t transpire and
across the Valley, picking of whites started just prior to Australia Day, a
week later than in 2010.
“Despite the potential damaging weather before Christmas, overall the
weather has been kind to us with outstanding results across all varieties,”
said Andrew Margan, president of the Hunter Valley Wine Industry
Association.
“It has been one of those vintages where we have had great fruit flavour
ripeness at lower sugars which result in wines with great acid balance,”
said Andrew.
Brett Keeping, general manager and viticulturist for Two Rivers, says
that vintage conditions in the Upper Hunter were good. “After Christmas,
we were bracing ourselves for a wet, difficult harvest but miraculously
the Hunter Valley ended up being almost the driest area on the Eastern
L-R: Chloe Parkinson and Samantha Connew,
Tower Estate.
Iain Riggs, Brokenwood Wines.
Detlet Mohr testing baumé levels
at McWilliam’s Mount Pleasant.
Hand-pickers hard at work picking shiraz at
the Tyrrell’s Stevens vineyard
Seaboard of Australia. The weather patterns
changed, turning hot and dry and the Hunter
went on to record one of its driest harvest
periods in recent years.” Brett, who was
awarded Hunter Valley Viticulturist of the Year
at the Hunter Legends and Wine Industry
Awards in 2010, said that early indications from
winemakers showed the wines from this years’
vintage were looking “very smart”.
“All fruit was harvested with high natural
acid (due to the mild start to the season)
and optimum sugar levels. Chardonnay and
verdelho were the stand out varieties of the
vintage for the Upper Hunter,” said Brett.
At Tyrrell’s, Bruce Tyrrell said their chardonnay
had been “bullet proof” this year. “It just
chugged along, despite the heat. But the heat
really affected the semillon. Chardonnay could
be the star of the year. Semillon will be alright
but it won’t be the star of the year,” said Bruce.
During vintage, Tyrrell’s Wines takes o n
around an extra 9 or 10 staff and around 50-60
pickers, through the National Harvest Trail.
Vineyard manager Andrew Pengilly
says: “They all want to work and most are
experienced so you can tell them what
you want. They travel through regions and
include a few families,” said Andrew.
The day of our visit, the pickers are taking
shiraz off the vines at the Stevens vineyard.
In good spirits, the group chant ‘grab a
bucket’ as they head into the vineyard.
Watching up close, it’s impressive to
witness the speed at which they work.
One couple, Alan and Dallas Waldron
described themselves as ‘grey nomads’.
“You do feel a sense of achievement,” said
Alan. “A lot of it depends on who you work
for. Tyrrell’s actually look after their workers.”
Dallas adds: “You see the boss. Bruce
comes and talks to us in the field.”
Within minutes, the group has cleared
several rows. Andrew says that 35-40 people
will pick anywhere up to eight acres a day.
Back at the winery, cellar foreman Darren
Larsen, who has been with Tyrrell’s for 27 years,
works with the team that sees 120 tonnes
in two shifts of white wine go through a day.
“Technology can replace some things but you
also need to use your hands a lot,” said Darren.
It’s a different scale of production at the
10,000 case business Tower Estate, headed
by talented former Wirra Wirra winamaker,
Samanatha Connew. Originally from New
Zealand, Samantha had worked vintage in
1999 at Brokenwood and was alerted to the
position at Tower by Brokenwood managing
director and chief winemaker, Iain Riggs,
who, as detailed further on, takes the lead in
fostering winemaking talent within the Valley.
Founded by the late Len Evans AO OBE,
Tower is now owned by the Cowley family
while Len’s children remain as shareholders.
“We are sticking to the whole Evans model
of the best wines from the best regions,” says
Samantha. “The tweak we will make is focusing
more on the Hunter. There is a huge energy
behind the Hunter at the moment. We’ve had
distributors come to us actively looking for a
Hunter brand. We are finessing the Hunter
side of things and hopefully working on some
single vineyard Hunter wines,” said Samantha.
Samantha is assisted by Chloe Parkinson
and during vintage, also by Andrew
Duff who comes on as an extra.
Samantha reported vintage had treated
them well, with healthier yields than in the
past and little rain, but it did go through
her mind that she would like to have some
vineyards from different areas of the Valley
because rainfall can be so localised and there
are four different soil types. Growers too, said
Samantha, were more wary of not putting all
their eggs in the one basket and had several
different customers to spread the risk.
“It’s really competitive around here but it’s
great because the goal is to very much improve
grape quality across the board. Over the last
year, I’ve picked people’s brains. There’s no
winemaking secrets. Regardless of what
arrogant winemakers may say, it’s actually pretty
easy. Wines are made in the vineyard – it’s
our job not to stuff it up!”, says Samantha.
Samantha, of course, falls far from being
classed as an “arrogant winemaker”. She’s
drinks trade 49
a fresh perspective
for contemporary tastes
a pure expression of new zealand
For further information please contact McWilliam’s Wines
on 1800 800 584 (Sydney Metro on 02 9722 1299)
McWilliam’s prized Lovedale vineyard.
managed to achieve more than merely not ‘stuffing up’ her wines –
having been named as the International Red Winemaker of the Year
at the 2007 London International Wine Challenge and most recently,
her Tower Estate Panorama Vineyard Tasmania Pinot Noir 2009 was
awarded gold at the Macquarie Group Sydney Royal Wine Show.
Brokenwood Wines seems the place to be during vintage. Headed
by Iain Riggs (or ‘Riggsy’ as he’s known), their mission statement
“make great wine and have fun” is obviously more than a marketing
gimmick but a work and life ethos. During vintage, Brokenwood
takes in five extra staff - establishing in 1997 the Brokenwood
Prize at the University of Adelaide’s wine school, which gives the
second year oenology course dux a place in its vintage team.
“We like people who fit in with our way of life. Vintage runs on
camaraderie,” says Iain, who has just completed his 29th consecutive
vintage with the winery. The camaraderie stays true to the origins of
Brokenwood - founded by three Sydney solicitor mates Tony Albert,
John Beeston and James Halliday AM, who purchased a 10 acre
block in 1970, in what Iain describes as “part of that pioneering time
in the Hunter”.
A unique aspect to Brokenwood’s vintage includes employing a
‘vintage chef’, which they’ve done for the past 15 years. This year,
Jodie Evans, daughter of the late Len Evans, was responsible for
feeding ‘the cru’ for her second year running. We’re reliably informed
that Jodie is an excellent cook.
Vintage at Brokenwood starts in January and extends through till
April, with the company’s Beechworth fruit made at the winery. “Six
weeks ago, our vineyard manager was inspecting the vineyard by
kayak!,” says Stuart Hordern, assistant winemaker.
Of the Hunter vintage, Iain said: “It was a pretty odd vintage
because of November rains. We had big crops in semillon and shiraz.
There were some stinking hot days – 2nd January was 45 or 46
degrees. There was a lot of dried up fruit and then more hot weather
frazzled the vines a bit but then it turned cool. Overall, it will be good,
it’s all clean.”
On the back of a string of successes last year, including 40th
anniversary celebrations; the 2007 Graveyard Vineyard Shiraz given
‘Exceptional’ status in the coveted 2010 Langtons Classification
of Australian Wine; winemaker PJ Charteris named as the 2010
Winemaker of the Year at the annual Hunter Valley Legends and Wine
Industry Awards and the Brokenwood cellar door also winning Cellar
Door of the Year), a second cellar door was recently opened at the
entrance to Cyprus Lakes Resort.
Brokenwood recently moved its national distribution over to
Samuel Smith & Son. “We’re looking forward to it. It’s certainly
different. They’ve never had a Hunter brand in their portfolio. Our
sales are 60-70 per cent in Sydney so the Sydney team are very keen
to get on board. In terms of trade, we’re going okay. It’s hard, but
you’ve just got to get out there or someone else will,” said Iain.
For all the hard work that goes on during vintage, we’re assured
that there’s fun to be had along the way. When asked about one’s
drinking habits during vintage, Tim Pelquest-Hunt back at McWilliam’s
puts it this way: “It takes a lot of good beer to make good wine.”
When we ponder that working long hours during vintage, amongst
For more information about our Hunter Heroes range, please
contact your local Tyrrell’s Wines Representative or phone:
NSW
(02) 9028 7300
SA
ACT
(0419) 406 438
(08) 8346 9111
WA
VIC
(03) 9935 8500
(08) 9446 3565
TAS
QLD
(07) 3412 8700
(03) 6229 1444
www.tyrrells.com.au
Hunter vintage 2011
Michael Hatcher, winemaker and Xanthe Leonard, assistant winemaker,
Hungerford Hill Wines.
L-R: Bruce Tyrrell, Darren Larsen and Andrew Pengilly at Tyrrell’s Wines.
L-R: Tim Pelquest-Hunt and Mike Saunders hard at work at
McWilliam’s Mount Pleasant.
Scott McWilliam, Mc William’s Wines on the Old Hill,
Mount Pleasant, overlooking the winery.
fermenting wine, would for many represent
hangover hell, Samantha and Chloe at Tower
assure us that somehow you just get used to it.
And just like a good wine has balance, so too
does a good winemaker.
The bigger picture
During our visit, the issues affecting the Valley
are also discussed.
Recent reports published in The Newcastle
Herald found that up to 46 per cent of the
region’s vines have been removed in the past
18 months – with more predicted to follow.
The wine glut, high Australian dollar value and
expansion of the coalmines in the region are
all contributing factors.
“A lot of medium-sized wineries are selling
out and moving on – or going broke and
moving on,” said Scott McWilliam. “It’s tough
for medium sized wineries. A lot of boutique
guys will always be boutique.”
Samantha Connew questioned the economic
viability of growing grapes in the Hunter.
“We need to get togeth
er with growers
and ask what price do they need to grow
grapes. Semillon grapes are too cheap – it’s
ridiculous. We need to pay for that to make
it sustainable or people will pull out their
vineyards. We’re seeing that already, which is
44
52 drinks trade
sad. But it’s a limited resource – nowhere else
in the world makes this wine style.”
Roseworthy graduate and winemaker
Rhys Eather, who owns Meerea Park with
his brother
Garth, said that one of the biggest changes in
the Hunter in the past 10 years was that there is
a group of 12 or more producers who are trying
to join the “upper group” of wineries in the area.
Rhys, who is part of the ‘The New Generation
Hunter Valley Winemakers’, a collaborative
group of Hunter winemakers jointly marketing
their wines (David Hook Wines, Thomas Wines,
Mistletoe, De Iuliius, Margan and Meerea Park)
says that the Hunter has taken it for granted that
they’d always be strong in the Sydney market.
“The Hunter did have it easy and we became
too laid back.” The New Generation winemakers,
says Rhys, are all heading “towards the same
road. Yes, we are all on different paths but we all
agree Rome is the same Rome. We want to give
people an alternative.”
The Hunter Valley Wine Industry Association
(HVWIA) is working hard to address some of the
issues and build greater awareness of the region
to its key Sydney market. Recently, the HVWIA
and Wine Country Tourism (WCT) has established
a joint marketing committee to deliver a joint
message to the market place. A new strategy for
the region is currently being developed, and will
be launched in June, also Hunter Wine and Food
month. The Living Legends awards take place in
May and a Hunter Valley Wine Week is planned for
October, the week before the NSW Wine Awards.
“The Hunter is starting to think we have to be
careful and stay front-of-mind as a premium wine
region,” said general manager HVWIA, Rowena
Hawkins.
“People think they know the Hunter because
they’ve been here and done it 10 years ago.
But we need to change perceptions from fixed
ideas about the region and give people reason
to question and rediscover what we’ve got
here. There are also passionate younger people
coming through which helps us to become more
relevant to a younger market,” said Rowena.
One of the younger winemakers passionate
about the region includes Michael Hatcher,
winemaker and general manager of Hungerford
Hill, who makes wine using not only Hunter fruit
but also from Tumbarumba and Hilltops.
“We’re saying with our range, ‘come to Hunter
and taste New South Wales,” said Michael.
They recently changed their high-selling
Fishcage semillon sauvignon blanc to make it
regional, with Hunter on the packaging.
“We realise that semillon from the Hunter can
come in all shapes and sizes. I think this industry
will find it has an opportunity to snatch tourism
away from other regions if we’re snappy and
have the right message,” said Michael.
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In focus
Alcohol labelling
The Federal Government recently
released an independent review into
Australia’s food labelling laws, which
included recommendations on alcohol
labelling. Drinks Trade reports.
T
he report looking into Australia’s food labelling laws, titled ‘Labelling
Logic’, was headed by former Health Minister, Dr Neil Blewitt. In it, a
number of consumer health messages for products and at point-ofsale were recommended for liquor products. The report stated: “The Panel
therefore recommends that a suitably worded warning message about
the risks of consuming alcohol while pregnant be mandated on individual
containers of alcoholic beverages and at the point-of-sale for unpackaged
alcoholic beverages; that the energy content be displayed on the labels of
all alcoholic beverages, consistent with the requirements for other food
products; and that drinks that are mixtures of alcohol and other beverages
comply with all general nutrition food labelling requirements.” Drinks Trade
sought opinion from both suppliers and industry associations
John Pollaers,
Managing director
Carlton & United Breweries
As alcohol producers, we know that labels are great for brand recognition
but as a communication device they have their limitations. To be blunt,
consumers don’t spend a lot of time reading beer labels. They’ll know they
are drinking a VB, not a XXXX, they may check the best before date or the
standard drinks logo, but little much more. We also are very convinced
that as Australians, we need to change our drinking culture. That means
celebrating what is good about enjoying a drink with friends while making
‘drinking to get drunk’ unacceptable. No-one wants to see situations turn
bad around alcohol – even if it is the minority - least of all our trade.
The simple test we apply when looking at labelling is: will it work, and will
it help those most at risk of harm?
In our view, proposals for the addition of generic warning labels fail that
test. While the evidence of alcohol related harms are very real, the link
between warning labels and success at educating those at-risk groups just
isn’t there.
All our products, packaging, promotional and point-of-sale materials
include an ‘Enjoy Responsibly’ message. We provide nutritional information
on products that make claims about low alcohol or carbohydrate content
as we believe this information assists consumers in managing nutritional
54 drinks trade
In focus
needs. We add easy to read standard drink logos to help consumers who
wish to monitor their consumption and we add batch codes and best
before dates to protect the integrity of the product.
As part of our global information policy, Diageo already provides detailed
nutritional information through our website: www.drinkiq.com, which we
promote on all our packaging. The site also provides facts about alcohol,
Cultural change will not be driven by a label or a ‘warning message’.
Those who most need to heed the warning are the least likely to read it.
That change will come from positive, broad based campaigns that start with
parents and schools, and continue through vehicles such as the media, role
models and websites.
information on its effects and advice on when not to drink. We agree with
We are committed to driving cultural change, which is why we support
Drinkwise and their ‘Get the Facts’ online resources and we are looking
at designing labels to direct consumers to sources of further information
and education. We remain committed to working with Governments, the
broader industry and the many health, education and sporting bodies to
build better programs. What we hope not to do is commit time, resources
and effort to initiatives that simply won’t move the dial.
to make informed choices.
Tim Salt
Managing director
Diageo Australia
The disappointment was that the review’s recommendations do not miss
any opportunity to increase the labelling regulation of alcohol products.
There is no question that consumers should have the best possible
information available to them so they can make informed decisions about
drinking – or not drinking.
Indeed Diageo and others in our industry have taken significant voluntary
action in recent years to improve information available to consumers and to
promote responsible drinking on packaging and through other initiatives.
There is much for industry to offer on this important issue. From our
perspective we look to give consumers information that is accurate,
balanced and meaningful. Through our marketing expertise and experience,
we have good insights into what works in communicating to the consumer.
On packaging, the industry already prioritises important facts on product
strength and ABV. This includes a prominent standard drinks symbol on
packaging, which we have voluntarily adopted.
Furthermore last November, along with other spirits producers within
DSICA, we voluntarily applied the message ‘Is your drinking harming
yourself or others’ on product packaging. The message was researched
with consumers between 18 and 65 years old, and found that a question
which encouraged them to consider the impact of excessive drinking on
themselves and on those around them was most relevant.
The majority of Australians drink responsibly, and if there is a role for a
responsibility message it should focus on deterring people from excessive
consumption, rather than any consumption.
It was therefore surprising and disappointing to see ‘health warning’
labels recommended in the Blewett Report, despite acknowledgments
in the same report that they are ineffective in changing behaviour. For
example we believe that logos on alcohol products will not, on their own,
help pregnant women make the right choices about alcohol consumption.
This would be best done through targeted prenatal clinics or GP advice.
Further, the Blewett recommendation tha t only “drinks that are mixtures
of alcohol and other beverages [must] comply with all general nutritional
labelling requirements” is misguided. As a major spirits and RTD producer
it makes no sense to us to put nutritional information on only one alcohol
product type and exclude it on others. To be effective, product facts
need to be consistently available across all products. Giving nutritional
information to a Bundy RTD consumer, but not giving it to a beer drinker, is
misleading and unhelpful for consumers.
the report’s thinking that it is important to harness new technology to
provide accessible information for consumers.
In the coming months, we look forward to an open and constructive
debate. Industry has much to offer in the interest of supporting consumers
Gordon Broderick
Executive director
Distilled Spirits Industry Council of Australia
The distilled spirits industry was very disappointed and a little surprised by
the recommendations of the Blewett Labelling Review.
The only exemption that alcohol products gained was from front-of-pack
traffic light labelling (where foods get a red, amber or green light for sugar,
salt, fat, calories, etc) – and that was because alcohol products would get
mostly ‘green lights’ and that might encourage drinking. So the Review
team said the alcohol industry should not use traffic lights.
The surprise was how far the Review went ahead of the available
evidence and research. The report itself noted that the effect of
labelling was very hard to research effectively, and that more and better
research should be done. However, this lack of research and evidence
of effectiveness did not stop the review’s recommendations that alcohol
products should carry health warning labels and pregnancy warning labels.
The Review was explicit – promoting preventative health should now be
the second priority of labelling policy, after food safety. Taken all together,
the recommendations show an enthusiasm for Government to appropriate
the ‘real estate’ of the food and drink industry for its own purposes, such
as promoting healthy diets. Pity the brand owners.
There were some good recommendations – such as a Trans-Tasman
Labelling Bureau that would do research and help industry understand the
regulations, and a greater emphasis on enforcing the labelling regulations
so that not just the large and reputable companies comply.
James Brindley
Managing director
Lion Nathan Australia
Lion Nathan has agreed to voluntarily adopt consumer health messages
that support responsible drinking choices (including during pregnancy), in
response to Dr Blewett’s recommendations that:
•Generic alcohol warning to be placed on alcohol labels but only as an
element of a comprehensive multifaceted national campaign targeting
the public health problems of alcohol in society.
•A suitably worded warning message about the risks of consuming
alcohol while pregnant be mandated on individual containers of alcoholic
beverages and at the point of sale for unpackaged alcoholic beverages,
as support for ongoing broader community education.
Because we believe this is the right thing to do we will take these
steps regardless of the pending Government response to report and the
passage of enabling legislation. Our alcohol business will respond in detail
in the coming weeks on how our support for broader consumer messaging
will be best delivered across their individual portfolios, packaging types,
markets and categories.
drinks trade 55
Your friends at Brown-Forman encourage you to please drink responsibly.
FOR MORE INFORMATION PLEASE CALL YOUR BROWN-FORMAN
REPRESENTATIVE OR CUSTOMER SERVICE ON 1300 656 593
In focus
Premium Wine Brands
Pernod Ricard now uses the pregnancy warning pictogram across
its product portfolio in Australia and New Zealand as part of a
global policy introduced two years ago.
This policy was introduced by Premium Wine Brands proactively
and in advance of the Australia/New Zealand Labelling Review, and is
being rolled out progressively across all products.
The reason for this proactive move is PWB’s view that a pictogram
is an effective way of communicating the pregnancy warning,
and is preferable to a text warning. This conclusion was reached
after extensive use of the pictogram across Europe, which set an
international precedent. The pictogram is also easily understood
across cultures and languages, and stands out from ‘label clutter’.
PWB believes, however, that there is a need for a comprehensive
education and awareness campaign to be run by key stakeholders in
conjunction with the use of proactive communications such as the
pictogram warning.
Stephen Strachan
Chief executive
Winemakers’ Federation of Australia
Winemakers’ Federation of Australia (WFA) is concerned that the
Blewett Review proposes changes to labelling requirements then
claims more research is needed to prove whether labelling works
as an intervention measure. We presented evidence which shows
that it is ineffective at addressing behavioural issues.
Peter McLoughlin
CEO
Pacific Beverages
Pacific Beverages, the joint venture between Coca-Cola Amatil
(CCA) and global brewer SABMiller, has committed to the use of
responsibility messaging on all its beer brands and point-of-sale
material. This process has already started and will be progressively
rolled out over the next 12 months.
These messages will either be icon based or a combination of icon
and text and will reflect the key principles and reinforce the principles
of ‘Don’t Drink and Drive’ and ‘Only for People Over the Age of 18’.
This approach has been developed by SABMiller as part of the
company’s global ‘Responsible Use of Alcohol’ strategy and this
approach is being rolled out voluntarily in all its markets, whether
mandated by law or not.
Peter McLoughlin, the CEO of Pacific Beverages said that
mandatory or voluntary messages are just one component of a
broader response regarding responsible alcohol consumption.
“We believe awareness, understanding, and behaviour change
on irresponsible alcohol consumption can be achieved through
appropriate communication. SABMiller is very transparent with
its views and progress in this regard and all the policy details can
be found on the SABMiller website ‘Talkingalcohol.com’,” Peter
McLoughlin said.
Pacific Beverages’ responsibility messages will be included in all
commercial communications and will occupy approximately at least
five per cent of the advertising or promotional space.
We are pleased the committee exempts alcohol from its
recommendation for ‘front-of-pack’ nutritional information panels
and ‘traffic-light’ labelling, but urge the Government to confirm
that the exemption extends to back labels as well.
We can accept pregnancy warnings. While questioning their
value, we know that some people see this as an important
specific issue and that some winemakers already use them in
certain markets.
However, tobacco-style health warnings have no validity at all.
They diminish a legal product without having any impact on the
decisions of the minority who may choose to misuse it.
The worrying ‘sleeper’ for the wine sector is the proposal for
energy content to be included, as it is on other food products.
Even the smallest wineries produces a number of different
styles, and each is different every vintage. At around $70 a time
to test for energy content of a wine, we estimate this would
cost winemakers a conservative $9 million a year – to provide
information no one has asked for.
Wine already is a leader in providing information to consumers,
both because we are required to and we choose to. If they want
to know more, we will tell them – but it doesn’t necessarily need
to be on the label.
Label space is at a premium and there is a real danger that
Government information will crowd out factual information,
particularly if new things have to be added to fit in with new health
campaigns.
Australia also has international commitments on the
standardisation of label information.
drinks trade 57
Trade survey
Liquor Industry
Feedback Programme
Paul Bull, The Advantage Group, reports on some of the highlights from the most recent Liquor
Industry Feedback Programme, conducted by the Liquor Merchants Association of Australia.
“The Liquor Industry Feedback programme is the definitive feedback
mechanism to help suppliers, retailers and wholesalers understand the
priorities each has and the opportunity to work better together. From
a supplier perspective it provides clear and actionable feedback as to
where to focus effort in improving relationships with trading partners.
From an industry perspective it is a robust, rich source of data that we
encourage all supplier members to learn from and respond to,” Sandra
Przibilla, CEO, Liquor Merchants Association of Australia.
Joint challenges but joint opportunities?
Many businesses in Australia found 2010 to be a very challenging
trading year and some small businesses will be feeling less than
optimistic about the immediate future. This past year has seen
tremendous competition for consumer spending across all retail
channels and an increasing challenge for liquor retailers and onpremise businesses to achieve quality business results. Many of the
businesses that have seen growth have had to work extremely hard
to get the results, often at the expense of margins and profits through
offering additional discounts and cheaper prices to shoppers and
consumers. The post GFC changes in consumer habits, price deflation
and the added difficulty of the devastating recent weather events,
have combined into a very challenging environment for retailers and
suppliers alike across the sector.
Achieving more with less?
In a sluggish market these challenges present different but linked
challenges for retailers and suppliers. Retailers look to continue bringing
people to store and traditionally resort with price and promotions to
drive short term footfall, whilst suppliers who need volumes support
the response. Price wars and escalating levels of activity can soon
follow where, whilst there may be winners in the short term, the longer
58 drinks trade
term effect is to erode margins and limit innovation and investment
in the industry. Navigating this delicate balance, whilst delivering to
business goals, is a huge challenge and one that only the very best
operators in the marketplace can manage successfully. In this type
of market, where resources are scarce, the opportunity is to allocate
these resources judiciously and with good thinking. In doing so,
understanding what really matters and how to position a business for
short and longer term success requires a balance of choices that deliver
for today as well as build for tomorrow.
As a business that provides feedback across the retailer – supplier
interface in 23 markets around the world, we are often asked what
the implications are for retailers and suppliers in the changing and
challenging market. Some are very clear:
•As a supplier you must be able to have a view on how you can grow
your customers (the retailers) total business.
•You need to be able to create growth for the category and retailer
(grow the pie), rather than steal share within the retailer.
•As a supplier, you need to understand the role and benefit you can
play for a business.
•Can you help bring people to the store, or purchase a new product
or category whilst in the premise?
•Or maybe your role is to help drive added value and higher
transactions?
•Alternatively you could be working with customers on driving costs
out of their business through business efficiencies and retailerfriendly execution initiatives?
•As a supplier, can you move the conversation away from just your
brands, to also include the needs of the retailer’s shoppers and
show how the two connect?
Trade survey
•As a retailer you need to understand your customers, the shopper,
and understand what they buy, why they buy and why they don’t.
Where is the opportunity?
•You also need to have a strategy for why people will choose to visit
your store or premise over the other choices they have and think
through what will build precious loyalty with your customers. It’s
about building your customer base and their loyalty to your business.
•Your suppliers also ask that you work collaboratively with them ,
understanding their business goals and looking to create mutual
business relationships, that balance short term requirement and
longer term opportunity.
‘The Advantage Group report provides really clear feedback on how
customer’s view in the important areas in the supplier and retailer
relationship plus where the opportunity areas are for us as a customer.
It’s in depth and comprehensive and highlights where to focus, an
added advantage is the opportunity to use the capability of Advantage’s
team to build a plan that be part of our customer strategy, “ – Neil
Grant, general manager of national trade relations at Vintrepreneur.
Understanding the business opportunity? 2011
Liquor Industry Feedback Programme
2011 sees the third year of the LMAA supported Liquor Industry
Feedback Programme. The programme provides comprehensive
retailer feedback across both on- and off-premise channels, to
suppliers, from both head offices and individual outlets. Suppliers
reciprocate by providing their retail and wholesale head office trading
partners with feedback so that each party can understand and act on
the areas of opportunity and improvement.
In 2010 the programme had excellent support from the industry with:
•20 of the leading alcohol suppliers in Australia receiving feedback
from retailers and wholesalers and individual premises.
•58 retail and wholesale head offices taking part, with 157 people
participating – an 88 per cent response rate from those requested.
•21 suppliers provided feedback to their retail partners with 241
supplier personnel taking part.
•990 individual stores across the nation, covering on- and offpremise.
“This [the programme] has enabled us to show we are willing to
listen and are serious about addressing our ways of working with
retailers . The trade survey provides a clear evaluation of your ways
of working and therefore provides a compelling evaluation versus
competitors which is very useful in building a burning platform of
change in the business of which progress can be measured,”- Doug
Bagley, commercial director, Diageo.
Why participate in the programme?
The importance of participation cannot be understated. The opinion of
each and every customer adds to the clarity and certainty with which a
supplier can take positive actions to better serve customer needs. The
more representative the feedback becomes of the total industry, the
more effectively the industry can respond to the changing needs of the
market and trade customers.
The programme provides an opportunity to have your feedback heard
at the very highest levels of the retailer and supplier community. The
results are detailed and specific and suppliers and retailers are using
the feedback to make changes in their respective businesses to work
more collaboratively.
Suppliers are keen to work more closely with their customers – both
at a head office and individual outlet level and they do recognise the
need to work more collaboratively given the tough trading conditions
the industry has seen in the past year.
2011 Programme participation
To provide feedback to the majority of your major alcohol suppliers and
to have your opinion heard, you are encouraged to participate in the
2011 programme.
As an outlet, owner or manager, participation in the program is
straightforward. You can:
Email your details to rebekah.oconnor@advantagegrp.com.au and we
will send you a unique invitation to this year’s programme.
Visit our website at www.LMAAsurvey.org.au to complete an on-line
questionnaire.
Request a confidential paper survey by contacting Rebekah O’Connor
on rebekah.oconnor@advantagegrp.com.au or 02 8873 0811.
Individual outlets that wish to receive a complimentary summary of
the 2010 programme results should e mail info@advantagegrp.com.au
The timings for this year’s programme is from April to June 2011.
Suppliers or retailer and wholesaler head offices interested in the
programme should call Paul Bull on 0407 114 493.
The Liquor Industry Feedback programme is run by The Advantage Group, the world’s
leading research company in this field, see www.theadvantagegroup.com
drinks trade 59
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Airport retail
Taking off
The recently revamped liquor retail operations at
Sydney’s International Airport provides travellers with a
wide range of choice. Katrina Holden went for a visit.
T
he $500 million revamp to Sydney’s International Airport retail precinct provides a strong and
stylish showcase for both local and imported brands.
The SYD Duty Free store was opened in February 2010 and is said to be the largest duty
free store in the Southern Hemisphere. Perfume and liquor represent the two biggest selling
categories in the operation and the liquor section has been carefully planned to provide both a
sensory and educational shopping experience for travellers.
General manager – Mega B of the SYD Duty Free is Cameron Beggs who has a strong background
in liquor retailing. Previously the national operations manager at Vintage Cellars, Cameron’s role
was specially created. He’s across all operations of the massive store. On the day of our visit, he
is preparing for the impressive Bombay Sapphire Swarovski crystal display to come down, to be
replaced by a chocolate sculpture, being made by a Lindt chocolatier. “We like to create a bit of
theatre and slow people down and get them into the store,” said Cameron.
The numbers certainly suggest they’re managing to get people into the store – 11 million
passengers a year will go through there.
Cameron Beggs
General manager – Mega B
SYD Duty Free
Recently released information by independent retail analyst, Datamonitor Retail, suggests that the
global retail airport market will become one of the best performing in retail, set to grow by more than
60 per cent by 2015 to be worth more than $44.1 billion, with the growth driven in Asia Pacific and
Middle East & Africa regions. Asia Pacific is set to overtake Europe to become the world’s leading
airport market in 2015, with sales set to nearly double from $7.8 billion to $15.2 billion.
An airport store, as Cameron points out, needs to cater to a changing demographic and take into
account exchange rates. “China is quite resilient at the moment’, said Cameron and much of the
store’s current clientele are from Asian countries.
“They trust the products from here and they know it’s not imitation stock.”
The store focuses on gift solutions and their point of difference is providing rare back vintages
or exclusive packaging that can’t be found in the domestic market, for instance a magnum of 1995
Henschke Hill of Grace was on proud display for $1599.
drinks trade 61
N .1
o
NZ Sauvignon Blanc
as recommended by Cuisine Magazine
“TOP WINE – The Ned 2010 Sauvignon Blanc
is crisp, fresh, crunchy and joyful…”
HOOKMVNSB10311DT
www.thened.co.nz
Airport retail
“We’re dominated by red and big brands. Penfolds is by far the
largest seller and Jacob’s Creek would be second. It’s as much a
branding exercise as volume, with 11 million passengers through,”
said Cameron.
Customers have been known to haggle, with one customer
recently purchasing 36 bottles of Penfolds Grange.
“We do have a lot of vendor-supplied staff on the floor, from
companies such as Moët Hennessy and Pernod Ricard. It works well
but we do need to make sure the guys are not too single-minded,”
said Cameron.
Tastings are conducted in-store, usually in the busy peak time
of 6-7am. “We’re still refining to do a structured tasting calender.
Our tastings often do better in the morning from 7am. In the sprits
section, we might do a theme such as vodkas of the world. We’re
looking for high-profile tastings that have a big wow factor. I’m trying
to get Peter Gago and Stephen Henschke along for a tasting- that
would make me pretty happy.”
The unique ‘Wines of the World’ display our country’s (and New
Zealand’s) wine regions and the regional heroes from each region.
Over 200 fine wines are displayed complete with tasting notes from
Adelaide-based Master of Wine, Phil Reedman. There is a focus
on supporting local wines and it’s not about price but about finding
wines that simply can’t be located elsewhere.
“People might want a wine as a memory from their trip to a
particular state. We need to give them something extra. Packaging is
very, very important. There’s a different mindset when people travel.
They leave their budgets at the gate and in here, they think ‘why
not?’ They are prepared to trade up to give that special gift.”
The World of Malt Whisky section presents a broad range of
single malt whiskies under four broad taste styles – light / floral; fruit/
spicy; rich, rounded/ and full-bodied, smoky. The particular flavour
category is then reflected with an icon on the shelf ticketing beneath
each product. The SYD Duty Free Whisky Flavour Map categorises
whiskies by flavour, rather than region of origin.
“Johnnie Walker Blue can often be our number one selling spirit
but Johnnie Walker Black and Chivas are also solid sellers.”
Some of the displays also feature interactive units, complete with
movie clips about particular brands.
The SYD Duty Free store tends to also be the first point of release
for new products, before it’s launched on the domestic markets.
Wine, cognac and malt whiskies are the most frequently tasted
liquor products.
“It’s a pretty big beast we have and there are challenges facing
that, but we have an exciting year ahead with wine – a really decent
allocation of rare back vintages,” said Cameron.
A new SYD Duty Free has also just opened at the Melbourne
International Airport.
Filling in time at Sydney International Airport has never looked,
smelled or tasted so good.
drinks trade 63
Cool class
Southern NSW
Domaine Rogha Crois
Emerging from the Southern New South Wales wine region are some of today’s most promising
producers. Katrina Holden reports on the wine creations, and characters, from our Capital.
T
he Southern New South Wales region consists of Canberra District,
Hilltops, Gundagai and Tumbarumba. This region is increasingly being
recognised as capable or producing some of our country’s greatest
wine assets.
The Canberra District spans both New South Wales and the Australian
Capital Territory, and is home to more than 140 vineyards and more than 33
wineries. With an altitudinal range that spans from 300 to 800 metres and
varying soil types, the cool-climate wine region offers a diversity of styles.
The region is currently building on its strong reputation for producing
quality, cool-climate wines and a number of newer producers in recent years
are helping to attract loyal followers, including Canberra drinkers themselves
who, some say, have been slow to realise the quality of wines being
produced in their backyard.
At the time of writing, Canberra District wineries were in the middle of
their 2011 vintage, with everyone reporting problems with mildew.
Anne Caine, managing director Lerida Estate, former president of the
Canberra District Wine Association and current vice president of NSW Wine
Industry Association says that the region lost about 30-40 per cent of fruit.
“A lot of small winemakers don’t have the resources or staff to jump on
top of disease as quickly as they should. We are a highly intensive boutique
winery district,” said Anne. The Canberra District celebrates its 40th
anniversary this year, with Dr Edgar Reik planting the first vines in 1971 on
the foreshore of Lake George.
44 drinks trade
64
“Vintage is looking great at the moment with four nervous weeks to go,”
said Ken Helm, AM who was appointed a Member in the General Division in
the Order of Australia in 2010 for his service to the Australian wine industry
and commitment to riesling. “It has been a season like 1984, lots of rain,
cool summer, some disease pressure. If the season continues to be cool and
dry we will be looking at another great vintage and some great wines. But as
always I will not relax until I have the grapes harvested.”
Ken is widely considered one of our country’s greatest winemakers and
riesling advocate, with that particular grape variety flourishing in the Canberra
District. The winery was established in 1973 in Murrumbateman and in
addition to its riesling (now in its 35th vintage), Helm Wines is also revered
for its cabernet.
“Riesling is misunderstood because you can produce seven different wine
styles from the one grape – it’s the only variety capable of this - so the public
is confused by what they should expect from a riesling,” said Ken. “They
ask: is it sweet, dry, semi sweet, fruity? However, riesling has been the
favoured white wine of winemakers, sommeliers, judges and the discerning
consumer for many years. I don’t want it to be trendy – trends come and go.
I am pleased to see riesling in the last five years is starting to demand the
prices which reflect its quality ($30+ per bottle).” Helm Wines will release
their next riesling in July 2011.
Clonakilla is widely regarded as one of the stalwarts of the region. In 1971,
in the same year as Edgar Reik, Dr John Kirk planted cabernet and riesling
Greame Shaw, Shaw Vineyard Estate.
near Murrumbatemen, with shiraz to follow in
1972. In 1978, he was one of the first Australian
winegrowers to plant viognier.
John’s son Tim has taken Clonakilla to great
new heights. The Clonakilla Shiraz Viognier enjoys
an iconic status amongst Australian wines and
has a string of medals and trophies to show for it,
including being rated Exceptional in the Langton’s
Classification of Australian Wine, 2010.
“It has been fantastic to see how much of a
buzz there is around Canberra wines over the
last year or two,” said Tim Kirk, chief winemaker
and CEO, Clonakilla. “There are a number of
producers here who are doing really well. Shiraz
and riesling are the standout varieties, but
some great work is being done with some of
the alternative varieties as well: Ravensworth
Sangiovese, Lark Hill Gruner Veltliner and Mount
Majura Tempranillo have all received glowing
reviews in recent months. The Kyeema Merlot
too has received high praise. It is great to see
people experimenting with new varieties. While
that is going on there is a determination to press
ahead with the idea that has gained widespread
currency in the wine world: Canberra District
Shiraz and riesling wines are among the best in
the country.”
Clonakilla will release their 2010 Hilltops Shiraz
on 1 May, along with the 2010 Viognier, 2009
Ballinderry Cabernet Merlot and the rare, highly
sought after 2009 Syrah. The 2010 Shiraz Viognier
is released 1 September.
The popularity of Canberra cool-climate shiraz
has been affirmed in the case of Alex McKay of
Collector Wines. Alex, a former winemaker at
Constellation’s Canberra ‘Kamberra’ winery, was
awarded four trophies at the 2010 Macquarie Group
Sydney Royal Wine Show, including the trophy
for Best Red Wine of Show for his 2008 Collector
Reserve Shiraz. The wine is made near ‘Collector’
using fruit sourced from several growers.
“Wine judges are preferring shiraz from cool
climates because they have more elegance,” said
Anne Caine.
Alex and Collector went on to more recently
win three gold at the 2011 Macquarie Sydney
Royal Wine Show and also the trophy for the
exhibitor of the best shiraz/viognier from classes
33 and 38 for their Marked Tree Red Shiraz 2009.
Relative newcomer, Eden Road Wines, is
forging a path with their shiraz. Winemaker Nick
Spencer is the current president of the Canberra
District Wine Association. With no owned
vineyards but fruit sourced from four different
regions, the winery is literally located in Canberra.
“It’s great because we’re not locked in, but we
do tend to stick with the same growers,” said
sales and marketing manager, Brysson Whyte.
Their first release was from the 2008 vintage
with the 2008 Long Road Hilltops Shiraz, at just
$20 RRP, winning the coveted Jimmy Watson
Memorial Trophy at the Royal Melbourne Wine
Show over more than 890 entires. The Eden
Road portfolio consists of three tiers – Eden Road
(premium range); Long Road (main range); and
The Seedling (introductory range).
up” the region more on their labels, with new
packaging to feature the region more prominently
on the bottle.
Another new player making some noise is
Capital Wines, formed in 2008 when it brought the
established Kyeema Vineyard from Constellation
Wines. With fruit from Kyeema and also purchased
fruit from a number of other growers, the wines
include the Kyeema Vineyard Reserve, The
Ministry range and the Blue Gum range. Jennie
Mooney, managing director at Capital Wines, says
the winery has been gaining a strong following for
its merlot, with their 2008 Backbencher Merlot
chosen by Huon Hooke to represent Australia in
the most recent Tri Nations Wine Challenge and
taking out the trophy for merlot.
“Merlot is a given from this region,” said
Jennie Mooney. “The problem with merlot is that
from too warm a climate, it can be flabby with no
structure. If too cool, it can be too green. In our
Kyeema Vineyard, it’s the highest-maintenance
variety. All the work is in the vineyard with merlot
– there’s no other choice,” said Jennie.
Capital are also starting to see some interest in
their tempranillo.
“Our tempranillo is from young vines but in
the past three years, there’s been some fantastic
media about this variety. It’s a grape very suited
to the region – it loves extremes of hot and
cold,” said Jennie.
“We are making wines true to the region
and its styles. You can taste the soil from which
they’re grown,” said Brysson.
Mount Majura, located on the eastern slopes
of Mount Majura, just outside Canberra, has also
seen the potential with tempranillo.
As evidence of the increasing prominence
of the region, Eden Road are beginning to “talk
The single-vineyard operation was specifically
chosen for its volcanic soils containing limestone.
drinks trade 65
Southern NSW
Moppity Vineyards, Hilltops.
Ken Helm, AM and daughter Stephanie Helm.
“We want to express that limestone and perfect east-facing
slope,” said Fergus McGhie, sales and marketing manager of the
4000 case business.
“We are determined not to source fruit from other regions,” said McGhie.
Their first vintage of tempranillo was in 2003, made by winemaker
Frank van de Loo. “We’re aiming for a full-bodied, juicy, firm and textural
style. Frank is not shy of the tannin in this style,” said Fergus.
The Mount Majura chardonnay is also expressive of its terroir, seeing
no malolactic fermentation, with crunchy apple but still a creaminess
from lees stirring, and a slight smokey character.
“We’re looking for funkiness with our chardonnay and Burgundian
characteristics,” said Fergus, where winemaker Frank has worked
several vintages.
Anne Caine of Lerida Estate says that pinot noir also does very well
out of the region but tends to get left behind a lot of the noise that
surrounds Canberra District’s shiraz and riesling. There’s a handful of
pinot noir producers in the region and Lerida Estate’s ‘Josephine’ Pinot
Noir is among them and has been the most highly ranked pinot from
Canberra District for 10 years.
When the group were pondering what name to give their flagship
pinot noir, Anne, whose first name is in fact Josephine said:
“As the chief financial officer, I can tell you what you’re going to call
it – Josephine!”
Anne’s husband Jim Lumbers eloquently describes the 2008 Lerida
Estate Lake George Josephine Pinot Noir (RRP $78) as, “mouthfilling – it
coats the tongue and you can taste the flavour but it’s light, not clinging,
like a silken sheet with silky tannins, spicy fruit and hint of earthiness and
forest floor. It needs a good 10 years to be showing its best.”
Canberra character Graeme Shaw, of Shaw Vineyard Estate, admits
he tries to have a “bit of fun” with the industry when he can. Among his
latest releases is a wine called ‘Flock Ewe’ with a sheep on the label.
The Laughter Series wine range from Shaw Vineyard Estate has been
produced exclusively for Camp Quality as means of fundraising to assist
children living with cancer. Their other wines include the classic Canberra
favourites but also some surprises, including a Cielo Sparkling Semillon
which is sold to Kirribilli House in Sydney and Government House in
44
66 drinks trade
Canberra; Shaw Vineyard Estate Riscato (a rose pink moscato style wine)
and Shaw Vineyard Estate Vive (a sweet white).
The oversupply issues that have been plaguing the industry in recent
times may be corrected during 2011, according to Graeme,.
“2011 may be the year to bring things back to an even keel. A lot
of people are debating ‘can I stay in it, do I want to stay in it?’ Some
major supermarkets are chasing bulk wine and finding it hard at the
moment. I think that’s a very good thing and will help everyone create
sustainability,” said Graeme.
Certified biodynamic winery Lark Hill Winery this vintage has been
able to benefit from the use of biodynamic practices.
As winemaker and director Chris Carpenter explains:
“It has been amazing and encouraging to see the effectiveness of a
properly integrated biodynamic spray program, without systemic fungicides
or pesticides, in a year where many conventionally farmed vineyards have
been completely destroyed by disease.
At Lark Hill, fruit quality looks
fantastic yields are approximately 20 per cent higher than average. “
The winery is firmly committed to biodynamic principles and has
found now, with consumer awareness much higher than when they
first started talking biodynamics in 2005, that customers are actively
seeking their wines.
“With many restaurants now adopting sustainable produce focuses,
wine lists are following suit with many sommeliers including a section
for organic/biodynamic, or in fact insisting that all of their wines listed
are organic or biodynamic,” said Chris.
”This is also showing up in more
mainstream wine sales areas – with some major wine retailers now
including organic and biodynamic sections of wine catalogues.”
Lark Hill are also producers of Australia’s first Gruner Veltliner – a grape
variety traditionally grown alongside riesling in Austria. “We describe
Gruner as riesling with texture and mouthfeel similar to viognier,” says
Chris. “It is an excellent retainer of acid (during ripening) and so achieves
great length, minerality and focus despite higher ripeness levels. Gruner
shows some fruit aromas of pear, black fig, melon and often a hint of
herbaceousness. The palate should be rich and mouthfilling, however
the texture (a touch of grip) and acid will draw this out into a long finish.”
The Gruner-Veitliner is strongly sought by wine bars, sommeliers and fine
dining restaurants.
On a northeast slope of the Lake George range
lies Lyn and David Crossley’s Domaine Rogha
Crois Estate (Gaelic for ‘quality cross’), established
in 1998. Their hand-tended vineyard produces
quality pinot gris and pinot noir. The very cool 2011
season, which was accentuated for Rogha Crois
at an altitude of 840m, resulted in a slow and
extended ripening season, which, says David and
Lyn, could see their best quality fruit since 2002.
“single purpose of putting Hilltops on the map.”
Wines are crafted with minimum intervention
to preserve their lifted, cool climate aromatics and
also allow ripe fruit concentration and texture on
the palate.
At a time when many other wineries are facing
incredible hardships, the growth of Moppity in just
a few short years is remarkable. They went from a
1000 case business to a 30,000 case business in
12 months; in 2010 they had 50 stockists, by early
2011, they numbered 500. There are three ranges
of wine in the portfolio – the Reserve, the Estate
and the Lock & Key (as well as the on-premise
only wines, Argo).
“It’s a very fine balance, but the formula has
produced some very exciting results for us and
winning our wines recognition amongst the wine
writing community.”
The next wine release from Domaine Rogha
Crois will be their 2011 pinot gris, available in
October. “We have just bottled our 2010 Barrel
Select Pinot Noir, our first ‘reserve’ wine which
we are very excited with. It will be allowed to rest
in bottle for at least 12 months before release,”
said the Crossley’s.
From the Hilltops region, the rising star of the
moment is Moppity Vineyards. Owners Jason and
Alecia Brown purchased the 170 acre vineyard
at the highest elevation in the Hilltops, with the
Their first release was a 2006 Reserve Shiraz
which won top gold at the London International
Wine Challenge and since then, the medals have
kept on coming.
“We received over 150 trophies and gold
medals in 2010 and that has a lot of carriage with
the trade,” said Jason Brown.
“It’s a crowded industry and it has faced its
darkest hour. Yet we’ve experienced growth that
is phenomenal in any time,” said Jason.
Jason has a strong and unwavering belief in the
Hilltops but is aware that further recognition will
take time.
“There’s a revolution taking place in cooler
southern regions of NSW that’s redefining
cool climate regions that’s really exciting for
us. Most Hilltops fruit used to be sold off to
bigger producers. What’s happening now is that
producers are looking at Hilltops and its track
record and they are buying fruit not to blend, but
to have a Hilltops wine,” said Jason.
The 2011 vintage was on a “knife edge”
for Moppity, with Jason reporting they had to
drop the equivalent of 3000 cases of shiraz on
the ground because it was not to the standard
they need.
“It’s important to us to follow on the good run
we’ve had. People are keen to see what we’ll
come up with next,” said Jason.
The future of the Canberra District appears set
for real progression in the near future. Industry
veteran Ken Helm predicts the region will grow
in status as a premium wine producer and in
hectares of vines, wine production and tourist
facilities.
“Riesling and shiraz are the current premium
performers, but cabernet sauvignon and other
cool climate varieties will join them from specialist
wineries,” said Ken.
Lyn and David Crossley says that the
recent downturn and removal of vines and
subsequent consolidation of existing holdings
means “the region is well placed to benefit as
the industry recovers.”
A DRINKS TRADE PROMOTION
S H A W V I N E YA R D E S TAT E
Rated as a five star winery by James Halliday in the 2011 Australian Wine
Companion, Shaw Vineyard Estate is a family owned and operated business
established in 1998 on ‘Olleyville’, the historic 700 acre Murrumbateman fine wool
producing property dating back to the mid 19th century.
Shaw Vineyard Estate is one of the largest
privately owned vineyard holdings in the region
with plantings of 85 acres under vines including
riesling, semillon, merlot, cabernet sauvignon
and shiraz. Boasting a prime position within
what is described as a cool climate region at an
elevation of around 640 metres, the Estate is
quite unique in that several of the sites with appropriate sloping aspects and superb
soils have microclimates perfectly suited to producing outstanding cabernet and
riesling.
Although the Canberra wine district is relatively new in comparison to some
of the larger, more established Australian regions, Graeme Shaw is constantly
championing the regions ability to make a wide variety of styles at a consistently
high level. He’s got pretty good reason to be confident – from the last four vintages
alone the 100 per cent estate grown wines from Shaw Vineyard Estate have won
Medals Awarded:
Rated 94 points James Halliday
Top 40 NSW Wine Awards
• Gold Medal
–
Australian Boutique Wine Awards 2010
• Gold Medal
–
NSW Wine Awards 2010
• Silver Medal
–
Decanter World Wine Awards London 2010
• Silver Medal
–
International Wine Challenge London 2010
• Bronze Medal
–
Shanghai International Wine Challenge 2010
• Bronze Medal
–
International Wine & Spirit Comp London 2010
• Bronze Medal
–
Winewise Small Vigneron Awards 2010
• Bronze Medal
–
Cowra Wine Show 2010
nine trophies, 28 gold and 51 international awards.
Most notable is Shaw’s amazing 6/7 medal haul at the
world’s largest wine show, the Vienna International Wine
Challenge 2010, with a record 10,000 entries from 34
countries. With one gold and five silver medals from this
one almighty challenge, the Shaw’s couldn’t be happier.
At the same time, right in their own backyard, Shaw
Vineyard Estate was one of only five New South
Wales wineries to have two wines named in the
prestigious NSW Wine Awards Top 40, which
were announced alongside NSW Wine of the Year in Sydney on Monday 18
October 2010. By pure coincidence both wines named are Shaw Rieslings,
which Graeme is adamant, will become the region’s flagship white variety.
This is the third time that Shaw Vineyard Estate has had two of their wines
chosen in the NSW Wine Awards Top 40 during the past four years.
Shaw Vineyard Estate Premium 2009 Riesling
This cool climate riesling displays a bouquet of lime and green apple.
Attractive citrus elements dominate the palate with fresh and extended
acidity. RRP $22.
Contact details:
Graeme Shaw
34 Isabel Drive, Murrumbateman, NSW, 2582
Ph: (02) 6227 5827
www.shawvineyards.com.au
Distribution:
Haviland Wine Merchants
2/55 Falcon Street CROWS NEST NSW 2065
Ph: 02 9929 3722
admin@havilandwinemerchants.com.au
Trade Activity
Trade activity
The business behind the brands
As part of an annual ‘roadshow’ to release their
Chambord is celebrating its second year as official
flagship Patricia wines, Ross Brown, Katherine
product partner for L’Oréal Melbourne Fashion
Brown and chief winemaker Wendy Cameron
Festival and the third year of the Chambord Shine
paid Drinks Trade a visit recently. This year’s Patricia
Awards, supporting
releases includes a 2008 Patricia Chardonnay (the
emerging Australian
first chardonnay under the Patricia label for five years)
designers. Limedrop,
and 2006 Patricia Cabernet Sauvignon (see Drinks
2010 Chambord
Arrivals this issue). “Patricia has really worked for
Shine Awards winner
us,” said Ross. It’s been what Brown Brothers has
L-R: Ross Brown, Katherine Brown and Wendy Cameron.
will showcase their
needed in its range. Having a range of wines that
Autumn/Winter 2011
is proof of our winemaking credentials is critical,”
collection at the
said Ross. Ross, who has recently stepped down from the CEO position of Brown Brothers to concentrate
L’Oréal Melbourne
on a more ambassadorial role, acknowledged the tough year that many in the wine industry face in 2011.
Fashion Festival.
“This year is going to be the most viticulturally difficult year the industry will have seen in the last 20 years.
It really is a serious season. We know there’s lots of vineyards people are walking away from. We’ll hear a
lot of stories of woe this vintage.” Brown Brothers, long known for their innovation, are also enjoying strong
sales of their prosecco and vermentino. “Prosecco is really starting to extend the opportunity in the sparkling
category and give a real dimension to the category. Our Cienna Rosso takes sparkling red to another level.
We think we’ll change the perceptions of sparkling red with this wine. We believe in a fruity wine category
and we are spending a lot of time with retailers to create a new category,” said Ross. Their vermentino was
“We’re thrilled to be
partnering with L’Oréal Melbourne Fashion Festival
for a second year,” Chambord brand manager
Kate Mansour said. “The LMFF crowd is chic
and stylish, the epitome of the fashion forward
Chambord consumer”.
developed because they wanted to find a white variety that withstood the conditions of global warming. “We
looked for a white variety that has a real future in those warmer areas and I think this vermentino ticks all the
Pete Evans and Wally Masur.
boxes – but we love pinot grigio for cooler climates,” explained Ross. Brown Brothers predicts the next red
wine to enjoy a resurgence will be pinot noir. Explaining that historically, wine ‘fads or phases’ tend to last 15
years, Ross believes we are in about the 12th year of the sauvignon blanc cycle. “All signs point to sauvignon
blanc being over in five years,” said Ross. With 45 per cent of their recently acquired Tasmanian operation,
Tamar Ridge, planted to pinot, no doubt Brown Brothers will take an active role in the promotion of pinot
noir. “Leadership in anything is often about being first. There are upsides of taking the risk. We are still, for
instance, the number one selling moscato in the country, and the most expensive.”
L-R: Andrew Calliard, MW and Patrick White.
The Wine Communicators of
Australia annual Royal Sydney
Wine Show lunch was well
attended this year, with close
to 400 guests converging on
the Sydney Convention and
Exhibition Centre. Patrick White,
sommelier at Otto was honoured
with the Gourmet Traveller
Jacob’s Creek hosted over 200 trade partners
WINE and Wine Communicators
and VIP guests over the two-week tournament in
of Australia New Wine Writer
their VIP facility. National wine ambassador Chris
Award for his article titled, ‘Man
made? Naturally’. The decision
was unanimous from this year’s
judges, editor of Gourmet Traveller WINE, Judy Sarris, contributing editor, Huon Hooke and WCA
president, Rob Hirst. “I am tremendously honoured, it feels like a coming of age for sommeliers as
a professional industry in Australia. This article was written from the heart,” said Patrick. The 2011
Australian Wine Communicator of the Year was presented by Rob Hirst and patron of WCA, James
Halliday AM - awarded to Master of Wine, specialist fine wine auctioneer, wine writer and cofounder of Langton’s Andrew Caillard MW. Andrew, on receipt of his award spoke of how his work
takes him to some of the world’s most well-known wine regions, “and I come back home and I think
aren’t we lucky, we do produce the best wines and we really must believe in that.”
68 drinks trade
Morrison talked through the wines with all guests
including the Jacob’s Creek Regional Reserve
Range, which will be launched in May 2011. Key
activity included: almost 100,000 glasses of Jacob’s
Creek were served during the tournament including
20,000 glasses sold in the middle weekend
alone; give-away of 1000 sausages with Pete
Evans and Wally Masur, Jacob’s Creek Aus Open
Ambassadors; partnership with Yahoo7 for the
first time throughout the Australian Open with the
Jacob’s Creek Fan Forum.
Have you
y
tried our
Pinot Gris?
Johnnie Walker Australia has just relaunched its entire pre-mix range with an
improved new packaging design. A new product, Johnnie Walker Red Label
Blended Scotch Whisky with Soda (RRP $22.99/six pack) has been launched
simultaneously, supported by in-storeshelf wobblers, fridge electrostats, header
and counter displays and A4 posters. The on-premise is also being supported
with poll posters, coasters, tent cards, menu stickers and nightlife slides.
The launch also benefited from the increased visibility of the ‘Keep Walking’
campaign through TV, digital and PR
Finalist - Sydney
International Wine Show ‘10
“Aromas of green and red apple, quince and
spicy pear notes feature on the nose. On the
palate the wine is soft and textured, leading
into a balanced and dry styled finish”
Alastair Maling MW
Canadian Club has launched the CC Schooner, a schooner glass which encourages consumers to enjoy a
mix of Canadian Club, dry and ice, instead of a glass of beer. The concept, from creative agency The Works,
is part of the wider ‘Over Beer?’ campaign, and it isn’t just about not drinking beer, but about offering a
refreshing alternative.
Wirra Wirra have turned 55,630 recycled corks into a massive 10m high bottle, which was on display
in Rundle Mall, Adelaide next to Briccones Restaurant at the Pulteney Street end of Rundle Mall. The
bottle, which features the label of its iconic Church Block blend was previously on display at Southbank in
Melbourne last year, and attracted considerable attention. Wine tastings were conducted at the bottle in
Adelaide on Fridays and Sundays.
Asahi has announced a series of sponsorships across a range of brands, events and
venues including the Museum of Contemporary Art – where Asahi is the official beer
sponsor of the Young Ambassadors and Annie Liebovitz launches, Lo-Fi – where Asahi is
the sponsor of the top floor each Thursday, Right Angle Studio, Secret Wars and Australian
INfront. Its sponsorship with Stereosonic music festival saw also the release of special
aluminium bottles.
New Zealand family owned
New Zealand’s Most Awarded Winery
Insight
Russian Standard Vodka and Maker’s Mark sponsored the Myer 2011 Autumn Collection at The Royal
Exhibition Building in Melbourne. Over 60 models took the stage including Myer ambassador Jennifer
Hawkins, Jessica Hart and Kris Smith. Brand ambassadors Oliver Stuart (Russian Standard) and Jared
Plummer (Maker’s Mark) created glamorous cocktails inspired by old Hollywood. Russian Standard’s
Greyhound – which was at the height of its popularity in the 1950s in Hollywood – is a simple and crisp
combination of grapefruit juice and Russian Standard Vodka, while Maker’s Mark came in a Mint Julep,
whisky combined with peach liqueur served long over crushed ice and fresh mint. Attending the event were
Myer ambassadors Laura Dincovic and Lauren Phillips, designers Nicola Finetti, Matthew Eager, Aurelio
Costarella, Kym Ellery and Wayne Cooper as well as VIPs such as Natalie Bassingthwaite, Hugh Sheridan,
Danny Cipriani, and Cameron Bruce.
BLACK YELLOW MAGENTA CYAN
4821_425404_1104000Monopol.pgs
21.04.2005
23:47
ABSOLUT Vodka has showed once again its
long-term commitment to contemporary art
with the Australian dates of the ‘ABSOLUT
Art Collection’ world tour, in Sydney from
Angove Family Winemakers have announced
the winner for their Nine Vines Clash of the
Calamari promotion. Over 100 elected outlets
were asked to pair their salt and pepper squid with
the Nine Vines Rosé, competing for customer
votes entered online at www.clashofthecalamari.
com.au. The team at Wembley Hotel, WA, were
awarded a $7000 advertising package courtesy of
Angove Family Winemakers, while the other four
state based winners received $2000 advertising
packages each. Those were Vietnam Village, SA;
Tugun Surf Club, QLD; Albion Hotel, NSW and the
Warrnambool RSL, VIC.
18 to 27 March. A unique night time gallery
setting, it had an ABSOLUT cocktail bar, live
Carlton Dry presented a third round of events all throughout
music, and other art installations took place
March from the popular ‘Thank God It’s Monday’ series of
every evening from 6pm until 11pm. Sydney
industry nights. Held in the main cities and catered to people
pioneer of contemporary art the Ray Hughes
who work in bars, hotels, venues and restaurants, the series
Gallery in Surry Hills displayed the ABSOLUT
of free gigs and parties aimed at giving those people who
Art Collection, which began in New York
have their weekends on Mondays a good night to have fun
in the eighties. Sydney-based artists were
and celebrate. Among the enterntainers were Ajax, Nina
commissioned to paint a work inspired by the
Las Vegas, The Swiss, Knightlife, G.L.O.V.E.S., Goodwill and
Alison Wonderland. More events to be announced for 2011,
new flavour from ABSOLUT called Berri Açaí
for more information visit www.facebook.com/TGIM.
Amadio Wines was announced as the wine of
choice of the 2011 E-Z-GO PGA Legends Tour.
The one-year deal extended the company’s
involvement with the Australian Gold Industry
L-R Stel Cusmiani
Angove NSW sales
manager), Bernadette,
Emily, Paul and Claire
Hellessey.
with the company also involved with the 2010
JBWere Masters, The Portsea Pro Am and the
Amadio Wines Classic amateur tournament.
“The PGA Legends Tour has grown
significantly in the last few years with over 40
events staged in 2010,” said Max Garske, CEO
of the PGA of Australia. “This year we hope to
grow the Legends circuit even further and with
Amadio Wines on board we are confident the
PGA Legends Tour will become an even more
A lucky family in Goulburn, NSW has won the latest Stone’s Ginger Wine and Beer Ute
attractive offering to golf clubs and sponsors
promotion. Bernadette, Emily, Paul and Claire Hellessey received a brand new V8 Holden ute
around the country.” Amadio Wines will supply
selected from a Stone’s Premium Alcoholic Ginger Beer entry form among over 20,000 participants
wine for PGA Legends Tour events and will
across the country. The promotion ran from October 2010 to January 2011 and proved the success
also offer heavily discounted prices to golf
and popularity of the Stone’s Ginger family of beverages from Angove Family Winemakers. The
clubs that stage PGA Legends tournaments
range includes Stone’s Green Ginger Wine, Stone’s Mac, Stone’s Reserve, Stone’s Premium
throughout the year.
Alcoholic Ginger Beer and Stone’s Gold.
70 drinks trade
Westfield Sydney unveiled the next instalment of 13 premium food retailers to join the line up to
open on Level Five in April 2011. The 700 sq m area will open at the end of April and is set to become
a main gourmet destination in Sydney’s CBD. The final plethora of food retailers on Level Five includes
Bécasse/Quarter Twenty One, Din Tai Fung, Sassy’s Red, Wrap and Roll, Sushi Hon, Thairrific, Pie
by Mick’s Bakehouse, Ragu Pasta & Wine Bar, Nine Mary’s, Spuds n Crepes, Iku Wholefood and
The Snag Stand. These food retailers will join operators such as Cloudy Bay Fish Company, Eat Deli
Kitchen, Charlie & Co., Crust Pizza, Dergah Galli, Guzman y Gomez, Top Juice and Via Del Corso
Pasticceria e Caffé, who are already serving food on Level Five at Westfield Sydney.
Taking Aussie pub tradition to a whole new level,
the Carlton Draught Massive Meat Wheel
promotion gives consumers the chance to go
for a spin on the world’s tallest observation
wheel, the EDF Energy London Eye, competing
to win $100,000 and a limited edition meat tray
featuring premium Wagyu Beef. Sixteen Aussie
finalists will be flown to the UK, with Carlton
fans able to enter by purchasing Carlton Draught
from participating outlets and venues using the
unique code found inside the specially marked
packs or on the game card.
Brown Brothers’ innovative promotion ‘Wine
For Life’ is back bigger and better this year,
with more than $180,000 worth of prizes. The
This Easter and Mother’s Day, Diageo Australia
will be investing significantly behind Baileys
Irish Cream Liqueur, the second biggest trading
period for the brand after Christmas. Over this
period, shoppers often look to pick up something
special to take along to gatherings. Australian
research shows up to 46 per cent of Baileys
purchases during key trading periods such as
Easter and Mother’s Day are unplanned, making
it more important to ensure the path to purchase
over this key trading period.
promotion will see three lucky wine lovers win
a monthly wine delivery for the next 25 years,
as well as 1000 mixed six packs that can be
won instantly before the promotion’s end on
17 June. Consumers simply have to purchase
a promotionally marked Brown Brothers
product, then jump online and SMS the unique
code found on the red Wine For Life sticker.
For further information please contact Brown
Brothers national sales on 1800 440 545.
Steve Webber, chief winemaker at De Bortoli Wines, recently presented some of
their latest releases at a tasting and lunch at Bilson’s restaurant, Sydney.
Amongst the wines tasted were the La Bohmeme range, Act 3 - Pinot Gris &
Friends (a reference to the 93 per cent of pinot gris matched with a little bit of
riesling and gewürztraminer) and the Bellariva range. Both are multi-varietal and
increasing in popularity in both the on and off-trade. Steve Webber was awarded the
2007 Winemaker of the Year by Gourmet Traveller magazine and is well known for
his passion for pinot noir – and is now throwing some of that same passion into pinot
gris. “I particularly like the pinot gris at the moment, I think grown in cool areas pinot
gris produces faintly aromatic beautifully textured wines that are really drinkable,”
said Webber.
drinks trade 71
Wine list
Pinot grigio
and gris
The panel tasted 36 imported and Australian pinot grigio and 44 imported and
Austalian pinot gris. Wines were scored individually and the following nine
favourite wines were chosen by mutual consensus during a group discussion
at the end of the tasting. Rob Geddes led the panel discussion.
T
he panel were looking for wines with a generous attack
of flavour, good texture, good pear and other varietal
characters and acid balance.
There seemed to be a ‘gold rush’ mentality in pinot gris. On
the positive side, it’s a variety that seems to work reasonably well
and produce fleshy, sometimes juicy wines that are pretty easy to
drink. They are not very long in flavour but they have impact.
If you bring it back to a consumer level – pinot gris and grigio
has been struggling in recent times at the retail level where it has
plateued or gone flat.
This could be somewhat to do with so much choice and so
many different wines stylistically, it’s very difficult for a consumer
to get their head around what is it that they’re buying. With
sauvignon blanc, it’s so straightforward for them and pinot gris
or grigio in particular at that commercial price point that it’s
becoming crowded with so many different styles of wine that
really don’t stand for anything specifically.
Confusion is coming about too from what does pinot grigio or
pinot gris mean?
There is no brand hero in pinot gris , nor is a regional hero
coming through. The New Zealand offering was head and
shoulders above the Australian offering. Mornington is the best
place in Australia and Orange/King Valley so there’s a limited
number of Australian regions that you can turn to but the NZ
wines were far ahead. In Australia, there are a limited number of
regions you can turn to.
Naming is a nightmare for consumers and buyers alike. With
two names both being styles, we need a unity of purpose to say
what the bottle contains. There is no New Zealand wine labeled
72 drinks trade
pinot grigio yet they make that style, because it’s what some
years gives them.
Maybe we’re better off to have the one name as with riesling?
The panel wondered, “Could we not adopt the one name mentality
and leave it up to the punters to decide which style they like?”
The panel welcomed the AWRI ground breaking work on the
PinotG Style Spectrum, where as the result of a simple test the
label can indicate to consumers whether the style of the pinot
grigio or pinot gris wine is ‘crisp’ or ‘luscious’ or somewhere on
the spectrum of possible styles in-between. This labelling device
will potentially help remove the confusion which results from t
he common use of the two names for the same variety, which
are often difficult to relate to the style of the wine in the bottle.
See PinotG.com.au for more details. This will revolutionise the
description and sale of these confusing wines and it is hoped all
producers will take the opportunity.
The panel’s most common criticism was that a lot of wines
couldn’t get richness so they’re adding sugar and some of these
wines are distinctly sweet initially with sour acid to finish.
On the positive side as a wine and regardless of style, it doesn’t
have a great deal of obvious flavour to match the obvious texture
as a one year old wine. As a two year old, the 2009 vintage wines
had much better character. Also they are better as a two year old
wine - it is obvious shelf life is not an issue with these wines.
It seems winemakers are trying to find the next sauvignon
blanc and ride a wave but this is not a grape variety that is lending
itself to that trend of young and fresh and everyone rushes out to
get the latest release of sauvignon blanc but we don’t think this is
a variety that will lend itself to being the first onto the market.
Wine list
Pinot grigio, $8-$15 RRP
The panel
Oxford Landing Estates Pinot Grigio 2010
Rob Geddes, wine writer,
author of Australian Wine
Vintages and A Good Nose
and Great Legs
RRP: $8.95
Distributor: Samuel Smith & Son
Aaron Brasher, business
manager – wine education,
Fine Wine Partners/Lion
Nathan
Clean, bright spiced pear, slightly dirty but fresh nose at the same
time. Some good citrus, good mouth feel. A nice dry style with
some texture. Good varietal definition.
Taylors Promised Land Pinot Grigio 2010
Tom Mazzei, proprietor
West Pymble Cellars
RRP: $13.95
Distributor: Taylors Wines
Phillipa Whiting,
general manager, Firefly
Lifted floral, custard apple and pretty wine, quite dry with a pleasant
moderate to long finish. A really good consumer style. Soft full
flavoured and ripe but with distinctive spiced pear flavours. The palate
had zest, lemon and hints of spice. There was a textural element
which was lacking in other wines in this bracket.
Pinot grigio, $15-$25 RRP
Red Hill Estate Pinot Grigio 2010
Angus Hughson, sales and
marketing manager, Cracka Wines
and wine writer
RRP: $22
Distributor: Cheviot Bridge
Travis Fuller,
senior brand manager,
Casella Wines
Lifted aromas of pear skin and pear flesh with reasonable level of
details and a good lusciousness to it. It had good texture and lovely
acid integration. There was a sweet and sour element to this wine
but not in an offensive way. It had texture but was still very precise,
with length of flavour - very clean and tight. Nice weight of fruit
about it.
drinks trade 73
12 days of adventure, wine and food
for you and 3 friends...
flinders
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www.hardys.com.au
For more information and support material contact
your Hardys Area Manager or call 131 492 today.
See www.hardys.com.au for full terms and conditions. Open to Aus residents 18+. Limit 1 entry/person. Starts 1/3/11. Entries close 11.59pm AEST on 30/6/11. Draw at 4/448 St Kilda Road, Melbourne VIC 3004 on
7/7/11 at 2pm AEST. Winners published in The Australian on 14/7/11. Major Prize: 1 x 12 day winery trip for winner and 3 friends (18 yrs+) in South Australia valued at up to $35,000. Prize must be taken between
Oct and Nov 2011, as determined by the Promoter. Runner-up Prizes: 5 x lunch for the winner and a friend (18 yrs+) at Nottage Hill in McLaren Vale, SA, valued at up to $3,000. Date to be determined by the
Promoter. Prize values dependent on date and departure point. Promoter: Constellation Australia Limited (ABN 86 008 273 907) of Reynell Road, Reynella SA 5161.
NSW LTPS/11/422 VIC 11/74 ACT TP11/145 SA T11/83
Enjoy wine responsibly
Wine list
Pinot grigio, $25 + RRP
Pinot gris, $10-$20 RRP
Cantina Terlano Alto Adige Pinot Grigio DOC 2008
Clifford Bay Marlborough Pinot Gris 2010
RRP: $37
RRP: $16.99
Distributor: Arquilla
Distributor: Déjà Vu Wines
This Italian grigio had clean fruit, lots of pear and some minerality with
Pear and spice flavours and quite bright and pure. Clean with long
good clean length. Truly savoury, complex and lifted all at the same
time. Good fresh pear along with fennel and spice. Good length and is a
spice, good texture and nice fruit weight. There was a sweetness but it
was nicely balanced. It was quite a pretty wine with candied and floral
bit of a different formula to what we’re used to in Australia.
aromas on the nose. It had both complexity but also a delicacy to it.
Fresh acidity and good grip.
Pinot gris, $10-$20 RRP
Pinot gris, $20-$29 RRP
Printhie Orange Pinot Gris 2010
Ant Moore Marlborough Pinot Gris 2010
RRP: $18
RRP: $23
Distributor: Printhie Wines, NSW; Westwood Wines, VIC; TBW
Liquor Specialists, QLD; Z4 Wines, ACT; Port City Vintners, WA.
Distributor: Rogue Wines
Good length and texture in this wine. Complexity from the oak and
lees with a creamy palate – it talks to you with a long finish. Nice fruit
A generous palate, it was even and rich. There was a balance between
sugar. Medium length but overall even structure of it. Pear, spice,
bright lemon.
weighted palate and a nice finish. Fruit precision is tight and fine. Real
personality and was a bit different. A standout wine.
Pinot gris, $20-$29 RRP
Pinot gris, $20-$29 RRP
Grant Burge East Argyle Eden Valley Pinot Gris
2010
Trout Valley Reserve Nelson Pinot Gris 2009
RRP: $28.99
RRP: $23.40
Distributor: Tyrrell’s Wines
Distributor: Grant Burge Wines
Open knit and quite loose but with some real lift to the fruit and
genuine length to it. Retained balance with distinctive savouriness
and it looked complex but held the sugar. Oatmeal, apple, pear and
some yeast induced characters.
Attractive, restrained fruit and was lean and fresh with good texture.
Elegant and more restrained with musk and lemon pith characters. It
is good to have that finesse coupled with the texture. This wine has
been handled well by its maker.
Pinot gris, $30+ RRP
No wines were out of the five tasted
were selected by the panelists.
drinks trade 75
Drinks arrivals
Drinks arrivals
What landed across our desks this edition
Coldstream Cider
Distributed by: Dan Murphy’s
RRP: $16.99/six pack
This apple cider, which is handcrafted, is made from
apples sourced locally in Victoria, using the traditional rack
and cloth press method. It is crisp, pale-straw coloured,
medium dry in flavour with balanced acidity and natural
fruit sugars. Available on draught and in bottles.
Rénier
Distributed by: Cerbaco
RRP: $35-45
Pineau des Charentes is a mix of cognac and fresh grape
juice (white or red). Rénier produces a range of Pineau
des Charentes ‘Mistelles’ including Pineau de Charentes
Blanc (5 years), Pineau de Charentes Rosé (5 years),
Pineau de Charentes Rubis (5 years) and Pineau de
Charentes Extra Vieux Blanc (20 years). With an alcohol
level of around 17 per cent, it is a very versatile drink and
can be a good aperitif, digestif or cocktail ingredient.
Arrogant Frog
Distributed by: Woolworths
Liquor, BWS, Dan Murphy’s
RRP: $10.99
The 2009 Arrogant Frog Croak Rotie Shiraz and
2009 Arrogant Frog Ribet White Sauvignon Blanc
are the latest additions to the internationally
acclaimed Arrogant Frog range from winemaker
Jean Claude Mas. The Croak Rotie Shiraz with
nine per cent viognier is a deep, rich red with
notes of liquorice and blackcurrant and a nose of
sweet spices, blueberries and strawberry jam.
The Ribet White Sauvignon Blanc has a nose of
lychee and grapefruit with slightly smoky notes.
Wimmers Crave
Distributed by: Wimmers Soft Drink
RRP: $3.50/bottle
Moving away from the brand’s sophisticated range,
Wimmers Crave is a blue creaming soda with a
secret twist. Well received among distributors, its
first production sold out before it had commenced.
Crave is a sub-brand of Wimmers Soft Drink with
an edgy, bold image appealing to younger people
and will be supported by promotional material
including shirts, hats and other point-of-sale
merchandise. The name Crave was suggested by
Debra Cannon in a national Facebook competition.
Ocean Spray
Distributed by: Ocean Spray
RRP: $5.75/ bottle
Ocean Spray, one of the leading cranberry juice brands, has released its new-look
bottles for 2011. The result of extensive consumer research, this new bottle is
rectangular, which means it is also easier to grip than the previous round bottle and
allows for greater storage options. Consumer should not worry about the taste, Ocean
Spray still being the deliciously crisp and refreshing drink they have been accustomed
to. Ocean Spray’s range includes Cranberry Classic, Cranberry Light, Raspberry,
Cranberry, Cranberry Pomegranate, Cranberry Blackcurrant and Ruby Red Grapefruit.
Bacardi RTD
Beyond Coconut Water
Distributed by: www.beyondcoconutwater.com
Ph: 1300 655 220
RRP: $3.50
Beyond 100 per cent Coconut Water is the only
coconut water in the market to be considered the
closest to the real thing, celebrity fans such as Molly
Mledrum, Michael and Lindy Klim, Rebecca Twigley
and Liesel Jones. Beyond Coconut Water has also
announced its collaboration with Kit Cosmetics to
launch its coconut water infused limited edition
body lotion. It is available exclusively at Kit
Cosmetics and Mecca Maxima stores nationally.
Lowe Wines
Distributed by: Lowe Wines
RRP: $25
Lower in alcohol and from the Nullo Mountain
vineyard, the 2010 Louee Riesling shows delicate
lemon and lime characters and great drinkability, such
a refreshing summery wine. The 2010 Louee Late
Picked Riesling shows melon and apricot aromas and
a citrusy palate with a dry crisp finish. Maurizio Corda
76 drinks trade
Distributed by: Bacardi Lion
RRP: $24.99 six pack
Bacardi has launched a new RTD range that includes two flavours, Bacardi & Lemonade
and Bacardi & Ginger Ale. The new flavours have joined the already popular Bacardi
& Cola, which also features new packaging and a new formula that replicates a more
authentic cola taste. The launch is fully supported by a multi channel marketing campaign
that incorporates TV, outdoor, digital advertising and sampling with the aim to drive trial
and awareness for the Bacardi Trademark and new RTD range.
Monteith’s Single Source Lager Beer
Distributed by: www.drinkworks.com.au
Created with the intention to deliver a beer that is traceable and true to its roots,
Monteith’s Single Source is brewed at the Mainland Brewery in Timaru, NZ and is
derived from Charmay barley belonging to a singular Rakaia barley farm and Southern
Cross Hops from a singular Motueka hops farm. Packaged in a black bottle to protect
the beer from UV rays, it presents crisp, refreshing lager characters with lemon peel
and pine needles aromas.
ABSOLUT Berri Açaí
Distributed by: Pernod Ricard
RRP: $45.99
The new flavour from the iconic Swedish vodka brand, ABSOLUT Berri Açaí is an
exceptional fresh mix of açaí, blueberry and pomegranate; flavors native to South
America, Europe/North America and Southwest Asia. It has a soft berry aroma,
a pure and slightly sweet taste, and a long smooth and fresh berry finish. It is
particularly suited to mixing, as its subtle fruit and flower notes add a luxurious tone
to drinks and cocktails.
NEW
NEW
made to mix
™
ENJOY BACARDI RUM RESPONSIBLY
Contact your Bacardi Lion territory manager on 13 15 13 to stock BACARDI or organise a brand educational for your staff. www.bacardilion.com.au
BACARDI the Bat Device are registered trademarks of BACARDI & Company. MADE TO MIX is a trademark of Bacardi & Company.
Drinks arrivals
Bundaberg 10
Year Old Rum
Climbing Cabernet Sauvignon
2009
All Saints Estate
Distributed by: Cumulus Wines
RRP: $21.95
From winemaker Debbie Lauritz comes this
cool-climate, higher altitude cabernet from the
Orange region of NSW. With pronounced berry
fruit flavours, chocolate and a hint of mint, this
wine has good palate weight and generous
lashings of flavour with a firm tannin structure
and long finish. Also released recently from
Cumulus was the 2010 Rolling Sauvignon Blanc
Semillon, which was cool-fermented in stainless
Distributed by: David Johnstone, TAS;
Mezzanine Wines, all other states
RRP: $25 (shiraz, durif)
$35 (Alias I)
Prestige, Shiraz Prestige)
All Saints Estate 2009 Shiraz: From this
heritage-listed estate in North East Victoria
comes this handcrafted, full bodied shiraz
with pronounced spice and pepper; good acid
structure and a broad palate, with exceptional
length of flavour. It has some kick and lingers
for all the right reasons. - Katrina Holden
steel and described by Debbie as “juicy, fresh
Distributed by:
Diageo Australia
RRP: $79.99
Bundaberg announced
the launch of the
first limited release
for the Master
Distillers’ Collection,
Bundaberg 10 Year
Old Rum. The collection showcases Bundaberg’s
distilling excellence and is presented in a heavyglass, decanter-style bottle. Having matured for
a decade in oak vats, it has aged to perfection,
delivering superior quality and strength of character,
richness and refined smoothness in the finish.
and really lively in the mouth”. - Katrina Holden
Tamar Ridge Devil’s Corner
Distributed by: David Johnstone, TAS;
Fine Wine Partners, all other states
RRP: $18.95
The two new releases from Tasmania’s Devil’s
Corner are the 2010 Pinot Grigio and 2010
Pinot Noir. The pinot grigio comes from 100 per
cent estate grown fruit, with an herbal nose,
All Saints Estate 2009 Alias I: A blend of
marsanne (32.7 per cent), chenin blanc (26.3 per
cent) with smaller percentages of chardonnay,
semillon, muscadelle and orange muscat, this
wine displays peach and citrus characters on
the nose, a fully textured palate with acidity and
a long, persistent finish. - Maurizio Corda
Deakin Estate
Distributed by: Red + White
RRP: $10
Deakin Estate has released six wines from the
weight and intensity and a crisp clean finish. The
2010 vintage. With a focus on lower alcohol
pinot noir is sourced from the Tamar Valley and
wines and extraordinary value for money, the
East Coast wineries, and displays a perfumed
wines from the 2010 vintage are the result of a
nose, violet and blackberry notes and soft full
typical dry, warm year for the Murray River. The
flavour of cherry and some savoury notes.
Deakin Estate Pinot Noir was one of the new
additions to the range, which also includes the
2010 Moscato, 2010 Sauvignon Blanc, 2010
Chardonnay, 2010 Viognier and the 2010 Rosé.
Brown Brothers Patricia Range
Amberley Kiss & Tell Moscato and
Moscato Rosa
Distributed by: Constellation Wines Australia
RRP: $14.99
Amberley has released two new moscatos, the
Kiss & Tell Moscato and Kiss & Tell Moscato
Rosa. Following a trend towards lower in alcohol
alternatives and an increasing popularity of
moscato in Australia, the Kiss & Tell Moscato
and Moscato Rosa are lower in alcohol at seven
per cent. Both made from frontignac and gordo
blanco grapes, the Moscato Rosa also saw
Distributed by: Brown Brothers Milawa Vineyard
RRP: $39.90 (Chardonnay 2008)
$55.90 (Cabernet Sauvignon 2006)
Brown Brothers have released the latest wines
for their Patricia range. The Brown Brothers 2006
Patricia Cabernet Sauvignon - from the King Valley
with its blackcurrant characteristics and Mornington
Peninsula with its leafy characters - and the 2008
Patricia Chardonnay, with its minerally, grapefruit
tight style with layers of complexity, good length
and nice acidity. Limited stocks of the 2006 Patricia
Shiraz, 2006 Patricia Noble Riesling and 2005 Patricia
Pinot Noir Chardonnay Brut (released in 2010) will
be available alongside the two new releases.
the addition of a small bit of sweet shiraz.
Richard Hamilton 2009 Lot 148 Merlot
Distributed by: Fesq & Company, NSW/VIC/QLD; Options
Wine Merchants, SA/NT; David Johnstone & Associates, TAS;
Strategic Wines, WA. RRP: $18.50
Lot 148 commemorates the first allotment of land that the Hamilton ancestors acquired when first arriving in
South Australia in 1837. This merlot has ripe fruit on the nose with spice and bursting with fruit flavour. Finely
integrated tannins complete this wine of texture and good length of flavour. Also recently released is the
2009 Richard Hamilton Shiraz. - Katrina Holden
Rekorderlig Wild Berries
Distributed by: Red Island
RRP: $7.99/ 500ml bottle
Rekorderlig Wild Berries, the new addition to
the Rekorderlig portfolio in Australia, is available
in bars and major outlets nationally. Made with
the purest spring water in Vimmerby Sweden, it
is a semi-sweet cider with an alcohol content of
four percent ABV. Bursting with flavour like the
rest of the Rekorderlig range, it has a nose of
wild country berries and a pear base. To coincide
with the release of Wild Berries, Rekorderlig is
also introducing a new premium glassware to
the Australian market, high ball glasses, perfect
when half filled with crushed ice or ice cubes.
drinks trade 79
A DRINKS TRADE PROMOTION
On-premise to get
“World’s Best in Class”
Sierra Tequila Reposado
The tequila category is experiencing a renaissance as it casts off the
shackles of ‘lick, sip, suck’ parties and evening ending shots that have
branded the spirit as the prelude to a ‘less than good’ morning-after.
This is all changing: Tequila is increasingly being appreciated in the
on-premise for the variety of tastes the spirit can offer and the quality
products now available on the Australian market.
D
estilerias Sierra Unidas’ are the owners of one of these quality brands
- Sierra Tequila, based in Guadalajara. The majority stakeholder is the
German private company, Borco, a leading European producer and
marketer of international spirit and wine brands. Also a part of the distillery is
the third generation of family distillers that have been producing Sierra Tequila
at their centuries-old hacienda in Guadalajara since the 1970s.
Sierra dominates Europe as the number 1 tequila brand, holding a 70%
share of the German market, the largest outside the US and Mexico. Sierra
Reposado has also proven itself on the biggest stage, taking home the
prestigious 2010 International Spirits Challenge and IWSC Trophy 2010 for
their Sierra Reposado (‘Best in Class’).
Sierra Tequila is a rich, vibrant and complex range
of quality tequilas; expect to see a lot more of
Sierra in the coming years!
Suntory Australia recently took on the distribution of Sierra Tequila and
has set about gaining immediate traction for the brand in the on-premise
market – taking advantage of long-standing relationships underpinned by the
Club Suntory bartender programme. A perfect partnership, Sierra Tequila and
Club Suntory are both about enjoying yourself and don’t take themselves too
seriously. Sierra Tequila promotions include giant sombreros and handlebar
moustaches; Club Suntory events offer the occasion to wear them with pride.
“The on-premise market have embraced Sierra Tequila; we’ve received really
positive feedback from the on-premise activation team. We’re predicting a very
bright future for Sierra Tequila with a high percentage growth forecast for the
coming year” said Fred Duarte, brand manager.
Drinks arrivals
Baileys 200ml
Distributed by: Diageo Australia
RRP: $9.99
Baileys has released a new format 200ml bottle
featured as a counter display to help drive sales
of the liquor, which is already the largest brand in
the liqueur category. The new format, originally
meant to help Christmas sales, is being kept by
many retailers all year round. “The Baileys counter
display worked so well over Christmas as an
impulse purchase we decided to keep it all year
round. It continues to drive incremental sales for us
and people love the little size,” said Sam Cufone
of Parafield Airport Liquor Store, Adelaide. The
200ml bottle is a positive response to consumer
demand for portion control and serving sizes.
Rémy Martin VS
Distributed by: Suntory Australia
RRP: $59.99
Rémy Martin VS has been re-released in Australia
thanks to popular demand. The premium entry
level cognac is limited to a selected few markets
worldwide and offers a higher quality VS cognac
as it contains 100 per cent Petite Champagne.
Characterised by its distinctive smooth flavour
and versatility, Rémy Martin VS is suitable to
a wide range of long drinks and cocktails.
Jacob’s Creek True Character
Distributed by: Pernod Ricard Australia
RRP: $49.99 (St. Hugo Cabernet Sauvignon)
$59.99 (Centenary Hill Shiraz)
$74.99 (Johann Shiraz Cabernet)
Jacob’s Creek Johann Shiraz Cabernet 2005:
This is a rich and complex wine with an intense
palate and deep crimson – ripe blackberry and
plum and liquorice characters from the shiraz
Cactus Jack, Slammers,
Alabama Jack
Distributed by: Altbev Australia
RRP: $27.95 (Cactus Jack Original Tequila Sours,
Alabama Jack)
$22.95 (Slammers Blackcurrant Sours)
Cactus Jack, Slammers and Alabama Jack are three
‘sours-inspired’ ranges imported from South Africa.
Cactus Jack Original Tequila blends real Mexican
tequila and lemon sours, great as a shooter or as a
mixer for tequila-based cocktails.
One of four Slammers Fruit Sours, Blackcurrant
combines the sweetness of summer blackcurrants
with a sour twist. Alabama Jack Bourbon Sours
mixes the smooth taste of Bourbon with a twist
of lime, to be served ice cold as a shooter, but also
lends itself to be combined into a variety of cocktails.
Also available from Altbev Australia: Cactus Rose
Original Cranberry, Cactus Chilli Original, Slammers
Apple Sours, Slammers Peach Sours and Slammers
Raspberry Sours.
and refined cassis fruits from the cabernet
sauvignon. There are layers of concentrated fruit,
full bodied in structure with fine soft tannins.
Released in September last year, the Johann 05
has long cellaring potent with the winemaker
recommending an ideal drinking year of 2016.
Jacob’s Creek Centenary Hill Shiraz 2006: This
intense ruby red Barossa shiraz displays chocolate
and cigar box characteristics along with black
pepper and concentrated plum on the nose. When
it reaches the palate it’s soft and full-bodied. The
black pepper is still, supported by a fine tannin
structure and a warm and sweet berry finish. At
14 per cent ABV it’s a tad heavier than the 2005.
Jacob’s Creek St. Hugo Coonawarra Cabernet
Sauvignon 2007: The St. Hugo is the pinnacle of
Jacob’s Creek Cabernet Sauvignon sourced from
Coonawarra, the result is a full-bodied wine with
rich textured palate of cassis and berry fruit flavours.
The wine has a strikingly deep crimson hue and a
cabinet full of trophies and medals. The 2007 St.
Hugo will benefit from another 3-7 years cellaring
and comes in at 14 per cent ABV. - Ashley Pini
Smirnoff and
Gordon’s
Distributed by:
Diageo Australia
RRP: $23.99$28.99
Diageo Australia
is continuing
its focus on the
development
of the Readyto-Serve (RTS)
category with the launch of two new additions
to its Signature Serves range, Smirnoff
with Cloudy Apple and Gordon’s Gin with
Ocean Spray Ruby Red Grapefruit.
Following the release last August of the Smirnoff
and Cranberry and Smirnoff with Blood Orange,
off-premise retailers have enjoyed increased
traffic in-store and highly profitable margins.
The Habitat Sauvignon Blanc
Distributed by: Fine Wine Partners
Fine Wine Partners has announced the launch of
The Habitat range, to meet the growing consumer
demand for wines with green credentials and will
be exclusive to the on-premise market. Five wines,
all sourced from sustainable vineyards make up the
range including the shiraz, chardonnay, cabernet
merlot, semillon sauvignon blanc and a sparkling
brut cuvee. The packaging is also eco-friendly, using
lean and green bottles that reduce weight and
carbon impact, plus environmentally friendly labels
made from chlorine-free 100 per cent recycled pulp.
The sparkling closure is a resealable zork and 100
per cent recyclable. Rod Hooper, the creator of The
Habitat range is based in Riverton, South Australia.
Monkey Shoulder
Distributed by: William Grant & Sons
RRP: $48.99
Monkey Shoulder Scotch Whisky is the world’s
first ‘Triple Malt’ whisky and was recently released
in Australia following a successful launch in the UK
in 2005. Hailed as the new face of Scotch Whisky
and targeting a new scotch drinking generation (mid
20s to late 30s), it displays versatilty and mixability
and it is suited to cocktails such as Monkey Mule,
Blood and Sand or Monkey Fig Jam Sour.
drinks trade 81
Global news
Drinks Trade eye
What caught our eye this issue
An Australian brewery, 4 Pines Brewing
Company, has created its first batch of a very
special beer designed to be drunk in space. The
beer, which was tested for the first time on
humans in Florida, is a big full-bodied beer with
a strong taste and low carbonation. Due to the
fact it is harder to taste things in space as the
tongue swells and the tastebuds become a bit
numb, brewer Jaron Mitchell went for a stout
to cut through the lack of sensitivity. Space
engineers who have been working with Jaron to
create the first batch of beer were certain that
if people were served a regular beer in space
they would not be able to taste it. The beer was
made to supposedly be drunk in commercial
space tourist flights starting next year.
Decanting Champagne is becoming
A revolutionary green and eco-friendly vending
increasingly widespread in Europe. Billecarte
machine is now available in Australia. Bag of Ice,
is particularly fond of this practice, with
a fully weatherproof machine, has the ability to
70 of its restaurant accounts said to have
produce its own ice via the attached Hoshizaki
adopted decanting. Research has revealed
ice maker which lays on top of the unit. With the
some interesting findings including:
capability of producing 600kg of ice per day on
certain Champagnes and especially pinot
top of the 272kg already stored, the machine will
noir-dominated styles can show more
never run out of ice but can also be expanded
pronounced aromas when decanted;
by adding a second ice maker which doubles the
Champagne tends to lose 10-15 per cent
production. Among the advantages brought by
of its fizziness but sharpness is also taken
this new product to the drinks industry: the Bag
away to give room to more pronounced
of Ice machine requires very little maintenance;
creamy characters. Searcy’s is promoting
it eliminates transportation costs under the
this practice in the UK with the opening of its
current system; melted bags are a thing of the
new bar at One New Change in London.
past and no more defrosting will be needed to
clean the inside; the machine operates 24/7 and
requires no staff to run; customers can simply
Oliver’s Taranga has achieved the rare
milestone of 170 years of grape growing in
McLaren Vale, SA. 2011 also marks the year
when they begin the conversion of their
vineyards to certified-organic and the release
of their first McLaren Vale Vermentino. A
commemorative wine from the 2002 vintage
will be released this year and a celebration
for 170 people will take place at the Oliver’s
Taranga property in October 2011.
A red wine pill has been released in the UK,
drive up to the unit, place their money into the
claiming to ward off cancer, heart disease
machine, select the amount of ice from up to
and diabetes. The resveratrol supplement,
three different quantities and the machine will
obtained from an antioxidant from grape skins
do the rest; Bag of Ice can offer customers up
and present in red wine, has been found to
to three different bag quantities (maximum up
help prevent a number of conditions including
to 9kg bag) with different pricing. It also has
The City of Melville has launched a
powerful educational resource aimed at
curbing the problem of binge drinking among
teenagers. The DVD, called The Gathering
portrays a typical adolescent gathering and
includes themes such as sexual assault,
violence, glassing and alcoholic poisoning.
The DVD was provided to all senior schools
in the City of Melville for free and schools
and organisation outside of the City of
Melville were able to purchase the DVD.
proven in humans, studies have suggested
Alzheimer’s and the aging process according to
its makers Biotivia. While experts have already
warned that benefits of the pill haven’t been
the US. The pills are on sale at Nutri Centre
health stores in the UK and a month worth
of treatment costs slightly over £30.
French liqueur Chambord has developed a
chef, cookbook writer and media personality
analyse the three bottles in attempt to
Dede Wilson has given tips on how to cook
using Chambord including: Chambord can be
substituted for vanilla, milk, water or juice in
any baking recipe; a splash of Chambord can
recreate the original recipe. The Antarctic
be added to any fresh fruit dessert; Chambord
Heritage Trust sent a crate with 11 bottles
can be added to cream before it’s whipped
to Christchurch, with experts estimating
and Chambord can be used to plump raisins
each of the bottles could fetch US$69,000
or dried cranberries. Recipes containing
on the market. The whisky is believed to
Chambord range from duck confit and black
be one of the oldest in the world, having
raspberry and chocolate mousse to black
been bottled between 1896 and 1897.
raspberry brownies and chocolate cake.
82 drinks trade
whatsoever and all the profits stay with the
Dimitrios Rossios at dim@rosscorp.com.au
and the supplement is highly successful in
sweetness to a wide array of recipes. American
owner of the Mackinlay’s brand, will
are no franchise/license or commission fees
operator. For more information please contact
abandoned in Antarctica by British explorer
analysis. Whyte & Mackay, the current
pricing as well. And most importantly, there
building up of fatty deposits in the arteries
cult among food lovers for its ability to add
ago were sent to Scotland for scientific
up to three different quantities with its own
that resveratrol could for example prevent the
Three bottles of Mackinlay’s Whisky
Sir Ernest Shackleton more than a century
the ability to dispense pure, filtered water in
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