SoVino - Spring Edition

a guide for lovers of fine wines, craft beers and premium spirits.

spring issue 2014. exclusive to independent liquor retailers.

Beautiful bubbles

Add some fizz to spring racingcelebrations

Doing it their way

Why Neil and Andrew Pike arewinning awards

Clare Valley

Take a tour through Rieslingcountry

Created by Coordinate for Independent Liquor Retailers Pty Ltd localliquor.com.au

Editor: Jan OConnell Project Manager: Angie RajCreative Direction and Design: Javier SteelCover Photography and Styling: Tess Godkin

Advertising and editorial enquiries contact:

Samantha WatsonT 1300 408 399 F 02 6230 4278E [email protected]

Unit 67/12 Challis Street, Dickson ACT 2602 PO Box 157, Dickson ACT 2602

Products and prices throughout this magazine are available only at participating stores.

Editors letter .............................................................................2

Your Food and Wine Calendar .................................................3

Regional food and wine events to check out this spring.

Beautiful Bubbles .....................................................................4

Exploding some myths about our favourite sparkling.

Drink This With That .................................................................6

Recipes: Spiced Pork Belly and Sticky Fig Pudding.

Doing it their way ....................................................................10

Pikes Wines: two brothers following their heritage.

Meet the Locals ......................................................................14

Coonamble Cellars: NSW Liquor Retailer of the Year.

Riesling Country .....................................................................18

Clare Valley: a rich past and a bright future.

Bring Your Own .......................................................................22

Discovering craft beers and great regional wines.

New Product Spotlight ...........................................................25

Spirited mixes for the cocktail hour.

Features

Stone & Wood Ale .......................................................................8

Jacob's Creek Double Barrel Range ..........................................12

Petaluma Wines ........................................................................16

Nicolas Feuillatte Champagne ....................................................20

Apple Truck Cider ......................................................................26

Licor 43 .....................................................................................28

Grey Goose Vodka ....................................................................30

Editors Letter

Perhaps the most famous quote about champagne Come quickly, I am tasting the stars is

attributed to Dom Perignon, the Benedictine monk widely credited with inventing the French

bubbly. Sadly, its all a myth. Champagne as we know it didnt appear for a couple of centuries

after Dom Perignon died and the quote first appeared in an advertisement in the late 19th century.

No matter who coined the phrase, it does capture some of the magic of those bubbles. With the

Spring Racing Carnival upon us and Christmas looming, a good many of us will be tasting the

stars, so in this issue were looking at champagne and its Australian equivalents. In the process,

we explode a few more myths.

What else are we drinking as the weather warms? Perhaps a nice cold white? Recent research

has shown that Riesling is becoming Australias favourite white, ahead of Chardonnay and

Sauvignon Blanc. So in this issue we travel to the Clare Valley in South Australia, perhaps

Australias stand-out region for Riesling. Still in the Clare Valley, well meet winemaker Neil Pike

and his viticulturalist brother Andrew, the team behind the 2013 Pikes Traditionale Riesling,

named Australias best at the most recent Canberra International Riesling Challenge.

But wait, theres more. Whether your spring tipple is beer, wine or even the odd cocktail, youll

find some new ideas here. And if youre not into racing, there are plenty of food and wine events

to keep you occupied check out our calendar.

Jan OConnell

Editor

editors letter

2 sovino. lovers of fine wines, craft beers and premium spirits.

spring calendar

Your Food and Wine Calendar

as the days get longer and our spirits lift, its time for some serious eating and drinking.

11

Hunter Valley Wine Festival

Enjoy the extensive array of local wine,

food, beer and cider on offer at this one-day

festival at Lovedale in the heart of the Hunter.

huntervalleywinefestival.com

17 - 19

Coonawarra Cabernet

CelebrationsWeekend

Enjoy the family-friendly Cabernet Festival

marketplace, plus the famous Cabernet

masterclass, retrospective tasting, grand

banquet and rare wine auction.

coonawarra.org

17 - 2

Orange Wine Festival

Orange Wine Festival, formerly known as

Orange Wine Week, highlights the region's

premium wines through wine shows, tastings,

workshops, tours, trails and markets.

tasteorange.com.au

NovemBER1

Tumbarumba Tastebuds

This lush spring affair showcases the best of

Tumbarumba's food and produce. Explore the

premium quality vineyards and cellar doors

with free wine tasting.

visittumbashire.com.au

1 - 2

Wine, Roses and all that Jazz

Celebrate the coming of spring with cool

climate wines and laid-back sounds at

Canberra region wineries.

www.canberrawines.com.au

1 - 2

Bitter and Twisted International

BoutiqueBeer Festival

A Bavarian beer breakfast, beer and food

matching lunch, then a tour of the historic

Maitland Gaol how can you miss it?

bitterandtwisted.com.au

1 30

Good Food Month, Victoria

This month-long celebration will showcase

the best Melbourne and regional restaurants,

cafes, bars and producers.

goodfoodmonth.com

13 - 16

Taste of Melbourne

Billed as four days of foodie heaven,

Melbournes dining scene explodes with

tasting menus, interactive masterclasses,

boutique artisan producers, and live

entertainment. tasteofmelbourne.com.au

14 - 15

Tasmanian Beerfest

Australias largest beer festival transforms the

Hobart waterfront into a world of boutique

and craft beer each November, with local,

Australian and international brews on show.

tasmanianbeerfest.com.au

SEPTEMBER22 - 28

Australian Cool Climate Wine Show

Benchmarking the unique wine styles

produced from cool climate wine regions,

culminating with a public tasting on 28

September at Murrumbateman Hall.

murrumbateman.org.au

27

Flavours of Mudgee

The Mudgee Food & Wine Festival runs

from 12 September to 5 October. This

free street festival is the high point, with

regional produce, wines and entertainment.

mudgeewine.com.au

octoBER1 - 31

Good Food Month

Australias largest food festival comes to

Sydney and regional New South Wales;

Canberra; and Brisbane and regional

Queensland in October, then Melbourne

and regional Victoria in November.

goodfoodmonth.com

4 - 6

Murrumbateman Moving Feast

Tantalise your taste buds with the

Murrumbateman Moving Feast, a

roving degustation of fine local wines

matched with delicious tasting plates.

makersofmurrumbateman.org.au

spring issue 2014. 3

feature

Were choosing French champagne more than

ever. Corey Leeson, Trade Marketing Manager

for Independent Liquor Retailers says this is

part of a trend for us to drink less but drink

better. The strong Aussie dollar over the last

two years has seen the price of champagne

fall significantly. So people are trading up from

local wines to the imported product, he says.

Champagne has a limited provenance the

Champagne Region of France. Here ancient

Romans and medieval kings enjoyed wines

made from vines that withstood the rigours of

the northern climate. Originally they were pale,

pinkish wines, but by the mid-16th century

white wines were being produced from the

Pinot Noir grape. For centuries, though, the

bubbles that formed in the wine during its

secondary fermentation in the bottle were

seen as a fault.

Fashions change. The sparking version

became a craze among the French nobility

in the early 1700s, and wine-makers began

to encourage the bubbles. Making it was a

hazard, as carbon dioxide gas often caused

the bottles to explode. With the industrial

revolution in the 19th century came stronger

bottles, improved corks and the practice of

riddling a process that allowed sediment to

collect on the cork and be swiftly removed

without losing too much of the fizz and

modern champagne was born.

Australia has its own long tradition of sparkling

wine production and, although we cant call it

champagne or even mthode champenoise,

many of the local sparklings are very

respectable drops. As far back as 1900, an

Australian sparkling wine won the gold medal

at the Paris exhibition, beating the French at

their own game.

That wine came from Great Western in

Victoria, owned at the time by Hans Irvine.

He had imported bottles, machinery, and a

French winemaker from the champagne house

of Pommery and made wine by the traditional

method. A story, possibly apocryphal, links

Irvine with Dame Nellie Melba, who had

expressed the wish to bathe in champagne.

He commanded that a bathtub be brought

to the winery and filled with 152 bottles of

his sparkling wine. The diva bathed behind a

screen. Cellar-hands later bottled the bubbly

and claimed that, although 152 bottles went

in, 153 bottles came out.

A completely different kind of sparkling wine

played a significant role in turning us into

a nation of wine-drinkers. Barossa Pearl,

however scornfully its referred to these days,

changed the Australian wine industry. It was

made using white table grapes fermented

in pressure-controlled vessels, based on

a German style known as Perlwein and

introduced at the time of the 1956 Melbourne

Olympics by Colin Gramp of Orlando. He

believed it would appeal to young people. It

did. While the rest of the industry watched

with some scepticism, Barossa Pearl became

a huge success. Competitors followed with

more sparkling, sweetish wines: Sparkling

Rhinegold, Starwine, Gala Spumante,

Porphyry Pearl and Cold Duck.

Weve come a long way since then. Just ask

Ed Carr. From his early wine industry days as

a microbiologist with Wynn Winegrowers at

Magill, Carr has become Australias sparkling

wine guru. In 1986 he was appointed sparkling

winemaker for Seaview and Killawarra in the

Barossa, joining Accolade Wines (formerly

BRL Hardy) in 1994. At Hardys, he was the

guiding hand behind well-known sparkling

wines such Omni, Sir James and Banrock

Station. Now he makes the best sparkling

wine in Australia, House of Arras. Carr believes

that Tasmania can, and should, produce

exceptional sparkling wines equal to the

world's best.

James Halliday agrees, saying that the best

sparklings are now predominantly sourced

from Tasmania. He gives the Bay of Fires |

House of Arras Arras EJ Carr Late Disgorged

2000 a rating of 97 up there with the French

Krug and a whisker ahead of Louis Roederer

Cristal. Halliday also gives high ratings to

sparkling wines from other Tasmanian makers

and from cool sites in southern parts of the

mainland, including the Adelaide Hills, Yarra

Valley and the Macedon Ranges.

Another style that has seen a resurgence in

popularity is sparkling red wine. Weve come

a long way from the sparkling burgundy that

possessed a rather seedy reputation back in

the 1970s. These days, sparkling Shiraz from

the Adelaide Hills, Clare, southern Victoria

and the Canberra region are highly rated by

critics, and building a new fan-base with wine

drinkers, says Corey Leeson.

French or Australian, white or red, there have

never been so many options for your spring

racing tipple. Whatever your choice, youre in

good company. Cheers!

whats a day at the races without a glass or two of bubbly? as we tense up for the spring carnivals, champagne importers see their sales go through the roof, with aussies enjoying more and more of the french fizz every year. from there, its the long slide through the christmas

party season, culminating in the cork-popping frenzy of new years eve.

Beautiful Bubbles


Tasmania can, and should, produce

exceptional sparkling wines equal to the

world's best

Champagne myths

The monk Dom Perignon

inventedchampagne

Although he pioneered techniques to make

white wine from red grapes, in the 17th

century Dom Perignon would have spent most

of his career trying to keep bubbles out of

hischampagne.

Champagne should pop

whenyouopenit

If you want to preserve the bubbles, the cork

should be eased out with no more than a

gentle sigh.

Champagne glasses

should be chilled

No, no, no. Again, this will reduce the bubble

action and thats what champagnes

allabout.

Champagne doesnt

give you a hangover

Alas, not true. Scientists have suggested

champagne will give you a worse hangover

than vodka or white wine, but not as bad as

red wine or brandy.

A spoon in the neck of an open bottle

keeps champagne bubbly

Although a group of young scientists have

claimed to support this theory, most agree that

its bunk.

Champagne goes to your head

fasterthanother drinks

Unfortunately, this is no myth. Scientists tested

the blood of people who drank flat champagne

and fizzy champagne and found higher blood

alcohol levels in those who drank the fizz.

But they still dont know exactly why.

Ed Carr from Tasmanias House of Arras is Australias most-awarded

sparkling wine maker


drink this with that

Taylors 2013

Jaraman Chardonnay

750mL Bottle $2199

This unusual fusion of

parcels from Clare Valley and

Margaret River has produced

a complex yet elegant wine.

It has intense lifted aromas of

melon and lime with hints of

stone fruits, underlying notes

of pineapple and guava and

subtle secondary characters of flint, cedar and

spice. The palate delivers citrus, fig and melon

flavours with clean, mineral acidity and a touch

of lemon zest. Texturally, its delicate, with a

creamy mid palate and integrated oak.

Coppabella 2012

Pinot Noir

750mL Bottle $1699

The closest climate parallels to

Tumbarumba in the Southern

Hemisphere are Central Otago

(New Zealand) and Tasmania,

two of the great emerging

new world regions for this

style. Its little surprise then

that great Pinot can also be

made in Tumbarumba. This is a fragrant, lifted

wine. Onthe palate theres strawberry and

maraschino cherry, with gamey notes and

Asian spices. A wonderfully textural wine with

silky, polished tannins on the long finish.

Tyrrells 2013

BrookdaleSemillon

750mL Bottle $1699

Part of Tyrrells Hunter Heroes

range, Brookdale Semillon

comes from the famous HVD

vineyard which always produces

wines that are floral, softer, and

more approachable than their

other vineyards, making it a

perfect early drinking style. The

floral nose leads into a palate that delivers

a fleshy, full serve of citrus and lemongrass

flavors and a clean, light finish. The 2013

vintage has been awarded three gold and

three bronze medals.

Method:

Score skin side of the belly in a criss-cross

pattern, but dont cut into the meat

Mince garlic with the salt in a mortar

and pestle. Add other spices and oil and

mixtogether

Rub mixture over skin of pork and place in

fridge for an hour to dry

Pre-heat oven to 120

Place the belly in oven for 20 minutes

Turn down heat to 160 and roast for a

further 2-3 hours until cooked through and

skin is crisp

Rest pork for 10 minutes then slice,

serving with mashed potato and

applesauce

match with...

Roasted Spiced Pork Belly

Ingredients:

2 2.5kg boneless pork belly, skin on

1tsp salt

1 tsp ground cinnamon 1 tsp Chinese five-spice

powder

Pinch ground cloves 4 garlic cloves 50ml olive oil

Serves 4


drink this with that

Brown Brothers 2013

OrangeMuscat & Flora

750mL Bottle $1599

This luscious late-harvested

wine is the perfect partner for a

wide range of desserts. Orange

Muscat forms the backbone of

the blend, providing aromas of

orange blossom to the nose and

a fresh citrus hint to the palate,

while the Flora contributes

colour, texture and mouth-feel. The current

release is vibrant yellow and shows lifted

aromas of lemon, honey, spice and musk.

Fresh and tangy, it has a zesty long clean

balanced finish.

Innocent Bystander

2014Moscato

750mL Bottle $1699

This stylish Moscato is made

from old-vine Gordo (brown)

and Black Muscat (Muscat of

Hamburg) grapes exclusively

grown for Innocent Bystander

in the vineyards around Swan

Hill on the Murray River. The

result is pink and bubbly,

with aromas of candyfloss, pink grapefruit

and mandarin. Tastes of rosewater, toffee

apple and rhubarb crumble come together

in a spritzy fizz with a fresh pear and

raspberryfinish.

Morris Classic

Liqueur Muscat

750mL Bottle $1899

The world-acclaimed Morris

Liqueur Muscats are produced

from Brown Muscat, a clone of the

Muscat aux Petit Grains Rouge,

grown at Morriss Rutherglen

vineyards. The fortified Muscat

is matured in oak casks then

blended for richness, age and

freshness. This Liqueur Muscat exhibits the

aromatic fruit character and luscious flavour of

ripe Brown Muscat grapes with a hint of wood

dryness, resulting in an excellent dessert wine

with mouth-filling flavour.

Method:

Pre-heat oven to 160o

Line a 20cm cake tin (or individual

mouldsif you prefer)

Place figs and bi-carb in a bowl, boil water

and pour over the top, stir and allow to sit

Cream butter and sugar until

whiteandfluffy

Add eggs one at a time, scraping

downsides

Fold in half the flour, then half the fig mix,

then remaining flour and figs

Pour into tin and bake at 160 for 20-25

minutes or until a skewer comes out clean

Sticky Fig Pudding

match with...

Ingredients:

180g dried figs, diced

300ml water

1 tsp bi-carb soda

180g caster sugar

60g butter , room

temperature

2 eggs

180g self-raising flour

serve hot with caramel

sauce and cream

Serves 4


supplier feature

In this part of the world people enjoy having

a beer when relaxing after catching a wave,

catching a band at the pub or just catching

up with friends. Its that sort of place, Jamie

says. We brew beer for times like these, beer

that is simply good to drink.

That means brewing beer that lets the flavours

and aromas of the ingredients shine through

by keeping the processes to a minimum. The

all malt beers are brewed with no additives

and no preservatives.

Its certainly how the locals like it, but it

hasnt stopped there. Stone & Wood is now

supplying its signature brews to pubs and

bottle shops across the country. The original

brew shed in Byron is now used to produce a

range of limited release beers, while the main

operation has been moved to larger premises

in nearby Murwillumbah. There the partners

produce their two big sellers: Pacific Ale and

Jasper Ale, as well as a lager.

Crisp and fresh

Pacific Ale is brewed using all Australian

barley, wheat and Galaxy hops. Its cloudy and

golden with a big fruity aroma and a refreshing

finish. After being dry hopped at the end of

fermentation, Pacific Ale is then drawn straight

from the storage tank at the brewery into kegs

and bottles. Drawing it from the tank and

straight into a keg or bottle without filtering

or pasteurising it means that the beer can be

enjoyed at the pub or at home in the same

condition as it is when it comes from the tank

at the brewery simply fresh.

Filtering beer removes the remaining

yeast that causes the beer to look cloudy;

unfortunately a lot of the flavour is also

removed by the filter, Brad Rogers says.

Pasteurising beer usually involves a heating

process which gives it some stability for

shipping long distances or storing for a

long time. Unfortunately this process can

also knock some of the crisp freshness out

ofthebeer.

the philosophy behind the stone & wood brewing company has been shaped by its location: byron bay. we try to take things slow and keep it simple, says founder jamie cook. along with partners brad rogers and ross jurisich, he founded australias easternmost craft brewery back in 2008. after many years of working in the beer business, their dream was to quit working for the man, shed the corporate garbage and get back to basics.

Take it slow and keep it simple


The team prefers to leave the yeast in Pacific

Ale because they believe it adds something

special to the flavour of the beer. The yeast

drops to the bottom of the bottle over time so

they recommend you give the bottle a gentle

roll or tip it upside down before opening it to

rouse the yeast and mix it up.

Beer for the cooler months

Around Byron, it rarely gets really cold and

it doesnt stay cold for long, so the climate

doesnt favour big winter beers. Stone &

Wood wanted to brew a beer that would suit

the cooler months but decided that it should

be one that also had year-round appeal. Their

Jasper Ale contrasts with and balances the

rest of the Stone & Wood beers.

Jasper Ale reflects the red volcanic soil of

the Northern Rivers hinterland and is brewed

from a blend of pale and crystal malts. Jasper

Ale is deep red, with spicy bitterness that

the German Hersbrucker hops bring to the

beer, balancing its rich malt character. The

inspiration comes from German Alt, American

Amber Ale and an English Brown Ale styles.

Acting local

Despite their national success, Stone & Wood

still see themselves as a local company and

they take their role in the community seriously.

Traditionally, a brewery didnt just supply

fresh beer to the locals, it could also be relied

upon to help support the wider community.

Through donations, volunteering, partnerships

and fundraising Stone & Wood supports local

grassroots causes to help create sustainable

social and environmental outcomes. This

is something that we take pride in and we

are always looking for ways in which we can

positively affect our community, they say.

Brewing beer that lets the flavours and aromas of the ingredients shine through.

2 for $112 for $11


winemaker feature

Doing it their way

The familys early heritage had more to do

with beer than wine. The family patriarch,

Henry Pike, emigrated from Dorset to South

Australia in 1878. He soon established a family

business called Pikes Dorset Brewery, later

known as H. Pike & Co., making beer, ales,

soft drinks and cordials. The company was

sold in 1972 but the symbol of the English

Pike fish that featured on his labels still graces

Pikes wine-labels today.

The familys involvement in wine started with

Henrys great grandson, Edgar, who became

a private vigneron and vineyard manager

for a large wine company in Padthaway and

Langhorne Creek. It was natural for his sons

to follow in his footsteps, attending South

Australias Roseworthy Agricultural College.

Andrew graduated in 1976 and immediately

joined Wynns in Coonawarra. Four years

later, he joined Penfolds to establish a new

vineyard project at Clare in the mid north of

SouthAustralia.

Meanwhile, Neil completed a vintage at Wynns

Coonawarra in 1977, and decided to study

Wine Production and Marketing. He graduated

in 1980 and followed Andrew to the Clare

Valley, where he made wine for various local

producers. The seeds for Pikes Wines were

sown when the brothers saw the potential of

the area.

It was a family enterprise, supported by Edgar

and his wife Merle. Both now have Pikes

wines named in their honour: the flagship

EWP Shiraz and the premium Merle

Riesling. In 1984, when they started planting in

the Polish Hill River Valley sub region of Clare,

others were doing the reverse. Grape prices

were down and that year Penfolds vintage

notes said it was likely that 500 hectares of

vines would be removed from the Barossa

Valley, Clare Valley and Angle Vale areas. Many

old vines were lost.

The year we first started planting vines here

was the year the infamous vine pull was on

here in South Australia, and people were

removing hundreds of hectares of vineyards

from around the place, and that's when we

actually started planting, Neil told an ABC

interviewer many years later.

The first Pikes wines were released in the

spring of 1985. Initial plantings on the 80 acre

property were Riesling, Semillon, Cabernet,

Merlot and Shiraz. Their champion and

workhorse variety is Riesling.

neil and andrew pike have often bucked industry trends on their way to joining the ranks of the clare valleys highly awarded wine producers. more than once, when others were uprooting their vines, they were planting. now, pikes wines is renowned for its riesling and well-respected for other wines in its stable. whats more, pikes is getting back to its australian roots with a well-regarded range of beers.

Winemakers Neil (L) and Andrew Pike in the vineyard at Clare Valley.


First planted in the Clare Valley some 150

years ago, the Riesling grape flourishes in the

cool environment, and Clare is considered

to be one of the two best regions for this

variety in the country. In 1996, Pikes beer was

reintroduced to the market and continues to

be a small, but increasingly important part of

the Pike family business.

More recently Pikes has pushed the envelope

and produced eclectic wines like their Luccio

range with an Italian flavour, using grapes like

Sangiovese and Pinot Grigio. They are also

growing the Spanish grape Tempranillo which

fits wonderfully into the blend that makes up

the delicious Red Mullet. Planting of Viognier

in 1998 has turned out to be inspirational,

says Neil. The wines produced so far have

fulfilled their promise; and have attracted

attention from several important international

wine journalists.

For the first 14 years of the Pikes operation,

Andrew continued to work at Penfolds,

ultimately becoming General Manager of

Vineyard Operations for the Southcorp Wine

Group. There he was responsible for over

6000 hectares of corporate vineyards and

all grape supply for the Group on a global

basis. But in 1998 he resigned to become the

full-time viticulturist for Pikes and to help his

brother run the business.

They persisted through the grape glut in the

mid 2000s, again planting more vines. Being

a primary industryeverything goes in cycles,

Neil said. Far too much planting went on

certainly in the late 90s and early noughties,

as we call them, driven by several things, and

obviously people got very excited about how

much wine was being exported offshore.

Now Pikes sells wine throughout Australia as

well as to China, Japan, UK/Ireland, Belgium,

Denmark, SE Asia, Canada and USA. Despite

this, the business is still very much family

owned and family operated. Andrew oversees

the vineyards and Neil the winery, and both

take a hands-on approach.

Pikes pride themselves on making wines that

reflect the variety, vintage and importantly the

region. As Neil Pike states, After nearly 30

vintages here in Clare the place still amazes

me. It has the unique ability to produce some

of the finest, most delicate dry Rieslings in

the world, but can also produce full bodied

red wines from Shiraz and Cabernet that are

incredibly powerful. I am not aware of another

wine region that can do this.

The rewards are there. Pikes wines have

garnered many awards, including the 2013

Trophy for Australias Best Riesling at the

prestigious Canberra International Riesling

Challenge. Neil has also mentored some

outstanding young winemakers, with Pikes'

Steve Baraglia recently crowned the Clare

Valley Winemakers 2014 Rising Star.

The wine industry is part agriculture, part

science and part romance. Mother Nature

plays an important role in the process,

with drought, frost and local wildlife all

participants, Andrew says. But using every

bit of their experience and local knowledge

Andrew and Neil produce wines of great

balance and structure even in so called

toughyears.

Whats more, they go about their business

with a minimum of fuss and avoid the hoop-la

that is sometimes associated with the wine

industry. As the late Len Evans often said:

Wine is a drink. Lets get on with the job

of drinking it. The Pikes just get on with

makingit.

More than once, when others were uprooting

their vines, Pikes wereplanting

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Winemaker Neil (L) the barrel room at Clare Valley.


supplier feature

South Australian wine producers Jacobs

Creek have released a new range of red wines

finished in whisky barrels. It reverses the

established practice of finishing whisky (and

sometimes other spirits) in barrels that have

previously held wine. In double finishing the

flavours retained by the oak barrels add subtle

new notes to the final product.

Whisky producers traditionally seek out barrels

that have held sherry, port or sauternes

although, as these become harder to obtain,

many use old bourbon casks. Tasmanian

whisky maker Patrick Maguire, of Sullivans

Cove, says the barrel is an ingredient. It drives

50 to 70 per cent of the flavour of the whisky

and all of the colour, he says.

Wine makers have experimented before with

wine finished in whisky barrels. In Kentucky,

USA, several winemakers are producing

bourbon barrel reds. And back in 2008, an

American importer convinced some McLaren

Vale winemakers to experiment with a Shiraz

aged in barrels that had previously held

American whiskey. The resulting wine only saw

the light of day in the States. Now the release

of Double Barrel means Aussies can taste the

results of this interesting marriage.

It took the Jacobs Creek winemaking team

two years of trials to perfect the Double Barrel

range. Chief Winemaker Bernard Hickin says

the process started with quality fruit from

selected Barossa and Coonawarra vineyards.

We started by crafting premium red wines,

then matured them traditionally in French and

American oak barrels. Then we finished them

in 20-year-old whisky barrels, he says.

The finishing in whisky barrels creates subtle

hints of complementary flavour and introduces

additional intricacy and a smoother texture. Its

due to the fundamental differences between

barrels made for ageing whisky, and those

crafted to age wine.

Finishing the wines in whisky barrels creates subtle hints of

complementary flavour.

Whisky barrels are scorched at a high heat,

which releases their natural wood sugars,

while their narrower staves allow for greater

oxygen exchange. Over a long period of time,

this imparts colour, flavour and sweetness

to whisky and, subsequently, adds intriguing

nuances to thewine.

A barrel of surprisesJacobs Creeks new Double Barrel range turns an old tradition on its head.


Jacobs Creek Double Barrel 2012 Barossa Shiraz

Has a full and generous palate with a beguiling mix

of sweet red fruits and dark chocolate indicative of its

origins as Barossa Shiraz. Subtle toasty vanillin derives

from aging in traditional French and American oak wine

barrels. The careful use of aged Scotch whisky barrels

for finishing has added complex nuances of almond-

husks and also softened the dense tannins to yield an

incrediblesmoothness.

Food match

Scotch Fillet of beef wrapped in smoky bacon

Jacobs Creek Double Barrel 2012

CoonawarraCabernet Sauvignon

The complex palate reveals itself with style. Traditionally

assertive Coonawarra tannins are evident at first, before

giving way to a mid-palate filled with ripe cassis, olive

tapenade and complex briary hints. Fine, dusty tannins give

excellent line and length, and are layered with sweet and

toasty characters reminiscent of crme brle. Our unique

Double Barrel technique of finishing in aged Irish whiskey

barrels has integrated the myriad of flavours and brought

extra richness to the palate.

Food match

Roasted rack of lamb with chargrilled eggplant

The use of Scotch whisky barrels to finish our

Double Barrel Shiraz has imparted additional

layers of complexity and smoothness, which

combine beautifully with the rich varietal plum,

fruit cake and chocolate notes of Barossa

Shiraz, says Bernard.

On the other hand, finishing Double Barrel

Cabernet Sauvignon in Irish whiskey* barrels

has integrated the black fruit flavours and

aromatic herbal notes, softened the tannins

and, most noticeably, added real richness

throughout the palate.

________________________

* If you saw our winter edition of SoVino, youll understand

that whisky, without the e, comes from Scotland

(and, apparently, Tasmania) while the Irish or

American product is whiskey, with an e.

Bernard Hickin

750mL

Bottle

$1999

750mL

Bottle

$1999


store profile

Coonamble Cellars

Coonamble lies at the hub of a wheat, sheep

and beef-producing region in the central-west

of New South Wales. Rodney Vallett was born

and bred there but left to spend 13 years with

the liquor giant Lion. Coonamble was always

home though, and when he saw that the

licence for Coonamble Cellars was up for

grabs he leapt at the chance to return to his

country roots. I could see the potential here,

says Rodney. Thats why I moved back.

The business had been a stand-alone liquor

outlet for 15 years when Rodney took over

in January 2011. Already hes made great

strides, being named New South Wales

top bottle shop in the Retail Liquor Industry

Awards for Excellence 2013.

how did you get started

in this business?

As soon as I was 18 I started working in the

liquor trade. Coonambles a big party town

and I used to run functions. Its a big part

of my business again, looking after football

functions, the race track, weddings and so on.

I look after everything, call in staff to do table

service. People here know they can leave it all

to me. Theres an 18th birthday coming up this

weekend a kid well known in the town, so

that will be a big one

who are

your customers

We get all sorts, from people on benefits and

local workers to the local cockies.

what do they buy?

Around 50% of our turnover is beer, and 90%

of that is XXXX Gold. Next biggest volume is

in RTDs, especially with the younger people.

Were part of the towns Liquor Accord, where

we work closely with other retailers and the

police to reduce alcohol-related crime, so we

dont sell full-strength beer before 12 oclock

and we close at 10pm.

what is the

biggest challenge

you face?

The biggest challenge around here isnt

business-related, its lack of rain. Wheat is

big money and when theres not much wheat

it affects everyone. Its not just that people

spend less, there arent as many people in

the community. In a good year you get extra

workers coming in, more trucks and so on.

how are

you building

your business?

Im working on growing our wine sales and

SoVino is part of that strategy helping to

educate my customers about wine. I get

involved in promotions run by the wine

companies and Im training up my staff so

theyre more knowledgeable. And, of course,

the function business is important too. I have

one other full-time staff member, with three

casuals in the store and another six on call

forfunctions.

what do you

like most about

what you do?

Its satisfying to feel that the business is

successful. The award was great. Weve also

been a big challenge to our opposition in

town. Im a competitive sort of person, so its

good to feel like a winner.

Rodney Vallett (r) with Lain Vallett in his successful Coonamble Cellars store


THE JOHNNIE WALKER, BLACK LABEL AND DOUBLE BLACK WORDS, THE STRIDING FIGURE DEVICE AND ASSOCIATED LOGOS ARE TRADE MARKS. JOHN WALKER & SONS 2014.

DDJ1559_Sovino_297x210_Taste_Rev2.indd 1 11/08/2014 10:28 am

supplier feature

Dis t i ngu i shed Vineyards

petalumas approach to wine making

begins with the selection of the site.

Andrew Hardys aim is for the fruit to do the talking.

The distinguished vineyards concept

is close to the heart of Petalumas

founder, Brian Croser. In the mid

1970s, he saw that mainstream

viticulture and improved winemaking

technologies were producing

consistent, but mostly average wines.

There was a critical element needed

to come first: the site.

As a result, his immediate objective

for Petaluma was to select the best

sites within particular regions for a

specific grape variety, with a view to

producing ultra-premium wines. This

approach was a revolution in thinking

that pushed Petaluma ahead of other

wineries of the time and became the

foundation of truly great wines.

Petalumas distinguished vineyards

sites are in three of South Australias

premier wine regions Coonawarra,

Clare Valley and the Adelaide Hills.

The first two were well established

wine areas, where Petaluma acquired

existing vineyards. The Hanlin Hill

vineyard in the Clare Valley was

planted in 1968 on the Eastern

Hills. Its slate geology and climate

are perfect for the production of

the highest quality Riesling with a

backbone of high natural acidity and

intense rich lime flavours.

In Coonawarra the Evans vineyard

was planted in 1968 and lies in the

heart of Coonawarras famous Terra

Rossa red clay over limestone soils.

With the moderating influence of the

cold Southern Ocean on the climate

the region produces elegant and

long-lived Cabernet Sauvignon and

Merlotwines.

The third site required considerably

more vision. Petaluma was the first

to plant vines in the Picadilly Valley

and Mt Barker regions of the Adelaide

Hills. Tucked in behind Mt Lofty,

the Piccadilly Valley is the coolest

viticultural region in the Adelaide

Hills, with a jigsaw of sub-valleys and

underlying geology up to 1800 million

years old.

The Adelaide Hills

Petaluma - Andrew Hardy, Head Winemaker


Petaluma White

Label Chardonnay

The 2013 vintage was preceded by wonderful

autumn and winter rain, before completely

drying out. The vineyards were in beautiful

condition at vintage. This wine combines fruit

from Petalumas Lenswood and Piccadilly

vineyards and received nine months of barrel

ageing before bottling. It displays citrus,

creamy lees and cashews, with hints of peach

and nectarine. On the palate, grapefruit and

toast combine with peach and melon to

produce a complex, mouth filling wine in a

fresh fruit-driven style. This wine will reward

careful cellaring.

Petaluma White Label

Adelaide Hills Shiraz 2012

Petalumas vineyards on the slopes of Mt

Barker on the eastern edge of the Adelaide

Hills received wonderful soaking winter rain

and useful spring and early summer rain,

before drying out and warming up - perfect

Shiraz ripening conditions. The 2012 Petaluma

White Label Shiraz is a bright, spicy vibrant dry

red. The aroma has cherries and blackberries

and lovely spice and pepper. Fine oak sits

nicely in the background. The palate is fresh,

lifted, rich and bright with a savoury finish.

Lovely soft sandy tannins signal this as a

drink-now style, but one that will also reward

careful cellaring.

Petaluma Yellow Label

Hanlin Hill Riesling

Petalumas Yellow Label represents the

flagship wines of the portfolio. Winemaker

Brian Croser describes this Riesling as a "dry

late picked style". A benchmark Riesling from

the Hanlin Hill vineyard in the Clare Valley, it

can be enjoyed now but is crafted to age and

if cellared carefully will reward your patience.

Intense aromatic and floral aromas lift from the

glass with hints of juicy citrus characters. It

displays powerful lemon and lime flavours and

wonderful fruit sweetness, with a flinty texture

and dry, elongated finish. Hanlin Hill Riesling

has been classified by Langtons, the honour

roll of fine Australian wine.

The now 30-year-old vineyards are

relatively steep. They face north and

east to receive the full benefit of the

warming early mornings and produce

delicate Chardonnay flavours with

high natural acidity. Petalumas first

100% Piccadilly Valley Chardonnay

was released in 1990.The cooler

aspects of the Piccadilly Valley site are

used for the production of Pinot Noir

for Petalumas sparkling wine, Croser.

The Mt Barker vineyard was planted

from 1992 in the sandy loam soils

of the warm western flank of the Mt

Barker summit. Underlying granitic

schist geology is ideal for taming the

vigorous Shiraz variety.

Led by senior wine-maker Andrew

Hardy, the Petaluma team see

themselves as 'custodians of

the vineyards', believing that if

the vineyards are great, and the

winemaking responsive, the wines

will be outstanding. If Andrew was

restricted to one word to describe his

winemaking philosophy, it would be

minimalist; his aim is for the fruit to

do the talking. The style changes he

has implemented have been subtle.

In the Chardonnay there has been a

decrease in new oak and malolactic

fermentation, with whole bunch

pressing used to add complexity. The

Coonawarra is very much focused

on fruit from the Evans vineyards

old vines and Hardy is intent on the

wine displaying the true terroir of

Coonawarras famed red dirt.

Petalumas wines from all regions

are available for tasting and sale at

their cellar door and award winning

restaurant - Petalumas Bridgewater

Mill in the Adelaide Hills as well as

from fine wine shops and restaurants

throughout Australia.

Pet

alum

aW

OR

DLE

Y

750mL

Bottle

$1999

750mL

Bottle

$2499

750mL

Bottle

$2299


region feature

RIESLING COUNTRYthe clare valley is something of a paradox. it sits in south australias mid-north hot, dry country with little ground water. yet its famous for riesling, a wine youd traditionally associate with the cooler european climates of mosel and alsace. rieslings from the clare valley regularly carry off thetop awards at wine shows in australia and overseas.

The explanation lies in the regions complex

geography. Situated in the Mount Lofty

ranges, around two hours north of Adelaide,

the Clare Valley Wine Region is made up of

twelve separate valleys separated by low

rolling hills. It is subdivided into five sub-

regions: Clare, Sevenhill, Watervale, Polish Hill

River and Auburn. These sub-regions vary in

soil-type, altitude and climate, giving each its

distinctive terroir.

This, as well as the different aspects of the

Clare hillsides, means that the region can

also produce red wines of great distinction.

Clare Valley reds have won their share of

international awards, including World's Best

Shiraz at Londons top wine competitions

- the International Wine Challenge and the

International Wine & Spirit Competition.

It didnt happen overnight. The history of

viticulture in the Clare Valley goes back to

the mid-19th century. The area was explored

by Edward John Eyre in the late 1830s and

first settled by his friend and associate,

John Horrocks. Horrocks planted vines at

his property Hope Farm in 1840. He was

followed by Irishman Edward Gleeson,

who established a sheep station and, in

1846, named the village Clare after his

nativecounty.

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Unlocking the secrets of the Clare Valley is a pastime open to all who

visit this most beautifulpart of Australia James Halliday

Two years later, a group of Jesuits from Silesia

(now part of Poland) settled in a village they

called Sevenhill, a reference to the seven

hills of Rome. They planted vines in 1851

and established Sevenhill Cellars, the oldest

existing winery in South Australia. Sevenhill is

still operated by the Jesuits, but has expanded

its range considerably beyond the sacramental

wine they first produced.

In its early years the Clare Valley was famous

not for wine but for copper. In 1842 rich

deposits of the metal were discovered at

Kapunda, followed by fresh discoveries at

Burra. For the first ten years of its existence,

the Burra mine was the largest in Australia.

It made South Australia prosperous until low

copper prices brought an end to mining in

1877. Nearly 100 years later open cut mining

recommenced, but the ore was exhausted

by 1981. Much of the mining heritage is

preserved and is now a draw card for visitors.

As well as the Cornish miners who came for

the copper, English, Irish, Polish and German

settlers came to farm. They planted their own

small orchards and vineyards and by the early

1890s there were 150 acres of vines in the

valley. By the end of the century, table wines

were being exported to Britain. Today, there

are more than 40 wineries large companies

as well as small, boutique affairs with their own

cellar doors. The wineries all sit along a narrow

40km corridor between Auburn and Clare.

Along with Riesling, Shiraz and Cabernet

there are plantings of Chardonnay, Semillion,

Sauvignon Blanc, Pinot Noir, Mourvedre,

Merlot, Tempranillo, Grenache and others.

The climate of the Clare Valley is described

as moderately continental. Dry summer heat

keeps fungal diseases to a minimum, but

because the vineyards here are higher than

others in South Australia from 400 to 500

metres nights are cool to cold, allowing fruit

to ripen slowly and evenly. Most of the rain

falls in winter and early spring, so irrigation is

often required.

The varying soil types impart different

characters to the grapes. For example, the

Polish Hill River soils are harsh, full of rocks

and slate. The vines that struggle to survive

here produce Rieslings that display elegance,

intensity and a high degree of minerality. Just

nine kilometres away, in the Watervale sub

region, the classic red loam over limestone

soil produces wines of a more floral style.

As well as award-winning wines, the Clare

Valley can claim another honour. In 2000, a

group of Clare wine producers, led by Jeffrey

Grosset, pioneered the introduction of the

screw cap. While not the first in the world (the

Swiss had been using screw caps on their

cheaper wines for more than 20 years) it was

the beginning of a movement towards this

new closure. Although they lack the romance

of cork, screw caps provide a reliable seal,

avoiding oxidisation, cork taint and flavour

changes, particularly important for delicate

wines like Riesling.

The gourmet weekend was also pioneered

here. Australias first gourmet weekend was

held in the Clare Valley in 1984 and has been

celebrated in May each year since then.

Theres a lot to celebrate, and its not just

wine. The region is fast becoming a craft beer

hub. Knappstein Enterprise Brewerys Reserve

Lager, Pikes Oakbank Sparkling Ale and

Clare Valley Brewing Co. Bulls Eye Australian

Pale Ale were all named by the Adelaide

Advertisers beer writer, Mark Gribble, among

Australias top ten.

Theres also locally grown produce served

in beautiful historic buildings: everything

from grain-fed chicken and organic lamb to

chutney and extra virgin olive oils. There are

markets, fairs and country shows, heritage

buildings to explore, conservation parks

where you can see giant 50,000 year old

wombat fossils, and majestic colonial homes.

Chances are youll agree with Australian wine

writer James Halliday, who said, Unlocking

the secrets of the Clare Valley is a pastime

open to all who visit this most beautiful part

ofAustralia.

The Riesling Trail

While most visitors are content to explore

Clare Valleys charms by car, you can

swap four wheels for two (or even ditch

the wheels altogether) and walk or

cycle along the Riesling Trail. The trail

owes its existence to a disaster the

Ash Wednesday bushfires that severely

damaged the railway line between Clare

and Penwortham. The old rail route has

been converted into a 33km trail that

criss-crosses the valley, passing through

vineyards, wineries and historic towns.

Its a peaceful and safe thoroughfare

with a gentle gradient and is even

wheelchair friendly.

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supplier feature

A diverse range of champagnes united by a unique character.

Champagne Nicolas Feuillatte is different.

Originally created for Hollywood royalty and

the European beau monde, its champagne

with a contemporary twist. A relatively young

house, its style and innovation have captured

the imagination of the champagne drinkers in

more than 40 countries. Founded in 1976,

Champagne Nicolas Feuillatte has grown from

a small family vineyard to become the fourth

largest selling champagne brand in the world

and the largest selling champagne in France.

This growth was possible because of a

unique arrangement for grape supply. In 1986

Champagne Nicolas Feuillatte joined with the

Centre Vinicole de la Champagne, an alliance

that represents more than 5000 vineyards.

Not only is the grape supply diverse, but

the different varieties are also of extremely

high quality. Nicolas Feuillatte is the only

Champagne House of any size that produces

all of its cuves exclusively from Premier Cru

and Grand Cru classed vineyards.

Made up of 25% Chardonnay, 25% Pinot Noir

and 50% Pinot Meunier, the grapes represent

an unparalleled aromatic spectrum. This

gives chief winemaker David Henault great

scope to create the signature House style:

a diverse range of champagnes united by

auniquecharacter.


The art and the know-how

At each stage of the vinification, authenticity

and refusal to compromise over quality are

paramount. Harvesting and pressing are

subjected to the greatest vigilance to preserve

the fruits integrity, with presses located near

the vineyards.

David Henault, supported by an experienced

team of oenologists, oversees the blending.

With an extremely wide palette of crus at their

disposal, they retain the best of each harvest

to make the Nicolas Feuillatte cuves.

The Nicolas Feuillatte champagnes range

from the mainstay of the brand, Brut Reserve

Particulire, to the romantic Cuve Palmes

d'Or Vintage. The legend of Palmes dOr

originates from Nicolas Feuillatte himself

and his love for a young opera singer in

the 1950s. Nearly 30 years later, in his

homage to an unquenched love, he created

a special champagne in the image of his

Diva: extravagant, fantastic, sublime

andunforgettable.

Angove Family Winemakers, the fifth-

generation Australian winemaking company,

is the exclusive importer and sole distributor

for Palmes dOr and other Champagne

Nicolas Feuillatte wines in Australia. For more

information visit www.angove.com.au

Nicolas Feuillatte Brut Rose

A coppery salmon pink colour, this cuvee

is a fine companion for those special

moments. The blend of 60% Pinot Noir, 10%

Chardonnay, 30% Pinot Meunier provides

aromas of blackberries, raspberries, red

currants and strawberries while remaining

delicate and giving a feeling of lightness

andconviviality.

Nicolas Feuillatte Cuve

Palmesd'OrVintage

A noble and complex wine: the apogee of

Nicolas Feuillatte expertise. Composed from a

blend of the winemaker's favourite wines, this

cuvee displays the excellence of the vintage.

Only exceptional harvests are judged worthy

of being part of its composition. With complex

and subtle aromas, on the palate this cuve

is finely balanced, velvety and harmonious.

The vintage is presented in Palmes dOrs

signature and uniquely beautiful black bottle.

Best enjoyed when chilled to between six

and nine degrees Celsius, it is designed to

complement delicacies like caviar, truffles

andlobster.

750mL Bottle $4999

Nicolas Feuillatte Cuve Palmes

d'OrRos Vintage

A rare and precious wine: all the expertise

of Nicolas Feuillatte is brought to bear in this

exceptional cuve. The grapes were carefully

selected: Pinot Noir from Bouzy for its power,

Pinot Noir from Les Riceys for its character

and amazing perfume. The wine-makers skill

was then fully revealed by choosing the "ros

de saigne" technique. In this method, the

grape must remain in contact with the skins

for a short time. The natural pigments in the

skins of the black grapes begin to colour

the juice, enriching it with their aromatic

components. This exceptional cuve is

characterised by its smoothness and harmony.

Blend Pinot Noir 50% Bouzy, 50% Les Riceys.

Nicolas Feuillatte Brut

ReserveParticulire

This wine is the consistent expression of the

true Nicolas Feuillatte style. A light golden

colour with a floral nose. The blend of 40%

Pinot Noir, 20% Chardonnay, 40% Pinot

Meunier reveals subtle hints of pear and

apple with touches of almonds and hazelnuts.

A well balanced and elegant champagne

that expresses true Premier and Grand

Cruqualities.


lick pier

ginger beer

Lick Pier is a refreshingly dry alcoholic ginger

beer made in an untraditional manner, but with

a traditional taste that'll make you ask, 'what's

going on here? Channelling Los Angeles, but

actually produced in the Melbourne suburb of

Prahran, this ginger beer from East9th Brewing

Company is named for a famous Venice

Beach amusement pier. At 4.0% alcohol,

Lick Pier is brewed for refreshment, and the

dry ginger flavour creates a clean aftertaste

designed for sessionability. Its a perfect warm-

weather drink, served on ice and shared with

friends. For a different twist, serve it with a

wedge of lime.

bighead australias

first no carb beer

Burleigh Brewers named this one Bighead in

honour of the volcanic headland above the

Burleigh Heads surf beach. The small team at

this Gold Coast craft brewery found existing

low carb beers a bit one-dimensional. So they

set themselves the task of reducing the carbs

without losing substance and character. By

respecting age-old craft brewing techniques,

theyve produced a full-flavoured, full-strength

beer that is 100% natural (free of additives

and preservatives) with zero carbs and

only 88 calories per bottle. Bighead has

twice won a silver medal at the World

Beer Championships.

mt macedon

pale ale

Mt Macedon dominates the landscape

overlooking the Holgate brewery in Woodend,

north east of Melbourne. Its massive, moody

and magnificent, not to mention insanely

popular with tourists and locals alike, the

Holgate team quips. No wonder they named

it after our beer. A new world blend of New

Zealand Nelson Sauvin hops, American

Amarillo and Citra hops, balanced by a malt

base of Australian Vienna gives this brew a

delicate caramel malt flavour complemented

by pine and citrus hop aromas. The result

is a pale ale of broad appeal and, like the

mountain, a local landmark.

byo feature

spring weather can be changeable, but as the season rolls on and well be getting out more therell be plenty of opportunities to share a cold one. but instead of sticking to the tried and true, how about seeking out something different? australias craft brewers are only too happy to oblige. even though these enterprising souls only produce a small percentage of australian beer, there are more and more of them more than 100 scattered around the country. and theyre innovators, forever pushing the boundaries with new ideas la-inspired ginger beer and no-carb beer for starters.

Local brews

4pk $1799 6pk $19996pk $1999


its called terroir the unique combination of geography, geology and climate that makes up the growing environment for wine grapes. and while grape-growing practices can modify the effects of terroir, different wine regions almost inevitably have signature styles, wines that are a true reflection of their location. sauvignon blanc and marlborough are virtually synonymous and this squealing pig release displays all the classic regional characteristics. the cold climate of tumbarumba and the maritime breezes of margaret river have also played their part in developing the regional characteristics of our other byo picks.

and regional classics.

barking tree 2011

cabernet merlot

Nestled in the renowned region of Margaret

River, the Barking Tree winery has the ideal

Mediterranean maritime climate, similar to that

of Bordeaux in a dry vintage. Barking Tree has

a combination of new and old vines, steep

slopes, loamy soils and deep gravels. The

result is the ability to produce excellent and

unique fruit and wines of the highest quality. In

the 2011 Cabernet Merlot, the cabernet fruit

creates good length and depth, with aromas of

cassis berry fruit, lifted by merlot overtones of

dark chocolate to create an elegant medium-

bodied palate. Enjoy with red meat dishes and

Asian-influenced cuisine.

coppabella the crest 2012

tumbarumba chardonnay

Ultra-premium Chardonnay has to be grown in

an ultra-cool region hard to find in Australia.

Coppabella is in Tumbarumba, in the foothills

of the Snowy Mountains; theres nowhere

cooler on the Australian mainland. This is

new-age Chardonnay that throws down the

gauntlet to the best of Burgundy and points

to the future of the variety in Australia. Spicy,

nutty French oak plays second fiddle to the

nectarine and citrus fruit. The wine is poised

and elegant, finishing with pristine, cleansing

acidity. Its no surprise that this wine was

a gold medallist at the prestigious Sydney

International Wine Competition.

750mL Bottle $1999

750mL Bottle $1499

750mL Bottle $2299

squealing pig

2013 marlborough

sauvignon blanc

Squealing Pig vineyard is located in the

Marlborough region near the mouth of the

Awatere River, where the climate is distinctly

maritime. This is a classic Marlborough wine

with aromas of gooseberry and fresh garden

herbs, pungent nettle and passionfruit, all of

which are underpinned with a steely minerality.

The palate is clean and linear, with long, chalky

acidity. Punchy gooseberry and passionfruit

flavours combine with mineral characteristics

to form a complete palate; layered and

expressive. Sauvignon Blanc is springtime in

a glass, and the wine should be drunk while

still reflecting its vibrant zesty fruit palate

andliveliness.


new product spotlight

New Product Spotlight

building on success

canadian club spiced

Australians have taken to Canadian Club, a whisky that traces its history

back to 1858 in Walkerville, Ontario. Were in line with a worldwide

trend. Canadas whisky exports grew by nearly 25% in 2013 with

producers coming out with new high-end releases.

Canadian Club Original has been a huge success in Australia and were

confident consumers will love the taste and versatility of Canadian Club

Spiced, says marketing director Trent Chapman.

The new release blends Original Canadian Club Whisky with extracts of

vanilla, allspice, black pepper, cinnamon, clove, juniper berry and mace.

The result is a unique whisky-drinking experience. The sweet grain

and spicy aromas are followed by sweet fruit and spice flavours on the

palate and a long luscious finish. Canadian Club Spiced is a great mixer

in long drinks and cocktails or can be enjoyed over ice.

best of british

gordons elderflower spritz

pimms & lemonade

Elderflower is one of the most British flavours around. The Brits have

been making elderflower and elderberry wine and elderflower cordials

for centuries. And what could be more British than Gordons, the worlds

best-selling London Dry Gin? Combining these two classic tastes with

soda, Gordons Elderflower Spritz has an attractive floral, aromatic

bergamot and elderflower scent. Theres a delicate elderflower flavour

with pleasant gin botanicals and a citrus touch, leaving a refreshing and

clean taste on the palate.

Pimms No 1 Cup is another English icon, long associated with the

tennis at Wimbledon where theyre reputed to get through over 80,000

pints of the stuff every year. This new release is a fresh twist on the

classic, with Pimms topped with lemonade and ginger ale. Youll notice

the bitters and spice notes upfront, followed by a nice ginger aroma

and lime in the background. The smooth ginger ale with a citrus twist

is intertwined with the signature Pimms aromatics. The finish is dry

with a subtle citrus aftertaste. Serve it over ice in a long glass, with the

traditional garnish of cucumber, mint leaves and an orange slice.

The finish is dry with a

subtle citrus aftertaste

Canadian Club Spiced is a great mixer in long drinks & cocktails...

750mL Bottle $3599

500mL Bottles

3 for $20

500mL Bottles 3 for $20


supplier feature

NRL fans know Dane Tilse as the

Leagues tallest player, the two-metre tall

prop who provides the Canberra Raiders

with punch in the middle of the field.

But Dane has another life outside footy:

hes the Canberra representative for his

familys cider business.

Dane and his brother Luke used to spend

summer holidays picking apples at his

grandfathers orchard in the upper Hunter

Valley near Moonan Flat. The orchard is

situated at the foot of the Barrington Tops

and has been in the family since 1916.

There are two mountain streams that run

through the property, helping to create

what we reckon are some of the most

beautiful Red Delicious and Granny Smith

apples in the world, says Dane.

Originally the fruit was sold through the

familys own fruit and vegetable shops

in the area, with Dane and Lukes Pa

delivering them in his apple truck. But

when the big supermarkets arrived the

shops couldnt withstand the competition

and eventually the orchard business

was struggling too. It was Luke who

suggested cider as the solution.

raiders stalwart has something on the cider

COMING UP APPLES


We thought making cider would be a

good way to do a bit of a value-add to

the apples. We started experimenting

with it and came up with the brand in

relation to my Pas truck, he says. The

cider business is competitive, but Apple

Truck has been steadily carving out a

market, starting with the local area and,

thanks to Dane, in Canberra.

Although the Tilses pulled out about two-

thirds of their trees around 12 years ago,

theyre now considering planting more

to supplement the remaining 50-year old

trees. The cider is made in batches and

over the past three years batch sizes

have risen from 10 tonnes to around 30

tonnes, which yields about 25,000 litres

of cider.

The batch process means that each

release has its own character, much like

wine. We let the apples determine the

flavour, Luke says. Apple Truck Cider

is made by Hunter Valley Wine Services

winemakers Thomas Hordern and

Tony Hewitt in a former dairy building

inMuswellbrook.

Cider lovers are keen, praising the purity,

the low level of carbonation and the

flavour. To quote from James Adams

widely-read blog All About Cider: The

palate was overall a pleasing experience

too which offered up a perfect, cleansing

dryness. Lovely hints of red apple were

lifted by the musk characters which

complemented each other seamlessly.

The Granny Smith apples delivered

mouth-watering acidity leaving the

palate crisp, sharp and focused.

Iwaspleasantly surprised to see some

phenolic presence on the palate, along

with some back palate bitterness and

heat from the alcohol.

While most people like their Apple Truck

Cider straight, it can also make a base for

cocktails. The Apple Truck people warn

that cider cocktails need to be treated

with caution! They can be deceptively

easy to drink but the combined strength

of the cider and the spirits used can

catch up with you. As such, too many,

too fast could see you groggily waving

down a cab earlier in the night than

expected! Using a traditional style cider

like ATC can be a great alternative too

sickly sweet juices or liqueurs, though,

say Dane and Luke Tilse. Here are a

couple of their personal favourites.

DANE & LUKE'S FAVOURITE APPLE

TRUCK CIDER COCKTAILS

truck stone fence

1 part Appleton Rum (the older the better)

2 parts Tilses Apple Truck Cider

Dash of vanilla syrup

Method

Pour Appleton Rum over ice in an Old Fashioned glass.

Add a dash of vanilla syrup, then the Apple Truck Cider.

With a bar spoon, gently bring the rum to the top of the glass.

vanilla truck martini

2 parts Absolut Vanilla

3 parts Tilses Apple Truck Cider

Dash of sugar syrup

Wedge of lemon

Sprig of thyme

Wedge of Granny Smith apple

Method

Muddle the thyme, apple, and lemon.

Add the sugar syrup, Apple Truck Cider, and Absolut Vanilla.

Shake well with lots of ice.

Strain into a chilled martini glass.

Garnish with a cross section of granny smith apple

floatinginthecocktail with a sprig of thyme.

4pk $1499


supplier feature

Liquor 43 (pronounced as Cuarenta Y Tres in

Spanish) has been the top selling liqueur in

Spain for decades. But although international

distribution began in the 1960s, it took a while

for this versatile drop to hit its stride. Those

who try it will almost certainly become fans.

Parents brought me back a bottle of this

wondrousness from Spain, enthused one

happy tippler. Discovered that on the rocks,

it's possibly the best drink in the world,

and if you combine it with Coca Cola, you

end up with alcoholic Vanilla Coke, which is

undoubtedly superior to everything else. Ill be

purchasing this repeatedly.

The Spanish makers of Licor 43 cloak their

product in myth and legend, saying its the

descendent of a local liqueur enjoyed by

the ancient Romans when they conquered

Spain in 209 BC. Certainly Cartagena, where

Licor 43 is made, is an ancient town where

Carthaginians, Romans, Goths, Moors and

early Christian kings have left their marks. But

since the process of distilling wasnt invented

for another ten centuries or so, their story

about the Romans Licor Mirabilis is probably

a romantic fantasy.

Whatever its origins in the distant past, the

liqueur you can buy today has been around

since 1924. The company was founded by

Diego, Angel and Josephina Zamora Conesa

and Josephinas husband, Emilio Restoy

Godoy and is still family-owned. A local

favourite since those early years, Licor 43 is

now sold in more than 55 countriesworldwide.

The name comes from the 43 ingredients

that make up the secret formula, one closely

guarded by the Zamora family. Apparently only

three people from three generations of the

family currently know the recipe. Only natural

ingredients are used: carefully selected fruits

and herbs from the Mediterranean basin.

Licor 43 has an elegant and bright golden

tone, and a sharp and complex aroma. The

citrus essences capture the very spirit of

the Mediterranean, giving Licor 43 a warm

character, rounded by a delicate vanilla

touch. Some people detect a hint of aged

rum. Sweetness and alcoholic lift are nicely

balanced, producing a liqueur thats great on

its own or mixed with juice, coffee, cola, milk,

soda or almost any other spirit or ingredient

you can imagine.

A golden liqueur once little-known outside its native country is starting to make waves on the cocktail circuit.

The SpanishSecret

700mL Bottle $4499


I enjoy it best served neat after some hours

in the freezer, says an enthusiast. It just gets

a rich consistency and a mellower flavour...

perfection! Yet another drinker suggests

the opposite: Light it on fire at an angle and

gently swirl. It's like an angry marshmallow

over the campfire.

Despite the enthusiasm for drinking it straight,

Licor 43 is nothing if not versatile. A favourite

way to serve it internationally is in a mini beer

mug with a topping of heavy cream to mimic

the foamy head. Looks like a mini-beer, tastes

much more decadent. As an aperitif, try a

Caipirinha. Fill a glass with ice-cubes, pour in

a shot of Licor 43, add freshly squeezed lime

juice and top up with tonic water. The tonic

waters bitterness harmonises with the limes

acidity and the subtle sweetness of the liqueur.

Other suggestions include mixing one part of

Licor 43 with three parts of cold milk, orange

juice or pineapple juice. Add ice and enjoy.

Theres no shortage of fancier cocktails using

this golden liqueur. Try some of our favourites

and discover a new taste of Spain.

Key Lime Pie1 part Licor 43

1 part vodka

1 part lime juice

Shake ingredients with ice.

Strain and serve in a martini glass

Spanish Martini2 parts Licor 43

2 parts gin

Add ingredients to an ice-filled shaker.

Shake and strain into a martini glass.

Garnish with a Spanish olive

Sparkling 431 part Licor 43

3 parts cava (Spanish sparkling wine)

Lemon segments

Combine ingredients in a

champagneglassAdd ice cubes

Despite the enthusiasm for drinking it straight, Licor 43 is nothing if not versatile.


2supplier feature

Grey Goose Press

45ml Grey Goose vodka

30ml St. Germain elderflower liqueur

20ml freshly squeezed lime juice

60ml cold soda water

Method

Fill a cocktail shaker with ice.

Pour the Grey Goose, St. Germain and lime over the ice.

Shake briefly.

Double strain into a chilled flute.

Top with the soda and garnish with a stirrer.


30ml fresh squeezed lemon juice

1tsp fine granulated white sugar

75ml soda water

Method

Add Grey Goose vodka and lemon juice to a rocks glass.

Add cubed ice and stir.

Add sugar to taste, stirring to dissolve.

Top with soda water.

Garnish with a Grey Goose stirrer.

does vodka immediately say russia to you? sweden? how about france? it shouldnt be too surprising, since for centuries france has produced one of the finest luxury spirits in the world cognac. and it was to the cognac region that american businessman and spirits aficionado sidney frank turned in 1996, when he decided to pursue his dream of a super-premium vodka.

Mix it with the best. Grey Goose Vodka

1

Four cocktails to try now

Grey Goose Le Fizz


3 4

There he found Franois Thibault, a cognac

maitre de chai or cellar master, a title given

only to highly skilled master blenders and

distillers after years of apprenticeship. When

Thibault announced that he intended to use

his considerable spirits-making skills to create

a French vodka, people in the region were

sceptical. Now the vodka he created, Grey

Goose, is enjoyed around the world.

Vodka can be made from many things,

including wheat, rye, beets, corn, potatoes,

and sugar cane. Those produced from grain,

in particular wheat, tend to be smoother. Grey

Goose is made with soft winter wheat grown

in the Picardy region of France. Only the

highest grade of bread-making wheat is used.

My long experience with cognac was a

tremendous help, says Thibault. I had

already mastered the notion of rigor, the

notion of precision. The ultimate goal can only

be attained thanks to the quality of the raw

material you pick. I strongly believe that the

quality of Grey Goose relies above all on the

quality of the wheat.

The wheat is distilled using a continuous

process which preserves its quality.

The resulting spirit is then transported to

Gensac-La-Pallue in the Cognac region,

where its combined with artesian spring

water. The water is naturally filtered through

limestone making it exceptionally pure and

ideal forblending.

Francoise Thibault and his tasting experts

oversee every step of production including

personally tasting and approving each batch.

In terms of quality control, nothing can

replace the eye, the nose or the tongue,

hesays.

Grey Goose has a clear, fresh nose with an

elegant floral aroma accented by a subtle

citrus note. Initially soft on the palate, it has a

gentle sweetness that gradually envelops the

mouth a smooth and rounded texture with

a hint of almond. Its fresh and bright, with a

long satisfying finish.

Named the worlds best-tasting vodka by

the Beverage Testing Institute in 1998, Grey

Goose can be enjoyed straight. But its this

vodkas talent as a mixer that saw it quickly

become the USs best-selling premium brand.

Here are some favourites; youll find more on

the Grey Goose website.


5ml runny honey

Dash of Angostura bitters

Method

Build ingredients in a rocks glass.

Stir to dissolve honey.

Top with cubed ice and stir.


10ml Noilly Prat Dry

Lemon, for zest

Method

Add vodka and vermouth to a cocktail jug filled with ice.

Stir slowly and deliberately for 30 seconds.

Strain with a julep strainer into a well-chilled martini glass.

Cut a long strip of lemon zest; use it to rim the glass.

Grey Goose Rocks Grey Goose Dry Martini

In terms of quality control, nothing can replace the eye, the nose or

the tongue

700mL Bottle $6999


Ainslie Cellars 7 Edgar Street Ainslie 02 6230 6622

Bowral Hotel 412 Bong Bong Street Bowral 02 4862 2646

Sydney Cellars Broadway 227 Broadway Road Broadway 02 9660 9996

Local Liquor Bungendore 1/15 Gilbraltar Street Bungendore 02 6238 1735

City Supabarn Shop EG24-Ground Floor Canberra Centre Canberra City 02 6257 4055

Denman Cellars Shop 1-3, 68 Halley St Chisholm 02 6292 5713

Coffs Harbour Hotel 135 West High Street Coffs Harbour 02 6651 4257

Pier Hotel Coffs Harbour 365 Harbour Drive Coffs Harbour 02 6652 2110

Local Liquor Conder (Corks Lanyon) Norman Lindsay Street Conder 02 6284 7000

Coonamble Cellars 83 Aberford Street Coonamble 02 6822 1756

Crace Supabarn Tenancy 1, 56 Abena Avenue Crace 02 6162 0913

Local Liquor Curtin (Statesman Hotel) Cnr Strangways & Theordore Streets Curtin 02 6281 1777

Local Liquor Dalmeny (IGA) 69 Mort Avenue Dalmeny 02 4476 7805

Dulwich Hill Cellars 572 Marrickville Road Dulwich Hill 02 9560 2946

Five Dock Supabarn Five Dock Square, 4-12 Garfield Street Five Dock 02 9370 0100

Local Liquor Griffith (Shop-Rite) 2 Barker Street Griffith 02 6295 0781

Islington Cellars 110 Maitland Road Islington 02 4969 4772

Kaleen Supabarn Shop 13 Kaleen Plaza, Georgina Crescent Kaleen 02 6255 0805

Station Hotel South Lismore 2 Casino Street Lismore 02 6621 5966

Local Liquor Lyneham (IGA) Wattle Street Lyneham 02 6249 7263

Nambucca River Co-Op Macksville 17 Cooper Street Macksville 02 6568 1163

Argyle Tavern 205 River St Maclean 02 6645 4134

Bottle Plus Malabar 3/1215 Anzac Parade Malabar 02 9661 4184

Mosman Cellars 154 Spit Road Mosman 02 9969 4368

Nambucca Liquor 36 Borwa Street Nambucca 02 6568 6714

Narooma Plaza Cellars Shop 23, Narooma Plaza, Princess Hwy Narooma 02 4476 3716

Commodore Hotel North Sydney 206 Blues Point Road North Sydney 02 9922 5098

Pitt Town Bottleshop 1A Eldon Street Pitt Town 02 4580 9007

Sutherland Bottleshop Supabarn 571 President Avenue Sutherland 02 9521 6524

Local Liquor Thirlmere 5/ 83-85 Westbourne Avenue Thirlmere 02 4681 8027

Ryans Hotel Thirroul 138 Phillip Street Thirroul 02 4267 1086

C'ellar Vie Turramurra 8 Princes Street Turramurra 02 9449 8550

Urunga Cellars 16 Bonville Street Urunga 02 6655 6012

Wanniassa Supabarn Wanniassa Group Centre, Sangster Place Wanniassa 02 6231 6851

all products can be found at the following participating stores

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Our famous estate sits on Coonawarras renowned terra rossa soil. Ancient and iron-rich, our soil is exceptional when it comes to growing Cabernet, so much so, that wine critic James Halliday praises Wynns Black Label Cabernet Sauvignon as the most important Cabernet in Australia.

The spiritual home of australian cabernet.

Australias Most Revered Cabernet

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