SoVino Magazine

A Capital DropCANBERRA’S WINE DISTRICT

Drink this with thatfood matching ideas

jason brown

SUMMER PARTY FUN ENTERTAINING FOR THE PARTY SEASON

A GUIDE FOR LOVERS OF FINE WINES, CRAFT BEERS AND PREMIUM SPIRITS. SUMMER ISSUE 13/14. EXCLUSIVE TO INDEPENDENT LIQUOR RETAILERS.

DISCOVER THE NEW TASTE OF SUMMER

A RANGE OF LIGHTLY SPARKLING SAV BLANC SPRITZ

ORIGINAL // ELDERFLOWER & MINT // GINGER & GREEN TEA

ENJOY CHILLED WITH FRIENDS AND A STRIPY STRAW

Enjoy Responsibly

S A V B L A N C S P R I T Z

Welcome to BONDI RD.

Soak up the sun by day, enjoy the bustle after dark &

drink in the essence of Australia’s famous backyard.

From the makers of [yellow tail], BONDI RD is crafted from

Sav Blanc grapes with a light spritz and no artificial colours

or flavours, it’s simply clean crisp natural refreshment.

Enjoy chilled with a stripy straw.

10

18

DISCOVER THE NEW TASTE OF SUMMER

A RANGE OF LIGHTLY SPARKLING SAV BLANC SPRITZ

ORIGINAL // ELDERFLOWER & MINT // GINGER & GREEN TEA

ENJOY CHILLED WITH FRIENDS AND A STRIPY STRAW

Enjoy Responsibly

S A V B L A N C S P R I T Z

Welcome to BONDI RD.

Soak up the sun by day, enjoy the bustle after dark &

drink in the essence of Australia’s famous backyard.

From the makers of [yellow tail], BONDI RD is crafted from

Sav Blanc grapes with a light spritz and no artificial colours

or flavours, it’s simply clean crisp natural refreshment.

Enjoy chilled with a stripy straw.

4

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

Managing Editor: Alex Tricolas Contributors: Jan O’Connell, Kate Edwards Content Coordinator: Andrea Cano Design: Marijke Spain Publishing Manager: Chris Robey

Advertising and editorial enquiries contact: Samantha Watson T 1300 408 399 F 02 6230 4278 E [email protected] Unit 67/12 Challis Street, Dickson ACT 2602 PO Box 157, Dickson ACT 2602

CONTENTS editor’s letter 2

summer party fun 4 entertaining for the party season

drink this with that 6 food ideas for reds and whites

jason brown 10 mastering a cool climate

meet the locals 14 ainslie cellars

a capital drop 18 Canberra’s wine district

bring your own 22 the perfect plus one

new product spotlight 25 kirin ciders and wild turkey

features voyager estate 8

william hardy 12

chambord 16

h. blin 20

cricketers arms 26

hills cider 28

baileys of glenrowan 30

Helloand welcome to our first issue of SoVino, a celebration of our

enjoyment of a fine drop, brought to you by the passionate people

at Independent Liquor Retailers. I have decided to begin our

journey together with the immortal words of that great American

writer Ernest Hemingway; for try as I might, I could think of nothing

to trump Mr. Hemingway’s quote when it came to articulating

just what it is about this noble liquid that makes us love it as

much as we do. Winemaking is perhaps one of mankind’s oldest

endeavours, and archaeologists tell us that humans have been

squeezing grapes and fermenting their juice since prehistoric times.

Of course in Australia, our winemaking history begins at a much

later point in time, and acceptance of it in mainstream culture is

even more recent. Our love of a good beer is well documented

however, as is our appreciation of a fine spirit. At SoVino, we hope

to give you an insight into some of our finest wines and the people

that make them, along with the latest in beers, premium spirits and

liqueurs. In our first issue, we take a look at the Canberra region,

and also have a chat with recent award winner from Young, Jason

Brown. We’ll give you some great tips on summer entertaining and

throw in some food matching ideas as well. I trust you will love

reading the first issue of SoVino as much as we’ve loved putting it

together and look forward to sharing many more issues with you in

the future.

Alex Tricolas

Editor

“Wine is one of the most civilized things in the world and one of the most natural things of the world that has been brought to the greatest perfection, and it offers a greater range for enjoyment and appreciation than, possibly, any other purely sensory thing.”

- Ernest Hemingway

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Summer Party FunThe combination of summer, friends, food and cocktails is a great recipe for fun; and with a little pre-planning you can turn a

good party into a great one.

What’s the occasion?

Whether it’s an intimate formal

dinner party or a casual

everyone-bring-a-plate affair,

once you’ve decided on the

exact nature of your get-

together, everything else—such

as number of guests, food,

music, drinks, time of day, and

location—can fall more easily

into place.

Theme it

Choosing a theme adds an

immediate splash of fun to a

party, gives you something to

plan to, and builds excitement

amongst your guests. From

a garden picnic to an elegant

garden party, a 1920s

prohibition cocktail party to a

Hawaiian Luau, the range of

themes you can choose from

is endless.

Soundtrack

The role of music at a party

is crucial in setting and

maintaining the mood. MP3

players make it easy to

organise the perfect selection

of songs to move the natural

flow of your party. Start out

with quieter music for the first

hour as guests arrive, move

it to a more upbeat pace and

then wind things down with a

mellow selection.

Food

Perhaps one of the most

important elements to every

successful party comes down

to one thing: food. Make sure

your menu reflects the theme

of your party and the weather.

On really hot days for example,

go for lighter, fresher options

such as chilled dips and

spreads, salads, sorbets and

fruity cocktails, instead of rich,

heavy food.

This time of year, there are plenty of reasons to throw open your doors – from a backyard bash to a starlit dinner. But if the idea of logistics is putting you off, we’ve gathered together some tried-and-true tips to help you make the most of the social season.

4 SOVINO. LOVERS OF FINE WINES, CRAFT BEERS AND PREMIUM SPIRITS

ENTERTAINING FOR THE PARTY SEASON

Lemongrass

chicken skewers

eat this

Bocce on the lawns

Avoid bottleneck at the bar

Multiple beverage stations help

ensure that guests can get a

refill without waiting. Galvanised

tubs, colorful enamel buckets,

and planters full of ice, stacked

with an assortment of drinks,

save room in the fridge and

make it easy for guests to help

themselves whenever they’re

thirsty. Don’t forget to provide

an interesting non-alcoholic

beverage option for the non-

drinkers who invariably get

bored drinking soda water

and lime.

Get a head start

No one wants to spend their

own party tied to the kitchen

or sorting out problems, so get

everything that you can ready in

advance, such as food, drinks,

plates, glasses, music playlist,

seating and decorating. And

if you’re planning on holding a

BBQ, don’t forget to check that

the gas bottle is full!

Let it shine

If your party is at night, lighting

is a great way to create

ambience. String up fairy lights

or enjoy candlelight in hurricane

lanterns or jam jars.

Combat the bugs

Ensure the comfort of your

guests by investing in repellent

candles, lanterns and torches,

to ward off the mozzies.

Entertainment

If you really want to give your

guests something to talk about

and break the ice between

people who don’t know each

other well, plan something

completely novel. From setting

up an outdoor screen and

showing a movie, to organising

a friendly poker tournament,

there are lots of great ideas to

get everyone involved.

OUR TOP SUMMER PARTY PICKS

play this

listen to this

The Lovin’ Spoonful Summer in the City

White peach Bellini Process 2 white peaches, scored,

blanched, peeled and stones removed

in a blender. Pour purée

into a Champagne flute.

Top with chilled

prosecco and serve.

drink this

SUMMER ISSUE 13/14 5

INGREDIENTS

1 kg (about 20) large green prawns, de-veined

and peeled (tail intact)

1 packet kataifi pastry

100g melted butter

1 egg, lightly beaten

METHOD

– Preheat oven to 220°C.

– Place pastry in a bowl and loosen until

strands are separated.

– Lay out the pastry in strips, about 15 cm

long, on a chopping board, brush with the

butter and cover with a damp tea towel.

– Dip each prawn into egg mixture, then place

at one end of the pastry strip. Roll pastry

over the prawn, keeping the remaining

pastry covered with the damp tea towel

while you work.

– Place the prawns onto a flat oven tray and

let them cook in the oven for 8-10 minutes,

or until the prawns are cooked.

kataifi prawns

Accompany with wakame salad & wasabi mayonnaise

White WinesEvans & Tate Artisan 2012 Sauvignon Blanc

Blending parcels of the finest Sauvignon blanc with a

lesser amount of Semillon, the result is a wine that shows

layers of aroma, flavour and textural elements whilst

remaining fresh and vibrant. The wine displays citrus fruits,

guava and cut grass aromas that are mirrored nicely on

the palate with creamy cashew nut and spice nuances.

$2699 ea

sandalford Margaret River Range 2012 Classic Dry White

With a pale lime colour as befits a fresh new vintage

and a lovely, elegant, perfumed bouquet of fresh

gooseberry and mange tout, this light bodied wine is

easy to drink. There is a real minerality to the palate and

those flavours seen on the nose translate beautifully

to the palate. As reflected in the vintage, the acidity

is perfectly judged and the wine finishes with a zesty

crispness and harmonious balance.

$1999 ea

Hugel Gentil 2011

This wine revives an ancient Alsace tradition of calling

wines assembled from noble grape varieties “Gentil”.

A cool and long growing season gives this unique dry

wine great finesse and unequalled drinkability. Bright,

young and fresh, it has a nice richness and opulence on

the palate without heaviness. Well-balanced, soft and

tender with a lively acidity on the finish.

$1999 ea

DRINK THIS WITH THAT


ingredients

120 g plain flour

120 ml milk

2 eggs

2 tsp butter, melted

1 Peking duck breast (available from Asian

grocery stores)

1 bunch spring onions, cut into small pieces

1 continental cucumber, de-seeded and cut into

thin 5-10 cm long strips

100 ml hoisin sauce

method

– Combine flour, eggs, milk and butter in food

processor until smooth.

– Cover and refrigerate for 10 minutes.

– Heat a non-stick frying pan over medium

heat. Pour about 20ml of pancake mix

into a frying pan and spread to form a thin

round pancake.

– Cook for 2 minutes, turn and then cook for

further 1 minute.

– Thinly slice duck breast.

– Place duck meat, cucumber and spring

onions on each pancake. Roll up and serve

with hoisin sauce on the side.

peking duck pancakes

sandalford Margaret River Range 2011 Cabernet Merlot

2011 was an early year for Margaret River, with the reds

coming in a couple of weeks after the whites. But unlike

the whites, they were more evenly spread out in terms

of picking schedules. Smooth yet firm tannins add great

length to the finish of this wine. There are well-balanced

nuances of new French Oak, but the fruit is definitely the

driver of this style.

$1999 ea

Red WinesDRINK THIS WITH THAT

Hardys TINTARA 2011 Shiraz

McLaren Vale missed out on the worst of the rains

that besieged Australia and their Shiraz vineyards,

especially the drier sites, made small parcels of very

high quality fruit. This wine is a vivid dark ruby red in

colour, with a bouquet of milk chocolate, chocolate

ice cream, fruitcake spice, plum/mulberry. Voluptuous

and plush mouth-filling tannin with plum and cocoa

flavours, a sweet fruit profile and finely grained and

succulent structure.

$2499 ea

Brand’s Laira Blockers 2011 Cabernet Sauvignon

Brand’s Laira Blockers cabernet sauvignon is a

powerful and intensely flavoured wine that pays tribute

to the rich heritage that Brand’s Laira has within

Coonawarra. Laden with dark berry fruits, cedar wood

spices and long supple tannins this wine is drinking

beautifully now or perfect for the cellar.

$2499 ea


From the beginning, founder Michael Wright’s vision for Voyager Estate was to deliver a wine experience not previously seen in Margaret River. With over 150 years of family farming in his blood, Michael’s fascination with agriculture and in bringing produce to life led him to the wine industry in 1991.

He used his extensive knowledge of soils and climate to help him

in his choice of vineyard location, enabling Voyager Estate to grow

the grape varieties best suited to the area and to make elegant and

sophisticated wines that tell a site-specific story.

Voyager Estate is located

in the southern part of the

Margaret River region in

Western Australia, just a

few kilometres from the

ocean. Michael settled on

the sub-region of Stevens

Valley because it had the ideal

characteristics to create wines

that are at home amongst the

world’s best. The gravel soils,

microclimate, aspect, and

consistent maritime influence

are the foundations of the

Voyager Estate wine style.

The viticulture and winemaking

teams work together to create distinctive wines from each vintage

displaying elegance, complexity and balance that are true to the

individuality of the vineyard blocks. The genuine dedication to

viticulture can be seen in the fruit, which shows depth of flavour

and finesse, and the winemaking approach is subtle, yet curious,

continually exploring new ideas.

Voyager Estate is also taking significant steps every day to achieve

its long-term objective to be a wholly sustainable enterprise and a

model business to the Australian wine and tourism industries.

The Voyager Estate team consists of more than 60 people all

working to ensure that the extremely high standards set by Michael

are consistently achieved and maintained. It is this dedication to

excellence which has led Voyager Estate to establish itself as one

of Australia’s most memorable wine estates.

The best of margaret river


2012 Voyager Estate Sauvignon Blanc Semillon - $24.99

Made for drinking in its youth

when the fruit is fresh and

bright, the aromatics and

tangy intensity of Sauvignon

Blanc are complemented by

the lifted citrus fruit aromas,

palate weight and texture of the

Semillon. A small component of

barrel fermentation and some

lees contact offers additional

complexity and texture to the

palate, finishing with a clean

crisp natural acidity.

Voyager Estate 2013 Chenin Blanc - $24.99

An easy-drinking aromatic white,

not complex or overly wooded.

But retaining vibrant ripe fruit

flavours. Lovely fresh aromatics,

fruit weight, natural acidity and a

touch of sweetness are typical of

Voyager Estate’s Chenin Blanc

style. Tropical fruit flavours of

papaya and melon with elements

of citrus and red apple create a

fruit-salad style palate.

2010 Girt by Sea Cabernet Merlot - $24.99

The exceptional 2010 vintage

resulted in a wine that displays

excellent concentration of

vibrant, summer berry, plum

and cherry fruit with soft, silky

tannins. With a nose of floral

berry fruit aromas and hints of

spice and vanillin tones, the

dusty cedar notes follow from

the fine-grained French oak.

The palate is perfect for this

season–a medium bodied wine

with lovely summer berry, cherry

and plum fruits.

* Product available from participating stores.


SUPPLIER FEATURE

“IT’S NOT EASY TO MAKE GREAT WINE

BUT IT’S IMPOSSIBLE IF YOU DON’T START

WITH GREAT FRUIT. OUR SITE IS UNIQUE.

WORLD WE COULD MAKE THESE WINES.”

THERE’S NOWHERE ELSE IN THE


In the past, southern New South Wales did not come immediately to mind when considering Australia’s wine regions, but the wines coming out of this cooler climate region are making real inroads of late, and winemakers like Jason Brown are at the forefront.

The “Most Successful Exhibitor” at this year’s Canberra Regional

Wine Show is understandably excited about the future of his two

vineyards in Young and Tumbarumba, after taking home five of the

12 trophies awarded at the show, along with a total of 19 awards for

wines from both of the Moppity vineyards. “It’s the most important

show in this part of Australia. Southern NSW is hot property

right now, producing wines of great elegance and refinement,”

says Jason.

It is perhaps fitting that Moppity cleaned up at the Canberra

awards, as Jason is a Canberra boy who grew up around the wine

industry. Apart from playing guitar and harbouring dreams of being

a rock musician, he spent his time learning all there was to learn

about wines. When the opportunity arose to realise the dream of

owning his own vineyard, he searched Australia-wide for a one that

was capable of making world class cool climate Shiraz. “In the end,

I chose the vineyard in the Hilltops–not just because I believed it

could make great Shiraz but also because it was under the radar,”

he says. “It’s not easy to make great wine but it’s impossible if you

don’t start with great fruit. Our site is unique. There’s nowhere else

in the world we could make these wines.”

Jason and wife Alecia have since discovered that the jewel in the

crown is the site itself. It’s at the highest elevation in the region.

The combination of aspect and free draining soil coupled with cool

days and warm nights produces elegant Shiraz with incredible

fragrance and spice. “It reminds me of Grampians but with a

delicious richness and generosity that speaks more of Barossa.

It’s a site that’s unique and really quite special. Great wines should

speak of their origins, and we work hard at expressing our unique

site through our wines,” says Jason.

In recent times, and following on from the success of the Young

vineyard, the opportunity arose to purchase the Tumbarumba

vineyard. Set at the foothills of the Snowy Mountains, the coldest

viticultural region on mainland Australia is a remote, pristine

wilderness at the frontier of modern Australian winemaking.

“It was like buying the Beatles before they’d cut their first album,”

says Jason with obvious enthusiasm. “2012 was our first vintage in

control of the vineyard, and those Chardonnays have already won

a Trophy and six Gold medals. They’re expressive, delicate wines

of great finesse and precision, far more European in style than the

broad, oaky, buttery Chardonnays from the 80s and 90s that turned

so many people off.”

Of course, cool climate wine making is not without its challenges.

“Cool climate viticulture is a double-edged sword,” says Jason. “In

a good year the wines can be mind blowing. However, in a cold,

wet year you can lose the whole crop to frost or disease. We’ve

been fortunate to date, but these risks are ever present.”

It’s hard to believe that Jason and wife Alecia were contemplating

bankruptcy just five years ago; but when a winery they were selling

all their grapes to went into receivership, they knew they were in

serious trouble. “We had two little boys under three and faced

losing absolutely everything–that was a very difficult time for Alecia

and I,” says Jason. It is interesting to note that it was that event that

actually was the catalyst to the success that they now enjoy.

“We launched Lock & Key as a “value” range, to trade out of the

hole we’d been placed in.” It was an overnight success, and

achieved incredible results on the show circuit. They won “Best

New Brand Of The Year”, which translated into very strong sales

and have powered on since then. “Everything we’ve achieved was

really only possible because of that one event. That’s given us the

resources to make better wines.”

Jason Brown on mastering a

cool climate


Celebrating the Hardy heritageThe Hardys story began when English immigrant Thomas Hardy boarded a ship from Plymouth and arrived at Port Adelaide in 1853. Thomas’s first job was on a vineyard south of Adelaide owned by John Reynell.

After adventures on the goldfields of Victoria and time spent

cattle droving, Thomas returned to wine-making. He had saved

enough money to purchase land of his own, located on the River

Torrens just outside of Adelaide. It was here, on the property called

‘Bankside’, that the first ever vintage for Hardys was made in 1857.

Bankside was tragically destroyed by fire in 1904 and never rebuilt.

In 1873 Thomas Hardy purchased the Tintara winery in McLaren

Vale, building the region’s reputation for making some of the

world’s best Shiraz. In 1882, he made history by producing the first

Australian wine to be awarded the prestigious Gold medal at the

International Wine Show in Bordeaux. He repeated this feat in Paris

in 1889. These would be the first of many awards subsequently won

by Hardys wines.

Passionate, highly skilled and well-trained, members of the Hardy

family have dedicated years of their professional lives to elevating

the Hardys brand, producing fine wines that draw on fruit from

South Australia’s premier wine regions and from further afield. After

six generations and 160 years of winemaking for Hardys, the legacy

continues with the launch of the newest member of the Hardys wine

family – the William Hardy Range.

Named in honour of fifth-generation Hardys Brand Ambassador,

Bill Hardy, the new range has been created with a “right grapes

from the right regions” philosophy to complement the rest of the

Hardys portfolio.

The history of Hardys wines is a story of adventure, romance,

tragedy, ambition and indomitable spirit. This spirit of discovery, of

taking measured risks and dreaming big dreams has continued to

dominate in succeeding generations, and has, in many ways, lead

to the success of the brand today.


SUPPLIER FEATURE

2013 william hardy adelaide hills sauvignon blanc - $17.99

bouquet; bright gooseberry with fresh grassy notes and grapefruit spicy undertone. palate; fresh vibrant dry white displaying ripe tropical flavours and a crisp zesty finish.

2013 william hardy adelaide hills chardonnay - $17.99

bouquet; bright white peach and melon with hints of pineapple and red apple. palate; a fruit driven palate with notes of fresh white peach and melon showing hints of soft acidity. the wine exhibits a creamy mouth feel.

2012 william hardy coonawarra cabernet sauvignon - $17.99

bouquet; rich and multifaceted aromas of chocolate, mint, herbs and cedary oak. palate; intense mint and blackcurrant fruit flavours intermingled with cedary, vanillin oak characters, resulting in a well-structured wine with a long, lingering finish.

THREE OF HARDY’S BEST

*Products available from participating stores.


AINSLIE CELLARS

What do you love most about your job?

“We love interacting with our customers and finding out what they

want. We also love meeting winemakers and having the freedom to

choose whatever we think our customers will like.”

What is the product you sell most?

“Since Ainslie Cellars opened, the most growth we have seen

has been in our local and premium sections. At the moment,

we would have to say that we sell the most out of our Canberra

District Section. We have local wine tastings every Thursday

evening between 5.30 and 7.30 – more often than not, put on by the

winemakers themselves!”

What is the question you get asked most by customers?

“We get a lot of questions about food and wine pairing, and also a

lot of customers come in looking for something new to try.”

Who are some of your regulars and what do they typically buy?

“We have a very diverse clientele – ranging from tradies to

professionals and even discerning wine collectors.”

When is the busiest time in your store?

“Thursday and Friday nights, and Saturdays are pretty steady all

day. People tend to time their visits to the store to coincide with our

weekly tastings, so between 5.30 and 7.30 on these days tends to

be the busiest.”

What is the most unusual request you’ve ever had?

“We have many people from different cultures coming in to ask for

beverages from their homelands. We always do what we can, but

sometimes they can be a little hard to find!”

What’s your favourite end of the week tipple?

“We both really enjoy a nice cold glass of Riesling – 2012 Clare

Valley or 2013 Canberra region are what we’re drinking now!”

What was the first job you ever had?

KEITH: “My first role in the family business was as

bag packing supervisor.”

KATE: “Mine was at a family friend’s BBQ chicken

shop in Brisbane.”

Ainslie Cellars

7 Edgar Avenue, Ainslie ACT

After 18 years working for his family business, Keith Mihailakis led the expansion of the Ainslie IGA and developed Ainslie Cellars – a separate bottle shop in the same complex. His partner Kate O’Leary, who had worked in the wine industry for 11 years, joined him, and together they run the very popular Ainslie Cellars. Here they give us an insight into what it’s like being the Local Liquor for a diverse, inner city suburb:

meet the locals


STORE PROFILE

“The best varieties are selected over time by

nature herself; under her care they learn to thrive.

Nowhere has Australian Shiraz thrived as in the

Barossa. With gentle guidance, we have encouraged

the pure expressions of variety and region to shine

through. We've produced what I believe is a pure,

definitive expression of Australian Shiraz.”

WILLIAM HARDY {5th Generation}

www.hardyswines.com

THE PUREST EXPRESSION

of AUSTRALIAN SHIRAZ

Enjoy Hardys responsibly.

mixwith th

e best

Chambord is inspired by a unique raspberry

liqueur produced in the Loire Valley of

France during the late 17th century.

The liqueur was said to have been served

to King Louis XIV during one of his visits

to the Château de Chambord during his

reign. It was common during that time for

liqueurs and cognacs to be consumed with

elegant meals.

Today, Chambord is enjoyed throughout the

world. Embraced for its velvety rich taste

and versatility, Chambord works mixed with

champagne, with soda and lime, and as a

flavourful ingredient in cocktails.

The liqueur comes from an area dubbed

“the garden of France”, Cour Cheverny, in

the Loire Valley two hours south of Paris.

It is produced in a state-of-the-art facility

on the grounds of another magnificent

château, La Sistiere. Here, the master

blender supervises the blending of each

batch according to a 300-year-old tradition.

All natural ingredients are used, in a unique

three-step process. First, whole raspberries

and blackberries are blended, then steeped

in French spirits for several weeks to

achieve a rich, silky fruit infusion. This

infusion process produces a distinct natural

raspberry flavour and aroma.

The second step captures the remaining

flavours from the berries. The first infusion

is extracted and a second layer of spirits

is added to the fruit to obtain the final

nuances of the whole fruit blend. This

second infusion is allowed to rest for a few

weeks, then the infused spirit is drawn off

and the remaining fruit is delicately pressed

to obtain the natural sugars and juice. The

fruit-infused spirits and juices from the final

pressing are then combined to yield an

incredibly rich, natural berry infusion.

The final step is performed by the

Maitre Liquoriste (master blender). The

magnificent berry infusion is married with a

proprietary blend of cognac and all-natural

extracts of Madagascar vanilla, Moroccan

citrus peel, honey, delicate herbs and

spices, and black raspberry. The result

is a one-of-a-kind liqueur possessing

an unprecedented level of complexity,

flavour and aromas - Chambord Black

Raspberry Liqueur.

*Product available from participating stores.

From France comes a luscious liqueur that works brilliantly in cocktails, as well as being delicious all on its own. Called Chambord, after one of the most famous of the French châteaux, it’s not only

stylish and sophisticated, but is linked with royalty.

500ML $34.99


SUPPLIER FEATURE

How to enjoy Chambord...

Ingredients

10ml Chambord

Champagne to top

Method

– Add Chambord to champagne flute and top

with champagne.

– Garnish with a fresh raspberry.

chambord royale

chambord lime & soda

Ingredients

30ml Chambord

2 lime wedges

Soda to top

Method

– Add Chambord to highball glass and squeeze lime

wedges over.

– Fill with ice, top with soda and stir.

– Garnish with a lime wedge.

french martini

Ingredients

15ml Chambord

45ml Finlandia Vodka

30ml pineapple juice

Method

– Shake ingredients with ice and strain into a

cocktail glass.

– Garnish with a pineapple leaf.


The overwhelming majority of the 140 vineyards and 36 wineries that make up the district are not actually situated in the ACT, but rather, pepper the countryside around our capital–in and around the NSW towns of Murrumbateman, Sutton and Bungendore–and one may argue that the name is a little misleading; but ultimately one would be incorrect. It is the existence of Canberra in the heart of this terrain that makes the region what it is, as it was actual Canberra residents that first planted vines here.

More interestingly, many of these Canberra residents were men

who had been employed in various scientific fields in the capital.

Doctor Edgar Riek and Ken Helm, both from CSIRO Division of

Entomology, Doctor John Kirk from the CSIRO Division of Plant

Industry, and Doctor Max Blake from the John Curtin School of

Medical Research, are listed amongst the pioneers of the district.

Perhaps as devotees of the scientific method, their emphasis on

careful study and analysis has left a legacy that has allowed the

region to get to where it is in such a short time (at one stage, Dr

Riek was experimenting with up to 40 different varieties of grape).

One cannot, however, discount the continental climate–very similar

to some of the finest in Europe–as a major contributing factor in the

rise of the region. In fact, when John Kirk first surveyed Canberra’s

surrounds, he was understandably surprised that there was no

established wine industry in a region that was obviously so well

suited to it. Vineyards in the region have a large altitudinal range

of 300 to 800 metres. Such a wide range in elevations, along with

varying soil types and temperature, gives rise to a wide range of

varieties – Chardonnay, Pinot Noir, Sangiovese–and of course, the

two superstars of the region: Riesling and Shiraz. The latter is at

the heart of the all-conquering Clonakilla Shiraz Viognier that has

been referred to as “an icon wine, one of the best in Australia” by

none other than wine supremo James Halliday.

It is hard to write about the region without acknowledging the

legacy of these founding fathers. Even today, names like Ken Helm

continue to be at the forefront of the Canberra wine industry. He

Until recently, Canberra may not have been on the radar of the casual wine lover. Whilst there has been the odd attempt at growing wine grapes in the region for over a century, it has only been a serious affair since the early to mid 70s. Relatively new compared to far more established regions in South Australia, Victoria and the central coast of New South Wales, the Canberra District has been steadily gaining a reputation and is perhaps the region that in-the-know types now drop when asked what’s hot right now.

A Capital DropCanberra’s Wine District


was recently was on hand to officiate as Chair of the Canberra

International Riesling Challenge; and to speak at the presentation

of a special ACT Government Centenary of Canberra Award to

Riesling Challenge founder, Edgar Riek. Tim Kirk (son of John) has

been acknowledged as an industry leader since his Cote-Rotie

influenced Shiraz Viognier stormed the scene in the late 90s; and

he has just been named Australian Winemaker of the Year by

Gourmet Traveller WINE magazine for 2013.

A number of new names, however, are standing up and being

noticed in the region of late, determined to keep up with the Kirks,

and armed with the mighty Canberra Shiraz and Riesling grapes.

Nick O’Leary is one of them. A man whose name is frequently on

the lips of most Canberra wine buffs, O’Leary saw his 2011 Shiraz

awarded a gold medal at the 2012 Canberra Regional Wine Show,

Royal Melbourne Wine Show, and National Wine Show of Australia.

O’Leary honed his skills at Hardy’s Kamberra Wine Complex under

Alex McKay, who now runs Collector Wines. In 2009, Collector

Wine– rated a 5 star winery from James Halliday–was named

Best New Winery in the Penguin Australian Wine Awards; and in

2010, McKay was a finalist for the 2010 Gourmet Traveller WINE

Winemaker of the Year.

Apart from the leaps and strides that have been made in the

quality of the product coming out of the region, it also makes

for a great weekend of wine tasting. There are over 30 boutique

cellar doors, most of them are only around a half hour drive from

Canberra, and some have excellent restaurant facilities as well.

Great dining spots in the region include Flint in the Vines at Shaw’s

Vineyards; Poachers Pantry–home of Wily Trout Wines–and Grazing

at Gundaroo amongst others. With the quality of wine and the

opportunities for lifestyle tourism on an upward trajectory–not

to mention the fact that the region is nestled tidily around an

increasingly cosmopolitan Canberra–the future is certainly looking

up for the Canberra District.


CANBERRA’S WINE DISTRICT

It may not be the champagne label that first springs to mind, but if you’re looking for something a little different for those celebratory moments, perhaps it’s time you discovered Champagne H.Blin.

Crafted from grapes grown in and around the little village

of Vincelles in the Marne Valley in France, H.Blin is made

predominantly from the Pinot Meunier grape, blended with

Pinot Noir for structure and Chardonnay for finesse. The result

is a champagne with elegant fruit and a zesty freshness,

a creamy texture and a longer-than-average finish.

Henri Blin, an established winemaker from a long line of

champagne growers, established the house of H.Blin in 1947.

It is now in the hands of his grandchildren, eighth generation

champagne growers.

The grapes, from their own vineyards, are grown using sustainable

farming methods that avoid the use of chemicals, maintain the

soil by ploughing and planting grass, and limit the loss of energy,

fuels and water. H. Blin is even exploring organic viticulture—a

pioneering venture in the Champagne area where just over 1% of

the 33,500 hectares of vineyards are organically farmed.

The wine-makers combine time-honoured traditions with modern

methods. The result is a lively and effervescent French champagne,

with the outstanding quality you’ve come to expect from the larger

champagne houses, but with a much smaller price tag. It’s the

perfect accompaniment to poultry, cold seafood and fruit-based

desserts, but also makes a great aperitif.

Vive la différence

H.Blin Brut Champagne - $54.99

Golden straw, sparkling

clear and transparent with

an abundance of fine but

persistent bubbles. The nose

is lively and expressive with

scents of citrus freshness and

nuances of fresh butter and

freshly baked bread. The palate

is simple and elegant with lively

aromas of ripe green apples

and notes of toasty brioche.

Awarded silver medals at

both the International Wine

Challenge 2013 and the

International Wine & Spirits

Competition 2013.



SUPPLIER FEATURE

Excellent as an aperitif or with white meat in a creamy sauce or a sweet

and sour meal.


AUSSIES LOVE BYO! Whether it’s bringing a bottle to the local cheap-and-cheerful, or a six-pack of cold ones to a mate’s place on a warm

summer night, we embrace the idea wholeheartedly. It’s interesting to note that in many countries, asking an invited

guest to bring something along to drink may be seen as rude. But in Australia, it is a perfectly acceptable and much

loved ritual that not only typifies our laid back attitude to entertaining, but also demonstrates our egalitarianism and

willingness to pitch in. Yes, we like to roll our sleeves up and lend a hand; whether it’s helping a mate in need, or

contributing to the stocks of bevies at a get together – and as a bonus, we get to sip on our favourite choice of drink.

Speaking of favourites, here’s our choice of wines and beers to keep the party going at your next social gathering.

Endeavour Vintage 2013 Growers Bright Ale

Clear, pale and bright in the glass with a fine bead and good foamy head–perfect as a pre-meal

apéritif and also suited to fresh shellfish–the 2013 Galaxy hops give tropical fruit character to the

beer while the Vic Secret hops deliver spicy, mineral notes. There is an herbal element to this beer

but it is restrained and balanced with very light malts. Bitterness is kept in line with the light weight

of this beer to frame the hops and malt and to deliver a bright ale that is very true to style. It is a

refreshing, sessionable and very bright beer matched to any occasion.

$2199 ea

Cascade Bright Ale

Cascade Bright is made from 100% malt and uses a blend of three specially selected hops: Pride

of Ringwood for bitterness and both Galaxy and Cascades for aroma. Its golden hue is a result of

the crystal malt added to the mash. Cascade Bright Ale is easy-drinking, crisp and refreshing with

a subtle balance of fruit and floral aromas which come from the hops. Great with grilled meats, and

especially a burger and caramelised onions.

$1399 ea

James Squire “The Constable” Copper Ale

A deep golden English-style Ale, with a balanced nose of floral, citrus and earthy notes and a

moderate hop-bitterness that lingers after the firm malt backbone. Even though The Constable has

a lower ABV of 3.4%, the brew is an authentic full flavoured craft beer with a rich malt body and

distinctive earthy and fruity hop characteristics. Brewed in the style of an English Ordinary Bitter.

$1799 ea

BYOBeer


THE PERFECT PLUS ONE

BYOWineSaltram 1859 Eden Valley Chardonnay

The 1859 wines have been created in a contemporary style, with the Eden Valley Chardonnay

having notes of stone and citrus fruit, a soft palate, a complex creamy texture and subtle oak

characters; whilst the Barossa Shiraz displays excellent balance of fruit flavours, subtle tannins

and a soft, silky finish.

$1899 ea

Moppity Vineyards 2012 Estate Hilltops Shiraz

This stunning Shiraz dominated the red wines at the recent Canberra Regional Wine Show, and has

won two trophies and two gold medals to date. A wine of elegance, purity and refinement, it is fragrant,

spicy and deeply complex. This wine plays understudy to Moppity’s flagship ’09 Reserve Shiraz; rated

higher than Grange and Hill Of Grace by Australia’s foremost wine critic, James Halliday.

$1999 ea

West Cape Howe “Cape to Cape” Semillon Sauvignon Blanc 2012

A vibrant and flavoursome palate combining the ripe, textural elements of Semillon with lighter

refreshing Sauvignon Blanc characters. Selected from parcels of Semillon and Sauvignon Blanc

from various vineyards across the Great Southern and Margaret River. Each parcel was fermented

separately in 100% stainless steel.

$1699 ea


supplier feature

Please drink responsibly

The single malt that started it all.

Glenlivet A4.indd 1 19/11/13 4:29 PM

Please drink responsibly

The single malt that started it all.

Glenlivet A4.indd 1 19/11/13 4:29 PM

a range of truly unique

flavour expressions

Cider with the flavours of JapanDrawing on years of experience crafting fresh flavour combinations, Kirin has combined the finest ingredients to create a unique range of perfectly balanced ciders. Kirin’s passionate team of experts have studied subtlety and balance of flavour for decades, and have now turned that craftsmanship to cider. In association with Master Blender Hideaki Kito, Kirin has created a range of premium ciders using traditional Japanese flavours that are perfect for the Australian market. Each cider has been considered, balanced and perfected to deliver a range of truly unique flavour expressions combining Fuji apple with fruits such as Japanese plum, mandarin and ginger.

new product spotlight

spicing up wild turkeyWild Turkey is forever looking to change the Bourbon category, and with Wild Turkey Spiced has

again written a new chapter in its impressive history of innovation. Associate Master Distiller

and Bourbon Hall of Famer, Eddie Russell, has created an eminently mixable yet sip-able spirit

with a sweet and spicy taste profile that can be enjoyed on its own, but really shines when mixed

with cola. At 86 proof, Wild Turkey Spiced maintains Wild Turkey’s signature bold flavour while

highlighting spiced cues. The legendary brand has added to its impressive history of innovation

with the first-ever spiced Bourbon from what they like to call the “Island of Kentucky.”

* Products available from participating stores.SUMMER ISSUE 13/14 25

The makers of Cricketers Arms craft beer describe it as a ‘sessionable beer’. But what does this mean and where does the term come from?

Beer Advocate magazine defines a

‘session’ beer as one with an alcohol

content no higher than 5 per cent, with a

balance between malt and hop characters

and, typically, a clean finish – a combination

that gives it high drinkability.

They suggest that the term “session” may

refer to one of the two allowable drinking

periods of English pubs after WW1 –

originally 11am to 3pm and 7pm to 11pm.

A “session” beer was one that workers

could happily quaff for the duration of

a session.

Appropriately, Cricketers Arms is a beer

that makes a lot of sense when you’re

settling in for more than one. The name

speaks of the values of camaraderie,

sportsmanship and the great Australian

pastime – cricket.

First launched in 2009, Cricketers Arms

Lager is a Victorian-produced craft beer

developed under the helm of Master

Brewer, Dermot O’Donnell. It’s brewed with

less carbonation, using sun-dried Australian

Malt, and matches well with food, from fine

dining to barbeque. It’s the brew of choice

in many top-rank Melbourne restaurants

Originally produced by Mildura Brewery,

Cricketers Arms’ recent move to Asahi

Premium Beverages’ state of the art

Melbourne plant provided an opportunity

to produce two new refreshing selections:

India Pale Ale and Mid On (mid-strength

beer). This ultra-modern brewery ensures

an extra level of quality and freshness

(reflected in the evocative packaging)

but with the extra care that comes from

personal brewer supervision.

“For the first time, Cricketers Arms is being

brewed in Melbourne at one of the most

high-tech breweries in Australia.” says

its ambassador and creator, Paul Scott.

“Summer 2013/14 is set to be an exciting

period for Cricketers Arms.”


sessionablesensationally

Cricketers Arms Mid On - $13.99

This beer is brewed using ultra high

gravity technology providing full-flavoured

characteristics of the lager at mid-strength.

Made with sun dried Australian malt and an

infusion of Amarillo hops to deliver citrus

characteristics to the aroma and flavour.

Cricketers Arms Lager - $16.99

The flagship craft beer is brewed longer

to deliver an extra dry taste. Made with

sun-dried malt and infused with Amarillo

hops, imparting intriguing citrus

characteristics to the aroma and

flavour. Best enjoyed icy cold.

Cricketers Arms Indian Pale Ale - $18.99

Brewed to tradition using dry hopping

and two specialty malts evidenced by the

smooth, full bodied taste. Three varieties of

aroma hops are carefully selected for their

piney complexity, citrusy thread and a long

tropical note in the aftertaste.


SUPPLIER FEATURE

Hat-Trick.

Any other beer is just not cricket.

IND0387_CAL_SoVino_Mag.indd 1 16/10/13 4:27 PM

The Hills Apple Cider - $18.99

A blend of Jonathan and Golden Delicious for true apple flavour and

complexity, and Granny Smith for acid backbone. Fruit driven style, filtered bright straw colour, great acid backbone, vanilla, lime /sherbet characters shine through the palate that actually tastes like

real apples. Well balanced, complex, clean, lightly

carbonated cider finishing dry and fresh.

The Hills Pear Cider - $18.99

Made from Packham pears with the skins left on. Clean,

crisp fruit driven style, filtered bright green /pale

straw, with great real fruit pear complexities. Perfectly balanced skin extraction, luscious mouth fill, great length with drying finish.


The Hills Cider Company had its origins in two

friends throwing around ideas after a couple

of drinks. The friends were Steve Dorman, a

qualified wine and cider maker, and Tobias Kline,

a hospitality manager and owner of a beverage

marketing and consulting firm. Unsurprisingly,

the conversation turned to cider and the two

remarked on a gap in the market for good ‘real’

Australian made and owned cider.

It was this that led them to establish the

company, with an aim to make the highest

quality craft products possible, while growing

sustainably and supporting local Australian

farmers. After tasting and analysing fruit from

orchard regions throughout Australia, they

decided on the Adelaide Hills, which produces

the best balance of acidity and sugar levels in the

fruit needed for the cider they wanted to create.

Steve and Tobias develop relationships with local

farmers, built on the premise of sustainability

and minimal intervention. Steve oversees every

step, from the use of any fertiliser to one-by-one

hand picking specifications. Because of Steve’s

background in winemaking, he employs a lot of

winemaking techniques to create this unique

cider style. For instance, he uses particular

yeast that brings out the natural fruit flavours

and aromas.

The cider is made from 100% fresh Adelaide

Hills apples or pears, with absolutely no added

sugar, concentrate, flavours – or even water. The

fresh juice is cold crushed, cold filtered and cold

fermented to decrease the impact on the natural

fruit. This preserves the floral notes, acidity and

structure. The same day the fruit is crushed, the

cider is put into cold ferment. Weekly small-batch

fermentations are then blended together to create

a level of consistency.

The Hills Cider is also made gluten free and

vegan friendly.

Since entering the market in 2010 the company

has won a string of awards including most

recently ‘Australia’s Best Pear Cider’ and

‘Champion Cider at Show’. This was the

first time the top award has been won by an

Australian producer.

*Product available from participating stores.

Award-winning cider is a natural

The Hills Cider is also made gluten free & vegan

friendly


SUPPLIER FEATURE

baileys of glenrowan 2012 organic shiraz - $28.99

The 2012 Organic Shiraz is a medium bodied,

feminine representation of Glenrowan fruit,

with aromatics of lifted violets, cherry and

perfume that complement the rich upfront

palate leading into firm wine and oak tannin.


SUPPLIER FEATURE

The Baileys soon settled on a nearby

property, Bundarra, and planted one of the

district’s first vineyards. The first vintage

was in 1870, establishing Baileys as one

of the pioneers of wine production in

North East Victoria, a region renowned for

producing intensely flavoured red wines

and luscious fortifieds.

During those early years, the Glenrowan

region was terrorised by the bushranger

Ned Kelly. Later, there was the plague of

phylloxera, a pest that wreaked havoc

on the local wine industry. Despite these

challenges, the Bailey family persisted,

replanting in 1904 on phylloxera-resistant

rootstock. The original 1904 Block,

planted with Shiraz, continues to produce

outstanding wines to this day.

When founder Richard Bailey produced

his first Shiraz at the Bundarra property,

he used a range of practices common

to producers at the time, such as open

fermentation. These processes contributed

their own subtle flavours. Since then, the

winemaking mantle has been passed on

from father to son through the generations.

Today Baileys of Glenrowan is a medium

sized winery of 143 hectares under vine.

All the grapes used to produce their wines

are grown in the Glenrowan vineyard and

all winemaking is completed on site. Grape

varieties include Rutherglen brown Muscat,

Shiraz, Durif, Cabernet Sauvignon, Topaque

and Merlot. Baileys produce both red and

dessert wines, including Muscat, Topaque

and the much acclaimed VP140, a modern

twist on the Vintage Port.

Chief Winemaker Paul Dahlenburg

continues to preserve the rich history and

tradition of this iconic Australian brand. For

example, the restored 100 year old basket

press is still in operation.

Paul and his team take the best of old

vineyard winemaking techniques and

combine them with modern winemaking

skills to produce a range of uniquely

Australian wines. These are rich, full-bodied

wines with fruit intensity, structure and

excellent cellaring potential, from some of

the oldest vines in Australia.

The entire vineyard has been Certified

Organic since 2011, and this year Baileys

of Glenrowan has proudly released its

first Organic Shiraz as a tribute to Richard

Bailey and his first Shiraz back in 1870.


Organic wine from Kelly Country

There’s a long history behind Baileys of Glenrowan. It all started in the 1860s, when Richard Bailey and his family, newly arrived in

Australia, set up a store in Glenrowan to supply miners on nearby goldfields. Right next door was the Anne Jones Inn where, in 1880,

the Kelly gang was to make its last stand.


AINSLIE CELLARS 7 Edgar Street AINSLIE 6230 6622

AVOCA BEACH CELLARS 179 Avoca Drive AVOCA BEACH 4382 1606

BELLINGEN PROVIDORE 2 Lyon Street BELLINGEN 6655 1503

BEROWRA VILLAGE TAVERN 1 Turner Road BEROWRA HEIGHTS 9456 2660

BOWRAL HOTEL 412 Bong Bong Street BOWRAL 4862 2646

SYDNEY CELLARS BROADWAY 227 Broadway Road BROADWAY 9660 9996

LOCAL LIQUOR BUNGENDORE 1/15 Gilbraltar Street BUNGENDORE 6238 1735

DENMAN CELLARS 64 Halley St CHISHOLM 4948 1333

COFFS HARBOUR HOTEL 135 West High Street COFFS HARBOUR 6651 4257

PIER HOTEL COFFS HARBOUR 365 Harbour Drive COFFS HARBOUR 6652 2110

LOCAL LIQUOR CONDER (CORKS LANYON) Norman Lindsay Street CONDER 6284 7000

COONAMBLE CELLARS 83 Aberford Street COONAMBLE 6822 1756

BOTTLO'BRIENS CRONULLA 38 Cronulla Street CRONULLA 9523 4037

LOCAL LIQUOR CURTIN (STATESMAN HOTEL) Cnr Strangways & Theordore Streets CURTIN 6281 1777

DULWICH HILL CELLARS 572 Marrickville Road DULWICH HILL 9560 2946

LOCAL LIQUOR GRIFFITH (SHOP-RITE) 2 Barker Street GRIFFITH 6295 0781

LOCAL LIQUOR LYNEHAM (IGA) Wattle Street LYNEHAM 6249 7263

BOTTLE PLUS MALABAR 3/1215 Anzac Parade MALABAR 9661 4184

MOSMAN CELLARS 154 Spit Road MOSMAN 9969 4368

COURT HOUSE HOTEL MULLUMBIMBY 31 Burringbar Street MULLUMBIMBY 6684 1550

COMMODORE HOTEL NORTH SYDNEY 206 Blues Point Road NORTH SYDNEY 9922 5098

PITT TOWN BOTTLESHOP 1A Eldon Street PITT TOWN 4580 9007

LOCAL LIQUOR THIRLMERE 5/ 83-85 Westbourne Avenue THIRLMERE 4681 8027

RYANS HOTEL THIRROUL 138 Phillip Street THIRROUL 4267 1086

C'ELLAR VIE TURRAMURRA 8 Princes Street TURRAMURRA 9449 8550

Store Locations

LOCALLIQUOR .COM.AU

All products can be found at the following participating stores

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The Hidden Cave Margaret River collection encourages devilish thinking to create wines

with a twist and showcase Margaret River style at its best. A captivating Chardonnay,

an alluring Sauvignon Blanc Semillon and a rich Cabernet Shiraz.

AvAilAble in store now

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