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32 shades of pink

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Spring is here and so the love of rosé resurfaces like daffodils. The supermarket shelves will soon be covered by beautiful pink hues and our glasses will be filled with many different shades of blush. For several months, rosés will rule the world yet again.

Rosé wines are becoming very popular and not only amongst the ladies. We are drinking more rosé than we ever did and all the signs point to further growth. Those new to wine are more likely to pick a bottle of rosé as it is more accessible and palatable more than many reds or whites. The figures reflect this trend, the worldwide production of rosé has increased by 13% in the last 8 years becoming an important category now within the drinks business and accounting for 10% of total wine production (CIVP).

French lead the way as they both produce and drink the biggest share. In fact they consume more than they can produce at the moment. But consumption trends differ very much depending on the country. Americans and Germans are said to be fond of residual sugar whereas French and Spanish prefer dry styles.

So what type of rosé wine drinkers are most Brits? The trend is not as one sided here as the stock on shelves suggests demand for both dry and sweet styles. However, the overriding trend is lighter and more off-dry styles at affordable prices. Indeed, it is the style that leads the category as opposed to the region of origin. This is brilliant news to any winemakers that are willing to listen to consumers and create rosé styles that are in demand.

Whatever the style, Brits are becoming very fond of rosés despite the variable weather. In fact, one in eight bottles of wine bought is rosé now and Brits spend close to £700 million per year on this category (Nielsen).

Despite all this success, there are still many, like me, that would rather have a good bottle of white or red. To me, rosés are like movies that never became a blockbuster. A good cast but the plot lacks depth and interest. The fact that rosés are rarely made in their own right, and despite all the best intentions, quality is compromised as generally only degraded/left-over red varieties are used in production.

A recent blind tasting of 32 top rosés has not persuaded me otherwise. The wines consisted of 2012 and 2013 vintages, priced at premium £15 – £30 and the range was 70% from Provence, and the rest from Loire Valley, Rhone, Bordeaux, Navarra, England, Piedmont, Australia and New Zealand.

The first thing that struck me was the amount of reductive notes (rubber, struck match) and even a couple of cases of reduced taint (cabbage, onion) across this range. To me, the reason why rosés are so successful is due to their attractive colour and seductive perfume. Reduction unfortunately spoils the fun.

What also did not help was that the majority of wines lacked fruit. I would have hoped that even serious rosés such these would offer some fruit pleasure. All the wines were dry, but despite my personal preference I believe that just a touch of residual sugar would lift those hidden (or should I say restrained) aromas and flavours.

However, the packaging didn’t disappoint. In fact I think that these days rosés have amongst the smartest and most aesthetically pleasing packaging, with a clear message and presentation. Colours are so versatile from a pale shade of strawberry to bright cherry lollipop so that everyone can find their preferred shade.

All in all, here are my top 5 rosés from the tasting:

1. Sancerre Rose Chavignol, Dom Laporte 2013 Loire Valley – £16.50 – Lea & Sandeman

2. Chene Bleu 2013 Ventoux (Grenache, Syrah, Cinsault) £15, Justerini & Brooks

3. Domaine des Diables Rose Bonbon 2013 Provence – £13.95 – Lea & Sandeman

4. Domaine Sainte Lucie L’Hydropathe 2013 Provence – £15.95 – Lea & Sandeman

5. Domaine Tempier 2012 Provence – £23.95 – Lea & Sandeman

 
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Posted by on April 10, 2014 in Uncategorized

 

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What happens when an MW student goes on holiday?

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My hubby, Ben is an angel. Not many people would put up with their partners spending holidays meeting winemakers and viticulturists, talking about yeast cultures and canopy management and even fewer loved ones would be persuaded to be dragged along to visit wineries instead of well-deserved lie-ins and beach tranquillity. Well, my hubby has been doing just that for the last two years and the recent three-week trip in Australia was the ultimate proof of what a lucky wifey I am.

Being an MW student practically means you are married to the wine industry. From the initial “I do” you breathe wine for better, for worse, in sickness, in health. Holidays are no exception. This time we travelled across five wine regions (Tasmania, Yarra Valley, Mornington Peninsula, Margaret River, Mount Barker) visited close to 30 wineries and sipped through hundreds of wines. And we are still happily married, I hasten to add.

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Let me be absolutely clear about one thing – Australian wine rocks! We were instantly struck by the infectious passion for food and wine here. From delicately roasted, nutty and frothy flat whites wherever you go (from petrol stations to your ordinary corner cafés), the high standard of locally produced ingredients to a sheer stubbornness to create the best possible wines. Melbourne in particular is a true gastronomic destination, full of quirky wine bars and gourmet bistros (see below for our recommendations).

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Australian wine producers are very proud of their hard craft and so they should be. What we liked the most is that many are not afraid to have fun, innovate and diversify. They understand the importance of giving people want they actually want. At the same time, many are proud of their land and are realising the regional potential and creating their own distinctive style of wines. It is common sense that is driving winemaking and viticultural decisions here rather than regulations and chasing after specific certifications.

Whether you believe in climate change or not, Hobart in Tasmania with its cool Southern Ocean influence and latitude similar to Nelson in NZ is showing great potential for early-ripening Chardonnays and Pinot Noirs and not only for the production of premium sparkling wines. No wonder Penfolds are sourcing Chardonnay grapes for their Yattarna in Derwent Valley and Shaw & Smith are growing Chardonnay and Pinot Noir in Coal River Valley for their new premium label Tolpuddle.

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However, the 2014 vintage will see a very small harvest. Talking to Andrew Hanigan and John Schuts of Derwent Estate and Stefano Lubiano, they all predict a significant loss of yield due to windy and rainy weather during flowering and fruit set. Luckily, the quality of the remaining fruit is bound to be exceptional.

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This year’s harvest in Yarra Valley is very similar to Tassie. Timo Mayer and Andrew Marks of Gembrook Hill Vineyard in Upper Yarra had their yield reduced from 40hl/ha to 25hl/ha due to low fruit set. The loss of crop of up to 50% has particularly affected early ripening Chardonnays and Pinot Noirs. Mornington Peninsula seemed to be affected even more. Lindsay McCall of Paringa Estate and Ten Minutes by Tractor reported only one third of their normal harvest. We saw a noticeable millerandage on Chardonnay grapes at Moorooduc Estate. Luckily, Richard McIntyre uses Mendoza clones, which he believes still achieve good quality crop.

In fact the harvest was so small that Mac Forbes in Yarra Valley was done and dusted by the 3rd of March. Similarly, when we arrived to Gembrook we were greeted with a generous glass of Andrew’s gin (called The Melbourne Gin Company) instead of traditional tank and barrel sampling. Ben was particularly pleased about this outcome as trying half fermented cloudy juice and then trying skilfully to spit it in a gutter is not exactly his forte.

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When leaving Healesville I could only reflect upon the change in wine styles I saw compared to my last visit 4 years ago. The intense ripe fruit and opulence was already being replaced with lean and elegant styles then but it is now reaching a point of subtlety and restraint that is reminiscent of Burgundy. Noticeable acidity and reductive character is the trend now but I did wonder whether some producers have gone too far with earlier picking, stressed ferments, blocked malos and pH & oxygen management. All these tricks are making it an absolute nightmare when trying to pinpoint wines during blind tastings.

But the overall quality is high and I must agree with David Gleave MW of Liberty Wines when he predicts that it is the premium regional offering that will pick up strength in the years to come, and not only in the UK.

Bree Boskov working her magic and gently pressing and caressing 2014 Oakridge Pinot Noir while being supervised by David Bicknell and Steve Wood

Bree Boskov working her magic and gently pressing and caressing 2014 Oakridge Pinot Noir while being supervised by David Bicknell and Steve Wood

Many old snobs argue that the New World cannot produce minerality in wines. Well I would suggest them trying David Bicknell’s 2012 Chardonnays and Pinot Noirs from Yarra Valley (Oakridge), Dom Valentine’s 2012 Valere Riesling (Crisp Wines) from Long Gully Road vineyard or Gary Gills’ 2012 Beechworth Syrah (Jamsheed). It is when we tasted (drank would be more appropriate) wines like these that Ben started to realise that this wine tour disguised as a holiday is not that bad after all.

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The willingness to spit lessened significantly after a delicious lunch at Ten Minutes by Tractor. This classy joint in the heart of Mornington was a perfect watering hole and an oasis of calmness and exceptional food. Despite the initial stiffness of this place, the head sommelier and the other waitresses took a shine (possibly pity) to our unpretentious outfits and geeky enthusiasm over their extensive wine list. It was also time to make Ben happy and a couple of glasses of 10XTractor Chardonnay 2007 did the trick, knowing that we have more wineries to visit and more knowledge to absorb in Mornington.

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If you ever wanted to learn more about vine grafting and clonal selection but lack an affinity to books about viticulture, like me, then meeting Richard McIntyre of Moorooduc Estate is your best bet. His vineyards are a wealth of carefully selected Pinot Noir clones (some grafted onto original plantings) from the most widely planted MV6 (originally brought here by James Busby), Davis clones selected for their high yields to some of the best Dijon clones 777, 114 and 115. Indeed, Richard spends much of his time in the vineyards and also found a handy and so far successful way of dealing with Eutypa disease (which according to Dr Richard Smart could become as disastrous and widely spread as phylloxera once was).

Moorooduc wines are very unique. Chardonnays are lean and elegant as they are picked early and only about 50% undergoes malo. The Pinot Noirs have distinctive blood orange, anise and wild strawberry perfume. And if you appreciate whole bunch perfumed style, like Ben as it turned out, then try Richard’s 100% McIntyre vineyard 100% whole bunch Shiraz.

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Next stop, Margaret River in Western Australia. The most exciting about this region is the sense of change to come. The investment from Perth and the mining industry focussed on Wilyabrup and Wallcliffe has already reflected in rising wine quality and smartly equipped cellar doors.

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Despite being so far away from anywhere else, 3,5 hours drive from the most remote city in the world Perth, this place is full of potential. For Bordeaux blends in particular. The ideal soil combination of shallow red sandy and granite loam full of oxidised iron and gravels perfect for drainage and clay subsoil ensuring rainfall retention is not that dissimilar to Medoc. Sustainable water sources are ensured thanks to remaining vegetation deterring salinity and easy access to dams. The region does not suffer annual weather extremes that are so frequent and cause such significant damage elsewhere in the world. Apart from occasional hail and the risk of bushfires, Margaret River seems to be your perfect spot for viticulture.

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Much attention is also being given to clonal selection. Rob Mann of Cape Mentelle is bringing sexy back to Merlot by replanting their vineyards with more consistent high quality 181 clone whose origins can be traced to Pomerol. Rob also revealed to us his not-so-well-kept secret. He is making a very intriguing white wine from the first truly Australian grape variety – Cygne Blanc. This extremely rare grape, a seedling of Cabernet Sauvignon, was first discovered 25 years ago in Western Australia and kept under wraps until now. It is reminiscent of its grandparent Sauvignon Blanc with its herbal and floral perfume and has delicacy and waxy notes of Semillon.

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To finish off our trip in style, we were treated to a relaxed and private tasting and lunch with the very charismatic Vanya Cullen. As we sipped through her delicious Chardonnays and Cabernets we reflected on our Australian adventure.  It has left us super excited about all things Australian. Furthermore, thanks to everyone’s openness and friendly attitude I have gained so much invaluable information that I hope will help me during those 4 crucial days in June.

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Delicious Places To Drink & Dine

SYDNEY

Speakeasy Bistro in Bondi Beach (with only 5 tables this is the cosiest place, hidden away behind the main tourist promenade – simple yet flavoursome and fresh small dishes will get your taste buds tingling)

Café Sydney at Circular Quay (must book)

MELBOURNE

The Town Mouse Restaurant on Drummond Street (relaxed high class drinking and dining)

Harry&Frankie at Port Melbourne (shop/ wine bar with $15 flat corkage for any wines – heaven for wine geeks)

VICTORIA

Innocent Bystander at Healesville (your perfect chill-out place in the heart of Yarra – everything here is locally brewed, fermented, toasted, baked or churned)

Healesville Hotel & Restaurant (great place to stay and dine)

Ten Minutes by Tractor Restaurant in Mornington Peninsula (outstanding high quality, well-crafted dishes worth the pennies (not cheap) and a wine list you could spend hours admiring)

TASMANIA

Sidecar Bar at Hobart (a cosy natural wine bar in the city also offering simple yet tasty snacks)

Garagistes Restaurant at Hobart (ever-changing five course dining with matching Sake or a choice of organic, biodynamic or natural wines from round the world)

The Source Restaurant at Mona in Hobart (modern French cuisine + fantastic wine list) – the modern art museum is amazing

Smolt at Hobart (great food but service could have been more attentive)

 WESTERN AUSTRALIA

Settlers Tavern in the centre of Margaret River (Spectator awarded this place World’s Best Wine List and rightly so – you can buy wines here that you will not find anywhere else thanks to hard work by the owners – Karen and Rob)

Leeuwin Restaurant in Margaret River (must-visit for lunch)

Cullen Restaurant in Margaret River (great for biodynamic produce and tranquillity)

Gnarabar Pub in Margaret River (simple pub but with a great location and some huge portions)

Maleeya’s Thai Café in Mount Barker (this place may not sound much but we had the most authentic and tasty Thai food outside Thailand – tucked away in the middle of nowhere this place is a real treat – many of the ingredients are grown and farmed on the premises)

Raats Bar at Middleton Beach, Albany 

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Wines worth trying

TASMANIA

Moorilla Estate (not in the UK)

Derwent Estate (not in the UK)

Pooley Wines (not in the UK)

Stefano Lubiana Wines – Whirly Wine

Shaw & Smith Tolpuddle Vineyard – Liberty Wines

YARRA VALLEY

Gembrook Hill Vineyard (not in the UK)

Timo Mayer – Les Caves de Pyrene

Mac Forbes – Clark Foyster

Luke Lambert – Les Caves de Pyrene

Innocent Bystander – Liberty Wines

Oakridge – Matthew Clark

Jamsheed – Indigo Wines

Yabby Lake – Swig Wines

MORNINGTON PENINSULA

Moorooduc Estate – Coe Vintners

Ten Minutes by Tractor – Bancroft Wines

Ocean Eight – Hallowed Ground

Paringa Estate – Hallowed Ground

MARGARET RIVER

Moss Wood – Laytons

Leeuwin Estate – Domaine Direct

Cullen – Liberty Wines

Cape Mentelle – Moët Hennessy

Woodlands Wines (not in the UK)

MOUNT BARKER

Plantagenet – Liberty Wines

 
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Posted by on March 30, 2014 in Australia

 

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Everyone wants it but only a few make it

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Everyone wants to sell their wines in China.  As Damien Wilson, director of the MSC in Wine Business, puts it “The (Chinese) market appears like a commercial oasis in a global wine desert”. Ask any producer about their export wish list and the Chinese market is likely to be somewhere close to if not at the top. Ask them again why and how they plan to target China and the answer is less clear. Many have been seduced by the promise of easy money. However, as the transition from a producer economy to a consumer economy is taking place, the Chinese wine industry is no longer what it used to be and is changing very rapidly.

The Chinese economy is thriving and with it the wine industry is also growing. According to official government statistics, the Chinese economy is the fastest growing in the world (only second to the US) and Chinese middle class household incomes have risen tenfold in the last 30 years. Even though the rate of volume increase has slowed slightly in the last two years, wine exports to China are still rising significantly in comparison to other markets. A 10% rise in volume has been reported from 2011 to 2013 (to round 31 million 9L cases) and imported wine now accounts for 15 – 17% of the market. Furthermore, its value is already worth 1/8 of the biggest global importer, the US, which has been estimated at €4 billion (OIV 2013).

Understanding current and future wine consumption is less clear. According to somewhat questionable figures from the IWSR, current wine consumption has plateaued since 2011 from 156m to 155m 9L cases in 2013. Furthermore, the same source is very optimistic about the future, predicting a 40% rise by 2016 but does not offer much explanation for this forecast. If this were all true, the Chinese would be consuming nearly as much wine as US consumers were in 2013 (297m 9L cases according to Wine Market Council’s annual report on US Wine Consumer Trends).

On the one hand, Chinese government encourages wine drinking as it is healthier than the local baiju spirit. At the same time, however, the government’s on-going anticorruption campaign is cracking down on official wine gift giving and wine spending, following the recent leadership change. Many top luxury brands such as Chateau Lafite and Penfolds Grange are reporting lower demand. Despite the large Chinese appetite for luxury goods (China accounts for 7% of global luxury goods consumption), wealthy Chinese spent 15% less in 2013 than the previous year and 25% less on gifts according to The Hurun Report, the Annual Luxury Consumers 2014 Survey. Fewer people are expected to give expensive gifts and many luxury brands are preparing for a disappointing year of the Horse.  “Overnight, the perfect deal-lubricant became a career-blemishing gaffe” Andrew Jefford reflects. One conclusion is clear – if demand does not match the imported supply – stock will start pilling up in warehouses (if it is not already doing so) making it an even bigger challenge for newcomers to enter this market.

Originally, the majority of consumers got introduced to wine through business dinners and karaoke. However, the growing power and the scope of Chinese blogger groups and social networks are now having an important impact on how stories are spread and shared. The Internet generation is not only mimicking Western drinking habits but also engaging with wine more enthusiastically than consumers in more mature markets. Since Google started to provide uncensored search results from its Hong Kong base, now used by people in mainland China, the use of internet has quadrupled according to Human Rights in China. Despite the government intensifying its control and censorship over social media content since new president took charge in March, audience growth is unstoppable. According to IB Intelligence, two out of the five largest social networks in the world are solely Chinese (Qzone with 712m users and Sina Weibo with 500m users). Despite Facebook being blocked in China, it has 95 m users nearly matching the 100m Facebook users in the US.

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As more people are moving to urban areas as part of government policy, changing demographics are bringing a new type of Chinese consumer interested in all price points and hungry for knowledge and education. Big cities such as Shanghai, Beijing and Guangzhou all have populations greater than 10million. Moreover, the growing number of second and third tier cities is further driving the consumer economy and the growing distribution of luxury goods. McKinsey & Co 2009 estimated that by 2025 “there will be 221 Chinese cities with a population greater than one million compared to only 35 cities in Europe”. Also wine is no longer only consumed by expats, tourists and urban business professionals with high disposable incomes.

Despite the Chinese consuming a mere one litre per person, the nation is ranked as the fifth largest wine-consuming country in the world as there are 1.354 billion people living in China. Traditionally wine in China was not drunk but given. Sometimes a single bottle could pass several hands before the cork was actually popped. Image was very important. In fact, this is still true but now many people are buying wine for themselves and paying with their own money. It is also becoming more of a regular activity as opposed to just a one off treat. Sales used to be driven mainly by men but as more women are claiming their place in the workforce and gaining more confidence and independence, they are also becoming more interested in wine. Yesmywine.com, China’s biggest wine online retailer, reports that males only represent 55% of their customers.

Wine consumption particularly red wine is no longer only associated with health benefits. While this is still the biggest selling point in China according to Jared Liu, co-founder of Yesmywine.com, wine is more increasingly being seen in a social context as it helps you to relax, relieve stress, creates a friendly atmosphere and tastes good (findings of China Wine Barometer and Wine Intelligence research headed up by Dr Justin Cohen).

The biggest selling wine is still red Bordeaux (rather tannic, earthy, bone dry red with subtle fruit flavours) although tasting experiments by AWRI (2008) indicated that what Chinese drinkers enjoy are fruit-driven, soft, slightly off-dry reds, unsurprisingly, like many consumers elsewhere. Sparkling wines are now starting to be in demand with imports increasing from 300,000 9L cases in 2010 to 700,000 9L cases in 2012.  However, they share similar limitations with white wines. Lacking the cachet that red wine has, issues with temperature (a preference for hot water and room-temperature beer) and taste (the bubbles, flavour and high acidity can be viewed as unusual and sometimes unpleasant) and tradition (no health benefit link as with red wine).

French wines still dominate the market with nearly 50% share of volume, Bordeaux being number one with 6 million cases imported since 2000. Chinese consumers buy French wines because they believe they should do so but they are also becoming more price conscious, less brand loyal and generally harder to please. With growing availability of wine information online, drinkers are expected to become more confident about the wines they choose.  The new trend is already turning towards exploration of new wines and countries such as Burgundy, Italy, Australia (13% share), Spain (10%), Chile (8%), Italy (7%) and the US (5%) according to the International Wine and Spirit Research The Wall Street Journal.

The most common mistake that people make is treating the whole of China with the same brush. As Damien Wilson says ‘China is misunderstood by European wine producers”. The wine trade structure is very complicated and increasingly fragmented. According to Rabobank, it is estimated that there are anything from 4,000 to 25,000 importers while only 50 odd bring a sizeable volume. Tastes, traditions and regulations vary widely between regions and cities. According to Canadian International Markets Bureau research into Chinese Consumer Trends (2010), spirits are very popular in Southwestern China as the largest domestic producers are situated here. Northwestern Chinese consumers are more concerned about their health and well-being with Beijing’s biggest trend being fruit wines and low-alcohol beers.

Both Guangzhou and Shanghai attracts the most sophisticated drinkers but if you want to import your wines here you should be ready for a lengthy procedure going through Chinese customs, sometimes requiring things that are either impossible or very difficult. For example, each wine requires a health certificate. It takes up to six week to receive it and many samples are needed. Sending samples however is officially forbidden in Shanghai and therefore producers have to send them to Hong Kong (with simpler wine regulations and taxes) and then have someone carry them into mainland China or try sending them as a gift.

Indeed, China has its dark side too. Smuggling, bribery, trademark hijacking and widespread wine counterfeiting clouds the reputation of the market. Hong Kong is still perceived as the most trusted place with a good reputation for buying wines by collectors. But many still believe that any wine below $25 might be fake and nobody really knows how much counterfeit wine stock is circulating globally. The global fine wine market is now estimated to be worth £2.5 billion. In order to solve this issue, the government is increasing pressure on the wine industry and consumers to work together as there is fear of people dying from fake wine. Since the death sentence has been handed out to forgers of the most expensive bottles, fake bottles are in decline (reported by Decanter 2014). However, counterfeiting is not only for premium luxury products as pretty much anything and everything can be counterfeited in China.

Another issue is that if you want to build your brand in China you had better register your trademark now as you may find that someone has already registered it. Claiming your origins can be timely and costly due to local bureaucracy.  To tackle this issue, China is re-enforcing a crackdown against trademark hijacking through the new Chinese Trademark Law that should enter into effect from May 1, 2014.

Regardless what you may have heard or think, the Chinese wine market is taken much more seriously now than 20 years ago with a growing number of Trade Fairs (Vinexpo in Hong Kong where close to 20,000 visitors are expected and ProWine in Shanghai). And the Chinese can also start to be proud of their own wines.  Both the volume and quality of their domestic production is rising (quality less so), creating tough competition for imported wines. Probably the most famous awarded wine was He Lan Qing Xue’s Jia Bei Lan 2009 Cabernet blend winning the Red Bordeaux Varietal Over £10 International Trophy at Decanter World Wine Awards (DWWA) chosen out of 12,000 wine entered. When the results of DWWA 2013 were released, 20 out of 49 Chinese entries received an award including Domaine Helan Mountain, Great Wall or Chateau SunGod.

China produced 14.8m hectoliters of wine in 2012. In comparison, France and Italy each turned out 40 million hl. The high demand for local wines in order to battle against alcoholism (as wine offers a lower-alcohol alternative to the domestic white spirit baiju) and the push for economic growth of poor regions explain the rapid increase of newly planted vineyards. France’s National Centre for Scientific Research projects that China will be the world’s biggest wine producer within five years.

The Chinese may lack the skills and expertise of well-established vine growing regions but they are keen to learn and they are investing a lot in winemaking and viticulture. The top wineries to watch are Great Wall, Changyu, Weilong and Dynasty. Ningxia is one of the rising vine production regions with 26,000 ha of vines.  Due to relatively moderate winters, a long growing season and available irrigation from the Yellow River, this dessert-like region can grow grape crops with success. Despite many challenges, genuine international interest and investment in local wineries and regions is growing. Similarly, wine giants such as Pernod Ricard and Moet Hennessy are starting to invest in Ningxia.

China’s biggest challenges with domestic production range from lack of water and labour, disease (leaf-roll) and extreme climate pressure (severe summer monsoons and freezing winter temperatures) to quality pressure from imported wines. For example, due to the increasing difficulty finding seasonal labour in winegrowing regions, producers are forced to resort to a combination of manual labour and mechanisation according to Li Demei, consultant of Wang Zhong winery based in a remote part of Northern China. He calculates that protecting vines from severe winters by covering them with soil and then uncovering them in spring every year represents up to 30% of their total expenses and requires 200 to 300 workers. Specifically designed machines are available as an alternative but despite their efficiency the cost is high (equivalent of £26 per row) and smaller producers cannot afford them.

China is an exciting yet daunting market opportunity and if you plan to invest in the wine market here it is worth investigating thoroughly as easy sales and high margins are things of the past. What ever you do and what ever product you have to sell, understanding Chinese social media is one of the most effective ways to engage with your target audience here. Global oasis or not, Chinese consumption and production is changing the equilibrium of the world’s wine industry.

 
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Posted by on February 20, 2014 in Uncategorized

 

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Getting in touch with reality

Have you seen the new Virgin America flight safety video? No? Well 6 million people did through YouTube, 430,000 shared it on Facebook and 17,000 on Twitter, in less than two weeks. All this without even stepping on a plane!

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In-flight safety demonstrations are desperately boring. Few of us pay attention and even fewer find them entertaining. They have loads in common with wine talks and presentations. Finding ways to connect with people and the achieving the right tone (whether humorous or aspirational) that will resonate with them is not an easy task.

The wine trade is failing constantly while being routinely blamed for not communicating with their consumers. Frankly, this issue is not new. It has been talked about for years and not much has changed. In fact, it is as bad as ever despite all the communication tools we have available now.

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Inside the trade bubble, we all seem to be quite comfortable, boasting of lavish dinners with winemakers, drooling over old vintages and eagerly discussing terroir and minerality. Just mention TCA and twitter will go ballistic. I think we have sucked the marrow out of natural wines, from both viewpoints. What’s next? I can see trunk disease or methoxypyrazines spurring animated conversations for days to come.  But as soon as we are asked to engage with punters we get wobbly knees.

The biggest challenge is to see both perspective and there aren’t many so blessed. Let’s hope that John Atkinson MW is wrong in tweeting that “The geek is always a geek. He can never be transformed.”

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So why is it that we have not been able to capture the audience as many other industries have done so successfully? Look at spirits for example. With their rapidly growing global consumption  - by close to 9% in the last two years – they are literally changing our drinking behaviour.

This success is primarily driven by innovation, creative advertising, digital marketing and celebrity endorsement in spite of the weak global economy. The problem, as I see it, is that many wine professionals focus on changing and educating those new to wine. In fact, what we should be doing is interacting and connecting with them.

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In the UK, the highest portion of wine is sold at £4-5 price bracket, the average price of bottle of wine is at £5.15 per bottle, nine in ten will be sourced from the major supermarkets and 60% will be on some type of promotion.  If you want to inspire people to drink better wines, this is what you are up against, people not wanting to spend much and discounts offering the strongest incentive.

Talking to consumers at the recent London-based wine fair organised by Spirited Wines/Nicolas, it became very clear that people are just not that interested in wine. Something that Robert Joseph, the ever-controversial wine critic, has been warning us about for a while now.

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So there was me equipped (optimistically) with a large-format map of Burgundy and ready with details of soil and oak management for each wine. After all, I was presenting prestigious Albert Bichot wines including Grand Cru Moutonne. As an MW student I was ready for any wine-related questions coming my way.

Well, guess how many people asked me about the Burgundy? How the wines were made? Who made them? Count the fingers on both hands and you would not be far off.

Instead, people were eager to find out about me. Now I am not a particularly exciting or interesting person but many were keen to know why I study wine and what I do.  What wines I like and what wines should they buy. We talked about everything and anything  – sharing our holiday experiences, comparing our top dining encounters and gossiping about the latest TV shows.

What I learned that people like to talk to wine experts but only if they make them feel comfortable and communicate on the same level in a fun and engaging way. Not trying to blow my own trumpet too much, and mainly based on the punters’ feedback and enthusiasm around my stand, I think I did ok. I guess there was that gorgeous Grand Cru that probably had something to do with it too.

To get that perfect balance between being down-to-earth yet at the same time delivering an aspirational message is a tough nut to crack.  A great recent example is the Berry Bro & Rudd ad at the Telegraph. It manages to connect to the reader in a down to earth way and yet be aspirational.

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“As well as the odd wine for £9,000 and quite a few wines for £90, we also sell Good Ordinary Claret for £9. It is not the greatest wine ever made, but it is a great wine for £9. For us, wine is not about the price tag, but about passing one simple test: Is it good to drink”

So clever on many different levels. It pricks the pomposity of wine with the £9 price tag but also subtly it says that BBR sell wines that are far more exclusive.  It simultaneously appeals to people with a sense for value but also those who aspire to finer wine.

 
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Posted by on December 5, 2013 in Uncategorized

 

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There is more to New Zealand than good employment opportunities and green lush scenery!

Bear Despite producing less than 1% of total world wine production, New Zealand wines attract a lot of admiration from wine drinkers. Talking to Clive Donaldson, wine sourcing manager for Morrison’s, he confirms that New Zealand wines are amongst the most appreciated by their customers, offering exciting flavours and inspiring consumer confidence. It is true that the success is driven primarily by the eternal Marlborough Sauvignon Blanc – as it claims 85% of all NZ wine sold in the UK. But as Jancis Robinson says there is more to New Zealand than just Sauvignon Blanc.

New Zealand Winegrowers released their 2012 and 2013 vintages and several lucky Londoners had the chance to try over 150 wines from all regions yesterday. There was much ‘mmm’ and ‘ahhh’ around the Rieslings and Pinot Noirs and my guess would be that these two grape varieties have a particularly promising future.

About 2012 and 2013

The 2012 vintage was a very small crop year, 28% less than 2013, thanks to a very cool spring and summer which was only saved by warm dry days in April delivering the weather the grapes needed to ripen fully.

The 2013 vintage is described as “a vintage to remember” by Philip Gregan, CEO of New Zealand Winegrowers, “with an outstanding summer providing near perfect conditions for growing grapes”. Sir George of Villa Maria agrees “15 years of advancement in winemaking technology paired with perfect growing conditions means this year is set to exceed all previous vintages”. However, Duncan McTavish, winemaker of Man ‘O War, admits that as it was a very hot and dry year, particularly in the North Island, it will affect yields and quality.

Ones to remember:

Felton Road Riesling Bannockburn, Central Otago 2013 (9.5% abv / RS 55 g/l / RRP £15)

Felton Road Block 1 Riesling Bannockburn, Central Otago 2013 (9% abv / RS 65 g/l / RRP £18)

Don’t get put off by the level of residual sugar.  Riesling’s vibrant acidity tricks your palate to hardly noticing its sweetness. These wines are bursting with fresh, juicy peach and tropical fruits and are very enjoyable and comforting with that delicate structure and gracefulness of Mosel Riesling.

Pegasus Bay Riesling Canterbury 2010 (12.5% abv / RS 26 g/l / RRP £16.50)

Priceless racy acidity matched with vibrant citrus orchard fruits. Reminded me of zesty orange marmalade margarita, minus tequila of course.

Brancott Estate Flight Sauvignon Blanc Marlborough 2013 (9% abv / RS 13 g/l / RRP £10.50)

This wine is due to be launched in the UK very soon and I have a feeling it will do very well. Low & lower alcohol wines, despite their healthy credentials, tend to be boring. But not this one! Naturally low in alcohol (no reverse osmosis), it has bags of typical green grass and gooseberry fruit. Off-dry (to be technical) but I dare say the majority of casual drinker will not pick up on that and will just enjoy the fruity flavours of this crisp clean Sauvignon Blanc.

Staete Landt Viognier Rapaura, Marlborough 2012 (14% abv / RS 4.5 g/l /RRP £ 18)

Very fresh and crisp aromatic Viognier, Very enjoyable.

Seresin Rachel Pinot Noir Marlborough 2010 (14% abv / RRP £ 25)

Cherry cherub flavours with distinctive reduced balsamic notes and earthy spicy finish. Rather seductive and a real crowd pleaser.

 
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Posted by on November 6, 2013 in New Zealand

 

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This is why we don’t have to panic about running out of wine!

Screen Shot 2013-11-01 at 23.02.39 Plenty of articles have been written in the last couple of days reflecting on and mainly disputing the original and rather naive Morgan Stanley piece warning us that the world is facing a wine shortage. Here is a summary of some of the more eloquent responses:

BBC – World faces global wine shortage by Morgan Stanley’s analysts Tom Kierath and Crystal Wang

Time Business & Money - How China Became the Wine World’s Most Unlikely Superpower by Kharunya Paramaguru

Reuters – There’s no global wine shortage by Felix Salmon

Wine Industry Insight – Wine shortage is bull: Here’s why by Lewis Perdue

SFGate – Experts dismiss prediction of global wine shortage by Stacy Finz

Organisation Internationale de la Vigne et du Vin (OIV) – World wine production has increased significantly in 2013 while consumption is stabilising

The Telegraph – Have no fears about a world wine shortage – the glass is still half full by Victoria Moore

Wineanorak – My take on the global wine shortage story by Jamie Goode

Jancis Robinson – The phantom global wine shortage

Decanter – Global wine shortage fears exaggerated, say analysts by Chris Mercer and Ivana Lalovic

 
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Posted by on November 1, 2013 in Uncategorized

 

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The Myth Behind Palo Cortado

Screen Shot 2013-10-28 at 22.59.50 If you believe in magic, fairies and Wikipedia then I advise you not to read any further as you will just be disappointed. Wine making is full of mysteries – some are the beauty of nature, some are just unanswered questions we have and some are created by people for pure amusement. Palo Cortado, the trendiest and the most loved sherry style by wine aficionados, is somewhere between all these.

Ever wondered how Palo Cortado is actually produced?

It is true that Palo Cortado used to be developed accidentally but now any skilled winemaker can also set out to make this style. Romantics may protest but I think it is great. The more consumers enjoy this style, the better for producers as these are the only wines that afford sherry producers anything like a premium price.

Jan Pettersen, director of Fernando de Castilla, predicts a great potential for Palo Cortado. He has already seen noticeable interest in London and New York, despite the overall decline in sherry sales. The business model for Palo Cortado is different to widely distributed Finos and Creams that tend to collect dust at the bottom of the supermarket shelf or our drinks cabinets. The strategy for Palo Cortado is to stick to small quantities, premium price and memorable quality that challenge our preconceptions – and it works.

Palo Cortado used to be rejected Fino (light-coloured bone-dry sherry) which accidentally lost its flor (a film of yeast on the surface of wine) and could no longer be protected from oxygen.  It was treated as an untypical style and due to its sporadic occurrence it was consumed only amongst bodega family members, never released to the public. The name is based on a cross that a cellarmaster or ‘capataz’ would make on any such cask, indicating its recognition. It would then be fortified a second time to at least 17.5% abv in order to kill off the protective waxy cap and essentially allow the wine to age oxidatively, similarly to Oloroso.

The distinctive clarity, freshness and flavoursome intensity of Palo Cortado has earned renowned respect. Its success led to the recreation of this style.  Montserrat Molina, the oenologist of Barbadillo, reveals her secret. In order to develop the best Palo Cortado (or Jerez Cortado as it’s called when produced in Sanlucar de Barrameda), she chooses the lightest Palomino base wine which is then fortified to a high level and aged oxidatively, as if to produce Oloroso. To ensure this light and delicate base, only free run juice is used. Oloroso, in contrast, is a blend of both free and more flavourful pressed juice to produce very rich opulent sherry. The key point is that Monserrat ‘s Palo Cortado does not undergo biological ageing, which is very different to what you may read about Palo Cortado in books or on the internet.

Similarly, for Gonzales Byass to create Leonor Palo Cortado is a conscious decision. Martin Skelton, the managing director, explains that a delicate base wine is chosen and after a few months developed under flor it is fortified to 18% abv and then aged and blended through solera for at least 12 years.  The final product is 20% due to the concentration of flavours and alcohol during the extended ageing, resulting in an extraordinarily complex sherry.

Palo Cortado can also be produced intentionally “by blending Amontillado with Oloroso”, according to Wikipedia, in order to produce look-a-like at lower price. However this method seems unpopular. In fact it goes against everything we know about Palo Cortado. No single producer has admitted to this method and there are no branded examples in the market. The price of Palo Cortado is one of the highest of all sherry styles and its production is very minimal. It is estimated that only 20,000 bottles are made out of total 60 million bottles of sherry produced annually.

It is the lack of or a minimal flor influence that is the key difference between purposefully created and accidental Palo Cortado. Mirabel Estevez, the winemaker of Groupo Estevez, tells a story of her latest Palo Cortado discovery.  On the 17th of September 2013, the day of her mum’s birthday, she was tasting through the Fino solera and suddenly she comes across a cask that contains a liquid of unique richness and fragrant intensity.  Palo Cortado is somewhere between rich Oloroso and light Amontillado in flavour, she explains. It is neither straight as Amontillado nor is it round in the mouth as Oloroso. It touches your cheeks, she continuous, as she puts her two index fingers in her mouth and stretches her mouth apart. Do you understand what I mean? she whispers.

So why do some casks develop this way and others don’t?

Even after years of experience of tasting and discovering these accidental Palo Cortados, Mirabel is still unsure. It is a mystery that has not found scientific explanation, yet.   I found one possible explanation which talks about a batch of wines that have an unusual high content of malic acid which leads to a malolactic fermentation (secondary fermentation that never happens during classic sherry production). But this does not explain why one cask is different from another despite having the same base wine. I guess search goes on.

You may ask – what is the difference between Palo Cortado and Amontillado?

The biggest difference is that Amontillado undergoes full ageing as Fino and then is fortified again and aged oxidatively as Oloroso. Palo Cortado, on the other hand, has no biological ageing if produced intentionally or only a minimal if developed accidentally. The flor dies on its own accord for Palo Cortado whereas Amontillado undergoes purposeful second fortification in order to kill the flor.

So why the mystery?

It is difficult to talk about sherry and not mention its falling sales over the last 40 years. Many producers have taken the attitude of denial or defeatism but I believe there is potential that many are missing. In fact, Jerez as a tourist destination has not realised its unique possibilities yet. Change is needed but it does not come naturally to those who have depended on tradition for so long. Just look at Gonzales Byass’s boom, one meeting with the ambitious Martin Skelton and you will understand why their sales are so healthy. Palo Cortado used to be made accidentally but as Skelton says “the mystery continues and wineries have all developed their own ways of making this style of sherry. Everyone presumes to have the best Palo Cortado as there is no real fixed definition for its production. And of course we have the best one with Leonor.”

Mystery sells. And it works for Palo Cortado. It will not make you rich but may make you famous.  The time of sherries is coming as Robert Parker has just discovered its treasures and awarded three sherries 100 points for the first time in September this year. One of these was a Palo Cortado from Barbadillo Reliquia while Equipo Navazos La Bota de Palo Cortado n. 41 was given an amazing 98 points. Sherry rocks!

 
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Posted by on October 28, 2013 in Spain

 

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