2022 Trade Activity Wrap Up
-Brennan Prior, Trade Marketing Manager
2022 was the first opportunity for Mezzanine The Fine Wine Specialist to consistently and regularly bring our curated collection to market and facilitate the connection between winery and trade in the way the wider fine wine industry has come to expect.
Throughout 2020 and 2021, each state and territory were playing their own game, running their own race, with the only consistency in restrictions being their inconsistency. This allowed some states, such as Western Australia, to go on as normal for most of the time, hosting our wonderful wineries from Margaret River to connect with local trade in the region and in Perth. Adelaide, for the most part, engaged in a similar openness with the many wineries on their doorstop just a short drive from any appointment or opportunity to meet and engage.
Activating trade activity in Melbourne during this time was another matter entirely. Hospitality was shut down numerous times at the drop of a hat, and weeks of planning for events and visitation from winery partners were cancelled. Interstate border crossings saw 2022 being the inaugural year of the Superfreak Events with John Hughes (Rieslingfreak, SA), an event that was literally 2.5 years in the making only because it fell victim to lockdowns several times. Tom Keelan (The Pawn Wine Co., SA) had trips cancelled four times, and we became well versed in on boarding new brands (Lark Hill, Canberra; Tomfoolery, Barossa Valley; Henschke, Eden Valley; Champagne Taittinger, France) through online calls and online masterclasses, with the assistance of many small perfume bottles. In 2021, Sydney and the wider New South Wales market joined the restrictions and slowly Queensland and our republics of SA and WA succumbed as well.
As a result of two years of inconsistent and diversified windows of trade activity, many of our 70+ collection of brands were eager and excited to be able to reconnect with the team and with the customers – new, old and loyally committed, and we were inundated with requests to bring them into as many markets as possible. 2022 saw a return to trade activity with an enthusiasm not seen in years, with new brands and new releases demanding sometime in the limelight to give them the attention and celebration the deserved. To facilitate as many of the requests as we could, most markets had 12 consecutive weeks of visits, events, masterclasses, team trainings and lunches.
Some highlights include: immersive trade masterclasses hosted by Justine and Stephen Henschke with iconic restaurant groups such as Lucas Group, Trader House, Fink and Shell House, as they travelled for their 2017 Single Vineyard release; the bi-annual Nanny Goat benchmarking evets which continue to showcase the evolution of quality and style of this Central Otago winery; the long awaited Superfreak events allowing the wine industries most loveable and fun John Hughes to comes to cities far and wide spreading his passion and devotion to Riesling; Quartz Reef, the original winery of the Mezzanine portfolio, flying across the Tasman to connect with the sales teams after many years apart; a brand new look to In Dreams, launched in Melbourne in June; Craggy Range’s winemaker Julian Grounds conducting an extensive and in depth tour of Sydney; Welcoming Clovis Taittinger to new and old friends across the Eastern Seaboard; masterclasses hosted by Peter Fraser for the Yangarra single block release in some of the country’s best restaurants and then keeping things fun and casual with the Other Lunch Club events bringing together sun, the outdoors, and delicious wines made from grapes grown in the right place.
Craggy Range Masterclass in Sydney with winemaker Julian Grounds.
Queensland's Craig and Jamie with Yangarra winemaker Peter Fraser.
As we move forward into 2023 we are looking forward to returning to a more structured, consistent and regular opportunity to bring our winery partners and trade customers together. We have a new team with fresh ideas to bring to life our brands, to connect them with our customers, and we encourage as many of you to join the journey.
In Dreams event, Melbourne
Mezzanine the Fine Wine Specialist will celebrate their collection early in the new financial year, and until then we look forward to bringing to you opportunities to meet and connect with Lark Hill, Whistler, Penny’s Hill, Domenica, Unico Zelo, Champagne Taittinger, Craggy Range and celebrate incredible milestones such as Henschke’s 60 years of Hill of Grace, Cullen’s 100 year celebration of Diana Madeline, Yangarra’s new Cellar Door and annual single block release and Credaro’s centenary of grape growing.
Look out for all the news and updates on our trade activity by following @mezzanineTFWS on Instagram and signing up to our Contours eDM – a quarterly update on all the musings and happenings across Mezzanine the Fine Wine Specialist. We look forward to welcoming you to an exhilarating year ahead with our curated collection.
We look forward to having you back to our events!
Rieslingfreak masterclass in Queensland with winemaker John Hughes
Nanny Goat Vineyard masterclass with winemaker Alan Peters-Oswald
14/03/2023 at 11:04 AM
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Henschke welcomes new Senior Winemaker
Gwyneth Olsen has been appointed Senior Winemaker at one of Australia's most admired wineries, Henschke.
Gwyn joins Henschke with more than 15 years’ winemaking experience from various regions and estates around the world, working for Villa Maria Estate (Auckland), Chateau La Tour Figeac (Bordeaux), McWilliam’s Wines and Mount Pleasant (Hunter Valley), Domaine Dubreuil-Fontaine (Burgundy), Oakridge Wines (Yarra Valley), Briar Ridge (Hunter Valley), and most recently as Head Winemaker for Pepper Tree Wines (Hunter Valley).
Gwyn also has robust knowledge of winemaking and winery operations from a variety of regions across South Australia and New South Wales. Gwyn’s accolades and achievements include Gourmet Traveller WINE Young Winemaker of the Year 2014, Australian Wine Research Institute Advanced Wine Assessment Course DUX 2014, Len Evans Tutorial Scholar 2016 and Wine Australia Future Leaders 2017. Gwyn is also an accomplished judge at regional and national wine shows.
Based in the Barossa’s Eden Valley, Gywn has joined the Henschke winemaking and viticultural team; Chief Winemaker Stephen Henschke, Winemaker Andy Cummins and Assistant Winemaker Fraser Armstrong, and Chief Viticulturist Prue Henschke and Viticultural Technical Officer Adam Pietsch.
The upcoming 2023 vintage will be Gwyn’s first at Henschke; the same year the winery and vineyards have received Sustainable Winegrowing Australia certification, which is a testament to the Henschke family’s commitment to sustainability and desire to ensure the created environment sits in a healthy balance with the natural landscape.
Mezzanine The Fine Wine Specialist would like to congratulate Gwyn on her new role. Gwyn will be visiting select markets in the second half of 2023.
02/03/2023 at 5:54 PM
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Welcome Stonier
Some of you may have noticed a new arrival into Mezzanine The Fine Wine Specialist portfolio just prior to Christmas, Stonier Wines. Stonier are the leading producer of premium Pinot Noir and Chardonnay from the Mornington Peninsula. It marks a real milestone in our national representation of a Mornington Peninsula winery and cements our vision of bringing the best of region to our customers.
Stonier Managing Director, Aaron Drummond, who recently returned to the Mornington Peninsula after 8 years as General Manager of New Zealand’s Craggy Range winery, remarked “when my partners and I heard that Stonier was for sale we were super keen… given the quality of the wine, the exceptional vineyards and our shared aspirations of taking the best of Mornington Peninsula wine to the rest of the world.
“I grew up on the Mornington Peninsula with Brian Stonier’s grandchildren, so had a lot of exposure to the wines. They were iconic, and this is where we want to get back to…less volume with a focus on rebuilding on premise here and overseas, great farming, and a goal of making some of the region’s best Pinot Noir and Chardonnay.
“We needed a great distribution partner and after working with Mezzanine for the previous 8 years with Craggy Range, this was the obvious choice for Stonier. Mezzanine have a great team, a great portfolio, but more importantly they care and have integrity as a family owned company.”
“We all have plenty of experience in the wine industry and are passionate about this as a long term, world class, family orientated fine wine project."
- Aaron Drummond | Managing Director
Aaron similarly praised the team at Stonier, saying they would complement its great vineyards and growers. “Justin Purser joined Stonier as Chief Winemaker in 2022 after a decade at Best’s Great Western. While Justin has made some amazing wines (including last year’s Jimmy Watson winner) he has a real passion for Pinot Noir after spending four years at Domaine De Montille in Volnay.
“On the vineyard side, viticulturalist Tim Brown, will also be helping to drive the evolution in the Stonier vineyards, especially with a view to moving to organics. Tim’s experience with Pinot at places like Bindi and Place of Changing Winds will be a great resource for the team”.
As one of the oldest vineyards on the Peninsula, planted in 1978, Brian Stonier significantly transformed the world’s perspective of this region to produce globally heralded cool climate varietals with their 1999 Reserve Chardonnay winning Best Chardonnay AND Best White wine at London’s International Wine Challenge.
The aspect couldn’t be more beautiful, as the Mezzanine sales team discovered in a February visit. Vineyards overlooking the waters off Point Leo, a cooling salty breeze rustles through the canopies. We’re told 2023 will be a late harvest, but shaping up as another great as flavour builds on the vine. Varied row orientations and trellising makes for choice and control around how different pockets are treated in the vineyard, but also upon fruit hitting the winery.
What is below the surface, is all the more exciting. Stonier’s estate vineyards stand on the coveted red volcanic soil, elevated between 200 and 250 meters above sea level. These soils are porous and freely draining, resulting in deeper root establishment. This also leads to unprecedented concentration in the grapes and wines with greater aromatic attributes, fruit purity and exciting mineral tension.
The reprieve of the air conditioning was welcomed by the Mezzanine team, as we enjoyed a beautiful antipasto spread and tasting of the current releases in the Cellar Door, a space beautifully adorned with local artist’s bush landscapes.
The 2016 Sparkling was a bright, moreish aperitif sparkling, driven by lemon fruit and with a creamy bead and mouthfeel. It was surprisingly refreshing and primary, leaving many of us wishing we weren’t driving!
Then onto the 2021 Stonier, KBS and Reserve Chardonnays– what a vintage! The mild conditions have ladened these wines with ripe fruit, palate weight and intensity, seamless acidity, savoury layering from oak and lees, and persistent length. Stylish, delicious and will see enhanced honey and nut characters over the medium term.
The 2021 Stonier and Reserve Pinots were next up. Here we received lashings of bright, fleshy red fruits and in the case of the Reserve, underpinning darker broody fruit also. These were velvety medium to fuller-bodied wines, with raw silk-like tannins and a long savoury finish. Looking beautiful now, but excellent tension between acid, tannins and fruit point to strong aging potential. Case in point was our final treat, a look at the 2019 Windmill Pinot. From a steep, North-facing slope, and combining both whole bunches and destemmed parcels, this was very seductive drinking! Silky, long and sophisticated.
Our team would love to show you the wines of current vintage – 2016 Sparkling, 2021 Estate Chardonnay and Pinot Noir and 2021 Reserves – so please reach out to your Area Manager if you are interested.
02/03/2023 at 11:50 AM
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The Power of Prosecco D.O.C.
Five reasons to love, list and pour Prosecco D.O.C.
By Kate Lawton - National Business Manager, Bandini.
When asked by the team at Mezzanine The Fine Wine Specialist to contribute to Contours blog, I jumped at the chance to talk Prosecco.
While I love Champagne, I think Prosecco D.O.C. wines overdeliver in terms of wine quality. What interests me further is how they have carved out their own category in the shadow of the famous French fizz.
As a UK native working in the London wine scene from the 2000s I saw first-hand how Prosecco D.O.C. took the market by storm. The success and popularity enjoyed by Prosecco D.O.C in the UK, USA (and increasingly Australia) could be attributed to a combination of the following factors.
1. PROSECCO AS A G.I.
Without wading into the Aussie v Italian Prosecco debate, the halo effect of the Prosecco region in northern Italy has a lot to do with success of their eponymous sparkling. The stamp of approval by the Italian government and its emblematic D.O.C. neck tag make for elevated, transportive, continental consumer experience without the price tag of Champagne.
2. PRICEPOINT
Speaking of price. It’s important to acknowledge the difference in glass and bottle pricing between Prosecco and Champagne. A decent bottle of imported Italian Prosecco D.O.C. often costing less than half that of a non-vintage champagne with comparable enjoyment factor.
3. LOWER ALCOHOL
The undeniable trend of low alcohol wines sales continues double digit growth as Australian consumers (especially the under 40s) lead the charge in conscious alcohol consumption.
Bandini Prosecco D.O.C. as an example, is 11% ABV which is lower than most Champagnes at an average of 12% while other aperitif wines like Kiwi Sauvignon Blancs can be up to 14% ABV.
4. PINK
A change to the appellation rules by the Prosecco D.O.C. Consortium in 2020, has seen Prosecco Rosé granted the coveted D.O.C. status. An allowance for the addition of up to 15% Pinot Nero to the traditional Prosecco/Glera grape variety has broadened the appeal of Prosecco with its striking peachy pink colour and style, pairing well with more dishes.
5. PERFECT FOR THE CLIMATE
The wine style of Prosecco D.O.C. is extra dry with crisp acidity, delicate and complex with fruity notes of peach, green apple, and melon. Perfect as an aperitivo, delicious with seafood, and ideal for the Australian climate.
14/02/2023 at 4:04 PM
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Protecting our Australia
January is often a time that we reflect what it means to live, work and play in Australia. This week, we are celebrating some of our producers who are committed to taking care of our country with their approach to viticulture and winemaking. Protecting our country means protecting the land and waters we love, and celebrating the natural beauty and diversity we are lucky to have.
Hear from some of our winery partners on the importance of sustainability and biodynamic practices and what
Protecting our Australia means to them.
LARK HILL
"I've grown up with grapevines - immersed in an industry where vines are cared for, treasured and expected to last indefinitely - indeed one of the greatest aspirations is to have 'old vines' - so I think sustainability comes naturally. It stands to reason - you can't farm any crop, especially grapes long term without thinking sustainably. Wine has the capacity to draw focus tighter than that though - we talk about Terroir in wine - the idea that wine tastes 'of its place' - the summing up of soil, climate...and so we think about our soil, the land, our country, as having a defining thumbprint embedded in the wines we make - sustainability is about preserving that so that our wines continue to have terroir - a sense of place."
- Chris Carpenter, Winemaker
WHISTLER
"Here at Whistler, we are focused on doing the right thing for the long term, no ifs or buts. Since 2013 we have been using organic practices in our vineyard and biodynamics since 2017. Not because it's cool, or on trend, but because we want to leave our patch of dirt in better condition than when we began farming it. We believe that we should blend in with the ecosystem and work with native plants and insects to create quality fruit in a sustainable way. The land benefits, the environment benefits and the consumer benefits."
- Sam Pfeiffer, Director
THE PAWN WINE CO
"Rebecca and I strive to be responsible stewards of our beautiful property, not just because it’s the right thing to do for us and our kids, but because it’s the best way to make awesome wine.
We take a whole farm approach, meaning our goal is sustainability of our workers, soils, cover crops, wildlife, native plants, air, water and pest management."
- Tom Keelan, Winemaker
HENSCHKE
"My philosophy is a holistic one – to ensure our created environment sits in a healthy balance with our natural landscape, through the use of organic and biodynamic practices. We acknowledge and pay respect to the Peramangk and Nadjuri people, the traditional custodians of the land where our vineyards stand, and their connections to Country. As a botanist, environmentalist and viticulturist, I have been able to increase native biodiversity in our vineyards, to create a stronger, more balanced ecosystem than the vine monoculture of the past."
- Prue Henschke, Chief Viticulturist
RIESLINGFREAK
"For us, sustainability in the vineyard encompasses land/soil management, use of water, and biodiversity. With the family vineyard, we do what we can to minimise water use, and maintain nutrients in the soil. We currently run a rotational mulching program which improves organic content and encourages favourable microbial growth within the soil. Mulching also inhibits weed growth under the vines and helps with water retention, therefore reducing the need for herbicide application and supplemental irrigation to the vineyard.
In the winery, we practice sustainability by always evaluating practices to minimise energy and water use. Our wines are fined and sulphur is added, but minimal intervention is the aim throughout the process. By minimising additions, transfers and handling, we reduce power, water and chemical usage for cleaning, while maximising the quality of wines we deliver. By committing to bottling our wines as quickly as possible after fermentation, we also trap the naturally elevated levels of Carbon Dioxide in our wines, taking advantage of the natural preservative effect this imparts and reducing our need for sulphur dioxide additions.
From the 2022 vintage onwards, that all fining agents we use during production are plant-based and vegan certified. These next-generation plant-based fining agents are more sustainable to produce than traditional animal based fining agents that utilise egg and/or milk derived proteins, and also make our Rieslings Vegan Friendly."
- John Hughes, Winemaker
YANGARRA ESTATE VINEYARD
“Through our biodynamic regenerative farming practices and sensitive winemaking philosophies, our respect as custodians of this special piece of country is evident in the wines we produce. Our wines are a reflection of this land, a protected piece of living McLaren Vale history.”
- Peter Fraser, Winemaker
CULLEN
“Cullen Wines in Wilyabrup, Margaret River, are global leaders in sustainability and quality, being certified biodynamic carbon positive and having being certified organic or biodynamic for 19years! Authenticity in sustainability since the beginning making the best wines from the land. Cullen Cabernet Sauvignon vines were planted in 1971 and the vineyard with its gravel, granite ancient soils and maritime aspect are perfect for the Cabernet Sauvignon and family blends. Our Diana Madeline Cabernet family and blend is our flagship red wine. Diana Madeline herself turns 100 in 2023. She was a matriarch and a passionate advocate of both the environment and quality wine. They go hand in hand as the best quality fruit and wine comes from our biodynamic practices... best for the planet too!! Di always said “quality not quantity” Add sustainability and it’s good for everyone. Just so good!!"
- Vanya Cullen, Chief Winemaker
25/01/2023 at 12:56 PM
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Dive into Big River
Big River Distilling Co. was founded in Australia’s National Capital, Canberra. When European settlers were exploring the Canberra region they went in search of ‘The Big River’. They came across the Murrumbidgee, where it meanders through the Brindabella Mountains, close to Canberra. The uniqueness comes not only from the quality of the water and botanical ingredients, but also in the experience and knowledge of founder, Clyde Morton. Starting his career as a Nuclear Physicist, his passion for exploration and creative instincts took him out of physics and into winemaking, and then onto distilling. Clyde’s scientific curiosity, winemaking and judging background, gives Big River Distilling a unique capability rare in the distilling world.
Assistant Brand Manager Nicola McClure chats with Clyde on his journey with Big River Distilling Co.
NM: What inspired you to become a distiller?
CM: My inspiration for distilling partly arose from my background in science and winemaking. The decision to bite the bullet and enter the distilling industry was crystalised after a visit to Tasmania tasting new styles of gin and Australian whisky.
NM: What is it that you look to achieve when you’re making Big River Gin?
CM: Like all things that are well designed, when done well they just work. Gin is no exception. When I present a new gin to a customer I am looking for their overall reaction. If this is positive and they enjoy the flavours and the serving suggestions, then I have done my job. There has been of course, many hours of design, experimentation and production work to get to this point.
NM: What have been the noticeable trends in local gin over the past few years?
CM: There has been, and will continue to be, alot of innovation in Australian gin including new styles such as grape gins and other fruit flavoured gins. Big River has a Distillery Door release using figs as the fruit made in a sloe gin style. There is continuing experimentation with novel Australian plants and a current trend of distilling with oyster shells to create salt and umami flavoured gins.
NM: What has your past experience taught you about making gin?
CM: My science background obviously helped with the technical aspects of distillation and winemaking taught me a great deal around the art & science of flavours.
CM: What's your favourite gin out of the Big River Distilling Co range?
CM: My favourite gin out of the Big River range is always the last one I made! Currently that is the Mandarin Gin, a collaboration between Big River and the Lotus restaurant group in Sydney. This gin features mandarin peel and the Chinese five spices for a gin that matches perfectly with Chinese cuisine.
NM: What does the future look like for Big River Distilling Co?
CM:The future for craft distilling in Australia and Big River's role in it is bright. Big River will continue to develop new gin flavours and experiment with other beverages like the yuzu flavoured amaro we are to release shortly. Big River's long term plans include the production of single malt whisky.
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BIG RIVER DISTILLING CO DRY GIN 42% ABV Juniper forward, with a mesh of citrus characters. Hops give an ephemeral, floral lift, with the traditional gin botanicals providing an earthy background, & mountain pepperleaf adding savoury & spicy notes. The palate is intense with asserting juniper and the long, dry finish is freshened up with a hint of cucumber. Serve with a light or Mediterranean tonic water, in a martini, with soda water and all your favourite gin cocktails. |
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BIG RIVER DISTILLING CO PINK GIN 40% ABV The flavour experience opens with an initial scent of juniper, followed by rhubarb which produces a fruit compote aroma. On the palate the prominent vanilla creates the perception of sweetness that compliments the juniper flavours very well. Ginger adds a gentle spiceto the finish. Serve with aromatic tonic water& strawberry, mixed with a blood orange soda, or with rosso vermouth in a martini. |
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BIG RIVER DISTILLING CO CINN GIN 44% ABV Cinnamon and woody spices work in conjunction with resiny juniper on the nose. Apples bring freshness to the palate that finishes soft and belies the 44% alcohol level. Serve with dry ginger ale, in a Negroni, a mulled gin cocktail, or on the rocks. |
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BIG RIVER DISTILING CO 3 GRAINS VODKA 40% ABV Grainy, smoky & nutty flavours at first, followed by a faint shaved-chocolate character from the buckwheat. The palate is initially smooth, with a spicy mid-palate due to the rye, finishing with a rounded, slightly viscous mouthfeel & clean aftertaste. Serve straight, in a Martini or Gibson, with a quality lemonade or tonic. |
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20/01/2023 at 10:39 AM
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Champagne Taittinger - A visit of pure pleasure
It was with great fanfare and palpable excitement to welcome Clovis Taittinger and Ronan De La Morlais, to the warm and sunny shores of Australia in September 2022. Since taking on exclusive distribution of the family owned champagne house in late 2020, Mezzanine the Fine Wine Specialist have brought this historic, elegant and luxurious champagne brand to more Australians than ever seen before.
With pleasure, Clovis and Ronan connected with new friends and old through a range of exclusive cocktail parties and masterclasses held across the eastern seaboard. Through these bespoke and fantastic events, the story of Champagne Taittinger came to life. It is a house of elegance, of history, of quality, but most importantly, is on a mission to share life moments of luxury, pleasure and pure enjoyment.
Here are a collection of musings from the team across Victoria, New South Wales and Queensland on their impressions of this milestone visit and most overdue welcome to our beloved Champagne house.
Ronan De La Morlais (left) and Clovis Taittinger (right).
Lewis Parker – VIC Area Manager
The Taittinger visit brought an incredible amount of excitement. Although I was only four months into my career with Mezzanine The Fine Wine Specialist, I could see just how much the visit meant to the entire Joval family. For such an iconic producer to come all this way, it was extremely special. I was truly grateful to have such an involvement in the few days that Clovis Taittinger and Ronan de la Morlais spent with us in Melbourne.
My involvement with the trip started with a cocktail party on the first night hosted by the Kelvin Club. The guests for the event were made up of Mezzanine TFWS staff, key Taittinger customers and Kelvin Club members. It was fantastic to see both Clovis and Ronan interact with the guests at ease and to experience the event with such joy. It was particularly wonderful to see Clovis and Miss Pearls from the Kelvin Club reunited. Their relationship has blossomed over many years now and it was a true sign of just how much relationships mean not only to Clovis, but the Taittinger brand itself. A three-piece jazz band played throughout the evening, while guests enjoyed several small canapes that were paired with the NV Cuvee Prestige Brut and the NV Prestige Rose. It was great to see every guest chop and change between each wine throughout the night, trying to determine just which one was their favourite! It was an incredibly fun night and was a fantastic representation of what the brand stands for.
The next day was one like I had never experienced before. We started off with a masterclass for the staff at Gimlet at Cavendish House. They have been pouring the 2011 Comtes de Champagne for some time now and it was great for Clovis to stand in front of their team to express the history and story behind not only the brand, but the Comtes de Champagne itself. One thing that Clovis made a great deal on was the importance of relationships between the brand and the consumer. The relationship between Gimlet at Cavendish House and the Comtes de Champagne is one that is relatively new, but I am incredibly excited to see it blossom over the next few years. The staff at Gimlet were incredibly grateful for the experience of the masterclass and were seriously wowed by both Clovis and the Taittinger Champagnes. With an experience like this, I wouldn’t be surprised to see the Comtes de Champagne poured at this wonderful venue for many years to come.
After the masterclass, Myself and Brennan Prior were lucky enough to sit down with Clovis and Ronan for lunch. This was an extraordinary experience where I had the opportunity to ask Clovis and Ronan much more in-depth questions, not just about the Taittinger Family, but their individual lives and passions too. Both gentlemen were so personable and easy to get along with. I left the experience with even more passion for the brand, and even more excitement to be able to represent them here in Australia. I look forward to one day visiting this Champagne House and welcoming back both Clovis and Ronan in their future trips to Australia.
Marion Chanliaud – NSW Area Manager
Meeting Clovis was quite the encounter. As a true Parisian French artist and philosopher, he took the team and our Sydney customers through a trip to Champagne, far from the winemaking details and logistics but more focused on experience and style. Champagne is not a wine, it’s an art de vivre, a moment to celebrate big milestones or just the pleasures of life shared with loved ones.
The Swillhouse team was very excited to get an opportunity to meet the heir of such an iconic Champagne house and the turn up to our masterclass on a public holiday was really impressive. Clovis was extremely approachable and really enjoyed talking to young wine people who displayed such an enthusiasm for the brand.
Gae Grant – QLD Trade & Brand Specialist
It was obvious from the first meeting with Clovis and Ronan, the objective was all about our relationship. We very comfortably dined with them both, on numerous occasions over their time in Brisbane.
Dinner at Greca with the Queensland leadership team set the scene for a large consumption of Champagne.
A highlight for the team was the meet and greet. We tasted through the full range of cuvées and were very spoilt to try the 2012 Comtes de Champagne. This was a special moment for the team who had travelled from afar to meet the infamous Clovis Taittinger. The team realised very quickly that there was to be no pomp and ceremony, but genuine comradery and story telling. A beautiful lunch on the waters edge at Bar Alto with the team sealed the devotion to Champagne Taittinger.
We hosted a key account Soiree at Otto Ristorante Brisbane, on the banks of the river. 20 key customers and some partners shared exquisite Champagne and canapes and a had a unique experience mingling with Clovis & Ronan, who were very engaging and won a few hearts. Bernadette O’Shea joined us as our special guest at dinner with the Queensland Managers and sat between Clovis and Ronan and felt very special.
Clovis, Ronan, The Fink Group and the MTFWS team.
05/12/2022 at 10:24 AM
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Inflation
Mezzanine The Fine Wine Specialist Brand Manager, Matt Keoghan, discusses how inflation is affecting the wine world.
INFLATION! One word that will no doubt take the place of “unprecedented” as the most used word of 2022…
It’s a word that has people cringing as we all get used to the current climate and higher cost of living (another phrase which will be up there) around the world. Unfortunately, the beverage industry has not been left untouched by it. It has been somewhat of a perfect storm with the fallout from COVID, the conflict in Eastern Europe and the current shortages in staffing across all industries. A combination that has made it very difficult for pricing products that are only harvested once per annum.
Hit hardest are the grape growers, especially those in regions that were a little too China centric prior to the embargo of Australian goods, albeit everything other than those particulars they really need ie ores, meat, wool and cereals... Grape growers in the Barossa are tipped to be averaging $800-$900 a tonne for premium fruit that used to be in high demand and going for $2,200 - $2,500 a tonne. Growers have been trying to plant future proofed varietals on the premise that bigger wine companies would unlock access to the more premium and favourable varieties by purchasing the experimental varieties. Now these growers will be hung out to dry as there is no leverage to sell package deals like the aforementioned. There will be many skeletal vines this winter with the remnants still hanging from the vine from fruit that could not find a home.
Soaring import costs, drops in supply and some obvious stockpiling of the likes of Chablis and Burgundy from buyers and consumers alike have made for severe undersupply of certain regions across the board. As a result, we will see a big push for more locally sourced wines of similar ilk. We are already seeing a large demand for high prized pinot noir producers from New Zealand because of this as the next cab off the rank, especially for top on premise outfits.
What does this mean for the consumer? We know that like all forms of cost of living, as wine is life, we are going to see this hit the consumer eventually, if not already. We are already seeing the thirst for imports that remain by the consumer especially in retail, but also the filtering through all cuvees of imports. We will see consumers wise up with value imports and start drawing more on domestic producers with great reputations.
The future in all facets is looking tough, but it is in these times that we need to support our industry as best we can, and hope that in hard times there are silver linings found, and the silver lining may be in the cloud of Australian wine being consumed more on Australian shores, and support given to those that need it most here.
22/11/2022 at 4:27 PM
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All Day Muscadet [muss-kuh-day]
-Brennan Prior, Trade Marketing Manager
My first splash of muscadet was on a warm, sun-baked spring Melbourne day when working the alfresco area of the renowned City Wine Shop. The resident sommelier, inspired by the spring afternoon, cracked open this unique and perfect wine. The crispness, savouriness and the sublime salty edge was so intriguing that I immediately offered a quick splash to anyone dining outside, spruiking this wonder which was so perfect for the sundrenched afternoon.
The wine hails from Western Loire Valley, and should not be confused with the fruity and diverse Muscat grape. It is made with a varietal called Melon De Bourgogne, a grape with striking high acidity. The wines have a mineral drive, a fresh saline character and flavours of green apple, pear, lemon, lime and a seashell savouriness. It's the ideal combination of Clare Valley Riesling and AC Chablis and a great choice for someone feeling a bit adventurous. The wine is exceptional when matched with seafood, particularly green lipped mussels or fresh, Sydney rock oysters.
Keep an eye our for Sur Lie on the labels which refers to extended lees aging, creating a creamier texture and a yeasty savouriness.
Domaine De La Combe is led by winemaker Pierre-Henri Gadais who celebrates the unique location of the Domaine – which is almost surrounded by the Sèvre River in Western Loire. The Domaine is organic in conversion, with accreditation expected from vintage 2021. Both wines undertake wild fermentation underground in stainless steel tank, with the Muscadet Sèvre et Maine sur Lie aged on lees “sur lie” for 8 months and the Muscadet Sèvre et Maine sur Lie Réserve Personnelle aged on lees for 14 months. Whilst we are experiencing another temperamental and wet La Niña season, for those days when the sun is shining, there is nothing better than this crisp, savoury Muscadet and a dozen oysters in the sun.
As I’d like to say, when the suns out, it’s a muscadet for it.
15/11/2022 at 10:23 AM
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West Coast Wine Country with Jackson Family Wines
- Louis Hastie, VIC Area Manager
To say that after two years of no international travel I was excited to get abroad, would be an understatement. When given the opportunity to travel to the United States as a guest of Jackson Family Wines, I was understandably excited, especially to see the West Coast wine regions of Northern California. Despite being a short, sharp, five day trip through the growing regions of Napa and Sonoma, plenty of ground was covered.
Hilary Morgan (QLD Area Manager) and I began our tour visiting the diverse growing region of Sonoma County and its various AVAs (American Viticultural Area). We were fortunate to visit wineries from the greater Jackson Family Wines portfolio. Jackson Family Wines is one of the most significant, quality wine companies in the world with a number of high quality and premium wine estates in America and across the world, which we at Mezzanine The Fine Wine Specialist alongside our partner company red+white represent a large number of them in Australia.
The first visit was Hartford Court in Russian River AVA. Hartford Court produces high quality cool climate pinot noir and chardonnay, along with great examples of alternate varietals such as chenin blanc. I was taken aback how the maritime influence from the nearby Pacific Ocean cooled the area to temperatures well below the greater Sonoma region.
Hartford Court
Stonestreet Estate
Next stop was arguably one of the more impressive visits of the tour, Stonestreet Estate based outside Healdsburg, overlooking the Anderson Valley AVA. Although it is very high in altitude when compared to the rest of the county, there was a noticeable jump in temperature and intensity of the sun from being further inland. Whilst looking across the valley towards the winery’s Alexander Mountain estate, I was reminded of Coal River in Tasmania, with the warmer than average day time temperatures cooled by the high elevation of their plantings.
Diurnal temperature variation, especially at night, helps maintain the wines noticeable acidity and freshness. This was especially apparent when tasting through the chardonnay and cabernet from the Mountain estate, with both showing structure and elegance. I especially enjoyed tasting the back vintage 2010 Rockfall cabernet sauvignon, a wine which was truly in its prime and showing sophisticated tertiary characteristics. I was also taken aback by the quality of the winery itself, with a huge selection of fermentation and maturing vessels available to the winemaking team. A true winemaker's nirvana to be sure.
To finish off the day, we headed back towards the coast to Kendall-Jackson’s home estate near Santa Rosa for a tasting and dinner. The estate, almost French in appearance, was host to one of the great sensory activities I have seen at any winery. Planted in the estates garden was a planting of all major grape varietals, placed there for visitors to taste in the unprocessed true form. To further express this pursuit, the garden was planted with various herbs, fruits and flowers which show the typical flavours and aromas of these grape varieties.
We then tasted through the Kendall-Jackson range of wines, including the single vineyard estate wines. I thoroughly enjoyed seeing the site specificity of these wines, as it showed variance in soil, site, and winemaking styles. Overall, this was a great exercise in sensory training and a truly worthwhile experience.
Kendall-Jackson tasting
Next we headed into the heart of the Napa Valley to Freemark Abbey and St Helena. Situated in a lush, green valley, the winery is a restored 19th Century building which is now host to a vast bevy of tasting experiences and spaces. The winery is famed for its inclusion in the famous 1976 Judgement of Paris tasting, in which its cabernet and chardonnay won great acclaim. We were treated to a tasting of the current vintage 2020 Napa Valley chardonnay, a wine which shows exceptional restraint, structure and elegance when compared with other Napa producers. We also conducted a deeper look at the winery’s cabernet production, looking through not only their Napa Valley cabernet but also their single site expressions from the Rutherford AVA. Both the Sycamore and Bosche cabernet showed structure and acid that balanced their full-bodied fruit spectrum out into a truly elegant example well worthy of aging.
To finish the day, we travelled up the long winding road of Mt Veeder, to visit the Jackson Family vineyards of Mt Brave and Lokoya. Sitting high above the valley floor (400-550m elevation), the Mt Vedeer AVA is one of the Napa’s highest and coolest growing regions. It was truly a spectacle to look down the valley towards the valley floor, the mountain patchworked with plantings of cabernet and other red varietals. We tasted through the Mt Brave Cabernet and Merlot 2018 vintages and onto the Lokoya Cabernet Sauvignon 2018. It was a truly special experience to taste these wines in the vineyard, as it gave great context to how their elegance and structure is achieved in such a warm growing region.
On our final full day, we headed to the home of La Crema at Saralee’s Vineyard. There we were fortunate enough to be hosted by Greg Brewer of Brewer-Clifton and Jill Russell of Cambria to briefly taste through the Family’s Santa Barbara wines. It was great to get a snapshot of this different growing region as we were unable to visit that far south this trip. To finish up, we were hosted by Riccardo from Jackson Family and tasted through the various single site expressions of the La Crema vineyards. I thoroughly enjoyed seeing the difference in site and climate from the various wines, especially those from cooler regions such as Russian River against wines from Saralee and further inland.
La Crema Saralee's Vineyard
As a special treat on the morning of departure, we visited the Family’s premier estate at Verite near Healdsberg in Sonoma County. On arrival, most of the group remarked how Bordelaise the cellar door had been constructed, it was a sense of no expense spared. This was also true of their 3 wines produced, the La Muse, La Desir and La Joie. All wines are produced from high quality microcrus across Sonoma County which are selected and fermented separately by acclaimed Bordeaux Vigneron Pierre Seillan. I was taken aback by the purity and power of these wines, all showing true expression of their dominant varietal. They showed elegance and nuance that would hold them in great stead when put against the great houses of left and right bank Bordeaux. It was a great treat to finish the tour on this note, and not one I will forget soon. It's amazing to see the attention and detail that they offer one of their top estates observed in all of the brands that we visited and represent.
The tour was an incredible eye-opening experience, especially to have access behind the scenes of such iconic producers such as Freemark Abbey, Stonestreet Estate and La Crema. Each producer showed a true sense of their own style and sense of place, utilising their own sites to produce wines of purity, elegance and structure. I truly enjoyed the experience and highly recommend anyone visiting Northern California to reach out to Jackson Family for a visit to any of these great producers.
Verite tasting
09/11/2022 at 9:46 AM
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