Mezzanine The Fine Wine Specialist will welcome one of Australia’s oldest and most admired wineries, Henschke to the portfolio from February next year.

Of the partnership between the two family-owned companies, Gary Crawford, CEO of Joval Wines said, “we are delighted and honoured to welcome Henschke into the Mezzanine The Fine Wine Specialist portfolio”.

“Henschke will become one of our cornerstone brands in the Mezzanine The Fine Wine Specialist portfolio alongside some of the world’s greatest family-owned wine brands” he added
 

“Henschke will become one of our cornerstone brands in the... portfolio alongside some of the world’s greatest family-owned wine brands.” 

- Gary Crawford | CEO Joval Wines

“As custodians of some the country’s oldest vines, producers of nation-defining wines and innovators for a sustainable future, we admire the Henschke family as people of both principle and action. We are looking forward to working closely with Stephen and Prue, the next generation and the wider Henschke team for many years to come” he added.

In recent years, Stephen (fifth-generation winemaker) and Prue (viticulturist) Henschke have welcomed their adult children, Johann, Justine and Andreas into the family business.

“We are pleased to form a new distribution partnership with one of Australia’s most reputable and dynamic fine wine businesses, Mezzanine The Fine Wine Specialist, part of Joval Wines. Their enduring values and commitment to the premium wine trade align with our family business, and we look forward to a long and prosperous relationship, servicing our loyal customers throughout Australia.” said Stephen.

On the new addition to the portfolio, Mezzanine The Fine Wine Specialist National Brand Manager Bree Richmond said “we have always respected and admired the Henschke family, their approach to winemaking and extraordinary 150 year legacy. We are both humbled and excited to embark on this new chapter with one of the country’s most iconic brands.”

For more information, customers are encouraged to contact their area managers.

Where did it all start for you?
When I headed off to study at NMIT in Marlborough back in 2001 winemaking was not the career path I had in mind. 
Pinot Noir vineyard plantings in Central Otago were booming and I had my sights set firmly on the viticulture side of the wine industry. 8 weeks of vintage work experience at Villa Maria’s Marlborough winery during my second year of study completely changed that though - the intense atmosphere of the winery during vintage, long hours working closely alongside passionate winemakers from all corners of the world – all of whom were there to learn but also share their own knowledge struck a chord with me. The buzz of the winery in full swing was infectious and very quickly shifted my focus towards winemaking.

Which of your wines are you most proud of and why should we add it to our cellars?
While I am proud of all wines I have made over the years, I am most proud of the soon to be released 2020 Nanny Goat Vineyard Single Vineyard Queensberry Pinot Noir. 
Not only is it a wine produced amidst the stress and uncertainty of the Covid19 lockdown, but it is also the inaugural release of an organic single vineyard wine from the Nanny Goat Vineyard in Queensberry.
Queensberry is a small and often overlooked sub region of Central Otago producing Pinot Noir that is typically very perfumed and aromatically lifted yet also densely fruited, silky and energetic.
This wine embodies all of these traits, and in 10 years' time when you pull a bottle from your cellar I would hope that it has helped elevate Queensberry out of obscurity and become a benchmark example of Pinot Noir from this sub region.

Is there any new trend or innovation in wine that’s excited you or that you’re involved in?
I love the sense experimentation that is happening within the NZ wine industry at the moment. The willingness to plant a new grape variety to see how it will perform in the context of our soils and climate. 
Unconventional blends, natural wines, minimal intervention winemaking - with so many talented and creative winemakers plying their craft, innovation is alive and well here in NZ
I have produced a skin fermented Gewurztraminer dominant white blend called ‘Cross Breed’ for a few years now, and I plan on planting a few small experimental blocks as we expand our home vineyard, so that will help satisfy my creative side in years to come.

How would you like to see New Zealand’s wine industry evolve in the longer term?
I would like to see the continued adoption of organic and regenerative viticulture practices. 
I see first hand from our own vineyard and the resulting wines the benefits, both environmentally and qualitatively that organic farming has. Healthy soils producing healthy, resilient vines and the flow on effect to the fruit in the winery is evident.

At the end of a busy day making wine or tasting tank and barrel samples, what beverage do you turn to?
As the saying goes – ‘It takes a lot of good beer to make great wine.’
My current go to would be a nice cold Hazy IPA, and with so many great local craft brewers I am never short of options.
 

In the bigger scheme of things fifteen years is nothing but it feels like we’ve packed a lot of change and growth into a short period of time. Being able to make an array of different varieties from different areas around Victoria has given Tar&Roses the opportunity to engage with multiple vineyards and wineries each with their own distinctive personalities and foibles.

From the King Valley to Faraday/Sutton Grange, Strathbogie Ranges to Heathcote, Murrandindi to the Yarra Valley and multiple sites in between. Above all though the personal interactions and relationships that we have been able to foster makes us feel connected to the greater Victorian wine team not just team Tar&Roses.

Over this time the change in consumer tastes has been a blessing with more people turning to the alternative varieties. Its hard to believe today that Pinot Grigio was once considered an alternative variety as it is almost as ubiquitous now as Sauvignon Blanc once was in the nineties. Consumers still struggle a little with pronunciations, eg: Neb_bilio instead of Nebb_i_olo, but essentially who cares so long as people are willing to try.

We started with PIG, Sang, Temp, Neb and Shiraz however over the years we have introduced five new variants. First was our Spanish wine, made and bottled in Spain from Grenache, Carinena, Shiraz, Cab Sav and Merlot simply called Miro.

 To the introduction of our Riesling and premium shiraz, The Rose Shiraz in 2013 and finally our NV Prosecco and Nebbiolo Rose in 2019. Each has its own individuality and place within the range, and each are all distinctly varietal.

With our grape sourcing coming from far and wide we settled on Nagambie, in Central Victoria as our home and barrel store.Nagambie also being Don’s home and well situated for easy access to vineyards and winery options.

Unfortunately, Don contracted cancer and died in early 2017. He loved Tar & Roses and what we had be able to achieve and it also gives me great pleasure to think we have been able to continue and grow the brand successfully in his absence. He would be so happy to see how many people now love and drink the Pinot Grigio.

"[Don] would be so happy to see how many people now love and drink the Pinot Grigio." - Narelle King Winemaker Tar & Roses

And the next fifteen years, well who knows. Life is short and you do really need to “just do it”. I think Covid has taught us to appreciate that and what’s important in our lives. Just like good coffee, you should enjoy the things that make you happy, especially fine wine."

These elements temper what would normally be a hot climate. The Jackson sisters and winemaker Jill Russell refer to the climate as their “refrigerated sunshine.” As a result, the vines benefit from a long and steady growing season, about 200 days a year compared Burgundy’s 160-day-long season, and it’s easy to see how Cambria wines develop a beautiful texture and great fruit, while still retaining energy and bright acidity. 

The Pacific Ocean not only influences the climate, but our soils as well. Marine sediments, like seashells and fossils, coupled with mixed sand, create numerous sites, all which give grapes diverse personalities and profiles. A good place to start is the Cambria Julia's Pinot Noir 2019 and Cambria Katherine's Chardonnay 2019.