FREE MAG
ROADS LESS TRAVELLED
THE WORLD'S FAVOURITE BUBBLES
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PG.
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PERFECT MATCH 07
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HERE'S CHEERS 10
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NEW PRODUCT SPOTLIGHT
THOUGHTS ON BEER
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PG.
SPRING EDITION EXCLUSIVE TO INDEPENDENT LIQUOR RETAILERS
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“
Such a lively personality. Mumm Cordon Rouge is the perfect champagne to share with friends for an aperitif or tapas, when everyone feels relaxed and the conversation flows. Laurent Fresnet
�
Maison Mumm Cellar Master
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TABLE OF CONTENTS SPRING 2020
PRODUCT FEATURES
Top 5 Under $25
CÎROC Vodka
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SPRING FEATURE
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ROADS LESS TRAVELLED Take a virtual tour of Australia's lesser known wine regions.
Perfect match Ara Single Estate Pinot Noir Rosé Wolf Blass Makers Project Reserve Pinot Three Oyster Bay Sparkling Rosé
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Here's Cheers!
Bring a McGuigan
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Barossa Valley Estate
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St Hugo
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Tar & Roses
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New Product Spotlight
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The World's Favourite Bubbles
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Thoughts on Beer
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What's On?
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Advertising and editorial enquiries contact: Craig Hazelton T 1300 408 399 E Craig.Hazelton@ilr.net.au
Unit 4, Building 7, 1 Dairy Road, Fyshwick ACT 2609 PO Box 318 Fyshwick ACT 2609
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FEATURE
ROADS LESS TRAVELLED We all know about the Barossa Valley, the Hunter Valley and Margaret River, but it’s worth discovering some of Australia’s lesserknown wine regions. Touring might be off the agenda for now, but that doesn’t stop you seeking out their specialties.
Granite Belt, Queensland
East Coast, Tasmania
The sunshine state doesn’t necessarily spring to mind when you’re thinking wine. But Queensland’s Granite Belt, centred on the town of Stanthorpe, is one of the highest wine regions in Australia. Some vineyards sit at more than 1000 metres above sea level atop the Great Dividing Range. Sometimes it even snows there! Grapes have been grown in the region since the 1870s.
Officially, Tasmania is classified as a single wine region, but it has seven sub-regions, including the East Coast. One of Australia’s younger wine districts, this area saw its first plantings in the late 1970s with the first commercial winery opening in 1979. The sub-region now has a dozen or so wineries stretching from Bicheno in the north to the Tasman Peninsula in the south.
While you will find the usual suspects such as Shiraz, Chardonnay and Cabernet Sauvignon, the region is developing a reputation for what they call “Strange Birds” – defined as a variety that represents not more than 1% of the total bearing vines in Australia. There’s even a Strange Birds Wine Trail, where you’re invited to try Marsanne, Petit Verdot, Mourvedre or Viognier.
The climate here is similar to Champagne and parts of the Rhine Valley, with warm summers and cool winters. Long autumn days create perfect ripening conditions. Signature wines of the area are Pinot Noir and Chardonnay, with medal-winning sparklings also on the list.
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OUR PICK MOPPITY ESTATE SHIRAZ This single vineyard, cool climate Shiraz benefits from our vineyards high elevation. Most important, is that the Hilltops region has unique warm days which provide rich, generous fruit flavours. Whilst the cool nights draw out the growing season. Resulting in finesse and spicy complexity. Bright, medium bodied palate with concentrated forest fruits; juicy and succulent with supple, velvety tannins. Youthful and vibrant with well-integrated fine cedary oak. The 2 percent of Viognier provides a silky sheen to the supple texture.
Great Southern, Western Australia
Macedon Ranges, Victoria
Hilltops, New South Wales
Although less famous than its northern neighbour Margaret River, Great Southern is the largest wine region in Australia. It has five sub-regions with a wide range of microclimates, varying from the maritime areas of Albany and Denmark to the inland sub-regions of Mount Barker, Porongurup and Frankland River. The first modern vineyards were planted at Mount Barker in the 1960s with extensive plantings in the other sub-regions following through the 1970s and 1980s.
There are more than 40 wineries in this cool-climate region located less than an hour north west of Melbourne. The first plantings in the region were very early – in the 1840s and 1850s. However, the 1890s recession and the loss of English markets for Australian wines meant most of the plantings were abandoned. Viticulture was revived in the area in the late 1960s.
The area around Young, on the south-west slopes of New South Wales, is particularly famous for its cherries. Although vines were planted by a Croatian family as early as the 1860s, after World War 2 the vineyards became neglected and many were ripped out in the early 1960s in favour of planting cherry trees. Then, in 1989, McWilliams bought a 13 acre vineyard owned by the Robertson family and began the revival of the industry. There are now more than 400 hectares of vineyards in the region.
Around Albany, both red and white varieties do well, with Sauvignon Blanc, Chardonnay, Pinot Noir and Shiraz the most widely grown. The Denmark sub-region is establishing a reputation for high quality sparkling wines. The inland sub-regions of Great Southern are becoming known for some of Australia’s finest dry Rieslings as well as excellent Cabernet Sauvignons. Many other varieties are also grown throughout the region.
Macedon Ranges is another cool climate wine region, with elevations of 300 to 800 metres, so it’s no surprise to find Pinot Noir as a flagship wine. The area is also noted for Chardonnay, and both of these varieties contribute to some excellent sparkling wines. However, the region also produces many other varieties including spicy Shiraz, Gerwurtztraminer, Pinot Gris, Nebbiolo, Lagrein and Cabernet Sauvignon.
The region is now known for elegant red wines, especially Cabernet Sauvignon and Shiraz, and for crisp, fruity whites including Chardonnay, Riesling, Semillon and Sauvignon Blanc. The multicultural heritage persists, with Italian varieties such as Pinot Grigio, Prosecco, Nebbiolo and Sangiovese also grown and made here, along with the Spanish Tempranillo.
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E XtReme Vodka CÎROC is a truly modern vodka, filled with flavour and style.
Lusciously smooth, playfully sophisticated CÎROC is a commitment to superior taste, quality and a fun-loving lifestyle. Perfectly smooth served straight or on the rocks, CÎROC is also perfect in some of your favourite cocktails.
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TOP 5 UNDER $25
TOP 5 > UNDER $25
NERICON SHIRAZ Michele and Domenico Scarfone settled in Nericon in 1956, planting the first vines on the property the following year. Three generations later, the Dee Vine Estate Nericon Reserve is an estate grown range of wines crafted from the original parcel of land at Nericon in the Riverina. This premium release is the embodiment of the Scarfone brothers vision; to produce traditional Italian table wine for the Australian drinker, as well as their passion and dedication in producing remarkably distinctive wine.
CAPE MENTELLE SAUVIGNON BLANC SEMILLON Cape Mentelle takes a non-interventionist approach towards this classic blend of Sauvignon Blanc and Semillon, preserving much fruit intensity and regional character. The style accentuates the fresh, vibrant fruit characters of both varieties with the added complexity and weight offered through a small component of barrel fermentation.
TOP 5 > UNDER $25
LITTLE GIANT PINOT GRIS Little Giant is crafted from premium regional South Australian fruit from established vineyards.. Soft, approachable and well loved - just like the Wombat - Pinot Gris is a little giant of the wine world. Coming from the cooler climes of the Adelaide Hills you’ll see notes of vibrant pear and apple on the nose that are reflected on the fulsome and generous palate all balanced by crisp acidity.
PETER LEHMANN H&V RIESLING ST HALLETT’S BLOCKHEAD SHIRAZ A round, rich palate loaded with juicy red and black berry fruit, balanced with soft velvet like tannins and enticing sweet oak. The Blockhead range is characterised by its drinkability and it’s soft, lush and generous palate.
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Hill & Valley wines showcase the great diversity of the regions surrounding our winery from the cooler Adelaide Hills, to the elevated Eden Valley vineyards, to those situated on the Barossa Valley floor. Sensitive winemaking techniques allow the wines to express a sense of place and character. It can be enjoyed fresh in its youth or can be aged with confidence to develop the mature bottle complexity expected of a top flight Riesling from this famed sub-region.
PERFECT MATCH
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PEPPER CRUSTED LAMB POT-ROASTED WITH LAMB SHANKS i r Sp ng s e l b a t e g ve
PERFECT MATCH
INGREDIENTS (SERVES 4) • 1/4 cup (60ml) buttermilk • 1/4 cup (70g) low-fat thick Greek-style yoghurt • 1 tablespoon red wine vinegar • 1/4 cup (60ml) olive oil, plus extra to drizzle • 550g lamb back strap • 1 tablespoon Dijon mustard • 1 tablespoon mixed peppercorns, coarsely ground • 100g broccolini • 100g green beans • 100g podded broad beans • 100g podded peas • 8 spring onions (white part only), sliced on an angle • 2 radishes, thinly sliced
METHOD STEP 1 Preheat oven to 200°C. Place the buttermilk, yoghurt, vinegar and 2 tablespoons oil in a bowl, season, then whisk to combine. Set aside.
STEP 3 Coat in pepper, then place on a baking tray and roast for 6-7 minutes until cooked through. Cover loosely with foil and rest for 5 minutes, then thickly slice.
STEP 2 Heat the remaining 1 tablespoon oil in a large frypan over high heat. Season the lamb and cook for 1-2 minutes each side until browned. Cool slightly, then brush all over with mustard.
STEP 4 Bring a large saucepan of water to the boil. Add broccolini, beans and peas, then cook for 4 minutes or until just tender. Drain, then toss with the spring onion and radish. Divide the salad and lamb among plates and serve with the dressing.
ARA SINGLE ESTATE PINOT NOIR ROSÉ Ara (pronounced are-ah), is Maori for pathway, it captures the journey connecting us with our Marlborough home. We work in harmony with the environment making pure wines which reflect and amplify Marlborough’s remarkable nature. Ara Single Estate reflects our sourcing - all the fruit is from Marlborough vineyards we own and manage. Ara Single Estate wines showcase the vintage creating wines of terroir which reflect pure Marlborough.
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WOLF BLASS OYSTER BAY MAKERS SPARKLING PROJECT ROSÉ RESERVE PINOT Oyster Bay Sparkling THREE Rosé is a skilful blend of Makers’ Project Pinot Three is a nod to the Wolf Blass tradition of blending to make a wine that’s better than the sum of its parts. Pinot Noir, fermented with a portion of whole berries, was blended with Pinot Gris and Pinot Meunier to create a bright, fresh wine with pure fruit and subtle yet distinct spice characters that will leave you wanting more. Pinot Noir provides juiciness, fine structure and cherry fruit, Pinot Gris adds heady spice and texture, and Pinot Meunier gives palate depth and dark fruit flavours.
20% Pinot Noir and 80% Chardonnay. The fruit is gently crushed and pressed for a short period of skin contact. This gives the wine its colour and imparts delicate fragrant flavours. The wine then undergoes a primary fermentation in tank. Free run Chardonnay juice is cold settled to partial clarity, followed by a slow, temperature controlled primary fermentation for several weeks to develop elegant, assertive flavours. Following a short period of lees contact, the wine is bottled young to capture the fresh, varietal intensity.
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*Not all products available in all stores
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HERE’S CHEERS! TOASTING IS A TRADITION THAT GOES BACK TO ANCIENT TIMES AND OFTEN THERE’S A LOT MORE INVOLVED THAN SIMPLY RAISING A GLASS. HERE’S A QUICK CULTURAL GUIDE.
TOASTING TIMES
WHY A TOAST?
Over the centuries, toasting has had its ups and downs. Early Romans were obliged to drink to the Emperor Augustus at every meal and Vikings raised cups (or the skulls of their enemies) to honour their companions. As recently as Victorian times more than 20 toasts were often drunk at Australian public banquets, a practice one temperance advocate called “barbarous, effete and out of place”.
Back in mediaeval times, the custom was to float an actual piece of spiced or charred toast in a cup of wine to improve the flavour. In raising the cup to a lady, a gallant lad was seen to be offering a toast.
TOASTING TRADITIONS Different cultures still have varying rituals surrounding the toast. Getting it wrong can cause offence. Should you sip or drain the glass? Should you clink? International travel may not be on your immediate horizon, but in our multicultural society it pays to have a little social savvy.
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CHINA
ITALY
RUSSIA
The host always makes the first toast, saying Gān bēi! (bottoms up). Clink the belly of the glass, not the rim, and show respect by holding your glass lower than that of your guests and elders. For following toasts, just tap the bottom of your glass on the table.
The Italians don’t care so much about eye contact or glass clinking. Simply raise your glass and, if things are casual, say cin cin (chin chin). If you want to be a touch more formal, options are salute (sa-loo-tay) or a la nostra.
In Russia, there is likely to be a toast before every round of drinks, and the order is important. A toast to an honoured guest is followed by a toast to honour the host’s parents, then one to thank the host. And then many more. Russian toasts can get quite creative, but the basic one, “to health” is Za zdarovje.
FRANCE Making eye contact is all-important as you say santé (pronounced son-tay), meaning “health”. And don’t cross arms as you clink glasses with each member of the group. If you do, you’re supposedly condemned to seven years of bad sex.
GERMANY The meticulous Germans have different words for toasting with beer and with wine. It’s prost for beer and zum wohl for wine. They both mean “to your good health”. Clink with everyone and, again, look them in the eye as you do so.
GREECE Some say the ancient Greeks invented toasting, with the custom of pouring a libation to the gods. These days, when you lift your glass of wine or ouzo, say a hearty yamas.
JAPAN In Japan it’s considered impolite to pour your own drink. Let someone pour for you, just as you pour for them. Once everyone has been served their meal, diners raise their sake cups and say Kanpai while gently clinking the cups together.
POLAND In Poland toasting continues throughout the meal. The host begins, standing, raising a glass and saying Na zdrowia. Guests then follow suit. Tradition dictates that you down your small glass of vodka in one gulp after each toast. As there can be many, this ritual can prove quite challenging.
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SCOTLAND The traditional toast in Scotland is slàinte mhath, (pronounced, inexplicably, Slanja-va). In response, you say just slàinte. But if you want to get more personal, you can say “Lang may yer lum reek”, which means “long may your chimney smoke”, wishing warmth and comfort on the household.
SPAIN Whatever you do, don’t toast with water, unless you want to risk seven years of bad luck in the bedroom. The typical toast in Spain is Salud, but in Catalonia men might toast each other with the more risqué Salud i forca al canut meaning “health and strength to your ‘pipe’”.
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EVERYTHING BEAUTIFUL COMES FROM
the heart
OUR HOME – THE BAROSSA VALLEY. WE LIVE IN THE HEART OF IT. A SMALL, BEAUTIFUL PLACE TUCKED ON THE SOUTHERN EDGE OF THE GREAT AUSTRALIAN CONTINENT. WE STARTED MAKING WINE HERE IN 1985, AND ALTHOUGH WE HAVE WON MUCH PRAISE AND ACCOLADES ALONG THE WAY, WE CAN BE REGARDED AS A RELATIVE NEWCOMER.
We respect and celebrate the rich history of the Barossa Valley, and are proud to be a part of it. But it is the future where we thrive. We capture the heritage of the Barossa Valley and bring it to today. We take all that we have learnt and create exciting wines from the Barossa Valley – wines capturing the distinctive elegance, finesse and vibrant fruit flavours of this special place. We only make red wines. In fact, we only make Shiraz, Cabernet Sauvignon and Grenache Shiraz Mourvedre, because if history has taught us anything, these are the Barossa Valley’s greatest wines. Welcome to the Barossa Valley. We invite you to experience the wines that made it great.
ONE OF THE WORLD'S MOST CELEBRATED WINE REGIONS This small wine region nestled on the southern edge of Australia has become one of the world¹s great wine regions.
"Our philosophy is to capture the distinctive elegance, finesse and vibrant fruit flavours of the Barossa Valley." It starts with picking the grapes at ripeness levels that give the wines a freshness of fruit and natural balance of flavour. Modern winemaking techniques allow us to carefully control fermentation and draw out the delicate aromatics from the fruit whilst retaining its varietal character and elegance. French oak adds a seamless seductive texture and entices further flavour development from the fruit. Uniquely expressive in character with depth of flavour, elegance and finesse, these contemporary wines are made to enjoy upon release, yet they will reward further cellaring.
Welcome to the Barossa Valley.
Along the foothills of the Barossa Valley, a tapestry of ancient friable red clay loams combines with a warm and dry climate to create a unique environment for vines to develop fruit that has a vibrancy and depth of flavour like nowhere else on earth.
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LATEST & GREATEST
NEW PRODUCT SPOTLIGHT
GRENACHE WIZARDRY GRENACHE BLANC
JAMES SQUIRE GINGER BEER
PIPE DREAMS COASTAL LAGER
This wine style is lighter, gentle, textured. The wine of the warmer regions.
Today, well over 150 years later, the James Squire name, and spirit, lives on with the James Squire craft beer and cider range. With the same dedication to quality and desire to pioneer the best of flavours, we hope James Squire would be proud of the beers and ciders that carry his name.
Imagine jumping into the ocean, your first swim of the summer….we’ve captured that feeling in this lager.
Grenache Blanc thrives in warm, dry climates and originated across Europe, between Northern Spain and the South of France. It is now grown widely all over the world and has become more and more popular in Australia. This wine is from Northern Heathcote where the climate is very similar to many southern European regions minerally, textural, briny, smashable.
James Squire Ginger Beer has been carefully crafted with Australian ginger for a light, refreshing and zingy ginger taste. It can be enjoyed straight from the can or over ice with fresh lime. *Not all products available in all stores
Crisp, clean and refreshing, it’s filtered bright with a zesty citrus aroma and smooth bitterness. Hard to brew but easy to drink, Pipe Dreams is brewed naturally with nothing more than water hops yeast and malt. All natural with no preservatives, additives or added sugar. Live the dream!
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THE WORLD’S FAVOURITE b bl e s
Bu
It outsells champagne and has made Italy the world’s largest producer of sparkling wine. But why has Prosecco proved a stumbling block in Australia’s trade negotiations with Europe? WHAT IS PROSECCO?
A GRAPE WITH HISTORY
GEOGRAPHY OR GRAPE?
Prosecco is a light, sparkling wine from Italy’s Veneto and Friuli-Venezia Giulia regions. In Italy, it’s made from at least 85 per cent Prosecco grapes, with up to 15 per cent from other grape varieties.
References to Prosecco go back to the 16th century, although the grape itself was known in Roman times, when it was called Puccino. Back then the wine didn’t have bubbles, and you can still find a non-bubbly “tranquillo” version in Italy today. The fizz arrived with the invention of secondary fermentation in the early 1900s.
When the Italians decided to ditch the name Prosecco for the grape variety and to apply it to the region where it’s grown, the EU insisted that producers outside the region (including in Argentina, Romania, Brazil and Australia) stop calling their wine Prosecco. Australian producers of the variety are determined to fight them. After all, they started planting the vines back in 1997, well before the name change. Negotiators are still struggling to balance Australian interests against the potential trade benefits of caving in to EU demands.
The Prosecco grape was re-named Glera in 2009, causing some problems internationally as we shall see. The wine is relatively low in alcohol, about 11 to 12 per cent by volume. Unlike Champagne, which undergoes secondary fermentation in the bottle, Prosecco‘s secondary fermentation occurs in large tanks, making it less costly to produce.
MADE IN PROSECCO? The Glera or Prosecco grape is planted extensively in the King Valley in north-eastern Victoria, where Italian immigrants have turned to viticulture following the demise of the region's tobacco industry. It flourishes in hilly terrain that’s not too dry, and needs a long summer. Australian Prosecco is also produced in other regions including the Adelaide Hills, Hilltops and Heathcote.
STRAIGHT UP OR SPRITZED? Prosecco is popular as an apéritif, served very, very cold in a champagne flute. But it’s also an essential part of the original Bellini cocktail (poured over peach purée) and the Spritz Veneziano, aka the Aperol Spritz. To make your Spritz, combine three parts Prosecco with two parts Aperol, top with one-part sparkling or soda water and garnish with a slice of orange.
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INSPIRED BY THE MEDITERR ANEAN. U N I Q U E LY A U S T R A L I A N . Located in the hear t of Central Vic toria, fruit is sourced across the region to produce wines that have individual flair and are distinc tly varietal and reflec tive of their terroir. The Tar & Roses range stretches from the delicious viscous Pinot Grigio to the complex tannic Nebbiolo. Peaches and pears, lychees and passionfruit, the 2020 Pinot Grigio is now available. “I like that it’s dif ferent from ever y thing else. 13 years ago, when we star ted making it, ever yone thought it was too dif ferent to the traditional Italian style. But we thought, well we’re in the new world so we can make it how we like! So we created a Grigio that was uniquely ours and stuck with it.” – Narelle King, Winemaker
w w w.tarandroses.com.au @tarandroseswine
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PINOT GRIGIO Sourced from a variety of vineyards, each adding something special to the blend, this Pinot Grigio is a great example of how the final blend can be greater than its individual parts. Cooler vineyards provide classic peaches and pear characters as well as a fresh acid spine, while warmer sites add more tropical notes such as lychee and passionfruit. Slightly peach in colour the wine represents the middle road in the two opposing European styles – Gris and Grigio - made from this grape variety. Traditionally, French Pinot Gris is picked later when the grapes have more sugar which delivers an unctuous, textural, weightier wine with more alcohol. Italian Pinot Grigio is picked earlier resulting in lower alcohol and a more linear zesty style. The Tar & Roses Pinot Grigio straddles both styles; peaches and pears, lychee, and passionfruit all in one. The aim is to make a refreshing, versatile wine that is full of flavour. Enjoy!
*Not all products available in all stores
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THOUGHTS ON BEER From philosophers to crowned heads, pop idols to cartoon characters, many have had their say on beer. Here are just some of our favourite quotes about one of mankind’s oldest and most popular beverages.
PLATO Greek Philosopher
BENJAMIN FRANKLIN A founding father of the USA
FRANK ZAPPA American rock god
“He was a wise man who invented beer.” Plato also had words to say about wine: “There is truth in wine and children”.
“Beer is proof that God loves us and wants us to be happy.”
“You can't be a real country unless you have a beer and an airline - it helps if you have some kind of football team, or some nuclear weapons, but in the very least you need a beer.”
ABRAHAM LINCOLN 16th US president
“For a quart of Ale is a dish for a king.” (From his romantic comedy The Winter’s Tale)
“I am a firm believer in the people. If given the truth, they can be depended upon to meet any national crisis. The great point is to bring them the real facts, and beer.”
MARTIN LUTHER 16th century theologian
QUEEN VICTORIA Queen of England
“Whoever drinks beer, he is quick to sleep; whoever sleeps long, does not sin; whoever does not sin, enters Heaven! Thus, let us drink beer!”
“Give my people plenty of beer, good beer, and cheap beer, and you will have no revolution among them.”
WILLIAM SHAKESPEARE Elizabethan playwright
VOLTAIRE 17th century French writer and philosopher “Englishmen are like their own beer: Frothy on top, dregs on the bottom, the middle excellent.”
HENRY LAWSON Australian writer and poet “Beer makes you feel the way you ought to feel without beer.”
KAISER WILHELM Last King of Prussia “Give me a woman who loves beer and I will conquer the world.” (He obviously never found one and he didn’t)
COLIN DEXTER English author “Morse poured himself a can of beer. ’Champagne's a lovely drink, but it makes you thirsty, doesn't it?’” (From his Inspector Morse novel The Way Through the Woods)
ARNOLD SCHWARZENEGGER Actor and US politician "Milk is for babies. When you grow up you have to drink beer."
HOMER SIMPSON Beer connoisseur “Beer… now there’s a temporary solution!”
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WHAT'S ON? We keep hoping for the best, but with so many events being rescheduled or cancelled, it’s impossible to say what’s happening in the months ahead. So instead, we’re bringing you a list of official dates to lift a glass to a range of wine varieties. And to beer. International Cabernet Sauvignon Day
National Beer Lovers’ Day
International Grenache Day
7 September
18 September
By national they mean American, but raise a glass to fellow beer lovers in a country that’s doing it tough right now.
Created to bring attention to a variety that’s widely planted in Spain and southern France. In Australia it’s a signature wine of McLaren Vale. #GrenacheDay
International Beer and Pizza Day
Fête Mondiale du Champagne
International Xinmavro Day
9 October
23 October
1 November
Because you can’t always drink wine and nothing goes better with pizza than a cold ale.
The French invite you to join the fun with a bottle of champagne, some flutes and a smart phone. #ChampagneDay
This one could be hard to find. The day was created by the Association of Winemakers “Wines of Northern Greece” to promote a wine recognised as the finest local variety.
International Merlot Day
International Temperanillo Day
Beaujolais Nouveau Day
7 November
12 November
19 November
It’s the most widely planted grape in France and third most widely grown in Australia, generally in warm, irrigated regions.
Started by the Tempranillo Advocates, Producers And Amigos Society (TAPAS) in 2011 to promote this dry climate Spanish variety.
Held each year on the third Thursday in November, this day celebrates the new wine, which is drunk fresh from the harvest. The annual race to get the first bottle of Beaujolais Nouveau to London has become world famous, with the record being set in 2006 by the Royal Air Force. They used a Harrier jet.
3 September Celebrated since 2010 to highlight the variety behind the great wines of Bordeaux. #CabernetDay
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