Results: Beer & Cider Masters – Asia

Below are the results of our Beer & Cider Masters – Asia.

Phenolic/Astringent

Company Product Name Country Sub Category Medal
Authentic Cider (Perrys) Tremlett England Dry Gold
Authentic Cider Olivers Cider and Perry) Gold Rush #5 England Dry Silver
Authentic Cider (Perrys) Puffin England Dry Silver
Authentic Cider (Dunkertons Cider) Dry Organic Cider England Dry Silver
Authentic Cider (Perrys) Barn Owl Wales Medium Master
Authentic Cider (Perrys) Vintage England Medium Silver
Authentic Cider (Dunkertons Cider) Organic Black Fox Cider England Medium Silver
Authentic Cider (Dunkertons Cider) Browns England Medium Silver
Authentic Cider (Perrys) Redstreak England Medium Silver
Authentic Cider (Hallets) Real Cider England Sweet Gold
Authentic Cider (Dunkertons Cider) Premium Organic Cider England Sweet Gold
Authentic Cider (Perrys) Grey Heron England Sweet Silver

Flavoured

Company Product Name Country Sub Category Medal
Authentic Cider Olivers Cider and Perry) At the Hop #7 England Dry Silver

Perry

Company Product Name Country Sub Category Medal
Authentic Cider (Dunkertons Cider) Organic Perry England Medium Gold
Authentic Cider Olivers Cider and Perry) Fine Perry England Medium Silver
Authentic Cider Olivers Cider and Perry) Classic Medium England Medium Bronze
Authentic Cider (Hallets) Real Perry Wales Sweet Bronze

Lager

Company Product Name Country Sub Category Medal
Harviestoun Brewery Schiegallion Scotland Light Gold

Ale

Company Product Name Country Sub Category Medal
Harviestoun Brewery Bitter and Twisted (beer) Scotland Light Bronze
Harviestoun Brewery Broken Dial Scotland Medium Bronze
Harviestoun Brewery Old Engine Oil Scotland Dark Gold
Harviestoun Brewery Old Engin Oil Engineers Reserve Scotland Dark Gold

Speciality (aged)

Company Product Name Country Sub Category Medal
Harviestoun Brewery Ola Dunh 12 Year Old Scotland Dark Gold

Speciality

Company Product Name Country Sub Category Medal
Harviestoun Brewery Ola Dunh 18 Year Old Scotland Dark Master

Chardonnay Masters 2013: The medalists

A select group of judges put aside preconceived ideas about this global grape variety as wines were appraised on style not region. Here we list all the Chardonnays that received a medal.

Chardonnay MastersOF ALL the world’s grape varieties, no other can match Chardonnay for its geographical reach and stylistic virtuosity. From the great grands crus of the Côtes de Beaune to the “sunshine in a bottle” that represents many people’s introduction to wine, Chardonnay mingles seamlessly with aristocracy and proletariat alike. The flip side of this virtuosity means that, more than any other variety, Chardonnay is particularly susceptible to fashion, making itself loved, derided and misunderstood in equal measures. What better candidate therefore with which to expand The Drinks Business Masters series?

Unsurprisingly for a variety which so often reflects winemaking technique as much, if not more, than any strong sense of place, the results offer an intriguing picture of which regions and producers are getting this balance right. Of course, deciding where that balance lies can prove highly subjective and provoked some lively discussion among judges. The interplay of factors such as fruit ripeness, oak, alcohol, acidity, residual sugar, malolactic fermentation, battonage and oxygen management requires deft decision making by winemakers.

Crucially, however, the end result should not distract the drinker by displaying its vinification too overtly, but rise above the sum of its parts to create a harmonious whole. The hundreds of wines entered into this inaugural Global Chardonnay Masters representing no fewer than 18 different countries demonstrated that winemakers today, from all parts of the world, are rising admirably to this challenge.

“The tasting reminded me why Chardonnay is such a hugely successful grape,” summed up Sebastian Payne MW, buyer for The Wine Society. “Its bouquet relatively seldom shouts at you, unlike Sauvignon or Gewürztraminer or even Riesling, but the flavour is satisfactorily full and rounded, never aggressive or over-acidic, and its wines are splendidly versatile when you eat.”

CORRECT BALANCE

Meanwhile Justin Knock MW, a winemaking consultant for clients in South America, the UK, Spain and his native Australia, commented on some of the current stylistic trends demonstrated by this competition. As a general observation, he noted: “In my view winemakers in pursuit of less overt ripeness are making better wines.” In terms of vinification, Knock found “oak was generally very well handled”, adding: “I noticed that some viscous, buttery malolactic fermentation characters are making a return – perhaps in view of finding acid balance in earlier picked styles.” Hailing this evolution as a “welcome return”, he argued: “It has a natural place in truly great, complex, textured Chardonnay.”

What’s more, Knock noted the appeal on offer even among more modestly priced wines. “It was great to see that even at entry level prices wines are showing better balance, even when in a more overt and predictable style,” he commented. “It shows that Chardonnay has multiple dimensions and that people are open to a wide range of styles.”
For consultant Richard Bampfield MW, the entries offered a valuable update on what we can now expect from a variety which is so prone to the pendulum swing of fashion. “A few years ago, I think that such a tasting would have featured wines showing more evident development, probably more evident oak and more overt smoothness and roundness,” he suggested. “Nowadays the aim is for a fresher style, almost as if the wines have been blended with some Sauvignon.”

In Bampfield’s view, this evolution marks a positive step for Chardonnay. “I think this is a healthier direction with the proviso that higher levels of acidity also require a reasonable level of ripeness to ensure a balanced result,” he concluded.

The judges may not have known the origin of the wines in each flight, but some regions certainly met their exacting criteria with greater regularity than others. While there were pockets of brilliance from individual producers across the globe, a number of regions stood out for the consistently exceptional quality of their Chardonnay.

SOUTHERN COMFORT

Within a strong overall performance from Australia, the Adelaide Hills and Margaret River shone particularly bright. California’s rich, buttery style can divide opinion among European palates, but the judges were quick to reward those achieving elegance alongside generosity. Meanwhile, in South Africa it was the cooler climate regions of Elgin and Walker Bay which impressed judges with the freshness and poise of their Chardonnay. For a while now there have been enthusiastic noises about the underrated quality of New Zealand Chardonnay, so long overshadowed by the country’s popular Sauvignon Blanc.

The entries this year reinforced this impression, showing that Marlborough today has more than one trick up its sleeve. And finally, let’s not forget France. No doubt aware of the contenders seeking to knock them from their pedestal, Burgundian entries made up a relatively small proportion of the wines judged. Of these, many acquitted themselves with distinction; however, Payne used the quality of the competition to warn: “Burgundy, particularly the Côte d’Or, needs to look to its laurels and

FRENCH STYLE

Of course, Burgundy is not the only corner of France that understands how to make excellent Chardonnay, a fact reflected in the impressive medal haul from Champagne, whose blanc de blancs continues to set an ambitious benchmark for the growing number of styles emerging in the ever more dynamic sparkling wine sector. In short, the inaugural Global Chardonnay Masters presented a compelling snapshot of this extraordinarily versatile variety, which is capable of offering enormous pleasure in just about every price point and country you care to imagine.

What’s more, Chardonnay producers are not ones to stagnate: this is not only a commercially crucial category, but one that rewards regular reassessment.

Sparkling Chardonnay
Company Product Name Medal Country Vintage Price(£)
Champagne Taittinger Comtes de Champagne Blanc de Blancs Brut Master France 2005 30+
Centre Vinicole-Champagne Nicolas Feuillatte Nicolas Feuillatte Brut Chardonnay Gold France 2005 20-30
Champagne Cattier Cattier Brut Blanc de Blancs Signature Gold France NV 30+
Champagne Cattier Cattier Brut Blanc de Blancs Premier Cru Gold France NV 30+
Champagne Gosset Champagne Gosset Blanc de Blancs NV Gold France NV 30+
Centre Vinicole-Champagne Nicolas Feuillatte Nicolas Feuillatte Grand Cru Chardonnay Gold France 2005 30+
Edoardo Miroglio Edoardo Miroglio Blanc de Blancs, Brut NV Silver Bulgaria NV 10-20
Nosio Rotari Cuvee 28 100% Chardonnay NV Silver Italy NV 10-20
Champagne Charles Heidsieck Charles Heidsieck Blanc des Millenaires Millesime Silver France 1995 30+
Barokes Wines Barokes Bubbly Chardonnay NV Bronze Australia NV 0-10

Cabernet Sauvignon Masters 2014: The results

An impressive lineup of judges convened for the Global Cabernet Sauvignon Masters to put 200 wines through their paces in June.

Untitled3 Having recently cemented its title as king of the grapes with the news that it has overtaken Spanish white variety Airén as the world’s most widely planted grape, no serious wine competition would be complete that didn’t put Cabernet Sauvignon under the microscope. According to a recent study form the University of Adelaide, since 1990, Cabernet Sauvignon has more than doubled its share of hectares under vine, though many may argue its heartland remains on Bordeaux’s Left Bank, where some of the world’s most highly prized wines are crafted from the grape, which is used to form the backbone of Bordeaux blends. However, this thick-skinned variety can thrive in an array of terroirs around the world, and can be found flourishing everywhere from Coonawarra and Margaret River in Australia to the Napa Valley in California and Chile’s Maipo Valley.

The 17th century lovechild of Cabernet Franc and Sauvignon Blanc, Cabernet Sauvignon is appreciated by grape growers for its naturally low-yielding, late-ripening nature and ability to add structure, colour and power to blends. In addition, the grape’s naturally high acidity and tannic structure mean wines made from Cabernet can be built to last. Given that it is planted in a plethora of pockets around the world, there is no cookie-cutter signature style for Cabernet, though many boast notes of blackcurrant, mint, eucalyptus, bell pepper and cedar, with cherry and olive notes present in cooler-climate Cabernets, and warmer Cabs often veering towards the jammier end of the flavour spectrum.

Building on from the success of both the Chardonnay Masters and the Pinot Noir Masters, around 200 wines from nine countries were submitted to our inaugural Cabernet Sauvignon Masters, with judging taking place on 8 May at Elysée restaurant in central London. Served blind and assessed without prejudice about their country of origin, the wines were arranged according to their price band as well as style, from low price to high, and unoaked to oaked, in order to make the competition as fair as possible. Judged by a stellar panel of Masters of Wine, including Sebastian Payne MW of The Wine Society, Demetri Walters MW of Berry Bros & Rudd and Justin Knock MW of Encirc, the wines were scored out of 100, with those gaining more than 95 points being awarded the top title of Master. Those earning more than 90 points were given a gold, those more than 85 points a silver, and those more than 80 points a bronze.

New order

The majority of entries for our Cabernet Sauvignon Masters came from the New World, with just one wine from Bordeaux taking part in the competition. While two-thirds of the wines were single-varietal Cabernet, the remainder were blends crafted from at least 75% Cabernet Sauvignon. During the tasting, the judges looked for balance, fine tannic structure, a bright fruit profile and a complex character, as well as a long finish.

So how did the wines fare? Of the 200 wines that entered, 141 were medal-winners, with 83 walking away with a bronze, 41 awarded silver, 14 impressing enough for a gold and just three scooping the top accolade of a Master medal. “Cabernet is one of the great grapes of the world and you can see why it’s planted everywhere as it delivers on many different levels. We haven’t had too many howlers, thankfully,” quipped Payne. “Caberent Sauvignon proved that it is able to deliver value for money. Producers across the world are stepping up their game and the hit rate in the competition was very good,” added Hugo Rose MW of the Wine Investment Association.

Untitled4

(L-R): Patrick Schmitt, editor of the drinks business, Hugo Rose MW of the Wine Investment Association, Vanessa Cinti of Cut at 45 Park Lane, Sebastian Payne MW of The Wine Society, Rebecca Palmer of Corney & Barrow, Mark Savage MW of Savage Selection, Lucy Shaw, deputy editor of the drinks business, Justin Knock MW of Encirc and Demetri Walters MW of Berry Bros & Rudd.

In terms of individual countries, judges praised Chile for its ability to deliver reliable and consistently high-quality Cabernet at an affordable price point. “You can find fantastic value in Chile, which has a lot to recommend it,” said Payne. “The consistency of the Chilean Cabs was a big surprise for me – the wines offered dark fruit and a creamy texture,” commented Vanessa Cinti, head sommelier of Wolfgang Puck’s debut London restaurant Cut at 45 Park Lane.

While the US put in a consistent performance, it was Australia, and most notably Coonawarra, that got our judges’ pulses racing, with the inherent elegance of the wines from the Southern Australian region setting them apart. Australia also led the way in the gold medal tally, scooping five golds and a Master for Katnook Founder’s Block Cabernet Sauvignon 2010. “Both Australia and Argentina are doing a very good job with Cabernet Sauvignon and are offering decent-quality examples for under £10. You can see the evolution the countries have undergone in recent years. The Australian wines were lovely and fresh with herbal and menthol notes,” said Cinti.

Hot on Australia’s heels was Chile, which won four golds, followed by Argentina, which scooped two golds and a Master for Pascual Toso Reserve Cabernet Sauvignon 2009, with Spain picking up the third and final Master for Torres’ Mas La Plana 2010, which has been made from a 29-hectare vineyard in the northern Spanish region of Penedès since 1970. South Africa delivered a solid performance, earning two gold and three silver medals, while, somewhat surprisingly given its strong links to Cabernet, the US picked up only one gold medal for Jackson Family Wines Stonestreet Monument Ridge Cabernet Sauvignon 2010.

Question of style

A debate arose around oak, with a number of judges lamenting the inability on the part of many producers to handle it properly. “While Cabernet has a natural affinity for oak, a lot of the wines were smothered and it wasn’t used judiciously, meaning the oak owned the wine rather than the other way around,” commented Berry Bros & Rudd’s Walters. Payne of The Wine Society concurred. “At the end of the day, you want to be able to drink the whole bottle, not just one glass, and some of the wines messed around with the oak a little too much and the alcohol levels were too high, but there is a market for those styles of wine,” he said.

Untitled1As to whether Cabernet performs better in a blend or as a solo act, the judges were unanimous on the former. “I’m not certain that Cabernet Sauvignon delivers varietal character under £10. What you tend to get is a lot of structure without the fruit balance. A few of the under-£10 wines worked, but the tannin often smothered the fruit. The blends were more rounded and balanced with better palate weight and structure than the single varietals,” said Walters, to which Payne added: “As a single varietal, Cabernet Sauvignon rarely hits the high spots – it works better in blends. As a grape it does fantastically commercially and is hugely successful; the trick is to keep the freshness locked in.” Cinti, meanwhile, was more forgiving of the single varietals. “Some of them worked well – I think there is a space for them in the market. When made well, Cabernet can more than hold its own as a single-varietal wine,” she said.