This week it was announced that Montana is no more.
One of the most successful Kiwi brands in the UK has decided it’s time for the brand to fall into line with the USA, where it is known as Brancott Estate.
Apparently the Yanks confused Montana with the US state of the same name; there was also a mix up with Marlborough the wine region and Marlboro cigarettes. So, the rest of us who weren’t in a muddle have to the new name too.
In a press release issued by Montana’s owners, Pernod Ricard, its New Zealand managing director, Fabian Partigliani, claimed Brancott Estate wines would ‘provide a real link back to its Marlborough home, Brancott Vineyard.’ What a load of marketing guff. Everyone in the UK knows Montana; they’ve never heard of Brancott – it’s just going to be another Kiwi brand – and it will take a long time for them to regain their brand equity. There’s also an issue of trust – if the name is different, will the stuff in the bottle be different too?
Partigliani goes on: “Due to the nature of Montana being a much-loved Kiwi icon, in New Zealand we will have dual brand strategy with Montana Classics by Brancott Estate remaining as the Montana brand.” So, Pernod do appreciate that Montana has strong brand loyalty. Dual brand strategies – do they work by easing people in to the new name, or will it just create more confusion? Surely, if it ain’t broke, don’t fix it?
No doubt, there will be a heap of money thrown behind the rebranding and Brancott’s sponsorship of the 2011 Rugby World Cup will hit home that Montana was just a distant memory.
If you’ve ever been to Marlborough, you’ll know it has its own château. It’s not quite Margaux but Château Marlborough is swish enough, although the exterior faux turrets leave a little to be desired.
Yes, I’m back in Marlborough – again – judging at the Liquorland International Wine Competition. And after just one day, my teeth are killing me. I’m writing this with tooth mousse smothered over my gnashers in a futile attempt to ease the pain. And we haven’t even started on the Sauvignon Blanc category. That’s tomorrow. Aaaggghh.
It’s been off-dry Rieslings, Pinot Gris, other whites (Chardonnay/Pinot Gris and Gewurztraminer/Semillon blends: why, oh why?), rosés and Aussie Cabernet Sauvignon for my panel today. Inevitably, there have been some shockers, a few stunners and a lot in between. The Aussie Cabernet line up was pretty consistent and threw up lots of good wines while there were sadly a lot of disappointments in the off-dry Riesling department.
We all get to wear fetching Liquorland aprons although I’ve have to pin mine as the front droops to my belly button thus defeating the purpose of wearing it. If only I had bigger boobs, it would prop the apron up.
There’s also the threat of wearing a crazy Indian/parrot headdress if your phone rings during judging so please don’t call me in the next two days between 9 and 5! The drooping apron is enough to cope with.
It’s only been a week since I arrived in Marlborough to work part of the 2010 vintage but I’m already in need of a rest!
I thought I was fit before I arrived at Jackson Estate but pulling hoses, plunging unyielding caps and working 12-hour shifts is a real test of stamina. The cellar boys have worked 12 days on the trot and I don’t know how they do it. If you wanted to get fit but hated the gym, taking on a cellar job would do the trick.
I’ve talked to the boys in the winery today and the hours are certainly the worst part of working vintage but the flip side is meeting people from all corners of the globe and seeing those grapes turn into the delicious final product. A glass of wine at lunchtime also makes life more bearable.
It’s back to the day job for me now and while I’m looking forward to resting my aching limbs, I’m sorely tempted to stay on for the vintage party, complete with a pig on a spit.
Winery dogs are so last year. The ultimate winery accessory this season is…a hen.
In a strange turn of events, one of the cellar hands at Jackson Estate turned up for his shift with his pet hen, Beaker, which clucked around the grape press to pose for a few photos.
There have been two ‘Winery Dogs’ books published already, and I’m sure there’s room for spin offs.
If there’s time for hens then things must be slowing down in the winery. Indeed, all the fruit is in the cellar. Those working the graveyard shift will return to day walking next week and the staff’s free hot lunches will come to an end (much to their disappointment).
The last batch of Sauvignon Blanc for the Grey Ghost is waiting for a wild fermentation to kick in, the barrel-fermented Chardonnay is almost dry, and the first batch of Pinot Noir, which arrived at the end of March is about to come off its skins after extended maceration. Something’s going on in most of the tanks but there’s a sense of calm after the storm (or is that exhaustion?) in the winery.
Check out my latest interview with John Stichbury, founder of Jackson Estate on why Marlborough needs to tighten up its labelling laws.
Harvest time is all about the weather. And in true British style, I love talking about the weather so I’m in my element. It continues to turn out nice every day in Marlborough and, for those producers with grapes still to come in, that’s great news. But for the crew at Jackson Estate, a nice bit of rain would be ideal.
Today the last of the Sauvignon Blanc came in for the Grey Ghost label so the boys have now got their eyes on making a few sweeties. Off we went to the vineyards to see if any noble rot was taking hold of the Riesling. There’s a little bit, as you’ll see on today’s video (below) but it’s going to take some rain or dewy mornings for it to really take hold. If it does manifest itself, it will be the first time since 2006.
Mike Paterson, winemaker at Jackson, said, “We might make three Rieslings this year. We’ve picked some Riesling already and we will see how that goes. Then we will do a late harvest pick when there’s about 50% botrytis followed by a full botrytis pick. The intention is to bottle them all separately.”
If botrytis did take hold this year, it would be impeccable timing following the EU’s decision to allow New Zealand to export its sweet wines to the UK late last year.
