Internships are a fantastic way of getting a sneak peak into an industry that you are looking to get experience working in. This summer, at Hallgarten, we welcomed Amica Zago, BA Wine Business student at Plumpton College to the team where she experienced all aspects of the organisation – here is what she thought:
“One tasting, one contact, one email and hey presto I got myself a summer internship at Hallgarten & Novum Wines.
“Wow…what an experience. Having an opportunity like this has helped me find my feet in the wine industry and helped me to understand the ins and outs of a business. Before this, I had never worked in an office or for a big company so that was an experience in itself.
“Luckily for me, I was also invited to help at tastings which I found an extremely useful tool for understanding a business through observing how a company sets up, displays and talks through their range. The wines at Hallgarten are all stunning, my favourites out of all the wines were definitely the Spanish Island wines, nevertheless all the wines I have tasted, I have adored!
“Although I did get to venture out a lot, more than I would have ever expected, my day to day tasks were office based. Researching prospects, competitor research and producing sell sheets were some of my main tasks over the three months. I also had the big task of checking out the financial side and margins the reps were working with.
“Not knowing before working at Hallgarten where in the industry my head was at, they allowed me to help in both the sales side and the marketing side of the business. I now know that both sides are areas where I would happily love to work! However, after spending several days out with the London Sales Reps, I have decided that sales is the job for me (well at least at the moment). It has been said that you are either made for sales or you aren’t; I suppose the only way to find that out is by giving it a go.”
Keep track on what Amica is up to in her journey through wine on her blog – KnowWine – or on Twitter and Instagram.
Gaia Wines, Santorini, ‘Wild Ferment’ Assyrtiko 2017
My desert island wine. In my opinion, the best wine produced on the stunning island of Santorini and one of the most exciting wines on the planet.
The wine is made from ancient (the oldest wines on earth), low yielding vines, from the high slopes of Pyrgos, Santorini.
The wine is only fermented using wild yeasts. 50% of the wine is fermented in new barrels a third of which are Acacia, with a small proportion fermented in Ceramic tanks and the balance in stainless steel.
Explosive, with layers of volcanic minerals, white flowers, lemon zest and a touch of roasted pineapple. This is the fruitiest wine Gaia has ever made on Santorini! It has energy and power in abundance, and an almost endless finish.
A truly stunning wine. Due to the diminishing vineyard area, increasing number of wineries on the island and a surge in popularity of these unique wines the price of grapes on the island has sky-rocketed. Five years ago a kilo of grapes cost €1 – an average price for the world. This year the price is €4.50 per kilo. The grapes are now some of the most expensive in the world, with only Champagne and Grand Cru Burgundies coming in more expensive.
So make the most of the Wild Ferment this year, as next vintage will reflect the new costs!
In the words of James Halliday in the Wine Companion on the 97 point winning Paringa Estate ‘Peninsula’, Mornington Peninsula, Shiraz 2016; “Absolutely classic Paringa, one of the best – if not the best – of the early starters, with full-on cool climate Shiraz thrust. Likewise, classic blackberry, blood plum and liquorice flavours are supported by fine tannins and subtle oak.”
In a nutshell:
A subtle hint of violets laces the warm mint chocolate
and pepper core. A wonderfully enticing and silky cool
Located in the heart of Victoria’s beautiful Mornington Peninsula, Paringa Estate was founded in 1984 by Lindsay McCall when he purchased a derelict orchard. Lindsay’s passion and fascination with wine began in the mid 1970s and by the mid 1980s he decided to follow his dream by establishing Paringa Estate. The first vintage was in 1988 with just three tonnes of fruit and over the years it has grown considerably, with production now at 16,000 cases. Paringa Estate is one of the most highly awarded boutique wineries in Australia, regularly winning trophies for its Shiraz, Pinot Noir and
Chardonnay. The collection includes a stunning and precise Pinot Gris, as Lindsay says anywhere capable of growing great Pinot Noir should be capable of growing great Pinot Gris. The wines pay homage to Burgundy in style and James Halliday says Paringa Estate is “one of the best, if not the best, wineries on the Peninsula”.
The berries were destemmed and 5% Viognier was co fermented in two tonne open stainless steel fermenters. This was followed by 11 months ageing in French oak barriques, of which approximately 10% were new.
This works well with a Morrocan influenced tagine or a traditional shepherd’s pie.
For further information on the Paringa Estate, ‘Peninsula’ Shiraz 2016 or any other Paringa Estate wines, please contact your account manager.