Home' Hospitality Business : HB SPT 2016 Contents ABOUT SAM HARROP
Sam Harrop’s 20-year international career in the wine industry
marks him as one of the world’s leading consultant winemakers.
He began his career as a winemaker in New Zealand, training at Villa
Maria’s wineries in Auckland, Blenheim and Hawke’s Bay. He gained
further experience, heading overseas to work at Littorai Wines in
California and Rosemount Estate in the Hunter Valley, Australia.
In 1997, Sam re-located to the UK to take on the role of
winemaker for Marks & Spencer, and during his seven years at
M&S he worked with producers in the world’s key wine regions.
The quality of the resulting wines led to significant improvements
in sales and profitability for the company.
Also during this period, Sam began studying for the prestigious Masters
of Wine (MW) – a qualification currently held by just over 300 people
worldwide. He passed both the tasting and theory sections on his first
attempt in June 2002, and received a distinction for his dissertation.
In 2002, Sam co-founded the biodynamic winery, Domaine Matassa
in the Roussillon region of South-West France. Although he no
longer takes an active role at Matassa, he remains a shareholder.
In August 2004 Sam left Marks & Spencer to launch his own
consultancy business, and he rapidly found a broad, appreciative
market for his unique range of skills. As well as being an
accomplished winemaker, Sam has in-depth knowledge of the
business of wine and knows what it takes for wines to succeed in
the crowded global marketplace.
In addition to his winemaking and consultancy work, Sam holds
the esteemed position of Co-Chairman of the International Wine
Challenge, the most influential wine competition in the world,
and has worked as an international judge in competitions in New
Zealand, Australia, Spain, Italy and South Africa.
Sam was also instrumental in setting up the Sake Category at the
International Wine Challenge in 2007, and was awarded the great
honour of becoming a ‘Sake Samurai’ for his work on the project.
Today, Sam works with wineries in Portugal (Falua), Spain
(Bodegas Fontana), and Marlborough, New Zealand (Spring
Creek). He is also employed as a consultant for Lallemand, a
Canadian producer of wine yeast and bacteria, where he advises
on wine industry R&D and communication strategies.
In 2011, he co-authored the book ‘Authentic Wine’ with Jamie
Goode, focusing on concepts of naturalness and sustainability in
winemaking. In December 2013, The Drinks Business, one of the
key trade publications in the UK, selected Sam as the 10th most
influential wine consultant in the world.
Today, alongside this global consultancy work, Sam has launched
his own wine label – a single vineyard project focusing exclusively
on Chardonnay and Syrah grown and produced on Waiheke Island.
His first release is the 2013 Cedalion Chardonnay.
Sam’s unique blend of technical expertise, commercial insight
and commitment to preserving wine diversity defines his holistic
approach to the wine business, and confirms his position as one of
the key figures in the contemporary wine industry.
training to ensure customers are well infor med in their choices and can
explore the beverage lists with ease.
Bellota’s seven new directly imported Spanish wines offer customers
a taste of premium quality wine at an affordable price point, a value
proposition not often seen. “We have hand picked wines that we
know are of exceptional quality and value,” explains Harrop. “For most
customers, choosing wine is scary so it’s easier to stick with what’s
comfortable rather than branching out to a new favour ite. We want to
take away some of that fear by offer ing great advice on a list we know
is filled with fantastic wines at every price point.” With some glasses
priced at just $10, exper imentation isn’t scar y for most customers, and
they are lapping up the chance to venture into uncharted waters.
The seven new wines are all perfectly paired with the authentic
Spanish tapas served at Bellota, and are imported from two wine makers
Dominio de Fontana and Franck Massard.They represent a number
of wine regions and grape var ieties to showcase a mixed palate. Typicity
is also a key factor and each wine expresses a true a sense of place.
Customers dining at Bellota can not only have the opportunity to
enjoy Peter Gordon’s authentic Spanish menu, but also explore Spanish
wines that better represent Spain as a wine producer.
Further developments are in progress across the business including
the launch of new wine lists and a few other directly imported products.
Further training of frontline staff across SKYCITY’s outlets has also
begun, with a focus of passing on wine knowledge to customers.
“We hope that in six months’ time we are much closer to our
goal of having a redeveloped wine range and staff who are excited,
knowledgeable and passing that on to our customers,” says Mr Bucalo.
It’s very much a case of watch this – rapidly developing – space. n
Hospitality BUSINESS | September 2016 | 55
Links Archive HB AUG 2016 HB OCT 2016 Navigation Previous Page Next Page