15th Aug 2017 by brandsa2018

Boutique wine gem adds to Riverland’s diversity

By Melissa Keogh

In a region that thrives on mass production, the Riverland’s Eric and Jenny Semmler are striving to ensure the area’s small producers stand out from the bunch.

The duo is behind family-owned boutique winery 919 Wines in the small town of Glossop and want the Riverland to be recognised as both a commercial winemaking centre and a premium wine region.

The hot, inland region is renowned for its big-name wineries and its grapegrowers who produce half of South Australia’s annual crush and a third of the nation’s entire harvest.

But according to former Winestate Winemaker of the Year Eric, small producers and cellar doors are on the rise and hold the key to diversifying the Riverland’s profile.

If only making wine was as easy as reeling in a fish.

Eric and Jenny Semmler fishing among the 919 vines. If only winemaking was as easy as reeling in a fish!

Small winemakers running the Riverland’s small-medium winemaking scene include Mallee Estate, Bassham Wines and Whistling Kite.

“It’s starting to be recognised as a diverse wine region with high quality commercial wines, but there’s also a number of small producers who are putting out high end wines,” he says.

“It’s an exciting time because it’s gone from zero (small winemakers) to half-a-dozen and it adds diversity.”

As advocates for the Riverland’s smaller producers, the Semmlers have won awards and shared their drops at consumer events and industry tastings in a bid to lift the region’s profile.

Eric says large producers, such as Berri Estates, will always be the “engine room” and main economic driver.

According to the SA Winegrape Crush Survey, Riverland growers produced $162m of winegrapes in the 2017 vintage, up $48m on last year.

“But the small producers are all about tourism and visitor experiences and they give a snapshot of the exciting stuff happening in the region,” Eric says.

The Riverland is renowned for its large-scale grape growing efforts, but small producers like 919 Wines add another dimension to the industry, with intimate cellar door and tasting experiences.

An intimate cellar door experience at 919 Wines.

After both honing their craft at a number of big and small wineries in Victoria and SA, the Semmlers founded 919 Wines in 1999 as a “project that we did in our spare time”.

The first vineyard was established in Glossop by 2002, with the mediterranean-style vines proving ideal for the Riverland’s hot climate and low rainfall.

“When the wine started to sell we realised we could make very good wine using the right horticultural techniques,” Eric says.

The winery is now self-sufficient, growing 95% of its own fruit and, as an Australian certified organic winery, practices organic and biodynamic techniques.

Check out the array of Riverland wineries here.

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15th Aug 2017 by brandsa2018

Solar thermal power plant secured for Port Augusta

By Andrew Spence

A 150MW solar thermal power plant will be built in South Australia by global company SolarReserve.

The Aurora Solar Energy Project located in Port Augusta, about 300km north of Adelaide, will incorporate eight hours of storage or 1100 megawatts-hours, allowing it to operate like a conventional coal or gas power station.

The $650m plant – the biggest of its kind in the world – will have a capacity of about 135MW under normal operating conditions with the ability to increase that output in favourable conditions.

It will be situated about 150km northwest of Jamestown, where Elon Musk will install the world’s largest Lithium-ion battery at Hornsdale Wind Farm.

The project will create create 650 local jobs during construction and 50 ongoing positions.

Aurora will deliver 495 gigawatt-hours of power annually – providing fully dispatchable baseload electricity to the network.

The plant will go ahead after SolarReserve was awarded a contract with the SA Government.

In September 2016 the State Government launched a tender process to procure 75 per cent of its long-term power supply in order to attract a new competitor into the electricity market, increasing competition and putting downward pressure on power prices.

The offer from SolarReserve was the lowest-cost option of the shortlisted bids with the Government paying no more than $78/MWh.

SolarReserve CEO Kevin Smith says energy storage technology was an excellent fit for the SA electricity system and would create jobs and stimulate long-term economic development.

“Aurora will provide much needed capacity and firm energy delivery into the South Australian market to reduce price volatility,” he says.

SolarReserve will establish an Australian headquarters in Adelaide by the end of the year with construction of the Aurora plant on a vast pastoral station, pictured below, about 30km north of Port Augusta.

The project will use thousands of mirrors (heliostats) to reflect and concentrate sunlight onto a central receiver on top of a tower.

The process heats molten salt, pumped to the top of the tower and flowing through the receiver, to 565 degrees Celsius.

The molten salt provides a stored heat source that is used to generate steam to drive a single turbine that generates electricity.

The facility can generate power at full load for up to eight hours after sunset.

The project is a big win for the Port Augusta community, which is still recovering from the closure of a major coal-fired power station in the town last year.

SA Premier Jay Weatherill says the Port Augusta story was a stark example of the transition of the SA economy.

“The Aurora Solar Energy Project will enhance South Australia’s reputation as a leader in clean, cheap renewable energy,” he says.

“This is a terrific result for the people of Port Augusta who have campaigned hard to deliver this outcome for their community.”

Australian Solar Council and Energy Storage Council chief executive John Grimes says the project is a huge win for SA, which has faced a difficult 12-months of power outages and electricity price increases.

“Solar thermal in Port Augusta means jobs for regional South Australia. It means zero emissions baseload power,” he says.

14th Aug 2017 by brandsa2018

Brand Confetti to unleash secrets to social media

By Melissa Keogh

Two SA born entrepreneurs will combine forces this weekend (August 19 and 20) to deliver an arsenal of social media hacks aimed at increasing businesses’ online influence.

Emma Kate Codrington and Sonia Bavistock will host Brand Confetti, a two-day workshop in the CBD, to explore the power of social media and how to navigate the online world.

After a few years of living and breathing social media, the women now have a combined following of more than 100,000.

Emma Kate, a designer and travel influencer, is the chief of stationary and lifestyle brand Emma Kate Co.

Sonia is a lifestyle blogger at Sonia Styling and chief storyteller of social media management and copywriting business, Scribe+Social.

Brand Confetti will share social media and online tips and tricks.

On Saturday, August 19, the ladies will share tips on having a strong online business presence and will also cover all things Facebook and Instagram.

On Sunday, August 20, a half-day workshop will explore the art of hand lettering, photography tips, editing tricks and how to create engaging social media content.

Sonia built up her social media following of more than 35,000 “slowly and steadily” over the past four years.

She says social media gives businesses a chance to tell their brand story, engage with customers and create brand loyalty.

“The key is to be on the social media platforms your customers are using, to post good quality content frequently and to be timely when responding to your audience,” she says.

Brand Confetti is also being held in Melbourne, where Emma Kate is currently residing.

Her story involves travelling and working around the world before eventually returning to Adelaide to truly find her feet.

Emma Kate and Sonia have a combined social media following of more than 100,000.

Emma Kate says she couldn’t have launched Emma Kate Co, which produces notebooks and diary planners, anywhere else than Adelaide.

“I felt very held and very supported every step of the way and I’ve really leveraged what Adelaide has and made that work,” she says.

Emma Kate, who has an Instagram following of almost 72,000, says the key to nailing the platform is ensuring quality content.

“People are on Instagram to be inspired and to escape into a world,” she says.

“You can bring a real dreamy kind of ethereal, wanderlust – that’s what I try to do anyway.”

What: Brand Confetti

When: Saturday, August 19, business and social media workshop. Sunday, August 20, creative workshop. (Participants can choose to attend one or both workshops.)

Where: Austin Bloom, Flinders Street, Adelaide.

Tickets: https://brandconfetti.eventbrite.com.au

11th Aug 2017 by brandsa2018

Prancing Pony gallops to success … again!

By Melissa Keogh

Almost a year since its glory win at the International Beer Challenge (IBC) in London, and Prancing Pony Brewery in the Adelaide Hills is again a nose ahead of the field.

In 2016 Prancing Pony’s India Red Ale was crowned the world’s best beer by IBC judges, who have this year slapped the Totness Brewery’s beers with five medals.

Among the accolades is the Black India Pale Ale (IPA) – The Hunt for the Red Velvet – which took a gold medal.

Prancing Pony co-founder and head brewer Frank Samson says the strong brew tastes “just like a black forest cake” and is reminiscent of rich chocolate.

It also packs a wild punch at 9.6% abv (alcohol by volume), meaning it’s not for the faint hearted.

Prancing Pony beers are becoming regular award-winners.

“The idea was to create an improbable blend of a fruity double IPA with a Russian Imperial Stout, where rich and opulent fruity hop flavours would blend with dark malt flavours,” he says.

Prancing Pony also won silver for its Imperial Pale Ale, Pagan’s Empire, a bronze for the Magic Midnight Carpet Ride Stout and a bronze for the Black Ale.

The 2016 world’s best beer, the India Red Ale, laid relatively low this year, but still snagged a silver.

The IBC attracts entries from more than 30 countries.

The Hunt for the Red Velvet will go into the running for the Best in Class trophy and the Supreme Champion Beer, announced in London in September 4.

Prancing Pony co-founder and CEO, Corinna Steeb, says last year’s Supreme Champion Trophy was a game changer for the business which grew from humble beginnings.

Prancing Pony has grown from a two-person operation to a popular brewery that supports apprentices.

Corinna and Frank – both from Germany – launched Prancing Pony in 2011.

Sharing her wisdom at Brand South Australia’s I Choose SA For Industry Briefing this week, Corinna says her very first beer sale is among her biggest highlights.

“The first dude walked into our brew shed and ordered some beer, actually handed over some cash, that was an amazing moment and I think that everyone remembers the first $5 that they made,” she says.

Last year saw a large upgrade to Prancing Pony’s bottling line to ensure the business keeps up with demand.

“We are quite a motley crew, we have a lot of fun,” Corinna says.

“We now have a female apprentice, male apprentice and an apprentice chef … to me that’s an amazing highlight for our company.”

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10th Aug 2017 by brandsa2018

McLaren Vale Distillery follows the wine to whisky trail

By Melissa Keogh

Whisky aficionado John Rochfort always knew there was something special about South Australia.

While producing fine malt whisky in Tasmania – Australia’s whisky capital – the former chef says his home state continued to be praised within craft industry circles.

“Every time an award was won it was won with SA (wine) casks and SA grain and it was getting to me,” he says.

“I was determined to come back.”

After running the ship at Tasmania’s Lark Distillery – a pioneering company in the Australian whisky industry – John returned home and launched the McLaren Vale Distillery.

The McLaren Vale Distillery team are committed to producing top shelf, premium whisky.

The McLaren Vale Distillery team is committed to producing top shelf, premium whisky.

John says SA’s high quality barley, wine barrels and clean water supply made it an ideal base for a craft distillery.

Two years later, the business is setting the bar for not only whisky producing in SA, but across the country.

Earlier this month McLaren Vale Distillery took two major awards at the inaugural Whiskies and Spirits Conference in Adelaide.

Some of the world’s finest whisky makers were in town for the event – a first for the southern hemisphere.

“I’m proud to be South Australian after the other night – and I always was – but to take that leap of faith to leave Tasmania and do something here and have it pay off, it’s been great,” John says.

About 40km from Adelaide, McLaren Vale Distillery is run by the Rochfort family and business partner Jock Harvey.

Its single malt whiskies are aged in ex-fortified wine barrels sourced from 20 vignerons across McLaren Vale and the Barossa.

Some of the barrels have previously held premium Century-old wines.

The barrels impart their flavours on the maturing whisky and John says this means a port cask is likely to create a deep red colour, while a sherry cask will infuse floral notes.

While Tasmanian and Scottish whisky makers also rely on the wine industry for their craft, John says his distillery makes the most of the wine barrels’ flavours.

The whisky matures in ex-fortified wine barrels from top winemakers across the region.

“The standard process in Scotland and Tasmania is when those casks arrive to the distillery they fill it with water to expand the wood because they don’t want their spirit to leak everywhere,” he says.

“As an ex-chef I would just watch the crimson, red or gold water flow out of these casks and think that is the best flavour you guys have got.

“The flavours we were getting in the first 10-20 days … were flavours and aromas we weren’t getting in two or three years in Tasmania.”

John says whisky making is a hard slog requiring patience and dedication, with his distillery’s first batch of single malt whiskys due for release in 2018.

“It’s not like being a chef where the meal is ready in 20-30 minutes,” he says.

“It’s five or six years before you see the product, so when you gain notoriety it means so much.”

However, the Bloodstone Collection, a limited series of 20 collaborations between McLaren Vale Distillery and SA winemakers, is a preview release and has already proved popular.

9th Aug 2017 by brandsa2018

Bleasdale winemaker is best in the country

By Melissa Keogh

The “underrated” wine region of Langhorne Creek has received a boost after one of its winemakers received the ultimate nod from Australia’s top wine critic.

Paul Hotker of fifth-generation vineyard Bleasdale has been named James Halliday’s Winemaker of the Year for 2018, a win bound to push Langhorne Creek to centre stage.

In a first for the region, the accolade is a “once in a lifetime achievement” for Paul, who says the benefits to the region will be “enormous”.

“It’s very overwhelming and hard to stay focused,” he says.

Halliday, who famously named Langhorne Creek as the “most underrated region in Australia”, has supported Paul for several years, recognising his “extraordinary skill”.

James Halliday, left, Bleasdale senior winemaker Paul Hotker and Wine Australia chairman Brian Walsh.

“James receives 6000 samples each year and obviously he was quite taken by some of ours,” Paul says.

“He’s been a supporter of ours and keeping an eye on what we’re doing.”

Often overlooked by other SA wine capitals, such as the Barossa Valley and McLaren Vale, Langhorne Creek has been home to growers and wineries for six generations.

Bleasdale’s founder, Frank Potts, was a pioneer of the region after settling on the flood plain in 1850 and planting the district’s first grapes in the 1860s.

Langhorne Creek growers supply fruit to many SA leading wineries which have gone on to win Jimmy Watson trophies – another prestigious Australian wine award.

Paul says Langhorne Creek’s climate – including the influence of Lake Alexandrina – and the proximity to Adelaide were two of its biggest advantages.

“It’s regularly 10C cooler here than in Adelaide,” he says.

“The proximity to Adelaide is terrific … it’s a genuine country town.”

Paul Hotker says Langhorne Creek’s cool climate and proximity to Adelaide make it the ideal wine region to visit.

Paul joined Bleasdale in 2007 and was the driving force behind the release of The Powder Monkey Shiraz, The Iron Duke Cabernet Sauvignon and Double Take Malbec

However, his timeless favourite is the Frank Potts Cabernet Blend.

“When you take the best of everything how could you fail,” Paul says.

“It’s a blend – adding so much more complexity and points of interest.

“There’s always something always new coming out of it.”

Bleasdale also retains its Halliday red five star status – a measure of excellence – for the fifth year in a row.

This weekend (August 12 and 13) Bleasdale will dig deep into its cellars and offer tastings of its 1982 Vintage Port, among with other drops, for the region’s Cellar Treasures Weekend.

Cellar doors across Langhorne Creek will unearth their finest wines and offer specialty tastings, food and experiences.

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7th Aug 2017 by brandsa2018

Lobster lessons with MasterChef’s Adam Liaw

By Melissa Keogh

If anyone can teach South Aussies how to whip up the perfect crustacean creation, it’s former MasterChef winner Adam Liaw.

The celebrity chef, who took the crown in season two of the popular cooking show, visited Adelaide’s Sprout Cooking School and Health Studio recently to prepare a southern rock lobster with tarragon brown butter.

A proud supporter of the I Choose SA campaign, Adam explains in his video below the simplest way to make the most of one of SA’s most celebrated seafoods.

He also shares the importance of the southern rock lobster industry to the state’s economy.

He says the SA rock lobster industry generates more than $380m in economic activity every year, while supporting 1600 jobs in Adelaide and coastal regions.

“We have incredible produce here in SA from our oceans to our rivers to our farms and when it is this good you really should be choosing South Australian,” Adam says.

The SA rock lobster with tarragon brown butter.

So, where do we get our lobsters from?

Third generation seafood company, Ferguson Australia, catches wild southern rock lobsters from the Southern Ocean.

Ferguson recently became the first fishery in Australia and the third in the world to gain sustainability certification for the southern rock lobster.

It was also the first in the world to achieve the prestigious Friend of the Sea (FoS) certification for sustainable fishing practices for six other species, the giant crab, southern garfish, King George whiting, gummy shark, ocean jacket and flathead.

The Ferguson family recently became the first fishery in Australia to gain sustainability certification for the southern rock lobster.

FoS accreditation recognises seafood companies that have sustainable harvesting practices.

The audit process assesses fishing methods, ecosystem impact and the management of fisheries within a maximum sustainable harvest quota.

It ensures that certified aquaculture farms produce fish without the use of growth hormones and respect water parameters and critical habitats, among other criteria.

The southern rock lobster, while large in its overall size, is renowned for its sweet-tasting and delicate flesh.

With a bit of boiling and whisking of simple ingredients, Adam’s SA rock lobster with tarragon brown butter is a classic, melt-in-your-mouth dish.

4th Aug 2017 by brandsa2018

Crafty thirst quenchers crack open success

By Melissa Keogh

Father and son duo Michael (MC) and Jack Cameron and his best mate Jared (Red) Proudfoot are South Australia’s most dedicated hop heads.

Almost three years ago the trio packed their bags in their home state of Western Australia and headed for Adelaide – all in the name of beer.

In the beginning the lads behind Pirate Life Brewing in Hindmarsh were the new kids on SA’s brewing block.

But now their brews are on the lips of beer lovers here and overseas, with beer production volumes hitting the millions.

Pirate Life Brewing was born through the mateship of Jack and ‘Red’ who met while undertaking apprenticeships at Scottish craft brewery, BrewDog.

Jared (Red) Proudfoot, left, Jack Cameron and Michael (MC) Cameron moved from WA to Adelaide to establish Pirate Life. Photo: John Krüger.

The pair lived, studied and worked together, bonding over their love for a pint or two and a shared dream to one day launch their own craft brewery.

Beer runs in the blood of the Cameron boys, as MC also worked at BrewDog among other hospitality ventures.

Once the Scottish stint came to an end, the men travelled home to hone their skills with Jack working for Little Creatures, while Red went to the Margaret River and spearheaded Cheeky Monkey.

Meanwhile, the best friends and MC began exploring South Australia for potential sites to launch their own brewery.

It was to be Adelaide – a city they yearned to make famous for more than “churches and an ice coffee fetish”.

They settled in Hindmarsh in 2014 before the first ‘tinny’ rolled off the production line in 2015.

MC, who takes the reins of Pirate Life as CEO, says SA was the perfect fit because of its distribution capabilities and reputation as a premium food and wine destination.

“It’s a fantastic place as a distribution hub,” he says.

“We can send fresh beer to Sydney and Melbourne overnight and Brisbane and Perth in two days.

“SA is also well-renowned for its premium produce, especially within the wine regions and the products coming out of Kangaroo Island and other areas.

“It’s as good as you could find anywhere in the world.”

Quality is key at Pirate Life. Photo: John Krüger

The word about Pirate Life Brewing quickly got out, with craft beer aficionados lapping up the Pale Ale, the IPA (India Pale Ale) and more recently, the Mosaic IPA.

The brewery snagged three big wins at last week’s Royal Adelaide Beer and Cider Awards, while the Mosaic IPA was crowned Champion IPA at the recent National Craft Beer Awards.

From just three employees, Pirate Life grew to take on 41 staff and now exports its product to Singapore, New Zealand, Hong Kong and the UK.

While Pirate Life beers are recognised for their punchy, West Coast style flavours, they are also renowned for canning as opposed to bottling to maintain freshness and flavour.

The Pirate Life pale ale.

This month the Pirate Life boys revealed plans for a brewery expansion in Port Adelaide in 2018.

The exact location is yet to be revealed, but MC says it will include a new restaurant/bar and will double its employment numbers.

He says SA’s craft beer industry is going from strength to strength.

“I think craft beer challenges the palate and taste buds,” MC says.

“People are really keen to try something different.”

4th Aug 2017 by brandsa2018

International Beer Day: Five SA froths with a twist

By Melissa Keogh

From Thomas Cooper’s first batch of ale brewed in 1862 to the modern-day crafty drops spilling from boutique breweries, South Australia knows how to do beer.

If we need even more of an excuse to pop the cap off a frothie on a Friday, well, Friday August 4 was International Beer Day.

While there’s nothing wrong with sipping on a run-of-the-mill beer, we’ve given some thought to the brews that have captured something a little out of the ordinary.

From chocolate to hibiscus, and a beer worthy of being crowned the world’s best, here’s our top five glorious SA brews to celebrate this divine occasion.

1. CHOCOLATE STOUT
Chocolate and beer? Say no more.

Bracegirdle’s House of Fine Chocolate and Goodieson’s Brewery at McLaren Vale have joined forces to combine the best of both worlds – choccie and beer.

Raw cocoa nibs were infused into the beer, creating a sweet and smooth limited edition brew that’s far less bitter than your usual stout.

Bracegirdle’s and Goodieson’s Chocolate Stout.

2. PINK BEER
Yep, you read right. Pink beer.

Stepney beer legends Little Bang Brewing Company are behind this sour Hibiscus Wheat Ale, The Pickening.

Infused with the tropical bloom hibiscus, it’s a “zippy pink drink” that is “looking for the middle ground between beer and sour iced tea”.

The Hibiscus Wheat Ale is pretty in pink. Photo: Iain Dalrymple

3. DRUNKEN HONEY BEER
Small microbrewery Drunken Drone Brewery on Kangaroo Island hand-crafted this sweet little number, Honey Wheat Ale, using Ligurian honey from the island.

The beauty of South Australia’s microbreweries is their ability to play scientist and experiment.

The result is this easy drinking, yet ultra sweet brew.

Oh, and while you’re here, Kangaroo Island is under the spotlight at La Boca Bar and Grill in Adelaide this month. Check it out.

The Honey Wheat Ale is brewed and bottled on Kangaroo Island.

4. PELLICOSIS RED
A beer named after brewing lingo and fermented in ex-wine barrels must mean business.

The Pellicosis Red is made by Adelaide Hills brewery Left Barrel.

Head brewer Brad Bown says its low bitterness allows complex sourness to develop from the house blend of yeast and bacteria.

“(Pellicle) is the name of the delicate membrane formed by the bacteria across the top of the beer, protecting it from oxygen while it slowly sours the beer over time adding complexity and flavours,” he says.

Two kegs from the first barrel of this Flanders style sour ale were poured at last month’s Adelaide Beer and Barbecue Festival.

Featuring in the upcoming 2017 Ferment The Festival, Brad has hinted at an exciting future brew featuring Kombucha, a fermented tea renowned for its health benefits.
Watch this space!

The Pellicosis Red is a Flanders style sour ale fermented in ex-wine barrels.

5. WORLD’S BEST BEER
Adelaide Hills brewery Prancing Pony galloped all the way to the top in 2016 when its India Red Ale was crowned the World’s Best Beer at the International Beer Challenge in London.

Praised for its big and bold flavours, the India Red Ale packs a solid punch at 7.9% abv (alcohol-by-volume).

The Totness brewery’s India Red Ale won World’s Best Beer in 2016.

3rd Aug 2017 by brandsa2018

National Motor Museum to show off Holden history … from the ceiling

By Melissa Keogh

South Australia’s proud car-making history will live on through an exhibition set to hang from the ceiling at the National Motor Museum in Birdwood.

The Adelaide Hills museum and the History Trust of SA has already begun preparing for the permanent exhibit to be unveiled at the Bay to Birdwood classic car rally in September.

Six cars are expected to be suspended from the ceiling in the museum, replicating assembly line stations from GM Holden’s Elizabeth plant which will close in October.

Each station will feature a vehicle at different stages of assembly through to a fully assembled car.

The final car in the display will be the ‘signature car’, signed by hundreds of recent and current Holden Elizabeth plant workers.

The social history of the state’s automotive manufacturing industry will also be on show through digital displays, while an app will be developed to support visitors’ experience.

An education program focused on science, technology, engineering, maths and social history outcomes will also be established.

Holden workers will have their stories retold through the suspended exhibition set to open by September. SOURCE: GM Holden Media.

“The (re)assembled exhibition gives the past a future now and its spectacular presentation assists us tell the all-important story of the people behind automotive manufacturing,” says National Motor Museum director Paul Rees.

“I am particularly pleased that the final car in the display is what’s called the ‘signature car’, which has been signed by hundreds of recent and current workers from the Elizabeth plant.”

The $600,000 project will include contributions from GM Holden, the National Motor Museum and in-kind construction support from northern Adelaide companies.

The State Government will contribute $110,000 towards the permanent display, while $20,000 will come from Arts South Australia.

GM Holden corporate affairs manager SA Sophie Milic says the display will be a tribute to the people, skills and engineering capabilities that contributed to the State’s car making industry.

“Our people are building the best cars we’ve ever built and this display will be a permanent reminder of the quality and care they have shown.”

Automotive Transformation Minister Kyam Maher says SA has a “very proud” history of car manufacturing and the museum would play an important role in documenting the story.

“For over 50 years, generations of South Australians have worked in the automotive industry, and we should be proud that we are one of only 13 countries who can build cars from scratch,” he says.

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