Sole Sponsor

SET YOUR COURSE FOR LIFE

Latest trends in wine and spirit

education and in the trade

Introduction to major training

courses and programmes

Tips on tasting, selecting and

appreciation of wine

www.educationpost.com.hk/wine-education

Foreword by the sponsor

Berry Bros. & Rudd is Britain's oldest wine and spirit
merchant, having traded from the same shop in London for
over 315 years. The companys colourful history encompasses wines on board the Titanic, supplying smugglers running
alcohol into Prohibition-era America, and sheltering
Napoleon III in cellars beneath the shop. Today the
company has offices outside of the UK in Japan, Singapore
and Hong Kong. We are also honoured to hold two Royal
Warrants for H.M. The Queen and H.R.H. The Prince of
Wales, which continues the tradition of supplying UKs royalty.
Berry Bros. & Rudds commitment to wine education has been a long standing one,
believing in its value to such an extent that they are one of the few wine merchants
who have two dedicated, wine education teams based in the UK and Hong Kong.
We have eight Masters of Wine, the highest number of any wine merchant, who are
able to support our educational programmes.
Wine education requires some investment, mostly defined as time. However, with
this investment comes reward, even for a beginner attending their first class. Insight
can be gained from just one session and starts a journey that includes theoretical
and experiential learning as well as personal achievement.
Participating in wine courses is not just for wine buffs and investors. In fact, for
those just starting out, the positive value of education extends to multiple areas of
everyday life. At a business level, when budgets apply, how do you select a wine to
impress? When socialising, you can surprise your friends and expand their
repertoire by offering unexplored varietie. On a personal level, buying a wine for
home being assured that you are getting what you expect. Wine education provides
confidence and in turn, a sense of empowerment as you understand your own
stylistic preferences and learn to trust your own palate.
Wine is a hobby of curiosity, and one that can lead you down multiple paths of
experiential learning, often extending beyond wine to whisky, port and sherry. Even
a small amount of knowledge allows you to express the delights of a great bottle of
wine, and equally, understand those that disappoint.
Engaging in wine classes, regardless of your knowledge, you will come to understand a fundamental belief that underpins our company philosophy , that everything
you should look for in a wine or spirit comes down to one simple question: Is it good
to drink?

Amanda Parker
Education Consultant
Berry Bros. & Rudd.

CONTENTS
Wine Education 2013

04

Feature

Sole Sponsor

SET YOUR COURSE FOR LIFE

Latest trends in wine and spirit

education and in the trade

Hong Kong and China wine buffs get serious

08

Introduction to major training

courses and programmes

Tips on tasting, selecting and

appreciation of wine

WSET
The Wine and Spirit Education Trust

www.educationpost.com.hk/wine-education

10

Berry Bros. & Rudd

Learning from the best

14

16

China Market

Development of wine education in China

08

10

14

16

18

Tasting

A beginners guide to wine tasting and appreciation

18

04

The Business
Refined mind to deal with wine

Wine Education 2013

is published by Education Post, South China Morning Post Publishers Ltd
in partnership with Berry Bros. & Rudd.
All rights reserved.

Cover photo: K. Y. Cheng

Wine Education 2013

03

Feature
Photo: NYT

Hong Kong and China wine buffs get serious

- Anna Healy Fenton

emember when it was enough to swirl your wine

around, give it a quick sniff to look knowledgeable, and
then get down to the serious business of drinking it?
You cant get away with that now. These days, you must
really know your wine or risk losing your social street cred.
Houghton Lee, chairman of the Society of Wine
Educators Hong Kong chapter, says there is a new level
of interest now, both here and on the mainland.
People attending specialist training courses may want
to sell wine or enter the trade and a lot are looking to
change careers, Lee says. Many more are hobbyists or
doing it because of peer pressure. You know, the boss
talks about wine, so they need to learn. A lot of people
are like that, he adds, noting that wine education now
attracts people of every age and from across the
professional spectrum.
Lee recently returned from taking a group from his
Hong Kong chapter to sample the wines of Ningxia,
north west of Xian. This area of China has caught
international attention. Whenever Jancis Robinson
mentions wine in China, she only mentions Ningxia, he
says. Of the mainlands many wine producing regions,
experts seemingly think Ningxia has the most potential.

04

Wine Education 2013

Some wine makers there are local, some foreign, but

the former mainly train in France or Australia. Local
government officials are very supportive, having spotted
that the wine industry has a good future. They are ready
to invest and do public relations for the province, and
hosted the first meeting of the Organisation of
International Viniculture (OIV) in September.

Whenever Jancis Robinson

mentions wine in China, she
only mentions Ningxia

Lee believes that tastes in wine are being heavily

influenced by the various education bodies. In the past,
connoisseurs liked wine because it tasted good, so they
bought. But now, he says, drinkers will give you a
reason. Even at a private dinner, they will mention
tannins, body, different flavours. If you dont talk about
that, other people dont respect you.
Now, it seems that wine circle snobbery has escalated
to the point where you must be able to articulate your

Feature
When first starting to learn about wine, Lee began, like
many others in Hong Kong, with WSET, the most
dominant group. Since then, different wine programmes
have been introduced, such as the Court of Master
Sommeliers, though many taking that course are
professionals. It is very practical. For example, you
must be able to open a bottle of champagne correctly,
pour eight flutes and then carry them to the examiner,
all the while answering questions, says Lee.
Most novices start with WSET, who give a good
grounding and have a number of centres in Hong Kong.
There is also the Society of Wine Educators, which
offers exams and home and online study.
Studying wine at home is very popular because people
can be too busy to go to classes. There is something of
a paradox, though, when the idea should be to enjoy
wine with friends, not just read about it.
The mainstream options for gaining a broad-based wine
education will cover most of the main countries, but
look out for region-specific courses too. And please,
please, focus on the drinking and dont turn into a
crashing wine bore. A little knowledge can be a very
tedious thing.

opinions. The onslaught of precise descriptions and

purple prose may well swamp any possible pleasure.
Its very challenging, its a lot of pressure, Lee says.
That is how the Wine and Spirit Education Trust
(WSET) basically changed the consumer culture in
Hong Kong. He has advised producers in China of this
trend. I said they should keep it in mind, it may happen
to them. The potential for pretentious wine bores in a
country the size of China is, indeed, terrifying.
In general, after five mad years, Xi Jinpings drive
against gifts and lavish spending has cooled the
mainland wine market in the last 18 months. But the cult
of officials expecting wine as a gift dies hard. The more
expensive the wine, the more people will buy it. They
dont care, they wont drink it, they just give it to
officials, Lee says.
Sometimes the officials wont drink it; they just keep it
or give it to another official. But since Xi Jinping
clamped down, the market has dropped, especially for
poorer quality wine, he adds. Chinas wine consumers
are also becoming more mature and know the real price
of wine. Some vineyards price their wine very reasonably,
Lee says, adding his hope that mainland wine prices settle
down to a less chaotic and more understandable level
soon, even if overall wine sales flatten out for a while.
Wine Education 2013

05

Feature
Photo: May Tse

Ben Kwok

Society of Wine
Educators Hong Kong chapter
Houghton

Houghton
WSET

Court of Master Sommeliers

Houghton

Houghton

Houghton

Jancis Robinson
Houghton

Organisation of
International Viniculture
Houghton

Houghton
WSET

18

Houghton

06

Wine Education 2013

HoughtonSociety of Wine
Educators

WSET
Photo: AFP, Jonathan Wong

The Wine and

Spirit Education
Trust (WSET)
- Assiye Keskin

ood and wine appreciation has become

increasingly popular in Hong Kong, attracting interest
from business professionals and executives as a means
of socialising and learning something at the same time.
The abolition of wine duty in Hong Kong has opened
doors, making the city a regional hub for people
involved in every side of the business. This has created
growing demand for more in-depth knowledge about
wine and how the industry works, creating a new
generation of sophisticated connoisseurs.
The Wine and Spirit Education Trust (WSET), an
organisation operating in over 45 countries specialising
in wine education for business and pleasure, is playing
a full part in this. It offers accredited courses taught by
professional tutors at five different levels. The courses
feature a series of lectures and guided wine-tasting
sessions, making the experience both educational and
fun.
The three courses at WSET Level 1 allow students to
choose according to their own interest and need. There
is an Award in Wines, an Award in Wine Service and an
Award in Spirits. Each one-day course provides basic
knowledge about the main categories of wine and
spirits, pairing with food, and techniques to correctly
care for and handle equipment for wine service. Each
course also requires students to take a concluding
multiple-choice exam and, for the Award in Wines and
Award in Spirits, it is necessary to complete
respectively a food and wine matching exercise and a
role-play scenario as if serving in a restaurant.
Level 2 aims to develop an in-depth knowledge of key
wine and spirit varieties and regions. These courses are
ideal for professionals in the hospitality industry, as well

08

Wine Education 2013

as in wine retailing and wholesaling. If taking the Award

in Wines and Spirits, participants will learn about key
grape varieties and where they are grown and about the
principal varieties of spirits. The Award in Spirits gives
comprehensive training in spirits and liqueurs, covering
their history, production and styles. Students have to
pass a 50-question multiple-choice paper to qualify.
Level 3 is an advanced course designed to provide
detailed understanding of the principal wines and spirits
enjoyed around the world and their commercial
importance. Students will learn to identify product style
and quality using the WSET Advanced Systematic
Approach to Tasting. The course also deals with wine
production, including maturation and bottling. It is
suitable for those who have passed a WSET Level 2
examination or equivalent. At the end of the course,
students are expected to pass an examination to
receive the Award.
WSET Level 4, the Diploma in Wines and Spirits, and
Level 5, the Honours Diploma, are intended for
advanced practitioners and wine professionals who
want to go into greater depth. The former puts more
emphasis on the managerial and marketing side of the
wine business, while the latter centres on an individual
research project which enables students to develop
skills in research, evaluation and analysis on a relevant
subject of their choice before submitting a 5,000-word
essay upon completion of the course.
Wine is an age-old industry only recently making a
significant splash in Asia. Anyone who is interested can
start to discover all that wine and the wine industry
have to offer by signing up for an appropriate WSET
course.

WSET

(WSET)
Ben Kwok

Wine and Spirit Education Trust

WSET45

WSETAward in
WinesAward in Wine Service
Award in Spirits

WSETAward in Wines
and SpiritsAward in Spirits

WSET

WSET Advanced Systematic

Approach to Tasting

WSET
WSET

WSETWSET Level 4
Diploma in Wines and SpiritsWSET
Level 5 Honours Diploma

5,000
WSET
Wine Education 2013

09

Berry Bros. & Rudd

Photos: Berry Bro. & Rudd, Nora Tam

( Advertorial )

Learning from the best

Berry Bros. & Rudd
- Vickie Chan

ith over 315 years of history, two Royal Warrants

and eight Masters of Wine on the staff, Berry Bros. &
Rudd is Britians original wine and spirit merchant. Still run
by the founding families, the company maintains its
long-held belief that the best way to find what you are
looking for in a wine or spirit is by asking Is it good to drink?
The Hong Kong wine market has changed significantly
since the abolition of duty on wine in 2008. This has
encouraged the sale of a wider choice of varieties and
spurred consumer demand. Learning about wine has also
become increasingly popular with many people now taking
the Wine and Spirit Education Trust (WSET) courses
which were first established for members of the trade,
according to Amanda Parker, Education Consultant for
Berry Bros. & Rudd.
Advantages that come with an understanding of wine
include making better choices, being more confident when

Amanda Parker

10

Wine Education 2013

entertaining important clients, and being able to contribute

knowledgeably to any dinner party conversation. Once
you start learning, it is hard to stop, Parker says. The
company won the International Wine Challenge award as
Wine Educator of the Year 2012 and has been
commended for adding sophistication to learning and for
taking a less classroom-based more friendly approach to
teaching. Parker says that experience is often more
important for individuals than the qualification and, in
particular, anyone planning to invest in wine should start
learning early. It is like buying stocks you want more
than just the advice you receive, she says. Being able to
understand quality increases your enjoyment. You can
assess the inherent character of a wine instead of
assessing a label.
For both novices and experienced tasters, there are
benefits to learning with Berry Bros. & Rudd. The
information presented is not formulaic and is suited to the
level of the class to keep everything fresh and interesting.
The company also prides itself on making a clear
distinction between selling and education, seeing the latter
as a value-added service. We choose exceptionally
high-quality examples from over 4,000 wines in store,
Parker says. With about 12 participants in each class, we
have one of the lowest student to tutor ratios in Hong
Kong. It is a uniquely colourful, personal experience, with
opportunities to ask and share stories.
Classes range from introductory level, run by locally-based
educators, to those which follow the WSET syllabus.
Another option is to take specialist classes with a Master
of Wine like Jasper Morris, who Parker calls a fountain of
knowledge.

Berry Bros. & Rudd

At a walk-around wine-tasting event, up to 30 wines from a
specific producer or region are compared and contrasted.
Wine advisors from Berry Bros. & Rudd are there to
advise guests in a relaxed environment.
More intimate fine wine dinners, taking a certain theme,
offer older, rarer wines which clients might own but have
not opened due to their value. Such occasions are a
balance between education and pleasure, chatting with
friends and discussing impressions with a Master of
Wine, Morris says.

Jasper Morris
Master of Wine,
Burgundy Director of Berry Bros. & Rudd

Berry Bros. & Rudd works with eight Masters of Wine

based in Britain, each of whom specialises in a different
region and, typically, visits there every four months.
These individuals also host mid- to advanced-level
Masterclasses, reviewing in detail a selection of six to
eight wines from a particular region or producer. I might
focus on a specific village, where soils can vary from
vineyard to vineyard, says Morris, a Burgundy expert.
There are also opportunities to meet producers who
provide specific information about a regions style of wine,
vintages, and how styles change. They are passionate
and what they share is very personal, Parker says.
Choose a course with a producer if you want a sense of
immediacy and intimacy with the wine. These sessions
also give an opportunity for vertical tastings - comparing
vintages to experience how climate change and weather
patterns can impact the wine.

As Hong Kongs tastes in wine become more

sophisticated, Burgundy has found a new level of
popularity. Master of Wine Jasper Morris has witnessed
that change.
Seven years ago, people were interested in investments
and drinking Bordeaux, which is more stable and has
reliable chteaux profiles. Now, it is all about the wine
itself. People have matured and moved on to Burgundy,
he says.
When it comes to teaching, Morris has learned to adapt.
My classes used to be more general. Now, we zoom in on
a producer and how they work, how that affects the taste,
he says. I have to assess how much students know and
check if Im giving enough or too much detail. It is
important to react to each class.
Author of Inside Burgundy, Morris spends most of his time
in that part of France, which is regarded as one of the
most complicated wine regions. With so many
vineyards, which are often split among several producers,
there are lots of variations.
Understanding how to taste wine is fundamental to
appreciate the flavours of Burgundy and the value in each
bottle. Sometimes, the biggest surprise is finding a
hidden gem at a lower price point, Morris says. This is a
subject for curious people; I learn new perspectives from
teaching it.

Contact:
Website: www.bbr.com
Tel: +852 2511 2811
E-mail: hkenquiries@bbr.com

Wine Education 2013

11

Berry Bros. & Rudd

( Advertorial )

- Berry Bros. & Rudd

Ben Kwok
Berry Bros. & Rudd

Parker

Parker

2008

Berry Bros. & Rudd Amanda

Parker
WSET

Parker

Berry Bros. & Rudd

2012Parker

Parker

Berry Bros. &

Rudd

4,000

Berry Bros. & Rudd 12Parker

WSETParker
Jasper Morris MW

30

Morris
Berry Bros. & Rudd

Morris

12

Wine Education 2013

Jasper Morris () Amanda Parker

Jasper Morris
Burgundy
Jasper Morris MW

Morris

Inside BurgundyMorris

Morris

Tel: +852 2511 2811 E-mail: hkenquiries@bbr.com

A chance to combine
learning with pleasure.
Read more about our
Wine Education classes.

www.bbr.com

China Market
Photo: Mark Ralston

Development of wine education in China

- Debra Meiburg

or many people, the concept of wine education

makes about as much sense as sex education - once
you get the basic idea, all you have to do is go for it.
That is, it doesn't quite seem like a valid area of study.
But how then to explain the thousands of Chinese
people who now eagerly sign up each year to attain
some level of formal wine certification?

ever-consistent Yellow Tail, there's no telling whether

that pleasurable experience can be replicated, because
of vintage variation and even bottle variation.
Unless you stick to wines costing the same as any other
beverage, taking a punt on a bottle that could contain
anything from heavenly elixir to vinegar (to your taste)
is an expensive gamble.

Certainly, the frantic spread of the wine trade through

China accounts for part of it - those able to demonstrate
a level of wine competency often find themselves at a
distinct advantage in the job market. For some, it is
even a ticket out of their second- or third-tier city.
However in Hong Kong, more than anywhere, there has
also been a rash of people from outside the wine world
filling the coffers of many a wine school with their legal
tender.

The key words in that sentence are "to your taste".

While wine education purportedly teaches us to
evaluate wine objectively, for anyone outside the trade,
it's much more to do with exploration, truly learning
what you do and don't like, and how to find that again in
other bottles. Otherwise, you may never venture
beyond the first brand you enjoyed. Is that a problem? If
that brand is Lafite, and all of your countrymen feel the
same way about it (and have more cash than you do to
support their habit), it could be.

Although whether wine education is good business has

already been answered by the market, those of us who
haven't yet shelled out may wonder whether it is
necessary. Wine can be quite simple, really: you like
some, you don't like others. But as master of wine John
Hoskins said in an interview with the Guild of
Sommeliers, many consumers who claim, "I at least
know what I like and what I don't," actually don't.
"They know what they like once they taste it," he
countered, but unless that consumer is drinking the

14

Wine Education 2013

The popularity of wine education in China is explicable.

Newly wealthy Chinese wish to acquire the
accoutrements of western culture and the expertise that
goes with it.
Cynics see wine titles such as CSW (Certified Specialist
of Wine) and WSET (Wine and Spirit Education Trust)
as yet another set of letters for the freshly minted to add
to their fold-out business cards.

China Market

: Ben Kwok

John HoskinsGuild of
Sommeliers

Yellow Tail

What we mean by this is that "wine education" need not

be academic. Even those of us in the trade are unlikely
to find opportunities to apply our knowledge of
Portuguese terracing styles.
Context gives wine soul, but too much context can be
soul-crushing.
The awful but wonderful truth about wine is that it's
complicated - but like that other arena we've alluded to,
a little bit of knowledge drastically increases the
chances of success. What is important? Wine elements
like acidity, tannin and alcohol; how you spot them and
why they matter. This provides a foundation to
understand your own preferences.
The most common grape varieties and their "flavour
profiles" - that is, their typical levels of the elements
above, and some characteristic aromas, will have you
covered for the whole New World.
Learn a few classic European wine regions and their
affiliated grape varieties, and you're a wine geek in the
making.
Can all this be learned by curling up with a book at
home? Perhaps, but the most crucial part of wine
education cannot be: that is, wine is meant to be
shared.

WSET

Wine Education 2013

15

Tasting
Photo: AFP

A beginners guide
to wine tasting and
appreciation

nderstanding wine can be intimidating for

beginners. There are so many varieties and regions
that, at first, it can be difficult to tell a Californian pinot
from a Chilean merlot. But learning how to taste wine
and recognise the characteristics and differences will
increase your enjoyment and help in matching food and
wine well. Appreciation involves looking, smelling and,
of course, tasting. The combination of smell and taste
allows you to discern flavour, and the following basic
steps will help turn a beginner into a connoisseur in no time.
Environment
First of all, it is important to have the right environment
for wine tasting so that impressions arent distracted by
other factors. Cooking smells, perfumes, or other strong
odours in the room can affect your perceptions. Also,
red wine should be served at room temperature in a
rounded glass which allows the wine to breathe or
aerate. Oxygen from the air interacts with the wine,
enabling flavour and aroma to subtly emerge.
Traditionally, white wine is served chilled in narrow,
long-stemmed glasses to preserve a crisp, clean
flavour. In the case of a sparkling wine, such as
champagne, the glass is even narrower to keep the
wine sparkling longer. Ideally, when drinking white wine,
you should hold the stem of the glass to prevent heat
from the hand raising the temperature of the wine.
Look
The next step is to observe the wines colour and
intensity. The colour indicates its age and the variety of
grape. As white wine ages, the colour becomes darker.
Young white wines can be a very pale straw colour and
become more golden as they mature. Red wines can
vary from a light strawberry to a deep ruby colour,

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Wine Education 2013

- Assiye Keskin
depending on the grape, acidity and age.
Smell
Before you start smelling the wine, you should gently
swirl it in the glass to allow oxygen to mix with the wine,
thereby releasing the bouquet. Then gently hold your
nose to the glass, sniffing the wine and stepping back to
let the smells settle. Most wines will have something
reminiscent of fruits, flowers, herbs and other scents,
which are characteristic of particular wine varietals.
White wine aromas can resemble stone fruits like peach
and apricot, while red wines tend to evoke dark fruit
aromas, such as berries, cherries and plums.
Taste
Tasting wine involves using all the taste buds in your
mouth, so it is important to take a sip and not swallow
immediately. You can taste sweetness, bitterness,
sourness, and specific fruit and other flavours. Acidity
can also be tasted, usually in white wines and some
lighter-style red wines. Tannin frequently exists in red
wines which, in high quantities, can dry the palate.
Lastly, there is the aftertaste. This is the overall taste
and balance of the wine which lingers in your mouth.
As you gain more experience trying different wines,
your nose and palate will become trained to recognise
different characteristics and to appreciate quality.
Ultimately, a good wine is balanced, has depth, and
leaves a pleasing aftertaste on the palate. Put simply, it
is one that you enjoy drinking. The better you
understand wine, the more you will appreciate its subtle
flavours and complexities and develop your own
personal preferences.

Tasting

Ben Kwok

Wine Education 2013

17

The Business
Photo: Felix Wong

Refined mind
to deal with
wine
- Ben Kwok

ive years on from the abolition of duty on wine

imports, Hong Kong has become an important regional
hub for the trade. Still, though, there are all sorts of
business challenges and opportunities and it takes
something special to stand out from the crowd.
According to Csilla Marti Fisher, founder and
managing director of Veritas Wine, a Hong Kong-based
importer of fine Hungarian wines, the local market is
very competitive. The wine you want to sell here either
has to be of exceptional quality or at a very low price
point. If you are introducing something new for
example, Hungarian, Georgian or Lebanese wines
you have to bring in the best.
However, Veritas Wine believes it is important to meet
the challenge of bringing new products into a market
which can seem inundated with the imports from
France, which currently account for more than 60 per
cent of local wine consumption. There seems to be a
misperception that all French wines are good, Fisher
says. We want to provide a broader education and
more opportunities for wine enthusiasts to learn about
other regions and discover what they have to offer.
For Lucy Anderson, director of WINEHERO, a strategy
and brand consultancy for Australian wines, scalability
and marketability present the main challenges A major
complication for the wine business is that supply of the
product cannot be scaled to meet higher demand.
The more premium the wine, the less there is to sell,
Anderson says. This can be an advantage, but needs
to be understood.
In her view, the key to success is good relationships. I
think it is critical to have strong relationships with an

18

Wine Education 2013

extended network of people in all parts of the trade. My

business doesnt focus on importing and selling wine, but
without knowing winemakers, local importers and distributors,
educators and the media, I wouldnt have a business.
Emphasising the need to focus on marketing, Joshua
Ng, managing director of Angeleno Wine Merchant,
believes the wine business in Hong Kong is in a
challenging part of the cycle. Therefore, companies
should be ready to cut costs and maintain a stable cash flow.
The crucial thing, Ng believes, is to get a good product
from the wineries and consistently maintain a high
degree of public awareness in the local market. In
particular, you need a good relationship with the
vineyard, and I make sure to visit my wineries once in a
while to achieve that.
Jocelyn Yot, director of Champagne-Asia, sees the
biggest challenge stemming from a lack of knowledge
about what is a real wine of Champagne. Most locals
think because something is widely marketed, it must be
good, or the more expensive, the better, he says. This is
wrong and can become just a way of ripping off customers.
Instead, local consumers need to be introduced to "real"
grower wine from Champagne, which is produced in
small volumes and with the greatest care. There are
15,000 champagne makers but, Yot notes, good wine
is not all about the big brands marketed in magazines
or on billboards.
Taken from the Roundtable section of www.educationpost.com.hk/mba

The Business

: Jie Leung

Veritas Wine
Csilla Maroti Fisher

Veritas Wine

Fisher

Csilla Maroti Fisher

Veritas Wine

WINEHEROLucy Anderson

Lucy Anderson

WINEHERO

Angeleno Wine Merchant

Joshua Ng

Joshua Ng

Joshua Ng
Angeleno Wine
Merchant

Champagne-Asia Jocelyn Yot

15,000Jocelyn

Jocelyn Yot
Champagne-Asia

www.educationpost.com.hk/mba
Wine Education 2013

19