About Me


Gavin Hubble - (BSc & Post Grad. Business Marketing) - I started working in the wine industry over 23 years ago in New Zealand. Working in; wine retail, sales, wine production, label & packaging design, marketing, wine buying, consulting and wine education. I am responsible for the Brand Health of 60+ wine brands distributed here in New Zealand. Wine Brands from New Zealand, Australia, France, Italy, Spain, Portugal, Chile and Argentina. I work closely with the Trade Industry - (Retail Stores & Restaurants) introducing, educating and positioning exciting and unique brands to wine enthusiasts all over the world.

Tuesday, December 28, 2010

Grüner Veltliner

Austria is home to many interesting wines made from varieties unique to the region. Grüner Veltliner (pronunciation a cross between GROO-ner and GREE-ner, and Veltliner is as it appears, VEHLT-ly-ner). Often called Gruner, Gru-Ve or simply GV, is Austria's most planted grape, accounting for over one-third of the vineyard plantings. It is also grown in the Czech Republic, Hungary, and wine regions outside of Europe are experimenting with small plantings.
Some sources say that Grüner Veltliner dates back to Roman times, but the name only appeared in the mid-19th century. Before that time it was known as Gruner Muskateller, and was not an exceptional wine until skilful viticulture post-World War II learned how to get the most from the grape.

 

Recent DNA analysis, the Traminer grape is one of its parents. Grüner means green in German. The wine is also called Green Veltliner, acknowledging the deep green-coloured grapes that ripen in mid-late October. The other parent was later found to be an originally unnamed variety of which only a single, abandoned, very old and weakened vine was found in St. Georgen outside Eisenstadt in Austria, it is therefore referred to as St. Georgener-Rebe.
Grüner's most impressive talent is to translate the soil in which the grapes are grown through the minerality in the wine. It gives wines that are typically dry and medium to full-bodied. While it can be aged if the production process is adjusted, generally it is intended to be drunk young.
In Austria, one can find Grüner sparkling - sekt, Austria's national bubbly. Young Grüner - 'Heurige', or new wine, is Austria's answer to Beaujolais Nouveau, on a slightly earlier release date November 11, St. Martin's Day. Austria's wine standards are so exacting, high quality Heurige is not hard to find.
Grüner is a great food wine that can be enjoyed with poultry and pork as well as seafood and other dishes traditionally enjoyed with white wine. Grüner Veltliner can also make fantastic late harvest styles, or Beerenauslese.

Brunton 'Organic' Gisborne Chardonnay 2009

Grape Variety: 100% Chardonnay (certified organic)

Growing Region: Riverpoint, Gisborne, New Zealand

Owners: Kirsten & Richard Searle

TASTING NOTE:
When one talks of New Zealand Chardonnay, on many occasions one either thinks about or refers to Gisborne when talking of all that is good about the Chardonnay variety, and the unique characteristics you can only achieve from this sun kissed region.
This Chardonnay was grown on the original banks of the Waipaoa River. The vineyard is situated only 5 kilometres inland from the Pacific Ocean and enjoys a cooling breeze in the late morning and early afternoon during the long hot Gisborne summers. During the growing season this proved beneficial in assisting with the preservation of bright fruit flavours and natural acidity of the ripening grapes.
As with many good things in life, this wine is made in an uncomplicated style with 85% of the juice being fermented in stainless steel and the remaining 15% barrel fermented. On the nose there are aromas of Granny Smith apples, white peach and pear. On the palate this Chardonnay has freshness, subtle minerality and a seam of citrus zest running though the bright palate, giving the wine a lively finish. Serve at 8-10C.

CELLARING POTENTIAL:
Drinking perfectly well this summer season; and well into 2011.

SUGGESTED FOOD MATCHES:
Perfect wine match with shellfish, vegetarian dishes, young cheeses and salads, enjoy.

A crisp and refreshing Gisborne Chardonnay.
 

 

Tuesday, December 21, 2010

Cuvée

Cuvée is a French wine term derived from 'cuve', meaning vat or tank, though the term cuvée is used with several different meanings. On a wine label - it is used to denote a wine of a specific blend or batch. Since the usage of the term cuvee for this purpose is unregulated, and most wines will have been stored in a tank at some stage in their production.
It should be noted that the presence of the word cuvée on a label of an unknown producer is no absolute guarantee of its superior quality. However, in the range of wines from a renowned producer who markets both regular blends and blends called 'cuvee', the cuvee-labeled wines will usually be special blends or selected barrels of higher quality, at least in comparison to that producer's regular wine(s). Particularly terms like 'cuvee speciale', or 'tete de cuvee' (the latter especially in Sauternes AOC) should indicate a wine of higher quality.

 

Some wine producers differentiate higher-quality over ordinary cuvées as: 'reserve wines', while a cuvee lower in quality than the parent/main wine is referred to as a 'second wine'. A cuvee wine may also be numbered, indicating that the winemaker assigned a unique number to that blend.
In some regions, the term cuvee is used to specifically indicate a blend, i.e. a wine produced from a mixture of several grape varieties, rather than a single varietal wine. This is especially true in wine regions outside of France.
In Champagne and sometimes in other regions producing sparkling wines by; 'Methode Traditionnelle', the cuvée also refers to the best grape juice from the gentle pressing of the grapes (called the first pressing). In Champagne, the cuvee is the first 2,050 litres of grape juice from 4,000 kg of grapes ('premier taille' - first tail), while the following 500 litres are known as the 'deuxieme taille' (second tail), and the juice due to the extra skin contact will make wines with a more coarse character. Many Champagne producers pride themselves on only using the cuvée in their sparkling wine.

Akarua 'Central Otago' Pinot Gris 2009

Grape Variety: 100% Pinot Gris

Growing Region: Bannockburn, Central Otago, New Zealand

Winemaker: Matt Connell

Silver Medal - Air NZ Wine Awards 2010.

TASTING NOTE:
Yes - central Otago produces more than just Pinot Noir. Among the other varieties, it also makes Pinot Gris - and does so very well, in a style that the world has another good reason to enjoy wines from this part of the world. Situated on the lower terrace of the vineyard and one of the cooler blocks. Planted on young alluvial, schist based sandy/silt and very sandy free draining loams, with the vine age ranging from 4 - 12 years.
This 2009 wine is well structured with richness and poise that now typifies the Akarua Pinot Gris style. Fermented in stainless steel tank and 15% of the juice in old neutral oak barriques. After fermentation the wine had lees contact and was stirred once a week for 6 months.
In the glass - the wine is bright and clear with a pale golden hue. The nose has lifted aromas of orange blossom and pear. In the mouth a lush layered palate with white peach and citrus flavours. The wine finishes with a zesty punch of fresh ginger and orange peel tang. Serve at 8-10C.

CELLARING POTENTIAL:
Drinking perfectly well this summer; and over the next 18 months.

SUGGESTED FOOD MATCHES:
Perfect wine match with steamed fish, Asian & Malaysian infused cuisine and vegetarian dishes, enjoy.

 

Wednesday, December 15, 2010

Vouvray

Vouvray is a wine region of the Loire Valley, France - located in the Touraine district just east of the city of Tours in the commune of Vouvray. The (AOC) is dedicated almost exclusively to Chenin Blanc though the minor grape Arbois is permitted but rarely used.
Vouvray is the largest white wine appellation of the Anjou-Saumur-Touraine region and it produces splendid wines from dry to the richest dessert wines, and excellent sparkling wines. Vouvray is made exclusively from Chenin Blanc, which has been grown in the region since the 4th century. The Vouvray AOC was designated on the 8th December 1936.

 

The flint-clay and limestone-clay soils lie on top of tuffeau, the limestone used to build the many chateaux of the surrounding countryside. The cool climate insures good acidity, which is balanced by the distinctly fruity character of Chenin Blanc, and the mineral qualities imparted by the soil. On average, 60% of each vintage is made into still wine and 40% sparkling. Sweet Vouvray is not usually made from grapes that have been allowed to remain on the vine until overripe and shriveled, so the percentage of dry to sweet wine depends on each year's conditions.
In a cool year, only dryer wines are made but in years where warm weather continues into winter, harvest for sweet wines is delayed until November (the latest harvest in France) and there may be several pickings in order to harvest the grapes at their optimum ripeness. With the naturally high acidity of Chenin Blanc, Vouvray from ideal vintages has immense aging potential with some examples drinking well at 100 years of age.
The wine develops richness and depth over time but rarely lose its fresh and fruity character. Vouvray comes in five styles: dry (sec), off-dry (tendre), semi-sweet (demi-sec), sweet (moelleux), and sparkling (petillant). Food pairings: fresh salads, goat cheese (simpler sec & tendre); roast pork, turkey (better sec & tendre); Thai, lightly spicy Asian (demi-sec); foie gras (moelleux).

Domaine Laroche Chablis 2008

Grape Variety: 100% Chardonnay

Growing Region: Chablis, France

Chief Winemaker: Denis de la Bourdonnaye

A classic style of Chablis.

TASTING NOTE:
The 2008 vintage was marked by an early budburst followed by a cool growing season, but regular sun during the key stages in the development of flavours. These fresh climatic conditions have allowed a slow and regular maturation with an excellent aromatic combination.
The harvested fruit was whole bunch pressed in a pneumatic press, then settled for 12 hours at 12 - 15C. Then carefully selected yeast was used and fermentation took some 15 days at 16C in stainless steel tanks, with 100% malolactic fermentation. The fermented wine was then left to mature for 4 to 6 months on lees in stainless steel tank. Before bottling the wine had minimal filtration to preserve the maximum natural character of the wine, then bottling under low pressure on a bottling line designed to protect quality.
In the glass is a brilliant yellow colour. The nose is crisp, fresh and with subtle underling mineral notes. The palate is refreshing, smooth and harmonious with vibrant notes of apple and pear and a bright and refreshing lingering finish. The wines are expressive, refined and fruity on the nose, with a beautiful acidity, combining strength roundness and harmony. The 2008 vintage is very enjoyable. Serve at 8-10C.

CELLARING POTENTIAL:
Drinking perfectly well this summer season; and well into 2011.

SUGGESTED FOOD MATCHES:
Perfect wine match with oysters, shell-fish, grilled herb fish, salads and fresh, young cheese, enjoy.

 

Wednesday, December 8, 2010

DOCG

In 1980, Italian authorities established a superior classification of DOC wines. Denominazione di Origine Controllata e Garantita (DOCG) began with five wines, Brunello di Montalcino, Vino Nobile di Montepulciano and Chianti all Tuscan, Barolo and Barbaresco, both produced in Piedmont. All had established international reputations and all but one 'Brunello' had been produced for centuries. Today, a total of 24 wines have been awarded the prestigious DOCG status.
A DOCG wine must meet standards that are stricter than those stipulated in DOC regulations. One of the principal differences is the lower yields imposed. The reductions in output have probably done more to improve the quality of the wines than any other condition in the production. The rules also require in-depth chemical analyses for all DOCG wines. Laboratories recognized by the government must carry out the examinations of the wines' physical composition.

 

Once the analyses have demonstrated that the chemical properties are in accordance with the standards specified in the DOCG regulations, committees of expert tasters sample each producer's wines. The committees can reject wines that fail to meet the specified sensory standards or instruct the producers to take steps to remedy deficiencies before approving or discarding the wine.
Upon receipt of a favourable report on the outcome of this analysis, the producers' consortia issues small pink numbered seals that fit over the top of the bottles of DOCG wines. Strict controls are applied to ensure that the number of seals issued corresponds to the amount of wine that can be produced in accordance with the regulations.
Today, within the DOC and DOCG zones well over 2,000 types of wine are produced. The extensive preparations the wine producers who apply for DOCG recognition must make are time consuming and require substantial investments. These strict controls placed on DOCG ensures that what finally is served to enthusiasts all over the world, is of only the finest that Italy has to offer.

Fairhall Downs Marlborough Sauvignon Blanc 2009

Grape Variety: 100% Sauvignon Blanc

Growing Region: Marlborough, New Zealand

Owner / Viticulturist: Stuart Smith

TASTING NOTE:
In the heat of summer, as soon as you start to offer a Marlborough Sauvignon Blanc to a friend, they do one of two things *(well at my house anyway). (a): they lick their lips, their senses perk up and they look forward to all that is bright and alive that is Savvy from Marlborough. Or (b): they ask if the one that I have has had any time in oak and food friendly as they may want to drink it with their meal. This wine is of the latter, plus also ticks the first box - the Small & Smith family as with everything that they do, have left nothing to chance and have handpicked a portion of the fruit for this wine from one single vineyard.
As with nearly all of the wines that come from Fairhall Downs - this wine was picked over a range of times based on grape ripeness and flavours with some hand harvested and a carefully selected portion being fermented in French barriques - for a little bit more depth to the palate. In the glass the wine has a bright appearance. The nose is a refreshing blend of citrus and tropical notes, then the small portion of barrique wine gives a rich mid palate with great texture and length to the finish. Serve at 8C.

CELLARING POTENTIAL:
Drinking perfectly well this summer; and over the next 6-9 months.

SUGGESTED FOOD MATCHES:
Perfect wine match with any firm white fish, steamed vegetables and with a goat cheese salad, enjoy.

 

Wednesday, December 1, 2010

Chakana Estate Malbec 2009

Grape Variety: 100% Malbec

Growing Region: Agrelo (Lujan de Cuyo), Mendoza, Argentina

Consultant Winemaker: Alberto Antonini

90 points - Wine Advocate 2010

TASTING NOTE:
Chakana wines make me smile even before I open the bottle, the packaging, the people behind the wine and the culture that influences these wines - put my taste buds at the ready - for what I know will be a fruit driven, early drinking wine with a little bit of the x-factor in each glass. This entire 'estate' range offers a wide variety of young wines with a short period of ageing in oak. These wines are specially designed to be enjoyed within a few years of being released.
100% Malbec, the fruit was handpicked and sourced from 35 year old vines grown in Mendoza. Picked at perfect ripeness, this wine went through 4 days of maceration to extract the natural soft tannins, then 10 days of fermentation at relatively mild temperatures for red wine production to extract the deep purple colours that fill the glass. Post fermentation 10% of the wine had 3 months development in American oak.
On the nose, the wine reveals ripe plums, sweet strawberries, fine spices and dried flowers that meld beautifully together. All these notes follow through onto the palate; where the rich fruit characters give an excellent mouth feel and finishes with velvety tannins. Decant for 15-20mins. Serve at 17-18C.

CELLARING POTENTIAL:
Drinking perfectly well this season; and over the next 3-4 years.

SUGGESTED FOOD MATCHES:
Perfect wine match with Tapas, BBQ'd meats and homemade pizza - enjoy.

 

Albariño

Albariño is a white wine grape variety grown in Galicia (northwest Spain) and Moncao (northwest Portugal), where it is used to make varietal white wines. Albariño is actually the Galician name for the grape, with 'Albarin Blanco' an occasional synonym. In Portugal it is known as 'Alvarinho'.
The Albariño grape is the mainstay of wine production in the Rias Baixas DO, especially in the town of Cambados, representing 92% of its plantings, or approx 5,000 acres. History suggests that Burgundian monks from the Abbey of Cluny who came to Galicia at the invitation of Alfonso VII of Asturias in the 12th & 13th centuries brought the Albariño grape to Spain from France. This has led to the theory that this aromatic variety is related to Riesling or possibly Petit Manseng, but no genetic connection has been established. The most probable assumption is that Albariño is indigenous to Galicia.

 

It is also common in the Vinho Verde region of Portugal, but it is only authorized to be grown in Moncao. Rias Baixas DO was established on an experimental basis in 1986, Albariño began to emerge as a varietal, leading to the wines to be 'crafted for the palates of Europe, and beyond and for wine drinkers who wanted clean flavours and rich, ripe fruit' and led to wines completely different from those traditionally produced.
When grown in a vineyard, the vines need to be trained with large canopies to accommodate the 30 to 40 buds per vine that is typical. The wine produces highly aromatic white wines with fantastic acidity. The fruit is relatively hardy because of the thickness of its skin, a key contributor to its intense fragrance. Albariño yields a wine with a seductive perfume of citrus, grapefruit, lemon peel and white peach, with pronounced floral and almond notes. The grape's high extract carries these impressions onto a vivid palate which remains light, elegant and fresh due to the wine's elevated acidity. Albariño is very rarely given oak contact, but full malolactic fermentation is typically practiced.

Tuesday, November 23, 2010

Tupari 'Awatere Valley' Dry Riesling 2010

Grape Variety: 100% Riesling

Growing Region: Awatere Valley, New Zealand

Winemaker: Glenn Thomas

Gold - Air New Zealand Wine Awards 2010.

TASTING NOTE:
Tupari takes its name from the dramatic cliffs forming the Upper Awatere Valley where the Turnbull family and pioneering Marlborough winemaker Glenn Thomas have collaborated to create wines of distinction. The Tupari Riesling block is situated on a thin terrace stretching along the top of the cliff face with magnificent valley views.
This unique 'terroir' gives this wine its distinguishing mineral character and rich flavours. Following harvest in the cool of the night, the fruit was then gently pressed juice and carefully fermented to a point with only a few grams of sugar remaining.
In the glass you has a pale straw colour with green tints. Then wine has bright citrus aromas of sweet limes and a touch of spice and elderflower. The palate shows distinct varietal characters of ripe limes and grapefruit. The wine displays mineral notes, and good fruit weight following through with complementary well-balanced acidity and a fresh, lively finish. Serve at 8C.

CELLARING POTENTIAL:
Drinking perfectly well this coming summer; and over the next 2-3 years.

SUGGESTED FOOD MATCHES:
Perfect wine match with shellfish, tempura or grilled fish, sushi and fresh salads, enjoy.

 

Oenology

Oenology is the science and study of all aspects of wine and winemaking, except vine-growing and grape-harvesting, which is a field called viticulture. 'Viticulture & Oenology' is a common designation for wine education programs that includes both the outdoor and indoor aspects of wine production. An expert in the field of oenology is known as an oenologist (winemaker). The word oenology is derived from the Greek: 'oinos', 'wine', and 'logos', 'word or speech'.
Traditionally: The men, women, and families of vision, passion, resources, and often of fortuitous heritage, the owners of vineyards and wineries, whom carried out all tasks.

 

It is an oversimplification to say that only viticulturists are experts in the growing of grapes and other events that occur in the vineyard, an oenologist is also an expert in turning these grapes into great wine. In fact, there are many who wear both hats with confidence (and is still quite common).
A degree in Oenology is becoming increasingly more important when pursuing a career in the wine world. With the advancement of organic, sulphate free, and biodynamic wine making - understanding the 'science of wine' is highly valued. Oenologists across the world are quickly acknowledging the benefits of better farming practices - benefiting the environment, the health of their farms, the flavour and quality of their wines.
It is also possible to learn the craft in the old fashioned way, by being an apprentice to a winemaker. Many oenologists with degrees also take an apprentice position so that they can learn specific winemaking techniques and preserve traditional heritage. One can also decide to train with several different vineyards to study varied winemaking techniques.
Because wineries usually have several vintages laid down at once, the oenologist must be capable of monitoring numerous wines and years simultaneously, and of tracking changes over time, plus being interested in wine maturation, packaging, how wine travels, and related subjects.

Wednesday, November 17, 2010

Dolcetto

Dolcetto is a black wine grape variety widely grown in the Piedmont region of northwest Italy. The Italian word 'Dolcetto' translates to "little sweet one", it is not certain if the name originally carried any reference to the grape's sugar levels: it is possible that it derives from the name of the surrounding hills where the vine is grown, in any case the wines produced are generally always made in a dry style. They can be tannic and fruity with moderate, or decidedly low, levels of acidity and are typically meant to be consumed one to two years after release.

 

The top estates produce Dolcetto on less favoured sites as an 'early to market wine' to generate some income for the winery while the Nebbiolo and Barbera are being matured in the winery. It is particularly associated with the towns of Dogliani and Diano d'Alba in the province of Cuneo, although the greatest volumes come from around the town of Alba. All but one of the 100% Dolcetto DOC's have two levels, the 'standard' version typically requiring a minimum 11.5% alc/vol, and the 'Superiore' 12.5%.
Dolcetto di Dogliani and Dolcetto di Dogliani Superiore are Italian red wines produced in the Langhe using only the Dolcetto grape variety, recognized as DOC since 1974. In 2005 the original DOC for Dolcetto di Dogliani Superiore was replaced by DOCG; this wine, which can also be sold under the name Dogliano, is made within a more limited zone than the DOC and the yield of grapes is restricted to 7 tonnes per hectare, also to qualify for the DOCG status the wines must be aged for at least one year.
Dolcetto wines are known for black cherry and liquorice flavours and a characteristically bitter finish reminiscent of almonds. While the name implies sweetness, the wines are normally dry. The dark purple skin of Dolcetto grapes have high amounts of anthocyanins in them which require only a short maceration time with the skin to produce a dark coloured wine. Dolcetto is generally not made to age, but rather intended for more immediate drinking.

Hewitson 'Miss Harry' G/S/M 2009

Grape Variety: 50% Grenache, 40% Shiraz, 5% Mourvedre & (5% Cinsault & Carignan)

Growing Region: Barossa, Australia

Chief Winemaker: Dean Hewitson

TASTING NOTE:
This wine is named after Dean's daughter Harriet - a.k.a 'Harry' her nickname. The 2009 vintage is sourced from traditionally dry grown vineyards dating back to the late 1800s in the heart of the Barossa Valley.
The three varieties Grenache, Shiraz and Mourvedre were picked at optimum maturity, fermented separately on their skins before finishing both fermentation and malolactic fermentation in old French barriques, then matured in the same barrels for 12 months without racking. This is the attention to detail that Dean gives to his wine, traditional methods that intensify the flavour and complexity.
The colour is bright red with a purple hue. The aromas are of ripe strawberry, intense red forest berries and rhubarb with layers of creamy complexity offered by the extended barrel maturation on lees. The palate is wonderfully full, showing ripe strawberries and red plums, and has a concentrated core of fruit essence with a racy acidity that gives the wine incredible vivacity. The finish is exceptionally long. Decant for 30mins, serve at 17-18C

CELLARING POTENTIAL:
Dynamic now, but with time exceptional drinking over the next 4-5 years.

SUGGESTED FOOD MATCHES:
Perfect wine match with pasta dishes, BBQ meats, tapas and hard cheeses enjoy.
A wine experience not to be missed.

 

Tuesday, November 9, 2010

Tokaji

Tokaji (Hungarian: Tokaj) is the name of the wines from the region of Tokaj-Hegyalja in Hungary. The name Tokaji (Protected Designation of Origin) is used for labeling wines from this wine district. This region is noted for its sweet wines made from grapes affected by noble rot, a style of wine which has a long history.
Only six grape varieties are officially approved for Tokaji wine: Furmint, Harslevelu, Yellow Muscat, Zeta, Koverszolo and Kabar. Furmint accounts for 60% and is by far the most important grape in the production of Aszu wines. Nevertheless, an impressive range of different types and styles of wines are produced, ranging from dry whites to the Eszencia, the world's sweetest wine.

 

The Tokaji wine area is a small plateau, 457m above sea level, near the Carpathian Mountains. The soil is of volcanic origin, the region has a unique climate, beneficial to this particular viniculture. The grapes are left on the vine long enough to develop 'noble rot' (Botrytis cinerea). Grapes are hand harvested, sometimes as late as December (the case of true Eszencia, occasionally into Jan).
Eszencia: described as one of the most exclusive wines in the world, although technically it can't be called a wine because its enormous concentration of sugar means its alcohol never rises above 5-6 degrees. The sugar concentration of Eszencia is typically 500g - 700g/L; the 2000 vintage produced Eszencia exceeding 900g/L, and unlike virtually all other wines, it maintains its quality and drinkability for 200+ years.
Tokaji wine became the world's first appellation control, established decades before Port wine, and over 120 years before the classification of Bordeaux. It began in 1730 with vineyards being classified into 3 categories; a royal decree in 1757 established a closed production district in Tokaj. The classification system was completed by national censuses of 1765 & 1772. Ideal with foie gras, aged Gouda and fruit based desserts.
"A wine that would make angels sing out loud in praise" - Hugh Johnson.

Allan Scott 'Blanc de Blancs' NV

Grape Variety: 100% Chardonnay

Growing Region: Marlborough, New Zealand

Chief Winemaker: Josh Scott

5 Stars - Cuisine Magazine.

TASTING NOTE:
This Allan Scott 'Methode Traditionnelle' has built itself a highly deserved reputation since the first wine was made back in 1996. Allan Scott Wines has nominated one particular vineyard to nurture the grapes for this famous style of wine. Although the vineyard techniques are very similar to other varieties at Allan Scott Wines, the timing of picking must be very precise.
Crafted entirely from Chardonnay grapes, the 'Blanc de Blancs' base wine is made in a similar fashion to still wines. Using only free run juice it is fermented to dryness, then filtered and prepared for secondary fermentation in the bottle. After ageing up to two years on its lees, under cool dark conditions, the wine is disgorged and is ready to drink. Oak Treatment 3%, with no Malolactic Fermentation.
In the flute you have a white gold colour. This elegant wine has a fine mousse with aromas of distinctive lemon flavours and a light touch of tropical fruit, developing delightful honeycomb autolysis characteristics. The palate is seductive; the seamless integration between the fruit concentration and the acidity makes for a mouth watering finish with a good length. Serve at 8C.

CELLARING POTENTIAL:
Drinking perfectly well this coming summer season and over the next 2-3 years.

SUGGESTED FOOD MATCHES:
Perfect wine match as an aperitif, with shellfish and dessert with fresh fruits, enjoy.

 

Tuesday, November 2, 2010

Jules Taylor 'The Wrekin' Pinot Noir 2009

Grape Variety: 100% Pinot Noir

Growing Region: Marlborough, New Zealand

Winemaker: Jules Taylor

TASTING NOTE:
Jules has a wonderful ability to express bright flavours in every variety that she works with, and this Pinot Noir is packed with a smile in every glass. The grapes were hand harvested in 4 tranches from late March into April 2009 as each clone of Pinot Noir reached optimum ripeness. At the winery the fruit was destemmed then cold soaked for a period of ten days, following which the 'must' was warmed. Jules allowed an indigenous (wild) ferment to take place, again with the intention of keeping as much of the original vineyard character intact as possible. Post ferment the wine was pressed and transferred to French oak barrels, 1/3 of which were new. The wine has spent 12 months maturing in oak before its bottling in March 2010.
In the glass this wine has vibrant purple hues. On the nose this Pinot Noir is showing aromas of sweet black berries, red cherries and subtle hints of spicy oak. On the palate, the wine is warm and inviting, as the wild fermentation along with extended lees maturation in barrel have added complexity and texture to the palate. This has resulted in a supple wine with good weight and fruit intensity and a good finish. Decant for approx 20mins, and serve at 16C.

CELLARING POTENTIAL:
Drinking perfectly well this summer; and over the next 24 months

SUGGESTED FOOD MATCHES:
Perfect wine match with seared Tuna, mushroom pasta, tapas and ripe Brie, enjoy.