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, June 29, 2010

Taylors 'St Andrews' Cabernet Sauvignon 2005

Grape Variety: 100% Cabernet Sauvignon

Growing Region: Clare Valley, Australia

Senior Winemaker: Adam Eggins

Blue Gold Medal - Sydney International Wine Competition 2010.

TASTING NOTE:
True reflections of their terroir, the St Andrews range of wines are premium wines, sourced from single vineyards on the Taylor family estate that exemplify the very best of handcrafted Clare Valley winemaking and continue the St Andrews tradition of fine Australian wines.
The 2005 vintage was considered amongst one of better ones in the previous decade, although it was still classified as a drought year.
The fruit for this wine was amongst the last vines to be picked on the Estate so a good, long ripening period was achieved with optimum tannin and flavour development.
After primary fermentation, the wine was pressed to 'Prestige' French oak barrels for secondary, malolactic fermentation - MLF. These barrels were hand-selected based on grain-grade rather than forest source. After racking (post MLF), the wine was returned to oak for maturation for a period of approx 12-14 months prior to bottling in December 2007.
In the glass the wine is a dark red with a developing brick hue to the edge. The wine has bold lifted varietal aromas of cassis, ripe black cherry and aniseed. These notes are matched with an abundance of chocolate, cedar and cinnamon from the French oak maturation. It is a generous wine which is beautifully ripened yet retains poise and the elegance of great Cabernet.
Decant for 20-30mins and serve at 18C.

CELLARING POTENTIAL:
Drinking perfectly well now; and over the next 5-7 years.

SUGGESTED FOOD MATCHES:
Perfect wine match with prime fillet steaks, game dishes with a wine jus, and ripe cheeses enjoy.

 

Tuesday, June 22, 2010

Quinta de la Rosa Vintage Port 2005

Grape Variety: Touriga Nacional, Touriga Franca, Tinta Barroca & Tinta Roriz

Growing Region: Douro Valley, Portugal

Chief Winemaker: Jorge Moreira

Gold Medal - NZ International Wine Show - 2008.

TASTING NOTE:
Quinta de La Rosa is a small estate in the heart of the Port wine-growing region in Alto Douro, near Pinhao, owned and operated by the Bergqvist family: Tim, his wife Patricia, son Philip and his two daughters, Sophia and Olivia, with the aid of the talented winemaker Jorge Moreira since 2002.
Made from traditional port varieties; Touriga Nacional, Touriga Franca, Tinta Barroca and Tinta Roriz, from the older dry stone terraced vineyards at La Rosa. A high proportion of the blend came from Vale do Inferno, found at the back of the property. This site was planted by Sophia's great grandfather before the First World War and boasts some of the highest dry stone walls in the Douro. The more complex notes of this 2005 vintage port were kept in wooden oak - 25 pipe tonels before being blended and then bottled in April 2007.
Great concentration of aromas which are both profound and slightly mysterious. The 2005 is a port without any weak points. It has excellent texture, complexity and equilibrium. Tannins of the highest quality give a wonderful length to this impressive vintage port.
Serving temperature: winter 18C, summer 14C.

CELLARING POTENTIAL:
Drinking perfectly well this winter; and well age gracefully for another 15-20 years.

SUGGESTED FOOD MATCHES:
Perfect match with chocolate desserts, cheese selections and mixed nuts, enjoy.

 

Tuesday, June 15, 2010

Domaine Jessiaume Volnay Brouillards 1er Cru 2007

Grape Variety: 100% Pinot Noir

Growing Region: Les Brouillards, Volnay, Burgundy

Winemakers: Marc & Pascal Jessiaume

90 pts - Wine Enthusiast 2010. *Limited Availability

TASTING NOTE:
I have had the pleasure of visiting the Jessiaume winery and cellars on several occasions over the years. Domaine Jessiaume sits at the entrance to the small town of Santenay in the Cote de Beaune. Built in 1850 - over the years has built a formidable reputation as a small negociants of unparalleled quality. In their cellars they have over 100,000 bottles gracefully maturing, with the oldest vintage being 1908.
As with all of the wines crafted at Jessiaume this wine has elegance and finesse, the palate is supple with well integrated tannins. This wine has had 12 months in French oak barrels (30% new wood), followed by 5 months finishing in stainless-steel tanks prior to bottling.
In the glass you have a bright ruby red colour. The aromas of violet, cherry and gooseberry spell delicate complexity on the nose and in the mouth. The refinement of its bouquet earns it the designation of the Cote de Beaune's most "feminine" wine. The wine is medium weight and culminates in a delicious and balanced structured finish that lingers well. Decant for 30 minutes and serve at 15-16C.

CELLARING POTENTIAL:
Drinking well this winter; and well repay another 7-9 years.

SUGGESTED FOOD MATCHES:
Perfect wine match with white meats, poultry, feathered game, fine cheeses, enjoy.

 

Tuesday, June 8, 2010

Ti Point 'Two' Merlot / Cabernet-Franc 2009


Grape Variety: 75% Merlot, 25% Cabernet-Franc

Growing Region: Matakana, New Zealand

Winemaker: Tracey Haslam

TASTING NOTE:
Tracey with the help of her mother and grandmother planted only the finest Bordeaux red clones at their Ti Point Vineyards on the Matakana coast north of Auckland. Apart from being a picture postcard location, the site is producing exciting fruit characters. The vineyards are positioned on a north-facing slope in the rain shadow of the Whangiripo range, blessed with a constant, gentle sea breeze. A perfect place to ripen Merlot and Cabernet-Franc and the summer of 2009 was just that for this approachable wine.
Small batches of hand-picked grapes destemmed but not crushed were hand-plunged to ensure good extraction during fermentation, with 10 days post ferment maceration and then they were transferred to a traditional basket press. Fermented in small lots and then aged in two and three year old French oak barrels for 8 months to create a style of wine that is rich and balanced.
Deep violet red fills the glass, with a blend of spice and violet with earthy undertones and floral notes on the nose. The palate is full and sweet plum and cherry with leather and spice (cloves, cinnamon) and a very seductive mouth feel. A wine with good fruit weight and depth, well balanced with a smooth structure and soft integrated tannins and immense appeal, the finish is alluring with layers of character, enjoy at 17-18C.

CELLARING POTENTIAL:
Drinking well this season; and will age for 4-5 years.

SUGGESTED FOOD MATCHES:
Perfect wine match with roasted meats, pizza, pasta and tapas, enjoy.

 

Tuesday, June 1, 2010

Chapel Hill 'Parsons Nose' Shiraz 2008

Grape Variety: 100% Shiraz

Growing Region: McLaren Vale, South Australia

Chief Winemaker: Michael Fragos

90 pts - Gary Walsh, Wine Front, 2009.

TASTING NOTE:
The vineyard where this Shiraz comes from produces fruit with unique characters and flavours. This McLaren Vale Shiraz typically has a deep garnet red colour with an enormously rich mouth filling palate that boasts style, structure and length.
After harvesting, which was prior to the heat wave that terrorized the end of the 2008 vintage, and fermentation, the wine was then given time in oak, approx 80% French oak and 20% American oak.
In the glass you will be greeted by a deep garnet red colour. The 2008 Parsons Nose Shiraz has decadent aromas of blueberries, violets and chocolate dusted with a cinnamon spice. The luscious palate brimming with Satsuma plum flavours seamlessly integrates with the gently textured oak. The finish is long and savoury with persistent velvety tannins.
Plenty of satisfaction to be had in this wine, Michael and his winemaking team has made an honest wine that has real character. Decant for approx 30-45 mins.

CELLARING POTENTIAL:
Drinking well this winter; and will age nicely over the next 4-5 years.

SUGGESTED FOOD MATCHES:
Perfect wine match with prime meat cuts, wine jus, roasted vegetables and ripe cheeses, enjoy.