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, October 26, 2010

Matawhero 'Gisborne' Chardonnay 2009

Grape Variety: 100% Chardonnay

Growing Region: Gisborne, New Zealand

Owners: Kirsten & Richard Searle

4 Stars, Bob Campbell MW.

TASTING NOTE:
Gisborne is known as the first region in New Zealand to see each new day, but along with this 'first light' - it is also known as the Chardonnay Capital of NZ. The grapes for this wine were sourced from Paul and Jenny Tietjen's vineyard on Ormond road in the heart of the 'Golden Slope' region in Gisborne.
When the fruit was judged ripe by viticulturist Jeremy Hyland the grapes were machine harvest at night - to retain as much varietal notes and fresh characters. Once in the winery the grapes were crushed and gently pressed. The juice was cold settled for 36 hours, allowing it to spontaneously ferment with indigenous yeast and then cool fermented until dry. Once dry the juice went through malolactic fermentation. Once in balance the wine was stabilized to ensure the desired 'malo' characteristic's were not lost. The wine was then filtered and bottled.
In the glass you are greeted by a bright straw colour with golden highlights. The wine has a good bouquet with ripe melon and peach abound with butterscotch and fig. The palate is well balanced and expresses rich ripe fruit, with peach and an inherent creaminess and a lengthy finish. Serve at 10C.

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

SUGGESTED FOOD MATCHES:
Perfect wine match with grilled fish, chicken, risotto and with seasonal vegetables, enjoy.

 

Tuesday, October 19, 2010

Barros Ruby Port

Grape Variety: 30% Tinta Roriz, 30% Barroca, 20% Tinta Cao & 20% Touriga Francesca

Growing Region: Douro Valley, Portugal

Owner: Manuel Angelo Barros

A well balanced, versatile Ruby Port.

TASTING NOTE:
Located in the heart of Portugal's famed Douro region, Barros is one of the largest and most respected Portuguese-owned port houses. Established in 1913, Barros has won an international reputation for producing the finest ports.
The traditional varieties from the Douro region were use to made this ruby style port. The vines are cultivated on a combination of terraces supported by stone walls, and on platforms held by natural slopes on the contours of the hillsides - that line the Douro River.

After hand harvesting, the grapes were crushed and underwent an extended maceration on skins in order to obtain a rich wine both in colour, aroma and flavour. Fermentation was arrested by the addition of grape spirit in order to produce a naturally sweet wine. The resulting wine was matured in wooden casks (pipes) for up to 3 years.
Serve in small glasses, at 14 to 16C.

CELLARING POTENTIAL:
Drinking perfectly well at any time, but when 'open' store in a cool place and check it regularly as it will age over 3-4 weeks.

SUGGESTED FOOD MATCHES:
Perfect wine match as an aperitif, with dessert or cheese selection, enjoy.

 

Tuesday, October 12, 2010

Nugan Estate 'Parish' Shiraz 2008

Grape Variety: 100% Shiraz

Growing Region: McLaren Vale, South Australia

Winemaker: Daren Owers

Trophy - Decanter World Wine Awards 2010.

TASTING NOTE:
Daren Owers has made a positive impact on the wines coming out of Nugan Estate over the past few years. In June of 2003 Daren took on the position of chief winemaker when it became available, after only being with the company since 1999. Just 2 years into the role he was named the winner of 'The Wine Society Members' Choice Award in 2005, and since then has produced a number of outstanding wines, and this award winning Shiraz is another in the long line of achievements both Daren and Nugan are achieving on the international stage.
The fruit for this wine was sourced from their McLaren Vale 'Parish' vineyard. After harvest, the grapes were crushed, yeast added and then carefully pumped over in the traditional manor to avoid the extraction of bitter tannins. The wine was then transferred into a combination of new and seasoned French and American oak for fermentation, followed by 24 months maturation prior to the final blending and bottling.
In the glass you are greeted by a deep red with a bright purple hue. The wine has a confident bouquet - packed with ripe cherry and plum notes melded with dark chocolate, vanillin and a hint of spice. The palate is rich and full bodied; this Shiraz displays a powerful concentration of juicy dark plum characters, mocha chocolate, black pepper and earthy notes, and a persistent finish. Decant for 20-30 minutes - serve at 18C.

CELLARING POTENTIAL:
Drinking perfectly well this coming summer; and will age for another 4-5 years.

SUGGESTED FOOD MATCHES:
Perfect wine match with prime meats, BBQ'd or well seasoned dishes and a ripe cheese, enjoy.


     

Wednesday, October 6, 2010

Arrogant Frog 'Organic' Cabernet / Merlot 2009

Grape Variety: 55% Cabernet Sauvignon, 45% Merlot

Growing Region: Languedoc, France

Owner / Chief Winemaker: Jean-Claude Mas

Gold Medal - Concours General Agricole 2010.

TASTING NOTE:
This charming and approachable wine from Arrogant Frog comes from the sun-drenched hills of the Languedoc region, between the Mediterranean Sea and the Herault valley. As with every wine Jean-Claude makes this is exceptional quality for the price and bound to impress if you haven't tried his wines before.
For the first time, Jean Claude Mas is releasing his 'organic' Cabernet / Merlot, made from organically grown grapes.
Each grape variety was vinified separately. The fruit under went cold maceration at 10C for approx 3 days prior to 6 days fermentation at 24-26C with daily pumping over, followed by 9 days maceration for the Cabernet and 8 days for the Merlot. The 'assemblage' was then made in November before putting the wine in barrels. With 25% of the blend being aged in new oak barrel for 4 months. The other 75% gently matured in stainless steel vats. After taking the wine out of the barrels - it was then aged for a further 2 months in vats prior to bottling.
In the glass you have a deep purple, garnet red with ruby, red tints around the edge. The nose is full of bright blueberry notes, with hints of red pepper and spicy characters. The palate is well balanced, fruit driven, with smooth tannins, integrated oak and a long finish of ripe plums.
Decant for 20mins and serve at 16-18C.

CELLARING POTENTIAL:
Drinking well this summer; and will age for another 4 years.

SUGGESTED FOOD MATCHES:
Perfect wine match with barbecues, poultry, pasta, terrines and medium to strong cheeses, enjoy.