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.

Wednesday, February 23, 2011

Three Paddles 'Martinborough' Pinot Noir 2009

Grape Variety: 100% Pinot Noir

Growing Region: Old Cemetery Block, Martinborough, New Zealand

Owner / Winemaker: Roger Parkinson

3 1/5 Stars - Michael Cooper's Wine Guide 2011.

TASTING NOTE:
The local interest in Pinot Noir over the past few years has exploded and has encouraged nearly all known and potential vineyards sites to look hard at a variety and style of wine that is as varied as the people that now drink this wine.
The fruit for this wine was de-stemmed, and then underwent cold maceration prior to fermentation to gently extract colour, fruit characters and aromas. Total time of maceration took approx 18-21 days. Malolactic fermentation took place in barrel - where Roger prefers to use tight-grained French oak barriques, (25% new). Total time in barrel was 9 months. And the finished wine was bottled unfined and unfiltered.
In the glass you are greeted by a deep blood-red colour. On the nose the wine exhibits typical regional characters of red berries and cherries mixed with spicy and subtle earthy notes. The palate is soft-textured with supple tannins and carries flavours of red fruits and spice through the palate to a soft and persistent finish. Serve at 16-18C.

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

SUGGESTED FOOD MATCHES:
Perfect wine match with seared tuna, salmon steaks, pasta and mature cheeses, enjoy.

 

Primitivo

Primitivo is a red grape variety grown principally in Apulia in southern Italy. The first documented use of the term Primitivo appears in Italian governmental records of the 1870s. The name derives from the terms 'primativus' or 'primaticcio', which refer to the grape's tendency to ripen earlier than other varieties.
Primitivo is now thought to have been introduced as a distinct clone into the Apulia region of Italy in the 18th century. Don Francesco Filippo Indellicati, the priest of the church at Gioia del Colle near Bari, selected an early (primo) ripening plant of the Zagarese variety and planted it in Liponti. This clone ripened at the end of August and became widespread throughout northern Puglia.


 

Zinfandel long considered 'America's vine and wine', but when University of California, Davis (UCD) professor Austin Goheen visited Italy in 1967, he noticed how wine made from Primitivo reminded him of Zinfandel. In 1993, Meredith used DNA fingerprinting to confirm that Primitivo and Zinfandel are clones of the same variety. Comparative field trials have found that Primitivo selections were generally superior to those of Zinfandel, having earlier fruit maturity, similar or higher yield, and similar or lower rot susceptibility.
The European Union recognized Zinfandel as a synonym for Primitivo in January 1999, meaning that Italian Primitivos can be labelled as Zinfandel in the USA and any other country that recognises EU labelling laws.
Most Primitivo is grown in Puglia (Apulia), the 'heel' of Italy. Historically, the grape was fermented and shipped north to Tuscany and Piedmont where it was used as a blending grape to enhance the body of thin red wines produced. This wine is also characterized by an unusually high alcohol by volume - around 14%. Wines made from Primitivo have notes of plum and spice, like Zinfandel, but because of different growing soils and climate, the fruit character is less jammy, the structure more akin to old world wines, with rustic notes of earth and spice.

Wednesday, February 16, 2011

Georges Duboeuf Fleurie 2009

Grape Variety: 100% Gamay

Growing Region: AOC Fleurie, Beaujolais, France

Winemaker: Emeric Gaucher

TASTING NOTE:
The origin of the name Fleurie over time has had many a romantic theme to the name - but it is no less impressive, though it has nothing at all to do with flowers, but with an officer of the Roman Legion. Wine represents, in a certain way, the greatest gift that Rome made to France. Fleurie is also the name of the village (AOC area) from where this wine is produced.
The harvested fruit was picked by hand, where they kept them in whole bunches and with stems attached. The fermentation temperature was between: 28 - 30C, and maceration took place for 8 to 10 days. The whole process was started and finish with indigenous yeasts.
In the glass this Fleurie shows a deep, intense red colour, with a crimson hue. The nose as a sumptuous array of floral and fruit fragrances that lift the senses with notes of: irises, violets, roses, black currant, strawberry, peach and raspberry. The mouth feel is distinctively elegant and velvety smooth on the finish. Serve at 13-14C.

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

SUGGESTED FOOD MATCHES:
Perfect wine match with grilled Lamb Chops, Paella, Salmon Pasta, and rich cheeses, enjoy.

Soft, easy drinking red wine for many occasions.
 

 

Semillon

Semillon is a golden-skinned grape used to make dry and sweet white wines, most notably in France and Australia. The origin of the Semillon grape is hard to determine. It was once considered to be the most planted grape in the world, although this is no longer the case.
Semillon, which is relatively easy to cultivate, and is a vigorous producer of grapes. It is fairly resistant to disease, though extremely susceptible to Botrytis. The grape ripens early, when, in warmer climates, it acquires a pinkish hue. Since the grape has a thin skin, there is also a risk of sunburn in hotter climates; it is best suited to areas with sunny days and cool nights.

 

The Semillon grape is rather heavy, with low acidity and an almost oily texture and wines based on it can age a long time. Along with Sauvignon Blanc and Muscadelle, Semillon is one of only three approved white wine varieties in the Bordeaux region. When dry, it is referred to as Bordeaux Blanc and is permitted to be made in the AOC of Pessac-Leognan, Graves, Entre-deux-mers and other regions. However, when used to make the sweet white wines of Bordeaux (i.e. Sauternes and Barsac) it is often the dominant variety, and this is where Semillon's strengths come to the fore.
Due to the declining popularity of the variety, fewer clones are cultivated - causing producers to project a future shortage of quality wine. In 2008 - 17 Bordeaux wine producers, including Chateau d'Yquem, Ch. Olivier, Ch. Suduiraut and Ch. La Tour Blanche, formed an association to grow their own clones.
Semillon's home is in the South West of France, particularly Bordeaux, where it is the most widely planted white grape. Outside France, the Hunter Valley of Australia is Semillon's adopted home, and here it makes possibly Australia's most interesting white wines. The best examples can carry on evolving for decades. Semillon / Sauvignon blends are common in Western Australia, where the two grapes synergize to make some stunning wines. Plus don't forget - De Bortoli's 'Noble One'.

Saturday, February 12, 2011

Stonyridge Larose - 18 Vintage, Vertical Tasting

Held in Auckland, at the Hancocks Tasting Room. 29 special guests of Mr Grahame Haggart; as it was his enormous generosity at offering from his own private collection 18 vintages of Stonyridge Larose that the event happened at all. The tasting started with the 1987, then from 1993 working our way through to the 2009 vintage. Over 2 flights of 9 wines all served in Riedel stemware - with the owner & winemaker Steve White taking us back to each vintage in turn and with comments and stories of the day from many in the room, the tasting was one of a life time. It was the largest tasting Steve had hosted of its type in the world. To be able to taste 3 decades of one of New Zealands iconic wines, was a journey and experience that will not be forgotten.

The following are a copy of my; notes, scribbles, observations and wine theatre / poetry from the night... I hope that they bring a smile and a little insight into the ‘Stonyridge Larose’ wines that we enjoyed on the night.

Stonyridge Vineyard
80 Onetangi Rd, Waiheke Island, New Zealand
Owner/ Winemaker: Stephen White

 

Stonyridge Larose 1987
On the nose wild truffle, game, hints of smoky Parma Ham, wild theme and dark bush berries. The truffle and berries carry through onto the palate, woven with leather, silky tannin notes have completely knitted themselves through the backbone of the wine, with a pleasant lingering character of homemade Xmas pudding. The finish has those summer bonfire smoke notes and the wine is crying out to be matched with very slowly cooked aged Lamb Shanks that are falling off the bone as your plate in placed in front of you, on a bed of truffle mash.

Stonyridge Larose 1993
On the nose as you raise the glass you have a hint of dried herbs hanging in the pantry, with a open bag of field mushrooms in the corner, then as you air the wine a dare to swirl it to the edge of the glass - these notes develop further and remind you of the first time to used a pestle ‘n mortar and crushed herbs, and spices with coarse salt, then as you place the wine into your mouth you simply seem to forget that you have a wine on your palate as all you can taste are these herbs rubbed over a aged sirloin steak, having been seared to perfection. The wine is starting to show its age that only a full life can genuinely achieve, though far from tired in the glass.

Stonyridge Larose 1994
The nose gives you a hint to what seems a precocious wine, with lively and bright aromas leaping from the glass. Notes of herbs, wild theme are supported by elegant violets and lavender characters. On the palate these notes direct you to ripe cassis, sautéed cherries in brandy, hints of sweet cranberries - that engages the brain to think only of Roast Lamb and rustic season vegetables. This wine has good length and well balanced tannin structure, still life in this wine for another 5-7 years of careful cellaring. I liken this wine to a well written book, (not a fast page turner, as each page has a great deal of detail to take in, but the ending is an exciting mystery well worth the wait)

Stonyridge Larose 1995
The nose is packed with summer berries, in particular dark black Doris plums. On the palate with wine shows Xmas tart spices and integrated tannins from both the fruit and the oak. The oak plays a much more obvious role in the wine; holding all the characters in the wine evenly together so one doesn’t fall behind or another take too much of centre stage. The palate is for ever changing as you tune out all surrounding noises to concentrate on the multitude of layers and nuances in the wine. It is one of those wines that you need ‘David Attenborough’ to guide you through (and narrate) the kaleidoscope of flavours some known, and others that have evolved in the bottle. Plus a finish - that thankfully doesn’t end.

Stonyridge Larose 1996
The aromas of this wine take you back to being a young child - the first time you walked into a roadside orchard shed makeshift stall packed with the morning harvest of ripe summer berries, some split and dripping in their baskets and punnets and the aromas carried on the breeze running from the back door. The palate is packed with flavour, where do I start - how do you describe a wine like this and ensure you do it justice. I feel I will fail miserably - so I apologise now, but here goes.
It’s like someone has finally put a wine in front of you, and in your glass and it finally explains everything about wine that you have only read about and never had a clue what the writer was talking about. This is the wine that turns the light on. Stunning complexity, layered with herbs, summer fruits, tannin, and oak that even after 14 years - has got a firm grip on this wine, but a fair hand and has all the instruments in the orchestra playing to the same tune. Do you remember as a child finding fresh black berries on a wild bush on the walk home from school and no one is around to spoil your fun - this wine gives you back that honest pleasure and infectious smile you won’t be able to explain unless someone was there with you. Possibly one of the greatest wines I have ever had the pleasure to listen too. Yes listen, a story I will never forget and want to share for a life time.

Stonyridge Larose 1997
Wow - what a bouquet - leaping from the glass like freshly cut garden flowers to large for the vase they are standing in. Aromas of freshly ground Guatemalan coffee, toffee, bitter chocolate, cassis, hazelnuts and vanilla pods. For those who have travelled or have had the opportunity to have a genuine ‘Black Forest’ Gateau - you will instantly connect with what is currently in my glass. The wine currently reminds me of a Barbarians Rugby team in the UK at their first training session - packed with quality - but still to find its best combination, but still has the confidence to knock you over. Imagine a country pub famous for Guinness, Steak & Mushroom pie, this wine will make it a match winner. Will cellar for another 8-10 years.


 

Stonyridge Larose 1998
Shy on the nose, but don’t be fooled by first impressions. This wine is far from lacking the skill set to win the next Triathlon World Champs. This could be a perfect wine for the Duracell Battery adverts; the flavours and the wine will last longer than the next best red wine in your cellar. As you swirl the glass to the point where the odd drop stands up on the edge of the glass notes of violets and lavender are subtly integrated with tobacco and dark berries - with a hint of liquorice and silky tannins guiding you like a well experienced tour guide - giving you confidence to take the next step and explore more into the darkness of the cave. This wine cries out for game meats, venison, ostrich and char-grilled vegetables.

Stonyridge Larose 1999
The wine draws you closer with notes of theme, freshly ripped mint, herbs, and floral aromas, with what reminded me of a warm berry tart cooling on the kitchen bench. The tannins from both the fruit and the oak are firm, confident and taking a forward/leading position in the wine. But as with any tight unit all the other components are tightly knitted and in close quarters in equal proportion following the tannin and oak notes. The wine has an amazing mouth feel and finishes with an exotic spice, you could be in the markets in Morocco, watching you dinner being slowly turned over an open flame.

Stonyridge Larose 2000
Don’t sneak up to this wine - as it will catch you by surprise, (Like an ‘Indiana Jones’ surprise - the movie). I didn’t think you could pack some much into the aroma of a wine. This wine has it all (no I didn’t look for the kitchen sink) - but it has everything you could hope for. Black Doris plums, Black Liquorice (the old fashioned type you used to get in a grocers store in a small brown paper bag).
This wine is not for the faint hearted - this wine should have safety warning on the label - this is a wild ride. The aromas and flavours of this wine simply have you salivating and craving meat like you have never done before, it releases the carnivore in all of us.
Imagine for a second - as I’m sure very few people have actually done this, but it paints the best picture of what this wine is like on the palate.
Imagine trying to BBQ a wild Buffalo while riding on its bare back - it was a wild ride. This wine is simply too big for one bottle, only time will ‘tame’ this wine. Cellar for another 10+ years.

Stonyridge Larose 2001
The nose is full of Xmas fruit cake notes, roasted herbs and a subtle floral note giving it a final lift. The palate has red plum, nectarine, and an overwhelming character that reminds me of homemade Rum-Balls (that sweet mixture of chocolate, rum and diced raisins...) the finish is lively and energetic, bouncing from one taste bud to the next. This wine still has not completed the pages to its life story; it still has time in the bottle and still many memories to create for those who can wait.

Stonyridge Larose 2002
The glass is fighting a losing battle to restrain all the aromas packed into this wine. Rich, ripe cassis berries, fresh chocolate torte, and a strong note of what I describe as Hazelnut Praline, then on the palate small explosions of Morello cherries. The ‘recipe’ - if there is such a thing for a living breathing creation as this Larose should be kept in a Swiss Bank vault, as the palate feel and flavours are such a dynamic experience that Movenpick the ice-cream company will fight wars to get the secret. Eat your heart out Movenpick and Haagen-Dazs - this is ice cream for adults and the best thing – is that this won’t melt away or run down your arm, and even though it seems hard to believe, this wine will improve over the next 8+ years.

Stonyridge Larose 2003
The nose instantly reminds me on Brandy-Snaps filled will chocolate cream, mocha-coffee and the odd blackberry on the side. The palate reminds me of the first time I saw a Picasso - instantly drawn to the dramatic colours, angles and emotion, but needed to sit down and take some time to get to grips with it. This wine is no different; so much is going on in the glass, this wine walks to a different beat, but one that is not offensive to the eyes, ears or palate, on the contrary - but I would advise careful cellaring and enjoy with friends that you trust and whom appreciate good wines and bring someone along that can really cook. I would enjoy this wine in another 10+ years, but first study up on your Picasso’s, so you are prepared for the sensory journey this wine will take you on.

 

Stonyridge Larose 2004
A bottle of wine is still to date the only time-machine man has made, and the aromas of this wine instantly take me back to my childhood - when visiting a sweet shop, where your senses were bombarded from all directions by colour and aromas. Dark hard lollies, berries and a dominate note on the nose is liquorice allsorts. Then you have this enveloping aroma of oak, like you had fallen asleep in the afternoon in a barrel room and the smells of red wine, alcohol and oak soaked barrels fill the cellar.
As the wine hits your palate you are greeted and overwhelmed with power and length of flavour, you find yourself putting your wine glass down and drawing in breath while you deal with the explosion overload in your mouth.
With only 6 years in the bottle - I liken this wine to the Stage Show ‘Les Misérables’ performed recently at the O2 arena in the heart of London. Arguably the most enthralling, powerful and dramatic performances on the stage - by a cast of characters that each on their own is a story and an emotional connection that cannot but affect you, then they all have a much larger entwined story to tell and share.
But with so little time in the bottle - the wine is no less special - though it is like this world class cast has just returned from a short season break, time away from the stage and they know each part that they are to play - but they are not quite hitting the perfect notes as yet. So I would suggest you get a group of friends together and come back to this wine and it will affect you like no other for the rest of your life.

Stonyridge Larose 2005
Imagine letting young kids loose in the kitchen with a bench-top full of dark summer berries, chocolate cookies and asking them to mix them all together and serve on a bowl for a summer dessert. Then imagine you are one of those kids and you are licking your fingers - that is what the nose on this wine reminds me of, call me mad if you like, but what a great image and what a great bouquet to this wine.
The palate is warm and inviting, but it is not showing you all that is has to offer, it wants to get to know you first, and then with a little time in the glass and air – it will reveal pockets of mocha, tobacco and a hint of cigar smoke wrapped up in firm tannin and oak structure. This wine is like meeting and making a new best friendship, one you instantly know will endure a long and dynamic life. This is such an honest wine, it has nothing to hide - it is a sheer delight. Please cellar for another 10-12 years and treat yourself.

Stonyridge Larose 2006
Boiled lollies on the nose, with hints of black liquorice, tobacco smoke, mocha-coffee and sautéed blueberries in a pan with a dash of sugar and alcohol. Currently you hear people reciting the song, “the sounds of summer” - well the aromas of this wine remind me of ‘the smells of summer’. On the palate you have spice, chorizo, and Tuscan aged ham all balanced with confident tannin and oak.

Aromas and flavours always take my mind on a journey and this wine is no different. My first thought was imagine stopping at a roadside trattoria in Tuscany on a hot summer’s day, selecting from the open serving area and choosing a few slices of a locally aged and cured Tuscan ham, a few slices of locally grown Tuscan tomatoes, Parmigiano cheese and a few slices of unsalted local bread and making a sandwich and sitting under a Cyprus tree and enjoy. What could be better, oh yeah - sharing the moment. This wine will reward those with patience for another 12+ years.

Stonyridge Larose 2007
The nose reminds me of Xmas pudding packed with berries, raisins and supported by violets and a subtle hint of lavender. The palate is gamey, rich and complex and layered only showing you tiny glimpses of the full picture of a full flavoured mouth filling wine. Even after decanting the wine for more than 2 ½ hours - this wine is packed with detail that can’t be completely appreciated this young in its life, though please be clear the wine is no less enjoyable - though it is clear there is still so much to learn and explore.
I liken this wine to a 2 day Contiki Bus tour exploring and visiting Rome while looking through a glass window. You can see Rome (well parts of Rome) - but you won’t truly experience, feel, understand Rome and its history, culture, language and cuisine.
I suggest that you come back to Rome and spend a lifetime getting to know Rome / Italy and bring the wine with you at the same time, as this wine has a long and full life to live and share with you if you wish.

Stonyridge Larose 2008
Who remembers ‘After Eight’ dinner mints wrapped in dark chocolate, well that is the first impression I get on the nose. Then hints of Morello cherries, mocha chocolate and well balanced tannin and oak are there to ensure the wine takes the right course through it development. This wine is so youthful and showing so much natural, raw potential, you have to hold back and not rush it too fast.
This wine reminds me of Usain Bolt - (the world fastest man) - not because this wine will be over in a short time, far from it. It reminds me of Usain Bolt just arriving in the stadium (or in this case - the wine glass) - greeting people, smiling, making small conversation - while the whole world awaits the exposition and sheer power, and natural ability of the man to excite every person who sees him take each step along the track. This wine is just the same - from previous vintages (journeys down the track) - we have high anticipation of the wine to come and know it will be special. For those with patience - invest 12-15 years.

Stonyridge Larose 2009
This wine is just like an unbridled thoroughbred that has thrown its jokey in the starting gates, it simply can’t wait to show the rest of the field, (wine enthusiasts) what is can do. The wine already has a very inviting and rich nose. Like this well groomed thoroughbred in the starting gates - it is clear for all to see the rippling muscles - (quality of fruit, tannin and oak structure) - but like the horse it would be a very brave person to get into the gate and try and tame the horse (wine) and try and ride it today.
But like a sure thing investment - (which is not a common thing these days) - I would put my money/ invest in this wine and enjoy in about 8-10 years. The reason for the slightly early drinking time - is that the wine is no less a wine than previous vintages, but unlike a wild stallion - this lively thoroughbred has had a much more gentle upbringing, introduction to the world, (growing season) and a soft, caring hand from the winemaker to bring it along to show its winning potential in a slightly shorter time frame.

 

Wednesday, February 9, 2011

Fallen Angel Marlborough Sauvignon Blanc 2010

Grape Variety: 100% Sauvignon Blanc

Growing Region: Marlborough, New Zealand

Winemaker: Steve White

TASTING NOTE:
It's one of those things that always amazes' me when I travel around New Zealand and the topic of Sauvignon Blanc arises. Everyone tells me that they are not a big fan of the variety and seem to rarely drink this style of wine. Well I liken it to the 80's and 90's when everyone in the world stated that they didn't buy Michael Jackson's 'Thriller' Album - but it became and is still to this day, the most sold album of all time.
Well the same people must be buying Sauvignon Blanc as it is New Zealand's most planted and purchased wine. Plus with so much seafood and fresh vegetables at our finger tips, what better wine to enjoy than a lively glass of Sauvignon.
The carefully selected parcels of fruit for this Sauvignon Blanc were sourced from the Wairau and Awatere Valley. This Sauvignon Blanc has a generous nose showing ripe aromas of passion-fruit, citrus and tropical fruit - pineapple and lychee, with some sparkling gooseberry. The palate is bright, concentrated, and full of fruit. The wine is well balanced with fine acidity leading to a long finish overflowing with ripe varietal flavours that are crisp and refreshing. Vibrant, ripe fruit driven, and lively to the finish, this is what Sauvignon Blanc is all about. Serve at 6-8C.

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

SUGGESTED FOOD MATCHES:
Perfect wine match with shellfish, any firm white fish and with feta cheese, enjoy.

Dynamic Marlborough fruit bursting from the glass.
 

 

Flying Winemakers

Flying winemakers are winemakers and consultants who work with wineries and some even have interests in several wine growing countries.
The flying winemaker is a relatively recent phenomenon. The term was coined by Tony Laithwaite, the importer behind Bordeaux Direct and The Sunday Times Wine Club, when he employed Australian Nigel Sneyd to supervise a vintage at the St Vivien co-operative in the Dordogne.
Flying winemakers are both an obvious extension and the logical consequence of global wine investments, which sees for example: Champagne makers producing sparkling wines in France, California, Argentina, Australia and New Zealand. It makes economic sense that this high level of expertise would be used globally.

 

The art of the flying winemaker in many old wine regions is to modernise a wine, fruit driven, aromatic and ready for early drinking. Flying winemakers emphasize hygiene and rational work procedures, plus the use of modern winemaking techniques and analysis.
The development of the airliner has had a big effect, making it much easier for individuals to directly supervise viticulture and winemaking in different countries across the globe, rather than exchanging ideas by mail as they have for centuries.
Some are concerned that this can lead to a homogenous wine, influenced more by the winemaker's background than the local terroir and history. Many of the early flying winemakers were Australians, and used the fact that their autumn was six months ahead of the Northern Hemisphere to 'moonlight' when things were quiet at home.
Two of the most influential flying winemakers are: Frenchman Michel Rolland from Pomerol who advises over 100 wineries in 13 countries, and Italian Alberto Antonini similarly advices close to 100 wineries in 14 countries. People ask - What's wrong with raising standards of hygiene? Plus for example - it is very had to make a wine in Italy and not have it taste Italian.

Thursday, February 3, 2011

Cookoothama Botrytis Semillon 2007

Grape Variety: 100% Semillon

Growing Region: Darlington Point, Riverina, New South Wales

Winemaker: Daren Owers

Gold Medal - Int. Wine & Spirit Competition 2009.

TASTING NOTE:
This 'sweet wine' like some many - is more versatile than just matched with dessert at the end of the evening meal. Yes this Botrytis Semillon is sweet, there is no denying, but being made from Semillon gives the wine a bright, freshness on the palate, so can be enjoyed after lunch, during the afternoon with fresh and dried fruits and cheeses. The Semillon for this special dessert wine was sourced from the Cookoothama Vineyard on the banks of the Murrumbidgee River at Darlington Point in the Riverina.
Careful monitoring of the botrytis infection in the vineyard allowed the 'super-ripe' fruit to be delivered in ideal condition for this style of wine. The fruit was crushed, chilled and pressed immediately, with the juice allowed to settle for 18 hours prior to racking and fermentation. Initial fermentation was in stainless steel tanks, after which parcels of the wine was transferred to new French oak to finish fermentation and enjoy a further 14 months maturation prior to final blending and bottling.
In the glass you are greeted by a brilliant pale gold colour and hue. The bouquet is packed with enticing aromas of dried apricot and fig with marmalade and orange peel. The palate is luscious with concentrated apricot nectar, dried fig and pineapple with well balanced acidity giving it length, structure and a lively finish. Serve at 6-8C.

CELLARING POTENTIAL:
Drinking perfectly well this season and will age for another 5-7 years.

SUGGESTED FOOD MATCHES:
Perfect wine match with cool crème brulee, cheese platter with dried fruits, enjoy.

 

Gamay

Gamay is a purple-coloured grape variety used to make red wines, most notably grown in Beaujolais. Its full name is Gamay Noir a Jus Blanc. It has been known as a distinct grape variety for over 600 years, often referred to as Gamay Noir.
The Gamay grape is thought to have appeared first in the village of the Gamay, south of Beaune, in the 1360s. The grape brought relief to the growers following the decline of the Black Death. In contrast to Pinot Noir, Gamay ripened two weeks earlier and was less difficult to grow. It also produced a strong, fruitier wine in larger abundance. One parent of Gamay is Pinot Noir and the other is Gouais Blanc.

 

In 1395, the Duke of Burgundy, Phillip the Bold, ordered Gamay vines to be torn out and banned the variety from being planted in the vineyards of Burgundy, so as not to compete with Pinot Noir. Although this decree nearly eradicated Gamay altogether, it found a new home in Beaujolais.
Gamay is a very vigorous vine which tends not to root very deep on alkaline soils resulting in pronounced stress - with a correspondingly high level of acidity in the grapes. The acidity is softened through carbonic maceration, a process that also gives the wine tropical flavours and aromas, reminiscent of bananas.
Gamay wines are typically light bodied and fruity. Wines meant to be drunk after some modest aging tend to have more body, where the wines typically have the flavour of sour cherries, black pepper, dried berry and blackcurrant. In addition to being well suited to the terroir of Beaujolais, Gamay is grown extensively in the Loire Valley around Tours where it is typically blended with Cabernet Franc and Cot a local clone of the Malbec. These wines are similar to those of Crus Beaujolais but with raspberry notes and the signature fresh-peppery nose.
Gamay is also the grape of the Beaujolais Nouveau, produced exclusively from the more alkaline soils of Southern Beaujolais where the grape is incapable of making drinkable wines without aggressive carbonic maceration.