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, August 30, 2011

Rockburn 'Twelve Barrels' Pinot Noir 2009

Grape Variety: 100% Pinot Noir

Growing Region: Central Otago, New Zealand

Winemaker: Malcolm Rees-Francis

TASTING NOTE:
The 2009 vintage ended on a high, perfect for fruit ripening achieving great levels of complexity and subtlety - all unexpected after a cool summer. 'Twelve Barrels' is a single vineyard wine displaying the richness, power and minerality created from their Parkburn Vineyard.
Rockburn Twelve Barrels is exactly that, sourced from all the barrels filled every year, Malcolm handpicked and blended the barrels that most reflected site and season, and exhibit what he enjoys most about Pinot Noir - subtlety, elegance and personality.
This wine is blended from several clones each fermented with 15% whole bunches and remained on skins for 23-29 days in 6.5 tonne fermenters. The fruit went through 7 days cold maceration; fermentation over 1 week with daily plunging followed by post fermentation maceration for 7 to 14 days, then barrel aged for 15 months in 100% French oak before bottling without fining or filtration.
In the glass a deep purple-hued, rich-red colour. On the nose aromas of ripe berries and dark plum fruits with matching spicy oak and dried herb notes. The palate is solid, rich, densely constructed, with good complexity, bold flavours of dark fruits and roasted plums and spiced with oak. A robust, full-flavoured statement of Central Otago Pinot Noir. Decant for 60-90 minutes, serve at 16-17C.

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

SUGGESTED FOOD MATCHES:
Perfect wine match with wild salmon, seared tuna steaks, duck and pork, enjoy.

A bold, fruit driven Central Otago Pinot Noir.
 

 

Tuesday, August 23, 2011

Montes Classic Merlot 'Special Cuvee' 2009

Grape Variety: 85% Merlot, 15% Cabernet Sauvignon

Growing Region: Colchagua Valley, Chile

Chief Winemaker: Aurelio Montes

TASTING NOTE:
The climate in Colchagua valley where the fruit for this wine is sourced is a little cooler than that of its northerly cousin Maipo, but still maintains a consistently Mediterranean climate, ideal for ripening these vines.
As with previous vintages a balanced blend of predominantly Merlot and a small portion of Cabernet Sauvignon, the wine has gone through oak ageing of six months in French oak barrels. Aromas of raspberries and hints of blackberries combine very well with the typical spiciness of the variety. In the glass the wine has elegant characters, refined and a marked fruitiness almost irresistible to Merlot enthusiasts for its soft texture. The fruit on the palate is ripe and sweet, with a hint of spicy black pepper and subtle chocolate notes, a wine full of harmony and velvety smooth on the finish.
Aurelio decided to blend 15% Cabernet Sauvignon with this Merlot fruit, to help marry with the oak, and give structure and mouth feel that will also support ageing in the bottle. This is a wine with a good balance of tannins and acidity, producing a friendly, soft wine with a long and pleasant finish. Decant for 15-20mins and serve at 16-17C.

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

SUGGESTED FOOD MATCHES:
Perfect wine match with lamb, pork, light pasta dishes, tapas, and mature cheeses, enjoy.

Another honest, early drinking style from Montes.
 

 

Tuesday, August 16, 2011

Torbreck 'Woodcutter's' Shiraz 2010

Grape Variety: 100% Shiraz

Growing Region: Sourced from 6 Barossa vineyards, Australia

Chief Winemaker: David Powell

TASTING NOTE:
As with all Torbreck wines - this wine has been hand harvested and hand tended, and sourced from low yielding vines. The fruit is then placed into open fermenters and pressed carefully and gently in a basket press. The wine is then aged on fine lees for 12 months in large format seasoned barrels and oak foudres. This wine reflects the up & coming Shiraz vineyard sites of the Barossa valley, rather than the battle hardened old vines which make up the core of Torbreck's other cuvees.
In the glass the wine is dense, rich and opulent in colour. This wine combines great fruit purity, with texture, mouth feel, complexity and finesse. The wine even in its youth is a well balanced combination of elegance, structure and power and it is a fantastic introduction to the Torbreck family of wines. Whilst offering immense pleasure in its youth the 2010 Woodcutter's Shiraz will develop into an impressive wine with a few years in the cellar.
Although this wine is succulent and rich - perhaps the best feature of this wine is its complexity and layers of flavour which are rarely found at this price. Decant for at least 30-40mins and serve at 18C.

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

SUGGESTED FOOD MATCHES:
Perfect wine match with a hearty meal, rich flavours and with hard cheeses, enjoy.

If you enjoy confident red wine, this is for you.
 

     

Tuesday, August 9, 2011

Stonyridge 'Larose' 2008

Grape Variety: 37% Cabernet Sauvignon, 29% Malbec, 16% Merlot, 16% Petit Verdot, 2% Cabernet Franc

Growing Region: Waiheke Island, Auckland

Owner/ Chief Winemaker: Steve White

95 points - Robert Parker Jnr. (Advocate Sept 2009).

TASTING NOTE:
No one has turned the lights off - this wine is very deeply coloured. This wine has an expressive bouquet of intense fruit explosions from the five Bordeaux varieties that make up this wine. Intensely perfumed, showing notes of cassis, dark plum and dark berries, freshly ground cloves, earthy notes, with a thread of sweet after-eights chocolate mint, cedar and soft fine spices fill the nose.
The palate has a big, ripe, mouth-filling character, due to its maturation in 70% new French oak, engulfed by the huge ripe fruit. Richly flavoured and beautifully complex, with immaculate fine tannins and a confident structure - all give this wine its world class credentials. This wine is greatly concentrated with a finish that lasts and lasts, don't plan on going to bed early after opening this wine.
As it has been said - many make the mistake and look for an occasion to open and enjoy a wine like this, the opening of this wine is the occasion. Though please note - if you are forced at gun-point to open this wine in the next few years, decant for at least 45mins, and serve in a large Riedel glass at 18C.

CELLARING POTENTIAL:
I would start to think about drinking this wine in about 5-7yrs, it can age until 2020.

SUGGESTED FOOD MATCHES:
Perfect wine match with wild game, prime cuts of rich red meats, wine jus and excellent company, enjoy.


     

Wednesday, August 3, 2011

Kaesler 'Old Bastard' Shiraz 2007

Grape Variety: 100% Shiraz

Growing Region: Barossa, Australia

Chief Winemaker: Reid Bosward

95 points - James Halliday.

TASTING NOTE:
Kaesler own just over 92 hectares of vineyards in the Barossa Valley, the majority of the fruit for this wine came from 'old vines', in a vineyard planted back in 1893.
In the glass you have this deep red with a crimson hue. On the nose you will find bright cassis and blue berry, with hints of black berry and ripe plum. As the wine breaths and develops in the glass you will be greeted by sandalwood, cedar and even roasted meat aromas. This wine is a perfect expression of the honest purity of the age of the vines which is the core of this wine.
The palate is rich and intense and not for the faint hearted or those scared of the dark. The tannins are edgy and raw but have the strength and complexity to match with layered wine and give the wine more confidence to stand up to rich dishes and age well. Overall the palate is well balanced and with integrated layers of fruit oak and tannins this wine will keep your taste satisfied so don't rush this wine, take your time. Even it in youth this wine has matured well and is already showing its softer side, although it is still a comfortable 8-12 year proposition. Reid must be enormously proud of the wine with all the difficulties of the vintage. I would encourage decanting for 30-40 minutes and serve at 18C.

CELLARING POTENTIAL:
Drinking well this winter season; and will age for 8-12 years.

SUGGESTED FOOD MATCHES:
Perfect wine match with wild game dishes, rich sauces and aged hard cheeses, enjoy.