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.

Monday, July 9, 2012

Quinta De La Rosa 'Vintage' Port 2007

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

Growing Region: Douro Valley, Portugal

Chief Winemaker: Jorge Moreira

TASTING NOTE:
Quinta de la Rosa's reputation for excellent port comes from a great location situated in the heart of the Alto Douro on the banks of the River Douro near Pinhao. 2007 was an exceptional year for both port and wine in the Douro valley. Near perfect growing conditions allowed optimal maturation of the grapes giving intense, concentrated and well balanced wines with rounded and mature tannins. The grapes ripened relatively slowly during a cool but bright summer, sourced from the older dry stone terraced vineyards at La Rosa. A hot start to September allowed the sugar levels to rise quite dramatically allowing the grapes to be picked in mid September. The premium grapes were trodden by foot in their granite Lagares for three to four days managing the temperature at all times. During this process a small portion of the free run juice was run off - (to make a Rosé) giving extra concentration to the final port.
The more complex parcels of juice were kept for 18 months in wooden oak 25 pipe tonels before final assemblage; with this port being bottled in June 2009. A rich an inviting colour and aromas greet you with warmth and energy. The port has aromas of blackberries, blackcurrants and with a hint of mint-chocolate notes. On the palate, the port is very full bodied, with enveloping mature, ripe tannins and grip giving the port presence on the palate and developing a persistent finish. Decant for 60mins and serve at 18C in winter (15C in summer).

CELLARING POTENTIAL:
Approachable this winter; will age gracefully for another 15-20 years. (Limited availability)

SUGGESTED FOOD MATCHES:
Perfect match with chocolate desserts, cheese selections and on its own, enjoy.

91 points, Wine Spectator 2009.




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