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.

Sunday, August 25, 2013

Taylors 'Jaraman' Cabernet Sauvignon 2010

Grape Variety: 100% Cabernet Sauvignon

Growing Regions: 68% Clare Valley, 32% Coonawarra, Australia

Head Winemaker: Adam Eggins

TASTING NOTE:
The 2010 growing season in the Clare Valley and Coonawarra regions were extremely varied, with the vines experiencing all weather conditions. While temperatures were a little higher than average during late January and February, the evenings and mornings were cool and mild, contributing to favourable sugar and flavour ripening conditions for the Cabernet bunches. Careful crop management and bunch thinning was implemented to ensure optimum fruit development, with their Cabernet Sauvignon exhibiting the benefits of slow maturation; ripe tannins and flavours with vibrant varietal distinction.
After harvesting, the grapes were de-stemmed and transferred to potter fermenters where the juice was fermented using specific yeast. Post fermentation, a small percentage of the fruit was left ‘on skins’ and soaked for around 4 weeks to achieve better integration of tannins. The wine was then gently pressed-off to tight grained French oak hogshead barrels (10% new, 90% 1-3 years old) there the wine went through malolactic fermentation. After approximately 18 months in oak, the wine was then fined, filtered and bottled in February 2012.
In the glass the wine has a dark red colour with a vibrant purple hue. There are lifted aromas of blackcurrant, cassis and subtle herbal and complex spice characters with a hint of tobacco notes from the oak. This wine is rich and full-bodied and is well-balanced across the palate with fine, elegant tannins - the hallmark of great Cabernet Sauvignon. Ripe flavours of blackcurrant and cassis delight with subtle savoury French oak characters of cedar and spice, giving the wine a long and persistent finish. Decant for 45-60 minutes and serve at 18°C.

CELLARING POTENTIAL:
Drinking perfectly well this coming season; and will age gracefully for another 5-7 years.
 
SUGGESTED FOOD MATCHES:
Perfect wine match with aged or well seasoned cuts of red meat, wild game and hard cheeses, enjoy.

A Cabernet with structure and character.

    
 

1 comment:

  1. love this wine and also just awarded.... but agree it does need decanting or aeration .... see this press write up for more http://www.theaustralian.com.au/executive-living/food-drink/taylors-wins-best-cabernet-sauvignon/story-e6frg8jo-1226735369401

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