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, January 20, 2009

Garage Wine

The original garage wine is Le Pin, and its grapes grow on a tiny, 5 acre plot in Pomerol, which is near St. Emilion in Bordeaux, France. The first vintage, from 1981, was so astonishingly good that other winemakers soon followed suit to create their own 'boutique wines' (as small wine batches were originally called). Since most of these operations were housed in relatively modest accommodations - the Le Pin wine cellar is in the basement of an old farmhouse. The limited production of Chateau Le Pin ranges from 500-600 cases per year - the French writer Nicholas Baby came up with the name 'vins de garage' and called the vintners 'garagistes'.
This is wine "Haute Couture", says Michel Rolland, internationally acclaimed wine consultant and advocate of garage wines, who orchestrated their expansion into the global market. The first wine to become famous under the name garage wine was Ch. Valandraud from St. Emilion (1.5ha). The name is explained by the fact that because of a lack of a dedicated cellar and the microscopic volume, the wine was made in a garage.

 
Usually the operation involves a tiny plot, seldom in excess of 2-4ha. With this scale, the vintner works as a gardener, sometimes taking care of vines as if they were pot plants. Low yields, about 20hl from a hectare instead of the standard 50hl. A straightforward recipe; it does, however, require backbreaking labour and almost surgical precision. They make the vine work: as early as July they bring in a green crop, with three-quarters of the bunches removed; following this, they cut the leaves first from the eastern side and then, prior to harvest, all the remaining leaves to achieve maximum exposure to the sun. The harvesting is done by hand, in a very short space of time (one day) and in only the best weather.
Vinification in a garage, or micro-winemaking, is high-precision, intricate work which produces highly concentrated, sophisticated, amazing wines, which so far have no history of their own, with their future behaviour hard to predict.

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