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, June 17, 2009


Nebbiolo is a red Italian grape variety predominately associated with the Piedmont region where it makes the (DOCG) wines of Barolo and Barbaresco. Nebbiolo is thought to derive its name from the Piedmontese word 'nebbia' which means 'fog'. During harvest, which generally takes place late in October, an intense fog sets into the Langhe region where many Nebbiolo vineyards are located.
lternative explanations refers to the fog-like 'bloom' that forms over the berries as they reach maturity or that perhaps the name is derived from the Italian word 'nobile', meaning noble.
Although there are dozens of clones and Nebbiolo is prominent, and famous for producing world renowned red wines, the reality is that this grape variety makes up barely 3% of all the wines produced in the Piedmont area. There are twice as many acres planted with Dolcetto and ten times as many planted with Barbera.


Part of the reason for this, Nebbiolo is one of the more problematic grapes for both viticulturists and winemakers to grow and work with. It is very sensitive to both soil and geography and can yield wines that vary widely in body, tannin and acidity, as well as aroma and flavour complexity. A late ripening grape, the vines need the best exposures, especially in cooler climates, in order to reach maturity. It performs better in calcareous rather than sandy soils. Nebbiolo grape skins are relatively thin, but quite tough and fairly resistant to molds and other pests.
Some winemakers feel that Nebbiolo is even more difficult to work with than Pinot Noir. It can be changeable, moody and unpredictable while undergoing typical cellar and aging procedures.
Nebbiolo produces lightly coloured red wines that can be highly tannic in their youth with scents of liquorice and roses. As they age, the wines take on a characteristic brick-orange hue at the rim of the glass and mature to reveal other aromas and flavours such as violets, liquorice, wild herbs, cherries, raspberries, truffles and tobacco. Nebbiolo wines can reward years of aging to balance out the tannins with other varietal characteristics.


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