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, May 25, 2010

Luzon 'Jumilla' Organic Red 2008

Grape Variety: 100% Monastrell

Growing Region: Castillo de Luzon, Jumilla, Spain

Chief Winemaker: Luis Sanchez Sanchez

TASTING NOTE:
Luzon Organic is red wine produced with grapes grown from organic agriculture under strict organic regulations established in European Union. It comes from one of Jumilla's oldest estates and is certified organic and environmentally friendly.
In this vineyard there is no use of chemical products, synthetic pesticides, or weed-killers in their daily work. Instead they use environmental friendly organic practices and products that do not harm people's health, or the natural environment. The harvest took place during September 2008 and the grapes were handpicked. Maceration lasted approx 2 weeks with the temperature being maintained below 28C and the wine was macerated in contact with the skins before being deposited in stainless steel tanks where the malolactic fermentation took place.
In the glass you will see a deep red purple with a violet rim. On the nose, the wine is clean, fragrant and fruit driven, with intense smells of red fruits, powerful and very inviting. On the palate the wine is full, smooth and warming, excellent fruit and well balanced acidity, mature tannins and a good length on the finish. Best served at approx 16-18C.

CELLARING POTENTIAL:
Drinking well this season; and over the next 2-3 years.

SUGGESTED FOOD MATCHES:
Perfect wine match with, tapas, red meat dishes, roast vegetables and ripe cheeses, enjoy.

 

Tuesday, May 18, 2010

Brookfields 'Hillside' Syrah 2007

Grape Variety: 100% Syrah

Growing Region: Hawke's Bay, New Zealand

Owner / Chief Winemaker: Peter Robertson

5 Stars - Classic Syrah, Michael Coopers, Buyers Guide 2010.

TASTING NOTE:
This outstanding Syrah grown in a very special site found and planted by Peter; reminds me how young, but how quickly the New Zealand wine industry has matured and developed in such a short time. All captured in a single bottle, or in this case a glass of wine shared with friends and a nicely brazed piece of venison. Or maybe I am showing my age, as I have watched this wine develop from its first vintage, then to beating the Australians in their own competition in 2004, right up to this vintage.
The Hillside vineyard is located on a north-facing slope of a superb hillside site between Bridge Pa and Maraekakaho in Hawke's Bay. All of the fruit for this wine was hand harvested on the 17th April 2007. The incredible intensely flavoured fruit was de-stemmed, crushed and fermented at warm temperatures for rich colour and tannin extraction. Following pressing, the wine underwent malolactic fermentation and was then racked into new oak barriques. After maturing in oak for 18 months it was bottled, then rested for a short while before release.
In the glass you will be greeted by a dark red - almost black colour. The bouquet of this 2007 Hillside Syrah is very confident but friendly, with complex aromas intertwined with freshly cracked black pepper and spice. The wine is packed with dark plum characters, sweet berries, toast, and balanced oak form a multi layered palate that lingers into next week.

CELLARING POTENTIAL:
Decanter for 45+ minutes; or will age gracefully for 10-12 years.

SUGGESTED FOOD MATCHES:
Perfect wine match with game meats, wine jus and truffle brie cheese, enjoy.

 

Tuesday, May 11, 2010

Fairhall Downs 'Marlborough' Pinot Gris 2009

Grape Variety: 100% Pinot Gris

Growing Region: Marlborough, New Zealand

Owner / Viticulturist: Stuart Smith

TASTING NOTE:
The Pinot Gris grape and in particular the clones that we have here in New Zealand is a versatile wine which is grown from Northland to Central Otago, with its popularity and interest from all wine enthusiasts having soured in recent years.
Styles of Pinot Gris here in New Zealand can and do vary widely, but it is delicious when served chilled as an aperitif and works well with a wide array of seafood and lightly spiced white meat and fish dishes. Pinot Gris is an aromatic style of wine which when well made can have intense aromas, rich flavours and a full mouth-filling quality.
This Fairhall Downs Pinot Gris is made in a drier style to many and all the fruit was sourced from a single vineyard site carefully maintained by Stuart.
The fruit was hand harvested and whole cluster pressed. In the glass the wine has a clear and bright appearance. On the nose you have bright Pear and citrus characters. Then the palate is a rich dry style with good texture and fresh natural acidity - giving the wine a clean finish. Serve at approx 8C.

CELLARING POTENTIAL:
Drinking perfectly well now; and will age gracefully over the next 5-7 years.

SUGGESTED FOOD MATCHES:
Perfect wine match with shellfish, Asian dishes, sashimi, ham, pork, and spicy chicken dishes, enjoy.
A bright style of Pinot Gris, don't miss out.

 

Tuesday, May 4, 2010

Cecchi 'Bonizio' Sangiovese 2008

Grape Variety: 90% Sangiovese and 10% other red varieties

Growing Region: Maremma-Tuscany, Italy

Chief Winemaker: Andrea Cecchi

TASTING NOTE:
A few years ago I had the opportunity to visit the vineyards in Maremma on the coast of the Tuscany region, where Cecchi have planted vines and it was evident to see their deep knowledge and understanding of the Maremma terroir and the selection of the most suitable clones have lead to this Sangiovese based wine. This is a region whose characteristics guarantee a full and constant ripening of the Sangiovese grapes.
After harvesting these ripe grapes, traditional winemaking took place with controlled temperatures. Fermentation was in small and medium sized stainless steel tanks. The fermentation temperature hit 28C for approx 18 days, then after bottling the wine was allowed to rest in bottle for a minimum of 3 months before release.
In the glass the wine is a ruby red colour with purple reflections. The wine has a bright bouquet with features that recall the ripe dark cherry with hints of black plums. This attractive wine has the strong characteristic note of Sangiovese produced by the vineyards location near the coast.
As soon as you take your first sip the wine is full and immediate on the palate, it has a typical fruity note of Sangiovese di Maremma. A wine to enjoy young and has good potential for aging.
Best served at approx 16C.

CELLARING POTENTIAL:
Drinking perfectly well this winter; and will age well for another 2-3 years.

SUGGESTED FOOD MATCHES:
Perfect wine match with cured meats, salamis and meat based dishes and ripe cheeses, enjoy.
A wine to share with flavoured foods and good friends.