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, November 23, 2010

Tupari 'Awatere Valley' Dry Riesling 2010

Grape Variety: 100% Riesling

Growing Region: Awatere Valley, New Zealand

Winemaker: Glenn Thomas

Gold - Air New Zealand Wine Awards 2010.

Tupari takes its name from the dramatic cliffs forming the Upper Awatere Valley where the Turnbull family and pioneering Marlborough winemaker Glenn Thomas have collaborated to create wines of distinction. The Tupari Riesling block is situated on a thin terrace stretching along the top of the cliff face with magnificent valley views.
This unique 'terroir' gives this wine its distinguishing mineral character and rich flavours. Following harvest in the cool of the night, the fruit was then gently pressed juice and carefully fermented to a point with only a few grams of sugar remaining.
In the glass you has a pale straw colour with green tints. Then wine has bright citrus aromas of sweet limes and a touch of spice and elderflower. The palate shows distinct varietal characters of ripe limes and grapefruit. The wine displays mineral notes, and good fruit weight following through with complementary well-balanced acidity and a fresh, lively finish. Serve at 8C.

Drinking perfectly well this coming summer; and over the next 2-3 years.

Perfect wine match with shellfish, tempura or grilled fish, sushi and fresh salads, enjoy.


Wednesday, November 17, 2010

Hewitson 'Miss Harry' G/S/M 2009

Grape Variety: 50% Grenache, 40% Shiraz, 5% Mourvedre & (5% Cinsault & Carignan)

Growing Region: Barossa, Australia

Chief Winemaker: Dean Hewitson

This wine is named after Dean's daughter Harriet - a.k.a 'Harry' her nickname. The 2009 vintage is sourced from traditionally dry grown vineyards dating back to the late 1800s in the heart of the Barossa Valley.
The three varieties Grenache, Shiraz and Mourvedre were picked at optimum maturity, fermented separately on their skins before finishing both fermentation and malolactic fermentation in old French barriques, then matured in the same barrels for 12 months without racking. This is the attention to detail that Dean gives to his wine, traditional methods that intensify the flavour and complexity.
The colour is bright red with a purple hue. The aromas are of ripe strawberry, intense red forest berries and rhubarb with layers of creamy complexity offered by the extended barrel maturation on lees. The palate is wonderfully full, showing ripe strawberries and red plums, and has a concentrated core of fruit essence with a racy acidity that gives the wine incredible vivacity. The finish is exceptionally long. Decant for 30mins, serve at 17-18C

Dynamic now, but with time exceptional drinking over the next 4-5 years.

Perfect wine match with pasta dishes, BBQ meats, tapas and hard cheeses enjoy.
A wine experience not to be missed.


Tuesday, November 9, 2010

Allan Scott 'Blanc de Blancs' NV

Grape Variety: 100% Chardonnay

Growing Region: Marlborough, New Zealand

Chief Winemaker: Josh Scott

5 Stars - Cuisine Magazine.

This Allan Scott 'Methode Traditionnelle' has built itself a highly deserved reputation since the first wine was made back in 1996. Allan Scott Wines has nominated one particular vineyard to nurture the grapes for this famous style of wine. Although the vineyard techniques are very similar to other varieties at Allan Scott Wines, the timing of picking must be very precise.
Crafted entirely from Chardonnay grapes, the 'Blanc de Blancs' base wine is made in a similar fashion to still wines. Using only free run juice it is fermented to dryness, then filtered and prepared for secondary fermentation in the bottle. After ageing up to two years on its lees, under cool dark conditions, the wine is disgorged and is ready to drink. Oak Treatment 3%, with no Malolactic Fermentation.
In the flute you have a white gold colour. This elegant wine has a fine mousse with aromas of distinctive lemon flavours and a light touch of tropical fruit, developing delightful honeycomb autolysis characteristics. The palate is seductive; the seamless integration between the fruit concentration and the acidity makes for a mouth watering finish with a good length. Serve at 8C.

Drinking perfectly well this coming summer season and over the next 2-3 years.

Perfect wine match as an aperitif, with shellfish and dessert with fresh fruits, enjoy.


Tuesday, November 2, 2010

Jules Taylor 'The Wrekin' Pinot Noir 2009

Grape Variety: 100% Pinot Noir

Growing Region: Marlborough, New Zealand

Winemaker: Jules Taylor

Jules has a wonderful ability to express bright flavours in every variety that she works with, and this Pinot Noir is packed with a smile in every glass. The grapes were hand harvested in 4 tranches from late March into April 2009 as each clone of Pinot Noir reached optimum ripeness. At the winery the fruit was destemmed then cold soaked for a period of ten days, following which the 'must' was warmed. Jules allowed an indigenous (wild) ferment to take place, again with the intention of keeping as much of the original vineyard character intact as possible. Post ferment the wine was pressed and transferred to French oak barrels, 1/3 of which were new. The wine has spent 12 months maturing in oak before its bottling in March 2010.
In the glass this wine has vibrant purple hues. On the nose this Pinot Noir is showing aromas of sweet black berries, red cherries and subtle hints of spicy oak. On the palate, the wine is warm and inviting, as the wild fermentation along with extended lees maturation in barrel have added complexity and texture to the palate. This has resulted in a supple wine with good weight and fruit intensity and a good finish. Decant for approx 20mins, and serve at 16C.

Drinking perfectly well this summer; and over the next 24 months

Perfect wine match with seared Tuna, mushroom pasta, tapas and ripe Brie, enjoy.