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, January 26, 2011

Pol Roger Brut Reserve NV

Grape Variety: 33% Pinot Noir, 33% Pinot Meunier, 33% Chardonnay

Growing Region: Epernay, France

Head Winemaker: Dominique Petit

Gold Medal - NZ International Wine Show 2008.

TASTING NOTE:
I have been in the wine industry for over 20 years, and this is what we call 'Sophisticated Simplicity' - sound confusing, well once you taste it, all will be revealed. This non vintage Champagne - possibly the hardest of all Champagnes to make - is a harmonious assemblage of different 'crus' from several different vintages.
Making non-vintage champagne is where a chef-de-cave earns and keeps their reputation. The wine is composed of wines drawn from only the cuvee (the first, light pressing) and, where appropriate, the taille (second pressing), which provides a higher proportion of essential tannins. After clarification of the 'must' at 8C, a process unique to Pol Roger, the temperature of fermentation is closely controlled to ensure the optimum retention of fresh fruit character and aromas. Pol Roger believes in traditional remuage (riddling) and retain four skilled 'remeurs' in their cellars. After remuage, and a final degorgement, bottles are rested for a minimum period before being sold.
The bouquet has a lovely floral elegance, refreshing fruit flavours and an exquisite continuous mousse of tiny bubbles. Versatile style Champagne for all occasions. Serve at 8C.

CELLARING POTENTIAL:
Drinking perfectly well at all times; and can age for 2-3 years.

SUGGESTED FOOD MATCHES:
Perfect as an aperitif, as a complement to shellfish, fresh fruit desserts, or at anytime, enjoy.

  

No comments:

Post a Comment