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.

Thursday, February 3, 2011

Cookoothama Botrytis Semillon 2007

Grape Variety: 100% Semillon

Growing Region: Darlington Point, Riverina, New South Wales

Winemaker: Daren Owers

Gold Medal - Int. Wine & Spirit Competition 2009.

TASTING NOTE:
This 'sweet wine' like some many - is more versatile than just matched with dessert at the end of the evening meal. Yes this Botrytis Semillon is sweet, there is no denying, but being made from Semillon gives the wine a bright, freshness on the palate, so can be enjoyed after lunch, during the afternoon with fresh and dried fruits and cheeses. The Semillon for this special dessert wine was sourced from the Cookoothama Vineyard on the banks of the Murrumbidgee River at Darlington Point in the Riverina.
Careful monitoring of the botrytis infection in the vineyard allowed the 'super-ripe' fruit to be delivered in ideal condition for this style of wine. The fruit was crushed, chilled and pressed immediately, with the juice allowed to settle for 18 hours prior to racking and fermentation. Initial fermentation was in stainless steel tanks, after which parcels of the wine was transferred to new French oak to finish fermentation and enjoy a further 14 months maturation prior to final blending and bottling.
In the glass you are greeted by a brilliant pale gold colour and hue. The bouquet is packed with enticing aromas of dried apricot and fig with marmalade and orange peel. The palate is luscious with concentrated apricot nectar, dried fig and pineapple with well balanced acidity giving it length, structure and a lively finish. Serve at 6-8C.

CELLARING POTENTIAL:
Drinking perfectly well this season and will age for another 5-7 years.

SUGGESTED FOOD MATCHES:
Perfect wine match with cool crème brulee, cheese platter with dried fruits, enjoy.

 

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