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, March 2, 2011

Kaesler 'Avignon' G/S/M 2007

Grape Variety: 46% Grenache, 39% Shiraz, 15% Mourvedre

Growing Region: Barossa, Australia

Winemaker: Reid Bosward

Gold Medal - Royal Adelaide Wine Show 2009.

TASTING NOTE:
The Barossa Valley from where the fruit for this wine is grown is a major wine-producing region and tourist destination of South Australia, located some 60 km northeast of Adelaide. If you were ever looking for a vineyard location that will push vines to their ultimate limit of survival with resulting grapes of immense concentration of fruit, palate weight and some good alcohol along the way, there are few places in the world that can compare to where Reid grows his fruit.
The wine was fermented relatively hot between 26-30C in stainless steel tanks and was then transferred to old oak barrels. Typically the oak for 'Avignon' is older than 5 years old but the structure of the Grenache form this vintage warranted some fresher 3-5 year old barriques. The wine also demanded a much longer maturation than usual with components of the blend being held in barrel for up to eighteen months. The blend was eventually bottled in September 2008.
In the glass you have an intense cherry red with a garnet edge. The aroma is filled with black Doris plum, plum skin, musk, and rich, ripe cherry. The palate is more gentle and approachable than in previous years. An elegant, savour palate balanced with dark Satsuma plums and fresh mulberry. Good mineral and tangy acidity with a lingering finish. A very moreish wine. Serve at 18C.

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

SUGGESTED FOOD MATCHES:
Perfect wine match with BBQ or roasted lamb, fillet steak, rich pasta dish and hard cheeses, enjoy.

 

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