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, August 30, 2011

Rockburn 'Twelve Barrels' Pinot Noir 2009

Grape Variety: 100% Pinot Noir

Growing Region: Central Otago, New Zealand

Winemaker: Malcolm Rees-Francis

The 2009 vintage ended on a high, perfect for fruit ripening achieving great levels of complexity and subtlety - all unexpected after a cool summer. 'Twelve Barrels' is a single vineyard wine displaying the richness, power and minerality created from their Parkburn Vineyard.
Rockburn Twelve Barrels is exactly that, sourced from all the barrels filled every year, Malcolm handpicked and blended the barrels that most reflected site and season, and exhibit what he enjoys most about Pinot Noir - subtlety, elegance and personality.
This wine is blended from several clones each fermented with 15% whole bunches and remained on skins for 23-29 days in 6.5 tonne fermenters. The fruit went through 7 days cold maceration; fermentation over 1 week with daily plunging followed by post fermentation maceration for 7 to 14 days, then barrel aged for 15 months in 100% French oak before bottling without fining or filtration.
In the glass a deep purple-hued, rich-red colour. On the nose aromas of ripe berries and dark plum fruits with matching spicy oak and dried herb notes. The palate is solid, rich, densely constructed, with good complexity, bold flavours of dark fruits and roasted plums and spiced with oak. A robust, full-flavoured statement of Central Otago Pinot Noir. Decant for 60-90 minutes, serve at 16-17C.

Drinking this coming summer season; and will age for another 4-5 years.

Perfect wine match with wild salmon, seared tuna steaks, duck and pork, enjoy.

A bold, fruit driven Central Otago Pinot Noir.


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