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, April 26, 2011

Chapel Hill Grenache / Shiraz / Mourvedre 2008

Grape Variety: 61% Grenache, 34% Shiraz, 5% Mourvedre

Growing Region: McLaren Vale, Australia

Chief Winemaker: Michael Fragos

TASTING NOTE:
McLaren Vale is blessed with a select source of old bush Grenache and the predominant parcel of grapes featured in this wine are sourced from vines ranging from 10 - 40 years of age.
This carefully crafted blend of Grenache, Shiraz and Mourvedre are three grape varieties that typify the unique personality and character that is the McLaren Vale region.
When brought into the winery the grapes were gently crushed and fermented on skins for a minimum of 8 days to allow a long, slow, gentle extraction. Each vineyard parcel was fermented separately to ensure each parcel was fermented to achieve its optimum potential with regards to fruit and tannin development. The wine was then matured in a combination of 83% French oak and 17% American oak for 18 months to add further complexity, mouth feel and to ensure that the pure varietal flavours were nurtured and preserved.
In the glass this wine has perfumed and rustic tones of the Grenache backbone, which is perfectly enhanced by the opulent plum flavours and a hint of black pepper of the Shiraz and a subtle dusting of cinnamon and spice notes from the Mourvedre. On the palate this wine is multi-layered with a good balance of honest fruit and oak integration and it has an exquisite lingering finish. Decant for 20mins and serve at 18C.

CELLARING POTENTIAL:
Drinking well this coming season; and well over the next 3-5 years.

SUGGESTED FOOD MATCHES:
Perfect wine match with fresh pasta dishes, spicy pizza, tapas and rich cheeses, enjoy.

An honest, well balanced fruit driven wine.

 
 

Tuesday, April 19, 2011

Ti Point 'Marlborough' Pinot Gris 2010

Grape Variety: 100% Pinot Gris

Growing Region: Waihopai Valley, Marlborough, New Zealand

Winemaker: Tracy Haslam

TASTING NOTE:
The Pinot Gris grapes were machine harvested and only lightly pressed; all the juice was fermented at a cool temperature in stainless steel tanks. The fermentation was then stopped before becoming completely dry so as to retain approx 4 grams/litre residual sugar.
A small portion of the pressings were kept separate and fined with a little casein, and then fermented in two and three year old French barrels. After fermentation the barrels were lees stirred once a week for 3 months. The free run juice was fermented at 14C in stainless steel tanks and then after fermentation the wine was racked immediately. The two parcels were blended, then stabilised, filtered and then bottled.
In the glass the wine has a pale straw colour. On the nose the wine has hints of citrus and pear. The wine has classic generosity of good Pinot Gris grapes. In the mouth the wine has a soft supple mid palate and a persistent length and structure from the ripe fruit, subtle acid, and nicely balanced clean finish. Serve at 8C.

CELLARING POTENTIAL:
Drinking perfectly well this season; and over the next 4-5 years.

SUGGESTED FOOD MATCHES:
Perfect wine match with chicken, Thai fish cakes and light pasta dishes and young cheese, enjoy.

A bright aroma, balanced palate and a silky finish.

 

Tuesday, April 12, 2011

Akarua 'Central Otago' Pinot Noir 2009

Grape Variety: 100% Pinot Noir

Growing Region: Bannockburn, Central Otago, New Zealand

Winemaker: Matt Connell

Trophy Winner - Royal Easter Wine Show 2011

TASTING NOTE:
I have watched with anticipation every step Akarua has taken since first planting vines in 1996. Wine is very much like children, their personality is influenced greatly by their environment and then you wait to see how they express these influences: the climate, soil and the guidance from the vineyard team. Akarua is now in a strong position under the leadership of David Skeggs, award winning winemaker Matt Connell, and supported by the experience of viticulturist Gillian Wilson.
As with any good wine, this Pinot Noir has had nothing but the best care and attention from the time of day when the fruit was picked, pre and post fermentation macerations, oak treatment in various levels of toasted French barriques sourced from different forests.
In the glass you find it hard not to fall into the deep inviting red colour. A wine this young would be expected to have a slightly reserved nose, slowly deciding whether or not to show its full potential and to some degree this is true with this wine, but with a little time in the glass, or even better decanted, more than you were prepared for comes to your senses, with a bright aroma of violets, and dried herbs.
The palate is soft and enticing with ripe berry fruit flavours, but again with a little time it reveals a velvety texture and generous length to the finish. A wonderful vintage is evident in the concentration and balance of this wine. Decant for 1 hour. Serve at 16-17C.

CELLARING POTENTIAL:
With decanting drinking this winter; and over the next 4-5 years.

SUGGESTED FOOD MATCHES:
Perfect wine match with Pork & Lamb with roasted seasonal vegetables and mature cheeses, enjoy.

 

Tuesday, April 5, 2011

Matawhero 'Gisborne' Viognier 2009

Grape Variety: 100% Viognier

Growing Region: Gisborne, New Zealand

Owners: Kirsten & Richard Searle

TASTING NOTE:
Viognier is the 'new' (but old) grape variety that has been exciting the adventuress amongst you here in New Zealand over the past few years. Not that there is anything too difficult with regards to the style of wines being made, but for those trying to pronounce the name and knowing what cuisine to best match. A large proportion of the enjoyment of wine comes from the aroma, and this particular wine has a very expressive and inviting bouquet, that puts all your senses on alert.
This wine was sourced from the Patutahi area across the Waipaoa River from Matawhero in Gisborne. When ripe the grapes were machine harvested in the cool of evening, to retain as much delicate notes as possible. The fruit was immediately transferred to the winery - where the grapes were pressed and the juice cold settled for 36 hours. Once clear the juice was inoculated with an aromatic yeast and cool fermented until dry. A small portion of Gewurztraminer was added to give breadth to the palate before stabilization and filtering.

In the glass, the wine has a pale straw colour with golden highlights. The bouquet is packed with ripe melon and peach abound with butterscotch and fig. The palate is no less rich, full of ripe fruits, with peach and an inherent creaminess to the finish. Serve at 8-10C.

CELLARING POTENTIAL:
Drinking perfectly well this season; and over the next 18 months.

SUGGESTED FOOD MATCHES:
Perfect wine match with Thai fish cakes, herb chicken salads and vegetarian cuisine, enjoy.

Very approachable, easy drinking style.