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.

Monday, October 1, 2012

Waipara Hills 'Waipara' Pinot Noir 2011

Grape Variety: 100% Pinot Noir
 
Growing Region: Waipara Valley, New Zealand
 
Chief Winemaker: Simon McGeorge
 
TASTING NOTE:
As we move closer to warmer weather and summer here in the southern hemisphere, many of us still enjoy a glass of red wine. So what better match with many of our favourite summer dishes than a light and cheerful Pinot Noir, which you can enjoy with friends.
Bud burst in 2011 was late September early October, followed by a settled and warm spring with the vines undergoing an early flowering, the earliest on their records and also one of the best. The summer and ripening season for Waipara was ideal, with the fruit for this wine sourced from 4 unique vineyards: 45% the 'Home Block' vineyard, 33% the 'Mound' vineyard, 14% the 'Golden Terraces' vineyard and 8% from the 'Deans' vineyard.
After harvesting the quality fruit - each vineyard block was fermented separately, with a seven day cold sock followed by seven to ten days fermentation. Most parcels were then pressed and settled for two days before either being transfered to barrel or to stainless steel tank to await malolactic fermentation later during maturation. 30% of the juice was aged in oak barrels, with the remainder developing in tanks.
After pouring the wine - a bright, deep red fills your glass, with a fresh Pinot Noir nose of lifted red fruits, earth and spice characters and good acidity. In the mouth the wine is soft and silky initially, the wine then flows through to a firm yet smooth and persistent structure of integrated oak, dark cherries, dried herbs and soft spice characters that linger on the finish. Decant for 30 minutes and serve at 15-16C.
 
CELLARING POTENTIAL:
Drinking well this coming summer; and over the next 3-4 years.
 
SUGGESTED FOOD MATCHES:
Perfect wine match with salmon, seared tuna salad, and pâté with French bread, enjoy.
 
A bright, soft, early drinking style Pinot Noir.
 
     
 

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