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.

Sunday, October 6, 2013

Akarua ‘Central Otago’ Pinot Noir 2012

Grape Variety: 100% Pinot Noir
 
Growing Region: Central Otago, New Zealand
 
Head Winemaker: Matt Connell
 
TASTING NOTE:
I have enjoyed watching the progress of Akarua Pinot Noir since they first planted their vines in 1996. Even though 2012 was a difficult vintage for Central Otago and the rest of the country - both vine age and team confidence on how to work with their vines and fruit has resulted in a well balanced wine. As with all well crafted Pinot Noirs, their personality is influenced greatly by their environment and it is clear to see this unique expression is all Central Otago. Under the careful guidance of the head winemaker Matt Connell, supported by the experienced skilled of viticulturist Gillian Wilson they bottled another honest expression of Pinot Noir.
The fruit for this wine was sourced from their Bannockburn vineyard - and the carefully harvested bunches underwent pre-ferment maceration for 5 days. A number of various yeast strains were chosen for fermentation that was carried out for 6 days. The wine was then transferred to French oak barriques for 10 months with 30% being new oak with a medium-plus toasting.
In the glass you are met by a deep red colour with a ruby edge. On the nose there are bright aromatics of bramble fruits and spice. On the palate the wine expresses intense black fruit flavours and layered complexity. This wine is finely balanced with red fruits and finely textured and integrated tannins. This Pinot Noir has poise and a pleasant lingering finish. Decant for 30-45 minutes and serve at 16-18ºC.
 
CELLARING POTENTIAL:
Drinking perfectly well this summer season; and will develop further over the next 3-4 years.
 
SUGGESTED FOOD MATCHES:
Perfect wine match with roast pork, duck confit, mushroom pasta and mature cheeses, enjoy.
 
A well balanced, elegant Pinot Noir.

    
 

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