Gladstone Vineyard - Making premium wine, Wairarapa
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12,000 Miles Pinot Noir 2015

Awards

4 Stars Cameron Douglas MS 2017
Bronze Medal New World Wine Awards 2017

In THE GLASS

A mix of red and dark plum hits the nose with layers of bramble berry and a rich underlying tone of spice and mocha. First sip is sweet and generous, giving way to rich dark fruit, finished with silky chocolatey tannins and elegant acidity. Drink now or cellar for up to five years.

pH: 3.65, TA 5.9g/l, residual sugar: < 1g/l, alcohol: 13%

 

IN THE WINERY

The wine is a true expression of minimalist intervention, site-specific winemaking. The fruit was crushed and destemmed with about 5% left as whole berries. The fruit was gravity fed into small open top plastic fermenters. All clones were vinified and matured in separate batches and only blended together at the very last stage of winemaking. The ferments were plunged twice daily to help soft extraction of colour and tannins from the skins. We gave a post-ferment maceration for up to two weeks to allow optimal body and structure in the wine. The wine was matured in individual batches in barrels for 10 months before final blending.

IN THE VINEYARD

The grapes were grown at our various Dakins Road and Carters blocks. A variety of clones (Dijon, 10/5 and Abel) give a well-balanced wine that expresses opulent, dark fruit and savoury, spicy elements. We hand picked all the fruit and processed it with utmost care to ensure maximum quality and site expression.