Gladstone Vineyard - Making premium wine, Wairarapa
Loading...

2006 Vintage Tasting Notes

12,000 Miles Sauvignon Blanc 2006 

IN THE VINEYARD
The grapes were grown at our Dakins Road blocks. Specific sites were selected to capture the clean herbaceous flavours. The fruit was machine harvested in cool morning hours to maintain flavours.

IN THE WINERY
The juice was cold settled for 48 hours and the clean juice was fermented over 2 weeks with various yeasts to enhance complexities. The wine was given extended contact with lees after fermentation to enhance the palate and structure of the wine.
pH 3.26; TA 8.8g/l; rs 2.5g/l Alc 13.3%

IN THE GLASS
Light and fruity in style, with subtle herbaceous tones this wine is easy to enjoy. Drink now, or cellar for two years. Enjoy with salads, seafood such as mussels, scallops and roast snapper fillets

AWARDS
4½ Stars, Winestate Magazine 2006

12,000 Miles Pinot Gris 2006

IN THE VINEYARD
The grapes were grown at our Dakins Road blocks. The fruit was hand picked and machine harvested from different blocks to maintain each site’s specific character.

IN THE WINERY
The juice was cold settled for 48 hours, and most of the clean juice was fermented in stainless steel to maintain the clean pear & lychee fruit characters. The rest of the juice was fermented in aged barrels for extra complexity. Extended lees contact was used to enhance the palate and structure
pH 3.44; TA 6.12g/l; rs 4.5g/l; Alc 14.15%

IN THE GLASS
This wine has flavours of nutty pear, and a long finish. Easy to drink now, of cellar for up to three years. A wine to match well with food. Enjoy with paella, chicken curry or thai style stir fries.

AWARDS
Bronze Medal, Liquorland Top 100 2006
Bronze Medal, NZ International Wine Show 2006
3 Stars, Winestate Magazine 2006

12,000 Miles Pinot Noir 2005

IN THE VINEYARD
The grapes were grown at our Dakins Road blocks. The fruit was hand harvested and given extended skin contact before fermentation to encourage colour and fruit development in the wine.

IN THE WINERY
The fruit was fermented, pressed and then matured for 12 months in older French oak barrels to enhance the fruit and the wine structure. A minimalist approach was used to express the vineyard’s character. Prior to bottling, the wine was blended with some further pinot noir from the Martinborough region.
pH 3.6;TA 6.5g/l:rs 2g/l;Alc 12.9%

IN THE GLASS
This wine has good fruit and spice characteristics. Soft and fresh, it is good for lunch. Enjoy with venison and duck. Drink it now or cellar for up to four years.

AWARDS
3 Stars, Winestate Magazine 2006