Gladstone Vineyard - Making premium wine, Wairarapa
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2008 Vintage Tasting Notes

12,000 Miles Sauvignon Blanc 2008

IN THE VINEYARD
The grapes were grown at our Dakins Road and Boyd blocks. The fruit was picked during the cool parts of the day to retain fresh flavours through the winemaking process.

IN THE WINERY
The fruit was crushed and pressed and the juice clarified through cold settling for two days.  The juice was tank fermented  by block.   The lees were stirred fortnightly to help build the palate-weight and mouth feel of the wine.   The batches were blended about three months after fermentation to completed the winemaking

pH 3.33; TA 6.60g/l; RS 0.49g/l Alc 14.0%

IN THE GLASS
The wine has a nose of lime, grapefruit and green apple. The front palate is bursting with tropical and citrus characters.  It is well balanced with great fruit weight and minerality, and  has a crisp, clean and long aftertaste. Drink now, or cellar for two years.

12,000 Miles Pinot Gris 2008

IN THE VINEYARD
The grapes were grown at our Dakins Road blocks.  The crop is kept low to enhance the fruit flavours we want in the wine.  The fruit was harvested by block to maintain each site’s specific character.

IN THE WINERY
The juice was cold settled for 48 hours, and the clean juice was fermented in stainless steel to maintain the clean pear & lychee fruit characters.  Extended lees contact was used to enhanc e the palate and structure

pH 3.60; TA 4.95/l; rs 2.5/l; Alc 13.5%

IN THE GLASS
This wine has great mouth feel and balance, with flavours of nutty pear, peaches and apricot with good spiciness and a long finish.  This is a great food wine. 

AWARDS
Highly Commended, Sydney International Wine Competition  2008

12,000 Miles Pinot Noir 2008

IN THE VINEYARD
The fruit was all hand picked to ensure gentle handling and harvested between 22.2 and 24.6 Brix.

IN THE WINERY
The grapes were destemmed and crushed to 1.5, 2 and 5 ton fermentation tanks. Selected yeasts were inoculated to specific tanks and gentle hand plunging of the cap was carried out three times per day. After fermentation the wine was left on the skins for a further two weeks to slowly extract just the right amount of tannins for this wines’ soft, supple structure. The wine was then pressed and taken to a combination of  new and older French oak barrels for 10 months before it was racked, filtered and bottled.

pH 3.78; TA 5.78g/l; RS 0.11g/l Alc 13.26%

IN THE GLASS
The nose of the wine starts has  floral notes by plum, ripe strawberry and soft vanilla. It finishes with a hint of savoury spice. The palate is soft and juicy with subtle tannins and a spicy savouriness on the finish.  Drink now, or cellar for three years.

AWARDS
Silver Medal New Zealand Intern Wine Show 2009

12,000 Miles Chardonnay 2008

IN THE VINEYARD
The grapes were grown in Hawkes Bay.  The season was dry and warm ensuring  great ripening and development of typical varietal  characteristics.

IN THE WINERY
The juice was cold settled, and fermented in barrels to give careful oak characters in the wine.  Lees contact was used to enhance the palate weight and texture of the wine.

pH 3.22;TA 6.75/l;rs 1.1g/l;Alc 13.4%

IN THE GLASS
A “new kid on the block”, this wine has lovely apricot and lime characters.  Soft and gentle with underlying oak characters, this is a tasteful chardonnay which shows good integration of fruit and oak.  Drink it now or cellar for up to four years.