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

2009 Vintage Tasting Notes

12,000 Miles Sauvignon Blanc 2009

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 complete the winemaking.

pH 3.33; TA 6.6g/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 2009

IN THE VINEYARD
The grapes were grown at the Boyd and Biddeford lease blocks. The vines are all trained with 2-cane VSP trellis systems that allow optimal ripening with sufficient sunlight penetration and air movement through the canopy. After several years of careful management these vines are now almost self regulating to ensure an optimal balance of crop size and perfect ripening. All the fruit was hand picked and processed with care to insure maximum quality and site expression.

IN THE WINERY
The grapes arrived at the winery in perfect condition and were quickly processed to ensure no loss of quality took place. A soft pressing action was used to ensure no harsh tannins were extracted from the skins. The juice was chilled to 8C for three days for cold settling to take place and remove any unwanted solids. The clean juice was then fermented in two separate stainless steel tanks at different temperatures to give a greater complexity of flavours. The wine remained on the lees for three months after fermentation to help build the palate-weight and rich texture of the wine before final clarification and bottling.

pH 3.69; TA 6.1g/l; RS 3.9g/l; Alc 15%

IN THE GLASS
The wine has a nose of nectarine, pear and a lovely lifted orange zest character. There is a hint of sweetness on the entry that is followed by a broad, rich and layered texture on the mid palate. The wine finishes with a subtle spicy cinnamon note that lingers on the palate. Drink now, or cellar for up to three years.

12,000 Miles CABERNET FRANC MALBEC MERLOT 2009

IN THE VINEYARD
This Wairarapa Bordeaux style wine is blended from Cabernet Franc, Malbec and Merlot. The fruit was all hand harvested from the Dakins Road blocks of our estate vineyards.

IN THE WINERY
The Merlot and Malbec was picked and then vinified together. The Cabernet Franc component was picked about a week later to achieve greater levels of ripeness and flavour. The batched were hand plunged daily and received two weeks post ferment skin contact to get optimal tannin structure and flavour.

pH 3.66;TA 5.5g/l;rs 0.1g/l;Alc 13.9%

IN THE GLASS
The wine has a nose of ripe blackberry, violets and English tea. A softer red cherry and clove dominated spice follows after. The palate is juicy and full of fleshy fruit but still has firm, supple tannins to give the wine body and tightness. Drink it now or cellar for up to four years.

12,000 Miles PINOT NOIR 2009

IN THE VINEYARD
The grapes were grown at our Dakins Road, Boyd and Biddeford blocks as well as a small parcel of fruit brought in from a Te Muna vineyard in Martinborough. All fruit was hand picked and processed with care to insure maximum quality and site expression.

IN THE WINERY
The fruit was crushed and destemmed with about 40% of the fruit left as whole berries. The fruit was crushed and gravity fed directly into small open top plastic fermentors. All clones were vinified and matured in separate batches and only blended together at the very last stage of winemaking. Yeasts were inoculated and the ferments plunged twice daily to help soft extraction of colour and tannins from the skins. A post-ferment maceration was given for up to 4 weeks to give just the right amount of body and structure to the wine. The wine was then matured in individual batches for 10 months before the final blending process. No finings were needed and the wine is a true expression of minimalist intervention, site specific winemaking.

pH: 3.78; TA: 5.36g/l: RS: 0.12g/l; Alc: 14.3%

IN THE GLASS
The wine has a nose of dark cherry, black plums and an earthy, organic character that combines well with the subtle use of French oak. The wine is nicely structured with the dark plum and cherry characters giving fleshiness to the front palate while the supple tannins and integrated oak gives a seamless structure and great length. Drink now, or cellar for up to 5 years.