Gladstone Vineyard - Making premium wine, Wairarapa
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2011 Vintage Tasting Notes

12,000 MILES Sauvignon Blanc 2011

In the vineyard

The grapes were grown at our Carters 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 2 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 2 months after fermentation to complete the winemaking.

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.

pH 3.23; TA 6.75g/l; RS 0.65g/l Alc 13.8%

 

12,000 Miles Pinot Gris 2011

 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.

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.

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

 12,000 Miles Pinot Noir 2011

IN THE VINEYARD

The grapes were grown at our Dakins Road, Boyd and Biddeford blocks, as well as some fruit purchased from the Martinborough area. A variety of clones were selected for this wine, allowing for a well balanced product expressing opulent, dark fruit from the Dijon clones to the savoury, spicy elements from the structural clones like 10/5 and Abel.  All fruit was hand picked and processed with care to ensure 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 fermenters. 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 2 weeks to give just the right amount of body and structure to the wine. The wine was then matured in individual batches for 5 months before the final blending process. No finings were needed and the wine is a true expression of minimalist intervention, site specific winemaking.

IN THE GLASS

The wine has a brightness and clarity of fruit at first glance, before the darker, brooding notes come out on the nose. Black cherry and dark plum come to the fore on the palate, with a softness and suppleness of ripe tannins giving a rounded structure and long lasting aftertaste. Some bright red berry flavours are balanced by subtle spice and savoury characters that enhance the aftertaste and give more length on the palate and cellaring potential of up to five years.

pH 3.65; TA 5.47g/l; RS 0.19g/l; Alc 12.9%

12,000 Miles The red 2011 (merlot/malbec)

IN THE VINEYARD

The grapes were grown at the Dakins Road block. 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 ensure 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. The grapes were crushed and destemmed and gravity fed into a open top fermentation tank. Specific yeast strains were inoculated and fermentation was carefully monitored to ensure optimal tannin extraction and flavour development. The wine was then matured in French and American oak barrels for 9 months.

IN THE GLASS

The nose opens with notes of cedary spice, cloves and mulberry. The black cherry, cassis and raspberry follows onto the palate where a lovely play between the softness and juicy suppleness of the fruit is complimented by the gentle grip of fine grain tannins and mouth filling structure. There is a lingering hint of spice and soft oak on the finish. Drink now, or cellar for up to 2 years.pH 3.45; TA 5.9g/l; RS 1.9g/l; Alc 12.5%