Gladstone Vineyard - Making premium wine, Wairarapa
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2003 Vintage Tasting Notes

SAUVIGNON BLANC 2003

IN THE VINEYARD
The grapes were grown at our Gladstone, Home block and Waipipi vineyard. The blocks were selected for their ripe, tropical flavours and concentrated character. The fruit was both hand picked and machine harvested.

IN THE WINERY
The juice was cold settled for 48 hours and the clean juice was fermented over 3 weeks with various yeasts to enhance complexities. 25% of the juice was barrel fermented for extra complexity. The wine was given extended contact with lees after fermentation to enhance the mouth feel and structure of the wine.
pH 3.18; TA 7.2g/l; rs 3.3g/l Alc 13.5%

IN THE GLASS
This wine exhibits the classic Gladstone characters of ripe tropical flavours with a mineral undertone. A clean palate with gooseberry and lime, but with good weight and complexity. Enjoy with salads, seafood such as mussels, scallops and roast snapper fillets.

AWARDS
Bronze Medal, International Wine & Spirits Competition 2004
Bronze Medal, Air NZ Wine Awards 2003
Seal of Approval, IWC UK 2004

PINOT GRIS 2003

IN THE VINEYARD
The grapes were grown at our Dakins Road, Carters and Home blocks. Crop levels were very low due to frosts earlier in the season. The fruit was harvested by block to maintain each site’s specific character.

IN THE WINERY
The grapes were whole bunch pressed and the juice was fermented in stainless steel to capture the clean fruit flavours. Extended lees contact was used to enhance the palate and structure
pH 3.39; TA 6.3/l; rs 7.2g/l; Alc 13%

IN THE GLASS
The wine has a rich tropical flavour base of peaches, litchi and pear. The palate has good weight and a velvety texture from the extended lees contact. A good balance between the natural sugar and acidity in the wine rounds it off beautifully. Enjoy with paella, chicken curry or Thai style stir fries

PINOT NOIR 2003

IN THE VINEYARD
The grapes were grown at the Bunny vineyard in Waipipi and the Black vineyard in Te Horo. Hand selected clones, meticulous care of the vines and fruit and all hand harvested to maintain impeccable quality.

IN THE WINERY
The clones were vinified separately after a cold soak of 3 days. Hand plunged during fermentation with extended post maceration to build soft, subtle tannin structure. Matured in French oak barrels for 10 months.
pH 3.72; TA 5.8/l;;Alc 14.6%

IN THE GLASS
A dark plum coloured wine with plenty of spice and pepper on the nose. It has great richness and complexity on the palate with cherry and stewed plums dominating proceedings. Drink now and for another 5 years.

AWARDS:
Bronze Medal, IWC UK 2004
Commended, IW&SC 2004
Jancis Robinson Top 10 Best Value NZ Pinot Noir, Decanter Magazine

RIESLING 2003

IN THE VINEYARD
The grapes were grown at our Home blocks and the Bunny vineyard in Waipipi. The fruit was hand harvested and sorted to maintain clean, healthy fruit quality.

IN THE WINERY
The juice was cold settled for 2 days prior to a cool fermentation in stainless steel to maintain the fresh, vibrant flavours. A few weeks spent on light lees helped build a full palate.
pH 3.07; TA 9.2g/l; rs 3.6g/l; Alc 13.3%

IN THE GLASS
The wine has a nose of litchi, melon and apricot. The palate is also full of citrus with oranges and grapefruit flavours. The wine has a good palate with an oily viscosity and a fresh acid finish.

AWARDS
4 Stars, Winestate Magazine 2004 & 2005
Silver Medal, International Aromatic Wine Competition, Canterbury 2004
Bronze Medal, Liquorland Top 100 200.

AULD ALLIANCE 2003

IN THE VINEYARD
The Auld Alliance is a wine composed of the best of our Bordeaux varieties every year. Careful fruit selection from our Home blocks, hand picking and low crop levels are all ways that we use to ensure and maintain the great quality of this wine.

IN THE WINERY
The different cultivars (42% Cabernet Sauvignon, 33%Merlot and 25% Cabernet Franc) were cold soaked for 3 days prior to fermentation in separate batches. Hand plunged and given extended postferment maceration. Matured in 100% French oak barrels for 12 -14 months.
pH 3.7; TA 5.6g/l; Alc 13.2%

IN THE GLASS
The wine has a dark plummy colour with smoky oak, ripe berry, plum and cassis on the nose. It has a supple tannin structure with good texture and should partner food very well. Drink now or cellar for 4-6 years.

AWARDS
Silver Medal, Bragato Wine Awards 2005
Silver Medal, Wine Style Asia Award 2005
Bronze Medal, Air NZ Wine Awards 2004
Bronze Medal NZ Royal Easter Wine Show 2005

AVATAR PINOT NOIR 2003

IN THE VINEYARD
This is a single vineyard wine. It is a special release from the Avatar Vineyard in Te Horo. Clone 5 and 6 Pinot Noir vines were meticulously tended and hand harvested to give fruit of optimum quality.

IN THE WINERY
The grapes were crushed into a small open top tank, inoculated for fermentation and then hand plunged daily. Post fermentation soaking was done for added extraction and harmonization of flavours. It was matured in a new French oak stakvat for 8 months. The wine was then filtered and bottled.
pH 3.53; TA 5.7g/l; Alc 15.6%

IN THE GLASS
A huge wine, rich and full of savoury notes on the nose with sweet fruit and liquorice undertones. Full of red cherry and berry flavours , the palate is rich with weighted fruit. It is a well balanced and powerful wine. Enjoy over the next 6-8 years.

AWARDS
4 Stars, Winestate Magazine 2004
Bronze Medal, Bragato Wine Awards 2004

ROSÉ 2003

IN THE VINEYARD
The wine was made from 100% Cabernet Sauvignon grapes grown at our Home block. The fruit was hand harvested and sorted to maintain clean, healthy fruit quality.

IN THE WINERY
The juice was cold settled for 2 days prior to a cool fermentation in stainless steel to maintain the fresh, vibrant flavours. A few weeks spent on light lees helped build a full palate.
pH 3.41; TA 6.3g/l; rs 6.5g/l; Alc 13.8%

IN THE GLASS
The wine has a nose of raspberry, strawberry and candy floss. Soft ripe fruit on the palate with a crisp acidic finish. The perfect summer wine.