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

2005 Vintage Tasting Notes

SAUVIGNON BLANC 2005

IN THE VINEYARD
The grapes were grown at our Dakins Road and Home blocks. 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. The wine was given extended contact with lees after fermentation to enhance the mouth feel and structure of the wine.
pH 3.3; TA 6.8g/l; rs 4.5g/l Alc 13.5%

IN THE GLASS
This wine has a classic herbaceous aroma, with a combination of a mineral zest and ripe tropical flavours. Gooseberry and lime on the palate gives a lingering finish with a good acid balance. Drink now, or cellar for three years. Enjoy with salads, seafood such as mussels, scallops and roast snapper fillets.

PINOT GRIS 2005

IN THE VINEYARD
The grapes were grown at our Dakins Road, Carters and Home 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
This juice was partially fermented in older oak barrels to broaden the palate and complexity, while the rest was fermented in stainless steel to capture the clean fruit flavours. Extended lees contact was used to enhance the palate and structure
pH 3.42; TA 5.9/l; rs 5.7g/l; Alc 13%

IN THE GLASS
The wine has a stone fruit nose of peach, litchi and subtle spice. A rich palate of the same stone fruit flavours and yeasty, freshly baked bread. Enjoy with paella, chicken curry or Thai style stir fries.

Only 270 cases of this wine were made

PINOT NOIR 2005

IN THE VINEYARD
The grapes were grown at our own blocks at Dakins Road and fruit from Te Muna Road. 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 5 days. Hand plunged during fermentation with extended post maceration to build soft, subtle tannin structure. Matured in French oak barrels for 10 months.
pH 3.49; TA 6.1/l;rs 0.2g/l;Alc 14.5%

IN THE GLASS
Deep crimson wine with black cherry, ripe plum and spice on the nose. A full palate with a ripe, sweet entry and a fleshy mid palate. A firm yet supple structure gives this wine a concentrated, restrained character in its youth that will develop to a rich and complex wine. Great now but will improve over the next 6-8 years.

AWARDS
Gold Medal, Air NZ Wine Awards 2006
Silver Medal, Mondial Du Pinot, Switzerland 2006 ,Switzerland 2007
4 Stars, Cuisine Magazine 2007

VIOGNIER 2005

IN THE VINEYARD
The grapes were grown at our Dakins Road blocks. The fruit was hand harvested and sorted to maintain clean, healthy fruit quality. Cropping levels were kept low for better fruit concentration.

IN THE WINERY
This was our first vintage of Viognier at Gladstone. The juice was fermented in old French oak barrels, with lees stirring to help build the palate and texture of the wine. The wine was kept in the barrel for several months after fermentation to help these complex flavours develop.
pH 3.36; TA 7.3g/l; rs 5g/l; Alc 14.2%

IN THE GLASS
The wine has a delicate nose of orange peel, almonds and a hint of caramel. The wine shows good structure on the palate with a citrus marmalade character softening to a oily, mouth filling style.

Only 90 cases of this wine were made