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

SAUVIGNON BLANC 2008

 

IN THE VINEYARD
The grapes were grown at our Home, Dakins Road, Carters and Boyd blocks. The fruit was picked during the cool parts of the day by machine and by hand, depending on the site. Blocks with a history of rich tropical flavours were selected for this wine.

 

IN THE WINERY
The fruit was crushed and pressed and the juice clarified through cold settling for 2 days. Then the juice was racked off the lees and fermented mostly in stainless steel and 2-3 % in French oak barrels. 3 months after fermentation finished the wine from the barrels were blended together with the other component in the stainless steel tank. The lees were stirred fortnightly to help build the palate-weight and mouth feel of the wine.

pH 3.30; TA 7.0g/l; RS 0.87g/l Alc 13.3%

 

IN THE GLASS
The wine has a nose of rockmelon, lime, lemon peel and freshness of nettles and mint on the back. The wine has an initial soft entry onto the palate that follows with a racy acidity along the side of the mouth. The mid palate is round and soft with green apple and capsicum flavours dominant on the crisp finish. Drink now, or cellar for two years.

PINOT GRIS 2008

 

IN THE VINEYARD
The grapes were grown at our home, Dakins Road and Bideford blocks.  The sites were harvested at various intervals during vintage with sugar levels varying from 22.6 to 24.6°Brix.  The blocks were selected for their ripe stone fruit flavour profile and good texture.   A combination of hand picking and machine harvesting was used to pick the fruit.

IN THE WINERY
The blocks were vinified separately.  All the grapes were pressed, the juice cold settled for 2 days prior to racking and inoculation.  About 30% of the final wine was barrel fermented with a combination of inoculated and wild yeast ferments.  Post ferment lees stirring built the palate-weight and enhanced the textural feel of the wine.  Residual sugar levels were selected to provide balance and structure to the wine.

pH 3.60; TA 5.55g/l; RS 4.9g/l Alc 14.0%

IN THE GLASS
The wine has aromas of ripe stone fruit with lifted floral notes, soft nougat, toasted almond and white chocolate. The palate has the same stone fruit and richness with a subtle hint of oak on the finish. Drink now, or cellar for 3 years.

AWARDS
Silver New Zealand International Wine Show 2009
Bronze International Wine Show, UK 2009
Bronze Royal Easter Show 2009

VIOGNIER 2008

IN THE VINEYARD
The grapes were grown at our Home block. The fruit was all hand picked at 23°Brix. Crop levels are maintained at conservative levels and canopy management rigorous so that maximum bunch exposure is maintained during the ripening season to get the stone fruit and floral components desired from this variety.

 

IN THE WINERY
The fruit was crushed and pressed and the juice clarified through cold settling for two days. The juice was then raked off the lees and co-fermented in stainless steel and older French oak barrels. After blending, the lees was stirred fortnightly to help build the palate-weight and mouth feel of the wine.

pH 3.74; TA 6.11g/l; RS 1.43g/l Alc 14.37%

 

IN THE GLASS
The wine has a combination of tropical and citrus characteristics of blood orange and guava, with musky hints of orange blossom and jasmine. The palate has a velvety richness and an oily character with soft hints of toasted hazelnuts. Drink now, or cellar for three years.

 

AWARDS
Five Stars, Cuisine Magazine April 2009
Silver Medal, Royal Easter Show, NZ 2009

SOPHIE'S CHOICE 2008

IN THE VINEYARD
The grapes were grown at our Home block on 24 year old vines. The site is alluvial sand on river gravel and stones which give great richness as well as a typical mineral backbone to the wine. The vines are all meticulously cared for and fruit hand picked to ensure absolute quality.

 

IN THE WINERY
The fruit was crushed and pressed and the juice clarified through cold settling for 2 days. Then the juice was racked off the lees and fermented in French oak barrels. After fermentation the wine is matured for a further 10 moths with the lees stirred fortnightly to help build the palate-weight and mouth feel of the wine. The wine was then racked out of barrel and clarified using traditional methods.

pH 3.52; TA 7.0g/l; RS <1g/l Alc 14%

IN THE GLASS
An initial hit of toasted almonds, subtle oak, lime and grapefruit on the nose. The palate is full and rich with great textural weight and complexity. A firm mineral backbone with a decent lick of acidity on the finish rounds off the wine. Drink now, or cellar for 5 years.

Rose 2008

IN THE VINEYARD
The grapes were grown at our Dakins Road block.  The fruit was all hand picked from selected sites to maintain the inherent purity of the fruit and character of the grapes.  Cabernet Franc, Merlot and Malbec were used for the production of this wine.

 

IN THE WINERY
The grapes were all crushed and the left to soak on the skins for 24 hours before the juice was separated.  The juice was then cold settled for three days before being racked and fermented with specially selected Rosé yeast strains. A cool fermentation was used to keep the freshness and vibrancy of the fruit intact.

pH 3.52; TA 4.80g/l; RS 7.72g/l Alc 13.3%

 

IN THE GLASS
The wine is summer in a glass with ripe strawberry, raspberry and candy floss dominating the nose. It has mouth filling fruitiness on entry with a rich and round palate and a light, crisp finish. Drink now, or cellar for two years.

 

AWARDS
Gold Medal Wine for Asia 2008


PINOT NOIR 2008

IN THE VINEYARD
The grapes are from our blocks at Dakins Road and Bideford, plus a small amount from Te Muna Road.  All vines are trained on 2 cane VSP, with a range of clones, ( 5, 6, 13, 115, 667, 777, 10/5 and Abel.) Meticulous care is taken of the vines and all fruit is hand harvested to maintain impeccable quality.

 

IN THE WINERY
The grapes were cold soaked at 10°C for two days after gentle crushing, leaving 20% berries whole. All clones were fermented separately and hand plunged in 1.5 ton and 2 ton tanks before being matured in French oak barrels for 10 months. 30% of the barrels were new, with the remainder carefully selected older oak to maintain the pure and vibrant fruit.

pH 3.68; TA 6.0/l; RS 0.2g/l; Alc. 14.2%

 

IN THE GLASS
Deep crimson wine with floral notes, black cherry, plum, dark chocolate and a spicy finish of cloves and cinnamon on the nose.  A full mouth feel with a sweetness of ripe tannins on the entry, good weight and suppleness on the mid-palate with a long savoury and subtle spicy back palate. A beautiful soft, floral finish rounds off this balanced, elegant wine. 

AWARDS
Silver Air New Zealand Wine Awards 2009
Silver Royal Easter Show 2010

RIESLING 2008

IN THE VINEYARD
The grapes were grown at our Dakins Road and Home blocks. The fruit was all hand picked with a premium put on maintaining clean, healthy fruit to give a wine of great purity and clarity that is a reflection of the terroir.

 

IN THE WINERY
pH 2.90; TA 7.8g/l; rs 7g/l; Alc 11%

 

IN THE GLASS
The wine has a clean, mineral nose with lime, granny-smith apples and soft, terpene-like floral characters. The palate is a play between racy acidity and subtle sweetness with the underlying minerality giving backbone and length to the wine. Drink now, or cellar for five years.


 

AULD ALLIANCE 2008

IN THE VINEYARD
The grapes were grown at our Dakins Road block and only picked from a very stony band running through the block, where the vines have lower vigour and optimal ripeness is achieved. All harvesting was done by hand to ensure soft handling of the fruit.

 

IN THE WINERY
The different cultivars were all handled in separate batches throughout the process up until final blending. The grapes were crushed and de-stemmed into 1.5 tonne open fermenters. Yeast cultures were inoculated for a controlled fermentation. This lasted about three weeks, after which the wine was kept on the skins for a further four weeks to extract just the right amount of tannins. The wine was then pressed to French oak barrels where it matured for 14 months. The final blend is 59% Cabernet Franc, 16.5% each of Merlot and Malbec and 8 % Cabernet Sauvignon.

pH 3.68; TA 6.0/l; RS 0.2g/l; Alc. 14.2%

 

IN THE GLASS
The wine has a boysenberry, blackberry and integrated cedar oak nose with some soft spice notes of cloves and cinnamon. The palate is dense with lots of fine tannins, youthful restraint with a slightly sweet entry of soft oak and ripe fruit, a broad palate and a long finish. Enjoy now or cellar for up to 10 years.