Gladstone Vineyard - Making premium wine, Wairarapa
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2009 Vintage Tasting Notes

SAUVIGNON BLANC 2009

IN THE VINEYARD
The grapes were grown at both our Dakins Road and home blocks. The Dakins Road block is situated on stony river alluvial soils and the home block on slightly heavier silty loam. The home block is also 24 years old which help give great texture and weight to the final wine.

IN THE WINERY
The fruit was both hand picked and machined depending on the site, then de-stemmed and crushed at the winery. Some skin contact was given to help extract more flavour. The press fraction was kept separate from the free run juice. The juice was cold settled for three days before being racked off the sediment and fermented in stainless steel tanks. Very different fermentation temperatures were used to give each batch a chance to express itself more freely. After fermentation the batches were kept on the lees for an extended period with fortnightly stirring to promote palate weight.

pH:  3.36, TA: 6.6g/l, Residual Sugar: 0.5g/l, Alcohol:14%

IN THE GLASS
The wine has a rich, tropical nose of passionfruit and lime and an underlying minerality. The palate is full and broad with a weighty palate and some subtle texture. A good acidic lick at the back gives it a nice, clean finish. Drink now or for the next three years.

AWARDS
Silver Medal Concours Mondial du Sauvignon 2010
Bronze medal, Hong Kong International Wine and Spirit Competition 2010

PINOT GRIS 2009

IN THE VINEYARD
The grapes were grown at our Dakins Road and home blocks. The fruit was all hand harvested from the selected sites that were carefully managed to ensure maximum sun exposure for the fruit to ensure optimum ripeness.

IN THE WINERY
The fruit was crushed and pressed and the juice clarified through cold settling for two days. Press juice fraction was cut and handled separately. The clean juice was then racked off the sediment and fermented in stainless steel tanks and about 30% fermented and matured in French oak barrels. After fermentation completed the lees was stirred fortnightly to help build the palate-weight and mouth feel of the wine.

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

IN THE GLASS
The wine has a nose of apricots, lemon peel, some orange blossom floral notes and a soft oak influence. The entry onto the palate has a touch of sweetness followed by toasted hazelnut and dried fruits with a dry finish. Drink now, or cellar for two years.

AWARDS
Bronze medal, Hong Kong International Wine and Spirit Competition 2010

 

VIOGNIER 2009

IN THE VINEYARD
The grapes were grown at our Dakins Road block. The fruit was all hand picked at 24.6°Brix. Crop levels are maintained at conservative levels and canopy management is 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 racked off the lees and co-fermented in stainless steel and older French oak barrels. After blending, the lees were stirred fortnightly to help build the palate-weight and mouth feel of the wine.

pH 3.69; TA 5.59g/l; RS 1.19g/l Alc 14.9%

IN THE GLASS
The wine has a combination of tropical and citrus characters 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
Bronze Medal Royal Easter Wine Show 2010

 

SOPHIE'S CHOICE 2009

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 typical minerality to the wine. The vines are all meticulously cared for and the fruit hand is picked to ensure absolute quality.

IN THE WINERY
The fruit was whole bunch pressed, and the juice was fermented in French oak barrels. After fermentation the wine was matured for a further 10 months with the lees stirred fortnightly to help build the palate-weight and mouth feel of the wine. The wine was racked out of barrel and clarified using traditional methods. pH 3.64; TA 4.9g/l; RS 0.4g/l; Alc 14.7%

IN THE GLASS
There is an initial aroma of toasted hazelnut, nougat and white chocolate. The palate is broad and rich with great textural weight. Oak complexities and a mineral backbone give good structure to the wine while good acidity gives the wine a long finish. Drink now, or cellar for five years.

 

Rose 2009

IN THE VINEYARD
The grapes were grown at our Dakins Road block. 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 3.38; TA 5.70g/l; RS 4.46g/l Alc 14.53%

IN THE GLASS
The wine has a nose of strawberry, raspberry, red capsicum and a crispness of Granny-Smith apple. There is a soft sweetness on the entry with a rich, creamy mid palate. Good acidity on the side of the palate helps balance the sweet fruit flavours and gives the wine good length on the finish. Drink now, or cellar for 2-3 years.

AWARDS
Bronze Medal Air New Zealand Wine Awards 2009


 

PINOT NOIR 2009

IN THE VINEYARD
TThe grapes were grown at our Dakins Road and Biddeford blocks and were carefully managed to give maximum sun exposure on the fruit to ensure optimum ripeness. A large number of different clones, namely 5, 6, 13, 115, 667, 777, 10/5 and Abel, were cultivated for this wine. The fruit was all hand harvested to ensure maximum quality.

IN THE WINERY
The fruit was chilled and crushed into 1.5 and 2 ton fermentation tanks. As far as possible all clones were vinified separately to give expression to each clones’ unique character. A cold soak period of 5-7 days was followed by fermentation and a post-soak of up to 4 weeks. All plunging was done by hand to maintain a soft extraction of tannins. The batches were then pressed off and matured in French oak barrels (30% new) for 10 months, each with its own balanced oak regime of barrel age and choice of coopers. A final filtration was carried out prior to bottling.

IN THE GLASS
There is an intense black plum and floral character on the nose of the wine. It has lovely sweet and sour black cherry and savoury elements that integrate well with the underlying oak. The palate is fruit dominated in its youth, with firm tannins that will open up and soften with age as the savoury, spicy complexity develops.  Drink now, or cellar for up to 10 years.

AWARDS
Trophy, Best Pinot Noir, Hong Kong International Wine and Spirit Competition 2010
Trophy, Best New World Pinot Noir, Hong Kong International Wine and Spirit Competition 2010
Silver Medal Air New Zealand Wine Awards 2010
Silver Medal New Zealand International Wine Show 2010
4 Stars Winestate Magazine