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 vines are 24 years old, giving great texture and weight to the final wine.
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.
The wine has lifted passionfruit and citrus characters of limes and lemonpeel on the nose. The entry on the palate is full of ripe fruit and a fine textural weight with lovely lime and lemon flavours. The classic Gladstone minerality gives length and purity to the finish. Drink now or fellar for the next three years.
Silver Medal Concours Mondial du Sauvignon 2011
The grapes were grown at the Boyd block on Dakins Road and Home block at the winery and were carefully managed to give maximum sun exposure on the fruit to ensure optimum ripeness. The fruit was all hand harvested.
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 15% 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.
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 smooth, silky finish. Drink now, or cellar for two years.
Bronze medal, Hong Kong International Wine and Spirit Competition 2010
The grapes were grown at our Dakins Road block. The fruit was all hand picked to maintain optimal quality. Crop levels were maintained at conservative levels and canopy management rigorous so that maximum bunch exposure was maintained during the ripening season to get the stone fruit and floral components desired from this variety.
The fruit was whole bunch pressed and the juice clarified through cold settling for two days. The juice was then racked off the lees and fermented in stainless steel. After fermentation 20% of the wine was matured in older French oak barrels for extra complexity. The lees was stirred fortnightly in both components to help build the palate-weight and mouth feel of the wine. A light fining and filtration was carried out prior to bottling.
Citrus and floral characters of mandarin and orange blossom on the nose, with a well structured palate where the citrus fruit core balances a palate-coating oiliness and firmness of tannins from the barrel component. The wine has a clean finish with lingering blossom and citrus characters on the aftertaste. Drink now, or cellar for three years.
The grapes were grown at our home block on 25 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.
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.
There is an initial aroma of toasted hazelnut, nougat and white chocolate. The palate is broad and rich with great textural weight and complexity. Oak complexities and a mineral backbone give good structure to the wine. Good acidity on the finish gives the wine a long finish. Drink now, or cellar for 5 years.
The grapes were grown at our Dakins Road block. Cabernet Franc, Merlot and Malbec were grown and harvested specifically for the production of this wine.
The grapes were chilled and then crushed and the left to soak on the skins for 12 hours before the juice was separated. The juice was then cold settled for 2 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.
The wine has a nose of summery fruits, dominated by strawberry and raspberry. Some lovely hints of vanilla and white chocolate gives an extra dimension of complexity. The palate is a luscious melange of berry fruit that is well balanced by a clean, dry finish. Drink now, or cellar for 2-3 years.
The grapes were grown at our Winery Block on 25 year old vines. They were all pruned to the 2 cane VSP system to allow maximum light and air movement in the canopy and leaf plucked to ensure clean, open bunches. All picking was done by hand to ensure maximum quality fruit.
The grapes were picked early in the morning to ensure they come in cold and in the best possible condition. The fruit was then whole bunch pressed to give the cleanest juice and the softest handling to ensure minimum phenolic extraction. The juice was cold settled for 2 days, inoculated and fermentation stopped before full dryness to give extra body and balance to the racing acidity. The wine was then stabilized, filtered and bottled to retain its lively character.
On the nose the wine has a lovely mix of fresh lime, lemon pith and subtle tropical grapefruit notes that should develop a soft terpene character with bottle maturation. The entry to the palate is softened by the slight residual sugar before the fresh acidity kicks in, giving length and structure. The palate finishes clean and crisp with a lingering minerality, so classic of Gladstone Vineyard Rieslings. Enjoy now and for the next 3 years.
The grapes wwere grown at our Dakins Road and Gladstone blocks and were carefully arranged to give maximum sun exsposure on the fruit to ensure optimum ripeness. A large number of different clones, namely 5, 6, 115, 667, 777 and Abel, were cultivated for this wine. The fruit was all hand harvested to ensure maximum quality.
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 it's own balanced oak regime of barrel age and choice of coopers. A final filtration was carried out prior to bottling.
The wine has an intensely floral entry on the nose with strong rose petal and perfumed notes, helped along by the underlying oak characters. The palate is already soft and rewarding, although the cool autumn is reflected in the linear structure of this youthful wine. The front and mid-palate is fruit dominated in it's 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.
Trophy Australian Boutique Wine Awards 2012
Silver Medal, NZIWS 2012
Top Pinot Noir, Australia Gourmet Traveller Wine's trans Tasman Pinot Noir tasting, February 2013
Bronze Medal Decanter World Wine Awards 2012
IN THE VINEYARD
The grapes were grown at our Dakins Road block. A special, very stony part of the block was selected. The canopy is very open to allow maximum sunlight and accelerated ripening and fullest possible development of flavour in this section. Very low crop levels were maintained to ensure optimal ripening. The grapes were hand harvested to ensure no harsh phenolics were extracted due to bruised fruit.
The grapes were chilled and destemmed into 2 plastic fermentors. The yeast culture was introduced to the grape and juice mash and allowed to ferment at cool temperatures on the skin for about a week. The mash was then fortifies with grape alcohol to stop the fermentation and fortify the wine. It was then gently pressed off, cleaned and stabilised using conventional winemaking methods.
IN THE GLASS
The wine has the colour of onion skin and burnt orange. It has a lovely nose of rosewater, peach and nectarine combining with a citrus character of orange peel marmalade. The palate is sweet , velvety soft and viscous, but given a beautiful balance of texture by a fine layer of phenolics. The finish of quince and cinnamon spice gives a lasing impression that lingers on the palate. Drink now or mature for as long as possible for maximum pleasure over the winters to come.
pH: 3.95, TA: 5.5g/l, RS: 86g/l, Alc: 15.6%