Gladstone Vineyard - Making premium wine, Wairarapa
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GLADSTONE VINEYARD 2011 VIntage Tasting Notes

SAUVIGNON BLANC 2011

IN THE VINEYARD

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 cellar for the next three years.

 IN THE WINERY

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.

IN THE GLASS

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: 3.26, TA: 6.75g/l, Residual Sugar: 0.86g/l, Alcohol:13.9%

AWARDS
Bronze Medal New Zealand International Wine Show 2011
Bronze Medal Southern Hemisphere International Wine and Spirit Competition 2011
Bronze Medal Royal Easter Wine Show 2012
Bronze Medal Hong Kong International Wine Show 2011

Riesling 2011

In the vineyard

The grapes were grown at our Winery Block on 24 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.

In the winery

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 five days, inoculated and fermented to full dryness. The wine was then stabilized, filtered and bottled to retain its lively character. 

In the glass

The wine has a typical floral and citrus nose of lime, grapefruit and lemon peel with a subtle minerality. The palate has a juicy citrus entry, while the lively acidity and underlying minerality combine to give great structure and length to the palate while still maintaining the delicate aromas and a lingering aftertaste. Great now, tightly coiled in its youth; but will reward cellaring for up to 10 years.

pH 3.08; TA 8.5g/l; RS 1.5g/l; Alc 12.3%

VIOGNIER 2011

IN THE VINEYARD 

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 rigourous so that maximum bunch exposure was maintained during the ripening season to get the stone fruit and floral components desired from this variety.

IN THE WINERY

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. The lees was stirred fortnightly to help build the palate-weight and mouth feel of the wine. A light fining and filtration was carried out prior to bottling.

IN THE GLASS

White peach, nectarines and orange peel on the nose, echoed by orange blossom and white flowers. The palate is soft and supple with a oily richness, even in its youth. There is a subtle savouriness and structure from understated phenolics that give length to the back palate and a soft spicy finish. Drink now or cellar for up to 2 years


pH : 3.52, TA: 6.23g/l, Residual Sugar:1.79g/l, Alc  13.3% 

sophie's choice 2011

IN THE VINEYARD

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.

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.

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 and complexity. Oak complexities and a
mineral backbone give good structure to the wine. Good acidity gives the wine a long finish. Drink now, or cellar for five years.

pH 3.26; TA 6.6g/l; residual sugar 0.5g/l;  Alc 13.3%

AWARDS
Gold Spiegelau International Wine Competition 2012
Silver NZ International Wine Show 2012
Silver International Wine & Spirit Competition 2012
5 Stars 18.5/20 Raymond Chan Wine Reviews 2012
4 Stars Michael Cooper's Buyer Guide 2013

VIOGNIER 2011 

AWARDS
Silver Medal International Wine Challenge 2013
Silver Medal Decanter World Wine Awards 2013
Silver Medal International Wine and Spirit Competition 2013
Bronze Medal Melbourne International Wine Competition 2014

4 Stars Michael Cooper's Buyers Guide 2014 

IN THE GLASS
An intense hit of black cherry and Doris plum, with alluring floral and integrated oak nuances. There is a lovely dark spice component on the nose, liquorice and star anise combining  with the plush juiciness of cherry and plum on the palate. A rich and rounded palate, sweet ripe tannins and balanced, elegant length with a silky textural weight of integrated fine tannins. Drink now, or cellar for up to 10 years.

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. In some batches a cold soak period of five days was applied; other parcels were inoculated for  fermentation straight after crush and all batches received a post-soak of between 2-3 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 VINEYARD
The grapes were grown at our Dakins Road and Gladstone blocks and were carefully managed to give maximum sun exposure on the fruit to ensure optimum ripeness. A small amount of selected Martinborough fruit was also allocated to this wine. A large number of different clones, namely 5, 6, 13, 115, 667, 777and Abel, were cultivated for this wine. The fruit was all hand harvested to ensure maximum quality. 


 

PINOT NOIR 2011 

AWARDS
Silver Medal International Wine Challenge 2013
Silver Medal Decanter World Wine Awards 2013
Silver Medal International Wine and Spirit Competition 2013
Bronze Medal Melbourne International Wine Competition 2014
4 Stars Michael Cooper's Buyers Guide 2014 

IN THE GLASS
An intense hit of black cherry and Doris plum, with alluring floral and integrated oak nuances. There is a lovely dark spice component on the nose, liquorice and star anise combining  with the plush juiciness of cherry and plum on the palate. A rich and rounded palate, sweet ripe tannins and balanced, elegant length with a silky textural weight of integrated fine tannins. Drink now, or cellar for up to 10 years.

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. In some batches a cold soak period of five days was applied; other parcels were inoculated for  fermentation straight after crush and all batches received a post-soak of between 2-3 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 VINEYARD
The grapes were grown at our Dakins Road and Gladstone blocks and were carefully managed to give maximum sun exposure on the fruit to ensure optimum ripeness. A small amount of selected Martinborough fruit was also allocated to this wine. A large number of different clones, namely 5, 6, 13, 115, 667, 777and Abel, were cultivated for this wine. The fruit was all hand harvested to ensure maximum quality.