Gladstone Vineyard - Making premium wine, Wairarapa
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2013 VIntage Tasting Notes

PINOT GRIS 2013

AWARDS
Silver Medal San Francisco International Wine Competition 2014
Wine Orbit 82/100 points 

IN THE GLASS
The wine has a complex nose of ripe pear, quince, white peach and orange peel with a subtle floral note. A hint of citrus blossom, cloves and nutmeg spice is followed by a rich, velvety palate with a long finish. Enjoy with paella, chicken curry or Thai style stir fries. Drink now or cellar for two years. pH: 3.32, TA 4.57g/l, residual sugar: 2.78g/l, alcohol: 13%

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.

IN THE VINEYARD
The wine has a complex nose of ripe pear, quince, white peach and orange peel with a subtle floral note. A hint of citrus blossom, cloves and nutmeg spice is followed by a rich, velvety palate with a long finish. Enjoy with paella, chicken curry or Thai style stir fries. Drink now or cellar for two years.


ROSE 2013

 

IN THE GLASS
The nose is all summery desserts with strawberry, raspberry and pannacotta with brioche and hints of spice. Creamy and generous entry with a juicy fruit core and a clean finish. Drink now, or cellar for 2-3 years. pH: 3.47, TA 4.81g/l, residual sugar: 3.48g/l, alcohol: 13.5%

IN THE WINERY
The grapes were chilled and crushed and then left to soak on the skins for 12 hours before the juice was separated. The juice was then cold settled for two 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.

IN THE VINEYARD
The grapes were grown at our Dakins Road block. Cabernet Franc, Merlot and Malbec were grown and harvested specifically for this wine.

 

Sauvignon Blanc 2013   

AWARDS
Silver Medal San Francisco International Wine Competition 2014

Silver Medal  Sélections Mondiales des Vins Canada 2014
Silver Medal NZ International Wine Show 2014
Bronze Medal Decanter Asia Awards 2014
Pure Bronze Air New Zealand Wine Awards 2014
Commended International Wine Challenge 2014
Wine Orbit 91/100 points
4 Stars Raymond Chan

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: 3.12 , TA: 6.3g/l , Residual sugar: < 1g/l  , Alcohol: 13.0%

in THE WINERY 

Hand picked fruit was gently whole bunch pressed, while machine harvested fruit was allowed some skin contact 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. We used very different fermentation temperatures 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. A small component of barrel fermented wine was blended to give extra texture and weight to the wine.


IN THE vineyard

The grapes were grown at both our Boyd, Dakins Road, Carters 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 25 years old, giving great texture and weight to the final wine. The fruit was either hand-picked or machined depending on the site.


 "AUTUMN" LATE HARVEST RIESLING 2013

IN THE GLASS
This dessert wine has intense apricot nectar, golden peach and honey notes that follow through on the palate. The citrus honey character is lifted by the acidity, which gives good balance and structure to the wine and creates a lingering finish. Drink now or mature for five to ten years. pH: 3.68, TA 6.84g/l, residual sugar: 112g/l, alcohol: 13.0%

IN THE WINERY
The grapes were whole bunch pressed and racked prior to fermenting in a stainless steel tank with natural yeast.

IN THE VINEYARD
The dessert wine has intense apricot nectar, golden peach and honey notes that follow through on the palate. The citrus honey character is lifted by the acidity which gives good balance and structure to the wine and creates a lingering finish. Drink now or mature for five to ten years.