Gladstone Vineyard - Making premium wine, Wairarapa
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2014 VIntage Tasting Notes

VIOGNIER 2014

AWARDS & ACCOLADES

4 Stars -- Cuisine Magazine
4 Stars -- Cameron Douglas Master Sommelier
Wine Orbit 93/100 points

IN THE GLASS

White peach and mandarin on the nose, echoed by orange blossom and subtle clove spice. The palate is soft and supple with 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 two years.

pH: 3.42, TA 4.70g/l, residual sugar: 0.71g/l, alcohol: 13.2%

IN THE WINERY

The fruit was whole bunch pressed and the juice clarified through cold settling for three days. The juice was then racked off the lees and fermented in stainless steel, with 20% in seasoned French oak to add texture and complexity to the wine. A light fining and filtration was carried out prior to bottling.

IN THE VINEYARD

The grapes were grown at our Dakins Road and Cliffs blocks. Crop levels were kept at conservative levels and the canopy was carefully managed to ensure the fruit got maximum sun exposure through the ripening season. The fruit was all picked by hand for optimal quality. 

PINOT GRIS 2014 

AWARDS & ACCOLADES

Wine Orbit 90/100 points
"A crowd-pleaser … This has all you want – white peach, pear, apricot and almond with musky and floral aromas. Lovely and inexpensive." NZ Herald Canvas February 2015

IN THE GLASS

The wine has a complex nose of ripe pear, quince, apricot and orange peel with a subtle spice and toasted hazlenuts 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: 3.38, TA 5.19g/l, residual sugar: 3.38g/l, alcohol: 14.3%

IN THE WINERY

 

 

This juice was fermented in stainless steel to capture the clean fruit flavours with a portion fermented in older oak barrels to broaden the palate and add complexity. Extended lees contact was used to enhance the palate and structure.

IN THE VINEYARD

The grapes were grown at the Boyd, Manaia Road, Home and Cliffs blocks. The crop is kept low to enhance the fruit flavours. The fruit was harvested by block to maintain each site's specific character.


 

Sauvignon blanc

AWARDS & ACCOLADES

Gold Medal TheFiftyBest.com April 2016
Silver Medal International Wine Challenge 2015
4 stars/87 points Wine Orbit
3 stars Raymond Chan Wine Reviews

IN THE GLASS

The wine has a rich tropical and floral nose of nectarine, lemon blossom, ripe meyer lemon and elderflower. The gently textured palate is smooth and full flavoured. Its delicate citrus finish and soft minerality reflect the terroir and give structure and longevity. Drink now or cellar for the next three years.

pH: 3.13, TA 7.18g/l, residual sugar: 1.6g/l, alcohol: 13%

IN THE WINERY  

Hand-picked fruit was gently whole-bunch pressed, while machine-harvested fruit was allowed some skin contact to 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 (about 10%) of barrel-fermented wine was blended to give extra texture and weight to the wine.

IN THE VINEYARD  

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


SOPHIE's CHOICE 2014

AWARDS & ACCOLADES

4.5 stars Michael Cooper
4.5 stars/91 points Wine Orbit
4 Stars Raymond Chan Wine Reviews
"It's a food wine. It's a winemaker's wine. It's different. It's worth trying for those reasons." Ewan Sargent, Dominion Post November 2015

IN THE GLASS

The wine has gentle aromas of sandalwood and pear. The palate is broad and rich, with soft pear, gentile spice and ginger. It has great textural weight, and the oak complexity complements rather than dominates the fruit. This is a beautiful food wine. The mineral backbone provides structure while juicy acidity gives the wine a long finish. Drink now, or cellar for five years.

pH: 3.17, TA 6.406g/l, residual sugar: 1.62g/l, alcohol: 12.5%

IN THE WINERY

The fruit was gently pressed, cold settled and racked to French oak barrels for fermentation and aging. Four months in barrel added palate weight, texture and complexity. The wine was then racked to tank and blended with a portion of tank-fermented sauvignon blanc. The blend was matured in stainless steel for a further five months before bottling.

76% barrel, 24% tank, with about 5% malolactic fermentation.

IN THE VINEYARD

The grapes were grown at our Carters, Dakins Road and Home blocks. These sites are largely river gravel and stones, which give great richness as well as typical minerality to the wine. The wines are all meticulously cared for and the fruit is harvested at optimal ripeness for each block.

 

PINOT NOIR 2014

AWARDS & ACCOLADES

Blue Gold Sydney International Wine Competition 2017 
Silver International Wine Challenge 2017
Silver NZ International Wine Show 2016
Silver Royal Easter Show 2017
Silver New World Wine Awards 2017
Bronze Medal International Wine & Spirit Competition 2016
4 Stars (92 points) Bob Campbell
4.5 Stars (91 points) Wine Orbit
4 Stars Raymond Chan

IN THE GLASS

An intense hit of cherry and dark plum is balanced with alluring floral and earthy nuances. Chocolate, coffee and oak combine beautifully with the plush juiciness of this wine to deliver a round and generous palate and silky textural finish. Drink now, or cellar for up to 10 years. pH: 3.67, TA 5.26g/l, residual sugar: <1g/l, alcohol: 14.5%

IN THE WINERY

We chilled and crushed the fruit into 1.5 and 2 ton fermentation tanks. As far as possible all clones were vinified separately to give expression to each clone's unique character. We applied a cold soak period of 3-5 days followed by a combination of wild and inoculated ferments. All batches received a post-soak of between 2-3 weeks. We plunged everything by hand to ensure a soft extraction of tannins. We then pressed off the batches and matured them in French oak barrels (25% new) for 10 months, each with its own balanced oak regime of barrel age and choice of coopers. We carried out a final filtration prior to bottling.

IN THE VINEYARD

The 2013 Pinot Noir is a single vineyard wine with all the grapes grown at our Dakins Road block. The wine is crafted from a range of clones including 5, 6, 114, 115, 667, 777, 10/5 and Abel, adding complexity and nuance to the final blend. The vines were carefully managed to give maximum sun exposure to the fruit for optimum ripeness, and the fruit was hand harvested to ensure gentle handling and top quality fruit.