Gladstone Vineyard - Making premium wine, Wairarapa
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2012 Vintage Tasting Notes

jEALOUS SISTERS Sauvignon Blanc 2012

In the vineyard

The grapes were grown at the Boyd, Cliffs, Dakin's Road and home blocks. The vines are all trained with 3-cane VSP trellis systems that allow optimal ripening with sufficient sunlight penetration and air movement through the canopy. After several years of careful management these vines now almost self regulate to give an optimal balance of crop size and ripening. We used a combination of hand picking and machine harvesting depending on the site, and processed the fruit with care to maximise quality and site expression.

In the winery

The grapes arrived at the winery in perfect condition and were quickly processed to prevent loss of quality. We used a soft pressing action to ensure harsh tannins weren't extracted from the skins. The juice was chilled to 8C for three days to enable cold settling and remove any unwanted solids. We then fermented the clean juice in two separate stainless steel tanks at different temperatures to give a greater complexity of flavours. The wine remained on the lees for two months after fermentation to help build the palate-weight and texture before final clarification and bottling.

In the glass

A typical Wairarapa Sauvignon Blanc nose of Granny Smith apples, green capsicum and lemonade . There is a citrus note of lemon peel that complements the mineral undertones and length of the palate. The wine is crisp and fresh with a restrained elegance. Drink now, or cellar for up to two years.

pH 3.14; TA 8.8g/l; residual sugar 0.4g/l Alc 12.5%

 

jEALOUS SISTERS Pinot Gris 2012

 In the vineyard

The grapes were grown at the Boyd, Dakins Road and Winery blocks. The vines are all trained with 2-cane VSP trellis systems that allow optimal ripening with sufficient sunlight penetration and air movement through the canopy. After several years of careful management these vines are now almost self regulating to ensure an optimal balance of crop size and perfect ripening.  All the fruit was hand picked and processed with care to ensure maximum quality and site expression.

In the winery

The grapes arrived at the winery in perfect condition and were quickly processed to ensure no loss of quality took place. A soft pressing action was used to ensure no harsh tannins were extracted from the skins. The juice was chilled to 8C for three days for cold settling to take place and remove any unwanted solids. The clean juice was then fermented in two separate stainless steel tanks at different temperatures to give a greater complexity of flavours. The wine  remained on the lees for two months after fermentation to help build the palate-weight and rich texture of the wine before final clarification and bottling.

In the glass

A lovely bouquet of yellow peach, loquat and nectarine opens up to a musky floral and cinnamon spice nose. The palate is rich and rounded with a soft mealy character from the extended lees contact. The juicy nectarine characters give the palate a real fleshiness that finishes on a subtle spicy note. Drink now, or cellar for up to two years

pH 3.44; TA 6.04g/l; RS 3.53g/l; Alc 13%

AWARDS
Bronze Medal Spiegelau International Wine Competition 2013