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

chardonnay 2013

In the glass
This wine has lovely apricot, nectarine and toasted almond notes. The palate has a gentle focus and shows good integration of fruit and oak. Drink now, or cellar for 2-3 years.  pH: 3.28, TA:  5.42g/l, residual sugar: 0.47g/, alcohol: 14.5%

In the winery
The juice was cold settled and fermented in seasoned French oak barrels. Lees contact was used to enhance the palate weight and texture of the wine, with partial malo-lactic fermentation occurring naturally. The wine was then barrel aged for six months. 

IN THE VINEYARD
The
grapes were grown at Hidden Paddock in Masterton. The season was dry and warm ensuring optimal ripening and allowing the typical varietal characteristics to develop.

 

SAUVIGNON BLANC 2013

AWARDS

Wine Orbit 88/100 points

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: 3.13, TA:  6.0g/l, residual sugar: 1.6g/, alcohol: 13.0%

IN THE WINERY
The grapes arrived at the winery in good condition and were quickly processed to maintain quality. We used soft pressing to ensure harsh tannins weren't extracted from the skins. The juice was chilled to 8°C 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 build the palate-weight and texture before final clarification and bottling. 

IN THE VINEYARD
The grapes were grown at the Boyd, Cliffs and Dakin's Road blocks. The vines are all trained with 3-cane VSP trellis systems to allow sufficient sunlight penetration and air movement through the canopy. After several years of careful management these vines practically self regulate, giving an optimal balance of crop size and ripened fruit. 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.  

 

PINOT GRIS 2013

AWARDS 
Bronze Medal Spiegelau International Wine Competition 2013

IN THE GLASS
A lovely bouquet of yellow peach, nectarine, apricot and lychee opens up to a musky floral and spice nose. The palate is rich and rounded with a soft mealy character from the extended lees contact. The juicy stone fruit characters give the palate a real fleshiness that finishes on a subtle spicy note. Drink now, or cellar for up to two years. pH 3.38; TA 4.57g/l; RS 4.52g/l; Alc 13%

IN THE WINERY
The grapes arrived at the winery in perfect condition and were quickly processed to ensure there was no loss of quality . Soft pressing was used so that no harsh tannins were extracted from the skins. The juice was chilled to 8°C for three days for cold settling to take place and to remove any unwanted solids. The clean juice was then fermented in 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 VINEYARD
The grapes were grown at the Boyd, Cliffs and Winery blocks. The vines are all trained with 2-cane VSP trellis systems which 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.  Individual blocks were harvested and processed separately to ensure maximum quality and site expression.