Gladstone Vineyard - Making premium wine, Wairarapa
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Gladstone Vineyard Rosé 2017

 

4.5 Stars Cameron Douglas


iN THE GLASS

Fresh strawberries and raspberries burst from the glass mingled with layers of vanilla and white chocolate, subtle floral notes and a sophisticated mineral streak. A generous core of berry fruit gives way to an elegant acidstructure, length and balance.

pH: 3.25, TA 5.4g/l, residual sugar: 1.9g/l, alcohol: 12.0%

IN THE WINERY

The grapes were crushed and left to soak for two hours to impart a pretty light salmon pink blush before being pressed. The juice was then cold settled for 24 hours, racked off lees and fermented with specially-selected Rosé yeast strains. A cool fermentation was maintained to keep the delicate colour and vibrancy of the fruit intact. The Pinot Noir component was barrel fermented to give weight and texture. A small component of Pinot Gris wasfermented wild on skins to add a spicy floral layer.

IN THE VINEYARD

A selection of Cabernet Franc (41%), Merlot (36%) and Pinot Noir (15%) and Pinot Gris (8%) grapes were grown on a mix of 2 cane VSP and spur pruned trellising. Careful management in the summer months ensured good crop levels and air movement through the canopy. The grapes were picked slightly early to retain a freshness and minimise alcohol levels while allowing for ripe fruit characteristics.

 

 

 



Gladstone Vineyard Rosé 2017

 

4.5 Stars Cameron Douglas


iN THE GLASS

Fresh strawberries and raspberries burst from the glass mingled with layers of vanilla and white chocolate, subtle floral notes and a sophisticated mineral streak. A generous core of berry fruit gives way to an elegant acidstructure, length and balance.

pH: 3.25, TA 5.4g/l, residual sugar: 1.9g/l, alcohol: 12.0%

IN THE WINERY

The grapes were crushed and left to soak for two hours to impart a pretty light salmon pink blush before being pressed. The juice was then cold settled for 24 hours, racked off lees and fermented with specially-selected Rosé yeast strains. A cool fermentation was maintained to keep the delicate colour and vibrancy of the fruit intact. The Pinot Noir component was barrel fermented to give weight and texture. A small component of Pinot Gris wasfermented wild on skins to add a spicy floral layer.

IN THE VINEYARD

A selection of Cabernet Franc (41%), Merlot (36%) and Pinot Noir (15%) and Pinot Gris (8%) grapes were grown on a mix of 2 cane VSP and spur pruned trellising. Careful management in the summer months ensured good crop levels and air movement through the canopy. The grapes were picked slightly early to retain a freshness and minimise alcohol levels while allowing for ripe fruit characteristics.