Gladstone Vineyard Viognier 2010
 
In the vineyard

The grapes were grown at our Dakins Road block. The fruit was all hand picked to maintain optimal quality. Crop levels were maintained at conservative levels and canopy management rigorous so that maximum bunch exposure was maintained during the ripening season to get the stone fruit and floral components desired from this variety.

In the winery

The fruit was whole bunch pressed and the juice clarified through cold settling for two days. The juice was then racked off the lees and fermented in stainless steel. After fermentation 20% of the wine was matured in older French oak barrels for extra complexity. The lees was stirred fortnightly in both components to help build the palate-weight and mouth feel of the wine. A light fining and filtration was carried out prior to bottling.

pH: 3.42, TA: 7.1g/l, Residual Sugar: 3.22g/l, Alcohol: 14.2%

In the glass

Citrus and floral characters of mandarin and orange blossom on the nose, with a well structured palate where the citrus fruit core balances a palate-coating oiliness and firmness of tannins from the barrel component. The wine has a clean finish with lingering blossom and citrus characters on the aftertaste. Drink now, or cellar for three years.

AWARDS

Bronze Medal New Zealand International Wine Show