13.50% | NEW ZEALAND

A lovely bouquet of yellow peach and nectarine opens up to a musky floral and cinnamon spice nose. Like a freshly plucked pebble from a cold mountain stream. The palate...
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A lovely bouquet of yellow peach and nectarine opens up to a musky floral and cinnamon spice nose. Like a freshly plucked pebble from a cold mountain stream. 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.

Christine Kernohan has lived in New Zealand 40 years, but her peaceful idyll in Gladstone hasn’t dimmed her feisty Scottish provenance let alone the accent. Established on the old riverbed of the Ruamahanga River at Gladstone, they are proud to be one of New Zealand's most beautiful vineyards. Since its inception, Gladstone Vineyard has been a member of the New Zealand Sustainable Winemaking programme, focusing on best practice environmental practices in winegrape production. Wairarapa, at the foot of NZ’s North Island, is delightfully rolling country with soils and elevations perfect for Pinot Noir. Gladstone have harvested huge praise for their Pinots – and their gifted new winemaker Alexis Moore (previously assistant winemaker at Seresin) is eager to further hone this fine fruit for the future. Sauvignon Blanc and Pinot Gris are also hugely bright and expressive here.

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.

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.

Goes well with apricot and pork terrine, curried chicken with jasmine rice or baked salmon fillet.

Key Facts

Pinot Gris/Pinot Grigio
New Zealand

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