Hugely lifted wild strawberry nose that follows through on the fresh bright palate. This immensely drinkable Pinot Noir demands a second bottle as much as a second glass and would sucker up to pink beef amazingly well.
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. Christine has been womanfully managing a loyal core of UK customers herself remotely from home but we’re delighted to have Gladstone aboard with us now.
The grapes were grown at our Dakins Road, Boyd and Biddeford blocks, as well as some fruit purchased from the Martinborough area. A variety of clones were selected for this wine, allowing for a well balanced product expressing opulent, dark fruit from the Dijon clones to the savoury, spicy elements from the structural clones like 10/5 and Abel. All fruit was hand picked and processed with care to insure maximum quality and site expression.
The fruit was crushed and destemmed with about 40% of the fruit left as whole berries. The fruit was crushed and gravity fed directly into small open top plastic fermenters. All clones were vinified and matured in separate batches and only blended together at the very last stage of winemaking. Yeasts were inoculated and the ferments plunged twice daily to help soft extraction of colour and tannins from the skins. A post-ferment maceration was given for up to 2 weeks to give just the right amount of body and structure to the wine. The wine was then matured in individual batches for 5 months before the final blending process. No finings were needed and the wine is a true expression of minimalist intervention, site specific winemaking.
Perfect with duck or beef Carpaccio, lamb shanks, rare roast beef.
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