With a complex nose of Nashi Pear, citrus blossom, honeysuckle, fresh gingerbread and ripe stonefruit, this is a juicy and generous wine. The elegant and textural palate weight adds richness whilst still maintaining a beautiful balance and clean finish with hints of citrus pith.
The goal here is to make a serious Pinot Gris that will get the critics talking, yet still be approachable enough to excite the average wino's palate. The first consideration when making this wine is to ensure that it's distinctively Wairarapa in style. We want the wine to be varietally expressive and fruit-forward, but also complex enough with layers of texture. Our key differentiator is to build a wine that is lively and energetic, depsite it’s complexity to ensure the wine can be enjoyed by all, in any environment. - Eddie McDougall
30% of the juice was fermented in stainless steel to capture the clean fruit flavours and enhance the aromatics by using floatation for settling instead of cold stabilisation. 10% was fermented on skins for 3 weeks adding to the colour and spicy complexity of the wine. The remainder was fermented in older oak barrels to broaden the palate and add complexity. Post-fermentation, the various parcels of wine are blended and extended lees contact is encouraged to enhance the palate and structure without having to go through malolactic fermentation.
Varietal: 100% Pinot Gris
About The Range
Established in 1986, Gladstone Vineyard has long been recognised as a pioneering and iconic New Zealand wine producer. Our vineyards are planted on the alluvial terraces of the ancient Ruamahanga River bed in the beautiful Wairarapa region. We produce wines that are a true expression of our people, place and time.