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 acid structure, length and balance.
I’m a lover of all things rosé so it was a very easy decision to make an outstanding rosé with a little bit of a twist to spark some interest and intrigue amongst the rosé lovers. The use of barrel in rosé production is starting become a new trend that certainly elevates and enhances the profile to what is deemed typical and stylistic of such a category. Capturing the intense and rewarding red fruit profiles from the Cabernet Franc & Merlot was the easy job, but deciding to incorporate some barrel influence with the Pinot Noir was a risk that turned out to reward very much so! The vanilla and white chocolate notes become so captivating in the glass and marry perfectly with the ripe, vibrant red fruits making me a very happy camper and something I can sit and sip all day long. - Eddie McDougall
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 with wild yeasts to give weight, complexity and texture, whilst the Merlot & Cabernet Franc were tank fermented to extract the ripe, plush & invigorating red fruits.
Varietal: 44% Pinot Noir, 30% Merlot, 26% Cabernet Franc
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.