Awareness of Gladstone Vineyard as a producer of top-flight New Zealand Pinot Noir is growing both domestically and internationally.
Though only having been produced from the 2003 vintage, every wine from 2004 to the present has won gold. It can be regarded as Gladstone Vineyard’s flagship. The latest release, the 2011 wine will be on show at Prowein 2014.
The wine has been a work in progress from the start. The fruit source for the wine has been very varied, coming from all over the Wairarapa. The main clones employed have been 5, 6, 777 and 667 with Abel and 10/5 playing significant roles in different vintages.
Our approach has been to keep the clones and blocks separate, fermenting small batches to allow the greatest blending options. The aim is to make the best wine possible for Gladstone Vineyard from the fruit available, with the remainder going into the softer and more approachable "Jealous Sisters" tier.
Our new winemaker, Alexis Moore introduced indigenous yeast fermentation for the 2013 vintage, and her desire to "express the land” is at the heart of her philosophy of winemaking. The work of viticulturist Kyle Mason in Biological Viticulture over the last 4-5 years has seen a remarkable change for the better in the health and performance of the vines and this fits in well with Alexis’ work with the organic and biodynamic regimes employed at Seresin Estate, Marlborough, where she was previous to Gladstone Vineyard.
see http://raymondchanwinereviews.co.nz/blog/gladstone-vineyard-pinot-noir-2011-2005 for notes from the Vertical Tasting