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Slurp.co.uk GBP 10.95 750ml
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Jealous Sisters Pinot Noir 2014

Winemaker's Notes:

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. The grapes for this wine were grown at the 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 wine expressing opulent, dark fruit with savoury, spicy elements. All fruit was hand picked and processed with care to insure maximum quality and site expression. 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. 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. This wine has great clarity of fruit with darker, brooding notes on the nose. Black cherry and dark plum come to the fore on the palate, with a softness and suppleness of ripe tannins giving a rounded structure and long lasting aftertaste. Some bright red berry flavours are balanced by subtle spice and savoury characters that enhance the aftertaste and give more length on the palate and cellaring potential of up to five years.

Region: New Zealand » Wairarapa

Vintages

  • 2014

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Color: Red
Varietal: Pinot Noir
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Gladstone Vineyard:
Owner-operated by Christine and David Kernohan since 1996, Gladstone Vineyard has an established reputation as a quality boutique wine producer, making award-winning wines of finesse and complexity. The Gladstone district in the Wairarapa, New Zealand is a fast growing wine area, as winemakers realise the potential of soil and climate that produce low yielding rich concentrated grapes. Christi... Read more
Owner-operated by Christine and David Kernohan since 1996, Gladstone Vineyard has an established reputation as a quality boutique wine producer, making award-winning wines of finesse and complexity. The Gladstone district in the Wairarapa, New Zealand is a fast growing wine area, as winemakers realise the potential of soil and climate that produce low yielding rich concentrated grapes. Christine believes that the most important part of winemaking occurs in the vineyard. Grapes are managed with great care, ensuring the best possible fruit is brought to the winery at harvest. The wines express the season, the soil and the area – the terroir. The Gladstone style is aromatic, fresh and varietal. Read less

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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. The grapes for this wine were grown at the 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 wine expressing opulent, dark fruit with savoury, spicy elements. All fruit was hand picked and processed with care to insure maximum quality and site expression. 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. 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. This wine has great clarity of fruit with darker, brooding notes on the nose. Black cherry and dark plum come to the fore on the palate, with a softness and suppleness of ripe tannins giving a rounded structure and long lasting aftertaste. Some bright red berry flavours are balanced by subtle spice and savoury characters that enhance the aftertaste and give more length on the palate and cellaring potential of up to five years.

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