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Gladstone Pinot Gris

expert reviews about

Gladstone Pinot Gris

Expert Reviews

Michael Cooper (2009 Vintage) says
The 2009 vintage is one of the finest yet. Grown in the northern Wairarapa, it was hand-picked and mostly fermented and lees-aged in tanks, but 30 per cent of the blend was fermented and matured in old French barrels. Beautifully scented, it is rich and finely textured, with concentrated stone-fruit and spice flavours, complexity from the subtle oak handling and a deliciously smooth, dry finish (4.6 grams/litre of residual sugar).
Buyer's Guide to New Zealand Wines
Michael Cooper (2004 Vintage) says
The 2004 vintage is a slightly sweet style (9 grams/litre of residual sugar), blended from three Wairarapa vineyards. Mostly tank-fermented and lees-aged for five months, with 10 per cent indigenous yeast fermentation in old barrels, it's a fresh, crisp wine with citrus fruit, pear and slightly spicy flavours, showing decent depth.
Buyer's Guide to New Zealand Wines
Michael Cooper (2003 Vintage) says
The easy-drinking 2002 vintage of this Wairarapa wine is a slightly sweet style (7 grams/litre of sugar), blended from estate-grown grapes and fruit from the McGovem vineyard at Opaki, north of Masterton. Matured on its yeast lees for four months, it has a gently spicy bouquet, fullness of body, decent depth of lemon, pear and spice flavours, gentle acidity and a soft finish. The rare 2003, from a frost-decimated vintage, is a full-bodied wine with crisp acids woven through its pear and spice flavours, which show some richness.
Buyer's Guide to New Zealand Wines
Michael Cooper (2002 Vintage) says
The easy-drinking 2002 vintage of this Wairarapa wine is a slightly sweet style (7 grams/litre of sugar), blended from estate-grown grapes and fruit from the McGovern vineyard at Opaki, north of Masterton. Matured on its yeast lees for four months, it has a gently spicy bouquet, fullness of body, decent depth of lemon, pear and spice flavours, gentle acidity and a soft finish.
Buyer's Guide to New Zealand Wines
Michael Cooper (2001 Vintage) says
The 2001 vintage of this Wairarapa wine is an almost dry style (four grams per litre of sugar) with citrusy, slightly yeasty flavours. Only 10 per cent of the final blend was barrel-fermented, but the wine was all aged on its gross lees for four months before bottling. Pale lemon in hue, it's fresh and lively, with hints of pears and spice in a moderately varietal but flavoursome style, balanced for easy drinking.
Buyer's Guide to New Zealand Wines
James Halliday (1999 Vintage) says
Light straw-green; the bouquet is in typical mode, clean, fresh and basically neutral, with just a hint of that elusive flowery spice varietal character. The palate is particularly well balanced between the textural sweetness of Pinot Gris on the one hand and a nicely crisp finish on the other. You can take it that I abhor the numerous sweet Pinot Gris peddling their wares around New Zealand.
Australian Wine Companion 2001 2001
88

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