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Felton Road Calvert Pinot Noir 2017

FELT310
Felton Road is the epitome of Central Otago winemaking. Organic, biodynamic, the estate is a slave to meticulous winemaking and the quality of the wines is stratospheric. Calvert Vineyard is perhaps the most high profile single vineyard in all of New Zealand. A juicy acidity and minerality provides the distinct brightness and penetrating focus of this great vineyard site which creates a wine of serious structure yet supremely balanced and elegant.
Type:
Vintage:
2017
Size:
75cl
Main Grape:
Grape Mix:
100%
Style:
N/A
ABV:
14%
Producer:
Region:
Country:
New Zealand
Sub Region:
Bannockburn
Body:
Elegant, refined and supple
Drinking Window:
Drink now through to 2027
Closure Type:
Screw Cap
£49.99
 

Felton Road

Owner, Nigel Greening along with Winemaker Blair Walters and viticulturist Gareth King have established Felton Road into one of the world’s iconic producers of Pinot Noir. Writer James Suckling goes as far as describing Felton Road as the “DRC of New Zealand”. Beginning with meticulous site selection and vineyard design which started in 1991, Felton Road's story is one of refusal to compromise. A strict 100% estate policy with fully organic and biodynamic viticulture (demeter certified) ensures that fruit arrives at the winery as pure as it can be, while the entire estate comes as close to true sustainability as is possible. A commitment to hands off winemaking: gravity flow, wild yeasts, wild malo, an avoidance of fining and filtration all help preserve the wine's expression of its terroir. The result is Riesling, Chardonnay and Pinot Noir which accurately express the authenticity and complexity of these unique vineyards.

Tasting Notes

An intensely perfumed nose that's dominated by floral notes in the typical Calvert expression. Rose and violet give way to underlying blueberry and plum with background hints of leather and polished wood

Food Matches

The supple richness of New Zealand Pinot Noir complements a range of savoury dishes. Try it alongside game birds such as quail, turkey, and duck, with a fillet of New Zealand salmon, or equally with pork, veal, lamb or venison.