Type: Red Wine
Country: New Zealand
Region: Central Otago
Code: FELT495
Felton Road is responsible, to a large extent, for putting Central Otago on the world Pinot Noir map. Amazing levels of red fruits, a subtle yet important savoury component, along with the silky texture all Pinot enthusiasts long for. This single-block wine shows how different portions of a single vineyard can still have a quite unique character, or what the French would call terroir.

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,...
A diverse and complex nose dominated by polished leather and dark Rosé . The power on the palate is seamlessly integrated with the refined fruit and transparent winemaking. The absence of intervention is pleasingly obvious as it’s the noble site that trumps all else for a focussed and elegant mouthfeel. The finish is peppered with powdery tannins defining the structure. Sure to be one of the greats.
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 salmon, or equally with pork, veal, lamb or venison.
20% of the fruit was retained as whole clusters with the remainder carefully de-stemmed directly to the fermenters by gravity without harsh pumping. Long pre-fermentation soaks of 8-9 days prior to fermentation with indigenous yeasts and punched down by hand up to two times per day with a total time on skins of 23 days. Pressed off and barrels filled immediately by gravity to the underground barrel cellars. The wine spent 17 months in barrel (30% new French) with two rackings and no fining or filtration, before bottling in early-September 2021

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