Type: White Wine
Country: New Zealand
Region: Central Otago
Code: FELT460
Very Burgundian in style with good mineral quality and great ageing potential. The new oak influence is very subtle and contributes most obviously to the structure and complexity of this wine without masking the fruit. Organic, biodynamic, Felton Road estate is a slave to meticulous winemaking and the quality of the wines has established it as the country’s most prestigious estate.

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.
Elderflower, lemon blossom and delicate peach notes overlie crushed stones for an enticing and complex nose. The subtlety and harmony of the aromas are echoed on the palate whilst adding almond and grapefruit. The wine is tightly framed with bright acidity and brought into distinct focus by a mineral and saline driven finish. Hallmark Block 2 elegance and drive.
An excellent match with lobster bisque risotto.
Various clones of Chardonnay (Mendoza, B95, B548) were carefully hand harvested from Cornish Point and The Elms vineyards. The grapes were whole bunch pressed with the juice flowing to barrel by gravity after overnight settling. Fermentation in French oak (mostly well-seasoned barrels with less than 5% new) with indigenous yeasts has produced a wine with considerable complexity. A long and complete indigenous malolactic fermentation with only periodic stirring of the lees (Batonnage), combined with 11 months on full lees; has softened the acid for a rich and complex mouthfeel. In accordance with our non-interventionalist approach to winemaking, this wine was not fined or filtered after spending 13 months total in barrel

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