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| Drinking Windows and Values |
| Community Tasting History |
| Community Tasting Notes (average 90.4 pts. and median of 90 pts. in 84 notes) - hiding notes with no text | | | Tasted by Geerath on 2/4/2022 & rated 95 points: Under stelvin. Some sediment/cloudiness. Translucent medium garnet. Lovely dark and red fruits showing interesting tertiary’s - poached pear and strawberry, earth, beef stock, mineral still expressing the terroir. Medium body w. a clean freshness to this. Plenty of fruit left with delicate acid refreshing the palette. So silky. Finish long I’d guess some whole bunch. In the middle of the drinking window for me -> 2028 . Lovely wine (624 views) | | | Tasted by Stephen_Skelton_MW on 1/7/2022 & rated 95 points: I have had this bottle in my wine fridge for a good few years and never found the right occassion to open it. But last night was the night! It was slightly cloudy on pouring the first glass, but that was its only fault. I should have let it stand for a day or so. the nose was perfumed and poweful, with a hint of burnt oak. On the palare it was very full, very fruity, great balance, and incredible lenght. What a wine! Its still fresh and lively, and I will not worry about opening my only other bottle for a year or two. What a start of a wine. Thanks Nigel. (562 views) | | | Tasted by mphatic on 12/14/2021: Screw cap, 14% alc. Cloudy medium red, a slight tawny at the rim.
A complex aroma of sweet creamy raspberries, stem–induced forest floor, fragrant spices, orange peel. Very intriguing, and lovely to sit on.
More savoury in the mouth; the whole bunch character is nicely in balance with the non-descriptive sweet fruit. Good length. Good acid. The wine retains some gentle tannic grip.
Opinion: better than previous bottles. It’s a shame that I don’t have any left. (372 views) | | | Tasted by SB5784 on 11/13/2021 & rated 92 points: A dark blood red color. Nose leaps out of the glass. Red fruit foundation, cherry, stewed strawberry, with floral notes of violets and then spice underneath and something savory. The palate is silky, ripe red fruits, sweet, but with balancing but crisp acidity. Good definition on the mid palate, very clean flavors with a touch of spice. Great length on the finish that lingers and builds with a touch of spice. This bottle seams to be at peak (although it may have been here for a few years). Drink now. (673 views) | | | Tasted by SimonPh on 2/24/2021 & rated 91 points: Well balanced pinot with maturity. Dark fruits and excellent mouthfeel and length. (920 views) | | | Tasted by fizz on 7/13/2020: Screwcap.
So fragrant. Red fruits, pine, rhubarb. The flavours combine well in the mouth, and the residual fine tannins give a silky feel to palate. Food friendly, mature and ready. (735 views) | | | Tasted by mphatic on 12/16/2019: Screwcap, 14% alc. Deep, dark red, with slight bricking/orange at rim.
A heady mix of raspberry, forest floor, pan juices, and orange peel on the nose. Cedar, with a slight VA/lipstick lift in the background.
Smoky raspberry, cherry, and blackberry on the palate, which has plentiful, powdery tannins. The palate is drying out a touch; losing fruit and getting a bit woody and stalky in the mouth.
Opinion: Nice wine. Quite savoury, so food-match it appropriately. Time to drink and enjoy these now while they retain some fruit. (895 views) | | | Tasted by foyfrcs on 10/6/2019 & rated 90 points: This is still drinking really well.
Cherries, plums medium bodied.
Very enjoyable wine. (829 views) | | | Tasted by winot on 12/14/2018 & rated 93 points: It is definitely N World in it's juicy fruit, with a big ripe plum and bumbleberry nose - same on palate, loads of juicy fruit, but also some mineral/savoury elements that shore it up - really nice, although I think perhaps just starting to dry out, so 9 years might be the limit for these (1072 views) | | | Tasted by Markus IWC on 9/15/2018 & rated 91 points: Felton Road Block Bonanza #6: early mature red berries, slim style. Elegant palate with red berries, cherries, clean and developed.
0 BV, 0 WV. (428 views) | | | Tasted by rjpbath on 11/8/2017 & rated 93 points: This is a massively enjoyable wine. I really do not know how to score it... It has body, fruit, delicious secondary flavours and length. There is nothing to criticise. It is Central Otago at its best - and this is just the 'ordinary'/basic wine. I give it 93, but is this enough? (And as for the drinking window, given that it is bottled under Stelvin, why should it not go on for several years from now...?) (1582 views) | | | Tasted by Brook23 on 8/18/2017 & rated 94 points: Beautifully mature pinot drinking very well now, will last for a few more years.
mix of red fruits with some dark cherry and spice, silky smooth and good acidity making a well balanced wine. previously rated this 92/93 improving with age (1596 views) | | | Tasted by MystMrQ on 6/4/2017 & rated 92 points: Classic Central Otogo with upfront cherry cola notes over a background of subtle spices that give this wine complexity and a long finish. Drinking beautifully now but likely to age well through 2019. (1875 views) | | | Tasted by smithto on 3/19/2017 & rated 92 points: Really nice wine. Powerful fruit. At the stronger end of the Pinot spectrum. (1882 views) | | | Tasted by RichardU71 on 1/6/2017 & rated 92 points: Gorgeous in the glass, starting to develop mature colours, long legs and a creamy look. Very balanced on the nose, red cherries, a hint of strawberry and very fresh. Dark fruit mixed with red cherries on the palate. Some white pepper. It's quite long, about 30 secs. Medium bodied, depth and complexity. I think this still has much more to give so I will hold on to the other 2009s I have. Great wine from my perspective and a really good ambassador for NZ Pinot. (1697 views) | | | Tasted by mphatic on 10/17/2015: Screwcap, 14% alc. Dark crimson, softening to light orange on the rim.
A bit of pongy reduction upon opening. Driven by cherry, raspberry, smoke/tobacco, and cloves with some interesting hints of tomato leaf and basil. Some earthier gravelly scents build with air. Some alcohol fume and a lipstick aroma hang out in the background, but are not too distracting. After a couple of hours the nose appears more cabernet-like.
Palate is generally per the nose but in comparison displays a sour and savoury edge to the strong cherry and licorice. Some whole-bunch input? Quite a helping of smoky oak showing. Decent carry through the mouth, with flavour fanning out nicely. Fine but persistent tannins.
Opinion: Solid offering. Needs more time to settle, but I feel this is never going to wow. Try again in 3-5 years. (259 views) | | | Tasted by Man in Black on 11/11/2014: The wine is clear and bright with a medium garnet colour. The nose is clean and developing, showing medium(+) intensity aromas of red fruits (raspberries, red plums), black fruits (dark cherries), pungent spices (black pepper, liquorice), oak (cedar) and bottle ageing (truffles, mushrooms). The wine is dry in the mouth with a medium(+) mouth-watering acidity. It has medium(-) fine-grained tannins and a high slightly warm alcohol. It has a medium body and pronounced intensity flavours of red fruit (red plums), dark fruits (dark cherries), pungent spices (black pepper, liquorice), oak (cedar) and bottle ageing (truffles, mushrooms). The finish is long.
It is an outstanding quality wine. It has a pronounced concentration well-balanced by the alcohol and the acidity, and a lingering finish. It also shows a complex nose ranging from fresh fruity aromas to bottle ageing maturity notes, including oaky and spicy aromas. Can drink now, but it has enough acidic structure and fruit concentration to continue developing more complex tertiary aromas over the next 3-5 years. (3626 views) | | | Tasted by Martnmac on 10/19/2014 & rated 90 points: Six hour decant. And was better for it. Nice fruit. Dark cherries strawberries blackberries Hint of eucalyptus even. Really very nice. Triple yum! (3244 views) | | | Tasted by engelbrekts on 10/13/2014 & rated 89 points: Have gone into a period of closing in, fairly tight and closed despite decanted 2 hrs before serving. Greenish tones. Will revisit in 2016 (3005 views) | | | Tasted by chanukha on 8/2/2014 & rated 88 points: Drank by myself after being inspired by A Year in Burgundy. a documentary on few Burgundy growers, including Morey Coffinet. Interesting nose. A fight between sweet fruity notes and dark brooding earthy notes. Not sure if this wine knows what it wants to be. Tanins and acid still well represented but the sweetness of new world pinot noir missing. If I drank this at a restaurant, I would be very satisfied but expect more at home at retail prices. (3090 views) | | | Tasted by barryjkeller@gmail.com on 6/8/2014: Quite big up front fruit, maybe a touch too rich, probably a 2009 thing, but more red and black Cherries than what I experienced last time. Still some tannin and there is structure. Maybe a couple of years of development left but pretty close to peak. Nice but not great - although is FR's entry level. (3329 views) | | | Tasted by Ludi on 2/24/2014 & rated 92 points: Rubino trasparente e luminoso. Al naso ciliegia, rosa, spezie dolci, tabacco dolce, pellame nobile, bonbon alle liquirizia, cenni incipienti di goudron, lieve e fine balsamicità. Bocca rispondente, lunga, fruttata. Chiude su note lievemente vanigliate (1941 views) | | | Tasted by moods on 2/7/2014 & rated 87 points: Old world nose, new world palate. Nose full of sous-bois, raspberries, matchbox, cigars, and bacon. Intense, slightly sweet fruit on the palate, touch of cola maybe. Acidity level is high, as is the heat of the alcohol. Not sure it's fully in balance just yet. Maybe needs another 2-3 years. But could become a very nice wine indeed. (1852 views) | | | Tasted by barryjkeller@gmail.com on 1/15/2014: Unfortunately 2 weeks ago that we drank this. Thoroughly enjoyed it though. Not as balanced, long or complex as the Block 5 but still one of my favourite from Otago. Strawberries and raspberries stuck in my head over the last couple of weeks. Will still develop over the next couple of years but still great to drink now. (2060 views) | | | Tasted by Sam Wright on 12/25/2013 & rated 91 points: Lovely. (1994 views) | | | Only displaying the 25 most recent notes - click to see all notes for this wine... |
| By Jancis Robinson, MW
JancisRobinson.com (12/25/2017)
(Felton Road, Bannockburn Pinot Noir Central Otago Red) Subscribe to see review text. | By Allen Meadows
Burghound, October 2013, Issue #52
(Felton Road Wines Pinot Noir - Bannockburn Red) Subscribe to see review text. | By Jancis Robinson, MW
JancisRobinson.com (9/3/2013)
(Felton Road, Bannockburn Pinot Noir Central Otago Red) Subscribe to see review text. | By Julia Harding, MW
JancisRobinson.com (7/19/2011)
(Felton Road, Bannockburn Pinot Noir Central Otago Red) Subscribe to see review text. | By Richard Hemming, MW
JancisRobinson.com (10/14/2010)
(Felton Road Pinot Noir Central Otago Red) Subscribe to see review text. | By Jancis Robinson, MW
JancisRobinson.com (9/20/2010)
(Felton Road Pinot Noir Central Otago Red) Subscribe to see review text. | By Stephen Tanzer
Vinous, September/October 2010, IWC Issue #152
(Felton Road Pinot Noir Bannockburn Central Otago) Subscribe to see review text. |
NOTE: Scores and reviews are the property of JancisRobinson.com and Burghound and Vinous. (manage subscription channels) |
| Felton Road Producer website
Our Wines
Felton Road is a specialist wine producer making a small range of limited bottlings which express the terroir and minerality of vineyard blocks and sites, and the regionality of Bannockburn in Central Otago. The expression of the wines is guided sensitively and sympathetically to also fit within the parameters of what makes the great wines of the world the best. Felton Road has 32 ha of vines, Demeter certified since 2010, with Pinot Noir accounting for 70% of the output; Chardonnay is 20% of the production and Riesling is 10%. There are only approximately 12,000 cases of wine made each year, 75% of which is exported to 35 different countries. It is this international acceptance and perspective that makes Felton Road unique.
A good winemaker has a thousand ways to make a wine "better" but, better by whose assessment? It has taken us over a decade to gradually acquire the confidence to understand that the wine should be what the wine should be.
Like any good parent, one should encourage but not mould. If one sees a trait that is perhaps not what one would like to see, the solution lies not in how to cure the problem. but in learning to understand where it came from. Each year we have a new family to raise and our increased understanding can pass back to the new generation's schooling in the vineyard.
Gravity flow is the start of a gentle process, avoiding the need to pump fruit uphill. Ferments are spontaneous from the wild or indigenous yeasts that are in our vineyards and winery. Inert gas is shunned. Oak is a subtle companion not a loud guest. The Malo is simply a function of letting the warm spring air into the cellars. Pinots are unfined and unfiltered, Chardonnays are increasingly treated in the same way. The bottlings of single vineyard and single block wines are based on their speaking of a place, not on their size or hierachy of flavour.
Our Land & Vines
Considerable research by Stewart Elms (hence the Elm tree logo) in 1991 identified the north facing slopes at the end of Felton Road, Bannockburn as being one of the warmest and most ideal sites in Central Otago for the growing and production of premium wine. Heat summation data and soil maps of the area, developed as a result of the construction of the Clyde dam, were helpful in this decision. The three different soils identified are free draining with low fertility characteristics, and combined with the unique climate, are ideal for the production of premium quality Pinot Noir, Chardonnay and Riesling.
Our vineyards are managed by our own viticulturist, Gareth King, and his team of dedicated staff. Meticulous summer management of a single vertical shoot positioned (VSP) canopy ensures even and early fruit maturity. Shoot thinning, shoot positioning, leaf plucking and bunch thinning are all carried out by hand as required to ensure optimum quality fruit. Inter-row planting of various different cover crops in order to assist in controlling vine vigour, and to improve soil health and general biodiversity.
Mulch is also used in drier parts of the vineyard to help retain moisture, minimise the requirement for irrigation, and to balance areas of lighter more free draining soils. Organic compost is made utilising the winery waste, and organic cow manure and straw.
Since 2002 the vineyards have been managed organically and biodynamically, and in 2010 all three vineyards were awarded full Demeter certification. Pruning is carried out to leave desired bud numbers thus ensuring moderate controllable yields and to create an even, light penetrable canopy. Irrigation is usually necessary during the later dry summer months. Soil moisture levels are carefully monitored and water is applied only when necessary to maintain appropriate soil moisture levels. All grapes are carefully hand picked, keeping separate any quality differences within blocks due to clones, rootstocks and viticultural trials.
The Elms Vineyard - 14.4 Hectares
History & Location
The Elms Vineyard at the end of Felton Road lies in a gently sloping, north facing valley cut into the Bannockburn hills at the southern extremity of the Cromwell basin. Immediately above the vineyard lies Stewart Town and a large dam, where water was stored for sluicing the slopes of Bannockburn during the gold-rush which started in the 1860's. The fact that this valley was untouched by the gold miners is possibly a reflection of the deep benches of heavy soil that form much of its structure: soils unlikely to hold significant amounts of gold. After the gold miners departed, the slopes were left for sheep to graze until Stewart Elms discovered the site's potential for great Pinot Noir. He started to plant in 1992 and Felton Road began.
Cornish Point - 7.6 Hectares
History & Location
Cornish Point is an old gold miners settlement located adjacent to the Hartley and Reilly diggings where the first large find of gold was made in the Central Otago gold rush. It was named after the Cornish gold miners who lived there and was abandoned in the late 19th century then planted as an apricot orchard in the mid 20th century. We planted it to vines in 2000. Bordered on one side by the Clutha River and on the other by the Kawarau (now both flooded at this point to form Lake Dunstan), it is unique in being almost totally surrounded by water.
The vineyard is adjacent to the entrance to the Cromwell Gorge which results in steady airstreams. This as well as the proximity to the lake, both help minimise frost. Additional spring frost protection is provided by a flipper vine row sprinkler system for when temperatures really plummet. Although the edges of Cornish Point were eroded by sluicing or other digging, the vineyard itself is undisturbed soils.
Calvert Vineyard - 10.1 Hectares
History & Location
Calvert Vineyard is located just 1km east of the Elms Vineyard on Felton Road. The gentle north facing slopes lie immediately below the hills of the Bannockburn gold sluicings, now a historic park. Bailley's Gulley tailrace that carried away massive amounts of sluiced gold workings divides the property and provides excellent cold air drainage to minimise frost risk. The vineyard land had been home to a few sheep, rabbits and briar bushes until planting of vines began in 1999.2009 Felton Road Pinot Noir Bannockburn//Winemaker's Tasting Notes:// Already starting to let its perfume emerge. This vintage is spicier, with chocolate and violets overlaying dark cherry and raspberry. The palate is seamlessly plush and richly textural, with significant very fine dusty tannins constructing a framework through the finish. While concentration is abundant, the wine still holds on to its precision. A candidate for long haul keeping as well as enjoying its exuberance in the first few years. In short, a benchmark Felton Road.Felton Road Pinot Noir BannockburnThe Bannockburn cuvee, is Felton Road's "Village" bottling, with fruit from all of the estate's four single-vineyards.
Made with the same tender loving care as the Single-vineyard expressions, the Bannockburn Pinot is made from 20% whole bunch fruit, cold soaked before fermentation with wil yeasts, and aged for 13 months in 25% new French Burgundy-grade barrels. Bottled without fining or filtration to retain as much structural character and complexity as possible, as is the standard with all the Felton Road wines.Pinot Noir Varietal character (Appellation America) | Varietal article (Wikipedia)
Pinot Noir is the Noble red grape of Burgundy, capable of ripening in a cooler climate, which Cabernet Sauvignon and Merlot will not reliably do. It is unpredictable and difficult both to grow and to vinify, but results in some of the finest reds in the world. It is believed to have been selected from wild vines two thousand years ago. It is also used in the production of champagne. In fact, more Pinot Noir goes into Champagne than is used in all of the Cote d'Or! It is also grown in Alsace, Jura, Germany, the U.S., Canada, Australia, New Zealand, Romania, Switzerland, Austria, Croatia, Serbia, Italy, and so forth, with varying degrees of success.
Pinot Noir is one of the world's most prestigious grapes. It is very difficult to grow and thrives well in France, especially in Champagne and Burgundy. Pinot Noir thrives less in hot areas, is picky on soil, and deserves some oak storage.
Pinot Noir, or Blauburgunder / Spätburgunder in German, is a blue grapevine - and, as the German name suggests, the grape comes originally from Burgundy in France.
The grape, which thrives in calcareous soils, is used primarily for the production of red wine, and it is widely regarded as producing some of the best wines in the world. The wine style is often medium-bodied with high fruit acidity and soft tannins. It can be quite peculiar in fragrance and taste, and not least in structure - which may be why it is referred to as "The Grapes Ballerina".
Pinot Noir is also an important ingredient in sparkling wines, not least in champagne since it is fruity, has good acidity and contains relatively little tannins.
The grape is considered quite demanding to grow. The class itself consists of tightly packed grapes, which makes it more sensitive to rot and other diseases.
Pinot Noir changes quite easily and is genetically unstable. It buds and matures early which results in it often being well ripened. Climate is important for this type of grape. It likes best in cool climates - in warm climates the wines can be relaxed and slightly pickled.
In cooler climates, the wine can get a hint of cabbage and wet leaves, while in slightly warmer regions we often find notes of red berries (cherries, strawberries, raspberries, currants), roses and slightly green notes when the wine is young. With age, more complex aromas of forest floor, fungi and meat emerge.
In Germany, Switzerland, Austria and Hungary, it often produces light wines with less character. However, it has produced very good results in California, Oregon and New Zealand.
With its soft tannins and delicate aroma, it is excellent for white fish, chicken and light meat. For the stored wines you can serve small game. Classic duck breast is a matter of course, a Boeuf Burgundy and Pinot Noir are pure happiness.
Pinot Noir loses quality by over-harvesting.
Pinot Noir is prone to diseases, especially rot and mildew. Viruses cause major problems especially in Burgundy.
Pinot Noir are large round grapes with thin skins. Relatively high in alcohol content. Medium rich tannins and good with acid.
As a young person, Pinot Noir has a distinctly fruity character such as raspberries, cherries and strawberries.
A mature Pinot Noir, the taste is different. Cherry goes into plum and prune flavors. It smells of rotten leaves, coffee, moist forest floor and animal wine. This must be experienced.
In warm climates you find boiled plum, some rustic, little acid.
If the grapes are over-grown, the wine will be thin, with little color and flavor.New Zealand New Zealand Wine (New Zealand Winegrowers)South Island Noeth Island (wine-pages.com)Otago On weinlagen-infoBannockburn On weinlagen-info |
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