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| Drinking Windows and Values |
| Community Tasting History |
| Community Tasting Notes (average 90.8 pts. and median of 91 pts. in 24 notes) - hiding notes with no text | | | Tasted by Tuvan on 1/30/2021 & rated 94 points: Fantastic today, warm, spicy and mature! (836 views) | | | Tasted by Burgnick on 3/9/2019 & rated 88 points: From a magnum. Citrus, cherry cola, raspberries and orange peel on the nose. Palate had a balanced ripeness for a new world pinot but the oak was too dominant at this age. Hopefully the wood will integrate. (1277 views) | | | Tasted by Ms. Bubblehead on 3/9/2019: Magnum format. Not bad for new world Pinot Noir but certainly still has the cherry cola, sweet red fruits on both nose and palate. Need time for oak to further integrate. (1418 views) | | | Tasted by iamandyc on 1/19/2018 & rated 93 points: Very nice pinot that has a fragrant fruit driven nose, silky texture and beautifully balanced finish. Decent complexity with black tea notes accenting the black cherry and purplish fruit. (1490 views) | | | Tasted by Rowchan on 8/25/2017 & rated 91 points: Clear, perfect mauve with a light pink rim, but cannot see the legs/tears due to improper vessel.
Clean, med+ intensity, cooked blueberries, merino cherries, violets, red licorice, and coffee grinds.
Dry, med- body, med- acidity, med- tannins, med- alcohol, with further tastes of dark figs, cranberries, a whiff of rhubarb, cooked tomatoes and elegant dark chocolate. Perfect balance and a wonderful finish. Elegant, feminine and nicely softened. (1631 views) | | | Tasted by LindsayM on 5/23/2017 & rated 93 points: Calvert Vineyard is a mix of 3 Pinot Clones B667, B777, B115
Colour quite dark garnet edges pink to bricking 15/15
Nose good intensity of aromas dark fruit end of the spectrum dark cherry , dark chocolate savoury at the same time 28/30
Palate fruit flavours of plums , dark cherry , forest floor mushrooms ,savoury, rich still a tannic /acid. kick there as well 41:44
Overall masculine style at its peak now , suit dark red meats ie venison etc 9/11 (1220 views) | | | Tasted by rwpalmer on 8/31/2016 & rated 86 points: Chunky, sweet and sour but with some character if not finesse. (1303 views) | | | Tasted by andyb505 on 8/13/2016 & rated 90 points: Beautifully smooth and soft. Warm NZ Pinot with bags of damson fruit and medium finish. Lovely. (1322 views) | | | Tasted by Pavan on 6/6/2014 & rated 93 points: Will benfit from a few more years cellaring but already drinks really well. Fresh and full wine with good structure and long finish. Some green notes and lots of dark fruit. Great nose (2199 views) | | | Tasted by Marc on 12/24/2013 & rated 90 points: Family Christmas in Wellington (Belmont Hills, Lower Hutt, Wellington, New Zealand): Serious and dense nose of black cherry and deep oak. Vibrant palate with spice and very bright acids add lift and brightness to the rich and dimensional fruit. Excellent and a very serious rendition of Central Orago Pinot that shows some bottle age but will go for years. Certainly outstanding wine. (2511 views) | | | Tasted by Christoffer78 on 9/6/2011 & rated 91 points: Massive but yet elegant is the sum of my impressions of this wine. A bit young, tight and 'greenish' on the nose, the palate makes a better impression with impeccable balance and integration among the different components. This wine is -very- young but it will certainly sing in a few years. (4054 views) | | | Tasted by kingkanu on 12/20/2010: Central Otago Wine Trip December 2010; 12/20/2010-12/23/2010 (Central Otago, New Zealand): This wine had more obvious fruit on the nose than the Cornish Point or Bannockburn pinots, quite a linear palate with a touch of earth, this reminded me of a young Vosne with a its silky mouthfeel, personally i think this is the 'wife' to Cornish Points 'Mistress' ! very good+ (4849 views) |
| By Jancis Robinson, MW
JancisRobinson.com (8/29/2023)
(Felton Road, Calvert Pinot Noir Central Otago Red) Subscribe to see review text. | By Allen Meadows
Burghound, October 2013, Issue #52
(Felton Road Wines Pinot Noir - Calvert Red) Subscribe to see review text. | By Jancis Robinson, MW
JancisRobinson.com (11/24/2010)
(Felton Road, Calvert Pinot Noir Central Otago Red) Subscribe to see review text. | By Stephen Tanzer
Vinous, September/October 2010, IWC Issue #152
(Felton Road Pinot Noir Calvert Central Otago) Subscribe to see review text. | Decanter
(Felton Road, Calvert, Central Otago, New Zealand, Red) Subscribe to see review text. |
NOTE: Scores and reviews are the property of JancisRobinson.com and Burghound and Vinous and Decanter. (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.Felton Road Pinot Noir CalvertThe Calvert vineyard is a 4.6 hectare north-east facing slope, fully planted to Pinot Noir. A slightly earlier ripening site, in part due to the slightly lower elevation (2015 - 228 masl) and higher amount of sunshine hours during the growing season, compared to some of the estates neighbouring vineyards.
Just like its next door Block 5 expression, this is made with a cold soak of about 8-10 days before fermentation, with a total of 23 days on skins. 20% whole clusters and a tiny bit less new oak (25% on this), with 16 months total in barrel.
Tasting note
Fine and precise, The Calvert opens with aromas of spiced black cherry, plum and red rosey perfume. A hint of wet earth and allspice in the back gives lovely nuance. Crunchy tannins and a medium acidity reigns this in to a well balanced package. This will open up nicely with a few years behind it.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-info |
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