2014 Felton Road Pinot Noir Bannockburn

Community Tasting Notes (49) Avg Score: 91.1 points

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  2/6/2024 - WindFlyer Likes this wine: 92 Points

  dark ruby with garnet rim and medium body. some reductive funk (screwcap closure) blows away quickly to reveal a perfumed nose of red cherry and cranberry, with floral notes of lavender, herbal notes of tarragon, some smoky game whiffs and a bit of earthiness. fresh and juicy in the mouth, the dark cherry fruit is wrapped in bright, spicy acidity counterweighted by oolong-tea base notes. appreciable density mid-palate but only subtle earthy or tertiary accents. still firm but smooth tannins and good length.
  
  did not get a good sense as to where this wine is… seems like there's still structure, acidity and fruit for it to develop and gain more depth, but the young age of the vines when the wine was made would cut against that.
  
  14% AbV (somewhat apparent); blend of 50% Cornish Point, 35% Elms and 15% Calvert vineyards ranging in age from two to twelve years; eleven months in barrel.

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  10/11/2023 - christian.tellvik@limab.se Likes this wine: 90 Points

  Red nice color. Slightly acidic and warm aroma of strawberries, dark berries and barrels. Warm fruit of ripe strawberries. Slightly fiery, sweet and strong taste. Tight silky tannins. Good length.

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  6/25/2023 - Saint B Likes this wine:

  Nose of strawberries, saline notes. Palate was pleasantly floral and long. Enjoyable

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  6/22/2023 - M.Y. Chong Likes this wine:

  Felton Road Dinner (The Wine Society Stevenage): Paired with wild mushroom risotto.
  Slight bricking at the edges.
  Bruised strawberries, sweet cola, undergrowth.
  Beautiful wine.

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  6/12/2022 - JohnMcIlwain Likes this wine:

  So, the volume of kiwi Pinot notes—heck, Kiwi tasting notes on my feed—could be counted on a clumsy shop teacher’s hand. I respect a lot of wines, but I can’t say I pony up for that many. I’m old enough to remember pre-Parkerized Aussie stuff, but just glossed over New Zealand as a drinker. And truth be told, the really good stuff was always scarce outside of restaurant lists (and with verticals of Jamet or Roumier only the NZ connoisseur would take the plunge, right?). So as a dabbler rather than authority, here are my impressions, my notes vs. your grain of salt to be sure.
  The robe is a pale ruby, verging on garnet with a bit of bricking on the meniscus. The nose offers a pretty array of dried roses, hibiscus, and blackberry blossom, with notes of dried Michigan cherry, potpourri—more accurately classy old lady face powder. The midweight palate offers a punchy mineral core (not predicated on limestone, but something more “earthy” and basso profundo—silt and loam, it seems; on the periphery lurk spice and game notes. All this dusty florality is in the mouth, with pinpoint balance between the red fruits and resolving structure. This has entered a plateau of maturity for my tastes and is fine glass of Pinot Noir for my tastes, if a bit rich from an ABV standpoint. Now would I buy another bottle? Gotta say I would, though I’d be conscious of price. The Chambolle:Calvert ratio is worth minding. Still, a cracking bottle with fennel marinated pork chop and Marsh Hen Mill grits, with pan-roasted asparagus.

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