Felton Road winery is located in Bannockburn, Central Otago, the most southerly wine-growing region in the world. Her...Read more...
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RiceSelect's creamy Arborio gets blended with sweet potato, coconut milk and vanilla to create this decadent cheesecake. Pairs well with Saunternes; a white dessert wine that has hints of coconut from aging in oak barrels.
Food Pairings for Felton Road Bannockburn Pinot Noir Central Otago
External Reviews for Felton Road Bannockburn Pinot Noir Central Otago
but with plenty of finesse and dried floral and spice details. Drink now through 2011"
Good full red. Pure but restrained aromas of raspberry, minerals, white pepper, rose petal and herbs; about as Chambolle-like as any New Zealand pinot I've tasted this year. Juicy, tangy and pristine, with lovely sappy lift to the red fruit and spice flavors. Offers a compelling combination of sweet fruit and inner-palate energy. Finishes sappy and impressively long, with spicy, peppery tannins.
A nose of plum, dark cherry and herbs with oriental spice. Ripeness drives the palate, no jamminess but a rich, dark compote of black fruit laced with raspberry and chocolate.
Felton Road winery is located in Bannockburn, Central Otago, the most southerly wine-growing region in the world. Here, vineyards are nestled into small microclimates totally surrounded by high mountains, many of which are snow-capped all year round. Though the location is on the edge of sustainable viticulture these microclimates consistently combine hot days, cool nights and long dry autumns: perfect for the creation of fine Pinot Noir, Chardonnay and Riesling. The latitude of 45 degrees south is similar to the Willamette Valley in Oregon and some of the finest wine regions of France. Central Otago is New Zealand's only wine region with a continental climate rather than a maritime one. This brings the risk of frosts but has the benefit of low rainfall and high sunshine hours. Of the five distinct microclimates so far identified in Central Otago, Bannockburn, with its gentle north facing slopes and deep loess soils seems well suited to the production of complex Pinot Noir. Viticulture makes extensive use of handwork and is heavily influenced by organic practice. The canopies use the Vertical Shoot Position trellis system with all pruning, positioning, shoot thinning, leaf plucking and fruit thinning performed carefully by hand. Cover crops are used to supply a natural biodiversity in the vineyard which aids vine balance as well as helping control disease and pests. The use of natural manure obtained from organic sources aids the “gentle touch” approach to the vines. Harvesting is by hand starting around the beginning of April and each block is harvested and vinified separately. A three level gravity-flow winery has been specifically created to make wine by hand in the gentlest way possible. When making Pinot Noir, fruit passes by gravity to fermenters to prevent pumping of must. Fruit is not crushed so it ferments as whole berries while the use of a percentage of whole bunches adds complexity and structure. Using wild yeasts for the fermentation is an important part of the natural wine making philosophy, with wines being rested outdoors in small fermenters for extended maceration with up to four punch downs per day, before being run by gravity to barrel. All the barrels are Burgundian coopered, three-year air dried (typically 30% new oak each vintage) and selected for their slow extraction and subtlety of flavour.
Dietary Information: Organic
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