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Felton Road, Pinot Noir, Block 3, Central Otago, 2019

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Felton Road, Pinot Noir, Block 3, Central Otago, 2019

“Fruit from Block 3 of Elms vineyard (vine age mostly 27 years). 25% whole cluster. 13 months' élevage in 30% new oak. The Felton Road team have been trying to keep alcohol levels to 13.5% so the climate is presumably warming up,... Read More

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Felton Road, Pinot Noir, Block 3, Central Otago, 2019
Felton Road, Pinot Noir, Block 3, Central Otago, 2019

ColourRed

RegionCentral Otago

GrowerFelton Road

Grape VarietyPinot Noir

Vintage2019

ABV14%

Bottle75cl

MethodOrganic

CodeFET919

Style

Medium bodied

Light > Full

Felton Road

Central Otago, New Zealand

Felton Road was established in New Zealand's Central Otago region by Stewart Elms in the early 1990s.

Under the ownership of expatriate Englishman Nigel Greening since 2000 this is acknowledged as one of the world's finest addresses for Pinot Noir.

The wines from Felton Road continue to improve. As Nigel explains, this is only...

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Pinot Noir

Pinot Noir  

Origins       

  • Ancient vine, perhaps 2,000 years old

Distant origins in France - first documented mention in France in 1375

Characteristics   

  • Finicky grape: notoriously difficult to grow (which is partly why it is hugely intriguing to New World...
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Here’s the full tasting note for...

Felton Road, Pinot Noir, Block 3, Central Otago, 2019

“Fruit from Block 3 of Elms vineyard (vine age mostly 27 years). 25% whole cluster. 13 months' élevage in 30% new oak. The Felton Road team have been trying to keep alcohol levels to 13.5% so the climate is presumably warming up, even in the far south of the South Island.

Notably subtle and savoury on the nose – none of the immediate sweet appeal of the less prestigious 2019 Pinots. A distinctive framework of tannins within which tamarind fruit shines brightly. Very clean finish. Real tightrope balance between the freshness and the ripeness but to good and delicious effect. This is already gorgeous, and I will probably drink it tonight but it should continue to improve in bottle. Very appetising.” 17.5/20, Jancis Robinson MW, January 2021, jancisrobinson.com

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