Dry Riesling 2014

Felton Road, tasting note (feltonroad.com – produktside feltonroad.com, hentet 2026-10-19): 2014 Felton Road Dry Riesling – område: Bannockburn (Central Otago); drue: Riesling. Producentens noter (engelsk): Tasting note: Bright and aromatically intense with zingy aromas of mandarin peel and attractive floral notes. The palate is equally full flavoured with the same aromatic qualities driving through this textured and dry Riesling. The opulence of the fruit provides a solid framework and a surprising sensation of sweetness, yet it is indeed dry. The crisp acidity brings the wine to a lengthy, satisfying and salivating conclusion. Vineyard & viticulture: Felton Road farms four properties totaling 32 ha in the Bannockburn sub-region of Central Otago. Meticulous summer management of a single vertical shoot positioned (VSP) canopy ensures even and early fruit maturity. Shoot thinning, shoot positioning, leaf plucking, bunch thinning and harvest are all carried out by hand to ensure optimum quality fruit. Cover crops are planted between rows to assist in vine balance and to improve soil health and general biodiversity. Following an unusually wet and significantly warmer winter than usual, the heightened soil moisture and mild conditions gave rise to an early bud burst followed by even and rapid early season growth. October saw some sleepless nights for the vineyard team with low-lying snow keeping the threat of frost ever present. A mixture of good fortune and careful management of inter-row crops kept the threat at bay. After a warm and unseasonably calm and dry November, flowering and fruit set was early and occurred in excellent conditions. Veraison also started early but some cooler weather in February meant it progressed slowly. This was advantageous as it helped to delay the final ripening period from occurring in the usual heat we can experience in early to midMarch. Harvest began early on March 20 with stable and mild weather throughout and normal crop levels. Picking of Chardonnay and Pinot Noir was completed by April 8 with the Riesling finishing on April 14. Vinification: Riesling from Blocks 2 and 4 of The Elms vineyard was hand-picked then carefully whole bunch pressed, followed by a long slow fermentation (7-10 weeks) with indigenous yeasts to almost complete dryness (3g/L RS). The wine rested on fine lees to build palate weight and with minimal processing to highlight the delicate Riesling characters before bottling in mid-September.