Pinot Noir Bannockburn 2014

Felton Road, tasting note (feltonroad.com – produktside feltonroad.com, hentet 2026-10-19): 2014 Felton Road Pinot Noir Bannockburn – område: Bannockburn (Central Otago); drue: Pinot Noir. Producentens noter (engelsk): Tasting note: A real intensity to the perfume of rose and violets, and a potpourri of spice. The palate dances and while it certainly has power and weight, it is light on its feet and feels effortless. Vibrant raspberry, hints of crushed herbs, silky, but with a continuous seam of polished sinew supplying the muscle that keeps it aloft. The frame reveals itself in the finish and hints that the wine will cellar for the long haul and reward such patience fully. But when it is this seductive, it’s hard to see much chance of a lot of it surviving that long! Vineyard & viticulture: Vinification Vinification: Introduction Beginning with meticulous site selection and vineyard design started in 1991, Felton Road's story is one of refusal to compromise. A strict 100% estate policy with fully organic and biodynamic viticulture (Demeter certified) ensures that our fruit arrives at the winery as pure as it can be, while our entire estate comes as close to true sustainability as is possible. A commitment to hands off winemaking: gravity flow, wild yeasts, wild malo, an avoidance of fining and filtration all help preserve the wine's expression of its terroir. The result is Riesling, Chardonnay and Pinot Noir which we believe express the authenticity and complexity of our unique vineyards. Felton Road farms four properties totaling 32 ha in the Bannockburn sub-region of Central Otago. This wine is a blend from three vineyards; Cornish Point, Calvert and The Elms. 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. The unique gravity flow winery enabled the grapes to be gently destemmed directly into open-top fermenters without pumping with approximately 25% as whole clusters. Traditional fermentation with a moderately long maceration on skins has extracted good colour and tannin with considerable depth of flavour. This wine was aged for 11 months in French oak barrels from artisan Burgundian coopers. In accordance with our non-interventionalist approach to winemaking, this wine was fermented with indigenous yeast and was not fined or filtered.