Pinot Noir Calvert 2014

Felton Road, tasting note (feltonroad.com – produktside feltonroad.com, hentet 2026-10-19): 2014 Felton Road Pinot Noir Calvert – område: Bannockburn (Central Otago); drue: Pinot Noir. Enkeltmark ifølge arket: Calvert Vineyard. Producentens noter (engelsk): Tasting note: The wine leads with the characteristic Calvert restrained nose that is pure and tight. The palate is similarly focussed with great detail and a tight core of vivid red fruits. It delivers a sort of essence of pinosity that leaves no doubt about the wine’s origin. There is a crunch to the texture of the wine as the structure lifts its head, but the tannins are never harsh, simply stating that they are there for the long haul. The wine finishes with the accuracy and finesse that is becoming the hallmark of Calvert. 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 accurately express the authenticity and complexity of our unique vineyards. Felton Road farms four properties totalling 32 ha in the Bannockburn sub-region of Central Otago. Calvert Vineyard is located on Felton Road and is just 1km east of The Elms Vineyard and the winery. 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 controlling vine vigour 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 13 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.