Tasting Note

Over 30 years on the free-draining schist of Block 2 have endowed these vines with a Spartan sense of resilience. Limpid and fresh in the glass, delicate notes of elderflower and chamomile lend a finesse that belies the latent power of the palate. As ever, Block 2 is clear, uncompromising, and linear — a taut line of acidity streaks across a palate awash with Meyer lemon and grapefruit rind, leading to a refreshing mineral finish. Chiselled, vibrant, crystalline — a wine that could come from nowhere else.

Introduction

Founded in 1991 with meticulous site selection and vineyard design, Felton Road remains steadfast in its refusal to compromise. A strict 100% estate-grown policy, combined with fully organic and biodynamic viticulture (BioGro and Demeter certified), ensures that fruit arrives at the winery in its purest possible form.

A philosophy of minimal intervention — gravity flow, indigenous yeasts and malolactic fermentation, and the avoidance of fining or filtration — allows each wine to express its terroir with clarity and authenticity. The result is Riesling, Chardonnay, and Pinot Noir that faithfully reflect the complexity and individuality of Felton Road’s Bannockburn vineyards.

Gareth King – Viticulturist | Blair Walter – Winemaker | Nigel Greening – Proprietor

Vineyard & Viticulture

Felton Road farms 34 hectares across four properties in the Bannockburn subregion of Central Otago. Block 2, planted in 1992, lies on a gentle east-facing slope of deep, angular schist gravel soils immediately north of Block 3 within The Elms Vineyard.

Meticulous vineyard management, including shoot thinning, positioning, leaf plucking, bunch thinning, and hand harvesting, ensures optimal fruit quality. The vines are trained to a single vertical shoot-positioned (VSP) canopy for even and early fruit maturity, while cover crops between rows promote vine balance, soil health, and biodiversity.

Vintage 2024

After a wet September, spring began with good soil moisture and budburst at the usual time in early October. Moderate temperatures continued through the season, with a warm, dry December allowing for successful flowering and fruit set. Persistent dryness in January and February produced small berries and concentrated fruit with elevated phenolic material and complexity.

Judicious irrigation supported vine health during this period, while consistent temperatures promoted slow, steady ripening. March 2024’s cool nights preserved acidity, freshness, and precision of fruit character. Chardonnay was harvested between 18–27 March.

Vinification

Comprising Mendoza clone Chardonnay from Block 2, the fruit was hand-picked, whole-bunch pressed, and settled overnight before being transferred by gravity to barrel in the underground cellar. Fermentation occurred naturally with indigenous yeasts in seasoned French oak (only 4% new), followed by a long, complete malolactic fermentation over spring and summer.

The wine matured for 17 months in barrel (including 11 months on gross lees) before being carefully racked to tank and bottled in late August 2025. No fining or filtration was employed.