Tasting Note

As is so often the case with Calvert, what impresses most is the wine’s subtlety and precision — patience is rewarded as the site methodically reveals itself. Earthy aromas of dark cherry and plum expand outward, becoming delicately floral with notes of rose and violet. The mineral, graphite-textured palate builds gradually to a rich, leather-bound cocoa finish. A refined and urbane expression of this vineyard and its deep clay soils.

Introduction

Founded in 1991 with meticulous site selection and vineyard design, Felton Road has built its reputation on a philosophy of precision and integrity. 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 state.

The winery’s hands-off approach — gravity flow, indigenous yeasts and malolactic fermentation, and the avoidance of fining and filtration — preserves the truest expression of each site’s terroir. The result is Riesling, Chardonnay, and Pinot Noir that convey the authenticity and complexity of Felton Road’s unique Bannockburn vineyards.

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

Vineyard & Viticulture

Felton Road farms four properties totalling 34 hectares in the Bannockburn subregion of Central Otago. Calvert Vineyard, located just 1 km east of The Elms Vineyard and the winery, sits on deep, heavy silts with a thin loess topsoil layer.

Meticulous summer management of a single vertical shoot-positioned (VSP) canopy ensures even and early fruit maturity. All shoot thinning, positioning, leaf plucking, bunch thinning, and harvesting are carried out by hand to ensure optimum fruit quality. Cover crops are planted between rows to promote vine balance, soil health, and biodiversity.

Vintage 2024

Following a wet September, spring began with good soil moisture, and budburst occurred at the usual time in early October. Temperatures were steady through the season, with a warm, dry December enabling successful flowering and fruit set. Dry conditions persisted through January and February, limiting berry size and contributing to fruit of high phenolic concentration and complexity.

Judicious irrigation maintained vine health through this sustained dry spell. Temperatures remained moderate, allowing for an even, gradual ripening process. A key hallmark of March 2024 was the cool night temperatures, which preserved acidity, freshness, and fruit precision. Pinot Noir was harvested between 19 March and 9 April.

Vinification

The gravity-flow winery allowed for gentle destemming directly into open-top fermenters, with approximately 25% whole clusters retained. A long pre-fermentation soak of 10 days preceded natural fermentation with indigenous yeasts. The must was hand-plunged up to twice daily, with a total time on skins of 25–28 days.

After pressing, barrels were filled immediately by gravity into the underground cellar. The wine matured for 16 months in French oak (20% new), with two rackings and no fining or filtration, before bottling in late August 2025.