Tasting Note

A pure and precise expression from these venerable vines in their 32nd season. Grown on free-draining alluvial soils, fruit from this block produces a wine of remarkable delicacy and finesse. Beguiling notes of elderflower, mint, and kiwifruit lift from the glass, while the palate is perfectly poised — the harmony between sugar and acidity is seamless, each component integrated in perfect balance. Fresh, filigree, and weightless.

Introduction

Founded in 1991 with meticulous site selection and vineyard design, Felton Road is built on a philosophy of uncompromising quality. A strict 100% estate-grown fruit policy, combined with fully organic and biodynamic viticulture (BioGro and Demeter certified), ensures that grapes arrive at the winery in their purest possible state.

A commitment to hands-off winemaking — gravity flow, indigenous yeasts and malolactic fermentation, and the avoidance of fining or filtration — preserves the truest expression of each vineyard’s terroir. The result is Riesling, Chardonnay, and Pinot Noir that faithfully convey the authenticity and complexity of Felton Road’s unique Bannockburn sites.

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

Vineyard & Viticulture

Felton Road farms four properties totaling 34 hectares in the Bannockburn subregion of Central Otago. Blocks 2 and 4, located within The Elms Vineyard, are set on gravel fans with deep soils of angular schist gravels.

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 achieve optimal fruit quality. Cover crops are sown between rows to support vine balance, soil health, and biodiversity.

Vintage

Abundant rainfall in September and October replenished soil reserves. After a later-than-average budburst, the vines grew strongly until a severe katabatic frost — the most extensive in twenty years — struck on November 3. Losses were fortunately localised and occurred early enough for most vines to recover.

A calm and settled flowering period produced excellent fruit set, compensating for earlier frost damage. Summer brought even temperatures and a long dry spell, slowing ripening and concentrating flavour. A warm end to February was followed by cooler nights, extending the ripening window. This slow, balanced finish endowed the wines with impressive breadth while retaining their hallmark vibrancy.

Vinification

Riesling from Block 4 of The Elms Vineyard was carefully hand-picked and whole-bunch pressed. The juice settled for 5–7 days before being racked, then fermented with indigenous yeasts. Fermentation lasted two weeks and was halted by chilling at the point of optimal balance between acidity, alcohol, and residual sugar (56 g/L).

Minimal intervention winemaking was employed to highlight the wine’s natural crisp acidity and purity of character. The result is a delicately poised Riesling with 9.5% alcohol, exceptional balance, and crystalline precision.