2025 Felton Road Chardonnay Block 6
Tasting Note
Enjoying their northerly exposure, the vines of
Block 6 produce a wine whose aromas evoke
the late afternoon sunlight. Golden apple,
pistachio, and acacia flower are coaxed from
the glass. The palate is fine yet smooth; 17
months of elevage in neutral oak have relaxed
the wine and honed its edges. This is a Block 6
in a distinctly ‘reposado’ style. Unforced and
elegant, finishing with intricate notes of
chamomile and cardamom.
Introduction
Commencing with meticulous site selection and
vineyard design in 1991, Felton Road's story is one of
refusal to compromise. A strict 100% estate policy
with fully organic and biodynamic viticulture (BioGro
and 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,
indigenous yeasts and malolactic, 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.
Gareth King; Viticulturist, Blair Walter; Winemaker, Nigel
Greening; Proprietor.
Vineyard & Viticulture
Felton Road farms four properties totaling 34 ha in
the Bannockburn subregion of Central Otago. Block
6 was planted in 1993 and is positioned on a north
facing slope immediately south of Block 5 on The
Elms vineyard. Its higher elevation (282-300m) and
steeper slope favourably intercepts the sun but results
in it being more wind exposed. 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.
Vintage
Abundant rain in September and October replenished
soil-water reserves. After a later than average
budbreak, the vines grew well until a katabatic frost,
the most extensive in twenty years, struck the
vineyards on 3 November. Fortunately, losses were
localised within vineyards and occurred early enough
in the season for many vines to recover. A benign,
settled period coincided with flowering and a
successful fruit set did much to compensate for the
damage from the frost. Summer saw even
temperatures and a protracted dry period, which
served to slow down ripening and concentrate
flavours. After February finished with a warm flourish,
the weather cooled distinctly, especially at night.
Chardonnay was harvested quickly commencing on 26
March until 2 April. The slow and measured
conclusion of ripening has endowed the wines with an
impressive breadth, vibrancy and finesse.
Vinification
Predominantly Mendoza with some Dijon clone 95
Chardonnay from Block 6, was whole bunch pressed,
settled overnight and flowed by gravity to barrel in the
underground cellar. Fermentation with indigenous
yeasts in seasoned French oak (no new oak) was
followed by a long and complete malolactic over the
spring and summer. After 17 months in barrel (11
months on gross lees) the wine was racked carefully to
tank for bottling in late-August 2026. The wine was
not fined or filtered.