Tasting Note

A compelling interplay of aromas—vibrant yellow and orange fruits overlaid with citrus blossom and chalk dust. The palate extends in all directions; bright acidity provides length while succulent nectarine fruit lends breadth and weight. The 2025 vintage marked the latest harvest date for this block, a decision fully vindicated by the sumptuous nature of the fruit, which holds and then unfurls, building to a clean, incisive finish.

Introduction

Commencing with meticulous site selection and vineyard design in 1991, Felton Road’s story is one of unwavering commitment and 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 dedication to hands-off winemaking—gravity flow, indigenous yeasts and malolactic fermentation, and the avoidance of fining or filtration—preserves the truest expression of terroir. The result is Riesling, Chardonnay, and Pinot Noir that authentically reflect the complexity and individuality of our unique vineyards.

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. Block 2 is an east-facing gravel outwash fan located on The Elms Vineyard, immediately north of Block 3. The soils are deep, angular schist gravels with a thin loess covering.

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 optimum fruit quality. Cover crops are planted between rows to promote vine balance, soil health, and biodiversity.

Vintage

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

A calm, settled flowering period resulted in excellent fruit set, compensating for earlier frost damage. Summer brought even temperatures and a protracted dry spell, which slowed ripening and concentrated flavours. After a warm end to February, cooler nights arrived, extending the ripening period. This slow, measured maturation endowed the wines with impressive breadth while retaining characteristic vibrancy.

Vinification

Riesling from Block 2 of The Elms Vineyard was hand-picked and carefully whole-bunch pressed. The juice settled for 6–8 days before racking, followed by a slow, nine-week indigenous-yeast fermentation to near dryness (5 g/L residual sugar). The wine rested on fine lees to build palate weight before bottling in late August, after minimal processing—no fining or cold stabilisation—to preserve the delicate Riesling character.