Tasting Note

Tasting Note
Analytically speaking, this is the most acidic Dry
Riesling in our history. Thankfully it has fruit.
An abundance of it, in fact. Mandarin, kumquat,
melon, peach; a panoply of yellow, pink and
orange. First soaring from the glass, then
cascading across the palate, this deluge of fruit
brings an impression of weight and smoothness;
there is tactile depth and harmony. Yet once the
fruit subsides, the acidity continues to crackle
with energy and notes of sea spray encourage
another sip…
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 2 is
an east facing gravel outwash fan situated on the Elms
vineyard immediately to the north of Block 3. The soils
are very 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. 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
The growing season began slowly after a wet and
unsettled spring, with cool soils delaying budburst by
a fortnight; our latest start in over a decade. Warmer
conditions through October and November allowed
the vines to quickly catch up, before calm weather in
early December provided excellent conditions for
flowering and an abundant fruit set. From midDecember the season changed markedly. Cooler and
frequently overcast conditions through much of
summer slowed development. Thankfully, a warmer
and drier March then provided ideal conditions for a
patient approach to ripening. The period from
flowering to harvest ultimately extended to 128 days,
around 11 days longer than our recent average. The
moderation of the season allowed fruit to achieve
flavour ripeness without sacrificing acidity. Riesling
was harvested from 22-24 April.
Vinification
Riesling from Block 2 of The Elms vineyard was handpicked then carefully whole bunch pressed, settled for
6-7 days before racking, then followed by a slow
fermentation of 7 weeks with indigenous yeasts to
almost complete dryness (7g/L RS). 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 and highlight the delicate
Riesling characters
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.