Price:  £29.95 | Case Rate: £29.95
Ex Tax: £24.96

Felton Road - Bannockburn Chardonnay 2018

Information

  • Country: New Zealand
  • Wine Region: Central Otago
  • Wine Area: Bannockburn
  • Wine Maker: Blair Walter
  • Grape: Chardonnay
  • Grape Percentage: 100%
  • Alcohol Percentage: 14%
  • Unit Quantity (ml): 750
Food Matching

Food Matching

Surprise your friends who are wary of Chardonnay not only with how interesting this is, but also how well it matches with many kinds of food. Seafood and fish are obvious choices, as are all kinds of salads, but to really wow them consult Malcolm Gluck and Mark Hix's The Simple Art of Marrying Wine and Food for their suggestion of a match for New Zealand Chardonnay: Braised Pork Belly with Five Spices and Chinese Greens.

Duty/Vat Paid

Wine tasting notes

Citrus flowers combined with the zest of pink grapefruit forms the nose. The palate is texturally broad and plush, yet the flavours stay taut and seriously focussed. There is a refreshing mineral and acid spine on which the pink grapefruit and blood orange flavours integrate with a lingering toastiness. Very clean into the finish, textural, pure and mineral. A real energy in this wine.

Winery Information

Felton Road

FELTON ROAD A legendary name in New Zealand! Felton Road are an iconic winery in the heart of Central Otago, the most southerly wine-growing region in the world, located on New Zealand’s South Island. It was founded 1991 by Stewart Elms, but bought by current owner Nigel Greening in 2000. Nigel has had many callings - a biochemistry drop-out, turned rock and blues guitarist, and then design entrepreneur, involved in the UK millennium celebrations. A serious Burgundy wine lover, Nigel.. read more

Expert Reviews

Vinification Notes

A selection was made in the vineyard of the more intensely flavoured Chardonnay grapes (Mendoza clone) for barrel fermentation. Fully ripe grapes were carefully hand harvested and whole bunch pressed to minimise phenolic pick-up and retain flavour intensity. The juice was then drained (without settling) directly to barrel in the underground cellar. Fermentation in French oak (only 10% new) with indigenous yeasts has produced a wine with considerable complexity. A long slow malolactic fermentation and regular stirring of the lees (Batonnage) has softened the acid for a rich creamy mouthfeel.