Price:  £39.95 | Case Rate: £39.95
Ex Tax: £33.29

Felton Road - Bannockburn Pinot Noir 2017

Information

  • Country: New Zealand
  • Wine Region: Central Otago
  • Wine Area: Bannockburn
  • Wine Maker: Blair Walter
  • Grape: Pinot Noir
  • Grape Percentage: 100%
  • Alcohol Percentage: 14.00
  • Unit Quantity (ml): 750
Food Matching

Food Matching

Surprise your Burgundy-loving friends with this elegant take on Pinot Noir. It makes a wonderful aperitif, and is also a great match for most vegetarian dishes, as it prefers lighter ingredients and simple and subtle preparations. Malcolm Gluck and Mark Hix suggest slow-baked plum tomatoes, carrot and cumin salad and tagliolini with wild mushrooms. It can also take on chicken and red meat dishes, though keep the preparation on the simple side, and won't fight with most cheese and fish.

Duty/Vat Paid

Wine tasting notes

The aroma leads to a bright and lifted combination of red and dark fruits with considerable florals. On the palate, there is a combination of transparency, power and tension. The silky entry of spice and savoury notes expand to pure, deep fruits, braced with acidity, but luscious throughout. The frame is a finely woven latticework: intricate and detailed with a strong sense of longevity. This exemplary wine is a blend of our four properties that elegantly expresses the graceful and more subtle side of Pinot Noir from Bannockburn.

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

The unique gravity flow winery enabled the grapes to be gently destemmed directly into open-top fermenters without pumping, retaining 21% as whole clusters. Traditional fermentation with a moderately long maceration on skins has extracted good colour and tannin with considerable depth of flavour. This wine was aged for 13 months in 22% new French oak barrels from artisan Burgundian coopers. In accordance with our non-interventionalist approach to winemaking, this wine was fermented with indigenous yeast and was not fined or filtered