Price:  £37.95 | Case Rate: £37.95
Ex Tax: £31.63

Felton Road - Block 2 Chardonnay 2017


  • Country: New Zealand
  • Wine Region: Central Otago
  • Wine Maker: Blair Walter
  • Grape: Chardonnay
  • Grape Percentage: 100%
  • Alcohol Percentage: 13.5%
  • 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

A lifted and bright nose of white peach and alluring crisp tropical fruit, discretely integrated with subtle baking spice and wet stone. Block 2’s 25 year old vines and deep schist gravel soils are plainly evident in the distinct minerality. Considerable breadth across the mid-palate and bright acidity gives great poise and length. The winemaking is virtually invisible, allowing great clarity and detail of the site. With 16 months in barrel, no new oak, no fining, no filtering: this is just Block 2 in its simplest and most refined form.

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

Mendoza clone Chardonnay from Block 2 was whole bunch pressed and flowed immediately (without settling) 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 16 months in barrel the wine was racked to tank for bottling in early-September 2018. The wine was not fined or filtered.