2015 Felton Road Bannockburn Chardonnay
RRP $56.99 per bottle
Our Price $46.99
$563.88 (12 x 750ml)
Now, here's a serious chardy from one of EnZed's top producers that makes for intriguing drinking. Aromas of white stone fruits, honeysuckle florals, lemon citrus and savoury funk decorate the nose, whilst the palate is quite lush and more medium-bodied for a white wine, with fleshy stones fruits punching through in the flavours, flinty, minerally acidity, a rounded savoury mouthfeel, and a long, lingering, bright citrus finish. This will kick on for a couple of years, or will be great with chicken supreme tonight.
2012 is one of the great blends of Felton Road’s three chardonnay vineyards, with a richness of fruit character typical of the vintage, yet with a focused precision and intricately defined structure, thanks to rapid picking. Struck flint and gunsmoke complexity hovers over pristine white peach and lemon purity, with a core of intense stone fruits, swallowing 11% new oak. Focused acidity and fine mineral structure build impressive precision.Wine Taste Edition 125 2013
2011 was a warm season in Central Otago, making for a deeply coloured, concentrated and full-flavoured Felton Chardonnay of generous fig, white peach and grapefruit. A blend from Felton’s three Bannockburn vineyards, with a fruit profile that contrasts with impressively full fermentation complexity of struck flint and charcuterie. For all its flamboyant generosity, it’s held in tight form by a line of taut acidity that drives long and focused through the finish.2013-2015Wine Taste Edition 103
Never a moment of deviation from a taut line of lemon zest, honed white peach and linear minerality, with layers of leesy complexity and magnificent fruit concentration.Wine100, November Issue 2011
Various clones of Chardonnay (Mendoza, B95, B548, 15 and 6) were carefully hand harvested in late March and early April from Cornish Point and The Elms vineyards. The grapes were whole bunch pressed with the juice immediately flowing to barrel by gravity with no settling.
Fermentation in French oak (10% new) with indigenous yeasts has produced a wine with considerable complexity. A long and complete indigenous malolactic fermentation with only periodic stirring of the lees (Batonnage), along with 12 months on full lees; has softened the acid for a rich and complex mouthfeel.
Citrus blossom, grapefruit zest and a hint of hazelnut on a restrained nose.
There is a richness to the texture that stands in stark contrast to the linear energy of the flavours. The subtle use of new oak (10%) allows for a greater and more transparent sense of place. A salty, chalky finish with citrus pith and acid dancing with just the faintest hint of gunflint. A graceful and inspiring Chardonnay.