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A vigorous diction of new world Chardonnay, framed within a tasteful veneer of judicious oak, crafted by an artisanal winery that's claimed best white and best red wine trophies, as judged amongst peers at the Mornington Peninsula Vignerons Association. Willow Creek offers a stylishly proportioned palate, finishing as crisp as the maritime winds which enthuse the Peninsula. Willow Creek» |
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Born at Guildford, very near the Houghton Swan Valley wineworks, Dr John Gladstones was an internationally acclaimed scientist who identified the Margaret River in 1965 as being world class for planting vines and growing grapes. Dr Gladstones also played a role in the development of the Frankland River region, Pemberton and Manjimup. Houghton» |
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A single vineyard, strongly terroir wine by maestro Ken Helm AM, from fruit picked off neighbour Al Lustenberger's property, only released under the premium black label if it reaches the highest quality benchmarks. Since 2005 the collaboration of Lustenberger and Helm has claimed more than fourteen trophies. Helm» |
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Pietro D’orsa found work in Australia as a winegrower circa 1868, quenching the thirst of miners during the Victorian gold rush. Several generations later, Pietro's progeny returned to viticulture. Sanguine» |
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Serafino Maglieri came to McLaren Vale in 1968 and devoted his life to wine. From picking to pruning to cellarhand, he worked his way up to plant his own vines and build his first winery. Serafino» |
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Belford Vineyard paradoxically produces the bigger yet softer of all Tyrrell's premium Semillon wines. Belford is the Hunter Valley archetype, showing a tightly structured palate with considerable length and breadth of citrus honey flavours. Tyrrells» |
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By one of the most consequential winemakers in the greater Canberra GUI, crafted from Shiraz grown to mature vines at Kyeema, on an elevated granite saddle near Murrumbateman. Reserve Shiraz has enjoyed a series of compelling national trophy wins, including Best Red Sydney Royal Wine Show. Collector» |
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Pete Yealands is a natural viticulturalist, happiest at work on the land, he has established many of Marlborough's most splendid vineyards. Single site Awatere Pinot Noir from an exposed terrace on the upper ridge of Seaview Vineyard, planted to some marvelous Dijon clones. Yealands Estate» |
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Of particular importance to Shadowfax are the very close relationships with a select group of growers who provide harvests of the most intensely flavoured fruit. A prolific trophy winner, Shadowfax are a refreshing new wave, vigorously fruit driven, livelier than her Victorian siblings, characterised by slatey, flavoursome acidity, a touch of lees complexity and judicious dryness. Shadowfax» |
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Yealands Seaview Vineyard is exposed to some of the toughest growing conditions in Marlborough, high sunshine and billowing winds wind, cool nights and low rainfalls for a smaller, thicker skinned Pinot Gris of exciting intensity. Fruit from the relatively flat, coastal L6M block, provides a pure mineral elegance to the structural backbone. Yealands Estate» |
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An auspicious construct of Barossa Shiraz, which has claimed significant awards throughout its illustrious history, including gold at the prestigious London International. Peter Scholz is one of the Barossa's most capable and respected winemakers with a heritage that dates back to early settlement. Willows» |
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By the winner of the 2014 Jimmy Watson Trophy! During his time as chief red wine maker at Hardy's, Stephen Pannell became intmate with many of the greater Adelaide region's most splendid sites. A predominantly Syrah wine with a de rigueur inclusion of good Viognier, all picked off a superior low yielding Adelaide Hills vineyard. SC Pannell» |
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About Felton Road - the Winery
Felton Road
Felton Road wines is located in Bannockburn, Central Otago in New Zealand, the most southerly wine growing region in the World
Here, vineyards are nestled into small macroclimates totally surrounded by high mountains, many of which are snowcapped all year round. Though the location is on the edge of sustainable viticulture these macroclimates consistently combine hot days, cool nights and long dry autumns, perfect for the creation of fine Pinot Noir, Chardonnay and Riesling. The latitude of 45 degrees south is similar to the Willamette Valley in Oregon and some of the finest wine regions of France.
Central Otago is New Zealand's only wine region with a continental climate rather than a maritime one. This brings the risk of frosts but has the benefit of low rainfall and high sunshine hours. Of the five distinct macroclimates so far identified in Central Otago, Bannockburn, with its gentle north facing slopes and deep loess soils seems well suited to the production of complex Pinot Noir.
The first vineyard, Elms, was selected by Stewart Elms in 1991 and planted the following year. It is a north-facing gentle valley, one of the few in Bannockburn to escape the attentions of the gold miners who sluiced many of the Bannockburn slopes. Careful attention was given to the matching of vine varieties and rootstocks to the soil variations that are found on the site. Natural gullies have been retained which guide cold frosty air through the vineyard away from the vines.
Today there are 14 hectares of vines at The Elms, about half Pinot Noir, the rest Chardonnay and Riesling
In addition Felton Road have an eight-hectare vineyard at Cornish Point in Bannockburn, dedicated entirely to Pinot Noir. Here there are 18 different combinations of variety and rootstock, each carefully matched to the soil profiles. The vineyard is designed to allow separate vinification of each section: a veritable laboratory of Pinot Noir and its possibilities. Felton Road also have a long term lease on the neighbouring Calvert Vineyard, which is entirely devoted to Pinot Noir.
Viticulture makes extensive use of handwork and is heavily influenced by organic practice. The canopies use the Vertical Shoot Position trellis system with all pruning, positioning, shoot thinning, leaf plucking and fruit thinning performed carefully by hand. The use of natural manure obtained from organic sources aids our the gentle touch that the Felton Road winamakers apply to their vines. Harvesting is by hand starting around the beginning of April and each block is harvested and vinified separately.
When making Pinot Noir, fruit passes by gravity to fermenters to prevent pumping of must. Fruit is not crushed, so it ferments as whole berries while the use of a percentage of whole bunches adds complexity and structure. Using wild yeasts for fermentation is an important part of natural wine making philosophy, with wines being rested outdoors in small fermenters for extended maceration with up to four punch downs per day, before being run by gravity to barrel. All barrels are Burgundian coopered, 3 year air dried (typically 30% new oak each vintage) and selected for their slow extraction and subtlety of flavour. Natural malo-lactic fermentation follows in the spring with wines being normally bottled after about a year in oak. Racking, fining and filtering of the wine is avoided wherever possible. White wines are all hand harvested and whole bunch pressed. Chardonnay for barrel fermentation passes by gravity straight to the barrel from the press to await a wild yeast ferment. Again a natural malo-lactic follows in the spring.
Chardonnay barrels are also 100% French oak, low extraction, 3 year air dried. This Chardonnay is stirred by batonnage (stirring of the lees) regularly throughout its life. Rieslings and unoaked Chardonnays are whole bunch pressed then wild yeast fermented, with the wines being left on gross lees with stirring to develop complexity and mouthfeel. The philosophy is to let the fruit speak for itself, gentle handling, as little intervention as possible. Wine is given a helping hand to express itself rather than moulded into an artificially created winery style.
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