Felton Road

"A good winemaker has a thousand ways to make a wine "better" but better by whose assessment? It has taken us over a decade to gradually acquire the confidence to understand that the wine should be what the wine should be.
Like any good parent, one should encourage but not mould. If one sees a trait that is perhaps not what one would like to see, the solution lies not in how to cure the problem, but in learning to understand where it came from. Each year we have a new family to raise and our increased understanding can pass back to the new generation's schooling in the vineyard.
Gravity flow is the start of a gentle process, avoiding the need to pump fruit uphill. Ferments are spontaneous from the wild or indigenous yeasts that are in our vineyards and winery. Inert gas is shunned. Oak is a subtle companion, not a loud guest. The Malo is simply a function of letting the warm spring air into the cellars. Pinots are unfined and unfiltered, Chardonnays are increasingly treated in the same way. The bottling of single vineyard and single block wines are based on their speaking of a place, not on their size or hierarchy of flavour."

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Felton Road 'Bannockburn' Pinot Noir 2015
94  Wine Spectator 
Wine Spectator 94"Dark and brooding, with black licorice, plum and black cherry flavors that are velvety and sophisticated, accented with hints of toasted cumin and paprika. Shows good intensity on the finish. Drink now through 2030. 4,177 cases made."–MW

Felton Road 'Bannockburn' Pinot Noir 2014
93  Wine Spectator 
Wine Spectator 93 "Bay leaf, juniper and forest floor notes add an intriguing, fresh green edge to the juicy cherry and cranberry flavors, lingering with a note of dried lavender on the long, expressive finish." Drink now through 2026. 4,930 cases made.  "The nose leads with cinnamon, vanilla and

Felton Road 'Bannockburn' Pinot Noir 2013
95  Wine Spectator 
Wine Spectator 95  Top 100 Wines of 2015 #49  "Supple wild berry, cherry and plum flavors are both powerful and delicate, with details of Earl Grey tea, white pepper, anise and crushed rock. Expansive and expressive, the finish sails on and on, with satiny tannins that never get in the way." Drink