Wines of Felton Road, Central Otago

(2020) A tinge of green in the colour here, very refined, a hint of wild herbs, of thyme perhaps, with a light earthy note. The palate has beautifully honed fruit, just a creaminess and subtle almonds oak, with sweet pear and spiced pear compote, with a long, fine finish.

(2020) Made from 100% Mendoza clone. Intense mineral sense to this, with more limey fruit intenstity than the Block 6 perhaps, and a touch of creaminess off-setting a little bit flint in this bottling. Lovely balance, with salinity to the acidity and the ripeness of the fruit, gentle creamy oak.

(2020) A little bit of flint and minerals here, "all natural and not winemaking," according to Blair Walters. A hint of passion fruit and lovely cut and freshness, grapefruit and some oatmeal filling in. The palate has juiciness and a racing, elegant acid structure, the lick of salts and pure fruit running through this beautifully.

(2020) Gorgeous lime, peach and beeswax nose, a touch of passion fruit too. Who couldn’t love Riesling when it’s as pristine and flavourful as this? Lime jelly to sherbet, such purity to the acid, mountain stream clarity. With 4g/l of residual sugar this is dry, with a thrilling, racing finish.

(2020) There’s a vegetal note here, but such lovely fruit, the sweetness of the 50g/l of residual sugar gives great balance, so this feels drier than you might imagine, beautifully sharp and defined by the acidity and the cool fruit profile.

(2020) Sourced from vineyards across the properties, there's an appealing, light aromatic here, lightly ashy and perfumed, The fruit so juicy and cherryish. The fragrance keeps coming through, onto a spicy fruit character, the tannins quite silky, the acidity cherryish and ripe, and again that little bit of spice and herbal tones too.

(2020) Lovely polish to this, a slightly darker fruit profile and arguably more mineral than the Bannockburn 2018, with real cherry pit juiciness and freshness, the stripe of tannin firmer than the Bannockburn, the whole wine a touch more sinewy, but plush and sweet to the finish.

(2020) Has a touch more vegatility, truffle and mushroom than the Calvert 2018, the tannins again firm and structural, the fruit keen and savoury with a coffeeish oak presence just adding to the weight and density. Big, needs time, but juicy and delicious.

(2020) Pale, translusecent, much more developed truffle and briar character than the 2017, lovely wild herb notes - quite garrique-like. The palate has a beautifully cool, pure fruit quality. The elegance is striking here, pure and delicate in comparison, a touch of toffee apple, a lovely edge to this, finesse and fine tannins and cool acidity add to that impression of elegance.

(2020) Just the earliest signs of tertiary development, with pleasing vegetal notes, mushroom and truffle, has a classic Burgundian style, lovely berry fruits. Such ripe, sweet red fruits, but fleshy and plummy too, with spicy fruit compote and a touch of chocolate to the finish. Blair thinks potentially this has more complexity than the 2018.

(2020) More density to the colour compared to the 2015, more flesh and more density aromatically too, lots of ripeness and opulence, coffee, chocolate and spice. Blair thinks a sight Portiness to the overripe character, but it is so pleasurable. Weighty and creamy on the palate too, and pure.