Felton Road Calvert Pinot Noir 2020
Central Otago
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Felton Road is king of Pinot Noir and Central Otago. They’ve a formidable reputation and an advance allocation-only policy for all the wines. This biodynamic estate never compromises on quality and it shows in their glorious Single Vineyard Calvert.
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Wine Details
- Red - Medium Bodied
- Fine wine
New Zealand- Scarlet
- Pinot Noir
- 10.5 Units
- Vegan
- 14% ABV
- 750 ml
- Vegetarian
- 31 December 2025
Flavour Profile
Tasting notes
Silky red fruits, with firm grip and freshness, plush, polished, long
Allergy information
Contains Sulphites
The Story Behind the Bottle
Such is the respect for New Zealand’s Felton Road that the world’s top winemakers queue to work there at harvest time. It’s a fully biodynamic, self-sustainable operation, which includes raising cattle for meat and their horns (used in biodynamic preparations), and goats for milk and meat. The property was first planted in 1992 by Stewart Elms and ceded to film director and Pinot Noir fanatic Nigel Greening in 2000. Blair Walter has been winemaker from the start and, with experience in Burgundy and Oregon, has fine-tuned the wines to the magnificent offerings they are today. Barrel aged in part new oak for 17 months with no fining or filtration, this 2020 has layers of flavour to reveal. Cellar, then decant to let all the flavours open out.
Such is the respect for New Zealand’s Felton Road that the world’s top winemakers queue to work there at harvest time. It’s a fully biodynamic, self-sustainable operation, which includes raising cattle for meat and their horns (used in biodynamic preparations), and goats for milk and meat. The property was first planted in 1992 by Stewart Elms and ceded to film director and Pinot Noir fanatic Nigel Greening in 2000. Blair Walter has been winemaker from the start and, with experience in Burgundy and Oregon, has fine-tuned the wines to the magnificent offerings they are today. Barrel aged in part new oak for 17 months with no fining or filtration, this 2020 has layers of flavour to reveal. Cellar, then decant to let all the flavours open out.
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