Chardonnay Block 6
2022
Felton Road est un incroyable modèle de réussite. En seulement 20 ans, Felton Road est devenu une référence mondiale en matière de production de pinot noir du Nouveau Monde et a joué un rôle majeur dans le positionnement enviable de l’appellation Central Otago sur la scène vinicole. Le vinificateur de Felton Road, Blair Walter, est un personnage exceptionnel, doté d’une intelligence aussi remarquable que sa modestie. Orateur captivant et perspicace, il a la capacité singulière...
Flinty aromas with sliced cooked apples, lemon curd, lees, and lemongrass. Full-bodied and very tight with a lively and zingy acidity at the end. Ginger, too. From biodynamically grown grapes with Demeter certification.
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Mandarin orange, yellow cherries and green banana followed by butterscotch and dried tea leaves with an underlying saline minerality. Medium-bodied, bright acidity. Persistent depth and balance. Elegant finish. A firmness and focus in texture. About 60% old vines on their own rootstock. Mendoza (Wente). From biodynamically grown grapes with Demeter certification
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Richer, weightier chardonnay than its sibling, Block 2, with slightly more assertive acidity driving an even longer finish. Bone dry wine with suggestions of lime citrus, wet slate, green apple and nectarine. A youthful wine that will respond positively to bottle age.
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A subtle zestiness is rather breezy on the nose, coming with a subtle edge of dried corn husk. A delicious flicker of smoke opens the palate. A textural element of pith and mouth-watering freshness make this very appetising, more air and temperature reveals notes of tangerine, beguiling with this riper, even more aromatic spectrum of citrus. Absolutely unclouded by new oak.
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Felton Road's Block 6 is north-facing, so it receives more sun compared with the east-facing Block 2 Chardonnay. As a result, it's a little more generous in its ripeness and mouthfeel yet remains precise and focused. This midweight style has a streak of assertive acidity, commonly found in Chardonnays made from the Mendoza clone. However, 18 months in old oak has rounded its edges and imbued an almost savory, nutty edge to the lengthy finish. Can be enjoyed now but won't be going anywhere in a hurry.
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