Tasting a more recent vintage, 460 cases produced, 16.7% alc/vol (seriously?!) So how does it compare with previous vintages? Purple red, highly extracted pigment. Wood in nose, wood, black cherry and black currant in mouth initially. Letting it breathe... Mint and blackberry flavors emerge after 30 minutes, and there’s got to be some RS in this. Well made, balanced, surprisingly not hot or alcoholic (which explains the sweet fruitiness), slightly syrupy in mouthfeel. A really nice wine. Reminds me why, growing up, Zin was always my favorite. Moderate chewy tannins emerge after 60 minutes, but acceptably so; they later dissipate. Fresh fig and tar emerge after that, greatness! Makes me wonder if, with global warming, the future of Zinfandel is here in the Pacific Northwest — 6 days ago
Really wonderful Pinot Gris due to its simplicity and total accuracy in flavor description — the honeydew and peach definitely come through for me. I love that there isn’t a crisp high note of acidic aftertaste. Medium to light body and great pairing with seafood as well as risotto. — 4 days ago
Crisp, dry Niagara Chardonnay, with low oak — 9 days ago
I might have mentioned this in a previous Felton Road post. If you haven’t tried this producer and you love White Burgundy, Burgundy & Ca Pinot, you owe to yourself to find a bottle(s). The fruit Nigel and his team produce is top shelf & some of the best acidity I’ve had. This is better than most more expensive CA Pinots & Burgundies I’ve had & their offering’s are in the $50-$65 range.
I love warm day & cool night Pinots. This is the climate of Central Otago. Their fruits are nicely ripe with acidity for days.
The mouthfeel is glorious, sexy and elegant. The blackberries, black raspberries, black plum, raspberries and strawberries really sing. This 16 is young & I’d hold it another 3-5 years for better things. Think it hits 95-96 at that point. This still shows some stronger spice & cinnamon stick at this age. Dark soils, underbrush, some savory meats, a dash of herbaceousness, tree bark dipped in sap, mixed mid fruit cola. clove, some vanillin with amazing, bright florals that are dark, fresh; red, blue, purple set in violets. Perfect acidity and an elegant, ruby, well balanced, smartly polished finish that sings on the palate for minutes.
Photos of; the view from their property in April 2017 which, is their fall, outside fermentation tank, my walking the property with owner Nigel Greening and my wife enjoying her walk around the property. — a month ago
Really, really tasty. Second Chardonnay back to back. Loads of tangy yogurt at first, as this wine bursts with acidity, but that’s not the whole story by a long shot. Granny Smith Apple, Danish pastry, ripe pineapple all meld together wonderfully - the finish is looooooong. — 3 days ago