Felton Road MacMuir Central Otago Pinot Noir 2023 is no longer available
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Felton Road MacMuir Central Otago Pinot Noir 2023
The third vintage of MacMuir as a single vineyard release. This comes from a lower vineyard with a heavier soil which gives the wine great depth and brooding quality. The nose is remarkable and intense, with black and purple fruit aromatics. Black cherries, dark plum, blackberries and a delicious plush note of leather and bark. The palate is silky, broad and coats the palate beautifully. The tannins are ample but fine grained so they are almost not noticeable but are masterful. The acidity is fresh but well integrated. This is a fuller pinot noir but one which offers a huge amount of flavour complexity. The finish is superb and long, with a great breadth of flavour. Spiced and deep dark berry notes and an almost irony bloody character finish. Outstanding. Drink from 2026 to 2033. 13.5%
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Code: NZ15591
Wine characteristics
- Red Wine
- Medium-bodied
- Pinot Noir
- 75cl
- 2026 to 2033
- 13.5% Alcohol
- oak used but not v. noticeable
- Screwcap
- Vegetarian
- Vegan
- Biodynamic certified
Felton Road
Central Otago, watched over and influenced by the vertiginous, snow-bedecked Southern Alps, has developed a fine reputation for pinot noir and chardonnay, and Felton Road has been at the forefront of that development for nearly 25 years.
Founded by Stewart Elms in 1991, and acquired in 2000 by head of a theme park design company and owner of the Cornish Point vineyard, Nigel Greening, the estate has gone from strength to strength.
Specialising in single-vineyard bottlings to represent as closely as possible the origin of the fruit, the winemaking team here set out to have a very light touch. Assiduous care in the biodynamically farmed vineyards leads to healthy, ripe and hand-picked fruit that allows for minimal intervention in a winery which sits on three hillside levels so that gravity can do its gentle work rather than the less subtle pumps more commonly found in such places.
After a five-day soak the fermentation is left to begin spontaneously at the instigation of indigenous yeasts, and once the fermentation is over the must is given a further maceration to develop flavours and structure. Time in oak, only partially new, is restrained and varies from parcel to parcel to allow the fruit and terroir to dominate, and bottling is done without filtration or fining. Winemaker Blair Walter has experience from his work in Burgundy and Oregon and he puts it to good use here.