Felton Road Block 5 Pinot Noir 2023

Felton Road "Block 5" Pinot Noir, Central Otago, New Zealand, 2023

Grape: 100% Pinot Noir from a single block in the heart of The Elms vineyard, organic/biodynamic, 30+ year old vines, hand picked, destemmed bunches with 20% retained as whole clusters, fermentation with indigenous yeasts, 16 months in barrel (29% new French oak), bottled without fining or filtration.

Winemaker's Tasting Note:

A perfectly seamless and finely balanced nose, asserting Block 5’s hallmark elegance and refinement. The palate opens subtly, but expands generously in the manner of the great Pinot Noir descriptor of peacock’s tail. Encompassing, harmonious with not a single component jostling for recognition - it’s just mature 30-year-old vines doing their business. The precision of fruit and flavour, combined with silk laden tannins, bring it all to an immensely satisfying finish.

Critics' Tasting Notes:

"Floral and perfumed aromas of raspberries, rhubarb, rose petals, lead pencil and dark cherries. The palate has seamless tannins with an underlying power and pure acidity, yielding a tightly wound wine that will unravel in years to come. Made from 30-year-old, biodynamically grown vines. Exceptionally balanced and poised. Drink or hold. Screw cap"

98/100 points, JamesSuckling.com, November 2024 

"This is one of the most sought after Pinot Noirs produced in Central Otago and in New Zealand each year, typically displaying muscularity and power in its youth, which evolve over time into a silky textured wine with deep flavours of dark macerated cherries and a hint of savouriness. Winemaker Blair Walter makes Block 5 Pinot Noir exactly the same way as Calvert Pinot Noir with the only difference being a longer time on French oak barriques of typically 16 to 17 months for this wine. This new 2023 Felton Road Block 5 Pinot Noir is youthful right now with bright freshness and layers of complexity evident. It drinks well, begging to be decanted and preferably also cellared for at least five years. It has the structure and depth to age well for 10+ years in good cellar conditions."

19/20 points, joellethomson.com, February 2025:

Try this Pinot Noir with a "Jamon de Pato" (dried duck breast, made in the same way as Iberian ham) with a pear & pecorino cheese sauce.