Felton Road Bannockburn Chardonnay Organic 2024
Central Otago
Loading...
Only 5 left
Felton Road is the epitome of Central Otago winemaking. Organic, biodynamic, the estate is a slave to meticulous winemaking. The result is world-class wines like the latest-release Bannockburn. A complex, expressive, barrel-fermented Chardonnay.
£43.00 per bottle
Qty bottles:
100% Money-back Guarantee
If you don’t like a wine, for whatever reason, you’ll be refunded in full. No problem.
Wine Details
- White - Dry
- Fine wine
New Zealand- Pale Gold
- Chardonnay
- 10.125 Units
- Vegan
- 13.5% ABV
- 750 ml
- Vegetarian
- 04 January 2040
- Packaging Pioneer
Flavour Profile
Tasting notes
Very pure bright apple and peach fruit, citrus freshness, minerality
Allergy information
Contains Sulphites
The Story Behind the Bottle
JamesSuckling.com was effusive about Felton Road, "If Central Otago was the Côte de Nuits, then Bannockburn would likely be Vosne-Romanée and I’m going to hang it right out and say that Felton Road would be the top gun, the DRC". Jancis Robinson MW hits the superlatives too: "Around the world Felton Road is one of the most admired producers in Central Otago", known best for its superb Pinot Noir and Chardonnay. The Bannockburn takes grapes from Cornish Point and The Elms, whole bunch pressed and the gravity-fed juice fermented in barrel, just 10% new. Wild yeast, wild malo, minimal interference, with 11 months on lees and 13 months ageing in barrel all add up to a superbly balanced white with mesmirising complexity. Serve cellar cool.
JamesSuckling.com was effusive about Felton Road, "If Central Otago was the Côte de Nuits, then Bannockburn would likely be Vosne-Romanée and I’m going to hang it right out and say that Felton Road would be the top gun, the DRC". Jancis Robinson MW hits the superlatives too: "Around the world Felton Road is one of the most admired producers in Central Otago", known best for its superb Pinot Noir and Chardonnay. The Bannockburn takes grapes from Cornish Point and The Elms, whole bunch pressed and the gravity-fed juice fermented in barrel, just 10% new. Wild yeast, wild malo, minimal interference, with 11 months on lees and 13 months ageing in barrel all add up to a superbly balanced white with mesmirising complexity. Serve cellar cool.
Loading...
