Page 21 - Hamilton Cellar List_Neat

#2.KW6 2019 Felton Road Bannockburn Central Otago, NZ
Felton Road in Bannockburn, Central Otago, New Zealand, has planted some of the world’s southernmost vineyards. The expression, growing on the
edge, has real meaning in Central Otago, with the lowest rainfall and lowest temperatures of any agricultural region in New Zealand.
Felton Road ardently adheres to the philosophy that wine quality is determined in the vineyard. Every possible step is taken to ensure that grapes of
outstanding quality are delivered to the winery.

Felton Road farms four properties totalling 32 ha in the Bannockburn sub-region of Central Otago. This wine is a blend from our four vineyards; Cornish
Point, Calvert, MacMuir and The Elms. Meticulous summer management of a single vertical shoot positioned (VSP) canopy ensures even and early fruit
maturity. Shoot thinning, shoot positioning, leaf plucking, bunch thinning and harvest are all carried out by hand to ensure optimum quality fruit. Cover
crops are planted between rows to assist in vine balance and to improve soil health and general biodiversity.

“Attractive aroma with floral and berry notes that repeat on the palate and are joined by ripe stems, dried herb and spicy oak flavours. Quite a firmly-
structured pinot with peppery tannins and obvious cellaring potential. Good intensity and a lingering finish. A distinctive wine with a character all of its
own”. Bob Campbell-96 Points

#4.KW5 2016 Bell Hill North Canterbury, NZ
Established in 1997, bell hill vineyard is an area layered with history.
Bell Hill itself, so named for its bell-like shape on its southern side, was first surveyed in 1917 by Charles Trounce who went on to establish a lime quarry
that operated until the late 1930s. However the history of the area goes back much further than that. Maori first explored Weka Pass around 1000 years
ago, when the area was still forested and rich in birdlife. A large overhanging limestone shelter in the pass was used as a temporary overnight camp and
early Maori rock art decorates its walls.

“From an extraordinary, close-planted site in North Canterbury that was formerly a lime quarry. All of this raised and reared by the wonderful Sherwyn
Veldhuizen and Marcel Giesen. An amazing project and vision realised in amazing wines.
This has purity, shimmering beauty and tension writ large. It feels pretty and perfumed to sniff on, sour cherry, wild herbs, faint cedar and clove. Flavours
mesh light and frisky, more of the sour cherry and wild herb, though there’s a distinct stony minerality that trails long through the wine’s epic length. Texture
here is incredible. So much detail in the wine too. An outstanding wine”. 97 Points , Mike Bennie

“A very complex and expansive nose here with crushed roses, violets and baking spices on offer, as well as a core of such pristine red cherries and red plums.
The toasty and spicy oak seems dialed back a little here, allowing beautiful fruit to take a lead role. The palate has such impressively polished shape and depth;
it drives in sleek and central and then blooms wide and upwards at the finish, bathing the mouth in fresh, spiced red-cherry flavor. So focused and vibrant.
Silky smooth tannins. Drink over the next decade or more”. 98 points, James Suckling

#1.LW2 2018 Meltwater Marlborough, NZ
Fruit sourced from a sustainably farmed, grower vineyard in the Ben Morven sub-region of Marlborough. Hand harvested into small bins, the fruit was
carefully sorted on arrival at the winery. A small portion (10%) of whole bunches went into the tank with the balance destemmed and the must spent
twelve days on skins. The fermentation was with indigenous yeast in two-three year old French oak barrels. The wine was racked to tank post-malo in
December 2018 and allowed to settle prior to bottling, unfined and unfiltered, with minimal sulphur, in February 2019.

Lovely light ‘Pinot’ colour. There are generous aromatics of red fruits and attractive florals. Also a hint of something earthy. Not at all boring! The palate is
succulent, juicy and bright with vibrant red fruits, a whiff of smoke and a smack of sappiness adding interest and depth. A delicious first release under this
label.

* Pinot Noir pairs well with a wide range of foods- fruitier versions make a great match with salmon or other fatty fish, roasted chicken or pasta
dishes; bigger, more tannic Pinots are ideal with duck and other game birds, casseroles or, of course, stews like beef bourguignon.
Generally, try with lighter meats as opposed to heavier meats. I particularly love Pinot with Duck, and most dishes mushrooms are involved.