# Bannockburn Chardonnay (2024)

- **Producer:** Felton Road
- **Colour:** white
- **Type:** still
- **Grapes:** Chardonnay
- **Region:** Central Otago, New Zealand
- **Style:** Classic
- **Alcohol:** 13.5%
- **Average price:** €45
- **Vegan:** Yes
- **Contains sulphites:** Yes
- **When to drink:** Now or Later
- **Serving temperature:** 10–12 °C
- **Aromas & flavours:** apple, pear, peach, apricot, lemon, grapefruit, blossom, butter, cream, toast, vanilla, brioche, hazelnut, almond, honey

## About this wine

Felton Road is a legendary pioneer of biodynamic viticulture located in the Bannockburn sub-region of Central Otago, New Zealand. Established in 1991, the estate has achieved global acclaim for its uncompromising commitment to expressing terroir. The Bannockburn Chardonnay is sourced from three estate vineyards: Elms, MacMuir, and Calvert. These sites feature deep silt loams over calcium carbonate-rich clay and schist gravels. The unique microclimate of Bannockburn, characterized by hot, dry summers and cool nights, allows Chardonnay to achieve optimal phenolic ripeness while retaining brilliant natural acidity.

## Interesting facts

- Felton Road has been fully certified organic and biodynamic (Demeter) since 2010.
- The estate uses gravity-flow winemaking across three levels to handle fruit as gently as possible.
- Central Otago is the world's southernmost commercial wine-growing region.

## Food pairing

This premium Chardonnay thrives alongside dishes that mirror its rich texture and vibrant acidity. The wine's medium-plus body and creamy, lees-matured texture complement buttery seafood and roasted poultry, while its high natural acidity cuts through rich sauces and earthy fats without being overwhelmed.

## Wine making process

The winemaking philosophy at Felton Road is one of minimal intervention. The Chardonnay grapes are hand-harvested and immediately whole-bunch pressed without settling. Fermentation is carried out entirely by indigenous yeasts in French oak barrels, of which only a small percentage (typically around 10%) is new to prevent oak dominance. The wine undergoes 100% malolactic fermentation dynamically on its wild yeasts, followed by 12 months of aging on full lees. It is bottled unfined and unfiltered to preserve its natural texture, complexity, and structural integrity.