2014 Felton Road "Calvert" Pinot Noir Central Otago (Biodynamic)

SKU #1231150 96 points Bob Campbell

 Scented, savoury aroma with tantalising sweet plum, rich spices, wet earth and Bovril character. The wine offers an intriguing mix of fruit and alcohol sweetness balanced by ripe tannins to give a gently drying finish. Deliciously drinkable now but with good potential.  (7/2015)

93-94 points Raymond Chan

 Moderately deep ruby-red colour. The nose is fulsome and rounded with up-front dark red berry and red floral aromas, unfolding savoury whole bunch and undergrowth notes. The nose has density, revealing layers of fragrance and spice. Medium full-bodied, the red fruit and thyme herb flavours are a little restrained, but complexed by whole bunch and game savouriness. A fine-grained tannin backbone and rounded core carries with length. A gentle, easy to ripen vintage, lower in acidity.

94 points Wine Spectator

 Plush and elegant, offering wild strawberry and raspberry flavors, with plenty of precision to the white pepper and fresh earth notes. Fresh and vibrant, showing intensity on the finish. Drink now through 2026.  (6/2016)

91 points Robert Parker's Wine Advocate

 Pale ruby-purple colored, the 2014 Pinot Noir Calvert has pronounced, youthful aromas of Bing cherries, black raspberries and mulberries with hints of earth, menthol and sage. Medium-bodied, elegant, fresh and lively on the palate, it offers layers of bramble berry and earthy flavors, finishing with good length and chewy texture.

James Suckling

 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.

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Price: $49.99

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By: Kyle Kurani | K&L Staff Member | Review Date: 6/23/2016 | Send Email
Much more brooding and savory than the Cornish Point, the Calvert offers a much darker profile with the same amount of complexity and intrigue. Black cherry and wet brush greet you on the nose, moving onto a palate with energy and drive. Cherry cordial and a smokey flint quality move in and out, medium bodied, the tannins are present but very fine and well integrated. Deep and satisfying flavors of garnet fruit and thyme linger on the back. Very much a food wine, this is destined to be opened at our dinner table very soon.

By: Joe Manekin | K&L Staff Member | Review Date: 6/22/2016 | Send Email
Aromas of damp earth and savory dark fruits lead to a palate with great expression and focus. It's more tense and tightly wrapped than the Cornish Point, but no less fascinating or age-worthy a Pinot Noir. It was definitely a treat to have tasted these side by side during our recent staff tasting. The only thing better would be to drink them side by side, which I wholeheartedly recommend doing!

By: Gary Westby | K&L Staff Member | Review Date: 6/22/2016 | Send Email
This is one of the most serious bottles of Pinot Noir in the store. When we had this yesterday, I was struck by the depth, concentration and length of this Calvert. If you like your Pinot Noir flashy and sweet to drink in front of the TV, look elsewhere, but if you want a bottle of intrigue complexity to pair with food, the Felton road is it. I loved this wine for it's dark cherry and new leather aromas, seamless medium bodied texture and dry, high toned finish. I immediately thought of leg of lamb, roast potatoes, and at least one extra bottle of this Cavert!
Drink from 2016 to 2034

By: Ryan Woodhouse | K&L Staff Member | Review Date: 12/7/2015 | Send Email
More density and structure than the Cornish, more savory notes, too. Wild thyme, clay, schist mineral. Packed with deep spicy, briary fruit. Exotic wood spice, forest floor notes. Complex, powerful Pinot.

Additional Information:


Pinot Noir

- One of France's most legendary grapes and the grape that earned Burgundy its reputation. The parent of varietals like Pinot Gris/Grigio and Pinot Blanc, Pinot Noir is blue to violet to indigo in color with relatively thin skins, and it is said to have been cultivated in France for more than 2,000 years. At its best, Pinot Noir creates elegant wines that are filled with primary red fruit aromas and flavors while young, revealing with an array of secondary characteristics like earth, smoke, violet, truffle and game with age. The varietal is also known, perhaps better than any, for its ability to translate terroir, or a sense of place. While the best Pinot Noir still comes from Burgundy, it is being produced with increasing success in cooler climates around the world. In France, it is part of the trifecta of grapes that can go into Champagne, and it is also grown in Alsace, Irancy, Jura, Savoie, Lorraine and Sancerre. Outside of France it is produced under the names Pinot Nero and Blauburgunder in Italy's mountainous regions, as Spätburgunder in Germany and as Blauburgunder in Austria. In the US, Pinot Noir has found suitable growing conditions in the cooler parts of California, including Carneros, the Russian River Valley, the Anderson Valley, the Sonoma Coast, Monterey County, the Santa Lucia Highlands and Santa Barbara County, as well as in Oregon's Willamette Valley. In recent years, New Zealand has demonstrated its ability to interpret this hard-to-grow varietal, with successful bottlings coming from careful and attentive growers in Central Otago, Martinborough and Canterbury. Chile is also an up-and-coming region for Pinot Noir, creating fresh, fruit-forward, early-drinking and affordable Pinots from the coastal Casablanca Valley and the Limari Valley.

New Zealand

- New Zealand is an extremely diverse wine-growing nation. The long history of producing wine started in the 1830s with wineries such as Mission Estate (1850) and Te Mata Estate (1896) still producing wine today. The two islands hold a multitude of different growing climates ranging from warmer areas such as Hawke’s Bay to very cool regions such as Waitaki, and Awatere. Most regions are defined as Maritime with the exception being Central Otago that has a moderate Continental climate with the high elevation creating dramatic diurnal swings in temperature. The plethora of grapes grown in New Zealand reflects this diverse microclimate make up. Everything has a place here, Bordeaux varietals and Syrah in Hawke’s Bay, Chardonnay and Pinot in Nelson, Pinot Noir and Riesling in Central Otago , aromatic whites in Waipara and pretty much everything you can imagine in Marlborough. New Zealand is also one of the “greenest” wine producing nations on earth (94% of wine certified sustainable in 2013) with a strong focus on organic and Biodynamic farming.
Alcohol Content (%): 14