Notes from the winery.

Created for immediate enjoyment, our 2022 Zip Line Shiraz captures the essence of the Barossa with its vivid ruby hue and expressive aromatics. Notes of ripe red and black fruits mingle with delicate floral rose hints, delivering a bouquet that’s both vibrant and inviting.

Minimal oak influence ensures the purity of our Shiraz shines through, leading to a palate that is effortlessly lush and fruit-forward. A ripe, finely textured tannin structure provides a soft, lingering mouthfeel – a hallmark of this beautifully balanced 2022 vintage.

Our Zip Line Shiraz is named after the zip line cable ride at our vineyard, which generates endless laughter for all generations of the family – and much like this wine, it’s a smooth ride to the end.

Barossa Valley | SA

Winemaker | Jo Irvine

14.5% Alc | dry | 6 pack cases | Ideal serving temperature around 17 – 19ºc

Cellaring | Drinking beautifully right now & under the right conditions, should cellar well for 6-8 years.

Vegan | all our wines are vegan

From the winery...

Our 2021 Miss Bronte Eden Valley Cabernet Sauvignon is created to be an easily approachable yet variety-defining style, for lovers of cabernet.

Upon release, thanks to favourable seasonal conditions, our Cabernet shows off all the beautiful leafy aromas that we found in the vineyard during ripening, along with gentle mint and sage notes.

Unmistakable ripe blackberry, rich black currant and cassis flavours dance across the palate, with herbal lacework woven in.

Spectacular open-grained tannin, as expected, is defined by chocolate and soft cocoa to balance the flawless finish.

Vintage: 2021

Region: Eden Valley

Winemaker: Jo Irvine

Alcohol/Vol: 14.5%

Ideal serving: at around 17 – 19ºc

This beer is a tribute to the Matron Saint of Emerson’s. Richard’s Mum, Ingrid. Without her belief, patience, and tolerance, Emerson’s Brewery wouldn’t be here today. So for the wise woman, is this Weissbier — her absolute favourite. It’s light and cloudy, with a sweet bready aroma, notes of banana and sherbet, and a tart, spicy flavour. Quiet, yet full of intrigue and backbone. Just like Ingrid.

WINE MAKING

Fruit was sourced from three sites in the Wairau Valley.  60% of Clones 95 and 40% of Mendoza were used.  No sulphur was added to the juices at the point of extraction which then were fermented spontaneously in a combination of seasoned French oak (90%) and stainless steel (10%).  

TASTE

Aromatics of ripe yellow citrus, nectarine and brioche.  A finely textured palate with an array of flavours from Meyer lemon to stone fruits with a lively acid to savour.

FOOD MATCH

All kinds of soft cheeses, white meats and rich seafood such as koura (crayfish) and smoked warehou.  

ACID: 6.5 g/l
pH: 3.48
ALC: 13.0%

5.2% - NZ Stout

Back in black. Iron Pig, New Zealand stout. Brewed using only the finest Canterbury malt and specially roasted barley, balanced with a shot of old school Green Bullet hops. Rich, satisfying, full flavoured stout with underlying notes of chocolate, coffee and toasted nuts. An instant classic.

7.8% - Black Rye & Pine Kveik IPA

Fill your drinking horn. Old Gods, black rye IPA, brewed with malted and crystal rye, fermented with Norwegian Voss Kveik yeast, hopped with Simcoe, Cascade, Citra and Chinook, and finished with a libation of pine terpene. Obsidian black, with bold bitterness, rye spice with a clean hop hit of citrus and pine resin. Skål!

We decided to round up some of our tastiest IPAs and offer them in one Dam Good IPA Pack. We even brought back a fan favorite, Fall of Troy Double IPA, as an exclusive you can only get through the mixed pack. With a hazy IPA, a West Coast IPA, a double IPA and the unique refreshing blend of our Phantom Bride IPA, this pack will be a hit with everyone.
Each 12-Pack Includes:
● No Worries IPA – 6.2% ABV, 45 IBUs
● Hazers Gonna Haze – 6.6% ABV, 35 IBUs
● Fall Of Troy – 8.8% ABV, 35 IBUs
● Phantom Bride IPA – 7.1% ABV, 60 IBUs

Best Before: 2025/09/03

The famous Budweiser beer. Its exclusive Beechwood Ageing produces a unique taste, smoothness and drinkability. Brewed by an original all natural process using the choicest hops, rice and best barley malt. 

5% ABV

Best Before: 2025/09/01

Tasting Note A potpourri of dark petals and Indian spices dominate the inviting bouquet. Dark and deep fruit on the palate is amply supported by complexing savoury and earthy notes. It’s not just fruit, there’s so much more contributing. This is our diverse four vineyards coming together to superbly express the classic character of Bannockburn: black cherry fruit notes and silky, chocolate laden tannins. 

Introduction Commencing with meticulous site selection and vineyard design in 1991, Felton Road's story is one of refusal to compromise. A strict 100% estate policy with fully organic and biodynamic viticulture (BioGro and Demeter certified) ensures that our fruit arrives at the winery as pure as it can be, while our entire estate comes as close to true sustainability as is possible. The winery is also B Corp certified and a proud member of IWCA (International Wineries for Climate Action). A commitment to hands off winemaking: gravity flow, wild yeasts, wild malo, an avoidance of fining and filtration all help preserve the wine's expression of its terroir. The result is Riesling, Chardonnay and Pinot Noir which accurately express the authenticity and complexity of our unique vineyards.  

Gareth King; Viticulturist, Blair Walter; Winemaker, Nigel Greening; Vigneron. 

Vineyard & Viticulture 

Felton Road farms four properties totalling 34 ha in the Bannockburn subregion 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. 

Vintage 

After a wet September, spring commenced with good soil moisture and bud burst occurred at the normal time of early October. Temperatures hovered around average with December being warm and dry, enabling a successful flowering and fruit set. The dry conditions prevailed throughout January and February limiting berry size and setting the scene for fruit with elevated phenolic material and complexity. Judicious use of irrigation was required to maintain sufficient vine health throughout this sustained dry period. Temperatures never spiked and hovered around average enabling a slow and steady path to maturity. A distinctive feature of March 2024 was the cool night temperatures preserving acidity, freshness and precision of fruit character. Pinot Noir was harvested from 19 March to 9 April.

Vinification

The unique gravity flow winery enabled the grapes to be gently destemmed directly into open-top fermenters without pumping, retaining 20% as whole clusters. Traditional fermentation with a moderately long maceration on skins has extracted good colour and tannin with considerable depth of flavour. This wine was aged for 13 months in 20% new French oak barrels from artisan Burgundian coopers. In accordance with our non-interventionalist approach to winemaking, this wine was fermented with indigenous yeast and malolactic, and was not fined or filtered.

Tasting Note 

Red cherry, plum and a hint of dried herbs open the nose in a delightfully fragrant manner. The aromatics deftly define the knife edge ripeness that’s critical for great Pinot Noir; dialled in with ease in the exceptional 2024 vintage. Cardamom, mace and cranberry make an appearance, followed by a finely poised mouthfeel. The silky tannins are luscious and sweet, providing backbone and length. A typically expressive Cornish Point.

Introduction

Commencing with meticulous site selection and vineyard design in 1991, Felton Road's story is one of refusal to compromise. A strict 100% estate policy with fully organic and biodynamic viticulture (BioGro and Demeter certified) ensures that our fruit arrives at the winery as pure as it can be, while our entire estate comes as close to true sustainability as is possible. The winery is also B Corp certified and a proud member of IWCA (International Wineries for Climate Action). A commitment to hands off winemaking: gravity flow, wild yeasts, wild malo, an avoidance of fining and filtration all help preserve the wine's expression of its terroir. The result is Riesling, Chardonnay and Pinot Noir which accurately express the authenticity and complexity of our unique vineyards.  Gareth King; Viticulturist, Blair Walter; Winemaker, Nigel Greening; Vigneron. 

Vineyard & Viticulture 

Felton Road farms four properties totalling 34 ha in the Bannockburn subregion of Central Otago. This wine is from Cornish Point vineyard where the close proximity to Lake Dunstan (surrounded on three sides) creates a unique mesoclimate. Fine loess and silt soils overlie alluvial gravels interspersed with calcareous seams. 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. 

Vintage 

After a wet September, spring commenced with good soil moisture and bud burst occurred at the normal time of early October. Temperatures hovered around average with December being warm and dry, enabling a successful flowering and fruit set. The dry conditions prevailed throughout January and February limiting berry size and setting the scene for fruit with elevated phenolic material and complexity. Judicious use of irrigation was required to maintain sufficient vine health throughout this sustained dry period. Temperatures never spiked and hovered around average enabling a slow and steady path to maturity. A distinctive feature of March 2024 was the cool night temperatures preserving acidity, freshness and precision of fruit character. Pinot Noir was harvested from 19 March to 9 April. 

Vinification  The unique gravity flow winery enabled the grapes to be gently destemmed directly into open-top fermenters without pumping, with 25% retained as whole clusters. Traditional fermentation with a moderately long maceration on skins has extracted good colour and tannin with considerable depth of flavour. This wine was aged for 13 months in 20% new French oak barrels from artisan Burgundian coopers. In accordance with our noninterventionalist approach to winemaking, this wine was fermented with indigenous yeast and malolactic, and was not fined or filtered.

Tasting Note

A little shy on first reveal, but then the deeply bound fruit and complexing aromatics begin to unfold. Powerful, deep and saturating – what we have come to expect from MacMuir. The unmistakeable Felton Road winemaking hand contains the package allowing it to gradually deliver, exposing layer upon layer. The site is special – a hedonistic wine that’s brooding, formidable and unique. I

ntroduction 

Commencing with meticulous site selection and vineyard design in 1991, Felton Road's story is one of refusal to compromise. A strict 100% estate policy with fully organic and biodynamic viticulture (BioGro and Demeter certified) ensures that our fruit arrives at the winery as pure as it can be, while our entire estate comes as close to true sustainability as is possible. The winery is also B Corp certified and a proud member of IWCA (International Wineries for Climate Action). A commitment to hands off winemaking: gravity flow, wild yeasts, wild malo, an avoidance of fining and filtration all help preserve the wine's expression of its terroir. The result is Riesling, Chardonnay and Pinot Noir which accurately express the authenticity and complexity of our unique vineyards.  

Gareth King; Viticulturist, Blair Walter; Winemaker, Nigel Greening; Vigneron. 

Vineyard & Viticulture

Felton Road farms four properties totalling 34 ha in the Bannockburn subregion of Central Otago. This wine is from MacMuir vineyard which is just 1 km east of the Elms vineyard and winery, and just 300m west of Calvert. The vineyard possesses a higher vine density, a diverse range of clones and deep, heavy silt soils. 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. 

Vintage After a wet September, spring commenced with good soil moisture and bud burst occurred at the normal time of early October. Temperatures hovered around average with December being warm and dry, enabling a successful flowering and fruit set. The dry conditions prevailed throughout January and February limiting berry size and setting the scene for fruit with elevated phenolic material and complexity. Judicious use of irrigation was required to maintain sufficient vine health throughout this sustained dry period. Temperatures never spiked and hovered around average enabling a slow and steady path to maturity. A distinctive feature of March 2024 was the cool night temperatures preserving acidity, freshness and precision of fruit character. Pinot Noir was harvested from 19 March to 9 April.

Vinification  The unique gravity flow winery enabled the grapes to be gently destemmed directly into open-top fermenters without pumping, retaining 30% as whole clusters. Traditional fermentation with a moderately long maceration on skins has extracted good colour and tannin with considerable depth of flavour. This wine was aged for 13 months in 20% new French oak barrels from artisan Burgundian coopers. In accordance with our non-interventionalist approach to winemaking, this wine was fermented with indigenous yeast and malolactic, and was not fined or filtered.

Tasting Note

The first encounter tells you it could only be Block 3. Characteristic spice and herbs, dark cherry, leather and mocha. The superb 2024 vintage shows the place clearer than ever, delivered in a wine that’s poised as well as profound. Cascades of deep dark fruit on the palate build to reveal real authority rather than just weight. The tannins are waiting, providing a framework for the depth of fruit, then ultimately giving a sustained, indulgent finish. An emphatically opulent Block 3 with the potential to be benchmark.

Introduction Commencing with meticulous site selection and vineyard design in 1991, Felton Road's story is one of refusal to compromise. A strict 100% estate policy with fully organic and biodynamic viticulture (BioGro and Demeter certified) ensures that our fruit arrives at the winery as pure as it can be, while our entire estate comes as close to true sustainability as is possible. The winery is also B Corp certified and a proud member of IWCA (International Wineries for Climate Action). A commitment to hands off winemaking: gravity flow, wild yeasts, wild malo, an avoidance of fining and filtration all help preserve the wine's expression of its terroir. The result is Riesling, Chardonnay and Pinot Noir which accurately express the authenticity and complexity of our unique vineyards. 

Gareth King; Viticulturist, Blair Walter; Winemaker, Nigel Greening; Vigneron. 

Vineyard & Viticulture

Felton Road farms four properties totalling 34 ha in the Bannockburn subregion of Central Otago. Block 3 is situated on a gentle north facing slope in the heart of The Elms vineyard where a deep bench of silt soil is interspersed with calcareous seams. 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.

Vintage

After a wet September, spring commenced with good soil moisture and bud burst occurred at the normal time of early October. Temperatures hovered around average with December being warm and dry, enabling a successful flowering and fruit set. The dry conditions prevailed throughout January and February limiting berry size and setting the scene for fruit with elevated phenolic material and complexity. Judicious use of irrigation was required to maintain sufficient vine health throughout this sustained dry period. Temperatures never spiked and hovered around average enabling a slow and steady path to maturity. A distinctive feature of March 2024 was the cool night temperatures preserving acidity, freshness and precision of fruit character. Pinot Noir was harvested from 19 March to 9 April.

Vinification 

The unique gravity flow winery enabled the grapes to be gently destemmed directly into open-top fermenters without pumping, retaining 25% as whole clusters. Traditional fermentation with a moderately long maceration on skins has extracted good colour and tannin with considerable depth of flavour. This wine was aged for 13 months in 20% new French oak barrels from artisan Burgundian coopers. In accordance with our non-interventionalist approach to winemaking, this wine was fermented with indigenous yeast and was not fined or filtered.