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Felton Road, Pinot Noir Bannockburn Block 3, 2013

$95.99
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Antonio Galloni

94 points

"Dark, fresh red. Sexy aromas of raspberry and rose petal plus a touch of smoky minerality. Imploded, extract-rich wine with gripping flavors of crunchy berries and savory soil tones. Chewy, impeccably balanced Pinot Noir with terrific rising length and finesse. This should reward further aging. (Incidentally, Walter also opened a bottle of the 2012 Block 3, which offered sexy scents of red fruits and truffley underbrush and lovely sweetness to its lush flavors of strawberry and smoke. This wine from thick-skinned grapes and a cool summer has plenty of fat but is a bit burlier and seems more heavily extracted than the 2013 version. I rated it 93 points and recommend that it be consumed within the next four or five years.)" —Stephen Tanzer

Robert Parker

92 points

"Medium to deep ruby-purple, the 2013 Block 3 Pinot Noir offers a herbal laced nose with notes of Provence herbs and dried lavender over a core of mulberries and warm red currants plus touches of roses, cloves and cedar. Firm and structured in the mouth with layers of currant and mulberry laced flavors supported by chewy tannins, it finishes with great length." —Lisa Perrotti-Brown

Wine Spectator

91 points

"This robust style balances a core of juicy red fruit flavors with a savory side, including cedar, tobacco, sandalwood and clove aromas. Notes of fresh earth and hints of white pepper linger on the finish, with firm tannins."

Wine Enthusiast

93 points

"Block 3—one of Felton Road's oldest vineyard blocks at around 25 years—is located on some of the estate's deepest, heaviest soils. There's power here, and also a fair bit of oak influence, but there's elegance and complexity in spades. Raspberry and blueberry fruit combine with potpourri spice, vanilla, chocolate and a bit of earthy, Burgundy-style reductive funk. There's a lovely texture on the palate: silky with bright fruit, chalky acidity and a well-structured line of tannins. A slightly oaky astringency that should dissipate over time creeps in on the finish."

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