New Zealand’s Central Otago region — the southernmost wine region in the world at a latitude of 45 degrees south — was first identified as one of the best places to grow Pinot Noir outside of Burgundy as early as the 1890s, but it would take one hundred years before the idea caught on. From their first vintage in 1997, Felton Road wines flew straight to the top of everyone’s score sheet, with praise such as "Stunning Debut," "Best New Winery," and "Pinot Noir of the Year."

A unique three level gravity-flow winery was built into the hillside ready for the inaugural 1997 vintage. The winemaker designed the winery production areas with an emphasis on gentle handling of grapes and wine, and ease of use. Much of the layout was inspired by details observed at various wineries in California, Oregon and Burgundy. It integrates innovative modern ideas yet maintains the rustic simplicities of a Burgundian Cellar and Cuverie. In spring 2002, the winery was expanded to give increased Pinot Noir fermentation space, carefully respecting the gravity flow system and complete with unique and specialist Pinot Noir fermentation tanks. It also adds two new underground barrel cellars that are temperature and humidity controlled to provide ideal environments for barrel ageing.

The winery is well equipped for careful processing ensuring the best attention to quality winemaking. The destemmer is positioned on the upper level to destem directly over fermenters, which eliminates pumping of the grapes and allows for a high percentage of whole berries.

Chardonnay and Riesling are whole bunch pressed in a modern air bag press. Only French Oak from highly regarded artisan Burgundian coopers is used with well seasoned wood (three year air dried staves). The barrels are stored in the underground barrel cellar, which are filled gently by gravity and rest in a constant and cool temperature environment.