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Akarua Ltd
Akarua

Akarua Central Otago Brut

New Zealand, Central Otago
Pinot Noir, Chardonnay
Price code B
Akarua Pinot Noir 2018
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ZL

Zoë Ladyman
Akarua Ltd

Description

Pretty lifted notes of apple blossom, lemon curd on fresh brioche and yellow-skinned stone fruit. Palate is zesty and fresh, with crunchy Braeburn apples and fine persistent bead. Lovely length and mouth filling richness balanced with bright acidity. The perfect aperitif.

Awards

Gold Sommelier Wine Awards

Champagne and Sparkling Wine World Championships Silver Medal

Certifications

VegetarianVegan

Alcohol

13.0%

Analytical data

brut

4.86 g/l residual sugar
6.8 g/l acidity

Vineyard

Bannockburn Cairnmuir Rd (home block) Blocks: Kawarau, Clutha, Cairnmuir White Clones: 5,6, 15, Abel varying rootstocks Aspect: north/north west sloping elevated glacial terrace Row orientation: east/west Soil: weakly structured light alluvial soils overlaying schist rock Elevation: 270m Vine age: 22 years Trellis system & pruning: VSP, spur Felton Rd Terraces Blocks: Kofiua, Kolo Clones: 10/5,115; varying rootstocks Aspect: north west Row orientation: east/west Soil: Young alluvial, schist based sandy silt and loams overlaying schist rock Elevation: 240m Vine age: 22 years Trellis system & pruning: VSP, spur

Pisa Murrel, de Bettencor Clones: 6, Mendoza, 10/5 Aspect: flat and level river terrace created by glacial activity Elevation: 205m Row orientation: north/south Soil: fine silt loam over schist based alluvial gravels Vine age: 26 years Trellis system & pruning: VSP, spur

SUBREGION/VINEYARD/BLOCK Pisa 25 steps Clones: 777 Aspect: highly undulating, terraced vineyard Elevation: 200-317m Soil: Sandy, stony loam topsoil, sub soil mix of deep gravels and clay loams Vine age: 17 years old Trellis system & pruning: VSP, spur

Vinification

- 100% hand-harvested - whole bunch pressed - parcels kept separate for ferment - 19% old French barriques, rest stainless - mix wild/inoculated yeast - base wines unfined

Maturation

TIRAGE / LEES AGING Aged on lees in bottle following secondary fermentation for 18 months, riddled, disgorged, aged on cork for an additional minimum 3 mths before release.

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