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Akarua Ltd
Akarua

Akarua Pinot Noir 2018

New Zealand, Central Otago
Pinot Noir
Price code B
Akarua Central Otago Brut
RUA Pinot Noir 2019
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ZL

Zoë Ladyman
Akarua Ltd

Description

Deep and bright ruby. Multi-faceted nose of blood plums and red cherries; with star anise, nutmeg and cinnamon; and garrigue - brambles, wild thyme, heather, rosehip and crushed herbs. The palate structure is lithe; the acids are juicy yet taut, and the fine supple tannins lengthen the smoky mineral finish. The flavour spectrum finishes with earthy notes from the vineyards - schist gravels and river pebbles.

Awards

93 pts James Suckling

Silver International Wine Challenge (IWC)

Silver New Zealand International Wine Show

Silver Sommelier Wine Awards

Cameron Douglas MS 94/100 Aug 2019
Focused, fruity, youthful and varietal aromas of Pinot. A core of dark cherry and raspberry aromas, dark red roses and sweet vanilla oak. A dry wine on the palate with a core of red berry fruit flavours, firm youthful texture, ripe tannins, medium+ acidity, just enough oak and lengthy persistent finish. A youthful wine that will develop slowly over the next 2-3 years. Best drinking 2021 through 2026.
New Zealand Wine of the Year Awards - Silver
Wine NZ Magazine (simon nash) - Gold

Certifications

VegetarianVegan

Alcohol

13.5%

Analytical data

dry

0.0 g/l residual sugar
5.1 g/l acidity
3.64 pH

Vineyard

Region: Central Otago Sub Region: Bannockburn VINEYARDS Cairnmuir Vineyard 80% Kawarau, Clutha, Southview, Cairnmuir Rise Clones: 5,6,13, 115; 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 Vineyard 20% Kofiua, Kolo Clones: 5,777,667,115,113; 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

Vinification

VINIFICATION Whole bunch fermentation: 11% Pre-ferment maceration: 5 days Yeast: 50% wild Fermentation heat: Peaked at 31°C Punch-downs: Twice daily Post fermentation maceration: 6 days Oak treatment: 11 months in 29% new French barriques, medium-plus toast, mostly Alliers & Vosges forests

Maturation

Oak treatment: 11 months in 29% new French barriques, medium-plus toast, mostly Alliers & Vosges forests

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