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Akarua Ltd
Akarua

Akarua Pinot Noir 2019

New Zealand, Central Otago
Pinot Noir
Price code B
Akarua Central Otago Rosé Brut
Siren Pinot Noir 2017
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ZL

Zoë Ladyman
Akarua Ltd

Description

Deep and bright ruby. Complex nose of red plums, black cherries and vintage roses; with earthy notes and garrigue - brambles, wild thyme, heather, rosehip and crushed herbs. The palate structure is rich and concentrated, the acids are juicy yet fine and the supple tannins enhance a long spice-laden finish of star anise, fennel seeds and Szechuan pepper.

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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