Akarua, `RUA` Central Otago Pinot Noir

This wine displays lifted perfumes of Christmas cake spices along with bramble, lavender and wild thyme. The palate is vibrant and concentrated with a red berry fruit character and darker notes of blackberries and black cherries. Soft silken tannins, a bright structural acidity and stony mineral thread linger on the finish.

Price:

£22.65

Out of stock

Description

Akarua, `RUA` Central Otago Pinot Noir

Producer

The Skeggs family were among the first people to buy and plant vineyard land in Central Otago in the mid-1990s, so were lucky enough to acquire a superb north-facing site in Bannockburn. Planted in 1996, this 50 hectare site has since provided the backbone of the Akarua wines. Due to the short growing season in Central Otago, site selection is one of the key elements in making a great wine, and Akarua has a site that is among the very best.

Sustainability in the vineyard and winery is integral to the Akarua ethos. Water conservation, recycling, the use of lightweight bottles, fully insulated barrel rooms and energy efficient lighting in the winery are a few of the initiatives taken by Akarua to guarantee their accredited status as a sustainable producer.

 

Vineyards

Grapes were sourced from three Akarua Estate vineyards. The Bannockburn vines are approximately 24 years old and grow at 270 metres above sea level on a north west facing sloping glacial terrace. The vines are planted on alluvial, sandy loam-based soils overlaying schist bedrock. The Pisa vines are planted on a flat and level river terrace created by glacial activity, at an elevation of 205 metres above sea level. Soils here are fine silt loam over schist based alluvial gravels and the vines, aged 28 years. The younger 25 Steps vines, with an average age of 19 years, lie at 200-317 metres above sea level on sandy and stony topsoil with a subsoil mix of deep gravels and clay loams.

Vintage

Higher winds and cooler temperatures through October into early January affected flowering and fruit set, leading to variation in ripening across the estate and lower natural yields. Summer arrived briefly in February, which helped lift the season’s growing degree days. Earlier disease concerns were alleviated by the third driest March seen since 1985, with only 6mm rainfall. Some similarities to the growing season of 2017 spurred discussion amongst the team of another year of exceptional, award-winning wines!

Vinification

After five to seven days of cold soaking, fermentation took place using indigenous yeasts, with 5% of the fruit left as whole bunches. Twice daily punch-downs helped extract both colour and flavour. The wine was given another six to ten days on the skins post-fermentation to provide the tannic backbone it requires. It then spent seven months ageing in 100% French oak barriques prior to bottling.

Tasting Notes

This wine displays lifted perfumes of Christmas cake spices along with bramble, lavender and wild thyme. The palate is vibrant and concentrated with a red berry fruit character and darker notes of blackberries and black cherries. Soft silken tannins, a bright structural acidity and stony mineral thread linger on the finish.

Additional information

Weight1 kg
% ABV

13.5%

Country

Region

Drink Style

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Grape Variety (s)