2016 Akarua, Pinot Noir
Decanter World Wine Awards 2018
International Wine Challenge 2018
Sommelier Wine Awards 2018
Akarua's Pinot Noir comes from the 50 hectare estate vineyard at 270 m asl. Ten months in 30% new French oak barriques results in finely textured tannins and spice and the complexity for which Bannockburn Pinot Noir is renowned.
Availability: In stock
Case size: 12 / Bottle size: 750ml
- Tasting Notes
Critics Score: 91
Publication: James Suckling
Plenty of light, bright and attractive strawberry and raspberry fruits. This has boisterous, youthful appeal. Smooth sheets of tannins which hold fresh and pop into the finish. Drink now.
- Product Description
2016 Akarua, Central Otago Pinot Noir
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 have a site that is among the very best. We were introduced to Akarua through the late Tony Jordan, who was the first to make their sparkling wines. Tony built Domaine Chandon in Australia, and was one of the world's leading experts in sparkling wine production. He had always believed in the potential for Central Otago to make top quality fizz and finally realised his ambition to make premium sparkling wines here when the first Akarua sparkling wines were released in 2011.
The Pinot Noir grapes were harvested from two of Akarua's estate vineyards in Bannockburn. The 50 hectare site on Cairnmuir Road lies at 270 metres above sea level. Weakly structured light alluvial soils overlay shist rock. The 21 hectare site on Felton Road lies at 240 metres above sea level. The soil here is young alluvial, schist based sandy silt and loams overlaying schist rock. The vines are all 20 years old, VSP (Vertical Shoot Position) trained and spur pruned.
The grapes were hand picked and 90% were destemmed. Pre-fermentation maceration took place over five days, with temperatures peaking at 31°C. Punch downs took place twice daily and post-fermentation maceration lasted six days. The wine spent 10 months in French barriques, 27% of which were new.
2016 saw a warm start to the vintage with early budburst and good early canopy growth. The impressive diurnal changes in the season brought with it good flavour intensity and finesse to the grapes