Grape Varietal: 100% Pinot Noir
Growing Region: Central Otago, New Zealand
Head Winemaker: Matt Connell

I have enjoyed watching the progress of Akarua Pinot Noir since they first planted their vines back in 1996. Even though 2012 was a difficult vintage for Central Otago and the rest of the country - both vine age and team confidence on how to work with their vines and fruit has resulted in a well balanced wine. As with all well crafted Pinot Noirs, their personality is influenced greatly by their environment and it is clear to see this unique expression is all Central Otago.

 

Under the careful guidance of the head winemaker Matt Connell, supported by the experienced skilled of viticulturist Gillian Wilson they bottled another honest expression of Pinot Noir. The fruit for this wine was sourced from their Bannockburn vineyard - and the carefully harvested bunches underwent pre-ferment maceration for 5 days. A number of various yeast strains were chosen for fermentation that was carried out for 6 days. The wine was then transferred to French oak barriques for 10 months with 30% being new oak with a medium-plus toasting.
In the glass you are met by a deep red colour with a ruby edge. On the nose there are bright aromatics of bramble fruits and spice. On the palate the wine expresses intense black fruit flavours and layered complexity. This wine is finely balanced with red fruits and finely textured and integrated tannins. This Pinot Noir has poise and a pleasant lingering finish. Decant for 30-45 minutes and serve at 16-18ºC.

A well balanced, elegant Pinot Noir.

CELLARING POTENTIAL:
Drinking perfectly well this summer season; and will develop further over the next 3-4 years.
 
SUGGESTED FOOD MATCHES:
Perfect wine match with roast pork, duck confit, mushroom pasta and mature cheeses, enjoy.