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

Andrew Keenleyside has been a key member of the Akarua team since 2009 when he joined as assistant winemaker. Andrew was promoted to Head Winemaker in September 2015. Based in Bannockburn, Andrew believes that his main responsibility as head winemaker is to capture the intensity of flavour of the grapes at the optimum; at their peak character and with every vintage an exciting journey, with a new set of challenges.

 

After the fruit was deemed physiologically ripe and brought a short distance to the winery. A simple intervention approached to vinification was carried out. The fruit underwent a pre-ferment maceration for about 5 days to extract brighter red fruit aromas and colour. Andrew then used a combination of inoculated and wild yeast strains to fermentation the juice, reaching a peak temperature of 31°C.
To extract broader and richer notes in the wine, the cap and plunged twice daily resulting in the wines rich and inviting flavours found on the medium-weight palate. The wine then went through a post fermentation maceration of up to 6 days giving the wine a smooth mid-palate texture. The wine was transferred to 100% French oak barriques for 6 months maturation. Andrew and the team used 10% new with the balance maturing in older wood used from previous vintages.
In the glass you will have a rich cherry red colour. Even though this is known and priced as their second label. The personality and character is equal to a more premium Pinot Noir expression. Plus as soon as you get a hint of its aroma - you instantly recognise its Central Otago origins with a core of juicy dark cherries which is uninhibited by heavy, smoky oak notes - as on the nose you have an abundance of summer fruits, and lifted floral aromas. This RUA Pinot Noir has and remains a wine crafted to in a style deliberately made to be enjoyed in its youth. Though no corners are cut in quality - as this label, consistently gains international recognition for its high quality and value for money.
The palate also over delivers, as this Central Otago Pinot Noir is layered with generous sweet, ripe, red berries, subtle savoury characters and a subtle hint of dried-spice. The restrained use of oak and gentle winemaking has produce a wine with soft supple tannins and an engaging palate of ripe fruits, and a pleasing lingering finish.
This 2015 RUA Pinot Noir has 14% Alc. Decant for 30-40 mins and serve at 15-17°C. 

A well balanced, approachable, easy drinking style Pinot Noir.

CELLARING POTENTIAL:
Drinking perfectly well this coming season; plus will mature nicely for another 2-3 years. 

SUGGESTED FOOD MATCHES:
Perfect wine pairing with smoked salmon, pork & cranberry cutlets, seared tuna, mushroom pasta, simple thin-based pizzas, mild tapas and pâté on toast - enjoy.