Akarua Central Otago Pinot Noir 2019

Description

• French oak
• Dried raspberry
• Clove & vanilla
• Fine tannins

"Very appealing wine with a seductively silken texture. Plum, dark berry, a suggestion of floral and violet, with thyme characters. A restrained fruit-bomb style that is deliciously accessible but should develop well" Bob Campbell, Master of Wine, Real Review, Nov 2020

"It is gorgeously composed and styled, showing dark cherry, warm spice, dark mushroom, cedar and floral characters on the nose. The palate displays excellent weight and concentration, combined with refined texture and silky tannins, leading to a wonderfully long delectable finish. At its best: now to 2029" Sam Kim, Wine Orbit, Nov 2020

"Seductive, ripe, fruity, floral and varietal with aromas of sweet dark red cherry and dried raspberry and a medley of minerality and sweet oak spices. Equally seductive and ripe on the palate with flavours that mirror the nose plus plum, clove, vanilla and thyme. An abundance of fine tannins, medium+ acidity and lengthy youthful finish. Delicious and well made. Ready to enjoy from today and through 2028+" Cameron Douglas, Master Sommelier, Sep 2020

This Pinot Noir is deep and bright ruby red in colour. Seductive, ripe, fruity, floral and varietal with aromas of sweet dark red cherry and dried raspberry and a medley of minerality and sweet oak spices. Equally seductive and ripe on the palate with flavours that mirror the nose plus plum, clove, vanilla and thyme. An abundance of fine tannins, medium acidity and lengthy youthful finish.

Grapes were grown at two Central Otago vineyards: Cairnmuir Vineyard (68%) and Felton Terraces Vineyard (32%).

Characteristically unpredictable Central Otago growing conditions bookended by frost events. Overall, a cool, settled season with good rainfall resulting in long, gentle development of flavour and physiological ripeness. Budburst, flowering and fruit set all right on schedule this year for this cool climate region.

Pre-ferment maceration: 5 days. Yeast: 70% wild. Fermentation heat: Peaked at 31C. Punch-downs: Twice daily. Post-ferment maceration: 6 days. Oak treatment: 11 months in 27% new French barriques, medium-plus toast, mostly Alliers Vosges forests.