Akitu Central Otago Pinot Noir Blanc 2023

Description

Apricot, Cherry, Dry

"The 2023 Pinot Noir Blanc is a serious, richly concentrated take on a Rosé with the palest of hues. While creamy in texture, a cleansing acidity provides brightness and leaves you wanting a second glass. The 2023 is bone-dry and medium to full in weight. This Pinot Noir is a rounded wine with real girth and appealing flavors of crushed raspberries, fresh pear and apple fruit. Drink 2024 – 2027" Rebecca Gibb, Master of Wine, Vinous

"Delicate, ethereal wine with subtly succulent, floral, red cherry with a blush of colour and a hint of sweetness. Delicious wine that deserve to be well chilled to restrain the sweetness. Drink 2024 - 2026" Bob Campbell, Master of Wine, The Real Review, Jan 2024

"Ruby grapefruit, white peaches and apricots with subtle raspberries and cherry blossom followed by underlying sour cream notes. Off-dry, medium-bodied and crisp acidity. Fragrant and delightful wine that is suitable for enjoying on a summer beach. Sustainable. Drink now" James Suckling, Jamessuckling.com

Light straw yellow with a rose gold hue. Complex festoon of aromatics and perfume. Pink and orange rose petal, subtle musk bouquet over ripe stone fruit, nectarine, and apricot blossom. There is an expansion of pistachio dust on wet slate, hints of camomile and marigold adding layers of earthy florals. A distant note of amaranth and cinnamon lead you to the top of the haystack, near the roof of the hay shed on a summer afternoon, a touch halcyon perhaps. While there is plenty of fruit there is a distinct savoury almost saline presence to the palate of this wine. Tight and crunchy entry with a long and abundant persistence. Ripe quince and custard apple and a hint of feijoa, leads to grapefruit and mandarin with notes of kaffir lime leaf folding through cinnamon and baking spices. Unique volume and textural power with supple acid tension giving way to a very long and silky finish. Hints of wild strawberry and white cranberry linger well after the tactile effect has dissipated. 

This wine is all about the vineyard and minimal winemaking interference. So, the question is, how to best capture the sense of place and variety with so few levers to pull? Picking in the cool of the morning and whole bunch pressing to ensure minimal phenolic extraction. Gentle juice handling and into ferment with fluffy juice solids has given us fruit expression with a cosy overlay of silky yeast derived texture on a harmonic tannin base. Partial ferment in old French oak adds another dimension of complexity.

Food Pairing: White anchovies and grilled squid on the Barcelona waterfront would seem ideal.