100% Pinot Noir from Akarua‘s 50 hectare estate on Cairnmuir Road, Bannockburn in Central Otago.
Pre-fermentation maceration took place over 5 days, with fermentation peaking at 31°C. Punch downs took place twice daily and post fermentation maceration lasted 6 days. The wine spent 10 months in French barriques, 30% of which were new.
The nose displays intense black fruit flavours and the complexity that Bannockburn Pinot Noir is renowned for, with haunting aromatics of bramble fruits and spice. The palate is finely balanced with red fruits and finely textured tannins. A slightly cooler vintage has resulted in a wine with great poise and longevity.
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