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71% Pinot Noir and 29% Chardonnay from Akarua‘s 50 hectare estate on Cairnmuir Road, Bannockburn in Central Otago.
Fruit was hand-harvested and whole bunch pressed, with all batches kept separate. Juices were settled and racked to yeast fermentation in old oak barriques and stainless steel tanks. Once malolactic fermentation was complete the base wines, together with up to 15% of reserve wines, were blended. Transferred to bottle with yeast and a precise amount of sugar to undergo the secondary fermentation. Aged minimum of 18 months on yeast before riddling, disgorging and labelling.
A fresh aperitif style of sparkling wine with floral perfumes and savoury bread dough aromas. With lovely balance and complexity, the palate is clean with a creamy middle and a long, crisp finish.
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SILVER MEDAL - Decanter World Wine Awards 2016
SILVER MEDAL - International Wine Challenge 2016
SILVER MEDAL - Sommelier Wine Awards 2017