A traditional blend of Pinot Noir and Chardonnay from Akarua‘s 50 hectare estate on Cairnmuir Road, Bannockburn, in Central Otago.
Fruit from several blocks were hand harvested and whole bunch pressed, with all batches kept separate. Juices were settled and racked to yeast fermentation in old French oak barriques and stainless steel tanks. Once malolactic fermentation was complete the base wines, together with up to 15% of base wines that have been aged for several years in old French oak, were blended, then transferred to bottle with yeast and a precise amount of sugar to undergo the secondary sparkling fermentation. Aged on yeast lees before riddling and disgorging.
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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