Brut NV – Akarua
Fizzy
Pale lemon in colour. The wine boasts aromas of lemon curd, white peach, apple blossom and freshly baked brioche. With lovely balance and complexity, the palate is clean and crisp with a fine-beaded mousse and a bright acidity which carries the flavours onto the lingering finish.
Availability: 23 in stock
£23.00
Availability: 23 in stock
- Delivery within 1 to 3 working days
- Free shipping on orders over £120
- Buy 6 bottles, and get additional 2% off
- Buy 12 bottles, and get additional 5% off
Characteristics & Details
About this wine
The grapes to produce the Brut Akarua from the separate vineyard parcels, were whole bunch pressed and kept separate during vinification. The juice was left to settle and then racked into French oak barriques (19%) and stainless-steel tanks for fermentation with a combination of native and inoculated yeasts. Once malolactic fermentation was complete, the base wines, together with up to 15% of reserve wines were blended together. The blend was transferred to bottle with the addition of yeast and a precise amount of sugar to undergo the secondary sparkling fermentation. The wine was then aged in bottle on the lees for a minimum of 18 months before riddling, disgorgement and labelling. The grapes for the Brut come from four different vineyards. In Bannockburn the ‘Cairnmuir Road’ and ‘Felton Road Terraces’ vineyards are planted on alluvial soils over schist and the average vine age is 22 years. In Pisa the ’25 Steps’ and ‘Murrel de Bettencor’ vineyards sit on sandy loam soils over gravels. The vineyard elevation ranges from 200 to 317 metres and all of the vines are trellised with a vertical shoot positioning system. All of the grapes are hand harvested.
Akarua was established in 1996 and the Skeggs family were among the first people to buy and plant vineyard land in Central Otago acquiring a superb north-facing site in Bannockburn. Planted in 1996, this 50 hectare site has since provided the backbone of the Akarua wines. Due to the short growing season in Central Otago, site selection is one of the key elements in making a great wine, and the estae has a site that is among the very best. Sustainability in the vineyard and winery is integral to the Akarua ethos. Water conservation, recycling, the use of lightweight bottles, fully insulated barrel rooms and energy efficient lighting in the winery are a few of the initiatives taken by Akarua to guarantee their accredited status as a sustainable producer.
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