Brut Rosé NV – Akarua
A delicate pale pink in colour with lifted aromas of redcurrants, strawberries and raspberries on the nose together with notes of toasted brioche. A lovely creamy texture on the palate with a fine-beaded mousse and a vibrant acidity, culminating in a crisp and lingering finish.
Availability: 23 in stock
Availability: 23 in stock
Characteristics & Details
About this wine
The grapes to produce the Brut Rosé Akarua were whole bunch pressed and the different vineyard parcels were kept separate during vinification. The juice was left to settle and then racked into a mixture of old French oak barriques and stainless-steel tanks for fermentation using a combination of native yeasts and inoculated yeasts. One Pinot Noir batch was fermented on its skins to produce a red coloured base wine which comprises about 10% of the final blend. Once malolactic fermentation was complete, the base wines, together with up to 15% of reserve wine aged for several years in old French oak, were blended. The blended wine was then transferred to bottles with the addition of yeast and a precise amount of sugar to undergo the secondary sparkling fermentation. The wine was aged for a minimum of 18 months in bottle on the lees before riddling, disgorgement and labelling.
The grapes for the Brut Rosé 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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