As a forerunner in wine production in Central Otago, Akarua have vineyards on an enviable North-facing slope in Bannockburn. 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.
Their sparkling wines were originally made by the late Tony Jordan, who had previously set up Domaine Chandon in Australia, who are sparkling specialists. Always certain of the sparkling wine potential in Central Otago, he finally realised his ambition to make premium sparkling wines when the first Akarua sparkling wines were released in 2011. The Brut, a blend of 54% Pinot and 46% Chardonnay, is crisp and clean with lovely balance and complexity. The base wines go through full malolactic before being blended with 15% of reserve wine. The wine is aged in bottle on its lees for 18 months prior to disgorgement.
On the nose: Pale lemon in colour. The wine boasts aromas of lemon curd, white peach, apple blossom and freshly baked brioche.
On the palate: 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.
Food pairing: Ideal as an aperitif or with Smoked Salmon Blinis
Grape: Pinot Noir, Chardonnay
Country: New Zealand
Region: Bannockburn, Central Otago