Featured Reviews



Akarua Launches New Sparkling Wines

30 January,2012
To produce and market quality sparkling wines is one of the more difficult exercises for a wine producer. The making of method traditionnelle wines requires considerable expertise and specialist equipment, as well as investment in terms of finance and time. The marketplace for this category is crowded and can be sluggish due to the finicky nature of the buyer for these styles, this being exacerbated by the presence of lower priced Champagne wines which take up sales. However, since 2009, Akarua's winemaker Matt Connell and proprietor David Skeggs have taken bold in their efforts to put their Central Otago wines in the forefront. To accompany the new branding, packaging and cellar door facilities, there are clearly defined wine tiers and new styles, most recently a superb sweet wine called ‘Noir Ice' (click here to see my review). Two sparkling wines are a continuation of this progress, and in making these wines, they have enlisted the service of Dr Tony Jordan, who is a specialist in these styles, who has been involved with Domaine Chandon in the Yarra Valley and Cloudy Bay in Marlborough. He has consulted in the making of sparkling wines in the U.K. and China as well. Here are my reviews on the new wines. www.akarua.com

FEATURED WINES IN THIS REVIEW


Akarua Central Otago Methode Tradtionnelle Brut NV
Sparkling Wine from New Zealand – Otago

17/20
Pale straw-yellow colour with some light green hues, moderately persistent, very fine bead. This has a fresh, full nose of vibrant yellow stonefruits, citrus and floral notes, and distinct bready-yeastiness, quite up-front and open in presentation. Dry to taste, this has good body, breadth and mouthfilling presence on impact, with lush, juicy flavours of citrus and stonefruits enlivened by racy acidity and effervescence. The palate becomes lighter and more gentle, finishing with moderate length and attractive nuances of yeasty autolysis in the background. An up-front and bold, fruity sparkling with liveliness. 71% Pinot Noir and 29% Chardonnay from ‘Kawarau' and ‘Cairnmuir' blocks, Bannockburn, fermented to 12.5% alc. with 8 g/L dosage. The wine was aged on lees at least 18 months. Lot L1308. Serve as an aperitif and with seafood over the next 2 years. 17.0/20 Jan 2012 RRP $33.90

Akarua Central Otago Methode Traditionnelle Rosè Brut NV
Sparkling Wine from New Zealand – Otago

17.5+/20
Pale pink colour with slight purple hues of youth, moderately persistent, plentiful, fine bubbles. The bouquet has good depth and intensity of stonefruit sromas with citrus and red florals, as well delicate and well-integrated fresh bread autolysis notes in the background. Dry and medium-bodied, this is well-proportioned showing citrus and stonefruit flavours with strawberry and yeasty elements in harmony. A slight phernolic textural line provides length and combined with fine mousse, the palate has drive with elegance, leading to a crisp, lingering and nuanced finish. 71% Pinot Noir and 29% Chardonnay, fruit from the ‘Kawarau' and ‘Cairnmuir' blocks, Bannockburn. The wine was fermented on Pinot Noir skins for colour, with 12.5% alc. and carries a dosage of 7.2 g/L. Aged for a minimum of 18 months on lees. Lot L1308. A subtle and quite fine sparkling with attractively subtle red fruit and bready notes to serve as an aperitif or with antipasto over the next 2 years. 17.5+/20 Jan 2012 RRP $36.90
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