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Akarua 25 Steps Pinot Rose 2020

750 ml

VARIETAL
100% Pinot Noir
REGION
Region: Central Otago
Sub Region: Pisa
SINGLE VINEYARD
25 Steps
Terraces: 25 terraces, 800m long
steps, 2 rows/step, 120m elevation
change
Clones: 6, mid-slope
Aspect: highly undulating
Elevation: 200-317m
Soil: Sandy, stony loam topsoil, sub
soil mix of deep schist gravels and
clay loams
Vine age: 19 years old
Trellis System & Pruning:
VSP, spur
VINTAGE NOTES
Growing conditions: Higher
winds and cooler temperatures
through Oct to early January
affected flowering and fruit set,
leading to variation in ripening
across the estate and lower natural
yields. Summer arrived briefly in
February and helped lift the seasons
growing degree days (GDD) and
earlier disease concerns were
alleviated by the third driest March
seen since 1985 (only 6mm fell). Our
fruit arrived to the winery from
March the 12th until April the 28th in
excellent condition. Some
similarities to the growing season of
2017 have been noted, spurring
discussion amongst the team of
another year of exceptional, awardwinning wines!
Grower Degree Days: 952
Rainfall: 289 ml Oct-April
VINIFICATION
Pre-ferment maceration: saignée
after 6 hours
Fermentation vessel:
100% neutral puncheon
Yeast: 100% wild
Oak treatment: 5 months in
neutral puncheons
TASTING NOTE
Quince, pomegranate, white peach
and Thai basil, with an earthy note of
rooibos tea. Textural and voluminous
on the palate with cherry blossom,
roasted hazelnuts and cranberries.
Fine acidity and finish laced with a
delicate thread of vanilla bean. A
gastronomic rosé for the dinner
table.
Winemaker’s note:
“Our third release of rosé from the 25
steps vineyard is showing us again
fine earthy, floral and herbaceous
notes. The maceration time was less
this year and the wine 100%
fermented in neutral puncheons,
which has resulted in both delicacy
and texture. Wines from this unique
place taste unique – and it’s exciting
to see them as single vineyard
bottlings so we can get a picture of
the vineyard-derived flavours.”
TECHNICAL ANALYSIS
Viticulturist: Mark Naismith
Winemaker: Josh Lee
Bottled: Sept 2020
Brix at Harvest: 21
Alcohol: 13.5 %
Residual Sugar: 2.6
Titratable Acidity: 5.4
PH: 3.34

$NZ 30.00 $NZ 27.99

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