The Akarua vineyard is a unique site, measuring 52 hectares, 34.5 of which planted with vines. The estate is tucked into the foothills of the mountains rising above Kawarua River and is located in Bannockburn in the Central Otago region. The vineyard occupies three west-facing terraces and enjoys intense sun all year round. This outstanding terroir lends remarkable character to the Pinot Noir in a reflection of the spectacular mountains surrounding the estate. The second most cultivated varietal in New Zealand, Pinot Noir captures and reproduces the intensity of the Bannockburn terroir. Reputed worldwide for its Pinot Noir, Bannockburn now rivals the emblematic regions of Burgundy and Oregon.

Refined, Lively & Multi-Layered. Aged for eleven months in French oak barriques, this Pinot is floral and spicy with a nose of fresh raspberries and blackcurrant, and loads of black cherry and plum on the palate complemented by smoky mushroom notes. A lively minerality lengthens the savoury characteristics throughout the finish.

Can be enjoyed on its own as an aperitif or with white meats, or cheese. It pairs beautifully with ribs with artichokes or with a Brie de Meaux.

Originally from Hawke's Bay, Pete fell in love with Central Otago over 20 years ago, captivated by its magnificent landscapes. His vinification of the region's various terroirs forged over many years from his position at VinPro - an organisation that produces various wines from numerous estates. His reputation as one of Central Otago's most highly reputed oenologists and winemakers is well known. In his heart lies a passion for pinot noir and chardonnay, and his aim at Akarua is to enhance the quality of the wines to their highest heights.

SOIL TYPE : Mixed sward cover in between the rows AVERAGE AGE OF THE VINE : 24 years EVELATION : 240m GRAPE VARIETIES : 100% Pinot Noir PRUNING : VSP, Spur HARVEST : Handpicked HARVEST PERIOD : 15th March - 1st April 2021.Pre-fermentation maceration for 5 days, with 80% wild yeast. Punchdowns twice a day and a post-fermentation maceration for 6 days. AGEING : In French barrels, including 27% new barrels, medium-plus toast, from the Alliers and the Vosges forests. AGEING DURATION : 11 months