Akarua Launches New Sparkling Wines

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


  • Akarua Central Otago Methode Tradtionnelle Brut NV
  • Akarua Central Otago Methode Traditionnelle Rosé Brut NV

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