Akarua Noir Ice 2011 Dessert Wine

Akarua's winemaker Matt Connell, ever-thinking of Pinot Noir, "had a brainwave during the 2011 vintage” and thought that the variety could be made into a dessert wine. To mimic the production of an ice wine, selected Pinot Noir fruit was frozen in a blast freezer and pressed so that juice around 38° Brix was fermented to make this innovative and most unusually-crafted sweet wine The process required three days of slow pressing and the use of three types of dessert wine yeast. Matt was particularly excited making this wine, as evident with a number of tweets posted on Twitter, and is very pleased with the result. My review follows. www.akarua.com


  • Akarua Bannockburn Central Otago Noir Ice 2011

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