Akarua ‘Rua’ Central Otago Pinot Noir 2016

Pinot Noir from New Zealand - Otago
Review Date : 01-Oct-2017
Even ruby-red colour with slight purple hues, lighter on the rim. The nose is gently full and up-front with aromas of ripe, dark-red cherry and raspberries along with harmoniously integrated notes of dark herbs and red florals. Medium-full bodied the palate is even in expression with gentle, mouthfilling flavours of dark-red cherries and raspberries with subtle notes of plums. Notes of dark herbs, earth and liquorice show, unfolding red florals. The fruit is underlined by supple, balanced tannin extraction with integrated acidity. The flavours carry smoothly to a lingering finish of dark red fruits with herb and earth suggestions. This is a harmoniously balanced, up-front Pinot Noir with dark cherry and raspberry fruit and subtle herb notes on a supple, light-textured palate. Serve with pasta, poultry and pork dishes over the next 3+ years. Central Otago fruit fully destemmed and fermented partially with indigenous yeasts to 14.0% alc. the wine aged 6 months in 10% new French oak. 17.0+/20 Oct 2017 RRP $ 25.00 Bright, even, ruby-red colour with youthful purple hues, lighter on the rim. The nose elegantly presented with fresh, bright primary dark-red cherry and raspberry fruit aromas, along with lifted red floral notes and subtle whole berry fermentation confectionary perfumes, unfolding a layer of thyme herbs. Medium-full bodied, the palate features bright, up-front, lively primary and aromatic fruit flavours of cherries and raspberries, with lifted florals and confectionary detail. The palate balances juicy fruit with fine, grainy tannin structure, with fresh lacy acidity providing energy and vibrancy. The wine carries to a long and sustained, slender finish of bright cherry and raspberry fruit. This is an up-front, vibrant, primary-fruited Pinot Noir with cherry and raspberry flavours on a balanced, dry, grainy-textured palate. Match with antipasto, poultry and pork over the next 3+ years. Central Otago fruit fully destemmed and fermented partially with indigenous yeasts to 14.0% alc. the wine aged 6 months in 10% new French oak. 16.5+/20 Mar 2017 RRP $25.00

SUBSCRIBE
Latest wine reviews, news, events and more. 🍷
We respect your privacy.