Media Reviews / Awards

Akarua Brut NV

  • Gold Medal

    THIS WINE HAS BEEN AWARDED...

    Gold Medal

    New York World Wine & Spirits Competition 2016
    China Wine & Spirit Awards 2015
    China Wine & Spirit Awards 2014
    Air New Zealand Wine Awards 2013
    Decanter Asia Wine Awards 2013
    Blue Gold - Sydney International Wine Competition 2017

Akarua Brut NV has been awarded a Gold Medal at the New York World Wine and Spirits Competition (formally known as the San Francisco International Wine Competition).  

The New York World Wine & Spirits Competition takes place in the heart of New York by expert Judges from across the USA including their head judge, Antony Dias Blue, editor of Tasting Panel Magazine.

We are delighted to achieve another Gold Medal for Akarua Brut NV, which has been awarded three Gold medals in the last two years.

Cameron Douglas Sparkling Tasting, February 2017

91 Points

Akarua Brut NV Methode Traditionnelle – A bouquet with ripe white fleshed fruits and plenty of citrus equalled by a fresh yeasty autolysis, moderate complexity and fine attack. On the palate - powerful and plump mousse carrying flavours of lemon and apple, some white peach; crunchy fresh mousse that is quite explosive, dry, crisp and refreshing finish

Wine NZ, Summer Edition, December 2016

“This wine had a fruit-driven style with underlying mushroom complexity for Ant. It had a sweeter palate, but a long, rich finish and good balance. Green apple and lime were there for Barry, with a good derive of acid through to a slate-like, limey finish. It was still fine when warm. There were fine, malic appley notes for Simon, with good definition”.

Master Sommelier Cameron Douglas held a recent Sparkling Wine tasting for the November 2015 edition of NZ Liquor News with some fantastic achievements;

Akarua Brut NV

“Refreshing, crisp and lively bouquet of white tree fruits and citrus with red apple and lemon up front; mild and soft yeasty autolysis with a very light ginger quality which I find appealing. Dry, crisp, firm and quite fruity with flavours that reflect apple and tree fruit with a lemon twist. Bold mousse with a medium bubble, balanced, dynamic and fresh”.

90 Points

The Highest Score ever awarded by Cameron Douglas: Akarua Vintage Brut 2010

“Complex bouquet with a mix of bottle development, dense autolysis, white strawberry and nutty overtures, very Champagne like bouquet. Dry, elegant, complex, savoury and packed with flavour, makes you feel like celebrating; soft mousse and a long drifting finish.”

98 Points

Akarua Rosé Brut NV

“Luscious, fruity, floral and focused aromas of wild strawberry and wild flowers and a mild savoury complexity. On the palate – dry, crisp, firm structure with a soft red fruit core; light savoury flavours, soft plush mousse and long delicate finish.”

94 Points

A GOLD Medal has been awarded to Akarua Brut NV at the China Wine & Spirit Awards (CWSA) 2015

The CWSA is the biggest and most prestigious wine and spirits competition in Hong Kong and China. 

All wine and spirits are blind tasted by CWSA Judges - the Top Buyers, Distributors, Importers and Retailers in Hong Kong and China.

The Akarua Sparkling wine range, released in 2012 includes Akarua Brut NV, Akarua Rosé Brut NV and Akarua Vintage Brut 2010. Since their inaugural release three years ago, the Akarua Sparkling range has been a huge success with many international and national accolades. The most recent being the Champion Sparkling Wine Trophy at the Romeo Bragato Wine Awards in Hawkes Bay for Akarua Vintage Brut 2010.

Cameron Douglas conducted a recent wine tasting focusing on the region of Central Otago in the August 2015 issue of The Shout NZ.

The highest point earners was our Akarua Alchemy Ice 2013 and Akarua Vintage Brut 2010, which were both awarded five stars.

4.5 stars was also awarded to our Akarua Brut NV, Akarua Rosé Brut NV and RUA Pinot Noir 2014.

Tasting notes are as follows; 

Akarua Central Otago Alchemy Ice 2013 

Peach and golden Kiwi colours with aromas of beeswax honey and dried apricot; concentrated tea and even a little saffron. On the palate – lusciously sweet with high acidity to bring balance; flavours of apricot jam and honey, peach and red apple. Long rich and satisfying finish.

5 Stars

Akarua Central Otago Vintage Brut 2010 Methode Traditionelle

Full and rich bouquet with noticeable autolysis and aged characters – nutty, peachy and floral; aromas of oats, wild flowers, honey and even a touch of marmite. A miso note adds further depth; high acidity, bold style, full-bodied and long finish; Excellent example.

5 Stars 

Akarua Central Otago Brut NV Methode Traditionelle

Attractive bouquet which is both floral and fruity then reveals an autolysis of yeast derived complexity adding depth and complexity. On the palate – generous, crisp, firm and dry, plenty of lemon and apple fruit flavours with hints of peach; the yeast complexity builds on the palate adding length to the finish. Great food or aperitif example.

4.5 Stars

Akarua Central Otago Rosé  Brut NV Methode Traditionelle

Soft white peach and gentle strawberry aromas, cold fruit tea note and moderate+ yeast autolysis, fragrant and quite rich. On the palate – crisp, dry and almost full-bodied with soft red fruit flavours and mild yeast derived flavours, rose and light honey note. Long and elegant finish, well made.

4.5 Stars

Akarua RUA Central Otago Pinot Noir 2014 

Fruity, floral and perfumed bouquet with fresh red berry fruits, red apple skin, violet and gentle oak spices; forward, fresh, lively and generous attack. On the palate – lush, plush, fruity and dry; plenty of light red fruit flavours of raspberry and cherry with red apple skin; medium oak, lots of crunchy acidity adding bite and texture; medium oak level – overall a lovely wine with immediately drinkability.

4.5 Stars

We are delighted in achieving fantastic results at the 2015 China Wine & Spirits competition! We received double golds for Akarua Pinot Noir 2011, Akarua Pinot Noir 2013, Rose Brut NV and Brut NV.

Akarua distributes to both Shanghai and Hong Kong, therefore receiving such high results is a massive benefit for our Chinese customers and distributors!

The CWSA (China Wine & Spirits Awards) is the biggest & most prestigious wine & spirits competition in China. ALL 100 Judges are carefully selected for being the top BUYERS of wines and spirits for this market and are importers, distributors, retailers and sommeliers’. Wines and spirits enter from 35 countries and are ‘blind tasted’.

For Chinese distribution please contact:

Ruby Red Fine Wine, info@rubyred.com.cn (Shanghai)

Platinum Group Ltd, justin@winestore.com.hk (Hong Kong)

Taste Magazine (online), Bob Campbell’s’ best wines for Christmas, Dec 2014

“A fresh aperitif style with floral, savoury and bread dough aromas. The palate has a creamy middle and a long crisp brut finish. Made from 71% Pinot Noir and 29% Chardonnay grapes from Bannockburn in Central Otago”.

The non-vintage wine (4 stars) on sale in 2014 is a blend of Pinot Noir (54 per cent) and Chardonnay (46 per cent), grown at Bannockburn and made in a dryish style (8 grams/litre of residual sugar). Pale, crisp and lively, it has lemony, appley, gently yeasty flavours, showing excellent freshness and harmony

 4.5 stars

It has been the time for the Akarua Methode Traditionelle wines to shine. Two Golds awarded to the Akarua Brut NV and the Akarua Rose Brut NV.

4 Stars

Awarded a gold medal at Decanter Asia Wine Awards 2013

After many years of false starts and a focus on other targets, Central Otago is emerging as perhaps our premier destination for methode-traditionnelle bubblies. The latest; non-vintage methode from Akarua boasts fine citrus and honey characters, a taut, linear mouthfeel and a fine, delicate finish.

It gives clean apple and pear aromas with touches of creamy/yeasty characters and a whiff of almonds. The palate is dry with just a suggestion of sweetness to counter the crisp acid with delicate flavours, fine, frisky bubbles and a touch of toast in the medium-long finish.

“This is the debut sparkling effort from the talented team at Akarua in Bannockburn, and it’s a cracker.
Delicate bready, biscuit aromatics edged with yeasty notes and a splash of white peach on the palate; what more could you want in a sip of fizz?”

Finely poised with ripe fresh citrus and stone-fruit flavours balanced by biscuity, smoky bottle developed characters. Dry and crisp with a long, linear finish. Excellent quality and keenly priced.

With its inaugural release Akarua Brut NV has been awarded a Silver medal at the prestigious Royal Easter Show

A very auspicious debut, the non-vintage wine (4*) released in early 2012 is a blend of Pinot Noir (71 per cent) and Chardonnay (29 per cent), grown at Bannockburn, matured in old oak casks, and disgorged after 18 months on its yeast lees. Pale, with a lively 'bead', it's a vivacious wine, citrusy and moderately yeasty, in a dryish style (8 grams/litre of residual sugar) with excellent vigour and harmony.

Aged on lees 18 months. Blend of Pinot Noir and Chardonnay

Nose and Palate: Distinctively fresh and appealing with its citrus and soft autolysis driven bouquet; a mild complexity adds just the right depth for a drink now or aperitif style. Dry, not too intense with flavors that reflect the nose - softer citrus aspects, for me, add appeal with a fuller notes emerging with the Pinot Noir influence. The mousse is soft and fresh with persistent small bubble action.

Palate: I tried this wine with what turned out to be an Italian, Thai and Indian dinner (don't ask). The key is that the wine stood up to all the flavors and textures as well as offered a persistent and lengthy finish. Balanced and well made.

4.5 Stars

This is their first release of bubbles, and it's a beauty. Delightfully seductive and charming, this is sleek, impeccably balanced and utterly delicious with subtle white peach, citrus and yeasty notes

This is an outstanding bubbly debut from winemaker Matt Connell and Dr Tony Jordan who have joined forces to make Central Otago’s newest use of the pinot noir grape – a high quality white bubbly. Like France’s Champagne region, Central has a high temperature difference between day and night – key to growing quality grapes. From Glengarry’s and specialist wine stores.

Pale straw-yellow colour with some light green hues, moderately persistent, very fine bead. This has a fresh, full nose of vibrant yellow stonefruits, citrus and floral notes, and distinct bready-yeastiness, quite up-front and open in presentation. Dry to taste, this has good body, breadth and mouthfilling presence on impact, with lush, juicy flavours of citrus and stonefruits enlivened by racy acidity and effervescence. The palate becomes lighter and more gentle, finishing with moderate length and attractive nuances of yeasty autolysis in the background. An up-front and bold, fruity sparkling with liveliness. 71% Pinot Noir and 29% Chardonnay from ‘Kawarau’ and ‘Cairnmuir’ blocks, Bannockburn, fermented to 12.5% alc. with 8 g/L dosage. The wine was aged on lees at least 18 months. Lot L1308. Serve as an aperitif and with seafood over the next 2 years. 17.0/20 Jan 2012 RRP $33.90

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