Winemaking Objectives

The winemaking objectives at Akarua are very simple - to show the fruit, variety and site at its best through the use of very gentle handling and absolute attention to detail. Every step of the process is based on hard won experience and not taking Mother Nature for granted. Winemaking at Akarua isn't a job it's a lifestyle and that's the effort that goes into every bottle of wine we produce.

Akarua styles of wine show richness of flavor, complexity and balance. This is achievable by having our unique vineyard (the largest single, family owned site) and the fact that we have vines that have some age and are now over 10 years old. Pinot Noir vines that are greater than ten years old show more consistency of flavour and greater palate weight.

The winemaking focus when making pinot noir is to make as the wine as expressive as possible. This occurs by carefully monitoring the vineyard and picking at that moment when the fruit "sings". The fruit is then handled with utmost care throughout the winemaking process using no must pumps, a range of selected and indigenous yeasts to match clones and a range of coopers to complement each block. Any wine movement is done using nitrogen and where possible no filtration will be used.

The pinot gris we produce off our site is made in an off dry style based around texture and mouth feel. It is made from fruit from two blocks and clones – some contributing aromatics whilst others provide greater flavor and acidity. It is lightly whole bunch pressed to reduce hard phenolics and fermented cool to maintain freshness of flavor and aromatics. The pinot gris at Akarua has extended contact on light lees and this greatly aids the production of the textural component of the wine.

Akarua Riesling is also made in a slightly off dry style with the objective of showing the fantastic aromatics and flavor that this varietal attains on our site while been supported by gentle acidity.