Akarua Chardonnay

Tasting Note


Region: Central Otago

Sub Regions: Bannockburn, Pisa


Kawarau (Bannockburn) 51%

Clones: 6, varying rootstocks

Aspect: north/north west sloping elevated glacial terrace

Row orientation: east/west

Soil: weakly structured light alluvial soils overlaying schist rock

Vine age:  21 years

Trellis system & pruning: VSP, spur


Pisa 49%

Clones: 6, Mendoza, own rootstocks, certified organic

Aspect: flat and level river terrace created by glacial activity

Row orientation: north/south

Soil: fine silt loam over schist based alluvial gravels

Vine age: 25 years

Trellis system & pruning: VSP, spur


Cool, wet weather through Dec/Jan led to lower than average yields. Cool, dry weather followed, giving us a long slow ripening through Feb/Mar. The result was smaller vintage of exceptional quality.


Whole bunch pressed, barrel fermented, bottled unfined

Yeast:  wild / Burgundy yeast strain, 90% malolactic fermentation

Fermentation: <20°, 3 weeks

Oak: 1-12 year old barrels, 5% new, Gillet/Saury/Francois Freres

Lees: 10 mths, once monthly battonage

Tasting note

Golden, straw colour.
Complex nose of yellow nectarine flesh, lemon zest, kaffir lime leaf, clover honey and earthy minerality with exotic notes of papaya and jasmine. Palate follows through with pink grapefruit juiciness, fine linear acidity lending length and focus, lifted ground fennel spice perfume and finishing with river stone minerals.


Winemakers Notes:

"In 2017, our Pisa block had a cooler vintage with more marked diurnal variation than Bannockburn. The ripening period was drawn out and we harvested the fruit nearly 2 weeks later. The Pisa fruit displayed excellent acid retention and I think this is evident in the final wine. Lifted mineral-led spice notes from the broken-down schist soils of our Kawarau block are becoming more apparent as the vines age and their roots become more deeply connected to their terroir."


5-7 years.



Winemaker: Andrew Keenleyside

Vineyard Manager: Mark Naismith

Harvest dates:
4th April Kawarau / 16th April Pisa

Brix at Harvest:
22.2 Kawarau / 23.0 Pisa

Alcohol: 13.34%

Residual Sugar: 0.4 g/l

Titratable Acidity: 7.1

PH: 3.24

Bottled: 20th Feb 2018

Production: 780 dozen

Akarua Chardonnay 2017  - Akarua

Akarua Chardonnay

Notes PDF

Price: $29.00
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