Akarua 25 Steps Central Otago Rosé 2021

Akarua 25 Steps Central Otago Rosé 2021Dry style Pomegranate Cranberry Fine acidity "Aromas and flavours of old peaches and apricot stones, floral and leesy with a wild flower and natural spice complexity. Lovely texture and freshness with a fine tannin texture and refreshing acid line. Flavours of yellow stone fruits and peach, a touch of strawberry and salivating pleasure A lovely wine with best drinking from purchase and through 2024" Cameron Douglas, Master Sommelier, Oct 2021 "Our

• Dry style
• Pomegranate
• Cranberry
• Fine acidity

"Aromas and flavours of old peaches and apricot stones, floral and leesy with a wild flower and natural spice complexity. Lovely texture and freshness with a fine tannin texture and refreshing acid line. Flavours of yellow stone fruits and peach, a touch of strawberry and salivating pleasure A lovely wine with best drinking from purchase and through 2024" Cameron Douglas, Master Sommelier, Oct 2021

"Our fourth release of rosé from the 25 steps vineyard has captivated us with beautiful florals and complex fruit this year. Wines from this unique place taste unique – and it’s exciting to see them as single vineyard bottlings so we can get a picture of the vineyard-derived flavours" Winemaker

Captivating floral and sweetly fruited nose followed by notes of quince, pomegranate, cranberry and cantaloupe on the palate. The finish is lengthened with fine persistent acidity and the perfume of white peaches. A gastronomic rosé for the dinner table.

100% Pinot Noir grapes grown in Pisa in Central Otago, New Zealand. 

Following a winter with low rainfall, it was a dry start to the season. Heavy rains on January first (100ml) were a great relief and boosted fruit set and berry weight. Warm settled weather through late Feb and early March continued through harvest, and with little threat from frosts or stoppages from rain, ensured the fruit arrived evenly at the winery in excellent condition.

This wine was produced in the saignée style (where the winemaker “bleeds” off a portion of red wine juice after it’s been in contact with the skins and seeds) and was wild fermented in 100% neutral puncheons.