All grapes for the Rosé Brut were harvested from Akarua's 50 hectare site on Cairnmuir Road in Bannockburn, which lies at 270 metres above sea level. The soil fine and sandy with loam topsoil overlaying schist. Vines are 12 years old.
62% Chardonnay , 38% Pinot Noir
Pinot Noir and Chardonnay from several blocks were whole bunch pressed with all batches kept separate. Juices were settled and racked to yeast fermentation in old oak barriques and stainless steel tanks. For the Rosé, one Pinot Noir batch was fermented on skins to produce a red coloured base wine for inclusion in the blend. Once malolactic fermentation was complete, the base wines, together with up to 15% of reserve wine aged for several years in old French oak, were blended to produce the Akarua NV Rosé. The red base wine that gives the Rosé its distinctive colour comprises about 10% of the blend. The blended base wines were transferred to bottle with yeast and a precise amount of sugar to undergo the secondary sparkling fermentation. They were then aged for a minimum of 18 months on yeast before riddling, disgorging and labelling.
The Skeggs family were among the first people to buy and plant vineyard land in Central Otago in the mid 1990s, so were lucky enough to acquire a superb north-facing site in Bannockburn. Planted in 1996, this 50-hectare site has since provided the backbone of the Akarua wines. Due to the short growing season in Central Otago, site selection is one of the key elements in making a great wine, and Akarua have a site that is among the very best. Tony Jordan is the person in charge of making the sparkling wines. Tony built Domaine Chandon in Australia, and is one of the world's leading experts in sparkling wine production. He has been convinced of the potential for Central Otago to make top quality fizz for quite a while, and is now doing so with Akarua.
In the press
Silver - Decanter World Wine Awards 2018
Silver - International Wine Challenge 2018
Silver - Sommelier Wine Awards 2018