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A richly scented bouquet of Pinot Noir with aromas of dark berries, wood spices, wild thyme and a core of savoury complexity. Plum and dark cherry, black currant and wild flowers, stony, rocky outcrop minerality. Youthful, tense , firm and focused textures on the palate with flavours that reflect the nose - dark berries then wood spices, some wild thyme and undergrowth moments. Youthful tannins and acid line. Lengthy finish, dry, well made, youthful. Best from 2021 through 2029.
Akitu's 2017 Pinot Noir A1 starts off with intoxicating scents of roses, dried spices and tea-like nuance. A blend of four clones (mainly Abel and 777, with smaller portions of 5 and 115), it offers rich, deep, plummy fruit on the medium to full-bodied palate yet remains silky and airy in feel, ending with hints of dried herbs on the long, elegant finish. The 40% whole clusters and 20% new French oak are both enjoyable components in this complex, appealing wine.
A challenging year, but this 40% wholebunch (the rest being whole berries) Pinot Noir has loads of Far-Eastern spice to complement rich, dark black fruits. Fantastic acidity keeps everything in perfect harmony. Plenty of ageing potential, clearly showing the direction in which top Otago Pinot Noirs are headed. Drinking Window 2020 - 2027
How sensual and seductive and intoxicatingly aromatic this wine is, will have you weak at the knees and struggling to form a sentence with every sip. Soaring with rosehip and rooibos tea, cherry, dark plum and mysterious red-fruit saturation that’ll send you into an exotic swoon in seconds flat. The tannins are in this little bottle of wickedness from Wanaka are taut, tantalising and unleash just enough ‘prickle’ to the gums to keep you guessing where the textures are going to go. Gorgeous stuff.
2017 Akitu ‘A1’ Pinot Noir
Blending and Tasting Notes
Clones: 47% Abel, 22% 777, 17% 115, 14% Clone 5
Treatment: 38% whole bunch, balance whole berry, 20% new French oak
Volume: 5,633 litres - 626 x 12b cases
Technical: Alcohol 14.0%, TA 6.3g/l, pH 3.56
Harvest Dates: 23rd April – 2nd May 2017
Bottling Date: 29th March 2018
Moderate intensity ruby to the edge with a purplish hue giving density.
Lifted spice and aromatic wild herbs infused through brambly fruit. The wholebunch complexity is quite powerful but the integration with the primary fruit that will follow has commenced beautifully. Depth, intensity and an alluring hint of anise and licorice add dimension and intrigue to the aromatic profile. After an hour in the glass or decanter the layers of florals, particularly dark rose petal, unfurl.
Plush and gracious with very fine velvety tannins wrapped in abundant rich cherry and plum fruit. Silky with a weighty mid-palate from where the spice and subtle graphite build to leave a savoury exit with a theatrical sparkle of fruit. Great composure and polish balanced on broad shoulders.
Impressive drinking now but the aromatic complex and savoury flavour profile will evolve over the next 5 to 8 - maybe 10 - years.
Food – Mark Delandro’s famous Mediterranean Style Lamb - find an old school charcoal BBQ, butterfly a leg of lamb, season with salt and olive oil. BBQ the lamb for 7 minutes each side over red-hot coals then rest for no less than 20 minutes.
Salad is optional.