The grapes for the wine were picked between the 6th and 30th April 2010. There was a cool start to the growing season followed by a warm and dry mid summer and autumn. There were 1020 Grower Degree Days (30 Sept 2009 - 30 April 2010) and 211 millilitres of rainfall. There was no whole bunch fermentation. The grapes underwent a 5 day pre-fermentation maceration. Inoculated yeast was used and the fermentation peaked at 31 degrees. Punch-downs were performed twice daily. The wine underwent a 6 day post fermentation maceration. The wine was matured in French oak barriques for ten months; 15% of the oak was new. The Viticulturist was Gillian Wilson and Winemaker was Matt Connell. The wine was bottled in February 2011. The brix at harvest was between 22 and 24. The titratable acidity is 6 grammes per litre and the pH is 3.71.
This wine was sealed with a screwcap.
This wine was imported by Domaine Wines.
Colour : Raspberry, blue hues
Aroma : Spice, plums, red fruits, toast
Taste : Liqourice, wild strawberries, toast, spice, warm and fruity, coffee on finish
Alcohol : 14.5%
Price : 159 SEK
Mark : B
Website : Akarua