Description
Akitu Pinot Noir Blanc is an intriguing white wine made from Pinot Noir grapes. This is known as a Blanc de Noirs, which refers to white wines made from red grape varieties – a term that is more commonly associated with Champagne or sparkling wines.
Akitu was establishd in 2001 by Central Otago native Andrew Donaldson. The estate is located in the Central Otago wine-growing region of New Zealand’s South Island. The estate is named Akitu meaning “Apex” in the Maori language and Donaldson’s vision was to produce just the very best Pinot Noir. Akitu is a relatively small estate consisting of just 12 hectares in the heart of Central Otago’s Upper Clutha basin. The 12 hectare vineyard sits alone at 380m above sea level on a stunning north facing slope just minutes from Lake Wanaka. The vineyards are block planted in 6 sections on 250-million year old schist soils; Blocks A and B were planted in 2002 with the remainder the following year. There are approximately 41,000 vines of 6 carefully selected clones of Pinot Noir planted across the vineyard according to soil and aspect. This combined with a semi-continental climate with high sunshine hours, long summers and temperate autumns helps produce wines with great purity and complexity. Until the release of this Pinot Noir Blanc, there were just two other wines produced, both Pinot Noirs, the A1 and the A2.
The 100% Pinot Noir grapes for the Akitu Pinot Noir Blanc are hand-icke din the early hours of the morning and are transported straight to the winery for very gentle whole bunch press cycle while the grapes are cold. This minimises colour pick up and phenolic extraction from the skins and ensuring plenty of juice solids to encourage lees complexity. No SO2 additions are made to ensure anthocyanin molecules are not bound up and release after ferment. Cold settling then immediately off to ferment. Neutral yeast to allow the fruit characters to express their character along with cool ferment to retain aromatics. Left on fine lees post ferment to build some palate texture.
Winemaker is PJ Charteris.
Tasting Notes
From Akitu:
“Brassy, rose-gold with a faint green hue and a platinum fleck. Lots happening on the
nose: river rock minerality, rose petals, Turkish delight, very slight wild herbs, and
a hint of sourdough and brioche. There is a bouquet of red fruits entwined with ripe
golden queen peaches and musk sticks. It’s evocative and multi-dimensional. The
intensity on the palate impresses: dry and savoury but full of textural depth. The
interplay between acid and phenolics reminds you of that attribute in fine Nebbiolo,
that leads to complex florals, particularly roses but some cherry blossom adding
sedimentary depth. But you cannot escape the musk, with a hint of cinnamon
apricot kernel. The finish is long and dry with a distinctive crunch on the exit. It’s
edgy yet resolved, exciting yet calm.”
Food Pairing
Akitu Pinot Noir Blanc is superb on its own served as an aperitif.
This is a also a great match for poultry or fish dishes. Try with roast chicken or smoked salmon on toast with a side of caviar. Good with kedgeree for the second course.
For the cheeseboard it would
E. Guigal Condrieu AOC
1 × £46.25 
Louis Jadot Bourgogne Pinot Noir Couvent des Jacobins
1 × £22.25 
Torbreck The Struie, Barossa
1 × £41.95 
IDDA Bianco Sicilia DOP, Angelo Gaja & Alberto Graci
1 × £45.95 
Planeta Organic Extra Virgin Olive Oil 500cl (5 Litres)
1 × £87.95 
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