2015 Akitu "A2" Pinot Noir Central Otago (White Label)

SKU #1297214 90-91 points Raymond Chan

 Light ruby-red colour with some depth and slight purple hues, paler edged. The nose is fresh and elegant with fragrant aromas of red cherry fruit entwined with fresh thyme herbs and delicate notes of whole bunch stalk elements. Medium-full bodied, the palate is lively and fresh with brisk acidity enlivening the fruit flavours of red cherries and red florals. The fruit has a degree of sweetness and lusciousness. Notes of fresh herbs and whole cluster stalk nuances add detail, and the palate us underlined by light, fine-grained tannin extraction. Some alcoholic power carries the wine to a light, nuanced finish of red cherries and florals. This is a fresh and lively, red cherry-fruited Pinot Noir with subtle floral, herb and stalk nuances and light, supple tannins. Serve with salmon and tuna, and poultry dishes over the next 4 years. 61% Abel clone with 39% clone 5, the fruit fermented to 13.84% alc. with 31% whole bunches, the wine aged 10 months in 13% new French oak. 550 dozen made.

91 points Sam Kim

 It is sweetly fragrant on the nose displaying red/black cherry, floral, dried herb and spice aromas. The palate delivers attractive fruit intensity and elegant weight, beautifully framed by fine texture and polished tannins. The wine offers vibrant fruit flavours with appealing savoury complexity, making it a delightful pinot to enjoy. At its best: now to 2019.

90 points Robert Parker's Wine Advocate

 Pale to medium ruby-purple colored, the 2015 Pinot Noir A2 offers notes of black cherries and mulberries with touches of tree bark and yeast extract. Medium-bodied, it fills the palate with juicy black fruits and earthy nuances, supported by velvety tannins and finishing long and refreshing. (LPB)  (2/2017)

K&L Notes

94 points Cameron Douglas MS: "A more forward and fruit focused bouquet with softer strawberry/cherry tones, fine yet quiet dried herb layer, mild earthy tones with more clay-like reminders. On the palate - dry with fine tannins and medium+ acidity, flavours of berry and cherry return, soft brown spice and earthy tones, calm, balanced, soft and quietly complex. Balanced and well made, quite lengthy."

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By: Sarah Covey | K&L Staff Member | Review Date: 4/18/2017 | Send Email
The White Label is one gorgeous bottle of Pinot Noir. Very accessible, and very aromatic- pretty, pretty, pretty. Red cherry, sweet strawberry, rose, spice and raspberry, with medium plus acidity and medium plus tannin. I just want to sit and savor every sip. Throw a party and make this your house Pinot Noir- you will not be disappointed!

By: Gary Westby | K&L Staff Member | Review Date: 4/12/2017 | Send Email
The balanced, clean 2015 A2 from Akitu is a skillful blend from across their Wanaka estate. This is the kind of Pinot Noir that has the lift and refreshment for many different kinds of food, but is easy and delicious enough to have on its own. I love the dark fruit and the new leather flavors in this perfect example of Central Otago Pinot!
Drink from 2017 to 2025

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Varietal:

Pinot Noir

- One of France's most legendary grapes and the grape that earned Burgundy its reputation. The parent of varietals like Pinot Gris/Grigio and Pinot Blanc, Pinot Noir is blue to violet to indigo in color with relatively thin skins, and it is said to have been cultivated in France for more than 2,000 years. At its best, Pinot Noir creates elegant wines that are filled with primary red fruit aromas and flavors while young, revealing with an array of secondary characteristics like earth, smoke, violet, truffle and game with age. The varietal is also known, perhaps better than any, for its ability to translate terroir, or a sense of place. While the best Pinot Noir still comes from Burgundy, it is being produced with increasing success in cooler climates around the world. In France, it is part of the trifecta of grapes that can go into Champagne, and it is also grown in Alsace, Irancy, Jura, Savoie, Lorraine and Sancerre. Outside of France it is produced under the names Pinot Nero and Blauburgunder in Italy's mountainous regions, as Spätburgunder in Germany and as Blauburgunder in Austria. In the US, Pinot Noir has found suitable growing conditions in the cooler parts of California, including Carneros, the Russian River Valley, the Anderson Valley, the Sonoma Coast, Monterey County, the Santa Lucia Highlands and Santa Barbara County, as well as in Oregon's Willamette Valley. In recent years, New Zealand has demonstrated its ability to interpret this hard-to-grow varietal, with successful bottlings coming from careful and attentive growers in Central Otago, Martinborough and Canterbury. Chile is also an up-and-coming region for Pinot Noir, creating fresh, fruit-forward, early-drinking and affordable Pinots from the coastal Casablanca Valley and the Limari Valley.
Country:

New Zealand

- New Zealand is an extremely diverse wine-growing nation. The long history of producing wine started in the 1830s with wineries such as Mission Estate (1850) and Te Mata Estate (1896) still producing wine today. The two islands hold a multitude of different growing climates ranging from warmer areas such as Hawke’s Bay to very cool regions such as Waitaki, and Awatere. Most regions are defined as Maritime with the exception being Central Otago that has a moderate Continental climate with the high elevation creating dramatic diurnal swings in temperature. The plethora of grapes grown in New Zealand reflects this diverse microclimate make up. Everything has a place here, Bordeaux varietals and Syrah in Hawke’s Bay, Chardonnay and Pinot in Nelson, Pinot Noir and Riesling in Central Otago , aromatic whites in Waipara and pretty much everything you can imagine in Marlborough. New Zealand is also one of the “greenest” wine producing nations on earth (94% of wine certified sustainable in 2013) with a strong focus on organic and Biodynamic farming.
Alcohol Content (%): 14