Akarua The Siren Bannockburn Central Otago Pinot Noir 2018

Akarua The Siren Bannockburn Central Otago Pinot Noir 2018French oak Wood smoke & thyme Fresh licorice Long finish "The 2018 Siren speaks of the wild growing season we experienced that year. There is a very appealing savoury perfume that adds wonderful complexity to the florals, spice and rich fruit notes we usually see from these vineyard blocks. The Siren will always be a special wine in the Akarua range; being a barrel selection from the best parcels on our Cairnmuir Road home block, and an homage to Sir

• French oak
• Wood smoke & thyme
• Fresh licorice
• Long finish

"The 2018 Siren speaks of the wild growing season we experienced that year. There is a very appealing savoury perfume that adds wonderful complexity to the florals, spice and rich fruit notes we usually see from these vineyard blocks. The Siren will always be a special wine in the Akarua range; being a barrel selection from the best parcels on our Cairnmuir Road home block, and an homage to Sir Clifford Skeggs" Andrew Keenleyside, Winemaker

Savoury developed nose with wood smoke, marzipan and dried thyme with pretty florals of roses and lilies. The palate is rich, luscious and ripe, with the crunch of cranberry acidity providing lift and balance. A lovely long finish laced with the flavour of fresh licorice and stony minerals.

Grapes grown in 3 vineyard blocks on Cairnmuir Road: 55% from Cairnmuir Rise, 33% from Kawarau and 12% from Clutha in weakly structured light alluvial soils overlaying schist rock from 22 year old vines. 

An exceptionally warm, dry spring and early summer gave them unusually high early season growth. Extraordinary summer heat brought the whole growing season forward culminating in their earliest harvest on March 1st. In late summer they had record high rainfall with relatively cool daytime temperatures. These cooler temperatures kept disease pressure in check and the fruit delivered to the winery by the vineyard crew was in excellent condition. 

100% handpicked and destemmed followed by a 65% indigenous yeast ferment. The wine spent 18 months in French oak: 33% in new barriques, 44% in 1 year old barriques and 22% in 2 year old barriques. This wine is unfined and vegan. 9 barrels were in the final blend and spent 12 months in bottle before release.