Since its inception in 2002, Akitu – meaning ‘summit’ in Maori – has quickly gained renown thanks to its Burgundian-style Pinot Noirs, which have been hailed as some of the best in New Zealand.
Spread across 12 hectares in Wanaka, Central Otago, the vineyard benefits from a semi-continental climate similar to that of Burgundy. The site is planted at 380 metres altitude, on 250-million-year-old-schist soils, both of which are credited with ensuring great purity and complex depth in the fruit. The 41,000 vines are made up of six Pinot Noir clones, all planted under the watchful eye of viticulturalist Dr. David Jordan.
Founder Andrew Donaldson has dedicated his winery entirely to the production of Pinot Noir. Sustainability is also key; no harmful chemicals or fertilisers are used in any part of the winemaking process. Akitu produces just three wines: the elegant, refined and ageable A1 Pinot Noir; the fruit-forward and playful A2 Pinot Noir; and the mineral, savoury Pinot Noir Blanc.