Rua, `RUA` Central Otago Pinot Noir
Vintage: 2023
| Vintage | Product Code | Format | Closure | Availability |
|---|---|---|---|---|
| 2023 | AK101A23 | 12 x 75 | Screwcap | Available |
Producer
The Skeggs family were among the first to purchase and plant vineyards in Central Otago during the mid-1990s. They have since built an enviable reputation for Pinot Noir through the award-winning wines they produce at RUA. With six vineyards, comprising 90 hectares of vines, across the Bannockburn and Pisa sub-regions of Central Otago, RUA select parcels of estate fruit ideally suited to their accessible style of cool climate Pinot Noir.
Sustainable vineyard practices are integral to the RUA ethos. Their viticulture team is mindful of treading lightly on the land and always work with an eye for the future. Regenerative projects all contribute to improving the health and balance of the estate, such as composting grape skins, mulching, soil enrichment, cover cropping, under vine weeding, replanting native plants, and sheep grazing.
Fruit for the RUA Pinot Noir is cold-soaked for several days before fermentation, during which it receives twice-daily punch-downs. After fermentation, the juice is macerated on skins for 30 days to create a fine tannic backbone. The result is an attractive, great-value Central Otago Pinot Noir, with aromatic lift and fine tannins. Awarded five trophies and 15 gold medals over the last six vintages, RUA is a testament to the quality of the estate’s fruit and the Skeggs family’s early recognition of Central Otago’s potential.
Vineyards
Grapes were sourced from estate-owned vineyards in Bannockburn (55%) and Pisa (45%). The Bannockburn vines are approximately 26 years old and grow at an elevation of 270 metres on a north west facing glacial terrace. The vines are planted on alluvial, sandy loam-based soils overlaying schist bedrock. The Pisa vines are planted on a flat and level river terrace created by glacial activity, at an elevation of 205 metres. Soils here are fine silt loam over schist based alluvial gravels and the vines are aged 29 years. A mixture of clones is planted across the different sites, including 114, 115, 777 and the Abel clone.
Vintage
Spring 2023 saw a slow start to shoot growth due to frosty nights, creating a prolonged flowering period. This was followed by a hot, dry summer over a six to seven week period, so the berries ripened evenly and fully. There was some rain in autumn but the canopies were open to allow sunlight and airflow and the resulting fruit quality was excellent.
Vinification
After harvesting, the fruit was processed into stainless steel tanks. After remaining on the skins for 23-32 days, it was gently pressed off. A portion was aged in new oak barrels (approximately 15%) to provide fine integrated tannins and fruit structure while the remainder was kept in stainless steel to maintain its freshness and vibrancy.
Tasting Notes & Technical Details
The pinot noir has a rich and generous palate with black cherry, raspberry, and plum note supported by vanilla and dried herbs. The tannins are silky and the finish is fresh with a subtle spiciness.
Alcohol (ABV)
13.5%
Acidity
5.5 g/l
pH
3.6