Growing Region: Clare Valley, South Australia
Owner / Chief Winemaker: Kevin Mitchell
For those of you new to this wine range - the name ‘Killerman’s Run’ comes from the reclusive Mr. Alan Webster who after the second world war lived alone in the scrub land behind the Kilikanoon cellar, west of the hamlet of Penwortham. He lived by trapping rabbits, growing his own fruits and vegetables and even making his own wine in a galvanised lean to. He was given the nickname 'Killerman' by Mort Mitchell (Kevin’s father) and his friends.
Tuscany has been producing wine for a very long time - with the Etruscans making wine from the 8th century BC. Though it is this year 2016 that ‘Chianti Classico’ celebrates 300 years of history since the 25th September 1716. The Grand Duke of Tuscany, Cosimo III de’ Medici decided to define the boundaries of selected areas for the production of quality wines, for the first time in history. The Grand Duke set the original 70,000 hectare Chianti boundary between the cities of Florence and Siena in a legally recorded document in 1716.
Found in the archives of the 'Castle of Brolio' were two preserved documents designated to Tuscany, the first laws regarding appellation of origin. The first document, dated 7th July 1716, was a mandate issued by the Grand Duke, establishing a ‘Congregation of Wine’.
Growing Region: Central Otago, New Zealand
Chief Winemaker: Andrew Keenleyside
I have commented before - Andrew Keenleyside has been a key member at Akarua since 2009 when he joined as the assistant winemaker. Andrew was promoted to Chief Winemaker in September 2015, so played an influential role with this wine. The vineyard team describe their responsibility to capture the intensity of the Pinot Noir flavours at their optimum, and with each vintage comes a new set of exciting challenges.
The winemaking process of cold soaking (or cold maceration) is where temperatures of fermenting grapes are kept low to encourage slow, soft extraction of colour and flavours from red grape skins. Rather than relying on heat and alcohol to act as a solvent and without extracting harsh tannins.
This technique was made popular in Burgundy during the 1970s & 1980s with the production of Pinot Noir. There is still debate among winemakers about the overall benefits to and resulting quality of the final wine. But many winemakers feel cold soaking brings out different and beneficial, aspects of the grapes which you see and taste in the wine. Many winemakers use this technique to improve the richness and flavour of the ‘must’ juice.