In 1959 Andrew Donaldson's grandfather bought a house in the stunning but then remote location of Lake Wānaka, Central Otago. Some decades later this is now one of the world's most exciting places to make Pinot noir.

In 2000, Andrew bought a 12 hectare plot Upper Clutha basin, near Wānaka, that is now Akitu (meaning ‘the summit’ or ‘apex’ in Māori), and dedicated it exclusively to cultivating Pinot Noir across various clones. The estate produces approximately 60 tonnes of fruit each vintage.

Akitu A1 Pinot Noir is the flagship wine, Akitu A2 Pinot Noir is the more approachable expression, and Akitu Pino Noir Blanc is an innovative white wine crafted from Pinot Noir grapes.

The commitment to producing exceptional Pinot Noir has positioned Akitu as a notable producer within New Zealand's wine industry.

The beautifully positioned vineyard sits on a north facing slope, at an altitude of 380m above sea level, which in this part of the world puts it close to the snow and makes it marginal for ripening grapes, more marginal than most areas of Central Otago. Fruit at Burn Cottage for example, located in the Cromwell Basin subregion of Central Otago, ripens a month earlier.
Such marginality leads to differences in Pinot Noir vintages, as each season’s natural variations become amplified, but also some of the most high-quality wines, with distinctive character.
The vineyard and winery are both certified by Sustainable Wineries NZ, which means use of chemicals and fertilisers is minimal, though their commitment to sustainability pervades all parts of the business.