• Dry style
• White peach
• Biscuit & almond
• Mouth-filling

"This richly flavoured sparking was blended from pinot noir (49%), chardonnay (36%) and pinot meunier (15%) and disgorged after over three years on its yeast lees. Bright, light lemon/green, it is fragrant and mouth filling, with strong, peachy, yeasty, slightly nutty flavours, showing excellent complexity, harmony and length" Winestate Magazine, Dec 2020

"A pinot noir dominant blend with chardonnay (36%) and pinot meunier (15%) aged in bottle on the lees for over three years. Quite champagne-like with fine, yeasty, baguette crust flavours. An ethereal texture adds appeal. A sophisticated wine" Bob Campbell, Master of Wine, Real Review, Feb 2021

"Bright, light yellow-gold with some depth, even colour through, consistent fine beads. The nose is gently-full, elegantly presented; aromas of yeast autolysis, pastry, almonds are in well-proportioned with cream, apple and stonefruit characters. Medium-full bodied, peach and apple have a good core, entwined with almonds, toasted brioche and warming spices. A chalky phenolic line added mouthfeel and texture, reminiscent of apple skin, along with crisp acid and lengthy finish. This is an elegant Méthode Traditionelle with apple and stonefruit flavours, well balanced toasty, pastry details and a creamy line. Match with chicken and crayfish over the next 5 years" Candice Chow, Raymond Chan Wine Reviews, Feb 2021

Hunter’s traditional bottle fermented Miru Miru Reserve 2016 is blended from Pinot Noir 49%, Chardonnay 36%, and Pinot Meunier 15%. Stored on lees for over three years the wine has developed a rich complexity with a full creamy texture on the palate. Aromas of biscuit and almond characters on the nose leads onto stone fruit and white peach on the palate. The wine shows fruit complexity and balance with excellent richness that carries through to a dry and crisp finish.

Fruit set for the season was great, with rain providing plenty of nutrients and juicy weight to the fruit. The harvest was smooth as can be with continuous fruit supply keeping the winery busy. Overall, the fruit yeilds were above average with optimum quality fruit.

The grapes were picked at optimum fruit ripeness to ensure delicate fruit flavours and particular attention was placed on good acid sugar balance. The wine was treated in traditional methods, i.e. no sulphur, so subtle oxidation, yet one can still pick up the reasonably strong Marlborough fruit characters. The wine was fermented in stainless steel before undergoing full malolactic fermentation. The Chardonnay, Pinot Noir, and Pinot Meunier parcels were kept separate before blending just before tirage (the addition of sugar and yeast to start secondary fermentation). The wine is then aged on lees in bottle for a minimum of three years before disgorgement. An excellent example of New Zealand sparkling wine made in the traditional method to be enjoyed now or over the next 5 years.