Hunter's Miru Miru Marlborough Brut (Duplicate)

Description

"A blend of the three Champagne varieties: chardonnay, pinot noir and pinot meunier. The wineshows a delightful freshness with an ethereal texture and flavours suggesting citrus/grapefruit, brioche and hazelnut.” Bob Campbell, March 2015

"Straw gold with delicate lemon hues and tiny bubbles levitating to the rim. The bouquet offers up a vanilla creaminess, a suggestion of creaming soda, a hint of toast – something delicate yet tantalising in there. Beautifully rounded and creamy in the mouth with the bubbles breaking softly into foam, a harmonious citrussy brightness all the way through and a hint of rosehip on the finish. This blend of Chardonnay, Pinot Noir and Pinot Meunier isn't too bold or edgy, giving it all round appeal." Sue Courtenay, Feb 2016.

"Aromas of toast and lemon and a rich mouth filling creamy texture perfectly balanced with cris acidity. This is our Champion Sparkling Wine, a shrewd purchase for a wedding and it's amazingwith freshly shucked Bluff oysters." New World Wine Awards,  Sept 2015

The nose exhibits light yeasty characters with peach and citrus aromas. An elegant palate showing a blend of peach/citrus chardonnay components followed by the light berry fruits of the pinot noir. The mouth filling mousse completes the palate that is full and persistent.

The name MiruMiru translates to mean 'bubbles' in Maori. The fruit was gently pressed with low litres per tonne extraction. The resultant juice was fermented in stainless steel tanks before undergoing full malolactic fermentation. The Chardonnay, Pinot Noir and Pinot Meunier parcels were kept separate, blending just before tirage. The nose exhibits light yeasty characters with peach and citrus aromas. An elegant palate showing a blend of peach/citrus chardonnay components followed by the light berry fruits of the pinot noir. The mouth filling mousse completes the palate that is full and persistent.

A very cool period from November to January resulted in decreased crop yields across all varieties. This cool weather created uncertainty as to whether or not the grapes would ripen enough for the up and coming vintage. Any fears of this were soon alleviated by a very warm March/April. Good clean fruit picked with no pressure from disease or inclement weather. Marlborough’s cool nights and warm days enabled us to produced wines which are intense in flavour with good acidity.

The grapes were picked at optimum fruit ripeness to obtain delicate fruit flavours and particular attention was placed on a good acid/sugar balance of the fruit. The wine was treated by traditional methods, i.e. no sulphur was added so subtle oxidation occurred (the reverse of methods used for treating our table wines) yet one can still pick out the strong Marlborough fruit characters. The fruit was gently pressed with low litres per tonne extraction. The resultant juice was fermented in stainless steel tanks before undergoing full malolactic fermentation. The Chardonnay, Pinot Noir and Pinot Meunier parcels were kept separate, blending just before tirage. This Non-Vintage Méthode Traditionelle spends 18 months on lees.