Hunter's MiruMiru™ Marlborough Brut Reserve 2020

Description

Dry, Lemon, Pastry

"This is one of Marlborough’s best sparkling’s, full and lively, with loads of peachy, yeasty, nutty flavour, and a creamy long finish. The refined, rich 2020 vintage is a vivacious blend of Pinot Noir (77%) and Chardonnay (23%), disgorged after maturing for nearly four years on its lees. Bright, light yellow/green, with a fragrant, biscuity bouquet, it is savoury and complex, with peachy, nutty flavours and a harmonious, off-dry, very smooth and lasting finish" Michael Cooper, Mar 2025

"An excellent wine with a deeply expressive bouquet of development and autolysis. Aromas and flavours include nut and misolees, apricot and peach, oatmeal and baked apple. A fine mousse and backbone of acidity carry these flavours throughout the palate and leaving it refresh, yet wanting more. Well made with best drinking from 2025 through 2031+" Cameron Douglas, Master Sommelier, Oct 2025

Hunter’s traditional bottle fermented MiruMiru™ Reserve 2020 is blended from Pinot Noir 77% and Chardonnay 23%. Stored on its yeast lees for 47 months, the wine has developed a rich complexity with a full elegant texture on the palate. The wine exhibits fresh fruits along with biscuity aromas on the nose. The palate exhibits layers of brioche and citrus characters with apple notes on the end palate. The wine shows complexity and balance with excellent richness that carries through to a dry and refreshing finish.

The 2020 growing season was one to remember for the amazing weather conditions in Marlborough. During Summer and Autum we had warm and dry conditions throughout, allowing for clean fruit and an early start to the vintage. These conditions resulted in grapes that was picked with good natural acidity relative to their sugar and flavour ripeness.

The grapes were handpicked 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 for 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 Pinot Noir, Chardonnay 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.