Hunter's MiruMiru™ Marlborough Brut Reserve 2021

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

Hunter’s traditional bottle fermented MiruMiru™ 2021 is blended from Pinot Noir 56%,  Chardonnay 30% and Pinot Meunier 14%. 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 name MiruMiruTM translates to “bubbles” in Te Reo Māori. This wine is a member of the Méthode Marlborough Society.

At the start of the growing season, we had several frost events affecting isolated areas in Marlborough. During flowering there was a cold spell of weather, which had a significant effect on the region’s fruit set. While this affects the yield, it can help promote concentration of aromas and flavors in the grapes. Mild summer conditions help with even ripening of the grapes which allowed perfect conditions to pick at optimum 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 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.