Hunter's MiruMiru™ Marlborough Brut Rosé NV

Description

Off-dry, Pastry, Strawberry

"A ‘classic’ blend of Pinot Noir, Chardonnay, and Pinot Meunier. Bottle-fermented and aged on the lees for 36 months. This is a very classy wine with a pale pink hue, an ethereal texture and an appealing mix of very subtle strawberry and brioche -like yeast lees character" Bob Campbell, Master of Wine, Real Review, Dec 2020

"Charming fresh berry flavours contrast with delicately nutty yeast autolysis characters. An ethereal texture leads to a gently drying fnish. Impressive fizz" Gourmet Traveller, Jun 2020

"A lovely wine with an impactful mousse and backbone of acidity framing flavours of plum, cherry and raspberry, there’s fine delicious seam of autolysis and freshness that builds on the palate with each taste. Fresh and dry, balanced and well made. Best drinking from 2026 through 2030+" Cameron Douglas, Master Sommelier, Oct 2025

Wonderfully blush pink colour. Aromas of subtle strawberry and raspberry with a touch of fresh brioche. The palate is refined with freshness and balanced acidity. Blended from Pinot Noir 55%, Chardonnay 42%, and Pinot Meunier 3%, this traditionally bottle fermented wine is stored on lees for 36 months.

Jane Hunter loves pink bubbles so the decision was made to create a MiruMiru™ Rosé, which (MiruMiru™) translates to “bubbles” in Maori. This is a limited release Hunter’s méthode traditionelle.

Early summer was a period of consistently dry weather, long warm days and cool nights. With good healthy vines and strong summer growth, crop loads were managed by shoot and fruit thinning. In March we saw a quick cool blast which slowed down the ripening, a lot of work was done to reduce the leaf shading of the fruit. The weather cleared to the warm days and cool nights that Marlborough is well known for, this caused a longer growing season.

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 (the reverse of methods for treating our table wines) yet one can still pick up the reasonably strong Marlborough fruit characters. The wine was fermented in stainless steel before undergoing a 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.