Subtle nose at first, quietly expressive, opening up nicely to bready elements, peach fuzz and citrus. Carries those qualities onto the palate, the citrusy element grows with aeration as the palate builds in flavour intensity and length. Wonderfully fresh. A bright line of acidity would make a nice foil for the oiliness in smoked salmon.

Bubbly in name and in nature, MiruMiru is the Maori word for sparkling and this méthode traditional is modelled on the world’s best because its made the same way as champagne – using the same grape varieties and with the second fermentation taking place in the bottle. These factors provided depth of flavour from the fresh acidity from the Chardonnay grape (66%) with toasty body and taste form Pinot Noir (30%) and a touch of (4%) Pinot Noir for body. It tastes dry and is super fresh as a new batch has just poured onto the market which was disgorged in September this year. It contains 10 grams of residual sugar per litre. The grapes are from both the Omaka and Rapaura sub regions of Marlborough. Hunter’s Wines is a member of the Méthode Marlborough; a like minded group who stipulate that their wines must contain 100% Marlborough grown grapes and their wines must age for a least 18 months in the bottle for multi vintage blends, such as this one, and for at least three years for vintage wines.

Bright, pale straw-yellow with depth, even colour throughout. Bubbles are fine and consistent. The nose is softly full, with aromas of apple, yellow stonefruit and citrus preserves interweaved with baguette and wheat. Medium-bodied, aromas of apple, nectarine and lemon preserves enriched by baguette crust, wheat and cream. The mousse is fine and creamy, elevating the aromas on the palate. Excellent, softly integrated acidity carries the fruit core and creaminess to a moreish finish. This vivacious Méthode Marlborough is harmonious with excellent complexities and a lingering finish. Serve as an aperitif or match with cured salmon over the next 3+ years.

A blend of chardonnay 66%, pinot noir 30% and pinot meunier 4% with 18 months on lees in bottle. Fresh, creamy fizz, toast and ripe apple flavour. Gentle wine that I thought would benefit from a lower dosage to emphasis the acidy a little more.

Creamy textured sparkler with pronounced nutty autolysis character. Mellow, appealing wine with ginger, toasted nut and soft, ripe acidity. Shows good bottle development.