NV MiruMiru™ Non-Vintage
Our MiruMiru™ Non-Vintage has really developed into a brand of it's own in the 20 years since we started making it.
The grapes are 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 istreated 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 is then gently pressed with low litres per tonne extraction. The resultant juice is fermented in stainless steel tanks before undergoing full malolactic fermentation. The Chardonnay, Pinot Noir and Pinot Meunier parcels are kept separate, blending just before tirage. This Non-Vintage Méthode Traditionelle spends 12-18 months on lees.
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.
Harvest Date: February/March
Alcohol: 12.5% Vol.
Total Acidity: 6.5 – 7.0 g/l
Residual Sugar: 5.0 - 5.5 g/l
Bottled: February one year after harvest
Fruit Source: 100% Wairau Valley, Marlborough, New Zealand
91 Points - James Suckling - "Bright and fresh stone fruit and light, pink berry notes, set in a crisp, fresh palate that has a smooth, berry sorbet finish. A blend of chardonnay, pinot noir and pinot meunier."
SILVER - Royal Easter Show Wine Awards 2019
BLUE-GOLD - Sydney International Wine Competition 2018
GOLD – Royal Easter Show Wine Awards 2018
Champagne & Sparkling Wine World Championships:
New Zealand National Champion - 2019
GOLD - 2019
Best In Class - Best New Zealand Brut Non-Vintage - 2019
Best In Class - Best Value New Zealand Sparkling Wine - 2019
GOLD - 2018
GOLD - 2017
Best In Class - Best New Zealand Non-Vintage Brut - 2017
GOLD - 2015
BEST IN CLASS - BEST VALUE NEW ZEALAND SPARKLING WINE - 2015
GOLD - New Zealand International Wine Show 2017
GOLD - New World Wine Awards 2015
CHAMPION SPARKLING WINE - New World Wine Awards 2015
WineState Magazine, September 2019
Rating: 4 1/2 Stars
"This is very lively, full–flavoured, bottle fermented Marlborough bubbly. A blend of Chardonnay (50%), Pinot Noir (46%) and Pinot Meunier (4%). Pale lemon/green, it has rich, peachy, slightly citrusy and appley flavours, toasty notes adding complexity, and a crisp, dryish finish. Good value."
5 STARS & WINE OF THE WEEK - The Listener, Michael Cooper, 7 November 2017
“Fragrant andvivacious, this bottle-fermented Marlborough bubbly is a blend of chardonnay, pinot noir and pinot meunier. It has rich, citrusy, yeasty flavours, showing good complexity, and a dryish, smooth finish. Good value at $22-$29.”
4.5 STARS & BEST BUY - Cuisine Magazine, Issue 185, Nov/Dec 2017
“This year marks the 20th anniversary of the launch of Hunter's MiruMiru™, now firmly established as a New Zealand classic. This NV release offers biscuity apple aromas and a weighty, balanced, complex mouthful. It flows with tightness and discipline through to a crisp, lifted finish.”
4 STARS - Michael Cooper, Michael Cooper’s Buyer’s Guide 2016
“'MiruMiru' means 'Bubbles'. This wine is disgorged earlier than its Reserve stablemate (below), has a lower Pinot Noir content and a crisper finish. A blend of Chardonnay, Pinot Noir and Pinot Meunier, the sample I tasted in late 2014
4 STARS - WineNZ Magazine, Summer 2017/2018
“Simon Nash: Fresh, quite juicy. Good mid-palate weight. A good herbal finish.
Dave McKee: Moderate hue. Fresh, vegetal. A slightly salty front palate. Crisp and clean with nice length.
Barry Riwai: Sweaty boxwood notes, mango. Big bolshy style, but with enough acidity to give balance. Some saltiness too.”
RECOMMENDED - Emma Jenkins MW, The Australian Women’s Weekly (NZ), Jun 2017
“Good sparkling is a very useful thing to have on hand in a cellar and Miru Miru (Maori for "bubbles") is a very useful sparkling: vibrantly fresh but with a satisfying richness.”