16 MiruMiru™ Reserve
Hunter’s traditional bottle fermented MiruMiru™ Reserve 2016 is blended from Pinot Noir 49%, Chardonnay 36%, and Pinot Meunier 15%. Stored on lees for over three years the wine has developed a rich complexity with a full creamy texture on the palate. Aromas of biscuit and almond characters on the nose leads onto stone fruit and white peach on the palate. The wine shows fruit complexity and balance with excellent richness that carries through to a dry and crisp finish.
The name MiruMiru™ translates to “bubbles” in Maori.
Harvest Date March 2016
Total Acidity 6.6
Residual Sugar 8.56
Bottling Date Dec 2016
Disgorgement Oct 2020
SILVER - International Wine Challenge, May 2021
Delicious brioche and toasty aromatics with a ripe apple note on the poised dry palate lifted by a persistent mousse.
95 POINTS - Real Review, Bob Campbell, February 2021
A pinot noir dominant blend with chardonnay (36%) and pinot meunier (15%) aged in bottle on the lees for over three years. Quite champagne-like with fine, yeasty, baguette crust flavours. An ethereal texture adds appeal. A sophisticated wine.
SILVER – Royal Easter Wine Show, February 2021
93 POINTS – Raymond Chan Wine Reviews, February 2021
Bright, light yellow-gold with some depth, even colour through, consistent fine beads. The nose is gently-full, elegantly presented; aromas of yeast autolysis, pastry, almonds are in well-proportioned with cream, apple and stonefruit characters. Medium-full bodied, peach and apple have a good core, entwined with almonds, toasted brioche and warming spices. A chalky phenolic line added mouthfeel and texture, reminiscent of apple skin, along with crisp acid and lengthy finish. This is an elegant Méthode Traditionelle with apple and stonefruit flavours, well balanced toasty, pastry details and a creamy line. Match with chicken and crayfish over the next 5 years.
5 STARS - Winestate Magazine, December 2020
This richly flavoured sparkling was blended from pinot noir (49%), chardonnay (36%) and pinot meunier (15%), and disgorged after over three years on its yeast lees. Bright, light lemon/green, it is fragrant and mouthfilling, with strong, peachy, yeasty, slightly nutty flavours, showing excellent complexity, harmony and length.