Dublin Annual Trade Tasting - 7 February 2024
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Dublin Annual Trade Tasting - 7 February 2024
Hunter's Wines
06
Hunter's Wines

Hunter's Marlborough MiruMiru Non Vintage

New Zealand, Marlborough
Chardonnay, Pinot Noir, Pinot Meunier
RRP €40.00
Hunter's Pinot Noir Marlborough 2021
Hunter's Marlborough Chardonnay 2021
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Description

The name MiruMiru™ translates to “bubbles” in Te Reo Maori. The nose exhibits light yeasty characters with peach and citrus aromas. Stored on lees for 18 months the wine has developed an elegant palate showing a blend of white peach and 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.

Awards

World Wine Championships

Aotearoa Regional Wine Comp 2023 - Silver

Alcohol

12.0%

Analytical data

5.06 g/l residual sugar
6.5 g/l acidity
3.02 pH

Vineyard

The 2020 growing season was one to remember for the amazing weather conditions in Marlborough. During Summer and Autumn we had warm and dry conditions throughout, allowing for clean fruit and an early start to the vintage. These conditions resulted in grapes that was picked with good natural acidity relative to their sugar and flavour ripeness. 2020 will prove to be an exceptional vintage.

Winemaker

James Macdonald

Viticulture

The grapes were 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 was treated 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 was gently pressed with low litres per tonne extraction. The resultant juice was fermented in stainless steel tanks before undergoing full malolactic fermentation. The Chardonnay, Pinot Noir and Pinot Meunier parcels were kept separate, blending just before tirage. This Non-Vintage Méthode Traditionelle spends 18 months on lees.

Vinification

The grapes were 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 was treated 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 was gently pressed with low litres per tonne extraction. The resultant juice was fermented in stainless steel tanks before undergoing full malolactic fermentation. The Chardonnay, Pinot Noir and Pinot Meunier parcels were kept separate, blending just before tirage. This Non-Vintage Méthode Traditionelle spends 18 months on lees.

Was malolactic fermentation used: notSelected
Was high-solid fermentation used: notSelected

Bottling

Size: 0.750l
Closure: Natural cork

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Dublin Annual Trade Tasting - 7 February 2024
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