Hunters MiruMiru Brut NV SIX PACK
Only
$145.00
Commercial description
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 M?thode 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
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
Blend:
Chardonnay 50%,
Pinot Noir 46%,
Pinot Meunier 4%
Alcohol: 12-12.5% Vol.
Commercial description
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 M?thode 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
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
Blend:
Chardonnay 50%,
Pinot Noir 46%,
Pinot Meunier 4%
Alcohol: 12-12.5% Vol.
