HUNTERS METHODE MIRU MIRU NV MARLBOROUGH
The fruit for this wine is gently pressed with low 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 blend of multi vintages is made the same way as champagne and the finished wine spends 12 to 18 months on yeast lees (decomposing yeast cells) following its second fermentation in bottle.
The nose exhibits light yeasty characters with peach, citrus and green apple aromas. An elegant palate showing a blend of 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.
