Made by traditional methods, and using a blend of 50% Chardonnay, 46% Pinot Noir and 4% Pinot Meunier – as they would in Champagne. The Chardonnay, Pinot Noir and Pinot Meunier parcels are kept separate until blending, the wine spends between 12 and 18 months on lees. The name MiruMiru translates to “bubbles” in Te Reo Maori.
A pale straw colour in the glass, with tiny bubbles forming a mousse that is creamy and intense. The nose shows a champagne-like aroma, with yeasty, savoury characters of brioche and muesli. A balance of citrus, red berry and stonefruit flavours swell on the palate. Dry, zesty and mouth-watering. A gentle spice and vanilla note adds interest, but what really elevates this sparkling to the upper tier is the sheer elegance – seamless and with instant appeal across the board. A crisp, rounded finish. 93pts
