Made by traditional methods for over two decades now – in the Wairau valley of Marlborough.Using a blend of 49% Chardonnay, 46% Pinot Noir and 3% Pinot Meunier \u2013 as they would in Champagne. The fruit parcels are kept separate until blending, twith the wine spending between 12 and 18 months on lees. The name MiruMiru translates to \u201cbubbles\u201d in Te Reo Maori. Hunter\u2019s are members of M\u00e9thode Marlborough.<\/p>\n
A bright, pale golden colour in the glass, with a very fine bead of bubbles forming a creamy mousse. Scented with yeasty, savoury characters of muesli, baguette, nougat and citrus. Vibrant and tight into the palate with a zesty acidity. Richer flavours of peach, vanilla, pear and spiced apple pie grow, and balance that taut entry. Quite elegant with a mouth-watering energy and youthful freshness. The finish is dry and toasty. 93pts<\/b><\/p>\n","protected":false},"excerpt":{"rendered":"
Made by traditional methods for over two decades now – in the Wairau valley of Marlborough.Using a blend of 49% Chardonnay, 46% Pinot Noir and 3% Pinot Meunier \u2013 as … <\/p>\n","protected":false},"author":1,"featured_media":12204,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_jetpack_memberships_contains_paid_content":false,"footnotes":""},"categories":[1],"tags":[],"class_list":["post-12203","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-wine-review-by-winefolio"],"yoast_head":"\n