New Zealand isn't the first place you think of for beautifully crafted traditional method sparkling wine. Well, Huia Vineyards in Marlborough should be on your radar. 
Mike and Clair Allan started the winery in 1996. Both worked at other New Zealand wineries before embarking on Huia. A vintage in Champagne working at both Veuve Clicquot and Taittinger explains how they are able to craft such a wonderful bubbly.
The 2006 is showing yeasty/toasty notes with a very creamy texture. 
A blend of 38% Pinot Noir and 62% Chardonnay, it is barrel fermented, undergoes malolactic fermentation, and then 4 years lees aging in bottle while undergoing secondary fermentation (how you get the bubbles). 
If you can find any 2006, snatch it up!
The 2009 has now been released. A slightly different blend - 58% Chardonnay and 42% Pinot Noir and more vibrant on the palate with a crisper feel. Not as much lees aging so the toasty elements are less than the 2006. Lovely! A bright future ahead.
They also make some wonderful non-sparkling Pinot Noir, Chardonnay, Sauvignon Blanc, Riesling, Gewurztraminer, and Pinot Gris.

Who could refuse an invitation for lunch to meet Isabelle Lejean and taste some Chablis from Domaine Laroche. A small amount of 2009 Premier Crus and Grand Crus are still available in the U.S. from this historic producer. What a great opportunity to see how the 2009s are showing.

We got our palates in gear with the 2011 Petit Chablis. Zippy citrus, green apple and green pear notes. Minerality was center stage, almost slippery, with lots of crisp, zesty acidity. Nicely balanced and paired beautifully with a simple mixed green salad with Champagne vinaigrette.
The 2010 Chablis "St Martin" was a great comparison. Bigger and rounder in overall feel with yellow apple and ripe lemon with the minerality a secondary player and the acidity brisk and refreshing.

Now to the stars of the tasting. These single vineyard wines definitely showed their individuality and their pedigree.
The 2009 Premier Cru Vaudevey had a very racy, laser focus to it. The fruits were ripe lemon and lime along with McIntosh apple. The minerality and yogurt creaminess fought for your attention while the acidity left you wanting more.
The 2009 Premier Cru Vaillons provided a lovely contrast. Bigger overall feel with ripe lemon, crisp green apple and ripe Fuji apple with stony minerality and zippy acidity.
The 2009 Grand Cru Blanchots felt like a laser beam. There is a roundness to the citrus and apple fruits while the minerality and acidity focused your attention down the middle of the palate.
The 2009 Grand Cru Les Clos was the total opposite of the Blanchots. Lemon curd and ripe yellow apple with a chalky minerality had a plush almost furry feel to it. Plenty of acidity yet such big, rich flavors.