
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.
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.