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.