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Huia Marlborough Brut

expert reviews about

Huia Marlborough Brut

Expert Reviews

Michael Cooper (2004 Vintage) says
The 2004 vintage, a blend of Chardonnay (55 per cent), Pinot Noir (41 per cent) and Pinot Meunier (4 per cent), was fermented in old barrels prior to its secondary fermentation in the bottle, and disgorged after several years on its yeast lees. Straw-coloured, with a toasty, yeasty bouquet, it's a rich style with lively, nutty, yeasty, smooth flavours, showing good complexity. Delicious now.
Buyer's Guide to New Zealand Wines
Michael Cooper (2002 Vintage) says
Buyer's Guide to New Zealand Wines
Michael Cooper (2001 Vintage) says
The 2001 vintage is a marriage of Pinot Noir (56 per cent) and Chardonnay (44 per cent). The base wine was fermented and matured for seven months in old French oak casks, and after bottling, the wine spent four years on its yeast lees before it was disgorged. Straw-hued, it is crisp, dryish, biscuity and yeasty, in an oxidative, complex style with plenty of character and mature flavours.
Buyer's Guide to New Zealand Wines
Michael Cooper (2000 Vintage) says
The 2000 vintage is a marriage of Chardonnay and Pinot Noir with 23 per cent Pinot Meunier - an unusually high proportion by New Zealand standards of a variety grown widely in Champagne, bur little used here. The base wine was fermented and matured for nine months in old French oak casks and the wine spent 42 months on its yeast lees before it was disgorged. One of the best wines yet under this label, it's pale straw, crisp and refined, with a slightly nutty fragrance, lively, yeasty, citrusy, toasty flavours showing good complexity and a tightly structured, dryish finish (only six grams/litre of residual sugar).
Buyer's Guide to New Zealand Wines
Michael Cooper (1999 Vintage) says
The 1999 vintage is a marriage of Chardonnay and Pinot Noir with 29 per cent Pinot Meunier - an unusually high proportion by New Zealand standards of a variety grown widely in Champagne, but little used here. The base wine was fermenred and matured for seven months in old French oak casks and the wine spent 42 months on its yeast lees before it was disgorged. Pink-hued, it's a mellow, developed wine with strawberryish, yeasty, complex flavours, nutty, crisp and dry.
Buyer's Guide to New Zealand Wines
Michael Cooper (1998 Vintage) says
Fresh and lively, the 1998 vintage is a 50/50 blend of Marlborough Pinot Noir and Chardonnay, which had its primary alcoholic fermentation in 10-year-old French oak casks. Pale straw, it's a vivacious, moderately complex style, crisp and slightly nutty.
Buyer's Guide to New Zealand Wines
Michael Cooper (1997 Vintage) says
Buyer's Guide to New Zealand Wines
Michael Cooper (1996 Vintage) says
The pale straw 1996 vintage is a blend of Chardonnay (56 per cent) and Pinot Noir (44 per cent). The base wine (including 23 per cent reserve stocks from 1995) was barrel-fermented and matured on its gross lees, and the wine was disgorged after more than two and a half years en tirage. It's a dry style, crisp and lively, with citrusy, toasty, nutty flavours showing considerable complexity.
Buyer's Guide to New Zealand Wines
James Halliday says
Medium to full yellow; the bouquet is rich and smooth, with sweet, citrus aromas and no aldehydes. The palate is lively and crisp, with lemony/citrussy fruit, and no sign of any oak flavour, which is no doubt what Claire and Mike Allan intended.
Australian Wine Companion 2001 2001
85

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