HUIA Bubbles - Method traditional
Huia Method Traditional uses both Chardonnay and Pinot Noir grapes for our Brut. We also love making a Blanc de Blanc (100% Chardonnay) and do so when the season is right. Leaf cover is retained to preserve natural acidity in the berries. Grapes are then hand harvested and whole bunch pressed using the champagne cycle to produce a fine juice. The juice then ferments quickly through neutral French oak barrels, before being blended into a large French oak vat.
The base wine undergoes malolactic fermentation in the vat, and matures, with occasional lees stirring, for up to twelve months. The wine is then ready for bottle fermentation and ageing on the yeast lees for three or so years, before being hand riddled and disgorged at Huia.
Biscuit and freshly baked bread show on the nose beside hints of strawberry. The fine bubbles create a creamy sensation with hazelnuts, citrus, and strawberry hints filling out the palate before a crisp, fresh finish.
Huia Sauvignon Blanc
Two estate vineyards provide grapes for the Huia Sauvignon Blanc. The stony sandy loam soils of the Huia vineyard offer a tropical fruit profile while the clay-based soils of our Winsome vineyard provide herbaceous notes, lime and minerality to the wine.
Around ten percent of the juice undergoes natural fermentation in a mixture of neutral to new French oak. The wine fermented through to a dry style. Elderflower, red bell pepper, and nettles lift the nose; the palate is fine, well balanced and shows classical minerality.
Huia Pinot Gris
The Pinot Gris is grown in both the clay soils of the estate Winsome vineyard and the stony soils of the estate Huia vineyard. During the winter, vines are spur pruned to reduce crop potential; through the growing season, bunches are thinned for the evening ripening.
After hand harvesting, pressing and settling, the juice goes to tank for fermentation. Two thirds of the juice awaits natural fermentation before being moved to neutral French oak barrels for the fermentation and maturation with lees stirring. The remainder is inoculated with wine yeast and fermented through to wine in tank.
A mixture of honeysuckle, pear, apple and quince aromas abound on the nose, followed by white peach and some spice on the well-balanced and smooth, dry palate.
Grown on the clay soils of Winsome vineyard, Gewurztraminer vines are prolific growers through the season and managing the leaf growth can be a challenge. The vines are kept as small as possible with the inter-row close planting, leaf plucking and some bunch thinning.
After Harvest, the settled juice is naturally fermented in tank or oak vat, through to a dry, aromatic wine.
Rose petal, lychee and Turkish delight aromas abound. The luscious, ripe tropical fruit fills the palate through to a spicy, persistent, dry finish.
Huia Riesling is grown in the remaining two acres of the estate Winsome vineyard. Ripe grapes are hand-harvested, crushed and pressed off to tank. After settling, the juice waits to start a natural fermentation, which takes the juice through to a dry wine.
Marlborough Riesling typically shows a citrus profile, and this wine is no exception. It has some floral notes with both lime and lemon curd on the nose, and on the lingering, dry palate.
The Chardonnay vines took a long time to establish a wide root system. After digging inspection holes, we found hard pack river stones half a metre down; unsuitable for vine roots. A programme of composting and mulching to feed the vines, retain water and increase the organic matter of the soil was established.
The Chardonnay is all hand-picked, crushed to press and settled. Juice is transferred to French oak barriques and puncheons and naturally fermented. Most of the oak is between one and five years old. Once the wine has finished the primary fermentation, the secondary malolactic fermentation starts and ferments through around seventy percent of the malic acid leaving a softer, creamier wine.
Distinctive peach fruit with nuts and vanilla cream fill the nose and the balanced and persistent palate.
Huia Pinot Noir
Most of the grapes for Huia Pinot Noir come from the Brancott Valley, the remainder from the stony loam of the Wairau Valley. It’s a mixture of old and new vines; some older than twenty years, others just reaching their first decade in the soil. Perfect dark purple bunches are hand-picked and then de-stemmed into tank.
After about fours days the grapes are inoculated with specific wine yeast and the fermentation begins. After two weeks, the wine is pressed off the skins and settled, before being racked to barrel and puncheon for malolactic fermentation and maturation.
Black red fruits and smoky, savoury characters show on the nose. The palate has dark cherry, hints of blackberry, spice, chocolate and vanilla pod filling out a savoury, earthy, well-balanced Pinot Noir.