Wines / New Zealand / Marlborough / Huia

ORGANIC, BIODYNAMIC, VEGAN

Claire and Mike Allan were drawn to Marlborough by the potential for intense fruit flavors and the promise of rounded, elegant wines.  They bought the land in 1990 and started making wine as Huia in 1996.

At Huia, the creation of good wine and a commitment to the environment go hand in hand. The result is elegant, hand crafted wines that go to help define the potential of Marlborough. 

With a focus on organics and biodynamics, Huia makes beautiful wines for today, while protecting the vitality of the soils for future generations.   Read a great article about Claire & Mike!

New Zealand

 

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HUIA

  The legendaryHuia Bird- the only species in which the male and female have different beak shapes!

 

The legendaryHuia Bird- the only species in which the male and female have different beak shapes!


Pinot Noir

The 2011 Pinot Noir is sourced from Huia's Pinot Noir vineyards. The Home vineyard, planted in 1995, is grown on river-run shingle to very stony alluvial silts in the Rapaura sub region. The remainder of the Pinot Noir is grown on the upper terraces of the Brancott Valley in free draining clay loam and stone soils.

Tasting Note: 
On the nose the wine shows spice, violets, vanilla and dark cherry. The palate is rich and full with plum and dark cherry  alongside hints of smoke, spice and savoury notes. The French oak imparts a gentle vanilla pod flavour and the silky but firm grape tannins are well integrated. The wine has great balance, length and structure and will age well. 
  
Food Matches: 
Huia Pinot Noir is delicious with: chargrilled and grilled teriyaki salmon, rabbit stews, roasted lamb shanks, rare beef,  pork roast and figs, wild mushroom risotto, mature cheddars, mature brie and other soft cheeses.


Sauvignon Blanc

Tasting Note:

This wine shows a good aromatic  intensity with  bright herbaceous and floral notes, gooseberry, and lime.  It is layered with flavours ranging from guava, melon, gooseberry and lime zest.  This uplifting Sauvignon shows an excellent length and depth on the palate. 

Food Matches:

Huia Sauvignon Blanc is delicious with: fresh oysters, prawns, scallops; mussels cooked in Sauvignon Blanc; marinated fish with dill; goat, sheep and feta cheeses.


Pinot Gris

Background:

The 2012 Pinot Gris is estate grown on Huia’s Winsome  and  Home vineyards. These vineyards have a range of soil types from windblown glacial gley and sandy soils, to very stony alluvial silts in Rapaura.

Tasting Note:

On the nose ripe pear, ripe blossum and mandarin notes integrate with a delicate hint of spice.  The palate is rich with a silky creamy texture.  Ripe pear and white peach flavours combine with a delicate touch of nuts and spice.  It has excellent length and structure.

Food Matches:

Huia Pinot Gris is delicious with: seafood risotto, roasted and casseroled game, Thai food, grilled salmon and fresh water trout, seared game fish, rare beef salad, light blue cheese and walnut tart.


GEWURZTRAMINER

Background:

The 2013 Huia Gewürztraminer was estate grown on Huia’s Winsome vineyard on the seaward side of the Wairau Valley. The vineyard soils are a mixture of orthic clay and black sand creating a low vigour vineyard.

Tasting Note:

The nose has fragrant rose petal notes and candied fruit. Generous lychee and rose water flavours fill out the aromatic palate.This is a rich, succulent style of Gewürztraminer showing complex layers of flavours and a long lasting finish. This wine is certified organic and is vegan friendly.

Food Matches:

Huia Gewürztraminer is delicious with: terrines and paté, Thai food, mild curries, smoked seafood and meats, soy honey duck, blue cheeses and aged cheddar.


BRUT (METHODE CHAMPENOISE SPARKLING WINE)

Background:

Huia Brut is a sparkling wine made in the traditional method. The 2009 vintage was an  excellent year in Marlborough. The grapes developed very good flavours and balance. This vintage is 58% Chardonnay and 42% Pinot Noir.

Winemaking:

The grapes were hand picked and whole bunch pressed.  Then the juice was racked off to barrels for fermentation.  A warm fast ferment was encouraged. 

The base wines underwent full malolactic fermentation and were aged on gross lees in old French oak.  The secondary yeast fermentation was conducted in the bottle and was aged on the yeast lees for three  years.  The bottles were hand riddled over a five week period before disgorging.

Tasting Note:

The 2009 Huia Brut displays an excellent fine bead and good bubble retention.  The nose shows fresh citrus and lovely fresh baked bread characters. Light strawberry and peach fruit with bright citrus flavours retain freshness on the palate. This wine has a creamy fresh dry finish.

Food Matches:

Huia Blanc de Blancs is delicious with: canapés, fresh and oven baked  oysters, sushi, smoked salmon and fresh seafood.

 

Look! here is Mike Allan, Huia's winemaker, cleaning the tanks.