HUIA Bubbles - Method traditional

For our Method Traditional we use either Chardonnay - for our Blanc de Blancs - or Pinot Noir grapes - for our Brut Rosé but only 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 full 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, our Blanc de Blancs for 30 to 50 months and our Brut Rosé for around 20 months before being hand riddled and disgorged.

Huia Blanc de Blancs shows fresh citrus and lovely fresh baked bread characters on the nose. Light citrus and peach fruit retain freshness on the palate; it has a creamy fresh dry finish. Delicious with canapés, oysters, sushi, smoked salmon and fresh seafood.

Huia Brut Rosé displays an excellent fine bead and good bubble retention. The nose shows strawberry and cherry along with lovely fresh baked bread characters. Light strawberry and cherry fruit retain freshness on the palate. This wine is delicious with smoked salmon and smoked meats, canapés and sushi.

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.

The grapes are pressed with the vineyards kept in separate vessels. A percentage of the juice undergoes natural fermentation in a mixture of neutral to new French oak, which adds further richness and complexity to the wine. The wine is fermented through to a dry style.

Elderflower, red bell pepper, and nettles lift the nose; the palate is fine, well balanced and shows good minerality.


This grape variety has recently been added to our range of wine. The Grüner Veltliner grapes are growing in the Hawkesbury Valley of Marlborough. We hand harvest the grapes and gently press.

The nose has subtle aromas of white blossom and apples. On the palate the wine has green apple and nectarine fruit alongside ripe lemon citrus.


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 so the grapes ripen evenly.

After hand harvesting, pressing and settling, the juice goes to tank for fermentation. A part 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.


Huia GewÜrztraminer

Grown on the clay soils of the Winsome vineyard, Gewürztraminer vines are prolific growers through the season and managing the leaf growth can be a challenge. The vines are kept as small as possible by 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

Huia Riesling is grown on two acres of the Winsome estate 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.

This wine shows a citrus profile typical to Marlborough Rieslings. It has some floral notes with both lime and lemon curd on the nose, and on the lingering, dry palate.

In years when the growing conditions are favourable for late harvest botrytised wines, we produce a Botrytis Sweetie Riesling. This wine is layered with flavours ranging from lightly salted caramel sultana with hints of citrus marmalade and rose water.


Huia Chardonnay

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 the Huia Pinot Noir come from the Brancott Valley, the remainder from the stony loam of the Wairau Valley. It is a mixture of old and new vines; some older than twenty years, others just reaching their first decade in the soil. The Clone 5 from one of the vineyards gives great structure to this wine.

Perfect dark purple bunches are hand-picked and then de-stemmed into tank for soaking in their juice. After about four 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 during twelve months. The wine is matured for another eleven months in neutral oak vat before being bottled.

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.