Huia Pinot Noir 2016
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Robert
Parker
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Winemaker Notes
A wine of savory complexity, it is delicious with meats like garlic salami and iberico ham, lamb shanks, rare beef or a wild mushroom risotto. A real wine for wine and cheese, this Pinot Noir makes a perfect match with mature cheddars, mature brie and other soft cheeses.
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Robert Parker's Wine Advocate
Scents of strawberries laced with tea leaves and rose petals appear on the nose of Huia's 2016 Pinot Noir. Probably at its peak right now, this medium-bodied, silky-textured effort finishes with bright, mouthwatering acids and a subtle dusting of fine-grained tannins. Nicely harmonious and elegant, it's not the concentrated wine the 2015 was, but it's certainly charming.
Other Vintages
2015-
Robert
Parker
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Wine &
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Wine
Enthusiast
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Wine
Enthusiast
Claire and Mike arrived in Marlborough, New Zealnd in 1990 and officially started Huia Vineyards in 1996. Those early years were spent gaining valuable experience in wineries in Marlborough. Mike at Cloudy Bay and Vavasour whilst Claire was at Corbans and Lawson's Dry Hills. They also both worked and made wine in Champagne at Veuve Cliquot and Taittinger respectively.
This diverse, hands-on experience gave them a great grounding in making bright New World wines, but also integrated an appreciation of the sense of land, heritage and tradition from the Old World. When they purchased the wonderful Home block in Rapaura, it took several years to get it cleared, build the house and get the first vines planted.
At Huia Vineyards no pesticides, insecticides or herbicides are used in the vineyards. Within the wine making process they eliminate the use of artificial additives. This leaves the wine full of natural texture.
Huia minimizes the amount of intervention throughout fermentation by using wild yeast ferments. Biodynamic growing is integrated into the vineyard organic program. Animals graze on the vineyard blocks, and the diversity of wildflowers, trees and other plants keep the resident beehives busy. The composting of winery and vineyard waste allows Huia to return all natural matter back to the vineyard.
The sustainability of the land and surrounding ecosystem are supported and respected. Claire and Mike are equipped to use natural methods in their vineyard management and wine making process. Overall, everything is allowed to be “au naturel”. It is a lifestyle choice at Huia, and they love it.