MARLBOROUGH, NEW ZEALAND
Six years after arriving in Marlborough in 1990, Claire and Mike Allan started Huia, and those six years were spent learning their craft at producers such as Cloudy Bay, Corbans and Vavasour. They also spent one vintage at Veuve Cliquot and Taittinger to learn about sparkling wine and this work gave them a great base upon which to build Huia which they named after an extinct native bird.
They bought a property at Rapaura and during the time they spent getting their business up and running, they also started a family (something I can relate to!). They wanted to have an emphasis on environmental sustainability and so they have adopted biodynamic principles and are certified organic. They even have cows wandering through the vineyards and wild flowers all over the place!
BIODYNAMIC PRACTICES, ORGANIC CERTIFIED
On the nose ripe peach and pear combine with lifted vanilla pod. The palate is rich with a silky creamy texture. There are layers of ripe fruit and well integrated...
A dry but powerful Gewurztraminer with spicy, rose petal and mango notes on the nose. Full-bodied and rich on the palate with notes of ginger, orange and vanilla balanced by...