Simon and Lauren spent a decade making wine in Cahors, clocking up over forty vintages across nine countries between them. The call of home eventually became too strong, so they set off back to New Zealand to build something of their own.

Working closely with a biodynamic grower in the Waihopai Valley of Marlborough, everything is hand-picked and fermented wild. In the winery, no additions, no fining, no filtration, no sulphur. A thoughtful, unhurried winemaking approach, often leaving things on lees undisturbed, results in bottles that are generous, primed, and with plenty going on.

The name comes from the Occitan expression "miladiou", an exclamation of surprise roughly equivalent to "blimey!" or "bloody hell!", literally translating as a thousand gods. Occitan was the language of southern France before French took over, and while it's gradually fading out, certain dialects can still be heard in rural pockets of the south today. A fitting name for a project that has clearly left a piece of its heart there.

I tasted these last week and it was one of the most eye-opening hours of my wine career. The sheer quality was one thing, but the precision too? For zero-zero wines to travel this far and arrive this pristine was genuinely mind-blowing. Their old world experience is painfully apparent, and they reminded me of some of my favourite European wines. Perhaps even better. Oh, and at half the price with no stupid allocations? Pay attention.