The Tinpot Hut wines are made primarily from fruit grown on winemaker Fiona Turner?s vineyard in Blind River. Fiona, who has worked with Matt Thomson for a number of years, supplements her own grapes with fruit from other growers in Marlborough and Hawkes Bay. The tinpot hut that gave its name to Fiona?s brand is an old mustering hut in the remote hills between the Wairau and Awatere Valleys. These huts were used as a base for musterers as they rounded up the sheep that had been in the hills from spring to autumn. The name links Marlborough?s past as a sheep farming centre with its current state as one of the world?s most dynamic wine regions. Fruit for this wine is sourced from specially selected vineyards in the Blind River sub-region with the balance coming from the rich silty soils of Dillon‘s Point in the Lower Wairau. The Wairau fruit imparts ripe tropical flavours, where as the fruit from the Awatere Valley has more of a mineral and crushed fresh herb character. This blending of flavours gives a balance between herbaceous and tropical. All vineyard parcels are kept separate in the winery prior to blending post fermentation.
|Grape Variety||Sauvignon Blanc|
|Wine Style||White Sauvignon Blanc|
|Ageing Potential||Drinking beautifully now.|
|Region||Marlborough can lay claim to starting the modern New Zealand wine industry. Here in the late 1970s, Marlborough produced Sauvignon Blanc, among other varieties, which led to confidence that New Zealand could produce interesting wine. Today, the Marlborough wine region represents 62% of total vineyard area in the country. The king varietal here is Sauvignon Blanc, closely followed by Pinot Noir and Chardonnay. The strong contrast between hot sunny days and cool nights help vintners extend the ripening period of their vines like nowhere else, resulting in unique expressions of their grapes. For example, Sauvignon Blanc from Marlborough offer unique aromas and flavors, which earns them much praise from wine lovers around the world.|