The Tinpot Hut story began in 2003 when winemaker Fiona Turner and her husband Hamish established their own 20 hectare vineyard in Marlborough’s emerging sub-region of Blind River. Naming her range of wines after a historic Marlborough mustering hut, the ‘Tinpot Hut’ links the area’s sheep farming past with its current state as one of the world’s most dynamic wine regions. Fruit is sourced from Fiona’s ‘Home Block’ and is supplemented by grapes from selected vineyards. Fiona is assisted by Matt Thomson, a friend and colleague with whom she has worked for many years.

Vineyards

Pinot Noir grapes were sourced from three well-tended, low yielding vineyards in the Blind River, Omaka Valley and Dashwood sub-regions in Marlborough.

Vinification

The fruit was picked at optimum ripeness and carefully transported to the winery for destemming and chilling. Each vineyard was kept separate in small open top fermenters and cold soaked to extract maximum flavour and colour stability. The wine was fermented using a mixture of selected yeast strains and hand plunged up to six times daily. After fermentation, 20% of the wine was transferred into French oak barrels (50% new, 50% second and third use) and aged for 10 months. The remaining batches were aged in stainless-steel tanks to preserve the delicate fruit characters. Each batch went through malolactic fermentation and was aged on lees before being blended, stabilised, lightly egg white fined and prepared for bottling.

Tasting Notes

This Pinot Noir is ruby red in colour with a purple hue. It has intense aromas of black cherry, blackberry and plum mingle with a hint of redcurrant. Savoury mushroom and toasty oak characters complete the attractive nose. On the palate, it has classic black cherry notes that dominate and are supported by hints of bramble, reflecting the aromatics. Structurally, the tannins are soft and silky, and well-balanced acidity ensures good length and weight.