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.
This wine was produced from fruit grown in a single vineyard in the Gimblett Gravels where the low vigour, free-draining soils deliver small crops with amazing concentration. Protected from the prevailing wind and cloud formation, the block is warm and typically ripens early, producing fruit that contributes body and structure.
Harvested at optimum maturity in cool conditions the fruit was de-stemmed into small open top fermenters. It was allowed to cold soak for a period of 5 days prior to fermentation with selected yeasts and hand plunged 3 times daily. Following fermentation the skins were drained then pressed to stainless steel tanks for 24 hours prior to racking off gross solids to a mixture of small stainless steel aging tanks, and new and mature French oak. Following malolactic fermentation the wine was left to age for a further 9 months prior to blending, stabilising and bottling.
Aromas of white and black pepper, violets and plum and a subtle chocolate and leather spiciness. This wine is medium bodied and complex. Produced in the Northern Rhône style, with plum, pepper and cinnamon characters with a slight bacon note on the finish. A firm acid backbone with silky tannins harmonises the fruit and culminates in a warm, ripe finish.