Tinpot Hut `McKee Vineyard` Marlborough Grüner Veltliner is a refreshing and crisp white wine with delicate aromas of orange blossom and citrus, along with sweet floral notes of honeysuckle. Its full-bodied texture and white peach flavours create a mineral complexity, leading to an enduringly dry finish. Enjoy the perfect balance of flavour and acidity - the perfect accompaniment to any meal.

About the Producer

Back in the early 2000s The owners of Tinpot Hut, winemaker Fiona Turner and her viticulturist husband Hamish (both photographed below), began developing their Blind River vineyard, known affectionately as their “Home Block”, in the Awatere Valley sub-region of Marlborough in the North of New Zealand's stunning South Island.  This vineyard now has mature vines of Sauvignon Blanc, Pinot Gris, Pinot Noir and Riesling, varieties that are the foundation of the Tinpot Hut Collection.

Originally part of a large sheep farming station, Fiona acknowledged the origins of her Home Block by naming her range of wines after the historic 'Tinpot Hut', a Marlborough landmark frequented by local high country musterers.

The climate for the Blind River vineyard is dry and sunny yet cool which brings fresh, vibrant and aromatic intensity to the wines along with a delightful complex minerality.

Sustainable practices are incredibly important throughout New Zealand and Tinpot Hut Wines proudly display the New Zealand Sustainable Winegrowing logo on all of their bottles.

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Vineyard and Winery

Winemakers Matt Thomson and Fiona Turner were looking for a cool climate variety with striking aromatic qualities supported by firm acid structure to add to the Tinpot Hut range. They soon became convinced of the potential for Grüner Veltliner in Marlborough and convinced two local growers to plant a few rows. The grapes for this single vineyard wine were grown by the McKee family in the Blind River sub-region of the Awatere Valley.

Careful vineyard management during the growing season ensured the grapes were kept in balance to allow even and optimal ripening. Once the flavours of the grapes reached their peak, whole bunches were hand picked to minimise phenolics from the skins. Precise press-cuts ensured that only the less phenolic free-run juice was used in the finished wine. After settling, the juice was fermented in stainless steel tanks at cool temperatures to retain fruit character and freshness.