Tinpot Hut Sauvignon Blanc is an elegant wine with complexity amongst the classic characters of blackcurrant leaf and fresh cut thyme. There is underlying ripe fruit alongside mineral notes from the grapes grown in the Blind River sub-region of Marlborough. There are energetically tropical notes of passionfruit and melon from the Wairau Valley vineyards.  All in all this is a classy and charmingly rich Marlborough Sauvignon Blanc with vibrant aromatics and a fine balance of acidity all leading to a finish that lingers.

Try Tinpot Hut Sauvignon Blanc with fresh vegetable produce such as asparagus spears wrapped in parma ham.  This wine works with seafood dishes and is also a glorious aperitif or perfect for summer evening al fresco drinking.

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.

Visit the Tinpot Hut Website

Vineyard and Winery

Fruit for this wine was sourced from the home vineyard at Blind River in the Awatere Valley and from the coastal Lower Wairau sub region 30 minutes to the north. At an elevation of 28m and only a mile from the Pacific Ocean, the home vineyard is cooled
during the height of summer by afternoon onshore easterly winds. A rich loamy topsoil of around 500-750mm overlays wind blown clay loess here. In the Lower Wairau  vineyards, the dominant feature is the very deep fertile silt loam soils laid down over
thousands of years near the coast. All vines are trained with vertical shoot positioning.

Fruit was machine harvested in the cool of the night and transported to the winery as quickly as possible. The grapes underwent gentle pressing to ensure minimal skin contact. The must was cold settled for 48 hours before being racked to stainless steel tanks for inoculation. Fermentation took place at cool temperatures to preserve freshness and aromatics in the wine.