Tinpot Hut Pinot Noir

£18.50 £20.00
  • Tinpot Hut Pinot Noir
  • Tinpot Hut Pinot Noir

Tinpot Hut Pinot Noir

£18.50 £20.00

AVAILABILITY: 15 in stock

Grape Pinot Noir
Style Dry, Red, Light Bodied, Black Fruits, Aromatic, Soft, Tannic, Savoury, Oak Aging
Country New Zealand
Region Marlborough
Volume 75cl
ABV 13%
Dietary Sustainable

 

Tinpot Hut Pinot Noir boasts intense aromas of black cherry, blackberry, and plum, with a hint of redcurrant and savoury mushroom. Its palate is characterised by classic black cherry notes and balanced by soft tannins and well-balanced acidity for a rewarding finish.

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

The grapes were sourced from two well-tended, low-yielding vineyards in Blind River and the Omaka Valley sub-regions.

The fruit was picked at optimum ripeness and carefully transported to the winery for destemming and chilling. Each vineyard parcel was kept separate in small open-top fermenters and cold soaked to extract maximum flavour and colour stability. The wine was fermented using native yeast strains and the must was hand plunged up to four times a day. The wine was pressed off to a mixture of new and used French oak, and stainless steel tanks. Each parcel went through malolactic fermentation and was aged on lees before being blended, stabilised, lightly fined with vegetable protein and prepared for bottling.

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