Tinpot Hut Sauvignon Blanc, Marlborough, New Zealand 2022
Tinpot Hut Sauvignon Blanc, Marlborough, New Zealand 2023
Crafted by Fiona Turner from her sustainably farmed vineyards in the Awatere and Wairau Valleys, Tinpot Hut Sauvignon Blanc is a vibrant expression of Marlborough terroir. The wine draws its name from a historic sheep herders’ shelter in the region, reflecting both the land’s pastoral roots and its transformation into one of the world’s leading Sauvignon Blanc-producing regions.
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WINEMAKER: Fiona Turner
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FARMING: Sustainable Winegrowing New Zealand Certified
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VARIETY: 100% Sauvignon Blanc
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TERROIR: Predominantly sourced from the Blind River subzone in the Awatere Valley, with contributions from the Wairau Valley. Soils are gravelly and alluvial, with cool maritime influences that promote slow ripening and intense aromatic development.
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VINIFICATION: Fermented in stainless steel with select cultured yeasts; no malolactic fermentation to preserve acidity and freshness.
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AGING: Aged briefly on fine lees in stainless steel tanks to enhance texture and mouthfeel.
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TASTING NOTES: Intense aromas of passionfruit, green mango, kaffir lime, and fresh herbs. The palate is zesty and concentrated, with crisp acidity, a mineral edge, and a long, citrus-driven finish.
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FOOD PAIRINGS: Fresh oysters, goat cheese salad, Thai green curry, or ceviche.
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SCORES: 92 pts – Wine Spectator
Tinpot Hut Sauvignon Blanc, Marlborough, New Zealand 2022
Tinpot Hut Sauvignon Blanc, Marlborough, New Zealand 2023
Crafted by Fiona Turner from her sustainably farmed vineyards in the Awatere and Wairau Valleys, Tinpot Hut Sauvignon Blanc is a vibrant expression of Marlborough terroir. The wine draws its name from a historic sheep herders’ shelter in the region, reflecting both the land’s pastoral roots and its transformation into one of the world’s leading Sauvignon Blanc-producing regions.
-
WINEMAKER: Fiona Turner
-
FARMING: Sustainable Winegrowing New Zealand Certified
-
VARIETY: 100% Sauvignon Blanc
-
TERROIR: Predominantly sourced from the Blind River subzone in the Awatere Valley, with contributions from the Wairau Valley. Soils are gravelly and alluvial, with cool maritime influences that promote slow ripening and intense aromatic development.
-
VINIFICATION: Fermented in stainless steel with select cultured yeasts; no malolactic fermentation to preserve acidity and freshness.
-
AGING: Aged briefly on fine lees in stainless steel tanks to enhance texture and mouthfeel.
-
TASTING NOTES: Intense aromas of passionfruit, green mango, kaffir lime, and fresh herbs. The palate is zesty and concentrated, with crisp acidity, a mineral edge, and a long, citrus-driven finish.
-
FOOD PAIRINGS: Fresh oysters, goat cheese salad, Thai green curry, or ceviche.
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SCORES: 92 pts – Wine Spectator