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.

Her flagship Sauvignon Blanc is a blend of fruit from Blind River, which contributes mineral and crushed herb characters, and the Lower Wairau, which imparts lovely tropical flavours.

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 chilled for 48 hours of cold settling before being racked to 100% stainless steel tanks for inoculation. Fermentation took place at cool temperatures to preserve quality and aromatics.

A pleasingly rich Marlborough Sauvignon Blanc with vibrant aromatics and a fine balance of acidity. Complex and elegant, the nose opens with classic characters of blackcurrant bud and freshly cut thyme. Underlying mineral, saline nuances from the grapes grown in the Blind River sub-region combine well with the tropical notes of passion fruit and melon from the Wairau Valley vineyards.