PL Award 1: Silver - DWWA 2016 PL Award 2: Silver - IWC 2016
Country: New Zealand Region: Hawkes Bay Vintage: 2013
Category: Red Wine Color: Red
Producer: Tinpot Hut
"The Tinpot Hut story began in 2003 when winemaker Fiona Turner and her husband Hamish established their own 50 acre 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 supported by Matt Thomson, a friend and colleague with whom she has worked with for many years.
Producing her flagship Sauvignon Blanc, the 2015 vintage is a blend of fruit from Blind River contributing mineral and crushed herb characters and the Lower Wairau which imparts lovely tropical flavours.
In 2012 Tinpot Hut produced its first single vineyard wines: the 'Turner Vineyard' Riesling made solely from Fiona's home block vineyard - a light bodied wine displaying flavours of lime and grapefruit with a distinct mineral finish so reflective of the Blind River sub region; and the 'McKee Vineyard' Grüner Veltliner also a pure Blind River wine with flavours of white peach and subtle peppery spice.
The Pinot Noir has intense aromas of black cherry, supported by hints of plum and redcurrant. Structurally the tannins are soft and silky. Well balanced acidity ensures good length and weight.
The fruit for the Syrah is sourced from some of the oldest Syrah vines in New Zealand, planted on an ancient river terrace in the Dartmoor sub-region of Hawkes Bay, as well as from the unique gravel soil of the Gimblett Gravels area, which gives power and structure to the wine. Made in the style of northern Rhône, it is a complex wine showing plum, pepper and cinnamon characteristics."
Product Features: Sustainable;Vegetarian
Product Allergens: Eggs or Derived Products
Winemaker: Fiona Turner
This wine was produced from fruit grown in a single vineyard in the Gimblett Gravels where the low vigour, free-draining soils deliver small crops with amazing concentration. Protected from the prevailing wind and cloud formation, the block is warm and typically ripens early, producing fruit that contributes body and structure.
Harvested at optimum maturity in cool conditions the fruit was de-stemmed into small open top fermenters. It was allowed to cold soak for a period of 5 days prior to fermentation with selected yeasts and hand plunged 3 times daily. Following fermentation the skins were drained then pressed to stainless steel tanks for 24 hours prior to racking off gross solids to a mixture of small stainless steel aging tanks, and new and mature French oak. Following malolactic fermentation the wine was left to age for a further 9 months prior to blending, stabilising and bottling.
Aromas of white and black pepper, violets and plum and a subtle chocolate and leather spiciness. This wine is medium bodied and complex. Produced in the Northern Rhône style, with plum, pepper and cinnamon characters with a slight bacon note on the finish. A firm acid backbone with silky tannins harmonises the fruit and culminates in a warm, ripe finish.
Food Suggestion: It makes a wonderful match with venison served in a mildly spicy or fruity jus.
Closure: Stelvin Acidity [g/l]: 5.8 ABV:13%