To produce the Sauvignon Blanc Marlborough Tinpot Hut, the fruit from each vineyard was independently monitored and harvested before being carefully pressed to ensure minimal skin contact, thus preventing juice deterioration. Once settled, the batches were cool fermented in stainless-steel tanks using specific cultured yeasts to add complexity while retaining fresh fruit characteristics. Shortly after blending, the wine was prepared for bottling under a screwcap closure.
The fruit for this wine was sourced from Fiona’s own Home Block vineyard in the Awatere Valley and from select vineyards in the coastal Lower Wairau subregions. The Home Block’s dry and sunny yet cool climate site in Blind River sits on gravelly silt and wind-blown loess 28 meters above sea level, producing fruit with a distinct mineral complexity. With more loams, Lower Wairau soils have higher water retention and parcels from here have great fruit intensity and body.
Tinpot Hut wines are made primarily from fruit grown on winemaker Fiona Turner’s vineyard in Blind River. Fiona, who has worked with Matt Thomson for a number of years, supplements her own grapes with fruit from other growers in Marlborough and Hawkes Bay. The tinpot hut that gave its name to Fiona’s wines is an old mustering hut in the remote hills between the Wairau and Awatere Valleys. The huts were used as a base for musterers as they rounded up the sheep that had been in the hills from spring to autumn. The name links Marlborough’s past as a sheep farming centre with its current state as one of the world’s most dynamic wine regions.