Tinpot Hut

Tinpot Hut Pinot Noir 2017 Marlborough New Zealand- 750 ml

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This wine is hard to find. A classic expression of the Pinot Noir grape - soft and silky tannins, and well balanced acidity.

Region: Marlborough, New Zealand.

Winery: Tinpot Hut, by Fiona Turner. 

Type: Red.

Grape: 100% Pinot Noir, the dominant red wine grape of Burgundy, now adopted (and extensively studied) in wine regions all over the world. The essence of Pinot Noir wine is its aroma of red berries and cherry (fresh red cherries in lighter wines and stewed black cherries in weightier examples). Many of the more complex examples show hints of forest floor. Well built Pinot Noirs, particularly from warmer harvests, suggest leather and violets, sometimes recalling Syrah.

Color: Ruby red with a purple hue.

Aroma: Intense aromas of black cherry, blackberry and plum mingle with a hint of redcurrant. Savory mushroom and toasty oak characters complete the attractive nose.

Palate: Classic black cherry notes dominate the palate and are supported by hints of bramble, reflecting the aromatics. Structurally the tannins are soft and silky. Well balanced acidity ensures good length and weight.

Pairing: Perfect for drinking after release, this Pinot Noir will be at its best over the next 3 to 4 years. Match with lamb, duck and venison dishes, or with firm cheeses.

Production: Sourced from three well-tended, low yielding vineyards in the Blind River, Omaka Valley and Dashwood sub-regions, the fruit was picked at optimum ripeness and carefully transported to the winery for destemming and chilling. Each vineyard was kept separate in small open top fermenters and cold-soaked to extract maximum flavor and color stability. The wine was fermented using a mixture of selected yeast strains and hand plunged up to 6 times daily. After fermentation several batches were put to French oak barrels. The remaining batches were aged in stainless steel tanks to preserve the delicate fruit characters. Each batch went through malolactic fermentation and was aged on lees before being blended, stabilized, lightly egg white fined and prepared for bottling.

Temperature: Drink at 55°F-60°F.

Alcohol: 13%.