Tinpot Hut

Tinpot Hut Sauvignon Blanc 2018 Marlborough New Zealand- 750 ml

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"A rich, aromatic and supple style redolent of tropical fruits ranging from pineapple to passionfruit. There's a fine line of acidity that zips through the round juicy palate, leaving a bright medium-length finish reminiscent of elderflower and passionfruit". 
Rebecca Gibb MW - Top Whites for Decanter 2018 NZ Vintage Report.
BLUE GOLD & TOP 100: Sydney International Wine Competition, 2018, Australia.
GOLD: Royal Easter Show Wine Awards, 2018, New Zealand.
GOLD: SJapan Wine Challenge, 2018, Japan.

Region: Marlborough, New Zealand.

Winery: Tinpot Hut.

Type: White.

Grape: Sauvignon Blanc, a white wine grape that owes much of its popularity to winemakers in Bordeaux and the Loire Valley in France. The Sauvignon Blanc taste is very different from other white wines, like Chardonnay, because of its green and herbaceous flavors.

Color: Pale straw.

Palate: A complex and elegant wine with classic characters of blackcurrant bud and fresh cut thyme. Underlying ripe fruit and mineral notes from the grapes grown in the Blind River sub region of Marlborough combine well with the more tropical notes of passionfruit and melon from the Wairau Valley vineyards. A stylish and pleasingly rich Marlborough Sauvignon Blanc with vibrant aromatics and a fine balance of acidity leading to a lingering finish.

Aroma: Intense aromas of grapefruit, crushed lemongrass and thyme mingle with passionfruit and melon highlights.

Perfect for drinking immediately, this Sauvignon Blanc will be at its best over the next 1 to 2 years. Enjoy as an aperitif or pair with seafood, chicken and summer salads.

Temperature: Best served between 41°F and 46°F.

Alcohol: 13.0%.

The 2018 growing season was characterized by a dry spring & early summer. Regular rainfall required rigorous canopy and crop management with additional shoot thinning, bunch removal, and green thinning to bring the vines and yields into balance, producing fruit of exceptional character and intensity.

Fruit grown on Fiona’s own Home Block vineyard was blended after fermentation with three select parcels of fruit from the Blind River, Dashwood, and Lower Wairau sub-regions. The fruit from each vineyard was independently monitored and harvested before being carefully pressed to ensure minimal skin contact to prevent juice deterioration. Once settled, the batches were cool fermented in stainless steel tanks using specific cultured yeasts to add complexity while retaining the fresh fruit characteristics from each of the individual vineyards. Shortly after blending the wine was prepared for bottling under a screw-cap closure.