Tinpot Hut Pinot Noir
Vintage: The 2017 growing season presented some challenges with a major earthquake in November affecting trellising at the Home Block. Variable weather during the flowering period in Spring delivered moderate crop levels and a cool and windy Summer required a lot of canopy manipulation. This hard work was rewarded with good quality fruit showing classic flavours and balance as the early Autumn rains approached. Careful harvest decisions along with fast, flexible picking and good management in the winery have ensured an exciting spectrum of flavours in the harvested grapes.
Denomination: Marlborough
Grape: 100% Pinot Noir
Soil Type: A mixture of fertile coastal deep loam soils and one meter top soil over clay loam/loess.
Altitude: 5m-30m a.s.l.
Vinification: 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 de- stemming and chilling. Each vineyard was kept separate in small open top fermenters and cold-soaked to extract maximum flavor and colour 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, stabilised, lightly egg white fined and prepared for bottling.
Annual Production: 200.000 liters
Denomination: Marlborough
Grape: 100% Pinot Noir
Soil Type: A mixture of fertile coastal deep loam soils and one meter top soil over clay loam/loess.
Altitude: 5m-30m a.s.l.
Vinification: 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 de- stemming and chilling. Each vineyard was kept separate in small open top fermenters and cold-soaked to extract maximum flavor and colour 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, stabilised, lightly egg white fined and prepared for bottling.
Annual Production: 200.000 liters