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13% | NEW ZEALAND

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...
£16.95
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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.

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.

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.

The 2013 growing season was characterized by a long warm and dry summer with moderate fruit yields and intense flavours. This great season allowed for the production of deliciously ripe and robust red varietals.

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.

Key Facts

Size
75cl
Grapes
Syrah
Country
New Zealand
Region
Hawkes Bay
Vintage
2013
ABV %
13%
Organic
Unknown
Vegan
Unknown

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