Juice 2019 Sauvignon Blanc, Tinpot Hut, Malborough, NZ
Grape Sauvignon Blanc 100%
Farming Sustainable, Vegan
Tasting Note 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 with more tropical notes of passion fruit and melon from the Wairau Valley vineyards. A stylish, rich Marlborough Sauvignon Blanc with vibrant aromatics and fine balance of acidity leading to a lingering 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.
Fiona sources fruit from two sites, the home vineyard, located in the sub region of Blind River in the Awatere Valley, sits on gravelly silt and wind-blown loess and produces fruit with a distinct mineral complexity. The second site in the Lower Wairau has more loamy soils that have higher water retention and add great fruit intensity and body to the wine. No wine in the world has a more distinctive varietal character than Malborough Sauvignon Blanc and we think Fiona’s example is pretty damn good.
We love Kiwi Sauvignon Blanc with Fush’n’Chups and a big side of mushy peas as the herbaceous, mineral elements of the wine absolutely sing with any green spring flavours making the peas the key to this very Kiwi of pairings. Asparagus is an obvious choice as a pairing partner, lightly grilled or sautéed, well-seasoned and finished with a lashing of good olive oil and a generous squeeze of lemon. You could serve any one of a number of light fleshed white fish with the aforementioned asparagus if you wanted to have a more substantial feed and if you were feeling pasta, a cheeky Primavera would do the trick.