Tinpot Hut Pinot Noir 2008 (6 x 750mL), Marlborough, NZ.

Liquor Act 2007: It is against the law to sell or supply alcohol to, or to obtain alcohol on behalf of, a person under the age of 18 years. Liquor licence LIQP770010049
$7.99 per Bottle
$47.94 per pack
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Classic cherry notes dominate the palate and are supported by hints of plum and redcurrant. Structurally the tannins are soft and silky, and well balanced acidity ensures good length of flavour.

NZ - Marlborough
New Zealand

Expert Reviews

A brassy and punchy nose that offers up toasty attention grabbing oak and a lavender-like floral layer, some spice and nicely ripe blue fruits and cherries – it’s all here! The palate has a lithe and taut shape, with aniseed-spiced plums and a sweep of fine, juicy tannins. Balanced and compact. Rating 91 - Nick Stock, Good Wine Guide 2011

‘The best AFFORDABLE wines to snap up and drink now, from the hundreds that we taste each month.’

You should know what to expect with a good Marlborough Pinot Noir and this more than ticks all the boxes. Still supremely youthful, it is juicy and expressive with a nose packed with crushed, red fruit. These primary notes also form the basis of the palate which is delicate yet tasty. From 2009.Wine of the Month - Decanter (DEC/2009)

Winery Tasting Notes


Lifted aromas of cherries and plums, with a hint of redcurrant. Attractive floral notes also shine through, nicely integrated with savoury mushroom and toasty oak characters.


Classic cherry notes dominate the palate and are supported by hints of plum and redcurrant. Structurally the tannins are soft and silky, and well balanced acidity ensures good length of flavour.

Cellaring Potential

Delicious on release, this Pinot Noir will be at its best over the next 2 to 3 years.

Winemaking Note

Sourced from two well tended, low yielding vineyards in the Blind River and Conders Bend regions, the fruit was picked at optimum ripeness and carefully transported to the winery for de-stemming and chilling. Each batch of fruit was kept separate in small open top stainless steel fermenters, and cold soaked for 4-5 days to extract maximum flavour and enhance 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 a mixture of new and older 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 fined with egg white, and prepared for bottling.

NZ - Marlborough
Grape Style
Pinot Noir
Closure Type
Screwcap closure

Winery Profile


Launched in 2006, Tinpot Hut is the exciting solo venture of Fiona Turner, who has collaborated for a number of years with winemaker Matt Thomson, on some of Marlborough’s most well-known wines.

Fiona has drawn on her considerable experience as a winemaking consultant in Marlborough and Hawkes Bay to identify vineyards which produce exceptional fruit. In 2004 Fiona and Hamish Turner established their own vineyard at Blind River in the Awatere Valley of Marlborough … and so began Tinpot Hut, a label that blends parcels of fruit from a range of sites carefully selected by Fiona.

Fiona’s winemaking philosophy is to be a custodian of the fruit, to protect the potential the fruit shows in the vineyard, and translate that to the wine. Her priority is to spend as much time in the vineyards to ensure the best possible condition, flavor profile and intensity is achieved.

The Tinpot Hut range comprises a Marlborough Sauvignon Blanc, a Marlborough Pinot Gris, a Marlborough Pinot Noir and a Hawkes Bay Syrah, and most recently, a Marlborough Grüner Veltliner. The wines are exported to the England, Scotland, Europe, Australia, Hong Kong, Japan, Singapore and Canada.


The Tinpot Hut that gave its name to the wines is an old mustering hut in the remote hills between the Wairau and Awatere Valleys of Marlborough. These 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.


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