Tinpot Hut Wines Ltd

Tinpot Hut 2019 Marlborough Sauvignon Blanc 2019

Winner Blue Gold Sauvignon Blanc Wines
Grape Varieties
Sauvignon Blanc (100%) Marlborough, New Zealand
Country of Origin
New Zealand
Alcohol Content
13.0% Alcohol by Volume
Wine Type and Oak Treatment
Still White
Recommended Retail Price
RRP AU $25.90
  • Tinpot Hut Wines Ltd
    2a Opawa Street
    Blenheim, Marlborough
    New Zealand 7201
  • Fiona O'Boyle, Administration and Logisitcs
  • Phone (64) 21 21821525

Very grassy bouquet with hints of white peach. Crisp and lively with a lean linear palate supported by a backbone of racy acidity. The wine appears harder and less generous with food.

Faint tropical aromas. Good palate weight and depth. Though there does not seem to be enough drive to adequately match the food.

A wine with moderate fruit intensity and citrus fruits on the front palate followed by hints of stone fruit. Lingers somewhat. The high acidity of this wine needs corresponding dishes with high acidity and or neutralising soft white cheese or cream.

A fresh green pea nose with subtle green herbal notes on the palate. Balanced acid with an elegant hint of citrus on the finish. Wine comes across more balanced with this dish.

Very pale straw, lemon, flint, faint tropical, light to medium weight, flavoursome good length.

Aromatic lively tropical fruit notes, lime and green apple, refreshing and dry, the food brings out the grassiness of the wine, lifting it.

The Sauvignon Blanc Wines were judged with

Marinated Zucchini with Hazelnuts and Goat Ricotta

Presented by chef Marcell Kustos


  • 6 zucchini, thinly sliced (thinnest on the mandolin) and salted (½ zucchini/person)
  • 1 punnet cherry tomatoes, roasted at 180C with salt and olive oil for 20 min
  • ¼ cup blanched hazelnuts, roasted at 180C for 6 min, roughly chopped
  • 6 Tbsp. extra-virgin olive oil, divided, plus more for drizzling
  • 1 small garlic clove, finely grated, fried
  • ¾ tsp. sugar
  • Freshly ground black pepper
  • ½ lemon
  • Salt if needed
Ricotta cream:
  • 250g fresh ricotta (in tube, not the crumbly one you bought for the trial)
  • 50g fresh goats cheese
  • 1 sprig dill, finely chopped
  • 2 Tbsp lemon juice
  • ½ tsp salt


  1. Mix the ricotta cream with stick mixer until smooth, set aside.
  2. Press the liquid out of the salted zucchini. Mix with dressing.
  3. Smear ricotta cream on plate, add roasted tomatoes and zucchini on top and finish with hazelnut and a drizzle of flesh olive oil. Note: The pairing is based on the sour-salty interplay of the dish and the crisp acidity in the SB wines. Make sure both salt and acidity of the dish are in check.