Red Hut is on a mission to shake up New Zealand wines – fed up with the ‘Savalanche’ of ubiquitous Sauvignon Blanc brands and what they refer to as “all these commercial, contrived ‘Bullshit Bays’.”
This Pinot Gris from Marlborough is a vibrant and finely detailed expression of the variety - elegant and refreshing.
Red Hut - which is named after the huts that scatter the New Zealand countryside offering hikers and adventurers shelter and safety - consists of five wines from four regions. They place an important focus is on the relatively unknown sub-regions from where they source the grapes - Red Hut doesn’t own any vineyards, but works with tried and trusted growers, looking to make quality wines that celebrate and highlight the areas where the varietals are grown.
They are confident that, by sourcing from their preferred sub-regions, small parcel modern winemaking will showcases the diversity, quality and provenance within New Zealand’s viniculture.
Pinot Gris comes from a single vineyard in Ure within Marlborough’s Awatere Valley. The sites hallmark cool nights and elevation help retain natural acidity and aromatic freshness; whilst the dry sea breeze wind reduces yields slightly, enhancing flavour concentration and development of pure fruit characters that help develop a more saline wine.
Fruit was hand-picked, fully destemmed, and chilled to 6°C before being immediately pressed, with only the free-run juice retained. Fermentation took place in stainless steel vats using a neutral yeast strain at temperatures between 16–18°C, with a small portion (10%) fermented separately in a large oak vat to add complexity. Following fermentation, the wine was matured on lees for two months to enhance texture and mouthfeel. It was then blended, naturally stabilised, and bottled with minimal intervention.
Red Hut is a partnership between long term friends and wine professionals Corey Ryan and Mike Farrugia. Barossa Valley born Australian winemaker Corey has had a long-term love affair with New Zealand wine driven by his time as chief winemaker of Villa Maria – 2003-08. He was named New Zealand Winemaker of the Year in 2007 and was a finalist for Australian Winemaker of the Year in 2016. A native New Zealander, Mike has worked in the New Zealand wine industry for decades selling worldwide and running his own import and distribution business. Both are keen bush walkers, drawn to the communal love of the outdoors and the willingness to help others that the Red Hut refuges offering shelter and safety in mountain areas represent.
They believe the Red Hut range reflects both the diversity and excellence that New Zealand wines can offer. Up against what they regard as the export of “fairly average” wines they are focused on tapping into excellent little sub regions - new discoveries of interest to the consumer, keen to explain the provenance of where they are from and why the wines taste they like they do.
Red Hut is on a mission to shake up New Zealand wines – fed up with the ‘Savalanche’ of ubiquitous Sauvignon Blanc brands and what they refer to as “all these commercial, contrived ‘Bullshit Bays’.”
This Pinot Gris from Marlborough is a vibrant and finely detailed expression of the variety - elegant and refreshing.
Red Hut - which is named after the huts that scatter the New Zealand countryside offering hikers and adventurers shelter and safety - consists of five wines from four regions. They place an important focus is on the relatively unknown sub-regions from where they source the grapes - Red Hut doesn’t own any vineyards, but works with tried and trusted growers, looking to make quality wines that celebrate and highlight the areas where the varietals are grown.
They are confident that, by sourcing from their preferred sub-regions, small parcel modern winemaking will showcases the diversity, quality and provenance within New Zealand’s viniculture.
Pinot Gris comes from a single vineyard in Ure within Marlborough’s Awatere Valley. The sites hallmark cool nights and elevation help retain natural acidity and aromatic freshness; whilst the dry sea breeze wind reduces yields slightly, enhancing flavour concentration and development of pure fruit characters that help develop a more saline wine.
Fruit was hand-picked, fully destemmed, and chilled to 6°C before being immediately pressed, with only the free-run juice retained. Fermentation took place in stainless steel vats using a neutral yeast strain at temperatures between 16–18°C, with a small portion (10%) fermented separately in a large oak vat to add complexity. Following fermentation, the wine was matured on lees for two months to enhance texture and mouthfeel. It was then blended, naturally stabilised, and bottled with minimal intervention.
Red Hut is a partnership between long term friends and wine professionals Corey Ryan and Mike Farrugia. Barossa Valley born Australian winemaker Corey has had a long-term love affair with New Zealand wine driven by his time as chief winemaker of Villa Maria – 2003-08. He was named New Zealand Winemaker of the Year in 2007 and was a finalist for Australian Winemaker of the Year in 2016. A native New Zealander, Mike has worked in the New Zealand wine industry for decades selling worldwide and running his own import and distribution business. Both are keen bush walkers, drawn to the communal love of the outdoors and the willingness to help others that the Red Hut refuges offering shelter and safety in mountain areas represent.
They believe the Red Hut range reflects both the diversity and excellence that New Zealand wines can offer. Up against what they regard as the export of “fairly average” wines they are focused on tapping into excellent little sub regions - new discoveries of interest to the consumer, keen to explain the provenance of where they are from and why the wines taste they like they do.
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