Summary: Red Hut is a collaboration between longtime friends and wine professionals Corey Ryan and Mike Farrugia, inspired by New Zealand’s iconic backcountry huts that offer shelter and connection. Drawing on deep industry ties, they source small parcels from standout subregions to craft contemporary wines with authenticity and character wines that capture the real New Zealand, both in the glass and in the heart.

Winemaking: The hand-picked fruit was fully destemmed, chilled, and gently pressed to preserve texture. The juice was clarified while retaining some fine sediment to aid fermentation, which took place in stainless steel at 15–18°C with a neutral yeast to maintain purity. After fermentation, the wine matured on lees for three months to enhance texture and stability before bottling.

Vintage 2025: The 2025 vintage in Gisborne’s Hexton Village offered ideal conditions for Albariño, with a cool, slow start preserving natural acidity, followed by warm, dry weather for even ripening. The region’s free-draining soils and temperature swings enhanced aromatic intensity and freshness. The resulting wines are vibrant, showcasing citrus and stone fruit flavors, a saline touch, and a bright, crisp finish—exemplifying premium North Island Albariño.

Tasting Note: The wine offers lifted aromas of white peach, Meyer lemon, and sea spray with gentle floral notes. On the palate, bright stone fruit and citrus flavors are balanced by crisp acidity and a delicate saline touch. Lees ageing adds subtle creaminess and mid-palate weight, while maintaining a fresh, mineral finish—resulting in a lively, expressive Albariño with energy and finesse.

Summary: Red Hut is a collaboration between longtime friends and wine professionals Corey Ryan and Mike Farrugia, inspired by New Zealand’s iconic backcountry huts that offer shelter and connection. Drawing on deep industry ties, they source small parcels from standout subregions to craft contemporary wines with authenticity and character—wines that capture the real New Zealand, both in the glass and in the heart.

Winemaking: Fruit from two select Roy’s Hill vineyards was hand-harvested, chilled, and whole-bunch pressed into French oak barriques, 35% new. Natural fermentation occurred as the juice warmed, followed by 11 months of barrel maturation with lees stirring for two months. Minimal sulphur was added, and the wine was cold and heat stabilised before blending and bottling, with no further additions.

Vintage 2024: The 2024 vintage was outstanding for Chardonnay, marked by cooler, wetter spring conditions that reduced yields but concentrated fruit flavours. A warm, dry summer with low humidity and well-drained soils supported steady ripening and vibrant acidity. Cooler nights enhanced aromatic intensity, resulting in elegant Chardonnays with bright citrus and stone fruit notes, balanced oak influence, and a long, mineral-driven finish, showcasing Roy’s Hill’s excellence for premium Chardonnay.

Tasting Note: This Chardonnay showcases aromas of white peach, citrus blossom, and roasted cashew, leading to a textured palate of ripe stone fruit, gentle oak spice, and flinty minerality. Natural fermentation and extended lees aging add depth and complexity, balanced by bright acidity for a fresh, elegant, and structured wine with excellent aging potential.

Summary: Red Hut is a collaboration between longtime friends and wine professionals Corey Ryan and Mike Farrugia, inspired by New Zealand’s iconic backcountry huts that offer shelter and connection. Drawing on deep industry ties, they source small parcels from standout subregions to craft contemporary wines with authenticity and character wines that capture the real New Zealand, both in the glass and in the heart.

Winemaking: The hand-picked fruit was destemmed, chilled, and gently pressed to collect only free-run juice. Fermentation occurred mostly in stainless steel at 16–18°C, with 10% in large oak vats for added complexity. After fermenting, the wine matured on lees for two months to build texture, then was blended, naturally stabilised, and bottled with minimal intervention.

Vintage 2025: The 2025 season delivered ideal conditions for Pinot Gris, with a cool spring followed by warm, dry weather that allowed for slow, even ripening and optimal fruit maturity. The valley’s cool nights, low yields, and free-draining soils contributed to wines with vibrant acidity, concentrated flavour, and refined structure. The resulting Pinot Gris is aromatic and fresh, with notes of pear, white peach, citrus blossom, and a delicate mineral finis, marking 2025 as a standout vintage.

Tasting Note: This Pinot Gris showcases vibrant aromas of pear, lemon zest, and white blossom. Its bright, textured palate features nashi pear, green apple, and subtle spice, balanced by lively acidity and a mineral edge that reflects the cool coastal climate. Carefully fermented and matured to preserve freshness, it finishes long and clean with a gentle savory note, delivering an elegant and refreshing expression unique to Awatere.

Summary: Red Hut is a collaboration between longtime friends and wine professionals Corey Ryan and Mike Farrugia, inspired by New Zealand’s iconic backcountry huts that offer shelter and connection. Drawing on deep industry ties, they source small parcels from standout subregions to craft contemporary wines with authenticity and character wines that capture the real New Zealand, both in the glass and in the heart.

Winemaking: Fruit from a single Lowburn vineyard was hand-harvested, destemmed with 20% whole bunches, and cold-soaked before natural fermentation. The must was hand-plunged twice daily for 15 days, followed by a five-day post-ferment soak for enhanced color and structure. The wine matured for 12 months in French oak barriques (25% new) and was bottled unfiltered to maintain its character.

Vintage 2024: The 2024 growing season in Lowburn combined dry warmth, early fruit set, and a long ripening period to produce expressive Pinot Noir. Strong flowering and average-to-above yields thrived under dry El Niño conditions, followed by a mostly rain-free summer with timely rainfall easing vine stress. Cool autumn nights slowed ripening, enhancing flavour concentration, acidity, and elegance. The resulting Pinot Noir features ripe cherry and bramble fruit, fine tannins, and a distinctive mineral texture.

Tasting Note: The wine displays lifted aromas of wild cherry, redcurrant, dried thyme, rose petal, and subtle oak spice. On the palate, vibrant red fruit is framed by fine tannins, savoury notes, and earthy complexity from whole bunches. Cold soaking and extended maceration add colour depth and a silky texture, while 12 months in French oak provide structure and finesse.

Summary: Red Hut is a collaboration between longtime friends and wine professionals Corey Ryan and Mike Farrugia, inspired by New Zealand’s iconic backcountry huts that offer shelter and connection. Drawing on deep industry ties, they source small parcels from standout subregions to craft contemporary wines with authenticity and character wines that capture the real New Zealand, both in the glass and in the heart.

Winemaking: After harvest, the fruit was fully destemmed and chilled to 6°C before being gently pressed into stainless steel tanks. A neutral yeast strain was used for fermentation at 12–15°C, with semi-solids included to enhance texture. Once dry, the wine matured on lees for two months with regular stirring to build mouthfeel. It was then blended, naturally stabilised, and bottled without further additives.

Vintage 2025: A cooler January gave way to warm, dry weather leading into harvest, resulting in clean fruit and strong flavour development. Cool autumn nights preserved the natural acidity that defines classic Marlborough Sauvignon Blanc. Larger yields extended ripening, allowing for ripe flavours at lower sugar levels. Notably, fruit from the Awatere Valley stood out for its vibrancy and purity, delivering Sauvignon Blancs with exceptional intensity and expression.

Tasting Note: This Sauvignon Blanc is bright and expressive, with aromas of lime, gooseberry and passionfruit, alongside hints of lemongrass and fresh herbs. The palate is dry and lively, showing flavours of green apple, lime zest and tropical citrus. A subtle lees influence adds softness to the texture, while crisp acidity and a mineral edge give the wine a long, refreshing finish.