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.