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.