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Five regional expressions

Sauvignon Blanc

region
Marlborough
sub-district
Awatere Valley
Red Hut Sauvignon Blanc
Marlborough - Awatere

WINEMAKING

Fruit was fully destemmed and chilled before being pressed into stainless steel vats. The juice was settled to near clarity, retaining a portion of fine solids. Cool fermentation took place on semi-solids to enhance texture. The wine was then matured on lees for two months with periodic tank stirring to build mouthfeel. No further additions were made post bottling.
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Tasting Notes

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.
The Awatere Valley, located southeast of the Wairau in Marlborough, is a cooler, drier, and windier sub-region that produces a distinct style of both Sauvignon Blanc and Pinot Gris. Its proximity to the coast brings strong oceanic influences, while the valley’s elevated river terraces and stony, well-draining soils stress the vines just enough to produce grapes with concentrated flavour and vibrant acidity.

Pinot Gris

region
Marlborough
sub-district
Awatere Valley
Red Hut Pinot Gris
Marlborough - Awatere

WINEMAKING

Full destemmed hand-picked fruit was chilled before being pressed, with only free-run juice retained. Cool fermentation took place in stainless steel vats, with a small portion (10%) fermented separately in a large oak vat to add complexity. Texture and mouthfeel was built through maturation on lees for two months. It was then blended, naturally stabilised, and bottled with minimal intervention.
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Tasting Notes

A vibrant and finely detailed expression of the variety. Aromas of cut pear, lemon zest, white blossom and a hint of spice lead into a palate that is both bright, textural, and with a subtle mineral edge, reflecting the region’s cool, coastal influence. The finish is long and clean, with a gentle savoury note that adds depth and complexity.
The Awatere Valley, located southeast of the Wairau in Marlborough, is a cooler, drier, and windier sub-region that produces a distinct style of both Sauvignon Blanc and Pinot Gris. Its proximity to the coast brings strong oceanic influences, while the valley’s elevated river terraces and stony, well-draining soils stress the vines just enough to produce grapes with concentrated flavour and vibrant acidity.

Albarino

region
Gisborne
sub-district
Hexton Village
Red Hut Albarino
Gisborne - Hexton Village

WINEMAKING

Fruit was hand-picked and fully destemmed before being chilled and lightly pressed to retain texture and delicacy. The juice was settled to near clarity, with a small amount of fine sediment retained. Cool fermentation was carried out in stainless steel before maturation on yeast lees for three months to naturally enhance texture and stability prior to bottling.
Download PDF notes

Tasting Notes

On the nose, lifted aromas of white peach, Meyer lemon and sea spray are complemented by subtle floral undertones. The palate is bright and refreshing, with juicy stone fruit and citrus flavours, a fine line of acidity and a delicate saline edge. Lees ageing has added a subtle creamy texture and mid-palate weight, without compromising the wine’s crisp, mineral finish.
Hexton Village is a small but increasingly celebrated sub-region within Gisborne on New Zealand’s North Island, known for its gently sloping vineyards and proximity to the Pacific Ocean. The area benefits from warm days, cool nights, and a long growing season, ideal conditions for retaining acidity and building flavour complexity in white varieties. Well-drained alluvial soils further contribute to the vibrancy and precision of the wines.

Chardonnay

region
Hawke’s Bay
sub-district
Roy’s Hill
Red Hut Chardonnay
Hawke’s Bay - Roy’s Hill

WINEMAKING

Hand-harvested grapes were chilled overnight before being whole-bunch pressed directly to French oak barriques (35% new). The juice naturally fermented to dryness and matured in barrel for 11 months, with regular lees stirring. A small amount of sulphur was used, and the wine underwent cold and heat stabilisation prior to blending and bottling. No further additions were made.
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Tasting Notes

An expression of site and season. Aromas of white peach, citrus blossom and roasted cashew lead into a textured palate layered with ripe stone fruit, subtle oak spice and a touch of flinty minerality. The natural fermentation and extended lees contact add depth and complexity, while bright acidity provides length and freshness on the finish. Elegant, structured and cellar-worthy.
Roy’s Hill, located in the heart of Hawke’s Bay on New Zealand’s North Island, is a prized sub-region known for its warm climate and gravelly soils. Nestled on the edge of the Gimblett Gravels, Roy’s Hill offers excellent drainage and heat retention, creating ideal ripening conditions for premium varieties like Chardonnay. The combination of sun-drenched days, cool nights, and mineral-rich soils allows Chardonnay grapes to develop vibrant fruit character while retaining natural acidity.

Pinot Noir

region
Central Otago
sub-district
Lowburn
Red Hut Pinot Noir
Central Otago - Lowburn

WINEMAKING

Hand-harvested fruit from a single vineyard was destemmed without crushing, and transferred to a small open-top fermenter with 20% whole bunch inclusion for a five-day cold soak. Twice-daily hand plunging over 15 days was followed by a five-day soak to enhance colour and structure before pressing to French oak barriques (25% new) for 12 months. The wine was bottled unfiltered.
Download PDF notes

Tasting Notes

Aromas of cherry, redcurrant and thyme are underpinned by hints of rose petal and subtle spice. Fine tannins frame the vibrant red fruit, savoury undertones and a touch of earthiness from the whole bunch. The wine is silky and layered in textures with the French oak lending structure and finesse. Bottled unfiltered for purity, expression and ability to age.
The Lowburn sub-region, located within Central Otago on New Zealand’s South Island, and nestled along the western shores of Lake Dunstan, benefits from a continental climate. The hot, dry summers and cool nights are ideal for the slow, even ripening of Pinot Noir grapes. The region’s free-draining soils, typically a mix of loess, schist and gravel, encourage deep root development and naturally limit yields, contributing to concentration and complexity in the fruit.