New Zealand

This Pinot Noir is ruby red in colour with a purple hue. It has intense aromas of black cherry, blackberry and plum mingle with a hint of redcurrant. Savoury mushroom and toasty oak characters complete the attractive nose. On the palate, it has classic black cherry notes that dominate and are supported by hints of bramble, reflecting the aromatics. Structurally, the tannins are soft and silky, and well-balanced acidity ensures good length and weight.

Tinpot Hut wines are made primarily from fruit grown on winemaker Fiona Turner's vineyard in Blind River. Fiona, who has worked with Matt Thomson for a number of years, supplements her own grapes with fruit from other growers in Marlborough and Hawkes Bay. The tinpot hut that gave its name to Fiona's wines is an old mustering hut in the remote hills between the Wairau and Awatere Valleys. The huts were used as a base for musterers as they rounded up the sheep that had been in the hills from spring to autumn. The name links Marlborough's past as a sheep farming centre with its current state as one of the world's most dynamic wine regions.

Sustainable, Vegetarian

Wild Earth Pinot Noir has a deep purple colour. On the nose it is perfumed with dark cherry and plum aromas together with violets and savoury notes of leather, mushroom and smoke. Medium-full bodied, the palate is full, even and accessible. Flavours of dark cherry and berry fruit shine though while the fine-grained tannins and well-integrated acidity give character and structure to the wine.

Wild Earth founder Quintin Quider is an expatriate Californian who has spent many years living on the South Island. He has gathered a small, dedicated team to produce his Wild Earth range in Central Otago. Established in 1998, Wild Earth Wines owns 35 hectares of vineyards in two of the region's finest locations - at the end of Felton Road overlooking the Kawarau River and in the North Lowburn district beneath the imposing Pisa Range.

• Vegan, Vegetarian