Delta Hatters Hill Marlborough Chardonnay 2020

Description

• French oak
• Fresh fig & peach
• Toasted hazlenut
• Lingering finish

"It's gorgeously complex and enticing with white flesh peach, fig, nougat, spicy oak and subtle flinty notes, leading to a concentrated palate displaying excellent depth and weight. Finely textured and persistent with layers of delectable flavours. At its best: now to 2026" Sam Kim, Wine Orbit, Aug 2021

"Tangy, high-energy chardonnay with lime, green apple, white peach, oyster-shell and spicy oak. A creamy-textured wine supported by a thread of vibrant acidity that drives a lengthy finish" Bob Campbell, Master of Wine, Real Review, Feb 2022

"A symphony of lemonade, lime, pear and butterscotch on the nose alongside an intriguing savoury note which, while feeling like it shouldn’t belong, is perfectly placed. This wine is fresh and vibrant with a zesty character that shows vitality, poise and energy through the harmonious palate all the way to its lengthy finish"Cuisine Magazine, Issue 207, 2021

Pale gold in colour. Textured aromas of ripe peach, fresh figs and subtle toasted hazlenuts. A textured and rich Chardonnay showing notes of tropical peach, ripe apricot and delicate hazlenut. A subtle oak influence leading to a lingering toasty finish. 

Drinking beautifully from release and will continue to mature over the next five to eight years.

Their Hatters Hill Chardonnay was harvested predominantly from a small vineyard in the Ure Valley, located in the Southern tip of Marlborough. The balance was hand selected from small parcels of grapes from the southern side of the Wairau Valley. The combination of sites fuses together the Ure Valley's subtle minerality with the Wairau Valley's rich and expressive characteristics, making for a complex and elegant Marlborough Chardonnay.

The Chardonnay grapes were lighty pressed and trasferred into French oak barrels for fermentation, a quarter of which were brand new oak barriques. Fermented with a specially selected yeast strain, the grapes then went through malolactic fermentataion and were left on the lees for eight months in barrel, with regular stirring to enhance the creamy characteristics. Heather then selected her favourite barrels for blending prior to lightly filtering and gentle bottling.

Food Pairing: Excellently paired with a creamy risotto toped with Parnesan and crushed pine nuts.