Delta Hatters Hill Marlborough Pinot Noir 2023

Description

Oak, Redcurrant, Spice

"It's sweetly fruited with spicy nuances, showing dark cherry, plum, thyme, clove, and nutmeg aromas on the nose. The palate delivers succulent fruit flavours with supple texture and polished tannins, finishing persistent and elegant. At its best: now to 2030" Sam Kim, Wine Orbit

"Smoky vanilla, clove and leather meld with redcurrant and black cherry fruit; firm and chalky with a herbal finish" Decanter World Wine Awards 2025

"Bright, varietal, fleshy and fruity with core aromas and flavours of red and yellow plums then cherry and a lick of black currant. A fine layer of vanilla and baking spice adds complexity and depth. A lighter weighted wine on the palate with persistent flavours and a dry finish. Best drinking from day of purchase through 2028" Cameron Douglas, Master Sommelier

Deep garnet. An elegant nose showing coffee bean and delicate savoury notes. Red cherry and coffee bean in focus with silky tannins leading to a long and savoury finish.

Our Hatters Hill Pinot Noir was harvested from the Delta Vineyard, located in Marlborough's Southern Valleys. The vineyard was planted in 2002 and comprises of 27 hectares of Pinot Noir from selected Dijon clones. Our vineyard's rich clay soil and elevation combined with Marlborough's warm days and cool nights, make this site ideal for producing top quality Pinot Noir. The fruit is monitored by Heather and the team, and each parcel harvested at slightly different times with a portion being hand-harvested and whole bunch fermented.

Heather selected the finest clone 115 and 777 Pinot Noir grapes. They were carefully picked and transported to the winery where they were kept in a cold soak for four days to extract maximum colour, flavour and tannin from the grapes. Innoculated with a selected yeast strain in tank, the grapes were fermented at a warm temperature. To enhance extraction, the wine was hand plunged up to eight times daily during the height of fermentation. After fermentation, the wine was transferred into French oak barriques, 27 percent brand new oak, followed by nine months ageing. Heather then selected her favourite barrels and the wine was lightly fined before bottling.

Food Pairing: Excellently paired with seared beef tenderloin and a wild mushroom sauce. Alternatively, alongside peppered Havarti cheese and plum jelly.