• French oak
• Black Cherry & plum
• Toast & cedar
• Silky mouthfeel

"A really lovely bouquet of ripe red berry fruits, baking spices, toasty wood, plum and sweet dark roses. On the palate - complex, fruity, varietal and dry. Fruit flavours intensify on the palate with spicy raspberry and dark red cherry, plum and toasty wood spices enhanced by firm youthful tannins and medium+ acidity. Lengthy finish with ideal drink from late 2021 through 2026" Cameron Douglas, Master Sommelier, Feb 2021

"Deep, dark ruby with a purple hue and some transparency, lighter purple edged. The nose is fragrant and full, penetrating black cherries' broody aroma, blackberries, melded with violet and rubbed thyme, underlined a hint of mineral. Medium-full bodied, herbaceous and savoury, nuances of black cherries, blackberries have concentration, enriched by thyme, herbs and violet. Ripe tannin extraction contributes to a velvety tannin grip, reflecting on the broody, almost plummy ripe fruit added breadth and weight to the palate. The fruit has a savoury tone, linger with floral fragrance and herbs to a long, sustained finish. This is a rich, savoury and broody Pinot Noir with black fruit and elegant fragrances balance on a velvety tannin palate" Candice Chow, Raymond Chan Reviews, Feb 2021

Garnet red colour in the glass. Black cherry, with a hint of toast and cedar. A ripe and round palate, showing black cherry, damson plum and black olives. A silky structure with toasted oak on the finish. Drinking beautifully from release and will continue to mature over the next eight to ten years.

The Hatters Hill Pinot Noir was harvested from the Delta Vineyard, located in Marlborough's Southern Valleys. The vineyard comprises of 27 hectares of Pinot Noir from selected Dijon clones planted in 2002. The 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 winemaker selected the finest clone 115 and 777 Pinot Noir grapes from the Delta vineyard. The grapes 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 form the grapes.

Fermented with a carefully selected yeast strain, the grapes were hand plunged up to eight times daily during the height of fermentation. 10% whole bunches were added to enhance the complexity of the wine. After fermentation, the wine was transferred into French oak barriques, 30% brand new, and left to mature for ten months. Only the finest barrels were selected and lightly fined before bottling.

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