• French oak
• Dark plum & cherry
• Rich florals & clove
• Succulent

"Complex and enticing, the bouquet shows dark plum, cherry, rich floral, clove and roasted nut aromas, leading to a beautifully flowing palate that's succulent and fleshy. Wonderfully composed and harmonious with a sustained velvety finish. At its best: now to 2030" Sam Kim, Wine Orbit

"Ripe strawberries and stems with flowers and lemon blossoms. Hints of earth. Medium-bodied with creamy and crunchy tannins. A little angular in mouthfeel now but will soften in a year or two" James Suckling

"Aromas and flavours of boysenberry and dark cherry, some raspberry flesh moments, and light weight smoky wood tones. Some firmness and grip from tannins and lively acid line - as the wine touches the palate, eventually dissolved away revealing flavours of dark berries and some red currant fruits. Youthful, taut and needing more settling in time, this wine will reward those who can wait till late 2025 through 2029+" Cameron Douglas, Master Sommelier

Deep ruby colour in the glass. Red cherries and blackberries with savoury toasted brioche and subtle spice. A full palate showing bold red cherry flavours, warm spices, and a powdered texture leading to a long and savoury finish. Drinking beautifully from release and will continue to mature over the next four to six years.

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 depending on flavour ripeness.

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, 16 percent brand new oak, followed by seven 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.