# Delta Estate Hatter's Hill Pinot Noir (2021)

- **Producer:** The Delta Wine Company Ltd
- **Colour:** red
- **Type:** still
- **Grapes:** Pinot Noir
- **Region:** Marlborough, New Zealand
- **Style:** Classic
- **Alcohol:** 13.5%
- **Vegan:** Yes
- **Contains sulphites:** Yes
- **When to drink:** Now or Later
- **Aromas & flavours:** raspberry, red plum, red cherry, black cherry, cloves, vanilla, cedar, butter, smoke, leather, forest floor, tobacco, earth

## About this wine

The Delta Estate Hatter's Hill Pinot Noir is a flagship wine from The Delta Wine Company Ltd, originating from Marlborough's Southern Valleys. The wine's name is inspired by Tom Hatter, a local figure from the early 1900s, and reflects the winery's early, dedicated pursuit of Pinot Noir in the region. The Delta Farm, where the vineyard is situated, has a long history dating back to 1846. The vineyard itself is planted with selected Dijon clones of Pinot Noir, benefiting from the region's rich clay soils and diurnal temperature variations.

## Interesting facts

- Named after Tom Hatter, an eccentric early 1900s Marlborough resident.
- The winery's early focus on Pinot Noir led to them being called 'mad as hatters'.
- Vineyard planted with selected Dijon clones in 2002.
- The Delta Farm has a history stretching back to 1846.

## Food pairing

The wine's full body and firm tannins are well-suited to complement the richness of proteins like beef, lamb, and duck. Its fruit-forward character and subtle spice notes can harmonize with earthy mushrooms, savory herbs, and fruit-based sauces, creating balanced and engaging pairings.

## Wine making process

The winemaking process for the Delta Estate Hatter's Hill Pinot Noir begins with a four-day cold soak to enhance color, flavor, and tannin extraction. The grapes are then fermented with selected yeast strains at warm temperatures, featuring intensive hand-plunging up to eight times daily during peak fermentation. Following fermentation, the wine undergoes aging in French oak barriques for nine months, with 16% new oak usage. A full malolactic conversion is completed in barrel, contributing to the wine's texture and complexity.