Vintus

"Hatter's Hill" Pinot Noir, Marlborough

Tom Hatter was an eccentric and colorful character who lived in rural Marlborough in the early 1900s. “Hatter’s Hill” Pinot Noir is named after this unique individual, and is a selection of the best grapes grown on the hills of the Delta Vineyard. The aim is to produce one of New Zealand’s greatest Pinot Noirs. 90% of the handpicked fruit is destemmed into open top fermenters. The remaining 10% of whole berries and stems is added to the fermentation to give added complex aromas. After 5 days cold soak the grapes are fermented with frequent gentle hand plunging. 30% of the blend is fermented with wild yeast to add more complexity. The wine is then pressed and racked with one-third remaining on skins for 8 days before aging for 11 months in 45% new and 30% one year old French oak. 25% of the blend is aged in stainless steel. Hatter’s Hill shows smoky cherry aromas on the nose and palate, with firm but ripe tannins and fresh acidity balancing layers of ripe fruit.

2006 Vintage Reviews
“The impressive Hatters Hill 2006 Pinot Noir is more sullen with brambly fruits, almost animally in style, subdued on the entry but gaining in intensity with aeration, developing an almost Northern Rhone-like pepperiness towards the sumptuous finish. This is certainly a name to watch for in the future.” 91 Wine Advocate, April 2008

2005 Vintage Reviews
“This is a full-bodied, supple rendition of Marlborough Pinot Noir, boasting smoky, slightly herbal-peppery scents and bold cherry and plum fruit. There’s a suggestion of sassafras or colas as well, which gives this wine an almost Californian flavor. Long and velvety on the finish.” 90 and Editor’s Choice, Wine Enthusiast, November 2006