2012 Delta Vineyard Hatter's Hill Pinot Noir

Delta Vineyard

New Zealand / Marlborough / Delta Vineyard

Fruit was hand-harvested in separate batches then destemmed, but not crushed, into small open-top fermenters. 10% of 'whole bunch' was retained for tannin complexity. These fermenters were used to reduce the amount of alcohol in the resulting wines, which in turn helped to improve balance, eliminating the hot, 'spirity' characters of many new world Pinot Noirs. After a five-day cold-soak to stabilise the colour, fermentation took place at temperatures of up to 34 degrees Celsius, with frequent gentle hand-plunging. The majority of the batches were pressed off skins at the end of fermentation. However, 15% of the tanks were left to soak on the skins for a further week before pressing to enhance the colour and tannin structure. After settling to remove solids, the wine was racked to a mixture of new and seasoned French oak barrels for malolactic fermentation and ageing on light yeast lees. The wine was then blended and bottled after ten months of ageing.
It's deep ruby red in colour, with a nose that is rich and concentrated. Fragrant aromas of dark berries and ripe plums, integrated with lifted notes of violet. A complex palate, complemented by smoky hints from French oak. Elegant tannins lead to a a rich flavour that lasts.

April, 2016

Raymond Chan

Raymond Chan Wine Reviews

18.5/20

Even dark garnet-red colour with suggestions of brick on the edge. This has a full and voluminous bouquet with gentle and ethereal layers of soft, savoury red berry fruits harmoniously melded with layers of dried herbs and secondary undergrowth and game notes along with lifted oak elements. Complexing detail emerges with aeration. Medium-full bodied, the palate features softly rich and succulent, mouthfilling flavours of savoury red berry fruits seamlessly interwoven with complex secondary flavours of dried herbs and undergrowth, and lifted oak. The mouthfeel is integrated with fine-grained, flowery tannins providing positive structure and integrated acidity. The wine has good drive and carries to a long and lingering finish with secondary undergrowth nuances. This is a harmoniously integrated Pinot Noir with complex secondary and lifted flavours and a fine-grained structure. Match with game meat and casseroles over the next 4-5+ years. Dijon clone fruit, hand-picked and fermented with 10% whole clusters to 13.5% alc., the wine aged 10 months in 55% new French oak.

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About Delta Vineyard

Delta was founded in 2000 by three prominent wine industry veterans and good mates, who had spent evenings enjoying wine and discussing the potential for exceptional and unique Pinot Noir in Marlborough. Using their collective viticulture and winemaking expertise they found a site that was ideal for growing high-quality Pinot Noir and planted it with selected Dijon clones. They spared no expenses in their Delta venture: investing in the best land and vines; cropping at extremely low levels; hand harvesting with multiple picks throughout the harvest season; and using the best winemaking techniques.Over the last decade and a half it’s fair to say that Delta has redefined the notion of great-value, expressive New Zealand Pinot Noir.

About

Heather moved to Marlborough in 2008 after completing a Master of Science in Psychology at Canterbury University. Her intention was to experience the romance of harvest then move to Melbourne to pursue a career in architectural psychology. Plans changed however when she fell in love with the wine industry and Marlborough. Since basing herself in Marlborough she has completed a Graduate Diploma in Oenology, and has worked harvests for prominent wine companies in Tuscany and California. Heather spent five years as assistant winemaker at a large family wine company before taking on the role of winemaker for The Delta Wine Company. She took the reins as head winemaker in May 2017.
When not working she loves to explore the world, but always loves coming home to Marlborough, where she enjoys sailing in the Marlborough Sounds, rowing on the Wairau River and sharing local food and wines with friends.