Home / Wines / Kupe Chardonnay, Escarpment

Escarpment

It's nice to see Larry McKenna's white wines reaching similar heights as his Pinot Noirs.

eRobertParker.com

Download full size images

Escarpment's single vineyard Kupe Chardonnay is grown on the Martinborough Terraces’ free-draining alluvial gravel soils.

Showing ripe but restrained fruit, intelligent use of oak and a flinty mineral backbone Kupe Chardonnay is at the pinnacle of the style in New Zealand.

Technical analysis

ALCOHOL

13.5 %

pH

3.19

ACIDITY

6.6 g/L

ORIGIN

New Zealand

WINEMAKER

Larry McKenna

VARIETY

Chardonnay

FINED USING

Milk

TIME IN OAK

10 months

MALOLACTIC FERMENTATION

Partial

CLOSURE

Screw top

BOTTLE SIZE

75cl

REGION

Martinborough

VEGETARIAN

Yes

VEGAN

No

Vintage conditions

The 2015 season was an ideal, typical Martinborough summer and gave perfectly ripe fruit.

Vinification details

Hand harvested and whole bunch pressed, the wine was barrel fermented using indigenous yeast in 20% new oak and aged on its fermentation lees for 10 months before bottling.

Awards

JamesSuckling.com: 94 pts
eRobertParker.com: 94 pts

Green credentials

Member of Sustainable Winegrowing New Zealand.

Have a trade enquiry?
Contact us to discuss

This has power and drive and the concentrated core carries to a long, nutty finish.

Raymond Chan

Download full size images

Escarpment's single vineyard Kupe Chardonnay is grown on the Martinborough Terraces’ free-draining alluvial gravel soils.

Showing ripe but restrained fruit, intelligent use of oak and a flinty mineral backbone Kupe Chardonnay is at the pinnacle of the style in New Zealand.

Technical analysis

ALCOHOL

13.2 %

pH

3.15

ACIDITY

7.1 g/L

ORIGIN

New Zealand

WINEMAKER

Larry McKenna

VARIETY

Chardonnay

HARVEST DATE

March 2014

BOTTLED DATE

September 2015

FINED USING

Milk

TIME IN OAK

10 months

SULPHUR

Total: 85 Free: 10

MALOLACTIC FERMENTATION

Partial

CLOSURE

Screw top

BOTTLE SIZE

75cl

REGION

Martinborough

VEGETARIAN

Yes

VEGAN

No

Vintage conditions

The 2014 season was an ideal, typical Martinborough summer and gave perfectly ripe fruit.

Vinification details

Hand harvested and whole bunch pressed, the wine was barrel fermented using indigenous yeast in 20% new oak and aged on its fermentation lees for 10 months before bottling.

Awards

Raymond Chan: 18.5
JancisRobinson.com: 17
eRobertParker.com: 92+ pts

Green credentials

Member of Sustainable Winegrowing New Zealand.

 

Have a trade enquiry?
Contact us to discuss