Pinot Noir, Escarpment
Perfume, elegant fruit flavours, and soft ripe tannins are all hallmarks of this exceptional Pinot Noir from Escarpment, crafted in a Burgundian style.
True to the Escarpment style showing bold complexity, texture and a mix of attractive dark cherry and plum fruit flavours. Lifted perfume of wild herbs and savoury nuances such as liquorice, mushroom and Chinese five spice. The palate delivers soft ripe tannins and the medium bodied palate is bathed in soft voluptuous Pinot Noir fruit flavours.
Technical analysis
ALCOHOL
13.6 %
RESIDUAL SUGAR
0.5 g/L
pH
3.57
ACIDITY
6.3 g/L
ORIGIN
New Zealand
WINEMAKER
Tim Bourne
VARIETY
Pinot Noir
TIME IN OAK
11 months
MALOLACTIC FERMENTATION
Yes
CLOSURE
Screw top
BOTTLE SIZE
75cl
REGION
Martinborough
VEGETARIAN
Yes
VEGAN
Yes
Vintage conditions
The Martinborough growing season saw above average summer temperatures after a cool wet October.
Vinification details
The fruit was hand harvested and crushed to open top fermenters, with minimal intervention until it was pressed. Plunged just once a day for gentle extraction and then left to macerate on skins for an average vat time of 20 days. It has been aged in French oak barriques (22% new) for 11 months followed by a further 7 months in stainless steel tank before bottling without fining or filtration.
Tasting video
With winemaker Tim Bourne.
Contact us to discuss
Pinot Noir, Escarpment
Perfume, elegant fruit flavours, and soft ripe tannins are all hallmarks of this exceptional Pinot Noir from Escarpment, crafted in a Burgundian style.
Perfume, elegant fruit flavours, and soft ripe tannins are all hallmarks of this exceptional Pinot Noir.
Technical analysis
ALCOHOL
13.4 %
pH
3.45
ACIDITY
4.6 g/L
ORIGIN
New Zealand
WINEMAKER
Larry McKenna
VARIETY
Pinot Noir
TIME IN OAK
11 months
MALOLACTIC FERMENTATION
Yes
CLOSURE
Screw top
BOTTLE SIZE
75cl
REGION
Martinborough
VEGETARIAN
Yes
VEGAN
Yes
Vintage conditions
A typical Martinborough summer….
Vinification details
The fruit was hand harvested, then gently handled without pumping until it was pressed. Hand plunged every 12 hours then left to macerate on skins for an average vat time of 18 days. It has been aged completely in French oak barriques, of which 25% were new, for 11 months.
Tasting video
With winemaker Tim Bourne.
Contact us to discuss
Pinot Noir, Escarpment
Perfume, elegant fruit flavours, and soft ripe tannins are all hallmarks of this exceptional Pinot Noir from Escarpment, crafted in a Burgundian style.
A Pinot in the distinctive Escarpment style showing complexity, attractive texture and the perfect mix of black, red and green fruit flavours for which the variety is celebrated.
Technical analysis
ALCOHOL
12.5 %
pH
3.63
ACIDITY
4.9 g/L
ORIGIN
New Zealand
WINEMAKER
Larry McKenna
VARIETY
Pinot Noir
TIME IN OAK
11 months
MALOLACTIC FERMENTATION
Yes
CLOSURE
Screw top
BOTTLE SIZE
75cl
REGION
Martinborough
VEGETARIAN
Yes
VEGAN
Yes
Vintage conditions
An uncharacteristically cool summer created the distinctive Escarpment style.
Vinification details
The fruit was hand harvested, then gently handled without pumping until it was pressed. Hand plunged every 12 hours then left to macerate on skins for an average vat time of 18 days. It has been aged completely in French oak barriques, of which 25% were new, for 11 months.
Tasting video
With winemaker Tim Bourne.
Recipe idea
Winemaker Larry McKenna has shared one of his favourite food and wine pairings for Escarpment’s Pinot Noir.
One of my favourites and a go to for larger groups is risotto. The main ‘fancy’ version is wild duck risotto with Pinot Noir. I’m always a fan of game and to be able to make stocks from the meat part which ends up in the dish. The other favourite is broad bean risotto (from the garden) and gives a vegetarian option.
Risotto is so versatile. It can be very rich and extravagant using meat/butter/fancy cheese and oils. It can be simple right down to just rice essentially. Very easy to create seasonal dishes such as the broad bean version. It does require time in the kitchen on the night but in my house that is all part of the same room pretty much so there is some theatre involved which seems popular especially if guests are ‘foodie’.
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The product of a warm, dry summer and balanced crop loads, this is a very strong vintage for this iconic Martinborough Pinot Noir.
James Suckling
Pinot Noir, Escarpment
Perfume, elegant fruit flavours, and soft ripe tannins are all hallmarks of this exceptional Pinot Noir from Escarpment, crafted in a Burgundian style.
A Pinot in the distinctive Escarpment style showing complexity, attractive texture and the perfect mix of black, red and green fruit flavours for which the variety is celebrated.
Technical analysis
ALCOHOL
14.2 %
pH
3.49
ACIDITY
5.9 g/L
ORIGIN
New Zealand
WINEMAKER
Larry McKenna
VARIETY
Pinot Noir
FINED USING
Gelatine
TIME IN OAK
11 months
MALOLACTIC FERMENTATION
Yes
CLOSURE
Screw top
BOTTLE SIZE
75cl
REGION
Martinborough
VEGETARIAN
No
VEGAN
No
Vintage conditions
Perfect weather in Martinborough during flowering in December 2014 resulted in an ideal crop which did not require thinning. An exceptional warm, dry summer followed.
Vinification details
The fruit was hand harvested, fermented using indigenous yeasts then gently handled without pumping until it was pressed. Hand plunged every 12 hours then left to macerate on skins for an average vat time of 15 days. It has been aged completely in French oak barriques, of which 25% were new, for 11 months.
Contact us to discuss
Pinot Noir, Escarpment
Perfume, elegant fruit flavours, and soft ripe tannins are all hallmarks of this exceptional Pinot Noir from Escarpment, crafted in a Burgundian style.
A Pinot in the distinctive Escarpment style showing complexity, attractive texture and the perfect mix of black, red and green fruit flavours for which the variety is celebrated.
Technical analysis
ALCOHOL
13.5 %
RESIDUAL SUGAR
0.5 g/L
pH
3.57
ACIDITY
5.5 g/L
ORIGIN
New Zealand
WINEMAKER
Larry McKenna
VARIETY
Pinot Noir
FINED USING
Gelatine
TIME IN OAK
11 months
MALOLACTIC FERMENTATION
Yes
CLOSURE
Screw top
BOTTLE SIZE
75cl
REGION
Martinborough
VEGETARIAN
No
VEGAN
No
Vintage conditions
Perfect weather in Martinborough during flowering in December 2014 resulted in an ideal crop which did not require thinning. An exceptional warm, dry summer followed.
Vinification details
The fruit was hand harvested, fermented using indigenous yeasts then gently handled without pumping until it was pressed. Hand plunged every 12 hours then left to macerate on skins for an average vat time of 18 days. It has been aged completely in French oak barriques, of which 30% were new, for 11 months.
Contact us to discuss
This is a vigorous and vibrant dark red and black-fruited Pinot Noir with herb complexities and plenty of structure.
Raymond Chan
Pinot Noir, Escarpment
Perfume, elegant fruit flavours, and soft ripe tannins are all hallmarks of this exceptional Pinot Noir from Escarpment, crafted in a Burgundian style.
Subtle raspberry coulis and redcurrant conserve notes lead through to a palate of dynamic precision and density of red cherry and cassis fruit flavours. Bold and expressive, it hints at the sheer potential of the region for world quality Pinot Noir.
Technical analysis
ALCOHOL
13.8 %
pH
3.58
ACIDITY
5.4 g/L
ORIGIN
New Zealand
WINEMAKER
Larry McKenna
VARIETY
Pinot Noir
FINED USING
Egg white
TIME IN OAK
11 months
SULPHUR
Total: 60 Free: 20
MALOLACTIC FERMENTATION
Yes
CLOSURE
Screw top
BOTTLE SIZE
75cl
REGION
Martinborough
VEGETARIAN
Yes
VEGAN
No
Vintage conditions
Perfect weather in Martinborough during flowering in December 2013 resulted in an ideal crop which did not require thinning.
Vinification details
The fruit was hand harvested, fermented using indigenous yeasts then gently handled without pumping until it was pressed. Hand plunged every 12 hours then left to macerate on skins for an average vat time of 19 days. It has been aged completely in French oak barriques, of which 30% were new, for 11 months.
Contact us to discuss