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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.

Green credentials

Member of Sustainable Winegrowing New Zealand.

Tasting video

With winemaker Tim Bourne.

 

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Lots to like here!

JamesSuckling.com

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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.

Awards

JamesSuckling.com: 94 pts
Wine Advocate: 90 pts

Green credentials

Member of Sustainable Winegrowing New Zealand.

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

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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.

Awards

Raymond Chan: 19-
JamesSuckling.com: 95 pts

Green credentials

Member of Sustainable Winegrowing New Zealand.

Have a trade enquiry?
Contact us to discuss

This has excellent intensity.

Raymond Chan

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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.

Awards

Wine Spectator: 93 pts
Raymond Chan: 18.5
JamesSuckling.com: 94 pts

Green credentials

Member of Sustainable Winegrowing New Zealand.

Have a trade enquiry?
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

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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

HARVEST DATE

March 2014

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.

Awards

Raymond Chan: 18.5
eRobertParker.com: 90+ pts
Burghound: 91 pts

Green credentials

Member of Sustainable Winegrowing New Zealand.

 

Have a trade enquiry?
Contact us to discuss

This is so well balanced as to appear effortless. The best Escarpment estate blend pinot to date.

James Suckling

Download full size images

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

13.5 %

pH

3.60

ACIDITY

4.9 g/L

ORIGIN

New Zealand

WINEMAKER

Larry McKenna

VARIETY

Pinot Noir

FINED USING

Egg white

TIME IN OAK

11 months

MALOLACTIC FERMENTATION

Yes

CLOSURE

Screw top

BOTTLE SIZE

75cl

REGION

Martinborough

Vintage conditions

Perfect weather in Martinborough during flowering in December 2012 resulted in an ideal crop which did not require thinning. At the time Larry McKenna said he’d waited 30 years for this vintage! An exceptional, warm dry summer followed, creating the distinctive Escarpment style showing complexity, attractive texture and the perfect mix of black, red and green fruit flavours for which Pinot Noir is celebrated.

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.

Awards

JamesSuckling.com: 95 pts
Wine Spectator: 93 pts
eRobertParker.com: 90 pts

Green credentials

Member of Sustainable Winegrowing New Zealand.

Have a trade enquiry?
Contact us to discuss