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The wines

To help you enjoy our wines at their best please refer to our Vintage Chart

Escarpment

Escarpment Pinot Noir 2007 Alcohol by volume: 13.5% Total acid: 5.9g/L pH: 3.4 Residual sugar: <1g/L Total dry extract: 29.4g/L sold out

Perfume, elegant fruit flavours, and soft ripe tannins are all hallmarks of this outstanding Pinot Noir.

Exceptionally cool flowering weather in December 2006 resulted in an unusually small crop. A normal warm summer followed creating the distinctive Escarpment style showing complexity and attractive texture and savoury ripe fruit flavours for which Pinot Noir is celebrated.

Inspired by the classic wines of Burgundy, this Pinot noir is a tribute to Martinborough’s unique terrior. It will cellar gracefully for up to 10 years.

Escarpment Chardonnay 2007 Alcohol by volume: 14% Total acid: 5.8g/L pH: 3.45 Residual sugar: 1g/L Total dry extract: 20.6g/L buy »

Exceptionally cool flowering weather in December 2006 resulted in an unusually small crop for Martinborough. A normal warm summer followed ideally suiting this variety.

To craft an acceptable volume this wine is a blend of Martinborough and Hawkes Bay fruit from the Woodthorpe vineyard.

The wine is a classic example of barrel fermented, rich flavoursome, dry table wine which will suit most kai moana and entrees. It will age gracefully for many years.

Escarpment Pinot Gris 2007 Alcohol by volume: 14% Total acid: 5.2g/L pH: 3.19 Residual sugar: <4.2g/L Total dry extract: 26.8g/L buy »

Powerful opulent fruit combines beautifully with barrel fermentation in this Burgundian inspired Pinot Gris.

Flavours are reminiscent of ripe pears and white stone fruit with delightful soft texture ensuring a long commanding finish. 4 grams residual sugar has enhanced the fruit flavours Pinot Gris is renowned for.

Escarpment Riesling 2007 Alcohol by volume: 12% Total acid: 8.8g/L pH: 2.84 Residual sugar: 15g/L Total dry extract: 23g/L buy »

These grapes were 100% grown from Escarpment’s Te Muna Road site in what can be considered a remarkable year for the variety. The wine exhibits the typical fine floral fruit characters and racy acid the variety is renowned for. An off-dry style (15 g/L sugar) has been created to ideally be enjoyed as an aperitif for something to liven up the taste buds. With such good acid/pH balance it appears on the palate more in a dry style.

It is a true reflection of Martinborough’s distinctive terrior. Cellar for up to five years successfully.

The Edge

The Edge Pinot Gris 2008 Alcohol by volume: 13% Total acid: 6.4g/L pH: 2.95 Residual sugar: 7.4g/L Total dry extract: 26.8g/L buy »

100% Martinborough Pinot Gris, grown on the alluvial gravel terraces for which the district has become famous.

The season was exceptionally warm allowing high quality fruit to be harvested early with brilliant perfumed fruit flavours. The style is off dry (7gms residual sugar) with a soft ripe backbone and long lingering finish. Currently the wine shows the pear/white stone fruit flavours this variety is renowned for. This wine will make a great aperitif or combine beautifully with light fish or pasta dishes. Enjoy over the next 2 years.

The Edge Viognier 2008 Alcohol by volume: 13.7% Total acid: 5.2g/L pH: 3.42 Residual sugar: 2.6g/L Total dry extract: 22.7g/L buy »

100% Gisborne Viognier grown on the alluvial silt clay loam flats from the Fletcher and Briant vineyards in the Ponitihai district.

The season was exceptionally warm allowing high quality, fully ripe fruit to be harvested early with brilliant ripe flavours. An immediately accessible dry wine exhibiting the characteristic haunting floral scent and a very long spicy aftertaste which will improve over the next 2 years. Enjoy with full flavoured fish dishes, pasta or vegetarian dishes.

Martinborough Insight Series

Kupe Pinot Noir 2006 – next release March 2010 Alcohol by volume: 14.1% Total acid: 5.4g/L pH: 3.57 Residual sugar: <1g/L Total dry extract: 27.1g/L sold out

This is the third release from The Escarpment Vineyard’s close planted vineyard on Te Muna Road, Martinborough. The spacing of 1.5m x 1m (6,600 vines/ha) is approaching the planting densities used in Burgundy from where the inspiration for this wine comes.

Fermented in wooden French cuves, hand plunged and aged in 50% new French oak barriques the wine was given every priority during its elevation and now shows all the hallmarks of a grand young wine on its release in 2008.

The season was exemplary for this block being the first fruit harvested from Te Muna Road after a warm early ripening period in April 2006.

It is at the vanguard of Pinot Noir style in the New World and should age gracefully for up to 10 years.

The wine is a true reflection of both Martinborough’s unique terrior and the skills and experience of winemaker Larry McKenna.

Kupe Chardonnay 2006 – next release March 2010 Alcohol by volume: 14.1% Total acid: 6.2g/L pH: 3.27 Residual sugar: <1g/L Total dry extract: 20.3g/L sold out

The partners of Escarpment Vineyard have aspired to release a white wine comparable to our Single Vineyard Pinot Noir KUPE. The 2006 vintage has given us the finest fruit quality to realise this ambition. This Chardonnay based wine is at the pinnacle of the style in New Zealand.

Showing ripe but restrained fruit, intelligent use of oak and a mineral complex back ground it will age successfully for up to 10 years and compliment most kiamoana or entrée dishes.

KIWA Pinot Noir 2008 – next release March 2010 Alcohol by volume: 13.5% Total acid: 5.5g/L pH: 3.69 Residual sugar: <1g/L Total dry extract: 32.3g/L sold out

This wine was grown on the Cleland Vineyard Cambridge Street, Martinborough from 25 years old vines. A combination of deep alluvial gravels which the Martinborough Terraces are renowned for and a blend of Clones UCD 5,6 and 13 always rewards us with savoury, complex and spicy wine.

It was open topped fermented in traditional wooded cuves, hand plunged every 8 hours, with a total vat time of 16 days. After pressing it was matured in 30% new French oak barriques for 12 months. It was fined using a minimum of egg whites to protect the flavours but aid brightness in the glass, promoting soft mouth feel and texture.

This is an outstanding example of classic Pinot Noir. It will continue to develop for up to 10 years and will always be a wonderful counterpart to any game food.

Te Rehua Pinot Noir 2006 – next release March 2010 Alcohol by volume: 13% Total acid: 5.3g/L pH: 3.63 Residual sugar: <1g/L Total dry extract: 28.9g/L sold out

This wine was grown on the Barton Vineyard, Huangarua Road, Martinborough from vines over 20 years old. A combination of deep alluvial gravels, which the Martinborough Terraces are renowned for, and a blend of many Clones grown in a very sheltered spot always rewards us with a classic example of New World Pinot Noir. It was open topped fermented in traditional wooded cuves, hand plunged every 8 hours, with a total vat time of 15 days. After pressing it was matured in 30% new French oak barriques for 12 months. It was fined using a minimum of egg whites to protect the flavours but aid brightness in the glass, promoting soft mouth feel and texture.

It has a unique site derived complexity combined with black cherry/plum fruit flavours. It will continue to develop for up to 10 years and will always be a wonderful counterpart to any game food.

PAHI Pinot Noir 2008 – next release March 2010 Alcohol by volume: 13.9% Total acid: 5.3g/L pH: 3.64 Residual sugar: <1g/L Total dry extract: 30.2g/L sold out

This wine was grown on the McCreanor Vineyard Princess Street, Martinborough from 25 year old vines. A combination of slightly heavier soils and a single clone, 10/5 on own roots, always rewards us with this particular style; soft, ripe, pure fruit expressions in an exceedingly New World Pinot Noir.

It was open topped fermented in traditional wooded cuves, hand plunged every 8 hours, with a total vat time of 19 days. After pressing it was matured in 30% new French oak barriques for 12 months. It was fined using a minimum of egg whites to protect the flavours but aid brightness in the glass, promoting soft mouth feel and texture.

It will continue to develop for up to 15 years and will always be a wonderful counterpart to any game food.

Heathcote Estate Robert and Mem Kirby of Escarpment are also joint venture partners in Heathcote Estate (Australia). To order Heathcote Estate wine please visit www.heathcoteestate.com - your delivery will be made from wine cellared in New Zealand.

Yabby Lake Robert and Mem Kirby of Escarpment also own Yabby Lake (Australia). To order Yabby Lake wine please visit www.yabbylake.com - your delivery will be made from wine cellared in New Zealand.