Where in the last few years this wine showed rich and powerful aromatics, now elegance, refinement and authority are key words. Again, a purity of flavours is overarching a base layer of savoury components. The gentle scent of harakeke in flower, Nashi pear and exotic tropical aromas like papaya and guava are combined with butterscotch and vanilla custard.
Like the Gewurztraminer the Pinot gris is less sweet than previous years with 20 g/L residual sugar. Without a doubt this has an impact on the perception of the wine and interaction with the phenolics. With less distraction at the entrance of the palate the focus rapidly turns to the texture and weight of the wine, round and buoyant. There is no clear division of taste, but a complexity that knows no boundaries or demarcations. Of recognisable interest are pistachio nuts, nougat and vanilla liqueur, further heightened with raisin pinwheels. Those familiar with it might recognise the traditional German amalgamation of fruit compote Rumtopf, without the excessive alcohol. The acidity acts as a faithful servant, maintaining freshness and length. We praise this wine for its early approachability, but it will certainly gain further interest over the next five to seven years.
Clones 5, 10/5 and some Dijon clones from the ‘Dry River Estate', ‘Craighall' and ‘Lovat' sites, with whole bunch inclusion from 0-40%, averaging 20% fermented to 13.1% alc., the wine aged 12 months in 20% new oak, of which 75% was in 300 L and 350 L hogsheads. Dark, deep, purple-hued ruby-red colour. The nose is tight and firmly concentrated with a complex melange of black berry and cherry fruits, dark raspberries with lifted violet perfumes and nuances of dark herbs and earthy elements. Medium-full bodied, full, rounded and softly succulent flavours of black cherries and raspberries are interwoven with oak spices, herbs and minerals. The acidity is soft and adds poise and background freshness, and the tannins silky in texture. The palate flows very smoothly, with the structure and extraction building on mid-palate, carrying the flavours to a very long, sustained, dry but floral nuanced finish. This is a dark berry fruited Pinot Noir with smooth and fine textures that build in substance. (Raymond Chan 2012)
100% grown from Escarpment’s Te Muna Road site in what can be considered a perfect, warm dry season.
The summer allowed the fruit to ripen slowly, producing powerful opulent flavours and a flinty mineral backbone which combine beautifully with barrel fermentation to create Burgundian inspired Chardonnay.
Flavours are reminiscent of white stone fruit with delightful soft texture ensuring a long commanding finish. Partial malolactic fermentation and lees stirring has enhanced the texture, complexity and mouth feel allowing it to match most entrée dishes and seafood.
It is an accurate reflection of Martinborough’s unique terroir. Cellar for up to five years or more, successfully.
100% grown from our Te Muna Road site in what can be considered a remarkable year for the variety.
A very sweet style (186g/l sugar) has been created from individual bunch selected grapes. They were carefully skin contacted for 24 hours then gently pressed to yield the precious high sugar must. Using the German classification this wine would be Beerenauslese quality.
An ideal match with fruit based desserts, soft cheeses or enjoy as an aperitif for something to liven up your taste buds.
It is a true reflection of Martinborough’s distinctive terroir. Cellar for up to five years successfully.
This wine is grown on the Cleland Vineyard Cambridge Road, Martinborough from 24 year 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 reward with savoury, complex, spicy wine.
It was open topped fermented in traditional wooden cuvees, hand plunged every 12 hours. After pressing it was matured in 40% new French oak barriques for 18 months. It was bottled without fining or filtration promoting soft mouth feel and texture. This is an outstanding example of classic Pinot Noir and will continue to develop for up to 10 years and will always be a wonderful counterpart to any game food.
The partners of Escarpment Vineyard are proud to release the eighth vintage of our Kupe Chardonnay. The season was an ideal, typical Martinborough summer and has given us perfectly ripe fruit. Grown on the Martinborough Terraces’ at our Te Muna Road site where free draining alluvial gravels have yielded the complex mineral flavours we expect. It was barrel fermented using indigenous yeast in 20% new oak and aged on fermentation lees for 10 months before being bottled in September 2015.
Showing ripe but restrained fruit, intelligent use of oak and a flinty mineral backbone it is at the pinnacle of the style in New Zealand. It will age gracefully for up to 10 years and compliment most seafood or entrée dishes.
This wine was grown on the McCreanor Vineyard in Princess Street, Martinborough from 25 year old vines. A combination of slightly heavier soils and a blend of clones, 10/5, Abel and Clone 5 always rewards us with this particular style; soft, ripe, pure fruit expressions in an exceedingly New World Pinot Noir.
It was open topped fermented using indigenous yeasts in traditional wooden cuvees, hand plunged every 12 hours. 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 and aid brightness in the glass without filtering, promoting soft mouth feel and texture.
It will continue to develop for up to 10 years and will always be a wonderful counterpart to any game food.
The Kaiserstuhl district of Germany prizes Pinot Blanc for its spicy subtle fruit flavours and its ability to truly reflect its terroir. Escarpment Vineyard is excited to be able to release the seventh Single Vineyard Pinot Blanc from its Te Muna Road Vineyard.
We believe our site ideally suits Pinot Noir so a classic Pinot Blanc should result. A barrel fermented dry style (<2g/l sugar) was aged for 11 months prior to bottling. The wine was partially fermented on skins for 10 days prior to going to barrel adding mouthfeel and texture. It will certainly create some interesting wine/food pairings. Enjoy while young but this wine will age gracefully for at least 5 years.
Flavours are reminiscent of ripe pears and white stone fruit with delightful soft texture ensuring a long commanding finish. A dry style has enhanced the fruit flavours Pinot Gris is renowned for.
Part of our ongoing innovation with this variety is to explore skin contact. The fruit was crushed then soaked overnight before ferment giving a slightly deeper colour but increased fruit flavour and texture in the final wine. Partial malolactic fermentation and lees stirring has also improved the texture and mouth feel allowing it to match most entrée dishes.
A great alternative to Chardonnay it has been inspired by the classical French approach to the variety. It is an accurate reflection of Martinborough’s unique terroir. Cellar for up to five years or more, successfully.
Perfume, elegant fruit flavours, and soft ripe tannins are all hallmarks of this exceptional Pinot Noir.
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. 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.
Escarpment’s Artisan range is a commitment to the future expansion of our key varieties. Exploring boundaries has always been part of our philosophy and is exhibited in our winemaking approach.
A single vineyard Riesling from our own Te Muna Road site. Grown on the alluvial gravel terrace soils of the Martinborough Terrace during a challenging growing season for the district.
A smaller crop and warm summer allowed fruit to ripen wonderfully, producing powerful opulent wine with the lime oral zest Riesling is renowned for.
After many years of traditional stainless steel fermentation we have decided to evolve our Riesling approach to include barrel fermentation and lees contact, enhancing texture and mouth feel. A dry style (1g/l residual sugar) has been created, ideally to be enjoyed as an aperitif for something to liven up the taste buds.
It is an accurate reflection of Martinborough’ s unique terroir. Cellar for up to five years or more, successfully.
This wine was grown on the Barton Vineyard, Huangarua Road, Martinborough from vines over 22 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 cuvees, hand plunged every 12 hours. After pressing it was matured in 40% new French oak barriques for 18 months. It was bottled without fining or filtration, 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.
100% Martinborough Pinot Gris, grown on the alluvial gravel terraces for which the district has become famous. The season was perfect allowing high quality fruit to be harvested early in the season giving brilliant perfumed fruit flavours. The style is off dry (4.8g/l residual sugar) with a soft ripe backbone and long lingering finish.
Currently the wine shows the pear/white stonefruit flavours this variety is renowned for. This wine will make a great aperitif or combine beautifully with light fish or pasta.
100% Martinborough Pinot Noir, grown on the alluvial gravel terraces for which the district has become famous. The season was exceptionally warm allowing high quality, fully ripe fruit to be harvested early with brilliant ripe cherry/plum flavours.
A full bodied style with great backbone and a long lingering finish. An immediately accessible wine, which will improve over the next 2 years. Enjoy with full flavoured fish dishes, any red meats or vegetarian plates.
Clove, liquorice and red cherry play on the nose before opening to a generous berry-fruit mouthful with floral highlights. Full fruit flavours are balanced with spicy, charred oak characteristics that enhance and lengthen the palate. Drink now or cellar for up to five years.
The wine has gentle aromas of sandalwood and pear. The palate is broad and rich, with soft pear, gentile spice and ginger. It has great textural weight, and the oak complexity complements rather than dominates the fruit. This is a beautiful food wine. The mineral backbone provides structure while juicy acidity gives the wine a long finish. Drink now, or cellar for five years.
An intense hit of black cherry and Doris plum, with alluring floral and earthy nuances. There is a lovely dark spice component on the nose, liquorice and star anise combining beautifully with the plush juiciness of cherry and plum on the palate. A rich and rounded generous palate, sweet ripe tannins and balanced, elegant length with a silky textural weight of integrated fine tannins. Drink now, or cellar for up to 10 years.
Scotlands most famous connection with Europe was the Auld Alliance with France. First agreed in 1295/6 it was built on Scotland and France's shared need to curtail English expansion. Not simply a military alliance was based on a long established friendship founded on the Scot's love of French wine.The Gladstone Reserve 2011 'Auld Alliance' is a blend from their finest barrels of wine and can be drunk now or cellared for 5 to 7 years from vintage.
The three clones of Pinot Noir grapes grown at grava are the Dijon clones 115 and 777 and Abel (the “gumboot” clone). The Pinot Noir wines made are clone blends - offering optimum aroma and flavour characteristics, making grava Pinots excellent examples from a region famous for this variety.
The 2015 grava Pinot Noir shows complex savoury and fruit aromas, followed by a well-structured palate with a long, elegant finish. This wine has not been fined or filtered.
grava Riesling is cold macerated on skins for a short time, then gently pressed, and fermented in stainless steel tanks with a small barrel component. The resulting wine has enticing aromas, great texture, and a strong acid backbone, which will ensure graceful ageing over the coming years.
The 2015 grava Riesling is distinguished by its citrus fruit character and a crisp mineral finish.
grava’s Rosé is produced predominantly from a single Pinot Noir clone, picked early to ensure lively acidity to back up the fruit forward characters which represent a great Rosé. The wine is given minimal skin contact in the press - resulting in a subtle salmon-coloured wine.
The 2015 grava Rosé was fermented in 500 litre puncheons to produce a fruit-driven wine with a layer of mineral complexity.
Made from ripe grapes, grava Sauvignon Blanc has a subtle array of tropical fruit characteristics, and a soft mid palate as a result of time spent on fine lees. The wine has a long finish, is food friendly and is a surprising twist on typical New Zealand Sauvignon Blanc.
The 2015 grava Sauvignon Blanc was whole-bunch pressed to produce a wine with refined fruit characters and distinct minerality.
A lighter style which displays sensual earthy and fragrant aromas, smooth as silk on the palate, with the benefit of bottle age to enhance earthy, savoury characters.
A beautifully crafted Pinot Noir archetypal of the Martinborough style. Aromas of fruity raspberry and cherry meld with secondary smoky tobacco and savoury leather characters. The palate is rich and plump with a velvety smooth texture.
Bright ripe blackberry fruit aromas with layers of savoury herbs and cherries, supple tannins, integrated oak, rich and rewarding.
Pinot Noir was left on the vines well after harvest to gain ripeness and some botrytis to produce this fascinating wine. A short period of skin contact has resulted in the tawny rose colour and provides a subtle back bone of tannin. Aromas of grapefruit marmalade with caramelised fruit lead into a rich honeyed palate with red currant and intriguing flavours of a Tokay or Madeira wine. Richly fruited but with crisp acidity this wine is well suited to drinking with blue cheese or a spiced fruit cake.
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