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| Drinking Windows and Values |
| Drinking window: Drink between 2014 and 2019 (based on 5 user opinions) |
| Community Tasting History |
| Community Tasting Notes (average 89.5 pts. and median of 90 pts. in 16 notes) - hiding notes with no text | | | Tasted by juffer on 2/9/2022 & rated 91 points: Smokey cherry nose. Decent amount of fruit in the elegant middle weight mouth. Finishes with good acidity and mature oak tannins. (209 views) | | | Tasted by paulf on 4/1/2018 & rated 91 points: This was a highly enjoyable bottle, that had a bit of everything. I got a bit of plum and bitter herbs along with a solid line of acid and more tannic structure than I was expecting. It certainly isn't a lighter style of pinot but it carries everything well. (661 views) | | | Tasted by whitedb on 4/30/2017 & rated 92 points: Stunningly good. Big smokey nose with lots of fruit, currants. Still a deep red and lots of legs. Good balance of acid and tannin and lots of fruit and a lovely long aftertaste. Very like a classic Burgundy. (983 views) | | | Tasted by TJJO on 1/23/2016 & rated 92 points: Deeply coloured, opaque ruby. Muted, dense bouquet of dark red cherry with some plum and a savoury sarsparilla note. Full -bodied palate with spicy dark-fruited depth. Good drinking now but with excellent potential for a 3-8 year window. (1481 views) | | | Tasted by Burgundynick on 4/24/2015 & rated 89 points: Wine tasting with 10 others. Drank 4 pinots to show the difference between New World and France and what you get for your money. 2011 Anne Gros Bourgogne, 2010 Escarpment, 2011 Ten Minutes By Tractor and Au Bon Climat Pinot Noir Isabelle.
The Gros was overshadowed by all the others, but still was a nice bottle, drinking very well now. It was pale red, with a light nose of forest floor, cherries and the fruit on the palate was again, light and it was well balanced. 87 points
Escarpment was much darker and more powerful, it had developed a lot more, with lots of upfront fruitiness of sour cherries with hints of smokiness and fuller in the mouth, with some earthiness. 89 points
Ten Minutes was very good and was more strawberry than cherry and was more complex than the Bourgogne and less full than the Escarpment. It was well structured and finely balanced. Very nice. 90 points
Au Bon was again different, more akin to the Aussie Pinot but was more cherry and a bit of spice very nice 90 points (1596 views) | | | Tasted by LindsayM on 9/1/2014 & rated 85 points: Good solid wine from escarpment but just lacking any wow factor for me, had it by itself , maybe just needs food to bring out the flavours (1808 views) | | | Tasted by pjaines on 5/30/2014: This is quite a robust wine with lots of dark sweet cherries, kirsch, black fruits - but this is very impressive. Long rich, finish - room for improvement although perhaps lacking in a bit of structure. Very good. (1856 views) | | | Tasted by Burgundynick on 11/8/2013 & rated 86 points: Plenty of room for improvement here which will come in time, structure is great and it needs 2 to 3 years, at the minute it is a nice martinborough, given time it will be a very good one. 86 points (1548 views) | | | Tasted by nsellen on 8/9/2013 & rated 90 points: Dark pink with some variation at rim. Nose of bovril crisps on pouring. Some swirling offered up old veg peelings, beef gravy and roast potatoes. Some sweet fruit aromas and a prickle of alcohol.
In the mouth, sweet but not excessive. Ripe dark cherries. The compost bin wafted in and out and the overall impression was of savour rather than bite. Felt like a big wine and the alcohol outstayed its welcome on the back end. Complex and appealing effort here. I'm sure this is a keeper. (1360 views) | | | Tasted by Coralspringscom on 4/14/2013: nice well bodied pinot . drank at the depot restaurant in Auckland new Zealand. went well with the tables and chairs :) (1168 views) | | | Tasted by kleal on 1/26/2013 & rated 88 points: Dark ruby. Noce of dark cherries and strawberries. Silky tanins with more light and dark fruits on the palate. Medium-full bodied with balancing acidity. Nothing seems out of balance. The wine develops with time taking on a more savoury aroma. Needs some air before drinking to bring out the best in this wine. (1079 views) | | | Tasted by Drinking Trees on 1/9/2013: Nice, smoky melange of raspberry, vanilla, and burnt branches. Full-bodied, with bright, acidic blackberry and lemon, plus hints of fudge (cocoa, butter, vanilla). (996 views) | | | Tasted by G.M. on 9/15/2012 & rated 91 points: Dense ruby with garnet rim. Intense, reasonably complex and layered nose of raspberry and blueberry with hints of clove and forest floor. Juicy ripe red/blue fruit entry. Silky tannin and lively acid. Good powerful fruity middle palate. Medium length with tangy sour cherry finish. Alcohol evident but not too prominent. A high quality PN in a weighty, ripe new world style. (886 views) | | | Tasted by MRichman on 8/21/2012: Silky, lush feel with dark cherry and a long light coffee acidic finish. This wine shows very good depth but is not heavy. Good bright acidic tannic structure gives me the feeling that it will benefit from a few years of bottle age. Pure smooth fruit with a hint of minty herbs. I think this shows the Martinborough region style very well, although it lacks the intense concentration of some of the more pricey releases. Suave, balanced and full of class, I think this wine is a very good buy.
B (857 views) | | | Tasted by MRichman on 3/22/2012: Very nice, clean and clear with bright fruit. (853 views) |
| Escarpment Producer website
VENTURE TO THE EDGE WITH ESCARPMENT
The Escarpment Vineyard, Martinborough, New Zealand promises some of the very best of tomorrow’s definitive New World Pinot Noir, Pinot Gris and Chardonnay. With respected winemaker Larry McKenna applying his distinctive skill to what he does best – making premium wine – the result is some of New Zealand’s most layered, flavoursome and complex wines.
Setting The Scene
Situated just 5 kilometres east of Martinborough village, Escarpment’s 24 hectares of distinctive alluvial gravel, terraced land stretches out along the banks of the Huangarua River.
Overlooking the vineyard are the Aorangi Ranges, the very hills made famous by Kupe the great Polynesian voyager who discovered New Zealand, according to Maori legend. Kupe left his three canoes, Nga Waka, on top of the range, giving rise to the now familiar landmark of the district, the “Nga Waka-o-Kupe” or three flat-topped hills on top of the range, which resemble unturned canoes. This warrior and his story provide the inspiration for the vineyard’s distinctive brand and logo.
Escarpment’s aim is simple: to continually produce the very best of tomorrow’s definitive New World wines. “Complexity” “texture” and “structure” are key words (and motivators). Under Larry’s leadership the team aims to reward wine lovers with progressive and suggestive wines that encourage them to venture to the edge of wine loving and appreciation.
First Steps
Escarpment Vineyard was established in 1998 as a joint business venture between Robert & Mem Kirby (of Australia’s Village Roadshow) and Larry & Sue McKenna. Collectively, these four directors bring to Escarpment a world of experience, skill and understanding to the nurturing and making of fine, deliciously sublime wine.
It goes without saying the impetus behind establishing this vineyard came from the four’s deep love for Pinot Noir. Meeting by chance in 1998 through Dr Richard Smith, Larry and Robert quickly hit it off and realised they had more than a love for the grape in common. Serious talk about establishing a definitive New World vineyard began in earnest even then and the ‘idea whose time has come’ has resulted in one of the most significant vineyard developments in the New Zealand district of Martinborough.
In search of that special Pinot
Making the decision to establish their own vineyard was one thing, finding that special piece of land that offered the essential ingredients required for optimal grape growing and wine making was another. Although they considered other wine growing areas in New Zealand, Larry and Sue kept coming back to the Martinborough area. They knew the area intimately having grown grapes there and making wine there for years. They were convinced Martinbrough offered the rich mix of elements they required to grow and make fine New World wine, particularly their pinots.
They soon discovered the Te Muna river terraces across the other side of the hill and knew this was it for them! Basically being an extension of Martinborough’s famed “terrace” land, the Te Muna site offered all the right “attributes”, with land a-plenty for their purposes. Larry and Sue firmly believe the Te Muna valley is the new future of Martinborough. Evidence for this is seen in the range of new vineyards being established in the area, including much talked about Craggy Range, whose planting alone will double the current output of Martinborough.
Pinot Noir Varietal character (Appellation America) | Varietal article (Wikipedia)
Pinot Noir is the Noble red grape of Burgundy, capable of ripening in a cooler climate, which Cabernet Sauvignon and Merlot will not reliably do. It is unpredictable and difficult both to grow and to vinify, but results in some of the finest reds in the world. It is believed to have been selected from wild vines two thousand years ago. It is also used in the production of champagne. In fact, more Pinot Noir goes into Champagne than is used in all of the Cote d'Or! It is also grown in Alsace, Jura, Germany, the U.S., Canada, Australia, New Zealand, Romania, Switzerland, Austria, Croatia, Serbia, Italy, and so forth, with varying degrees of success.
Pinot Noir is one of the world's most prestigious grapes. It is very difficult to grow and thrives well in France, especially in Champagne and Burgundy. Pinot Noir thrives less in hot areas, is picky on soil, and deserves some oak storage.
Pinot Noir, or Blauburgunder / Spätburgunder in German, is a blue grapevine - and, as the German name suggests, the grape comes originally from Burgundy in France.
The grape, which thrives in calcareous soils, is used primarily for the production of red wine, and it is widely regarded as producing some of the best wines in the world. The wine style is often medium-bodied with high fruit acidity and soft tannins. It can be quite peculiar in fragrance and taste, and not least in structure - which may be why it is referred to as "The Grapes Ballerina".
Pinot Noir is also an important ingredient in sparkling wines, not least in champagne since it is fruity, has good acidity and contains relatively little tannins.
The grape is considered quite demanding to grow. The class itself consists of tightly packed grapes, which makes it more sensitive to rot and other diseases.
Pinot Noir changes quite easily and is genetically unstable. It buds and matures early which results in it often being well ripened. Climate is important for this type of grape. It likes best in cool climates - in warm climates the wines can be relaxed and slightly pickled.
In cooler climates, the wine can get a hint of cabbage and wet leaves, while in slightly warmer regions we often find notes of red berries (cherries, strawberries, raspberries, currants), roses and slightly green notes when the wine is young. With age, more complex aromas of forest floor, fungi and meat emerge.
In Germany, Switzerland, Austria and Hungary, it often produces light wines with less character. However, it has produced very good results in California, Oregon and New Zealand.
With its soft tannins and delicate aroma, it is excellent for white fish, chicken and light meat. For the stored wines you can serve small game. Classic duck breast is a matter of course, a Boeuf Burgundy and Pinot Noir are pure happiness.
Pinot Noir loses quality by over-harvesting.
Pinot Noir is prone to diseases, especially rot and mildew. Viruses cause major problems especially in Burgundy.
Pinot Noir are large round grapes with thin skins. Relatively high in alcohol content. Medium rich tannins and good with acid.
As a young person, Pinot Noir has a distinctly fruity character such as raspberries, cherries and strawberries.
A mature Pinot Noir, the taste is different. Cherry goes into plum and prune flavors. It smells of rotten leaves, coffee, moist forest floor and animal wine. This must be experienced.
In warm climates you find boiled plum, some rustic, little acid.
If the grapes are over-grown, the wine will be thin, with little color and flavor.New Zealand New Zealand Wine (New Zealand Winegrowers)North IslandHaving a cool factor is a great start.
When they were creating climate classifications for wine regions around the world, we weren’t exactly complaining that New Zealand’s was called ‘cool.’ Step out in the middle of the day on a classic Marlborough or Hawke’s Bay’s summer, and you may wonder if they got it right. The brightness is beautifully intense, and sunshine plentiful.
But stay about a little. Until nightfall. The shift from day to night isn’t just defined by light, but temperature too. It chills quickly. The South Pacific Ocean taking its deep breath over our two islands. For the grapes, this makes for more than a chilly night. Ripening is gradual, almost methodical. As each day edges the grape towards ripeness, each night captures its flavour.
This pattern creates one of the longest grape growing seasons on earth – and those unmistakable, remarkable zesty flavours, and fragrance that are the hallmark of our wines.

Sometimes the world really is your oyster.
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