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| Drinking Windows and Values |
| Community Tasting History |
| Community Tasting Notes (average 92.8 pts. and median of 93 pts. in 8 notes) - hiding notes with no text | | | Tasted by j5614.person@gmail.com on 1/20/2024 & rated 92 points: Excelllent, opened with air (186 views) | | | Tasted by HowardNZ on 12/25/2020: Brief notes on 2020 Christmas wines: Brief note. An update on my 2018 note. Under cork (but no hint of TCA I could see). Needs time. Structured, earthy and dense. Espresso and tar. Chunky with prominent, somewhat drying tannins. High quality but there’s a lot of elements - stems, acids, oak and fruit tannins etc - here to begin to integrate and resolve. Open from 2024 at the earliest. (1343 views) | | | Tasted by Neecies on 4/16/2018: At J&A's, blind. Bright but dilute in flavor, no real character or presence. After reading HOWARDNZ's excellent review detailing things absent in our bottle must conclude it's in a dumb phase. Might have gotten travelshocked on the way to the tasting, too. As it was, last place in it's flight. (1784 views) | | | Tasted by HowardNZ on 3/17/2018 & rated 93 points: Larry McKenna and Huw Kinch regard their Kupe as their flagship of Escarpment's single vineyard pinot noirs. Most vintages however (the 2013 is the only exception) I have thought the Kiwa the better of the two. The Kiwa has older vines (at the 2014 vintage, typically 27 years, compared with 15 years) and is on the warmer Martinborough Terraces as compared with cooler Te Muna Road. The Kupe has an earthy, savoury, Burgundy-like quality I have not reliably found in any other NZ pinot. Anyway, the 2014 Kiwa is another excellent wine ... Whole bunch 50% and new French oak 30%. Colour bright garnet with a pale rim. The bouquet simultaneously both grounded and high toned and lifted, with notes of damp peaty soil, dried herbs, bramble, fresh and dried red and black fruit and autumn leaves. There is also a top note of star anise and subtle dark florals. On palate, bone dry and savoury. Silky texture and just above medium weight showing earth, dried herbs, black tea, mushrooms and some salinity. It's drinkable now but the whole bunch element is very prominent. It's quite tannic (presumably fruit tannins as well as oak tannins), but they're good quality tannins. It is very structured and backward for a NZ pinot noir. It ideally needs 5-10 years to integrate. (2245 views) | | | Tasted by chatters on 10/9/2016: Pinotpalooza (Carriageworks, Redfern): Perfumed cherry and black berry, sweet spice, quite polished oak also some stalk notes. The stalky element is more pronounced on the palate , drying tannins but also reasonable acidic balance here. Okay (2851 views) |
| By James Suckling
JamesSuckling.com (12/22/2016)
(Escarpment Pinot Noir Martinborough Kiwa, New Zealand) Subscribe to see review text. | By Allen Meadows
Burghound, Oct-16, Issue #64
(Escarpment Pinot Noir - Kiwa Red) Subscribe to see review text. | By Julia Harding, MW
JancisRobinson.com (5/11/2016)
(Escarpment, Kiwa Pinot Noir Martinborough Red) Subscribe to see review text. | By Stephen Tanzer
Vinous, New Zealand’s Pellucid Wines: More Light Than Heat (May 2016) (5/1/2016)
(Escarpment Pinot Noir Kiwa) Subscribe to see review text. |
NOTE: Scores and reviews are the property of JamesSuckling.com and Burghound and JancisRobinson.com and Vinous. (manage subscription channels) |
| 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.
Escarpment Pinot Noir KiwaPlanted on the Martinborough Terrace alluvial gravels in 1989 by Graham and Gill Cleland. This 2ha site is one of the finest in the district. It consistently produces wines with a pure expression of the Martinborough style. Vine age, good shelter, and a blend of Clone 828, UCD Davis clones 5 and 6 merge into classic wines of great depth and character.
The hallmark of this vineyard is the savoury, earthy undertones combining with beautiful ripe black, red, and green fruit flavours which are always expressed in the resulting wine. These characters are consistent from year to year ensuring the Terroir is paramount in the bottle.
Planted on the Martinborough Terrace alluvial gravels in 1989 by Graham and Gill Cleland. This 2ha site is one of the finest in the district. It consistently produces wines with a pure expression of the Martinborough style. Vine age, good shelter, and a blend of Clone 828, UCD Davis clones 5 and 6 merge into classic wines of great depth and character.
The hallmark of this vineyard is the savoury, earthy undertones combining with beautiful ripe black, red, and green fruit flavours which are always expressed in the resulting wine. These characters are consistent from year to year ensuring the Terroir is paramount in the bottle.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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