Escarpment, Martinborough Pinot Noir 2020
PP
DT
DC
Description
Perfume, elegant fruit flavours, and soft ripe tannins are all hallmarks of this exceptional Pinot Noir. An uncharacteristically cool summer created 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, 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.
Certifications
Alcohol
13.5%
Analytical data
dry
Vineyard
Martinborough is a wine-producing area in the southern part of New Zealand's North Island. It lies around 55 kilometers (35 miles) northeast of the capital, Wellington, and is one of the three main subregions of the greater Wairarapa wine region. The viticultural focal point of the region is the Martinborough Terrace – a raised plateau of alluvial gravel just north of the town that has been forced up over time by tectonic movement. The free-draining nature of this soil is excellent for viticulture because it limits the hydration of the vines, leading to stress. These stressed vines put their energy more into producing small, concentrated berries than leafy foliage, increasing the quality of the grapes and subsequently the wines. Martinborough enjoys a relatively dry climate due to the rain shadow of the surrounding hills. The area is climatically quite similar to Marlborough, with a coastal influence. High sunshine hours, low rainfall and cool nights assist in ripening the grapes and adding character to the wines.
Winemaker
Tim Bourne
Viticulture
Mix of vineyards, with the majority of fruit coming from our Te Muna Rd vineyard. 2 cane VSP.
Vinification
Comprised of a number of our best parcels of fruit. Various levels of whole bunch used, with 30% in the final blend. Average time on skins around 21 days, after which the wine was pressed to barrel. 20% new French barrique. 11 months in oak, before blending and a further 6 months in stainless tank. Bottled without filtration.