• French oak
• Dark cherry & plum
• Toasty baking spice
• Ripe tannins

"A distinctive bouquet of dark cherry and ripe berries, there’s a savoury mineral quality that shows almost immediately followed by toasty baking spices from barrel and a mix of violet and black currant. Dry, ripe, taut, varietal and new on the palate.  A satin touch on the palate then an abundance of tannins and acidity adding texture and frehness. Flavours of plum and dark cherry and a fine savoury quality layer in intensity and complexity. A delicious wine that needs cellar time still, but drinkable today too with food, or cellar till 2025 then enjoy through 2030+" Cameron Douglas, Master Sommelier, Nov 2022

"Dense, fruity pinot noir with dark cherry, plum, fresh herbs, hedgerow and spicy oak flavours. An appealing wine that will benefit from cellaring but can be appreciated now" Bob Campbell, Master of Wine, Real Review, Mar 2022

"Youthfully charming and beautifully fragrant, the wine shows dark cherry, floral, thyme and subtle mushroom characters, followed by a succulent palate that's plump and fruit expressive with an elegant spicy nuance. Harmonious and immediately appealing. At its best: now to 2026" Sam Kim, Wine Orbit, Aug 2021

True to the Escarpment style showing bold complexity, texture and a mix of attractive dark cherry and plum fruit flavours. Lifted perfume of wild herbs and savoury nuances such as licorice, mushroom and Chinese five spice. The palate delivers soft ripe tannins and the medium bodied palate is bathed in soft voluptuous Pinot Noir fruit flavours. Enjoyable on release or better after 5 years. Serve with any good Asian cuisine, Beef Bourgogne or full flavoured fish. Serve at 16°C.

The Martinborough growing season saw above average summer temperatures after a cool wet October. The 2020 Escarpment Martinborough Pinot Noir is an assemblage of the best Pinot Noir vineyards across the district, with the majority of the fruit for this wine from the Te Muna Road sub region. The fruit was hand harvested and crushed to open top fermenters, with minimal intervention until it was pressed. Plunged just once a day for gentle extraction and then left to macerate on skins for an average vat time of 20 days. It has been aged in French oak barriques (22% new) for 11 months followed by a further 7 months in stainless steel tank before bottling without fining or filtration.