Escarpment

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.

KUPE VINEYARD

An innovative planting in Escarpment’s Te Muna Road vineyard. A high density planting gives a unique opportunity for Abel clone to express its self in a distinctive manner. The 1.8ha site surrounds the Huangarua escarpment relying on a soil type laid down by the river circa 75,000 years ago. The combination of deep alluvial gravels, own rooted plants with very high leaf to fruit ratios and Martinborough’s warm dry summers creates wines of exceptional power and style. This combined with essentially traditional winemaking techniques secures Kupe as the signature wine for Escarpment’s Pinot Noir endeavours. It is at the vanguard of Pinot Noir style in New Zealand.

PAHI VINEYARD

First planted by Jack McCreanor in 1986 this 2.5ha site is amongst the oldest Pinot Noir vineyards in New Zealand.  A richer version of the Martinborough alluvial gravels the site gives a unique power and depth perhaps more recognizable in New World wines. Both grafted and own rooted clone 10/5 vines unite to produce a fruit purity which allows the wine making complexities to shine. The importance of vine age is vital to the success of this site and in fact all quality wines. Terroir is usually not expressed clearly until the vines are at least 20 years old giving them time to “settle” into their surroundings and develop the site derived fauna and flora.

TE RUHA VINEYARD

This vineyard has a very clear style expression evolving from a traditional planting approach. Geoff Bunny sourced as many clones of Pinot Noir that were available in 1990 and planted them at random in the 1.1ha site. Diversity in planting material is an important part of Terrior producing more complexity and an array of fruit flavours in the resulting wines. Now owned by Tim & Ruth Barton the site is well sheltered and on the edge of the escarpment formed by the Huangarua River. The alluvial loams are typical of Martinborough and help to give the unique qualities when combined with the ideal summer and autumn weather patterns.

KIWA VINEYARD

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 pure expressive Martinborough style. Vine age, good shelter and a blend of UCD Davis clones 5, 6 and 13 merge into classic wines of great depth and character. The hallmark of this vineyard is the savory, earthy undertones combining with beautiful ripe black, red and green fruit flavours which are always expressed in the resulting Pinot Noirs. These characters are consistent from year to year ensuring the Terroir is paramount in the bottle.

A specialty design energy efficient winery is partially complete at Te Muna Road. Stage one, an underground barrel room was completed in 2003. This room gives us natural humidity and temperature control. When the fermentation room is built above this barrel room we will be able to gravity feed all fruit and wine processing. This allows the gentlest handling of fruit and the young wines. The aim is to complete all processes with out the use of pumps. The wines are softer and more rounded with these techniques.

When both rooms are complete we will be able to produce wine with a minimum of inputs keeping our carbon foot print as low as possible. The fruit receival/fermentation building is planned and will include the latest ideas in energy conversation and alternative power supply.