JANCIS ROBINSON | MARCH 2025

Jancis Robinson

March 2025

Escarpment Martinborough Sauvignon Blanc 2024

17/20

A combination of machine- and hand-picked fruit, pressed and settled for 24–48 hours before being 80% tank-fermented (cool ferment) with a range of yeasts. 20% of the wine is fermented in 6% new French oak puncheons with some using ambient yeasts and some barrels being inoculated. A further 3% of the wine was fermented on skins for 1 month. RS 2.8 g/l.
Smells of white flowers, gooseberries and green apples. Crisp gooseberry and wet-chalkboard flavours mix with lime juice and lime zest. Bright green apple lingers in the finish along with a chalky, bright minerality. Excellent acidity. (AY)

Escarpment Martinborough Pinot Noir 2022

17/20

Bottle weight 545 g. Winemaker: Tim Bourne. Hand-harvested. Fermented in a range of open-top fermenters (stainless steel and some foudres) using ambient yeasts with daily punchdowns. Maceration for 20 days before ageing in French oak barriques (27% new) for 11 months. Aged for a further 9 months in stainless-steel tanks prior to bottling. Screwcap. RS 0.9 g/l. Vegan. Available in 227 stores.
Fleshy, ripe red-berry fruit on the palate. Lots to enjoy. Dark, juicy and plenty of natural sweetness allied to subtle, complex oak. Acidity to keep it all in balance. A fine example of Martinborough Pinot. Not cheap but worth it. (AWH)