Escaroth Vineyard 2020

Located in the Marlborough wine region, at the northern tip of New Zealand's South Island, Escaroth vineyard is nestled in the Omaka Valley, slightly set back from the coastal plain. This site benefits from a cool, sunny climate, marked by significant diurnal temperature variations, conducive to a slow and steady ripening of the grapes. The soils, composed of well-drained silts, clays, and gravels, produce concentrated berries, giving rise to wines of character, precision, and elegance.

The grapes are hand-harvested, sorted, and then destemmed before cold pre-fermentation maceration. Fermentation takes place in open-top tanks with indigenous yeasts, accompanied by gentle punch-downs to extract color and tannins in a controlled manner. After devatting and gentle pressing, the wine is transferred to French oak barrels, mostly old, where it continues its malolactic fermentation and ages on fine lees, with limited rackings, to preserve the purity of the fruit and the fineness of the texture.

This wine reveals notes of black cherry, ripe plum, and raspberry, enhanced by floral touches of violet and spicy nuances of pepper and clove, supported by a discreet oak influence with accents of cedar and vanilla. The palate presents a silky texture, a fresh acidity, and fine, well-integrated tannins, which extend into a persistent and harmonious finish.

Introduced in 1819, viticulture was greatly developed by Jean-Baptiste Pompallier, a French Marist missionary. Sent to Oceania in 1837, he settled there in January 1838 to develop New Zealand's vineyards. The first quality vineyards were established in the Hawke's Bay region during the 19th and early 20th centuries. After production setbacks initially caused by phylloxera and then the First World War, the vineyards began to expand again during the Second World War, doubling in size. Today, New Zealand has 10 major wine regions spread across the North and South Islands, the largest of which is Marlborough. Most of New Zealand's wine regions have a maritime climate. The country's long, narrow shape means that vineyards are never more than 120 km from the coast, and most are even much closer (with the exception of the semi-continental region of Central Otago). A mountain spine running through the center of the country protects most of the major wine regions from the strong westerly winds from the Tasman Sea known as the "Roaring Forties." Because of these winds, there are few wine regions on New Zealand's west coast. The quality and reputation of New Zealand wines are well established. Indeed, the country produces some of the best and most renowned Sauvignon Blanc in the world. And it's no coincidence that New Zealand has managed to make Sauvignon Blanc its symbol, alongside its sheep, kiwifruit, and the legendary haka!