Escarpment Kiwa Pinot Noir 2022

Located on the north bank of the Te Muna River, near Martinborough in the Wairarapa region, the Kiwa vineyard is one of the most renowned parcels of the Escarpment estate. Planted on ancient alluvial terraces, its vines benefit from deep, well-drained gravel soils combined with a cool, windy climate. This combination promotes slow grape maturation, preserving aromatic finesse and natural balance. The exposure and proximity to the river contribute to cool nights, essential for maintaining the freshness and purity of the fruit.

The grapes for the Kiwa Pinot Noir cuvée are hand-harvested, partially destemmed, then gravity-fed into vats. Fermentation takes place in open-top fermenters with indigenous yeasts, including a variable proportion of whole bunches to preserve fruit purity and tannic structure. Regular manual punch-downs accompany the maceration. The wine is then transferred into French oak barrels, a portion of which are new, for an extended aging period aimed at refining the texture, developing aromatic complexity, and harmoniously integrating the oak.

This wine reveals notes of black cherry, plum, and raspberry, enhanced by floral touches of violet and peony, as well as spicy nuances of sweet pepper and clove. Woody accents of cedar and delicate smoke mingle with a subtle mineral thread. The palate offers a silky texture, lively and precise acidity, fine and structured tannins, and a long, savory, and elegantly persistent finish.

Introduced in 1819, vine growing was greatly developed by Jean-Baptiste Pompallier, a French Marist missionary. Sent to Oceania in 1837, he settled there from January 1838 onwards to develop New Zealand's vineyards. The first quality vineyards were established in the Hawke's Bay region in the 19th and early 20th centuries. After setbacks caused first by phylloxera and then by the First World War, the vineyards began to expand again during the Second World War, when their area doubled. Today, New Zealand has 10 main 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 much closer than that (with the exception of the semi-continental Central Otago region). A spine of mountains running down the centre of the country shields most of the main wine regions from the strong westerly winds off 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 is no coincidence that New Zealand has made Sauvignon Blanc its emblem, just like its sheep, its kiwis and its legendary haka!