Escarpment
Summary
Escarpment Vineyard, a medium-sized producer established in 1998 by Larry McKenna in Martinborough, specializes in Pinot Noir grown on the region's distinctive terrace with free-draining alluvial gravel soils that benefit from hot, dry summers and cool nights. Their Burgundian-inspired approach features indigenous yeast fermentation and single-vineyard bottlings that have helped establish Martinborough's reputation for world-class Pinot Noir while demonstrating sophisticated site expression that has elevated New Zealand wines on the global stage.
Heritage & Leadership
Escarpment Vineyard was established in 1998 in Martinborough, New Zealand, by Larry McKenna, who is widely recognized for his pioneering work with Pinot Noir in the region. McKenna, who had previously worked at Martinborough Vineyard, founded Escarpment with a dedicated focus on producing terroir-driven wines that express the unique characteristics of the Martinborough Terrace. In 2018, Escarpment was acquired by Torbreck Vintners, an Australian wine company owned by Pete Kight, bringing new investment to the operation while maintaining its distinctive winemaking approach. Following the acquisition, McKenna continued his involvement with the winery as consulting winemaker, ensuring continuity in the wine style and philosophy he had established. The winery operates under Escarpment Vineyard Ltd., with Tim Coney serving as the vineyard manager, overseeing the day-to-day operations of the estate vineyards.
Vineyards & Wines
Escarpment's vineyards are situated on the Martinborough Terrace, a distinctive geological formation characterized by ancient gravelly soils deposited by the Ruamahanga River. The estate encompasses 24 hectares of vineyards planted predominantly to Pinot Noir (approximately 70%), with the remainder dedicated to Chardonnay, Pinot Gris, and Pinot Blanc. The vineyards benefit from free-draining alluvial gravel soils that contribute to the distinctive mineral character of the wines. The Martinborough climate, with its hot, dry summers and cool nights, creates ideal conditions for slow, even ripening of the grapes. Escarpment produces several tiers of wines, including their flagship single-vineyard Pinot Noirs: Kupe, Te Rehua, Kiwa, and Pahi, each expressing the specific terroir of different blocks within the estate. The vines, some of which date back to the original plantings in 1999, are planted at a density of 5,000 vines per hectare and are trained on a vertical shoot positioning system to maximize sun exposure in this cool climate region.
Philosophy & Practice
Escarpment's winemaking philosophy centers on minimal intervention to allow the expression of terroir. For their Pinot Noir production, the winery employs traditional Burgundian techniques, including cold soaking of the grapes prior to fermentation, the use of indigenous yeasts for fermentation, and aging in French oak barrels (typically 25-30% new oak) for 11 months. The winery practices sustainable viticulture, focusing on soil health through cover cropping and organic matter additions. Escarpment's approach to Pinot Noir includes careful hand harvesting, partial whole-cluster fermentation (varying by vintage and vineyard parcel), and gentle extraction methods to preserve the delicate aromatics and texture of the wine. For their white wines, particularly Chardonnay, the winery utilizes barrel fermentation with wild yeasts and full malolactic fermentation, followed by aging on lees to develop complexity. The winery's production facilities were designed specifically for small-batch winemaking, allowing for precise handling of individual vineyard parcels and contributing to the site-specific character that defines Escarpment's wines.