Escarpment Pahi Pinot Noir
$81.60

Escarpment Pahi Pinot Noir

Escarpment are no longer making this wine but it is very highly rated and a lovely wine. Be quick before we run out!

Region
  • New Zealand
  • New Zealand - Wairarapa
Style
  • Red Wine
Varietal
  • Pinot Noir

Shipping Options / Costs

Free shipping for orders over $150, otherwise

Shipping Option Per Box  Cost
Pick up in store All Free
Ship to: Local Wellington Region (*) Up to 12 bottles $2.50
Ship to: Rest of New Zealand Up to 12 bottles $6.00
Ship to: Rural Deliveries Up to 12 bottles Add + $4.50
Ship to: Waiheke Island Up to 12 bottles Add + $12.00
(*) Local Wellington includes Wellington City, Hutt City and Porirua City. 

We can contact you when this item is available:

by volume: 13.4%
Total acid: 5.2g/l
pH: 3.61
Residual sugar: <1g/l
Total dry extract: 28.0 g/L
This wine was grown on the McCreanor Vineyard Princess
Street, Martinborough from 27 year old vines. A combination
of slightly heavier soils and a blend of clones, 10/5, Abel and
Clone 5 always rewards us with this particular style; soft,
ripe, pure fruit expressions in an exceedingly New World
Pinot Noir.
It was open topped fermented using indigenous yeasts in
traditional wooden cuvees, hand plunged every 12 hours,
with a total vat time of 17 days. After pressing it was
matured in 30% new French oak barriques for 18 months.
It was fined using a minimum of egg whites to protect the
flavours and aid brightness in the glass without filtering,
promoting soft mouth feel and texture.
It will continue to develop for up to 10 years and will always
be a wonderful counterpart to any game food.

Raymond Chan 19-/20

Dark, deep, even ruby-red colour, a little lighter on the rim with some garnet hues. The nose is elegantly proportioned and tightly concentrated with deep and rich fruit aromas of dark-red berry fruit and black cherries entwined with penetrating dark herbal elements along with fine, whole cluster stalk notes and suggestions of stems, along with nutty oak. Medium-full bodied and fine in presentation, this has real mouthfeel and presence with a packed core of dark red berry fruit melded with dark herbs and floral fragrances. The fruit is underlined by fine-grained, velvety textures and extract, allowing the fruit richness to prevail. The fruit is fresh and has vitality, and flows with great energy and tension to a long, smooth, fine-textured, lingering finish. This is an elegant, but richly concentrated Pinot Noir with concentrated dark fruits and aromatic herbal and floral layers, and a lively, velvety palate. Match with herb-marinated poultry and pork dishes over the next 6-7+ years. Clones 10/5, Abel and 5 from 27 y.o. vines from the ‘McCreanor' vineyard on Princess Street, indigenous yeast fermented with 50% whole bunch to 13.4% alc., the wine spending 17 days on skins, and aged 18 months in 30% new French oak barrels. 19.0-/20 Apr 2016

Winemaker Notes (2014 Vintage)

by volume: 13.4%
Total acid: 5.2g/l
pH: 3.61
Residual sugar: <1g/l
Total dry extract: 28.0 g/L
This wine was grown on the McCreanor Vineyard Princess
Street, Martinborough from 27 year old vines. A combination
of slightly heavier soils and a blend of clones, 10/5, Abel and
Clone 5 always rewards us with this particular style; soft,
ripe, pure fruit expressions in an exceedingly New World
Pinot Noir.
It was open topped fermented using indigenous yeasts in
traditional wooden cuvees, hand plunged every 12 hours,
with a total vat time of 17 days. After pressing it was
matured in 30% new French oak barriques for 18 months.
It was fined using a minimum of egg whites to protect the
flavours and aid brightness in the glass without filtering,
promoting soft mouth feel and texture.
It will continue to develop for up to 10 years and will always
be a wonderful counterpart to any game food.

Reviews

Raymond Chan 19-/20

Dark, deep, even ruby-red colour, a little lighter on the rim with some garnet hues. The nose is elegantly proportioned and tightly concentrated with deep and rich fruit aromas of dark-red berry fruit and black cherries entwined with penetrating dark herbal elements along with fine, whole cluster stalk notes and suggestions of stems, along with nutty oak. Medium-full bodied and fine in presentation, this has real mouthfeel and presence with a packed core of dark red berry fruit melded with dark herbs and floral fragrances. The fruit is underlined by fine-grained, velvety textures and extract, allowing the fruit richness to prevail. The fruit is fresh and has vitality, and flows with great energy and tension to a long, smooth, fine-textured, lingering finish. This is an elegant, but richly concentrated Pinot Noir with concentrated dark fruits and aromatic herbal and floral layers, and a lively, velvety palate. Match with herb-marinated poultry and pork dishes over the next 6-7+ years. Clones 10/5, Abel and 5 from 27 y.o. vines from the ‘McCreanor' vineyard on Princess Street, indigenous yeast fermented with 50% whole bunch to 13.4% alc., the wine spending 17 days on skins, and aged 18 months in 30% new French oak barrels. 19.0-/20 Apr 2016