Der Escarpment Kupe Pinot Noir 2015 Martinborough ist eines der Filetstücke des Weinguts. Hier zeigt Larry McKenna eindrucksvoll, zu was die Escarpment Vineyards im Stande sind. Auch wir sind beeindruckt und mit absoluten Bestbewertungen renommiertester Experten kann man sich hier nur begeistern lassen.
von James Suckling:
The top dog is in impressive shape in this perfect harvest, showing plenty of charismatic perfume, spices and ripe cherry fruits, as well as earthy nuances. The palate has a wealth of ripeness. This is an extremely luscious wine, bathed in ripe darker cherry and plum fruit flavors with a wall of plush velvety tannins delivering a long, commanding but caressing palate. Brilliant. Drink now and for some years to come. Screw cap.
96 Punkte von Bob Campbell:
“Dense, intense and quite powerful pinot noir, with a core of sweet fruit balanced by moderately rustic tannins to give a drying and lengthy finish. Dark fruits with savoury, dried herb characters adding extra complexity. An heroic pinot noir that needs time to reveal its true potential.”
“This powerful wine is tightly wound yet very expressive, with plenty of torque to the plum and blood orange flavors at the core, slowly revealing details of cedar, tobacco, cumin seed, rosemary and black tea. Everything sings in harmony on the long finish.”
95+ Punkte von Wine Front:
“Kupe comes from Escarpments home turf over on Te Muna Road. Close planted in 1999. 50% new oak. 70% whole bunch. Dark cherry, aniseed, earth, spicy cinnamon oak on show, plenty of spice. Medium bodied, but firmly tannic, with a black tea character, ‘minerality’ aplenty, ginger biscuit, intense and driving, with serious length leaving a fan of tannin in its wake. Needs at least three years in bottle. Serious stuff.”
19,5 Punkte von Raymond Chan:
“This is a succulently rich and vibrant, black-fruited Pinot Noir with layers of spice, oak, dark herbs and whole cluster complexities on a very fine-grained, fresh palate. Abel clone fruit from the Escarpment Te Muna Road vineyard, close-planted in 1999, indigenous yeast fermented with 70% whole bunches.”
