The 'Escaroth' vineyard is home to dedicated growers Andy and Kyna Laurie. Situated in the Taylor Pass subregion of the Southern Valleys, they first planted vines on their land at the turn of the Millennium.The handpicked bunches were cold-soaked for five days before undergoing wild yeast fermentation. The wine was hand-plunged during its ferment which included 50% whole clusters. The wine was pressed into French oak barriques (35% new) for 12 months, with a further three months in tank to gently and naturally settle. A heady fragrance of peony and violets, red cherry and pomegranate, overlaid with a smoky, earthy savouriness and some whole bunch greenness. The character reflects the perfume and delicacy of the vintage. Juicy and fresh, attractive, elegant style.

"Mid smudgy garnet. Shows the whole-bunch component in a stemmy/sappy freshness (not at all green). There's a floral note but it's wild not domesticated, herbal not headily perfumed. On the palate, this is dry and savoury and avoids the sweetness that is so common in Marlborough Pinot Noir. Not quite starting to show tertiary flavours (eg leafy undergrowth) but there's a sense of the direction this will take. For now the non-sweet fruit is still captivating and controlling the long, fresh finish. Highlights how successful this vineyard is in low-yielding years (as in 2019). Excellent ageing potential, and a great example of the well-judged use of whole bunch. Has all the freshness and purity of the New Zealand climate as well as the complexity and ageing potential of sophisticated winemaking." 17.5pts Julia Harding MW JancisRobinson.com