Description
“You may think you know New Zealand wines but I can assure you that until you have tasted Pyramid Valley, you have no idea. The results speak for themselves: astonishingly good, terroir-expressive wines that will challenge all your preconceptions.” Lisa Perrotti-Brown, The Wine Advocate
Pyramid Valley founders, Mike and Claudia Weersing, were driven to create one of the New World’s great cool-climate vineyards and it took 15 years and a quixotic global journey that included a lengthy stopover in Burgundy. Mimicking the aspect and soils of this region, the Weersings finally found their special place in the southern hemisphere, within a barren chain of limestone-rich scarps at Waikari in North Canterbury. Inspiring all who came into their orbit, over another 15 years Mike and Claudia emerged as New Zealands pioneers of both biodynamic practices and high-density viticulture. Their minute scale and exceptional dedication to their soils and vines led to some incredible wines being produced.
In 2017, Mike and Claudia sold to Steve Smith MW (previously of Craggy Range) and his partner Brian Sheth in 2017. Steve described Pyramid Valley as one of the most compelling and unique vineyards he has ever visited Pyramid Valley had no shortage of suitors, and that Mike and Claudia chose to accept Smith’s offer speaks volumes. Smith’s blueprint from the outset has been to honour the Weersing’s vision and to build on the authenticity and integrity of the vineyard’s origins.
Smith brought in Huw Kinch from Martinborough’s Escarpment as Estate Manager and Winemaker. Kinch was already a huge fan, believing that Pyramid Valley’s Chardonnays were among the most profound examples he had tasted. Nick Paulin then joined from Central Otago, where he had been introduced to biodynamic viticulture under Blair Walter at Felton Road (before stints at Peregrine and Lowburn Ferry).
Since joining the team in the winter of 2018, Kinch (who lives on-site with his family) has spent much of his energy expanding the original blocks, which now extend to 6.8 hectares (still not a lot of vines). Following Mike Weersing’s original vineyard map—which he never got to complete—the new plantings are all on Pyramid Valley’s mid-slope. To add clonal complexity, the new Chardonnay cuttings have included some clone 845 (in addition to the existing Mendoza and 95). The vines are spaced at a slightly lower density of 8,000 vines per hectare to allow more cover cropping and increased soil biodiversity. Kinch is particularly excited about expanding the existing, tiny 0.4-hectare Lion’s Tooth Block.
The Pastures Collection includes the North Canterbury Chardonnay and Pinot Noir and the Central Otago Pinot Noir. The Pastures Collection seeks to articulate the genuine coolness of this unique terroir: its rocky slopes and limestone soils and, now more than ever, the passion of the local winemakers and growers willing to push the boundaries. They are true expressions of their place and reflective of the foundational philosophies of Pyramid Valley.
“Sometimes you taste a wine for the first time and it’s so fabulous, so new, so different, that you’re overwhelmed by a desire to visit the vineyard where the grapes were grown.” Max Allen, The Australian Financial Review
“Benchmark New Zealand vineyard and wines. If not a yardstick for chardonnay and pinot noir globally. No joke.” Mike Bennie, The Wine Front
About this wine: Three Biogro certified vineyards go into this year’s blend: the Good Family Vineyard on Georges Road, Waipara (Glasnevin gravels, 48%), the Course-Choi Vineyard (formerly Porters) on Mackenzies Road, Waipara (Domett Clay, east-facing slope, planted 2004, 45%), and Pyramid Valley’s own Waikari Estate (clay/limestone, planted in 2000, 6%). Hand-picked throughout April.
Fully destemmed and fermented with wild yeasts in open-top fermenters, the wine spent 12 months in French oak (14% new), then five months in wooden cuves on light lees before bottling, unfined and unfiltered.
A cool, wet season punctuated by warm sunny stretches produced lush, healthy canopies, and careful viticulture delivered ripe, well-conditioned fruit. The result is bright ruby in colour, with savoury wild herb, forest floor, red fruit and floral aromas. Dense and chalky on the palate, with mocha and gamey, savoury notes, fine compact tannins and a juicy acid core giving tension and length. Age-worthy and a natural match for venison, duck, or roasted vegetables.
90 points, Rebecca Gibb MW, Vinous “The 2023 Pinot Noir North Canterbury is fruit-forward and light-bodied yet brooding and concentrated. The focused, athletic finish boasts both acidity and muscle, while the tannins contribute chalkiness. Chinese plum, festive spices and smoky notes linger.”
93 points, Jane Skilton MW, Inside Burgundy “An interesting wine. The nose is a little angular and unresolved to start but with a little time in the glass opens up. Quite a bit of tannin, fruit sits in the background. Structured and firm. Quite a definite, chewy style of wine. Though there is a nice core of fruit sweetness and good length so I suspect, it just needs time.” April 2025.
RRP $70 Our Special Price $63.99 when you buy 6 or more of this wine
