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:Two organically certified vineyards make up the lion’s share of Pyramid Valley’s North Canterbury Pinot Noir in 2022. Course-Choi Vineyard (previously named Porters) on Mackenzies Road in Waipara, planted on an east-facing slope in 2004 on Domett Clay, soils accounts for just over 70%, with the balance from Pyramid Valley’s own vineyard in Waikari, planted in 2000 on clay/limestone soils. A dash of fruit from a clay-rich hillside in Marlborough’s Omaka Valley rounds out the blend.
The grapes were picked by hand, fully destemmed and fermented with indigenous yeasts in open fermenters. The wine matured in French oak barrels (20% new) for 12 months before settling in concrete tulips on light lees for a further six months. It was then bottled unfined and unfiltered.
92 points, Erin Larkin, The Wine Advocate “The 2022 North Canterbury Pinot Noir pours quite differently in the glass to the 2021. The 2022 is light and almost translucent, while the 2021 is dense and richly colored. “I’d say berry size was about half, in 2021,” says Steve Smith, MW. On the nose, it is spicy, leading with star anise and fennel, clove and orange peel. 100% destemmed, the wine has all the exoticisms of stems. The handling of the fruit during fermentation is incredibly gentle. The cap is wet daily with juice and plunged only once or twice during the peak of ferment. There’s sour cherry and strawberry top, fresh tobacco leaf and a creamy black tea character laced through the finish. A wine of several parts. Complex, textural, fresh.”
RRP $78 **Our Special Price $63.99 when you buy 6 or more of this wine**
Reviews
There are no reviews yet.