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.
“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
This wine is from the Colours Collection which embraces the more exploratory side of Pyramid Valley, styles of wine that have played a pivotal role in the historical identity and success of the winery. So, you can expect things like some skin maceration, whole-bunch ferments on the whites and maturation in amphora. These wines are adorned with artwork symbolising the character of the wine and a print of a flower (on this label, Queen Anne’s lace) that thrives in the healthy, mostly organic, soils of the source vineyards. These are delicious, thought-provoking wines.
The 2021 is a blend of Sauvignon Blanc (97%) and Pinot Gris (three per cent) from two sustainably farmed vineyards in Waipara. The Fraher vineyard (Sauvignon Blanc) was planted in 2002 and sits on soils of Omihi clay. The Porters vineyard, a source of Pinot Gris and Sauvignon Blanc, was planted in 2004 on Domett clay soils. The wine was naturally fermented in a combination of tank, neutral barrels and clay amphora, and five per cent of the fruit was fermented on skins for two to three weeks. The wine sat on lees for three months before being bottled unfined.
The new release is deep and layered, with aromas of soft fleshy fruits, white flowers, some woody savoury herbs and a touch of tropical fruit. It’s linear, with tight and grippy phenolics, green mango and saline splashes leading to a super refreshing finish with delightful energy and zing. It’s Sauvignon but not as we know it.
93 points, Rebecca Gibb MW, Vinous Media “The 2021 Sauvignon + North Canterbury is so named because it isn’t just Sauvignon Blanc; there’s a touch of barrel-fermented Pinot Gris here too. What’s more, 7% of the Sauvignon was fermented on skins in clay amphorae, the remainder in both tanks and barrels. The result is a dry, textural white with a rich midpalate. It’s a delightful apple- and elderflower-scented expression. You’ll also find some floral notes, perhaps due to the skin contact and citrusy acidity. Pretty and finely detailed.”
93 points, Mike Bennie, The Wine Front “A wine built around tropical fruitiness, freshness, vibrancy, with some nice textural elements in tow. Squeaky on the palate, good squeeze of citrus on those tropicals, some green apple and gentle spice in the mix too. Good impact here. Firm and fresh finish. A delight to drink.”
94 points, Bob Campbell, The Real Review “Intense, crisp sauvignon blanc with grapefruit, blackcurrant bud, oyster shell, and an appealing floral lift supported by gentle acidity fresh hops and fine, peppery tannins. Unusual and distinctive wine.“
95 points, Sam Kim, Wine Orbit: “Precise and brilliantly focused with grapefruit, apricot, lime peel and dried herb nuances, it’s finely expressed on the palate delivering bright fruit flavours backed by vibrancy acidity, finishing impressively long and structured. Delightfully restrained and poised.” In your mind’s eye think purest of Sancerre with more-ish mouthwatering complexity.. Absolutely delish !
RRP $40 Our Price $35.99
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