ABOUT: Pyramid Valley is a name to be filed away in your New Zealand biodynamic pioneer database along with Seresin, Milton, and Felton Road. Pyramid Valley began life in a well chosen spot in North Canterbury on the east coast of New Zealand’s south island in 2000. From the beginning their vineyards have been farmed with biodynamic practices and today they are Demeter certified. Mike and Claudia Weersing run the show and are fully dedicated to achieving the lowest artificial input levels in their wines as possible. Mike actually worked for Deiss and Kreydenweiss in Alsace, some direct biodynamic inspiration. Their meticulous wine making practices shine through in their incredible collection of focused wines. They make tiny quantities of wines that age well so we get extra excited when we have some in stock. Hope you do too. TASTE: Savagnin Rose is a white grape (though the skin has a pinkish hue) and is a member of the Traminer family. Its parents are Savagnin Blanc (most common in the Jura for Vin Jaune)and Gewurztraminer. In the book Wine Grapes Savagnin Rose is described as “The non-aromatic version of the much more famous Gewurztraminer.” This is a rare grape and extremely rare for New Zealand except at Twin Valleys vineyard where in 2010 a small parcel became available and Pyramid Valley jumped on it. Here’s what the winery had to say about the wine…”Very delicate and subtly perfumed, with brown, yellow and ochre spice turmeric, curry, sumac, saffron and equally fine floral notes, especially rose. Still some light leesy fermentative notes, from a very long gestation in barrel. Juicy and freshly sweet, like a Golden Queen peach. Feels lush and bright simultaneously, as ripe acid and girdling phenolics lend focus and drive to the luscious finish. Really like a perfect, yellow, tree-ripened fruit a mirabelle, say, or an Anjou pear, or that queenie peach.” This is a special one and we were very lucky to get the last few bottles.
PAIR: Maori potatoes, fern fronds, asparagus, goat cheese, garlic scape pesto, spinach and feta muffins, and curried lentil and roasted kumara pasties.
