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: Pyramid Valley’s Lion’s Tooth Chardonnay comes from a teeny southeast facing slope of clay and lime, producing a wine described by the producer as having “…golden dandelions and obvious lime rich soil shows a golden color with a toasty sulphite nose”. Alright. Compared to the Field of Fire Chardonnay from the same property, the Lion’s Tooth is a little more restrained, and less about the fruit and more about the saline edges and the citrus pith. Nuts and baking spices are mixed in with the cool rock salt, the body is medium with a viscous feel and a green bolt of medium+ acidity powering through a long finish. Very high quality with a lot of potential for fantastic development.
PAIR: Brown butter roasted cauliflower, baked eggs with avocado, fresh sage cornbread dressing, pear goat cheese galette, and roasted garlic mashed potatoes.
