Pyramid Valley Earth Smoke Pinot Noir North Canterbury – 2022

Pyramid Valley are probably New Zealand’s most exciting “newcomers” of the past few years, making some of the most impressive Pinot Noirs and Chardonnays outside Burgundy. Situated about 50kms north of Christchurch on New Zealand’s South Island, their cool climate, high altitude vineyards are based on a mix of clay and limestone soils. The vineyards were planted in 2000 and have been cultivated biodynamically ever since. In 2017 the winery was sold to Steve Smith MW, one of New Zealand’s most accomplished winemakers and formerly the head winemaker at Craggy Range. At 20+ years of age, the vines are now beginning to show their true potential. These are fantastic, single site, terroir-expressive wines and seriously good value alternatives to Burgundy!

2022 was a cool growing season, with higher than average rainfall resulting in lush, healthy canopies. The weather became dry and stable in late March/April which allowed for picking of clean, ripe fruit.

Tasting note
Vibrant garnet with great clarity. The nose has brooding aromas of
dark fruits, spicy complexity and florals. Dense, compact palate with a core of umami raspberries and a savoury, resinous complexity surrounded by soft fine tannins and a saline, palate-activating structure. A pure, vibrant and expansive expression of Earth Smoke.

Viticulture
Planted between 2000-2002 at 11,111 vines/ha and farmed
biodynamically from inception. An expansive, east-facing slope. Strong, beautifully structured soils; 30% clay, 15% active lime.

Winemaking
Carefully hand sorted, fully destemmed and fermented with yeasts
from the vineyard, gently fermented using infusion methods for 21-27 days. Settled in tank before being transferred to French wooden barrels. Elevage of 18 months, then bottled unfined and unfiltered. Alcohol: 13%

Suitable for Vegetarian/Vegan: Yes

410 cases of 6 x 750ml bottles were produced.

“

ruit was 100% destemmed and fermented in open-top concrete tanks. Spends a year in 1- to 5-year-old puncheons and barrels, then another year in large wooden tanks.
Light garnet. Aromas of raspberries and sour cherries meld with flowers and a hint of meatiness. Wonderfully supple, gauzy tannins wend their way around a flowing stream of raspberry, sour cherry and candied redcurrant, as fresh wildflowers and aromatic herbs waft on the breeze. Gorgeous texture, fantastic acidity and great length, with an aromatic sweetness that can’t help but make you smile. Incredibly sensual and alluring, and rather shockingly delicious.” 19/20pts jancisrobinson.com