Pyramid Valley Wines is run by Mike and Claudia Weersing who came to New Zealand in 1996 when Mike began making wine with Tim and Judy Finn at Neudorf Vineyards in Nelson. Previously he had made wine with Nicolas Potel in Burgundy, Jean-Michel Deiss in Alsace and Ernst Loosen in the Mosel. After a 5 year search to find a site for their own vineyard, they purchased a farm in the Pyramid Valley, near Waikari, North Canterbury, in 2000. They immediately set about making wines strictly according to biodynamic principles on clay-limestone soils on scarp slopes. There are four vineyards, two planted with Chardonnay (Lion's Tooth, Field of Fire), and the others Pinot Noir (Earth Smoke, Angel Flower). Each vineyard is named after the weed which occupies that particular site and in true Burgundian style the vines are planted low and dense. This 100% Pinot Noir is hand-picked and hand-destemmed before malolactic fermentation. The wine is left on the lees in oak barrels for 10 months and spends a further 9 months in tank before bottling. Only 2,000 bottles were made.
A deep ruby-red in colour. Forward aromas of cranberries, dried herbs and white pepper. Vibrant and fresh on the palate with flavours of rhubarb and sloes. Lively acidity leading to an elegant and lingering finish. Brilliant food wine. Try with a pan-fried duck breast with raspberry sauce, salmon en croute with a watercress and tarragon butter or butternut squash, rosemary and blue cheese risotto.