2022, Pyramid Valley Lion of Tooth Chardonnay, Pyramid Valley Vineyards
Parker 95 (2024); Vinous 96 (2024)
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At a glance
- Grape
- Chardonnay
- Region
- North Canterbury, New Zealand
- Alcohol
- 13.00%
- Body
- Medium
- Acidity
- High
- Sweetness
- Dry
- Drink
- Long (10-20 yrs)
- Pairs with
- Poultry, Seafood, Pasta, Risotto
Why this wine
North Canterbury limestone, which is rare in New Zealand and gives Chardonnay a tension most of the country's examples lack. Wild-fermented and unfiltered.
Our advantages:
Description
How it tastes
Refined and mineral, this biodynamically farmed Chardonnay expresses mandarin, cashew, and crushed limestone, with taut lemon curd flavours, saline energy, and exceptional length. Intricate and layered, revealing aromas of mandarin peel, cashew, wet stone, and crushed limestone over subtle hints of flint, white blossom, and toasted nuts. Textural and poised, with flavours of lemon curd, mandarin, and hazelnut unfolding over a taut, mineral core. The palate is defined by saline acidity and crystalline focus, combining power with elegance and tension through a long, precise finish. Contains sulphites. Information provided to the best of our knowledge at time of publication and subject to change by vintage.
The producer
Nestled in the dramatic limestone and clay slopes of Waikari, North Canterbury, Pyramid Valley is a visionary New Zealand estate founded in 2000 by Mike and Claudia Weersing. After two decades of pioneering biodynamic viticulture, the estate was acquired in 2017 by Steve Smith MW and Brian Sheth, ushering in a new era under winemaker Huw Kinch. The vineyards planted at extremely high density and farmed with minimal intervention produce wines of depth, texture, and precision. The Botanicals Collection, including Lion of Tooth is named after wild plants in each vineyard block and represents the pinnacle of Pyramid Valley of craft: wines that truly breathe of their place.
Food and drinking
Good with poultry, seafood, pasta and risotto. Drinking well now, with a decade or more ahead of it. Serve at 10–12°C.