| Region of production: | Canterbury GI |
| Winery Location: | Waikari, Canterbury |
| Year Established: | 2000 |
Vineyard Holdings
3.1 ha
- Home Vineyard (3.1 ha): Pinot Noir and Chardonnay planted between 10,000 and 12,000 plants per hectare on clay-limestone soils.
Top Wines Produced & Inaugural Vintages
- Lion’s Tooth Chardonnay (Canterbury GI): From the Home Vineyard. Inaugural vintage 2006.
- Field of Fire Chardonnay (Canterbury GI): From the Home Vineyard. Inaugural vintage 2006.
- Earth Smoke Pinot Noir (Canterbury GI): From the Home Vineyard. 100% destemmed. Inaugural vintage 2006.
- Angel Flower Pinot Noir (Canterbury GI): From the Home Vineyard. 100% destemmed. Inaugural vintage 2006.
Average Total Production
- 4,800 bottles
Summary
Mike and Claudia Elze Weersing founded Pyramid Valley in 2000, after moving to New Zealand three years prior for Mike, who had trained previously in Burgundy, to work at Neudorf in Nelson. The Weersings converted a 2.2-hectare sheep farm into a high-density vineyard dedicated to Pinot Noir and Chardonnay, almost entirely on its own rootstock. Since its planting, Pyramid Valley has practiced biodynamic viticulture. In addition to wines from its own estate, Pyramid Valley also vinifies a Growers Collection, single-site wines sourced from nearby properties. In 2017, Pyramid Valley was acquired by Americans Brian and Adria Sheth and New Zealand MW Steve Smith, who have renovated the winery and expanded the estate holdings.
Style & Vinification Techniques
Pyramid Valley is recognized as a leader in New Zealand for biodynamic viticulture. The estate’s dense plantings lead to low yields and austere, concentrated fruit. The vineyard is sub-divided into four distinct blocks, determined by differentiations in soil. In production, Pyramid Valley uses only native yeast. The winery operates via gravity flow and utilizes neither heating nor cooling systems. Wines are usually bottled without fining or filtration, and sulfur additions are minimal.
Producer Website: Pyramid Valley Vineyards