Abandoned Cart Flow

Deep crimson hue.

Deep brooding nose of plum and blue fruits with lifted floral spicy notes. Full bodied Pinot Noir with ripe rich fruits, mouth filling texture and round plush tannins giving the wine weight and power that lingers on the palate with a savoury, moreish finish.

Tasting Note

~ 96 Points ~
"There’s no mistaking the sense of place with aromas of white soil and wild flowers, the varietal signature of red berries with cherry and old strawberry sitting nicely alongside  moments of plum then spice. Fine tannins and acidity salivate and coat the palate with texture and finesse while red fruits and wild flowers are at the core and mid-palate. Youthful and new, complex and varietal, a wine of place and time, complexity and charm. Best drinking from 2024 through 2034+."
- Cameron Douglas, MS

A blend of four vineyards sustainably farmed, free of artificial chemicals or fertilisers. Primarily whole bunch fermented for 12 - 24 days in open top fermenters with a small amount of Blanc de Noir pressings added during fermentation. Aged in concrete Tulipes, clay amphora and old barrels for 6 months without SO2 before being bottled unfined and unfiltered

Slightly hazy orange hue. Lifted complex nose of spices and florals - almost campari like. An explosion of flavour hits your mouth with Christmas spices and orange rind, soft fine tannins coat the mouth leaving a savoury and moreish finish. A great match with aromatic dishes.

Tasting Note

Vibrant crimson hue. Brooding complex aromas of lifted florals, red berries and a gamey, earthy complexity. Vibrant palette of fresh berries with an earthy, mouth-filling structure that coats the mouth. Sinewy tannins drive the wine with a long saline minerally finish.

"Perfumed nose of mixed peppercorns, potpourri, cloves, strawberries, wild blueberries, lemons and fresh thyme. It's so bright and elegant, with a medium body and firm, tight yet seamless tannins. Crunchy acidity. Full of energy and tension."
   ~ www.jamessuckling.com, 2022

Tasting Note

Sourced from two vineyards in North Canterbury - the BioGro certified Good Family vineyard on Georges Road planted on Glasnevin Gravels and the Fraher vineyard planted on Omihi clay soils.

Subtle aromas of meadow flowers and lemongrass. Full, mouth-filling texture with subtle notes of lemongrass and dried herbs. Salivating acidity offering the wine length and a moreish quality.

Tasting Note

Hand picked, whole bunch pressed. Wild ferment in a combination of Nico Velo concrete tulipes and seasoned oak, and aged on lees for 14 months. Bottled unfined.

Golden lemon hue. Characters of nectarine, pear, ripe apples, Meyer lemon and a hint of shortbread. A lovely soft nutty texture that builds in richness before the unique saltiness found in all our Pyramid Valley Chardonnay comes through in the long, rice paper-like finish.
Absolutely delicious.

Tasting note

Waikare, North Canterbury

Viticulture
Planted between 2000-2002 at 11,111 vines/ha and a second planting in 2018, farmed biodynamically from inception. This unique, south-east facing site has varied soils, graduating from top to bottom on the slope, through primarily shallow (10-15cm) glauconitic clays over well drained limestone.

Winemaking
Crushed and soaked for 4 hours prior to pressing. Wild ferment, in aged French oak barrels. 12 months on lees in barrel, then aged on light lees for 5 months in stainless steel prior to bottling unfined and unfiltered in September 2023.

Tasting notes
Green lemon hue. A complex nose of minerals, flint, lemons, and limes. The palate is taut yet rich, with concentrated flavors reminiscent of lime and samphire. Fine, compact phenolics frame the wine and drive a long, mineral finish. This wine always reminds me of line and length—like train tracks stretching into the distance.

~ 96 POINTS ~
Expansive, succulent white of depth and concentration with pretty lift and complexity from jasmine florals, warm straw, hazelnut and button mushroom savouriness amongst the mandarin, ginger, lime, green apple going on. The supple flow stretches luxuriously through the palate and finishes with a light, building chalky pucker. It’s such a chilled out white, but so much is going on. And gosh it drinks beautifully.
- Mike Bennie, The Wine Front

Tastings Note
Latest Reviews

Lowburn, Central Otago

Viticulture
From the Snake’s Tongue parcel planted in 2007 at our estate in Lowburn, Central Otago. Abel clone meticulously farmed to the highest standard in its third year of organic conversion producing stellar fruit. Soils are predominantly loess over deep silts that have developed pedogenic lime deposits.

Winemaking
25% whole bunch with the remainder gently de-stemmed to maintain a high percentage of whole berries. Fermented using wild yeasts in open top Nico Velo concrete tulipes for 26 days. Aged in French barrels for 12 months, 30% new oak, then blended and aged for a further 6 months in oak prior to being bottled unfined and unfiltered.

Tasting notes
Bright garnet hue. Complex florals, five spice, gamey, spiced plums, cherries, cloves and wild thyme, quite an alluring nose. On the palate, concentrated flavours of mineral, iodine, spiced plums, thyme and game meats. The mouthfeel is plush and silky, with a juicy, evocative structure and a savoury saline finish.

Closure
Cork (Diam Origine 10) and wax seal
The 2023 vintage also brings a change to closure, with all the Botanical Collection wines now sealed with a cork closure, Diam Origine 10. This cork guarantees freedom from cork taint, is bound together by natural beeswax compounds, and has consistent elasticity which guarantees a proper seal with each bottle. The bottle is also finished with a wax cap. This will be our closure for all following vintages, providing customers with real confidence in cellaring and honours the natural luxury idea that sits behind the Pyramid Valley brand.

~ 94 POINTS ~
The 2023 Pinot Noir Snake's Tongue is a remarkably fragrant wine, with a strong floral burst giving way to raspberries, blackberries, red cherries and mint. You could spend a long time just sniffing it. This is supple and sensitively made, generous but not weighty, with fine, succulent tannins and gently refreshing acidity on the calming finish. Though young, the 2023’s gentle structure makes it enjoyable from the off and for a decade beyond. 
- Rebecca Gibb MW, Red Wine Report

Tasting Note

Named after the ribbonwood (mānatu) tree, our Pyramid Valley Mānatu vineyard sits in a sheltered valley with elevated terraces gently sloping to the north. Soils of loess over deep gravel and pedogenic lime deposits produce grapes with floral and wild thyme aromas, black cherry and plum notes and fine, velvety tannins.

An assemblage of individual Pinot Noir parcels hand-harvested and fermented with wild yeasts then cellared in French oak for 12-18 months before being bottled unfined and unfiltered.

Bright garnet appearance. Aromas of wild berries and summer fruits, with savoury spices. The wine has a silky texture that this vineyard always delivers, followed by a chalky fine tannin structure that balances the juicy Central Otago fruit. The flavours are persistent, with an understated power. A beautiful freshness and lightness like the alpine air that surrounds this place.

Pale straw colour, this Sauvignon Blanc opens with distinct aromas of oyster shells, freshly cut garden herbs, and fresh citrus fruits.

The palate is taut and saline, opening to reveal notes of white flowers, honeysuckle and grapefruit flavours. There is a lovely tension and lightness to the wine, while the flavour builds with persistence through the finish. A truly great Sauvignon Blanc site in the hills of Marlborough.

Waikari, North Canterbury

Viticulture
Planted from 2000-2002 at 11,111 vines/ha and a second planting in 2018, farmed biodynamically from inception. Steeply inclined, east facing home block. Beautiful soils, with nut and crumb structure and great mineral fertility: 30% clay, 15% active lime.

Winemaking
Crushed and soaked for 2 hours prior to pressing. Wild ferment, in aged French oak barrels. 12 months on lees in barrel, then aged on light lees for 5 months in stainless steel prior to bottling unfined and unfiltered in September 2023.

Tasting notes
Pale lemon straw hue. Mineral complex nose of mandarin, cashew nuts, and crushed limestone. Great depth. Taught, focused flavours envelop the palate. Lemon curd, mandarin peel, nutty flavours unfold. Great length and drive with saline acidity.

Closure
Cork & wax seal

~ 96 POINTS ~
The 2022 Chardonnay from the high-density Lion's Tooth parcel is an arresting wine that sucks you in but doesn’t spit you out. It’s not a wine you'll want to spit out either. This 2022 draws you in with its harmony, expansive nature, silken texture and sense of tranquility. It is subtle in its flavors - this is Chardonnay, after all – with flinty characters giving way to toasted nuts and oatmeal, lemon curd and nectarine. This is not a fruity but savory, restrained style that focused on texture over aromatics. Meditation for the mouth.
- Rebecca Gibb MW, Vinous

Tasting Note

NB. This stock will carry a US market back label.

Slight hazy, unfiltered appearance with green/lemon hues. Complex, ripe exotic fruits with subtle grassy aromas typical of the variety. The palate is full of concentrated ripe fruits with beautiful texture and drive. A wine that shows the potential of what Sauvignon Blanc can be. This wine should age gracefully over the next 5-10 years. Match with fresh fish and a vibrant salad.

Tasting note

Hand picked and whole bunch pressed, transferred to barrels without settling. Wild ferment in French oak 28% new, and left on lees without sulphur for 12 months prior to being racked to tank in April 2024 to spend a second winter on light lees. Bottled unfined and unfiltered

Golden Lemon hue with a slight unfiltered haze.
Complex aromas of lemon grass, brioche, citrus fruit and hazelnuts. On the palate it is full and rich with great old vine density, almost a chewy texture. The fresh bright saline acidity tightens up the wine to give it drive and length. Another great example of North Canterbury Chardonnay.

Tasting note

Waikari, North Canterbury

Viticulture
Planted between 2000-2002 at 11,111 vines/ha and a second planting in 2018, farmed biodynamically from inception. This unique, south-east facing site has varied soils, graduating from top to bottom on the slope, through primarily shallow (10-15cm) glauconitic clays over well drained limestone.

Winemaking
Whole bunch pressed and transferred to barrel without settling. Wild ferment, in an aged French oak barrel. 12 months on lees in barrel, then aged on light lees for 5 months in barrel prior to bottling unfined and unfiltered in August 2024.

Tasting notes
Green lemon hue. Pure nose of meyer lemon, freshly cut limes, creme fraiche, grilled almonds, ocean spray and mineral complexity. A saline, linear palate with a powerful crackling acidity. Taut yet rich, concentrated flavours reminiscent of lemon and lime, crushed salt and samphire. Almost margarita-like. A wine with great purity, fine powdery structure and a long moreish, mineral finish.

Closure
Cork (Diam Origine 10) and wax seal
The 2023 vintage also brings a change to closure, with all the Botanical Collection wines now sealed with a cork closure, Diam Origine 10. This cork guarantees freedom from cork taint, is bound together by natural beeswax compounds, and has consistent elasticity which guarantees a proper seal with each bottle. The bottle is also finished with a wax cap. This will be our closure for all following vintages, providing customers with real confidence in cellaring and honours the natural luxury idea that sits behind the Pyramid Valley brand.

~ 93 POINTS ~
Just one barrel of the 2023 Chardonnay Field of Fire was made. Spring frosts wiped most of the crop out before the season had a chance to get going. While this is oaked, its fruit profile reminds me of the cool wines of Chablis. This is a firm, focused, fledgling of a Chardonnay. It has a lightly creamy mid palate, but what's most evident is the corset of powerful acidity that leaves a sensation that reminds me of wringing out a wet towel. The 2023 has real push and pull tension, with apple and pear fruit notes meeting integrated touches of brioche and hazelnut. Perhaps not the longest Field of Fire, but this is still in its cocoon, and when it turns into a butterfly, this may become more extended.
- Rebecca Gibb MW, Red Wine Report

Tastings Note

USA Back label