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
