From 30-year-old vines in the Bridge Pa Triangle; spent one year in used French oak. Bright red-ruby. Slightly high-toned perfume of blueberry, black olive, exotic spices and licorice. Juicy, dusty and concentrated if a bit dry-edged, conveying a primary quality to its tart red berry and peppery spice flavors. The substantial dusty tannins coat the incisors. This very dry but ultimately fine-grained, even creamy Cabernet Franc should be flexible at the dinner table. Vinous.
‘...high-toned perfume of blueberry, black olive, exotic spices and licorice. Juicy, dusty and concentrated… red berry and peppery spice flavours… dry but ultimately fine-grained, even creamy Cabernet Franc…’
‘You may think you know New Zealand wines but I can assure you that until you have tasted Pyramid Valley, you have no idea. When I first sampled the earliest releases from this left-of-center producer, I was so drawn to the signature, ground-breaking if, at that time, not altogether flawless wines that I vowed to pay them a visit as soon as possible (which, given their location, is easier said than done). There was a spark of “otherness” about the wines that was so unlike anything else in New Zealand, it was difficult to say if proprietors Mike and Claudia Weersing were geniuses or mad or mad geniuses. I’m still kinda thinking there’s an element of the latter going on here but at least my first visit in 2011 and follow-up visit this year have confirmed to me that they are most definitely wine geniuses. Having searched New Zealand for their ideal plot of land to produce Pinot Noir and Chardonnay of the very highest quality, the Weersings were tempted by comradery to plant amongst their friends in Central Otago. But it was the unique, clay-limestone soils and scarp slopes near Waikari in North Canterbury that stole their hearts. In 2000 they planted vines in one of New Zealand’s newest and remotest wine regions…so new and remote it still doesn’t really have a name other than ‘North Canterbury’. Claudia is the biodynamic green-thumb and Mike is the Burgundian trained winemaker in this small-scale, hands-on operation. Everything in the fields and winery is as natural as natural can be and anyone who has followed the wines over the years will know, from tasting if not knowledge, that Mike has tested the boundaries of no / low sulfur additions and now seems to have a knack for adding just-enough to ensure stability without compromising the couples’ ethics. The results speak for themselves: astonishingly good, terroir-expressive wines that will challenge all your preconceptions.’ Lisa Perrotti-Brown MW, January 2015.