"The 2011 Lion’s Tooth Chardonnay has a lovely if more delicately scented nose than the Field of Fire and shows a lovely perfume of orange blossoms, lemon tart and honeysuckle with touches of green apple peel and pineapple. Medium-bodied and very tightly-knit on the palate, the intensity here is commendable with layer upon layer of citrus fruit and toasty flavors that carry through a finish with great freshness and length. Drink it 2014 to 2019+."
94+ Points Wine Advocate
"If you’ve been following the New Zealand wine scene over the past decade you’ll likely have come across Mike and Claudia Weersing and their labour of love in Pyramid Valley wines. They are shifting their focus back to the property, not that it left, but looking less to other sources for wines and really honing in on their own detailed labour on their property in Canterbury, north of Christchurch. The amphitheatre-like farm is biodynamic, and hand-tended with an almost manic attention to detail. The wines have always been made with minimal intervention, no additions, and now the amphorae are settling in at Pyramid Valley, this wine gets 50% in old oak and 50% in amphora.
Amazing aromas. It’s often obtuse to say something smells like minerals, but the bouquet is striking for its geological impression – wet stones, petrichor, slate, quartz. Then there’s a cuddle of sweetness of fruit, a barely-there ripeness of stone fruit and floral fruit blossoms. To taste, a curvier wine that I’ve seen from the lieu dit of Lion’s Tooth – there’s a stream of laser-like acidity flowing through the slipperiness of gently sweet fruit, and the wine has defined boundaries from a chalk-like mineral edge; but it’s more opulent. Line and length impressive here too. Such a sexy wine. It feels not quite resolved, but there’s so much going on and the wine feels so fine that further potential is an excitement."
94+ Points Wine Front
REVIEWS ON SOME PREVIOUS VINTAGES
Pyramid Valley Lion's Tooth Chardonnay 2010
Emergent aromas of sliced pear, hot stone, hawthorn (blossom), and alyssum.
Immediately dense and powerful, rich but stern; something nearly solid about this wine. An intense kind of inwardness, the wine folding in upon itself, condensing to an astonishing saline core. Enormous force and length, with alternating assertions of golden flavour - ripe pear, toast, flower honey, nuts - and chalk-hard structure.
Deep, brilliant straw gold.
1 tonne/acre from this steeply inclined, east facing home block. Gorgeous soils, with nut and crumb structure and great mineral fertility: 30% clay, 15-20% active lime. Again, biodynamic from inception.
Late April pick, whole bunch pressed, in the basket press borrowed from Bell Hill; no settling, no SO2. Vineyard yeast ferment of 9 months, in a second use 450L puncheon. Natural malolactic, but unfinished until Summer 2011. Ten months on lees in barrel, then transferred to a variable capacity tank for a further 16 months; bottled unfined and unfiltered on the winter equinox, June 2010. Alcohol 13.3%. Production: 50 cases.