The first wine we have tasted from the Pyramid Valley range, and what an introduction. The intensity and presence is palpable and eye watering. An explosion of peach, cherry, apricot, cut flowers, grapefruit and kiwi. Rich and juicy palate, with terrific energy. Tense and age worthy. Waters Wine Co.
“Intense, fruit-focused sauvignon blanc with an interesting savoury edge. Passionfruit, guava, green capsicum, and (unusually) orange blossom. A vibrant, high-energy wine.” 92 points, Bob Campbell, The Real Review
A blend of Sauvignon Blanc with 4% Pinot Gris and 1% combined Muscat and Riesling from three vineyards from North Canterbury: the Sauvignon Blanc is drawn from the Sienko and Hill Vineyard, planted in 1997 on the Glasnevin gravels; the Porters Vineyard supplies the Pinot Gris; and the Muscat and Riesling both hail from the Three Sisters Vineyard in Waipara.
Fermented with natural vineyard yeasts in a combination of tank, neutral barrels and clay amphora, roughly five per cent was fermented on skins for two to three weeks for textural complexity. The wine rested on its ferment lees without sulphur for three months prior to blending.
Bottled unfined, it’s linear, limey and restrained with smoky complexity. A layered palate is enlivened by mouth-watering acidity and tension. A unique expression, that reminds as much of German Riesling as what we associate with NZ Sauvignon. Importer’s notes.