Pyramid Valley Marlborough Sauvignon+ 2022



Sourced from three certified organic vineyards — primarily the Churton vineyards in Marlborough as well as Porters and the Good Family vineyard in North Canterbury — the plus sign here refers to the 2% Pinot Gris used to polish the edges on this stunningly palatable Sauvignon.

The fruit is actually fermented in four different ways: stainless steel tank, concrete tulips, old barrels, and skin fermented. Skin fermentation and partial malolactic fermentation are used to help naturally balance the acidity of Sauvignon Blanc while still showing the freshness and vibrancy the variety is renowned for. Final blending produces the Sauvignon+ style required by Steve Smith, the winemaker.

Pale lemon hue with aromas of fresh meadow flowers with grassy undertones with some ripe tropical fruits, the palate is fat and vibrant, loaded up with gooseberry and passionfruit, with savoury meadow herbs and a lovely dry, saline finish.

  • Fleshy, aromatic, elegant
  • 750ml
  • 13% Alcohol
  • Screwcap
  • Drink by 2027
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Producer: Pyramid Valley

The wines of Pyramid Valley are born in the dramatic soils and slopes of the Waikari Estate in North Canterbury and the Manata Estate in Central Otago, south island New Zealand.

Mike and Claudia Weersing bought the very first plot in 2000 and spent 17 years establishing the vineyards using only biodynamic viticulture, gaining a world-wide reputation for the remarkable Chardonnay and Pinot Noir wines produced. The estate was taken over in 2017 by good friends Steve Smith and Brian Sheth, Steve a wine superstar and renowned for establishing Craggy Range in Hawke’s Bay and Martinborough. The two added the Manata Estate in Lowburn, Central Otago, in 2018, an exceptional site for Pinot Noir.

The estates remain tended according to the holistic principles of biodynamics, working with the energy of the cosmos and feeding the soils and ecosystem of the site, being in tune with each of the vineyards and its unique needs based on individual soil type, site aspect, ecosystem and local climate. In the cellar, the winemaking follows natural principles with the use of indigenous yeasts, natural fining and minimal, if any, filtration. The ultimate goal at Pyramid Valley is to guide the vines from the earth to the bottle, producing wines that truly breathe of their place.

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