Pyramid Valley Lions Tooth Chard 15
$160.00 inc. GST
95/100 – Cameron Douglas MS
94/100 – James Suckling
93/100 – Bob Campbell
18.5+/20 – Raymond Chan
“Complex, floral, subtle and mineral led aromas; fruits of apple, green plum, white stone fruit and apricot blossom. On the palate – complex, layered, fruity, floral, mineral, chalk and dry. A delightful and tasty wine with a heart and soul, layers of flavours and textures taking chardonnay to a new and exciting place – delicious! Drink now and through 2025.” – Cameron Douglas MS
“A rich and assertive chardonnay with real power and depth, it delivers abundant peaches, lemon curd and spice with a gently nutty thread in the background. The palate’s assertive, crisp and concentrated, it crystallises and delivers real purity and a bracing sense of refreshment with lemon and nectarine fruits. Drink now.” – James Suckling
Tasting Note: Very pale, brilliant white gold. Enticing, complex empyreumatic funk, with stonefruit (white nectarine) and hedgerow blossom (hawthorne) scents. Also a biscuity lift from time on lees. With air, mirabelle and fresh golden peach. Heady and intense. Dense, vivid, enormously powerful on the palate; intensely mineral, really more chalk than fruit at this stage. Unrelenting length, real urgency, with phenolics so fine they feel more core than costume. Lion’s Tooth at its adamant, insistent best.
Winemaking Notes: We harvested 27hl/ha from this steeply inclined, east facing home block. Beautiful soils, with nut and crumb structure and great mineral fertility: 30% clay, 15-20% active lime. Late April pick, whole bunch pressed, no settling. Vineyard yeast ferment of 12 months, half in clay giare, and half in used French demi-muids. Natural, spring malolactic. Ten months on lees in barrel and clay, then transferred to a variable capacity tank for a further 10 months. Bottled unfined and unfiltered.
Certification: Organic, Biodynamic
Region: North Canterbury, New Zealand