Pyramid Valley Lion’s Tooth Chardonnay 2016
$125.00 inc. GST
Case of 6+ bottles: only $120.00/bottle!
Discounts applied in shopping cart
97/100 – Bob Campbell MW
96/100 – Cameron Douglas MS
93/100 – James Suckling
5 stars – Michael Cooper
“Intense, seamless chardonnay with toast, hazelnut, struck flint, mineral, peach and spicy oak flavours. A complex, harmonious wine with an impressively lengthy finish. Can be appreciated now but should develop well with bottle age.” – Bob Campbell MW
“A richly fleshy, concentrated style with aromas of fresh peaches and green mangoes, leading to a palate that has a very attractive, ripe and juicy core of peach and green-mango flavors. Smooth, powerful and seamless. Drink now. Screw cap.” – James Suckling
“Complex and inviting bouquet with aromas of grapefruit, peach and apricot woven between aromas of vanilla and cashew, a limestone and clay mineral quality. Delicious on the palate with a saline feel, flavours of vanilla and other wood spices, apple and yellow stone fruits. Very fine wood tannins, natural acidity and long finish. Complex and intriguing, alluring and very tasty. drink now and through 2024.” – Cameron Douglas MS
“Estate-grown on an east-facing slope at Waikari, in North Canterbury, the distinctive 2016 vintage was fermented in a 50:50 split of old French oak demi-muids and terracotta clay amphorae from Italy (viewed as a flavour-neutral vessel, compared to barrels). Lees-matured for 10 months and bottled unfined and unfiltered, it is a bright, light lemon/green, sturdy, weighty wine (14.6 per cent alcohol), still unfolding, with deep, youthful, citrusy, slightly peachy flavours, integrated oak, a minerally streak and a tautly structured, lasting finish. Likely to be long-lived, it should be at its best mid-2020+.” – Michael Cooper
Tasting Note: Brilliant, pale platinum gold. Youthfully closed at first pour, but opening with intense and diverse aromas, ranging from wet slate minerality, to Granny Smith apples, Meyer lemon, and juicy nectarine, backed by enticing empyreumatics. A chalky mouthfeel and broad shouldered body, work towards creating a synergy to be reckoned with. Power and vivacity are complimented by ongoing length, like an arm reaching out and pulling you back in for more.
Winemaking Notes: Yields of 30 hl/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. Mid-April pick, whole bunch pressed. Vineyard yeast ferment of several months, half in clay giare, half in aged French demi-muids. Natural, spring malolactic fermentation. Ten months on lees in barrel and clay, then bottled unfined and unfiltered. Bottled aged 1 year before release.
Region: Waikari, North Canterbury, New Zealand