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| Drinking Windows and Values |
| Drinking window: Drink between 2011 and 2016 (based on 23 user opinions) |
| Community Tasting History |
| Community Tasting Notes (average 94 pts. and median of 94 pts. in 7 notes) - hiding notes with no text | | | Tasted by Keith Levenberg on 5/28/2017: First time I've had one of these with age. I don't think these wines really hit their stride until a vintage or two after this one, so I wasn't expecting a ton. The good news is that it's held up chemically - no doubt the screwcap helps matters - a very clean showing. The zesty orange flavors it showed on release are still here and very much in the foreground. There's a base of fruit underneath that that feels denser and sweeter than I remember - definitely New World style fruit, not fat but fairly slick - which has picked up a more crimson tone and a slight leathery quality with age. The citrus gives it a refreshing feel. Drank with fried chicken and paired just fine. (4483 views) | | | Tasted by RationalDenial on 6/21/2011: Drank alongside a 2008 AngelFlower. Of the two, this was the more "serious" wine. In the past couple years, this has fleshed out and lost of some it's adolescent awkwardness and is drinking beautifully. It has some real power now. The fruit still dominates, but maybe a little less so. It certainly no longer stands apart from the complex mix; the wine is wonderfully balanced, more an integrated whole-ness (whole-ocity?) than a list of descriptors could explain. (2887 views) | | | Tasted by Roland H on 1/22/2011 & rated 96 points: Definitely a one-off. A Pinot aroma but not one that I have smelt before; floral, perfume/spicy, earthy (not savoury), smokey - quite difficult to describe, definitely unique. The palate was seemingly moderate weight with a good backbone of acidity (which I wasn't really expecting). Stood up to the venison dish we had it with. (3099 views) | | | Tasted by jraider on 5/11/2010: Consumed over two days without decanting. I echo the positive notes below about the wonderful nose, which is a soaring melange of red fruit and citrus. Biting acidity on the palate with a long finish, just like a good burg. My wife, a white wine drinker who I have unsuccessfully tried to convert to a pinot fan as well, loved it. Thank you Matt Kramer for the find. (3970 views) | | | Tasted by Keith Levenberg on 11/14/2009: Initially, this wine gives me mixed feelings. The aroma is intensely evocative, like a breeze through an orange grove abounding with flowers. The palate, too, offers plenty of juicy citrus and finishes with a backdraft of that floral perfume. But the florality is almost too much... it leaves a lavender-like aftertaste which gives the feeling of something intended to be smelled rather than consumed. Perhaps the price of being interesting is that it is also a little strange. Curious to see how it develops. (3631 views) | | | Tasted by cporter on 11/2/2009: I had very high expectations for this wine and it managed to surpass them. An utterly unique and compelling nose of animal/wet fur, red fruit, black pepper, freshly cut wild herbs and flowers. On the palate, these flavors are echoed and amplified, with an ethereal, weightless texture that is very pure and feminine. Long finish with no heat that fans out beautifully. This continually evolved in the glass over the two hours it was open, developing citrus nuances reminiscent of mandarin and blood orange. I wish I had more time to spend with it, but when it's this good, it goes fast! (2643 views) | | | Tasted by RationalDenial on 8/11/2009 & rated 92 points: Bright, piercing fruit aromas, bing cherry, cassis, orange, mixed with something more musky than earthy on the nose. Very fruit forward at this stage, so much so that I think the tart cherry acidity gets a little in the way of the very linear quality of this wine. This has that ethereal density that I associate with Lafon's whites. It is complex and weightless at the same time. We all thought this had a unique tannic element on the finish. Not sharp, in the youthful sense, something more gentle; we were deep in wank-land, so we decided it was as if the tannins were binding with the barrel phenols to offer a chalky, vanilla impression at the end. Which is, of course, nonsense. But we were on a roll. I think this one has the structure to support some patience. (1714 views) |
| By Jancis Robinson, MW
JancisRobinson.com (12/14/2009)
(Pyramid Valley, Earth Smoke Pinot Noir Canterbury Red) Subscribe to see review text. | By Jancis Robinson, MW
JancisRobinson.com (3/9/2009)
(Pyramid Valley, Earth Smoke Pinot Noir Waipara Red) Subscribe to see review text. | By Stephen Tanzer
Vinous, September/October 2008, IWC Issue #140
(Pyramid Valley Vineyards Pinot Noir Earth Smoke North Canterbury) Subscribe to see review text. |
NOTE: Scores and reviews are the property of JancisRobinson.com and Vinous. (manage subscription channels) |
| Pyramid Valley Producer website2006 Pyramid Valley Pinot Noir Earth SmokeWinery notes: "1 tonne/acre from our east-facing home block; first crop from six year old vines. Deep, beautifully structured, clay-limestone soils: 30% clay, 12-15% active lime. 100% destemmed, by hand. Light ruby/garnet. Pungent, precise, sauvage nose of smoke, chalk, wild (salmonberry, fraises des bois) and cultivated (blood orange, red currant) fruits, along with notes of musky spice, and fur. Gives a strong impression of being more soil- than grape-driven. Surprisingly docile in texture, but penetrating in flavor: again wild red fruits, furred game and toasted spices. Complex, dizzying, intense. Provides a wild ride, for so delicate and weightless a wine. Production: 60 cases." Pinot Noir Varietal character (Appellation America) | Varietal article (Wikipedia)
Pinot Noir is the Noble red grape of Burgundy, capable of ripening in a cooler climate, which Cabernet Sauvignon and Merlot will not reliably do. It is unpredictable and difficult both to grow and to vinify, but results in some of the finest reds in the world. It is believed to have been selected from wild vines two thousand years ago. It is also used in the production of champagne. In fact, more Pinot Noir goes into Champagne than is used in all of the Cote d'Or! It is also grown in Alsace, Jura, Germany, the U.S., Canada, Australia, New Zealand, Romania, Switzerland, Austria, Croatia, Serbia, Italy, and so forth, with varying degrees of success.
Pinot Noir is one of the world's most prestigious grapes. It is very difficult to grow and thrives well in France, especially in Champagne and Burgundy. Pinot Noir thrives less in hot areas, is picky on soil, and deserves some oak storage.
Pinot Noir, or Blauburgunder / Spätburgunder in German, is a blue grapevine - and, as the German name suggests, the grape comes originally from Burgundy in France.
The grape, which thrives in calcareous soils, is used primarily for the production of red wine, and it is widely regarded as producing some of the best wines in the world. The wine style is often medium-bodied with high fruit acidity and soft tannins. It can be quite peculiar in fragrance and taste, and not least in structure - which may be why it is referred to as "The Grapes Ballerina".
Pinot Noir is also an important ingredient in sparkling wines, not least in champagne since it is fruity, has good acidity and contains relatively little tannins.
The grape is considered quite demanding to grow. The class itself consists of tightly packed grapes, which makes it more sensitive to rot and other diseases.
Pinot Noir changes quite easily and is genetically unstable. It buds and matures early which results in it often being well ripened. Climate is important for this type of grape. It likes best in cool climates - in warm climates the wines can be relaxed and slightly pickled.
In cooler climates, the wine can get a hint of cabbage and wet leaves, while in slightly warmer regions we often find notes of red berries (cherries, strawberries, raspberries, currants), roses and slightly green notes when the wine is young. With age, more complex aromas of forest floor, fungi and meat emerge.
In Germany, Switzerland, Austria and Hungary, it often produces light wines with less character. However, it has produced very good results in California, Oregon and New Zealand.
With its soft tannins and delicate aroma, it is excellent for white fish, chicken and light meat. For the stored wines you can serve small game. Classic duck breast is a matter of course, a Boeuf Burgundy and Pinot Noir are pure happiness.
Pinot Noir loses quality by over-harvesting.
Pinot Noir is prone to diseases, especially rot and mildew. Viruses cause major problems especially in Burgundy.
Pinot Noir are large round grapes with thin skins. Relatively high in alcohol content. Medium rich tannins and good with acid.
As a young person, Pinot Noir has a distinctly fruity character such as raspberries, cherries and strawberries.
A mature Pinot Noir, the taste is different. Cherry goes into plum and prune flavors. It smells of rotten leaves, coffee, moist forest floor and animal wine. This must be experienced.
In warm climates you find boiled plum, some rustic, little acid.
If the grapes are over-grown, the wine will be thin, with little color and flavor.New Zealand New Zealand Wine (New Zealand Winegrowers)South Island Noeth Island (wine-pages.com)Canterbury The Wines of Canterbury (Canterbury Winegrowers Association)Waipara Waipara Valley Winegrowers (Official site) |
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