Close-up Pyramid Valley Vineyards Field Of Fire Chardonnay wine label

Pyramid Valley Vineyards Field Of Fire Chardonnay 2014

  • ABV:: 12%
  • MADE FROM:: Chardonnay
  • HAiLS FROM:: North Canterbury, New Zealand
: pyramid-valley-field-of-fire
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Quantity in Stock: 3 in stock!


ABOUT: Pyramid Valley is a name to be filed away in your New Zealand biodynamicpioneer database along with Seresin, Milton, and Felton Road. Pyramid Valley began life in a well chosen spot in North Canterbury on the east coast of New Zealand’s south island in 2000. From the beginning their vineyards have been farmed with biodynamic practices and today they are Demeter certified. Mike and Claudia Weersing run the show and are fully dedicated to achieving the lowest artificial input levels in their wines as possible. Mike actually worked for Deiss and Kreydenweiss in Alsace, some direct biodynamic inspiration. Their meticulous wine making practices shine through in their incredible collection of focused wines. They make tiny quantities of wines that age well so we get extra excited when we have some in stock. Hope you do too.

TASTE: Pyramid Valley’s Field of Fire Chardonnay comes from a teeny southeast facing slope of clay and lime, producing, as the winemaker describes it, “green-hued delicate wine. “ The slope was planted with Chardonnay in 1999 and produced only 2000 bottles of wine each vintage. It’s a very Chablis-like translation of Chardonnay, made with indigenous yeasts split between clay and demi-muids for fermentation, with natural malolactic fermentation commencing in spring. Aromas and flavors of green apples, lemons, almonds, apricots, and light baking spices. Very crisp, taut acidity with a limey-green, creamy, nutty long finish. A balanced and sophisticated wine, something to ponder slowly. This will continue to develop for many years to come and there were only 4 bottles available so you best get on this.

PAIR: Savory mango pilaf with cashews, collard greens with Dijon dressing, fall vegetable fritto misto, broccoli and gruyere quiche, and thyme roasted potatoes.