Pyramid Valley is a distinctive vineyard located in North Canterbury, New Zealand. My first encounter with this gem occurred during my initial trip to Aotearoa in November 2007, amidst my role as a science editor. After a symposium in Dunedin, I often took the chance to extend work trips, which led me to explore regions like Marlborough and Hawke’s Bay, eventually landing a day in North Canterbury.
On the advice of winemaker James Millton, I visited Pyramid Valley and Bell Hill, both of which were lesser-known producers at the time. Upon arrival at Pyramid Valley, I met Mike and Claudia, who generously offered me accommodation after recognizing I was harmless and rescheduled my appointment at Bell Hill. What followed was a deep and enriching dive into the vineyard’s world.
The vineyard is tucked away in the countryside, characterized by rolling hills and expansive farmland. Mike and Claudia, originally from the USA, had their backgrounds in art history and literature. Mike’s journey into winemaking began with a stint at Calera, which sparked his passion for Pinot Noir. He honed his skills through experiences in renowned regions like Burgundy and Alsace before settling in New Zealand, working at Neudorf in Nelson. However, they sought to create their own project and embarked on a thorough search for the ideal location.
In 2000, they found the perfect site in Pyramid Valley, where the soils comprised clay and limestone—a vital combination for exceptional Pinot Noir. They planted four vineyards at a high density, diverging from traditional New Zealand vineyard practices. Each vineyard was uniquely named after dominant local flora, including the ‘Earth Smoke’ and ‘Angel Flower’ vineyards, emphasizing their biodynamic farming practices established since their first vintage in 2006.
As I followed the trajectory of their wines, I witnessed their evolution. Occasionally, the wines were brilliant, highlighting Mike’s dedication to natural winemaking, although this sometimes obscured the expression of their terroir.
Tragically, Mike’s health declined, leading to Smith & Sheth taking over the project in 2017. Initially, Pyramid Valley’s team continued producing wines, but by 2020, all production transitioned to Smith & Sheth, led by winemaker Huw Kinch after Mike’s passing.
In 2024, I returned to Pyramid Valley to discover significant advances. The vineyard had expanded from 2.2 hectares of original plantings to an additional 4.8 hectares. The new crops were just beginning to bear fruit following difficult climatic conditions in prior years. Huw emphasized a cautious blend of young and old vines, maintaining the quality of their main bottlings.
The vineyard management strategies have adapted, striking a balance between cultivating and mowing. As they practice organic and biodynamic farming, their growing techniques emphasize low input while maximizing vineyard health and grape quality.
After exploring the vineyards, I had the opportunity to taste some of the wines. Huw’s refined winemaking techniques allowed for sophisticated experimentation, showcasing fresh and textured Chardonnays and elegantly balanced Pinot Noirs. Each wine expressed the vineyard’s unique terroir and Huw’s meticulous approach to winemaking.
Pyramid Valley continues to stand out within the New Zealand wine landscape, merging natural farming philosophies with innovative winemaking, preserving its legacy while embracing the future.
For more on Pyramid Valley, you can visit their official site: Pyramid Valley Wines.