2008 Pyramid Valley Vineyards "Calvert" Pinot Noir Central Otago (Biodynamic)

SKU #1063982 91 points Robert Parker's Wine Advocate

 Medium ruby-purple colored, the 2008 Pyramid Valley "Calvert" Pinot Noir comes from a vineyard based in Bannockburn and is managed by Felton Road. With the inclusion of 25% whole cluster and having been matured 14 months on original lees in 25% new French oak, it gives intense aromas of black cherries, warm raspberries, some earthy loam and moss plus nuances of cinnamon and coffee. Full bodied with crisp acid and a low to medium level of fine tannins, it finishes long and savory with some menthol coming through. Drink it now to 2015.

91 points Stephen Tanzer's International Wine Cellar

 Full medium red. Complex, enticing aromas of cherry, raspberry, gunflint, spices, herbs and smoky minerality. The palate offers fat, sweet pinot red fruits complicated by chocolate and minerals. The smoky quality carries through to the plush, generous finish, which features a fine dusting of tannins and excellent persistence. I'm not sure this has the verve to support extended cellaring, but it's already abundantly sexy wine.

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Price: $39.99

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By: Mike Barber |  K&L Staff Member  |  Review Date: 5/15/2014  | Send Email
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Pulling fruit from the same source as the famous Felton Road label, the minimalist winemaking team at Pyramid has crafted a unique and delicious wine very different from the Felton expression. This Pinot is full of earth and spice, a layered drink of Indian spices, blueberry, and tobacco with a lifted finish of menthol and bright acidity. Definitely one of my favorite New Zealand Pinots on the shelf--and one with a little bottle age too.
Drink from 2014 to 2020

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Varietal:

Pinot Noir

- One of France's most legendary grapes and the grape that earned Burgundy its reputation. The parent of varietals like Pinot Gris/Grigio and Pinot Blanc, Pinot Noir is blue to violet to indigo in color with relatively thin skins, and it is said to have been cultivated in France for more than 2,000 years. At its best, Pinot Noir creates elegant wines that are filled with primary red fruit aromas and flavors while young, revealing with an array of secondary characteristics like earth, smoke, violet, truffle and game with age. The varietal is also known, perhaps better than any, for its ability to translate terroir, or a sense of place. While the best Pinot Noir still comes from Burgundy, it is being produced with increasing success in cooler climates around the world. In France, it is part of the trifecta of grapes that can go into Champagne, and it is also grown in Alsace, Irancy, Jura, Savoie, Lorraine and Sancerre. Outside of France it is produced under the names Pinot Nero and Blauburgunder in Italy's mountainous regions, as Spätburgunder in Germany and as Blauburgunder in Austria. In the US, Pinot Noir has found suitable growing conditions in the cooler parts of California, including Carneros, the Russian River Valley, the Anderson Valley, the Sonoma Coast, Monterey County, the Santa Lucia Highlands and Santa Barbara County, as well as in Oregon's Willamette Valley. In recent years, New Zealand has demonstrated its ability to interpret this hard-to-grow varietal, with successful bottlings coming from careful and attentive growers in Central Otago, Martinborough and Canterbury. Chile is also an up-and-coming region for Pinot Noir, creating fresh, fruit-forward, early-drinking and affordable Pinots from the coastal Casablanca Valley and the Limari Valley.
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New Zealand

- New Zealand is an extremely diverse wine-growing nation. The long history of producing wine started in the 1830s with wineries such as Mission Estate (1850) and Te Mata Estate (1896) still producing wine today. The two islands hold a multitude of different growing climates ranging from warmer areas such as Hawke’s Bay to very cool regions such as Waitaki, and Awatere. Most regions are defined as Maritime with the exception being Central Otago that has a moderate Continental climate with the high elevation creating dramatic diurnal swings in temperature. The plethora of grapes grown in New Zealand reflects this diverse microclimate make up. Everything has a place here, Bordeaux varietals and Syrah in Hawke’s Bay, Chardonnay and Pinot in Nelson, Pinot Noir and Riesling in Central Otago , aromatic whites in Waipara and pretty much everything you can imagine in Marlborough. New Zealand is also one of the “greenest” wine producing nations on earth (94% of wine certified sustainable in 2013) with a strong focus on organic and Biodynamic farming.
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