Waipara, New Zealand. This was a splendid vintage in general and an exceptional one for pinot noir with perfect weather throughout the season. Modest crops have given the wine excellent fruit expression. This wine was made naturally using traditional Burgundian methods, with no added micro-organisms.
On release the wine has a bright crimson hue. Its vibrant aromas and flavours suggest black cherries, blackberries, raspberries and mulberries. These impressions of fruit are underlain with savoury notes hinting of grilled mushrooms, barbequed meats and wood-smoke. It initially seems soft in the mouth but rapidly expands to become powerful, while at the same time remaining refined and elegant. A spine of ripe tannins flows through the wine and helps draw out its lingering after-taste. While ready to drink on release, with careful cellaring it should become more expressive and multifaceted over the next 6-8 years and live well beyond.
Pegasus Bay wines are made from 100% estate grown grapes. The vineyard site is on the property in the Waipara Valley of North Canterbury. It’s known for its micro-climate giving hot days through the growing season and cooling off significantly in the evening due to its proximity to the ocean. There is minimal handling of fruit during processing so the vineyard is able to clearly express itself through their wines. Pegasus Bay is a member of the Sustainable Viticulture Programme (SVP) and Pegasus Bay has a policy of not entering in wine shows however they have received many accolades for their wines.
"Although there are challengers to the crown, few people would dispute the fact that Pegasus Bay is the leading producer of fine wine in the Canterbury region…”
Bob Campbell MW – NZ wine annual
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