Waipara, New Zealand. The Prima Donna is only made in the best years and 2020 was certainly one of these. 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. It was produced by blending the barriques which we felt best expressed our vineyard and the season. Typically these come from vines over a quarter of a century old, which are on their own roots.
On release the wine has a vibrant crimson hue. The unfolding aroma is multi-layered and complex, suggesting bright red fruits, blackberries, raspberries, black cherries and purple plums. There are also savoury nuances reminiscent of roast meats and grilled mushrooms, intermingled with whiffs of wood-smoke. The palate entry is seductively light but the wine seems to expand in the mouth to become rich and muscular, while retaining an even flow of velvety, but tangy, tannins. These at the same time excite but soothe the taste buds and draw out the wine’s long lingering finish. Although it will be enjoyed on release, with careful cellaring it should develop other fascinating nuances over the next decade and live well beyond this.
PEGASUS BAY
Established in 1985, Pegasus Bay Winery is an entirely family-owned and operated enterprise. Associate Professor Ivan Donaldson is a wine writer and wine judge. He oversees viticulture and wine styles. His wife Christine is business manager and a passionate opera lover and regularly organises operatic concerts on the property. Their eldest son Matthew and his wife Lynnette are the wine makers and regularly work vintage in the northern hemisphere with a focus on Burgundy and specifically Pinot Noir. Another son Edward is marketing manager, and as a trained chef, manages their winery restaurant along with his fiancée Belinda. The restaurant has been awarded New Zealand’s top casual dining restaurant by Cuisine magazine.
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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