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
Pollination of the grape flowers was affected by frequent strong, cool winds in late spring and early summer, resulting in a small crop of riesling grapes. The rest of the summer was splendid and the autumn was warm, dry and lingering. The berries became optimally ripe and flavoursome and retained good levels of natural acidity. We left the grapes hanging on the vines until winter. The early morning dews encouraged botrytis to grow on the berries and the warm days ensured that this remained clean and noble . It shrivelled the grapes to give not only extra concentration but to add its own special flavours. The fruit was then hand picked by making multiple passes through the vineyard, each separated by a week or more. We chose only grapes which were fully botrytic to go into this wine.
After selection the grapes were gently pressed, but because they were so raisinlike, very little juice was obtained. Following settling the clear juice from the top was removed and fermented at a cool temperature to help retain the natural fruitiness and unique flavours added by botrytis. Because the juice had been so syrupy the fermentation stopped while the wine was still sweet and as soon as this occurred it was removed from its yeast lees to maximise varietal purity and freshness. It was bottled soon after.
The aroma and flavour profile is multifaceted with impressions of lychees, paw paw, cantaloupe, passion-fruit and apricots. An overlay of honeysuckle, comb honey and beeswax comes from the botrytis. While it is mouth-filling and lusciously sweet, it is cut through with zesty acidity and tingling minerality which keep it focussed, elegant and in balance. The wine seems to expand on the palate and leaves a citrusy after-taste of lemons and limes.
The wine is ready to drink on release but with careful cellaring it should unfold an array of other fascinating nuances over the next 5 or 6 years and live for a decade or more.
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