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
The outcrop of land on which these grapes were grown consists largely of weathered stones. Millions of years ago these were torn off New Zealand’s mighty Southern Alps and deposited in selected valleys. This individual terroir has shaped this wine.
The growing season was excellent for riesling. The spring was mild which lead to the vines coming into leaf early. Moderate crop levels and warm summer days ensured excellent ripening, while cool nights retained the grapes’ natural acidity. The autumn was dry and lingering. A small amount of noble botrytis developed late in the season, which has given the wine extra depth and concentration.
At the winery the grapes were immediately pressed and the juice, which was purposely left a little turbid, was allowed to start fermentation naturally, without the addition of yeast. It then fermented slowly over the winter at low temperatures helping it retain its rich, fruity characters.
Tasting Notes
On release the wine has a beautiful lemon sheen. It exudes ripe citrus expressions intertwined with those of nectarines, peaches and greengages. This riesling seems to expand in the mouth to become rich, concentrated and unctuous. It retains the poise, elegance and finesse that is typical of this most aristocratic of grape varieties. There is a flow of minerality, derived from the vineyard soils, which course through the wine and draws out its length. With careful cellaring it can be expected to develop additional fascinating nuances.
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