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Pegasus Bay Sauvignon Semillon 2019

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New Zealand white wine, Pegasus Bay Sauvignon Semillon 2019 is a complex 70% Sauvignon Blanc 30% Semillon blend that combines perfectly the vibrancy of Sauvignon Blanc and the richness of Semillon.

Only 6 left in stock

Only 6 left in stock

The system won’t allow you to order more bottles than we have in stock but I may be able to get hold of more so please get in touch if your order cannot be fulfilled at this time.
Wine Style

White Wine, Aromatic White

Grape Variety

Sauvignon Blanc, Semillon

Wine Region

North Canterbury


New Zealand






No, Screwcap


Vegan, Certified Sustainable



Drink By



Pegasus Bay Sauvignon Semillon 2019 is the perfect example of the way in which the vibrancy of Sauvignon Blanc and the richness of Sémillon or Semillon complement each other. The Sauvignon Blanc makes its presence known with an initial burst of citrus and floral aromas and flavours with a hint of mango after which the Semillon takes centre stage with more complex flavours including baked apple, herbs, lemongrass and a hint of nectarine. The warm 2019 summer days and the cool nights specific to the Waipara Valley in North Canterbury draw out the ripening period ensuring healthy grapes with intense flavours and good natural acidity.


The 70% Sauvignon and 30% Semillon grapes for this Pegasus Bay Sauvignon Semillon 2019 were picked in stages to ensure fully ripe grapes. The two grapes were fermented separately, the Sauvignon mostly in stainless steel to retain the fruit character and the Semillon in large oak barrels known as puncheons to bring structure and texture to the wine. Ageing both varieties on their lees or yeast deposits also contributes to the complexity, colour and texture of the wine. In order to make sure the wine is harmonious and balanced, once blended, it is aged in bottle for at least a year before being released to the market. The result is a wine with a lovely, smooth, round texture, its richness punctured by crisp acidity, citrus flavours and mineral notes on the long finish.


Pegasus Bay practises minimal intervention and believe in traditional sustainable viticultural management, low crop levels, minimal handling of fruit during processing and natural methods to counteract pest and diseases rather than the application of pesticides and herbicides. This approach and the sheltered position of the vineyard in the Waipara Valley on the South Island of New Zealand promote intense flavour development and optimal ripeness, while retaining good natural acidity, just what is needed for fabulous wine.


You might also want to try Pegasus Bay’s stylish Pinot Noir or another of their amazing white wines like the dry Bel Canto Riesling.

How to Enjoy

Recommended with fish, shellfish, chicken, pork and roast ham. It will stand up to richer dishes better than some other white wines.


Serve at: 10°C

Producer's Notes

“On release the colour is pale lemon. The nose is powerfully expressive, charred citrus, crushed thyme and baked apple melded with nettle, blossom and a whiff of gun smoke. In the mouth it is richly textured with refreshing acidity and a phenolic drive that adds structure, weight and complexity. While the Semillon component fills out the palate and gives richness, the wine is vibrant and energised, its crisp minerality leading the way o a persistent finish.”


94 points     Sam Kim
““Wonderfully fruited and complex … it’s powerfully expressive and persistent on the palate delivering excellent weight … Harmonious and flavoursome with engaging flavours.”


94 points     James Suckling
“… Fantastic depth … Creamy and layered, with a long, vivid and tangy finish.”


93 points     Cameron Douglas MS
 ““Exotic and very floral … Delicious, fresh, salty and mouth watering with a long finish.”


19 points     Drinksbiz Magazine
““A beautiful wine for savouring now or cellaring …”


19 points
“ … The combination offers a great deal of complexity and punch, with the rich, concentrated nuances, lends a sophisticated, long finish … “


92 points     Vinous
“ … an intensity of concentration on the midpalate that packs a punch … It’s idiosyncratic but it’s also intriguing.”

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