Pegasus Bay is an award-winning, family-owned winery based on the South Island of New Zealand in Waipara Valley. The Donaldson family produce their Pinot Noir using classic Burgundian techniques resulting in a French style Burgundy but with New Zealand Pinot Noir depth and body, the best of both worlds. Robert Parker's Wine Advocate describes it as "often reminiscent of Morey-Saint-Denis".
Pegasus Bay summarises the vineyard and why it produces such high quality grapes: "Within the Waipara Valley Pegasus Bay vineyard gets maximum protection from the Pacific’s easterly breezes by being tucked up under the lee of the Teviotdale Range. Its sheltered position, but proximity to the sea, give it warm days, cool nights and a dry autumn, resulting in a very prolonged ripening period. This promotes intense flavour development and optimal ripeness, while retaining good natural acidity."
Pegasus Bay practises sustainable viticulture, using natural methods to counteract pest and diseases rather than applying pesticides and herbicides.
Full tasting notes are coming soon but read below what the wine critics have to say about this vintage.
Recommended to eat with chicken, duck, goose, pigeon, liver, beef steak, venison, spicy dishes, mushrooms, cherries and figs.
"The wine has a vibrant ruby appearance. On the nose there is a selection of red fruit aromas (raspberry, pomegranate and cherry), as well as pepper and clove. Underpinning this are savoury notes reminiscent of grilled game and black olive tapenade. The palate is satisfyingly concentrated with fine grained tannins, however there is a refreshing minerality which ensures the wine remains tight and focused, with a lasting finish."
96 points JamesSuckling.com
"Super vibrant with plenty of earthy forest floor aromas as well as toasted spices. The palate reveals a core of pristine dark cherry fruit flavor, beautifully judged ripe tannins and a level of effortless depth that singles this out as a consistently great New Zealand pinot noir."
91 points Robert Parker Feb 2018
"Mixed red fruit on the nose and a silky, medium to full-bodied palate give the 2015 Pinot Noir current appeal, but patient drinkers will be rewarded. It's richer and more complete than the 2014 yet retains a firmly tannic finish that suggests another year or two in the cellar would be of benefit.
Owners Ivan Donaldson and his wife Christine have largely passed management of this historic winery to the next generation. Four sons are involved in the family business: Matt is the winemaker, Ed handles marketing, Paul is the general manager and Mike does domestic sales. The Donaldsons first planted grapes on the Canterbury Plains in 1975 but purchased the current property in Waipara in 1985. The winery was built in 1991 (the first vintage). The wines remain reference points for the region, even if the styles have in some cases evolved over time. The Chardonnays, in particular, are now picked earlier and see less oak and malolactic fermentation."
19.5+ points Raymond Chan May 2018
"Dark ruby-red colour with a deep heart, a little lighter on the edge with slight purple hues. The bouquet is full and redolent of fragrant dark-red cherry and berry fruit entwined savoury notes of black plums and lifted dark herbs, unfolding dark-red floral elements. The aromatics form a deep heart with plenty of aromatic presence. Medium-full bodied, the palate has an elegant and harmoniously interwoven, rich and sweet-fruited heart with flavours of dark-red berry fruit with subtle notes of savoury plums, dark herbs and fragrant florals. The mouthfeel is bright and vibrant and the succulent fruit is supported by fine-grained tannin extraction with balanced acidity. The fruit vitality carries the wine to a long and sustained, sweet finish. This is a beautifully elegant and harmonious, vibrant and bright-fruited Pinot Noir with dark-red fruits, herbs and florals on a fresh, fine-grained palate. Match with poultry and pork, lamb, beef and venison over the next 6+ years. Fruit from mainly ungrafted vines over 30 y.o., indigenous yeast fermented with approx. 25% whole clusters and as many whole berries as possible to 13.5% alc., the wine aged 22 months in 40% new French oak barriques"
95 Points Parker’s Wine Buyer’s Guide 7th edition
Awarded Robert Parker’s highest producer rating “Outstanding”