Autumn - Winter 2026 – Pegasus Bay

Stories and Latest Releases

Best in Class

Here at Pegasus Bay, we like to keep our heads down and focus on the job at hand. Quality and consistency are our two key benchmarks, and we prefer to let the wines speak for themselves, rather than chasing awards or gold stickers.

We do however appreciate recognition for our efforts and so were particularly chuffed to hear we’d been declared Susie & Peter’s Best NZ Producer for 2026.

If you’re not familiar with Susie & Peter, they are two UK MW’s, celebrities of the wine world, who have built an international following through TV and radio, including their own wine and travel series, and award-winning podcast.

In deciding the prize, they noted that “Pegasus Bay is a consistently outstanding producer with a great story, and the wines are just sensational across the range”.

We’ll drink to that!

Harvest Head-Scratcher

At the time of writing, we’re about ³/₄ of the way through harvest, with another weather event on the horizon, promising 3 days of precipitation. Overall, the season from budburst through to our 2026 harvest has eerie similarities to the same time last year, which isn’t surprising as NZ has been in the grip of a La Niña weather pattern the past two years.

This typically means wetter and windier conditions for the East coast of the South Island, causing nervous moments for us vignerons. Exacerbating this is the fact that both seasons started hot and settled over flowering, then fizzled out in January, leaving us with a large crop to nurse for the rest of the tepid growing season.

Fortunately, our superstar vineyard crew have been all over it, fruit thinning and leaf plucking to aid ripening and encourage air flow around the bunches. The end goal is to harvest healthy, sun ripened grapes, that have just the right amount of brix (sugar level) to make the fine wine we've built our reputation on. There are, however, many variables to navigate along with way, none more important than the weather, and these past two seasons have certainly kept us on our toes.

Current predictions suggest a swing in the opposite direction by the end of the year, with a potential Super El Niño developing in the Pacific Ocean. While this usually spells drier and settled weather for North Canterbury, which would be positive for viticulture, it can also lead to droughts, heatwaves and severe storms in other parts of the world.

Whatever transpires, it pays to remember that we’re always at the mercy of Mother Nature, and lately she’s been mighty unpredictable.

Little Italy

Italian harvest heroes Luca, Eric, Filippo and Anna

While environmental conditions in the vineyard and the quality of the resulting fruit are the bedrock of each season’s wine, its only half the story. The magic that follows in the winery is equally important, and every vintage we rely on the services of some hard-hitting overseas interns, who work alongside our permanent winemaking team and bring valuable international knowledge and expertise.

In our case, we’ve had a long-standing love affair with Italy, dating back around 20 years, when a winemaker and family member from the Iconic Friuli producer Jermann, came to work a vintage with us. Ever since his visit, through recommendations and referrals, we’ve had a continuous Italian contingent working harvest with us.

This year, we’re grateful to have the assistance of four, including some repeat offenders who have between them worked 14 vintages at Pegasus Bay. Bursting with animation and positive vibes, these wine warriors have a tireless work ethic and vivacious manner. By day they hone their craft, turning bins of grapes into frothy fermentations, and when the tools are downed, they approach the rest of the evening with the same vigour.

Viva Italia!

Here for the Right Riesling

Back in 1987 we started planting our Riesling block, which now makes up about a third of our Pegasus Bay home vineyard. Some thought we were bonkers, staking our name so highly on one variety, especially one with a chequered history in New Zealand, still clouded by the fog of a post Blue Nun hangover. But founder Ivan Donaldson recognised that the mesoclimate of the Waipara Valley was something very special, with its high diurnal range and lingering dry autumns, and like the Mosel in Germany, it has proven to be the perfect playground for Riesling.

Cool nights ensure the fruit retains good levels of natural acidity, and misty Autumn mornings provide the perfect catalyst for the onset of botrytis, AKA “noble rot”. Hand picking in stages allows us to harvest bunches with varying levels of botrytis, depending on the style we want to create.

At Pegasus Bay we make 4 different Rieslings, from dry through to dessert, and we’re pleased to report that demand for this aromatic beauty has never been higher. It seems kiwis have finally copped on to what we’ve been crowing about all these years.

We’re proud to have forged a reputation for this variety and shone a light on North Canterbury as New Zealand’s premier Riesling producing region. In fact, after our Bel Canto 2011 dry Riesling recently won the top point scoring wine in the prestigious Judgement of London, seeing off its Old-World counterparts, Pegasus Bay Riesling is now firmly ensconced on the world stage.

Exactly where we think it should be!

Sweet 16's

Our latest debutantes are ready for the ball, and these beauties are undoubtedly worthy of your attention.

The growing season of 2016 was certainly one out of the box, enviably hot and dry, enabling our Riesling and Pinot Noir grapes to be harvested with fantastic flavour development and physiological ripeness. It was soon obvious that this vintage would also herald a Prima Donna.

Whether you’re a fan of our aged releases, or yet to experience long-lived wines, these knockouts are not to me missed. Be quick though, there are sure to be many suitors!

Mini Deli & Cellar Door

SIP, CREATE, EXPLORE & RELAX

Pegasus Bay Mini Deli

Thursday to Monday
10.30am - 4.30pm
No bookings, groups of 12 or more not guaranteed
Closed Tuesday and Wednesday

Pegasus Bay Cellar Door

Thursday to Monday
10.00am - 5.00pm
Max group size 10, bookings advised between 5-10 people
Closed Tuesday and Wednesday

The Prescription Pad

I have been making wine for 48 years and involved with the wine industry in one capacity or another for 40 years. I’ve been a wine judge, wine writer (author and newspaper columnist) and, along with my wife and our four sons, have developed a vineyard, winery and wine business. I have seen New Zealand’s reputation develop from being a producer of rustic wines, best suited for local consumption, to being a producer of high-quality wines that can be the best in the world.

It is perhaps not surprising I have seen many fads and fashions come and go. Yes, wines like other alcoholic drinks, are subject to fashions but unlike them, wine does not easily react to whims. Changes in beer and spirits can usually be implemented by altering the production process, usually a matter of months, whereas with wine you must grow new vines and it takes years. In the 1960s and early 1970s a grape called Muller Thurgau was our most widely planted variety in NZ, but after 10–15 years people tired of its cheap and cheerful wine. The result was a wine glut, and vineyards were replanted with varieties that would produce more classical wine styles.

You may have noticed that there are some very cheap wines (under $10) on the supermarket shelves lately and that is because NZ is experiencing another wine glut. It is impossible to sell wine at that price without making a substantial loss. What has produced this situation, oversupply or lack of demand?

There is an oversupply of wine internationally and much of this is due to cheap subsidised EU wine. In addition, reduced wine consumption is contributing to the glut. I hasten to add that I’m not personally responsible for such a crime. My daily wine intake has remained constant throughout the years and is line with the public health “experts” recommendations for safe drinking. But now they have cheated by shifting the goal posts and, in my view, without the scientific evidence to justify such a move. They are saying that there is no lower limit of alcohol consumption for safe drinking, and that any amount of alcohol, no matter how small or infrequent, is dangerous. What nonsense!

But there is another matter that impinges on the wine glut and that is so-called Generation-Z, the teenagers and young adults of today. We are told by the marketing gurus that they drink significantly less alcohol, especially wine. In light of this, we might expect this near saintly Gen-Z to be on their best behaviour, but it doesn’t seem to have made any improvement. In fact, crime statistics suggest the opposite. Why is that? It turns out that instead of having a tiple of their favourite, Gen-Z has a range of party pills and other sorts of cooked up “goodies”. How long will it take to establish the long-term effects of mind-altering drugs, given that it took nearly 400 years for us to work out smoking causes lung cancer. At least we have a good idea of wine’s pluses and minuses as archaeological records show it has been man’s faithful friend for at least 5000 years. It may be a matter of the devil you know is better than the devil you don’t know.

But I’m rambling, talking about the causes of the wine glut rather than its effects. The current wine glut has resulted in some grapes being left on the vines, and some vines and vineyards even being pulled out, but sooner or later an equilibrium will be reached. The $10 wines are an aberration and will disappear. You will be tempted of course, but producers won’t put their best in the bargain bin, so treat yourself to some good wine from time to time. You’ll notice the difference.

Cheers,

All bottles 750ml unless otherwise stated

SAUVIGNON BLANC 2024

Whole bunch fermented and aged on skins for around 200 days, this wine has a dialled-up structure with increased phenolics that add complexity and focus. A serious Sauvignon Blanc not made in a typical Marlborough style.

Vibrantly fruity and very harmonious, with a distinct touch of complexity.
Michael Cooper, Wine Writer, NZ

93/100 Structured and savoury through the finish, with chalky persistence. Characterful and very attractive.
James Suckling Wine Reviews, jamessuckling.com, USA

RIESLING 2025

Our house style is off-dry and fermented at low temperatures to retain zesty aromas and flavours. Bottled with a little naturally dissolved CO2 to give a hint of spritzig and tangy freshness.

Fresh, young, zingy and bursting with flavour.
Phil Parker, Ponsonby News, NZ

94/100 Detailed and layered with primary fruit, zesty spice and well-balanced sweetness.
Candice Chow, raymondchanwinereviews.co.nz

RIESLING 2016 - Aged Release

OUTSTANDING A truly wonderful nose to linger on … So complex, encapsulates the wonders of bottle age.
Mark Henderson, Otago Daily Times, NZ

96/100 A completely delicious wine with plenty of acidity and power, core of fruit, and sense of vintage and site.
Cameron Douglas MS, camdouglasms.com, NZ

RIESLING 2024 - New Release

1.5L Magnum
95/100 Gorgeously styled and expressed … a finely flowing mouthfeel, accompanied by elegant sweetness and bright acidity.
Sam Kim, Wine Orbit, wineorbit.co.nz

94/100 This has to be one of the great Riesling bargains of the world – it’s certainly a firm fixture in our wine racks at home.
Susie Barrie MW and Peter Richards MW, Susie & Peter, susieandpeter.com, UK

GEWÜRZTRAMINER 2025

This season’s cooler autumn allowed us to harvest the fruit with a portion of noble botrytis, resulting in a wine that is rich and unctuous, with intense varietal character.

A luscious and vibrant expression of Gewürztraminer, celebrating this aromatic varietal.
Gavin Hubble, grape-to-glass.com, NZ

18.5+/20 The fruit shows concentration on a weighty, oily mouthfeel.
Candice Chow, raymondchanwinereviews.co.nz

MUSCAT 2020

We have a tiny plot of muscat à petits grains, a variety that is used in Alsace and the Rhône Valley. Made in an off-dry style with intense varietal character, this latest addition comes from the stellar season of 2020 and is endowed with both panache and elegance.

Showing bottle-aged complexity, it’s a powerful, vigorous wine, well worth discovering.
Michael Cooper, Wine Writer, NZ

93/100 Fantastic bouquet filled with a ripe and vibrant fruit core, and a quiver of energy and style.
Cameron Douglas MS, camdouglasms.com, NZ

CHARDONNAY 2023 - New Release

Made from ultra-low cropping Mendoza clone, this concentrated Chardonnay has power and intensity. Following traditional Burgundian techniques, the juice was fermented with natural yeasts in French puncheons and aged on lees for 12 months.

93/100 Peaches, pineapple and a touch of flint on the nose … vibrant and focused finish.
James Suckling Wine Reviews, jamessuckling.com, USA

CHARDONNAY 2022

1.5L Magnum
94/100 A good example of a consistently high-quality Chardonnay.
Bob Campbell MW, therealreview.com, AUS

PINOT NOIR 2023

Following traditional Burgundian techniques, wild ferment then aged in oak for 15 months. This latest edition merges both freshness and a sense of purity and reflects our commitment to making Pinot Noir that effortlessly expresses the variety as well as our unique terroir.

Fragrant, rich, savoury and supple. Already delicious.
Michael Cooper, Wine Writer, NZ

96/100 A serious, expressive, intense jolt of autumnal energy, packed full of wild berry, woodsmoke, ferruginous flavour and with a grippy yet elegant tannic framework.
Susie Barrie MW and Peter Richards MW, Susie & Peter, susieandpeter.com, UK

PINOT NOIR 2016 - Aged Release

OUTSTANDING Lovely energy and vitality, secondary notes yet fruit too. Fabulous now, also feels like this will kick on further.
Mark Henderson, Otago Daily Times, NZ

96/100 Layered, focused and well crafted, with plenty of volume.
James Suckling Wine Reviews, jamessuckling.com, USA

PINOT NOIR 2022 - New Release

1.5L Magnum
95/100 Gorgeously complex and enticing ... Splendidly framed by supple texture and finely infused tannins.
Sam Kim, Wine Orbit, wineorbit.co.nz

94/100 I’ve long loved the Pinot Noirs from Pegasus Bay. There’s a minerally vibe that always draws me in.
Dave Brookes, Halliday Wine Companion, AUS

MERLOT CABERNET 2023

Aged in oak for 18 months, the finished product is made up of predominately Merlot, with the remainder Cabernet Sauvignon, Malbec and a small amount of Cabernet Franc. The long ripening season of 2023 has resulted in a wine that offers succulent fruit intensity, while retaining poise and a delicious sense of brightness.

94/100 Excellent tannin and acid line surround the core fruit flavours.
Cameron Douglas MS, camdouglasms.com, NZ

18.5+/20 Enriched by firm tannins, reflecting spices and smoky hints, and lingers with dark toned fruit to a savoury finish.
Candice Chow, raymondchanwinereviews.co.nz

MERLOT CABERNET 2020

1.5L Magnum
18.5/20 Add great winemaking into the mix and here is an exceptional value red that drinks beautifully now and can age further.
Joelle Thomson, drinksbiz.co.nz

CABERNET FRANC 2022

We only have a small patch of Cabernet Franc and its normally all used up in our Merlot Cabernet blend. This year, however, due to the cooler growing season, we opted not to make a Bordeaux red as it was difficult to ripen all the components fully. The Cabernet Franc, however, did reach full maturity and the fruit was in excellent condition, so we took the opportunity to make it as a single varietal.

Stocks are limited, and it’s not available for general release so no reviews, but here are some seductive snippets from the tasting note:
"Succulent fruit intensity that soon gives way to an entourage of racy acidity and purposeful tannins, showboating a bold and memorable finish."

VERGENCE WHITE Mk 3

Vergence is our non-traditional label where we enjoy pushing the boundaries of conventional winemaking. As with our MK1 and MK2, the core of the White MK3 is barrel aged old vine Semillon that gives body and palate weight, blended with a selection of aromatics. Once again this is a multi-vintage wine to realise its full potential.

Fresh, distinctive, highly appealing … it’s not at all a traditional recipe, but it works!
Michael Cooper, Wine Writer, NZ

92/100 The palate is exotic and fruit driven with toast and spice and a nice bitter twist.
Jamie Goode, wineanorak.com, UK

VERGENCE RED Mk 3

Our MK3 Red takes another radical departure from tradition. Emboldened by the surprise results of the MK2, we decided to trial blending Pinot Noir with a small portion of Malbec this time. Clean and focused, with a bigger mouthfeel and tons of juicy fruit weight.

94/100 It’s robust and sturdy, yet beautifully framed by layers of fine tannins, making it harmonious and persistent.
Sam Kim, Wine Orbit, wineorbit.co.nz

18.5+/20 Powdery smooth tannins carry spices and linger with dark earthy minerals.
Candice Chow, CandiceWineChat.com, NZ

All bottles 750ml unless otherwise stated

MINUETTO SAUVIGNON SEMILLON 2023 - New Release

750ml & 1.5L Magnum
This is the second edition of Minuetto, the newest wine in our reserve portfolio, made in the traditional style of a white Bordeaux. Aiming for extra richness and palate weight for this release however, we’ve flipped the proportions, so 2023 contains approx. 70% barrel fermented Semillon and 30% tank fermented Sauvignon Blanc.

Slightly biscuity notes, and a crisp, fully dry, sustained finish.
Michael Cooper, Wine Writer, NZ

95/100 Well-structured, with a fine backbone, purity of fruit, and complex barrel details.
Candice Chow, raymondchanwinereviews.co.nz

BEL CANTO DRY RIESLING 2024

This is the sister wine to Aria. Both made from late harvest grapes, however in the case of Bel Canto, we ferment to dryness, resulting in a wine that is richly textured, yet still possessing focus and drive.

95/100 This is a powerful, flavoursome off-dry Riesling with classical proportions ... enjoyed now but will easily age for a decade or more.
Stephen Wong MW, The Real Review, AUS

95/100 There’s definitely a purity to this vintage but it should develop well in the short to medium term.
Susie Barrie MW and Peter Richards MW, Susie & Peter, susieandpeter.com, UK

BEL CANTO DRY RIESLING 2023

1.5L Magnum
95/100 Wow, I love the nose here ... powerful, weighty, intense and impactful … a tremendously good wine.
Erin Larkin, robertparker.com, USA

VIRTUOSO CHARDONNAY 2021

750ml & 1.5L Magnum - New Release
This exceptional season has delivered one of our most remarkably harmonious Virtuoso’s. Sumptuous and textural, it is powerful and complex, while oozing with precision and finesse. A selection from the best barrels of Chardonnay, coming from some of the oldest plantings in the vineyard.

Outstanding Power and wonderful depth of flavour without ever feeling heavy … crackingly good.
Mark Henderson, Otago Daily Times, NZ

19/20 Virtuoso is the long-awaited queen of white wines made at Pegasus Bay … also comes from an outstanding vintage.
Joelle Thomson, drinksbiz.co.nz

97/100 This is a wine that makes your taste buds stand to attention, with pretty much everything you could throw at a quality Chardonnay in the mix.
Susie Barrie MW and Peter Richards MW, Susie & Peter, susieandpeter.com, UK

PRIMA DONNA PINOT NOIR 2016 - Aged Release

We only produce Prima Donna Pinot Noir in exceptional years, such as this one. It is a blend of the barrels we feel best reflect the vintage and our unique terroir. It mainly comes from our oldest, lowest cropping vines that are non-grafted. If you haven’t experienced the complexities of bottle age, this is a rare gift.

96/100 While it shows attractive evolution, a persistent thread of fruit remains throughout.
James Suckling Wine Reviews, jamessuckling.com, USA

Mouthfilling, generous and sweet-fruited … drinking well now, but the best years lie ahead.
Michael Cooper, Wine Writer, NZ

MAESTRO MERLOT CABERNET MALBEC 2020

750ml & 1.5L Magnum
Maestro is the heavyweight in our reds division, and as with Prima Donna, produced only in very special years. It’s a blend of the barrels of Merlot, Malbec and Cabernet Sauvignon that we feel best reflect the vintage and our terroir.

This is an outstanding full-bodied, complex blend and will reveal more depth and layers in years to come.
Joelle Thomson, drinksbiz.co.nz

OUTSTANDING Sumptuous, luscious, fine tannins in perfect balance with the fruit depth.
Mark Henderson, Otago Daily Times, NZ

ARIA LATE HARVEST RIESLING 2025

750ml & 1.5L Magnum - New Release
The bunches were left on the vines until late in the season then hand-selected with extra flavour nuances, that give a mouth filling lusciousness, like Auslese wines of Germany. Cooler weather in the lead up to harvest allowed us to harvest the grapes with a portion of noble botrytis.

96/100 Luscious engagement across the palate … proudly showcases juicy pineapple, orange pith and intensely flavoured lime sorbet nuances.
Gavin Hubble, grape-to-glass.com, NZ

95/100 Salivating acidity flows with precision, binding the floral and spice … a powerful and complex wine.
Candice Chow, raymondchanwinereviews.co.nz

ENCORE NOBLE RIESLING 2025

375ml
Made in a similar way to Aria, however picked even later so that all the bunches have fully developed botrytis. As above, the autumn of 2025 proved favourable in this regard.

Poached pear, lime citrus, lychee, and apricot jam. Extremely lengthy palate. Fabulous!
Phil Parker, Ponsonby News, NZ

97/100 Be prepared for an explosion for the senses. All known and unknown corners of the palate will be happily engaged.
Gavin Hubble, grape-to-glass.com, NZ

FINALE NOBLE SEMILLON SAUVIGNON 2024

375ml
Finale is a barrel fermented sweet wine in the style of Sauternes. As with Encore, we hung the fruit out until the very end of the season and then chose only the most beautifully raisined bunches. The juice was left to ferment naturally in French oak barriques and matured for 12 months.

A rich, very complete wine, already highly seductive, it should mature gracefully for many years.
Michael Cooper, Wine Writer, NZ

94/100 Lengthy, with a completely moreish finish.
Cameron Douglas MS, camdouglasms.com, NZ

FORTISSIMO SWEET FORTIFIED MUSCAT 2023

375ml
This wine is made in the style of Muscat Beaumes de Venise. A small amount of neutral spirit is added to stop the fermentation and retain some of the late picked grape’s natural sugars.

We have made only a tiny amount, and as with our previous editions, it is solely available through our cellar door and wine club.

19/20 Gorgeously fresh and inviting … seamless acidity melded with sweetness … delicious and moreish.
Candice Chow, raymondchanwinereviews.co.nz

94/100 Generous and flavoursome with creamy texture and a warm, satisfying finish.
Sam Kim, Wine Orbit, wineorbit.co.nz