The Season

Budburst was advanced because the early spring weather was exceptionally warm. Late spring and early summer, however, were unseasonably cool and cloudy, causing us concern. The skies then cleared and we had 3 to 4 months of unbroken sunshine. This enabled us to leave the fruit on the vine to obtain excellent maturity and ripeness.

The Vineyard and the Vines

The vines are grown in stony, freely draining soil on north facing terraces.  Being the most sheltered and warmest part of our vineyard they receive extra heat and we removed the leaves from around the bunches early in the summer to accentuate this effect.  Some of the blocks are over a quarter of a century old and are on their own roots.

The Harvest and Winemaking

We used the traditional methods which are employed to make Bordeaux’s celebrated wine, Claret. After picking during May the grapes were fermented by their indigenous yeasts in stainless steel tanks. During this process the juice was regularly drained from the tanks sprayed back over the surface of the cap of floating grape skins to keep it moist and healthy. After this primary fermentation ceased the tanks were sealed in the grape remnants were allowed to steep or macerate in the newly formed wine several weeks to help improve the wine's body and structure. The exact period of this process was judged by daily tasting. The wine was then drained off and put on to French oak barriques. In the summer after harvest it underwent natural spontaneous malolactic or secondary fermentation. It was in these barriques for two years, during which time it underwent several rackings, enabling it to clarify naturally. The various batches were then blended according to taste before bottling. This wine is 50% merlot, 30% cabernet sauvignon and 10% each of cabernet franc and malbec.

The Wine

On release the wine has a bright calamine hue with lively aromas and flavours suggestive of purple fleshed plums, cassis and blackberries. There are additional underlying impressions of wood smoke, cigar box, spice and dark chocolate. It is generous on the palate with a seam of velvety tannins which fill out its structure and draw out the lingering aftertaste.

Download Tasting Notes


2012

"…This has an elegant bouquet with gently building aromas of black berry and dark red plum fruit infused with redcurrants, herbs cedar and pencil shavings oak. The nose is seamlessly melded and reveals fragrant spices, musk and a suggestion of camphor. Medium-full bodied, the palate is softly concentrated with integrated flavours of red berry and currenty fruit, herbs, cedary oak and musk. The flavours show good depth and the palate flows smoothly with satin-like tannins, and underlying acid vitality. The wine carries to a long, complex-flavoured finish with secondary dried herb, undergrowth and sweet, cedary oak notes….”
- Raymond Chan, www.raymondchanwinereviews.co.nz

2011

“Full-coloured, with fresh plum, spice and nutty oak flavours, showing excellent complexity and depth."
- Michael Cooper’s Buyers Guide, NZ

2010

impressive complexity …” Good intensity of flavours…The oak is perfectly integrated and there’s a lovely round, supple texture in the mouth, giving superb structure and balance
- WineNZ magazine
100 best wines "Chewy, fleshy red with plum, dark berry chocolate/mocha and nutty oak flavours. Deliciously accessible red.”
- Bob Campbell MW - Taste magazine

2009

"Top Tip" “From an excellent vintage this is a bold and intense wine with aromas and flavours of dark plums, blackberries, cassis and blueberries. It has mealy style that makes it dense and long lasting.
- TizWine.com, NZ
Download Reviews

Pegasus Bay

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Off Licence.
Licence Holder:Dr I Donaldson T/A:Pegasus Bay Winery.
Licence no:057/OFF/001/2015 Exp:22/12/2017