THE SEASON

A mild spring, a warm summer and an early autumn produced beautifully ripe fruit. Rain in the late autumn encouraged a portion of wonderful noble botrytis in the grapes, giving this wine extra richness and concentration while still allowing it to clearly express its spectrum of beautiful varietal flavours.

VINEYARD AND VINES

The outcrop of land on which these grapes were grown consists largely of weathered stones and mineral rich gravels. These were shorn from New Zealand’s Southern Alps by an ice-age glacier that carried them down the valleys and deposited them in selected sites. The vineyard has warm days, but the nights are amongst the coolest in the Waipara Valley, which helps draw out the ripening period and retain good natural acidity. This is especially suited to our old riesling vines that have now had time to sink their roots deep into this unique mineral rich terroir.

HARVEST AND WINEMAKING

We hand-picked riesling from the same vines multiple times in late autumn, choosing only the most beautifully noble botrytic fruit on each occasion. Further hand selection was done in the winery retaining only the best berries. These were gently pressed and a small amount of very rich juice was obtained. It was allowed to settle and the clarified portion was then fermented over many months at low temperatures in order to help retain its special aromas and flavours. The juice was so concentrated that when the fermentation stopped it still had a rich, natural sweetness. It was made in the style of an Alsatian Selection des Grains Nobles or a German Trockenbeerenauslësen.

THE WINE

On release the wine is a star bright, light golden colour. It is redolent with the aromas and flavours of apricots, yellow fleshed peaches, mango, pineapple and comb honey, supported by an underlay of freshly crushed root ginger and tropical spice. It is rich and luscious in the mouth but an incisive spine of acidity and minerality perfectly balance its sweetness, adding freshness and crispness to the lingering after-flavours. While ready to drink on release it should develop a peacock’s tail of additional shimmering nuances with careful cellaring.

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2011

95/100
. . impressive purity and a lingering finish that refuses to quit . ."
- Bob Campbell MW, www.bobcampbellwinereviews.com
19/20
“…Very rich and opulent, this is nectar-like with an unctuous and rounded mouthfeel. Decadent flavours of citrus fruits, marmalade, honey and toffee unfold in gentle waves, and the wine coats the palate. The fruit and botrytis show great presence and intensity. Lifted floral and VA elements cut the richness with fine, underlying acidity lending drive. The wine flows seamlessly to a soft, lush, very long, lingering finish. This is a rich and unctuous botrytised Riesling.
- Raymond Chan, www.raymondchanwinereviews.co.nz

2010

TOP TIP Golden in colour and honeyed on the nose this is classical dessert wine. The concentrated fruit in the palate shows lemon, citrus and a nudge of marmalade. Unctuous and everlasting. Yum.
- TizWine.com, NZ
This was the panel’s favourite wine in the New Release tasting. It just strikes that perfect balance between fruit sweetness and acidity making it the perfect dessert wine. Yum!
- Wine NZ magazine
91/100
“… has a profoundly scented nose of acacia honey, apricot preserves and orange marmalade with touches of frangipani and dried mango. Fully sweet, rich and viscous, it gives a satisfying tropical fruit and honey layers with a good line of enlivening acid and a long finish.”
- Lisa Perrotti-Brown, MW - Robert Parker's Wine Advocate, USA
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Pegasus Bay

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