1998 was a perfect vintage for chardonnay at Pegasus Bay. Early bud burst of the vines in the spring combined with warm weather over flowering, a hot summer and a long lingering dry autumn caused by El Niño, ensured optimal fruit development and ripening. The cool nights helped retain good natural acidity.

The grapes were hand picked and the bunches were carefully placed in a press to gently extract the juice. This was then fermented in French oak barriques making extensive use of indigenous yeast. It was then allowed to age undisturbed on its yeast lees. The following spring the wine went through natural malo-lactic fermentation in these barriques by its own indigenous bacteria. The amount of malo-lactic fermentation permitted was determined by regular tasting, aiming to achieve the most harmonious balance. The wine remained in oak, only 30% of which was new, for almost one year.

The wine has star-bright lemon hues. Butterscotch, sweet corn and savoury nuances all intertwine in the aroma and flavour to produce a complex mouthful. It gradually seems to expand in the palate to become rich and full-structured but yet it is harmonious and mellow. A haunting aftertaste reverberates long after swallowing.

The wine has star-bright lemon hues. Butterscotch, sweet corn and savoury nuances all intertwine in the aroma and flavour to produce a complex mouthful. It gradually seems to expand in the palate to become rich and full-structured but yet it is harmonious and mellow. A haunting aftertaste reverberates long after swallowing.The wine has star-bright lemon hues. Butterscotch, sweet corn and savoury nuances all intertwine in the aroma and flavour to produce a complex mouthful. It gradually seems to expand in the palate to become rich and full-structured but yet it is harmonious and mellow. A haunting aftertaste reverberates long after swallowing.

Awarded Classic Status.
- Michael Cooper's Buyers Guide 2013, NZ
"Although wine makers Matthew and Lynnette look as though they have just got in from an all night rave they are presently producing some of New Zealand’s most exhilarating, Burgundy inspired white wines...".
- Robert Parker’s Wine Advocate, USA

2013

“..complexity builds as the wine rests on the palate; specific use of oak adds texture and length.A great wine that teases the palate in all the right ways..”
- Cameron Douglas MS, NZ

2012

19/20
“…The wine has a linear core following a fine, textural thread, unveiling layers of savoury stonefruit and nutty detail with subtle oak and minerally nuances as it carries to a long, softly refreshing finish. This is a complex-flavoured savoury, stonefruit and nutty Chardonnay with excellent vitality and fresh acidity . . .”.
-raymondchanwinereviews.co.nz
This Chardonnay comes from North Canterbury’s best known winery, Pegasus Bay, whose reputation has been forged on making great whites – particularly full bodied Rieslings but also exceptional good Chardonnays, which can age well. This is due to the cool climate delivering grapes with vibrant acidity, which preserves these lovely fleshy whites.
- Joelle Thompson, Drinksbiz, NZ

2011

One of the best NZ Chardonnays I’ve tasted this year. This youthful Chardonnay is taut and linear, focused and elegant. It gives attractive flinty sulphide-derived characters, as well as white stone fruit. New French oak adds a hazelnutty layer. High level of concentration in mouth suggests low yields, and combined with a long finish, this Chardonnay exudes quality.
- Rebecca Gibb, www.rebeccagibb.com, NZ
90/100
“…Reticent, pure aromas of lemon peel, lime, minerals and white pepper. Densely packed and subtly complex, with citrus and nectarine flavors complemented by spicy oak and a captivating leesy quality that contributes texture as well as another flavor element. More Burgundy than New World in style in spite of its mid-palate sweetness….” .
- Steve Tanzer, www.internationalwinecellar.com, USA
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Pegasus Bay

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