Spring was mild and encouraged early budburst and development of the new growth on the vines. The weather then became cooler resulting in a relatively small crop of grapes setting. A lingering autumn meant the growing season was long. Because of the low crop levels the fruit ripened beautifully with intense spicey flavours and concentration while good natural acidity was retained.

The ripe bunches were destemmed but not crushed prior to a 5 day cold soak. Individual batches were fermented in small “cuves” and the “cap” was gently hand plunged in the traditional Burgundian manner. After primary fermentation the wine was gently pressed and stored in oak barriques from three artisan Burgundian coopers. Approximately 45% of this wood was new. In the spring after harvest natural secondary or malolactic fermentation was allowed to occur in barriques using the vineyard’s indigenous bacteria. Following a total of 16 months in barrique the wine clarified spontaneously and it was subsequently bottled.

It has bright carmine hues with aromas and flavours of black cherry, blackberry and plum. This is underlain with savoury elements suggestive of roast wild meats and grilled bacon. There are additional spicy hints. On the palate soft velvety tannins are supported by a good acid backbone. The savoury and spicy elements in this wine will become more intense as it ages.


Awarded Super Classic Status.
- Michael Cooper's Buyer’s Guide, 2013, NZ
"The flight of Pegasus Bay Pinot Noirs continued to illustrate their burgundy influence, the reds often reminiscent of Morey-saint-Denis".
- Robert Parker’s Wine Advocate, USA
"Felton Road, along with Pegasus Bay has been my favourite pinot producer in New Zealand for years."
- Steve Tanzer, International Wine Cellar, USA

2012

18.5/20
"The oak control is phenomenal, showing more elegance and sophistication than hundreds of Burgundies”
- Matthew Jukes, UK

93/100
Pegasus Bay is the flagship winery of Waipara, yet the wines remain realistically priced. Plum, cola and cherry notes are accompanied by strongly umami sensations akin to mushroom and roasted beef, giving this wine ample complexity. While the wine is concentrated, it has an airy, graceful feel to it. Drink 2016–2024.
- Wine Enthusiast, USA

96/100
A sense of real depth, soothing dark cherry notes, some forest floor and deeply knitted oak. The palate has noble tannins and the sort of structural complexity and completeness that is the envy of most other NZ Pinot Noir makers” .
- Nick Stock, www.jamessuckling.com, USA
93/100
Full-flavoured Pinot Noir with plum, spice, glazed cherry, floral/violet and a hint of savoury and mineral character. Mouth-filling wine with obvious power and a lengthy finish. A consistently top wine.
- Bob Campbell MW, NZ

2011

94/100
“Fine, fresh, vivid and interesting with an assertive cherry fruit nose. Lovely supple, elegant palate shows nice precision. Lovely sweet fruit combined with spicy structure”.
- Jamie Goode, www.wineanorak.com, UK
93/100
Lifted spicy cherry fruit on the nose with higher tones of raspberry coulis and cranberry…. Lively and driven on the palate, the red fruits show supporting characters of Asian spice and a waft of forest floor. Roast game, red licorice, milk chocolate and spicy oak complete the picture. Great line, lively acidity and a balanced, lingering finish".
- Nick Stock, www.jamessuckling.com, USA
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Pegasus Bay

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