A mild spring led to the vines bursting into leaf early. The summer days were hot but the nights tended to be cool, leading to a large diurnal temperature variation. This produced excellent ripening while retaining good colour and natural acidity. The autumn was warm and lingering. The vines had been specially trained by hand and the leaves plucked from around the bunches to allow maximum exposure to the sun.

After harvest the grapes were separated from the stems and kept cool for 4-5 days in small vats prior to fermentation commencing. During fermentation the "cap" of skins was gently submerged using a hand held plunger to keep them moist in the traditional Burgundian manner. The resulting wine was gently pressed at dryness and then matured in French oak barriques for 18 months, 30% of which were new. In the spring following vintage the indigenous bacteria allowed the wine to go through natural malolactic fermentation. Clarification was achieved through careful racking prior to bottling.

Excellent ripeness achieved in 1999 is reflected in the wine' s vibrant ruby colour and its bright fruitiness. It has black cherry, plum and raspberry fruit characters, overlain with savoury hints of mushroom, grilled meats and black olives. There is a lively fruit sweetness, which is backed by rich velvety tannins, leading to a lingering elegant finish. While ready to drink, this pinot can be expected to cellar well for 6-8 years.

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


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

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

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
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


“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
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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