Mild spring weather resulted in the buds on the vines bursting into leaf early. These conditions continued and warm weather over flowering ensured a good but not excessive crop of fruit set on the vines. The summer was hot and the autumn long, lingering and dry. These conditions ensured beautifully ripe and healthy fruit at harvest. The pinot noir was the most physiologically ripe that we have experienced.

After harvest the berries were gently crushed and then left to sit for several days. Fermentation was then encouraged to commence and allowed to peak at over 30ºC in order to help extract colour and richness. This was carried out in the traditional Burgundian manner in small vats. The cap was gently plunged by hand in order to keep all the skins moist. After this process was complete, the wine was gently separated from the skins using an airbag press and it was then put into French oak barriques, a third of which were new. Spontaneous malo-lactic fermentation occurred the following spring using its own indigenous bacteria. Clarification was achieved by settling. The final wine was blended from the numerous small batches which were processed and it was bottled after 16 months in oak.

The wine has a deep carmine hue. The opulent aromas and flavours suggest plums, black cherries, vanilla and chocolate with underlying hints of spice. It is full bodied and displays great fruit intensity, balanced by a backbone of velvety ripe tannins and acid to give it focus. The finish is long, warm and lingering.

While ready for drinking at release, it has excellent cellaring potential. It should improve in bottle over the next 5 years and live for many more.

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,, 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,, 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,, USA
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Pegasus Bay

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