“Pegasus Bay Merlot Cabernet ages like clockwork”
- Matthew Jukes, 100 Most Iconic Wine Estates
Merlot Cabernet
The season
An exceptionally early budburst was brought about by a very mild spring. Warm summer days followed by a lingering dry autumn with cool nights produced healthy, perfectly ripened grapes with vibrant fruit flavours. All of the reds showed excellent physiologically mature tannins.
The vineyard and the vines
The vines are grown in stony, freely draining soil on north facing terraces. Being the most sheltered and warmest part of our vineyard they receive extra heat and we removed the leaves from around the bunches early in the summer to accentuate this effect. Some of the blocks are over a quarter of a century old and are on their own roots.
The harvest and winemaking
We used the traditional methods which are employed to make Bordeaux’s celebrated wine, Claret. After picking during May the grapes were fermented by their indigenous yeasts in stainless steel tanks. During this process the juice was regularly drained from the tanks and sprayed back over the surface of the cap of floating grape skins to keep it moist and healthy. After this primary fermentation ceased the tanks were sealed and the grape remnants were allowed to steep or macerate in the newly formed wine for several weeks to help improve the wine's body and structure. These days we only give 18-20 days on skin total in Bordeaux varietals to keep the fresh fruit character and not extract drying tannins. The exact period of this process was judged by daily tasting. The wine was then drained off and put into French oak barriques. In the summer after harvest it underwent natural spontaneous malolactic or secondary fermentation. It was in these barriques for two years, during which time it underwent several rackings, enabling it to clarify naturally. The various batches were then blended according to taste before bottling. This wine is 50% merlot, 40% cabernet sauvignon and 5% each of cabernet franc and malbec.
The wine
On release the wine has a deep ruby colour. The aromas and flavours suggest purple plums, blackberries, cassis and blueberries. There are also savoury overtones of liquorice, black olives and cigar smoke. There is an initial impression of plush fruit on the palate but then the wine expands to become big and muscular with a backbone of velvety ripe tannins that flow into a long lingering chocolatey finish.
2018
“Remarkable red that probably owes much of its rich, ripe flavours to relatively old vines and the experienced hand of winemaker, Mat Donaldson …”
- Bob Campbell MW, www.bobcampbell.nz, NZ
“… Well made, youthful, fleshy and long. A lovely example ready to enjoy …”
- Cameron Douglas MS, camerondouglasms.com, NZ
“… mouthfiling with concentration, vibrant blackcurrant, plum, herb and spice flavours, showing good complexity, finely balanced tannins and obvious cellaring potential.”
- Michael Cooper, Winestate Magazine, AUS
"Delightfully fruited and fragrant … succulent and smooth … finishing long and flavoursome"
- Sam Kim, Wine Orbit, wineorbit.co.nz, NZ
2016
“...Concentrated … This is a refined Merlot and Cabernet based blend … on a vibrant palate with fine structure”
- Raymond Chan, raymondchanwinereviews.co.nz, NZ
“ … Dry, firm textures, youthful, ripe and loaded with flavour …Plenty of length and finish … “
- Cameron Douglas MS, camerondouglasms.com, NZ
“ … Powerful, juicy, dark fruits dance on the palate …Sumptuous fine-grained tannins and beautiful balance… Amazingly long and delicious finish …”
- Mark Henderson, Otago Daily Times, NZ
“ … This has richness and fullness on the palate with plump plums holding very deep, fleshy and long”
- Nick Stock, jamessuckling.com, USA
2013
“An impressive wine for the ball of succulent ripe plum-flavored fruit it dishes up amid succulently ripe tannins and fresh, earthy, background complexity. This has all-round appeal, casual or formal!”
- Nick Stock, jamessuckling.com, USA
“ … strong, vibrant blackcurrant, plum and spice flavours, finely integrated oak, ripe, supple tannins, and excellent depth, complexity and harmony.”
- Michael Copper, michaelcooper.co.nz, NZ
“ …. immensely appealing …. Excellent length"
- Winestate Magazine, AUS
“ … Lovely bouquet of fruit, mineral, concentration and charm … complex and intriguing … Great example from Canterbury”
- Cameron Douglas MS, camerondouglasms.blogspot.co.nz, NZ
2012
"…The nose is seamlessly melded and reveals fragrant spices, musk and a suggestion of camphor. Medium-full bodied, the palate is softly concentrated with integrated flavours ... good depth and the palate flows smoothly with satin-like tannins, and underlying acid vitality. ... long, complex….”
- Raymond Chan, raymondchanwinereviews.co.nz, NZ
2011
“Full-coloured, with fresh plum, spice and nutty oak flavours, showing excellent complexity and depth."
- Michael Cooper's Buyers Guide, NZ
2010
“impressive complexity …” Good intensity of flavours…The oak is perfectly integrated and there’s a lovely round, supple texture in the mouth, giving superb structure and balance
- WineNZ magazine
100 best wines "Chewy, fleshy red with plum, dark berry chocolate/mocha and nutty oak flavours. Deliciously accessible red.”
- Bob Campbell MW - Taste magazine, NZ
2009
"Top Tip" “From an excellent vintage this is a bold and intense wine with aromas and flavours of dark plums, blackberries, cassis and blueberries. It has mealy style that makes it dense and long lasting.”
- TizWine.com, NZ
