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, crushed and then fermented, with the juice being splashed and then pumped over the "cap" of skins to keep them moist in the traditional Bordeaux claret manner. The resulting wine was then gently separated and put into oak barriques, 30% of which were new. It went through spontaneous malolactic fermentation the following spring by the action of its natural indigenous bacteria. Maturation continued in oak for 18 months and during this time 4-6 rackings were carried out to achieve clarification without filtration prior to bottling. The final cepage consists of 50% cabernet sauvignon, 40% merlot and 10% cabernet franc.

The wine has a deep carmine hue. Aromas and flavours consist of a complex blend of cassis, black plum, spice, liquorice and cigar smoke. It has broad shouldered, chunky, boisterous ripe tannins, which will mellow with cellaring and help graceful ageing. It can be enjoyed when young but may be improved by breathing for an hour or two after opening. It can be expected to improve with cellaring over the next 5-8 years.

“Pegasus Bay Merlot Cabernet ages like clockwork”

- Matthew Jukes, 100 Most Iconic Wine Estates


“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, US
“ … 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


"…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, www.raymondchanwinereviews.co.nz


“Full-coloured, with fresh plum, spice and nutty oak flavours, showing excellent complexity and depth."
- Michael Cooper’s Buyers Guide, NZ


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


"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
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Pegasus Bay

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Off Licence.
Licence Holder:Dr I Donaldson T/A:Pegasus Bay Winery.
Licence no:057/OFF/001/2015 Exp:22/12/2017