Warm weather in spring ensured early bud burst, getting the season away to a good start. The number of berries which set on the vines, however, was smaller than usual and the peak temperatures during summer were not as high as sometimes occurs. An Indian summer reversed this trend with a long warm autumn. The grapes thus ripened well and the smallish crop ensured excellent concentration in the wines.

After harvesting, the grapes were destemmed and gently crushed before being fermented in a number of small vats, using both hand plunging and pumping over of juice to ensure the cap of skins was kept moist and the must well aerated. Gentle separation of the resultant wine with an airbag press was followed by 18 months ageing in oak barriques. Malolactic fermentation occurred using indigenous bacteria in the spring after harvest and the wine was clarified naturally without filtration prior to blending and bottling.

Deep ruby and purple hues hint at the wine's concentration. In the nose and mouth there is an array of ripe fruit characters intertwined with complex savoury notes. Currants, plums, cloves, leather and vanilla pod memories are evoked. It is full bodied and muscly, with a generous structure of ripe tannins which will help it age gracefully. While ready to drink, it will improve with cellaring over the next 4-6 years.


2012

"…This has an elegant bouquet with gently building aromas of black berry and dark red plum fruit infused with redcurrants, herbs cedar and pencil shavings oak. 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 of red berry and currenty fruit, herbs, cedary oak and musk. The flavours show good depth and the palate flows smoothly with satin-like tannins, and underlying acid vitality. The wine carries to a long, complex-flavoured finish with secondary dried herb, undergrowth and sweet, cedary oak notes….”
- Raymond Chan, www.raymondchanwinereviews.co.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

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
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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