This was a very balanced and even growing season without extremes. Mild spring weather resulted in early bud burst. There was good accumulation of summer heat and a long, dry autumn. As we did not harvest the fruit until May it had plenty of time to become physiologically ripe with a good balance of sugars, acid and tannins.      

After picking the fruit was put into stainless steel tanks and fermented using the techniques which have made Bordeaux red wines or Claret so famous. During fermentation, the raised vats were regularly drained by allowing the evolving wine to splash under the influence of gravity, into an open container to naturally aerate it. It was then sprayed back over the floating cap of grape skins to help keep them moist and healthy. When the fermentation stopped, the tanks were sealed and the mixture was allowed a period of post-fermentation maceration, the exact duration of which was determined by daily tasting. The wine was then separated from the grape remnants, and put into oak barriques.

When the winery warmed in the summer after harvest the wine underwent spontaneous secondary (malolactic) fermentation by the action of its own indigenous micro-organisms. It remained in the oak barriques for a total of 2 years. Over this time it received several rackings to help it clarify. The final assemblage was then made by carefully blending the multiple batches in exact proportion, according to taste. Numerous blind taste tests were carried out by our winemakers.

On release the wine has a deep, carmine and garnet hue. It has aromas and flavours suggestive of blackberries, raspberries, purple plums, vanilla pod, cigar-box and liquorice. On the palate there is a dense core of bright, ripe, mouth-filling fruit which is supported by an ample framework of fine grained physiologically mature tannins. It is robust and muscular, but at the same time plush and velvety. The flavoursome textures linger on the palate long after swallowing blending into a harmonious after-taste. While ready to drink on release it should, with careful cellaring, develop beautiful bottle aged characters over the next 5 to 10 years and live well beyond.

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Jasmine-tinged blackberry and blackcurrant fruit here, with hints of crème de cassis, purple flowers, clove, macerated plums, milk chocolate and gently spiced oak. It smells delicious. Smooth and svelte on the palate with beautifully detailed fruit, spice and meaty, smoky nuances.
- Nick Stock,, USA
Attractive red wine with seductive sweet fruit and flavours suggesting blackcurrant, coffee, chocolate and dried herbs. Rich, almost luscious wine with a long and gentle drying finish. This is the best vintage of this label I can recall tasting
- Bob Campbell MW, Gourmet Traveller Wine, Australia
. . . arguably the best yet. Deep and youthful in colour, it is rich and flowing, with concentrated, beautifully ripe blackcurrant, plum, spice and coffee flavours, complex and finely structured. Drink now and over the next decade.
- Michael Cooper, Buyers Guide 2012, NZ
TOP TIP - This is always a blockbuster of a wine and this 2009 vintage is as good as any. It has a dark, dense nose of plums with chocolate notes whilst the palate is stacked full of sweet, ripe juicy fruit that is concentrated and powerful and counterbalance to the bold tannins.
-, NZ


“Hearty, rich and warming red in a mellow and flavoursome style. Some ripe plum and berry flavours contrast with more savoury, toasty, spicy notes. A distinctive and characterful wine.
- Bob Campbell MW, Gourmet Traveller Wine, Australia
”Drinking well now, this Waipara red is a blend of merlot (50%) and malbec (40%), with minor portions of cabernet sauvignon and cabernet franc. Barrel-aged for two years, it is deeply coloured and fleshy, with generous, spicy, nutty flavours, showing excellent complexity and richness.
- Michael Cooper, Winestate, Australia
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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