A mild spring was followed by a warm summer and a lingering, dry autumn. Occasional well spaced rain kept the vines happy. This enabled physiological ripeness to be obtained in wonderfully healthy fruit. Late in the autumn early morning dews produced bunches and berries with perfect noble botrytis.


The outcrop of land on which these grapes were grown consists largely of weathered stones and mineral rich gravels.  These were shorn from New Zealand’s Southern Alps by an ice-age glacier that carried them down the valleys and deposited them in selected sites.  The vineyard has warm days, but the nights are amongst the coolest in the Waipara Valley, which helps draw out the ripening period and retain good natural acidity. This is especially suited to our old riesling vines that have now had time to sink their roots deep into this unique mineral rich terroir.


We hand-picked riesling from the same vines multiple times in late autumn, choosing only the most beautifully noble botrytis fruit on each occasion.  Further hand selection was done in the winery retaining only the best berries.  These were gently pressed and a small amount of very rich juice was obtained.  It was allowed to settle and the clarified portion was then fermented over many months at low temperatures in order to help retain its special aromas and flavours.   The juice was so concentrated that when the fermentation stopped it still had a rich, natural sweetness. It was made in the style of an Alsatian Selection des Grains Nobles or a German trockenbeerenauslesen.


The abundant aromas and flavours suggest apricot, peach, guava, frangipani, orange blossom, mandarin and comb honey. It is rich and unctuous in the mouth but has a core of tingling acidity and minerality that help draw out its length and provide a perfect foil to its lusciousness sweetness. With careful cellaring it should develop many other fascinating nuances.

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. . impressive purity and a lingering finish that refuses to quit . ."
- Bob Campbell MW,
“…Very rich and opulent, this is nectar-like with an unctuous and rounded mouthfeel. Decadent flavours of citrus fruits, marmalade, honey and toffee unfold in gentle waves, and the wine coats the palate. The fruit and botrytis show great presence and intensity. Lifted floral and VA elements cut the richness with fine, underlying acidity lending drive. The wine flows seamlessly to a soft, lush, very long, lingering finish. This is a rich and unctuous botrytised Riesling.
- Raymond Chan,


TOP TIP Golden in colour and honeyed on the nose this is classical dessert wine. The concentrated fruit in the palate shows lemon, citrus and a nudge of marmalade. Unctuous and everlasting. Yum.
-, NZ
This was the panel’s favourite wine in the New Release tasting. It just strikes that perfect balance between fruit sweetness and acidity making it the perfect dessert wine. Yum!
- Wine NZ magazine
“… has a profoundly scented nose of acacia honey, apricot preserves and orange marmalade with touches of frangipani and dried mango. Fully sweet, rich and viscous, it gives a satisfying tropical fruit and honey layers with a good line of enlivening acid and a long finish.”
- Lisa Perrotti-Brown, MW - Robert Parker's Wine Advocate, USA
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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