THE FAMILY.

The Donaldson Family have been seriously involved in viticulture and winemaking for over 40 years. Founder Ivan Donaldson planted the first Canterbury vineyard in 1976 and went on to establish Pegasus Bay in 1986 with his wife Christine. It is a true family business, with all four of their sons and two spouses involved, managing various aspects.

THE VINEYARD AND VINES.

The vineyard is located within the Waipara Valley of North Canterbury, on free draining, north facing terraces carved out of New Zealand’s Southern Alps by an ice-age glacier. It benefits from being in the lee of the Teviotdale Range, giving maximum protection from the Pacific’s easterly breezes and thus creating a unique mesoclimate. The soil is free draining and of low fertility, resulting in naturally reduced vine vigour. This produces low yields of optimally ripened, high quality, flavourful grapes, which fully express the qualities of this unique terroir. The vineyard has warm days, but the nights are amongst the coolest in the Waipara Valley, drawing out the ripening period of the grapes, while still retaining good natural acidity.

THE SEASON.

Average conditions over flowering resulted in a moderate fruit set. The subsequent warm summer then allowed the grapes to ripen beautifully. Naturally smaller berry size and loose open bunches helped accelerate ripening, allowing us to pick the fruit a little earlier this season than usual.

THE HARVEST AND WINEMAKING.

Malbec is a Bordeaux varietal, and therefore we have used traditional winemaking methods from this region. After being picked in mid April, the grapes began fermentation naturally in stainless steel tanks. During this process the juice was regularly drained and sprayed back over the cap of floating grape skins (rather than plunging), to ensure a perfect tannin balance was extracted from the fruit. The wine was then gently pressed off and put into French oak barriques (30% new). The following summer, when the weather warmed, it underwent a natural malo-lactic (secondary) fermentation. After maturing in oak for 18 months, the wine was then racked several times allowing it to clarify naturally, prior to bottling.

THE WINE.

The colour is deep ruby in colour. On the nose there are aromas of black plums, cherries, cranberries and boysenberries. There are also hints of violet and other floral notes, along with vanilla pod and roast coffee beans. The palate is mouth filling, with generous body and ripe tannins that give the wine structure and draw out its finish.

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Pegasus Bay

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Off Licence.
Licence Holder:Donaldson Family Limited T/A:Pegasus Bay Winery.
Licence no:57/OFF/458/2019 Exp:16/03/2022