THE FAMILY

The Donaldson Family have been seriously involved in viticulture and winemaking for almost 50 years. Founder Ivan Donaldson planted one of Canterbury’s first vineyards in 1976 and went on to establish Pegasus Bay in 1986 with his wife Christine. It is a true family business, with the second generation now actively involved.

THE VINEYARD AND VINES

The vineyard is located within the Waipara Valley of North Canterbury, on free draining, north facing terraces. 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 vines are close to 40 years old, with a large proportion planted on their own roots. They are located on the “Glasnevin Gravels” where greywacke stones, silt and loam have been washed down from the mountains over the millennia. The soil is 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

Settled weather during Spring resulted in successful flowering and a healthy fruit set, meaning crop thinning was needed in some areas. Good heat concentration in early to mid-Summer then allowed the grapes to ripen beautifully. The remainder of Summer and Autumn threw up a mix of hot days interspersed with cooler spells, although rain was sufficiently spread out to ensure the bunches remained healthy and disease free.

THE HARVEST AND WINEMAKING

This is the second edition of our beloved white Bordeaux blend under its new reserve name Minuetto. Comprised of approximately 70% Semillon 30% Sauvignon Blanc, both varieties were picked in stages, timing each harvest to optimise the grapes’ range of natural flavours. They were fermented separately, the Sauvignon in stainless steel to retain the pure fruit character and all the Semillon in oak puncheons to add texture. Both varieties were aged on their natural deposits of yeast lees (sur lie) for approximately 10 months, prior to blending. Once bottled, the wine was left to age for another 18 months before release, allowing it to integrate further.

THE WINE

It has a lemon-straw tint. The striking bouquet is packed with aromas of mango, grapefruit, salted pineapple and citrus blossom, interwoven with snippets of roast cashew, cardamom and dried basil, all wrapped around a steely mineral core. Fine-textured phenolics flow on a creamy, yet concentrated mouthfeel, adding body and a pleasing framework to the wine. Playing the support role is a backbone of lively acidity that lingers on the palate, offering clarity and focus on the sustained and salivating finish.

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