{"title":"Pegasus Bay Estate","description":"\u003cdiv style=\"text-align: center;\"\u003ePegasus Bay Estate wines 750ml \u003cbr\u003ePinot Noir, Chardonnay, Sauvignon Blanc, Sauvignon Sémillon, Merlot Cabernet, Riesling, and Gewurztraminer.\u003cbr\u003e\n\u003cdiv\u003e\u003cstrong\u003eFree freight nationwide\u003c\/strong\u003e\u003c\/div\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003ch2 font-size=\"18px\"\u003e\n\u003cspan\u003e\u003cstrong\u003e\u003c\/strong\u003e\u003c\/span\u003e\u003cbr\u003e\n\u003c\/h2\u003e\n\u003cmeta charset=\"utf-8\"\u003e\n\u003c\/div\u003e","products":[{"product_id":"chardonnay-2018","title":"Chardonnay 2018","description":"\u003ch2\u003eTHE FAMILY\u003c\/h2\u003e\n\u003cp\u003eThe 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.\u003c\/p\u003e\n\u003ch2\u003eTHE VINEYARD AND VINES\u003c\/h2\u003e\n\u003cp\u003eThe 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 vines are over 30 years old, with a large proportion planted on their own roots. 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.\u003c\/p\u003e\n\u003ch2\u003eTHE SEASON\u003c\/h2\u003e\n\u003cp\u003eSettled weather during December provided optimal conditions for flowering. A very hot summer then enabled the grapes to ripen beautifully. Free draining stony soil helped mitigate the effects of some late summer rain, and the ensuing dry autumn meant the fruit was able to be picked in excellent condition.\u003c\/p\u003e\n\u003ch2\u003eTHE HARVEST AND WINEMAKING\u003c\/h2\u003e\n\u003cp\u003eWe use traditional Burgundian winemaking methods. The fruit was hand-picked in stages during early April and then the whole bunches gently pressed. The non-clarified juice was then put into large French oak barrels (puncheons), 70% of which were old in order to limit pickup of oak flavour. In these it underwent primary fermentation by the grapes indigenous yeasts. The wine was then matured in the puncheons on its natural deposits of yeast lees (sur lie). In the summer after harvest it started to go through spontaneous secondary (malolactic) fermentation. It was regularly tasted during this time and the fermentation was stopped when the ideal balance was obtained. It had approximately 12 months maturation prior to bottling.\u003c\/p\u003e\n\u003ch2\u003eTHE WINE\u003c\/h2\u003e\n\u003cp\u003eLemon\/straw in colour, its bouquet reveals a vibrant melange of green apple, lemon, peach and hints of acacia. Struck match notes and a flinty minerality add to the wine’s savoury complexity, with touches of vanilla and baking spices providing further interest. The palate is mouth filling, however there is a spine of refreshing acidity that gives the wine satisfying tension and a prolonged finish.\u003c\/p\u003e","brand":"Pegasus Bay","offers":[{"title":"RRP","offer_id":31995458584634,"sku":"PBCH18-NGW","price":47.0,"currency_code":"NZD","in_stock":true},{"title":"Web Price","offer_id":31995458617402,"sku":"PBCH18-NGW","price":40.0,"currency_code":"NZD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0292\/2109\/products\/1024_PBE-Chardonnay_300d335d-72f9-4fac-83bf-657a7f5fee1f.png?v=1600043768"},{"product_id":"sauvignon-blanc-2024","title":"Sauvignon Blanc 2024","description":"\u003ch2\u003eTHE FAMILY\u003c\/h2\u003e\n\u003cp\u003eThe Donaldson Family have been seriously involved in viticulture and winemaking for over 40 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.\u003c\/p\u003e\n\u003ch2\u003eTHE VINEYARD AND VINES\u003c\/h2\u003e\n\u003cp\u003eThe 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 over 35 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.\u003c\/p\u003e\n\u003ch2\u003eTHE SEASON\u003c\/h2\u003e\n\u003cp\u003eCooler and windier conditions during Spring meant lower crop levels, keeping fruit thinning to a minimum. The weather gods then handed us the opposite during Summer, with a warm and settled state prevailing, so this smaller crop was able to mature beautifully. Autumn was similarly favourable, allowing each variety to be picked at its optimum ripeness. Our 2024 harvest saw smaller yields across the board, but as a result we were blessed with intense fruit flavour and concentration, delivering some outstanding wines.\u003c\/p\u003e\n\u003ch2\u003eTHE HARVEST AND WINEMAKING\u003c\/h2\u003e\n\u003cp\u003eThe grapes were picked in separate batches during the end of March and early April, the aim being to produce a spectrum of ripe yet zesty aromas and flavours in the finished wine. After gentle pressing, the free run juice was fermented in stainless steel tanks at a cool temperature, to help the wine express its varietal purity. A selection of the fruit was fermented using whole bunches, and then matured on skins for approximately 200 days, to give added complexity. A small portion of barrel aged Semillon has also been included in the finished wine, for extra richness and texture. Both varieties were aged on their natural deposits of yeast lees (sur lie) for approximately 10 months, prior to blending.\u003c\/p\u003e\n\u003ch2\u003eTHE WINE\u003c\/h2\u003e\n\u003cp\u003eStraw yellow in colour with greenish reflections. On the delightfully fragranced nose, there are impressions of gooseberry, guava, capsicum and snow pea, melded with savoury undertones of wet stone, fennel and fresh hay. The mouthfeel is wonderfully weighted with defined breadth, while offering superb focus and drive. Splendidly structured by vibrant acidity and ripe phenolics, it canters across the palate, leading to an animated and memorable dismount.\u003c\/p\u003e","brand":"Pegasus Bay","offers":[{"title":"RRP","offer_id":40780904890426,"sku":"PBSB24-NZ","price":28.0,"currency_code":"NZD","in_stock":true},{"title":"Web Price","offer_id":40780904923194,"sku":"PBSB24-NZ","price":23.5,"currency_code":"NZD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0292\/2109\/files\/PBE-Sauvignon_Blanc.png?v=1709081972"},{"product_id":"gewurztraminer-2025","title":"Gewürztraminer 2025","description":"\u003ch2\u003eTHE FAMILY\u003c\/h2\u003e\n\u003cp\u003eThe 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.\u003c\/p\u003e\n\u003ch2\u003eTHE VINEYARD AND VINES\u003c\/h2\u003e\n\u003cp\u003eThe 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.\u003c\/p\u003e\n\u003ch2\u003eTHE SEASON\u003c\/h2\u003e\n\u003cp\u003eSettled and very hot weather over flowering delivered a bumper fruit set, which necessitated a considerable amount of fruit thinning to maintain wine quality. An unseasonably wet and tepid January was followed by variable weather and a cooler than average autumn, delaying ripening. Judicious management with vigilant discussions on picking dates and rigorous bunch selection ensured that the fruit arriving at the winery was of the highest quality possible. Although sugar ripeness was retarded, physiological ripeness of the fruit was more advanced, favouring delicately nuanced and charming wine styles.\u003c\/p\u003e\n\u003ch2\u003eTHE HARVEST AND WINEMAKING\u003c\/h2\u003e\n\u003cp\u003eAfter picking during late March and early April, the grapes were crushed and then left in contact with their skins. Following pressing, the cloudy juice was transferred into old oak puncheons, where it was left to ferment naturally. The wine was then matured for approximately 3 months in these barrels prior to bottling.\u003c\/p\u003e\n\u003ch2\u003eTHE WINE\u003c\/h2\u003e\n\u003cp\u003eShimmering pale gold in the glass, the bouquet is richly fruited and enticing, with impressions of lychee, rose petal, white peach, and ginger, underlain with warming spices and mineral nuances. The luscious personality is echoed in the mouth, flaunting a rich and juicy palate, kept energetic by subtle sweetness and ripe phenolics, that fully engage the tastebuds on the long and succulent close. Voluptuous, exotic, varietal and intense.\u003c\/p\u003e","brand":"Pegasus Bay","offers":[{"title":"RRP","offer_id":40957652140090,"sku":"PBGW25-NZ","price":30.0,"currency_code":"NZD","in_stock":true},{"title":"Web Price","offer_id":40957652172858,"sku":"PBGW25-NZ","price":25.5,"currency_code":"NZD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0292\/2109\/products\/1024_PBE-Gewurztraminer_ebb8663e-327f-4afb-9b92-edc91d22ada8.png?v=1644961408"},{"product_id":"muscat-2020","title":"Muscat 2020","description":"\u003ch2\u003eTHE FAMILY\u003c\/h2\u003e\n\u003cp\u003eThe 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.\u003c\/p\u003e\n\u003ch2\u003eTHE VINEYARD AND VINES\u003c\/h2\u003e\n\u003cp\u003eThe 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.\u003c\/p\u003e\n\u003ch2\u003eTHE SEASON\u003c\/h2\u003e\n\u003cp\u003eSettled weather over flowering provided a healthy fruit set, which was then thinned back to desired levels. The ensuing summer was dry with very little rain, resulting in perfectly ripened small berries full of intense flavour and concentration. Thankfully, our harvest was able to proceed during the C-19 lockdown, and an unbroken autumn full of warm days meant the fruit was picked at its optimum ripeness.\u003c\/p\u003e\n\u003ch2\u003eTHE HARVEST AND WINEMAKING\u003c\/h2\u003e\n\u003cp\u003eWe use the traditional French variety of Muscat (Muscat à petit grain). There are very few rows in our vineyard, so only a small volume of this wine has been made. After picking, the grapes were gently pressed, with only the free run juice being used. The wine was tank fermented to preserve varietal integrity, and slowly matured over four months, until a perfect balance was achieved. \u003cspan style=\"font-size: 11.0pt; line-height: 115%; font-family: 'Calibri',sans-serif; mso-ascii-theme-font: minor-latin; mso-fareast-font-family: Calibri; mso-hansi-theme-font: minor-latin; mso-bidi-font-family: Arial; mso-ansi-language: EN-NZ; mso-fareast-language: EN-US; mso-bidi-language: AR-SA;\"\u003ePrior to release, the wine was left to age in bottle for several years, allowing it to integrate further.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch2\u003eTHE WINE\u003c\/h2\u003e\n\u003cp\u003eIt has a radiant lemon hue and flaunts luscious aromatics. Richly fruited and enticing, the nose explodes with notes of white fleshed peach, apricot, and lemon curd, underlain with elderflower, linden blossom, honeysuckle, and spicy hints of ginger and nutmeg. Full-bodied on the palate with fruit, alcohol and ripe phenolics all contributing to mouthfeel and flair. Its off dry style is beautifully balanced by crisp acidity, an elegant structure, and a bittersweet touch on the close.\u003c\/p\u003e","brand":"Pegasus Bay","offers":[{"title":"RRP","offer_id":41018909687866,"sku":"PBMU20-NZ","price":30.0,"currency_code":"NZD","in_stock":true},{"title":"Web Price","offer_id":41018909720634,"sku":"PBMU20-NZ","price":25.5,"currency_code":"NZD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0292\/2109\/files\/1024_PBE-Muscat_daa53147-d7a9-4e0c-8e5a-becae07aa12d.png?v=1701219783"},{"product_id":"riesling-2025","title":"Riesling 2025","description":"\u003ch2\u003eTHE FAMILY\u003c\/h2\u003e\n\u003cp\u003eThe 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.\u003c\/p\u003e\n\u003ch2\u003eTHE VINEYARD AND VINES\u003c\/h2\u003e\n\u003cp\u003eThe 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 acidit. \u003c\/p\u003e\n\u003ch2\u003eTHE SEASON\u003c\/h2\u003e\n\u003cp\u003eSettled and very hot weather over flowering delivered a bumper fruit set that necessitated considerable crop thinning. A wet and tepid January was followed by variable weather and a cooler than average autumn. Careful management around pick dates and rigorous bunch selection were essential to ensure fruit arriving at the winery was of the highest quality possible. Although sugar ripeness was retarded, physiological ripeness of the fruit was more advanced, favouring delicately nuanced and charming wine styles.\u003c\/p\u003e\n\u003ch2\u003eTHE HARVEST AND WINEMAKING\u003c\/h2\u003e\n\u003cp\u003eWith its large diurnal range and long lingering autumns, North Canterbury is an ideal playground for riesling, making it possible to create concentrated wines that still possess favourable acidity and finesse. Our house style involves giving the grapes an extended “hang time” and picking (when possible) with a portion of noble botrytis, to enable our site to express itself harmoniously through this variety. Following harvest, the free run juice was fermented slowly at cool temperatures to help the wine express the unique characters of our region. At all stages, the wine was handled very carefully to help retain a little of its natural carbon dioxide. This has resulted in a small amount of spritzig, which adds extra liveliness to the wine.\u003c\/p\u003e\n\u003ch2\u003eTHE WINE\u003c\/h2\u003e\n\u003cp\u003eShimmering pale gold, the nose is full, with lush aromas of citrus blossom, elderflower and green apple, meshed with flecks of quince, kumquat, lime sherbet, and faint mineral undertones. Equally vibrant on the palate, the opulent mouthfeel is packed with bright flavours and youthful energy. Unobtrusive sweetness is balanced by invigorating acidity, adding precision and a delightful tension on the long, moreish close.\u003c\/p\u003e","brand":"Pegasus Bay","offers":[{"title":"RRP","offer_id":41022764482618,"sku":"PBR25-NZ","price":30.0,"currency_code":"NZD","in_stock":true},{"title":"Web Price","offer_id":41022764515386,"sku":"PBR25-NZ","price":25.5,"currency_code":"NZD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0292\/2109\/files\/1024_PBE-Riesling_8f13a2dd-287c-44a1-852d-f8ee75ff2958.png?v=1712626095"},{"product_id":"cabernet-franc-2022","title":"Cabernet Franc 2022","description":"\u003ch2\u003eTHE FAMILY\u003c\/h2\u003e\n\u003cp\u003eThe 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.\u003c\/p\u003e\n\u003ch2\u003eTHE VINEYARD AND VINES\u003c\/h2\u003e\n\u003cp\u003eThe 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 over 35 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.\u003c\/p\u003e\n\u003ch2\u003eTHE SEASON\u003c\/h2\u003e\n\u003cp\u003eAverage weather over flowering resulted in a balanced crop, meaning no further fruit thinning was carried out. This was followed by a cooler than average summer which delayed ripening. Fortunately, a warm dry autumn allowed the grapes to be left on the vines till later in the season, where they were able to achieve the desired level of ripeness.\u003c\/p\u003e\n\u003ch2\u003eTHE HARVEST AND WINEMAKING\u003c\/h2\u003e\n\u003cp\u003eMade using traditional Bordeaux methods, the grapes were picked at the start of May and then left to ferment naturally. The wine was then gently pressed off and put into French oak barriques, where it was aged for 18 months. The following summer, when the weather warmed, it underwent a natural malo-lactic (secondary) fermentation.\u003c\/p\u003e\n\u003ch2\u003eTHE WINE\u003c\/h2\u003e\n\u003cp\u003eIt has a dark scarlet hue, tending crimson towards the edges. The richly scented nose has impressions of red berries, interlaced with wood spice, cinnamon, violet and earthy hints of herbs. In the mouth there is a sense of brightness and vitality, with succulent fruit intensity supported by fine grained tannins and a core of zippy acidity, adding elegance and structure on the long, flavoursome close.\u003c\/p\u003e","brand":"Pegasus Bay","offers":[{"title":"RRP","offer_id":41074338922554,"sku":"PBCF22-NZ","price":39.0,"currency_code":"NZD","in_stock":true},{"title":"Web Price","offer_id":41074338955322,"sku":"PBCF22-NZ","price":33.0,"currency_code":"NZD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0292\/2109\/files\/1024_PBE-Cabernet-Franc_19e69070-56dc-4baf-b534-34740e8fd500.png?v=1683518332"},{"product_id":"merlot-cabernet-2023","title":"Merlot Cabernet 2023","description":"\u003ch2\u003eTHE FAMILY\u003c\/h2\u003e\n\u003cp\u003eThe 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.\u003c\/p\u003e\n\u003ch2\u003eTHE VINEYARD AND VINES\u003c\/h2\u003e\n\u003cp\u003eThe 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 over 30 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.\u003c\/p\u003e\n\u003ch2\u003eTHE SEASON\u003c\/h2\u003e\n\u003cp\u003eSettled 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.\u003c\/p\u003e\n\u003ch2\u003eTHE HARVEST AND WINEMAKING\u003c\/h2\u003e\n\u003cp\u003eThis wine is made in the same style as the celebrated Claret from Bordeaux, using traditional methods. After being picked over several weeks in April, the grapes began fermentation naturally in stainless steel tanks. During this process the juice was regularly pumped 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 (approx. 20% new). The following summer, when the weather warmed, it underwent a natural malo-lactic (secondary) fermentation. After maturing in oak for 18 months, the various batches were then carefully blended in varying portions to produce the most complex and balanced wine possible. The finished product is predominately Merlot, with the remainder comprised of Cabernet Sauvignon, Malbec, and a small amount of Cabernet Franc.\u003c\/p\u003e\n\u003ch2\u003eTHE WINE\u003c\/h2\u003e\n\u003cp\u003eInky purple in colour, the bouquet is richly fruited and fragrant, resembling dark forest berries, melded with wood spice, cinnamon, cigar smoke and dried herbs. The palate is superbly weighted, with a seductive silky texture, and layers of polished tannins. Mouth-filling, it offers succulent fruit intensity, while retaining poise and a delicious sense of brightness. Our 2023 Merlot Cabernet is commanding in structure, incorporating richness, tension and a savoury, moreish finish.\u003c\/p\u003e","brand":"Pegasus Bay","offers":[{"title":"RRP","offer_id":41074341118010,"sku":"PBMC23-NZ","price":39.0,"currency_code":"NZD","in_stock":true},{"title":"Web Price","offer_id":41074341150778,"sku":"PBMC23-NZ","price":33.0,"currency_code":"NZD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0292\/2109\/files\/1024_PBE-Merlot_Cabernet_0074d815-2437-4a21-93d5-3cd4b8f6d10a.png?v=1683518034"},{"product_id":"pinot-noir-2023","title":"Pinot Noir 2023","description":"\u003ch2\u003eTHE FAMILY\u003c\/h2\u003e\n\u003cp\u003eThe 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.\u003c\/p\u003e\n\u003ch2\u003eTHE VINEYARD AND VINES\u003c\/h2\u003e\n\u003cp\u003eThe 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 over 30 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.\u003c\/p\u003e\n\u003ch2\u003eTHE SEASON\u003c\/h2\u003e\n\u003cp\u003eSettled 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.\u003c\/p\u003e\n\u003ch2\u003eTHE HARVEST AND WINEMAKING\u003c\/h2\u003e\n\u003cp\u003eTraditional Burgundian winemaking methods were used to make this wine. We picked the various blocks at different stages, depending on their maturity, aiming for a range of red and dark fruit flavours. Approximately 40% the grapes were put at the bottom of the fermentation vats as whole bunches, with the balance being destemmed on top, retaining as many whole berries as possible. The vats were kept cool over the next few days to help extract the soft, silky tannins from the pinot noir skins. After approximately a week the must started to ferment naturally. During fermentation the skins of the grapes were gently plunged twice daily. When the fermentation finished, the grape remnants were left to steep in the wine for up to a week to help extract a different range of tannins that add structure and depth. The exact duration of this period was determined by daily tasting. Subsequently the wine was gently pressed off and put into oak barriques (30% new) from selected artisan Burgundian coopers. In the summer after harvest, when the weather warmed, the wine underwent a natural malo-lactic (secondary) fermentation. After maturing for 15 months in these barriques, the batches made from the many different plots and clones of pinot were carefully blended in varying portions to produce the most complex and balanced wine possible.\u003c\/p\u003e\n\u003ch2\u003eTHE WINE\u003c\/h2\u003e\n\u003cp\u003eWith its rich ruby hue, Pegasus Bay Pinot Noir 2023 presents a delicately fragranced nose, showcasing notes of raspberry, cherry and violet, underlain with hints of dried herbs and subtle mineral reflections of tree moss and river rock.  The mouthfeel is bright and full of vitality, balancing savoury red fruit, backed by seamlessly woven tannins, and a core of frisky acidity that canters across the palate, adding clarity and definition. Effortlessly merging both freshness and a sense of refinement, it concludes with a sleek, elegantly structured dismount.\u003c\/p\u003e","brand":"Pegasus Bay","offers":[{"title":"RRP","offer_id":41074341806138,"sku":"PBPN23-NZ","price":59.0,"currency_code":"NZD","in_stock":true},{"title":"Web Price","offer_id":41074341838906,"sku":"PBPN23-NZ","price":50.0,"currency_code":"NZD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0292\/2109\/files\/1024_PBE-Pinot_Noir_94d33582-988c-467e-8dec-75a25d72659b.png?v=1716949763"},{"product_id":"chardonnay-2023","title":"Chardonnay 2023","description":"\u003ch2\u003eTHE FAMILY\u003c\/h2\u003e\n\u003cp\u003eThe 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.\u003c\/p\u003e\n\u003ch2\u003eTHE VINEYARD AND VINES\u003c\/h2\u003e\n\u003cp\u003eThe 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 over 30 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.\u003c\/p\u003e\n\u003ch2\u003eTHE SEASON\u003c\/h2\u003e\n\u003cp\u003eSettled 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.\u003c\/p\u003e\n\u003ch2\u003eTHE HARVEST AND WINEMAKING\u003c\/h2\u003e\n\u003cp\u003eWe use traditional Burgundian winemaking methods. The fruit was hand-picked in stages during late March and early April, and then gently trodden underfoot to increase complexity and phenolic structure. The free-run, non-clarified juice was then put into large French oak barrels (puncheons), 70% of which were old to limit pickup of oak flavour. In these it underwent primary fermentation by the grapes indigenous yeasts. The wine was then matured in the puncheons on its natural deposits of yeast lees (sur lie). In the summer after harvest, it started to go through spontaneous secondary (malolactic) fermentation. It was regularly tasted during this time and the fermentation was stopped when the ideal balance was obtained. It had approximately 12 months maturation prior to bottling.\u003c\/p\u003e\n\u003ch2\u003eTHE WINE\u003c\/h2\u003e\n\u003cp\u003eIn the glass it has an enticing light gold sheen. Immensely complex and seductive, the bouquet shows melon, pineapple and nashi pear, underpinned with toasty barrel spice, crushed thyme and a whiff of gun flint. On the concentrated palate there is outstanding weight and texture, a creamy mouthfeel supported by beautifully judged acidity. Opulent, yet delivered with grace, harmony, and a long refined finish.\u003c\/p\u003e","brand":"Pegasus Bay","offers":[{"title":"RRP","offer_id":41272691687482,"sku":"PBCH23-NZ","price":45.0,"currency_code":"NZD","in_stock":true},{"title":"Web Price","offer_id":41272691720250,"sku":"PBCH23-NZ","price":38.0,"currency_code":"NZD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0292\/2109\/files\/1024_PBE-Chardonnay_fb4cb4ad-13b2-485e-b0ff-59e4524d8d6f.png?v=1702940101"}],"url":"https:\/\/www.pegasusbay.com\/collections\/wines\/pinot-gris.oembed","provider":"Pegasus Bay","version":"1.0","type":"link"}