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 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.

THE SEASON

Average 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.

THE HARVEST AND WINEMAKING

Made 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.

THE WINE

It 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.