THE FAMILY

The 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 all four of their sons involved.

THE VINES

The vines are located within the Waipara Valley of North Canterbury, on free draining, north facing terraces.  They benefit from being in the lee of the Teviotdale Range, giving maximum protection from the Pacific’s easterly breezes and thus creating a unique mesoclimate.  Over 35 years old, a large proportion are still planted on their own roots.  They are grown 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 site 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 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.

THE HARVEST AND WINEMAKING

Maestro is part of our reserve series and represents the very best of our Bordeaux fruit.  As with all our reserves, this celebrated claret style wine is only made in exceptional years.  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 (approx. 50% new).  The following summer, when the weather warmed, it underwent a natural malo-lactic (secondary) fermentation.   After maturing in oak for 2 years, a selection from the best barrels was carefully blended to produce the most balanced yet complex wine possible.  The finished product is a blend of approximately 45% Merlot, 40% Malbec, and 15% Cabernet Sauvignon.

THE WINE

It has an alluring deep purple tone.  The nose is a volley of dark, earthy, and savoury notes, meshed on a lavish and complex canvas.  Black forest fruit, mushroom, aged soy, and smoked game, bolstered with hints of liquorice, mixed spice, eucalyptus, and a whisp of tree moss.  The palate is rugged and coiled, showcasing bold tannins and exhilarating acidity that converge to create a formidable backbone.  Decadent fruit weight and impressive concentration play the perfect support role, giving balance and harmony, ensuring the wine remains expansive and richly textured throughout its sustained and lasting finish.