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
The grapes were sourced from Pegasus Bay’s home vineyard, as well as our Te Hau vineyard on Georges Road. Fruit was left to hang until a brix level of approximately 23 brix was reached, the aim being to add some additional richness in the wine. After gentle pressing of the berries, the free run juice was fermented in stainless steel tanks at cool temperatures and bottled shortly after, to retain its zesty aromas and vibrant fruit character. Winemaking intervention was intentionally kept to a minimum to allow the vintage, variety, and vineyards to express themselves harmoniously.
On release it has a pale lemon tint. The nose is an effervescent marriage of citrus, tropical and orchard fruits, underpinned with an herbaceous drive. Lime sherbet, green apple, gooseberry, and rock melon are juxtaposed against a backdrop of freshly mown grass, crushed thyme, and a snippet of lavender. In the mouth it is bright and zippy, a juicy and well weighted palate balanced with vibrant acidity and an undercurrent of minerality, leading to a crisp and racy finish.