RRP $67.00


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 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 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.

THE SEASON

Cold weather during bud burst resulted in lower crop levels, hence no further fruit thinning was carried out. The subsequent warm dry summer served up perfectly ripened small berries full of intense flavour and concentration. Favourable conditions continued into autumn, allowing the grapes to be picked at their optimum ripeness.

THE HARVEST AND WINEMAKING

Virtuoso is part of our reserve series which we only make in exceptional years, provided it does not compromise the quality of our estate wines. It is a selection from the best barrels, coming from some of the oldest plantings in the vineyard. As with all our Chardonnay’s, we use traditional Burgundian winemaking methods. The fruit was hand-picked in stages during the second half of March and then gently pressed. The non-clarified juice was then put into large French oak barrels (puncheons), 40% of which were new to achieve optimal oak balance. In these it underwent primary fermentation by the grape’s natural 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 10 months maturation prior to bottling.

THE WINE

In the glass, Virtuoso 21 exudes a radiant golden hue. The nose is striking and full, with enticing aromas of white peach, hawthorn flowers, roasted hazelnut and miso butter, underlain with subtle baking spices and a flinty nuance. There is great harmony between tension and texture on the palate, with a rich and lavish mouthfeel complimented by invigorating acidity that adds length and breadth. Powerful yet infinitely elegant, this is a multi-layered and engaging experience with a prolonged, gratifying finish.

Pegasus Bay

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Off Licence.
Licence Holder:Donaldson Family Limited T/A: Pegasus Bay Winery.
Licence no: 57/OFF/458/2025 Exp:16/3/2028