Pegasus Bay is Canterbury's leading winery, and amongst the elite of New Zealand, regularly receiving glowing reviews from top wine critics. The sheltered position enjoyed by its vineyards and their proximity to the sea gives warm days, cool nights and a dry autumn, resulting in a prolonged ripening period and expressive, complex wines.
Professor Ivan Donaldson and wife Chris were pioneers of wine in the region. Whilst still actively involved, the next generation is taking an increasingly pivotal role. Son Matthew and wife Lynette make the wines, son Ed is in charge of marketing and the restaurant and youngest son Paul is taking on administrative responsibilities. The operation remains entirely family owned.
This Riesling is fired up in the way that a spatlese from the Pfalz would be. It has lime, greengage and ripe green and red apple notes on the nose and a wonderful, heart warming fruit packed palate that, once chilled, correctly allows the acidity to shine through.
A Full nose of white currants, lemon curd, gooseberry fool and delicious elderflowers and beeswax that creep through the back of the aroma profile. The palate is fresh yet racier than one expects making this a great food wine that both refreshes and will not over power.
Although oak plays its part here, it is more to do with the structure of the wine than the flavour. It leaves a heady spice on the nose but it is the honey and hazelnut characters that shine and the lemon, grapefruit and hint of green melon that add the decoration. The palate is ‘roll around the mouth’ textured and leaves a clean, mineral but still fruity feel to the finish.
Hand picked and hand crafted from 20 year old vines. Aged 18 months in Burgundian barriques, this has lovely sweet raspberry, plum, damson fruit with spice and oak on the nose. It's rich on the palate. Damson, plum and raspberry fruit create its superbly varietal style with a richness and soft texture that makes it hugely appealing.