Pegasus Bay
About Pegasus Bay
Pegasus Bay has emerged in recent years as one of New Zealand’s most admired Chardonnay and Pinot Noir producers. Noted by UK critic Matthew Jukes as an estate whose “fame is skyrocketing”, it even received the highest possible recognition from the Wine Advocate hailing this masterful producer as one of the “reference points for the region”.
Founder Ivan Donaldson planted the first Canterbury vineyard in 1976 and established Pegasus Bay in 1986 with his wife, Christine. A genuine family business, all four of their sons and spouses are involved in managing various aspects of the property. Situated on well-drained terraces in the Waipara Valley sub-region, north of Christchurch, on New Zealand’s South Island, Pegasus Bay possesses some of the finest terroirs in the country.
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James Suckling (97)
A perfumed nose of cherries, raspberries, dark chocolate, earth, orange rind, violets and sweet spices. Full body with lively acidity. Rather chewy tannins. Bright and crunchy with a fleshy texture. Balanced and layered with a long, precise finish. Better after 2023. Screw capHK$2,785.00 -
James Suckling (96)
Lots of ripe strawberries with some citrus and cream. Some meat, too. It’s medium-to full-bodied with round, ripe tannins and a delicious, juicy finish. Drink or hold. Screw cap.HK$2,745.00 -
Raymond Chan (19)
Deep ruby-red, lighter on the rim. The bouquet shows good energy and vibrancy, with penetrating aromas of dark cherries, tamarillo and cranberries entwined with smoky earth, mushroom and thyme, and an amalgam of spice with a cinnamon core. Medium-bodied, violet interlaced with dark cherries, cranberries and tamarillo formed an elegant core, unfolding thyme, cinnamon, nutmeg, mushroom and savoury, smoky elements. The wine has a complex range of flavours, bound by integrated acidity and lingers with precision. Fine-grained tannin extraction left a powdery, opulent mouthfeel and structure. This refined yet powerful Pinot Noir shows a range of ripe fruit, spice and floral details structured by fine-grained tannins for years to come. Match with wild boar and lamb racks over the next 10+ years. Only produced in exceptional years, best barrel selections from oldest ungrated vines in the vineyard. Fermented with 40% whole bunches approx, the rest destemmed, cold soaked for a week and fermented naturally to 13% alc, post ferment maceration for up to a week, aged in French oak barriques for 14 months, 40% new oak.HK$3,030.00