Pegasus Bay Pinot Noir 2008
Pinot Noir from New Zealand
Our vineyard gives us an excellent concentration of fruit as well as plenty of structure for this wine. Over 40 individual batches from more than 10 clones have been fermented separately aiming to extract only the velvety tannins.
Delicious with game dishes, duck, lamb, mushrooms, truffles.
Wine Spectator - "Complex and generous, delivering velvety tannins that beautifully frame flavors of ripe black cherry, plum and pomegranate, with terrific details of violet, dried rose, mineral and spicy tobacco leaf. Powerful and elegant at the same time. Drink now through 2017. 1,700 cases made."
The Wine Advocate - "Deep ruby-purple colored, the 2008 Pinot Noir gives an abundance of dark berry and floral notes: black cherry, black raspberry, violets plus touches of underbrush and smoked duck. Crisp, rich and concentrated, this medium bodied Pinot is seductively textured with a medium level of velvety tannins. The finish is long. It’s temptingly approachable now, though should reward cellaring, drinking to 2016.
International Wine Cellar - "Saturated dark, bright red. Wild aromas of raspberry, spices, botanical herbs and minerals, with an intriguing suggestion of Benedictine. Dense, sweet and thick but with a light touch to its very intense flavors. Strong acidity contributes to the impression of structure, but this very young wine is harmonious from the outset. Most impressive today on the tactile, gripping finish, which features a dusty minerality and superb length. I'd lay this down for at least a couple years."
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Pegasus Bay Winery
Wine-making philosophy: Our aim is to grow grapes of the highest quality which fully express the features of the vineyard, and to handle these with the utmost respect. Natural methods and as little intervention as possible at all stages from vine to bottle typify our approach. We believe in sustainable viticultural management, organic techniques, low crop levels, minimal handling of fruit during processing, gentle pressing and slow fermentation. We allow wines to go through natural malolactic fermentation and clarify by settling. Our red wines are bottled without filtration. We aspire to capture the unique flavours of the vineyard in our wine.
The Family: The Donaldson family have been seriously involved in wine since the early 1970's and were pioneers of local grape growing and wine making. Associate Professor and Consultant Neurologist, Ivan Donaldson, is a wine writer and wine judge. He also oversees viticulture and wine styles. His wife, Christine, is business manager and as a passionate opera lover, organises annual operatic concerts in Pegasus Bay's natural amphitheatre. Their eldest son, Matthew, did an oenology degree and a postgraduate diploma in viticulture at Roseworthy College in Australia. He and his partner Lynnette Hudson, who graduated with distinction from Lincoln University with a postgraduate diploma in oenology and viticulture, are the winemakers. Matthew supervises the reds and Lynnette oversees the whites. Another son, Edward Donaldson, is marketing manager and, as a trained chef, supervises the Pegasus Bay Vineyard restaurant. Pegasus Bay is an entirely family-owned and operated enterprise. View all Pegasus Bay Wines
About Other New ZealandView a map of Other New Zealand wineries
A few other New Zealand areas include the region of Auckland, high up on the North Island, Nelson, sitting to the west of Marlborough, and Canterbury, just under Waipara on the South Island. Most wines in New Zealand will come from a designated area and say so on the label.
Notable FactsAuckland was one of the first wine growing regions of the country, but now produces very little of New Zealand's wine. It's pretty wet up there so vineyards are planted in the driest spots possible – reds are most popular here. Nelson is the only region along the west coast of the country, producing Sauvignon Blanc, Chardonnay and Pinot Noir. Canterbury's chilly climate is best suited for Chardonnay and Pinot Noir.
About New ZealandThe country of New Zealand is about 1000 miles from the coast of Australia. It consists of two long islands, end to end, that are approximately the same length as California. Most of the country's climate is maritime due to the abundant coastline. The northern island is warmer and wetter, while the southern island is cooler and dryer. The most popular grapes of New Zealand are Sauvignon Blanc (made most famous by the bright, crisp wines coming out of Marlborough), Chardonnay and the ever-growing Pinot Noir.
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Alcohol By Volume GuideMost wine ranges from 10-16% alcohol by volume. Some varietals tend to have higher (for example Zinfandel and Cabernet Sauvignon) or lower alcohol levels (Pinot Noir and many white varietals), but there is always some variation from producer to producer. Some wine falls outside of this range, for instance Port weighs in closer to 20%, while Muscat and Riesling are usually a bit below 10%.
Wine Style Guide
Light & Fruity
- Red wines that are more fruit-forward and lighter in tannin and body.
Smooth & Supple
- Medium bodied reds that go down easy, with smooth tannins and supple fruit.
Earthy & Spicy
- Wines where earthy and/or spicy dominate the flavors – typically medium to full body.
Big & Bold
- Full bodied wines that have concentrated fruit and are higher in alcohol and/or tannins. Some need age.