Pegasus Bay Pinot Noir 2009
Pinot Noir from New Zealand
On release the wine has a bright crimson hue. Its vibrant aromas and flavors suggest black cherries, blackberries, raspberries and mulberries. These impressions of fruit are underlain with savory notes hinting of grilled mushrooms, barbequed meats and wood-smoke. It initially seems soft in the mouth but rapidly expands to become powerful, while at the same time remaining refined and elegant. A spine of ripe tannins flows through the wine and helps draw out its lingering after-taste. While ready to drink on release, with careful cellaring it should become more expressive and multifaceted over the next 6-8 years and live well beyond.
The Wine Advocate - "Medium ruby-purple colored, the 2009 Pinot Noir offers a moderate intensity of raspberry, red cherry and pomegranate aromas at this stage with a yeasty / toasty undercurrent and a whiff of hung meat. The medium bodied palate is elegantly fruited with a medium level of fine tannins, lively acidity and a long finish. Still very young, it should drink best 2012 to 2017+.
Wine Enthusiast - "Smoky aromas of hickory-laced dark fruit lead the way, easily sliding into boysenberry and bacon notes on the palate. The flavors are meaty and savory, not simply fruity, while the texture is lush. One of the best examples of Peg Bay Pinot Noir in memory, it finishes long, framed by supple tannins. Editors' Choice."
International Wine Cellar - "Medium red. Aromas of raspberry, smoke, spices and caraway seed. Silky, sweet and generous, with impressive breadth to the red berry and mineral flavors. Not overly fruity today, but this plush, complex wine should reward a few years of cellaring. Pegasus Bay's pinot consistently beats the pants off most New Zealand examples for sheer suavity of texture."
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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.