Pegasus Bay Riesling 2006
Riesling from New Zealand
It has a star bright lemon hue and while lemons, limes and mandarins come to the fore there is a background of ripe stonefruit such as peaches and apricots. Honeysuckle and honeycomb influences come from botrytis, which has also made the wine more full bodied and concentrated. It has a spine of natural acidity and tingling minerality that help draw out the palate structure to a citrus zest finish.
The Wine Advocate - "Meanwhile the 2006 Riesling is a thrilling wine with touches of honeysuckle and limestone on the nose and a palate distantly related to the likes of JJ Prum or Willi Schaeffer. Although winemakers Matthew Donaldson and Lynette Hudson look as if they have just got in from an all-night rave, they are presently producing some of New Zealand’s most exhilarating, Burgundy inspired white wines, their reds suffused with earthy flavors. They are demonstrating the potential of the Canterbury wine region and constitute one of New Zealand’s best producers. Their whites are exhilarating and seem best between a year in bottle and around fiveyears"
Wine Enthusiast - "Pegasus Bay continues to push the ripeness envelope on its Rieslings. The 2006 is honeyed and rather sweet, with baked apple flavors at the core, surrounded by hints of spice and apricot. Lime-like acids seem a bit strident on the finish right now; give it a couple of years in the cellar."
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 & Crisp
- Light to medium bodied wines that are high in acid and light to medium fruit. Typically no oak.
Fruity & Smooth
- Light to medium bodied wines with lots of juicy fruit, typically medium acid and medium oak.
Rich & Creamy
- Full bodied wines that have typically undergone malo-lactic fermentation and/or spent time in oak.