Pegasus Bay Chardonnay 2000
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Wine
Enthusiast
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After picking, the whole berries were gently pressed and the juice all fermented in Burgundian oak barriques, of which 30% were new. It was then allowed to age "sur lie" (its yeast lees). It underwent natural malo-lactic fermentation the following spring by the action of indigenous malo-lactic bacteria. It has subsequently been aged in bottle prior to release.
The wine shows a complex intertwining of fruity and savoury characters. There are impressions of ripe apricots, peaches and dried figs, blended with nuances of grilled meat and mushrooms. It is concentrated and rich, but has a buttery, smooth texture, crisp acidity to keep it focussed and a long, lingering after-taste.
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2005-
Robert
Parker
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Wine
Enthusiast
Three of their four sons have since joined the business. Matthew, their eldest son is wine making. Their youngest son Paul is General Manager while another son Edward is Marketing Manager and along with his wife Belinda runs the highly acclaimed winery restaurant which has been awarded NZ’s top winery restaurant for 5 consecutive years in the Cuisine Magazine NZ restaurant of the year awards, and has been awarded a coveted Chefs Hat in 2015.
The estate’s primary focus is Pinot Noir and Riesling. The home vineyard was planted on the north facing terraces of the Waipara Valley on free draining river gravels. The site is ultra low yielding and produces fruit of rare concentration. Structure and texture however are hallmarks of the estate’s highly individual wines. The home vineyard is now 30 years old where the fruit is exclusively sourced.
Recent accolades include receiving a 5 star rating by Robert Parker where he named Pegasus Bay one of New Zealand’s top 5 estates, rated by Matthew Dukes as one of the worlds most iconic 100 wines estates, named Canterbury’s top producer by Michael Cooper.