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.
"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+.
The Wine Advocate
"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."
"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."
International Wine Cellar