Pegasus Bay Pinot Noir 2010

  • 94 James
    Suckling
  • 92 Robert
    Parker
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Pegasus Bay Pinot Noir 2010 Front Label
Pegasus Bay Pinot Noir 2010 Front Label

Product Details


Varietal

Region

Producer

Vintage
2010

Size
750ML

ABV
13.5%

Features
Screw Cap

Your Rating

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Somm Note

Winemaker Notes

The Pegasus Bay Pinot Noir opens to deep carmine color. The bouquet and flavors evoke impression of black cherries, purple plums, blackberries and raspberries. Beneath these is a savory underlay of black olives, licorice, grilled mushrooms and prosciutto. There is a dense core of ripe fruit which is coated with fine-grained, velvety tannins. It is robust, but refined and savory/spicy overtones linger after the finish.

Professional Ratings

  • 94
    So perfumed with sliced strawberry and opens to dark fruits such as raspberries and stems. Full body, with intense structure. Hints of tea. Extremely tight and closed in. Screw cap.
  • 92
    Medium ruby-purple in color, the 2010 Pinot Noir has a fragrant nose of ripe black cherries, black raspberries and violets with nuances of underbrush, nutmeg and powdered cinnamon. Medium-bodied, it gives a great intensity of red berry and spice flavors in the mouth with a medium level of finely grained tannins and crisp acid to support, finishing long and layered.

Other Vintages

2020
  • 95 James
    Suckling
2019
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2016
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  • 93 Decanter
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2015
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  • 91 Robert
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2013
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2012
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2011
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  • 92 Robert
    Parker
2009
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2008
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2001
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Pegasus Bay

Pegasus Bay

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Pegasus Bay , New Zealand
Pegasus Bay  Winery Video
Pegasus Bay was established by the Donaldson family who were pioneers of the Canterbury wine industry. Professor Ivan Donaldson, a consultant neurologist, planted one of the region’s first vineyard in the mid 1970’s. Ivan quickly saw the huge potential for grape growing in the region and in 1985 established what is now Pegasus Bay’s home vineyard in the Waipara Valley of North Canterbury along with his wife Christine and their four sons.

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.

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New Zealand Pinot Noir has jumped onto the world wine stage with recent but rapid growth in quality and recognition. Pinot Noir didn’t develop a significant presence in New Zealand until the late 1980’s, and production stayed small in the beginning. But plantings doubled between 2003 and 2013, quality jumped and the world took notice. This is partly due to the propogation of one specific clone, the Abel clone (named after the customs agent who discovered vine cuttings hidden in a boot) that is rumored to be originally from Burgundy’s famous, Domaine de la Romanee Conti.

Pinot Noir is grown throughout New Zealand, but the majority hails from the South Island. The most important North Island region is Wairarapa, near the southern tip. Here the thin, poor soils and frost danger keep yields low. But the long growing season and dramatic diurnal temperature shift lead to dry, earthy Pinot Noir wines that in good years, show terrific red fruit and lovely depth.

The South Island in New Zealand has three regions of great significance. Marlborough Pinot Noirs hail mostly from the Awatere Valley, which is slightly drier and cooler than the Wairau Valley. The grape is grown for both sparkling and still wines, with the latter showing improvement as the vines age. The Canterbury region is composed of small producers making handcrafted Pinot Noirs that show tantalizing promise. Finally, Central Otago in New Zealand is the world’s southernmost wine region. Summers here are short but extremely sunny and dry, with cold nights that preserve grape acidity. Otago Pinot Noir wines show earthy and herbal notes, as well as vivacious red fruit flavors that are as bright as they are ripe. It is unusual, in fact, to find a Pinot that is under 14% alcohol. Taken together, New Zealand Pinot Noirs offer a wealth of delightful options for fans of this variety.

WWH130992_2010 Item# 116722

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