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Pegasus Bay Riesling 2008

Riesling from New Zealand
  • RP92
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Winemaker Notes

This is an off-dry style Riesling with purity and focus.

Fantastic aperitif. Sweet fleshed crustaceans such as prawn and crab. A wide variety of Asian-influenced cuisine.

Critical Acclaim

RP 92
The Wine Advocate

The 2008 Riesling was made with about 70% botrytis infected fruit – an unusually high proportion. As a result, it has more alcohol and weight than normal for this wine. It certainly has a very expressive nose, with pronounced honey and musk notes over warm grapefruit and orange blossom plus a whiff of damp earth. The positive effects of the botrytis really come through on the palate with a good amount of sweetness and crisp acid, finishing long and layered. Drinking now, it should cellar to 2019+.

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Pegasus Bay

Pegasus Bay

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Pegasus Bay , , New Zealand
Pegasus Bay
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.

Known for bold reds, crisp whites, and distinctive sparkling and fortified wines, Spain has embraced international varieties and wine styles while continuing to place the primary emphasis upon its own native grapes. Though the country’s climate is diverse, it is generally warm to hot. In the center of the country lies a vast, dry plateau known as the Meseta Central, characterized by extremely hot summers and frequent drought. Because of its location on the Iberian Peninsula, many of Spain’s wine regions are located on or near the milder coast, either of the Bay of Biscay to the north, the Atlantic Ocean to the northwest, or the Mediterranean sea to the south and east. Each of these regions has its own unique soil, climate, and topography, as well as principal grape varieties.

In the cool, damp northwest region of Galicia, refreshing white Albariño and Verdejo dominate, though elsewhere the most popular wines are generally red. Rioja is Spain’s best-known region, where earthy, age-worthy reds are made from Tempranillo and Garnacha (Grenache), as well as rich, nutty whites from Viura. Ribera del Duero produces opulent, fruity, top-quality wines from almost exclusively Tempranillo. Priorat, a sub-region of Catalonia, blends Garnacha with Cariñena (Carignan) to make bold, full-bodied wines with a hint of earthiness. Catalonia is also home to Cava, a sparkling wine made in the traditional method but from indigenous varieties. Sherry, Spain’s famous fortified wine, is produced in a wide range of styles from dry to lusciously sweet at the country’s southern tip in Jerez. Since the 1990s, international varieties like Cabernet Sauvignon, Merlot, and Sauvignon Blanc have been steadily increasing in importance in several regions.

Other Red Blends

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With hundreds of red grape varieties to choose from, winemakers have the freedom to create a virtually endless assortment of blended wines. In many European regions, strict laws are in place determining the set of varieties that may be used, but in the New World experimentation is permitted and encouraged. Blending can be utilized to create complex wines with many different layers of flavors and aromas, or to create more balanced wines. For example, a variety that is soft and full-bodied may be combined with one that is lighter with naturally high acidity. Sometimes small amounts of a particular variety are added to boost color or aromatics. Blending can take place before or after fermentation, with the latter, more popular option giving more control to the winemaker over the final qualities of the wine.

WWH119851_2008 Item# 116711

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