Winemaker Notes
On release the color is pale lemon. The nose is powerfully expressive, charred citrus, crushed thyme, and baked apple melded with nettle, blossom, and a whiff of gun smoke. In the mouth it is richly textured, with refreshing acidity and a phenolic drive that adds structure, weight, and complexity. While the Semillon component fills out the palate and gives richness, the wine is vibrant and energized, it’s crisp minerality leading the way to a persistent finish.
Blend: 70% Sauvignon Blanc, 30% Sémillon
Professional Ratings
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James Suckling
A fragrant nose, offering aromas of quince, apricot, candied lemon with cinnamon and floral undertones. Sweet, yet balanced, with bright acidity and elegant, zesty character. Vibrant and flavorful with a long, fresh finish. Fantastic sweet wine.
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Vinous
There are few SBS blends in New Zealand, so if one winery was going to buck the trend, it was going to be Pegasus Bay. They've been making a Sauvignon Semillon cuvée since the late 1990s, and the 2019 Sauvignon Semillon is the usual 70% Sauvignon/30% Sémillon blend with a characteristic aromatic profile that's all florals, struck flint and nectarines. The Sauvignon is fermented in tank while the Sémillon undergoes its transformation from grape to wine in large oak puncheons before spending 10 months on lees and a further year marrying in bottle – hence 2019 is the current release. It has a light spritz on entry, giving a lively start to proceedings. The small 2019 crop ripened fully and offers an intensity of concentration on the midpalate that packs a punch, making this a Sauvignon blend that's not for the faint-hearted. The finish offers up a light note of minted peas and a hint of phenolics. It's idiosyncratic but it's also intriguing.
Sometimes light and crisp, other times rich and creamy, Bordeaux White Blends typically consist of Sauvignon Blanc and Semillon. Often, a small amount of Muscadelle or Sauvignon Gris is included for added intrigue. Popularized in Bordeaux, the blend is often mimicked throughout the New World. Somm Secret—Sauternes and Barsac are usually reserved for dessert, but they can be served before, during or after a meal. Try these sweet wines as an aperitif with jamón ibérico, oysters with a spicy mignonette or during dinner alongside hearty Alsatian sausage.
A relatively young but extremely promising wine producing country, New Zealand is widely recognized for its distinctive white wines made from the aromatic, Sauvignon blanc.
The world’s most southerly vineyards are found here, with significant climatic variation both between and within the warmer North Island and the cooler South Island. Overall, the climate is maritime, with plenty of rainfall, as well as abundant sunshine. Producers have almost unilaterally embraced cutting-edge winery technology, resulting in clean, high-quality New Zealand wines at every price point from wallet-friendly to premium.
Sauvignon blanc, known here for its trademark herbaceous character, is at its best in Marlborough but thrives throughout the nation, accounting for an overwhelming majority of the country’s exports. While this is indeed the country’s most planted and successful variety, it is certainly not the only New Zealand grape capable of delighting wine lovers.
Chardonnay is the second-most important white variety and takes on a supple texture with citrus and tropical fruit aromas in Gisborne and Hawke’s Bay, respectively. Pinot noir, second behind Sauvignon blanc in national production numbers, is at its best in Central Otago—the most southerly winegrowing region in the world! These New Zealand wines are known for bright and juicy red fruit. Taking cues from the wines of Alsace, aromatic varieties like Pinot Gris, Riesling and Gewürztraminer shine in Martinborough, while red wine Bordeaux varieties like Cabernet Sauvignon and Merlot have found success in Hawke’s Bay. Throughout New Zealand but especially in Marlborough, Pinot noir and Chardonnay are used to produce traditional method sparkling NZ wines.