Wine Filter

Currently shopping by:

Wine Type:

Country:

Region:

Area:

Grape:

Producer:

Price: {{ priceRange }}

Feature: {{ featureOrganic }}

Feature: {{ featureVegetarian }}

Feature: {{ featureVegan }}
clear all filters

Pegasus Bay - Pinot Noir 2016

Red Wine from Waipara Valley · New Zealand
Price: £35.95
Case Rate: £35.00
Ex Tax: £29.96
Country:
New Zealand
Wine Region: Waipara Valley
Wine Maker: Matthew Donaldson & Lynnette Hudson
Grape: Pinot Noir
Grape Percentage: 100%
Alcohol Percentage: 13.5%
Unit Quantity (ml): 750
Best To Drink: AGING POTENTIAL 10+ years
{{ quantity }}
17 pts  JancisRobinson.com
Country:
New Zealand
Wine Region: Waipara Valley
Wine Maker: Matthew Donaldson & Lynnette Hudson
Grape: Pinot Noir
Grape Percentage: 100%
Alcohol Percentage: 13.5%
Unit Quantity (ml): 750
Best To Drink: AGING POTENTIAL 10+ years

Wine tasting notes

The wine has a vibrant ruby appearance. The bouquet is packed with red and dark fruit, (raspberry, pomegranate and cherry), with hints of pepper and spice. Layered beneath there are also savoury notes that speak of grilled game and black olive tapenade. The palate is satisfyingly concentrated with fine grained tannins, however there is a refreshing minerality which ensures the wine remains tight and focused, with a lasting finish. A slightly reduced time in oak has resulted in a harmonious style, one that that is mouth-filling yet elegant.

Winery information

Pegasus Bay

The Donaldson family have been seriously involved in wine since the early 1970’s and were pioneers of local grape growing and wine making. Associate Professor and Consultant Neurologist, Ivan Donaldson is a wine writer and wine judge and has recently been awarded an Order of Merit for his contribution to Neurology. He also oversees viticulture and wine styles while his wife Christine directs most of her energy on maintaining the winery’s extensive grounds. She is also a lover of opera and the arts and has been heavily involved in the local Opera scene for many years. Christine has organised a number of concerts at the winery’s natural amphitheatre and a reserve range of wines have been dedicated to Christine’s passion for opera. Pegasus Bay is an entirely family-owned and operated enterprise.

Main Divide is the second label of Pegasus Bay. Main Divide's aim is to produce wines that reflect the unspoilt freshness, purity and cool climate of selected wine growing regions of the South Island.

Main Divide is the local name for the mighty range of Southern Alps that form the backbone of the Te Wai Pounamu - the South Island of New Zealand. Its name and logo reflect the location and uniqueness of the label's regionally distinct wines.

Main Divide's philosophy is based on individuality and harmony. The Donaldson's produce distinctive, vibrant wines with lively fruit flavours, which at the same time are integrated and harmonious. Subtle intertwining of complimentary aromas and flavours provides an extra dimension of complexity.

Expert reviews

JancisRobinson.com (2016) - 17 pts

Smudgy mid crimson. Like the Main Divide Pinot 2016, this has a marked whole-bunch character but it is not too much for the fruit. Deeper and darker-fruited than the Main Divide. A quite dense Pinot. It has lots of grunt and should become prettier and more complex with further bottle age. (JH)


James Suckling (2016) - 94 pts

Wild herbs and bracken with red fruit and darker, more earthy notes. Rose hips, black tea and plums. The palate has a dense, succulent and seamlessly polished, tightly wrapped feel. Long and taut. Needs time. Drink in 2022. Screw cap.

Vinification notes

Traditional Burgundian winemaking methods were used to make this wine. We picked the various blocks at different stages, depending on their maturity, aiming for a range of red and dark fruit flavours. Approximately one third of the grapes were put at the bottom of the fermentation vats as whole bunches, with the balance being destemmed on top, retaining as many whole berries as possible. The vats were kept cool over the next few days to help extract the soft, silky tannins from the pinot noir skins. After approximately a week the must started to ferment naturally. During fermentation, the floating cap of grape skins was gently plunged twice daily. When the fermentation finished, the grape remnants were left to steep in the wine for up to a week to help extract a different range of tannins that add structure and depth. The exact duration of this period was determined by daily tasting. Subsequently the wine was gently pressed off and put into oak barriques (40% new) from selected artisan Burgundian coopers. In the summer after harvest, when the weather warmed, the wine underwent a natural malo-lactic (secondary) fermentation. After maturing for 18mths in these barriques, the batches made from the many different plots and clones of pinot were carefully blended in varying portions to produce the most complex and balanced wine possible.