The Donaldson Family, who have been seriously involved in viticulture and winemaking for over 40 years, have been setting aside each year a few cases of their key varieties - Riesling and Pinot Noir – with the intention of releasing them 10 years later; this practice has been taking place every vintage since 2006 with a release date of around August each year. The inspiration for this came from the desire to offer customers the opportunity to taste these wines in full maturity, something that is relatively rare these days. Pegasus Bay consider ten years to be a very satisfying time to experience these wines with the added complexities of bottle age, while still offering years of good drinking ahead. Pegasus Bay is an accredited member of the NZWG sustainable viticulture programme and firmly believe in the principles of using natural methods to counteract pests and diseases, rather than the application of unnecessary pesticides and herbicides. Structure and texture are hallmarks of the estate’s highly individual wines.
Pegasus Bay Riesling 2018
A cool summer followed by a lingering dry autumn and modest crop levels produced vibrant ripe fruit flavours with beautiful natural acidity. Fermentation was at a low temperature to ensure zesty varietal purity and freshness.
There is a spectrum of lively aromas and flavours suggesting lime, lemon and mandarin, intertwined with nectarine, lychee and guava. It is rich and concentrated in the mouth but a spine of crisp acidity and minerality keep it elegant and tight knit, while its off dry finish provides excellent balance. Tangy hints of ginger and spice draw out its length and linger on the palate well after swallowing. Although ready to drink on release, careful cellaring for five – 10 years should add a range of other fascinating nuances.