Pegasus Bay Sauvignon Semillon 2019

On release the colour 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 energised, it’s crisp minerality leading the way to a persistent finish.

Pegasus Bay Sauvignon Semillon 2018

The vineyard is located within the Waipara Valley of North Canterbury, on free draining, north facing terraces. It benefits from being in the lee of the Teviotdale Range, giving maximum protection from the Pacific’s easterly breezes and thus creating a unique mesoclimate. The vines are over 30 years old, with a large proportion planted on their own roots. The soil is free draining and of low fertility, resulting in naturally reduced vine vigour. This produces low yields of optimally ripened, high quality, flavourful grapes, which fully express the qualities of this unique terroir. The vineyard has warm days, but the nights are amongst the coolest in the Waipara Valley, drawing out the ripening period of the grapes, while still retaining good natural acidity.

The vines are over 30 years old, with a large proportion planted on their own roots. Both varieties were picked in stages, timing each harvest to optimise the grapes’ range of natural flavours.

This is a unique expression of a traditional white Bordeaux blend using approximately 70% Sauvignon Blanc & 30% Semillon. Both varieties were picked in stages, timing each harvest to optimise the grapes’ range of natural flavours. These varieties were fermented separately, most of the Sauvignon in stainless steel to retain the pure fruit character (with approx. one third on skins) and all the Semillon in oak puncheons to add texture. A small percentage of the Sauvignon Blanc was also matured in new French barrels to give extra length and complexity. Both varieties were aged on their natural deposits of yeast lees (sur lie) for approximately 10 mths, prior to blending. Once bottled, the wine was left to age for another year before release, allowing it to integrate further.

22 months