Pegasus Bay Pinot Noir
100% Pinot Noir. The wine has a vibrant ruby appearance. On the nose, there is a selection of red fruit aromas (raspberry, pomegranate, and cherry), as well as pepper and clove. Underpinning this are savory notes. The palate is satisfyingly concentrated with fine-grained tannins, and a refreshing minerality which ensures the wine remains tight and focused, with a lasting finish.
Cooler than average Spring temperatures led to a smaller set, resulting in excellent fruit concentration. A warm Summer and long lingering Autumn then followed, allowing this smaller crop to reach optimum ripeness.
Grapes: 100% Pinot Noir
Region: Waipara Valley / North Canterbury
Vineyards: From estate-grown North Canterbury vineyards
Altitude: 60 meters above sea level
Soil: Stoney terrain
Vine Training: Vertical shoot position & Scott Henry
Vine Age: 30+ years
Time of Harvest: 25th March – 20th April
Vine Yield: 1.9 tons per acre
Total Production: 30,151 bottles
Vinification Process: About 25% of the grapes were put at the bottom of fermentation vats with the balance being destemmed on top. The grapes cold soak for seven days before undergoing wild fermentation and then are plunged twice daily.
Aging Process: The wine ages in French Oak Barriques (40% new) for 22 months.
Alcohol Content: 13.50%
Winemaker: Matt Donaldson
Cellaring: 10+ years
|Dimensions||18.7 × 13.2 × 3.5 in|
|Bottles per Case||
750 ml: 6 bottles per case