Pegasus Bay Sauvignon Semillon
70% Sauvignon Blanc and 30% Semillon. The color is pale gold with aromas of citrus fruit, greengage, gooseberry, and passionfruit. There is also a hint of struck match and freshly crushed thyme. The Semillon component helps fill out the palate, adding weight, and richness, while also acting to restrain the exuberant herbaceousness of the sauvignon blanc. The lees contact adds further creaminess and body.
An alternative and complex expression of New Zealand Sauvignon blanc with texture and length not often associated kiwi Sauvignon. A versatile food wine that can be aged.
Grapes: 70% Sauvignon Blanc and 30% Semillon
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: 17-29 years
Time of Harvest: Sauvignon – April & Semillon – May
Vine Yield: 2.5 tons per acre
Total Production: 15,705 bottles
Vinification Process: The varietals ferment separately, with the Sauvignon in stainless steel to retain the pure fruit character, and the Semillon in oak barrels to add texture. About 20% of the overall wine ferments and ages in new French barrels to give extra length and complexity.
Aging Process: The both Sauvignon Blanc and Semillon ages on the lees for 10 months prior to blending and bottling.
Alcohol Content: 13.50%
Winemaker: Matt Donaldson
Cellaring: 7+ years
|Dimensions||18.7 × 13.2 × 3.5 in|
|Bottles per Case||
750 ml: 6 bottles per case