100% Pinot Noir from vines in the Waipara Valley of North Canterbury, many of which are 25 years old and on their own roots. They grow on free draining, north facing terraces carved out of New Zealand’s Southern Alps by an ice-age glacier.
Traditional Burgundian methods were used. Destemmed grapes were cool fermented retaining as many whole berries as possible. The cap was punched down twice daily during fermentation, after which the vats were sealed and the grape remnants left to steep for a week or so. Drained off and put into 30% new oak artisan Burgundian barriques. Underwent malolactic fermentation. Aged for 18 months in barriques, then the batches were carefully blended in varying portions.
The intense purple colour offers up aromas of raspberry, pomegranate, black cherry, purple plum, chocolate and spice. Layered beneath are hints of barbecued meats, grilled mushrooms and black olive tapenade. The palate is richly textured and mouthfilling with powerful, but fine-grained tannins, that give a silky finish with exceptional length.
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