• French oak
• Blackberry
• Cinnamon
• Fine tannins

"What a fantastic wine to top the tasting and a real statement as to what whole-bunch fermentation can bring to a wine when managed and balanced to a high degree. Showing a really enticing, complex, gamy bouquet with a plethora of aromas such as wild berries, dark chocolate, coffee, crushed-thyme with plenty, (but not too much) vanilla oak in support. A seductive, plush, lush-textured wine with impressive weight, and a tasty, lingering finish that is perhaps the most impressive facet of all" NZ Wine Rater, Sep 2021

"A dynamic and experimental label. Fermented using 100% whole-bunches. An interesting wine with plum, savoury, earth, mocha and spicy flavours supported by generous but rounded tannins. A rich, textural wine offering an attractive contrast to Pegasus Bay's regular pinot noir" Bob Campbell, Master of Wine, Real Review, Apr 2020

"Deep, ruby-black, slightly lighter on the rim. The nose is softly full, bright aromas of black cherries, field berries are wellpacked in the glass. Herbal notes of thyme and pine interweave deep florals and subtle cinnamon spice. Medium-full bodied, succulent fruit of black cherries and an amalgam of cranberries, tamarillo forms a good core; along with cinnamon, pepper melded with herbal elements, and deep florals lifted smokey underlay. The tannin is fine-textured and powdery, lightly coated the palate and leaves a silky mouthfeel. The acid is soft and balanced, bridging the flavours to a lingering, elegant finish. This is a harmonious Pinot Noir with succulent fruit, herbal and floral details and a fine powdery palate" Candice Chow, Raymond Chan Reviews, Jul 2020

"This Central Otago pinot noir was fully whole-bunch fermented. A distinctive, generous red, it is full-coloured and fragrant, with concentrated plum and spice flavours, showing impressive complexity, and a firmly structured, long, spicy finish" Winestate Magazine, Australia, Jul/ Aug 2020

"100% whole bunch fermented, this has a really lifted perfume of floral, peppery notes, combining the dark ripe Tamarillo fruit with exotic spice box and root beer aromas. With time and air, layers of sweet and herbal/medicinal complexity peel away on the bouquet to reveal a core of dark figs. The palate is voluminous but unimposing, with an enveloping and caressing mouthfeel. The balance sits firmly within the powdery tannins and generous body rather than the typical acid-driven, tight structure of Pinot Noir as a variety. There is also distinct ripeness here; blackberry, black cherry and dark plum fruit thoroughly infused with a savoury, dried fruit character reflecting the very warm vintage. But this is far from just fruity, there is a recurring spicy sumac, nutmeg and peppery grip from front to back, punctuated by a wintergreen kick. There is a ‘touch’ of warming heat at the end of what is otherwise a satisfyingly chewy wine oozing with sweet sun-drenched fruit - again reflecting the vintage. This wine’s purity of expression (there is no discernible oak here) and its easy-going, forward charm gives it a surprising approachability (despite what is clearly a powerfully concentrated heart of fruit with the stuffing to age). This presents an interesting interpretation of drink-now Nouveau-esque upfront complexity but the Pegasus Bay Pinot Noir DNA is clearly evident in the seriousness of the fruit" Stephen Wong MW, Wine Sentience, New Zealand, Jun 2020

"An elegant, pure and highly floral nose offers up notes of rose petal, lavender and violet along with various dark pinot scents. The delicious and attractively textured medium weight flavors possess good vibrancy as well as reasonably good detail on the dusty, mildly austere and sneaky long finish. This is not a seductive effort, but I like the depth, and this delivers excellent quality for the price" Allen Meadows, Burghound, Oct 2020

"A real sense of lightness and elegance. Full-coloured, with a spicy fragrance, it is generous and supple, with plummy, spicy flavours, deep and complex, refined tannins and a long finish. Already very enjoyable, it's a distinctive red" Michael Cooper, Dec 2019

The grapes for their Vergence label may not always come from their home vineyards, and here they sourced some premium fruit from Central Otago that they felt would be perfect for the style of wine they wanted to make. Vergence is all about looking beyond tradition, so for their 2018 Mark 1 we’ve opted for a 100% whole bunch, carbonic and naturally fermented Pinot Noir. The whole bunches were loaded into a tank containing a small amount of fermenting juice at the bottom, and then sealed to create an oxygen free environment. The juice released CO2, causing carbonic fermentation within the intact berries above.

After approximately a week, the lid was removed and the bunches softly trodden under foot, releasing their juices so that the alcoholic fermentation could take place. The wine was then aged in French oak for one year. On the nose there is an enticing mix of strawberry, raspberry, cherry and tamarillo, along with a whiff of pine smoke. The carbonic maceration has resulted in a wine with low acidity that is soft, succulent and seductive. The tannins are plush and velvety, with the bunch stems adding a peppery character, and hints of lavender and cinnamon.

Vergence is when the pupils of the eyes look inwards and outwards, during focusing. Wine made under this label will first and foremost be delicious, while also reflecting their commitment to constantly evolving their wine styles. Keeping an open mind is essential for progress and at times this this means looking outside the square, even when it’s untraditional, experimental or downright quirky. The composition of these wines may well change from vintage to vintage and they may also decide to create different batches or “marks” within the same season. Either way you can be sure they have not been made looking straight.

The Donaldson Family have been seriously involved in viticulture and winemaking for over 40 years. Founder Ivan Donaldson planted the first Canterbury vineyard in 1976 and went on to establish Pegasus Bay in 1986 with his wife Christine. It is a true family business, with all four of their sons and two spouses involved, managing various aspects.

This wine has an ageing potential of 7+years.