"Ripe, concentrated, varietal" Cameron Douglas, MS
"Charmingly fragranced Pinot Noir with concentration & finesse" Candice Chow
Absolutely mouthwatering with red meats & game
Pegasus Bay Waipara Valley Estate Pinot Noir 2019
Pegasus Bay Waipara Valley Estate Pinot Noir 2019
Accolades
Awarded 96/100 Points
James Suckling, Oct 2021
Awarded 95/100 Points & 5 Stars
Bob Campbell, Master of Wine, Real Review, Jul 2021
Awarded 94/100 Points
Cameron Douglas, Master Sommelier, Jul 2021
Awarded 19/20 Points & 5 Stars
Candice Chow, Raymond Chan Wine Reviews, Jul 2021
Description
- French oak
- Plum & pomegranate
- Cinnamon & truffle
- Velvety ripe tannins
"Lots of ripe strawberries with some citrus and cream. Some meat, too. It’s medium to full-bodied with round, ripe tannins and a delicious, juicy finish" James Suckling, Oct 2021
"Made with 40% whole-bunches. Spent 18 months in French oak barriques (40% new). Complex pinot noir that is a little closed at this stage, although it opened up as it sat in the glass. Dark berry, cassis, violet, mixed spice, new leather and spicy oak flavours supported by firm, ripe tannins" Bob Campbell, Master of Wine, Real Review, Jul 2021
"Ripe, concentrated, varietal and complexbouquet with aromas of boysenberry, plum and dark cherry. Aromas of new and seasoned barrel with toasty, nut and dark spices combination layering in complexity, shape and form. Youthful, vibrant and promising. On the palate - delicious! with a mirror of the bouquet showcasing fruit then mineral stony layers, firm textures from tannins then acidity. Wood spices with fine through firm tannins building power and length" Cameron Douglas, Master Sommelier, Jul 2021
"Bright, ruby-red, slightly lighter edged. The nose is elegantly full, complex range of aromas filled the glass, thyme, lavender melded with black cherries, blackberries, followed by a lifting of black pepper and subtle earthiness. Medium-full bodied, elegantly presented aromas of blackberries, black cherries, almost plummy fruit interweave black pepper, lavender and thyme. The palate is rounded and smooth; silky fine tannin provides a light grip and emphasises the spices. Fragrant aromas of lavender and thyme are attractive, complementing the black fruit beautifully. This is a charmingly fragranced Pinot Noir with flavours of floral, black fruit and earth with concentration and finesse" Candice Chow, Raymond Chan Wine Reviews, Jul 2021
Upon release the wine is bright ruby in colour, the bouquet a rich tapestry of both red and dark fruit, as well as savoury notes. Heady aromas of cherries, plums and pomegranate swell from the glass, flanked by a smouldering column of cinnamon, mushroom, truffle and leather. The mouthfeel is generous yet supple, with a pelt of velvety ripe tannins that adds structure and length. Well-judged acidity completes the perfect partnership, giving balance and setting up for a long and harmonious finish.
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. They are located on the “Glasnevin Gravels” where greywacke stones, silt and loam have been washed down from the mountains over the millennia. The soil is 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.
Unsettled weather over flowering resulted in a lighter than average set, meaning that no further fruit thinning was necessary. A classic North Canterbury summer then enabled this smaller crop to mature beautifully. Accelerated ripening allowed harvest to take place slightly earlier than usual, and favourable autumn weather ensured the grapes were picked in perfect condition.
Traditional Burgundian winemaking methods were used to make this wine. They picked the various blocks at different stages, depending on their maturity, aiming for a range of red and dark fruit flavours. Approximately 40% the grapes were put at the bottom of the fermentation vats as whole bunches, with the balance being destemmed on top, retaining as many whole berries as possible. The vats were kept cool over the next few days to help extract the soft, silky tannins from the pinot noir skins. After approximately a week the must started to ferment naturally. During fermentation the skins of the grapes were gently plunged twice daily. When the fermentation finished, the grape remnants were left to steep in the wine for up to a week to help extract a different range of tannins that add structure and depth. The exact duration of this period was determined by daily tasting. Subsequently the wine was gently pressed off and put into oak barriques (40% new) from selected artisan Burgundian coopers. In the summer after harvest, when the weather warmed, the wine underwent a natural malo-lactic (secondary) fermentation. After maturing for 15 months in these barriques, the batches made from the many different plots and clones of pinot were carefully blended in varying portions to produce the most complex and balanced wine possible.
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This Pinot has something extra over the others
Gavin - 05/03/2022
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