Ivan Donaldson uses traditional Burgundian winemaking methods to make this wine. By Picking the various blocks at different stages, depending on their maturity, the principle aim is for a range of red and dark fruit flavours.
Approximately one quarter of 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 wine was matured for 22 months in oak barriques (40% new).
The 2015 Pegasus bay Pinot Noir 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 savoury notes reminiscent of grilled game and black olive tapenade.
The palate is satisfyingly concentrated with fine grained tannins, however there is a refreshing minerality which ensures the wine remains tight and focused, with a lasting finish.
Drinking now, it will keep 10+ years.
‘The flight of Pegasus Bay Pinot Noirs continued to illustrate their burgundy influence, the reds often reminiscent of Morey-Saint-Denis’.
- Robert Parker’s Wine Advocate
96/100 - Nick Stock, jamessuckling.com
‘Super vibrant with plenty of earthy forest floor aromas as well as toasted spices. The palate reveals a core of pristine dark cherry fruit flavour, beautifully judged ripe tannins and a level of effortless depth that singles this out as a consistently great New Zealand pinot noir.’