2016 Pegasus Bay Aged Release Riesling, Waipara

Medium riesling with plenty of apricot, honey, struck flint, anise, spice and cinnamon flavours. A touch of sweetness is perfectly balanced by fruity acidity to give the wine some pleasing tension.

93 points Bob Campbell for The Real Review, May 2019 (original vintage release)

Ripe lime and lemon fruits with some candied glacé citrus are cast across flinty and stony aromas. The palate has a long, fluid build of concentrated citrus and stone fruit flavours. Terrific depth.

93 points James Suckling, September 2017 (original vintage release)

Planted from 1985 onwards, the Pegasus Bay vineyard sits in Waipara Valley, a 45-minute drive north of Christchurch on New Zealand’s South Island. It enjoys protection from the Pacific’s easterly breezes, a prolonged ripening period with substantial diurnal temperature variations. The alluvial Glasnevin gravel soils here are free draining and low in fertility, resulting in naturally reduced vine vigour.

The Donaldson family, viticultural pioneers in the region, remain the owner-operators of Pegasus Bay. Minimal intervention at all stages from vine to bottle typifies the winemaking approach: sustainable viticultural management, low crop levels, minimal handling of fruit, natural malolactic fermentation and clarification by settling, without the use of fining agents. All wines are made from estate grown fruit.

Pegasus Bay Riesling is one of New Zealand's most accomplished expressions of the variety. Made in an off-dry style that resembles the Spätlese trocken wines, it combines generosity of fruit with the variety’s naturally high acidity in a way that few outside of Germany have mastered. Its remarkable ageing ability is underlined by the winery’s Aged Release program which sees a portion held back for up to decade.

The 2016 season was excellent for Riesling. The Pegasus Bay house style involves late harvesting and picking where possible with a small portion of noble botrytis. The free run juice is fermented slowly at cool temperatures to help the wine retain its vibrant fruit character. The wine is handled carefully at all stages to help retain a little of its natural carbon dioxide, adding extra liveliness to the wine.

Attractive lifted aromas of ripe lemons and peaches with high notes of orange and mandarin peel. Medium-bodied with good depth of flavours: ripe apricot and peaches, honey and warm spice. Long finish.

Open a bottle on a weekend when you’re feeling adventurous in the kitchen: Polish pierogi stuffed with smoked sheep's cheese and forest mushrooms, pan-fried haggis croquettes served with salted turnip purée and a tart berry reduction or Korean bossam-style pork belly with a radish salad. Slight sweetness and acidity in wine contrasts beautifully with rich, earthy and smoky flavours.

Drinking well now.