2021 Pegasus Bay Merlot Cabernet Sauvignon, Waipara

Inky red with a seductive velvet texture and flavours that resemble Christmas cake, vanilla, chocolate, coffee and mixed spices. Remarkably ripe and attractive wine that promises to age well but is drinking well now 19 Aug 2024 Drink 2024–2027

93 points Bob Campbell MW therealreview.com

Pegasus Bay Merlot Cabernet Sauvignon from Waipara is a richly textured, beautifully structured red that reflects both the warmth of North Canterbury’s climate and the craftsmanship of the Donaldson family. Established in the 1980s, Pegasus Bay is one of New Zealand’s most respected family-run wineries, with a philosophy centred on minimal intervention and vineyard expression. Their estate vineyard, located on north-facing terraces sheltered by the Teviotdale Hills, enjoys long, dry summers and cool nights — conditions that ripen Bordeaux varieties to perfection while preserving freshness and balance.

The blend is predominantly Merlot with smaller portions of Cabernet Sauvignon, Cabernet Franc and Malbec, all grown on free-draining gravel and limestone soils. The vines are un-irrigated, resulting in low yields and concentrated fruit. Each variety is harvested and fermented separately in small open vats, then matured for around two years in French oak barriques, a portion of which are new. This careful approach allows the structure of Cabernet to marry seamlessly with the plush fruit of Merlot, producing a wine of both power and refinement.

In the glass it shows a deep ruby colour with a fragrant nose of blackcurrant, plum and mulberry, complemented by hints of cedar, tobacco, mocha and earthy spice. The palate is full and velvety, with ripe dark fruit at its core balanced by fine tannins and vibrant acidity. Layers of chocolate, graphite and savoury herbs emerge with time in the glass, leading to a long, harmonious finish that feels both generous and elegant.

Pegasus Bay Merlot Cabernet Sauvignon is a superb match for slow-cooked lamb, venison, beef tenderloin or mushroom and truffle risotto. It also pairs beautifully with hard cheeses like aged cheddar or comté. While approachable now for its supple texture and ripe fruit, it will continue to evolve gracefully for fifteen years or more, developing greater depth and secondary complexity over time.