2022 Pegasus Bay Chardonnay, Waipara

A fabulous wine with classic Pegasus Bay signatures of power and complexity, oak and and myriad fruit ideas. Aromas and flavours of stone and citrus fruits, especially peach and grapefruit, some melon and baked pineapple. Full-bodied on the palate with fruit, alcohol and tannins all contributing to mouthfeel and style. Delicious, flavourful and very moor-ish. Best drinking d=from day of purchase through 2030.

94 points camdouglasms.com

Bright, even, medium yellow gold. The nose is full, packed with aromas of flintstone overlying citrus, apricot, fine spice and lemon curd. Full-bodied, aromas of grapefruit, apricot and melon interweaved with vanilla, toasty barrel spice, lemon curd and savoury elements. The wine is complex with bold flavours, and toasty barrel details enrich the citrus lead, ripe fruit, layered spice and discreet creaminess. Striking acidity carries a savoury presence and toasty, lengthy linger. This Chardonnay possesses the typical house style, bold yet refined, featuring tension and a long finish. Match with roasted pork and grilled chicken over the next 7-10 years. Handpicked, then gently trodden underfoot. The free-run, non-clarified juice was transferred into puncheons, 70% old oak, indigenous yeast fermentation, then aged on its lees for 12 months and underwent MLF. 13.5% alc.

18.5/20 raymondchanwinereviews.co.nz

Rich and reduced notes of lemon confit, gunsmoke, river stones and grapefruit. The medium-bodied palate has a fine acidity and a slight phenolic edge from a small amount of skin contact, giving notes of orange blossoms, honeysuckle and lanolin. Powerful with an underlying freshness. Drink or hold. Screw cap.

94 points jamessuckling.com

The Pegasus Bay Chardonnay from Waipara is one of New Zealand’s great expressions of the variety, a wine that has consistently impressed critics for its ability to marry richness and generosity with poise and structure. Pegasus Bay is a true family estate: Ivan and Christine Donaldson planted the vineyards in the 1980s, and today their sons Matthew (winemaker) and Edward (marketing) continue the legacy. From the beginning, the family’s philosophy has been low-yielding vines, hand harvesting and minimal intervention in the winery, with the goal of crafting wines that are authentic reflections of the Waipara Valley.

The Waipara region itself is key to this Chardonnay’s character. Protected by the Teviotdale Hills and exposed to cool breezes from the Pacific Ocean, Waipara has a long, dry growing season that allows grapes to ripen slowly and develop layered flavours while retaining vibrant acidity. The estate vineyards are planted on free-draining gravel and limestone-rich soils, which impart a distinctive mineral edge and tension to the wines. Old vines and meticulous viticulture ensure concentration and balance in every vintage.

Winemaking is equally thoughtful. The fruit is handpicked, whole-bunch pressed and allowed to undergo wild fermentation in French oak barriques (a portion of them new). The wine is left on full lees for an extended period with regular bâtonnage, building texture, savoury complexity and depth. Malolactic fermentation is allowed to occur naturally, softening acidity and introducing creamy, nutty layers, while oak is used as a framing device rather than a dominant influence.

In the glass, the Pegasus Bay Chardonnay typically shows pale gold with flashes of green. Aromatically, it is complex and inviting: ripe nectarine, peach and citrus curd mingle with roasted hazelnut, almond and brioche, all lifted by flinty minerality and hints of struck match. On the palate, it strikes a beautiful balance between concentration and energy. Juicy stone fruit and citrus zest are supported by a creamy, textural mid-palate, with oak adding spice and toast in subtle layers. A fine mineral backbone and lively acidity give the wine focus and length, leading into a long, elegant finish with savoury persistence.

Food pairings showcase both its richness and its tension: roast chicken with lemon and thyme, crayfish or lobster with butter, seared scallops, creamy pasta with truffle, or vegetarian dishes like wild mushroom risotto. For cheese, it is superb alongside alpine styles such as Comté or aged Gruyère.

Cellaring potential is excellent. While the wine is delicious in its youth for its vibrant fruit and struck-match energy, it ages gracefully over 8 to 12 years, developing layers of honey, nougat, toasted nuts and brioche, while retaining its mineral freshness. This ability to age has made Pegasus Bay Chardonnay a favourite not just among casual drinkers, but also among serious collectors who appreciate the evolution of New Zealand Chardonnay.