With over 40 years of wine making experience, the Donaldson Family behind Pegasus Bays wanted to offer customers the opportunity to taste some of their wines in full maturity, which is something that is relatively rare these days.They have been setting aside a few cases of their key varieties each year, such as Riesling and Pinot Noir, with the intention of releasing them 10 years later; this practice has been taking place every vintage since 2006.
Pegasus Bay consider ten years to be a very satisfying time to experience these wines with the added complexities of bottle age, while still offering years of good drinking ahead.
Made by traditional Burgundian winemaking methods: the various blocks were picked at different stages. Approximately 1/3 of the grapes were put at the bottom of the fermentation vats as whole bunches, with the balance being destemmed on top. When fermentation completed, the grape remnants were left to steep in the wine for up to a week, followed by gentle pressing and transfer to oak barriques (40% new). Following a natural malo-lactic fermentation, and maturation for 18 months, the batches from the many different plots and clones were carefully blended.
The bouquet evokes black cherries, raspberries and mulberries, interlaced with savoury hints of grilled mushrooms, barbequed meats and wood-smoke
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