Pegasus Bay Pinot Noir 2013

100% Pinot Noir grown in the Waipara Valley of Canterbury, many of which are 25 years old and on their own roots. Traditional Burgundian methods were used.

Destemmed grapes were cool fermented retaining as many whole berries as possible. The cap was punched down twice daily during fermentation, after which the vats were sealed and the grape remnants left to steep for a week or so. Drained off and put into 30% new oak artisan Burgundian barriques. Underwent malolactic fermentation. Aged for 18 months in barriques, then the batches were carefully blended in varying portions.

Winemaker's Comments

Upfront aromas and flavours suggest raspberry, pomegranate, black cherry, purple plum, chocolate and spice. Underlying are subtle savoury hints of barbecued meats, grilled mushrooms and black olive tapenade. A richly textured and mouthfilling wine with powerful, velvety tannins flowing evenly through the palate, helping to draw out the lingering aftertaste. 

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    • Michael Cooper Buyer's Guide to NZ Wines
    • Ratings and Reviews

    5 STARS & SUPER CLASSIC status (meaning it has achieved brilliance in at least 5 vintages) in Michael Cooper's Buyer's Guide to New Zealand Wine, which rates wines according to quality and consistency. 

    Robert Parker’s Wine Advocate, USA: 
    "The flight of Pegasus Bay Pinot Noirs continued to illustrate their burgundy influence, the reds often reminiscent of Morey-saint-Denis."

    Steve Tanzer, International Wine Cellar, USA:
    "Felton Road, along with Pegasus Bay, has been my favourite Pinot producer in New Zealand for years."