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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.
The intense purple colour offers up aromas of raspberry, pomegranate, black cherry, purple plum, chocolate and spice. Layered beneath are hints of barbecued meats, grilled mushrooms and black olive tapenade. The palate is richly textured and mouthfilling with powerful, but fine-grained tannins, that give a silky finish with exceptional length.
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5 STARS & SUPER CLASSIC - Michael Cooper's Buyer's Guide to NZ Wine
96 POINTS - Bob Campbell MW Wine Reviews
96 POINTS - Cameron Douglas MS Wine Reviews
94 POINTS - James Suckling Wine Reviews (Nick Stock)