100% Riesling from vineyards in the Waipara Valley of Canterbury. This micro-climate and terroir is especially suited to Riesling.
We hand-selected only bunches which had 30% or more of noble botrytis. They were immediately pressed and the juice fermented slowly over the winter at low temperatures, helping to retain its rich, fruity characters. A portion underwent spontaneous, natural fermentation, without the addition of yeast, in old, large barrels to give the final blend extra complexity and richness. At all stages, from fermentation to bottling, it was handled very carefully to help retain a little of its natural carbon dioxide. This provides additional crispness and may result in a small amount of spritzig when first poured.
There is a tantalising array of aromas and flavours reminiscent of nectarine, peach, apricot, and citrus fruits, particularly mandarin, orange, and lime. A floral element, gives hints of honeysuckle and orange blossom. On the palate it is big boned, muscular and spicy with lingering impressions of mango and crushed ginger that draw out the aftertaste and complement its zingy minerality and crisp acidity. While ready to drink on release it can be expected to develop a range of other exciting nuances with careful cellaring.
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