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Sauvignon Blanc and Semillon from the Waipara Valley in Canterbury. The French traditionally blend a small portion of Semillon into Sauvignon Blanc to add richness, complexity, and to enable longevity.
The varieties were fermented separately, the Semillon in old French oak barrels to help develop texture, without adding oak. Both varieties were then aged on their natural deposits of yeast lees for 8 months to fill out the palate, the Semillon portion remaining in barrels throughout this time.
Impressions of passionfruit, melon, greengage and gooseberry abound in the aroma and flavour. These are supported by savoury hints of roast capsicum and aubergine. It is rich and concentrated in the mouth but retains a tight-knit, refined structure with a zesty, dry, crisp finish. While ready to drink on release, it should develop a range of additional fascinating nuances with careful cellaring.
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5 STARS & POTENTIAL CLASSIC - Michael Cooper Buyer's Guide to NZ Wines