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2013 Pegasus Bay Cabernet Merlot

Waipara Valley

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Our Price: $32.99 / bottle (RRP: $45.00 ) Case: 6 x 750ml

'An impressive wine for the ball of succulent ripe plum-flavored fruit it dishes up amid succulently ripe tannins and fresh, earthy, background complexity. This has all-round appeal, casual or formal.'
91 Points - James Suckling

  • “Pegasus Bay Merlot Cabernet ages like clockwork”- Matthew Jukes, 100 Most Iconic Wine Estates

    Owned and operated by the Donaldson family, Pegasus Bay is situated in the Waipara Valley, South Island, NZ, about 30 minutes drive north of Christchurch. Its sheltered position, but proximity to the sea, gives it warm days, cool nights and a dry autumn, resulting in a very prolonged ripening period. This promotes intense flavour development and optimal ripeness, while retaining good natural acidity.

    The Donaldsons have been seriously involved in winemaking since the early seventies and were pioneers of local grape growing and winemaking in this region. Pegasus Bay is a member of the NZWG Sustainable Viticulture programme. This involves minimal handling and intervention in wine grape production. The winery's philosophy is to grow grapes of the highest quality and to fully express the features of the vineyard. These are handled with the utmost respect.

    On release, the 2013 Cabernet Merlot is deep ruby colour. Its abundant aromas and flavours suggest wild blackberries, purple plums, cassis, and chocolate mocha, with underlying hints of vanilla pod, spice and roasted nuts. The palate is rich but muscular with a backbone of ripe tannins that provide a savoury aftertaste of black olive tapenade.

  • WINEMAKER'S NOTES

    A mild spring was followed by a sunny summer and a lingering dry autumn. It was a perfect growing season with enough warmth to produce optimal ripeness but it was not too hot to destroy varietal purity or freshness.

    The vines are grown in stony, freely draining soil on north facing terraces. Being in the most sheltered and warmest part of our vineyard they receive extra heat. Early in the summer we removed leaves from around the bunches in order to promote physiological ripening. Some of the blocks are almost 30 years old and are on their own roots.

    We used the traditional methods that are employed to make Bordeaux’s celebrated red wine, Claret. After picking during May the grapes were fermented by their indigenous yeasts in stainless steel tanks. During this process the juice was regularly drained from the tanks and sprayed back over the surface of the cap of floating grape skins to keep it moist and healthy. After this primary fermentation was finished the tanks were sealed and the grape remnants were allowed to steep, or macerate in the newly formed wine for several weeks to help improve the wine's body and structure. The exact period of this process was determined by daily tasting. The wine was then drained off and put on to French oak barriques. In the summer after harvest it underwent natural spontaneous malolactic or secondary fermentation. It was in these barriques for two years, during which time it underwent several rackings, enabling it to clarify naturally. The various batches were then blended according to taste before bottling. This wine is predominantly merlot and cabernet sauvignon with a small amount of malbec.


    TASTING NOTES

    On release, the wine is deep ruby colour. Its abundant aromas and flavours suggest wild blackberries, purple plums, cassis, and chocolate mocha, with underlying hints of vanilla pod, spice and roasted nuts. The palate is rich but muscular with a backbone of ripe tannins that provide a savoury aftertaste of black olive tapenade.

  • REVIEWS

    'An impressive wine for the ball of succulent ripe plum-flavored fruit it dishes up amid succulently ripe tannins and fresh, earthy, background complexity. This has all-round appeal, casual or formal.'
    91 Points - James Suckling

    'Lovely bouquet of fruit, mineral, concentration and charm … complex and intriguing … Great example from Canterbury'
    92 Points - Cameron Douglas M.S.



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