Featured Reviews

Pegasus Bay 2007 Aged Release Riesling and Pinot Noir

12 July,2017
Most wine producers keep a wine library with a collection of all the wines they have made. Tasting from the library gives a very good idea of the longevity of their wines and also an impression of when they are best to drink. With a history stretching back three decades, the Donaldson family at Pegasus Bay are very aware of the aging ability of their wines, and established a programme of ‘Aged Release’ wines for their Riesling, Pinot Noir and ‘Prima Donna’ Pinot Noir (when made), to offer to their clientele at the wines’ age at 10 years. They set aside small quantities of these wines to show that a decade of bottle age would show greater complexity, and very different characteristics to the young wines, and quite possibly greater enjoyment. The Donaldsons intend to offer the ‘Aged Release’ wines at the same time every year, in August. They anticipate the wines will be taken up quickly, so I would recommend you register your interest as soon as possible if you wish to obtain these wines.

I review the 2007 Aged Release Riesling and Pinot Noir here.  The 2007 growing season was marked by strong winds around the time of flowering, affecting pollination.  As a result the yields were significantly reduced.  But with this came fruit with greater concentration and depth.  I can say that they have developed extremely well with good balance and increased complexities, and show no signs of deterioration. They will appeal to wine enthusiasts who wish to see how wines mature, and those who enjoy drinking such wines. www.pegasusbay.com


Pegasus Bay ‘Aged Release’ Waipara Valley Riesling 2007

Riesling from New Zealand – Canterbury & Waipara

Bright, even, light golden-yellow colour with lemon-green hues, paler edged. The bouquet is very tightly bound with concentrated aromas of limes, exotic yellow florals, toast and nuances of honey and a subtle layering of kerosene adding to the complexity. This is still taut and has more to unfold and develop. Medium-dry to taste and medium-bodied, the palate has a crisp and taut, finely concentrated core and line of lime fruit entwined with exotic yellow florals, toast and kerosene elements. The flavours unfold in layers, showing secondary complexities, blossoming to fill the mouth. The palate is vibrant and lively with refreshing acidity, providing drive and linearity, the flavours carrying to a long and sustained finish of exotic florals and citrus fruits, and toast, with a touch of grip. This is a taut, concentrated medium-dry Riesling with complex secondary flavours of exotic florals, toast, citrus fruits and a touch of kerosene on a bright palate finishing dry. A wine to serve as an aperitif, or just enjoy marvelling at the complex development over the next 3-4 years. Waipara estate fruit cool-fermented to 12.5% alc. and 29 g/L RS and TA 7.3 g/L. 19.0+/20 Jul 2017 RRP $40.00

Pegasus Bay ‘Aged Release’ Waipara Valley Pinot Noir 2007

Pinot Noir from New Zealand – Canterbury & Waipara

Dark, deep red colour, a little lighter on the rim with a little bricking. The bouquet is softly full and voluminous with deeply concentrated aromas of savoury dark-red berry fruit harmoniously layered with subtle secondary development notes of dried herbs, undergrowth, a little earth, with suggestions of game, unfolding lifted red floral nuances. The aromatics build in intensity with aeration. Medium-full bodied has rich and luscious fruit flavours of savoury dark-red berry fruits, dried herbs undergrowth, game and slightly resinous oak suggestions, The flavours form a well-concentrated core, but unfold to fill the mouth to provide plenty od presence. The palate in enlivened by crisp acidity and is framed by a fine-grainy-textured structure under the fruit richness. The wine carries to a strong, fulsome finish of savoury secondary flavours. This is a fulsome, rich-fruited Pinot Noir with complex secondary flavours of savoury red fruits, undergrowth and dried herbs on a well concentrated, but lively palate. Match with coq au vin and casseroles over the next 4-5 years. Waipara estate fruit indigenous yeast fermented with 10% whole bunches to 14.0% alc., the wine spending 3-4 weeks on skins, and aged 18 months in 14% new French oak. 19.0/20 Jul 2017 RRP $65.00
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