Pegasus Bay Sauvignon Semillon is a refreshing and complex wine hailing from the Waipara Valley in New Zealand. Made from a blend of 70% Sauvignon Blanc and 30% Semillon grapes, this wine showcases the perfect balance of tropical fruit and herbaceous notes. On the nose, aromas of lemon, lime, passionfruit, and gooseberry are accompanied by hints of lemongrass, chamomile, and fresh herbs. The palate is bright and zesty with flavors of green apple, white grapefruit, and a subtle hint of vanilla. The finish is long and crisp with a refreshing acidity that makes it the perfect pairing for seafood, salads, or even sushi.

Tasting Notes

The colour is pale lemon with aromas of citrus blossom, lemon, gooseberry and passionfruit. There is also a hint of struck match complexity arising from skin contact during fermentation. The Semillon component helps fill out the palate, adding fruit weight, richness and age-ability, while also acting to restrain the exuberance of the sauvignon blanc. While the lees contact has added texture and body, the wine remains focussed, with a crisp refreshing acidity that emphasises its mineral notes.

About the Winery

The story of Pegasus Bay starts with the history of the Donaldson family. The family has been involved and immersed in all the processes of the wine industry since the early 1970s. They were pioneers and developers of various unique and better ways of growing grapevines locally and producing wines from them. Ivan Donaldson, a consultant neurologist and associate professor, became interested in the art of winemaking. It started when Christine, his girlfriend, handed him a book named Wine, written by Hugh Johnson, a legend in the English industry.

The book set Ivan on an incredible and exciting journey, one that never ceased once it started. It urged him to explore the renowned wine areas of Europe. After his trip, Ivan came back to plant a vineyard that now is one of the first of the modern-day Canterbury. It was at this time that he married Christine. She, later on, became an integral element to the story of Pegasus Bay.

By the middle of the 1980s, the couple realised the worth that Canterbury had in the industry of winemaking. They grew the property and operations of Pegasus Bay extensively with the help and support of their four sons. The vineyards owned by the winery got planted back in 1985, producing exceedingly low yields per grapevine. They give small berries and loose bunches per harvest.

The vineyards remain in the vicinity of the Teviotdale Range, getting a high level of protection from the easterly breezes of the Pacific. The soil has free drainage properties with low fertility. They help in enhancing the naturally reduced vigour and flavour of the grapevines. It, in turn, helps develop and grow high-quality and juicy grapes ripened to an optimal degree. Wines produced using these fruits can express the characteristics and qualities of their unique setting.

https://www.pegasusbay.com

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