{"id":11776,"date":"2024-12-01T21:00:00","date_gmt":"2024-12-01T08:00:00","guid":{"rendered":"https:\/\/grape-to-glass.com\/?page_id=11776"},"modified":"2024-12-02T06:42:14","modified_gmt":"2024-12-01T17:42:14","slug":"pegasus-bay-winemaking-family","status":"publish","type":"page","link":"https:\/\/grape-to-glass.com\/index.php\/pegasus-bay-winemaking-family\/","title":{"rendered":"…a winemaking family"},"content":{"rendered":"\n\t

PEGASUS BAY WINES – \u2018a winemaking family\u2019\u2022 2 December 2024<\/h3>\nThe Pegasus Bay story started in 1976 when an Associate Professor and Consultant Neurologist, Ivan Donaldson first became interested in wine after his girlfriend, now wife Christine, gave him a book simply called \u2018Wine\u2019, written by industry legend Hugh Johnson. This started Ivan on an exciting journey, that has never stopped. After travelling to explore the wine regions of Europe, Ivan returned home to plant one of the first vineyards in the Waipara Valley area of north Canterbury, making the Donaldson family pioneers of local grape growing and winemaking. Initially as a hobby in the garage on the weekends, Ivan started writing a wine column in the local paper (that he penned for over 20 years) and he was also a judge at numerous wine-shows locally and around the globe.
\nIn 1986 Ivan and Christine decided there was definitely a future for winemaking in Canterbury, and they planted Pegasus Bay with the help of their four sons, who have all ended up working in key roles within the business. Ivan, now retired from medicine, continues to oversee viticulture while Christine\u2019s \u2018happy place\u2019 is in the extensive grounds at the winery, which are beautifully well-established thanks to her careful planting over 35 years.
\nThe eldest son Matt is the winemaker, studying at Roseworthy College in Australia. Matt has worked numerous vintages in different parts of the world, with a particular focus on Burgundy, and in 2024 had his 32nd vintage at Pegasus Bay. Another son, Ed (a trained chef) is the Marketing Manager and spends much of his time globe-trotting to promote their wines to some 20 different markets. Ed\u2019s wife Belinda managers the hospitality side of the business. Michael after his return from overseas, found a natural fit as the Sales Manager, and the youngest son Paul is the winery General Manager.
\nSo, as you can see Pegasus Bay Wines are proudly family-owned & operated.
\n*(The following wines are currently available, and more importantly ready to sip, savour & share this festive season, plus some can age).\n\t\t\t\t\n\t\t\t\t\"Stonyridge-Reserve-Bottle-Temp-01\"\n\t\t\t\t<\/a>\n\tPegasus Bay \u2018Whole Bunch Fermented\u2019 Sauvignon 2023
\nGrape Varietal:<\/strong> Predominantly Sauvignon Blanc
\nGrowing Region:<\/strong> Waipara Valley – New Zealand
\nWinemaker:<\/strong> Matt Donaldson\nThe free run juice was fermented in stainless steel tanks, with a selection of the fruit fermented using whole bunches, then matured on skins for added complexity. A small portion of barrel aged Semillon has been included with both varieties aged on yeast lees for approx. 10 months, prior to blending. \n\u2605 <\/strong>The upbeat aroma you are greeted with quince, pineapple skin, lemon curd notes and citrus zest. On the sensory engaging palate, you have those vibrant citrus characters, highlighted by a fine minerality weaving through a deft lemon pastry nuance. This expression has defined breadth across the palate, while kept fresh and focused from good varietal acidity leading you to a memorable dismount on the animated finish. \n

\u25c6 Chill gently & serve 8\u00b0- 9\u00b0C \u2022 13.5% Alc. \u2022 Classic Dry Style \u2022 Cellar 12 – 18 months \u2022 *NZ$28.00 <\/p>\n\tPegasus Bay \u2018Waipara\u2019 Riesling 2023
\nGrape Varietal:<\/strong> 100% Riesling
\nGrowing Region:<\/strong> Waipara Valley – New Zealand
\nWinemaker:<\/strong> Matt Donaldson\nThe fruit for this wine comes from vines with over 35 years of age, with a large proportion actually planted on their own roots. The vines are located on the \u2018Glasnevin Gravels\u2019 where greywacke stones, silt and loam have been washed down from the mountains over the millennia. \n\u2605 <\/strong>On the inviting aroma you have a classic burst of citrus fruits, leading with freshly picked limes, along with honeysuckle and morning floral notes. Due to a casual retention of natural fruit sweetness the upbeat palate has a delicious engagement. This luscious personality is kept energetic from varietal acidity giving the wine a vibrancy and keeping your tastebuds moving through seamlessly to a vivacious finish. \n

\u25c6 Serve chilled 7\u00b0- 8\u00b0C \u2022 12.5% Alc. \u2022 Off Dry Style \u2022 Cellar 12 – 18 months \u2022 *NZ$30.00 <\/p>\n\t\t\t\t\n\t\t\t\t\"Stonyridge-Reserve-Bottle-Temp-01\"\n\t\t\t\t<\/a>\n\t\t\t\t\n\t\t\t\t\"Pegasus-Bay-Bottle-Temp-01\"\n\t\t\t\t<\/a>\n\tPegasus Bay \u2018Virtuoso\u2019 Chardonnay 2020
\nGrape Varietal:<\/strong> 100% Chardonnay
\nGrowing Region:<\/strong> Waipara Valley – New Zealand
\nWinemaker:<\/strong> Matt Donaldson\nThe fruit for this wine was hand-picked in stages during the second half of March. The pressed juice went into large French oak barrels (puncheons, with 40% new), for diligent vinification and controlled maturation on its own yeast lees (sur lie). It then had approximately 10 months maturation prior to tasting & estate bottling. \n\u2605 <\/strong>On the confident aroma you have vanilla bean, almonds, melon, popcorn and morning dew notes. Due to its detailed vinification, this expression has a complex arrangement across the palate. The Chardonnay is broad and engaging, showcasing cream pastry nuances, peach skin, hazelnuts and infused spice from diligent time in French oak. The wine has a detailed personality that has your full attention through to its buttered popcorn finish. \n

\u25c6 Chill gently & serve 8\u00b0- 10\u00b0C \u2022 13.5% Alc. \u2022 Classic Dry Style \u2022 Cellar 18 – 24 months \u2022 *NZ$67.00 <\/p>\n\tPegasus Bay \u2018Fortissimo\u2019 Fortified Muscat 2023
\nGrape Varietal:<\/strong> 100% Muscat \u00e0 Petits Grains
\nGrowing Region:<\/strong> Waipara Valley – New Zealand
\nWinemaker:<\/strong> Matt Donaldson\nThis is just the third edition, since it was first launched in 2016. The fruit was left to hang on the vines until the very end of the growing season, allowing maximum concentration. It was made using Muscat grapes, in a similar style to the famous fortified wines of Beaumes-de-Venise in France. \n\u2605 <\/strong>On the hypnotic nose, devilish aromas of grilled pineapple, peaches, honeysuckle and a classic note of fresh Turkish delight. On the luscious palate be prepared for an explosion on the senses. Every part of your palate will be happily engaged with all the above flavours along with fresh honeycomb and ginger slice. All kept in control by well-balanced fruit acidity keeping the 121grams of sugar focused and moving forward to a delicious finish. \n

\u25c6 Chill & Serve at 7\u00b0- 8\u00b0C \u2022 15% Alc. \u2022 Residual Sugar 121g\/L \u2022 Cellar 8 – 10 years \u2022 375ml – *NZ$45.00 <\/p>\n\t\t\t\t\n\t\t\t\t\"Stonyridge-Reserve-Bottle-Temp-01\"\n\t\t\t\t<\/a>\n\t\t\t\t\n\t\t\t\t\"Pegasus-Bay-Bottle-Temp-01\"\n\t\t\t\t<\/a>\n\tPegasus Bay \u2018Waipara\u2019 Merlot \/ Cabernet 2021
\nGrape Varietals:<\/strong> Predominantly Merlot, Cabernet Sauvignon & Malbec
\nGrowing Region:<\/strong> Waipara Valley – New Zealand
\nWinemaker:<\/strong> Matt Donaldson\nAfter vinification the wine then matured in oak for 18 months, the various batches were then carefully blended in varying portions to produce a complex, balanced wine. The finished wine is predominately Merlot, with the remainder comprised of Cabernet Sauvignon and a small dash of Malbec. \n\u2605 <\/strong>On the nose you have dark plums, mint-chocolate, violets, subtle dried herbs and a hint of tobacco leaf. The palate is medium in weight with a luscious landing of generously ripe berry fruits, along with cherry-chocolate nuances, all wrapped and delivered with smooth tannins and nicely infused oak. Varietal acidity is in balance and even in its youth this wine is giving your tastebuds a generous experience and a memorable classic dry finish. \n

\u25c6 No decanting required & serve at 17\u00b0- 18\u00b0C \u2022 13.5% Alc. \u2022 Classic Dry Style \u2022 Cellar 5 – 6 years \u2022 *NZ$38.00 <\/p>\n\tPegasus Bay \u2018Prima Donna\u2019 Pinot Noir 2020
\nGrape Varietal:<\/strong> 100% Pinot Noir
\nGrowing Region:<\/strong> Waipara Valley – New Zealand
\nWinemaker:<\/strong> Matt Donaldson\nPrima Donna is only made in exceptional years. It is a selection from the best barrels, coming from some of the oldest un-grafted plantings in the vineyard, characterised by small berries and loose open bunches. As with all of their Pinot Noir’s, they use traditional Burgundian winemaking methods. \n\u2605 <\/strong>On the elegant nose, aromas of cherries, red plums, fresh herbs, wildflowers and a deft note of flint smoke. This wine has a controlled amount of varietal acidity with a woven thin seam of minerality and a subtle note of truffle from its diligent time in French oak. A finely textured palate, kept on point by casual varietal acidity crafting a balanced expression. This wine has an earlier drinking nature and will impress all Pinot Noir lovers. \n

\u25c6 Mild Decanting 25-30 mins \u2022 Serve 15\u00b0- 17\u00b0C \u2022 13.5% Alc. \u2022 Classic Dry Style \u2022 Cellar 4 – 5 years \u2022 *NZ$105.00 <\/p>\n\t\t\t\t\n\t\t\t\t\"Pegasus-Bay-Bottle-Temp-01\"\n\t\t\t\t<\/a>\n\t\t\t\t\"Pegasus-Bottom-Banner-24-01\"\n\tThese fine north Canterbury wines are available in Fine Wine Retailers \u2022 Restaurants \u2022 Cellar Door & Winery Website.
*(Pegasus Bay – availability, vintages & pricing will vary by outlet & country)\n

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35 YEARS EXPERIENCE \u2022 WINE & STEMWARE EXPERT <\/h3>\n","protected":false},"excerpt":{"rendered":"","protected":false},"author":1,"featured_media":11768,"parent":0,"menu_order":0,"comment_status":"closed","ping_status":"closed","template":"","meta":{"footnotes":""},"class_list":["post-11776","page","type-page","status-publish","has-post-thumbnail","hentry","entry"],"_links":{"self":[{"href":"https:\/\/grape-to-glass.com\/index.php\/wp-json\/wp\/v2\/pages\/11776","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/grape-to-glass.com\/index.php\/wp-json\/wp\/v2\/pages"}],"about":[{"href":"https:\/\/grape-to-glass.com\/index.php\/wp-json\/wp\/v2\/types\/page"}],"author":[{"embeddable":true,"href":"https:\/\/grape-to-glass.com\/index.php\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/grape-to-glass.com\/index.php\/wp-json\/wp\/v2\/comments?post=11776"}],"version-history":[{"count":33,"href":"https:\/\/grape-to-glass.com\/index.php\/wp-json\/wp\/v2\/pages\/11776\/revisions"}],"predecessor-version":[{"id":11819,"href":"https:\/\/grape-to-glass.com\/index.php\/wp-json\/wp\/v2\/pages\/11776\/revisions\/11819"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/grape-to-glass.com\/index.php\/wp-json\/wp\/v2\/media\/11768"}],"wp:attachment":[{"href":"https:\/\/grape-to-glass.com\/index.php\/wp-json\/wp\/v2\/media?parent=11776"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}