• SN: 90

    Snooth Editorial Score

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Pegasus Bay Chardonnay Waipara 2007

Winemaker's Notes:

“Pegasus Bay was certainly one of my vinous highlights during my tour of New Zealand, so much so that when I was collected for my next appointment, I made it patently clear that I was not going to be hurried and would happily extend my working day. These wines deserved my time." (Neal Martin, eRobertParker.com) The Donaldson family have been seriously involved in wine since the early 1970’s and were pioneers of local grape growing and wine making. Their aim is to grow grapes of the highest quality, which fully express the features of the vineyard, and to handle these with the utmost respect. Minimal intervention at all stages from vine to bottle typifies their approach. They believe in traditional sustainable viticultural management, low crop levels, minimal handling of fruit during processing and gentle pressing. Pegasus Bay vineyard is situated within the Waipara Valley, guaranteeing maximum protection from the Pacific's easterly breezes by being tucked up under the lee of the Teviotdale Range. This wine has been made utilising the traditional techniques which have made the chardonnay of the Burgundy region in France so famous. A hands-off approach was adopted during production so that until the last, or blending, stage, the wine largely made itself. On release the aroma and flavour emphasises stone fruit and corn characters supported by hints of bacon and mushrooms grilled on a wood fired barbeque. The wine has gained extra concentration and depth from the naturally low crop. It seems to expand in the mouth and becomes very powerful, but there is a backbone of minerality and acidity which keep it tight knit and refined. It lingers on the palate long after swallowing. It will show further development and integration with careful bottle ageing.

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Suggested Recipe Pairing presented by
Layered Rice Pudding

RiceSelect's fragrant Jasmati® is blended with eggs, milk and fall's favorite spices, cinnamon and nutmeg, to create a delicious rice pudding, which is layered on top of fluffy cream cheese and abuttery pecan crust. Pairs well with a bold, tawny port with flavors of dried fruits, nuts, and spices.

View Recipe

Editorial Reviews for Pegasus Bay Chardonnay Waipara

Snooth User: Gregory Dal Piaz
89065213,163
4.00 5
12/09/2010

A lot of wood on the nose, to the point of making this smoky and bacon-y though it’s not sweet wood. The fruit takes some time to top the wood but eventually it does reveal notes of green apple preserves with a touch of pineapple as well. On the palate this is lush and very new world, with the obvious oak flavors topped by layers of cream, vanilla, and very ripe fruits. There’s a nice mineral tone and enough acid to maintain freshness, but this does come off as a bit heavy and perhaps too intense. 90pts



“Pegasus Bay was certainly one of my vinous highlights during my tour of New Zealand, so much so that when I was collected for my next appointment, I made it patently clear that I was not going to be hurried and would happily extend my working day. These wines deserved my time." (Neal Martin, eRobertParker.com) The Donaldson family have been seriously involved in wine since the early 1970’s and were pioneers of local grape growing and wine making. Their aim is to grow grapes of the highest quality, which fully express the features of the vineyard, and to handle these with the utmost respect. Minimal intervention at all stages from vine to bottle typifies their approach. They believe in traditional sustainable viticultural management, low crop levels, minimal handling of fruit during processing and gentle pressing. Pegasus Bay vineyard is situated within the Waipara Valley, guaranteeing maximum protection from the Pacific's easterly breezes by being tucked up under the lee of the Teviotdale Range. This wine has been made utilising the traditional techniques which have made the chardonnay of the Burgundy region in France so famous. A hands-off approach was adopted during production so that until the last, or blending, stage, the wine largely made itself. On release the aroma and flavour emphasises stone fruit and corn characters supported by hints of bacon and mushrooms grilled on a wood fired barbeque. The wine has gained extra concentration and depth from the naturally low crop. It seems to expand in the mouth and becomes very powerful, but there is a backbone of minerality and acidity which keep it tight knit and refined. It lingers on the palate long after swallowing. It will show further development and integration with careful bottle ageing.

Recipe Downloader

RiceSelect

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