Pegasus Bay Chardonnay 2019

Region and Vineyards

The vineyard for the Pegasus Bay Chardonnay is located in the Waipara Valley of North Canterbury, on free-draining, north-facing terraces. These vines benefit from the shelter provided by the Teviotdale Range, which shields them from the cool Pacific breezes, creating a unique mesoclimate. The vines are over 30 years old, with many planted on their own roots, and grow in the Glasnevin Gravels, a mix of greywacke stones, silt, and loam washed down from the nearby mountains over millennia.

The low fertility of the soil naturally reduces vine vigor, leading to low yields of highly concentrated, flavor-packed grapes. The warm days and cool nights extend the ripening period, allowing for optimal ripeness while preserving natural acidity. This season was marked by unsettled weather during flowering, which resulted in a smaller crop, but ideal ripening conditions allowed the fruit to develop beautifully.

Winemaking

This Chardonnay was produced using traditional Burgundian winemaking methods. The grapes were hand-harvested in stages between late March and early April. After harvesting, the grapes were gently trodden underfoot, increasing the complexity and phenolic structure of the wine. The free-run juice was then transferred into large French oak puncheons, with 70% of the barrels being old, to limit the influence of oak flavors.

Fermentation was carried out with indigenous yeasts, and the wine was aged on its natural lees ("sur lie") in the puncheons. During the summer after harvest, the wine underwent spontaneous malolactic fermentation, which softened the acidity and added complexity. The fermentation was carefully monitored and stopped at the perfect balance. The wine was aged for approximately 12 months in oak before being bottled.

Tasting Notes

• Color: Appealing lemon hue.
• Aroma: Aromas of ripe peach, nectarine, and green apple, combined with savory notes of roast chestnut, smoky bacon, flint, sandalwood, and a hint of struck match.
• Palate: The palate is multi-layered and luxurious, offering richness and texture while remaining fresh and vibrant. The mid-palate is lifted by a precise and lively acidity, leading to an explosive and satisfying finish.
• Finish: Long and gratifying, with a balanced interplay of richness and rousing acidity.

Did You Know?

The Pegasus Bay Chardonnay was fermented with the grapes' natural yeasts and aged on its lees in large French oak puncheons, 70% of which were old, to enhance the wine’s texture without overpowering it with oak flavors. This careful approach preserves the unique character of the vineyard while adding layers of complexity.

Wine Pairing Ideas

• Grilled lobster with garlic butter: The richness of the lobster is matched by the wine's ripe fruit and savory, smoky notes, while the acidity balances the dish’s butteriness.
• Roast chicken with truffle oil: The savory, earthy notes in the wine complement the flavors of truffle and roasted poultry.
• Smoked salmon with capers and cream cheese: The wine’s acidity cuts through the richness of the salmon and cream cheese, while its smoky character complements the dish.
• Mature Gouda or Comté: The nutty, savory characteristics of these aged cheeses are enhanced by the wine’s flinty, savory notes and vibrant acidity.

History of Pegasus Bay Estate

Pegasus Bay was founded in the late 1970s by Ivan Donaldson, a neurologist with a deep passion for wine. After traveling through Europe and exploring its winemaking regions, Ivan recognized the potential of New Zealand’s Waipara Valley for viticulture. In 1976, he planted some of the region’s first modern vineyards. The Donaldson family, including Ivan's wife Christine, quickly turned their vision into reality, and by 1985, Pegasus Bay had become a key player in the Canterbury wine scene.

The Donaldson’s four sons have since taken on significant roles in the business. Matthew Donaldson is the chief winemaker, bringing decades of experience and dedication to crafting exceptional wines. Edward Donaldson handles marketing and communications, while Paul Donaldson manages the estate's vineyard operations. Michael Donaldson heads the estate’s restaurant, making Pegasus Bay a complete family-run operation.

Over the years, Pegasus Bay has gained recognition for its minimal intervention approach in both the vineyard and the winery. Their philosophy is centered on allowing the natural environment to express itself through the wines, with a focus on sustainable viticulture and low-intervention winemaking techniques. As a result, Pegasus Bay has consistently produced wines that reflect the distinctive characteristics of the Waipara Valley.

Region and Vineyards

Pegasus Bay is located in the Waipara Valley, North Canterbury, on north-facing terraces that benefit from the Teviotdale Range, which shelters the vines from the cool coastal winds of the Pacific. This protection creates a unique mesoclimate, ideal for the cultivation of high-quality grapes. The region’s free-draining gravel soils, combined with the valley’s warm summers and cool nights, provide perfect conditions for Pinot Noir, Riesling, and Chardonnay.

The low-fertility soils of the valley naturally limit vine vigor, resulting in low yields and more concentrated fruit. The cool nights help retain acidity, while the extended growing season enhances the development of complex flavors in the grapes. Pegasus Bay's vineyards are home to some of the oldest vines in the region, many planted franc de pied, or on their own roots, further contributing to the wine’s intensity and depth.

The winery emphasizes low yields and hands-off vineyard management, allowing the natural environment to shape the wine’s characteristics. The long ripening season allows the fruit to develop a rich texture, vibrant acidity, and complex aromatics, producing wines of exceptional balance and finesse.

Wine Range

Pegasus Bay offers a broad range of wines, from approachable estate wines to premium reserve selections, known for their richness, complexity, and aging potential. Their portfolio includes:

• Estate Wines: These are classic representations of the Waipara Valley terroir, with vibrant Pinot Noir, Chardonnay, and Riesling varieties leading the way.
• Reserve Range: Including exceptional wines like the Prima Donna Pinot Noir and Virtuoso Chardonnay, these are crafted from the best parcels of fruit and represent the finest expressions of the vineyard. Only made in select vintages, these wines demonstrate the estate’s commitment to quality.
• Riesling: Pegasus Bay is particularly well-known for its dry and off-dry Rieslings, which are marked by their vibrant acidity, ripe fruit, and ability to age gracefully for many years.

Did You Know?

Christine Donaldson, Ivan’s wife and co-founder of Pegasus Bay, has a deep love for opera. This passion is reflected in the winery’s Reserve Range, where wines such as Prima Donna and Virtuoso are named after operatic terms. In addition to their winery, Pegasus Bay boasts a natural amphitheatre on the property, where the family hosts outdoor concerts and events, bringing together their passions for wine and music.