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$41
Pegasus Bay farm organically in the Waipara Valley, in Canterbury on New Zealand’s South Island. This barrel-aged Sauvignon Blanc with a little Semillon shows white peach, citrus and elderflower with a rounder, textured feel.
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Description
Pegasus Bay sits in the Waipara Valley in North Canterbury, a warm, sheltered pocket on the eastern side of the South Island. The vineyards are farmed organically, and the free-draining gravel and limestone-influenced soils, together with warm days and cool nights, give Sauvignon Blanc ripe fruit while keeping its acidity firm. This bottling blends Sauvignon Blanc with a portion of Semillon and is fermented and aged in barrel rather than made in the bright, tank-fermented Marlborough manner. Barrel fermentation, wild yeasts and time on lees build a fuller, waxy texture and temper the grape's sharper edges, so the result is riper and more savoury than a typical New Zealand Sauvignon. The wine is pale gold. The nose is ripe, with white peach, lemon, melon and elderflower over a beeswax note from lees ageing, and the palate is textured and dry, the stonefruit fruit balanced by green apple freshness and a long, gently herbal finish. Serve at 10 to 12 degrees in a white wine glass.
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