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Best prices on Australian & New Zealand wines and popular brand liquors
Gold Medal Winner at the highly prestigious London International Wine Challenge! The taste is very sweet, smooth, pronounced and delicous, just like dried raisins or rich tawny grape juice. Serve at cool room temperature with fine desserts, pastries and cake, pour liberally over the best quality ice creams. Lustau»
The top shelf in toothsome and dulcetly fragrant, fruit forward frizzante wines, fashioned for those who know what they like and take their Moscato seriously. Brown Brothers make the best Moscato in the land, their dedicated Muscat vineyards have been trained to deliver harvests of the most luscious fruit. Brown Brothers»
. . Bress»
A Coonawarra Shiraz of elegance and finesse, Penley's vintages are regularly awarded with prestigious international trophies and accolades, outclassing some of the nation's icon wines. A splendid effort exhibiting generous varietal fruit and spiced pepper, perfumes of good French oak and plenty of flavour. Penley Estate»
Konrad Hengstler discovered Marlborough while traveling through New Zealand in 1987 and was immediately attracted to Sauvignon Blanc. Today Konrad excels at everything Sauvignon Blanc and loves everything Marlborough, his estate wineworks are located in Waihopai Valley at the very heart of Marlborough, it enjoys magnificent views of the surrounding mountain ranges. Konrad»
The Fowles family have been at the centre of Victoria's commerce and development since early settlement. Founders of Bendigo Bank and Fowles Auction Group, they also established the first Victorian winery ever to win Great Australian Shiraz Challenge. Fowles»
Stoney Rise is all about drinkability, the creation of complex, fully approachable food friendly wines, without any excessive oak or overripeness. Pinot Noir goes into the oldest barrels available to soften the tannins and refine textures without overpowering the sensual fruit characters. Stoney Rise»
Serafino Maglieri came to McLaren Vale in 1968 and devoted his life to wine. From picking to pruning to cellarhand, he worked his way up to plant his own vines and build his first winery. Serafino»
Elderton Cabernet was winner of the prestigious Jimmy Watson Memorial Trophy in 1993, the following years it claimed back to back Gold and Trophy at the Barossa Wine Show. The 1994 vintage gave Elderton its first international Gold medal in London, an unbroken tradition of remarkable vintages have embossed the Elderton Estate name as a national champion, being chosen by Qantas for service in first class. Elderton»
Vintaged from a single block of magnificent old vines on the cooler climes of Eden Valley high. Heirloom are all about identifying and rejuvenating superior parcels, a patient and painstaking approach to the resurrection of venerable elder plantings, for the realization of profoundly structured, powerful yet elegant wines. Heirloom»
A classic, bone-dry flor style of great finesse, produced using the traditional Solera system, the finest example of its style in Australia. Fragrantly lifted and refined with a lively intensity of flavour, it is best served chilled as the ideal aperitif. Seppeltsfield»
Zilzie know from good Shiraz, they have grown the finest fruit for decades and now retain access to the most splendid vineyards. The quality of their winemaking has claimed thirty trophies since they embarked on their own label. Zilzie»
Pegasus Bay
Main Divide Pinot Noir $311.88/Case of 12
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Available by the dozen
Pinot Noir by Pegasus Bay of Canterbury, Waipara. A generously fruit filled palate supported by a spine of muscular ripe tannins, contributing vibrancy and length. Main Divide is the mighty range of Southern Alps which form the backbone of Te Wai Pounamu. Harvests are collated from select vines planted to a mixture of clay and stony soils. Match with coq au vin, barbeques and slow cooked game.
FromPegasus Bay
VarietalPinot Noir
RegionCanterbury, Waipara / New Zealand
EachDozen
25.99 311.00

Pegasus Bay

http://www.pegasusbay.com/ - Pegasus Bay - Tasting Notes On Australian & New Zealand wines
The Donaldson family have been seriously involved in wine since the early 1970s and were pioneers of local grape growing and wine making in the South Island's Waipara

Associate Professor and Consultant Neurologist, Ivan Donaldson, is a wine writer and wine judge. He also oversees viticulture and wine styles. His wife, Christine, is business manager and as a passionate opera lover, organises annual operatic concerts in Pegasus Bay's natural amphitheatre. Their eldest son, Matthew, did an oenology degree and a postgraduate diploma in viticulture at Roseworthy College in Australia. He and his partner Lynnette Hudson, who graduated with distinction from Lincoln University with a postgraduate diploma in oenology and viticulture, are the winemakers.

http://www.pegasusbay.com/ - Pegasus Bay - Tasting Notes On Australian & New Zealand wines

Matthew Donaldson supervises the reds and Lynnette oversees the whites. Another son, Edward Donaldson, is marketing manager and, as a trained chef, supervises the Pegasus Bay Vineyard restaurant. Pegasus Bay is an entirely family-owned and operated enterprise.

The Waipara Valley is in the south island of New Zealand, 30 minutes drive north of Christchurch. Its latitude equates to that of the south of France in the northern hemisphere. To the east we are separated from Pegasus Bay by a range of hills which protect it from the cooling winds of the pacific. To the west lie the Southern Alps (Main Divide), from whence the region's hot nor'west winds derive. Its sheltered position, but proximity to the sea, give it warm days, cool nights and a dry autumn, resulting in a very prolonged ripening period. This promotes intense flavour development and optimal ripeness, while retaining good natural acidity.

Within the Waipara Valley, Pegasus Bay vineyard gets maximum protection from the Pacific's easterly breezes by being tucked up under the lee of the Teviotdale range. Heat summation during the day is promoted by smooth stones and gravels left behind by an ice age glacier. The soil is freely draining and of low fertility, resulting in naturally reduced vine vigour. This produces low yields of optimally ripened, high quality, flavourful grapes, which fully express the qualities of this unique setting. An unusually large vineyard staff allows operations such as shoot thinning, crop thinning, berry exposure and fruit selection, to be carried out meticulously.

http://www.pegasusbay.com/ - Pegasus Bay - Tasting Notes On Australian & New Zealand wines

Chardonnay is made by traditional Burgundian methods, fermenting juice in French oak barriques, ageing on lees and allowing malolactic fermentation. The wine has concentrated fruit flavours with butterscotch and savoury overtones. It is full-structured but refined and flavours linger on the palate. In years that allow, a noble barrel fermented chardonnay called Finale is produced. The fruit for this wine is left on the vine to become infected with botrytis. This concentrates the flavours, sugars, and acids, producing a complex, luscious sweet wine with a lively non-cloying balance.

Pinot Noir is handcrafted in the time-honoured Burgundian way, using small vat fermentation of grapes, hand plunging to moisten the cap and gentle separation of the wine before 18 months maturation in French oak barriques in which it undergoes malolactic fermentation. It is clarified naturally by settling before being bottled unfiltered. Pegasus Bay Pinot has gamey hints overlying ripe berry characters. Very low cropping levels result in a rich full bodied wine with the velvety texture which makes this variety so famous. In special years Prima Donna is produced, a tribute to the ultimate quality but somewhat temperamental nature of Pinot Noir. Our aim is to express the feminine qualities of this seductive grape variety.

Meticulous work in the vineyard results in small yields of beautifully ripe fruit which has been fully exposed to the sun. Cabernet Sauvignon, Cabernet Franc and Merlot grapes are fermented separately in small tanks, being splashed and pumped over in the Bordeaux manner. Maturation is for 18th months in small oak casks of which about 30% are new. During this time four to six rackings are given, achieving clarity without filtration. This traditional mix of claret grapes produces an inky, multi-faceted wine with cassis, cigar box and spice characters, a generously fruity palate and a backbone of fine tannins. In the best vintages, selected grapes are vinted into a special version of this wine called Maestro. It is a bold full bodied red which is refined by bottle age before release.

The wine-making philosophy is to grow grapes of the highest quality which fully express the features of the vineyard and to handle these with the utmost respect. Natural methods and as little intervention as possible at all stages from vine to bottle. Sustainable viticultural management, organic techniques, low crop levels, minimal handling of fruit during processing and gentle pressing are standard procedures. Wines go through natural malolactic fermentation and clarify by settling. The red wines are bottled without filtration, to capture the unique flavours of the vineyard, in the Pegasus Hills wines

http://www.pegasusbay.com/ - Pegasus Bay - Tasting Notes On Australian & New Zealand wines

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