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The dedicated team at Bird in Hand are driven by a determination to grow into one of the world's great wineries. Proprietor Andrew Nugent lives and works among the vines and the winery. Bird In Hand»
Redbrook capitalizes on the exquisite synergy derived from omniscient viticulture and sagacious winemaking. Fashioned for style, elegance and complexity, Redbrook is an ultimate expression of the vintage and of exceptional Margaret River fruit grown to vineyards which have consistently delivered the highest quality grapes. Evans Tate»
St Andrew is the flagship of ultra premium editions by Taylor, a benchmark Clare Valley effort, vinified from Shiraz grown to a distinguished old site. It represents the very best from the Taylor family estate and continues the St Andrews legacy of transcendent, first growth Australian wine, a tradition which dates back to the inaugural vintage of 1892. Taylors»
Pete Yealands is a natural viticulturalist, happiest at work on the land, he has established many of Marlborough's most splendid vineyards. Single site Awatere Pinot Noir from an exposed terrace on the upper ridge of Seaview Vineyard, planted to some marvelous Dijon clones. Yealands Estate»
Coriole is one of McLaren Vale's most eminent, artisanal estates. Consecutive vintages of Coriole Shiraz have claimed a remarkable back to back San Francisco Double Gold. Coriole»
Warre's have re-established themselves as the most innovative marque in Port, balancing a long tradition with innovation and ongoing appeal to new generations of enthusiasts. The clean, modern style makes an excellent fortified wine that continues to claim gold medals at the world's leading competitions year after year.. Warres»
A rigorous tasting selection of the best barrels Malbec from a superior Langhorne Creek site, only ever made to small batch techniques in the most exceptional vintage years. Fruit is destemmed and open fermented, pumped over four times daily and pressed into a selection of well seasoned French oak puncheons for malolactic and a year's maturation. Bleasdale»
Campbell's Topaque is the most wickedly intense, lusciously rich elixer, laden with candied peel flavours, honeycombed fruit and amber complexities. Painstakingly crafted to the old world Solera system, a bespoke tradition of fractional blending and elevage, achieving the most indulgent concentration of flavour through a laborious racking of barrels as the angels take their share. Campbells»
Pietro D’orsa found work in Australia as a winegrower circa 1868, quenching the thirst of miners during the Victorian gold rush. Several generations later, Pietro's progeny returned to viticulture, Sanguine Estate's inaugural release was universally embraced by enthusiasts of fine Heathcote Shiraz, the entire vintage sold out within a week. Sanguine»
Peter Lehmann has always been Riesling's most outspoken advocate, he has claimed best Riesling trophy at the prestigious London International on more occasions than any other, he declares Riesling to be his wine of choice if marooned on the proverbial desert island. Early picking of fruit from a superior single vineyard in the salubrious climes of Eden Valley has produced a fresh, lively Riesling, expect this captivating wine to exhibit genuine charm and offer great longevity as it narrowly missed being bottled behind Lehmann's flagship Riesling label.. Peter Lehmann»
Steeped in history, the original Baileys store was situated next door to the Glenrowan Inn where widow Jones hosted Ned Kelly's siege. Following the gold rush, the Baileys turned to farming and settled on a property which they named Bundarra. Baileys Glenrowan»
Howard Park is internationally feted as one of the new world's great Riesling wines, achieving superstar status after claiming gold at the prestigious London International. Fruit is grown to some of the most elevated vineyards around Mount Barker and the Porongurups, nourished by a continental pattern of warm days and cold nights, which translate into vibrant fruit exhibiting zest and super fine citric minerality. Howard Park»
Pegasus Bay
Main Divide Pinot Noir 2013 $24.99 / $299.00 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
24.99 299.00

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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