18.5/20 Points - Candice Chow Raymond Chan Wine Reviews
Deep, ruby-red, faintly lighter on the rim. The nose is gentle full, growing in presence as it aerated, rich aromas of dark herb, interweave, cherries, raspberries and plums, hibiscus and a hint of smoke and spice mix. Medium-full bodied, there is a good concentration of fruit, shows aromas of dark cherries, raspberries, plums and pantry spice; liquorice, subtle smokiness and earth lifted by bright hibiscus floral. Tightly knitted ripe tannin left a velvety mouthfeel. A balanced acid backbone supports the weight of rich fruit, harmoniously lingering to a lengthy, powerful finish. This plush Pinot Noir has great balance and backbone, showing elegance and structure.

4.5 Stars - Yvonne Lorkin yvonnelorkin.com
Made by the folk at Pegasus Bay and named after the mountainous backbone of New Zealand’s South Island, this superblypriced pinot noir boasts a beautifully integrated red fruits and smoky, savoury notes. 40% of the grapes were fermented as whole bunches which injects some succulently chewy stem tannins into the earthy, tamarillo-tastic textures.

92 Points - Cameron Douglas MS camdouglasms.com
Lifted, fresh, varietal and fruity with aromas of cherries and fresh black currants, there’s no mistaking the core of pinosity with a mineral layer and complexity from spice, oak and fruit. Equally fresh and varietal on the palate with a back bone of acidity and red fruit flavours, moderate tannins and a lively mouthfeel adding length and complexity. Well made with a lengthy dry finish. Best drinking from 2021 through 2026.

4.5 Stars -  Michael Cooper Michael Cooper’s Buyer’s Guide
A consistently rewarding, great-value red from Pegasus Bay. The 2020 vintage was grown at Waipara and matured for 18 months in French oak barrels. Deep ruby, it is fragrant and supple, with very generous cherry, plum and spice flavours, finely balanced oak and excellent harmony. Already delicious.

Upon release it is deep ruby in colour. The nose is a brooding amalgam of red fruit and savoury aromas. Tantalising impressions of raspberry, dark cherry and blood orange uncoil from the glass, shot with hints of earth, game, chocolate, violets and sweet spice. In the mouth it is gorgeously styled, rich and savoury on a silky fine palate. Tightly knit fruit and plush velvety tannins are perfectly balanced by a backbone of invigorating acidity that delivers outstanding structure and a lasting finish. Elegant yet powerful, in a way that Pinotphiles crave.

Traditional Burgundian winemaking methods were used to make this wine. We picked the various blocks at different stages, depending on their maturity, aiming for a range of red and dark fruit flavours. Approximately 40% of the grapes were put at the bottom of the fermentation vats as whole bunches, with the balance being destemmed on top, retaining as many whole berries as possible. The vats were kept cool over the next few days to help extract the soft, silky tannins from the pinot noir skins. After approximately a week, the must started to ferment naturally. During fermentation the skins of the grapes were gently plunged twice daily. When the fermentation finished, the grape remnants were left to steep in the wine for up to a week to help extract a different range of tannins that add structure and depth. The exact duration of this period was determined by daily tasting. Subsequently the wine was gently pressed off and put into oak barriques (approx. 20% new), from selected artisan Burgundian coopers. In the summer after harvest, when the weather warmed, the wine underwent a natural malo-lactic (secondary) fermentation. After maturing for 18mths in these barriques, the wine was finally bottled.



New Zealand




Pinot Noir


Light, elegant reds


Matt Donaldson





Bottle size:










Food Match:

Rare roast beef

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