Pegasus Bay (Waipara) 2018 Aria Late Picked Riesling
5 Stars - Michael Cooper Michael Cooper's Buyer's Guide May 2021
"Estate-grown at Waipara, the delicious 2018 vintage is packaged in a full-sized (750-ml) bottle. Bright, light yellow/green, it has rich, ripe, peachy flavours, sweet but not super-sweet, a hint of honey, and notable depth and harmony. It should be longlived, but is already a lovely mouthful."
19.5 Points - Candice Chow Raymond Chan Wine Reviews April 2021
"Bright, pale yellow-gold, even colour throughout. Brilliant aroma on the nose, gently-opening, nuances of ginger, honeysuckle, melded with apricot, mandarin, orange marmalade. Medium-bodied, sweet to taste, enticing aromas of apricot, mandarin and lime have a pure core, orange zest and marmalade unveil, along with honey, honeysuckle and a lasting hint of ginger. The wine is refreshing and uncloying, supported by mouthwatering acidity, carry this flavoursome nectar through the palate with ease. Botrytis affected grapes contribute to the concentration of flavour, flaunting lush fruit and richness. … bringing a brilliantly refreshing palate with the usual complexity."
5 Stars & 96 Points - Sam Kim wineorbit.co.nz April 2021
"Offering opulence as well as sophistication, this gorgeously styled wine shows mango, mandarin, Manuka honey and fragrant spice aromas on the nose, followed by a richly expressed palate exhibiting plush mouthfeel and creamy texture, wonderfully enhanced by delicious sweetness and refreshing acidity."
94 Points - Stephen Bennett MW New Zealand Wine Rater May 2021
"Deep straw colour. Boasting a voluminous, heady, heavily botrytised, Beerenauslese-style bouquet with a diverse aroma profile of tangelo, mandarin, Cointreau, beeswax and clove notes. A luscious, opulent, viscous, full-bodied botrytis style with enough acid to balance the richness. Well done."
The Donaldson Family have been seriously involved in viticulture and winemaking for over 40 years. Founder Ivan Donaldson planted the first Canterbury vineyard in 1976 and went on to establish Pegasus Bay in 1986 with his wife Christine. It is a true family business, with all four of their sons now involved.
The grapes were picked in mid-May to select bunches with between 30-50% botrytis. The grapes were then gently pressed and the juice fermented slowly at cool temperatures to help the wine retain its vibrant fruit characters and varietal purity. At all stages, from fermentation to bottling, it was handled very carefully to help retain a little of its natural carbon dioxide. This has resulted in a small amount of spritzig, which adds extra liveliness to the wine and accentuates its freshness.
Upon release the colour is bright lemon. The bouquet is a tantalising patchwork of apricot, marmalade, honey and orange zest, interwoven with fl oral notes and a lick of ginger. The botrytis has added concentration and richness, yet there is a refreshing zestiness backed with bright acidity that teases the palate, ensuring the wine remains lively and well balanced, with a prolonged finish.