Pegasus Bay Sauvignon Blanc 6pk 2021

Pegasus Bay Sauvignon Blanc 6pk 2021

Pegasus Bay Sauvignon Blanc 6pk 2021
Winery Details

    Pegasus Bay is a family-owned and run business within the Waipara Valley, led by patriarch and Neuroscientist Ivan Donaldson. Free draining and low fertility soils produce low yields of high quality, flavourful grapes, which fully express the qualities of Pegasus Bay’s unique setting. The range of wines is led by diverse and ageworthy styles of Pinot Noir and Riesling, with highly expressive Semillon, Chardonnay, Pinot Gris, Gewürztraminer and Malbec Cabernet Sauvignon blends complementing the portfolio.

Press Review

    Pegasus Bay Sauvignon Blanc 2021
    Classy and considered, this is a superb Sauvignon Blanc. Yet to be released in Australia and New Zealand, what a treat it is to have a sneak peek at wines like these. … Portions of whole berries were barrel fermented and they sat on skins for 100 days delivering a terrific textural presence. Passionfruit, guava and lemons stir up the excitement levels. You get a sense this is bounding along on its toes. A fine ribbon of minerality sways through the core of the wine with an ever so faint and delicate creaminess. Cut green herbs plus some pineapple sage and one more dose of lemon juice have the parting words as that fine textural detail lingers. This is how you make Sauvignon Blanc people - bravo! Rating: 95 Points
    Source: Steve Leszczynski, Qwine,

    Pegasus Bay Sauvignon Blanc 2021
    The 2021 Sauvignon Blanc has an inclusion of Semillon, and the fruit is picked a little later than the Main Divide Sauvignon Blanc. This is rich and complex on the nose, with white pineapple, a hint of jalapeño, sweet pea, kiwi fruit, white pepper, tatami mat and orange peel. It is mineral and graphite and good. A portion of this wine was left on skins for a significant period of time. I tasted some of these portions from barrel while I was at the winery, and they are thrilling ... a shame to mix it in with clean stainless, perhaps! Some solids are in the wild ferment, and it's left on lees in older oak. It's "a little bit funky."
    Rating: 92 Points
    Source: Erin Larkin,