Pegasus Bay Sauvignon Blanc Semillon [2020] 750ml/White

Waipara Valley Pioneer Starting in the 1970s

Pegasus Bay is a winery founded in Waipara, South Island, by Ivan Donaldson, a neurologist, wine writer, and wine judge, with his wife Christine. Ivan purchased farmland in the Waipara Valley in 1985, planted 20 hectares of his own-root vines the following year, and released his first wine in 1991. From 1992, the eldest son Matthew, who studied brewing and cultivation at Roseworthy University in Australia, took over as the head brewer, and now his sons Edward and Paul have also joined the business, and the entire family runs the winery. I am. The restaurant attached to the winery has been awarded the best winery/restaurant in NZ for the past five years in a row.

Over the past 20 years, Pegasus Bay has built a reputation as one of New Zealand's premier Riesling and Pinot Noir wineries, and was featured as Canterbury's top winery in Michael Cooper's 2013 New Zealand Wine Atlas. Masu.

Production area blessed with favorable conditions and field soil

In the Waipara Valley in the Canterbury region of New Zealand's South Island, the Teviotdale Hills in the east protects it from cold winds from the Pacific Ocean, while in the west the Southern Alps (Main Divide), which runs through the center of the South Island, absorbs warm winds from the northwest. Blow into the valley. Due to the large temperature difference between day and night and the dryness of autumn, the ripening period for grapes is extremely long.In the Waipara Valley, the grapes reach their maximum ripeness, with a concentrated flavor while maintaining just the right amount of acidity. can be harvested.

The soil in Pegasus Bay's fields is composed of limestone and gravel formed during the Ice Age. While the topsoil temperature is kept high during the day, the poor, well-drained soil naturally suppresses the vigor of the vines, resulting in low yields of ripe, flavorful grapes.

Sustainable cultivation and detailed field work

Pegasus Bay is a member of New Zealand Winegrowers' Sustainable Viticulture Program, which allows vines to adapt to their natural environment without using insecticides or herbicides to prevent pests and diseases. We use this approach to cultivation. Pegasus Bay employs a large number of staff to work on the fields, and invests in detailed manual work such as de-treeing, bunch-picking, leaf removal, and fruit sorting, ensuring high-quality grape cultivation management.

A blend of barrel-aged Semillon provides weight and ripeness, with a creamy texture and rich body derived from contact with the wine. Sharp minerality and freshness accompany the final finish.

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