PEGASUS BAY AGED RELEASE PINOT NOIR 2007

$59.99elsewhere $69.99

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PEGASUS BAY AGED RELEASE PINOT NOIR 2007 is available to buy in increments of 1
Winery notes (2007 Vintage)
"Blustery winds over flowering impaired pollination and resulted in a naturally low crop. It was made using traditional Burgundian methods, including primary and secondary (malo-lactic) fermentation, by the grape’s own micro-organisms and 18 months maturation in the barrels of selected artisan Burgundian coopers.

It has a bright, crimson hue. The bouquet and flavour show a complex mixture of fruity and savoury elements. Impressions of blackberry, raspberry, mulberry and black cherry intermingle with hints of barbequed meats, mushrooms and grilled bacon. The wine is rich and concentrated in the mouth. It gradually expands on the palate, becoming powerful and muscular with a spine of fine, ripe tannins, which help draw out its lingering after-taste."
5 Stars & 19.0/20 Raymond Chan, July 2017 (2007 Vintage)
"​Dark, deep red colour, a little lighter on the rim with a little bricking. The bouquet is softly full and voluminous with deeply concentrated aromas of savoury dark-red berry fruit harmoniously layered with subtle secondary development notes of dried herbs, undergrowth, a little earth, with suggestions of game, unfolding lifted red floral nuances. The aromatics build in intensity with aeration. Medium-full bodied has rich and luscious fruit flavours of savoury dark-red berry fruits, dried herbs undergrowth, game and slightly resinous oak suggestions, The flavours form a well-concentrated core, but unfold to fill the mouth to provide plenty od presence. The palate in enlivened by crisp acidity and is framed by a fine-grainy-textured structure under the fruit richness. The wine carries to a strong, fulsome finish of savoury secondary flavours. This is a fulsome, rich-fruited Pinot Noir with complex secondary flavours of savoury red fruits, undergrowth and dried herbs on a well concentrated, but lively palate. Match with coq au vin and casseroles over the next 4-5 years. Waipara estate fruit indigenous yeast fermented with 10% whole bunches to 14.0% alc., the wine spending 3-4 weeks on skins, and aged 18 months in 14% new French oak.
Joelle Thomson, July 2017 (2007 Vintage)​
"It’s a delicious treat to revisit this North Canterbury Pinot Noir’s silky, fresh and complex flavours – every sip taste of black cherries on speed and the zesty acidity (which is Pinot’s hallmark) makes every mouthful linger. It drinks well now and still has many years up its lovely sleeve yet."


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