PEGASUS BAY PINOT NOIR 2013

$44.99elsewhere $52.99

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This is not the Pegasus Bay's flagship Pinot Noir, but it sometimes beats its big brother and has been consistently good for many years. A much-lauded style with intensity and an array of plum, berry, oak, toasted nut, mineral and anise spice flavours. There's a delightfully rustic hint to the wine, perhaps from the fine, ripe tannins.
95/100 Decanter, September 2016 (2013 Vintage)
"The 2013 vintage was a stress-free dream in Waipara with a mild spring, warm summer and lingering autumn. Pegasus Bay planted one-third of its 47ha vineyard with Pinot Noir - with about 5% of the vines on their own rootstocks. By New Zealand standards the vineyard, planted 31 years ago, is relatively old, which contributes to the wines' intensity and consistency. About a dozen different Pinot Noir clones are planted...

Plump, voluptuous and generous on the nose with mounds of crunch red fruit. Nicely clean and fresh with an enchanting palate of sumptuous black plums and alluring rich spice... A captivating, round, and silky style; the palate is broad, savoury and full of black fruit, with beguiling rose and ginger notes. The bright acidity and subtle oak give a charming balance. Long and satisfying... Animated and vibrant, with floral nuances backed by firm tannins. Suave structure and poise. showcasing layers upon layers of intensity."
96/100 Bob Campbell MW (2013 Vintage)
"Appealing, ripe and quite concentrated pinot noir with a complex mix of plum, dark cherry, violet, savoury, forest floor characters. Silken-textured wine with an extraordinary lingering finish demonstrating real power. A supremely elegant wine with an intriguing rustic edge."
95/100 Cameron Douglas MS (2014 Vintage)
"Ripe, complex, dark red berry fruits, baking spice moments with some sweeter oak; dark violet & old rose layers, a mineral core of mostly stone. On the palate - quite youthful with flavours of dark berries and some plum, elegant and complex; noticeable tannins with a mix of silky textures, noticeable oak; medium+ acidity and lengthy vibrant finish. Decant for service, best enjoyed from late 2017 through 2030. A lovely wine."
94/100 Gary Walsh, The Wine Front (2013 Vintage)
"Spicy, savoury and fruity at once. Dark cherries, black olives in herbs, cold meats, cola – it’s all going on. Medium bodied, black olive and spiced cherries, meaty and reductive, yet perfumed with dried roses, runs clean acidity, fleshy grainy tannin, and a long savoury blood plum aftertaste. It’s a wine of undeniable personality and charisma, as ever."
4 1/2 Stars Michael Cooper (2013 Vintage)
"This is one of North Canterbury's greatest Pinot Noirs, typically very rich in body and flavour. Many of the vines are over 25 years old and the wine is matured for 18 months in French oak barriques (about 40 per cent new). The 2013 vintage is a mouthfilling red with a core of ripe, cherryish, plummy flavours. Concentrated, savoury and concentrated, it has a finely textured, rich finish."
5 Stars & 19.0/20 Raymond Chan, December 2016 (2013 Vintage)
"Dark, deep, ruby-red colour, lighter edged. This has a well-proportioned and concentrated nose with deep aroma of ripe, dark-red berry fruit with a core of savoury dark herbs, unfolding full waves of ethereal aromatics of red floral perfumes, herbs, spices and nutty oak. Medium-full bodied, this has a rich, lively, vibrant and complex-detailed palate with flavours of dark-red berry fruits and subtle layers of savoury dark herbs, along with an array of dark-red florals, spice notes and nutty oak. The mouthfeel is sweet, lush and lively, balanced by fine-grained tannin extraction and excellent, underlying acid vitality. The rich flavours are mouthfilling and carry to a long, lingering finish. This is a rich, vibrant and mouthfilling, complex-detailed Pinot Noir with dark-red fruits, florals, savoury herb, earth and spice flavour on a fine-grained, well-structured palate. Serve with coq au vin, casseroles and game meat over the next 6-7+ years. Multiple clones, some up to 30 y.o. and ungrafted, indigenous yeast fermented with 10% whole bunches to 13.5% alc., the wine aged 18 months in 30% new French oak barriques."


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