PEGASUS BAY AGED RELEASE PINOT NOIR 2015

Pegasus Bay wines are made to age, and their wines tend to be released later than most wineries, holding them back until they feel they are beginning to be ready to drink. However, these are wines that will improve further with cellaring and so each year a small, limited cellar release is made of wines that are 10 years old – ready to enjoy and savour. 

Winery notes (2015 Vintage)
"It has deep purple hue, reddish brown towards the edges. The nose offers up aromas of raspberry, pomegranate, black cherry, purple plum, chocolate, and spice. Layered beneath this are hints of barbecued meats, grilled mushrooms, and black olive tapenade. On the palate it is richly textured and mouth filling with powerful, but fine-grained tannins that give a silky finish with exceptional length. Extended maturation in bottle has given this wine a pronounced savoury character, adding complexity and intrigue."

5 Stars & 96/100 Sam Kim, Wine Orbit, February 2025 (2015 Vintage)
"Gorgeously complex and inviting, the bouquet shows dark berry, dried mushroom, game, olive, and toasted nut aromas. The palate is wonderfully weighted and mouthfilling with rich fruit intensity, backed by savoury nuances, finishing superbly long and velvety. Beautifully maturing with delectable flavours, offering terrific drinking. At its best: now to 2030."

Rated Excellent & 94/100 Cameron Douglas MS, March 2025 (2015 Vintage)
"A bouquet of primary and some secondary fruit scents, barrel spices and earthy dark clay soil ideas; a wine of youthful fruit core aromas – cherry and plum surrounded by a layer of wood smoke and toasty baking spices. There’s an iron filings and violet complexity. Delicious on the palate, balanced, dry and textured with a reductive quality, firm tannins and backbone of acidity Red fruits and textures. from polished tannins and weighty mouthfeel. Lengthy finish with best drinking from 2025 through 2032+."

5 Stars & 19/20 (95) Candice Chow, Raymond Chan Wine Reviews, February 2025 (2015 Vintage)
"Deep ruby-red with a slight brick hue, lighter on the rim. The nose is gently full, with aromas of savoury herbs, black tea, mushroom, cedar, black cherry, spice and dried flower. Medium-bodied, aromas of black cherries and dried blackberry entwined with dried hibiscus and mushroom, unfolding cedar, black tea and sweet spice. The fruit shows good concentration with balanced fruit and fragrance, layers with elegant, savoury details and silky tannins, lending a long, harmonious finish. Match with tea-smoked duck and lamb shoulder over the next 5 years. Fruit from mainly ungrafted vines over 30 y.o., indigenous yeast fermented with approx. one-third whole clusters and as many whole berries as possible to 13.5% alc., the wine aged 18 months in 30% new French oak barriques."