Pegasus Bay Sauvignon Semillon is an ecological, barrel-aged white wine made from the Sauvignon Blanc and Semillon varieties in Canterbury (New Zealand) by the Pegasus Bay winery.
Owned by the Donaldson winemaking family, Pegasus Bay was founded in 1972 in the productive Waipara Valley on New Zealand’s South Island. As local pioneers, they have harnessed all the knowledge they acquired in Burgundy and have adapted French grapes like Pinot Noir, Riesling, Sauvignon Blanc and Semillón to new world soils with spectacular results.
The Pegasus Bay Sauvignon Semillon grapes are grown on north-facing stony terraces. These strains are over 30 years old and although they lie in an oceanic climate, they enjoy good protection from the Pacific breeze thanks to the Teviotdale Mountain Range. The team use ecological agriculture as well as organic and natural methods to combat pests and diseases. Each variety is harvested separately when it reaches optimum ripeness.
When each of the varieties used to make the Pegasus Bay Sauvignon Semillon reach the winery, they ferment separately with native yeasts. Most of the Sauvignon variety vinifies in stainless steel tanks with the rest of the Sauvignon and Semillón vinified in oak barrels. Then all the wine ages on lees for 10 months before being mixed. Finally the wine is refined in the bottle for 12 months.
Pegasus Bay Sauvignon Semillon is an elegant blend of two white varieties of French origin that have adapted spectacularly to growing on the other side of the world. Fragrant minerality of the Waipara Valley.
White wine Aged on its lees Organic. Winery: Main Divide. Waipara Valley. (Canterbury) Variety: Sauvignon Blanc
White wine Aged on its lees Organic. Winery: Main Divide. Waipara Valley. (Canterbury) Variety: Riesling
White wine Aged on its lees Organic. Winery: Pegasus Bay. Waipara Valley. (Canterbury) Variety: Riesling