© 2020Empson (U.S.A.) Inc.,Alexandria, VA Winery FactSheet levels, minimalhandlingof fruitduringprocessingand vinicultural management, organictechniques,lowcrop bottle, typifytheirapproach. Theybelieveinsustainable intervention aspossibleat allstages,fromvineto the utmostrespect.Natural methodsandaslittle the featuresofvineyard,andtohandlethesewith grapes ofthehighestqualitywhichfullyexpresses Winemaking philosophy:PegasusBayaimstogrow entirely family-ownedandoperatedenterprise. business aslocalsalesmanager.PegasusBayisan company. Middleson,Michael,isthelatesttojoin the MBA degreeandworksasGeneralManagerforthe Restaurant. PaulDonaldson,theyoungestson,has an wife Belindamanagestheaward-winningPegasus Bay Edward DonaldsonistheMarketingManager,and his Burgundy winemaking. vintages inotherpartsoftheworld,withafocuson the winemakeratPegasusBayandhasworkedmany from theRoseworthyCollegeinAustralia.Matthewis degree andapostgraduatediplomainviticulture Their eldestson,Matthew,graduatedwithanenology her timemaintainingthem. winery’s breathtakinggardenandstillspendsmuchof His wife,Christine,wasresponsibleforestablishingthe writer andwinejudge.Today,heoverseesviticulture. Consultant Neurologist,IvanDonaldson,wasalsoawine grape growingandwinemaking.AssociateProfessor wine sincetheearly1970sandwerepioneersoflocal The DonaldsonFamilyhavebeenseriouslyinvolvedin THE HISTORY VALLEY PEGASUS BAY Fast Facts Waipara Valley Region: Amberley Location: 1985 Established: Matthew Donaldson Winemaker: The DonaldsonFamily Owner: 120 acres(48.5hectares) surface: selection tobeperformedwithmeticulousdetail. shoot thinning,cropbunchexposureand fruit unusually largevineyardstaffallowsoperationssuch as fully expressthequalitiesofthisuniquesetting.An This produceshighquality,flavorfulgrapes,which allow forextendedhangtimewhendesired. yields ofhighlyconcentratedfruit.LongdryAutumns unsettled weatherduringfloweringresultinginlow reduced vinegrowth.NorthCanterburyisknownfor free drainingandhaslowfertility,resultinginnaturally gravels leftbehindbyaniceageglacier.Thissoilis The heatofthedayistrappedbysmoothstonesand provides maximumprotectionfromeasterlybreezes. The ’locationnexttotheTeviotdaleRange THE TERROIR capture theuniqueflavorsofvineyardintheirwine. red winesarebottledwithoutfiltration.Theyaspireto malolactic fermentationandclarifybysettling.Their gentle pressing.Theyallowwinestogothroughnatural Owners: ThePegasusBayFamily : 100% Chardonnay from PINOT NOIR: 100% Pinot Noir from 30- 30-year old, estate-grown North Canterbury year old, estate-grown North Canterbury vineyards. The grapes are gently pressed vineyards. About 25% of the grapes were (60-70% whole bunch)and the nonclarified put at bottom of fermentation vats with juice is put into large French oak barrels the balance being destemmed on top. The (70% old). The grapes ferment primarily by grapes cold soak for seven days before their indigenous yeasts. The wine ages in undergoing wild fermentation and then are the same barrels sur lie for about 12 months plunged twice daily. The wine ages in French to bottling. The color is deep lemon. On Oak Barriques (40% new) for 22 months. the nose there are aromas of citrus, as well The wine has a vibrant ruby appearance. as honeydew melon and hints of peach/ On the nose, there is a selection of red nectarine. There are also some underlying savory fruit aromas (raspberry, pomegranate, and cherry), notes (toast and brioche) as a result of the secondary as well as pepper and clove. The palate is satisfyingly fermentation and lees contact in the barrel. concentrated with fine-grained tannins.

CHARDONNAY “VIRTUOSO”: 100% PINOT NOIR “PRIMA DONNA”: 100% Pinot Chardonnay from 31-year old, estate-grown Noir from 30-year old, estate-grown North North Canterbury vineyards. The grapes Canterbury vineyards. About 33% of the are gently pressed and the nonclarified juice grapes are put at the bottom of the vats ferments put in large French oak barrels as whole bunches, with the balance being (30% new). The grapes undergo primary destemmed on top. During fermentation, fermentation by the grapes’ natural yeasts. the floating cap of grape skins is gently The wine ages sur lee in the barrels for 12 plunged twice daily. After fermentation, months prior to bottling. The color is a deep the grape remnants steep in the wine for a lemon. On the nose, there are aromas of week. The wine ages in French oak barriques citrus and stone fruit, together with a hint of (30% new) for 18 months. Deep ruby in flinty minerality. Layered beneath there are also savory color. The nose has vibrant strawberry, raspberry, and notes of almond, toast, and brioche. pomegranate notes. Beneath this is a savory underlay, evoking impressions of roasted game, spicy pepper, and : 100% Riesling from 30-year old, black olive tapenade. estate-grown North Canterbury vineyards. The free run juice ferments slowly at cool NOBLE “FINALE”: 100% temperatures while the wine undergoes no Sauvignon Blanc from 30-year old, estate- oak aging. The color is straw yellow. On grown North Canterbury vineyards. Only the nose, there is an abundance of citrus, the most beautifully raisined, perfectly particularly the orange zest that so defines botrytic berries are selected from which North Canterbury . There are also a small amount of very concentrated hints of red apple and apricot, layered with juice is obtained by gentle pressing. The honeysuckle and guava. The extended must ferments in new French artisan oak hang time has added a concentration to the barriques. The wine ages sur lee in the palate, together with ripe phenolics that give structure barriques for almost two years, prior to and length. bottling. The wine is deep golden, with aromas of stone fruit (peach/ apricot), lychee, pineapple, SAUVIGNON SEMILLON: 70% Sauvignon and passionfruit. Layered beneath are also hints of and 30% Semillon from estate-grown North brioche, hazelnut, marmalade, and butterscotch. Canterbury vineyards. The ferment separately, with the Sauvignon in stainless steel to retain the pure fruit character, and the Semillon in oak barrels to add texture. About 20% of the overall wine ferments and ages in new French barrels to give extra length and complexity. The Sauvignon Blanc and Semillon ages sur lees for 10 months prior to bottling. The color is pale gold with aromas of citrus fruit, greengage, gooseberry, and passionfruit. There is also a hint of struck match and freshly crushed thyme.