- New Zealand
- ABV 15.5
- Zalto Denk-Art Universal Glass
Stuart McCloskey "Such a fascinating and beautiful bouquet, constantly evolving with more aeration. Honeyed richness framed with candied lemon and lime peel, confit orange, quince, mint, and sea spray. Floral too… After an extended hang time, the bunches were hand selected with a portion of botrytis and a ripeness of approximately 25.5 Brix. Alcoholic fermentation was left to continue until dryness was achieved, resulting in 15.5% alcohol. Previous releases were full-on whereas, the 2020 provides a real sense of elegance and purity. Alsatian in style without some of the harsh chiseling. The palate is medium-bodied, precise and packed with ripe orchard and citrus fruits. I love the salty finish. It will age for decades but is approachable today. You will note a little spritz which is due to retaining a little, natural carbon dioxide. Served using Zalto Universal glassware."
19/20 Points - Raymond Chan "Bright, pale yellow with a gold hue and some depth, even colour throughout. The nose is full and complex, filled the glass with aromas of lilies, beeswax, honey, unfolding mandarin, grapefruit zest, melon, along with ginger spice. Full-bodied, dry to taste, intense aromas packed on the palate. Mandarin, lemon, grapefruit zest melded with plush melon, unfolding beeswax, honey, white lilies and a spicy layer of ginger dusting. The fruit is rich and concentrated, enriched by the complexing characters of botrytised grape, showing profound nuances of beeswax, honey and white lilies. The ginger spice layer has clarity, elevated by integrated, mouthwatering acidity. A slightly unctuous mouthfeel retains complex flavours and contributes to an opulent appeal. This complex flavour bomb made from Riesling with a portion of botrytis infected grapes shows a sophisticated range of flavours with depth and intensity. Match with pan-fried chicken liver and squid ink pasta over the next 5-8 years. Only produced in exceptional years."
Pegasus Bay Bel Canto Dry Riesling 2020
Waipara, New Zealand
Due to its protection from cool, Pacific breezes from the east by the Treviotdale Range and it’s gravel soils with large, heat radiating stone, Waipara has an unusually long ripening period with warm days and cool nights. These conditions promote a high level of ripening, with grapes that are intensely flavoured.
Pegasus Bay have a strong belief in minimal intervention and sustainable vineyard practices and is an accredited member of the NZWG sustainable viticulture program, employing completely natural methods of disease and pest control and clarify their wines by natural settling. Awarded the highest 5 star “outstanding” rating by Robert Parker and considered by Neal Martin as “one of New Zealand’s best producers” they have received countless praise and high ratings by the critics.
Their Chardonnay is produced using traditional Burgundian winemaking methods, fermented in large oak puncheons, 70% of which are old so as not to impart too much oak flavour, followed by a further 12 month maturation. Their estate
Pinot Noir is produced from various blocks that were harvested at different times to give varied fruit profile which are individually fermented and matured separately for 22 months in 40% new oak barriques made by Burgundian coopers.
The Prima Donna is only made in exceptional years from the best barrels of the oldest vines. They also produce sensational Riesling, the Bel Canto Riesling is produced from bunches that have been affected by at least 30% Botrytis which maxi... mises the intensity of flavour and concentration.
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