Pegasus Bay Sauvignon Blanc 2021

Pegasus Bay was established in 1985 by the Donaldson Family who were pioneers of the North Canterbury wine region and are widely regarded as a leading producer of quality wine in the region.

Ivan and Christine Donaldson, along with their three sons, are involved in all aspects of the winery’s operation, from vineyard management to winemaking to marketing and the running of their award-winning restaurant.

Ivan oversees the vineyard, which is sustainably managed on a low-cropping regime to provide the best possible fruit to the winemaking team led by Ivan's eldest son, Matthew. Matt has adopted a minimal intervention approach throughout the entire winemaking operation.

The acclaimed Pegasus Bay range is produced exclusively from estate-grown fruit, the result of natural, low-impact methods of cultivation.

The grapes were picked during the end of March and early April. After gentle pressing, the free run juice was fermented in stainless steel tanks at a cool temperature. A selection of the fruit was fermented using whole bunches, and then matured on skins for approximately 200 days. A small portion of barrel aged Semillon has also been included for extra richness and texture. Both varieties were aged on their lees for approximately 10 months, prior to blending.