2012 Pegasus Bay Sauvignon Blanc/Semillon Waipara
70% Sauvignon Blanc and 30% Semillon, indigenous yeast fermented, the Semillon in seasoned French oak to 13.5% alc., the wine aged 6 months on lees. Bright, pale straw-yellow colour with lemon-green hues, lighter on rim. The nose is elegant and softly presented with fresh green stonefruit aromas with delicate herbal detail providing aromatic lift and subtly complexing mineral nuances, all harmoniously integrated. Dry to taste and medium-bodied, a concentrated core of green stonferuits and herbal flavours show with succulence. The fruit richness is balanced and cut by crisp acidity, and the palate is elegant in proportion with a fine phenolic line smoothly carrying the wine. As the wine flows, the palate tends to dryness and the flavours lead to a long, lingering finish. This is an elegantly concentrated Sauvignon/Semillon blend with fresh, fruit and a fine linearity and dry mouthfeel. Match with seafood and Mediterranean cuisine over the next 3-4 years.
One of New Zealand’s few Sauvignon/Semillon blends and certainly the most distinctive and celebrated example. Weighty, mouth filling wine with citrus, stone fruit and a hint of matchstick.
Both components of this sophisticated food wine were fermented using natural yeasts, the Semillon in used French barrels (in which it was also aged before blending). There’s a subtle hint of spice from the oak, lending support to the breezy, herbal fruit and round leesy notes.
Sauvignon picked at different times for different flavours and the Sémillon picked late (May). Fermented with natural yeast, the Sémillon in old French barrels. 6 months on lees for both. Rich, intense and citrusy. Not as grassy as the Man O'War just tasted. Riper, fuller, with more orange flavours. Lots of texture and richness and power but balanced by a core of ripe acidity. 17/20 points. Drink to 2018. (JH)
Robert Parker's Wine Advocate
The 2012 Sauvignon Semillon has a gorgeous grapefruit and pineapple nose with hints of passion fruit, nectarines and cedar. Light to medium-bodied and elegantly fruited on the palate, it has plenty of citrus and stone fruit freshness and a long and zesty finish. (LPB)
Stephen Tanzer's International Wine Cellar
Smoky aromas of lemon zest, spices, fig and lanolin. Moderately ripe and concentrated and not quite as filled in as the best vintages for this bottling. Pungent pepper and herb flavors are joined on the back half by a gingery quality. On the lean side but shows good dusty extract. Finishes with good length and grip and a slightly tart element. (ST)
Straw, beeswax and lanolin notes add a touch of richness to the pear and peach flavors, with a salty minerality and plenty of fresh lemon juice--like acidity on the finish. (Web Only-2015) (MW)
Winemaker's Notes: "A cool summer followed by a lingering dry autumn and modest crop levels produced vibrant ripe fruit flavours with beautiful natural acidity. Fermentation was natural, using the grapes indigenous yeasts, followed by six months ageing on lees, the semillon portion being in old oak. The wine has a vibrant fruity bouquet and flavour suggestive of passionfruit, rock melon, limes, gooseberries and crushed tyme supported by an underlying savoury complexity. It is generous and mouth filling while remaining fresh, crisp and lively. There is a lingering grape-fruity finish."