2012 Pegasus Bay Sauvignon Blanc/Semillon Waipara

SKU #1208517 92-93 points Raymond Chan

 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.  (8/2014)

92 points Bob Campbell

 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.  (8/2014)

92 points Decanter

 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.

Jancis Robinson

 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)  (4/2015)

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)  (1/2015)

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)  (9/2014)

Wine Spectator

 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)

K&L Notes

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."

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Price: $24.99
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Sauvignon Blanc

- One of the best known "international" varieties originally cultivated in France and considered the parent of, with Cabernet Franc, Cabernet Sauvignon. Sauvignon's wonderfully distinctive aromatics generate some of wine's most colorful descriptors, among them "cat pee," herbaceous, grassy, citrusy the world over. In France, the apex of Sauvignon Blanc production is the Loire Valley, in the appellations of Sancerre and Pouilly-Fumé, where the terroir expresses itself most beautifully through the grape. Sauvignon Blanc is also the leading white grape varietal in Bordeaux, where it is paired with the fatter, richer Sémillon to varying degrees. Relatively easy to cultivate, though more suited to cool climates, Sauvignon Blanc has made inroads in Europe outside of France, especially in Northeastern Italy's Friuli and Alto Adige, but also on the Slovenian border. These lovely wines are often overshadowed by Sauvignon Blanc's achievements in the New World, namely New Zealand, South Africa and California. New Zealand's Sauvignon Blancs, more conspicuously fruity than most French examples, landed the small island nation on the world wine map in the late-1980s and 1990s. South African Sauvignons are one of the most successful international varieties produced in that country and are often quite elegant and affordable. In California, Robert Mondavi managed to, almost single-handedly, created a market for Sauvignon Blanc by renaming his oak-fermented version Fumé Blanc. While some wineries still use the name, California Sauvignon Blanc has secured its place in the California wine pantheon, particularly those from the Napa Valley. Washington State, Chile and Argentina also have considerable plantings of the grape.

New Zealand

- New Zealand is an extremely diverse wine-growing nation. The long history of producing wine started in the 1830s with wineries such as Mission Estate (1850) and Te Mata Estate (1896) still producing wine today. The two islands hold a multitude of different growing climates ranging from warmer areas such as Hawke’s Bay to very cool regions such as Waitaki, and Awatere. Most regions are defined as Maritime with the exception being Central Otago that has a moderate Continental climate with the high elevation creating dramatic diurnal swings in temperature. The plethora of grapes grown in New Zealand reflects this diverse microclimate make up. Everything has a place here, Bordeaux varietals and Syrah in Hawke’s Bay, Chardonnay and Pinot in Nelson, Pinot Noir and Riesling in Central Otago , aromatic whites in Waipara and pretty much everything you can imagine in Marlborough. New Zealand is also one of the “greenest” wine producing nations on earth (94% of wine certified sustainable in 2013) with a strong focus on organic and Biodynamic farming.
Alcohol Content (%): 13.5