2012 Pegasus Bay Riesling Waipara

SKU #1258446 95-96 points Raymond Chan

 Bright, even straw-yellow colour with some golden depth. The nose is full, densely packed and broad with complexing layers of ripe citrus and tropical fruits lifted by exotic florals and enriched by musky, marmalade botrytis and honied notes. The nose is quite complete in expression. Medium-dry to taste, this is rich, lush and layered on palate with s concentrated heart, packed with flavours of citrus fruits, honey, marmalade and toast. The mouthfeel is soft and succulent, and very fine-textured, the palate refreshed and enlivened by very fine, lacy acidity. The flavours show with great richness and length, and is harmoniously complete. This is richness with underlying finesse, and will keep 5-6+ years. Late-picked fruit cool-fermented in tank to 12.5% alc. and 23.5 g/L RS with TA 7.6 g/L.

95 points Bob Campbell

 Made in the Alsace style with extended ripening and plenty of skin contact for maximum flavour extraction. The result is a rich and quite intensely flavoured wine with honey, stone fruits and a suggestion of citrus characters. Delicious wine with restrained lusciousness.

Robert Parker's Wine Advocate

 The 2012 Riesling offers pretty lime leaves and lemongrass suggestions over a core of white peaches and lemon juice plus chalky / pebble-laced accents. Off-dry and light-bodied, it has a racy acid backbone highlighting the lifted aromatics, finishing long and minerally. (LPB)  (1/2015)

Wine Spectator

 The peach and yellow apple flavors are a touch racy, with spice, dried chamomile, rose petal and candied citrus peel notes. Lithe and juicy on the finish. (MW)  (10/2015)

K&L Notes

Winemaker's Notes: "There is a spectrum of lively aromas and flavours suggesting lime, lemon and mandarin, intertwined with nectarine, lychee and guava. It is rich and concentrated in the mouth but a spine of crisp acidity and minerality keep it elegant and tight knit, while its off dry finish provides excellent balance. Tangy hints of ginger and spice draw out its length and linger on the palate well after swallowing. Although ready to drink on release, careful cellaring for 5 - 10 years should add a range of other fascinating nuances. The grapes were in perfect condition when they were picked during mid to late May. They were gently pressed and the juice was then fermented slowly at cool temperatures to help the wine retain its vibrant fruit characters and varietal purity. At all stages, from fermentation to bottling, it was handled very carefully to help it retain a little of its natural carbon dioxide. This provides a little additional crispness and may result in a small amount of spritzig when first poured."

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- While the rest of the world has often misappropriated the name--Welchriesling, Riesling Italico, Gray Riesling and Emerald Riesling are all names applied to varieties that are NOT Riesling--this exceptional German varietal has managed to maintain its identity. Perhaps its biggest claims to fame are its intoxicating perfume, often described as having honeyed stone fruit, herb, apple and citrus notes, and its incredible longevity - the wines lasting for decades. Aged Rieslings often take on a distinctive and alluring Petrol-like aroma. Within Germany, the grape seems to do best in the warming slate soils of the Mosel-Saar-Ruwer. Other German regions that turn out great Rieslings include Pfalz, Rheingau and Nahe. German Rieslings are made in a range of ripeness levels. The top wines are assigned Prädikat levels to describe their ripeness at harvest. These are: Kabinett, Spätlese, Auslese, Beerenauslese, Eiswein and Trockenbeerenauslese. Riesling has also achieved acclaim in France's Alsace, the only region in that country where the grape is officially permitted. Alsatian Rieslings are typically dry and wonderfully aromatic. Austrian Riesling is also steadily gaining praise and fine Riesling is also produced in Italy's Alto-Adige and Friuli, in Slovenia and much of Central and Eastern Europe. In the New World its stronghold is Australia, where it does best in the Eden and Clare Valleys. It is also planted in smaller amounts in New Zealand. In the US, winemakers are eschewing the syrupy sweet versions of the 1970s and 1980s, instead making elegant and balanced wines in both California and Washington State.

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.