2013 Pegasus Bay Pinot Noir Waipara Valley

SKU #1309195 96 points Bob Campbell

 Appealing, ripe and quite concentrated pinot noir with a complex mix of plum, dark cherry, violet, savoury, forest floor characters. Silken-textured wine with an extraordinary lingering finish demonstrating real power. A supremely elegant wine with an intriguing rustic edge.

95-96 points Raymond Chan

 Dark, deep, ruby-red colour, lighter edged. This has a well-proportioned and concentrated nose with deep aroma of ripe, dark-red berry fruit with a core of savoury dark herbs, unfolding full waves of ethereal aromatics of red floral perfumes, herbs, spices and nutty oak. Medium-full bodied, this has a rich, lively, vibrant and complex-detailed palate with flavours of dark-red berry fruits and subtle layers of savoury dark herbs, along with an array of dark-red florals, spice notes and nutty oak. The mouthfeel is sweet, lush and lively, balanced by fine-grained tannin extraction and excellent, underlying acid vitality. The rich flavours are mouthfilling and carry to a long, lingering finish. This is a rich, vibrant and mouthfilling, complex-detailed Pinot Noir with dark-red fruits, florals, savoury herb, earth and spice flavour on a fine-grained, well-structured palate. Serve with coq au vin, casseroles and game meat over the next 6-7+ years. Multiple clones, some up to 30 y.o. and ungrafted, indigenous yeast fermented with 10% whole bunches to 13.5% alc., the wine aged 18 months in 30% new French oak barriques.

95 points Decanter

 Animated and vibrant, with oodles of floral nuance backed by firm tannins. This gives it suave structure and poise, showcasing layers upon layers of intensity which unfold harmoniously. Extremely evocative of pinot. (panel tasting)

91 points Robert Parker's Wine Advocate

 Pale to medium ruby colored, the 2013 Pinot Noir reveals expressive black cherry, mulberry and red currant jelly notes on the nose with hints of tar, black loam, balsamic and dried Provence herbs. Medium-bodied, the palate has elegant styling with gentle savory and red berry preserves characters framed by a lively backbone and chewy tannins, finishing with earthy nuances. (LPB)  (5/2017)

91 points Vinous

 Bright, dark red. Perfumed aromas of raspberry, gingerbread and mocha convey partial whole-cluster fermentation. Juicy and savory, displaying a lovely light touch to its musky red berry and spice flavors. Very firmly structured yet pliant Pinot Noir with excellent intensity and inner-mouth lift. Finishes brisk and persistent. (ST)  (5/2016)

Wine Spectator

 Both crisp and firm, with dark plum and chai tea flavors against a backdrop of sandy tannins. Drink now through 2026. 3,533 cases made. (web only, 2016) (MW)

K&L Notes

Winemaker's Notes: "We have about a dozen different clones of pinot noir growing intermingled throughout our various blocks. The vines, many of which are nearly 30 years old and on their own roots, grow on a series of north facing, gradually descending terraces. The upfront aromas and flavours suggest raspberry, pomegranate, black cherry, purple plum, chocolate and spice. These overlie savoury hints of barbecued meats, grilled mushrooms and black olive tapenade. It is richly textured and mouth filling with powerful but velvety tannins that flow evenly through the palate, helping to draw out the lingering aftertaste." 94 points Wine Front: Invariably lead in with something about Pegasus Bay being one of NZ’s leading Pinot Noir producers. No change here. Spicy, savoury and fruity at once. Dark cherries, black olives in herbs, cold meats, cola - it’s all going on. Medium bodied, black olive and spiced cherries, meaty and reductive, yet perfumed with dried roses, runs clean acidity, fleshy grainy tannin, and a long savoury blood plum aftertaste. It’s a wine of undeniable personality and charisma, as ever."

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Price: $39.99

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Pinot Noir

- One of France's most legendary grapes and the grape that earned Burgundy its reputation. The parent of varietals like Pinot Gris/Grigio and Pinot Blanc, Pinot Noir is blue to violet to indigo in color with relatively thin skins, and it is said to have been cultivated in France for more than 2,000 years. At its best, Pinot Noir creates elegant wines that are filled with primary red fruit aromas and flavors while young, revealing with an array of secondary characteristics like earth, smoke, violet, truffle and game with age. The varietal is also known, perhaps better than any, for its ability to translate terroir, or a sense of place. While the best Pinot Noir still comes from Burgundy, it is being produced with increasing success in cooler climates around the world. In France, it is part of the trifecta of grapes that can go into Champagne, and it is also grown in Alsace, Irancy, Jura, Savoie, Lorraine and Sancerre. Outside of France it is produced under the names Pinot Nero and Blauburgunder in Italy's mountainous regions, as Spätburgunder in Germany and as Blauburgunder in Austria. In the US, Pinot Noir has found suitable growing conditions in the cooler parts of California, including Carneros, the Russian River Valley, the Anderson Valley, the Sonoma Coast, Monterey County, the Santa Lucia Highlands and Santa Barbara County, as well as in Oregon's Willamette Valley. In recent years, New Zealand has demonstrated its ability to interpret this hard-to-grow varietal, with successful bottlings coming from careful and attentive growers in Central Otago, Martinborough and Canterbury. Chile is also an up-and-coming region for Pinot Noir, creating fresh, fruit-forward, early-drinking and affordable Pinots from the coastal Casablanca Valley and the Limari Valley.

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