2011 Pegasus Bay Sauvignon Blanc/Semillon Waipara
Stephen Tanzer's International Wine Cellar
Pale straw-tinged yellow. Complex, bracing aromas of gooseberry, white pepper, ginger, quinine, crushed stone and dusty herbs, plus a hint of lanolin. Broad, spicy and quite dry, with firm acidity giving excellent cut to the subtle flavors of citrus fruits and floral oils; more concentrated than the overwhelming majority of New Zealand's sauvignon-based wines.. The long finish features a bitter-edged grapefruit note that calls for a year or two of patience.
This is a very lively and rich wine with passion fruit and lemons. Full and flavorful. Bright lively finish.
Smells more Sauvignon-dominated than the 2007 but then it is a good deal younger and the Semillon needs time to build its character. Ripe vintage so picked early -- very racy. Ripe and a touch of reduction -- 'beneficial sulphides'. Dry and fine and fresh and a lovely balance with a dry fine grain texture. Very juicy perhaps and less elegant than the 2007, for now at least. 17/20 points. Drink 2013 to 2018
Robert Parker's Wine Advocate
With pronounced notes of pink grapefruit, green mango and musk accented by suggestions of fresh dill, lemon zest and cedar, the light to medium-bodied 2011 Sauvignon Semillon fills the palate with citrus and herbal flavors held up by a lively backbone of acid and a good, long finish. Drink it now to 2015+. (LPB)
From the winery: "La Nina weather conditions produced a beautifully warm summer. Fermentation was by indigenous yeasts, followed by ageing sur lie, the semillon component being in old French oak barriques. French traditionally blend a portion semillon into sauvignon blanc to help subdue the latter's pungency, add richness and complexity and ensure longevity. This wine has aromas and flavours of passionfruit, Turkish musk and tropical spices intermingled with a splash of freshly crushed thyme and mint. In the mouth it is full-bodied and concentrated but muscular rather than opulent. The finish is firm, dry and lingering. While ready to drink on release it should develop additional layers of complexity with careful cellaring over several years."