Pegasus Bay Finale Sauvignon Semillon 2014

Pegasus Bay Finale Noble2014


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Dessert Wine! Warming, rich & golden. Ripe Semillon elements marry with clean noble botrytis. Mouthfeel is generous and flavours of many stone fruits come through. Nutty, honeycomb goodness.

Why we love it: 

Golden hug in a bottle.

Drink with: 

Sticky date pudding.


Waipara Valley
Blend Info.
Semillon, Sauvignon
Alcohol by Vol.
Bottle Vol.
Serving Temp.
7 - 12 degrees
Screw cap


Pegasus Bay

‘Pegasus Bay’ was established by the Donaldson family who are known as pioneers of the Canterbury wine industry. Professor Ivan Donaldson, a consultant neurologist, planted one of the region’s first vineyards in the mid 1970’s and we fear the industry in New Zealand might have been if he had not. Ivan quickly saw the huge potential for grape growing in the region and in 1985 established what is now Pegasus Bay’s home vineyard with his wife Christine and their four sons in the Waipara Valley of North Canterbury. Three of their four sons are now part of the business. 

The home vineyard was planted on the north facing terraces of the Waipara Valley on free draining river gravels. The site is ultra low yielding and for this reason produces high quality flavourful grapes of rare concentration, which in turn means all the wines express a real sense of place in this unique and wonderful setting. Structure and texture are hallmarks of the estate’s highly individual wines. The home vineyard is now 30 years old and the fruit is exclusively sourced from here. ‘Pegasus Bay’ also manage and produce ‘Main Divide’ wines.

‘Pegasus Bay’s’ main portfolio of wines are Riesling, boasting three different styles. Their estate Riesling is concentrated with an abundance of apple and apricot flavours. The ‘Bel Canto Riesling’ is a staff favourite boasting zest, peach and ginger flavours with a full and rich body. Their ‘Aria Riesling’ is a sweeter style with heavy botrytis influence. Other wines in the range are ‘Sauvignon Semillon’ and a Sweet ‘Finale Semillon’. 

To find out more about Pegasus Bay and their wines you can visit their website here.


North Canterbury

Spanning almost 200km of the South Islands eastern coast, Canterbury is one of New Zealand's true gems. With a cool climate, the regions grapes experience long and steady ripening periods. Sunlight is a critical component of the ripening process and luckily for all, the region is typically bathed in it. Coupled with the advantageous levels of sunlight, there’s the infamous northwest wind that sweeps over the land, not only helping prevent a myriad of diseases by drying out the vine canopy, but also helps add to the total heat accumulation. While in warmer climates the natural acidity and aromatics are lost, Canterbury's cool climates ensure bold and balanced flavours. Warm days and cool nights contribute result in rich flavour intensity. But every cloud has a silver lining, frost poses a serious threat to vintners especially in late spring or early autumn, to combat this, crop thinning is used to help accelerate the ripening process decreasing the period each fruit is at risk.

Canterbury's main sub-region is Waipara Valley, (which translates to muddy water in Maori) situated to the north of the region is only a 40 minute journey from Christchurch city (considered the capital of the south island). Waipara has a slightly warmer climate than the rest of Canturbury, aiding in the frost issues the region experiences. Already boasting over 80 vineyards spread, covering more than 1,200 hectares of land Waipara is one of the fastest growing sub-regions, with the spot light slowly falling on Waipara, wines are getting more and more recognition and international acclaim. We can’t help but recommend the Riesling and Pinot Noir.

With three soil profiles, the regions unique terroir is comprised of “the valley floor, hill slopes and river terraces”. These profiles include gravelly deposits on the flats and terraces and limestone clays on the hillsides.