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Pegasus Bay Virtuoso Chardonnay

expert reviews about

Pegasus Bay Virtuoso Chardonnay

Expert Reviews

Nick Stock (2009 Vintage) says
The top tier of the Pegasus Bay chardonnay reach is a complex and concentrated wine with immense focus and plenty of ripe stone fruits that sport exotic tinges, as well as a savoury, nougat-like overlay; a great wine. The palate delivers plenty of fleshy fruit on entry, tangy lemon and nectarine fruit flavour, long, pure and focused. Texture is king here.
Good Wine Guide 2013
94
WINESTATE (2008 Vintage) says
Rich, tightly structured Waipara wine with fragrant, nutty bouquet, with indigenous yeast complexity, and concentrated grapefruit, peach and nut flavours, crisp and minerally. Cool-climate style with real verve and ÔdriveÕ, still unfolding.
WINESTATE Volume 34 (2011) 2011
Nick Stock (2008 Vintage) says
This is a very rich and complex wine, trademark properties of most Pegasus Bay whites. It has a flinty edge, marzipan complexity, grapefruit and zesty papaya. The palate follows suit, with plenty of crisp acidity, papaya fruit flavour and a very long, composed finish.
The Good Wine Guide 2012
94
Michael Cooper (2008 Vintage) says
The 2008 vintage represents the 'five best barrels' made from the company's 24-year-old Mendoza clone vines at Waipara. Fermented with indigenous yeasts, lees-aged for a year in French oak barrels, then matured in tanks on light lees for a further eight months before bottling, it was then bottle-aged prior to its release in 2011. Rich and tightly structured, it has a fragrant, nutty bouquet, with indigenous yeast complexity, and concentrated grapefruit, peach and nut flavours, crisp and minerally. A cool-climate style with real verve and 'drive', it's still unfolding.
Buyer's Guide to New Zealand Wines
WINESTATE (2006 Vintage) says
European-like nose and big, zingy grapefruit palate well matched by the oak.
Winestate 20082009
Michael Cooper (2006 Vintage) says
The 2006 vintage represents the 'four best barrels' made from the company's 22-year-old Mendoza clone vines at Waipara. Fermented with indigenous yeasts, lees-aged for a year in French oak puncheons (30 per cent new), then matured in tanks on light lees for a further six months before bottling, it was then bottle-aged prior to its release in 2009. Still youthful in colour, with a fresh, complex bouquet and taut palate, it is very crisp and vibrant, with firm acid spine and unusual complexity. A slightly austere, thought-provoking wine, it should be very long-lived; open 2011 onwards.
Buyer's Guide to New Zealand Wines
Michael Cooper (2005 Vintage) says
Buyer's Guide to New Zealand Wines

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