NEW ZEALAND
Canterbury/Waipara
South Island
posted June 2011                                                                                          sister site to WineDiva.ca
By Daenna Van Mulligen

I flew into Christchurch from Queenstown less than two weeks after the devastating 6.3 magnitude earthquake that hit the city mid-day on February 22, 2011.
The airport, outside of the main city
was under construction and thankfully, seemed undamaged.

My trip had been planned over the course of weeks and months prior to my arrival so a visit to Waipara Valley wine region in Canterbury was already arranged. However, a stopover in Christchurch was no longer possible - my stay here would be brief.

Ivan Donaldson, the owner of Pegasus Bay winery picked me up after a very early morning flight and was my guide for the day.
Leaving Christchurch International
Airport we drove for about 45 minutes
north along State Highway 1 toward the towns of Amberley
and Waipara in the Waipara Valley.

As a wine region, Canterbury includes the vineyards around Christchurch (including  Banks Peninsula/Akaroa - the peninsula that juts out into the sea beyond Christchurch) and the more northerly (and younger) Waipara Valley.

As is the case with most  established cities around the world, farmland and vineyards were planted nearby, by earlier settlers. Close by was not always the best land for agriculture but was often the most accessible.
The first vines in Canterbury were planted in the late
1800s in Akoroa, but it was not until the 1970s that
serious planting of vineyards began.

The viticulture areas of Canterbury differ slightly in soil types. Near Christchurch the soils are mostly silty loam and gravel while Waipara Valley has glacial soils some significant limestone thrown into the mix. Wairpara Valley also has the advantage of a low range of hills that divide it from the coast and provide protection from the east while allowing the norwesters or "Devil's Breath", to warm the region.

Although not as famous as regions like Marlborough, Central Otago and Hawkes Bay, Waipara is known for growing Pinot Noir, Chardonnay, Riesling, Pinot Gris, Sauvignon Blanc and Gewurztraminer. This young region is the fastest growing wine region in New
Zealand, fueled by the country's second largest city,
Christchurch.


Pegasus Bay is a family operation. Ivan (right) and his wife Christine were pioneers in the region. planting vineyards in Waipara in the 1970s. Their eldest son Matthew and his wife Lynette Hudson are the winemakers for Pegasus Bay and Main Divide. Middle son Edward (who makes regular visits to
Canada) is the Marketing Manager and his wife
Belinda manages the Pegasus Bay winery
restaurant. The youngest Donaldson son Paul,
is the general manager.

Named for the bay to the east of their vineyards,
just over the low Teviotdale hill range, Pegasus Bay is
a truly beautiful estate. The cellar door tasting room and restaurant (built between 1998 and 2000) are surrounded by rolling lawns and intricate gardens overseen by Christine Donaldson. The restaurant was named the best winery restaurant in New Zealand in 2008, 2009 and 2010, and the lawns outside provided a concert setting for over 3000 music lovers.
Pegasus Bay is a highly regarded
winery that has been acknowledged as one of
New Zealand's top wineries and Canterbury's top winery.

(right: under the netting, Riesling vines protected from hungry birds)

Pinot Noir was Donaldson's focus when they planted it in 1985, but the following 1988 planting of Riesling vines helped divide that focus. Withought doubt, the
Rieslings I tasted at Pegasus Bay were the best I
tasted in New Zealand and one of only two bottles
I returned to Canada with. The 50 hectare estate
is planted with Pinot Noir, Riesling, Chardonnay, Sauvignon Blanc and Semillon, Cabernet and Merlot. The vineyards behind the estate sit on large squared sections each on its own gradually descending terrace.

The portfolio of wines that the Donaldson's produce under Pegasus Bay and Main Divide is quite vast. Pegasus Bay wines are all made from the winery's estate vineyards and the Main Divide (named for New Zealand's Southern Alps) wines are made predominantly from Waipara Valley grapes.

The wines:

Main Divide Riesling, 2010 - The 2010 was not quite released when I tasted it in early March. It is a very vibrant wine with stone fruit, citrus and white blossoms. The palate is juicy and has a long citrusy finish.

Main Divide Riesling, 2009 - This vintage has come along nicely - stone fruit, guava and honey with a citrusy, almost peppery nose. The sweetness on the palate is wonderfully balanced, it is crisp and lingers with white grapefruit flavours. The finish is extremely long.

Pegasus Bay 'Bel Canto' Riesling Reserve, 2009 - This dry version offers aromas of marmalade, kerosene and grapefruit. The palate has a lovely oily texture and rich but tangy flavours of flowers, crisp nectarine and citrus - impressive phenolics.

Pegasus Bay 'Blue Label' Riesling, 2008 - Comes from a vineyard with very good soil drainage and is the product of a very warm 2008 vintage. Lemon dominates followed by honey and hints of apricot and nectarine. The mouth-watering acidity balances the off-dry style of this wine wonderfully. Impressive structure.


Pegasus Bay Riesling, 2009 - Very appealing and
fragrant - apples, citrus blossoms and stone fruit roll into a zesty and taut palate brimming with pristine fruit flavours. A very nice roundness in the mouth carves the edges off.


Pegasus Bay Gewurztraminer, 2010 - This wine offers impressive concentration and depth. Ripe tropical aromas - lychee and mango, cold cream, rose water and Turkish delight with exotic citrus and spice. Round and rich on the palate, nice acidity,  not flabby - the finish is lengthy.


Pegasus Bay Sauvignon~Semillon, 2008 - wonderful beeswax, nettle, grass clippings and tropical fruit with some creamy, white chocolate aromas. The palate is fresh and focused with notable minerality and a long lemongrass finish. The 2009 differs with its floral notes, herbs and grass followed by subtle pink
grapefruit and suggestion of spice on the finish.


Main Divide Chardonnay, 2009 While the 2008 vintage
has more lactic, leesy and yeasty qualities
(albeit still fresh) the 2009 offered mineral, pear, guava and some creamy vanilla notes. Similar creaminess appears on the palate it has a nice weight and a juicy, citrus finish.
 

Pegasus Bay 'Virtuoso' Chardonnay, 2009 - this premium Chardonnay is simply elegant. Made from vines more than 25 years old and fermented with natural yeasts it suggests sweet citrus, buttered toast and fine spice with plenty of minerality. There is impressive complexity on the palate with a gorgeous mouth-feel and extensive finish.


Main Divide Pinot Noir, 2008 - Fresh and juicy -
red berries pop and are underscored by savoury and
earthy aromas. There is sweet red fruit and fine
ripe tannins on the palate. Spice and cocoa linger.


Main Divide 'Tehau' Reserve, 2008 - Grown on heavier clay soils with limestone, this impressive style presents gorgeous violets, red cherry and mixed wild berry aromas. The palate is both generous and focused and offers super sweet fruit and hints of spice and warm chocolate. Fine but firm tannins hold tight.


Pegasus Bay Pinot Noir 2009 - This is a savoury wine that suggests black cherry and bacon fat, espresso and chocolate aromas. The palate is fresh and very generous with similar black raspberry, blueberry and dark chocolate. Silky in the mouth with nice acidity and fine tannin.


Pegasus Bay 'Prima Donna' Pinot Noir, 2006 - A very Burgundian style of Pinot ,this wine presents plenty of mineral aromas with black berries, leather, smoked meat, forest floor and lactic notes. It is also a masculine wine, the palate is firm and savoury, the tannins still grippy. A wine for the cellar, no doubt it will just grow more silky and chic as it ages.


Pegasus Bay winemaker Lynette Hudson, who spent time making wine in Burgundy, shared her thoughts on the regional styles of New Zealand Pinot Noir.
Waipara and Martinborough - "Similar upfront sweet ripe fruit, firm wines with higher acidity."
Canterbury - "More red fruit and high acidity."
Marlborough - "Red fruit, linear, more compact style."
Central Otago - "Super-ripe, higher acidity and round tannins."



Pegasus Bay Winery, Restaurant & Cellar Door in Waipara Valley, South Island, New Zealand

Read more about New Zealand wine and her regions.
22 impressions of New Zealand read here
South Island
Central Otago - the land of Pinot Noir read here
Marlborough - the savviest place on earth read here

North Island
Wairarapa (Martinborough) a little known gem here
Hawkes Bay - bold reds and elegant whites from Hill, Range & Gravels here
Auckland & Waiheke Island - where history is made here

                
Don't forget to visit my sister site - where it all began WineDiva.ca