Another top effort from Pegasus Bay...

"Pale gold in colour, the nose is vibrant and intensely aromatic. Tropical tones of lychee, cantaloupe melon and nashi pear, crest temptingly in a sea of perfume, floral and spice. Rose petal and honeysuckle awash the senses, infused with sage leaf, root ginger and droplets of almond nougat. The sprightly mouthfeel is texturised with ripe phenolics, balanced beautifully by fractional sweetness and a core of perky acidity, leading to a satisfying and structured finish.

Aiming for a classic Alsatian style with a North Canterbury twist, the fruit was harvested in stages over several weeks to optimise the grapes’ range of natural flavours. After picking, they were gently pressed, and the juice fermented in stainless steel tanks at a cool temperature to retain varietal purity and freshness. The wine was then given a short period of ageing on its natural deposit of yeast lees (sur lie), prior to bottling. At all stages, from fermentation to bottling, the wine was handled very carefully to help it retain a little of its naturally dissolved carbon dioxide. This may result in a small amount of spritzig when first poured, accentuating the freshness and liveliness of the wine." Winery notes  

"A hat tip to the classic style from Alsace, harvested at optimal ripeness to deliver a range of natural flavours and white spice with fresh white nectarine and pear, a satin texture, refreshing acid line and distinctive mouthfeel. The fruit is gently pressed then fermented in stainless steel tanks at a cool temperature to retain varietal purity and freshness. The wine is then lees aged (sur lie), prior to bottling. A decent acid line and fine tannins mouthfeel add length and complexity. Best drinking from 2024 through 2027." Rated Excellent & 93/100 Cameron Douglas MS, November 2024 (2024 Vintage)