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, pawpaw, 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. - See more at: http://www.pegasusbay.com/tasting-notes-sauvignon-semillon#sthash.G3JHSDDD.dpuf
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, pawpaw, 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. - See more at: http://www.pegasusbay.com/tasting-notes-sauvignon-semillon-2011#attachments
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, pawpaw, 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. - See more at: http://www.pegasusbay.com/tasting-notes-sauvignon-semillon-2011#attachments
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, pawpaw, 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. - See more at: http://www.pegasusbay.com/tasting-notes-sauvignon-semillon-2011#attachments
This was an excellent season for riesling, which was grown on an outcrop of mineral-rich stony soil. It was fermented at low temperatures to retain its zesty aromas and flavours. Citrus fruit characters and a little natural dissolved C to give O2 to give a hint of spritzig and tangy freshness.
The aromas and flavours are an enticing mix of limes, lemons, red apples, nectarines and white fleshed peaches. At first sip it appears light and zesty but the wine then gradually expands to become concentrated and mouth-filling, while retaining a refined elegance. Its plump fruitiness is matched by a seam of tangy minerality and natural acidity which courses through the wine, giving it balance and drawing out the length. With careful cellaring it should develop a range of other enticements during the next 5 years and live for very many more. - See more at: http://www.pegasusbay.com/tasting-notes-riesling#sthash.jJlqmQSU.dpuf
