The Donaldson family have been seriously iVintage_NVolved in wine since the early 1970's and were pioneers of local grape growing and wine making.
Associate Professor and Consultant Neurologist, Ivan Donaldson is a wine writer and wine judge and has recently been awarded an Order of Merit for his contribution to Neurology. He also oversees viticulture and wine styles while his wife Christine directs most of her energy on maintaining the winery's extensive grounds. She is also a lover of opera and the arts and has been heavily iVintage_NVolved in the local Opera scene for many years. Christine has organised a number of concerts at the winery's natural amphitheatre and a reserve range of wines have been dedicated to Christine's passion for opera.
Their eldest son, Matthew is winemaker and graduated with an oenology degree and a postgraduate diploma in viticulture at Roseworthy College in Australia. He has worked many vintages in other parts of the world, with a particular focus on Burgundy. Vintage_2012 marked Matthew's 20th vintage at Pegasus Bay.
Another son, Edward is Marketing Manager who spends much of his time trotting the globe and promoting his family's wines to the more than 25 countries where Pegasus Bay is distributed, his wife Belinda directs the winery's multi award winning restaurant. The youngest son Paul, who has an MBA, is the winery's General Manager.
Pegasus Bay is an entirely family-owned and operated enterprise.
The vines, which are almost 30 years old, were grown on a series of north facing gradually descending terraces in stony, free draining soil. There was a deliberate mix of exposed and shaded fruit on the Sauvignon Blanc vines to ensure a wide spectrum of flavours. The Sémillon fruit, which naturally ripens later, was fully exposed to the sunlight.
The sauvignon was picked in stages during April, timing each harvest to further optimise the grapes' range of natural flavours. The Sémillon was harvested in May, by which time it had achieved optimal physiological ripeness. These varieties were fermented separately, the Sémillon in old French oak barrels to help develop the wine's texture, without adding oak. Both varieties were then aged on their natural deposits of yeast lees (sur lie) for eight months to fill out the palate, the Sémillon portion remaining in barrels throughout this time.
Impressions of passionfruit, melon, greengage and gooseberry abound in the aroma and flavour. These are supported by savoury hints of roast capsicum and aubergine. It is rich and concentrated in the mouth but retains a tight-knit, refined structure with a zesty, dry, crisp finish. While ready to drink on release it should develop a range of additional fascinating nuances with careful cellaring.