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Pegasus Bay: Riesling
After harvest, the grapes were gently pressed and the clarified juice underwent slow fermentation at a cool temperature to help retain the natural fruitiness. As soon as fermentation was completed, it was removed from its yeast lees to maximize varietal purity and freshness. The strong citrus fruits of lime, lemon and grapefruit are supported by hints of white peach and nectarine. It has a tangy core of minerality and is concentrated and elegant. With careful cellaring, this wine should develop attractive aromatic honey, marmalade and toasty hints.
Pegasus Bay: Sauvignon/Semillon
After harvest, whole berries are gently pressed and the resulting juice undergoes natural yeast fermentation. The sauvignon blanc was fermented in tank, while the Semillon was fermented in old oak barriques. Subsequently, the wine was matured on its yeast lees to help develop mid-palate texture and weight. It is then carefully blended, according to taste. 80% Sauvignon Blanc, 20% Semillon.
Pegasus Bay: Chardonnay
Made from the ultra low cropping Mendoza clone - which produces ripeness and concentration while retaining a tight knit focused structure - this wine was completely fermented and aged on its lees, in French oak barriques (25% new). It underwent partial natural malo-lactic fermentation when the weather warmed in the spring after harvest.
Pegasus Bay: Pinot Noir
he vines were carefully trained by hand so leaves and bunches were fully exposed to the sun. To ensure good physiological maturation in the fruit, grapes were destemmed and placed in multiple small vats for 4-5 days. Fermentation then commenced and the cap was punched down twice a day to keep skins moist. Subsequently the wine was gently pressed off the skins without post-fermentation maceration and then put into French barriques (30% new.) Natural secondary fermentation (also known as malolactic fermentation) occurred the following spring. It spent a total of 18 months in oak and during this time the wine clarified naturally. There was contact with fine lees and the wine was carefully racked only once before bottling. This traditional Burgundian approach promotes beautiful extraction of fruit aromas and flavors and ripe, velvety tannins that are not harsh.
Plozner: Tocai Grave del Friuli DOC
From Friuli’ s native grape. Grave’ s stony terrain endows it with excellent acidity and a fresh, ‘green,’ persistent nose. The grapes are destalked and soft-pressed, and the free-run is fermented in temperature-controlled, stainless steel tanks, then sojourns in cement vats previous to bottling, seven months after harvest. Brilliant straw yellow with emerald reflections; fragrant bouquet recalling peaches, apples, almonds & flowers; dry yet rounded palate, refreshing acidity, pleasingly bitterish nuance on the finish. Characterful.
Poggio Antico: Rosso di Montalcino DOC
The ‘younger brother’ of the range, with one and a half years’ total aging, 1 of which in oak. It is important to note the grapes and their quality are identical to those of the regular Brunello (not the Riserva) and Altero: the sole distinction is in élevage. In practice, the Rosso from Poggio Antico is made by bottling a small quantity of Brunello early. In extremely favorable vintages, the entire crop is destined for the production of Brunello and Altero, which means there may be years when no Rosso is released.
Poggio Antico: Altero Brunello di Montalcino DOCG
The estate’s more forward, “modern” Brunello (first created in 1983) is also aged at least 4 years, but sojourns a “mere” 2 of these in oak: 500-liter French oak tonneaux rather than the large, new Slavonian oak barrels employed for the traditional Brunello. In 2000, 16 years after its 1st release, the new Brunello regulations confirmed this alternative formula’s validity. Altero had in fact anticipated the new trend!
Poggio Antico: Brunello di Montalcino DOCG
As of the 1995 vintage, the minimum requirement for regular Brunello’s élevage in wood was reduced to 2 years (total aging remains 4 years). Nevertheless, Paola has decided to maintain the traditional method of 3 years in oak for what she calls her “classic” Brunello, reserving the curtailed oak age for Altero.
Poggio Antico: Brunello di Montalcino Riserva DOCG
Solely produced in exceptional vintages from the oldest and finest vineyards (at lowest altitudes), the Riserva has aged at least 5 years, 3½ of which in wood – the first of these in 500-liter French tonneaux, the rest in new Slavonian oak barrels, previous to one and a half years’ bottle age.
Pegasus Bay: Pinot Noir “Prima Donna”
This Pinot Noir is only made in very small quantities from selected parcels of fruit in special years. While made in the same way as the standard Pinot Noir, it has higher levels of concentration and complexity.
Pegasus Bay: Encore
The wine has a vibrant, multicoloured palette of aromas and flavours, reminiscent of ripe figs, paw paw, lychees, passionfruit and mandarin. A strong element of comb honey and beeswax comes from the botrytis. The after-taste leaves impressions of lemons and limes, while the whole palate is infused with impressions of Turkish musk and tropical spices. Although it is rich, mouth filling and luscious, it has a spine of natural mouth-tingling acidity and tangy minerality, which give elegance and perfect balance. The wine seems to develop and expand on the palate, giving a complex interplay of impressions which linger well after swallowing.
Pegasus Bay: Sauvignon/Semillon
After harvest, whole berries are gently pressed and the resulting juice undergoes natural yeast fermentation. The sauvignon blanc was fermented in tank, while the Semillon was fermented in old oak barriques. Subsequently, the wine was matured on its yeast lees to help develop mid-palate texture and weight. It is then carefully blended, according to taste. 80% Sauvignon Blanc, 20% Semillon.
Pegasus Bay: Chardonnay
Made from the ultra low cropping Mendoza clone - which produces ripeness and concentration while retaining a tight knit focused structure - this wine was completely fermented and aged on its lees, in French oak barriques (25% new). It underwent partial natural malo-lactic fermentation when the weather warmed in the spring after harvest.
Pegasus Bay: Pinot Noir
The vines were carefully trained by hand so leaves and bunches were fully exposed to the sun. To ensure good physiological maturation in the fruit, grapes were destemmed and placed in multiple small vats for 4-5 days. Fermentation then commenced and the cap was punched down twice a day to keep skins moist. Subsequently the wine was gently pressed off the skins without post-fermentation maceration and then put into French barriques (30% new.) Natural secondary fermentation (also known as malolactic fermentation) occurred the following spring. It spent a total of 18 months in oak and during this time the wine clarified naturally. There was contact with fine lees and the wine was carefully racked only once before bottling. This traditional Burgundian approach promotes beautiful extraction of fruit aromas and flavors and ripe, velvety tannins that are not harsh.
Peregrine: Pinot Gris
The fruit for this wine comes from two vineyards in the cooler Gibbston sub-region of Central Otago and one vineyard in the warmer Cromwell Basin. The grapes are hand harvested at optimum flavor and vinified separately. This coupled with a period of extended lees stirring has created a wine with structure, weight and balance.
Peregrine: Pinot Noir
Fruit is sourced from a variety of vineyards in the Gibbston, Lowburn and Northburn areas. The wine is matured in a mixture of French oak barrels (34% new) for 10 months, allowing integration of the spiced clove characteristic of French oak with the more traditional flavors of Pinot Noir. Resulting wine shows a complex variety of blackberries, plum fruit flavors, delicious earthiness and rich spice. Full bodied, soft in texture, with a long warm finish.
Peñalolén 2007 Cabernet Sauvignon
Low yields and hand harvesting indicate the care given to the superior fruit from this single-vineyard winery located on the gravelly slopes of the Maipo Valley. These standards extend to the wine-making process, with meticulous grape selection and aging in French oak barrels for 12 months. Made from a blend of Cabernet Sauvignon, Merlot, and Cabernet Franc this is a complex and velvety wine with a soft structure, spicy tannins, and a fruity finish.
Peñalolén Sauvignon Blanc 2009
Penalolen’s Sauvignon Blanc comes from Chile’s prestigious cool climate appellation, the Casablanca Valley. With this wine, Penalolen demonstrates how impressive Sauvignon Blanc can be when grown in the right place and guided by a talented winemaker. The use of pure, ripe fruit gives this wine a powerfully rich and complex flavor free from oak or residual sugar. The aromas of mandarin orange and fresh cut flowers, combined with good acidity, make this Sauvignon Blanc a classic partner for food.
Pargua Premium
Pargua’s premium red blend is a fleshy, juicy, balanced blend backed by fine tannins and a spicy finish. This vintage is made with 80% Cabernet Sauvignon, 8% Syrah, 6% Merlot, 4% Carmenère, and 2% Cabernet Franc. Excellent paired with grilled fish, barbequed ribs, sweet Indian spices.
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