94 Points - James Suckling
18.5/20 - Candice Chow, Raymond Chan Wine Reviews
90 Points - Rebeca Gibb MW, Vinous
19/20 - Joelle Thomson
5 Stars & 95/100 - Sam Kim, Wine Orbit, March 2022
"Superbly complex and inviting with ripe stone fruit, grapefruit, gun smoke and roasted hazelnut aromas, it's powerful and richly expressed on the palate offering outstanding depth and textured mouthfeel. Great presence with a prolonged gratifying finish. At its best: now to 2030." Sam Kim

5 Stars - Michael Cooper
"Strapping yet delicate, richly flavoured yet subtle, this sophisticated North Canterbury wine is one of the country's best Chardonnays grown south of Marlborough. Muscular and taut, it typically offers a seamless array of fresh, crisp, citrusy, biscuity, complex flavours and great concentration and length." Michael Cooper

95 Points - Cameron Douglas MS, March 2022
"There’s no mistaking the power and intensity of this wine, before I even begin to take in the aromas – the scents of oak spice, lees and toasted yellowstone fruit invade the senses. Roasted cashew nut and baking spices, peach and nectarine, roasted apple and grapefruit peel. There’s also a baked custard and hard clay earthy quality. Bold and proud bouquet overall. Full-bodied, oaky and fruity with flavours the mirror the bouquet from stone fruits to citrus, barrel to earth. Youthful with some fruit and wood tannins, a decent acid line and persistent lengthy finish. Best drinking from mid to late 2022 through 2030." Cameron Douglas

The Donaldson Family have been seriously involved in viticulture and winemaking for over 40 years. Founder Ivan Donaldson planted the first Canterbury vineyard in 1976 and went on to establish Pegasus Bay in 1986 with his wife Christine. It is a true family business, with all four of their sons and two spouses involved, managing various aspects.

We use traditional Burgundian winemaking methods.  The fruit was hand-picked in stages during late March and early April, and then gently trodden underfoot to increase complexity and phenolic structure.  The free-run, non-clarified juice was then put into large French oak barrels (puncheons), 70% of which were old to limit pickup of oak flavour.  In these it underwent primary fermentation by the grapes indigenous yeasts.  The wine was then matured in the puncheons on its natural deposits of yeast lees (sur lie).  In the summer after harvest, it started to go through spontaneous secondary (malolactic) fermentation.  It was regularly tasted during this time and the fermentation was stopped when the ideal balance was obtained.  It had approximately 12 months maturation prior to bottling.

On release it has an appealing lemon hue.  The bouquet is sumptuous and compelling, both fruit driven and intriguingly savoury.  Aromas of ripe peach, nectarine and green apple are interlaced with toasty notes of roast chestnut, smoky bacon, flint, sandalwood, and a whisp of struck match.  The palate is a deluxe showcase of multi-layered richness and precision.  Dense and textured, yet fresh and vivid.  A gloriously expansive mouthfeel is perfectly balanced by a whip of rousing acidity that shimmies across the midpalate, setting up for an explosive and gratifying finish.