2012 Pegasus Bay Pinot Noir

Year: 2012
Appellation: Waipara Valley
Country: New Zealand
Wine Spectator: 87
Wine Advocate: 92+
Vinous Media: 89
James Suckling: 96
Wine Enthusiast: 93
Red Wine
Alcohol by Volume: 13.5%
Price :

2015 Wine Enthusiast Top 100: #83

"Zesty wild berry and black cherry flavors have plenty of spice, tea, toast and tobacco notes. Tannins firm up on the finish, which shows a touch of dried roses. Drink now through 2020. 1,900 cases made. –MW " (WS)

"Pale ruby-purple, the 2012 Pinot Noir has a stunning perfume of red roses and red cherries with hints of raspberry leaves, cinnamon stick and cloves. Beautifully elegant and ethereal on the palate with silky tannins framing the perfumed red berries, it finishes long." (WA)

"Good bright, full red. Expressive, nuanced nose offers scents of red raspberry, strawberry, mocha, earth and sexy oak spices. Not fleshy but nicely delineated and vibrant, offering excellent lift to its red berry, spice and fresh herb flavors. This adamantly dry pinot falls a bit short on sweetness and flesh for this consistently excellent bottling." (VM)

"A sense of real depth, soothing dark cherry notes, some forest floor and deeply knitted oak. The palate has noble tannins and the sort of structural complexity and completeness that is the envy of most other NZ Pinot Noir makers. " (JS)

"Peg Bay is the flagship winery of Waipara, yet the wines remain realistically priced. Plum, cola and cherry notes are accompanied by strongly umami sensations akin to mushroom and roasted beef, giving this wine ample complexity. While the wine is concentrated, it has an airy, graceful feel to it. Drink 2016–2024." (WE)

Winery Notes:
On release the wine has a bright ruby hue. The bright aromas and flavours suggest blackberries, raspberries and black cherries supported by an underlay of chocolate and cinnamon. Savoury elements, including impressions of roast meats and grilled mushroom, should become more prominent as the wine ages. It is generous and mouth filling but has a refined palate with plush velvety tannins and a lingering spicy aftertaste. It should develop a range of additional fascinating nuances with careful cellaring over the next decade and live well beyond.

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