Pegasus Bay Chardonnay, Waipara, New Zealand

飛馬灣酒莊霞多麗白葡萄酒

點(diǎn)擊次數(shù)：7364

The 2012 Chardonnay reveals a chalky / crushed stone character on the nose with a core of lemon tart and grapefruit plus honeyed toast hints. Light to medium-bodied, it is very fine and delicate in the mouth with a lively acid backbone supporting the elegant fruit. It has a multi-layered finish of excellent persistence.

The 2010 Chardonnay is intensely scented of grapefruit, lemon zest and yuzu with touches of cedar, struck match and cashews. Full-bodied and bursting with layers of citrus and judiciously handled oak flavor, it has a long, multi-faceted finish that seals this wine as one for those who love great Chardonnay with the volume turned up! Drink it now to 2017+. Importer: Meadowbank Estate, Alexandria, VA

The 2009 Chardonnay was made with Mendoza clone fruit crushed with the stems on and barrel fermented naturally in French oak, 25% new. It offers lovely citrus and toast aromas with notes of lemon tart, warm grapefruit and fresh peaches plus whiffs of chalk and cedar. The medium bodied palate lends a nice bit of texture with layered stone fruit and citrus flavors lifted by crisp acidity, finishing long and savory. Drink it from 2012 to 2017. The Donaldson family initially planted vines at this Waipara estate in 1986, at first with a whole fruit salad of vines including a mix of Bordeaux varietals. With the benefit of trial and error, now the focus at Pegasus Bay is on Riesling and Pinot Noir. Husband and wife team, Lynnette Hudson and Matt Donaldson, are the dynamic duo heading-up winemaking these days and, as the notes of the verticals of back vintages I tasted with them will attest, the wines from this commendable estate not only have staying power, they just get better and better. Importer: Empson USA, Alexandria, VA.