Type: Red Wine
Country: New Zealand
Region: Waipara Valley
Code: PEGA015
Maestro is part of Pegasus Bay's reserve series and represents the very best of their Bordeaux fruit, coming from some of the oldest plantings in the vineyard. As with all the reserves, this celebrated claret style wine is only made in exceptional years, the last being 2009.

Pegasus Bay Estate

Pegasus Bay is an entirely family-owned and operated enterprise run by the Donaldson family who have been seriously involved in wine since the early 1970s and who were pioneers of local grape growing and winemaking. The wines of Pegasus Bay continue to win respect from throughout the world with Neal Martin (eRobertParker.com) describing them as 'one of my vinous highlights during my tour of New Zealand'. He went on to say 'I frequently ended up in conversation with fellow writers about New Zealand wines and whenever their name cropped up there was always a consensus that this is one of the country's most exciting producers.' Well deserved praise indeed.
The wine has a dense inky appearance. The aromas burst with dark fruit (blackberry, blackcurrant, plum), but underlying there are also hints of vanilla pod, cigar box, liquorice and black olive. While ready to drink on release, it should develop a range of additional nuances as it matures in the bottle.
Try with a nice rib eye steak
Maestro is part of the reserve series and represents the very best of the Bordeaux fruit, coming from some of the oldest plantings in the vineyard. As with all our reserves, this celebrated claret style wine is only made in exceptional years, the last being 2009. After being picked in May, the grapes began fermentation naturally in stainless steel tanks. During this process the juice was regularly drained and sprayed back over the cap of floating grape skins (rather than plunging), to ensure a perfect tannin balance was extracted from the fruit. The wine was then gently pressed off and put into French oak barriques (50% new). The following summer, when the weather warmed, it underwent a natural malo-lactic (secondary) fermentation. After maturing in oak for 2 years, the various batches were then carefully blended in varying portions to produce the most complex and balanced wine possible. The finished product is a blend of 60% Merlot, 30% Cabernet, and 10% Malbec.

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