Pegasus Bay has been awarded the Cuisine Magazine New Zealand Winery Restaurant of the Year...for the past 5 years in a row. No small feat, especially coming from the less known region of Waipara Valley, meaning 'muddy water' in Maori, and just 30 minutes north of Christchurch. Not the most appealing name for a wine region in my opinion but Waipara's proximity to the ocean allows for warm days and cool nights resulting in a prolonged ripening period. This, combined with its terroir, promotes great flavor development while retaining natural acidity making wines from the region a true pleasure to drink and Pegasus Bay is a prime example!
Since I've been in New Zealand, I've learned about The Family of Twelve, which are 12 family owned wineries throughout New Zealand that strive to produce great New Zealand wine with the help and support from each other. Pegasus Bay is one of the 12. All are well respected and have great reputations for making consistently great wines. From the few I've tasted, I'd have to agree. I would love to taste at all 12 some day...9 down, 3 to go!
Not only does Pegasus Bay take special care of their wines, but they also take great pride in their restaurant cuisine. One of the beautiful things about the Pegasus Bay Restaurant is the menu is created for the wines they actually produce and each dish is matched with a recommended wine. They also use locally grown ingredients and change their menu regularly to utilize seasonal ingredients allowing for variety. Their highest rated dish by Cuisine Magazine is the whole Muscovy duck braised and crisp fried with fig jus. It's meant to be shared and served with roasted beetroot, Jerusalem artichokes, arugula, butter crunch, mint, orange, ricotta, fennel, pistachios, raspberry vincotto. It's a complete meal for two at only $98.00. It's suggested pairing is with the Pegasus Bay PRIMA DONNA Pinot Noir or the MAESTRO Merlot/Cabernet blend. Sounds amazing! However, we did not order the duck because we wanted to taste a wider range from their menu and we were not disappointed.
Since I've been in New Zealand, I've learned about The Family of Twelve, which are 12 family owned wineries throughout New Zealand that strive to produce great New Zealand wine with the help and support from each other. Pegasus Bay is one of the 12. All are well respected and have great reputations for making consistently great wines. From the few I've tasted, I'd have to agree. I would love to taste at all 12 some day...9 down, 3 to go!
Not only does Pegasus Bay take special care of their wines, but they also take great pride in their restaurant cuisine. One of the beautiful things about the Pegasus Bay Restaurant is the menu is created for the wines they actually produce and each dish is matched with a recommended wine. They also use locally grown ingredients and change their menu regularly to utilize seasonal ingredients allowing for variety. Their highest rated dish by Cuisine Magazine is the whole Muscovy duck braised and crisp fried with fig jus. It's meant to be shared and served with roasted beetroot, Jerusalem artichokes, arugula, butter crunch, mint, orange, ricotta, fennel, pistachios, raspberry vincotto. It's a complete meal for two at only $98.00. It's suggested pairing is with the Pegasus Bay PRIMA DONNA Pinot Noir or the MAESTRO Merlot/Cabernet blend. Sounds amazing! However, we did not order the duck because we wanted to taste a wider range from their menu and we were not disappointed.
The Lineup: We had an amazing tasting at Pegasus Bay and
were able to taste their entire range. Absolutely beautiful wines! You can really tell they
take great pride in their craft. All wines had great balance, elegance and
minerality.
One of the stand outs: BEL CANTO Dry Riesling 2011. The nose was rich with hints of botrytis, ripe stone fruits and slightest hint of green tea, which added an interesting component to this already complex wine. It was developed and reminiscent to German Riesling from the Pfalz. It's one of the highest compliments I can give because the Pfalz produces some of my favorite Rieslings.
Our appetizer: The Golden Bay cockles, chorizo, fennel, garlic and parsley paired
beautifully with the 2011 BEL CANTO Dry Riesling.
Sent out compliments of the chef...thanks! Smoked venison carpaccio,
pinot cherries, horseradish cream and parmigiano
reggiano. Yummy! Matched with VIRTUOSO Chardonnay or PRIMA DONNA Pinot
Noir.
Main dish: Char grilled Angus/Hereford 350g, 30 day aged rib eye with roast shallots, watercress,
red wine butter, jus and served with a selection of mustards. Recommended
pairing with PRIMA DONNA Pinot Noir or MAESTRO Merlot/Cabernet.
This was my favorite out of everything! It was so tender, juicy and packed with
flavor...it melted in your mouth! Went beautifully with the MAESTRO.
Main dish: Marinated Canterbury lamb cutlets with cavolo nero, chorizo, borlotti beans,
ricotta, lemon and olive dust. Recommended pairing with PRIMA DONNA Pinot
Noir or MAESTRO Merlot/Cabernet. I preferred it with the MAESTRO.
And our dessert was the pear tarte tatin, cardamom ice cream, pistachio praline. I asked the server to surprise us with dessert. The tarte tatin was secretly what I wanted and I was so excited when it came out that I forgot to take a picture...oops! We enjoyed it with the FINALE Semillon. Superb!
And our very happy faces enjoying one of the best meals of my life!
Later, I got to taste the 2010 vintage at Wine Tastes, a wine shop in Queenstown. Dare I say, better than the 2011?...yes I do! :)
