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Versatility and Spritzig Pegasus Bay 2007 Riesling
Selecting a suitable wine can be a challenge with the more tangy flavours of Thai cuisine. However, Riesling is well known to have the body to match these stronger flavours. The perfect balance of sugars and acidity make it a truly versatile accompaniment and none more so than the Pegasus Bay 2007 vintage. Located in the Waipara Valley in the South Island of New Zealand, and separated from the ocean by a range of hills which protect it from the cooling winds of the Pacific, Pegasus Bay is owned and run by the Donaldson family. Ivan Donaldson and his wife Christine pioneered wine making in the region in the early 1970’s and have been followed into the business by three sons and a daughter-in-law who all share the passion for fine wines. The sheltered position and proximity to the sea, give the vineyard warm days, cool nights and a dry autumn, creating the necessary prolonged ripening period essential to any good wine. The soil itself is well toned for wine growing. Smooth stones and gravel left behind by ancient glaciers mean the heat is retained well while allowing free drainage. Good wine needs low soil fertility to ensure the vines are not too vigorous and can focus on producing low yields of optimally ripened, high quality, flavourful grapes. The team at Pegasus Bay are meticulous about their Riesling method. After picking, the grapes are gently pressed to release their juice, which is then allowed to clarify naturally by settling. The sediment is then removed and the clear juice is slowly fermented at low temperatures to retain as much of the vibrant fruit aromas and flavours as possible. The wine is bottled soon after fermentation has stopped to help it retain the varietal purity which is the essence of Riesling. The wine is also kept cool and handled gently to preserve some of the dissolved carbon dioxide, giving the wine a little fresh and vibrant ‘spritzig’. The result is a wine whose bouquet and flavours reference ripe stone fruits, such as peaches, nectarines, and apricots, along with hints of mango, pawpaw and tropical spices. The flavours linger on the palate after swallowing and while it’s ready to drink on release, it should cellar well for three to five years. Perfect! https://www.advintage.co.nz/ProductDisplay.aspx?ID=249
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