This La Nina season was warm and dry, resulting in beautiful physiologically ripe fruit. Pegasus Bay used traditional Burgundian winemaking methods, including fermentation in small vats by the grapes own microorganisms and ageing in French oak barriques for 18 months. The bouquet and flavour suggest raspberries, blackberries cherries and purple plums. These are supported by a savoury complexity, reminiscent of grilled mushrooms, roast game and black olive tapenade. The wine is powerful, yet elegant and understated with an even flow of fine grained tannins across the palate. A whisper of dark chocolate lingers in the mouth long after swallowing. Careful cellaring should bring out a range of other fascinating nuances is a wine develops.