1998 was a perfect vintage for chardonnay at Pegasus Bay. Early bud burst of the vines in the spring combined with warm weather over flowering, a hot summer and a long lingering dry autumn caused by El Niño, ensured optimal fruit development and ripening. The cool nights helped retain good natural acidity.

The grapes were hand picked and the bunches were carefully placed in a press to gently extract the juice. This was then fermented in French oak barriques making extensive use of indigenous yeast. It was then allowed to age undisturbed on its yeast lees. The following spring the wine went through natural malo-lactic fermentation in these barriques by its own indigenous bacteria. The amount of malo-lactic fermentation permitted was determined by regular tasting, aiming to achieve the most harmonious balance. The wine remained in oak, only 30% of which was new, for almost one year.

The wine has star-bright lemon hues. Butterscotch, sweet corn and savoury nuances all intertwine in the aroma and flavour to produce a complex mouthful. It gradually seems to expand in the palate to become rich and full-structured but yet it is harmonious and mellow. A haunting aftertaste reverberates long after swallowing.

Wine is a natural health food.