The winery was named after the bay that sweeps north from Banks Peninsula. It took more than a decade to build the now-famous palatial winery building and to establish its gorgeous, manicured gardens.
Things to know
Pegasus Bay holds a place in the international book 100 Most Iconic Wine Estates. Ivan Donaldson (a highly respected neurologist) and his wife Christine saw Waipara’s potential as a premium wine region back in the 1980s and since day one the business has been a family affair: son Matt is the winemaker, Ed is the marketing maestro, while youngest son Paul gave away a career as a zoologist to earn his MBA and become general manager. The Pegasus Bay wines use only estate-grown fruit while the excellent-value-for-money Main Divide range also uses fruit from contract growers around the country.
Sweet, dry and everything in between is what you’ll find in the smorgasbord of sensational rieslings. The Virtuoso Chardonnay is excellent, as is the Prima Donna Pinot Noir.
Pegasus Bay Winery Restaurant
Ed’s wife Belinda is the creative force behind the incredibly successful restaurant. Winner of NZ’s Best Winery Restaurant by Cuisine no fewer than five times, the kitchen team, led by chef Teresa Pert, produce menus that are nothing short of sublime. The Lovat Downs venison Denver leg and the pig three ways are two unforgettable dishes. Combine that with attentive, professional service and a superlative wine list and you’ve got a recipe for an unrivalled dining experience. Lunch here is an experience to be savoured, unhurried and enjoyed as you soak up the atmosphere and spectacular scenery – plan your visit accordingly. See restaurant review
Hours 7 days 12pm-4pm (closed for 1 month over winter; bookings essential)