Pegasus Bay was established in 1985 by the Donaldson Family who were pioneers of the North Canterbury wine region and are widely regarded as a leading producer of quality wine in the region.

Ivan and Christine Donaldson, along with their three sons, are involved in all aspects of the winery’s operation, from vineyard management to winemaking to marketing and the running of their award-winning restaurant.

Ivan oversees the vineyard, which is sustainably managed on a low-cropping regime to provide the best possible fruit to the winemaking team led by Ivan's eldest son, Matthew. Matt has adopted a minimal intervention approach throughout the entire winemaking operation.

The acclaimed Pegasus Bay range is produced exclusively from estate-grown fruit, the result of natural, low-impact methods of cultivation.

Pegasus Bay sits in the rain shadow of the Teviotdale Hills, which blocks cold coastal winds and reduces rainfall. This creates a warm, dry climate with extended sunshine hours, allowing grapes to ripen slowly and develop complex flavours while maintaining acidity.
Free-draining, mineral-rich soils stress the vines just enough to produce loose bunches and smaller berries with intense concentration, perfect for varieties like Pinot Noir and Riesling. And the long, cool growing season is ideal for aromatic white wines.

Pegasus Bay doesn’t need to force low yields - the terroir naturally limits growth, and enhances flavours leading to a trademark richness and depth across all their wines, from powerful Pinot Noir and textured Chardonnay to iconic, long-lived Rieslings, which express the qualities of this unique setting.