Love for the land
When the Donaldson family established Pegasus Bay winery in the mid-1980s, the land was a clean slate. Since then, the North Canterbury vineyard has been transformed into an oasis, with various green spaces and gardens throughout the property.
Ed Donaldson, a second-generation family member, says this is key to the visitor experience.
“We love the concept of transporting people into a wonderland of beauty and diversity where everything is in balance, a place where people can forget their worries and simply be in the moment. We also wanted to create multiple dining spaces where guests can explore and enjoy our hospitality offering.”
Many of the gardens owe their origin to the hard work and determination of matriarch Chris Donaldson; she has shaped empty turf into pieces of paradise and encouraged regeneration.
A bio-diversity trail, oriental garden, rhododendron dell, and perennial rose garden are but a few of the 20-plus outdoor spaces, many of them influenced by Chris’s life experiences. The landscaped gardens are “the perfect spot to kick back with a glass of your favourite Pegasus Bay wine and a selection of locally made deli bites.”
“Chris has drawn inspiration from her extensive travels over the years, visiting gardens all over the world, in particular throughout Europe. She wanted to develop a garden that showcased some of her favourite exotics while also developing significant areas of New Zealand natives with the aim of everything coexisting in harmony,” Ed says.
Paula Kelly, the winery’s head horticulturist, has also been an integral part of making Chris’s vision a reality.
This attention to green spaces feeds into the family’s overall pursuit of sustainability.
“Our business model needs to be sustainable as well as the environment we work alongside. We chose not to follow any one particular organisation or set of rules that someone else has put in place. Our philosophy is to find the ‘sweet spot’ between the use of technology and respecting the land by using minimal inputs and understanding the implication of all options. This is the space we believe our best wines can be made.”