Pegasus Bay is an entirely family-owned and operated enterprise, they have been involved in wine since the early 1970's and were pioneers of wine making in the Waipara valley, situated outside Christchurch. The philosophy at the estate is to grow grapes of the highest quality which fully express the unique features of the vineyard; this is overseen by Matthew and Lynnette Donaldson. The estate itself boasts a natural amphitheatre and a thriving restaurant that prides itself on creating a menu around its wine list.

Within the Waipara Valley, Pegasus Bay vineyard gets maximum protection from the Pacific's easterly breezes by being tucked up under the lee of the Teviotdale range. The soil is free draining and reduces vine vigour, producing low yields of optimally ripened, high quality fruit. The estate produces wines from varying varietals such as Riesling, Chardonnay, Sauvignon Blanc, Semillon and Pinot Noir.