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The wine that started it all. The first Oyster Bay. Which happened to win the best Sauvignon Blanc in the world. Its brilliant clarity, extraordinary aromatic flavours and refreshing zest are both thrilling and enthralling.
It all starts in our Marlborough vineyards, in the region famous for introducing elegant, cool climate New Zealand wines to the world. Marlborough’s warm days and cool nights create an extended growing season allowing the grapes to develop strong, intense varietal characteristics whilst maintaining a balanced, crisp natural acidity. The result is a distinct wine that is always crisp, elegant, and refreshing. Uniquely Marlborough and undeniably Oyster Bay.
James Suckling: 90Pts; International Wine Challenge (IWC): 90Pts
A youthful expressiveness, with seductive silky complexity and dark fruit flavours from our vineyards across the Marlborough region. With Pinot Noir the fruit is always the primary focus. Marlborough’s warm days and cool nights make it an ideal climate for growing the famously temperamental grape. Matured in French oak barrels the result is fragrant, soft, and flavorful, with aromas of ripe cherries and sweet fruit tannins that provide structure and length. Elegant, cool climate Pinot Noir at its best.
Natalie McLean: 91Pts; Decanter World Wine Awards: 90Pts
Oyster Bay Chardonnay truly captures the character of Marlborough with pure, incisive, ripe fruit flavours. A combination of barrel and tank fermentation, the stirring of yeast lees and a portion of malolactic fermentation achieves maximum softness, integration and texture.
New Zealand produces world-class Chardonnay and Marlborough is at the heart of it all as the country’s premier grape-growing region. Marlborough’s warm days and cool nights create an extended growing season allowing the grapes to develop strong, intense varietal characteristics whilst maintaining a balanced, crisp natural acidity. The result is a sublime expression of fruit purity from Marlborough’s unique cool climate and soils. No wonder its called the world’s coolest Chardonnay.
James Suckling: 90Pts
The lively bubbly showcases a pale straw colour and brilliant clarity. Radiant lime, citrus and white peach, accentuated by a finely bubbled palate with a crisp, refreshing finish. On the palate, these aromas are complemented by tropical flavours, with a crisp and mouthwatering texture.
International Wine Challenge: 91Pts
The perfect shade of Oyster Bay, our Rose is produced from the delicate touch of Marlborough Pinot Noir. This bright varietal expression delivers the fragrance and bright berryfruit flavours of a summer’s day. Oyster Bay’s cool climate Marlborough Rose exudes summer cherry and fragrant blossom notes with a burst of red berries and a lively citrus zest.
Aged in French oak barriques to impart complexity, the heroes in our Oyster Bay Merlot are always freshness of ripe fruit, spice and soft tannins on the palate. A wonderful Merlot perfectly crafted to accompany any special moment.
International Wine Challenge (IWC): 91Pts
The lively bubbles in the wine are a result of natural secondary fermentation, which brings to life the delightful and refreshing character. Oyster Bay Sparkling Cuvée, New Zealand at its sparkling best.
International Wine Challenge: 90Pts
In 2010, the producers - including Miguel Torres - signed their first declaration of shared commitments, and VIGNO began taking shape. The goal of VIGNO is to better position the Maule Valley by setting it apart through the development and production of character-driven wines that originate from old vines grown in dryland conditions.
The grape for this special cuvee comes from a single vineyard, with the vines aged over 80 years old. Aged in oak barrels for 12 months, this wine has an intensely pigmented colour of ruby; Floral and fruity aroma on a background of toasted notes from the cask, with an expansive palate develops beautifully with delicate black fruits notes, complemented by hints of bay and mint.
Tim Atkin: 94Pts; Falstaff Magazin: 93Pts
Each variety is harvested manually and separately, then sorted in the cellar. The harvest is heated to 80C (skins) and then cooled down to 20c. Classic maceration occurs in cement tanks for 12 days. Pressing in pneumatic presses. Blending of the different varietals after malolactic fermentation. Ageing in large Oak Foudres for 6 months. beautiful ruby-red colour with shiny reflections and shows a powerful nose with notes of red fruit, spices and ‘garrigue’. With great finesse, the mouth is full bodied and silky with velvety tannins and fruity, chocolate and thyme aromas. A nice length on the finish.
The Wine Cellar: 93Pts; Decanter: 92Pts; Wine Spectator: 91Pts; CellarTracker: 90Pts
Certified ‘AB’ (Agriculture Biologique) organic grapes