Oyster Bay wines capture the special character of New Zealand; elegant, assertive wines with glorious fruit flavours. The Oyster Bay Sauvignon Blanc combines the fragrant aromas of tropical fruits and lively citrus notes, with a delightful zesty freshness. The Marlborough region is famous for its vibrant Sauvignon Blanc, thriving in the cool climate in New Zealand.
Throughout harvest, fruit is selected from progressively later ripening vineyard blocks, commencing with the stonier free-draining sites. Grapes are destemmed and decanted into tank presses where the juices are separated and the remaining fruit is lightly pressed. The juice is then clarified to a clear state, racked into stainless steel fermentation tanks and then inoculated with a select range of yeasts for added complexity and aromaticity. A slow temperature controlled fermentation occurs and the wine is racked for the definitive blending and bottled young to ensure the fresh and crisp characteristics. Best served with sea food, poultry, goat cheese and fresh vegetables.
