Oyster Bay Sauvignon Blanc Marlborough

Oyster Bay captures the special character of New Zealand's cool climate viticulture... elegant, assertive wines with glorious fruit flavours.

Please drink responsibly: The UK Chief Medical Officers recommend adults do not regularly drink more than 14 units per week

Wine of New Zealand

Founding Member of Sustainable Winegrowing New Zealand.

Bottle

Pack - Glass

Importer:
Delegat Europe Limited,
London,
EC4A 1LT,
UK.

Contains Sulphur Dioxide/Sulphites
Contains Sulphites.

Contains Sulphur Dioxide/Sulphites

Oyster Bay

The philosophy of Oyster Bay is to produce fine, distinctly regional Super Premium wines that are elegant and assertive, with glorious fruit flavours.

Produced and bottled by:
Oyster Bay Wines New Zealand Ltd,
594 State Highway 63,
Renwick,
Marlborough 7204,
New Zealand.

New Zealand

Oyster Bay Wines New Zealand Ltd,
594 State Highway 63,
Renwick,
Marlborough 7204,
New Zealand.

Delegat Europe Limited,
London,
EC4A 1LT,
UK.

The philosophy of Oyster Bay is to produce fine, distinctly regional Super Premium wines that are elegant and assertive, with glorious fruit flavours. Oyster Bay produces wines from the renowned regions of Marlborough and Hawke's Bay.

Delegat Europe Ltd

Sauvignon Blanc

2023

Marlborough is New Zealand's largest and most renowned wine growing region. Characterised by a temperate, maritime climate, it produces intense, aromatic wines with trademark acidity.

Elegant, assertive wines with glorious fruit flavours

12.0

9.38

Oyster Bay Wines New Zealand Ltd

Serve with fresh fish, oysters, salads, smoked salmon, sashimi, pan seared scallops, spinach and ricotta stuffed cannelloni, pad Thai, oven roasted asparagus with shaved parmesan.

Michael Ivicevich

2

Fruit was destemmed and transferred to the tank presses, where the free-run juice was separated and the remaining fruit lightly pressed. The juice was clarified and inoculated with a select range of yeasts for added complexity and aromaticity during the fermentation. A slow, temperature-controlled fermentation at 12-14°C was undertaken. After a short period of yeast lees contact, the wine was racked for final blending and bottled young to retain the fresh, crisp and elegant varietal characters.