Harvest 2004

The 2004 Harvest has provided Oyster Bay with not only its largest grape intake, but has afforded superb quality fruit from Marlborough and Hawkes Bay, including a stunning first crop from new vineyard developments.

Michael Ivicevich , Chief winemaker for Oyster Bay Wines describes vintage 2004 simply as a dream. "Conditions couldn't have been better, Mother Nature was easy on us this year, allowing us the opportunity to pick each varietal at optimum maturity and providing us with the best quality fruit imaginable."

The much anticipated release of Oyster Bay Sauvignon Blanc in June 2004 is a testament of this great vintage and a sign of great things come from our other wines, comments Michael. "It is showing terrific aromatic, lifted tropical notes and a wonderful mineral texture".

Marlborough

Following a cold Marlborough winter, the early spring growing conditions remained cool and seasonal rainfall adhered to the long term average. December was spectacular, with dry and warm conditions promoting an ideal environment for a short flowering period and an abundant fruit set across the sauvignon blanc crop. These conditions continued into the early summer. In January extensive bunch thinning across the sauvignon blanc crop was undertaken to moderate yields and promote physiological ripeness. February reverted to cool temperatures and the seasonal rainfall for the period was a third higher than the long term average.  In March the weather proved ideal, remaining dry and warm up to and throughout harvest in April.
An excellent growing season, with total rainfall below the long term average and a good accumulation of Growing Degree Days.

Sauvignon Blanc

A long, slow growing season and extensive crop thinning in January ensured the sauvignon blanc fruit achieved full physiological ripeness. The fruit showed concentration and a wide spectrum of flavour profiles, from traditional herbaceous flavours to passionfruit/tropical flavours coming from the younger vines.

Oyster Bay's extensive new vineyard developments in the Central Wairau Valley and Awatere Valley produced a first crop of sauvignon blanc and the winemaking team were particularly excited with the exceptional quality and flavour intensity of the fruit.

Oyster Bay Fault Lake vineyard in the central Wairau Valley Fault Lake vineyard is generally flat with slight undulation and features an interesting diversity of favourable, free draining soil types. This vineyard was up to 100 Growing Degree Days cooler than other Oyster Bay vineyards and has produced benchmark Marlborough Sauvignon Blanc with crisp and invigorating flavours.
Oyster Bay's newest vineyard development, Dashwood vineyard, is in the Awatere Valley about 20 minutes over the hills from the Wairau Valley . It is a terraced vineyard, high up above the Awatere River . This typically windy growing area benefits the vines by reducing canopy vigour.
Sauvignon blanc from this vineyard showed stunning clean and intense flavours with hints of tomato stalk.

Chardonnay

The chardonnay crop experienced a moderate fruit-set and produced open clusters with average berry weight. Harvest was slightly later than average and the benefit of loose bunches was apparent in the clean, concentrated and textured fruit, exhibiting more stone-fruit characters than previous years.

Pinot Noir

The hand-picked fruit from Oyster Bay's Central Wairau Valley vineyards showed the benefit of a long, slow ripening. Classic characters of plum and cherry are evident, as are seductive soft tannins and excellent vibrant colour.

Hawkes Bay

A very cool start to the growing season in October was followed with unseasonable levels of rainfall, the majority occurring before the critical flowering period. January was cooler than average and the seemingly cooler days were compensated with warmer night time temperatures. March produced excellent dry and warm conditions which aided in ripening and substantially reduced disease pressure. April was another cool month but remained dry and contributed to one of Hawke Bay 's driest autumns.
These ideal conditions enabled fruit to be harvested at full physiological ripeness. A great vintage and although only 3 days were above 30 degrees, the accumulation of Growing Degree Days was similar to 2002 and 2003.

Merlot

The Merlot from all vineyard sites in the Heretunga Plains was picked at optimum maturity and the crops of moderate yields exhibited intense flavours of blackberry, cassis and stunning chocolate profiles. The winemaking team were impressed with the inky, purple colour and soft velvety tannins, especially those from the Gimblett Gravels appellation.

"The fruit is very refreshing in the mouth with no harsh tannins- very together as a young wine" comments Michael Ivicevich.