The Wall Street Journal rates Oyster Bay Sauvignon Blanc as a top pick and a wine every seafood restaurant in the world should have on their list.

The highly regarded Wall Street Journal recently reviewed Oyster Bay Sauvignon Blanc as not only one of their top picks, but a wine that every seafood restaurant should have on their wine list.

Wall Street Journal wine writers Dorothy J.Gaiter and John Brecher commented "The young New Zealand Sauvignon Blancs are more lemon-lime grapefruit than green pepper. This is a particularly vibrant example. It tastes like very ripe grapes, filled with sunshine." Dottie immediately thought of oysters on the half shell and added: "Every seafood restaurant in the world should have this on the wine list."