The vineyards of Oyster Bay are not merely places to plant vines, they are the very font of the Oyster Bay flavour.

Our philosophy at Oyster Bay is to produce fine, distinctly regional wines that are elegant and assertive with glorious fruit flavours.

By being one of the first to recognise the wine-growing potential of the Marlborough and Hawke’s Bay regions, we were able to secure the very best locations within these great wine-producing regions to plant our vines. It is in these vineyards that we grow the grape varieties that are uniquely

suited to New Zealand’s maritime cool-climate and moderately fertile alluvial soils.

New Zealand’s largest and most renowned region is Marlborough, located at the northern tip of the South Island. Our Marlborough vineyards are located in two valleys – the famous Wairau Valley and the Awatere Valley. These two valleys provide Oyster Bay with the perfect mix of sun and soil to produce wines of great

character – distinctive, assertive, cool-climate Chardonnay, Sauvignon Blanc and Pinot Noir that define the very essence – and exclusivity – of New Zealand viticulture and the regions they come from.

If Marlborough was the birthplace of Oyster Bay, then Hawke’s Bay, on the east coast of New Zealand’s North Island, is its second home. In the 1990’s work began in the Hawke’s Bay to develop a Merlot that would set

a New Zealand benchmark for this style. This was founded on the vision and belief that Hawke’s Bay offered the ideal climate and soils, particularly the Gimblett Road and Crownthorpe regions for the full ripening and flavour development of Merlot. Here on silty, sun-drenched alluvial plains, Oyster Bay grows some of New Zealand’s most elegant and exciting, cool-climate Merlots.