Reviews

Oyster Bay Marlborough Pinot Noir 2006

'A very well made Pinot Noir in a distinctive New Zealand style. It's medium bodied, has solid and bright fruit flavours with good complexity, a spine of vibrant acidity, and an edgy (but not quite tangy) texture. Drink it with slightly lighter dishes, such as a veal chop or roast chicken.'

Rod Phillips, Wine Pointer, Vintages, Canada, March 2008
Oyster Bay Marlborough Pinot Noir 2006

'New Zealand may soon be one of the American consumer's best sources for pinot noirs.

For years, the country has been quietly planting pinot noir, and now many of the vineyards are beginning to bear fruit. Just as New Zealand sauvignon blanc burst onto the scene a decade ago and brought new enthusiasm (and higher prices) to the grape, New Zealand pinots may be ready to do the same.

One of the wineries offering good pinots in New Zealand is Oyster Bay winery from the famous Marlborough region in the northeast corner of the South Island. Marlborough is to New Zealand as Napa Valley is to California. The climate is ideal for growing pinot with southern winds coming from Antarctica to cool the vineyards.

Oyster Bay hand-harvests all the grapes and even uses 40 percent new French oak barrels to season the wines. The winery's 2006 pinot noir is fresh and cheerful with hints of spicy black pepper and a whiff of red cherry and raspberry fruit. It is medium in weight and elegant and would go very well with roast leg of lamb, salmon or grilled pork chops.'

Richard Kinssies, Wine Pick Of The Week, Seattle Post Intellingencer, U.S., August 2007
Oyster Bay Marlborough Pinot Noir 2006

'You’re probably more familiar with this label via their Chardonnay or Sauvignon Blanc as both are Vintages Essentials. However, this gorgeously-textured Pinot rates highly on its own. Aromas of toast and black plum are evident while the flavour profile is a lovely mélange (mixture) of fruit currant, cranberry and spicy black plum, along with a ladle of tanginess for interest and balance. The medium finish layers on some tangy black cherry flavours as well, leaving it dry and clean.'

www.saq.com, Canada, January 2008
Oyster Bay Marlborough Pinot Noir 2006

'Light ruby in hue with notes of morello cherry, spices and mocha. Succumb to the charms of this appealingly fresh red wine with its silky tannins, sweet bay and red berry flavours that echo the nose. With an ample texture, it has a rather sustained finish.'

www.saq.com, Our Top Picks, Canada, January 2008
Oyster Bay Marlborough Pinot Noir 2006

'I recently tasted a flavourful Pinot Noir from New Zealand - Oyster Bay Pinot Noir 2006. The wine is light ruby in colour with a raspberry and red berry nose which follows through as the flavour on the palate. It's dry, light-bodied and elegant with a minerally note and a warm alcoholic finish. It's ideal for the Christmas turkey or duck or goose.'

Tony Aspler, www.tonyaspler.com and 680 Radio News
Canada, December 2007
Oyster Bay Marlborough Pinot Noir 2006

'Bigger than the Merlot, this supple, well integrated 115, 667, and 777 clone Pinot Noir grown in the Renwick and Brancott areas of Marlborough was de-stemmed directly into the small open-topped tanks. After fermentation and pressing, it was run into French oak barrels (40% new) for 6 months before a single racking before assemblage and bottling. Offering lots of cola and bitter cocoa, the fruit runs in the dark cherry-and-berry range with a hint of plum and plenty of complexity. The tannins have melded well with the fruit character and subtle gravelly but dark earth. Complex, interesting, long, and satisfying. Excellent.'

Charles M. Bear Dalton, Specs Buyer, USA, August 2007
Oyster Bay Marlborough Pinot Noir 2006

'There’s dark cherry and strawberry fruit with some plum on the palate of this Kiwi red, with spice and silky tannins. Try it over the next year or two with duck or game dishes.'

Labels with Mike Frost, Courier Mail, Australia, August 2007
Oyster Bay Marlborough Pinot Noir 2006

'Nice intensity with some sweet strawberry, beetroot and savouriness, some nice sappy Pinot tannins, matched nicely with fruit generosity, long finish and good mouth feel. Good wine showing varietal character and mouth feel.'

National Liquor News, Australia, July 2007
Oyster Bay Marlborough Pinot Noir 2006

'Nice intensity with some sweet strawberry, beetroot and savouriness, some nice sappy Pinot tannins, matched nicely with furit generosity, long finish and good mouthfeel. Good wine showing varietal character and mouthfeel.'

Lance Hogan, Director, The Wine Society, Pinot Noir Tasting
National Liquor News, Australia, July 2007
Oyster Bay Marlborough Pinot Noir 2006

'You're probably more familiar with this label via their Chardonnay or Sauvignon Blanc as both are Vintages Essentials. However, this gorgeously-textured Pinot rates highly on its own. Aromas of toast and black plum are evident while the flavour profile is a lovely mélange of fruit-currant, cranberry and spicy black plum-along with a ladle of tanginess for interest and balance. The medium finish layers on some tangy black cherry flavours as well, leaving it dry and clean.'

Wine Access, Australia, July 2007
2005 Oyster Bay Marlborough Pinot Noir

'Medium-bodied, rich, concentrated and quite oaky, with red currant and dark-cherry flavours.'

Must Try Marlborough Pinots, Sunday Times, February 2007
2005 Oyster Bay Marlborough Pinot Noir

'Oyster Bay Marlborough 2005 Pinot Noir is a distinctively regional cool climate Pinot Noir – generous of aroma and flavour, the product of well-grown fruit and carefree winemaking.'

Distinctive Pinot, David Bray’s Top Shelf, August 2006
2005 Oyster Bay Marlborough Pinot Noir

'Soft, subtle and fragrant, Oyster Bay Pinot Noir is to a wine lover like Lindt chocolate is to a chocoholic. It is produced from the fruit of mature vines which are constantly leaf-plucked and bunch-thinned to produce the best fruit. So what? You may say if you are no serious wine buff but let me tell you, this is one lovely medium bodied red that served lightly chilled is just perfect for our climate and well worth getting acquainted with. Matured in French oak barrels with minimal handling, Oyster Bay Pinot Noir is an elegant Marlborough wine at its best and a fine tribute to the standard of New Zealand wines.'

Pours for Thought by Francine Pullman, Savvy’s Choice, Townsville Bulletin, August 2006
2005 Oyster Bay Marlborough Pinot Noir

'This comes from the Marlborough region of New Zealand. A deep purple crimson with fragrant deep red cherry aromas. Along comes a touch of forest floor and truffles to add to the aroma's complexity. Sweet and ripe fruit and a well roundedness. Lovely and easy to drink with cherries and raspberries on the palate. Drink 2006-2010. Try it with spinach and lamb curry.'

Paul Ippolito, The Sussex Inletter, August 2006
2005 Oyster Bay Marlborough Pinot Noir

'Oyster Bay winemakers Michael Ivicevich achieved his aim of a wine ‘elegant and assertive with glorious fruit flavours’ in his Oyster Bay Marlborough Pinot Noir 2005. Fragrant, with sweet ripe cherry and plum aromas and flavours, the Oyster Bay Pinot Noir went well with a rack of lamb.'

Premium Pinots, The Courier, August 2006
2005 Oyster Bay Marlborough Pinot Noir

'Oyster Bay produces fine, distinctively regional wines that are elegant and assertive with glorious fruit flavours. With Pinot Noir, the fruit is always the primary focus, with many ways to influence it with traditional winemaking techniques to add subtly and complexity. This Pinot Noir 2005 features fragrant aromas of ripe cherries, strawberries and plum that meld with seductive sweet-fruit tannins to provide structure and length, and exude cool-climate finesse.'

Winter Entertaining, Gold Coast Panache, August 2006
2005 Oyster Bay Marlborough Pinot Noir

'Marlborough, at the top of NZ’s South Island, has earned recognition as one of the world’s premium cool climate regions. Oyster Bay winemakers Michael Ivicevich achieved his aim of a wine ‘elegant and assertive with glorious fruit flavours’ in this Oyster Bay Marlborough Pinot Noir 2005. Fragrant, with sweet ripe cherry and plum aromas with flavours, the Oyster Bay Pinot Noir went well with a rack of lamb.'

Premium Pinots, Mount Barker Courier, August 2006
2005 Oyster Bay Marlborough Pinot Noir

'Oyster Bay produces fine, distinctively regional wines that are elegant and assertive with glorious fruit flavours. With Pinot Noir, the fruit is always the primary focus, with many ways to influence it with traditional winemaking techniques to add subtlety and complexity. This Pinot Noir 2005 features fragrant aromas of ripe cherries, strawberries and plum that meld with seductive sweet-fruit tannins to provide structure and length and exude cool-climate finesse.'

Winter Entertaining, Gold Coast Magazine, July 2006
2005 Oyster Bay Marlborough Pinot Noir

'Dark cherry and strawberry fruit dominate the nose and palate of this kiwi red, with some savoury characters, a touch of oak and silky tannins. Try it with duck, game or pan-fried Atlantic salmon.'

Good Life, Labels with Mike Frost, The Courier Mail, June 2006
2005 Oyster Bay Marlborough Pinot Noir

'New Zealand’s Marlborough region is responsible for some of the best pinots on the market. Created by winemaker Michael Ivicevich, this wine is one of them. It’s sweet and fragrant with sweet strawberry and cherry notes on the nose which flow through to the palate and a silky smooth tannin structure. Drink it with roast Quail.'

Drop of the Week, Illawarra Mercury
2005 Oyster Bay Marlborough Pinot Noir

'A deep purple crimson with fragrant deep red cherry aromas. Along comes a touch of forest floor and truffles to add to the aroma's complexity. Sweet and ripe fruit with a well roundedness on the palate. Accompanying this is fresh and lively acidity and a good structure. Lovely and easy to drink with cherries and raspberries on the palate. Try with spinach and lamb curry.'

Paul Ippolito, ‘Wine Talk’, Femail.com.au, 19th September 2006
'Oyster Bay Marlborough 2005 Pinot Noir is a distinctively regional cool climate Pinot Noir – generous of aroma and flavour, the product of well-grown fruit and careful winemaking.'

David Bray, ‘Top Shelf’, QHA Review, August 2006
2005 Oyster Bay Marlborough Pinot Noir

'Soft, subtle and fragrant, Oyster Bay Pinot Noir is to a wine lover like Lindt chocolate is to a chocoholic.
It is produced from the fruit of mature vines which are constantly leaf-plucked and bunch-thinned to produce the best fruit. This is one lovely medium bodied red that served lightly chilled is just perfect for our climate and well worth getting acquainted with. Matured in French oak barrels with minimal handling, Oyster Bay Pinot Noir is an elegant Marlborough wine at its best and a fine tribute to the standard of New Zealand wines.'

Francine Pullman, ‘Pours for Thought’, Townsville Bulletin, August 2006
2005 Oyster Bay Marlborough Pinot Noir

'This comes from the Marlborough region of New Zealand. A deep purple crimson with fragrant deep red cherry aromas. Along comes a touch of forest floor and truffles to add to the aroma's complexity. Sweet and ripe fruit and a well roundedness. Lovely and easy to drink with cherries and raspberries on the palate. Try it with spinach and lamb curry'

Paul Ippolito, The Sussex Inletter, August 2006
2005 Oyster Bay Marlborough Pinot Noir

'Oyster Bay winemaker Michael Ivicevich achieved his aim of a wine ‘elegant and assertive with glorious fruit flavours’ in his Oyster Bay Marlborough Pinot Noir 2005. Fragrant, with sweet ripe cherry and plum aromas and flavours, the Oyster Bay Pinot Noir went well with a rack of lamb.'

‘Premium Pinots’, The Courier, August 2006
2005 Oyster Bay Marlborough Pinot Noir

'Oyster Bay produces fine, distinctively regional wines that are elegant and assertive with glorious fruit flavours. With Pinot Noir, the fruit is always the primary focus, with many ways to influence it with traditional winemaking techniques to add subtly and complexity. This Pinot Noir 2005 features fragrant aromas of ripe cherries, strawberries and plum that meld with seductive sweet-fruit tannins to provide structure and length, and exude cool-climate finesse.'

‘Winter Entertaining’, Gold Coast Panache, August 2006
2005 Oyster Bay Marlborough Pinot Noir

'Marlborough, at the top of NZ’s South Island, has earned recognition as one of the world’s premium cool climate regions. Oyster Bay winemaker Michael Ivicevich achieved his aim of a wine ‘elegant and assertive with glorious fruit flavours’ in this Oyster Bay Marlborough Pinot Noir 2005. Fragrant, with sweet ripe cherry and plum aromas with flavours, the Oyster Bay Pinot Noir went well with a rack of lamb.'

‘Premium Pinots’, Mount Barker Courier, August 2006
2005 Oyster Bay Marlborough Pinot Noir

'New Zealand’s Marlborough region is responsible for some of the best pinots on the market. Created by winemaker Michael Ivicevich, this wine’s one of them. It’s sweet and fragrant with sweet strawberry and cherry notes on the nose which flow through to the palate and a silky smooth tannin structure. Drink it with roast Quail.'

‘Drop of the Week’, Illawarra Mercury
Oyster Bay Marlborough Pinot Noir 2005

'Dark cherry and strawberry fruit dominate the nose and palate of this Kiwi Red, with some savoury characters, a touch of oak and silky tannins. Try it with duck, game or pan-fried Atlantic salmon. 90 Points.'

The Courier Mail, June 2006
Drop of the week: Oyster Bay 2004 Pinot Noir

'The pinot revolution continues with more and more drinkers opting for this classic fragrant style. This latest cool climate vintage from New Zealand's Marlborough region reveals strawberry and cherry fruit flavours, some underlying French oak and soft, sweet tannins. Drink it with braised duck.'

Illawarra Mercury, New South Wales, Australia
16 March 2005
Oyster Bay Pinot Noir 2004: 'A good example of what's becoming a characteristic New Zealand style of Pinot Noir: a good core of rich cherry fruit with savoury, herbal texture. It's medium bodied with light tannins and it makes very good partner to grilled lamb.'

Winecurrent.com, Canada
'Then along came this wonderfully elegant Oyster Bay Marlborough Pinot Noir. Full of ripe cherry and plum aromas and flavours with nice soft, subtle oak integration. A perfect match to the freshness and flavour of our cuisine.'

Dominique Parat, Proprieter, G.P.K. group of restaurants
Auckland, New Zealand
Oyster Bay Marlborough Pinot Noir 2003 - '...all too easy to drink, fruit driven pinot noir. It has a really big mouthful of ripe fruit, balanced by a soft acid finish.'

Maryanne Egan, Donna Hay Magazine, Spring 2004, Australia
'New to Australia, this screw capped NZ Pinot has a leafy and lean quality that suits those wonderfully fatty foods that require a stern voice: sausages, chicken and some lamb cuts, duck. Smells and flavours of dark berries are plentiful enough, which is sure to win it fans.'

Ben Canaider, Delicious Magazine, August 2004
'Oyster Bay Marlborough Pinot Noir 2003 ($24): It's got leanness and length in the context of ripeness, with a ripe, ashen, sandy plumminess meshing into a smoky strain of oak. For a well-priced New Zealand pinot noir (not a string of words often placed together) it delivers a satisfying varietal hit that proves that, in time, New Zealand pinot will place pressure on Australian pinots at all levels. Two or three Australian pinots at this price point are better than this - but only two or three. Full marks then to Oyster Bay. Drink Now -2006. 87 points.'

Campbell Mattinson, Winefront Monthly, July 2004, Australia
Oyster Bay 2003 Pinot Noir - 92 points
'This is more elegant wine than the lassie job and another step up the ladder. There's a neat leafy whiff adding to the smoky raspberry and wild cherry fruit. The palate's lush and juicy with that soft viscosity hiding the mild but persistent natural acidity- it's cheeky and it gives the wine its cutting edge. The closure guarantees its lovely lingering freshness. Try steamed Chinese lupchun pork sausages.'

Philip White, The Advertiser
Wednesday 21 July 2004, Adelaide, Australia
2003 Oyster Bay Pinot Noir - 'This was a wine of considerable weight and texture, with sweet macerated fruit richness and alcohol warmth, plus some toasty oak.
Included in the top 20 Pinot Noir in Australia under $30'

Peter Bourne, Nick Bulleid MW, Andrew Caillard MW, and Peter Forrestal.
Australian Gourmet Traveller - Wine June/July 2004 Issue
Oyster Bay Marlborough Pinot Noir 2003 - 'This is an excellent, fragrant New Zealand pinot. It has been matured in French oak, has a sound, soft tannin structure and exceptional sweet fruit flavours of plums and ripe cherries.'

Illawarra Mercury, Kerry Skinner, 23 June 2004, Australia
'The sublime Oyster Bay Pinot Noir 2001 is a study in voluptuous elegance. As well as being the perfect Sunday lunch wine it also comes pretty close to being the elusive stuff of dreams.'

Giles Kime, The Sunday Telegraph, London, U.K.