“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. 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.”