“Gorgeously balanced merlot with attractive black plum notes. Smooth and full-bodied with a long finish. Great price. Try this with grilled pork chops. Food matches: rare roast beef. Score: 90/100”
“Bright and brimming with fruit, this Merlot delights with plum, dark cherry, gentle woodsmoke and notions of chocolate cake. Zippy acidity gives nice delineation to this juicy, elegant wine. Tuck it away for up to 3 years, or enjoy it tonight.”
“This Merlot may be the pearl in the oyster. Black spice-laden plum, wisps of wood smoke and espresso roast aromas provide segue to an über smooth and mellow mouthful of dark, juicy berry fruit, plumy tones and sweet, ripe black cherry. It’s medium bodied with creamy texture and a balanced fruit-forward aftertaste. Versatile at the table, it pairs well with roast chicken, leg of lamb or roast pork.”
“A distinctive cool-climate Merlot with blueberry and wood-spices aroma, terrific balance, and a light finish that still has ample flavor for pairing with foods.”
“The Hawkes Bay region on New Zealand’s North Island is best known for producing red wines, particularly with classic Bordeaux varieties. The moderate maritime climate, sunny skies and gravelly soils are perfect for growing deeply delicious Merlot like this one. This well-structured wine offers rich fruit flavours with hints of spice. My note: “Double yum! So very delicious and mouth-watering. Round, supple, full-bodied and just loaded with fleshy black plums. Merlot at its best! Score: 90 Points”
“The 2002 Oyster Bay Merlot offers generous red and black berry-like fruit with a hint of dark plum and a touch of briary undergrowth. Well integrated smoky and slightly spicy oak simply meld with the fruit expression and there is a final touch of vanillin to the well rounded finish. Soft, silky and simply very gluggable! Drink now to 2006. A delightful wine to match BBQ’d meats and protected from cork taint by screw-cap.”
Benjamin Moechtar, Wildfire Restaurant, Australia, Sydney,
“Round, supple and smooth with cedar, black olive, smoky roasted bell pepper flavours. Very similar to British Columbia-style merlot. Grilled lamb chops or ribs are easily tamed with this substantial red.”
“In New Zealand, it’s Marlborough for savvy but fresh on the scene it’s Hawke’s Bay for Merlot. The Oyster Bay Hawke’s Bay Merlot,2005 is sourced from alluvial soils and a maritime climate results in this fresh, vibrant drink. Plenty of plummy flavours, with spice and oak.”
“The philosophy of Oyster Bay wines is to produce ‘distinctively regional wines that are elegant and assertive with glorious fruit flavours’. The 2005 Hawke’s Bay Merlot was created from vineyards set in a temperate maritime climate, with the vines warmed under strong sunlight in the day and cooled at night by the breezes from the Pacific Ocean.”
“The Hawke’s Bay region of New Zealand’s North Island is one of the best places on earth to grow Merlot, but most examples tend to be on the pricey side. Good then, to see this youthful, medium-bodied wine, with bright raspberry and plum fruit flavours offset by a touch of tropical Merlot leafiness, at such an attractive price.”
Max Allen, The Weekend Australian Magazine, Australia,
“There’s a savory overtone accompanying the ripe plum and mulberry fruit of this Kiwi red, with fine tannins and soft oak on the finish. Try it over the next few years with lamb, game or duck. Try Drinx Outlets, the Grape, Kirra Beach hotel or Chalk & Cheese bottleshop west end. Rating 89.”
“Take gravelly, free-draining sub-soils and a maritime climate (warm days, cool evenings) and you have the underpinning for an exciting red wine region. Plum, raisin and strawberry compote aromas lead the taster to this medium-bodied, silky smooth offering. The fruit (red currant and cherry) mingles beautifully with the fine-grained tannin and hardly perceptible tang on the finish. This is finely balanced with no rough edges.”
“Most New Zealanders claim Hawke’s Bay is their best area for producing merlot and this indeed is a smart wine, especially at a modest cost. It comes under screw cap but even so, improves considerably when given a bit of air. So pour it and wait 10 minutes or so for it to soften out. Hawke’s Bay is blessed with river water for natural irrigation and gravelly free draining soils. The colour is dense and bright while the palate is crammed with sweet ripe fruit.”
“Hawkes Bay is on a roll at the moment. Winemakers are claiming it as the ideal place for a range of grape varieties, red and white. This merlot (Oyster Bay Merlot,2002) is pretty smart. The ripe, young fruit typical of NZ has freshness and smooth tones of light oak. Great to see them using a screwcap too.”
Sarah Jane Evans, BBC Good Food magazine, United Kingdom,
“We think Oyster Bay are one of the best producers to come out of New Zealand in years. The range is ever increasing with its great Merlot now on offer. Soft, unctuous and so very, very moreish. If you love Merlot do not bypass this great offering from Oyster Bay.”
“Hawkes Bay is known for its production of the Bordeaux varietals, and here is a fabulous example of one from an iconic producer. Well-balanced, it has a wonderful silky texture, fine-grained tannins and soft acidity. While the aromas of cherry and red plum are subtle, the flavours are vibrant-cherry and raspberry garnished with spiciness and a hint of toast persisting through the lingering finish. A quality wine at a great price.”
“New Zealand does produce a few rich, even massive reds. Hawke’s Bay is a stoney hothouse and this merlot is brimming with full-bodied blackberry, blueberry, vanilla and cedar aromas and flavours.”
“Ruby red with a light violet hue, this well-balanced red has a subtle nose of earthiness, spice and black currant. Silky textured and wonderfully balanced, it delivers a wash of persistent vibrant flavour-racy pomegranate, red cherry and raspberry-adorned with hints of spice, soft fine-grained tannin and good moderating acidity. It finishes mid length with spice-infused black raspberry.”
“This merlot is ruby red and has potpourri scents. Juicy mulberry flavour shows on the front of the palate and dark cherry, spearmint and savoury oak characters integrate on the middle palate. The finish has smooth dusty tannins.”
“Spice and berry fruit on the nose, it dishes out a persistent and focused stream of racy cranberry, zesty pie cherry and ripe cranberry flavour melding perfectly with hints of tannin and savoury herbs. It’s medium weight, nicely textured and worth your attention.”
“Well focused and beautifully textured, this is drinking well now and will do so on to 2014. You’ll discover rich black plum aromas and flavors along with mixed spice box and herbal notes. It’s particularly well balanced with everything melding together on the silky smooth finish. My note: Rich and plummy with notes of dark chocolate and black cherries. Gorgeously smooth texture. Score: 88/100.”
“Oyster Bay has combined the bright berry/cherry fruit for which Merlot is known with a fine tannin structure that makes it an ideal companion for a variety of meat and pasta dishes. My note: Lovely, rich, dare I say unctuous? New Zealand excels at pinot noir (and of course Sauvignon Blanc), but I think their merlots are lovely too: elegant and balanced. Score: 89.5/100.”
“We know Oyster Bay here more for its whites but it makes some pretty good reds as well. The fruit is plump, the tannin well-meshed, the flavours go to black raspberry, cherry, mulberry with spice notes in the finish.”
“This new release Oyster Bay Hawke’s Bay Merlot, 2007 boasts vibrant, alluring flavours of ripe plum, sweet berry fruits and hints of spice, accentuated with a nuance of oak and an elegant, lingering soft texture. Oyster Bay lends its reputation to the cool climate Merlot it grows in Hawke’s Bay on the east coast of New Zealand’s North Island – a region described as “arguably the most exciting find in recent times for the cultivation of Merlot in New Zealand.””
“No doubt the owners of the Oyster Bay brand are hoping some of the huge success their Sauvignon Blanc will rub off on other members of the range, including the latest Merlot. It’s a soft and fleshy, drink now red holding plenty of drink now juice grape flavour, hints of spice and herbs and mild tannins. Undeniably simple, but pleasant enough and versatile with food.”
“No doubt the owners of the Oyster Bay brand are hoping some of the huge success of their Sauvignon Blanc will rub off on other members of the range, including the latest Merlot. It’s a soft and fleshy, drink-now red holding plenty of juicy grape flavour, hints of spice and herbs and mild tannins.”
“The wine world is sitting up and taking notice of the red wines from the Hawke’s Bay area, and this youthful Merlot shows why. It is bright crimson and has raspberry and pine bark scents. Sweet, ripe mulberry flavour shows on the front of the palate and peppermint chocolate and glace cherry fruit characters integrate with spicy oak on the middle palate. Persistent berry fruit and smooth flinty tannins combine at the finish.”
“Here is a well made, balanced Merlot that has hints of cooked rhubarb and mulberry on the nose, or light to medium weight and is soft, smooth with pleasing depth. Delicious on its own or with lamb.”
“Screw capped and bright as a button, this medium-weight Merlot is just the ticket for lighter meaty dishes and pizza and pasta frenzies. Red-fruit driven and with a delightful herbal twist on the finish, this is one of those wines that likes to be chilled a few degrees.”
Matthew Duke, The Wine List 2006: The top 250 wines of the year, United Kingdom,
“Oyster Bay has combined the bright berry/cherry fruit for which Merlot is known with a fine tannin structure that makes it an ideal companion for a variety of meat and pasta dishes. Lovely, rich and dare I say unctuous? New Zealand excels at Pinot Noir (and of course Sauvignon Blanc), but I think their Merlots are lovely too; elegant and balanced.”
“This juicy, ripe blackcurrant-rich screw capped red from the Delegat brother and sister team offers a glimpse of the smooth, medium-bodied Bordeaux-style red that’s the hallmark of the Hawke’s Bay region of New Zealand.”
Anthony Rose, The Independent Magazine, United Kingdom,
“The Merlot is a little different from its stable mates in that it comes from Hawke’s Bay rather than Marlborough, but it is genuinely exciting wine in its own right. It is extraordinarily approachable for such a young wine, and it almost defies belief to think that the grapes which went into it were only picked in April last year. It is spicy and savoury and supple, but still full-bodied, and it could also take a bit of time in the cellar.”
“The 2006 Hawke’s Bay Merlot from Oyster Bay New Zealand exhibits the fresh fruit flavours of New Zealand’s new home of merlot. The temperate maritime climate of the bay helps in the creation of an intense, ripe fruit flavour, with spice and soft tannins on the palate. The maturation of a large proportion of the blend in French oaks for 6 months has also contributed a spicy complexity and toasty, smoky characters to the wine.”
“Another tasty drop from this consistent Kiwi producer, this has plum and berry fruit on the nose and palate with some spice and fine tannins on the silky finish. Try it now with lamb, game or duck or cellar for a year or three.”
“It’s very, very relieving to see a gradual increase in serious Merlot outbreaks. The grape is not mellow, as America thought, and then didn’t, leaving Oz floundering and confused, but it should be intense and tannic, as this hot season Kiwi shows. It’s cheap, very fine, elegant, perfumed wine, which really needs a few years’ dungeon to see its halo properly fit. If you were to down it now, try rogan josh. If you wait, lamb’ll be perfect.”
“One brilliant fruit driven Merlot from the Hawkes Bay region of New Zealand. A gorgeous deep violet purple that demonstrates the intensity of the fruit in this wine. Deep sour cherries with ripe plum. Sweet fruit driven. Fresh, distinctive and fragrant. Balanced – still youthful and very delicious. A well rounded wine with a lovely aftertaste. Subtle smooth oak. Violets and earthy secondary hints. Drinking beautifully now. ”
“Round, supple and smooth with cedar, black olive, smoky roasted bell pepper flavours. Very similar to British Columbia-style merlot. Grilled lamb chops or ribs are easily tamed with this substantial red.”