“This medium-bodied white is deftly balanced. The texture is silky-creamy, supporting fresh peach, subtle oak and zippy green-apple acidity. It’s versatile and could span the gamut from shellfish to salmon to roast chicken to grilled pork chops. Score: 89/100”
“Tropical fruit, citrus and sweet vanilla aromas abound on this tangy, generously textured, value-packed beauty. Rivers of nicely balanced flavour pour from the bottle with lemon chiffon pie, crisp grapefruit and spiced yellow plum to the fore. It’s mid weight sporting a mid-length finish that’s crisp and refreshing. ”
“Since its birth in 1991, Oyster Bay has been one of the biggest success stories to come out of New Zealand and now commands a share of that market in almost 30 countries. This blend of Pinot Noir (20 per cent) and Chardonnay (80 per cent) from the cool-climate Marlborough region has plenty of finesse with bready notes on the nose, upfront red berry fruit flavours, fine, persistent bubbles and a lingering, dry finish.”
“There’s a lot of rubbish coming from Marlborough now, as the crasser Kiwis milk it for all it’s worth. Oyster Bay seems to remain reliable and inexpensive. This is creamy, delicate Chardonnay, modestly oaked, nicely chubby with puppy fat, but dry and velvety in the finish, and fine and fairly elegant overall. 92 points.”
“That cool climate of New Zealand is ideal for Chardonnay, too. This is one of its cheapies but its fresh and lively, with cool stone-fruit flavours and crisp, cleansing acidity.”
“The philosophy of Oyster Bay wines is to produce ‘distinctively regional wines that are elegant and assertive with glorious fruit flavours’. A combination of barrel and tank fermentation and the stirring of lees on oak was used to produce their 2005 Marlborough Chardonnay, resulting in rich citrus, stone fruit and oak flavours.”
“This interesting Chardonnay comes from the esteemed Marlborough cool climate region of the South Island of New Zealand. Light straw yellow exhibiting youthfulness. Complex lees like distinguished matchstick aromas initially. Tropical notes, citrus essences with subtle stone fruit soon follows. Lovely smooth creamy oak texture on the palate with refreshing acidity. Lively and fresh…Have with bbq baby octopus. Drink over 3-4 years.”
“There’s a nice minerally touch to this Marlborough white with melon and citrus fruit, a touch of oak and a splash of creaminess. Try it with fish or chicken dishes now or cellar for a year or two. Rating 89.”
“Crisp without being overly racy, this mostly tank fermented Chardonnay features bright, citrusy fruit with just hints of oak. A food friendly style at an affordable price. 86 Points.”
“Oyster Bay has made some incisive roads into the Australian market in recent times. This is an elegant, creamy, fruit-driven cool climate Marlborough Chardonnay with intense stone fruit and citrus flavours and some nice oak characters.”
“This is one of New Zealand’s great export success stories and proves that the Marlborough region is not just good for producing good Sauvignon Blanc. The nose is complex with subtle melon and citrus characters. In the mouth the wine has excellent balance of acid and oak influence. The length is persistent with the wine finishing dry and fulfilling.”
“Partly oak-fermented, no malo-lactic, some lees stirring. Very pleasantly fruity wine, alive, tasty and very good value for money with its easy, user-friendly Chardonnay statement.”
“Buttery and banana skin with a well balanced and structured quiet cool climate in style’ – SW ‘Interesting yeasty nose followed through on the palate balanced with lovely fruit, fine oak treatment, interesting’ ”
“This is a very smart wine from a producer that’s becoming increasingly popular on Australian markets. It’s New-Zealand grown and made but won’t break the bank. In many ways it’s typical of good Tasmanian chardonnays: soft and gentle and ever so elegant in weight and texture. The flavours are a mix of stonefruits and quality French Oak. Well worth seeking out.”
“Good ripe peach aromas, soft and creamy in the mouth with stone fruit and smoky toast flavours, subtle and softly fleshy with a fresh, nicely balanced finish.”
“There’s massive savoury grip on the mouth with Oyster Bay Marlborough Chardonnay 2005. Tangy and hugely lush, this is a smoky New World chardonnay with big length. And the warmer the wine gets the more the flavours ooze out.”
“Though better known for sauvignon blanc, Oyster Bay’s chardonnay has impressed in recent years. The’08 is a smart wine, holding plenty of ripe citrus, melon and nectarine fruit flavours with fresh and lively acidity. A portion of the final blend was matured on lees in the barrel, which has contributed depth to the texture.”
“This elegant Chardonnay shows varietal intensity and the distinct qualities of the Marlborough region with aromas of green apple, ripe peach, vanilla, light toasty oak and a note of tropical fruit. A dry, soft and creamy crowd-pleaser with charming balance brought by a touch of acidity and toast. My note: A lovely, round Chardonnay with rich notes of stonefruit, ripe peach, lime, green apple and passionfruit. Score: 89/100.”
“Elegant lemon citrus with overtones of hazelnut, delicate toasty butter and vanilla on the nose. Lively crisp green fruit, fresh citrus and a hint of tropical fruit in the mouth, with tart acidic grip and light nutty butter tones on the finish. Stylish cool-climate New World Chardonnay”
“This week’s wine, the Oyster Bay 2007 Marlborough Chardonnay has a lush persistent cool-climate mouth-feel with tasty pineapple and peaches flavours… There are some buttery sensations on the top palate from malolactic (secondary) fermentation in French oak, while 13.5 per cent alcohol adds some nutty attractiveness to the long, clean finish. This is a fairly big chardonnay style for New Zealand and one that I find most appealing.”
“Vibrantly fresh tropical and citrus fruit aromatics with hints of butter and pineapple. Lusciously mouth-filling lemon and tropical fruit flavours with refreshing acidity, buttery spice and a touch of hazelnut on the finish.”
“A fruit-driven Marlborough of real charm and drink-now appeal. It has stone-fruit aromas with a touch of gooseberry and a hint of butter. The palate is crisp and tangy, with lively Chablis-like structure and fresh acidity. Drink soon. BEST IMPORTED WINE 91/100”
“A fine delicate chardonnay, offering pleasant current drinking. Creamy tropical flavours with some understated oak. It is a quite pure and freshly pristine chardonnay, ideal for current drinking and over the next year or so.”
“Oyster Bay has been a huge success story since its introduction to the Australian market. From New Zealand’s Marlborough region it’s a quality chardonnay, matured in French oak with aromatic, crisp citrus and stonefruit on the nose and palate, lively acidity and a creamy finish. Drink it with roast pork.”
“It is green-tinged gold in the glass and has aromas of tropical fruit salad and shortbread biscuits. Crisp, zesty white peach flavour shows on the front of the palate and honeydew melon and orange zest fruit characters integrate with cashew-edged oak on the middle palate. Slatey acid features at the finish. It would be good with gnocchi with a rich four-cheese sauce, eggplant involtini with tomato, ricotta and mozzarella or chicken chop suey.”
“There’s stone fruit and citrus on the nose and palate of this Kiwi white, with some creaminess and restrained oak. Try it with grilled fish, chicken or veal dishes.”
“The wine displays tropical citrus flavours on the nose, underpinned with a lingering creamy character that does not overpower the fruit flavours of the wine.”
“This Chardonnay captures the true character of Marlborough with pure, incisive and ripe fruit flavours. Maximum softness, integration and texture is achieved via a combination of barrel and tank fermentation and the stirring of yeast lees. The end result is a delicious chardonnay characterized by concentrated aromas and flavours of ripe citrus and stonefruit, balanced with subtle oak, with a creamy texture to finish.”
“This is an assertive, intensely flavoured chardonnay that makes an interesting comparison to its Aussie counterparts. Stone fruit, indeed tropical fruit aromas and flavours pervade this chardy from across the Tasman, which has gained creamy softness and texture from the fermentation process and lees stirring. Freshly shucked oysters please.”
“From the highly-acclaimed 2007 New Zealand vintage, this delicious, lively, crisp white shares lemon, pink grapefruit and tropical fruits on both nose and palate. Of medium weight, it will blossom further over the next 2-3 years. Lovely with simple seafood.”
Anthony Bjorn, Grape Expectations, West Australia,
“Better known in Australia for sauvignon blanc, this Kiwi company also produces smart chardonnay from its Marlborough vineyards. In this case, attractive citrus, melon and peach characters are invigorated by some crisp acidity, though the palate remains light, subtle and creamy.”
“With cool climate fruit from the New Zealand regions best known for Sauvignon Blanc, Oyster Bay has made a crisp, citrusy Chardonnay with a touch of smoky mineral on the nose. Full flavours of apple and tart pear combine with bright acidity and gentle, soft oak, which adds texture and body to the long finish.”
“It has citrus and crushed almond scents and show zippy ruby grapefruit flavour on the front of the palate. This persists on the middle palate, where it gathers in creamy, white peach characters under laid with cashew-like oak. Flinty acid features at the finish. It would go well with prosciuttto rocket and egg tart, spaghetti in anchovy and garlic sauce or Sri Lankan prawn curry with fresh coconut, samba rice and green mango pickle.”
“A lovely friendly fruit-driven chardie with a lively grapefruit and melon palate. Has some nice flavours of gentle stone fruit with a little creamy richness. Nice wine for the next couple of years, with the fine acid providing a nice clean finish.”
“Citrus and stone fruit dominate the nose and palate of this Kiwi white, with restrained oak and a creamy finish. Enjoy it over the next few years with chicken, pork or richer seafood dishes.”
“Citrus and stone fruit dominate the nose and palate of this Kiwi white, with restrained oak and a creamy finish. Enjoy it over the next few years with chicken, pork or richer seafood dishes.”
Greg Duncan-Powell, Sydney Morning Herald, Australia,
“Already well established as a popular brand of Kiwi sauvignon blanc, Oyster Bay has recently made its Chardonnay available in Australia, and it’s a truly delightful drop. Fresh and youthful melon and citrus are to the fore, supported by some tropical fruits and sensitive oak treatment.”
“Lovely open, ripe almost perfumed apricot/stone-fruit nose and palate that has crisp, cleansing acid, is of medium weight and lingers well. Delicious drinking now (or the next couple of years) with vegetarian food. ”