At 50,000 cases imported, this must be one of the most ubiquitous New Zealand Pinots in the United States. It’s medium bodied and tightly wound, with a crisp core of mouth-watering acidity that adds zest to the flavors of dark cherry, earth and leather. Drink now.
Here is a fresh style with good ‘Pinosity’ (Pinot Noir character), which offers cherry and raspberry, white pepper and delicate spice with cedarbox, carrot tops and the expected forest floor notes. It’s approachable and juicy with silky fruit, cocoa and fine spices lingering across the finish.
From Marlborough in New Zealand’s South Island, this garnet coloured wine is a great summer red. Fresh cherry flavours burst forth on the palate and on the nose augmented by subtle earthy notes. Aged in new and older French barrels, its oak is subtle and tannins supple. Elegant and medium bodied, have with barbecued duck, quail or tuna.
This is brimming with flavour, balanced on a pin and simply scrumptious. Look for a perfumed array of involved aromas with dark berry fruit, earthy tones, floral notes and spice box predominant. It bathes the palate with well-structured balanced flavour—briary berry, racy red currant and blood plum. It’s medium weight and gorgeously textured with a charming fruit-filled aftertaste. Lovely sipped on its own, it’s also delicious paired with duck—smoked breasts or terrine.
Pinot Noir is Marlborough’s red-wine specialty, and this Vintages customer favourite comes from one of New Zealand’s most consistent producers. With pure fruit characters of brambly raspberry, black cherry and spice. Generous and delicious with medium to full-bodied weight. Score: 90/100.
Pinot Noir is Marlborough’s red-wine specialty, and this crowd-pleasing version comes from one of New Zealand’s most consistent producers. With pure fruit characters of brambly raspberry, black cherry and spice, it will make a fine partner for beef-and-veggie ratatouille. My note: Love this style! Juicy with black cherries and berries. Great acidity for food. Medium-bodied and lusciously supple.
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.
Soft, subtle and fragrant, Oyster Bay Marlborough 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.
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.
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 Marlborough Pinot Noir went well with a rack of lamb.
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.
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 Marlborough Pinot Noir went well with a rack of lamb.
This Pinot dances lightly on the palate delivering a steady stream of ripe cranberry, red currant and pie cherry flavour along with a generous mouth feel. There’s barely a hint of tannin and the 6 months in oak has been nicely integrated. There’s a generous spine of acidity that keeps this crisp and refreshing through the lip-smacking finish. A versatile food wine, it pours well alongside spaghetti Bolognese, meat-laden pizza or lasagna.
Oyster Bay defines the stature and style of New Zealand wines producing elegant, assertive super-premium wines with glorious fruit flavours from the renowned regions of Marlborough and Hawke’s Bay. Oyster Bay is an elegant cool-climate pinot noir at its best. Fragrant, soft and flavourful with aromas of ripe cherries, plums and gentle sweet fruit tannins to provide serious structure and length.
Pinot Noir is the leading red grape variety in New Zealand, thanks to the cool climate. This one is very ripe but not flabby at all, with focused strawberry, cherry and raspberry flavours, a touch of peppery spice, and lovely balancing acidity that lends an elegant feel overall.
Oyster Bay Wines have the recipe for this wine pretty well sorted. Light bodied in weight, the nose and palate of plums and cherries balanced by some good quality oak make for pleasant drinking now. Enjoy with spatchcocked barbecued quail.
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.
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. Food pairing: pan-fried veal kidneys with mushroom sauce, pan fried turkey breasts with tomato sauce.
This gorgeously-textured Pinot rates highly on its own. Aromas of toast and black plum are evident while the flavour profile is a lovely melange 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.
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.
I recently tasted a flavourful Pinot Noir from New Zealand – Oyster Bay Marlborough 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,
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.
Richard Kinssies, Seattle Post Intelligencer, United States,
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, United States,
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.
This gorgeously-textured Pinot rates highly on its own. Aromas of toast and black plum are evident while the flavour profile is a lovely melange 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.
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.
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.
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 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.
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.
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. (92 points).
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. Drink Now -2006. 87 points.
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.
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.
Alluring aromas of mixed field berry, exotic spice and earthy tones provide a delightful segue for this sweet and savory, medium-bodied, nicely textured Pinot. Black currant, succulent cherry and spice-infused flavours of black plum wash over the palate in gentle waves. This is very smooth and silky throughout.