- Oyster Bay Marlborough Sauvignon BlancThis ticks all the Marlborough Sauvignon Blanc boxes: cut grass, snow pea, nectarine and citrus, all bundled into a medium-bodied wine that comes across as dry, silky and refreshing.Wine Enthusiast, USA, March 20172016 VintageThis medium-bodied wine has a pleasant, silky texture, understated graphite and citrus aromas and flavours, and a long, mouthwatering finish.Wine Enthusiast, USA, March 20162015 Vintage90 Points - A zesty, mouth-watering New Zealand Sauvignon Blanc with classic aromas of gooseberry, nettle and guava, with some herbal notes on the finish. Medium-bodied with terrific acidity for a wide range of dishes, from fresh seafood to spinach quiche.Natalie MacLean, www.nataliemaclean.com, Canada, March 20152014 VintageThe latest vintage of one of Canada’s bestselling white wines. Crisp and elegant; a great kiwi buy. Pale, straw green in colour and highly aromatic, with lots of lively fruit characters. Concentrated lemon citrus, passion fruit and tropical fruit flavours, with a vibrant lingering finish. Great sipper, and excellent with oysters and fish.Nick Lees, Edmonton Journal, Canada, March 20102009 VintageA perennial favorite, this pale-straw coloured wine has concentrated aromas of citrus, gooseberry and tropical fruits. Tangy and refreshing, the aromas replay on the palate underlain with soft vegetal and mineral notes. Light-medium bodied, the flavours are very consistent delivering a bright long-lasting finish. It’s a wonderful match with sole, halibut or your favorite goat cheese recipe.Susan Desjardins, www.winecurrent.com, March 20102009 VintageThe young New Zealand Sauvignon Blancs are more lemon-lime grapefruit than green pepper. This is a particularly vibrant example. It tastes like very ripe grapes, filled with sunshine. Dottie immediately thought of oysters on the half-shell and added “Every seafood restaurant in the world should have this on the wine list.Dorothy J. Gaiter and John Brecher, The Wall Street Journal, USA, December 20092009 VintageNew Zealand Sauvignon Blanc is a go-to summer wine, especially to pair with green vegetables. This balanced bottling ‚Äì a midpoint between the grassy, pungent style and a more fruit-driven approach holds it’s own with pricier wines.Lynne Char Bennett, The San Francisco Chronicle, United States, June 20092009 VintageAlways a bit racy, with added complexity from tropical nuances. Classic gooseberry, lime juice and lemongrass aromas with a hint of guava. The flavours show citrus peel, with hints of grapefruit, mango and gooseberry. Zesty stuff. Food suggestion: Oysters rockefeller, shellfish.Gord Stimmell, www.thestar.com, Canada, May 20092008 VintagePlenty of grass, gooseberries and passion fruit on the nose and palate. Crisp and refreshing it would make a zesty aperitif or partner to warm king prawn salad.Jonathan Ray, The Daily Telegraph, United Kingdom, April 20092008 VintageThere you go. Australia’s most popular white wine stood out in the blind tastings I conducted for this issue thanks to its perfumed, almost viognier-like floral lift and ripe, attractive gooseberry fruit flavours. Easy to see why it’s become such a hit.Max Allen, Australian Gourmet Traveller, Australia, January 20092008 VintageFresh, fragrant and mixes biting tropical flavour with a grassy softness. It makes your mouth feel alive the moment it hits. It’s part of a NZ charge; sales of their sav blanc jumped a whopping 30 per cent last year. Top up, anyoneCampbell Mattinson, Sunday Telegraph and Sunday Herald Sun, Australia, November 20082008 VintageThe legions of fans who have made Oyster Bay one of the leading Kiwi brands on the Australian market will be delighted with the latest release. It’s a genuine crowd-pleaser, a bold expression of Marlborough sauvignon boasting fresh passion fruit and tropical fruit flavours with hints of cut grass and citrus.Paddy Kendler, Herald Sun, Australia, November 20082008 VintageThis wine from Marlborough in New Zealand seems obvious in its oyster-mating abilities. In fact, this latest vintage has green vegetal, herbal overtones that remind me of raw peas or even seaweed. Forward in personality, it’s crisp with lots of tangy herbaceous lime flavour. If you’re a timid eater of oysters, this is your salvation as it will blanket but not clash with their taste.Margaret Swaine, National Post, Canada, March 20082007 VintageIf you want to taste the prototypical New Zealand Sauvignon Blanc, visit your local Vintages outlet and pick up a bottle of Oyster Bay Marlborough Sauvignon Blanc, 2007. The wine is quite pale in colour, but don’t be fooled by its pallor. It has an intense gooseberry, green leaf and asparagus nose that leaps out of the glass and grabs you by the… nostrils. I had it with blackened scallops and it was delicious or it’ll work well with goat’s cheese.Tony Aspler, www.tonyaspler.com and 680 Radio News, Canada, January 20082007 VintageIf you want to buy branded wines, two countries’ products stand out: Chile and New Zealand. From NZ, is 2006 Oyster Bay Marlborough Sauvignon Blanc which is a textbook Sauvignon Blanc.Tim Atkin, The Observer, United Kingdom, August 20072006 VintageTop Value from New Zealand. Bright and zingy, with lime, lime peel, green apple and a whiff of herbs as the tart finish sails on and on.Wine Spectator, USA, November 20052005 VintageHere comes another of those zany, zesty Sauv Blancs from the most famous winemaking area in Kiwiland. This attractively-priced Oyster Bay wine is loaded with lots of lively, penetrating fruit characters, a rich concentration of tropical and gooseberry flavors, and an abundant New Zealand bouquet. As these guys say: ‘Sometimes the world really is your oyster,’… and we believe em.The Wine House, United States, December 20052005 Vintage91 Points - Oyster Bay Marlborough Sauvignon Blanc, 2004 ($19): …This is such a fabulously enjoyable drink. Packed to the gills with passionfruit and lychee flavours with wrings of lemon and lime keeping it tight, it is a drink I could tuck into all summer long. Drink now.Campbell Mattinson, Winefront Monthly, Australia, July 20042004 Vintage90 Points - The Oyster Bay Marlborough Sauvignon Blanc 2004 from Marlborough, New Zealand (90 points $19) is a harbinger of much more to come from this region and may cause nervousness among Australian sauvignon winemakers who charge rather more for their wines. It has fragrant crystal-clear passionfruit and lemon blossom aromas, delicate but intense fruit flavours and excellent overall balance.Natalie MacLean, www.nataliemaclean.com, Canada2004 Vintage5 StarsA La Carte Magazine, Austria, November 20042004 Vintage5 Stars - This bright and bouncy young NZ dry white is a delightful expression of its grape variety with vibrant passionfruit, nectarine and lychee characters infused with fresh acidity. For serious dining, one might opt for a complex chardonnay but for casual meals, most Asian cuisines and all manner of seafoods, the Kiwis have the ideal wine: Marlborough Sauvignon Blanc, Enjoy.Paddy Kendler, Herald Sun, Australia, August 20042004 Vintage90 Points - The Oyster Bay Marlborough Sauvignon Blanc 2004 from Marlborough, New Zealand (90 points $19) is a harbinger of much more to come from this region and may cause nervousness among Australian sauvignon winemakers who charge rather more for their wines. It has fragrant crystal-clear passionfruit and lemon blossom aromas, delicate but intense fruit flavours and excellent overall balance.James Halliday, The Weekend Australian, Australia, July 20042004 VintageGOLD2018 Vintage, Houston Livestock Show and Rodeo - Rodeo Uncorked 2019GOLD2017 Vintage, SAKURA Japan Women's Wine Awards 2018GOLD2017 Vintage, San Antonio Stock Show & Rodeo Wine Competition 2018GOLD2017 Vintage, Mundus Vini 201790 POINTS – BEST BUY2016 Vintage, Wine Enthusiast 2017DOUBLE GOLD MEDAL2015 Vintage, San Francisco International Wine Competition 2016GOLD MEDAL2015 Vintage, SAKURA Japan Women's Wine Awards 2016GOLD MEDAL2014 Vintage, China Wine and Spirits Awards 201690 POINTS – BEST BUY2015 Vintage, Wine Enthusiast 2015GOLD MEDAL2014 Vintage, TexSom International Wine Competition 2015GOLD MEDAL2014 Vintage, TexSom International Wine Competition 2015GOLD MEDAL2014 Vintage, China Wine Spirit Awards 2014TOP 110 WINNING WINE2013 Vintage, Vancouver Magazine International Wine Competition 2014GOLD MEDAL2013 Vintage, Cincinnati Wine Festival Competition 2014CLASS CHAMPION2013 Vintage, Houston Rodeo Wine Competition 2014GOLD MEDAL2013 Vintage, The China Wine & Spirits Awards Best Value 2014GOLD MEDAL2012 Vintage, International Wine for Oysters Competition 2012GOLD MEDAL2012 Vintage, San Francisco International Wine Competition 2012GOLD MEDAL (2ND RUNNDER UP TO GRAND CHAMPION)2006 Vintage, International Wines for Oysters Competition 2006GOLD MEDAL (BEST OF SHOW WHITE TABLE WINE)2003 Vintage, Toronto Wine & Cheese Show 2004GOLD MEDAL1990 Vintage, Sydney International Winemakers’ Competition 1991GOLD MEDAL1990 Vintage, International Wine & Spirit Competition 1991MARQUIS DE GOULAINE TROPHY1990 Vintage, International Wine & Spirit Competition 1991
- Oyster Bay Marlborough ChardonnayA lovely, balanced New Zealand Chardonnay with attractive aromas of green apple and smoke. Medium- to almost full-bodied with nice acidity for roast chicken or turkey.Natalie Maclean, Canada, February 20152013 VintageThis expressive white from New Zealand has an attractive toasty oak bouquet from seasoned French barriques. On the palate, the oak is balanced nicely with tangy fruit and just the right amount of acidity. Medium bodied and fruit forward with a creamy texture; it’s distinctive and elegant — good with poultry, cheesy pastas, black cod.Margaret Swaine, National Post, Canada October 20112011 VintageThis 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.Beppi Crosariol, Globe and Mail, Canada, September 20112011 VintageRipe, clean and vibrant. Lime and peach, medium bodied with passionfruit palate.Judging Panel, International Wine Challenge, London, May 20112009 Vintage88 Points - Editors Choice.Wine Enthusiast, USA, April 20102009 VintageStylish, full-bodied wine with vibrant, citrusy, peachy flavours, a subtle seasoning of biscuity oak and excellent harmony and richness.Michael Cooper, Listener, New Zealand, October 20092009 VintageA 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 91/100Huon Hooke, Sydney Morning Herald, Australia, May 20082007 VintageElegant 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 ChardonnaySean Wood, The Chronicle Herald, Canada, February 20082007 Vintage92 Points. 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.Philip White, The Advertiser, Australia, April 20062005 Vintage5 stars.A La Carte Magazine, Austria, November 20042004 VintageGOLD MEDAL, 90 POINTS2016 Vintage, San Francisco International Wine Competition 2017GOLD2015 Vintage, China Wine and Spirits Awards 2017GOLD MEDAL2015 Vintage, Japan Wine Challenge 2016DOUBLE GOLD MEDAL2013 Vintage, China Wine & Spirits Awards - Best Value 2014GOLD MEDAL2013 Vintage, China Wine & Spirits Awards 2014TOP 100 SCORE CHASERS NEW ZEALAND & AUSTRALIA2009 Vintage, Wine Enthusiast Magazine 2011BEST VALUE WHITE WINE UNDER £122009 Vintage, International Wine Challenge 2011GOLD MEDAL2009 Vintage, International Wine Challenge 2011GOLD MEDAL2005 Vintage, San Francisco Wine Competition 2006BLUE GOLD – TOP 1002002 Vintage, Sydney International Wine Competition 2004GOLD MEDAL1994 Vintage, International Wine & Spirit Competition 1995GOLD MEDAL1992 Vintage, International Wine Challenge 1993
- Oyster Bay Hawke’s Bay Pinot GrigioZippy and refreshing with aromas of lime and grapefruit. Ends on an up note of lime and lemon zest and springtime energy. Bone-dry with lime lift through the mid-palate. Good mouth-watering acidity for seafood or an aperitif. Pinot Grigio food pairings: grilled lake fish, garden salad, shellfish, chicken cacciatore, spaghetti.Natalie MacLean, www.nataliemaclean.com, Canada, June 2015Oyster Bay Hawke's Bay Pinot Grigio 201490 POINTSOyster Bay Hawke's Bay Pinot Grigio 2014, Natalie MacLean, www.nataliemaclean.com, Canada, June 2015
- Oyster Bay Marlborough Pinot NoirFresh and vibrant, with licorice-scented plum and blackberry flavours, and a velvety core that firms up on the finish. Details of sage and loam add extra dimension.Wine Spectator, USA, March 20172015 VintageA lovely, velvet-smooth pinot noir with classic notes of ripe cherries. Closed with a screwcap. Pair with: chicken, pork, salmon, paté.Natalie MacLean, www.nataliemaclean.com, Canada, February 20162014 Vintage91 Points - Toasty oak on the nose wraps around fleshy ripe black cherry aromas that become lusciously mouth-filling in flavour on the palate. Full-bodied, mouth-watering juicy and smooth with a great finish. New Zealand Pinot Noir offers that unique combination of fleshy fruit and zingy juiciness. Smoky and black cherry notes with some dark spice on the finish. Terrific with a wide range of dishes, especially grilled chicken. Pinot Noir food pairings: planked salmon, barbecued duck, veggie mushroom burger, frittata.Natalie MacLean, www.nataliemaclean.com, Canada, August 20152014 VintageAt 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.Wine Enthusiast, United States, April 20132012 VintageA classic red with plenty of depth. Rich and Fruity but not too heavy for summer. Great with spicy pasta dishes.Helen Pike, Best Magazine, United Kingdom, May 20122011 VintageOyster Bay Pinot Noir from Marlborough New Zealand, is a sophisticated red, gently fruity – plums and cherry to the fore – and pleasant tannins. Smooth and smoky too.Mike Kelly, Sunday Sun, United Kingdom, April 20122011 VintageThe palate is silky smooth and packed full of sweet, round, plummy fruit that slides down easily. The finish is equally supple with dry savoury, earthy red fruit notes. Serve with duck or chicken.Anthony Gismondi, The Vancouver Sun, Canada, April 20102009 VintageA good pinot, fragrant, with attractive redcurrant and dark-cherry flavours that linger, and a velvety texture.Peter Forrestal, Sunday Times, Australia, March 20102009 VintageBright, pure, fresh aromas of flowers and red fruitEric Asimov, New York Times, United States, February 20102009 VintageMedium-bodied, rich, concentrated and quite oaky, with red currant and dark-cherry flavours.Sunday Times, United Kingdom, February 20072006 VintageJust 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, August 20072006 Vintage90 Points - 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.Mike Frost, The Courier Mail, Australia, June 20062004 VintageThis 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 $30Peter Bourne, Australian Gourmet Traveller, Australia, June 20042003 Vintage92 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, Australia, July 20022001 VintageThe sublime Oyster Bay Marlborough 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, United Kingdom, December 20022001 VintageDOUBLE GOLD2016 Vintage, SAKURA Japan Women's Wine Awards 2018GOLD2016 Vintage, Japan Wine Challenge 2017DOUBLE GOLD, 95 POINTS2015 Vintage, San Francisco International Wine Competition 201790 POINTS2015 Vintage, Wine Spectator 2017GOLD2015 Vintage, TexSom International Wine Competition 2017GOLD2015 Vintage, China Wine and Spirits Awards 2017GOLD MEDAL2014 Vintage, Cincinnati International Wine Festival Competition 2016GOLD MEDAL2013 Vintage, China Wine and Spirits Awards 2016GOLD MEDAL2013 Vintage, Houston Livestock Show & Rodeo Wine Competition 2015GOLD MEDAL2013 Vintage, Sydney International Wine Competition 2015GOLD MEDAL2013 Vintage, San Francisco International Wine Competition 201491 POINTS2008 Vintage, Wine Spectator Magazine 2010GOLD MEDAL2008 Vintage, San Francisco International Wine Competition 2009GOLD MEDAL2006 Vintage, San Francisco International Wine Competition 2007GOLD MEDAL (TOP IN CLASS)2005 Vintage, Vintage Cellars National Wine Show of Australia 2005
- Oyster Bay Hawke’s Bay MerlotDeliciously plump, ripe and almost juicy merlot with black currant, plum, black cherry and mocha/coffee flavours. Quite concentrated. Very tasty wine offering great value.Bob Campbell, MW, New Zealand, March 20152013 Vintage90 Points - Round, smooth, supple Merlot with enticing aromas and flavours of fleshy black plum and blackberry on the nose and palate. Medium- to almost full-bodied. This would be a great match for grilled pork chops.Natalie MacLean, www.nataliemaclean.com, Canada, March 20152013 Vintage90 Points - 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.Natalie MacLean, www.nataliemaclean.com, Canada, March 20132011 VintageThis 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.Vic Harradine, www.winecurrent.com, Canada, October 20112009 VintageRuby 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.Vic Harradine, www.winecurrent.com, Canada, September 20102008 VintageNew 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.Gord Stimmell, The Toronto Star, Canada, September 20102008 VintagePerfectly varietal aroma of olive, tea and red fruit. A well-balanced wine to drink soon.Dan Berger, Vintage Experiences, United States, March 20102008 VintageCrowd-pleasing Oyster Bay Merlot 2008 from New Zealand is medium-bodied and smooth, with pronounced berries, a hint of spice and juicy acidity.Beppi Crosariol, Globe and Mail, Canada, May 20092008 VintageThis 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.Huon Hooke, The Melbourne Age, Australia, December 20072006 VintageThis 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, December 20062005 VintageTake 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.www.winecurrent.com, Canada, December 20052004 VintageThere’s plum and fruitcake and an intriguing savoury touch in this tasty Kiwi red which shows fine tannins and a good finish.Mike Frost, The Courier Mail, Australia, October 20042003 VintageA delicious New Zealand red with bold, forthright flavours and the added attraction of a screwcap.Giles Kime, The Sunday Telegraph, United Kingdom, October 20042003 VintageGOLD2015 Vintage, China Wine and Spirits Awards 2017GOLD MEDAL2014 Vintage, Japan Wine Challenge 2016GOLD MEDAL2014 Vintage, TexSom International Wine Competition 2016GOLD MEDAL (90 POINTS)2013 Vintage, San Francisco Wine Competition 2015TOP 100 – BLUE GOLD MEDAL2013 Vintage, Sydney International Wine Competition 2015GOLD MEDAL2013 Vintage, China Wine Spirits Awards Best Value 2014GOLD MEDAL2013 Vintage, China Wine Spirits Awards 2014GOLD MEDAL2013 Vintage, Japan Wine Challenge 2014JUDGE’S CHOICE2011 Vintage, Wine Access International Value Wine AwardsFINALIST2007 Vintage, Sydney International Wine Competition 2009
- Oyster Bay Sparkling Cuvée BrutToasty and vibrant New Zealand sparkling wine with green apple. Zesty refreshment. Pair with fried chicken. Sparkling Wine food pairings: grilled calamari, oysters, pan-seared scallops, squash soup, pork spare ribs. A splendid salad wine.Natalie MacLean, www.nataliemaclean.com, Canada, October 20164.5 out of 5. Oyster Bay’s Brut Sparkling Cuvée is made 100% from the Chardonnay grape using the Charmat Method. On colour, this sparkling holds a golden hue that houses a fantastic bed of bubbles. On the palate, you’ll be impressed by the frizzante citrus, peach and creamy notes. It is a robust and lively sparkling, with well balanced sugar and acidity, making it a palate friendly sparkling that will more than please your guests.Wine Hobbyist.com, Canada, December 2012Oyster Bay’s well-priced Brut plays on the tangy side, with lots of tropical and citrus fruit in the foreground and whispers of bread dough and mineral in the background.theglobeandmail.com, Canada, December 2012One of those it’s so good it could be Champagne’ sparkling whites, it was a delight. Citrus, biscuit and cream tastes to the fore, it was smooth and very more-ish.Mike Kelly, Sunday Sun, United Kingdom, May 2012Made from 100 per cent Chardonnay, this is a moderately complex, creamy wine with a strong citrus and ripe stonefruit flavour. Dry and savoury with plenty of character.Jane Skilton, MW, New Zealand, January 2011Pale straw colour. Spicy yellow grapefruit peel nose. Fairly dry, slightly spicy, light to medium-light bodied, very zesty, lemony, yellow grapefruit flavours with a lingering, crisp finish and fairly good effervescence.Michael Vaughan,vintageassessments.com, Canada, December 2010For dinner, with shrimp in cream sauce with rice, a bottle of Oyster Bay Sparkling Cuvée Brut (vibrant apple, white peach and citrus flavours; well balanced with good length).Tony Aspler - the Wine Guy, Canada, December 2010New from New Zealand Oyster Bay Sparkling Cuvée is 100 per cent Hawke’s Bay Chardonnay and managed to lay a medley of trendy tropical melon, green apple and fresh peach flavours over a classic base of soft chalk and wet slate minerality.Doug Sloan, Courier-Island, Canada, December 20102010 VintageI would be very happy combining this with Bluff oysters served over ice with a squeeze of lemon juice and a good grind of black pepper, perfect! Oyster Bay sparkling Cuvée brut made from 100 percent chardonnay grapes has an elegant finesse. It has lovely lime flavours, citrus and white peach, accentuated by a finely bubbled palate with a crisp refreshing finish. Enjoy! To see my interview with Stewart Stephen visit www.sunlive.co.nzWeekend Sun, New Zealand, July 2010Very chic with its toasty apple, citrus and slightly sweet mouth feel.Gord Stimmell, The Toronto Star, Canada, April 2010It was only a matter of time before this winery, known for its well-priced Sauvignon Blanc, took advantage of New Zealand’s cool, temperate, maritime-influenced climate to make a refreshing sparkler. Here it is, a 100-per-cent Chardonnay cuvée with elegance, finesse and lively bubbles. The wine has hints of peach and minerals and a crisp finish.Nick Lees, Edmonton Journal, Canada, December 2010GOLD MEDALSAKURA Japan Women's Wine Awards 201791 POINTSNatalie MacLean, www.nataliemaclean.com, Canada, October 2016WINNER/100+ BEST BUYVancouver Magazine Wine Awards 2015GOLD MEDALThe China Wine & Spirits Awards Best Value 2014TOP 105 WINNING WINEVancouver Magazine International Wine Competition 2013GOLD MEDALHong Kong International Wine & Spirit Competition 2013
- Oyster Bay Sparkling Cuvée Rosé90 points - a lovely persistence of tiny bubbles beading along the sides of the glass in this toasty New Zealand sparkling wine. Aromas of citrus spice and strawberry flan. The chardonnay grapes in this blend come from Hawkes Bay region, while pinot noir grapes hail from Marlborough. Lovely persistence of flavours and bubbles. Crisp, clean finish. Crisp, clean and fresh. Try with fried fish, potato chips, roast turkey and New Year's resolutions. Stock up now for the holidays!Natalie MacLean, www.nataliemaclean.com, Canada, July 2016Opens with desirable onion skin hues and a nose of honey, warm earth and meat that is replicated on the light weight palate. Thins out ever so slightly on the end palate.A refreshing style.Bjorn Anthony, Wine Columnist, Australia, January 2011It’s the palest of Rosés, with a brisk lemon crunch.Sarah Jane Evans, BBC Good Food magazine, United Kingdom, January 2011Lots of bubbles and a nice blend of tangy Chardonnay and red berry flavours from the Pinot Noir grapes.Mike Kelly, Sunday Sun, United Kingdom, December 2010BLUE GOLDSydney International Wine Competition 2019TOP 100Vancouver Magazine International Wine Competition 2015TOP 110 WINNING WINEVancouver Magazine International Wine Competition 2014GOLDSAKURA Japan Women's Wine Awards 2016
- Oyster Bay Marlborough Rosé4.5 stars - This satisfying rosé was made from pinot noir grown in the Wairau Valley. Pink/pale red, with an enticingly scented bouquet, it is full-bodied (13.5% alc/vol) and fleshy, with strong vibrant redberry and plum flavours, dry and persistent.Michael Cooper, New Zealand Listener, October 20172017 Vintage
