Oyster Bay wines capture the special character of New Zealand. Our Sauvignon Blanc, Pinot Noir, Rosé and Chardonnay are produced at our winery in Marlborough, and our Merlot, Pinot Gris, and Sparkling Wines are produced at our winery in Hawke’s Bay.

Oyster Bay strives to bring the best of New Zealand wine to the world. Our winemaking efforts focus exclusively on producing Super Premium wines that capture the character of our special place. As such, we currently do not operate tastings, or vineyard/winery tours.

Oyster Bay focuses exclusively on making Super Premium quality wines for people around the world to enjoy. Producing branded merchandise is not a focus for us at this time, and therefore we do not currently have anything of this nature available for purchase.

To keep an open bottle of wine fresh, ensure the cap is tightly sealed after every glass pour. Our white wines and rosé should be stored, cap on, in a refrigerator to slow down oxidisation. For our red wines, keep the wine bottle out of light and stored at room temperature (below 21 degrees Celsius or 70 degrees Fahrenheit), or in a refrigerator.

If stored correctly (see above), our white and rosé wines should last up to five days, while our red wines should last up to three days after opening.

Our wines are considered gluten free as they are made from grapes which contain no gluten, and no gluten containing products are added during the winemaking process.

Occasionally, we use animal products such as egg whites, milk proteins or gelatine during the winemaking process to help improve purity, clarity and flavour. Although no traces of these animal products remain in the finished wines, this may make them unsuitable for some vegans and vegetarians.

Some of our wines use egg-based refining agents however no material traces remain in the finished wines.

There will be some yeast left in the wine at the end of the winemaking process, however, the fermentation process should generate enough heat to break down the proteins in yeast that typically cause intolerances. If you have a high sensitivity to yeast, or need further clarification we recommend you consult an allergist.

Residual sugar varies between different wine styles. Please refer to each wine’s technical specifications for more information. These can be found under “Tasting Notes” on their respective pages on this website.

Oyster Bay is a founding member of Sustainable Winegrowing New Zealand; however, we are not certified organic. Our vineyard staff conscientiously use pesticides, herbicides and fertilisers during the growing season to ensure our fruit is of the highest quality and unaffected by pests and other harming influences.

Several Oyster Bay wines may have residual and naturally occurring sulfites, proteins, and a range of other organic compounds which are consistent (if to different degrees) across all varietals and brands. Some people may even react to alcohol itself. If you are reacting to one type of wine, try switching to another. If symptoms persist, please see your doctor.

This depends on the wine and how it has been stored. If it has been stored correctly it should still be enjoyable. The following table provides guidance as to the expected optimal drinking period from vintage release for each of our products.  

Oyster Bay Sauvignon Blanc is not oaked; it undertakes a slow, temperature-controlled fermentation in stainless steel tanks before it’s blended and bottled young to retain its hallmark fresh, crisp and vibrant fruit flavours.

Each vintage may differ slightly due to variations in conditions throughout the growing season. Flavour perception can also vary depending on social and climatic conditions, and food being consumed.

Alcohol percentage may differ slightly due to variations in conditions throughout the growing season.

Nutritional information: