Oyster Bay - Marlborough Sauvignon Blanc
Oyster Bay is a family company, still entirely New Zealand owned. Their vision and passion is to become one of the world’s truly great Super-Premium winemakers. Proudly, the very first vintage of Oyster Bay Sauvignon Blanc won gold and the coveted Marquis de Goulaine Trophy for “Best Sauvignon Blanc of the Competition” at the 22nd International Wine & Spirit Competition in London in 1991. Since this time Oyster Bay has continued to define the very stature and style of New Zealand wines.
Oyster Bay takes its name from the local Oyster Bay in Marlborough, on the tip of New Zealand’s majestic South Island. Oyster Bay‘s reputation has been built from vines grown in Marlborough’s Wairau Valley, now recognized as one of the great wine growing regions of the world. By being among the first to recognize the wine-growing potential of Marlborough, they were able to secure the very best locations within one of the world’s greatest wine-producing regions to plant vines. If Marlborough was the birthplace of Oyster Bay, then Hawke’s Bay, on the east coast of the North Island, is now their second home. No other region in New Zealand produces Merlots with such intensity and elegance, and Oyster Bay’s vineyards are regarded as some of the region’s best.
The winemaking philosophy at Oyster Bay is to produce elegant and assertive wines with glorious fruit flavours and to preserve the environment for generations to come. Oyster Bay is committed to sustainable agricultural practices. They are a founding member of Sustainable Winegrowing New Zealand), and maintain sustainable practices in the winery as well.
This approach is reflected in all areas: they only draw water from aquifers only when it is strictly necessary. The vineyards are monitored for soil moisture, and irrigation is only scheduled when needed. Compost and mulch are used to keep weeds down and to improve the soil as well as retain moisture. Pest control includes planting of beneficial plants that attract species that target pests, and their tractors use low pressure tires to avoid soil compaction.
French and Italian winemaking technology, including a Vaslin Boucher press gallery, is used throughout the facility, the centre-piece of which is a six-story high, temperature-controlled cellar, purpose-built to capture and retain the fresh, vibrant flavors of Oyster Bay’s distinctive cool-climate grapes.
Vinification takes place by parcel, in order to capture their individuality. These wines are then blended to produce a wine with character and personality.
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Description
Oyster Bay is a family company, still entirely New Zealand owned. Their vision and passion is to become one of the world’s truly great Super-Premium winemakers. Proudly, the very first vintage of Oyster Bay Sauvignon Blanc won gold and the coveted Marquis de Goulaine Trophy for “Best Sauvignon Blanc of the Competition” at the 22nd International Wine & Spirit Competition in London in 1991. Since this time Oyster Bay has continued to define the very stature and style of New Zealand wines.
Oyster Bay takes its name from the local Oyster Bay in Marlborough, on the tip of New Zealand’s majestic South Island. Oyster Bay‘s reputation has been built from vines grown in Marlborough’s Wairau Valley, now recognized as one of the great wine growing regions of the world. By being among the first to recognize the wine-growing potential of Marlborough, they were able to secure the very best locations within one of the world’s greatest wine-producing regions to plant vines. If Marlborough was the birthplace of Oyster Bay, then Hawke’s Bay, on the east coast of the North Island, is now their second home. No other region in New Zealand produces Merlots with such intensity and elegance, and Oyster Bay’s vineyards are regarded as some of the region’s best.
The winemaking philosophy at Oyster Bay is to produce elegant and assertive wines with glorious fruit flavours and to preserve the environment for generations to come. Oyster Bay is committed to sustainable agricultural practices. They are a founding member of Sustainable Winegrowing New Zealand), and maintain sustainable practices in the winery as well.
This approach is reflected in all areas: they only draw water from aquifers only when it is strictly necessary. The vineyards are monitored for soil moisture, and irrigation is only scheduled when needed. Compost and mulch are used to keep weeds down and to improve the soil as well as retain moisture. Pest control includes planting of beneficial plants that attract species that target pests, and their tractors use low pressure tires to avoid soil compaction.
French and Italian winemaking technology, including a Vaslin Boucher press gallery, is used throughout the facility, the centre-piece of which is a six-story high, temperature-controlled cellar, purpose-built to capture and retain the fresh, vibrant flavors of Oyster Bay’s distinctive cool-climate grapes.
Vinification takes place by parcel, in order to capture their individuality. These wines are then blended to produce a wine with character and personality.
