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Oyster Bay Marlborough Chardonnay 2002

Chardonnay from Marlborough, New Zealand
    0% ABV
    • WE89
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    Winemaker Notes

    Chardonnays that truly capture the character of Marlborough with pure, incisive flavours of citrus and stonefruit, balanced with subtle oak, and a creamy texture to finish.

    A portion of the blend is barrel fermented and matured in new French oak barriques, where the wine is lees stirred to help achieve maximum softness and integration. We concentrate on the quality of fruit flavours and the subtle use of oak to produce the harmonious, distinctive style. In keeping with the natural style, no malo-lactic fermentation takes place.

    Oyster Bay Chardonnays are wines of delicious varietal intensity, concentrated aroma and flavour, underpinned by appetising acidity. They can be enjoyed on release, while the balanced structure will see them age gracefully over 2 to 5 years.

    Critical Acclaim

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    Oyster Bay

    Oyster Bay

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    Oyster Bay, Marlborough, New Zealand
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    The philosophy of Oyster Bay Marlborough is to produce fine, distinctively regional wines that are elegant and assertive with glorious fruit flavours - wines that drink well within a year or two of vintage, yet possess the balance of structure to reward cellaring.

    The Oyster Bay label is owned by Delegat's Wine Estate, one of New Zealand's largest family owned and managed wine producers.

    The first Oyster Bay vines were planted in 1988 and the label takes its name from the local Oyster Bay, situated in the picturesque headlands of the Marlborough Sounds, on the northern tip of New Zealand's beautiful South Island.

    The natural siting advantages of the Oyster Bay vineyards are complemented by our intensive and careful viticultural practices including vine spacing, trellis configuration, canopy management and irrigation and vine monitoring systems.

    The glorious result is consistently high quality grapes which, together with sensitive skilled winemaking, express the unique character of Marlborough.

    Marlborough

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    Home to perhaps the world’s most easily recognizable Sauvignon Blanc, Marlborough has a unique terroir that lends a unifying thread to all of its wines. But despite common misconceptions, the wines from this region at the northern tip of New Zealand’s South Island are anything but homogenous. With well-draining stony soils and a dry, sunny climate, the vineyards of Marlborough benefit from wide temperature fluctuations between day and night, which helps to preserve natural acidity in their fruit.

    The region’s specialty, Sauvignon Blanc, is beloved for its pungent, aromatic character with notes of exotic tropical fruit, freshly cut grass, and green bell pepper along with a refreshing streak of stony minerality. These wines are made in a wide range of styles, and winemakers take advantage of various clones and vineyards sites as well as fermentation, lees-stirring, and aging regimens to differentiate their bottlings from one another. Also produced successfully here are fruit-forward Pinot Noirs, elegant Riesling, Pinot Gris, and Gewürztraminer, and a wide range of Chardonnay styles, as well as more experimental varieties like Grüner Veltliner and Syrah.

    Chardonnay

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    One of the most popular and versatile white wine grapes, Chardonnay offers a wide range of flavors and styles depending on where it’s grown and how it’s made. In Burgundy, Chardonnay produces some of the finest white wines in the world, typically tending towards minimal intervention in the winery and at its best resulting in remarkable longevity. This grape is popular throughout the world, but perhaps its second most important home is in California, where both oaky, buttery styles and leaner, European-inspired wines enjoy great popularity. Oregon, Australia, South America, South Africa, and New Zealand are also significant producers of Chardonnay.

    In the Glass

    When planted on cool sites, Chardonnay’s flavors tend towards grapefruit, green apple, minerals, and white stone fruit, while warmer locations coax out richer, more tropical flavors of fig, melon, and pineapple. Oak can add notes of vanilla, coconut, and spice (as well as texture), while malolactic fermentation can impart soft, buttery acidity.

    Perfect Pairings

    Chardonnay is as versatile at the table as it is in the vineyard. The crisp, clean, Chablis-like styles go well with simple seafood, light chicken dishes, and salads. Richer Chardonnays marry well with cream or oil-based sauces.

    Sommelier Secret

    Since the 1990s, big, oaky, buttery Chardonnays from California have enjoyed explosive popularity. More recently, the pendulum has begun to swing in the opposite direction, towards a clean, crisp style that rarely utilizes new oak. These Old-World style wines have been dubbed the “New California Chardonnays,” and anyone who claims they do not like Chardonnay should give them a try.

    LAU2611017_2002 Item# 59724