Oyster Bay Marlborough Sauvignon Blanc 2019
The philosophy of Oyster Bay is to produce fine, distinctively regional wines that are elegant and assertive with glorious fruit flavors. Oyster Bay Sauvignon Blanc is the wine that started it all. Which happened to win the best Sauvignon Blanc in the world. Its brilliant clarity, extraordinary aromatic flavors and refreshing zest are both thrilling and enthralling. Oyster Bay Sauvignon Blanc features enticing citrus notes and tropical flavors – youthful, elegant, and fresh with a lingering, zesty finish.
Oyster Bay Marlborough Sauvignon Blanc is ideal as an aperitif or perfectly matched with raw and grilled seafood such as salmon and tuna, calamari, crab cakes, Cajun and spicy dishes, and fresh Asian flavors.
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.
An icon and leading region of New Zealand's distinctive style of Sauvignon blanc, Marlborough has a unique terroir, making it ideal for high quality grape production (of many varieties). Despite some common generalizations, which could be fairly justified given that Marlborough is responsible for 90% of New Zealand's Sauvignon blanc production, the wines from this region are actually anything but homogenous. At the northern tip of New Zealand’s South Island, the vineyards of Marlborough benefit from well-draining, stony soils, a dry, sunny climate and wide temperature fluctuations between day and night, a phenomenon that supports a perfect balance between berry ripeness and acidity.
The region’s king variety, 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, vineyard sites, fermentation styles, lees-stirring and aging regimens to differentiate their bottlings, one from one another.
Capable of a vast array of styles, Sauvignon Blanc is a crisp, refreshing variety that equally reflects both terroir and varietal character. Though it can vary depending on where it is grown, a couple of commonalities always exist—namely, zesty acidity and intense aromatics. This variety is of French provenance. Somm Secret—Along with Cabernet Franc, Sauvignon Blanc is a proud parent of Cabernet Sauvignon. That green bell pepper aroma that all three varieties share is no coincidence—it comes from a high concentration of pyrazines (herbaceous aromatic compounds) inherent to each member of the family.