and assertive with glorious fruit flavours. It all starts in the vineyard. We treat each vineyard
block and parcel of wine individually. The fruit is crushed, gently pressed and the juice
is cold settled. A long, slow temperature controlled fermentation and immediate bottling
after winemaking, retains all the wonderful fruit flavours and aromas that are present.
Pale straw green in colour with brilliant clarity, Oyster Bay Marlborough Sauvignon Blanc
is zesty and aromatic with lots of lively fruit characters. A concentration of assertive passionfruit
and tropical fruit flavours with an abundant bouquet, it is a wine that is always crisp, elegant
Oyster Bay Sauvignon Blanc 2011
"Enticing aromatic tropical and zesty lime flavours, with a vibrant and refreshing finish." Michael Ivicevich,
Marlborough had a characteristically cool start to the season.Temperatures during the spring bud burst period were coolerthan average. Towards the end of November, as the first signsof flowering appeared, conditions began to warm. These idealgrowing conditions continued throughout the summer monthspromoting excellent fruit set and encouraging the early onsetof veraison. Marlborough enjoyed higher than average rainfallthroughout the growing season, resulting in good soil moistureand plant-available nutrient levels.
This coupled with good canopymanagement practices stimulated the growth of healthy andproductive vine canopies. With clear weather over the harvestperiod, the fruit was progressively picked at optimal physiologicalripeness. All together, it was an exceptional growing season for Marlborough, resulting in intense fruit flavours and concentrationof varietal characters.
Prime central Wairau, Renwick and Brancott soils. Shallow sandyloams over deep layers of free draining river gravels, providingmoderate fertility and low vigour.Clonal / Rootstock SelectionAn emphasis on Bordeaux clones for pure, instantly recognisablevarietal intensity and flavour. Medium-to-low vigour rootstockselection matched for suitability to clone and soil vigour.Winemaking TechniquesThroughout harvest, fruit was selected from progressively laterripening vineyard blocks, commencing with the stonier free-drainingsites. Upon receipt to the winery, the grapes were destemmed andtransferred to the tank presses where the free-run juice was separatedand the remaining fruit lightly pressed. The juice was then cold settledto a clear state, racked into stainless steel fermentation tanks and theninoculated with a select range of yeasts for added complexity andaromaticity. A slow, temperature controlled fermentation at 12-14 °C(54-59 °F) was undertaken for approximately 21 days. After a shortperiod of yeast lees contact, the wine was racked for final blendingand bottled young to ensure that the fresh, crisp and elegantvarietal characters were retained.
Oyster Bay Sauvignon Blanc is the undisputed market leader due to its quality and consistency vintage after vintage. Oyster Bay Sauv Blanc has excellent balance and varietal intensity. The tropical fruit flavours work in harmony with the distinctive gooseberry characters. One of Marlborough's best Sauv Blanc's!