A staple on fine wine lists everywhere, one of Marlborough's most palatable exponents, having claimed top gold at the Washington International Wines for Oysters Competition! The philosophy of Oyster Bay is to produce the finest, articulate New Zealand wines, assertive yet elegant, laden with glamorous fruit flavours. It all begins in the vineyard, significantly, each vine is treated as an individual. All that remains for the winemaking team is to preserve the expression of the vineyard and splendid quality of fruit.

Throughout the course of harvest, fruit is selected from progressively later ripening vineyard blocks, commencing with the stonier free draining sites. Grapes are destemmed and transferred to tank where the free run juices are separated, the remaining fruit is lightly pressed. Juices are cold settled to a clear state, racked into fermentation tanks and inoculated with a select range of yeasts for added complexity and aromaticness. Treated to a slow, temperature controlled fermentation at 12C to 14C, after completion and a short period of yeast lees contact, components are racked for assemblage and bottled young to ensure the fresh, crisp and elegant varietal characters are retained.