Oyster Bay truly captures the unique character of Marlborough Chardonnay, endowed with pure, incisive, ripe fruit flavours. A combination of oak barrel ferments and lees stirring battonage achieves maximum softness, integration and texture. Clonal influences in the vineyard are very important, providing smaller berries and enhanced flavour intensity. The achievement is a delicious Chardonnay wine with a concentration of fine, clean aromas and delightfully piquant flavours.

Grapes are destemmed and lightly pressed, the free run juices are cold settled to partial clarity, racked into fermentation tanks and inoculated with a pure yeast culture. A component of the ferment is transferred to new and one year old French oak barriques, treated to a slow temperature controlled fermentation at 15C for several weeks. The barrique fermented portion is lees stirred on a fortnightly basis and matured for six months to achieve maximum softness and retention of varietal flavours. The tank fermented portion is held on yeast lees stirred, racked and prepared. Vinified without any malolactic, components are assembled and filtered prior to bottling.