The wine that started it all. The first Oyster Bay. Which happened to win the best Sauvignon Blanc in the world. Its brilliant clarity, extraordinary aromatic flavours and refreshing zest are both thrilling and enthralling. Flavours that are uniquely Marlborough, and undeniably Oyster Bay.
Wairau Valley and Awatere Valley, Marlborough
Throughout harvest, fruit is selected from progressively later ripening vineyard blocks, commencing with the stonier free-draining sites. Upon receipt to the winery, the grapes are destemmed and transferred to the tank presses where the free-run juice is separated and the remaining fruit lightly pressed. The juice is then clarified to a clear state, racked into stainless steel fermentation tanks and then inoculated with a select range of yeasts for added complexity and aromaticity. A slow, temperature controlled fermentation is undertaken and after a short period of yeast lees contact, the wine is racked for final blending, then bottled young to ensure that the fresh, crisp and elegant varietal characters are retained.