Discover the crisp, refreshing taste of Oyster Bay Sparkling Cuvée Brut, a premium New Zealand sparkling wine perfect for any celebration. This elegant wine boasts bright citrus and white peach notes, making it a delightful choice for discerning palates.
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Brut - White New Zealand Wine
Brut - White New Zealand Wine
Wine of New Zealand
Oyster Bay wines capture the special character of New Zealand's cool climate viticulture... elegant, assertive wines with glorious fruit flavours.
Allergy Advice
Contains Sulphites
Produced by:
Oyster Bay Wines New Zealand Ltd.,
169 Evenden Road,
Twyford,
Hastings 4175,
New Zealand.
Country of origin: New Zealand
Bottle
Alcohol by volume: 12%
Serving suggestion: Radiant lime, citrus and white peach, accentuated by a finely bubbled palate with a crisp, refreshing finish.
Alcoholic content: 9 units
Region of origin: Hawkes Bay
Agent: Delegat Europe Ltd.
Grape variety: Chardonnay
Producer: Oyster Bay Wines New Zealand Ltd.
Winemaker: Michael Ivicevich
Wine colour: White
Sparkling
Type of closure: Oak Bark Cork
Storage instructions: To enjoy this wine at its best, drink within of purchase.1 year
History: The philosophy of Oyster Bay is to produce fine, distinctly regional Super Premium wines that are elegant and assertive, with glorious fruit flavours. Oyster Bay produces wines from the renowned regions of Marlborough and Hawke's Bay.
Regional information: The Hawke's Bay wine region is arguably the most exciting find for the cultivation of sparkling wine in New Zealand. Ancient alluvial river terraces provide for a superb mix of soils over gravelly, free-draining sub soils, with an abundance of pure river water for irrigation. With a temperate maritime climate, the vines are warmed by strong clear sunlight during the day and cooled at night by the sea breezes of the Pacific Ocean.
Vinification: The free-run juice is cold settled, followed by a slow, temperature controlled primary fermentation to develop elegant, assertive flavours in the base wine (Cuvée). The Cuvée is then inoculated with yeast to undertake a secondary fermentation, which develops the delicate, finely bubbled palate and refreshing finish in the wine. Following a period of lees contact to build complexity, the wine is bottled young to capture the fresh, varietal intensity.
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