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Age Verification Required on Delivery: This product is not for sale to people under the age of 18. To confirm the recipient is over 18 years, valid photographic ID with a date of birth may be required upon delivery.
Wine of New Zealand
Oyster Bay captures the special character of New Zealand's cool climate viticulture... elegant, assertive wines with glorious fruit flavours.
Founding Member of Sustainable Winegrowing New Zealand.
Contains Eggs
Contains Sulphur Dioxide/Sulphites
Allergy Advice
Contains Sulphites and Egg.
Produced and bottled by:
Oyster Bay Wines New Zealand Ltd,
594 State Highway 63,
Renwick,
Marlborough 7204,
New Zealand.
Country of origin: New Zealand
Wine of New Zealand
Bottle
Alcohol by volume: 13.5%
Serving suggestion: Fragrant dark cherry with juicy black plum, elegant and silky
Region of origin: Marlborough
Agent: Delegat Europe Ltd.
Grape variety: Pinot Noir
Producer: Oyster Bay Wines New Zealand Ltd.
Winemaker: Michael Ivicevich
Wine colour: Red
Type of closure: Screwcap
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 Marlborough region, nestled at the tip of New Zealand's South Island, enjoys an extended growing season that helps us to create our extraordinary cool climate Pinot Noir. From the first planting in 1973, Marlborough has matured to produce some of New Zealand's best Pinot Noir. The combination of warm sunny days and cool nights make Marlborough's climate ideal for growing the famously temperamental grape.
Vinification: Fruit is picked from select vineyards to provide blending components for more complexity. After pre-fermentation maceration, grape must is inoculated with yeast cultures. The open ferment is hand plunged multiple times a day and a portion of run off completes fermentation in French oak barriques. After maceration, the wine is pressed off for malolactic fermentation. The wine is then matured for one year and racked prior to final blending. This technique enhances the wine, adding subtlety and vibrancy.
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