Oyster Bay Merlot

Oyster Bay captures the special character of New Zealand's cool climate viticulture... elegant, assertive wines with glorious fruit flavours.

The philosophy of Oyster Bay is to produce fine, distinctly regional Super Premium wines that are elegant and assertive, with glorious fruit flavours.

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.

New Zealand

Delegat Europe Ltd.

Merlot, Not Applicable

2019

Oyster Bay

Delegat Europe Ltd,
4th floor,
27-29 Cursitor Street,
London,
EC4A 1LT,
UK.
oysterbaywines.com

Hawke's Bay is one of New Zealand's warmest grape-growing regions. From Crownthorpe's sun-drenched terraces to the stony soils of the Gimblett Gravels, Hawke's Bay produces wine as diverse as the landscape itself, creating a world-class cool climate Merlot.

Contains Eggs, Contains Sulphur Dioxide/Sulphites

Bright cherry aromas and rich plum, with subtle spice and a soft, lingering texture

Wine of New Zealand, Founding Member of Sustainable Winegrowing New Zealand

Bottle

Founding Member of Sustainable Winegrowing New Zealand.

13

10.1

Produced and bottled by:
Oyster Bay Wines New Zealand Ltd.,
169 Evenden Road,
Twyford,
Hastings 4175,
New Zealand.

To enjoy this wine at its best, drink within 1 year of purchase

Importer:
Delegat Europe Ltd,
4th floor,
27-29 Cursitor Street,
London,
EC4A 1LT,
UK.

Additional Information:
Alcohol By Volume: 13.5%

Oyster Bay Wines New Zealand Ltd.

Serve with pepper steak, lasagne, roasts, rich mushroom, lamb, beef or wild game. Pasta with a tomato based sauce, pizza.

Michael Ivicevich

Perfect with warm, flavoursome dishes, or as an aperitif.

Fruit was destemmed, crushed and transferred into stainless fermentation tanks. The must was inoculated with pure yeast cultures to enhance aromatics and fruit characters. Rackings and pump overs were performed during fermentation to obtain delicate tannins and maximise colour extraction. Following gentle pressing, the wine underwent malolactic fermentation in tank and French oak barriques. The blend was then oak-aged over a period of months to provide softness and complexity to the wine.