Oyster Bay Sauvignon Blanc 75cl

Oyster Bay wines capture the special character of New Zealand ...elegant, assertive wines with glorious fruit flavours

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

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. Oyster Bay produces wines from the renowned regions of Marlborough and Hawke's Bay.

New Zealand

Delegat Europe Ltd

Sauvignon Blanc

2020

Oyster Bay

Oyster Bay Wines New Zealand Ltd,
594 State Highway 63,
Renwick,
Marlborough 7204,
New Zealand.

Delegat Europe Limited,
London,
EC4A 1LT,
UK.

Marlborough is New Zealand's largest and most renowned wine growing region. Characterised by a temperate, maritime climate, it produces intense, aromatic wines with trademark acidity.

Contains Sulphur Dioxide/Sulphites

Elegant, assertive wines with glorious fruit flavours

Founding Member of Sustainable Winegrowing New Zealand

Bottle

Founding Member of Sustainable Winegrowing New Zealand.

12.0

9.38

Produced and bottled by:
Oyster Bay Wines New Zealand Ltd,
594 State Highway 63,
Renwick,
Marlborough 7204,
New Zealand.

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

Importer:
Delegat Europe Limited,
London,
EC4A 1LT,
UK.

Additional Information:
Alcohol By Volume: 12.0%


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Oyster Bay Wines New Zealand Ltd

Serve with fresh fish, oysters, salads, smoked salmon, sashimi, pan seared scallops, spinach and ricotta stuffed cannelloni, pad Thai, oven roasted asparagus with shaved parmesan.

Michael Ivicevich

2

Pack - Glass

Fruit was destemmed and transferred to the tank presses, where the free-run juice was separated and the remaining fruit lightly pressed. The juice was clarified and inoculated with a select range of yeasts for added complexity and aromaticity during the fermentation. A slow, temperature-controlled fermentation at 12-14°C was undertaken. After a short period of yeast lees contact, the wine was racked for final blending and bottled young to retain the fresh, crisp and elegant varietal characters.