Oyster Bay Sauvignon Blanc 2009

Tasting Date:  December 2010
Varietal:  Sauvignon Blanc
Country:  Marlborough, NZ
Tasting Date Price:  $14.99
Rating:  WS  2009/83  WE  2009/86
Alcohol Content:  13%
Vineyard Website:  click here

Visual Aspect: Pale straw green in colour with brilliant clarity.

Nose:  Oyster Bay Marlborough Sauvignon Blanc is zesty and aromatic with lots of lively fruit characters. with an abundant bouquet.  It is a wine that is always crisp, elegant and refreshing. concentrated aromas of citrus, gooseberry and tropical fruits.

Palate:  Assertive passionfruit with a concentration of tropical, zesty lemon citrus and gooseberry flavours.  Youthful, elegant and fresh with a vibrant, lingering finish.  It is a wine that is always crisp, elegant and refreshing.
The aromas replay on the palate underlain with soft vegetal and mineral notes. Light-medium bodied, the flavours are very consistent delivering a bright long-lasting finish.  A perennial favorite, this pale-straw coloured wine has Tangy and refreshing lively fruit characters.

Food Pairing:  Asparagus, grilled vegetables, salads, pork, poultry, salmon, steamed clams, pan-fried scallops, mussels and, oh yeah, oysters.  It’s a wonderful match with sole, halibut or your favorite goat cheese recipe.

Winery Notes:  Oyster Bay takes its name from the local Oyster Bay in Marlborough, on the tip of New Zealand’s majestic South Island. Oyster Bay’s reputation has been built from vines grown in Marlborough’s Wairau Valley, now recognised as one of the great wine- growing regions of the world.  The latest vintage of one of Canada’s bestselling white wines.  Crisp and elegant; a great kiwi buy.

The philosophy of Oyster Bay is to produce fine, distinctly regional wines that are elegant and assertive with glorious fruit flavours. It all starts in the vineyard. We treat each vineyard block and parcel of wine as individual. The fruit is crushed, gently pressed and the juice is cold settled. A long, slow temperature controlled fermentation and immediate bottling after winemaking, retains all the wonderful fruit flavours and aromas that are present..

Marlborough Growing Season 2009.
If Marlborough was the birthplace of Oyster Bay; then Hawke’s Bay, on the east coast of the North Island, is now our second home. No other region in New Zealand produces.  The Marlborough growing season started with a wet winter, which aided flowering and fruit set across all varieties. Spring was warm and dry, and importantly flowering occurred in ideal conditions without frost impairment.  These ideal conditions continued in Marlborough and contributed to a good bunch count across the majority of vineyard sites.  Crop thinning was undertaken by hand to balance yield with fruit concentration. Good weather conditions continued throughout January, resulting in good vegetative growth, healthy canopies and continued flavour development in the fruit. High rainfall in February and a cooler than average March slowed the accumulation of Growing Degree Days.  Throughout March, clear skies and cold air masses across New Zealand resulted in cooler than average nights. Harvest commenced in ideal dry conditions. Vineyard blocks were extensively monitored and progressively harvested at full physiological ripeness and flavour potential.  Overall a great Marlborough growing season with Growing Degree Days (heat summation) in line with the long-term-average.  Season data reflects cooler nights over the ripening period, balanced with warm days.  The result being intensely varietal fruit with natural acid balance.


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