Throughout harvest, fruit is selected from progressively later ripening vineyard blocks, commencing with the stonier free-draining sites. Upon receipt to the winery, the grapes are destemmed and transferred to the tank presses where the free-run juice is separated and the remaining fruit lightly pressed. The juice is then clarified to a clear state, racked into stainless steel fermentation tanks and then inoculated with a select range of yeasts for added complexity and aromaticity. A slow, temperature controlled fermentation is undertaken and after a short period of yeast lees contact, the wine is racked for final blending, then bottled young to ensure that the fresh, crisp and elegant varietal characters are retained.
Oyster Bay Marlborough Sauvignon Blanc takes on the magical flavours of passion fruit, bright citrus and gooseberry, with a zesty finish.
Critic Ratings
James Suckling Review - Rated 90:
Vivid and sharp with a grassy note and a stony edge, showing grapefruit pith, green apples and passion fruit. The palate is crisp, zippy and clear all the way through the finish. Light and citrusy. Drink now.
