Oyster Bay Sauvignon Blanc 2025 Marlborough

Winemaking Notes

The 2025 vintage showcases meticulous winemaking techniques designed to capture Marlborough's distinctive character. Throughout harvest, fruit was carefully selected from progressively later ripening vineyard blocks, commencing with the coastal vineyards to ensure optimal maturity. Upon arrival at the winery, grapes were destemmed and transferred to tank presses where free-run juice was separated and the remaining fruit lightly pressed. The clarified juice was then inoculated with a select range of yeasts to enhance complexity and aromaticity during fermentation in stainless steel tanks. A slow, temperature-controlled fermentation at 12–14°C (54–59°F) preserved the wine's vibrant fruit characters, whilst a brief period of yeast lees contact added textural depth. The wine was racked for final blending and bottled young to retain its fresh, crisp and elegant varietal expression.

Vintage Conditions & Marlborough Terroir

The 2025 Marlborough vintage delivered hallmark aromatics, flavours and refreshing acidity—a true showcase of the region's famed cool-climate viticulture. Located at the top of New Zealand's South Island, Marlborough's dry, sunny yet temperate climate allows grapes an extended ripening period from January to April. Clear, cold nights maintain high acid levels even as sugars develop, with these crucial day-night temperature variations preserving the grapes' crisp, fresh and vibrant fruit characters. The fruit was sourced from prime central Wairau, Renwick and Brancott vineyards, where shallow sandy loams over deep layers of free-draining river gravels provide low to moderate fertility and excellent drainage. An emphasis on Bordeaux and UCD1 clones ensures pure, instantly recognisable varietal intensity, with medium-to-low vigour rootstocks carefully matched to clone and soil characteristics.